Showing posts with label Edamame. Show all posts
Showing posts with label Edamame. Show all posts

H - Hara Bhara Pulao in Instant Pot



BM #99 Day 8 - 

 For today's letter, H, we have Hara Bhara Pulao. I tried using all the green vegetables I have in my refrigerator. Feel free to use any other greens of your choice. But the spices and the green paste makes it extra special.

 We loved the spice blend and the flavor it imparted to the rice.

 Ingredients - 
Basmati Rice 1 1/2 cups
Peas, Green Beans, Edamame 2 cups
Salt as needed
Seasoning (Ghee / Oil 2 Tbsp, Cumin Seeds 1 tsp, Cashews few)
Ginger and Garlic paste
Lime/Lemon Juice as needed
Green Paste - 
Coriander leaves 3/4 cup
Mint leaves few (Optional)
Green chilies 1-2
Spice Blend - 
Cloves 5
Cinnamon 1 inch piece
Peppercorns 6-7
Japatri 1 cm piece
Badi Elaichi Seeds pinch (taken from 1 badi elaichi)
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp

Method Of Preparation -
Prep work -
1. Wash and soak the Basmati rice for 20-30 minutes.
2. Make a paste of coriander leaves, mint leaves and green chilies.
3. Coarsely blend the spices listed under 'Spice Blend'.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

 Once it indicates that the pot is hot, add ghee, cashews and cumin seeds.

 After the cashews are golden brown, add ginger garlic paste and saute for a few seconds.

 Add the spice blend from step 3. Saute for a few seconds. Add in the vegetables, green paste from step 2. Saute for a couple minutes.

 Drain the soaked Basmati rice and add it to the simmering masala. Add about 2 cups of water and salt as needed.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 4 minutes.

 Quick Release the pressure after 10 minutes, fluff with a fork and serve warm with raitha of your choice.



BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99





Preparation Time 20 minutes + Cooking Time 20 minutes
Serves 3-4

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Posted by Harini R on Tuesday, April 9, 2019
11 comments
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E - Edamame Paratha



BM #92 Day 5 - 

 Edamame are the fresh soy beans which come in pods. I have used those fresh soy beans along with spices as a filling for this Edamame Paratha.

 Now that we have covered 

A - Achari Aloo Paratha

B - Boondi Paratha

C - Cheeni Ka Paratha

D - Dal Paratha

the next letter is E for Edamame Paratha. When I was listing down the ingredients starting with E, my thoughts stopped at Eggplant and Eggs. Both of them don't work for me. On one grocery shopping instance, I was picking up some frozen corn when my eyes landed on frozen edamame pods. 

I froze for a second (pun intended!) and immediately picked up a pack of frozen edamame. I wanted to make this paratha on the lines of Green peas paratha (which I have not yet posted yet :)).

Check out the recipe while I prepare for tomorrow's letter F.


Ingredients - 

 Wheat Flour 1 1/2 cups
Water as needed to knead the flour
Oil 1 tsp (optional - I didn't use it)
Salt as needed
For the Filling - 
Edamame 1/2 cup
Green chilies 2
Coriander leaves few
Cumin Seeds, Salt, Chaat Masala, Garam Masala as needed

 Method Of Preparation -
To Prepare the filling - 
Steam the edamame for 5 minutes. Pulse the steamed edamame, green chilies and coriander leaves. Mix in salt, cumin seeds, chaat masala and garam masala. 

 Set aside the filling. Ensure that no water is added.

To make the Paratha - 
Knead the chapati dough with the whole wheat flour, oil (if using) and salt with as much water as needed. Keep it covered for about 10-15 min.

 Make 7-8 equal portions of the dough. 

 Roll out small rotis, fill in a spoonful of the edamame mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

 Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the parathas.
Enjoy with Yogurt or any gravy curries.


BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Thursday, September 6, 2018
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Palak Edamame Rice


Palak Edamame Rice

 For Day 3, Week 1 of BM #46, here is one  yet another lunch box favorite. This is best made with left over rice. It is a time saver in the morning rush hour if you have the rice ready.

 Unfortunately I wasn't able to get any good pictures other than the one I posted.

 Ingredients - 
Rice 1 1/2 cups (I used Sona Masoori Variety)
Palak, chopped and blanched 1 cup
Edamame, shelled and cooked 1 1/2 cups
Onion, chopped 1/2 cup
Tomato Paste 1 tsp
Turmeric 1/4 tsp
Ginger-Garlic-Green Chilli paste as needed
Salt and Garam Masala as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Cashews handful)
Lemon Juice as needed

 I sometimes add cloves, cinnamon and cardamom to the seasoning.

 Method Of Preparation -
Cook the rice and spread the cooked rice in a wide bowl/plate.

