Mixed Vegetable Rice

I've been making an effort to incorporate more vegetables into my meals. An easy solution when you don't have a lot of time is to add them to rice. It's also a good way to use up vegetables before their expiry date. Despite the ease of preparation, this dish is packed full of flavor and certainly elegant. It made for a fine accompaniment to paneer rajma.

Use any combination of mixed vegetables that you choose. Here I used a combination of green beans, mushrooms, frozen peas and carrots.

Mixed Vegetable Rice

Recipe by Lisa Turner Cuisine: Indian Published on January 24, 2014 Simple and fragrant lightly curried rice with mixed vegetables — an ideal side for Indian meals Print this recipe Ingredients: 1 cup basmati rice 1 3/4 cup water 2 tablespoons sesame oil 1 1/2 teaspoons cumin seeds 4 black cardamon pods, slightly crushed 1 small onion, finely chopped 1-inch piece fresh ginger, grated or minced 3 green or red chilies, seeded and finely chopped 1/2 to 1 teaspoon turmeric 1/2 teaspoon garam masala 2 cups mixed vegetables, frozen or fresh 1 teaspoon sea salt, or to taste 1 small tomato, finely chopped 2 to 3 tablespoons fresh cilantro or parsley, chopped, for garnish Instructions: Rinse the rice under cold water until the water is clear and not cloudy. Transfer to a small bowl and soak the rice in the water for about 30 minutes. Heat the oil in a medium saucepan over medium-high heat. When hot, add the cumin seeds and cardamon and sizzle for a few seconds. Add the onion to the pan and cook, stirring often, for about 5 minutes until it begins to brown. Add the ginger and chilies to the pan, stir and fry for another minute, and then add the turmeric and garam masala. Stir once and then add the vegetables to the pan, along with the tomatoes and salt, and stir for another few minutes. Now add the rice along with its soaking water and bring to a boil. Reduce to heat to low and cover. Simmer until the water is evaporated — about 10 to 15 minutes. Do not stir. Remove from heat and let sit for 5 minutes. Fluff with a fork and serve garnished with fresh herbs. Makes 6 servings

Other rice dishes you are sure to enjoy from Lisa's Kitchen:
Miso Mushroom Risotto
Indian Yellow Rice
Rice and Cauliflower Pilaf
Saffron Rice with Cardamon

On the top of the reading stack: The Stranger by Albert Camus

Audio Accompaniment: The field

ABC JUICE(APPLE,BEETROOT,CARROT) RECIPE – MIRACLE DRINK

ABC juice,also called as miracle drink is a very powerful and healthy juice recipe.I wanted to try this since i saw in some websites.This juice is naturally sweet by itself and hence no need to use sugar at all.The recipe is very simple which u can guess easily from the title.This juice is packed with the power of two vegetables and one fruit.It is enriched with all the important vitamins, minerals and fiber content.Before u try this recipe,just go through its amazing health benefits.U would love to have this juice at least once .Its really a miracle drink.For best results,it should be consumed in empty stomach on a long term basis for a minimum of  1- 3 months.

Health benefits

It is one of the best supplementary drink for our brain.It enhances the function of brain and sharpens the memory. The drink has a soothing effect on the eyes too. Working for long hours on computers can cause the dryness of the eye. This drink eliminates dryness, redness and tiredness of the eye. It also sharpens the vision. It reduces BP and suppresses the stress harmones. It helps the women in lots of ways.It gives a spotless skin.Helps to reduce pimples and black spots in face.It delays the aging of skin and gives a fresh,radiant look.Women suffering from menstrual pain can take this drink to get relieved of pains and cramps. It effectively maintains the important organs of body such as liver,kidney,eyes,heart,lungs and pancreas. It helps to detoxify the liver,purifies the blood and increases the RBC counts. It is good for cancer patients too. As we all know,carrots and beetroots promote heart health.So these two vegetables along with apple helps to lower the levels of bad cholesterol. It is also good for digestive system.It helps to protect from stomach ulcer.It also regulates the bowel movements and relieves constipation. It boosts the immune system and protects the body from allergies and infections. Above all,this juice is good for weight loss.It gives maximum energy with minimum calories. How to consume miracle drink It should be consumed in empty stomach and breakfast should be had one hour after consuming this drink.One can even take it twice a day.One glass in the early morning and one glass in the evening before 5pm.The time period for the miracle drink to work varies from person to person. In some cases taking the drink for a month is enough while in other cases 3 months time is required for the drink to actually start its work. You can make it a part of your daily diet for long term health benefits. Source: http://www.humannhealth.com

   

 

ABC juice recipe

ABC juice/Miracle drink with 'n' number of health benefits

Cuisine: Indian

Category: Juice

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

To grind Juicy apple - 1 no (big) Carrots - 1 no Beetroot - 1/4 no

METHOD

Wash and chop the vegetable and fruits into small pieces. In a mixie jar,grind everything to a smooth paste adding the required water.Do not add more water because the sweetness may reduce. Strain the juice completely and discard the residues.Drink immediately!

