You’re far from home and from your mom’s recipe book. We know the feeling, which is why we’ve come up with a few rice recipes (yes, they’re fast and easy) for you. And we give them a very high rating on the gobble-gobble list.

Serves: 2

1 cup rice

¼ cup green gram (whole)

1 tsp cumin seeds

2 onions (medium)

1 ginger (inch)

5 garlic (flakes)

5 green chillies

1 tsp red chilli powder

½ tsp turmeric powder

2 tsp coriander powder

1 tsp curry powder

3 tsp salt

2 tbsp vegetable oil

2 potatoes

1 carrot

100 gms eggplant (brinjal)

100 gms cauliflower

½ cup soya nuggets

1. Chop finely onions, ginger, and garlic. Cut green chillies length-wise. 2. Peel and cut potato into medium cubes. Cut carrot, cauliflower, and brinjal in medium size. 3. Soak soya chunks in warm water for five minutes. 4. Heat oil and add jeera. 5. After it splutters add chopped onions, ginger, garlic, and green chillies. Saute for two minutes. 6. Add red chilly powder, turmeric powder, coriander powder, garam masala, and salt and mix. 7. You may add a little water if the masala starts sticking to the sides. 8. Now add the remaining chopped vegetables and soya chunks and mix well. 9. Now mix the rice and moong dal and wash. Add it to the masala veggy mix. 10. You can transfer the whole lot to a pressure cooker, add water and close. 11. Put off gas after three whistles. 12. Open and mix well once again. You may garnish with coriander leaves if you wish to. 13. Raita makes the best accompaniment to this rice.

Serves: 4

1 1/2cups rice

1 cup toor daal

Mixed vegetables [100gms each cut in cubes]

Potatoes, carrots, pearl onions, beans, squash [green]

thick tamarind pulp

1 tbsp sambaar powder

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

(GRIND)

1 tsp sesame seeds

1/2 tsp fenugreek seeds

1 tsp cumin seeds

1 tsp dhania

some black pepper

fresh coconut _ less than half a shell

dry red chillies

1. Pressure-cook dal and keep aside. 2. After grinding take a thick-bottomed vessel, add ghee (generously), and fry the paste nicely until you get a good aroma. Keep stirring. Then add the mixed vegetables, tamarind pulp, dry ingredients (sambaar powder, chilli, turmeric powder, and salt). 3. Now add the washed rice, the cooked dal, and the required amount of water for cooking (for this quantity 5-6 cups of water should be sufficient). 4. After the baath has cooked (it should have a semi-solid consistency. If more water is required go ahead and add it), remove it from heat and serve hot with pappads.

1 tbsp olive oil

1/2 cup asparagus, finely chopped

1/2 cup scallions, finely chopped

1/2 cup celery, finely chopped

1 cup fresh spinach, chopped

1 cup fresh or frozen peas

1 cup carrots, grated

3 cloves garlic, finely chopped

Juice of one lemon

2 tbsp soy sauce

1/4 tsp freshly ground pepper

4 cups cooked rice

1. In a large skillet, heat the oil until hot. Then add the asparagus, scallions, celery, spinach, peas, and carrots. Stir quickly for two minutes. Add the garlic, lemon juice, soy sauce, and pepper. Continue stirring for one minute. Add the rice, mixing well until heated through. Serve at once.

2. Variation: Mix all the ingredients in a rectangular baking pan. Sprinkle with one cup of fresh or canned chopped tomato and 1/2 cup of freshly grated Parmesan cheese. Cover with foil and bake for 15 minutes at 375 degrees. Remove the foil and continue baking for another five minutes, until the casserole is nicely browned on top. Two cups of diced, cooked chicken, meat, or sausage can be added to make this an easy one-pan main dish.

2 lbs 8 oz uncooked rice (1 1/2 qts)

3 tbsp chopped onions (dry)

1 lb diced green pepper

1 c vegetable oil

1 (#10) can diced tomatoes

4 oz bacon bits

2 tbsp salt

2 1/3 tbsp sugar

1/2 tsp pepper

2 tsp chilly powder

2 cans beef broth

Saute rice, onions, and green pepper in oil until golden brown. Combine tomatoes, bacon bits, salt, sugar, pepper, chilly powder, and beef broth with rice mixture. Portion 4 1/4 quarts into 2 (12 x 20 x 2 inch) steam table pans. Bake at 325 degrees for 55 minutes. Serves 4 to 8.

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