Beans Rice

Beans rice is an excellent combination of basmati rice, field beans, fresh grated coconut, green chilies, curry leaves, jaggery and spiced with Maharashtrian black masala. Beans rice is popular rice based dish from the Maharashtrian cuisine.

Field beans also known as broad beans, fava bean; bell bean is a species of bean which is native to North Africa and southwest Asia. Broad beans are generally eaten when they are still young and tender. The beans can be fried or the skins to split open and then salted and spiced to produce a savory crunchy snack.

Beans rice is a complete meal for vegetarians loaded with proteins, delicious and an aromatic and delightful treat. The beans rice goes well with any of your favorite raita. Beans rice is similar to flavored pulao rice. Pulao is a dish in which rice is cooked in a seasoned broth. In some cases, the rice attains its brown color by being stirred with bits of burned onions as well as large mix of spices.

Beans Rice is generally made with sprouted beans which have a robust flavor complimenting a variety of other dishes. They range from creamish flat long beans, broad hard beans to off white oval shaped bean. The beans rice is an appealing combination of rice, sprouted field beans and spices. The sprouted field beans is commonly known as Surti Vaal dal (Vaal ni dal no pulav) in Gujarat and this makes a meal by itself packed with nutrients and vitamins.

Rice is staple food in south India and there are a variety of delicious rice dishes from different regions and styles such as Biryani, Vegetable Pulao originating from the Mughal cuisine and Fried rice, where each dish has its own unique flavor, aroma and excellent taste. The popular rice dishes includes Hyderabadi Mutton Biryani (mutton cooked in basmatic rice), Jeera Rice (rice flavored with cumin seeds), Vegetable Pulao (rice and mixed vegetables cooked together with spices), Bisi bele bhath (a popular vegetarian rice based dish from the Karnataka cuisine), Murgh Yakhnee Pulao, Vangi Bhath (eggplant rice), Chicken Pukhi Biryani and click here for other list of well known rice recipes.

Generally we cook normal plain rice for our everyday meal. For entertaining guest and friends, most of us normally use the best variety of rice which is known as the basmati rice. It has an amazing distinct aroma and flavor. It is grown in the foothills of Himalayas and can be aged for up to 15 years to mature its distinctive aroma and nutty flavor.

For preparing this scrumptious Beans rice, firstly wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout.

Now soak the sprouted beans in lukewarm water for an hour so their skin can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off. Once they are peeled, wash and keep them aside. Wash and drain the rice. Set aside for ½ an hour. Meanwhile bring 3 cups of water to a boil.

In a skillet, toast dry coconut and cumin seeds lightly and grind them into a fine powder. Chop chilies and coriander leaves. Heat oil in a heavy bottomed pan and when it gets hot, add mustard seeds. Whey they splutter, add asafetida, turmeric powder, fresh curry leaves and chilies. Add sprouted beans and fry them for 2-3 minutes. Add rice and fry for sometime. Then add the boiling water to it. When the water is half soaked in the rice, add black masala, ground powder, salt and jaggery and stir it gently taking care not to break the rice grains or the beans. Lastly, add ghee and mix well. Garnish with fresh coconut and coriander leaves.

Tip: You can also add chopped onions and/ or crushed garlic along with the beans which enhances the taste of the dish.

Do try this excellent variation of flavored rice. Click on the below link for detailed recipe:

http://www.vahrehvah.com/Beans+rice:576

On cooking sprouted field bean, it gives an excellent strong, nutty aroma and the taste becomes creamy. Sprouted bean goes well with coconut, jaggery and ginger. Sprouted Vaal have excellent flavor, can be eaten raw in forms in salads or between sandwiches. You can even treat bean sprouts as a snack item that can be eaten at any time of day.

Sprouted beans are nutritious and have excellent dietary significance. They have a greater concentration of vitamins and minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosamines, trace minerals, bioflavonoid and chemo-protectants such as sulphoraphane and isoflavone which work against toxins, resist cell mutation and invigorate the body’s immune system than at any other point in the plant’s life even when compared with the mature vegetable. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes.

