Protein Pulao Recipe Vegetarian

 

Looking for protein rich meal ideas? Here’s a Protein Rich Veg Pulao that’s delicious and super easy to make.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This protein pulao recipe is enjoyed by everyone in my family. It is a flexible recipe that you can make to your taste. I make it with whatever is available in my pantry. So, each time it is slightly different.

 

The ingredients are mostly precooked. So, with a little preparation done ahead, you will be able to cook this recipe in no time at all.

 

A great vegetarian protein rich meal option that is good for recovering too.

 

Protein Rich Veg Pulao                   Serves 4 to 5

Ingredients:

Basmati Rice (cooked) – 3 cups

Rajma/Kidney Beans (cooked) – 1 cup

Paneer/Cottage Cheese (cubed) – 75 g

Soya nuggets (cooked & chopped) – a handful

Carrots (boiled &chopped) – ¼ cup

Peas (boiled) – ¼ cup

Onion (sliced) – 1 medium

Moong sprouts – ½ cup

Ginger (grated) – 1 tsp

Garlic (grated) – 1 tsp

Green chilies (chopped) – to taste

Coriander leaves (chopped) – ½ cup

Tomato (chopped) – 1 cup

Sunflower seeds (toasted) – 1 tbsp

Almonds (toasted & chopped) – a handful

Vegetable oil – 2 tbsp

Ghee – 2 tbsp

Salt – to taste

 

THE TEMPERING

Shahi Jeera/Cumin seeds – 1 tsp

Star Anaise/Chakr Phool -1

Mace/ Javitri - 1

Green cardamoms – 3

Pepper corns – 5 to 6

Bay leaf - 1

Cinnamon stick – 1 inch

 

THE POWDERED SPICE MIX

Kashmiri Red Chili powder – ½ tsp

Turmeric/Haldi powder – ½ tsp

Garam Masala powder – ½ tsp

Chaat Masala powder – ¾ tsp

Coriander powder – 1 heaped tsp

 

Method:

1.    Sprinkle chaat masala powder and red chili powder on the paneer cubes and set them aside.

2.    Heat oil in a large pan. Add in THE TEMPERING. Cook briefly till the spices release their aroma. Add in the sliced onion and green chili, season with salt and cook till lightly browned.

3.    Add in the tomato and keep stirring till they are cooked. Next, add the ginger-garlic and THE POWDERED SPICE MIX, lower the heat and cook till the raw smell goes away.

4.    At this stage add in the sprouts (and any raw veggies if you are using them), cook till done. (Cover and cook if required.)

5.    Now add the soya nuggets, the carrot and peas. Cook for 2 mins before adding in the rajma/kidney beans. Season with salt. Toss it around for a minute. Mix in the sunflower seeds and chopped almond.

6.    Add in the rice in 2 parts. Season the rice and mix after each addition. Add in the chopped coriander and paneer cubes. Toss gently to mix.

7.    Drizzle with ghee right before plating.

8.    Serve hot with curd, pickle and papad.

© Rinki’s Kitchen

Baked Spicy Cottage Cheese Rolls

 

Baked Spicy Cottage Cheese Rolls look gorgeous and taste heavenly. Quite a few notches above the regular garlic roll I’d say…the Indian spices in the filling does wonders to the taste buds!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

As it gets warmer, I tend to lean towards baking with yeast. The weather helps.

My take on the ever popular garlic rolls turns out delicious. My special method makes melt in the mouth soft rolls.

It’s a detailed recipe of spicy paneer rolls from scratch…fairly easy to make.

