सब्जियों के साथ चीज़ बेक्ड चावल (Cheesy Baked Rice with Vegetables) by Tarla Dalal
Cheesy Baked Rice with Vegetables, kids favourite recipe.
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Cheesy Baked Rice with Vegetables
This cheesy baked rice is surely a big hit for parties. . Rice cooked in butter gives a very nice taste and aroma to this recipe. . Vegetables with rice and cheese baked to perfection is definately a filling meal.
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Baking Time: 15 to 20 minutes
Baking Temperature: 200°C (400°F)
Makes 2 servings
Ingredients
For The Butter-rice Mixture
1 1/2 cups cooked rice (chawal)
2 tbsp butter
1/3 cup milk
salt to taste
For The Vegetable Sauce
1 1/2 tbsp butter
1/4 cup finely chopped onions
1 1/2 tbsp plain flour (maida)
1 tsp finely chopped green chillies
1 1/2 cups milk
salt to taste
1/2 tsp freshly ground black peppercorns (kalimirch)
1 1/2 cups boiled mixed vegetables
(french beans , carrot ,
cauliflower and green peas)
2 tbsp grated processed cheese
For The Topping
3 tbsp grated processed cheese
Method
For the butter-rice mixture
1. Heat the butter in a broad non-stick pan, add the rice, milk and salt and cook on
a medium flame for a minute.
2. Mash the butter-rice mixture using a potato masher and cook on a medium flame
for another 1 to 2 minutes. Keep aside.
For the vegetable sauce
1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium
flame for 1 to 2 minutes.
2. Add the plain flour, mix well and sauté on a medium flame for 1 more minute.
3. And the green chillies and milk, mix well and cook on a medium flame for 2 to
3 minutes, while stirring continuously.
4. Add the salt and pepper, mix well and cook on a medium flame for another 1
minute, while stirring continuously.
5. Add the vegetables and cheese, mix well and cook on a medium flame for 1 to 2
more minutes, while stirring continuously.
6. Remove from the flame and keep aside.
How to proceed
1. Just before serving, take a 150 mm. (6) baking dish, put the prepared
rice-butter mixture at the bottom of the dish and spread it evenly with the back
of a spoon.
2. Pour the vegetable sauce on top and spread it evenly with the back of the spoon.
3. Sprinkle cheese on top and bake in a pre-heated oven at 200oc (400°f) for 15 to
20 minutes.
4. Serve immediately.
Handy tip:
1. Before layering and baking, if the rice and the vegetable sauce is a little dry, add
2 tbsp of milk to it and mix well.
Vegetables in Paprika Sauce with Spinach Rice | Chef Sanjyot Keer
Full written recipe for Vegetables in Paprika Sauce with Spinach Rice
For spinach rice
Ingredients:
● For blanching Spinach:
1. Spinach 1 big bunch
2. A pinch of salt
● Fresh mint leaves 1 tbsp
● Fresh coriander 1 tbsp
● Green chillies 2 nos.
● Ice cubes 1-2 nos.
● Butter 1 tbsp & oil 1 tsp
● Garlic 1 tbsp
● Red chilli flakes 1 tsp
● Cooked basmati rice (5 cups)
● Salt to taste
● Black pepper powder a pinch
● Lemon juice 1 tsp
Methods:
● Set water for boiling, add the cleaned and washed spinach leaves and blanch for few seconds, remove and immediately transfer to ice cold water. This process helps in retaining the bright green colour of spinach.
● Now, transfer the spinach in grinding jar, along with fresh mint leaves, coriander leaves, green chillies and few ice cubes, grind to a fine puree and keep aside.
● Set a wok on medium heat, add butter & oil, garlic and red chilli flakes, cook for 1-2 minutes on medium flame, now add the spinach puree and cook for 4-5 minutes.
● Now add the cooked rice, salt to taste, black pepper powder a pinch and lemon juice, stir and cook for 2-3 minutes, stir gently without breaking the rice grains. Spinach rice is ready, serve hot with hot paprika sauce.