Wholesome Pulao

Wholesome pulao is a dish that is healthy with all the right vitamins, nutrients and minerals. This dish is made with aromatic long grains cooked with mixed healthy vegetables and spices. It can called be called as vegetable pulao. It is an excellent dish that can be served during parties and events.

Wholesome pulao is a fantastic dish with fibre rich vegetables, mildly spiced, rice cooked with a variety of vegetables that includes capsicum, carrots, spring onions, cabbage and French beans. Vegetable pulao is an all time favorite to many especially the kids as it has no elaborate curries and rotis. It’s easy to carry, delicious and stomach filling. This recipe is easy and fast to cook. The taste of ginger garlic paste enhances the flavors of the wholesome pulao.

Addition of soya chunks along with veggies also makes a wholesome pulao. As as kids avoid eating soya chunks cooked in a curry or gravy type hence if added with mixed vegetables and rice would make a healthy and nutritious meal. It is also high in protein, iron, dietary fiber, vitamin C and many more. Vegetables like carrots, capsicum, French beans, cabbage etc are very healthy and nutritious to eat.

Carrots are a great way to infuse good nutrition and flavor in your diet. It is colorful, nutrient rich and benefits the health. It is an excellent vegetable eaten in salads or added to other vegetables and cooked. Carrot contain carotene, a chemical that is converted into vitamin A by the body, it helps prevent night blindness. Carrots regulate blood sugar and help improve eyesight. It also improves the appearance of the skin, hair and nails. When taken daily it can lower cholesterol and blood pressure.

French beans are defined as the unripe fruits of any kind of beans especially common beans, the pods of which are known as string beans. French beans are a healthy option for many health conscious people as they are rich in many vital nutrients that are considered essential for the proper growth and metabolism of the body. French beans are filled with healthy dietary fibers that help in the prevention of cholesterol. These fibers are also beneficial for diabetic people as they help in preventing the sugar levels from rising up immediately after having a meal.

French beans are also helpful in energizing the body as they are rich in iron, the nutrients found in hemoglobin which helps in giving energy to the body. French beans also help in improving the immune system of the body as they are a rich source of Vitamin C. This vitamin helps in stimulating the white cells to fight against infection by directly killing the bacteria and viruses responsible for these infections. French beans have many anti-inflammatory nutrients like beta-carotene and, of course, Vitamin C.

Capsicum is another excellent vegetable that can be used in making vegetarian and non-vegetarian dishes. It contains Vitamins A and C, and beta-carotene. It’s low in fat, calories and cholesterol. Capsicum increases the metabolism by lowering triglycerides, which are stored fats in blood corpuscles. This helps in burning calories. Capsicum is an important source of vitamin A and vitamin C. These two vitamins are powerful antioxidants that help in fighting free radicals in the body and help in treating heart diseases, osteoarthritis, bronchial asthma, cataract etc.

Capsicum is a vegetable that comes in an exciting range of colors, like green, red and yellow. Known by many name like chili pepper, bell pepper, red or green pepper, this vegetable is used as spice, medicine and vegetable. Apart from being great in taste, capsicum also holds a great degree of nutritional value and accords numerous health benefits to people. Capsicum is a good source of vitamin C, vitamin A, proteins and carotenoids (Capsanthin, Capsorubin, Carotene and Lutein).

To prepare this delicious and exceptional wholesome pulao, firstly was and cut all the vegetables into thick long strips. Heat ghee in a non-stick large pan and when it gets hot add cloves and ginger garlic paste and stir well. Add cut vegetables and chilies and stir fry for 3 to 4 minutes. Drain the rice and add to vegetables and stir fry for another 2-3 minutes. Add the tomato, salt to taste, water and ketchup and bring to boil. Cover and simmer on low till done. In between check for salt and chili and add a bit more water if necessary and stir gently. Serve steaming hot.

