Mexican Brown Rice with a Bengali Twist

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A weekday generally starts as early as 7 in the morning, preparing breakfast and lunch, taking a shower, having your food and reaching office by 9 am. After an entire day of work, coming back home and then again thinking what to prepare for dinner is like a capital punishment.

The pain of thinking what-to-cook for dinner tonight kills my little energy for cooking, so I always plan ahead. Weeknight dinners are never that pompous, the best way to make your tongue and tummy both happy is to have a casserole preparation- doesn’t take much time, and tastes great. With the constant pestering from friends and family, I finally started reducing my carbohydrate content (but, that doesn’t mean I left having rasogollas :)), anyways a bowl of brown rice couple of times a week is fine with me. But, still shifting from the fine white rice to the sticky brown rice is a little jump on my side. So, the other night I thought of preparing my brown rice a little differently. Searching for brown rice recipes, I came across one which had Mexican style brown rice preparation. The preparation was with boneless chicken, but as I am on a strict vegetarian diet at present, I thought of replacing the chicken pieces with soya bean chunks and making it a little spicier to suite the Bengali tongue of mine.

I prepared it on gas oven, but if you are too lazy even to click on the burner, you can try this recipe in a microwave. Just follow the instructions mentioned in the microwave fried rice recipe. Put in the soya bean chunks along with the vegetables.

Ingredients:

1 cup brown rice
2 large sized onions, finely chopped
6-8 cloves garlic
1 bell pepper (any color), finely chopped
1 cup soya bean chunks, steamed
½ teaspoon turmeric powder
1 teaspoon chili powder
2 tablespoons sunflower oil
Salt to taste

Preparation:

  • Heat oil in a medium nonstick saucepan over medium heat and saute the onions and garlic untill the onions turn golden brown
  • Add in the bell pepper.
  • Stir and add the brown rice,
  • Pour in 3 cups of water or broth (optional) , add in the spices
  • Bring mixture to a boil, then reduce heat to low.
  • Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.
  • Season and serve hot

Hot Tip – You can add vegetables of your choice, and have it with spicy chicken curry.

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Bhat Bhaja (Fried Rice)

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As far as I remember, my mom had always told me, breakfast is the main food of the day; you should have your breakfast like a king. At home, of course that was maintained, but when am away I am always out of ideas to what to have for breakfast. Cornflakes and milk then becomes the best option. I am sure this happens to most of you.

On most weekends I wake up late and my breakfast becomes the luncheon. This was an easy and simple breakfasts come lunch I had on last Saturday, I hope you like it too. I had some rice left from last night and added some colorful vegetables to make it a sumptuous meal.

Preparation time: 7min
Cooking time: 10min

Ingredients:

  • Rice (Bhat): 1 bowl
  • Peas (Mator shuti): ½ cup
  • Sweet corn (Bhutta): ½ cup
  • Cauliflower (Ful kopi): 1 few florets cut into very small pieces
  • Potato (Alu): 1 small, cut into small squares
  • Oil (Tel): 2 tablespoons
  • Cumin seeds (Jeera): ½ tablespoon

Optional –

  • Cashew nut (Kaju badam): 5/ 6
  • Raisins (Kismis): 10 /12

Preparation:

  • Wash all the vegetables well. Heat oil in a wok and throw in the cauliflower and potatoes
  • Fry till they are half cooked and put in the peas and sweet corn, continue till the vegetables are cooked
  • Keep aside the vegetables and pour in just a dollop of ghee to the wok
  • Add the cumin seeds, as the seeds start sputtering, add the vegetables and rice
  • Cook over low flame till the vegetables and rice are mixed well
  • Garnish with cashew and raisins (if using) and serve hot

Hot Tips – If you want to add any other seasonal vegetables then go ahead and use it. The more the colorful the food, the more your kids will love it. While mixing the rice and vegetables together take care so that the rice grains do not break. You can have this with some side dish like Dimer malpua, Chal Diye Alu Dum.

Further readingFried rice in microwave, Jeera Rice

Sending this recipe for Scrumptious Delights From Leftovers hosted by PJ.

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Fried Rice in Microwave Oven

Today I thought of helping some people. The first thing that came to mind is those of my friends who are away from home in a completely different country and continent. Many of my friends are away for an onsite job to USA, UK and Australia. Many of them never ever have entered the kitchen, and then are in an absolute soup staying away from home and cooking their daily dinner. The fried rice I prepared is a very simple one. To make the task simpler I prepared it in the microwave oven.

