There are many posts that I write here on the blog for myself, that is when I am very happy with my creations in the kitchen or I feel my idea is a terrific one. There are some posts I write thinking it could help someone. This recipe is purely to help those non-Indians who love Indian food, but are scared of the long and elaborate process involved in making certain dishes. I have a colleague who tries to experiment many recipes if they seem simple for him and he loves Indian food. This recipe is for such people. Easy to make, not too many ingredients required and no roasting the spices and grinding them, etc. Adjust the heat (both chilli powder and garam masala) as per your taste. We eat moderately spicy food at home and it could be unbearable for some who are not used to spicy food.
One year back - Yeasted Olive Oil Pear Cake, Salad with italian dressing
Two years back - No knead Focaccia
Ingredients:
Basmati rice - 2 cups
Edamame - 10 Oz bag (I used frozen)
Fenugreek leaves - 1 big bunch Leaves and tender stalk picked and chopped (You could use any greens of choice like spinach, swiss chard, kale etc)
Oil - 5 TBSP
Cashews - 3 - 4 TBSP (optional)
Red Onions - 2 medium sliced
Tomatoes - 2 medium chopped
Cumin seeds - 1 tsp
Garam Masala - 2 tsp
Red chilli powder - 2 tsp or to taste
Salt - to taste
Sugar - 1 TBSP
Method:
Wash and rinse rice. Drain. Add 4 cups of water and add frozen edamame to it. Add couple of pinches of salt and pressure cook. You could also cook it in a rice cooker or on the stove top. Let it cool a bit and fluff with a fork and separate the grains.
In a pan, heat oil. When hot, add cumin. When they splutter, add cashews. Let them get toasted. Add onions, sprinkle some salt and let it wilt. Add the chopped greens, chopped tomatoes. Mix well. When the greens are cooked, add garam masala, red chilli powder, sugar and mix all well. Add the cooked rice and edamame mixture and mix gently. Adjust the salt and cover with a lid and keep on low flame for few minutes. Turn off the heat. Serve warm with yogurt or raita or as is. This makes a quick meal that is perfect for lunch or weekend brunch.
Enjoy.
Two years back - No knead Focaccia
Ingredients:
Basmati rice - 2 cups
Edamame - 10 Oz bag (I used frozen)
Fenugreek leaves - 1 big bunch Leaves and tender stalk picked and chopped (You could use any greens of choice like spinach, swiss chard, kale etc)
Oil - 5 TBSP
Cashews - 3 - 4 TBSP (optional)
Red Onions - 2 medium sliced
Tomatoes - 2 medium chopped
Cumin seeds - 1 tsp
Garam Masala - 2 tsp
Red chilli powder - 2 tsp or to taste
Salt - to taste
Sugar - 1 TBSP
Method:
Wash and rinse rice. Drain. Add 4 cups of water and add frozen edamame to it. Add couple of pinches of salt and pressure cook. You could also cook it in a rice cooker or on the stove top. Let it cool a bit and fluff with a fork and separate the grains.
In a pan, heat oil. When hot, add cumin. When they splutter, add cashews. Let them get toasted. Add onions, sprinkle some salt and let it wilt. Add the chopped greens, chopped tomatoes. Mix well. When the greens are cooked, add garam masala, red chilli powder, sugar and mix all well. Add the cooked rice and edamame mixture and mix gently. Adjust the salt and cover with a lid and keep on low flame for few minutes. Turn off the heat. Serve warm with yogurt or raita or as is. This makes a quick meal that is perfect for lunch or weekend brunch.
Enjoy.
i love this simple rice.. and the spice part is so true. i add hardly any spice when serving non indians and some visitors always tend to become red or break out in a sweat..:)
ReplyDeletehope you are doing well.
Richa,
ReplyDeleteI think we are so used to spices, they hardly have any effect when used in moderation. Can't say the same for everyone. I am good. Thanks for asking.
Delicious and excellent recipe. Wonderfully prepared.
ReplyDeleteDeepa
Hamaree Rasoi
Lovely dish. I love that you incorporated edamame to the rice - I have a question though, by cooking it in the rice cooker, does the edamame still retain its bite? :)
ReplyDeleteHahah! I can't imagine why the normal Indian food is too spicy for the firangis! :D I mean, its normal! Not even extra spicy! :D
ReplyDeleteBut I loved this version!
-
Kavi (Edible Entertainment)
Ongoing Event:(Kid's Delight - Something Sweet)
Nish,
ReplyDeleteYes, it retains its bite as long as you don't put too much water. I actually used water for rice and did not use any extra water for edamame.
have never thought of using edamame with Indian spices... sounds great. I also make a fried rice with edamame - the chinese kind. Check it out at http://omnivore-almostveg.blogspot.com/2011/09/brown-rice-fried-rice-with-edamame.html
ReplyDeleteAlmostveg,
ReplyDeleteYou can use any beans in this rice. I treat almost all the beans alike unless they have a very strong smell.
Wow nice and healthy one pot meal.Love to try.
ReplyDeleteSimple and healthy rice.
ReplyDelete