Gongura Dal Brown Rice Pulao

The fresh green leafy vegetables are always my weakness while buying veggies in the market. To be frank, I will go crazy and end up buying all kind of leafy vegetables. Though the cleaning part takes more than an hour, the satisfaction of serving healthy meal to my family takes away all the pain.

Check out my Gongura Pachadi post to know more about the varieties of gongura leaves. Apart from the regular pachadi and dal, tried a one pot meal using gongura for my today's lunch and served it along with Cucumber - Grapes Raita and Spicy Potato fry. This pulao is a tasty and healthy rice variety which is prepared using Brown rice, Toor dal and fresh Gongura leaves. Though the addition of spices and preparation is similar to the regular pulao, the mild tangy and spicy taste with a dal flavour in each bite will give a delicious meal.

Ingredients :

1 Cup Brown Basmati Rice ( I have used Dawaat brand in this recipe )
1/2 Cup Toor dal
1 Onion, Thinly sliced
1 Tomato, Finely chopped
3 Green chillies, Slitted
1 1/2 Cups or 1 Bunch Gongura Leaves
1 Tsp Ginger garlic paste
3 Tbsp Oil ( I have used Olive oil )
1 Bay leaf
1 Elachi
1 Lavang / Clove
1/2 inch Cinnamon stick
1 Star anise
2 3/4 Cups Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste

Method :

Wash and soak rice and dal together before starting the cooking process.

Heat oil in a thick bottomed pan or cooker and add bay leaf followed by elachi, clove, cinnamon stick and star anise.

Add sliced onion and saute till the color of onion turns translucent.

Add ginger garlic paste followed by green chillies and saute till the raw smell of ginger - garlic goes off.

Add chopped tomato, cook till it turns soft and add turmeric powder followed by red chilli powder, salt and gongura leaves.

Saute till the leaves turns mushy and gets a gravy consistency.

Meanwhile, drain the water from Rice - dal and keep aside.

Now add the measured water and let it boil.

Add the drained rice - dal and simmer the flame. ( Adjust salt at this stage )

Cover the pan with aluminium foil and place an iron pan on top of it so that steam doesn't escape.

Cook it for about 20 - 25 minutes or till the rice - dal gets cooked completely.

Once done, let it rest for 5 minutes and serve hot.

Serving Options :

Serve hot with Onion Raita or Cucumber Raita and Potato fry.

Diet Friendly Hyderabadi Kichadi

Hyderabadi Kichadi is one of the popular dish prepared using rice and masoor dal. This is mostly served as breakfast along with Till chutney. In my today's recipe, I have made a diet friendly version of a famous kichadi using Brown rice and mixed dals. This tasty and healthy rice can be served for any meal of the day. Onion raita, pickle or mirchi ka salan are also an excellent option to serve with this delicious rice.

For detailed video.. click the below link !

https://www.youtube.com/watch?v=Bcf_Q9TQH0w

Ingredients :

1 Cup Brown Rice ( I have used Dawaat basmati rice ) 
1/2 Cup Dal ( 2 Tbsp Moong dal, 2 Tbsp Toor dal, 2 Tbsp Chana dal and 2 Tbsp Masoor dal )
1 1/2 Tbsp Olive oil 
2 Bay leaves 
2 Elachi 
1 inch Cinnamon stick 
1 Tsp Peppercorns 
1 Tsp Jeera / Cumin seeds
2 Tbsp Coriander leaves, finely chopped 
2 Tbsp Mint leaves, finely chopped 
2 Medium sized Onions, Sliced 
3 Green chillies, slitted 
2 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
Salt to taste 
3 Cups Water 
Coriander leaves and Mint leaves, finely chopped for garnishing 

Method :

Wash and soak brown rice and mixed dal separately for half an hour.

Heat olive oil in a pan or thick bottomed pan and add bay leaves followed by cinnamon stick, elachi, peppercorns and cumin seeds.

Add finely chopped coriander and mint leaves. Saute.

Add the sliced onions and saute till it turns translucent.

Add ginger garlic paste followed by turmeric powder and saute till the raw smell of ginger garlic goes off.

Drain the water and add the soaked brown rice and mixed dal to the onion mixture.

Add the measured cups of water and the required amount of salt.

Simmer the flame and cook till the rice gets cooked.

Switch off the flame and keep aside for 5 minutes.

Garnish with coriander and mint leaves.

Serve hot.

Serving Options :

Serve hot with Raita or Till chutney.

