Green Veggie Rice ... left over rice ideas!

Wondering what to do with left over rice? I have two really quick and easy recipes that are healthy too!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The common ingredients for the two are rice and some of the vegetables. The two green vegetables tossed rice are very different in taste from each other. While one is Chinese style emerald green fried rice, the other is Indian style green masala rice.

If you are planning to make these recipes, then cook the rice a day ahead and store in the fridge. Left over rice works best for the recipes.

These recipes are a great way to present  green vegetables even to kids!

Click the picture below for the video recipe:

Green Veggie Rice                         Serves 4 to 6

Ingredients:

FOR GREEN FRIED RICE:

Cooked Rice (Basmati) – 1 ½ cups

White pepper powder – ½ tsp

Ajinomoto(optional) – ½ tsp

Salt – to taste

Oil – 2 tblsp

Vegetables

Tiny florets of broccoli – 1/3 cup

Finely chopped French beans – ¼ cup

Finely chopped capsicum – ¼ cup

Sliced green onions – ¼ cup

Boiled or frozen peas – ¼ cup

Finely chopped stalk of celery – 1 tblsp

Finely chopped garlic – ½ tblsp

Sauces

Green chili sauce – 1 tblsp

Light soy sauce – 1 tblsp

Stir fry sauce – 1 tblsp

Vinegar – 1 tsp

FOR GREEN MASALA RICE:

Cooked Rice (Basmati) – 1 ½ cups

Cumin seeds – ¼ tsp

Cinnamon stick – 1”

Salt – to taste

Oil – 2 tblsp

Vegetables

French beans (cut into long pieces)  – ¼ cup

Cabbage Capsicum (cut into rectangular pieces)   – ¼ cup

Boiled or frozen peas – ¼ cup

Capsicum (cut into rectangular pieces)   – ¼ cup

Sliced green onions – ¼ cup

Finely chopped coriander greens – 2 tblsp

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Green coriander chutney – 2 tblsp

Spice powders:

Pav bhaji masala – ¾ tsp

Coriander powder – 1 tsp

Method:

1.    FOR GREEN FRIED RICE: Heat the oil in a pan. Add in the garlic and celery. Stir fry till the raw smell goes away. Add in the capsicum and the green onions. Fry briefly, add in the beans and the broccoli. Cook for a minute, then add in the peas. Season with salt and add in the sauces all except vinegar.

2.    Cook for a minute. Add in the pepper and ajinomoto. Mix well. Add in the rice. Mix well. Check the seasoning; adjust accordingly. Stir fry on high heat for a minute. Turn off the heat and sprinkle the vinegar over the rice. Mix gently and serve hot.

3.    FOR GREEN MASALA RICE: Heat the oil in a pan. Temper it with the cumin seeds and cinnamon. Add in the capsicum and green onions. Fry for half a minute. Add in the rest of the vegetables. Reserve some coriander for garnish. Give them a toss.

4.    Add in the ginger garlic and the spice powders. Season with salt. Cook stirring on medium heat for a minute. Add in the green chutney and mix well. Cover and cook for a minute further.

5.    Add in the rice. Mix thoroughly. Sprinkle some water and cover the pan for a minute. Finish it off with a sprinkling of coriander leaves. Serve hot.

© Rinki’s Kitchen

Savory Broccoli Potato Pancakes

Pancakes any day for me! This is a delicious & savory broccoli potato pancakes recipe that I love to make for breakfast or tea.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

You can never go wrong with broccoli and cheese. Add in some spices and you have all the elements to tickle your palette.

Though the pancakes look like regular potato tikkis, they hide a surprise inside. That is actually the best part. The web of cheese and broccoli that gets exposed looks spectacular!