Wholesome pulao is a unique and nutritious dish that goes well when served with any chicken, mutton or veg side dish or simply enjoy it with raita, pickle and pappad. To try this recipe, click on the below link for detailed recipe:

http://www.vahrehvah.com/Wholesome+Pulao:625

Pulihora

Pulihora is a very common and traditional preparation from the Andhra, Karnataka and Tamil Nadu cuisines. Puli means sour taste hence the name pulihora as this is made with spicy tamarind gravy mixed with rice. Pulihora is a rice based dish tastes exotic and unique.

Pulihora in Telugu is also called as puliyodharai in Tamil or chitrannam or puliyogare in Kannada. This dish tastes sour, spicy hot and salt all at the same time making it a unique flavorful dish. This dish is considered a popular festival food traditionally served as prasadam in most of the Andhra and south Indian temples. The festival of SeethaRama Kalyanam is one such big festival where huge packets of pulihora are distributed to the devotees.

As Hindus consider turmeric powder as a symbol of auspiciousness, this dish is cooked for almost all auspicious occasions and during festival. Pulihora is also one of the most important food served as Prasad during the 10 day long Vinayaka (Ganesh) Chaturthi. This dish is also considered to be a good stimulant for dead tongue. Pulihora is simple and easy to cook and is inexpensive too. Pulihora is stomach filling, extremely delicious for its tangy, sour and salty taste. It is extremely flavorful that comes from the fresh curry leaves, coriander leaves, dry red chilies and green chilies. Pulihora is also known as poor man’s feast. This dish can be served anytime for breakfast, brunch, lunch or dinner.

Pulihora can be prepared in various styles with either tamarind pulp, mango or lemon juice. It is a refreshing and comfort food and makes a complete satisfying meal. Pulihora is a south Indian delicacy that is famous throughout India. The tempering from the dry chilies and peanuts gives an amazing spicy and crunchy-nutty taste. Pulihora goes excellently well with wafers, vadiyalu, vadiyams or chips.

Tamarind is the main ingredient in making Pulihora and is very essential in almost most of the Indian, Malaysian and Indonesian cooking. It gives the food a unique sweet-tart flavor and is used in grilling glazes, barbecue sauces and curries. In some countries, the pulp of the tamarind is turned into syrup by adding sugar and water or carbonated water to make refreshing drink. Tamarind is also the base ingredient in making of rasam, sambar, pappu charu, chutneys, pulusus (chapala pulusu, bhindi-prawns curry pulusu, raw rasam – patchi pulusu) and lentil dishes.

For preparing this authentic Andhra dish Pulihora, firstly take all the listed items from the recipe in the same order and fry them in a big pan. Take a larger pan as you will have to add the tamarind puree also. Add little oil in the pan and when it gets hot, add mustard seeds and after the crackle, add dry red chili, peanuts, chana dal and fry till slightly golden in color. Slit green chilies, fresh curry leaves and add around 10 to 15 leaves and keep the remaining aside then once tempering is done by above process. Mix concentrated tamarind puree with water and add to the pan. Once this mixture gets boiled, add a pinch of turmeric, salt to taste then let this mixture cook until your observe oil floating on the top. This juice will dance when cooking so keep the flame at medium to low and mix the mixture for every 2 minutes and then keep it aside. Taste this mixture for spiciness and sourness. If they are not sufficient then you can add green chili fried in a pan separately to the mixture and some tamarind puree directly to the mixture.

Procedure for preparing the rice: Make sure the rice cooked fine and it should be very hot (means cook the rice freshly). Now take the remaining mustard seeds, few green chilies, ginger, and salt for taste. Grind them for a min and check. Do not grind it for too long coz if the mixie jar gets hot then the mustard seeds will get bitter taste. Make this to a thick paste without adding water. Do not cook or fry any of the ingredients from this paste. For this paste, salt is important. Take a large bowl ass the rice and immediately sprinkle some turmeric powder, remaining curry leaves and sprinkle oil and cover with a layer of really hot rice and then spread the paste on the top of the layer and again sprinkle some oil and immediately cove with another layer of rice… and then place the lid over the bowl. Let it rest for 5 to 7 minutes and then mix the rice so that the paste and turmeric should be evenly mixed to the whole rice. Add the mixture 1 paste, which is made with tamarind puree at and add half of the mixture and check the taste so that you can add mixture if required according to your taste and enjoy eating this delicious dish. It tastes good with fresh home made curd.

