Vegetarian Mint Rice Set
1 hour 30 minutes
1 Serving
Vegetarian Mint Rice set is rich in antioxidants that help in recovery.
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- Mint rice
- 2/3 cup (50 g) Mint rice
- Cauliflower and Carrot Gravy
- Cucumber Salad
- Tomato Soup
- Dairy Product
- ½ cup (75g) Yoghurt, low fat
- 7 pcs Raisin
- 1 tsp Almond flakes
- Fruit
- 1 medium Banana
Nutrition Value in 1 Serving
Calories
594 kcal
Carbohydrate
78.6 g
Fat
20.6 g
Protein
23.5 g
- Mint rice
- 4/3 cup (100 g) Mint rice
- Cauliflower and Carrot Gravy
- Cucumber Salad
- Tomato Soup
- Dairy Product
- 1 cup (150g) Yoghurt, low fat
- 7 pcs Raisin
- 1 tsp Almond flakes
- Fruit
- 1 medium Banana
Nutrition Value in 1 Serving
Calories
704 kcal
Carbohydrate
99.4 g
Fat
21.5 g
Protein
28.1 g
- Mint rice
- 2 cup (150 g) Mint rice
- Cauliflower and Carrot Gravy
- Cucumber Salad
- Tomato Soup
- Dairy Product
- 1 cup (150g) Yoghurt, low fat
- 7 pcs Raisin
- 1 tsp Almond flakes
- Fruit
- 1 medium Banana
Nutrition Value in 1 Serving
Calories
769 kcal
Carbohydrate
114.4 g
Fat
21.6 g
Protein
29.3 g
Mint Rice
| 1 cup | Basmathi rice grain |
| 1 tbsp | Garlic |
| 2 slices | Ginger |
| ½ cup / 21 g | Mint leaves |
| ¼ tbsp | Ghee |
| 1 tbsp | Onion, sliced |
| 2 pcs | Cardamom |
| ½ piece | Cinnamon |
| 2 small | Clove |
| ½ tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| 1 and ½ cup | Water |
- Wash and soak basmathi rice grain with water around 30 minutes, remove the water.
- Blend garlic, ginger and mint leave together till it becomes paste.
- Heat ghee, saute onion, cardamom, cinnamon and clove until the onion turns golden brown.
- Add sautéed spices, mint paste, basmathi rice grain, AJI-NO-MOTO®, salt and water into a rice cooker to be cooked together.
Cauliflower and Carrot Gravy
| 2 cloves | Garlic |
| 2 slices | Ginger |
| ½ tbsp | Olive oil |
| 1 tbsp | Chopped onion |
| 1 small piece | Cinnamon |
| 1 stalk | Curry leaf |
| 1 small | Tomato |
| 2 tbsp | Curry powder |
| 1 tsp | Garam masala |
| 100 ml | Water |
| 1 cup | Cauliflower, steamed |
| ¼ cup | Carrot, steamed |
| 1 whole small | Potato, steamed |
| ½ tsp | AJI-NO-MOTO® |
- Pound ginger and garlic into paste.
- Heat oil, saute onion, cinnamon, curry leaf and ginger-garlic paste until golden brown.
- Add in tomato, continue to cook for 1 minute.
- Add in curry powder and garam masala, stir well.
- Then add water and let it boil for 3 minutes.
- Slow down the fire and add in the cauliflower, carrot and potato.
- Simmer in slow fire until it becomes slightly dry, add AJI-NO-MOTO® to taste.
Cucumber Salad
| 1 cup | Cucumber, diced |
| 1 tbsp | Onion, diced |
| ½ cup | Pineapple, diced |
| 1 small | Tomato, diced |
| ¼ tsp | AJI-SHIO® Flavoured Black Pepper |
- Mix all the ingredients well.
- Ready to serve.
Tomato Soup
| 1 tbsp | Onion, diced |
| ¼ tsp | Olive oil |
| 1 small | Tomato, diced |
| 250 ml | Vegetable stock |
| 1/3 tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| Some | Chopped coriander |
- Saute onion in olive oil until fragrant.
- Add in tomato and vegetable stock. Let it boil for 2-3 minutes.
- Add in AJI-NO-MOTO® and salt to taste.
- May add in chopped coriander for garnishing.
Mint Rice
| 1 cup | Basmathi rice grain |
| 1 tbsp | Garlic |
| 2 slices | Ginger |
| ½ cup / 21 g | Mint leaves |
| ¼ tbsp | Ghee |
| 1 tbsp | Onion, sliced |
| 2 pcs | Cardamom |
| ½ piece | Cinnamon |
| 2 small | Clove |
| ½ tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| 1 and ½ cup | Water |
Cauliflower and Carrot Gravy
| 2 cloves | Garlic |
| 2 slices | Ginger |
| ½ tbsp | Olive oil |
| 1 tbsp | Chopped onion |
| 1 small piece | Cinnamon |
| 1 stalk | Curry leaf |
| 1 small | Tomato |
| 2 tbsp | Curry powder |
| 1 tsp | Garam masala |
| 100 ml | Water |
| 1 cup | Cauliflower, steamed |
| ¼ cup | Carrot, steamed |
| 1 whole small | Potato, steamed |
| ½ tsp | AJI-NO-MOTO® |
Cucumber Salad
| 1 cup | Cucumber, diced |
| 1 tbsp | Onion, diced |
| ½ cup | Pineapple, diced |
| 1 small | Tomato, diced |
| ¼ tsp | AJI-SHIO® Flavoured Black Pepper |
- Mix all the ingredients well.
- Ready to serve.
Tomato Soup
| 1 tbsp | Onion, diced |
| ¼ tsp | Olive oil |
| 1 small | Tomato, diced |
| 250 ml | Vegetable stock |
| 1/3 tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| Some | Chopped coriander |
Mint Rice
| 1 cup | Basmathi rice grain |
| 1 tbsp | Garlic |
| 2 slices | Ginger |
| ½ cup / 21 g | Mint leaves |
| ¼ tbsp | Ghee |
| 1 tbsp | Onion, sliced |
| 2 pcs | Cardamom |
| ½ piece | Cinnamon |
| 2 small | Clove |
| ½ tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| 1 and ½ cup | Water |
Cauliflower and Carrot Gravy
| 2 cloves | Garlic |
| 2 slices | Ginger |
| ½ tbsp | Olive oil |
| 1 tbsp | Chopped onion |
| 1 small piece | Cinnamon |
| 1 stalk | Curry leaf |
| 1 small | Tomato |
| 2 tbsp | Curry powder |
| 1 tsp | Garam masala |
| 100 ml | Water |
| 1 cup | Cauliflower, steamed |
| ¼ cup | Carrot, steamed |
| 1 whole small | Potato, steamed |
| ½ tsp | AJI-NO-MOTO® |
Cucumber Salad
| 1 cup | Cucumber, diced |
| 1 tbsp | Onion, diced |
| ½ cup | Pineapple, diced |
| 1 small | Tomato, diced |
| ¼ tsp | AJI-SHIO® Flavoured Black Pepper |
Tomato Soup
| 1 tbsp | Onion, diced |
| ¼ tsp | Olive oil |
| 1 small | Tomato, diced |
| 250 ml | Vegetable stock |
| 1/3 tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| Some | Chopped coriander |
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
