SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT
AND OTHER TIMES AS WELL
Some simple recipes for one pot rice dishes which may very well be
eaten for lunch with a vegetable aspect dish or only a salad and a few pickle
All these recipes are featured in my Cookery E book
VEGETARIAN DELICACIES
1. A SIMPLE MIXED VEGETABLE PALAO
Serves 6 Time
Required: 45 minutes
Elements
3 onions sliced finely,
1 cup floor coconut / coconut paste
½ teaspoon
turmeric powder
2 teaspoons ginger garlic paste
½ cup oil or ghee
2 inexperienced chilies chopped
2 teaspoons chillie powder
1 teaspoon garam masala powder / all spice powder
2 cups assorted greens resembling carrots, beans, peas,
cauliflower and so forth lower into medium dimension bits
2 tablespoons chopped mint
Salt to style
Warmth oil in an appropriate pan or vessel and fry the onions
until brown.
Add the ginger garlic paste and inexperienced chilies and sauté
for a couple of minutes.
Add the chopped greens, mint, chillie powder,
turmeric powder, garam masala powder and salt and stir-fry for a couple of minutes.
Add the coconut and fry until the oil separates from the
combination.
Add 4 cups of water and convey to boil.
Add the rice and blend effectively.
Prepare dinner on medium warmth until the rice is cooked and every
grain is separate.
Garnish with chopped coriander leaves.
2. MASOOR DHAL PALAO (RED LENTIL PALAO)
Serves 6 Time
Required: 1 hour
Elements
2 cups uncooked rice wash and maintain apart
½ cup masoor dhal (Crimson Lentils) wash and maintain apart
3 cardamoms, 3 cloves, 2 items cinnamon, 1 bay leaf
2 teaspoons ginger garlic paste
2 teaspoons chillie powder
Salt to style
4 tablespoons oil or ghee
2 tomatoes chopped finely
2 tablespoons chopped coriander leaves
2 tablespoons mint leaves
3 boiled eggs shelled
spices and Bay leaves for two minutes.
Add the ginger garlic paste, chopped tomato and chillie
powder and sauté for a couple of minutes.
Add the washed uncooked rice and dhal and stir-fry for just a few
minutes.
Now add the coriander leaves, mint, salt and 4 cups of
water and prepare dinner until executed.
Garnish with the boiled eggs on prime
Serve with curds or any curry and pickle.
3. PEAS PALAO
Serves 6 Time
Required: 1 hour
Elements
2 cups basmati rice or any uncooked rice – wash and maintain apart
½ cup inexperienced peas,
3 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 cloves, 2 cardamoms, 2 items cinnamon, 2 bay leaves
½ teaspoon cumin powder
1 teaspoon garam masala powder / spice powder,
4 inexperienced chillies slit lengthwise
½ cup coriander leaves
Salt to style
leaves and onions until golden brown.
Add the chopped tomatoes, inexperienced chillies, garam masala powder,
cumin powder and prepare dinner until the tomatoes flip to pulp.
Add the rice, inexperienced peas, salt and chopped coriander
leaves and blend effectively.
Add 4 cups of water and prepare dinner on medium warmth until the rice
is cooked and all of the water dries up.
Serve with salad and any curry.
Serves 6
Time Required: 1 hour
Elements
3 tablespoons chopped coriander leaves
2 giant onions sliced finely
2 cups basmati rice
Salt to style
2 teaspoons chillie powder
2 teaspoons ginger garlic paste
2 cloves, 3 cardamoms, 3 items of cinnamon, 1 bay leaf
4 or 5 tablespoons oil or ghee
2 teaspoons chopped mint leaves
2 inexperienced chillies chopped
bay leaves, onions and inexperienced chillies until the onions flip golden brown.
Add the tomatoes, ginger garlic paste and chillie powder
and fry for a couple of minutes until the tomatoes flip pulpy.
Add the rice, salt, mint leaves and coriander leaves and
fry for a couple of minutes.
Add 4 cups of water and prepare dinner on medium warmth until the rice
is finished.
Simmer on low warmth for a couple of minutes then flip of the
warmth.
Serve with salad and any curry of your selection.
Serves 6 Time
Required: 1 hour
Elements
2 cups cooked rice
2 onions chopped finely
1 cup of finely lower carrot
2 tablespoons oil
2 small items of cinnamon, 2 cloves
4 or 5 entire pepper corns
1 bay leaf, 2 cardamoms
Salt to style
½ teaspoon floor pepper / pepper powder
2 tablespoons roasted and crushed floor nuts
2 teaspoons chopped coriander leaves
bay leaf, pepper corns and onions and sauté until the onions flip mild brown.
Add the carrots and stir fry until the carrots are cooked
however nonetheless crunchy.
Add the cooked rice, salt and pepper and blend effectively.
Simmer on low warmth for a couple of minutes then take away from
warmth.
Garnish with the crushed groundnuts and fried onions
Serve with any sauce.
LEAVES (GREEN MASALA) PALAO
Serves 6 Time
Required: 1 hour
Elements
2 cups rice wash and maintain apart
½ cup cashew nuts fried in ghee,
4 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 tablespoons grated coconut
2 cloves, 2 cardamoms, 2 items cinnamon, 2 bay leaves
2 teaspoons ginger and garlic paste,
1 teaspoon chillie powder
1 teaspoon cumin powder
2 inexperienced chillies
1 cup chopped coriander leaves
Salt to style
Grind the Inexperienced chillies, coriander leaves and coconut
collectively to a paste
Warmth the oil or ghee in a vessel and fry the cloves,
cardamoms, cinnamon, bay leaves and onions until golden brown.
Add the bottom paste, ginger and garlic paste, chopped
tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes
Add the rice and salt and blend effectively.
Add 4 cups of water and prepare dinner on medium warmth then on low
warmth until the rice is finished and all of the water dries up.
Garnish with a bit of chopped coriander leaves and fried
cashew nuts.
Serve with any curry or raita.
#VEGETARIAN #RICE #DISHES #LENT