Pumpkin & Carrot Idly/ Diet Friendly Breakfast Platter / Diet Friendly Recipe - 99 / #100dietrecipes

I always had a thought of serving a diet friendly platter with an unique recipes for my family members and this 100 days diet recipes challenge made my dreams come true. The above pic is a complete healthy, nutritious and guilt free breakfast platter. My main theme of this platter is prove that breakfast can also be eaten as king without guilt during dieting days. There are lots more in diet recipes which can be served for breakfast but this is just a sample.

Here are the links of few recipes listed in the platter....

Brown rice Pongal - http://www.priyasmenu.com/2016/01/brown-rice-pongal-diet-friendly-recipe.html

Sprouts Adai - http://www.priyasmenu.com/2016/01/sprouts-adai-diet-friendly-recipe-56.html

Little Millet & Pumpkin Sweet pongal - http://www.priyasmenu.com/2016/01/liitle-millet-pumpkin-sweet-pongal.html

Oats & Sprouts Baked Vadai - http://www.priyasmenu.com/2016/01/oats-sprouts-baked-vadai-diet-friendly.html

Healthy Vadai Curry using baked Vadai - http://www.priyasmenu.com/2016/01/healthy-vada-curry-using-baked-masala.html

Mixed Vegetable Chutney - http://www.priyasmenu.com/2016/01/mixed-vegetable-chutney-diet-friendly.html

As I had already posted recipes of the remaining dishes, posting a healthy and nutritious idly as my 99th post.

Pumpkin and Carrot Idly is a tasty and healthy breakfast option prepared using brown rice and millet batter. I have used kudo millet / Varagu in this recipe which can also be replaced with any other millet or mixed millets. Millets are the best option to consume during diet days instead of regular rice as it is gluten free and they are the natural source of protein and iron. If you find it very difficult to consume as rice, just include millets in other ways like idly, dosa, upma, pongal etc where rice is included.

Nutritional source of millets ( image source - google ) :

Ingredients :

Idly Batter :

1 Cup Brown Rice
1 Cup Millet ( I have used varagu / kudo millet  )
1 Cup Urad dal
1 Tsp Fenugreek seeds / Methi
Salt to taste
water, as needed

For Pumpkin and Carrot Idly :

1 Cup Pumpkin, grated
1/2 Cup Carrot, grated
2 Green chillies, finely chopped

Salt to taste
2 Tsp Olive oil 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Chana dal / Kadalai parupu 
A pinch of Hing powder

Method :

For Idly Batter :

Wash and soak millet and brown rice together in a bowl.

Wash and soak urad dal and methi seeds together in a bowl.

Soak all the ingredients for 5 - 6 hours.

Once done, drain water from the urad dal and grind into smooth fluffy batter. ( use ice water for fluffy batter )

Transfer it to a bowl and grind millet - brown rice into smooth batter.

Mix both the batter, add salt and let it ferment over night.

Once done, mix well and measure 1 1/2 cups of batter for pumpkin & Carrot Idly.

For Pumpkin and carrot Idly :

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by channa dal, finely chopped green chillies and a pinch of hing powder.

Add the grated pumpkin and carrot to the thalimpu.

Saute for a minute and switch off the flame.

Cool the mixture and add the measured batter along with the required amount of salt.

Mix well and keep aside.

Meanwhile, heat the idly cooker filled with water and keep ready to steam the idlis.

Grease the idly moulds and fill it with pumpkin & carrot batter.

Steam it for 10 - 15 minutes or till the idlis gets cooked.

Once done, switch off the flame and cool it for 5 minutes.

De mould the idlis using wet spoon and transfer it to a bowl.

Repeat the process for the remaining batter.

Serve hot.

Serving Options :

Serve hot with any varieties of chutney and sambhar.

Just one more day left :)  Stay tuned for an exciting recipe :)

Mixed Dal Idly / Diet Friendly Recipe - 87 / #100dietrecipes

Wanna enjoy soft and healthy idlis without fermentation process... ? Then, try this nutritious filled idlis as it is prepared using 4 varieties of dal and brown rice. All you need is just soaking hours to prepare this soft and airy idlis. The dals and brown rice are soaked together for  4 - 5 hours and ground into smooth batter is further added with a packet of eno to get a fluffy idlis. This tasty idlis goes yummy with any varieties of chutney and sambhar.

