Brown Rice Pulao - one pot meal, a healthy and nutritious dish

Brown rice is the unrefined version of white rice and it is full of fibre. Brown rice is whole grain, with only the inedible hull of the seed removed, while white rice additionally has the bran and germ removed through the process of milling.Brown Rice Pulao is a one-pot meal. It is a healthy and nutritious recipe as it is loaded with lots of vegetables and contains the extra nutrients of Brown rice.

Brown Rice Pulao - one pot meal, a healthy and nutritious dish

Recipe Ingredients:

Brown Rice: 250 gm Onion-1 big Carrot-1 small ( cut in small pieces) Cauliflower:150gm cut in small florets French bean:100 gm ( cut in small pieces) Capsicum: 1 (cut in small pieces) Spring onion greens:2 Tbsp ( finely chopped) Green chilli:1(chopped in tiny pieces) Ginger-garlic paste:2 Tbsp Cinnamon:1 inch cube Cardamom green: 2 Bay leaves:2 Cloves:4 Mace: 2-3 strings Cumin seeds:1 Tsp Red chilli powder: 1 tsp Salt to taste Refined oil: 2 Tbsp Ghee: 1 Tbsp Green Coriander leaves: 2Tbsp ( finely chopped)

Method:

Step 1) Wash & Soak Brown Rice for 2 hours. Step 2) Heat refined oil in a pan. If possible take a heavy bottom pan. Add Bay leaves, mace strings, cloves, cardamom & cinnamon. Saute it for a while. Add thick slices of onion. Saute it till onion becomes translucent. Add ginger-garlic paste. Saute it to remove the raw smell of garlic. Add cauliflower, carrot & French beans. Saute it for 2 minutes. Add capsicum, spring onions greens & green chillies and mix all vegetables. Add red chilli powder and salt. Add soaked brown rice. Mix well. Add 2 glass water. Bring it to a boil. Cover it and cook for 12-15 minutes Check whether it is done. If not add some more water and cook for another 5-10 minutes. It takes around 25-30 minutes to cook. You need to add water and cook further. Once it's cooked, add some ghee to enhance its flavour. Brown rice Pulao is ready to serve. Switch off the flame. Cover the lid for some time to incorporate all flavours into it.

Step 3) Garnish it with finely chopped green Coriander leaves. Serve hot with mint raita, salad & mirch ke tikore (any pickle of your choice; optional).

Note:

• Soaking brown rice is a must.
• It takes much more time to cook brown rice as compared to white rice. You may need to add water in between and cook.
• You can have vegetables of your choice. Quantity of vegetables is adjusted according to one's taste. Green chillies and red chillies are as per one's choice.
• Ghee is added to enhance the flavours and to infuse flavours into it.
• Brown Rice Pulao is a healthy and nutritious recipe. It is one pot meal dish.
• This recipe requires patience so cook on low flame to incorporate all flavours into it.
• Although not a Dum recipe, but it gives aroma like Dum Biryani.

Friends, hope you will like this one-pot meal recipe of Brown Rice Pulao. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.
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Kachchi Haldi ki Sabji ( Raw Turmeric veggie)

Kachchi Haldi Ki Sabji

Raw Turmeric or Kachchi Haldi is a boon for us. It is good for skin, boosts digestion, excellent antiseptic, pain removal and useful in joints pain. Kachchi Haldi ki Sabji is a winter dish as it is hot in nature. Once in a while one can have it during winters. Here I am sharing recipe of Raw Turmeric veggie or Traditional Kachchi Haldi ki Sabji as prepared in most of the places in Rajasthan state during chilly winters.

Recipe

Ingredients:

• Raw Turmeric: 250 gm
• Desi ghee: 100 gm
• Cloves: 3
• Bay leaves: 2
• Cardamom: 3
• Black pepper: 8-10
• Cinnamon: 1 inch piece
• Garlic: 12-14 cloves 
• Green chilli: 3
• Ginger: 100 gm
• Peas: 100 gm
• Curd: 200 gm
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Finely chopped coriander leaves: 2 tbsp
• Salt to taste ( 1 tsp)

Method: 

1. Wash Haldi so that no impurity is there. Peel haldi properly. Cut it in tiny pieces. It takes time to cut it in very very small pieces. 
                         
2.  Heat desi ghee in a kadahi/ pan. 
3. Add cloves, bay leaves, green cardamom, black peppercorns and cinnamon into the kadahi. 
4. Add finely chopped garlic. Saute it. Garlic should not change its colour. 
5. After a while add chopped green chillies. Add finely chopped haldi. Saute it. 
6. Add chopped ginger ( ginger should be cut in very small pieces like haldi). Cook it for 8-10 minutes on slow to medium flame by stirring it continuously. Check whether haldi has become tender/ cooked. 
7. Add peas. Add thick curd while stirring continuously to avoid lumps in curd. Add red chilli powder and salt. Slow the flame. 
8. Add coriander powder. 
9. Saute it until ghee leaves the surface. It may take another 10-12 minutes or more. Peas are cooked as well. The colours of spices come out nicely. Kachchi Haldi ki Sabji is ready. 
   
