Restaurant style jeera rice in microwave. A very easy to make, flavorful and delicious rice cooked in microwave. Hassle free cooking in a few minutes. Perfect for this summer season. You can cook in microwave with your fan on.
Here are 20 more one pot rice dishes from this blog. Click on the name below for recipe.
Microwave cooking is much convenient way to cook hassle free and in less time. Just check in-between as we check while cooking on stove top. Every oven has different temperature and take different time. If you start to use your microwave regularly, you will know it well. I will share some more oven recipes here. So friends stay tuned 😊
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Cilantro or coriander leaves – 2 tablespoon, chopped
Salt to taste
Water – 1&3/4 cup
Method
1. Rinse the rice well. Rinse till water runs out clear. Soak the rice for 30 minutes. After 30 minutes drain the water and keep aside.
2. In a microwavable glass bowl add ghee and cumin seeds. Microwave on high power for 1 minute. Check and microwave again for 30 seconds if required. Cumin should be fragrant.
3. Take out the bowl. Add cumin powder, pulao masala, chopped cilantro or coriander leaves and mint powder. You can also use 1 tablespoon fresh mint leaves instead of mint powder. Or skip mint if you want. Mix well with a spoon. Get the Pulao Or biryani masala here.
4. Microwave on high power for 2 minutes. Stir once in between. After 2 minutes take out the bowl from microwave.
5. Add water and salt. Mix well. Microwave on high for 5 minutes. Stir the rice. Now loosely cover the bowl with lid or microwavable plate.
6. Microwave on 600 for 8 minutes. Stir once in between. After 8 minutes take out the bowl. Fluff the rice gently with a fork. And give a standing time. Cover and keep the rice in switched off microwave for 8-10 minutes.
7. I am sharing as I like my jeera rice but if you want your rice softer then use 2 cup water instead of 1&3/4 cup and microwave for 10 minutes.
8. Garnish with cilantro or coriander leaves. Serve hot with dal tadka or any curry. For pressure cooker process Follow the process of Easy pulao And for open pot method Shahi coconut milk pulao.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Oats millet coconut sugar brownie. A gluten free soft fudgy brownie made with bajra or pearl millet flour, oats powder, coconut sugar and olive oil. Very easy to make yet taste is scrumptious. Also sharing video recipe of this delicious brownie.
Earlier I always shared eggless bakes. But this brownie is with eggs. Very nutritious and tasty brownie so it can be enjoyed by kids and adults both. You can say taste bhi health bhi. So we don’t have to compromise taste for health. Try this easy way to make kids friendly brownie and enjoy the delectable taste. Spread some melted chocolate over the brownie pieces and see the happy faces of your kids.
Here are some more gluten free bakes from this blog.
I have used half cup oats powder and half cup Bajra or pearl millet flour to make this brownie. If you don’t have oatmeal grind rolled oats into fine powder. I also ground regular rolled oats. Measure after grinding. You can also use any flour instead of bajra or pearl millet flour. Coffee, cocoa powder and vanilla essence will give a lovely aroma. Do try and enjoy the delectable taste and aroma.
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Video recipe of this healthy and delicious brownie
Recipe
Oats powder – 1/2 cup
Bajra or pearl millet flour – 1/2 cup
Egg -2
Coconut sugar – 1/2 cup
Olive Oil – 1/4 cup
Lemon juice – 1/4 teaspoon
Vanilla essence – 1 teaspoon
Milk – 1/4 cup
Baking soda – 1/2 teaspoon
Cocoa powder – 2 tablespoon
Instant coffee powder -1 teaspoon
Salt – 1/8 teaspoon
Method
1.Preheat the oven at 160°. For OTG preheat at 180° and bake for 30-35 minutes. Every oven takes different time so check after 28 minutes.
2. Grease or line a baking pan. Sprinkle little cocoa powder.
3. In a bowl mix oats powder, bajra or pearl millet flour, baking soda, salt and cocoa powder.
4. In a large bowl whisk eggs, add coconut sugar and whisk again. Add milk, oil vanilla essence lemon juice and coffee. Whisk well.
5. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.
6. Transfer the mixture in greased or lined baking pan. Tap the cake pan gently on your kitchen counter to remove the air bubbles.
7. Bake in preheated oven at 160° for 28 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. If toothpick comes out clean then your brownie is ready.
8. Let it cool down completely. Demould, slice and serve. Run a knife around the edges of the brownie and place the cake pan upside down on a plate to demould.
9. You can spread some melted chocolate over the brownie pieces if you want. Microwave the chocolate or melt on a double boiler and spread over the brownie. I served half of the brownie pieces with melted chocolate.
Notes
1. Any sweetener can be used instead of coconut sugar.
2. You can use any flour instead of bajra or pearl millet flour and oats powder. You can also make it with whole wheat flour or atta.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Pulao Or biryani masala. An aromatic spice blend for biryani or pulao. Not only biryani or pulao but you can also use this fragrant spice powder in Kabab or in curries to give a royal touch and make the dish aromatic. A perfect shahi or royal spice mixture to make any dish special. Sharing both the microwave and stove top recipes.
