Can you Find me for a good receip which will be Veg and Made in 15 minute from rice?

Answer 1

LEMON RICE

Ingredients:

2 cups Basmati rice
5 Tablespoons lemon juice
2 teaspoons mustard seeds
2 teaspoons Urad daal
2 teaspoons Chana daal
2 - 3 whole dried red chiles
1/2 teaspoon turmeric powder
pinch asafoetida
1/2 cup unsalted roasted peanuts
10 - 12 curry leaves
1 Tablespoon grated unsweetened coconut
salt, to taste
2 Tablespoons vegetable oil

Serves / Yields 2

Method:

Wash rice well before cooking. Then take rice with 3 3/4 cups water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice. Once the rice is cooked, keep it aside.

Heat oil in a deep frying pan or a kadai.

Add asafoetida, dried red chillies cut into two, urad dal and chana dal. Cook until dals change colour to light brown. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more

Next add turmeric powder and stir well. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.

Garnish with grated coconut and serve hot.
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YOGURT RICE

Ingredients:

1 cup rice
1 cup yogurt (Indian or non-fat plain)
3/4 teaspoon salt
1 fresh Indian chili, or jalapeno
1/2 inch cube fresh peeled ginger
to taste, vegetable oil
1 tablespoon black mustard seeds
1 teaspoon urad dal, black or white
8-10 fresh, or dried, curry leaves
2 dried red chile peppers
for garnish, fresh cilantro, chopped

Serves / Yields
Enough to feed me for a few days - although it can be shared if you have the right company!

METHOD:

Rinse rice and keep covered in 2 inches of water for 30 minutes.

Put 1 cup of plain yogurt in a bowl, add 3/4 teaspoon salt, and whisk until smooth and creamy.

Bring 12 cups water to boil, add rice and bring to boil again. Boil vigorously for 12 minutes. Drain and put this in a big bowl. Add yogurt while the rice is still hot and mix gently.

While the rice is boiling, mince up little green chili (discard the seeds) and mince up the cube of ginger.

Heat the oil in a pan. Throw in the black mustard seeds. When seeds begin to "pop," add the teaspoon of urad dal. When the dal turns reddish, add the curry leaves and 2 dried red chiles. When the red chiles turn dark, lift pan and pour all over the bowl of cooked rice-yogurt mixture. Sprinkle the fresh chopped cilantro (optional), minced green chili, and ginger over all and gently mix. Serve at room temperature and add salt to personal preference.

Chill the leftovers, which are splendid.
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TAMARIND RICE:

Ingredients :

Rice 1 Cup
Water 2 Cups
Tamarind Raw 1 big Lemon size ball.
Seasame seeds 1/4 Cup
Coriander seeds 1/4 Cup
Red chillies 15 Nos
Raw Peanuts 1/2 Cup
Salt Acc to taste

Seasoning

Mustard Seeds 2 Tsp.
Channa dal 1 Tsp.
Urad dal 1 Tsp.
Curry leaves few.
Hing 2 Tsp.
Oil 3 Tbsp.

Additional Flavour

Coriander seeds 1 Tbsp.
Black Pepper 1 Tsp.
Butter/ghee 1 Tsp.

For the Gravy

Soak Tamarind in water for an hour & extract the juice.
Heat a pan with 2 Tbsp of oil do the seasoning.
Add the Peanuts & fry for a minute.
Pour in the extract & let it boil till it leaves the raw smell.
Dry fry the seasame ,Coriander seeds & grind to a powder.
Add the powder, along with salt & mix .
Cook till reaches the semi liquid consistency.
Cool & set aside.

Fry the Coriander & pepper in ghee & grind to powder.

Cook the rice with water & cool.

For Mixing the rice

Mix the Additional flavour ingredients to rice.
Add enough gravy & mix gently with 1 Tbsp of Oil.
Adjust the seasoning.

Preserve the gravy in the fridge , use as & when necessary.

