Eat the Rainbow Series – Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry. Recipe with step by step pictures and video. Healthy everyday recipe loaded with vegetables.
We have been trying to eat a variety of colours of fruits and vegetables everyday at home. Renowned doctor Mark Hyman calls this as “eating the rainbow” everyday. “Color is the language of the plant kingdom, so be sure to incorporate an array of colorful plant foods into your diet!”. The colorful plants are rich in phytonutrients, antioxidants and all things good for you!!! The fiber in the plants can also keep your gut healthy. Eating a lot of veggies keeps us satiated for a long time and one can eat a lot of it without having to worry about calories.
Today I made a simple carrot and cabbage rice. To go along I made a stir fry with tofu and veggies. This is a guilt free happy meal. I have used white basmati rice today. One can also use brown rice to make the same recipe.
Here are the things you can buy online for making this recipe Basmati Rice Veggie Stock Cube Peri Peri Seasoning Tomato Ketchup Carbon Steel Wok
Here is the video of Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Here is how to make Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute.
Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes.
Add in the rice and mix well to combine.
Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft.
Add in the diced mushroom and cook for a few minutes till the mushrooms are soft.
Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute.
Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute.
Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes.
Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready.
Serve the Carrot and Cabbage rice with Tofu and Veggies. This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
Carrot and Cabbage Rice
1 cup basmati rice 1.5 cups water
1 teaspoon Indian sesame oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoon spring onion, white part 1 cup carrot, finely chopped 1 cup cabbage, finely chopped 1 veggie stock cube 1/2 teaspoon salt 1 teaspoon peri peri seasoning 1/4 cup spring onions, finely chopped 2 tablespoon coriander leaves, finely chopped
Tofu with Veggies
1 tablespoon Indian sesame oil 1 tablespoon minced ginger 2 tablespoon minced garlic 1/2 cup onion, finely chopped 1 cup button mushroom, diced 1/2 cup green bell pepper, finely chopped 1 cup sweet corn 1 cup green peas 2 tablespoon tomato ketchup 2 tablespoon chilli garlic sauce 2 tablespoon soy sauce 200 grams tofu, cubes 1 teaspoon corn starch 1 cup water 1/4 cup spring onions, finely chopped 2 tablespoon coriander leaves, finely chopped
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute. Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes. Add in the rice and mix well to combine. Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft. Add in the diced mushroom and cook for a few minutes till the mushrooms are soft. Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute. Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute. Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes. Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready. Serve the Carrot and Cabbage rice with Tofu and Veggies.
This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Carrot and Cabbage Rice
1 cup basmati rice 1.5 cups water
1 teaspoon Indian sesame oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoon spring onion, white part 1 cup carrot, finely chopped 1 cup cabbage, finely chopped 1 veggie stock cube 1/2 teaspoon salt 1 teaspoon peri peri seasoning 1/4 cup spring onions, finely chopped 2 tablespoon coriander leaves, finely chopped
Tofu with Veggies
1 tablespoon Indian sesame oil 1 tablespoon minced ginger 2 tablespoon minced garlic 1/2 cup onion, finely chopped 1 cup button mushroom, diced 1/2 cup green bell pepper, finely chopped 1 cup sweet corn 1 cup green peas 2 tablespoon tomato ketchup 2 tablespoon chilli garlic sauce 2 tablespoon soy sauce 200 grams tofu, cubes 1 teaspoon corn starch 1 cup water 1/4 cup spring onions, finely chopped 2 tablespoon coriander leaves, finely chopped
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute. Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes. Add in the rice and mix well to combine. Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft. Add in the diced mushroom and cook for a few minutes till the mushrooms are soft. Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute. Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute. Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes. Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready. Serve the Carrot and Cabbage rice with Tofu and Veggies.
This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/carrot-rice-tofu-stir-fry/
Chicken Meatballs stir fry with black pepper powder and spices. An excellent side dish for lunch and also perfect for the evening touching’s for your party with friends.
Here are the things you can buy online for making this recipe Heavy Duty Indian Mixie Tri-Ply Pan Turmeric Powder
Here is the video of how to make Chicken Kaima Pepper Fry Recipe
Here is how to make Chicken Kaima Pepper Fry Recipe Take a bowl and add in all the ingredients listed for meatballs / kaima. I use a heavy duty mixie to grind the chicken. Just use the pulse mode to grind the chicken into a mince. Both breasts and thighs work well in this recipe. I have used chicken breasts today. You can also use store-bought chicken mince too. Mix everything well.
Make into small bite-sized balls. Wet your hands while making the balls. If the balls stick to the hands, wash the hands and continue. Wet hands make it easier to make balls. Steam the balls in a steamer for 10 minutes. After steaming, remove from heat and set aside to cool.
Heat oil in a pan and add in the fennel seeds, curry leaves and the dried red chillies. I have deseeded the chillies and chopped them. The flavour of the chillies and the aroma makes this dish a winner. Since we are removing the seeds, the dish wont be spicy. Add in the sliced onions and the garlic. Saute for a few minutes till the onions are soft. Add in the salt along with the onions so the onions will cook fast.
Add in the turmeric powder and sauté for a few seconds.
Add in the steamed kaima / meat ball, cumin powder and the black pepper powder. Saute for a few minutes.
Finally add in the coriander leaves and lime juice. Remove from heat. Do not cook for long after adding the lime juice.
Serve as a side dish for lunch along with rice, pulao etc.. It also goes perfectly well for parties as touching’s / starters 🙂
Ingredients for Meatballs / Kaima
500 grams minced chicken 1 teaspoon ginger, minced 1/2 teaspoon salt 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3 tablespoon coriander leaves, finely chopped 1/2 teaspoon cumin seeds 1 egg
Other Ingredients
2 tablespoon Indian sesame oil 1/4 teaspoon fennel seeds 3 sprigs curry leaves 10 dried red chillies, deseeded, chopped 1.5 cup onions, sliced 2 tablespoon garlic, minced 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon cumin powder 2 teaspoon black pepper powder 1 tablespoon coriander leaves, finely chopped 1 tablespoon lime juice
Take a bowl and add in all the ingredients listed for meatballs / kaima. Mix everything well. Make into small bite-sized balls. Wet your hands while making the balls. Steam the balls in a steamer for 10 minutes. After steaming, remove from heat and set aside to cool.
Heat oil in a pan and add in the fennel seeds, curry leaves and the dried red chillies. I have deseeded the chillies and chopped them. Add in the sliced onions and the garlic. Saute for a few minutes till the onions are soft. Add in the salt along with the onions so the onions will cook fast. Add in the turmeric powder and sauté for a few seconds.
Add in the steamed kaima / meat ball, cumin powder and the black pepper powder. Saute for a few minutes. Finally add in the coriander leaves and lime juice. Remove from heat. Do not cook for long after adding the lime juice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