Ingredients :

3 Tbsp Toor dal
3 Tbsp Channa dal
3 Tbsp Moong dal
3 Tbsp Green gram dal
3 Tbsp Brown rice
Salt to taste
Water, as required
1 Packet Eno ( 4.5 gms )

Method :

Wash and soak toor dal along with channa dal, moong dal, green gram and brown rice in a water for about 4 - 5 hours.

Drain the water and grind into smooth batter by adding little water.

Transfer the batter to a bowl and add the required amount of salt. Mix well.

Heat the idly cooker filled with water and keep ready to steam the idlis.

Grease the idly moulds and keep aside.

Mix eno to the batter, mix well and using ladle, pour the batter to the greased moulds.

Steam it for 10 - 15 minutes or till the toothpick comes out clean.

Once done, switch off the flame and cool it for 5 minutes.

Now de - mould the idlis and serve hot.

Serving Options :

Serve hot with any varieties of chutney and sambhar.

Diet - Friendly BisiBellaBath ( Sambhar Rice ) / Diet Friendly Recipe - 80 / #100dietrecipes

Make your regular bisibellabath / sambhar rice more nutritious and diet friendly by just including brown rice and protein rich ingredients...

Bisibellabath is a karnataka famous food which is prepared using rice, toor dal and spicy masala. Generally this rice is prepared using lots of veggies and to make it more nutritious and  diet friendly, I have used brown rice instead of regular rice. And also, included protein rich ingredients like sprouts, double beans, cow pea and dried peas. In this recipe, I have used only 2 varieties of veggies but more healthy veggies can also be added. Though the traditional bisibellabath is served with boondi, papad and pickle, this delicious and flavorful rice goes well with any vegetable dry curry during dieting days.

Ingredients :

3/4 Cup Brown Rice
1/2 Cup Toor dal
1 Big Onion, Finely chopped
1 Tomato, Finely chopped
10 - 15 Beans, chopped
2 Carrots, finely chopped
2 green chillies, sliced 
2 Tbsp Double beans
2 Tbsp Cow pea / Lobia / Karamani dried
2 Tbsp Green peas, dried ( Fresh ones can also be used )
3 Tbsp Mixed Sprouts
2 Tbsp Bisibellabath ( I have used Eastern masala )
1/4 Tsp Turmeric powder
Salt to taste
Small piece of Tamarind 
5 Cups of Water
2 Springs Curry leaves
1 Tbsp Olive oil
1 Tsp Mustard seeds
1 Tsp Jeera / cumin seeds
A pinch of hing powder
2 Dry red chillies
Coriander leaves for garnishing

Method :

In a casserole, wash and soak lobia along with green peas and double beans for 4 hours in a hot water.
( Instead overnight soaking can also be done ).

Wash and soak brown rice for 2 hours in a water.

Soak tamarind in a little amount of water before starting a cooking process.

Soak toor dal in a water before starting the cooking process.

Heat oil in a pressure cooker and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by hing and dry red chillies.

Add chopped onions followed by green chillies and curry leaves.

Saute for a minute and add chopped tomato.

Saute it the tomato turns soft and add carrot followed by beans, sprouts and soaked double beans, peas and lobia.

Mix well and add the masala powders ( Bisibellabath, Turmeric and Salt ).

Now squeeze the tamarind, extract the juice and add it to the veggies.

Add the measured amount of water and let it boil.

Drain the water from toor dal and brown rice and add it to the boiling water.

Close it with the lid and cook it for 2 whistles.

Simmer the flame and cook it for another 10 minutes.

Switch off the flame and wait till the pressure gets released.

Once done, open the pressure cook and garnish with coriander leaves.

Mix well and serve hot.

Serving Options :

Serve hot with vegetable curry. 

Horse gram Mini Idly / Kollu Mini Idly / Diet Friendly Recipe - 79 / #100dietrecipes

My today's post is a healthy and nutritious breakfast recipe which is prepared using three diet friendly ingredients - Brown rice, Millet and Horse gram. All the ingredients are soaked and ground into batter consistency to get a soft and healthy idlis. The same batter can be used for preparing Dosa, uthapam and Kuzhipaniyaram.

Ingredients :

1 Cup Horse gram / Kollu 
1 Cup Millet ( any variety ) 
1 Cup Brown rice 
1 Tsp Methi / Fenugreek seeds
Salt to taste 
Water, as needed for grinding 

Method :

Wash and soak horse gram in a water along with methi seeds.

Wash and soak millet along with brown rice in a separate bowl.

Soak it for 5 - 6 hours.

Drain the water from millet - brown rice and grind it into smooth and thick batter by adding little water.

