How to cook rice in microwave / microwave rice recipe step
by step images and recipe video
microwave rice
Cooking rice in the microwave is cheaper and faster than
cooking rice on the stovetop, you’ll need to watch the pot until the water
boils, lower the heat, cover the pot, then set the timer then immediately
turn off heat. The strong heat under the container will overdo the rice or
create burnt, stuck-in-pot rice that difficult to scuff out.
Microwaved rice looks the same, tastes the same, smells
the same and fluffs the same. The top secret to microwaving rice is to add the
correct amount of water. Too much water = soggy rice, Too little water = dry
rice, Just right water = just right rice. So lets begin with the recipe..
For more such recipe Subscribe my you tube channel
Ingredients:
1 cup Basmati rice
1 ½ cup Water
1 tbsp Ghee
Salt to taste
Method:
Take 1 cup of rice.
Wash it thoroughly and soak in enough water for about 15
minutes.
wash and soak
Drain the water.
drain water
Transfer the rice in a microwave safe bowl. Add 11/2 cup of
water, 1 tbsp ghee and salt to taste. Stir.
transfer to microwave safe bowl
add water, ghee and salt
Microwave on high power for 10 minutes. Remove from the microwave and let it rest for 5 minutes.
rest for 5 min
Fluff gently with a fork.
fluff
perfect
Serve hot.
microwave rice
Tips:
Do not stir the rice at any time during
the cooking process.
Time varies as per the microwave voltage.
Take a big enough bowl as the rice would be doubled after
cooked.
Try cooking rice in microwave with this recipe and share
your experience with us via comments.
Sarson Ka Saag Recipe / How to make authentic sarson ka saag
/ Sarson ka saag step by step images and recipe video
Sarson Ka Saag
As the winter arrives the very first thing that comes in
every North Indian’s mind is the scrumptious Sarson Ka Saag with makki ki roti.
Yes, this sarson ka saag is the most loved and the cooked dish for the winter
season in the north of India.
Sarson Ka Saag
It needs to be cooked with a lot of patience and love, as it
is a bit time consuming task. People often make it in large quantity and
refrigerate it. The small portion is then tempered as required.
Sarson Ka Saag
There have been many variations made to the recipe of saag.
But my today’s recipe is a perfect authentic sarson ka saag recipe straight
from the kitchen of Amritsar.
It is my mother in law’s recipe and so it is the traditional one going on from
ages.
I have explained everything in right from the cleaning to
chopping to cooking and then tempering the whole thing is included in my
recipe.
Please subscribe our You Tube Channel for more such amazing recipes
Ingredients:
1 kg Mustard leaves (Sarson)
½ kg Spinach leaves (palak)
¼ kg Bathua (chenopodium)
1 Onion (finely chopped)
2 tbsp Garlic (finely chopped)
1 tbsp Ginger (finely chopped)
2 Green Chillies (chopped)
¼ cup Maize flour
Salt
¼ cup Ghee
Home made butter
Water
Method:
Take mustard leaves, spinach
leaves and bathua leaves.
We will begin with sarson. Take
the bunch of sarson and then we need to take only the leaves and tender stem of
it. If the stem is hard then peel the outer layer and take the inner tender and
soft part of the stem.
mustard leaves
take the tender part
For both palak and bathua take
the leaves and only tender stems.
palak leaves
bathua leaves
Now clean these leaves and stems
in running water for 3 to 4 times. All the dirt should be removed.
On a chooping board cut all
these leaves and stems. Do not cut them big else it would be difficult to mash
them later. In Punjab the saag cutting
machines are available, as they make saag in large quantities, the machine is
more convenient for them.
chop the leaves and stems
After cutting, put all these
chopped leaves in the pressure cooker and turn on the heat.
put in pressure cooker
Add in 1 glass water, 2 green
chillies and salt. Add little salt as the leaves would be reduced on cooking,
so the salt could be adjusted later on.
Pressure cook for 30 minutes.
For 5 whistles on high and then lower the heat.
pressure cook for 30 min
Open the cooker when it
depressurizes. The water should be dried till now. If it is not dried remove
the water in a bowl which we would add later on. The water is removed so that
when we add the maize flour in the next step, the flour won’t form lumps.
water dries
Now put in the maize flour. Take a hand blender and mix
and mash the maize flour with the saag. It would take around 6 to 8 minutes.
add maize flour
mix and mash
Again cook it for 15 minutes.