Broccoli Potato Pancakes                       Makes 8 to 10

Ingredients:

Breadcrumbs – ½ cup

Oil – for shallow frying

For the Potato Mixture:

Potato (boiled and grated) – 4 large

Garlic powder – 1/3 tsp

Pepper powder – to taste

Breadcrumbs – 2 tblsp

Cheddar (grated) – 1 tblsp

Mozzarella (grated) – 1 tblsp

Salt – to taste

For the Broccoli Filling:

Broccoli (blanched and grated) – 1 ¼  cup

Finely chopped Coriander greens – 1 tblsp

Finely chopped onion – 1 medium

Lemon/Lime juice – a dash

Cumin seeds – ¼ tsp

Oil – 2 to 3 tsp

Cheddar (grated) – 1 ½  tblsp

Mozzarella (grated) – 1 ½ tblsp

Dry spices:

(Coriander powder – 1 tsp

Cumin powder – ½ tsp

Chaat Masala powder – ½ tsp

Chili flakes – ¼ tsp

Garlic powder – 1/3 tsp

Black pepper powder – ¼ tsp)

Method:

1.    For the Potato Mixture: Take the grated boiled potato in a bowl. The potato must have cooled down. Add in the rest of the ingredients and mix well. Divide into 8 or 10 equal portions. Keep aside.

2.    For the Broccoli Filling: Heat the oil temper with cumin seeds.

3.    Add in the onion and cook till lightly browned. Add in the broccoli and the dry spices. Season with salt, cook stirring for a minute or two. Finish off with the coriander greens and a dash of lemon. Let it cool completely. Add in the cheese and mix well.

4.    Divide the broccoli filling into 8 or 10 balls (smaller in size than the potato balls).

5.    To form the pancakes, flatten a potato ball in your palm and place a broccoli ball over it. Gently cover with the potato ball. Coat with bread crumbs and flatten slightly to shape into a cake. Prepare the rest similarly.

6.    Shallow fry on a flat pan till golden on both sides.

7.    Serve hot.

© Rinki’s Kitchen

Eggless Trifle Pudding in a Jar

Who doesn’t like to dig into a light and refreshing trifle pudding? This eggless trifle pudding recipe has it all from scratch.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

A light eggless sponge that is fairly easy to make is combined with an eggless custard and fruit in jars. Serving up dessert jars really makes for interesting presentation.

I have also used a square bowl to set half of the pudding in. The elements for this dessert can be made ahead and assembled a day or two later. It needs to set in the fridge for at least an hour before serving for best results.

Click the link below for the video recipe:

Eggless Trifle Pudding Recipe               Serves 6 to 8

Ingredients:

For the custard:

Full fat milk – 500ml

Custard powder (vanilla) – as per packet instructions

Castor sugar - as per packet instructions

For the eggless sponge:

Dry ingredients

All purpose flour – 1 cup

Baking powder – 1 tsp

Baking soda – ½  tsp

Salt – a pinch

Wet ingredients

Instant Butter milk – (Milk  ½ cup + Vinegar  1 tsp)

Condensed milk – ½ cup

Vegetable oil – ¼ cup

Castor sugar – 3 tblsp

Vanilla essence – 1 tsp

Vanilla flavoured milk – ½ cup

Chopped fruit, berries, nuts  - as per your choice

Whipped sweetened cream – for decorating

Method:

1.    For the custard: Pour the cold or room temperature milk into a saucepan. Pour out ½ cup from it. Add in the custard powder to the ½ cup of milk, mix well and keep aside.

2.    Put the saucepan on low heat. Add in the sugar and stir till dissolved completely. Pour in the custard powder milk mix and cook stirring continuously till it comes to just the boil.

3.    Cover the surface with a cling film and let it cool down.

4.    For the eggless sponge: Mix the dry ingredients (except sugar) and keep aside.

5.    Combine the milk and vinegar to get buttermilk.

6.    In a large bowl, add in the condensed milk, oil, sugar and vanilla essence. Beat to a smooth paste. Add in the dry mix in 3 parts alternating with the buttermilk. Combine by folding lightly. DO not beat the batter.

