Wednesday, 2 April 2014

Cabbage and green peas rice



I am sure this recipe is going find a permanent place in your meal plan. It's tasty, looks good and with no tempering. Just a few ingredients and little time is all you need. I came across this recipe in my aunt's handwritten cookbook long ago when I was a teenager.

Ingredients-
100 m rice (medium or long grained rice, no need to use Basmati rice)
200 ml chopped cabbage
100 ml green peas
150 ml onion finely chopped
1 tsp crushed ginger (washed and unpeeled) or 1/2 tsp ginger pd
300 ml hot water if you are cooking this in sauce pan or rice cooker or 200 ml if you are pressure cooking
[1 tsp crushed garlic (5 cloves garlic)
 1.5 tsp coriander pd (dry roast till fragrant and not burnt and then powder)
 1/2 tsp- 1.5 tsp red chilli pd
 3/4 tsp salt]                          
Instead of all the above masala given in the bracket you can use 1.5 tsp Instant Kolhapuri masala and 1/2 tsp salt






Directions-

Wash the rice with water (once) drain and soak for 20-30 mins in lots of water.
Drain the water by passing the rice through a strainer. Keep this ready.



Cooking in a rice cooker- *

1. Pour oil and add onions into rice cooker pan and cover it with it's lid. Press the 'cook' button.

 


2. Fry the onions till they are soft.







3. Next put in crushed ginger and garlic or Kolhapuri masala. Fry for 2 mins (till the raw smell disappears)
4. Put the drained rice and stir-fry gently for a min.
5. Add cabbage, green peas and the masala pd (ginger pd, chilli pd, coriander pd and salt).



Frying in pressure cooker


6. Pour 300 ml hot  or warm water and give it a stir.
7. Cover with the lid and cook till the rice is done.
You might have to add extra water ( about 50 ml -100 ml) if the you cook .
Continue cooking the cabbage rice by following instructions from third step as given below.
(Just take care to see that the 'cook' button is on during the entire cooking process.)



Cooking in a thick bottomed sauce pan or pressure cooker-
Heat oil in a sauce pan or pressure cooker (small sized about 2 ltr).
Add the onions and fry. Continue as you cook in the rice cooker.
You might have to add extra water ( about 50 ml -100 ml) if the you cook  in the sauce pan.

Pressure cooking- 
Add 200 ml hot water. Cover the lid and cook on a slow heat till you hear 1 whistle.
Leave the cooker to rest  for 15 mins.
Open the cooker and fluff the rice gently with a fork or just invert the contents onto a serving dish and then fluff the rice grains with the fork.





 Tip- Heat the water in the rice cooker or coffee maker and keep it ready.

(*more information on cooking rice or frying in rice cooker see
 Boiling rice in rice cooker 
Frying in rice cooker )




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2 comments:

  1. Thank you Sandhya ! I am very glad to know you came in see this recipe.

    ReplyDelete

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