The raw taste of the maize flour should not be left. After 15 minutes, taste it
and if the raw taste still persists cook for some more time. Do not close the
cooker just cover it half and cook.
add 1 glass water
cover and cook
cooked
Now in a pan take ¼ cup ghee and
add in the onions, garlic and ginger. Saute till golden brown.
ghee, onion, garlic, ginger
saute till golden brown
Then put in a cup of prepared
saag and mix well and simmer for a minute.
add saag
mix
Rest can be tempered as and when
to be used. It stays good for a week if refrigerated.
Serve it hot with makke ki roti
and raddish.
Sarson Ka Saag
Tips:
Clean all the greens thoroughly.
Chop them small, so that it
would be easier to mash.
Cover and cook while cooking the
maize flour.
Go food-a-licious with this traditional recipe of Sarson a Saag and share your experience with us via comments
Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar
Matar with step by step images and recipe video.
Aloo Gajar Matar / Punjabi Recipe
The winter special veggies carrot and peas are cooked along
with potato in sauted onions, tomato spiced up with the traditional Punjabi
masalas which make it a perfect dry side dish.
Aloo gajar matar is a very commonly made in almost all
Punjabi families during winter. As then we get the fresh tender juicy carrots
along with the green peas. It’s a pan recipe, however, it can also be made in
cooker with the same steps just then after stir frying the veggies for a minute
on high give it 2 whistles on low flame and let it depressurize on its own.
Palak paneer recipe/ how to make restaurant style palak
paneer/ palak paneer recipe with recipe video and step by step images.
Palak Paneer Recipe / A Perfect Restaurant Style Recipe
Palak Paneer is a very healthy nourishing &
mouth-watering dish from north Indian cuisine. A creamy spinach gravy with the
paneer sauteed in Punjabi tadka is a perfect restaurant style recipe.
The spinach leaves along with the tender stalk are taken in
this recipe. They are then blanched in boiling water. This is a very important
step as it helps spinach to retain its color. Secondly I have used butter and
oil for frying the tadka as when butter is used along with oil, the oil
prevents the browning of butter.
To give the gravy a creamy feel some fresh cream is added,
you can also add in some cashew nuts paste to make it more richer in taste.
However I like it without cashew nuts paste. Also the water should be added as
per the required consistency. I like to have palak paneer with rice so the
mentioned quantity was sufficient for me.
Some tips for this recipe of Palak Paneer are mentioned
after the method.
Please subscribe our you tube channel and hit the bell to get new recipes notifications for free.
Ingredients:
1 bunch Spinach
8 Paneer pieces
2 tbsp Oil
2 tbsp Butter
1 Onion (finely chopped)
1 tsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
1 Green Chilli (finely chopped)
1 tsp Cumin seeds
½ tsp Garam masala powder
½ tsp Red Chilli powder
¼ cup Water
2 tbsp Fresh Cream
Salt
Water for boiling Spinach
Method:
Wash and clean the spinach leaves thoroughly. Also take the
tender stalk along with the leaves.
Boil enough water in a pan. Put in the spinach leaves and
blanch them for 5 min.
boil water
add spinach
boil for 5 min
After 5 minutes the spinach would change its color. As soon
as the spinach starts to change its color transfer the leaves into ice cold
water. This is done as it helps to retain the green color.
starts to change color
transfer to ice cold water
Make a puree of this blanched spinach along with ¼ cup
water. Adjust water as per the consistency required.
In a pan heat 2 tbsp oil and 2 tbsp butter. Let the butter
melt.
let butter melt
Add in 1 tsp Cumin seeds.
add cumin seeds
When the cumin seeds starts releasing aroma put in 1 onion
finely chopped. Saute till translucent.
add onion
Further include the chopped ginger, garlic, green chilli and
continue frying on low to medium heat till it turns brown.
add ginger, garlic, green chilli
saute till brown
Further add in the ½
tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir
fry for a minute on low heat.
add spices
stir fry
Add in the 8 paneer pieces and stir fry for a minute.
add paneer
stir fry
Add in
the spinach puree. Mix well and simmer for 5 minutes.
add spinach puree
Now its time to put in 2 tbsp of fresh cream and salt. Mix
well.
add fresh cream and salt
mix well
The restaurant style Palak Paneer is ready.
Palak Paneer Recipe / A Perfect Restaurant Style Recipe
Serve hot with any Indian bread of your choice. It also goes
well with Jeera rice and also Plain steamed rice.
Tips:
Wash and clean the spinach leaves thoroughly
Do not blanch the spinach leaves for long.
Add water to the spinach puree as per the consistency
needed.
Go food-a-licious and share your experience with us via comments
