Fried Rice

Points per serving: 5
Servings: 4

Ingredients:

2 3/4 cup cooked white rice
1/2 cup cooked carrots
1/2 cup cooked cauliflower
1/2 cup frozen green peas
1/4 tsp cumin seeds
1/4 tsp mustard
1/2 cup cooked onions
1 3/4 Tbsp soybean oil /or any other oil
1/2 piece ginger root
2 clove garlic cloves)
2 1/2 tsp green hot chili peppers
Salt to taste

Spices:

¼ tsp ground cumin
½ tsp ground coriander
¼ tsp chili powder

Method

Mince ginger, garlic and green hot chili peppers.
Heat oil; add mustard seeds, cumin seeds and onions. Fry onions till golden brown, add minced ginger garlic and green chili.
Then add peas and fry for few minutes. Add carrots, cauliflower, salt to taste and all the spices. Mix everything together then add cooked rice. Mix together rice with spices and cover and cook for 5-6 minutes under low flame. Serve hot.

Go Top

 

Lemon rice

Ingredients

Rice- 1 cup
Lime- 1
Ginger- 1 inch piece minced
Onion- 1 chopped
Curry leaves- a few
Oil- 2 tbsps
Water- 2 cups
Salt- To taste

Method

Cook the rice in salted water. Spread the rice in a dish.

Sprinkle the limejuice squeezed out of the lemon.

Heat oil and sauté the curry leaves and pieces of Ginger, the chopped onion.

Add the cooked rice. Mix well. Serve with lemon slices on top.

Go Top

 

Pongal   (Porridge of Rice and Moong Beans)

Ingredients

Rice- 2 cup
Moong Daal- 1 cup
Cumin Seeds-1/2 tsp
Pepper corns- 1 tsp
Ginger- 1 inch piece (minced)
Oil – 3 tbsps
Raisins- 5 or 6
Salt- To taste
Water- 3 cup
Curry leaves- a few
Asafetida- a pinch

Coriander leaves chopped- 2 tsp

Method

Heat the oil and add the cumin seeds and pepper corns.

 Add to this, washed and drained daal and chopped ginger, curry leaves and rice.

Fry lightly. Add 3 cups of salted hot water, reduce heat to simmering and cook till the rice is completely tender.

Garnish with fresh coriander leaves and raisins.

Go Top

Mung Daal  & Rice Khichdi [Porridge]

Servings: 6 [1 cup each]

Points per Serving: 4

Ingredients

1 cup long grain rice

¾ cup mung daal

½ tsp cumin seeds

½ tsp mustard seeds

½ tsp turmeric powder

½ tsp coriander powder

½ tsp roasted cumin seeds powder

½ tsp minced ginger

½ tsp finely chopped green chilli

Salt to taste

1/8 tsp asafetida

2 tsp ghee or vegetable oil

5 cups water

Method:

Clean rice and mung daal with water. Combine them together and wash in 2 – 3 changes of water. Drain and set aside

Heat ghee or vegetable oil in a heavy bottomed skillet over medium to high heat. Add asafetida, cumin seeds, and mustard seeds. When mustard seeds crackle add rice and daal mixture, turmeric powder, coriander powder, roasted cumin seeds powder, salt and water. Bring to a boil. Add ginger, green chilli. Reduce the heat and cook for 40 minutes string occasionally.

If water is less add more. Adjust season if needed. Serve hot.

Go Top

Peas Pulav

Servings – 8 [¾ cup servings)

Points per Serving – 3

Ingredients

1½ cup basmati rice

¾ cup frozen peas

2 whole cloves

1 cardamom pod

2 bay leaves

1½ inch stick of cinnamon

1 tsp garam masala

1 tsp coriander powder

2½ cups water

1 table spoon vegetable oil

Salt to taste

Method:

Clean and wash rice with 2 – 3 changes of water. Soak basmati rice in cold water for 30 – 40 minutes. Drain in a strainer and set aside

Heat oil in a big saucepan on medium high heat. Add all the whole spices [cloves, cardamom, bay leaf, cinnamon stick and cumin seeds] and fry for few seconds then add onion and fry till onion turns to brown. Stir occasionally. Add the drained rice and fry for few minutes.

Add peas, gram masala, coriander powder, water and salt to taste. Stir to mix.

Bring to boil first then reduce heat and simmer. Simmer until water is absorbed [15 – 20 mins]. Stirring gently few times in the process.

Check if the rice is done. If not add little water and continue to cook. Cover and keep aside once cooked. Remove from heat gently fluff with a fork before serving.

Go Top