 

Loved by all age groups 😊

 Click the link below for the video: 

Spicy Cottage Cheese Rolls                   Makes 12

Ingredients:

FOR THE DOUGH

All purpose flour/ Maida – 3 cups

Dry active yeast – 3 tsp

Sugar – 1 ½ tsp

Yogurt/Curd/Dahi – 2 tbsp

Baking Soda – ¼ tsp

Vegetable oil – 1 tbsp

Salt – ½ tsp

Water (lukewarm) – as required

 

FOR THE SPICE MIX

Coriander seeds – 2 tbsp

Cumin seeds – 1 tbsp

Green cardamoms – 3

Cinnamon stick – 1 inch

 

FOR THE FILLING

Onion (finely chopped) – 1 cup

Ginger Garlic paste – 1 tsp

Vegetable oil – 2 tsp

Cottage Cheese/Paneer (grated) – 250g

Potatoes (boiled and grated) – 2 medium

Spice Mix – 1 ¼ tbsp

Turmeric/Haldi powder – a tiny pinch

Red Chili powder – ¼ tsp

Red Chili flakes – to taste

Garam Masala powder – ¼ tsp

Dried Fenugreek leaves/ Kasuri Methi powder – a pinch

Salt – to taste

Coriander leaves (chopped) – 1/3 cup

 

Processed Cheese (grated) – 1 cup

Butter (melted) – for brushing the rolls

 

Method:

1.    FOR THE DOUGH: Take the flour in a large bowl. Mix in the salt. Make a well in the center and add in the yeast, sugar, oil, yogurt, baking soda and ¼ cup of lukewarm water. Mix well. Add lukewarm water as required little at a time to knead a soft smooth dough. Oil your palms if the dough feels sticky. Knead the dough for 3 minutes. Oil a bowl and then keep the dough in it. Cover and let it rise in a warm place till double in size.

2.    FOR THE SPICE MIX: Roast the whole spices on low heat. Cool completely and grind coarsely. Keep aside.

3.    FOR THE FILLING: Heat the oil in a pan and add in the onions. Season with salt and cook till light pink in colour. Add in the ginger garlic paste and cook till raw smell goes away. Turn off the heat and cool completely.

4.    In a large bowl, add in the cooked onions, cottage cheese, potato, chopped coriander and the spices. Season with salt. Mix to combine the ingredients.

5.    MAKING THE ROLLS: Punch out the air and knead the dough lightly. Roll it out into a ¼ inch thick square.

6.    Spread the filling over the rolled square leaving a little edge all around. Sprinkle cheese all over. Start rolling from one end. Make a tight roll. Seal the open end with a bit of water.

7.    Use a sharp knife and gently cut out rolls that are 1 inch thick. Place the rolls in a greased dish lined with butter paper. Fit only as many fit in with a little gap in between.

8.    Bake at 180 °C for 15 to 20 mins or until they are done.

9.    Brush the hot buns with melted butter before serving. 

© Rinki’s Kitchen 

Aloo Posto Dal... Bengali style

 

A light lunch with Aloo Posto Dal Bengali style is perfect for the summers. Watch how you can make it too…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Simple recipes and simple meals are my type of thing. Aloo Posto with Kalai er Dal is one such very popular Bengali vegetarian recipes. There are many ways to cook this dish. I have shared the recipe that I learned from my mother.

 

Posto or Khus Khus is white poppy seeds has many health benefits and is ideal for summer.

 Click the link below to watch the video:

ALOO POSTO DAL            Serves 4

Ingredients:

FOR ALOO POSTO

Potatoes (peeled and diced small) – 4 to 5 medium

Panch Foron/Bengali five spice – 1 tsp

Turmeric/Haldi powder – ½ tsp

Green chilies – 2 to 3

Posto/Khus khus – 5 tbsp

Yellow mustard seeds – 1 tsp

Mustard oil – 2 to 3 tbsp

Salt – to taste

FOR THE DAL

Urad dal dhuli/Black lentils skinned – ¾ cup

Fennel seeds/Saunf – 1 tsp

Ginger paste – ½ tsp

Green chilies – 2 to 3

Turmeric/Haldi powder – 1/8 tsp

Hing/Asafoetida – a pinch

Mustard oil – 2 tbsp 

Sugar – ½ tbsp

Salt – to taste

 

 

Method:

1.    FOR ALOO POSTO: Put the Posto, Yellow mustard and a pinch of salt into a mixer jar. Soak in hot water for 10 to 15 mins. Then add in a green chili and grind to a thick paste.

2.    Wash and soak the diced potatoes in water. Drain after some time and keep aside.

3.    Heat the mustard oil and temper it with the Panch Foron. Once it stops spluttering, add in the potato. Cook for a minute. Then season with salt cook for a couple of minutes. Add in ½ cup of water. Cover and cook for 3 minutes.

