Tag Archives: vegetable rice

Broccoli Paneer Rice

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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.

CLICK HERE for variety rice recipes.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

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…

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Broccoli Paneer Rice

Ingredients:

  • 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 –

Preparation:

  • 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.

 

KootanChoru

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Kootanchorru means mixed rice, here the rice is cooked with vegetables, lentils and coconut masala. It is very simple to prepare but packed with loads of nutrients. Vegetable such as carrot, potatoes, brinjal, raw banana, drumstick, pearl onions (sambhar onion) and drumstick leaves are commonly used in this dish.

Kootanchoru is an authentic and traditional recipe of Tirunelveli and Tuticorin people. There is one another meaning for this name “KootanChoru”- cooking rice together, Koottu means together, Choru means rice. In my childhood, during vacation all over friends (neighbours) together in a big vessel for our lunch. Each and every one of us should bring atleast one ingredient from their home, finally all the ingredients are collected and cooked by the elder one’s (neighbours) in a common place. Later we all sit together and have the lunch together. Remembering my childhood memories, nothing equals it, also miss few of my friends (neighbours).

As of now we live in fast world, I have used pressure cooker to prepare this recipe. Let us move on to the recipe…

Ingredients:

  • Rice – 1 ½ cup
  • Toor dal / Tuvaram Paruppu / Pigeon pea – 1 cup
  • Pearl onions/Sambhar onion – 20 nos
  • Carrot – 1 ½ nos
  • Drumstick – 1 no
  • Brinjal – 3 nos
  • Broad beans – 10 nos
  • Raw banana/Vazhaikai – 1 no
  • Potato – 3 nos (medium sized)
  • Green peas – ½ cup
  • Radish – 1 no
  • French beans – 10 nos
  • Drumstick leaves – a handful
  • Curry leaves – two sprigs
  • Cumin seeds – 3 tsp
  • Fenugreek/methi seeds – ¼ tsp
  • Mustard seeds – ½ tsp
  • Red chilies – 10 nos
  • Coconut pieces – 100 gm
  • Garlic – 5 cloves
  • Turmeric powder – ½ tsp
  • Tamarind – a big lemon size
  • Salt to taste
  • Gingelly/Sesame oil – 2 tbsp.

Preparation:

  • Soak red chilies in water for 20 mins.
  • Destalk and wash the drumstick leaves.
  • Peel carrot, radish and chop them to desired shape. Cut the edge and remove the string from French beans and broad beans.
  • Peel and chop the raw banana, potatoes and brinjal, soak them in water to avoid from declourisation.
  • Grind the coconut pieces, 2 ½ tsp of cumin seeds and pearl onions to a fine paste by adding little water.
  • Grind the soaked red chilies to fine paste by adding little water. Keep it aside.
  • Clean and wash the rice and lentils/paruppu. Drain the water.
  • Prepare Tamarind Extract.
  • Pressure cook rice and lentil/paruppu together with ½ tsp of turmeric powder, salt and garlic cloves for 2 whistles.
  • Mix the ground coconut paste and red chili paste along with salt to the tamarind extract and keep it aside.
  • Remove the lid, when the pressure subsides.
  • Add in all the chopped vegetables, along with the drumstick leaves and also pour in the tamarind extract to the pressure cooked rice and lentil.
  • Give a stir, check for the right amount of water and pressure cook for a whistle.
  • Heat oil in small kadai, add in the mustard, fenugreek/methi and ½ tsp of cumin seeds and curry leaves. Wait until they crackle and remove from fire.
  • Remove the lid, when the pressure subsides and pour in the tempered spices. Stir it well.

Serve hot. This goes out well with Paruppu Thuvaiyal/Lentil Chutney and Koozhvadagam. I have accompanied it with Lentil chutney/Paruppu Thuvaiyal, koozhvadagam and Arbi/Colocaesia Fry.

Cauliflower Rice

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Cauliflower Rice is a very simple to pack for lunch box and even the people who omits cauliflower, loves this cauliflower rice. Here I have blanched, grated the cauliflower and tempered them along with spices and rice with few spice powders. Also I would say that it’s kids friendly because this rice is a good source for kids to consume cauliflower. Let us move on to the recipe…

Cauliflower Rice / PooKhos Sadham

Cauliflower Rice / PooKhos Sadham

Ingredients:

  • Cauliflower – ½ no
  • Boiled Rice – 2 cups
  • Onions – 1 ½ nos (medium sized)
  • Green chilies – 2 nos
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Garlic – 4 cloves
  • Salt to taste
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp

Preparation:

  • Blanch the cauliflower: Cut the cauliflower heads and drop them in boiling water. Cover and keep in medium flame for 5 mins. Drain the water and bring them to room temperature. Keep it aside.
  • Grate the blanched cauliflower.
  • Peel and finely chop the onions and green chilies.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait till they crackle.
  • Add in the garlic, green chilies and onions, cook them till the onions turn transparent.
  • Add in the grated cauliflower along with turmeric powder, chili powder, pepper powder and salt.
  • Cook them till the raw smell goes off and Sprinkle little water, cover and cook till the cauliflower becomes soft.
  • Add in the boiled rice and stir them well with the cauliflower.
  • Keep on stirring for 5 mins, till the cauliflower and rice gets blend together.

Serve hot with any curries. I have accompanied this with Egg omelet Curry.