Substitute Garbanzo beans instead of Peanuts.
Soak the Channa overnight , pressure cook & add to the boiling tamarind.
Also substitute Tamarind extract instead of saoking procedure.
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VEG PULAO

Ingredients:

1 1/4 cup Basmati Rice (pre-soaked for atleast 30 minutes and washed with a few changes of water)
½ cup Green Peas (Mattar)
1 large Tomato (chopped)
1 large Onion (chopped)
1 ½ tsp. Cooking Oil

1 tsp. Cumin Seeds (Zeera)
½ tsp. Turmeric Powder (Haldi)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lasan)
1 tbsp. Lemon Juice

3 Green Chillies (slit into 2) (more or less may be used depending on taste preferance)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
3 Bay Leaves (Tezz Pattay)
6 Cloves (Loung)
2 Cinnamon Sticks (Dal Cheeni)
Salt (to taste)

METHOD:

1) Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.

2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.

3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.

Answer 2

Hey
how about veg biryani
bring some chopped veggies from supermarket.
readymade gingergarlic paste.
some biryani masla powder any brand
wash rice n keep aside .
cut onions thinly ..
put oil in pan put some clove n peper n dalchini if u have ..then add onion saute till brown then add ginger garlic paste , then saute for half a min add chopped veggies .. saute for a min . , then add rice , red chilli powder biryani masala turmeric , n salt .. the had some hoit water n cook till done ..

Answer 3

I Masaledar Rice.
up to two cups of cooked rice,cooled.Heat 2 tablespoons of cooking oil,allow a few mustard seeds to splutter in it,follow with a couple of dry red chillies & a sprig of curry leaves,have ready in a bowl 1 tsp of ginger-garlic paste,add to this between half to 1 teaspoon of powderd spices,like tumeric ,,chillie,cumin,pepper & garam masala,make a paste with a little water,quick fry this paste for a minute without burning,pour in half a cup of tomato puree & half a cup of beaten natural yogurt,allow this to cook,stir frequently to prevent burning,add salt to taste & chopped cilantro,when almost dry & oil surfaces,tip in the rice & mix very well,cook on low flame till grains feel very hot,cover & set aside for a while before serving with raita & papad.

Answer 4

VEGETABLE FRIED RICE

2 1/2 cups cooked rice (cold is fine, but rice should be moist)

4 cloves garlic - finely chopped or minced (cooking tip: when chopping garlic, add some salt to your cutting board, it reduces sticking to your knife)
1 Medium Onion (1 1/2 small onions) - diced about 1 cup
3/4 cup diced carrots (about 8 baby carrots chopped)
2 Medium mushrooms - chopped (generic white mushrooms)

1 Cup frozen pettite peas (tip: I recommend organic or IPM - less pesticides)
1/4 cup Textured Vegtable Protein (TVP) - OR for non-vegans 2 medium eggs (tip: if you do use eggs, be sure to by only organic cage free)

5 TBSP Olive Oil
Spices including: Tarragon, Thyme, Turmeric, Sage, Caynne and black pepper
about 1/2 TSP salt
about 4 TBSP Soy Sauce

about 1/4 cup water
Be sure you have all of the ingredients ready - Rice should be cooked before you start
If using TVP instead of eggs, take 1/4 dried TVP in a small dish add 1/4 cup water, 1 TSP Soy Sauce and a large pinch of Sage - TVP will soften up

Cut up vegtables - mince/dice garlic, dice onions, chop carrots, chop mushrooms
Put about 4 TBSP Olive oil in a 12" skillet - medium heat
Add garlic and 1/4 tsp salt (unless you used salt when cutting the garlic)
Let garlic soften, then add onions and carrots - fry for about 1 minute mix occasionally
Add mushrooms and 2 TBSP Soy Sauce and continue to cook for about 2 minute until vegatables have softened and the onions begin to turn translucent
Move vegatbles to one side of the skillet. If using eggs instead of TVP, fry two eggs on the empty half of the pan - when eggs are cooked using a soft spatula cut eggs into tiny pieces and mix in with vegtables, then again clear off one half of the skillet as shown on the lower right. If using TVP, add now and mix in with vegtables and then clear off one half of the skillet

Add rice to empty part of the skillet. Add 1 TBSP soy sauce and 1 TBSP olive oil onto the rice. Flatten out rice to fill empty half of skillet and let fry.
Add spices: about 1/2 tsp of Tarragon and 1/2 tsp of Thyme. A dash of turmeric, dash of caynne pepper and black pepper as desired
Occasionally turn rice to ensure even cooking - don't let the vegtables burn. If needed add water to soften
Add frozen peas and 1/4 cup water
Toss until peas are done and water is absorbed
Serving suggestion shown above - Makes about 4 servings as a side dish, or 2 as a meal
*this shud not take more than 20 mins*

QUICK VEGGIE PULAO

1 cup chopped Vegetables (you can take beans, peas, carrots, potatoes) all in equal quantities.
2 cups rice preferably Basmati soaked in lukewarm water for min 20 mins.
Garlic, Ginger, Green Chillies paste.
one large onion cut lengthwise.
two medium tomatoes chopped fine.
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder if you want colour.
Salt as desired
2 cups Coconut milk.
1and 1/2 cups Water
2 tbsp oil
2 Bay leaves
1 cup chopped coriander leaves.

