Indian Style Vegetables And Rice Recipes

SOUTH INDIAN STYLE VEGETABLE RICE RECIPE

South Indian Style Vegetable Rice Recipe image

Vegetable rice a simple and easy to make rice variety. This rice has a balance of nutrients along with rice and vegetables making it more delicious and healthy. Unlike our conventional veg fried rice or veg pulao, this vegetable rice is unique because of the freshly ground spice mix added to this rice. The spice powder adds a distinct flavor to this rice.

Provided by Sowmya Venkatachalam

Time 35m

Number Of Ingredients 19

Ingredients

2 Cups Cooked Rice (1 Cup - 250ml)
¼ Cup Carrot (Chopped)
¼ Cup Green Capsicum (Chopped)
¼ Cup Beans (Chopped)
¼ Cup Potato (Chopped)
¼ Cup Cauliflower Florets (Chopped)
¼ Cup Green Peas
1 Onion (Chopped)
2 tsp Salt (Adjust as needed)
1 tsp Oil
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 tsp Urad Dal
2 tsp Coriander seeds
3 Red Chili
1 tbsp Peanuts
1 tsp Peppercorns
3 tbsp Oil
1 tsp Mustard seeds
Few Curry

Steps:

Heat 3 tbsp of oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix.
Next, add the chopped onions and sauté the onions till its translucent.
When the onions are sautéed well, then add the chopped vegetables to the pan.
Stir-fry the veggies for a minute. Then add salt and give a good mix.
Now close the pan with a lid and allow the veggies to get cooked.

Nutrition Facts : ServingSize 0.5 Cup, Calories 180 kcal, Carbohydrate 34 g, Protein 5 g, Fat 1 g

INDIAN-STYLE VEGETABLE RICE

Indian-Style Vegetable Rice image

This is a standard Indian pilaf dish with a slight twist. The combination of colorful vegetables and aromatic spices make this dish very tasty!

Provided by Sahana

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

3 tablespoons corn oil
1 onion, finely chopped
1 clove garlic, minced
½ cup chopped red bell pepper
3 whole cloves
1 cup long grain rice
4 cups water
1 tablespoon salt, or to taste
1 tablespoon cayenne pepper
1 cup chopped fresh broccoli
½ cup corn kernels
½ cup fresh green beans, cut into 1 inch pieces
½ carrot, chopped
¼ cup water
½ teaspoon ground turmeric
1 ½ tablespoons ground black pepper
¼ cup roasted cashews
¼ cup chopped fresh cilantro

Steps:

Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 54.2 g, Fat 15.3 g, Fiber 4.8 g, Protein 7.3 g, SaturatedFat 2.3 g, Sodium 1829.6 mg, Sugar 4.2 g

INDIAN VEGETABLE RICE

Indian Vegetable Rice image

A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt. Create your own variation with different vegetables and spices.

Provided by Neena

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 onion, thinly sliced
½ teaspoon ground cumin
1 cup Basmati rice
2 cups water
¾ teaspoon salt
½ teaspoon garam masala
¾ cup frozen mixed vegetables

Steps:

In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

Nutrition Facts : Calories 514.7 calories, Carbohydrate 87.1 g, Fat 15.4 g, Fiber 4.3 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 904.6 mg, Sugar 3.6 g