 In a pan, add oil and the rest of the seasoning. After the mustard seeds pop and the urad dal and chana dal are golden brown, add the onions and saute until golden brown. 

 Sprinkle turmeric. Add the ginger-garlic-green chilli paste, tomato paste and edamame. Mix well and add in the blanched spinach.

 Mix in the salt and garam masala and transfer the mixture onto the rice.

 Mix the mixture onto the rice well and squeeze in some lemon juice as needed.

Preparation Time 20 min
Serves 3-4

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Posted by Harini R on Wednesday, November 5, 2014
13 comments
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Thai Peanut Sauce With Rice



Thai Peanut Sauce With Rice

I was discussing the rice dishes I planned for the Blogging Marathon with Jaya, my sister when she suggested this variation of Thai Rice. She said she ate this in a Thai restaurant and felt my older one would love this.

Apparently, the rice is served separately with the vegetables in the peanut sauce served as a side. But she asked me to mix it in Rice and pack it in the lunch boxes for my older one as well as my husband.


Surprisingly my little one also enthusiastically finished her share at lunch at home. :) So for Day 3 of BM #13, here is the recipe..
 

Ingredients - 

Cooked Rice about 3-4 cups
Onions sliced 1/2 cup
Carrots sliced 2 cups
Green Beans  sliced 1/2 cup
Edamame Beans 1 cup
Salt as needed
Spring onions for garnish
Peanut oil 1 Tbsp
For Thai Peanut Sauce - 
Roasted peanuts  1/2 cup
Garlic 1-2 cloves (or as needed)
Soy Sauce 2 Tbsp (or as needed)
Peanut Oil 1 tsp (or as needed) (Sesame oil recommended)
Sugar 1 tsp (I used brown sugar)
Tamarind paste 1 tsp (or as needed)
Red Chilli Sauce 1 tsp (or as needed) (I used Sriracha chilli sauce)
Coconut Milk 3-4 Tbsp
Thai Peanut Sauce With Rice

Method Of Preparation -
To Prepare the Peanut sauce - 
Grind all the ingredients listed under the peanut sauce to a fine paste and set aside. It would yield about a cup of sauce. 

It can be prepared in advance and refrigerated for up to a week.


To Prepare the Rice -
In a heated wok/kadai, add peanut oil and saute onions until they are golden brown. 


Add the sliced carrots, beans and edamame and saute them until they are just about tender but still retain a crunch. It took me about 10-12 min.

Pour the peanut sauce on to the vegetables and saute until the raw smell of peanuts makes way for an aromatic blend. (About 2-3 min)

Reduce the heat and mix in the rice. Make sure the rice is coated well with the peanut sauce. Sprinkle salt as needed and pack it off to school!


Garnish the rice with spring onions just before serving.

Thai Peanut Sauce With Rice


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 20 min 
Serves 3-4

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Posted by Harini on Saturday, February 25, 2012
24 comments
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Mixed Vegetable And Nuts Rice ~ Blogging Marathon Day 7


On a weekend we had a heavy brunch and were not in a mood to eat an elaborate lunch  I was not in a mood to cook an elaborate meal. So I decided to make a one pot meal leaving me time for some errands. So cooked up this Nut filled Rice which we all relished. Most importantly the little one who can't eat even a little spice took a second serving leaving me totally in awe! A simple fried rice with the addition of nuts gets transformed into a fantastic lunch !!


Mixed Vegetable And Nuts Rice


Ingredients - 


Basmati Rice 1 1/2 cups
Onions chopped 1/4 cup
Carrots cubed 1/2 cup
Peas 2  Tbsp
Edamame 1/4 cup
Raisins handful
Almonds chopped 7-8
Walnuts chopped 7-8
Cashews chopped 7-8
Peanuts 7-8
Sesame Seeds 2 Tbsp
Sunflower Seeds 2 Tbsp
Pine nuts 1 Tbsp
Ginger Garlic Paste 1 tsp
Garam Masala 1/2 tsp
Salt as per taste
Seasoning (Oil 1 Tbsp, Shajira 1/4 tsp, Cloves  3-4, Cinnamon 1 inch, Star Anise 2 petals, Cardamom 2 pods, Bay Leaf 1 )
Coriander leaves for garnish


Mixed Vegetable And Nuts Rice


Method Of Preparation -


Soak Basmati Rice in about 3-4 cups of water for about 20 min or so.


Meanwhile, in a  heated wok/kadai/sauce pan, add oil and the rest of the seasoning. After the shajira is brown enough, add ginger-garlic paste and onions and saute until the onions are golden brown in color.


Add all the nuts, raisins and seeds except the pine nuts and sunflower seeds. Saute them until they all get a golden hue.