To try this classic dish from the south India, do click on the below link for detailed recipe:

http://www.vahrehvah.com/pulihora:7409

Note: You can adjust the tamarind, spice and salt levels according to your taste.

Rice Upma

Rice upma is a very popular breakfast item in most of the south Indian homes especially in the state Tamil Nadu. It is commonly known as Arisi upma in Tamil. Rice upma is made with Rice cooked and seasoned with dal, few spices and fresh curry leaves. It tastes extremely good when served hot with any type of chutney.

Rice upma is a unique variety that is similar in making of the basic upma but here we would be using broken rice instead of semolina or Bombay rava. Like many other foods, one should appreciate the humbleness and the simplicity of this dish. In Karnataka, this dish is popularly known as Akki Uppittu and is served with kara chutney. It is a very simple and easy to prepare dish.

Upma is a very well known traditional south Indian dish that is made and available in every Indian home or restaurant all over south India. Upma is also made in a variety of variations which include Sabudana Upma (upma or khichidi made with sabudana – sago a popular breakfast dish from Maharashtra), Idli Upma, Bread Upma (Upma made from bread), Poha Upma (Upma made with pressed rice), Vegetable Upma Noodles (made with mixed vegetable) and many more. A basic upma can be made with any one of these ingredients like broken rice, vermicelli, broken wheat, oats, puffed rice and semolina. Almost the making of the upma is same with just some variations in seasoning.

Arisi upma or Akki Uppittu is prepared using raw rice or pachaarisi. The rice is generally broken as rava by turning on the mixie and immediately switching off. The rice should be coarse and not powdered. Rice rava is also easily available in many super markets. Rice is a staple food in south India and most of the meals are rice based. Rice is used to make a variety of delicious breakfast dishes like idli, dosa, vada, murukku etc. Pressed rice or poha is also used in making tasty snacks like chivda and bhel puri.             Cream of Rice is a hot breakfast cereal made from ground rice. The cereal is rather bland but offers a gluten-free alternative to wheat based cereals.

For preparing Rice upma, firstly wash rice and pat them dry with a clean cloth or paper towel. Now grind the rice in mixer till the rice is broken into halves. It should not be grinded very fine and needs to be coarse. Wash moong dal and keep aside.

In a pressure pan, add some oil and when it gets hot, add mustard seeds, channa dal, urad dal, green chilies, fresh curry leaves and asafetida. Now add pepper powder, coconut, cashew nuts, rice and moong dal. Add water, salt to taste. Now pressure cook as you do for your rice or cook till the rice is done. Mix well again and serve with coconut chutney and sambar.

Rice upma is very simple to prepare and is a healthy meal. Rice provides fast energy and is also readily digestible. It is good for bowel health and is an important source of vitamin B1 and encourages stable blood sugar levels.

Normally kids hate upma and there are few elders also who hate eating upma, this is an excellent variety of upma and all will surely like it. Do click on the below link for detailed recipe:

http://www.vahrehvah.com/Rice+Upma:3661

The rice-based cream of rice is often a recommended early food for infants and toddlers and for people who can’t have wheat or gluten. Cream of Rice is a hot breakfast cereal made from ground rice. The cereal is rather bland but offers a gluten-free alternative to wheat based cereals.

Vaal Ni Dal No Pulav

Vaal ni Dal no Pulav is a delicious rice based dish from the Gujarati cuisine made with cooked rice tossed with sprouted field beans (commonly called as Surti Vaal Dal in Gujarati) and spices making an interesting combination and a meal by itself, fully packed with nutrition.  This dish is a healthy and nutritional one dish meal that can be eaten on its own or served with yoghurt or raita.

Generally pulav is a very popular North Indian dish prepared throughout India in various ways. Pulav is flavored rice cooked in a seasoned broth sometimes containing a variety of vegetables and meat. In some cases, the rice also attains brown color by being stirred with bits of burned onion, as well as a large mix of spices. The English term pilaf is borrowed directly from Turkish, pilav, which in turn comes from (Classical) Persian, Bangla (polaao), Urdu (pulao) and Hindi (pulav), and ultimately derives from Sanskrit pulak.

