झुकिनी राईस

लागणारा वेळ: 

४० मिनिटे

लागणारे जिन्नस: 

२ वाट्या बासमती तांदुळ
२ मध्यम साईझच्या झुकिनी
५-६ लसणाच्या पाकळ्या सोलुन, बारीक तुकडे करुन
२-३ हि.मिरच्या
मीठ, हळद
४-५ वाट्या व्हेजी स्टॉक किंवा पाणी

क्रमवार पाककृती: 

तांदुळ धुऊन त्यात खिसलेली झुकिनी १५-२० मि. मिसळुन ठेवावी. एका भांड्यांत तेल तापऊन लसुण टाकावा. लसुण ब्राऊन झाल्यावर त्यावर हळद आणि तांदुळ चांगले परतुन घ्यावे. मीठ घालुन मिक्स करावे. २-३ वाट्या व्हेजी स्टॉक घालुन मंद गॅसवर भांडे झाकुन, तांदुळ शिजत ठेवावे. एका वेळी खुप स्टॉक न घालता थोडा थोडा घालावा. हा भात जरा कमी शिजलेला छान लागतो आणि बुडाला लागलेला मस्त. शिजल्यावर ५-१० मि वाफ मुरल्यावर, गरम गरम तुप घालुन पापडा सोबत खावा.

वाढणी/प्रमाण: 

४ जणं

अधिक टिपा: 

झुकिनी एवजी दुधी पण छान लागतो. मिरची एवजी लाल तिखट पण मस्तच लागतं.

माहितीचा स्रोत: 

आईच्या भोपळ्याच्या भातवरुन सुचलेले

Susheela / Spicy Puffed Rice

Time: Preparation time : 10 min / Cooking time : 5 min / Total time : 15 min

Serves:1-2  

Ingredients:

• 3 cup puffed rice/ murmure / churmure  
• 2 chopped green chile
• 1 finely chopped onion
• 1 grated tomato or tomato purée 
• 1/4 cup grounded roasted peanuts
• 2 tsp oil
• 1/2 tsp turmeric powder
• 1 tsp ajwain / owa 
• cilantro / coriander to garnishing
• grated coconut to garnishing
• salt to taste 

Instructions:

1. Heat oil in a pan on medium flame and add ajwain, finely chopped green chile and finely chopped onion. Let onion turn slightly brown then add grated/puree tomato and let tomato get cooked.
2. Take a large bowl and fill it with water. Pour puffed rice in the bowl and then allow it to just soak for a second and get ready to remove puffed rice from water. Remove puffed rice and squeeze all possible water from it. The puffed rice is expected to just get wet, if kept for long puffed rice looses its texture and crisp and becomes mushy. Let me tell you no one wants that.. Add the squeezed puffed rice in the step 1 mixture in the heating pan and mix well. Allowing lot of water in puffed rice will make final recipe soggy which doesn't taste good. The slight crisp of the puffed rice is expected to be preserved, so make sure you work fast.... 
3. Add turmeric,salt and grounded roasted peanut and mix it well. Cover it for 2 minute so the heat is transmitted into the wet puffed rice. You don't want to cook this whole mixture (as every thing is already cooked) but you want to allow the puffed rice to capture the essesnce of masala into it for smooth transition in your mouth from masala to the puffed rice. Too much cooking will make this whole stuff stick to the container and burn it.   
4. Just feel if puffed rice is steamed and if it is so it means its ready to garnish and serve. Off-course switch off the stove guys and enjoy!!!!!!

Important Note:  

People with peanut allergy please avoid including it. It taste good even without peanuts.