4.    Add in a slit green chili and the turmeric powder. Cook for a minute and add in the Posto paste. Add ¼ cup of water. Cook till the mixture looks sticky and the potatoes are fully cooked.

5.    FOR THE DAL: Wash and soak the dal in water. Pressure cook till fully done.

6.    Heat the oil and temper it with the fennel seeds and hing/asafoetida. Add in the ginger paste and turmeric/haldi. Cook till the raw smell goes away. Add in the green chilies whole or slit. Pour in the cooked dal/lentils. Season with sugar and salt. Cook till it comes to a boil. Boil for 2 to 3 minutes.

7.    Serve the Aloo Posto and Dal with hot rice and a slice of lemon.

© Rinki’s Kitchen 

Raw Jackfruit Kofta Recipe

 

One of my favourite vegetables, raw jackfruit (kathal or echor) has many health benefits too. This Raw Jackfruit Kofta Curry Recipe is a seasonal delicacy that is enjoyed all over India.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I love to cook it in a style that is similar to the Bengali echorer kofta curry recipe. Tender jackfruit works best for this recipe.

You may cook the curry in various ways but I like to add onions in this gravy.

 So, while jackfruit is in season, make the most of it. 😊

 

RAW JACKFRUIT KOFTA CURRY        Makes 12 to 15 koftas

Ingredients:

FOR THE KOFTAS

Raw Jackfruit / Kathal (steam cooked) – 200g

Potato (steam cooked) – 2 (medium sized)

Gram Flour / Besan – 2 to 3 tbsp

Bread slices – 1 or 2

Salt – to taste

Vegetable Oil – for deep frying

 

DRY SPICES

Coriander powder – ½ tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ¼ tsp

Red Chili flakes – ½ tsp

Dried Fenugreek leaves/Kasuri Methi powder – ¼ tsp

 

ONION MASALA

Onion (finely chopped) – 1 (small)

Ginger (grated) – ¼ tsp

Garlic (grated) – ¼ tsp

Vegetable oil – ½ tbsp

Salt – a pinch

 

FOR THE GRAVY

Cumin seeds – ½ tsp

Onion (grated) – 1 (small)

Ginger (grated) – ½ tsp

Garlic (grated) – ½ tsp

Fresh Tomato paste – 4 tbsp

Oil in which koftas were fried – 3 to 4 tbsp

Sugar – ½ tsp

Salt – a pinch

Clarified butter /Ghee – 1 tsp

Coriander greens (chopped) – 1 tbsp

MASALA PASTE

Coriander powder – 1 ½ tsp

Cumin powder – ¾ tsp

Turmeric powder – ½ tsp

Chaat Masala powder – 1 tsp

Garam Masala powder – 1/3  tsp

Kashmiri Red Chili powder – ½ tsp

Water – as required

Method:

1.    For the ONION MASALA, heat the oil and add in the chopped onions. Cook till lightly coloured. Add in the salt, ginger, and garlic. Cook briefly till the raw smell goes away. Keep aside to cool completely.

2.    To make the koftas: In a large bowl, add in the cooked jackfruit, one cooked potato, 2 tablespoons of besan, the ONION MASALA and the DRY SPICES. Mash up and mix well. Season with salt. Add in a slice of bread and more potato if you feel the need. Mix again.

3.    Oil your palms. Divide the mixture into equal portions and shape into smooth balls.

4.    Deep fry the kofta balls in hot oil till they are lightly browned. Remove from heat and keep aside to cool.

5.    FOR THE GRAVY: Mix all the ingredients for MASALA PASTE and keep ready.

6.    Heat the kofta oil and add in the cumin seeds as tempering. Next, add in the grated onion, season with salt, and cook till lightly coloured. Add in the ginger and garlic. Cook briefly before adding in the MASALA PASTE. Add in a few tablespoons of water and cook till the oil separates.

7.    Pour in the tomato paste. Season with sugar and salt. Cook till the oil separates all over. Add in 1 ½ cups of water and bring it to a boil. Drop in the kofta balls. Cover and cook on low to medium heat for 5 minutes.

