Mexican Rice

Had tried this long time back.... but had gone for a holiday to India... So could not post it... Had a wonderful time as usual in India... Took my daughter there for the first time there... She also enjoyed there a lot... was pampered by everyone.... So I m back with my recipie after a long time...This rice is really very simple, easy and fast to prepare.... I liked it as it was something different and fast to prepare... but still I am wondering why the name Mexican rice was given to this recipe... what mexican touch does it have... anyways it tastes good so as Shakespear said what there in the name... :) here goes the recipe....
Serves 6
Ingredients
3 cups cooked long rice (basmati rice)
1 chopped onion
1 1/2 tsp red chilli powder
1 1/2 cups mixed boiled vegetables 1/2 cup red kidney beans (rajma) (boiled and pressure cook with little salt)
1tbsp oil
salt to taste
To be ground to paste
4 garlic cloves
1/2 inch ginger piece
Method
1. You can take carrot, beans, peas, corn, cauliflower and potatoes as mixed vegetables.
2. Heat the oil and fry the onion for 2 min. Add the ginger garlic paste and fry again.
3. Add chilli powder, red kidney beans, vegetables and fry for further 5 minutes.
4. Add rice and salt and mix well.
5. Serve hot.

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Tomato Pulao

Ingredients
1/2 kg basmati rice (wash and keep soaked in water atleast for 1/2hr)
300 gm red tomatoes
1/2 coconut
3 onions
few cashews and raisins
1/2 cup coriander4 green chillies
2 cloves
2 green cardamoms
1/2inch stick of cinnamon
1 tsp ghee
1/2 tsp turmeric
salt to taste
Method
1. Extract the juice of the coconut by grinding it in the mixer with water.
2. Blanch the tomatoes and when cool remove the skin and grind them in the mixie.
3. Mix coconut and tomatoes juices together.
4. Grind onions, green chillies and coriander.
5. Heat ghee in a vessel and then add cloves, cinnamon and cardamom to it.
6. Fry for a minute and then add the grinded masala of onion and turmerice to it. Fry for 5-6 minutes.
7. Remove water from the soaked rice and then add it to the above mixture.
8. Fry for a minute and then add the tomato and coconut juice as required. Add salt to taste and let it cook till the rice is done.
9. Serve hot.... garnished with fried cashews and raisins.....

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Veg Manchurian

After a very very long long time i m back...... This recipie I tried a long time back...... It was a very good success that time.... so a few days back was feeling like eating something different.... so here is the recipie for Veg manchurian.... my style...

Ingredients:

For the balls

1/2 cup cabbage

1 carrot medium size

1 onion medium size

2 capsicums medium size

1 1/2 cup cauliflower

7-8 beans

2 green chillies

1 tsp each ginger and garlic paste

1/2 cup coriander

2 boiled medium size potatoes

1 cup wheat flour

salt to taste

For the Sauce

3 tsp corn flour

1 tsp ginger, green chilli, garlic paste and coriander paste

1 cup finely cut cabbage

12 tsp sugar

1/2 tsp soya sauce

2 cup hot water

1 tsp oil

salt to taste.

Method

For the balls

1. Take 1 cup cauliflower, 1 capsicum, 1 green chilli, ginger garlic paste, 1/2 carrot, few beans, 1/4 cup of cabbage, 1/2 onion and grind it in a food processor.

2. Cut the rest of the vegetables very finely with a knife.

3. Mix the processed vegetables, cut vegetables, potatoes, wheat flour and salt to make a dough.

4. Make small balls of this dough and deep fry to brownish colour on medium flame.

For the Sauce

1. Heat oil in a pan and add the ginger, green chilli, garlic and coriander paste to it.

2. Fry for a minute and then add hot water to it.

3. Then add the soya sauce, sugar and salt. (Be careful while adding the salt as Soya sauce is salty and there is salt added in the Manchurian balls also.)

4. In a small bowl make a paste of the corn flour with a tsp of water and then add this to the boiling water.

5. Add cabbage and boil it stirring continuously for 5 to 7 minutes.

6. At the time of serving add the Manchurian balls to the gravy and serve hot....

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