Friday, 25 April 2014

Adapting Indian stir-fry into rice cooker recipes





Cooking without kitchen will be back in July.
Mean while enjoy cooking all the recipes given in this blog. You can attempt some of the recipes from my other blog 'same veggie many ways' too.


 Tips for adapting other recipes to cook in the rice cooker

Cooking with rice cooker has some limitations. You cannot temper any of your vegetables with mustard or cumin or other seeds or split lentils. So whenever you encounter a recipe which requires tempering, use few tsps of Instant stir-fry masalas-(chickpea flour , peanut based, bhakar bhaji or kolhapuri masala) or any of the four Instant dal mix. All these masala powders have been tempered with various seeds like mustard, cumin, aniseed, thymol etc and spices such as cloves. These pop in hot oil on stove top but not in electric cooker. You need to sprinkle this pd after the vegetables are nearly done.

Malabar cucumber, snake gourd and most of the gourds cook well in a rice cooker. Pulses like chickpea take long time to cook in a rice cooker, so you can use canned pulses. Drain the liquid and rinse the pulses with fresh water before using.

Some recipes from my other blog - Same veggie many ways can be adapted into rice cooker recipes.

Cabbage and moringa leaves stir-fry
Sprinkle Instant dal mix or Instant chickpea or peanut stir-fry masala


 Snake gourd and chick peas stir-fry
Use Instant chickpea stir-fry masala instead of tempering. Use canned chick peas.


Fenugreek / Mint  and green coriander rice


Flat beans stir-fry- use Instant peanut stir-fry masala           


French beans, green peas and dhokli - Instead of making a tempering sprinkle 2 tsp  of Instant dhokli mix over the cooked vegetables and cook for 5 mins.  


Malabar cucumber stir-fry- Use Instant dal mix- 3 instead of mustard tempering. This stir-fry needs souring agent - tamarind. Instant dal mix -3 contains tamarind.
You can use tomatoes too.


Chayote squash stir-fry - 3 flavors- 
You can use chole masala, Vangi bhath masala or chutney pd to make this. 
Temper them with mustard or cumin or both after you buy this masala. Store them in airtight glass jar in a dark cupboard or you can refrigerate them.


I have given the alternative way of cooking at the end of the post. Do take some time to read it.

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Saturday, 19 April 2014

Fried rice in rice cooker







This colorful fried rice is cooked using some quick cooking vegetables. Other than the vegetables, only few ingredients are used to flavor this rice. If you have left over rice from the previous meal, you can make this for the next meal. Cooked rice (without any liquid) stays well  for at least 4-5 hrs depending upon the weather, even without refrigerator. Mix in the half of the salt and keep it covered.
I know the photographs are not nice but that should not stop you from trying this recipe. I will change the pictures when I cook in the day time.


Ingredients-
1 cup cooked and cooled white rice - medium grained rice is fine (nice way to use up left over rice)
1 tbsp oil (sesame/ peanut/ rice bran etc)
1 tsp chopped garlic or 1/2 tsp garlic pd
2 tbsp chopped onion
Optional vegetables- add these to make this rice nutritious and colorful
2 tbsp each of american corn, finely diced orange carrot and green bell pepper (capsicum), finely sliced cabbage (you can use spinach or green onions (scallions) too.
salt to taste (3/4 tsp)
1 egg beaten (skip this if you are vegetarian and add all the veggies)
Black Peppercorn  powdered- 1/2 tsp

Put oil in the rice cooker pan and add onions in it.
Cover with it's lid and press the 'cook' button.
When it starts frying add garlic and stir. Cover and cook again for 2 mins.



Add carrots and corn. Stir and cover again, see that the cooker is in cook mode, or press it back.



Put in the cabbage and green bell pepper (capsicum).
Sprinkle salt and mix well, cover and cook for another 2 mins. Remove the stirring spoon.



Pour the beaten egg over the vegetables, do not stir. Cover and cook till the egg is set.
Stir well to break the set egg. Add cooked rice mix well.
Sprinkle powdered black peppercorn and stir till it is well heated.
Switch off the cooker, you can eat it hot or keep it covered on warm mode and eat later.




This is a mildly flavored  and you can eat it, as it is or with any of the Instant dal.
You can mix in 2 tsp soy sauce or chilli sauce or any hot sauce.
If you are planning to add green peas, cauliflower, soaked dry shitake mushrooms cook them before adding into this rice.
You can add 1.5 tsp instant Kolhapuri masala while frying onions.

(*more information on cooking rice or frying in rice cooker see
 Boiling rice in rice cooker 
Frying in rice cooker )




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Wednesday, 2 April 2014

Cabbage and green peas rice



I am sure this recipe is going find a permanent place in your meal plan. It's tasty, looks good and with no tempering. Just a few ingredients and little time is all you need. I came across this recipe in my aunt's handwritten cookbook long ago when I was a teenager.

Ingredients-
100 m rice (medium or long grained rice, no need to use Basmati rice)
200 ml chopped cabbage
100 ml green peas
150 ml onion finely chopped
1 tsp crushed ginger (washed and unpeeled) or 1/2 tsp ginger pd
300 ml hot water if you are cooking this in sauce pan or rice cooker or 200 ml if you are pressure cooking
[1 tsp crushed garlic (5 cloves garlic)
 1.5 tsp coriander pd (dry roast till fragrant and not burnt and then powder)
 1/2 tsp- 1.5 tsp red chilli pd
 3/4 tsp salt]                          
Instead of all the above masala given in the bracket you can use 1.5 tsp Instant Kolhapuri masala and 1/2 tsp salt






Directions-

Wash the rice with water (once) drain and soak for 20-30 mins in lots of water.
Drain the water by passing the rice through a strainer. Keep this ready.



Cooking in a rice cooker- *

1. Pour oil and add onions into rice cooker pan and cover it with it's lid. Press the 'cook' button.

 


2. Fry the onions till they are soft.







3. Next put in crushed ginger and garlic or Kolhapuri masala. Fry for 2 mins (till the raw smell disappears)
4. Put the drained rice and stir-fry gently for a min.
5. Add cabbage, green peas and the masala pd (ginger pd, chilli pd, coriander pd and salt).



Frying in pressure cooker


6. Pour 300 ml hot  or warm water and give it a stir.
7. Cover with the lid and cook till the rice is done.
You might have to add extra water ( about 50 ml -100 ml) if the you cook .
Continue cooking the cabbage rice by following instructions from third step as given below.
(Just take care to see that the 'cook' button is on during the entire cooking process.)



Cooking in a thick bottomed sauce pan or pressure cooker-
Heat oil in a sauce pan or pressure cooker (small sized about 2 ltr).
Add the onions and fry. Continue as you cook in the rice cooker.
You might have to add extra water ( about 50 ml -100 ml) if the you cook  in the sauce pan.

Pressure cooking- 
Add 200 ml hot water. Cover the lid and cook on a slow heat till you hear 1 whistle.
Leave the cooker to rest  for 15 mins.
Open the cooker and fluff the rice gently with a fork or just invert the contents onto a serving dish and then fluff the rice grains with the fork.





 Tip- Heat the water in the rice cooker or coffee maker and keep it ready.

(*more information on cooking rice or frying in rice cooker see
 Boiling rice in rice cooker 
Frying in rice cooker )




Hope you found this recipe useful. Please visit again and stay connected. 

You can just give a simple click on Facebook/ Twitter/ Google+/email buttons below and share it with your friends today. Thank  you !