8.    Finish with the ghee, a sprinkling of garam masala and coriander greens.

9.    Garnish with more coriander greens. Serve hot with rice, roti or paratha.

© Rinki’s Kitchen

Curd Coolers with NO Sugar

It’s a celebration of spring in my kitchen. Playing with colours and coolers can be very satisfying when you get rewarded with refreshing drinks!

Like always I make up the recipes with whatever is available at home. This time I thought why not make Curd Coolers with no sugar?

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The tree coolers were made with different taste preferences in mind. Each lassi has a distinct flavour that sets it apart.

I have also loved playing with organic colours in the recipes.

 

So, when are you planning this Spring Time celebration 😊

 Click the link below for the video:

 CURD COOLERS WITH NO SUGAR         Makes 3 glasses

 Ingredients:

 FOR THE GREEN LASSI/COOLER (Coriander Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Cucumber (grated) – 1 tbsp

Coriander leaves (paste) – 2 tsp

Green chillies (desseded & chopped) – a large pinch

Lemon zest – ¼ tsp

Lemon juice – 1tbsp or more if you like

Roasted Cumin powder – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE PINK LASSI/COOLER (Beetroot Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Steamed Beetroot (grated) – 1 ½ tsp

Curry leaves – a few

Mustard seeds – ¼ tsp

Urad dal/Split black lentil – ¼ tsp

Vegetable oil – 2 tsp

Chaat Masala – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE YELLOW LASSI/COOLER (Saffron Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Saffron (soaked in hot water) – a pinch

Rose water (optional) – a few drops

Honey – 1 to 2 tbsp

Chilled milk – 1 cup or 250ml

 

Method:

1.    FOR THE GREEN LASSI/COOLER: Put all the ingredients into a food mixer jar and blend till combined. Pour into a glass and garnish with a lemon slice and coriander leaves.

2.    FOR THE PINK LASSI/COOLER: Heat the oil and add in the urad dal/lentil and the mustard seeds. Once they stop spluttering, add in the curry leaves. Remove from heat and let it cool down completely.

3.    In a mixer jar add in the yogurt, beetroot, chaat masala, black salt and a bit of the tempering along with a cup of chilled water. Blend till smooth. Pour into a glass and garnish with some of the curry leaves from the tempering.

4.    FOR THE YELLOW LASSI/COOLER: Add all the ingredients into a mixer jar and blend till smooth. Pour into a glass and garnish with saffron strands.

5.    Serve them chilled or with lots of ice.

© Rinki’s Kitchen

Pyaz Kachori Style Paratha .... spicy onion paratha

 

Don’t have a weekend breakfast plan yet? Here’s how you can make it a special affair with my Pyaz Kachori style Paratha recipe … the one of a kind stuffed paratha.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have included a detailed recipe all from scratch. There’s the dry spice mix, the filling and the dough.

 

This is a vegetarian stuffed flat bread recipe that may easily be converted into a vegan recipe by replacing the ghee with vegetable oil. The whole wheat pyaz paratha is a spicy onion gram flour stuffed paratha.

Jodhpuri pyaz kachori is my inspiration for this recipe. However, this paratha is much lighter and healthier and provides for a guilt free indulgence.

 Click the link below to watch the video:

PYAZ KACHORI STYLE PARATHA        Makes 8

Ingredients:

FOR THE FILLING

Onion (chopped finely) – 2cups

Besan/Gram flour – 3 tbsp

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – ¾ cup

Ginger (grated) – ½ tsp

Potatoes (boiled) – 3 small

Hing/Asafoetida – a large pinch

Turmeric powder – ½ tsp

Kashmiri red chili powder – ½ tsp

Amchoor/ Dry mango powder /Chaat masalal – 1 tsp

Sugar – ½ tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

DRY SPICE MIX

Coriander seeds – 1 tbsp

Cumin seeds – ½ tbsp

Fennel seeds – ½ tbsp

 

FOR THE DOUGH

Whole wheat flour – 1 ½ cup (heaped)

Salt – ½ tsp

Carom seeds/Ajwain – a large pinch

Water – as required

Vegetable oil – 1 tbsp

 

Ghee/Clarified butter – for frying the parathas

 

 

Method:

1.    DRY SPICE MIX: Dry roast the spices on low heat. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE FILLING: Heat the oil in a pan. Add in the prepared DRY SPICE MIX and the asafoetida. Cook on low heat stirring continuously till the spices release their aroma. Next add in the green chilies and cook briefly.