For paprika sauce:
Ingredients:
● For sautéed veggies:
1. Oil 1 tsp
2. Garlic 1 tbsp (chopped)
3. Red chilli flakes 1 tsp
4. Baby corn 1/3rd cup
5. Carrot 1/3rd cup
6. Zucchini 1/3rd cup
7. Mushroom 1/3rd cup
8. Mixed bell peppers 1/3rd cup
9. Broccoli 1/3rd cup
10. Salt & pepper to taste
● For paprika sauce:
1. 2 tbsp butter
2. Refined flour (maida) 2 tbsp
3. Milk 600 ml
4. Paprika powder 1 tbsp (red chilli powder)
5. Salt to taste
6. Black pepper a pinch
7. Nutmeg powder a pinch
● paneer 150 gm (cubes)
Methods:
● For sautéed veggies, set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 2-3 minutes.
● Now, add baby corn & carrot and cook for 2-3 minutes on high flame, further add the remaining veggies, salt & pepper to taste, stir and cook for 2-3 minutes, sautéed veggies are ready, keep aside to be added later in the paprika sauce.
● For paprika sauce, set a sauce pan or wok on low heat, add butter and flour, mix and cook for 3-4 minutes, now add milk in 3-4 batches, make sure to whisk well while adding milk to avoid lump formation. Cook the sauce until its thick and creamy.
● Now add paprika powder, salt to taste, black pepper powder a pinch and nutmeg powder, mix well and cook for 1-2 minutes, further add the sautéed veggies and cook for 1-2 minutes, now add the paneer and mix gently.
● Paprika sauce with sautéed veggies and paneer is ready, serve hot with hot spinach rice.
Baked Rice I Fusion Recipe | Baked vegetables with white sauce | Fusion Recipes Indian
Baked Rice I Fusion Recipe | Baked vegetables with white sauce | Fusion Recipes Indian
Fusion Baked Rice
Amazon is my go-to destination to buy any crockery. You can purchase the amazing products at an INSANE price from the links mentioned below.
As you all know, I love creating fusion recipes and sharing them with viewers. One such hit recipe I made today with layers of mix vegetables rice, white sauce, cheese and breadcrumbs which is perfect for the Rakshabandhan. A must try. All the cookware and serve ware you see in this video are ordered from Amazon as Amazon Freedom Sale is Live from 6th to 10th August. You can get your hands on these products and much more, all you need to do is tap on the links below. So what are you waiting for, Shop now.
Links given below.
#greatfreedomfestival
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Product Links :
Ingredients :
1.5 tbs Oil
1 tsp Cumin Seeds (Jeera)
1.5 tsp Garam Masala
Finely chopped Onion
Finely chopped Garlic Cloves
Salt as per taste
3 Tomato Puree
Red Chilli Powder (as per taste)
1/4 cup finely chopped French Beans
1/4 cup finely chopped Carrot
Finely chopped colored Bell Pepper
Boiled Sweetcorn
Water (as required)
2 cup cooked Rice (preferably use small rice)
Finely chopped Coriander
For White Sauce:-
2 tbs Butter
2 tbs Plain Flour (Maida)
1.5 cup Milk
Salt as per taste
Crushed Black Pepper
Grated Cheese
Breadcrumbs
Chopped Coriander
Method :-
Heat 1.5 tbs Oil in a pan
Add 1 tsp Cumin Seeds (Jeera)
Add 1.5 tsp Garam Masala
Fry well and add finely chopped Onion
Add finely chopped Garlic Cloves
Add Salt as per taste
Add 3 Tomato Puree
Add Red Chilli Powder (as per taste)
Let it nicely cook
Add 1/4 cup finely chopped French Beans
Add 1/4 cup finely chopped Carrot
Add finely chopped colored Bell Pepper
Add Boiled Sweetcorn
Add a little Water if the mixture is too thick
Let the veggies partially cook
Add 2 cup cooked Rice and mix well
Finally add chopped Coriander and keep it aside
To Make White Sauce:-
Heat 2 tbs Butter in a pan
Add 2 tbs Plain Flour (Maida)
Fry well until it's slightly golden-brown
Add 1.5 cup Milk and keep stirring continuously
Cook it on slow to medium heat
Add Salt as per taste
Add Crushed Black Pepper
Cook until it's thicker and turn off the heat
Further take a baking tray
Add a layer of rice prepared
Pour White Sauce on the rice
Add Grated Cheese
Add Breadcrumbs on it
Sprinkle some chopped Coriander
Bake it in oven for 20-22 min at 180⁰
Let the rice cool down and take it on a serving plate
Enjoy this Super Scrumptious Fusion Baked Rice
.