Transfer it to a big bowl and keep aside.

Now, drain the water from horsegram and grind into smooth batter.

Transfer the horse gram batter to the millet - brown rice batter.

Add salt and mix well.

Close it with a lid and let it ferment overnight.

Once done, mix well, take one ladle of batter and pour it in a mini idly trays.

Steam it for 10 - 15 minutes and switch off the flame.

 Dip the spoon in water and slowly de - mould the idlis from the trays and serve hot.

Serving Options :

Serve hot with chutney and sambhar.

Note :

The same batter can also be used to prepare dosa or uthapam or Kuzhipaniyaram ( appe ).

Biryani Stuffed Paratha / Diet Friendly Recipe - 71 / #100dietrecipes

After posting Biryani & Lobia cutlet and Biryani Ragi flour roti, here comes my third recipe "Biryani stuffed paratha" using leftover Soya granules Brown Rice Biryani. If you have, just a cup of leftover biryani in a fridge, make a complete meal out of it by preparing this delicious and flavorful paratha. The leftover biryani is mashed and stuffed inside the wheat flour dough is further rolled into circular shape is then cooked on a tawa to get a tasty and innovative paratha. This can be served as breakfast or dinner along with raita.

 Ingredients :

1 Cup Soya Granules Brown Rice Biryani ( any leftover biryani can be used )
2 Tbsp Coriander leaves, finely chopped
1 1/2 Cups of Wheat flour
Salt to taste
Water, as needed to knead
Olive oil for preparing paratha

Method :

Mash the leftover biryani, add coriander leaves, mix well and keep aside.

Add water little by little to the measured wheat flour along with the required amount of salt and knead well to form a soft dough.

Cover the dough and keep aside for half an hour.

Meanwhile, divide the mashed biryani into 5 equal sized balls.

Likewise, divide the chapathi dough also into 5 equal sized balls.

Take one chapathi dough and roll into small circular shape.

Now stuff one biryani ball in the center of rolled dough and seal it properly.

Now gently roll the biryani stuffed dough into paratha shape using rolling pin and by dusting little wheat flour.

Once done, repeat the process for the remaining dough and biryani balls.

Heat tawa and brush little olive oil on top of it.

Place one rolled paratha and cook both the sides by smearing very little olive oil.

Once done, remove from the tawa and repeat the process for the remaining rolled paratha.

Serve hot.

Serving Options :

Serve hot with onion raita. 

Biryani - Ragi flour Roti / Diet Friendly Recipe - 70 / #100dietrecipes

As I had mentioned in my yesterday's post about my leftover dishes using soya granules brown rice biryani, posting my second recipe - Biryani roti using ragi flour. Biryani is made into fine paste and combined along with ragi flour and veggies to form a dough. The dough is further made into roti shape and cooked on a tawa on a low flame. Any leftover biryani can be used to prepare this flavorful roti. Importantly, remove the spices like bay leaves and elachi from the biryani while grinding, as it dominates the flavor. This can be served as a breakfast or dinner along with chutney or raita.

Ingredients :

1 Cup Soya Granules Brown Rice Biryani ( any leftover biryani can be used ) 
1/2 Cup Ragi flour
1 Onion, Finely chopped
2 Green chillies, Finely chopped
3 Tbsp Coriander leaves, finely chopped
1 Big Carrot, finely grated
Salt to taste
1 Tsp Olive oil 

Method :

Add biryani into mixie jar and grind into fine paste. ( Do not add water ).

Remove and transfer it to a bowl.

Add chopped onion followed by green chillies, grated carrot, coriander leaves, salt and ragi flour.

Combine together and knead well to form a dough.

Add 1 tsp of olive oil and knead again.

Divide the dough into 3 big equal sized balls.

Take one ball and flatten into thin roti shape on a greased aluminum foil.

Heat non stick tawa and place the roti carefully on it.

Cook both the sides in a lower flame by smearing little olive oil.

Once done, remove from the flame and repeat the process for the remaining biryani dough.

Serve hot.

Serving Options :

Serve hot with chutney or low fat curd.

Biryani & Lobia Cutlet / Diet Friendly Recipe - 69 / #100dietrecipes

My lazy Sunday turned into innovative cooking Sunday using yesterday's leftover soya granules brown rice biryani. Tried 3 recipes using biryani and all turned out delicious and tasty. My today's post is one of the recipe using biryani - snack variety and stay tuned for the remaining recipes. The mashed leftover biryani and ground lobia is added along with couple of wheat bread slices and other ingredients is flattened into cutlet shape and cooked on a grill pan using very less olive oil. This nutritious cutlet goes delicious with mint chutney or tomato sauce. The same recipe can be prepared using any leftover biryani and chickpeas can also be used instead of lobia.