3.    Add in the chopped onion, season with salt and cook till they wilt and become moist. This should take a couple of minutes. Add in the ginger, turmeric powder and red chili powder. Cook for a minute then add in the gram flour or besan. Mix well and cook till the raw smell goes away.

4.     Mash the potatoes and add into the pan. Season with salt. Mix well with the filling. Finish off with the coriander leaves and the Chaat Masala /Amchoor powder. You could add in the sugar. Take the pan off the heat and let it cool down completely.

5.    FOR THE DOUGH: Crush the carom seeds and add to the flour along with salt. Mix well. Use water little at a time and knead a soft smooth dough. Add the oil and knead till it is absorbed by the dough. Cover and rest for 15 to 20 minutes.

6.    After resting the dough knead lightly and divide it into equal sized balls. Divide the filling into balls of equal size. The dough balls and filling balls should be roughly equal in size.

7.    Roll out or flatten the dough balls into thick circles. Place a portion of the filling on each. Gather the edge in pleats to cover the filling completely. Pinch to seal. Flatten and roll out each to a large circle.

8.    Cook the paratha on a hot tawa or griddle pan on medium heat. Flipping over after 30 seconds each side. Apply ghee or oil on each side and cook till the paratha puffs up and has a nice colour on it.

9.    Serve hot as it is or with curd on the side.

© Rinki’s Kitchen

Veggie Coriander Pesto Pasta Recipe

 

You plan to make Pesto but there’s no basil leaves at home? I have been through that before 😊

Don’t worry…you can use Coriander leaves for the job!

This Veggie Coriander Pesto Pasta Recipe is super simple and turns out super delish.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

You can make the recipe according to your taste. Include veggies you like - both in variety and quantity… also make the sauce richer by adding cream instead of milk.

 Kids love it, so will you 😊 It’s also quite the in thing …this coriander pesto!

 Note: Store the left over pesto (if any) in a clean airtight jar in the fridge for upto 4 weeks.

 Click the link below to watch the video:

VEGGIE CORIANDER PESTO PASTA            Serves 2 to 3

Ingredients:

FOR THE PESTO

Coriander leaves – a bunch with stalk

Walnuts/Pecan nuts/Cashew nuts – ½ cup

Garlic clove – 2 to 3

Extra virgin olive oil – about ½ cup

Parsley leaves (dried) – ½ tsp

Parmesan/Processed Cheese (grated) – ½ cup

Salt – to taste

 

Penne pasta (cooked) – 200g

 

VEGGIES:

Capsicum (diced) – 1 small or ½ of large

Yellow bell pepper (diced) - 1 small or ½ of large

Tomato (deseeded and diced) – 1 medium

Broccoli (florets blanched) – ½ cup

Peas (blanched) – 1/3 cup

Garlic (chopped) – 1 tsp or to taste

 

Extra virgin olive oil – 2 tbsp

Parsley leaves (dried) – ½ tsp

Italian seasoning – 1 tsp

Warm Milk – 2/3 cup

 

Cheese (grated) – for garnish

 

Method:

1.    FOR THE PESTO: add all the ingredients into a mixer jar and grind to a smooth paste.

2.    Heat 2 tbsp of Extra virgin olive oil in a pan. Add in the bell peppers and capsicum toss for a minute. Add in the garlic cook till the raw smell goes away. Then, add in the broccoli and peas. Cook for a minute before adding in the tomato. Toss briefly.

3.    Add in 2 tbsp of the prepared pesto. Mix well and cook till oil separates. Add in salt, parsley and Italian seasoning. Mix to combine.

4.    Pour in the warm milk. Let it boil for a minute. Then add in the cooked pasta. Mix well. Check and adjust the seasoning. Mix again and turn off the heat.

5.    Garnish with more grated cheese on top and serve hot.

© Rinki’s Kitchen