7.    Pour in a prepared tin (6”x8”) and bake at 160° to 170° for 25 mins or till a skewer inserted comes out clean.

8.    Cool on a wire rack. Slice into half and cut out discs using a cookie cutter to fit the jar.

9.    Place a sponge disc at the bottom of the jar. Drizzle with milk. Pour in a layer of custard. Arrange fruit pieces. Repeat with the cake and custard. Decorate with whipped cream. Set in the fridge for at least an hour.

10. Serve chilled.

© Rinki’s Kitchen

How to make Mini Balushahi

This recipe is derived from various Balushahi recipes online. I have made it my own by using my own tried and tested measurements of ingredients. So, here’s  how to make mini Balushahi. The traditional sweet treats in miniature size to make them guilt free!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

It’s a fairly simple recipe with readily available ingredients. Only a few points should be kept in mind while preparing this balushai mishti or badusha.

The dough needs NO kneading and the soaking syrup must be warm for best results.i

Balushahi is quite a popular sweet treat in the sub continent and is known by various names…Balushai mishti or Balusha or Badusha or Khurmi.

Click the link below for the video recipe:

Mini Balushahi                       Makes 32 to 36

Ingredients:

Sugar syrup:

Sugar – 1 ½ cup

Water – ¾ cup

Saffron soaked in warm milk

 

The dough:

All purpose flour/Maida – 1 ½ cup

Salt – 1/8 tsp

Baking soda – ¼ tsp

Ghee/Clarified butter – ¼ cup

Fresh Yogurt – ¼ cup

Fine fennel seeds – a large pinch

Chilled water – 6 to 8 tblsp

Method:

1.    Take the sugar in a thick bottom pan and pour in the water. Cook on low heat till the sugar dissolves completely. Let it boil for 2 mins then add in the saffron milk. If any foam appears on the surface, fish them out. Boil for another  2 to 3 mins till the syrup thickens. Turn off the heat and cool slightly.

2.    In a large bowl, mix together the flour, salt and baking soda with a whisk. Add in the fennel seeds.

3.    Pour in the ghee and mix it with the flour till it resembles bread crumbs. Add in the yogurt and mix lightly with the flour.

4.    Pour in water a tablespoon at a time and just gather the dough lightly. NO KNEADING !

5.    Cover and keep aside to rest for 20 mins.

6.    Divide the dough into large marble sized balls and press with a finger to make a hole or depression in the center.

7.    Fry the dough balls in mildly hot oil. Once they rise to the top, flip them over and fry on absolute low heat flipping occasionally till they are dark golden.

8.    Soak the fried dough balls in the warm syrup for about 5 mins. Turning them over a few times in between. Take them out and drain the excess syrup.

9.    Serve with sliced nuts. The Balushahi may be stored in an airtight box for up to a week. No need for refrigeration.

© Rinki’s Kitchen

Green Peas Kofta Recipe

How about a kofta curry with frozen peas? A delicious green peas kofta recipe with the usually available ingredients at home.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This recipe is a bit different from other kofta recipes. The burst of green peas after the first bite into the kofta is quite a pleasant surprise.

One of my go to impromptu kofta curry … it has helped me sail through many meal plans. The gravy in this recipe is vegan and has no onion or garlic.

Click the link below for the video recipe:

Green Peas Kofta Curry                Makes 14 to 16 koftas

Ingredients:

FOR THE KOFTAS:

Raw banana and Potato Mixture:

Raw banana (boiled and grated) – ¾  cup

Potato (boiled and grated) – 1 cup

Fresh bread crumbs – 2 to 3 tblsp

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Chaat masala – 1 tsp

Salt – to taste

Green Peas Mixture:

Frozen or boiled peas – 1 cup

Coriander seeds – ½ tsp

Fennel seeds – ¼ tsp

Grated ginger – ½ tsp

Green chilli chopped – 1 small

Coriander powder – ½ tsp

Chaat masala – ½ tsp

Garam masala powder – ¼ tsp

Besan/ Gram flour – 1 tblsp

Oil – ½ tblsp

FOR THE GRAVY:

For tempering the oil:

Coriander seeds – ½ tsp

Cinnamon stick – 1

Bay leaf – 1

Dry Spices:

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Garam masala powder – ½ tsp

Chaat masala – ½ tsp

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Kitchen King masala – ½ to ¾ tsp

Also required for the kofta:

Fresh tomato paste – ½ cup

Grated ginger – 1 tsp

Green chilli – 1

Gram flour – 1 tblsp

Salt – to taste

Oil – 3 tblsp

Method:

1.    In a bowl, add the ingredients for the Raw banana and Potato Mixture. Use your hand to combine thoroughly. Keep aside.