Ingredients :

1 Cup Soya Granules Brown Rice Biryani ( Any leftover biryani can be used )  
2 Whole wheat bread slices
1 Cup Lobia / Cow pea / Karamani, cooked
1 Onion, finely chopped
1 Green chilli, finely chopped ( adjust according to taste bud ) 
1 Tbsp Coriander leaves, finely chopped
1 Tbsp Mint leaves, finely chopped 
 Salt to taste 
Olive oil for brushing the pan and smearing

Method :

Mash the leftover biryani and transfer it to a bowl.

Add the cooked lobia in a mixie jar and grind it into fine paste. ( Do not add water ).

Add the ground lobia to the mashed biryani and mix well.

Dip the bread in a water, squeeze and add it to the biryani - lobia mixture.

Now add the chopped onion followed by green chilli, coriander leaves, mint leaves and salt.

Combine all the ingredients to form a dough.

Divide the dough into 9 equal balls.

Take one ball and gently flatten into cutlet shape.

Repeat the process for the remaining biryani balls.

Brush the grill pan using little olive oil and arrange all the flattened cutlets.

Cook both the sides in a lower flame for 15 minutes by smearing little olive oil.

Once both the sides turns crispy and cooked, remove from the grill pan.

Serve hot.

Serving Options :

Serve hot with Mint chutney. 

Soya Granules Brown Rice Biryani / Diet - Friendly Recipe - 68 / #100dietrecipes

My today's diet friendly rice variety recipe is using brown rice and soya granules. Soya granules are rich in vitamins, lower cholesterol and prevent cancer. As it is low in fat and sodium, it helps to reduce the risk of heart disease and also excellent ingredient for weight watchers. In this recipe, I have prepared one pot healthy and flavorful biryani using nutritious ingredients ( soya and brown rice ) which goes well with an onion raita or brinjal gravy. The soya granules are soaked in a hot water before starting the cooking process which helps granules to cook faster. To make it more healthier, include veggies of your choice.

Ingredients :

1 Cup Brown rice ( I have used Dawaat brand )
1/2 Cup Soya Granules
1 Tbsp Olive oil 
2 Bay leaves
1 Star anise
1 Elachi 
1/4 Tsp Shajeera
1 inch Cinnamon stick
2 Big Onions, Sliced thinly
2 Tomatoes, Finely chopped
2 Green chillies, slitted
Handful of Mint leaves
2 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Coriander powder
3 Tbsp Curd
1 Tsp Lemon juice
Salt to taste
3 Cups of Water

Method :

Wash and soak brown rice for 2 hours.

Wash and soak soya granules in a hot water before starting the cooking process.

Heat oil in a pressure cooker or thick bottom kadai and add bay leaves followed by elachi, shajeera, cinnamon and star anise.

Add mint leaves followed by green chillies and sliced onions.

Saute for a minute and add ginger garlic paste.

Saute till the raw smell goes and add the chopped tomatoes.

Saute till the tomato turns soft and add turmeric powder followed by coriander powder, chilli powder, curd and salt.

Mix well and add the soaked soya granules by draining the water.

Saute and cook it for couple of minutes.

Add the measured water and let it boil.

Meanwhile, drain the water from the brown rice and keep aside.

Once the water gets boiling, add the drained brown rice and simmer the flame completely.

Close the cooker or pan with aluminum foil and place iron pan on top of it.

Cook it for 20 - 25 minutes or till the rice gets cooked.

Once done, switch off the flame and keep aside for 5 minutes.

Garnish with mint leaves and serve hot.

Serving Options :

Serve hot with onion raita.

Kollu Satham using Brown rice / Horse gram Masala Brown Rice / Diet - Friendly Recipe - 60 / #100dietrecipes

Horse gram masala brown rice is a healthy version of a traditional Coimbatore special Arisi parupu satham in which regular rice and toor dal is substituted with brown rice and horse gram. Check out my old posts to know more about the benefits of horse gram which plays a vital role in weight loss. This delicious rice can be served with any veggie curry or raita. Soaking time is very important for brown rice as it helps to cook the rice perfect and fast.

