30 Minute Meals

Last couple of days, read that many here are dedicated followers of Rachel Ray. I love her so much.
Very simple dishes in 30 minutes is another attraction of her show.

I would like this thread to be filled with yummy recipes that can be prepared in 30 minutes.

It will be a boon for many people here, coming home tired, but just in 30 minutes, you have an awesome fresh hot meal !!!
Very important, preparation and everything should be within 30 minutes.

Index:

Recipe Name - Author - Link

Garbanzo curry - Usha - 30 Minute Meals

Tomato Rice - Kavitha - 30 Minute Meals

Coconut rice - Cinduja - 30 Minute Meals

Vegetable Rice - Mythraeyi - 30 Minute Meals

Veggie Pulao - Jithiks - 30 Minute Meals

Channa Rice - Jithiks -
30 Minute Meals

Drumstick & Onion Sambhar And Potato Curry - Jithiks -
30 Minute Meals

Hi Nandu

Here is a simple one

can of garbanzos 1

Tomatoes 2

onion 1

red chilies 2 or 3 ( depends on size and taste)

Saumf seeds 1 tsp

garam masala 1 tsp

Chop tomatoes and onions and grind with red chilies.

Pur 1 or 2 tsp oil in a pan. Add mustard seeds and the saumf seeds. After the seed pop, add the ground mixture. Keep stirring till the tomatoes are cooked and then add the garbanjos. After they are mixed and cooked well, add a tsp of garam masala and garnish with green chilies and cilantro.

Enjoy!

Usha.. will it be a curry or gravy type.. Can be had with chapathi or rice, right?

So all these can be done in 30 mins.. Nice !!!!!! Thanks

tomato rice:(for 4)

2 cups (basmati rice) - In electric cooker (normally takes max 20 minutes)

In the mean time:
2 medium size Onion
4 large tomatos
3 green chillies
1 tsp cooking oil
1 tsp channadal
salt to taste

heat the pan with oil, add green chillies and channa dal...add the onion and wait until it turns transparent, add the tomatoes & salt and heat it in medium heat for a while until u see the onion and tomatoes mixed together and nicely cooked (its takes 15 minutes).
Mix the rice and the above mix...garnish with coriander and can be served hot with papad or chips.

Simple but very tasty

Hi,

Inspired by tomato rice of the previous post i would like to give another variety rice recipe. First with Coconut rice.

I have heard many people having a dislike for coconut rice i.e., thengai sadam, but my mom's style of preparation is really adorable.

Ingredients :

Grated coconut - 1 cup

Green chillies - 5 finely slit into two or finely chopped

Mustard Seeds - 1 tsp

Bengal gram or Gram dhal - 2 tsps

Cashews - 6, 7 whole cashews ; (split it and break into 4 pieces)

Curry leaves - 1 arch

Ghee - 4 or 5 tsps (This gives the flavour; dont use oil)

Salt to taste


Preparation:

Heat the ghee in a kadai, splutter mustard seeds, then add one by one gram dhal, curry leaves and split cashews.Once the color of cashew turns golden brown add the grated coconut, salt and saute for less than 5 mins in medium flame.Mix this with rice.

Note:
Takes less than 20 mins including grating of coconut.
Rice gets cooked in 20-25 mins in a rice cooker which can be done side by side.
The flavour of ghee increases the taste, do not use oil.
Spicy Potato fry is the best combo.

Here is a really quick recipe for vegetable rice with an unusual combination of brinjal and cauliflower.

	Vegetable Masala Rice
	Ingredients
	Basmati Rice	1 cup
	Haldi	¼ tsp
	Garam masala	½ tsp
	Brinjals (chopped)	4
	Cauliflower (chopped)	1 cup
	Green chillies (chopped)	3
	Garlic (chopped)	2 cloves
	Jeera	¼ tsp
	Salt	To taste
	Oil or ghee	1 tbsp
	Method of Preparation
	Chop brinjals and cauliflower and soak in water. Pick and wash basmati rice. Soak in water for thirty minutes. Drain and keep aside. Heat Ghee.Add garlic, green chillies, garam masala, cumin seeds and turmeric powder. Fry. Add soaked vegetables and fry for a few minutes Add basmati rice and salt. Add water and cook till rice is done. Serve hot.