.
Love M #BakedRice #rice #chefmeghna #fusion #fusionfood #meghnasfoodmagic
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00:00 - Making of Fusion Baked Rice
00:24 - Tempering the Rice
01:34 - Add the veggies
02:22 - Time for the star ingredient
02:55 - Preparing the White Sauce
04:11 - Texture of White Sauce
04:21 - Assembling the Rice
04:58 - Baking the rice
05:00 - Baking on Gas/ Microwave method
05:20 - Plating time
05:33 - Meghna tasting Baked Rice Fusion Recipe
ROASTED STUFFED CHICKEN WITH RICE ,VEGETABLES AND EGGS | ROASTED STUFFED CHICKEN.
COCA-COLA CHICKEN THIGHS | MAKING CHICKEN USING COCA-COLA.
SWEET AND SPICY CHICKEN WINGS IN SOYA SAUCE / CHINESE CHICKEN WINGS / SOYA SAUCE CHICKEN WINGS.
EASY AND DELICIOUS CHICKEN KARAI | CHICKEN KARAI.
DELICIOUS AND EASY CHICKEN TIKKA | CHICKEN TIKKA RECIPE | GRILLED CHICKEN.
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Vegetables in Red Sauce with Butter Garlic Herbed Rice Recipe | Chef Sanjyot Keer
Full written for Vegetables in red sauce with butter garlic herbed rice
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
For butter garlic herbed rice
Ingredients:
• Oil 1 tsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Fresh coriander 1/4th cup (chopped)
• Mixed herbs 1 tsp
• Red chilli flakes 1 tsp
• Cooked rice 4 cups
• Salt to taste
• Black pepper a pinch
Methods:
• Set a wok on medium high heat, add oil & butter, garlic and green chillies, cook for a minute on medium flame.
• Further add fresh coriander, mixed herbs and red chilli flakes, quickly stir on medium high heat and further add cooked rice, salt & black pepper powder to taste, mix and toss well for 2-3 minutes on high flame.
• Butter garlic Herbed rice is ready, serve it hot with hot veggies in tomato sauce.
For veggies in red sauce
Ingredients:
For red sauce
• Tomatoes 6-7 medium size
• Oil 1 tbsp
• Garlic 4-5 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Coriander stems 1 tbsp (chopped)
• Salt to taste
• Black pepper powder a pinch
• Tomato ketchup 1 tbsp
• Sugar a pinch
• Oregano 1 tsp
• Red chilli flakes ½ tsp
For stir fried veggies
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Red chilli flakes 1 tsp
• Baby corn 1/3rd cup
• Carrot 1/3rd cup
• Green Zucchini 1/3rd cup
• Yellow Zucchini 1/3rd cup
• Mushroom 1/3rd cup
• Red bell peppers 1/3rd cup
• Yellow bell peppers 1/3rd cup
• Capsicum 1/3rd cup
• Broccoli 1/3rd cup (blanched)
• Salt & pepper to taste
• Lemon juice 1 tsp
Methods:
• For red sauce, wash the tomatoes well and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a purée. I've kept it fine in texture, if you wish you could keep the texture little coarse.
• Set a sauce pan on low heat, add oil and sliced garlic, cook until the garlic turns light brown in colour.
• Add chopped onions and cook on medium flame until its translucent.
• Now lower the flame and add, Kashmiri red chilli powder & coriander stems, cook on low flame for about 15-30 seconds.
• Now, add the tomato purée, salt & black pepper powder to taste, tomato ketchup, sugar, oregano & red chilli flakes, stir and cook on medium high flame, for 2-3 minutes, further cover and cook for 8-10 minutes on medium flame.
• By the time the sauce gets ready you can make the stir fried veggies, for making stir fried veggies, set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 1-2 minutes.
• Now, add baby corn & carrot and cook for 2-3 minutes on medium flame, further add the remaining veggies, salt & pepper to taste & lemon juice, stir and cook for 1-2 minutes, sautéed veggies are ready keep aside to be added in the red sauce.
• As the red sauce is ready, add the stir-fried veggies, stir and cook for 1-2 minutes.
• Veggies in red sauce is ready, serve hot with hot herbed rice.
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