2.    For the Green Peas Mixture, heat the oil in a pan and temper it with the coriander and fennel seeds. Add in the ginger and chilli. Cook briefly. Add in the peas. Season with salt, coriander powder and chaat masala. Mix well.

3.    Add in the besan or gram flour and cook on low heat till the raw smell of the gram flour goes away. Sprinkle the garam masala powder and mash the peas slightly. Let the pea mixture cool down.

4.    Make small marble sized balls with the pea mixture. Divide the Raw banana and Potato Mixture into 14 to 16 balls. Flatten one ball at a time on the palm, place a pea marble on it and carefully cover the pea marble with the potato banana mix. Seal well and coat with some gram flour. Keep the ball aside and similarly make the rest.

5.    Deep fry the koftas in hot oil till golden in colour. Keep aside.

6.    For the Gravy: Heat oil in a pan and add in the ingredients for tempering the oil.

7.    Lower the heat and add in the ginger. Stir fry briefly before adding in the Dry Spices. Mix well and add in ½ a cup of water and cook till the oil separates. Add in the gram flour and cook till the raw smell goes away. Add in the tomato paste and cook till oil separates again.

8.    Add in 2 cups of water or more if needed. Add in the green chilli. Mix well and bring to a boil.

9.    Season with salt and add in the kofta balls. Let boil for a minute or two.

10. Serve hot with rice or any bread.

 © Rinki’s Kitchen 

Laccha Paratha with multi grain flour

Multi grain laccha paratha is not exactly health food but who doesn’t like to indulge in flaky parathas once in a while?

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The multi grain flour used for this recipe gives the parathas a certain texture that is different from the ones made with refined flour.

I especially enjoy the part when you flip the bread on the hot griddle and watch the folds opening up!

Click the link below for the video recipe:

Multi Grain Laccha Paratha                       Makes 8

Ingredients:

For the dough

Whole wheat multi grain flour – 2 cups

Salt – ¼ tsp

Oil – 2 tsp

Water – ¾ to 1 cup or as required

For rolling out

Ghee/Clarified butter – 1 ½ tblsp

Vegetable oil - 1 ½ tblsp

All purpose flour – for dusting

Kasuri methi/Dried fenugreek leaves – as required

Roasted crushed cumin coriander seeds – as required

Method:

1.    Mix the salt and oil with the flour. Add in water little at a time to make soft smooth dough. Knead for 2 to 3 mins, cover and rest for at least 20 mins.

2.    Once the dough has been rested, knead it lightly and divide it into 8 equal sized balls.

3.    Melt the ghee and add in the oil. Mix well and keep ready.

4.    Roll out each ball as thinly as you can. Use a dusting of all purpose flour as required. Brush with the ghee oil mix. Sprinkle with all purpose flour and the kasuri methi or cumin coriander seeds. For the plain ones just the flour.

5.    Smear the dry flour all over the surface and fold it from one end to the other in a fan fold or accordion fold.

6.    Stretch gently with the fingers to elongate the folded dough.  With the folds facing up, roll the dough from one end into a pinwheel disk. Tuck the open end under. Similarly, prepare the rest of the balls.

7.    Use a dusting of flour to roll out the discs to a thick paratha. Apply very little pressure on the rolling pin while rolling.

8.    Cook the parathas on a low heat till both sides get a  light  colour on them and the folds start to open up. Brush with oil on both sides and cook the oiled sides before removing the bread from the pan.

9.    Serve the Laccha Parathas hot with a curry or a subzi.

© Rinki’s Kitchen