 

 

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No Croutons Required - Favorite Vegetarian Soups and Salads

Regular contributors to NCR will know that Jacqueline and I have made some changes to this long running event as we roll into 2014. Rather than focusing on a specific theme, we are making things more general so it is easier for cooks to submit their favorite vegetarian soups and salads. We certainly received plenty of tempting recipes. Thanks to everyone who took the time to participate this month.

Now settle in and see what has been going on in kitchens around the world. We certainly received some tempting dishes this month. Let us start with the soups.

Recipe: Winter Warmer Spicy Cashew Soup With Plantain Croutons

Chef: Wonderlusting
Blog: Wonderlusting
Location: UK

This cook is nuts about cashews and this spicy bowl includes raw cashew nuts, roasted cashew nuts and cashew nut butter. They come together with dried red chilies, tomatoes and peppers. No croutons are required, but I'm glad these plantain croutons made their way into the bowl.

Recipe: Broccoli, Courgette and Stilton Soup

Chef: Caroline
Blog: Caroline Makes
Location: London, UK

On a quest to eat more vegetables and also to use up some cheese left over from Christmas, Caroline tricks herself by sneaking broccoli and zucchini into this creamy and cheesy blended soup. A fine way to serve up a healthy dose of veggies.

Recipe: Thai-Inspired Sweet Potato Kidney Bean Soup

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

This fragrant and colorful soup is my contribution this month. Sweet potatoes and earthy, robust kidney beans are simmered in a spicy Thai-inspired broth, complete with homemade Thai red curry paste. Just what I needed on a cold winter night.

Recipe: Vegan Hot and Sour Soup

Chef: Deena
Blog: Oh! You Cook!
Location: US

I never can resist mushrooms and they make an appearance in this brothy soup along with scallions, garlic, ginger, tofu, rice vinegar and soy sauce. Deena tells us it comes together in hardly anytime at all and is very warming.

Recipe: Holy Moley Veggie and Rice Soup

Chef: Janet
Blog: The Taste Space
Location: US

Inspired by recent trip to Mexico City, Janet cooked up with this mouthwatering mole that surprisingly includes chocolate. The dark chocolate is an intriguing backdrop to the vegetables, chickpeas, rice and seasoning and spices that come together in this hearty soup.

Recipe: Lentil and Vegetable Potage

Chef: Linzi
Blog: Lancashire Food
Location: Lancashire, UK

This lovely and creamy soup combines the goodness of lentils, carrots, onions, garlic and potatoes. The addition of lentils provides "a smooth rib sticking velvety feel" to the potage. Served with some crusty bread, this would certainly be a satisfying winter evening meal.

Recipe: Chipotle Black Bean Soup with Orange and Red Onion Salsa

Chef: Gayathri
Blog: Spices Galore
Location: US

Gayathri didn't want to brave frigid conditions outdoors so she raided her pantry and came up with this beautiful silky and spicy soup. Earthly black beans are complemented by smoky chipotles and aromatics and spices. It's topped off with a delightful fruity salsa with lime for extra sweet and sour flair.

Recipe: Chili Chickpea Lentil Soup

Chef: Nutritious Deliciousness
Blog: Nutritious Deliciousness
Location: ?

Chickpeas please! Here they come together with lentils, red onion, tomatoes and a bit of spice. The soup is garnished with flax seeds and a good dollop of yogurt. Warming and packed full of protein.

Recipe: Quick-a-leekie Easy Leek and Potato Soup

Chef: Sarah
Blog: Dinner with Crayons
Location: UK

Soup is a Saturday ritual at Sarah's house, and she shares this easy blended soup that makes good use of leftover bits from the fridge. Leeks and potatoes are blended with vegetable stock and cream and then garnished with homemade croutons. Yet another warming soup to add to your menus.

Recipe: Roast Cauliflower Cheese Soup

Chef: Vanesther
Blog: Bangers and Mash
Location: UK

Those that aren't fussy on cauliflower ought to give this soup a try. In this case, the cauliflower is roasted along with onion and smoked paprika for a deeper flavor and then simmered in vegetable stock. Cheddar and Lancashire cheese are stirred in at the end to complete this flavorful dish.

