Rice and Wheat Noodles in White Gravy

Rice and Wheat Noodles in White Gravy step by step instructions:

Storing gravy and making veggies or dal out of it is common. But have you ever tried of making rice/noodles in that gravy? It tastes delicious.
I made the noodles at home only. So it is a completely homemade, super delicious, healthy, and complete meal. Yes, it is certainly a complete meal. Sautéed veggies can also be added to increase the benefits of this recipe.
This recipe comes as a great rescue when you have leftover rice and gravy. Within minutes the hunger can be satiated!

Check out here the recipe for White Gravy!

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Rice: ½ cup (cooked)
Wheat flour: ¼ cup
Water: 1/8 cup + ½ cup
Oil: ¼ tbsp.
Black pepper: ¼ tsp
White gravy: 3 tbsp.
Salt as per taste

Method:
1. Knead a smooth dough of the wheat flour and water. Keep aside and let rest for half an hour.
2. Heat ½ cup water in a kadai.
3. Take the dough and roll it into a very thin circle and cut it into very thin strips.

4. Add oil and ¼ tsp of salt in the water. Add the noodles and cook them until done. It will take about 7-8 minutes. Strain it and then immediately pour cold water on it to avoid further cooking.

5. In a serving bowl add rice and noodles. Toss them gently.

6. Add salt and black pepper and toss.

7. Add the white gravy and toss.

8. Microwave for about 1-2 minutes.
9. Garnish with coriander and serve hot.
10. Yummy and healthy “Rice and Wheat Noodles in White Gravy” is ready!

Tips:
1. Make sure the noodles don’t get overcooked.
2. The homemade noodles can be replaced by the market bought ones too.

See you soon with a new recipe till then Happy Cooking!!!

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Lilwe (fresh green chickpeas) ki Khichdi

Yay, after so many months had an opportunity to eat Lilwe (we call fresh and soft green chickpeas as lilva in Udaipur, Rajasthan). My mother was here in Bengaluru for few days and had brought hara chana from Rajasthan. So without wasting a single day I made this mouth watering khichdi with hot besan kadi.
If you are lucky enough to get it in your city please do try this simple and quick recipe.

Let us start cooking!!!

Ingredients:
Rice: 1 cup (washed and soaked in a cup of water for half hour)
Green Chichpeas: 1 ½ cup
Ghee or clarified butter: 2 tbsp
Asafetida: 2 pinches
Cumin seeds: 1 tsp
Black peppercorns: 10
Clove: 5
Cinnamon: 1 inch stick
Bay leaf: 1
Coriander powder: 2 tsp
Turmeric powder: ½ tsp
Red chilly powder: ½ tsp (Optional)
Salt as per taste

Method:

1. Remove water from rice.
2. In a pressure cooker heat ghee.
3. Add asafetida and cumin seeds.
4. Fry for a few seconds.
5. Add cloves, black peppercorns, cinnamon stick and bay leaf. Again fry for a few seconds.
6. Add coriander powder, turmeric powder, red chilly powder and salt.
7. Add in the chana. Mix well.

8. Now add rice. Mix well.

9. Add 3 cups of water. Close cooker lid.
10. Take 3 whistles. One on high and the remaining two on low flame.
11. Let the cooker cool by itself.

12. Serve hot with Besan kadhi.

Tips:
1. Wash the chana well before using.
2. I made plain besan kadi without any fritters.

See you soon with a new recipe till then Happy Cooking!!!

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Minted Potatoes Strawberry Rice

Hey all! Today’s lunch was rice, and wanted it to be something yummy, not the routine made rice. (Yes, this is the first time I made this recipe; feeling joyous)
.
When I opened my fridge my eyes stuck on lovely strawberries. So first ingredient was decided (of course rice is the main ingredient). Then again though of something and took mint leaves. And finally potatoes. Yippee, all the ingredients decided.

I had put all my heart to cook it and when it was made I can’t explain you; how happy I felt. In evening when my husband came, I gave him this as a snack. (Let me tell you one thing, my husband does not like mint leaves). I was afraid that he won’t like it but the suddenly ‘wow’ echoed into my ears and I was overwhelmed.

Let us start cooking!!!

Ingredients:
Rice: ¾ cup (al dente cooked)
Potatoes: 2 medium sized cut into small chunks
Onion: 1 medium cut into thin slices
Strawberries: 4-5 big cut into slices
Mint leaves: 1 cup (washed and chopped)
Green chilly: 1 deseeded and finely chopped
Ghee: 2 tbsp
Cumin seeds: 2 tsp
Black pepper powder: ½ tsp
Salt as per taste

Method:

1. In a pan heat ghee.
2. Add cumin seeds and fry for a few seconds.
3. Add onions and green chillies and fry till the onions become translucent.

4. Add the potatoes. Add salt.
5. Cover the pan and let the potatoes cook for 5 minutes or till they are half cooked.

6. At this stage add the mint leaves and again cook covered for 2-3 minutes.

7. Add rice, strawberries and black pepper.

8. Stir well.
9. Cook it covered for another 2 minutes.
10. Switch off the flame and let it remain covered for some 15-20 minutes. This helps in infusing the flavors nicely.
11. Take in a bowl.
12. Garnish with strawberry slices and mint leaves and serve hot.

Tips:
1. I think I could have added more strawberries for even a better flavor.
2. Do not overcook the rice otherwise the final product will be very mushy.

See you soon with a new recipe till then Happy Cooking!!!

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Masoor Pulav

Thinking of making a different kind of pulav? Well, here is the solution. Yummy and very nutritious ‘Masoor Pulav’.

