Easy to make and delicious rice…
It was one long big day for me. Right now, I am extremely exhausted yet I cannot sit idle or rest. I am in celebration mood, I successfully defended and Yes, I did rock the floor 🙂 Finally, I can say that one of my dreams has come true. It had been an incredible 2 years researching in the field of Chemistry. Apart from the phenomenal academic experience, one of the best parts was getting to know a lot of people from around the world and working with them, it truly remarkable. This wouldn’t have been possible without the support of my dear husband and the inspiration by my dad. Couldn’t thank them enough! Tomorrow our best friends are coming over from Chicago and it’s their lil girls birthday so I’m absolutely busy with cooking and baking. I’m going to surprise the lil cutie with a 2 layer fondant cake, as she’s turning 5, I can add a lot of color to the cake, it’s going to be a gift box kind of cake with wraps and ribbons. I’ll be covering the cake with fondant tomorrow, keeping my fingers crossed 🙂
Amidst my busy schedule, I felt like blogging and share a recipe with all you lovely people as you guys always put a smile on my face with your lovely mails and comments. Thank you!
Here is the recipe for making a quick and delicious rice dish. I’ve added mixed veggies, beans and for the creamy flavor I also added store brought creamy masala dressing by Kraft. I so love the creamy masala salad dressing by Kraft, it’s so flavorful and yummy. This is my latest favorite salad dressing. This is available at almost all stores, just browse through the salad dressing asile.
Kraft creamy rice
Ingredients
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dry whole red chili- 2
- Frozen mixed veggies- 1 1/2 cups (rinse it under water to thaw)
- Fava beans or any kind of beans/lentil, canned- 1 large can, drain the water
- Ground pepper- 1/8 tsp
- Salt- to taste
- Soy sauce- 2 tbsp
- Tomato ketchup- 3 tbsps
- Cooked rice, basmati or brown rice- 1 cup
- Kraft creamy masala, salad dressing- 1 cup
Instruction
- Place a wok over medium heat, add oil.
- When oil turns hot, add mustard seeds, let it splutter.
- Add whole dry red chili, saute for a couple of seconds.
- Add the mixed veggies, saute and cook till it turns slightly tender.
- Add the canned fava beans or any kind of beans or lentils, cook for sometime.
- Sprinkle ground pepper and salt, combine well.
- Add soy sauce and tomato ketchup, combine well.
- Add cooked rice and give it a good stir.
- Let cook for a couple of minutes.
- Add kraft creamy rice, combine well and cook for another couple of minutes.
- Remove from the heat and serve warm with yogurt or pickle.
Tips:
- Instead of kraft creamy masala salad dressing, add any kind of creamy salad dressing like caesar or even yogurt based dressing.
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dry whole red chili- 2
- Frozen mixed veggies- 1½ cups (rinse it under water to thaw)
- Fava beans or any kind of beans/lentil, canned- 1 large can, drain the water
- Ground pepper- ⅛ tsp
- Salt- to taste
- Soy sauce- 2 tbsp
- Tomato ketchup- 3 tbsps
- Cooked rice, basmati or brown rice- 1 cup
- Kraft creamy masala, salad dressing- 1 cup
- Place a wok over medium heat, add oil.
- When oil turns hot, add mustard seeds, let it splutter.
- Add whole dry red chili, saute for a couple of seconds.
- Add the mixed veggies, saute and cook till it turns slightly tender.
- Add the canned fava beans or any kind of beans or lentils, cook for sometime.
- Sprinkle ground pepper and salt, combine well.
- Add soy sauce and tomato ketchup, combine well.
- Add cooked rice and give it a good stir.
- Let cook for a couple of minutes.
- Add kraft creamy rice, combine well and cook for another couple of minutes.
- Remove from the heat and serve warm with yogurt or pickle.