Ingredients:

Rice (Chal): 1 bowl, 100gm

French Beans: 3 – 4

Carrots (Gajor): 2 small sizes

Cauliflower (Ful kopi): 2 -3 florets

Peas (Mator shuti): 1 tablespoon

Sugar (Chini): ½ teaspoon

Cashew nuts (Kaju badam): 5 – 6

Raisins (Kismis): 10 -12

Sunflower oil (Sada tel): 1 tablespoon

Cinnamon (Dar chini): 1 one inch size

Cardamon (Choto elaichi): 2

Salt to taste

Preparation:

  • Wash the rice well keep aside for the water to drain out
  • Cut all the vegetables into one centimeter sizes
  • Break the cashew nuts longitudinally into halves
  • Soak the raisins for 10 mins
  • In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave oven and cook on microwave high (800 watts) for 6 to 7 mins
  • Take the fried vegetables out and keep aside
  • In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
  • Add the vegetables to the cooked rice along with the sugar and mix well
  • Cook on microwave high for 2 mins. Fried rice is ready to serve

Microwave Fried Rice

Cooking fried rice in the microwave is a very simple task, so cook it and enjoy your dinner. Check out for more updates on this blog, till then Happy Cooking and Happy Eating.

Sending the recipe to Single Serving Recipe hosted by Spicy Rasam.

Harvest: The Festival of Rice: Roundup Part II

With many types of rice, it really took me long to come up with the round-up. I would like to thank Hema and Easy to Cook for sending so many recipes for the event. Please let me know if I have missed out any of your recipes. You can see the first part of roundup for this event here.  SGD of  Whims and Wishes also wrote some words about this Harvest festival, and she was very kind to share her thoughts with us.

harvest-the-festival-of-rice

  1. Bajji’s Platter from Hema of Adlak’s Kitchen
  2. Bisi Bela Bhaat from Hema of Adlak’s Kitchen
  3. Bisibelabath from Shama of  Easy to Cook Recipes
  4. Black-eyed peas pulao from Asha of Aroma Hope
  5. Brinjal Rice from Shama of  Easy to Cook Recipes
  6. Capsicum Rice from Shama  of  Easy to Cook Recipes
  7. Carrot Rice from Shama of  Easy to Cook Recipes
  8. Cauliflower Rice from Shama of  Easy to Cook Recipes
  9. Chenna Pulao from Hema of Adlak’s Kitchen
  10. Chicken biriyani from Shama of Easy to Cook Recipes
  11. Chilli-Tangerine rice from Anushreeram of Chandrabhaga
  12. Cilantro Rice from Hema of Adlak’s Kitchen
  13. Cocnut Rice from Shama of  Easy to Cook Recipes
  14. Coconut Milk Vegetable Rice from Shama of  Easy to Cook Recipes
  15. Dil se pulao from Sindhura of Bay Leaf
  16. Doodh Puli Peethe from Sunanda of Sunanda’s Kitchen
  17. Garlic Rice from Shama of  Easy to Cook Recipes
  18. Healthy Geen Rice/ Pudina Rice from Shama of  Easy to Cook Recipes
  19. Iyengar’s Poliodharai from Hema of Adlak’s Kitchen
  20. Keshari Bhaat (Sweet Saffron Rice) from Sanika of  Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
  21. Khasta Kachori from Naveeta of Zaayeka
  22. Kondakadalai Sadam/ Red Chana Dal Rice from Shama of  Easy to Cook Recipes
  23. Lemon Rice from Shama of  Easy to Cook  Recipes
  24. Lemony Lemon – A Tangy Tasty Masala Bath from Hema of Adlak’s Kitchen
  25. Medhu Pakora from Hema of Adlak’s Kitchen
  26. Mint Magic (Pudina pulao) from Hema of Adlak’s Kitchen
  27. Mishti Pulao from Aundhuti of Gourmet Affair
  28. Mor Koozh from Hema of Adlak’s Kitchen
  29. Multiprotein Rice from Shama of Easy to Cook  Recipes
  30. Mushroom Pulao from Hema of Adlak’s Kitchen
  31. Paruppu Keerai Dosai from Shama of  Easy to Cook Recipes
  32. Pasta Pulao from Hema of Adlak’s Kitchen
  33. Patishapta from SGD of  Whims and Wishes
  34. Peanut Cup Rice from Hema of Adlak’s Kitchen
  35. Poha from EC of  Easy Crafts
  36. Prawn/Shrimp Pulao of Homecooked
  37. Puliyothaai/ Tamarind Rice from Shama of  Easy to Cook Recipes
  38. Puttu~Steamed Rice Cakes from Poornima of Tasty Treats
  39. Rice Ball Kheer from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
  40. Rice Uppma from Hema of Adlak’s Kitchen
  41. Sharkara Payasam from Poornima of Tasty Treats
  42. Shazani biryani from Sindhura of Bay Leaf
  43. Spongy Dosa with yum yum coconut from Hema of Adlak’s Kitchen
  44. Tomato rice from Sindhura of Bay Leaf
  45. Vegetable Bonda from Hema of Adlak’s Kitchen
  46. Vegetable Pulao from Poornima of  Tasty Treats
  47. Vegetable Rice from Hema of Adlak’s Kitchen
  48. Venpongal from Shama of Easy to Cook Recipes
  49. Wholesome Moong kichadi from EC of Easy Crafts