Method


Take a large vessel and put oil in it.
When the oil becomes hot, put the paste with onion and 2 bay leaves in it.
Add Garam Masala.
Stir till onion becomes golden brown.
Add Tomatoes.
Stir again for 2 min.
Add all the chopped vegetables.
If you are taking 2 cups of rice, take 1 and 1/2 cups water and 2 cups coconut milk.
Add the water and coconut milk in the vessel.
Put Turmeric Powder, half cup coriander leaves, salt and stir it.
Close the vessel and allow the liquid to boil.
When it boils add the rice, and close the vessel for 10 minutes.
Then simmer and keep it for another 10 mins.
Add the other half cup of coriander leaves to garnish on top.
You can also add bread crumbs fried in oil/ghee while garnishing

*should not take more than 20 mins*

Green Rice

Ingredients

Coriander -1 large bunch
Basmati Rice- 2 cups
Potato -1 small
Ginger Paste-1 tsp
Garlic Paste-1 tsp
Onion (large) -1/4th
Green Chillies-2
Cumin Seeds-1 tsp
Oil- 2 to 3 tbsp
Split Urad Dal-1 tsp
Salt as per taste.
Lemon - 4 small spoons

Method:


Wash coriander, cut and grind it to paste.
Cut onions and greenchillies into long slices.
Cut potato into small cubes and cook them well.
Cook basmati rice. Rice should be loose after cooked.
In a pan heat oil and add urad dal, cumin seeds, ginger garlic paste, onions and green chillies. Saute untill onions turn golden yellow.
Now add coriander paste and fry till the raw coriander leaves and oil separates.
Mix cooked rice and potatoes. Add salt.
Squeeze lemon after everything is cooked.
Serve hot with raitha.
Serves-Four.
u could serve it with raita as well

*should not take more than 20-25mins*


Channa Pulav

Ingredients

Basmathi rice - 1 cup
White Kabuli channa - 1/2 cup
Tomatoes - 3 big
Coconut - 1/2 small
Small onions - 1/2 cup peeled
Garlic - 8 flakes
Oil - 4 Tbl.sps
Coriander leaves - 1/2 bunch
Green chillies - 4
Kasoori methi - 1 Tbl.sps
Garam masala powder - 1/2 tsp
Cinnamon - 1 inch piece
Cardamoms - 2 to 3
Cloves - few
Bay leaf - 1
Ghee - 2 tsps.

Grind together:
Small onions - 10
Red Chillies - 8
Cumin seeds - 1 tsp
Garlic - 5 flakes
Grated fresh Coconut - 2 Tbl.sps.
{ Heat a tsp of oil, fry red chillies,cumin seeds,garlic and onion.Cool and grind along with coconut.}

Method


Soak rice for 10 minutes.
Drain water completely.
Heat a tsp of ghee and fry the rice for one or two minutes.
Soak channa 10 hours before and pressure cook for 15 to 20 minutes.
Blanch tomatoes in hot water for few minutes.Remove skin and grind in to paste.
Strain and remove the seeds.
Grate coconut, add enough water grind and take two extracts.
Peel garlic.
Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf.
Add garlic and fry till brown and then add slit green chillies and small onions.
Fry for a minute and add ground masala paste.
Fry till good smell comes in medium flame.
Add tomato paste, Kasoori methi,salt garam masala powder and boil for few minutes.
Add cooked channa and 1-3/4 cup of coconut extract
When it starts boiling add rice, mix well and reduce flame.
Cook exactly for 20 minutes. If necessary keep a dosa pan underneath for even heating.
Garnish with cut coriander leaves and fried cashewnuts.
Serve hot with crisply fried prated potatoes.

*sorry takes more time than the ones before*