|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Creamy Rice and Mixed Vegetables with Spinach Ribbons |
|
Serves: 4 Print this Recipe(Sabzi aur Palak ki Khichadi) Category: Special Grain and Lentil Dishes, Pressure Cooker Quick Makes 4 to 6 servings This is a great dish for kids (and adults) to grow on. It's got lots of nutrients--proteins and carbohydrates from the rice and dal, vitamins from the vegetables, and iron from the spinach, but its all suitably disguised, mixed together in this creamy rice. And that's not all: The sizzling flavoring that tops it makes the khichadi really delicious. This dish, cooked in a pressure cooker, goes well with Simple Salt and Pepper Raita (see Yogurt Raitas and Pachadis) and a fresh green chutney such as Mint Chutney with Pomegranate Seeds (see Chutneys and Pickles). 2/3 cup basmati rice, sorted and washed in 3 to 4 changes of water 1/3 cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water 3 cups finely chopped fresh or frozen vegetables, such as carrots carrots, potatoes, green beans, cauliflower, peas, or others 1 tablespoon peeled minced fresh ginger 1 teaspoon minced garlic 4 black cardamom pods, crushed lightly to break the skin 2 sticks cinnamon (1-inch each) 3/4 teaspoon salt, or to taste 5 to 5 1/2 cups water 1 small bunch fresh spinach (8 to 10 ounces), trimmed, washed, and cut into thin ribbons 2 tablespoons ghee or olive oil 1 1/2 teaspoons cumin seeds 1 teaspoon coarsely ground black pepper 1/2 teaspoon coarsely ground fenugreek seeds 1/8 teaspoon ground asafoetida 1 black cardamom pods, seeds only, coarsely ground 1. Place the rice and dal in a pressure cooker. Add the vegetables, ginger, garlic, cardamom pods, cinnamon, salt, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully, open the lid, mix in the spinach, and cook over low heat until the spinach is wilted, about 2 minutes. Transfer to a serving dish. 2. To make the tarka, heat the ghee in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the black pepper, fenugreek seeds, and asafoetida and stir a few seconds. Transfer to the khichadi in the serving dish, swirl lightly to mix, with parts of it visible as a garnish, sprinkle the cardamom seeds on top and serve. VARIATION: To add meat, mix in 8 to 10 ounces finely chopped uncooked chicken tenders along with the vegetables in Step 1. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
