BEETS RICE - AN AWESOME LUNCH BOX MENU !!!

Beets and Green peas are wonderful combination for making Curries and Rice.  The sweetness in both the veggies gives  wonderful taste for the rice.  This lunchbox menu can be prepared in no time.  If you have not tried yet try this once.  I am sure you will love this in ways of both taste and the beautiful color.

 

 

Beets Rice

Ingredients:

Basmati Rice - 1 cup
Beets - 1 (Big size) cut to small cubes
Frozen Green peas - 1/4 cup
Onion -1/2 sliced
Tomato - 1 small size
Garlic - 2 pod
Ginger- 1/4 inch
Whole spices - 1 cardamom, 2 clove, cinnamon 1 small
Saunf -1/2 tsp
Chilli powder - 1/2 tbsp (According to your taste)
Turmeric - 1/4 tsp
Coriander leaves - 1/4 cup finely chopped
Water - 1 1/2 cup (Use water according to the way you cook 
Regularly)
Oil - 2 tbsp
Salt as required

Method:

1. Heat oil in the pressure pan, add the whole spices.
2. Make paste out of ginger, garlic and saunf.
3. Now add the sliced onion, once it is slightly browned.
4. Add the ground paste. Fry till the raw aroma disappears.
5. Parallely wash the rice with water not more than 2 times, and 
let them get soaked while we are frying the veggies.
6. Now add the Tomatoes, chilli powder and turmeric powder.
7. Sauté them till tomatoes are mushy and starts leaving oil.
8.  Now add the Beets and sauté for few times.
9. Now add the soaked rice, and 1 1/2 cup boiling water.
10.  Check for salt.  Close with the lid.
11. Keep the flame in the medium.
12. When the steam starts coming, reduce the flame to very low.
13. Put the whistle.  And let them be in the low flame for 10 to 12  Minutes.
14. Mean while Microwave or cook the green peas with little salt  separately.
15. After 10 minutes open the lid of the pressure pan, slightly  loosen the rice with fork (Don't over mix it), add the green peas and finely chopped coriander.

 

 

 

 

Serve the colorful, healthy and tasty rice with Raitha of your  choice. 

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BAKED BREAD ROLLS

When I posted the SOYA CHUNKS VEGETABLE CURRY in my last post, I said whenever I do it I make double the quantity for my small family the reason is this Baked Bread Rolls, the curry which we make will tastes excellent for stuffing in the bread, Either as a Bread rolls or Bread sandwiches. For Sandwiches just stuff the Vegetable curry in the bread and toast in oven or toaster.  Here is method for bread rolls....Before going Bread Rolls here is a quick glance for SOYA CHUNKS VEGETABLE CURRY to stuff inside the rolls.

 

BAKED BREAD ROLLS

Ingredients:

White or Wheat bread - as needed

Butter - 1 tbsp

Garlic- 1 individual pod minced

Salt - 2 pinch

Soya chunks vegetable curry - as needed

 

Method:

1. First fry the leftover curry in the pan till the moisture is absorbed, and let them cool.

2. Remove the crust in the bread, and using the rolling pin press the bread to make it thin and elongated.

3. Melt the butter in the microwave; add the minced garlic and salt mix well.

4. Add 1 1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

 

5. The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens)

6. Now brush all the rolls using the Garlic butter.

 

7. Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color is seen.

Note:

1.  Increase or decrease the stuffing quantity accordingly.

2. You can also use the oil instead of butter if you’re very conscious about the diet.  But my choice is butter.

3. Oven time can vary according to the bread and different ovens so keep and eye on them after 10 minutes or so.

 Serve them with your favorite salad, soup or starter for the party... Enjoy with Ketchup!!!

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