Recipe: Farmer's Market Vegetable Soup

Chef: Sally
Blog: My Custard Pie
Location: Middle East

On a mission to clean out her fridge and waste nothing, Sally makes up this delightful vegetable packed soup. Onion, fennel and celery come together with tomatoes, shredded cabbage, a bit of pasta, green beans and fresh herbs. Served with crusty bread, you are in for a treat.

Recipe: Spicy Thai Noodle Soup

Chef: Katie
Blog: Feeding Boys and a Firefighter
Location: UK

There certainly isn't anything boring about Katie's refreshing Thai inspired soup that she served up for lunch. Rice noodles and pak choi are served in a delicious broth of coconut milk, green curry paste, ginger, lime, peanut butter, soy sauce and lime. Garnish with peanuts to fill it out a bit more.

Recipe: Parsnip, Carrot and Lentil Soup

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland, UK

My dear friend Jacqueline and co-host of this event came up with soup to use up some parsnips lingering in the fridge. Here they come together with chopped and grated carrots, onion, garlic, a bit of spice and red lentils. Surely a satisfying winter soup with interesting texture.

Recipe: Parsnip, Apple and Leek Soup

Chef: Laura
Blog: Knead Whine
Location: UK

Laura was faced with an abundance of parsnips, so she made them the focal point of a soup. They are joined here by leeks, apples and rosemary. Easy to prepare with earthy flavors, the apples add some nice sweetness. Blended soups are always a comfort.

Recipe: Vegetable Soup With Pasta and Garbanzo Beans

Chef: Pravina
Blog: Indo Global Food
Location: US

Being an especially cold winter, soups are certainly a must. Pravina decided to make slow-cooked soup that was a breeze to prepare and nice and warm for dinner. Carrots and chickpeas are simmered in a onion tomato gravy. Pasta is added part way through the cooking time along with bell pepper and the hearty soup is then garnished with fresh herbs.

Recipe: Jerusalem Artichoke and Rosemary Soup with Jerusalem Artichoke Crisps

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

Shaheen takes advantage of artichokes which she says is an under appreciated winter vegetable. Here they shine with rosemary. The best part is she tops her soup with homemade artichoke crisps that are sprinkled with rosemary salt. Time to seek out some Jerusalem artichokes.

And now for some salads that you might wish to consider serving alongside some soup:

Recipe: Jamie Oliver’s Grated Rainbow Vegetable Salad with Sesame Feta Fritters

Chef: Corina
Blog: Searching for Spice
Location: UK

Needing a cleanse after the holidays, Corina offers up a satisfying salad consisting of grated carrot, onion and cucumber dressed with olive oil and vinegar. It's served over couscous, and topped with divine sounding sesame feta fritters and homemade pita bread croutons.

Recipe: Spiced Orange, Date, Green Olive & Parsley Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

Inspired by the flavors of Morocco, Laura presents this intriguing salad made up of chili spiced oranges, sticky dates, salty tangy olives and refreshing parsley with a splash of extra virgin olive oil. I would be going back for seconds.

Recipe: Citrus and Roasted Winter Vegetable Salad with Pomegranate Dressing

Chef: Kellie
Blog: Food to Glow
Location: UK

Kellie takes advantage of winter produce with this cheering and colorful salad. Mingling here are beets, carrots, parsnips, oranges and parsley. Everything is dressed with pomegranate molasses, vinegar, maple syrup, olive oil and cumin. Wonderful blend of flavors here.

Recipe: Butter Lettuce Salad with Persimmon, Avocado and Almonds

Chef: Simona
Blog: Briciole
Location: US

Romaine lettuce gets the royal treatment here. Simona begins with soft and crisp butterhead lettuce and then adds naturally sweet persimmon, lightly toasted almonds and some aromatics. Everything comes together with ripe avocado, lemon juice and sea salt. Simple perfection indeed.

Recipe: Black Salsify and Wild Mushrooms Warm Salad

Chef: Galina
Blog: Chez Maximka
Location: UK

I've never tried black salsify before, but I would be sure to enjoy it. Galina tells us that it is delicately flavored root vegetable. She makes up a salad that includes wild mushrooms. Add some garlic into the mix, along with olive oil, butter, balsamic vinegar, lemon juice and pine nuts and you have one fine winter salad.