Ingredients :

1 Cup Brown rice ( I have used Dawaat Basmati brown rice )
1/2 Cup Horsegram
1 Big Onion, Finely chopped
3 Green chillies, sliced
4 -5 Garlic pods, sliced
1 Tomato, Finely chopped
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1/2 Tsp Coriander powder
Few Curry leaves
Salt to taste
4 Cups of Water 
Few Coriander leaves for garnishing
1 Tbsp Olive oil or Gingelly oil

Method :

Wash and soak horse gram overnight.

Wash and soak brown rice for 1 1/2 hours.

Heat oil in a cooker or deep pan and add mustard seeds.

Once it starts spluttering, add garlic pods followed by green chillies and curry leaves.

Add the chopped onion and saute till it turns light brown color.

Add chopped tomato and saute till it turns soft.

Add turmeric powder followed by chilli powder and salt.

Mix well, add the measured water and let it boil.

Once it starts boiling, add the soaked rice and horse gram by draining the water.

Mix well, simmer the flame and cook till the rice gets cooked.

Once done, garnish with coriander leaves and switch off the flame.

Keep aside for 5 - 10 minutes and then serve hot.

Serving Options :

Serve hot with low fat onion raita or mint chutney.

Brown Rice Pongal / Diet Friendly Recipe - 55 / #100dietrecipes

Turn our traditional south Indian pongal into healthy one by substituting raw rice with brown rice. Nowadays, the consumption of this healthy rice has been increasing, due to this highly nutritious factor. So, try to use this rice in any form of meal like pulao, idly, dosa etc during dieting days. This delicious pongal can be served as breakfast along with Roasted gram chutney or sambhar.

Ingredients :

1 Cup Brown Rice 
1/2 Cup Moong dal 
1 Tsp Olive oil 
1 Tsp Gingelly oil  
1 Tbsp Pepper corns
1 Tsp Crushed pepper
1 Tsp Jeera / Cumin seeds
1 inch Ginger piece, crushed and chopped
2 Green chillies, sliced
3 Springs Curry leaves
Salt to taste
41/2 - 5 Cups Water

Method :

Wash and soak the brown rice for 2 hours.

Wash moong dal and keep aside.

Drain the water from brown rice and it to a pressure cooker along with moong dal and salt.

Add the measured water and pressure cook it for 4 -5 whistles.

Once done, switch off the flame and keep aside to cool.

Meanwhile, heat both the oil in a small pan and add jeera seeds followed by ginger, pepper corns, green chillies and crushed pepper.

Fry it and remove from the flame. Keep aside.

Once the pressure gets released, open the cooker lid and mix well.

Add the thalimpu and adjust salt.

Add little hot water and mix well to avoid pongal getting harden.

Mix well and serve hot.

Serving Options :

Serve hot with Roasted chutney and Sambhar.

Egg & Sprouts Fried Rice Using Brown Rice / Diet Friendly Recipe - 51 / #100dietrecipes

Egg and Sprouts Fried Rice is a healthy version of Chinese fried rice in which sprouts and brown rice is added as a healthy twist. In this recipe, I have used mixed sprouts which contains 4 varieties of healthy beans. The veggies and egg are sauteed in an olive oil and flavored with sauces, is further mixed with cooked brown rice to give a flavorful and nutritious fried rice. Always I use, one day prior cooked and refrigerated rice for my fried rice to get a perfect texture. Personally, I have it as such without any side dish but can also be served with chilli sauce or tomato sauce.

Ingredients :

2 Cups Cooked Brown rice
3 Tbsp Spring Onion bulb, chopped
1/2 Cup Grated Cabbage
1/4 Cup Mixed Sprouts ( Horsegram, Cowpea, Chickpeas and Green gram ) 
1 Egg
3 Tbsp Spring onion, Finely chopped
5 -6 Green beans, Finely chopped and blanched
2 Tsp Olive oil
1 Tsp Soya sauce
1 Tsp Red Chilli sauce 
2 Drops of Apple Cidar Vinegar
Salt to taste
Less than 1/4 Tsp Pepper powder

Method :

Heat oil in a pan and add the chopped spring onion bulb.

Saute, add egg and scramble it in a lower flame.

Add grated cabbage followed by blanched green beans and sprouts.

Add salt and cook it for couple of minutes.

Add soya sauce followed by vinegar and red chilli sauce.

Mix well and add the cooked brown rice.

Mix well and add pepper powder followed by chopped spring onion leaves.

Cook for couple of minutes and serve hot.

Serving Options :

Serve hot with chilli sauce or tomato sauce.