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Cabbage Rice ,Korma rice,Hariyali Rice with Coconut Sauce Cabbage Rice Ingredients 3/4 cup uncooked rice

(chawal) 1 onion, grated 1/3 cup shredded cabbage 1 capsicum, sliced 1/2 tsp pepper powder 2 tbsp butter salt to taste 2 tbsp grated processed cheese Method 1.Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. 2.Heat the butter and fry the onion for 2 to 3 minutes. 3.Add the cabbage and capsicum and cook for 2 to 3 minutes. 4.Add the rice, pepper and salt. 5.Sprinkle the cheese on top and serve hot. Korma Rice Ingredients For The Rice 1 1/2 cups rice (chawal) , soaked and drained 2 tbsp ghee 2 cardamoms 2 sticks cinnamon (dalchini) 2 cloves (laung / lavang) 2 bayleaves salt to taste 2 pinches turmeric powder (haldi) To Be Grounded Into A Cashew-poppy Seeds Paste (using Little Water) 1 tbsp broken cashewnuts (kaju) 1 tbsp poppy seeds (khus-khus) For The Korma 1 1/2 cups moong (whole green gram) sprouts 2 tbsp ghee 1 tsp ginger-garlic (adrak-lehsun) paste 1 cardamom (elaichi) 1/2 cup grated onions 1 tsp coriander (dhania) powder 1 tsp chilli powder 3/4 cup blanched and chopped tomatoes 1/2 cup milk 1 tbsp fresh cream salt to taste Other Ingredients oil for greasing 2 tbsp milk

Method For the rice 1.Heat the ghee in a kadhai, add the cardamom, cinnamon, cloves and bayleaves an d saut on a medium flame for a few seconds. 2.Add the rice and saut on a medium flame for 1 minute. 3.Add 3 cups of hot water, salt and turmeric powder, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked. 4.Divide the rice into 3 equal portions and keep aside. For the korma 1.Heat the ghee in a deep kadhai, add the ginger-garlic paste and cardamom and s aut on a medium flame for a few seconds. 2.Add the onions and saut on a medium flame for 2 to 3 minutes. 3.Add the coriander powder, chilli powder, tomatoes and cook on a medium flame f or 1 to 2 minutes. 4.Add the moong sprouts, cup of water and salt and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside. 5.Combine the cashew - poppy seeds- paste, milk and fresh cream in a bowl and ad d it to the moong sprouts mixture. Mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally. 6.Divide the korma into 2 equal portions and keep aside. How to proceed 1.Grease a microwave safe baking bowl with oil, put 1 portion of rice in it and spread it evenly using the back of a spoon. 2.Put 1 portion of the prepared korma over it and spread it evenly. 3.Again spread a portion of the rice and korma evenly over it. 4.Finally add the remaining portion of rice over it and spread it evenly. 5.Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180 c for 15 to 20 minutes or microwave on high for 5 to 7 minutes. 6.Just before serving, turn upside down on a big serving plate. 7.Serve immediately. Handy tip: 1.If you wish to microwave the rice at step 5, ensure to use a microwave safe li d.

Hariyali Rice with Coconut Sauce Hariyali Rice with Coconut Sauce Video Added to 97 cookbooks This recipe has been viewed 7638 times

A colourful rice served with a mildly flavoured coconut sauce. Add your private note Preparation Time: 20 mins Cooking Time: 7 mins Makes 1 servings Show me for servings Ingredients

For The Coconut Sauce 1 cup coconut milk 1 tbsp oil 1/2 tsp cumin seeds (jeera) 2 curry leaves (kadi patta) 1 slit green chilli salt to taste 1 tsp lemon juice 1/2 tsp sugar 2 tsp cornflour dissolved in 2 tbsp cold water For The Rice 1 1/2 cups cooked rice (chawal) 2 tbsp oil 1/4 cup finely chopped onions 1 tsp green chilli paste 1 1/4 cups finely chopped spinach (palak) salt to taste Method For the coconut sauce 1.Heat the oil in a broad non-stick pan and add the cumin seeds. 2.When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt , lemon juice, sugar, cornflour-water mixture, mix well and cook on a medium fla me for 1 to 2 minutes, while stirring continuously. Keep aside. For the rice 1.Heat the oil in a non-stick tava (griddle), add the onions and saut on a medium flame for 1 to 2 minutes. 2.Add the green chilli paste, spinach, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. 3.Add the rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. How to proceed 1.Fill the rice in a glass bowl and demould on a plate. 2.Serve hot with coconut sauce.