Recipe: Beetroot and Watercress Salad

Chef: Antonia
Blog: A Little Bit Greedy
Location: UK

Antonia is typically not a big fan of beetroot, but when one arrived in her vegetable box, she decided to try something different. Here orangey beet comes together with watercress, pine nuts, chilies, balsamic vinegar and olive oil. Delicious.

Recipe: Vegan Caesar Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Melbourne, Australia

For the first time, Johanna made and enjoyed a Caesar Salad. This vegan version features lettuce, and also tempeh bacon and homemade sourdough bread croutons. The salad base is served alongside a tofu besan omelet and drizzled with a dressing that features cashew butter, garlic, tamari, olive oil and lemon juice. I'm intrigued!

Recipe: Creamy, Crunchy, Bean and Avocado Salad

Chef: Vohn
Blog: Vohn's Vittles
Location: Scotland, UK

In a quest to eat healthier, Vohn tosses together this luscious salad. Lettuce, cabbage, bell pepper, spring onions, olives and mixed beans are dressed with mashed avocado and lime juice. Love the different flavors and textures at play here.

And that concludes the roundup for this month. Jacqueline will be hosting the February edition of NCR. Be sure to visit her blog at the beginning of the month for the announcement.

Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss.I have been making this idli for years and somehow i have not posted this in my blog. Oats pongal and Oats idli are the recipes i make very often in my kitchen whenever myself and Sendhil opt for diet recipes.Usually i nake this Instant idli along with tomato mint chutney for his lunch.It stays soft for hours and it is his favourite lunch box recipe too.I must thank Sharmilee from whom i got this idea of using wheat rava. Earlier i used to make it using white rava like rava idli.I have used Quaker brand Indian Oats here.Ok,Lets see how to make healthy Oats Idli recipe..

Instant Oats idli

Instant oats idli with wheat rava and vegetables

Cuisine: Indian

Category: Breakfast

Serves: 8-9 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml

To roast and grind Quaker Oats - 1 cup To make batter Wheat rava - 1/2 cup Curd - 1/2 cup Grated carrots - 3 tbsp Grated cabbage – 1.5 tbsp Green peas - 2 tbsp Salt - as needed Water - 3/4 - 1 cup (adjust) Ginger - 1 inch piece Green chillies - 1-2 nos (finely chopped) Pepper corns - 1/2 tsp Lemon juice - few drops Eno fruit salt –3/4 tsp Coriander leaves - 2 tbsp (finely chopped) To temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing - a pinch

METHOD

Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely. In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes. Then add curd,water and make a thick batter like idli batter. Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter. Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon. Remove and enjoy eating hot.

Serve with coconut chutney or tomato chutney

Enjoy eating hot !!

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Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are often the legume I go to when I want an easy weeknight meal solution employing staples that I am likely to have on hand. This was another winning dish that went well with a bed of steaming hot buttered basmati rice. The sweet corn adds a nice textural and flavor contrast to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one great big group hug.

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2014 Sweet corn and earthy black-eyed peas simmered in a simple and zesty curried tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 2 tablespoons sesame oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (optional) 1 medium onion, finely chopped 1-inch piece ginger, grated or finely chopped 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 to 1 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne pinch of asafetida (optional) 2 medium tomatoes, finely chopped 1 1/2 cups corn, fresh or frozen 1 to 1 1/2 teaspoons sea salt, to taste 1 tablespoon dried fenugreek leaves (methi), crumbled 1/2 teaspoon garam masala Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beans are tender — about 40 minutes. Drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the cumin and ajwain seeds if using. Stir for a few minutes until the cumin seeds darken a few shades. Add the onion to the pan and stir for another 5 minutes or until the onion is softened. Add the ginger and chilies to the pan, and stir for another few minutes. Now add the turmeric, ground coriander, chili powder, amchoor if using, cayenne and asafetida if using, and stir for another minute. Add the tomatoes and simmer until they break down and thicken into a fairly thick sauce, stirring often — about 10 to 15 minutes. Stir in the black-eyed peas and continue to let the sauce simmer for a few minutes. Now add the corn and simmer until the corn is just tender, adding a little water as necessary to achieve your desired consistency. Stir in the salt, fenugreek leaves and garam masala and cover. Let stand for 5 minutes before serving. Makes 4 to 6 servings

More black-eyed pea recipes from Lisa's Kitchen:
Black-Eyed Pea Sambar
Black-Eyed Pea Tomato Curry
Black-Eyed Peas in an Indian Curried Soup
Savory Black-Eyed Pea Pancakes (Poora)

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Jan Jelinek