With so many recipes, it’s really hard to choose which one is the best. But still, it’s on you to select the best. So go ahead and choose your best recipe and write it down as a comment for this post.

Will be back with some new recipes soon, till then Happy Cooking and Happy Eating.

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Harvest: The festival of Rice: Round up Part I

I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice

harvest-the-festival-of-rice

  1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
  2. Bengal Royal Rice from Anushriram of Chandrabhaga
  3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
  4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
  5. Chicken Dum Biriyani from Dershana of The Footloose Chef
  6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
  7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
  8. Chinese fried rice from Dhanya of My Home Cooking
  9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
  10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
  11. Kadambam Rice from DK of Culinary Bazaar
  12. Lemon Rice from Ramya of Mane Adige
  13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
  14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
  15. Paal Pongal from Rajee of Simply Innocence
  16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
  17. Pongal from Hema of Adlak’s Kitchen
  18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
  19. Puli Sundal from Chitra of Ratatouille – Any one can cook
  20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
  21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
  22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
  23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
  24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
  25. Tehari from Notyet100 of Asankhana
  26. Tondli Bhat from Usha of Enjoy Indian Food
  27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
  28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
  29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
  30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

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Egg Fried Rice

No much of a prelude, all I want to put up is my version of the Chinese egg fried. Yesterday, when I came back home from office all tired and repulsive to get inside the kitchen I cooked this up. I used these vegetables because I only had those at home, if you like you can also add small florets of cauliflowers, beans and even some cashew nuts and raisins.

Serves 2

Ingredients:

Long grain rice (Basmati chal): 1 cup

Carrot (Gajor): 2 medium sizes

Onion (Peyaj): 1 medium size

Capsicum: ½

Potato (Alu): 1 medium size

Egg (Dim): 2

Cinnamon (Dal chini): 1” size

Green cardamon(Choto elaichi): 2 -3

Cloves (Labongo): 2 -3

Bay leaves (Tej pata): 1

Sunflower oil (Sada tel): 3 tablespoons

Sugar (Chini): 1 teaspoon

Salt to taste

Preparation:

  • Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked. Pour in extra water if necessary. Once the rice is done, drain out excess water.

fried-rice31

  • Spread the cooked rice over a plate or baking tray and let it cool
  • Heat 1 teaspoon of  oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg and scramble it while frying. Keep aside
  • Chop all the vegetables into very fine half inch size pieces
  • Heat rest of the  oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables when the spices start popping. Fry over low flame till the vegetables are well cooked
  • Add the rice and sprinkle salt and sugar
  • Toss everything so that the rice gets mixed well with the vegetables
  • Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg

fried-rice2

Fried rice tastes well with non-vegetarian dishes like egg curry, chicken-do-peyaja, or any kind of meat dishes. Those of you who like the vegan part of the platter can try it out with cauliflower curry, dum alu, or anything of your choice. I had it with cauliflower manchurian that my neighbor gave me. I didn’t use clarified butter (ghee) for the frying part, but you can use it, it enhances the taste.

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