My favorites this year - which I making on repeat!
Chanaa - Rice bowl
Works for both safed and kaala chanaa. With or without dahi. depending on mood.
And you know the best part - I just boil the chanaa, and add some chaat masaala. No tadka, no onion/tomatoes. Sometimes I do pair it with tomato salad.
Quinoa Paneer Bowl
- Quinoa - 3/4 cup (for 3 people) - soaked for 3-4 hours
- Paneer - 200g - cut into small cubes and topped with salt and seasoning of choice for approx an hour
- Any available veggies - mushrooms/peppers/beans/onions/peas
Raw Mango Chana Rice Bowl
(To be tried)- Rice 1 cup
- Raw Mango 1 small - grated
- Curry Leaves 1-2 sprig
- Green chillis 3-4 (slit)
- Dried red chillis 1-2 (round)
- Turmeric, Mustard seeds, Heeng, Urad daal, chanaa daal
- Coconut Oil 3-4 tbsp
- Kala chana 1.5 cup
- Jaggery powder 1 tbsp
Boil the rice in enough water with salt and turmeric. Dry roast the urad dal, chana dal, coriander seeds, and dried red chillies. Pound them into a coarse powder.
Heat 1 tbsp oil, add mustard seeds, hing, curry leaves, and slit green chillies. Sauté for a few seconds. Add the pounded masala, jaggery, and grated raw mango. Stir well.
Add the cooked rice and chana. Adjust the salt if required and sauté for a minute or two on low flame.
Lastly, add freshly grated coconut and coriander for garnish.
Serve with papad or raw mango chutney and enjoy.
Credit: https://www.youtube.com/shorts/biN2cCR7yBA
Spinach Rice Bowl with Veggies & Paneer
Credit: https://www.youtube.com/shorts/v71sP7OGg-I
- Rice - 1.5 cups
- Spinach - 150g
- Mint leaves - 10-12
- Coriander leaves, green chilli, ginger, garlic
- Onion, capsicum, carrot, sweet corn
- Oil, jeera, red chilli flakes, salt, sugar, paneer
Start with washing and soaking the rice.
Next, prepare the spinach purée. Blanch spinach with salt in hot water for 15-20 seconds. Immediately transfer to ice-cold water.
Once cooled, remove excess water and transfer it to a mixer jar.
Add mint leaves, fresh coriander, green chillies, ginger, garlic, a splash of water, and an ice cube. Grind into a fine, smooth purée. Transfer the purée to a bowl and keep it refrigerated so the colour stays vibrant.
Now prepare the vegetables. Thinly slice the onion. Cut the capsicum by removing the core, then slice into planks, thick strips, and finally dice. Peel the carrot, cut into planks, then thick strips, and dice. Keep the sweet corn ready and set all the vegetables aside.
Heat a flat pan or wide vessel on medium–high flame. Add oil and let it heat well.
Add cumin seeds and allow them to crackle. Add the sliced onions and cook until they turn light golden brown.
Add the carrots and stir well. Cook for 2–3 minutes, then add the capsicum and sweet corn. Add red chilli flakes, salt, and sugar, and cook for another minute.
Add the spinach purée and stir well. Cook for a couple of minutes, then add hot water and mix again. Taste and adjust salt if required.
Drain the soaked rice and add it to the pan. Stir gently to distribute the rice evenly.
Tie a clean cloth around the lid, cover the pan, and cook on the lowest flame for 12 minutes.
After 12 minutes, check by inserting a spoon. Once the rice is cooked and no water remains at the bottom, switch off the flame and let it rest for at least 15 minutes.
For the optional paneer, heat a non-stick pan and add olive oil. Place the paneer slab on the plate, season with salt and black pepper, and pan grill until golden brown on both sides. Transfer to a plate, let it rest for a couple of minutes, then cut as required.
Serve the spinach rice hot with roasted tomato salsa and grilled paneer.
Spinach Rice with Veggies and Paneer is ready, serve hot.
You can have the rice as is or even pair it with some Roasted Tomato Salsa.
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