10. Garnish it with finely chopped green coriander leaves. Serve it hot with chapati/ paratha.

Note: 

• Peel of fresh haldi is thin. It has thick peel if it is not fresh. Choose fresh one. Always take large haldi ki ganth (Turmeric roots). Test with your nails for its freshness. Haldi can be peeled and the colour of haldi can be seen by scratching it with nails.
• The golden yellow colour of Haldi is not easily gone from your hands. Hence to avoid the colour of Turmeric, gloves can be worn while cutting it. 
• Kachchi Haldi ki Sabji is prepared in Desi Ghee only. You can always remove excess ghee when it is cooked. This ghee can be used further in making other veggies.
• Haldi ki Sabji can be stored up to 7 days/ a week. Keep it in fridge.
• Total Serving: 6-8 persons (It is served in little quantity as it is hot in nature)
• Preparation time: 25 minutes ; Cooking time: 30 minutes                              Total time: 55 minutes

Friends, hope you will like recipe of Kachchi Haldi ki Sabji  ( Raw Turmeric veggie). Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

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Course: Side course;      Cuisine: Indian;        Diet : Vegetarian

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Cabbage Roll Masala

Cabbage Roll masala is small bundles of cabbage leaves rolled with masala( spices) stuffing inside cooked gently on slow flame. The taste is different from normal cabbage veggie...

This is my mother's recipe of Cabbage Rolls. With a slight twist in her original recipe I have  included some Potato-Tomato Masala along with rolls.

RECIPE

Main Ingredient: 

Cabbage : 400 gm

Ingredients for Potato-Tomato Masala
Garlic:  4-5 cloves, finely chopped
Onion: 1 small, finely chopped
Tomato:1 small, cut in small pieces
Potato: 2 medium, cut in thin slices
Fenugreek seeds: 6-8
Turmeric powder:1/2 tsp
Red Chili powder: 1/2-1 tsp
Coriander powder:1 tsp
Asafoetida a pinch
Salt to taste
Oil: 1.5 tsp

Ingredients for Rolls stuffing
Ginger-garlic-onion paste:2 Tbsp
Turmeric powder:1/2 tsp
Red Chili powder: 1/2-1 tsp
Coriander powder:1.5 tsp
Roasted cumin powder:1 tsp
Asafoetida a pinch
Salt to taste

Oil for making rolls : 1-1.5 Tbsp

Method: 

Step 1)  Making of Potato-Tomato Masala

Heat oil in a pan, crackle fenugreek seeds ,add  garlic and after it gets light brown , add onion and cook till onion gets transparent. Add finely chopped tomatoes. Add turmeric powder, chilli powder, asafoetida , coriander powder and salt . Add potatoes ( cut in thin length). Sprinkle few  drops of water, cover it and cook for 5-7 minutes. Keep aside.

Step 2) Making of Raw Cabbage Rolls

Separate cabbage leaves. For cabbage leaves, make stuffing consists of onion- garlic-ginger paste, turmeric powder, chilli powder, asafoetida, roasted cumin powder, coriander powder and salt. Take a cabbage leaf and spread the masala all over and then fold it. This way make all rolls.

Step 3) Making of Cabbage Rolls

Heat oil,  gently place  raw rolls into the pan and cover it . Cook for another 8-10 minutes or until it is done.

Step 4) Cabbage Rolls Masala

Assemble cabbage rolls along with potato-tomato masala prepared in step 1 in a serving plate. Serve hot with chapati/ naan/ paratha.

Important Notes: 

1)For stuffing of cabbage leaves onion-garlic-ginger paste can be avoided if wish so. In this case, make a paste of all dry spices by adding few drops of water. Spread it on leaves and make rolls.

2)Potato-tomato masala is not necessary to serve along with rolls, it's additional and simply you can avoid it. 

3) Masala and oil can be adjusted according to one's taste.

 4) Prep. Time:15 minutes

Cooking Time:20 minutes  ( Potato-Tomato Masala-10 minutes, Cabbage Rolls-10 minutes)

Total Time: 35 minutes

5) Course: Main/Side course; Cuisine: North Indian; Diet : Vegetarian

6) Servings: 10 in numbers

Friends, hope you will like Cabbage Rolls Masala recipe. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

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#Food #CabbageRollsMasala #Cabbage #Rolls #Indian #NorthIndian #MainCourse #SideDish #Vegetarian #VegetableRoll #Recipe #Bandgobhi #Pattagobhi