Pulao or Pilaf is common to Middle Eastern, Central and South Asian, East African, Latin American and Caribbean cuisines. Pulav is basically rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then brewing. There are varieties of different rice dishes with vegetables and herbs which are very popular throughout the world. Some of the very popular pulaos available in most of the restaurants are: Zafrani Pulao (safron rice), Veg Pulao, Shahi Pulao (caramel rice with black cumin a mughali rice that goes excellent with rich creamy dishes), Andhra Chicken Pulao (Rich chicken pulao), Mint Pulao (mint flavored rice), Lucknow Yakni Pulao (Awadhi biryani made with mutton or chicken layered with rice) and many more.

Vaal ni Dal is the field beans also known by many other names like Lima beans or butter beans (scientific name is Phaseolus lunatus). This variety of beans has a very buttery texture and is starchy. It adds a nice variety to many dishes due to its unique flavor. These beans do not have any fixed shape and are generally creamy and fat. The seeds are either cream in color or green. It is used in many Indian recipes. It is said that the name Lima beans is associated with field beans because of the place of origin of this beans which is thought to be Lima, capital of the South American country Peru. It was the various Spanish explorers who were responsible for spreading these varieties to Eurasia. In Africa, these beans were introduced by the explorers mainly of Portuguese origin.

For preparing this scrumptious Vaal ni Dal no Pulav, firstly drop the sprouted field beans in boiling water and cook for about 6 minutes or till they are fully cooked and keep aside. Heat oil in a heavy bottomed vessel till it is very hot. Add cumin seeds and allow them to splutter. Now add in the cloves, cinnamon, green chilies, red chili powder, and asafetida and turmeric powder. Stir all ingredients on medium to low flame for about 2 minutes.  Now add the rice, the cooked sprouted field beans and salt to taste. Mix well. Cover and keep on low heat for about 10 minutes or till the rice is cooked. Garnish with grated coconut (optional) and freshly chopped coriander leaves.

The Vaal ni Dal no Pulav is ready to be served. Sprouted field beans have a robust flavor and compliment the Pulav well. Do try this recipe and enjoy its flavors and nutritional benefits. Click on the below link for detailed recipe:

http://www.vahrehvah.com/Vaal+ni+Dal+no+Pulav:2255

Tip: The field bean or Vaal ni Dal is generally soaked in warm water after cleaning it properly to remove any dirt present in it. This process also helps in lowering the cooking time of the dal. To sprout the dal cover the beans soaked in water with help of muslin cloth. This may take up to 16 hours or depending on the quality of the beans. Butter beans sets excellently well with coconut and ginger flavors. Many recipes have this combination.

Butter beans are also added to vegetable soups, especially those containing carrots, beet, turnips and other root vegetables. Sprouted field beans can also be used for this purpose. It is also used sometimes as salads. Field beans also goes very well with sweet potatoes. It can be added to other vegetables or pulses or grains. Surprisingly field beans have a large number of health benefits. They are highly nutritious and have a high content of Vitamins A, B and C which help in making the body strong and healthy and protect against innumerable diseases. It is highly beneficial for diabetic patients, as they help in making your blood sugar levels normal. It also gives you energy.

Field beans are very well known for lowering your cholesterol levels. It also has a high fiber content, which regulates your blood sugar levels, especially after a meal, and also helps in proper functioning of your digestive system. It is a rich source of iron, which is especially needed by menstruating woman, most of whom suffer from iron deficiencies. Iron is also responsible for building of hemoglobin, which is a vital component of blood. Field grain is a very healthy food item and also protects and cures many diseases. It gives you an almost complete balanced diet.

Spicy Pineapple Fried Rice

Spicy pineapple fried rice is a spicy and tangy dish with the combination of pineapples, mixed veggies such as carrots, green yellow and red bell peppers, green onions, baby corn, snap peas and peanuts, tofu, mushrooms, fresh cilantro and lemon, cashews spiced with red chilli paste. This is a popular dish among the vegans from the Thai cuisine.

