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.

Biranj (Sweet Rice)

Biranj is a traditional dish, made specially on New Year’s Day, of Bhramkshatriyas or as they call us – Khakkhas. This is a rice preparation and a sweet dish, served on New Year’s Day. It is a Simple and yet yummy recipe

Ingredients:
1 cup basmati rice
1/2 cup Chana dal
1 cup Ghee
1/2 cup sugar
1 stick cinnamon
2-3 cloves
Salt as per taste
2-3 strings Saffron
Dry fruits for garnish
Water as required

Biranj
Method:
Rinse Dal n Rice well and soak them for half hour.

In a handi, heat 1 cup ghee, add clove and cinnamon stick. Add Dal and Rice n saute them well.

Add enough water to cook rice and dal well (Approx. 2-3 cups), salt and saffron strings.

Once they are cooked, layer half cup of sugar.

Once sugar starts to dissolve, garnish with Dryfruit n serve hot.

Day – 26 : Tomato Rice (Recipe)

Since the day I have start writing this blog, I’m talking about Tomato Rice. Here is my recipe for making amazing Tomato Rice or as they call in Southern part of India, Thakkali Sadham.

Ingredients:

3 cups cooked leftover rice(Or Freshly made and cooled down, I prefer Basmati Rice for this)

1 medium-large Onion

5-6 small-medium Tomatoes

1/2 tsp Mustard Seeds

1 tsp channa dal (Bengal Grams)

1 tsp split urad dal (Black lentils)

1 tsp Garlic Paste (Optional)

1/4 tsp Methi Daane (Fenugreek seeds)

1/4 tsp Turmeric

2 tsp Sambar Powder (I use MTR Sambhar Powder, if you make the powder at home, you can use that too)

1 Dried Red Chilli

2 tsp Cooking Oil

Pinch of Hing (Asafoetida)

Salt to taste

Few leaves of Curry Leaves

1 cup of water

Method:

  • Heat oil in a pan. When oil heats up, add mustard seeds.
  • When it starts popping, add hing and red chilli, followed by Urad Dal and Chana Dal.
  • Once Dals start changing color, add methi daane.
  • Add garlic paste and saute for few seconds.
  • Add chopped onions with salt  and saute, for 2-3 minutes.
  • Once onions are soft, add tomatoes in pan and increase the heat. Add Turmeric and stir. Cook on high heat until tomatoes are soft.
  • Add a cup of water, drop some curry leaves and add Sambhar Powder and stir.
  • Let it cook for 5 to 7 minutes with lid closed, on medium heat.
  • add the rice, a little at time to make sure there is enough gravy to cover the rice.
  • Close with a lid and cook for 5 more minutes on low flame.
  • Serve it hot with Papad, Curd/Raita or Spicy Chutney