Kavitha,.... thanks.. I love mixed variates..

cindhu..Thanks for sharing mom's recipe.. so sweet of u... Will sure give it a try soon and give you my feed back :) :)

Mythraeyi.. we can make this without soaking the rice too? That way it will be 30 minutes alltogether?? thanks for the unusal combi.. never tried that :)

Veggie Pulao/Veggie Rice(for 4)
Prep and cook time-20 min
Ingredients
Basmati Rice/Raw rice- 2 cups
Capsicum (Green bell pepper) - 2- chopped or sliced
Carrots- 2- shredded or chopped
Frozen peas- ¼ cup
Onions- Big- 1- chopped or sliced into thin strips
Biryani Masala- 1 or 2 tsp (depending upon taste)
Ginger paste -ready made Lakshmi brand
Garlic paste- ready made Lakshmi Brand
Cumin seeds(Jeera)- ½ tsp
Fennel seeds (saunf)- ½ tsp
Salt - to taste
Haldi (optional)
We can make this dish using either the basmati rice or raw rice.
For basmati rice water proportion needs to be 1:1 ½
and for raw rice it is 1:2 (rice: water ) No soaking rice is needed.
{Personal preference of Basmati rice : Kohinoor Brand }

1. Pressure cook the rice for 2 whistles.
2. Meanwhile, chop the onion and keep it aside.

3. Chop/Slice the bell pepper, carrots and place it in a microwaveable container (adding just a little water-eye ball it as Rachel ray often saysJ ) . Cook it in the microwave for about 3 min…not more than that.
4. Place the pan/Kadai on the stove, pour little oil, then add jeera and saunf.
Then add Ginger and Garlic paste….keep it in medium heat now..then add the onions.
5. After the onion turns translucent, add the veggies to it and mix it well. Now we can add the frozen peas (these don’t take a long time to cook at all).
6. Add the biryani masala powder and salt. Give it a quick stir in medium heat. When all the veggies and spices come together (this will hardly take 5 min. Turn off the heat.
7. By now the rice is done . Mix the rice and the veggies, and we have
yummy Veggie Pulao. We can also hot ghee when mixing to give an excellent flavor. Garnish with fresh coriander leaves.
Side dish: Cucumber raita/Patchadi
Prep and cooking time- 3 min.
Ingredients:
Cucumber- Long English cucumber- 1
Green chillies-1 or 2
Mustard seeds ,asafoteida (hing)
This we can prepare side by side when the rice and veggies are getting ready. Chop or shred the cucumber.
Add fresh curd and salt.
Season with a little oil, mustard seeds, jeera, hing and green chillies. Garnish with coriander/mint leaves.
Variation:
If raw rice is used instead of Basmati rice, we can substitute 3 green chillies instead of Biryani masala for the spice. And we can add curry leaves when tempering.
Or another delicious option is to use the dhaniya powder (mixture of dhaniya, channa dhal and red chillies- all coarsely powdered after dry roasting in kadai) .We can prepare this powder during the weekends and even use it for making our regular dry curries like Potato roast, Ladies finger, Tindora (Kovakkai)..all south-Indian vadhakkal (roast) curries. J

Pulao with pachidi.. Way to girlllllllllll

Krithika.. You also used her slang as well.. cho chweetttttttt

Channa Rice - for 2

Prep and cooking time:20min

Ingredients:
Raw rice : 1 cup
1 can of chick peas (channa/garbanzo beans)
Onion - Big -1
Green chillies- 2
Curry leaves- a few
Dhaniya powder- ( a mixture of dhaniya, red chillies and channa dhal- all coarsely powdered after dry roasting in a kadai)
Haldi- a pinch
Mustard seeds-½ tsp
Mint leaves - ¼ cups- finely chopped
1. Pressure cook the rice with the proportion 1:2 for 2 whistles.
2. Drain the water from the channa in the can and rinse it twice or thrice. Keep it aside.
3. Chop the onion into fine pieces and slit the green chillies
4. Place the kadai/pan on stove. Add oil and mustard seeds.
After the mustard seeds sputter, add hing, haldi , green chillies and curry leaves.
5. Add the onions and saute it till it turns golden brown. This gives a sweet taste to the dish.
6. Now add the channa and salt. Be careful while adding salt since the canned channa already has some salt in it.
7. Sprinkle the dhaniya powder- not much since we’ve already added green chillies.
8. Mix it and keep it in medium heat for 5 minutes and switch it off.
Then add the chopped mint leaves (when it is hot), so that the mint flavor combines well.
9. Meanwhile, rice is cooked, spread it on a plate and mix it with the channa and onions. We can add a little bit of olive oil or ghee at the end. This gives a delicious aroma !
Serve it with cucumber raita or tomato raita, along with chips (veggie chips or potato chips) or Papads.(Lijjat pepper/jeera papads)

Ladies finger patchadi also goes well with this.
For this we need 5 to 6 ladies finger chopped into 1cm length pieces.
Saute this well in some oil, till it turns golden brown. Then follow the same method as Cucumber raita, as given in the previous post. Just substitute ladies finger for cucumber.
Deadly combo…:)YUM…O..as Rachel Ray says…