Add the peas, carrots and edamame and fry for about 2 min.


Drain the Basmati Rice and fry along with the rest of the vegetables for a couple of minutes.


Now is the time to cook the rice. Use either the stove top method to cook the contents or If you are like me, transfer the contents to a rice cooker and add 3 1/2 cups of water and let the rice cooker do the job!


After the rice is cooked, transfer it into a serving bowl, and garnish with sunflower seeds and pine nuts. Optionally add coriander leaves!


Preparation Time 45 min 
Serves 3-4 Adults

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Posted by Harini on Tuesday, February 15, 2011
13 comments
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Pineapple Fried Rice ~ Blogging Marathon Day 5


If you are a fan of Oriental Cuisine, you are in for a delicious treat !! Pineapple Fried Rice was in my to-do list for quite some time and I had collected various versions from all over the internet. I just couldn't make up my mind which method to follow. The final nudge came from S who said he had tasted the authentic Pineapple Fried Rice at a Thai restaurant and that he would love to have it if I prepared with Basmati Rice. 


I loosely followed the recipe from here. 


The verdict was a very encouraging one. S certifies that it is almost like the one he ate at the Thai restaurant except that the quantity of soy sauce needs to be upped. In fact he added a little soy sauce to his share and was very happy. But personally I don't like the overpowering taste of soy sauce(This was just about right for me). So feel free to adjust the soy sauce as per taste.


Initially I was a little apprehensive about the addition of pineapple as I thought it would result in a sweetish rice which might not be very much liked. But the taste of curry powder compensated and it turned out to be a pleasurable experience! The kids liked it too!!



Lets take a peek at some other Marathoners..



Pineapple Fried Rice


Ingredients - 


Basmati Rice 2 cups
Pineapple Chunks 1 1/2 - 2 cups
Carrot Grated 1 cup
Edamame 1/4 cup (Could use peas too)
Cabbage Shredded 1/2 cup
Green Chillies 1-2 (Optional)
Garlic 3 cloves
Onion Chopped 1/2 cup
Raisins 1/4 cup
Cashews 1/4 cup
Soy Sauce 3 Tbsp (or as per taste)
Curry Powder 1 Tbsp (or as per taste)
Spring onions (I didn't use) and Coriander leaves for Garnish


Pineapple Fried Rice


Method Of Preparation - 


Soak Basmati Rice (actually I love sona masoori better, but S insisted on Basmati) for about 20 min and cook. (I cooked in a rice cooker).
The original recipe calls for leftover refrigerated rice. Since I didn't have leftover rice, I cooked fresh and refrigerated for 20 min.


Meanwhile grate or finely chop carrot and cabbage. Thinly slice onions. Finely chop/grate garlic cloves. Keep them aside.


In a small bowl, mix the curry powder and soy sauce and keep aside.


Place a wok/kadai on medium-high heat and pour oil. After the oil is hot, add onions and garlic and saute for a minute or two. (If using green chillies now is the time to add them. 


Next to add are the carrot, cashew and cabbage and saute until they are just about cooked but still have a crunch. It takes about 5 min or so.


Check on the rice to see if there are any lumps, if there are apply a little oil and mix with your fingers.


Transfer the rice, pineapple chunks and raisins and mix well till the rice is slightly fried. 


Add the soy sauce+curry powder mixture and adjust the salt. Fry a couple more minutes and remove from heat.
Pineapple Fried Rice


Garnish chopped coriander leaves and / or spring onions and enjoy!


Traditionally it is served in a carved pineapple but I chose to serve it in my regular serving bowls!


Preparation Time 20 min (Excl rice prep)
Serves 4 Adults

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Posted by Harini on Sunday, February 13, 2011
23 comments
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Baked Edamame Fritters ~ Edamame Vada - Low Fat


On a blog hopping spree (which is happening more often these days), I came across Baked Edamame Fritters here and if you know me, I am game for any kind of low-fat versions. So I decided to make these for my daughter's snack on a wintry evening. I surely altered the original recipe to suit our tastes and also our pantry! These came pretty close to the deep fried ones, but a trained tongue can surely catch the difference, so to say! I personally felt that they were a tad dry inside, so may be a little more oil would have been better (I enjoyed by dipping them in Sambar) . But this surely is a keeper. With edamame and chana dal, it is a protein power house. Feel free to alter the spices according to your taste. Add more veggies if desired and enjoy!


Baked Edamame Vada


Ingredients - 


Edamame 2 cups
Chana Dal  1 cup
Green chillies  finely chopped 1-2 (or as per taste)
Rice flour 1/4 cup
Red onions chopped 1/2 cup
Garlic Chopped  1 tsp
Garam masala  1/4 tsp
Turmeric  1/2 tsp
Asafoetida A pinch
Coriander leaves finely chopped 2 Tbsp
Salt as per taste
Oil  2 tbsp


Method Of Preparation - 


Soak Chana dal for about 2-3 hrs. 


