Aromatic Mixed Vegetable Rice with Raita
Cooking time: 25 minutes
- Cooked Rice – 3 cups – Soak the rice for 30 mins and cook it in ratio of cups : water- 1:1.5 cups, pressure cooker- up to 2 to 3 whistles or automated rice cooker
- Cumin seeds- ½ tsp
- Onions- 1 medium size – chopped length-wise
- Frozen or fresh green peas- ½ cup – Boil it for 5 to 10 mins in hot water.
- Chopped and boiled potatoes- 2 medium – Boil in water for about 20 mins to 25 mins in microwave
- Green Chilis- 3 to 4- Chopped length-wise
- Cauliflower florets- 1 medium cup- Boil water, add pinch of salt and turmeric powder and add cauliflower florets and boil for 15 minutes in a pan
- Plain Yogurt- 3 tbsp.
- Red Chili Powder- 2 tsp
- Cumin powder- ½ tsp
- Coriander powder- ½ tsp
- Ground ginger-garlic paste – 1 tbsp. – Mince 3 cloves of garlic and ½ inch of ginger. Then grind them together.
- Garam Masala- 2 tsp
- Turmeric – ¼ tsp
- Salt- to taste
- Coriander and Mint leaves – chopped
- Oil and Ghee – 1 tbsp. each
- Fried Onions- Optional
1. Heat oil and ghee in a large pan and add cumin seeds and onions. Sauté onions for 1 minute until golden brown. Then reduce the heat and add turmeric, ginger garlic paste, and salt.
2. Add green chili, cumin powder, coriander powder, red chili powder and garam masala. Cook until the masala’s aroma becomes more pronounced.
3. Add yogurt, chopped mint, chopped coriander, and potatoes. Leave the lid on and let it cook for some time.
4. Add boiled cauliflower, green peas, and rice. Mix them well and cook in low heat setting for 2 mins
5. Add some ghee, and fried onions. Put the lid on and switch off the flame. Serve this hot with raita.
For side dish: Raita
Add finely chopped onions and yogurt in a bowl. Add a pinch of salt and red chili powder and serve it with rice.
Baby corn Chili Fry
Cooking time: 12-15 minutes
- Baby Corn – 300 grams
- Tomato Ketchup – 1 tbsp.
- Egg (Optional) – ½ beaten
- Mushroom Soy Sauce- 1 tsp
- Green chili sauce/paste- 1 tsp (Store bought or soak green chilis in hot water for 10 mins and grind them to paste)
- Onion- 1 medium finely chopped
- Garlic (Chopped) – 4 cloves
- Ginger (Chopped) – 1 inch
- Corn Starch- ½ cup
- All-purpose flour- 2 tbsp.
- Cumin seeds powder (Optional)- 1 tsp
- Spring Onions (Chopped) – 2 tbsp.
- Red Chili Powder- 2 tsp
- Green chilis (Chopped) – 3
- Chopped bell peppers (Red, yellow and green) – 1 cup
- Salt (to taste)
- Oil (To fry)
- Vinegar (Optional) – 1 tsp
1. Add baby corn, all-purpose flour, and half an egg, all mixed well in a bowl. Add corn starch coat to the baby corn and deep fry them.
2. Take a pan, add oil, and heat it. Then add chopped ginger, garlic, chopped onions, and salt. Sauté onions until they turn golden brown.
3. Add chopped green chilis, bell peppers, and red chili powder. Make sure to “toss it” around the pan.
4. Add a bottle green chili sauce/home-made paste, soy sauce, tomato ketchup, vinegar, cumin seeds powder (optional) and chopped spring onions.
5. Add fried baby corn, toss it around and switch off the heat.
6. Serve hot as an evening snack or as a starter for dinner.
Lakshmi (Anusha) Radhakrishnan is working towards her MBA at Brock University and these dishes were inspired by Indian dishes she enjoyed back home in Chennai, Tamil Nadu.