Many people don’t like brown rice (me included shhh!). But brown rice has many health benefits, which we can’t find in white rice. It has high fibre and is rich in essential minerals. And of course, it’s a boon to weight-watchers who can’t live without their daily doses of rice, like me 😛 .
Today’s brown rice pulao recipe is simple and delicious with goodness of vegetables. This recipe serves 2-3 people.
- 1 cup brown rice, soaked for 2 hours. Rinse and drain well;
- 2 cups of assorted vegetables of your choice. I used green pepper, tomato and sweet corn;
- 2 green chilies, slit;
- 1 medium onion sliced;
- ½ teaspoon cumin powder;
- 1/3 teaspoon garam masala;
- 2 whole cardamoms;
- Salt and pepper;
- 2 tablespoon vegetable oil.
- Heat oil and add the cardamoms.
- Now add onions and fry till they are lightly brown.
- Add rice to the onions and cook for 6-8 minutes on medium heat. Do not leave the rice unattended, as it may stick to the pan.
- Now add all your vegetables and cook for 2-3 minutes.
- Add all the spices, including salt and pepper and cook for a minute or two.
- Take a microwave safe dish, and pour the rice into it. Even out the rice with a spatula.
- Now pour just enough water to cover the surface of the rice layer. Remember the rice was already soaked for hours.
- Microwave the pulao for 15-17 minutes, and your brown rice pulao is ready. If you do not want to microwave it, then add around 2 cups of water to the pan and cook your rice till its done.
Serve it with some raita and fresh salad.
Stay tuned for many other healthy recipes.
How many of you like the idea of giving personalized gifts to your loved ones. I love giving personalized gifts. White there are many options to choose from, home-cooked goodies are my favourite gift items. A nice, healthy, home-baked cake is something that everyone will love for a gift.
Unfortunately, in this busy schedule, few of us get time to make, or even think of such gifts, and we end up buying sugar-laden sweets, pastries and muffins from stores. To solve this problem, I am presenting a very simple and yet extremely delicious pineapple cake that you can make in jiffy. This cake will not only win your loved ones’ hearts, it will also make you a pro-baker 😀
So, let’s start. This recipe makes an 8-inch long tea-cake.
- 1 cup all purpose flour;
- ½ cup vegetable oil;
- ½ cup powdered or icing sugar;
- 2 eggs;
- 3 slices of canned pineapple or ½ cup chunky pineapple puree;
- 1/3 teaspoon baking powder;
- A pinch of soda bicarbonate;
- A pinch of salt;
- Pineapple flavour 2-3 drops;
- Yellow food colour (optional).
For the glaze:
- ½ cup icing sugar, sieved;
- 1 tablespoon lemon juice.
- To make the pineapple puree, pulse the pineapple slices in your food processor. We do not want a fine paste, but want some very fine pineapple chunks. If you do not want to use canned pineapple, use fresh cut pineapple. The final puree will measure ½ cup.
- Sieve together all purpose flour, icing sugar, baking powder and soda bicarbonate; keep aside.
- In a bowl add vegetable oil and the 2 eggs, and whisk together till well-combined (about 2 minutes).
- Now add to the wet mixture, food colour and pineapple flavour.
- Incorporate the wet mixture into your dry mixture. Your batter will look little dry at this stage.
- Now add the pineapple puree into your cake batter and mix with a spatula. Your batter will be now of perfect consistency.
- Line a cake loaf tin, with parchment paper, and pour the mixture. Even out the top with your spatula.
- Bake this cake in a pre-heated oven, at 180 Celsius for 25 minutes.
You can enjoy your cake as is, or you can go ahead and glaze it. And what’s better than to decorate a pineapple cake with a tangy and fresh lemon glaze!
Let the cake sit till it cools down to room temperature. Make the lemon glaze by mixing the ingredients. Now gently spoon it over the cake and refrigerate it for 30 minutes and voila! Your awesomely yummy pineapple cake is ready.
Stay tuned for many easy recipe.
Who doesn’t like pasta? I love all those yummy, rich sauces with chicken or seafish. But who knew the soybean keema can also take a pasta sauce to a whole new level!
Yes, as an experiment, I tried making minced soybean sauce, that turned out to be so yummy, that I will make it again and again. And what more, I even used a easy substitute for cheese used in the sauce!
So, friends you crave for pasta in the middle of the night, but you do not have fancy cheese or minced meat or cans of tomatoes. Fret not dearies, because I present you the most easy to make, with only a few ingredients, pasta that you will love and cherish.
This recipe makes for 3-4 people.
- 2 cups of mixed pasta (I used a mix of penne, spirali and farfalle);
- 1 cup of soybean keema or minced soybean;
- 3 large tomatoes;
- 3 large cloves of garlic;
- 3 slices of brown bread;
- 2 tablespoon of cream;
- Olive oil, generous amount of chilli flakes and herbs of your choice;
- Salt and pepper.
- Grind the bread slices until fine, and bake them in a preheated oven at 180 degree Celsius for 10 minutes;
- Soak the soybean in boiling water. Drain and keep aside;
- Prepare the pasta as per instructions; reserve 1 cup of pasta boiling water, before draining. And never ever pour cold water in your pasta, if you are not making it for a salad;
- Purée tomatoes, along with garlic; keep aside;
- Now heat 2 tablespoon of olive oil, and add chilli flakes and herbs to the oil; you can also add garlic powder;
- Now add drained soybean and cook for 3-4 minutes; Add salt to taste;
- Add the tomato purée; cook for 3-4 minutes. At this time, you can add the reserved pasta water, if the sauce looks thick.
- Mix in the cream and freshly ground pepper powder, and cook for 2 minutes; Switch off the flame.
- Now add the pasta and mix well.
When serving, sprinkle a generous amount of baked bread crumbs, which resembles Parmesan, but tastes equally (almost) awesome!
Hope you enjoy this recipe; stay tuned for many more easy cooking recipes.