Cook edamame until just tender.


Make a coarse paste of chana dal, edamame, garlic and green chillies .


In a mixing bowl, add the ground mixture with the rest of the ingredients to make a stiff dough.


Preheat the oven to 400F. 


Prepare a baking tray by lining it with foil and spraying oil. 


Make patties with the dough and arrange them on the tray about an inch apart.


Bake them for about 20 min or so (I baked for 22 min).


To get a crispy feel, broil them in a low setting for about 3-4 min. Keep a close watch when it is in the broil mode lest they should burn.


The low fat vadas are ready to be devoured! (We prefer a dash of Black salt on the fritters)


For staunch lovers of deep fried goodies, it might take a little adjustment :). But for the rest of us, these were yummy. We enjoyed it dipped in Sambar!!


Sending these yummy fritters to Umm Mymoonah's 'Anyone Can Cook'  and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.






Preparation time 40 min (excl soaking time)
Makes 16-18 Patties

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Posted by Harini on Thursday, February 3, 2011
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Masala Quinoa




Masala Quinoa is in effect Ummagalli with quinoa. I was cracking my brains to feed my kids something nutritious and they left me with very few choices and so it had to be ummagalli with quinoa. By now, it is probably clear that I have got hooked on to quinoa more so because of its nutritional profile. Its versatility and ease of adaptability has made it a favorite at home. So here's how my kids liked it..


Masala Quinoa


Ingredients - 
Quinoa 1 cup
Mixed Veggies (Carrots, Peas, Beans, Shelled edamame, Palak) 2 cups
Sambar Powder 1 tsp
Turmeric 2 pinches
Salt as per taste
Tamarind juice / Lemon juice 1 Tbsp (I used lemon juice)
Seasoning (Oil 1 tsp, Chana dal 1 tsp, Urad dal 1 tsp. Mustard Seeds 1 tsp. Jeera 1/2 tsp, Curry leaves) 
Method Of Preparation - 

 In a sauce pan, boil 5 cups of water and cook quinoa for about 10-13 min. 

Boil all the veggies separately (to speed up the cooking process). I microwaved the veggies with 1/2 cup of water.


After the quinoa is cooked, it would look like a gravy. Add turmeric, salt, sambar powder and all the veggies. If using tamarind juice, now is the time to add it too.


Meanwhile, in a small pan, heat oil for the seasoning and fry all the seasoning spices. After the mustard seeds start spluttering, add the sesaoning to the quinoa mixture.

Let the quinoa mixture simmer for a while and when the consistency seems right, switch off the flame. 

Serve and enjoy!

Note - Please alter the ingredients to suit your taste..

 Serves 3 Adults

Preparation Time 30 min

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Posted by Harini on Thursday, June 24, 2010
2 comments
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Quinoa Biryani


After the success of my experiments with quinoa (Quinoa pulao and Quinoa-Strawberry Muffins), I am encouraged to try a different variation of quinoa pulao. So I decided to make Biryani out of quinoa with very mild spices as the main aim is to make my picky eaters get used to this ultra nutritious and delicious grain. If interested, quinoa biryani can be made like the traditional Vegetable Biryani substituting rice with quinoa. Check this out...




Ingredients - 


Quinoa 1 cup
Mixed Veggies chopped (Carrots, Beans, Peas, Corn, Edamame) 2 cups
Onion finely chopped 1 medium
Sesame Seeds 1 tsp
Cloves 3-4
Cinnamon 1 inch
Cardamom 1-2
Shajeera 1/2 tsp
Fennel Seeds(Sounf) 1/2 tsp
Mint leaves few (Optional)
Cashew 3 Tbsp (Optional)
Turmeric 2-3 pinches
Salt as per taste (1 tsp approx)
Lime/Lemon Juice 2 tsp (as per taste)
Oil 1 Tbsp (or more) For Seasoning


Method Of Preparation - 

In a hot skillet, pour oil and shajeera, cloves, cinnamon, cardamom, fennel, sesame seeds, cashews and finely chopped onions and saute them.
Once the onions are golden brown, add the remaining veggies and mint and lightly saute them.


Also add turmeric and salt.


Add quinoa to the above veggie mixture and saute for a minute and transfer the contents into a rice cooker. Add 2 cups of water and after about 20-24 min the quinoa biryani would be ready. (Cooking on a stove top, also is an option)

I served mine with raitha and the kids absolutely luv this!!


Serves 3-4 Adults
Preparation Time 30 min 

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Posted by Harini on Monday, May 24, 2010
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