Thai food is popular for being spicy and fiery in nature. Most Thai food novices have exuberantly ask for ‘very spicy’ or ‘spicy’ food, but the rice dish is exception which is usually spicy and just right for the palette. This is because of the perfect combination of pineapple, cashews, sesame seeds and peanuts which lend it a sweet and nutty flavor and lots of chili flakes and chili paste which then balances this sweetness with some heat. This dish is slightly sticky as its made with pineapple and its juices making it moist. There are a lot of veggies and tofu added which adds to the nutritional goodness and can be served with a Thai curry or eaten on its own.

Asian foods have many kinds of variations in preparing the Fried rice throughout the world.  Generally fried rice is extensively prepared in Chinese and Thai cuisines apart from other cuisine.  Making the fried rice spicy mainly depends on the addition of red chilies to hot oil. You can add as many numbers of red chilies you wish but do add a few because it is the dry red chilies which actually add the flavor to this rice. Some of the very popularly available fried rice are the Kimchi fried rice, Chicken fried rice, Egg fried rice , Fried rice (Chinese style), Corn Cashew fried rice, Vegetable fried rice and so on…

Spicy Pineapple fried rice can be made in many variations catering to the vegetarians and non-vegetarians. For non-vegetarians, substitute fish sauce with soy sauce and you can add good amount of shrimps and pork instead of tofu or veggies. This exceptional spicy rice based dish does not call for eggs but taste delicious and the crushed red peppers really adds a fantastic kick to the flavor and the sweetness of the pineapples exceptionally goes well with the saltiness of the soy sauce and tanginess from the lemon.

Spicy Pineapple fried is a classic Asian comforting and refreshing food, a wonderful stir fried dish of cooked rice, assorted veggies, mushrooms and spices that is cooked over high flame. This Thai spicy fried rice is a brilliant concoction to any ordinary fried rice. It is an easy and fast to cook dish which is appetizing, mouth watering with different flavors exploding in the mouth letting out the sweet and tangy zest of pineapples chunks to linger onto your taste buds. The toasted sesame seeds and peanuts add a superb nutty flavor and make a divine topping too. A fantastic variation of fried rice which can tempt your kids in eating more! This rice based dish can be served with some thinly sliced chilies and extra sauce for guests to add further flavor to their tastes if they need it to be fierier.

For preparing this exceptionally appetizing and comfort food, Spicy Pineapple Fried Rice, firstly place a non-stick wok on high flame. Add oil (preferably sesame oil), sesame seeds, peanuts, cashews, dry red chilies and stir fry for about 30-40 seconds. Then add colorful bell peppers, snap peas and carrots, stir for another minute or so and then add mushrooms, baby corns and tofu. Stir gently on the same high flame. Add pinch of salt and pepper to taste and keep stirring (you can also add other vegetables like broccoli, French beans, bok choy etc). Now add the rice vinegar, soy sauce and red chili paste and mix well. Let the mixture come to a boil. Add pineapple chunks and steamed rice. Mix gently but mix thoroughly well. Turn off the gas stove after about 2 minutes. Squeeze ½ lemon in top for a nice tangy taste. Finally garnish with spring onions and cilantro and serve hot. This makes a great, healthy, spicy, refreshing and colorful recipe that is ready in minutes.

Tips: Other vegetables like broccoli, French beans, bok choy, boiled potato cubes etc can also go into this Spicy pineapple fried rice. Pineapple and tofu may be grilled before adding for better texture.

Serving Ideas: Squeeze ½ lemon on top which gives a brilliant tangy punch to the dish and do not forget garnishing with freshly chopped spring onions and cilantro to make it colorful, appetizing and tempting.

Spicy Pineapple fried rice is a majestic guest stopper in most of the buffets or parties.. This dish is not only visually appealing but also taste splendidly unique. Do try this spicy pineapple fried rice recipe which would not disappoint any of your culinary talents. Click on the below link for the detailed recipe and start preparing this dish:

http://www.vahrehvah.com/Spicy+Pineapple+Fried+Rice:7094