Bean Pilaf

We frequently face the problem of left over rice. Our simplest next-day solution is Vagharelo Bhaat or tomato rice or Curd Rice or something on same line. Here we compromise with the taste or the choice of family all the time.

So, to avoid that sad sad situation of choosing one thing between taste/choice and left-over rice, I tried out this recipe. The actual recipe can take a while, but with quick recipe you are done with the final output in less than 15 minutes. I managed to make the dish while making lunch-box to carry at work.

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** Quick Recipe ** :

Ingredient:

  • 2 cup leftover Cooked Rice
  • 1 tin Baked Beans in Tomato Sauce
  • 1 medium Onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • 1 chilli, finely chopped (or as per your taste)
  • 1 tsp Jamaican All Spices

Recipe:

  1. In a pan, heat oil on medium flame. Once the oil is ready, add ginger garlic paste and saute for a minute.
  2. Now, add onion and chilli and saute till onion is translucent.
  3. Add Baked Beans in Tomato Sauce and Jamaican All Spices and mix them well.
  4. Now, add cooked rice, half a cup at a time, to make sure there is enough gravy to cover the rice, and mixing it well with the gravy. The resultant rice should not be like a gravy not should be very dry.
  5. Close the pan with a lid for 5-10 mins just to mix the flavor well.
  6. Garnish with Coriander leaves and serve hot with curd or tomato reduction.

** Not so Quick Recipe ** :

Ingredient:

  • 2 cup leftover Cooked Rice
  • 1 Cup white beans (or you can use Rajma as well), soaked for 6-8 hrs and boiled
  • 2 cups Tomato Puree
  • 1 medium Onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • 1 chilli, finely chopped (or as per your taste)
  • 1 tsp Jamaican All Spices
  • Salt, as per taste

Recipe:

  1. In a pan, heat oil on medium flame. Once the oil is ready, add ginger garlic paste and saute for a minute.
  2. Now, add onion and chilli and saute till onion is translucent.
  3. Add tomato puree and cooked until the raw smell of tomato is gone
  4. Add the beans and mix them well.
  5. Add salt and Jamaican All Spices and mix them and let the mixture cook for 3-4 mins.
  6. Now, add cooked rice, half a cup at a time, to make sure there is enough gravy to cover the rice, and mixing it well with the gravy. The resultant rice should not be like a gravy not should be very dry.
  7. Close the pan with a lid for 5-10 mins just to mix the flavor well.
  8. Garnish with Coriander leaves and serve hot with curd or tomato reduction.
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Banana Chia Seeds Pudding

Banana- Chia seeds pudding. An easy, make ahead, go-to #breakfast, which does not compromise with your health either.

It follows a very simple recipe, and guess what’s more! You can prepare it in the same ‘dabba’ you want to carry it in.

Banana Chia Seeds Pudding

Banana Chia Seeds Pudding

I took inspiration from here.

Ingredient:
1/2 cup milk
1/2 cup chia-seeds (Takhmaria/ Subja)
1 tbsp honey
a handful of almonds, chopped
1 Banana, Sliced.

Recipe:
1. Mix milk, honey and chia seeds into a mixing bowl until the mixture gets little thick.
2. Pour the mixture into the ‘dabba’, in which you will carry it with you and store it in the fridge, overnight.
3. The next day, fluff the mixture a little, add almonds and banana and give a little fold with very light hand.
4. top it up with banana slice and your yummy, go-to breakfast is ready.