Let us start cooking!!!

Ingredients:
Basmati Rice: 1 cup (washed and soaked for 2-3 hours)
Whole Red Lentil (Masoor): ½ cup (washed and soaked for 2-3 hours)
Ghee: 2 tbsp
Mustard Seeds: ½ tsp
Cumin seeds: 1 tsp
Red chilly powder: ¾ tsp
Cloves: 2-3
Black peppercorns: 3-4
Bay leaf: 1
Cardamom: 1
Cinnamon: 1 inch stick
Almond: 3-4 (fried)
Cashews: 3-4 (fried)
Salt as per taste

Method:
1. Take a pan. Add 2 cups of water to it. Let it boil. Add the soaked rice to it along with cloves, black peppercorns, cinnamon, cardamom, bay leaf and salt.
2. Let it cook till al dente. Remove extra water from it.

3. In a pressure cooker cook masoor for 3-4 whistles, one on high and the remaining on low flames.
4. In another pan, heat ghee. Add mustard seeds. Let them splutter. Now add cumin seeds. Fry them for a few seconds. Add red chilly powder, salt and then masoor. Cook for few minutes.
5. In another pan spread one layer of rice, then masoor and then again rice. Cover it and let it cook for another 4-5 minutes.

6. Garnish with almond and cashews and serve hot.

Tips:
1. Make sure you do not overcook the rice.

See you soon with a new recipe till then Happy Cooking!!!

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Green Chutney Pulav

Chutneys are a great accompaniment to paranthas, sandwiches etc. What about making pulav from that chutney. The taste is amazing. Try it at least once.

Let us start cooking!!!
Ingredients:
Rice: 1 cup (washed and soaked in water for at least ½ hour)
Ghee: 1 tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Clove (laung): 1-2
Black peppercorns (kali mirch): 2-3
Cardamom (elaichi): 1
Cinnamon (Dalchini): 2 cm long
Bay leaf (tez patta): 1 leaf
Green chutney: 2 tbsp
Water: 2 cups
Salt as per taste

Method:
1. Heat ghee in a kadai. Add asafetida and cumin seeds. Roast for a few seconds.
2. Add clove, peppercorns, cardamom, cinnamon, bay leaf. Roast for a few seconds.
3. Add chutney. Be careful. It splutters.

4. Mix well and add salt.
5. Add rice. Mix well.
6. Now add water and bring it to a boil.

7. Put the flame on low and let the rice simmer. Keep the kadai covered partially.

8. It will take about 15 minutes for the rice to cook.
9. Serve hot with curd.

Tips:
1. As the chutney contains masala so just be careful while adding more masala to the rice.
2. Garlic and onions can be added.

See you soon with a new recipe till then Happy Cooking!!!

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Moong Dal Khichdi

When I’m very tired of make anything I make moong dal khichdi with kadhi, with the best part being that we both just love eating it.

It is a great food for upset stomach or fever. It is a very basic yet healthy food.

Let us start cooking!!!

Ingredients:
Yellow moong dal without Skin: 1 cup washed and soaked in water
Rice: 1 cup washed and soaked in water
Ghee: 2 tbsp
Asafetida: ¼ tsp
Cumin Seeds: 1 tsp
Turmeric Powder: ¼ tsp
Cinnamon powder: ¼ tsp
Black peppercorns: 8 – 10
Water: slightly more than 4 ½ cup
Salt as per taste

Method:
1. Drain the rice and dal.
2. In a pressure cooker heat ghee.
3. Add asafetida, cumin seeds and black peppercorns. Fry for a few seconds.
4. Add turmeric powder and cinnamon powder.
5. Add the rice and dal mixture.
6. Add water and salt. Give it a stir.
7. Cook it for 3 whistles. One on high and 2 on low.
8. Le the pressure release by itself.
9. Serve it hot with ghee on top along with kadhi, pickle and papad.

Tips:
1. The khichdi tends to become thick upon cooling. Hence, you can adjust the consistency by adding boiling water to it.
2. Instead of using skinless dal you can use green gram with skin also.
3. You can add 2-3 cloves also to this khichdi.

See you soon with a new recipe till then Happy Cooking!!!

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Cooked Rice in Tomato Gravy

Today, since some plain cooked white rice was left in the lunch I decide to make tomato rice as an evening snack. It is very simple and fast to make. And delicious too!!!

Let us start cooking!!!

Ingredients:
Rice: 2 cups (Cooked)
Tomatoes: 2 medium chopped finely
Onion: 1 large chopped finely (Optional)
Ginger-Garlic paste: 1 tsp (Optional)
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: 8-10
Green Chilly: 1 cut into small pieces (Optional)
Red chilly powder: 1 tsp
Coriander Powder: 2 tsp
Turmeric Powder: ¼ tsp
Salt as per taste
Coriander leaves: 2 tbsp finely chopped

Method:

1. Heat ghee in a pan. Add asafetida and mustard seeds. Let the seeds splutter. Add curry leaves, green chilly and cumin seeds. Fry for few seconds.
2. Add ginger-garlic paste. Fry till the raw smell of them has gone off.
3. Now add onions and fry till translucent.
4. Add tomatoes, turmeric powder, coriander powder, red chilly powder and salt.
5. Cook the tomatoes till they start leaving oil.

6. Add the rice and give a gentle stir.

7. Garnish with coriander leaves and serve hot.

Tips:
1. Do not over stir the rice otherwise it will all break up and become mushy.
2. At the end you can add grated cheese too on the top.

See you soon with a new recipe till then Happy Cooking!!!

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