Fried rice is one of the popular dish, it can be prepared in a street food and also the other ways. Commonly we like to have fried rice from a street vendor, it tastes different and good. We use to have it at least once in two months, but for almost a year, the shop was closed. And so, thought of preparing it at home and the taste was too good and more similar to that one. Also, this is a perfect for lunch box. Let me share the recipe…
Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.
I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.
Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.
Let me share the recipe…
Broccoli Paneer Rice
Broccoli – 1 no (medium size)
Paneer – 150 gm
Basmati / Long Grain Rice – 2 cups
Coriander leaves – a fistful
Mint leaves – a fistful
Green chilli – 2 nos
Garlic – 5 cloves
Cloves – 3 nos
Cinnamon – 1 stick
Star Anise – 1 no
Coconut milk – 2 cups
Chilli powder – ¾ tsp
Coriander powder – 2 tsp
Salt to taste
Coconut oil – 1 ½ tbsp.
Making of Broccoli Paneer rice –
Wash and separate the florets of broccoli (medium size).
Cube the paneer to medium size pieces.
Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
Add the cleaned rice, followed by salt and cook for few mins.
Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.
Serve hot with raita and any deep fry. I have accompanied it with Potato chips.
Sweet Potato Paratha is one such delicious recipe, which made in minutes and also good for lunch box. As they have a sweet taste, it would be liked by most of the kids. I could remember very well during winters; sweet potatoes are available all over the local markets. During Pongal, my mom use to get these sweet potatoes, cook them, peel the skin and we have it as such. It would be yum, but nowadays when I served it the same way my mom served it me, my kids do not want to have it.
Health Benefits of Sweet Potato – Sweet Potato is one of the high calorie food with no saturated FATS or CHOLESTEROL and rich in dietary fiber, vitamins and minerals. The Vitamin B6 in them, helps keep the walls of arteries and blood vessels flexible and healthy which allows blood flow freely. It helps in the treatment of anemia and several premenstrual symptoms in women.
Usually I don’t miss to use the seasonal produce, so thought of creating a recipe with sweet potatoes and this resulted in my sweet potato paratha where I served it with Tomato dip and Mushroom potato curry. Let me share the recipe…
Sweet Potato Paratha
Sweet potato paratha – 2 nos (medium sized)
Wheat flour – 2 cups
Green chillies – 2 nos
Cumin powder – 1 tsp
Salt to taste
Oil – 4 tbsp
Making of Sweet Potato Paratha:
Roughly chop the sweet potatoes to medium size and pressure-cook them for 2 whistles (up to mashing consistency).
Finely chop the green chillies and keep it aside.
Take the wheat flour in a wide mouth bowl, make a well in the center, pour ½ cup of water, and knead the flour to a dough.
Pour water little by little and knead the flour to dough.
Finally pour a 1 tbsp of oil and knead the dough for 15 mins.
Cover it with a damp cloth and let it rest for 15 to 20 mins.
Meanwhile, remove the lid from the pressure-cooker when the pressure subsides.
Drain the water, peel the skin and transfer the sweet potatoes to a wide mouth bowl.
Add the cumin powder, salt and green chillies, mash them to a paste.
Divide the dough to a medium size ball, dust the surface and flatten the rolled balls.
Place a small portion of the mashed sweet potato and again roll the dough to a ball.
Dust the surface with flour and gently flatten the rolled-out dough.
Heat a tawa, rub the tawa with oil, place the flatten dough, drizzle oil along the sides of the paratha.
Cook in medium flame by swapping both sides, until they turn golden brown in color.