You may like three more different flavoured homemade spice powder on this blog.
Ingredients used to make this aromatic spice mixture.
Green cardamom or chhoti ilaichi – Green cardamom used for it’s aroma. Green cardamom often used to make curries, pulao, biryani, khichdi or many sweet dishes to make the dish aromatic.
Black cardamom or badi elaichi – Black cardamom used to make savoury dishes like pulao, biryani, non veg dishes, curries and in garam masala. It will also give a lovely flavour.
Cinnamon or darchini – Cinnamon has numerous health benefits and also a very aromatic spice. Its often used in tea with cardamom, in garam masala and even we use it in cakes and cookies for it’s aroma and health benefits.
Cloves or laung – Nutritious cloves are used for flavour and it also provide many health benefits.
Mace or javitri – Mace is also used for flavour. It has delicate aroma and some medicinal properties with many health benefits.
Kababchini or cubeb – Kababchini looks like tailed pepper. This ancient spice is used not just in Indian cuisine but also in Asian and Spanish dishes. It is mostly used for flavouring curries owing to its fragrance.Kabab chini is popularly known as Allspice in English because it smells like a combination of spices including cloves, black pepper, cinnamon and nutmeg. Source
Nutmeg or jaiphal – Nutmeg is used for it’s flavour in many sweet, savoury and baked dishes. It has a warm, slightly nutty flavor and is often used in desserts and curries, as well as drinks like mulled wine and chai tea. Although it’s more commonly used for its flavor than its health benefits, nutmeg contains an impressive array of powerful compounds that may help prevent disease and promote your overall health. Source
Star anise or chakr phool – In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues. Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins. Its powerful bioactive compounds may help treat several fungal, bacterial and viral infections. Source
Bay leaf or tej patta – Bay leaf is very common herb used in cooking. Usually its used for tempering and also in Herbal tea. Bay leaf is often used in recipes to provide a savory boost of flavor in soups and stews. It has also been used throughout history for its potential health benefits. Source
Caraway seeds or shah/shahi jeera – Caraway is a unique spice long used in cooking and herbal medicine. Its slightly bitter, earthy flavor is reminiscent of licorice, coriander, anise, and fennel. It can be used whole or ground in both sweet and savory dishes, such as breads, pastries, curries, and stews. Caraway is a multifaceted spice with numerous culinary and medicinal applications. Although widely considered a seed, it comes from the fruit of the caraway plant and boasts several minerals and plant compounds. In fact, it may aid weight loss, relieve inflammation, and promote digestive health. Source
You can make this spice powder and store in airtight container for later use. Keep the container in cool dry space. You have to dry roast the spices. Dry roast till the spices becomes fragrant. Don’t make the spices brown. Dry roasting will make your spices crisp for easy grinding. I have microwave the spices for two minutes. You can also roast the spices on stove top. Roast the spices in a pan on medium heat till spices becomes fragrant. You will get a nice aroma. Transfer the spices immediately on a plate. Let it cool down before grinding.
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Recipe video for this aromatic spice mixture
Recipe
Green cardamom or chhoti ilaichi – 7
Black cardamom or badi elaichi – 2
Cinnamon or darchini – 1 stick
Cloves or laung – 6
Mace or javitri – 1
Kababchini or cubeb – 1/2 teaspoon
Nutmeg or jaiphal – 1 small
Star anise or chakr phool – 1
Bay leaf or tej patta – 2
Caraway seeds or shah jeera – 1 tablespoon
Method
1. Place all the spices in a microwavable glass bowl. Break the cinnamon and bay leaves in 2-3 pieces.
2. Microwave on high power for two minutes. After one minute open the microwave door and stir the spices once.
3. Close the door again let it cook for one minute again. After two minutes remove the bowl from microwave and let it cool down. Spices will become fragrant and crisp.
For stove top
4. Heat a pan and add all the whole spices. Dry roast on medium heat. Keep stirring. Dry roast till spices becomes fragrant. You will get a nice aroma. Don’t make the spices brown. We need to make the spices crisp only. Transfer the spices on a plate immediately.
5. Grind the spices into fine powder when cool.
6. Store the ground spices in an airtight container. You can store this spice powder in refrigerator for longer time. Use it in biryani, pulao, curries or other dishes.
Blogger group
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.
This month theme Homemade Spice Mixture is suggested by Jayashree Trao who blog at Evergreendishes. Jayashree recently shared lipsmackingly delicious Aam ki launji. Its mango season so bookmarked the recipe to try.
This month my partner is one of my very good friend Preethi Prasad. We know each other from the initial days of blogging. I have to try her Mix veg crispy party snacks. Preethi gave me star anise and cardamom as secret ingredients and I made this fragrant spice blend with these ingredients. I gave turmeric and fenugreek to Preethi. Preethi made this flavorful spice mixture with these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Batter Up With Sujata 