CABBAGE UNDI / STEAMED CABBAGE CAKE

Cabbage undi/Steamed cabbage cake is one of the many ways to make any cabbage hater to eat cabbage.The vegetable is mixed in this spicy and tangy pathrodo batter and steamed to perfection. You can also make it in a appam mould and make small cabbage appams with it.Another option is to make cabbage dosa which i have already posted.

INGREDIENTS

Pathrodo batter

Cabbage - 5-6 cups, finely chopped

Idli steamer

                                                                    BEFORE

                                             

                                                                        AFTER

METHOD

Put the finely chopped cabbage in a big mixing bowl.Add some salt.dont add a lot since the batter already has some salt in it.Now add  enough batter so that it holds the cabbage together.Adding little at a time helps.Pour some water in the steamer and let it boil.Using an ice cream scoop put some batter in each idli mould.Place the idli rack in the steamer and let it steam for 15-20 mins.Serve warm with some coconut oil or some spicy pickle.

We had with some light olive oil which i received as part of the foodbuzz tastemaker program.

ENJOY!!!

SAMBAR RICE

When the weather is good I want to spend most of my time outdoors playing with my little one. SAMBAR RICE - a ONE POT MEAL is the perfect thing to cook.That way you can save time and be  happy about less clean up.You can make it with any vegetables that you have. It's so Healthy, Nutritious and not to forget Tasty which can be made with no effort at all.

INGREDIENTS

Rice - 1 cup
Toor dal - 1/4 cup
Raw banana ( small ) - 1, peeled and sliced
Tomato - 1 medium size, diced
Lauki, sliced - 1 cup
Carrot - 1 cup sliced
Water - 3 1/2  cups
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar pdr - 4 tbsp (add more or less to suit your taste)
Curry leaves - 1 sprig
Red chilies - 3-4 nos, broken
Asafoetida - a pinch
Oil - 2 tsp
Cilantro - to garnish

Other veggies you can use - shallots,beans,peas,eggplant, okra etc.

METHOD

Wash and clean the rice and dal.Transfer it to a big vessel.Add the chopped vegetables to it.Pour water and season with salt.On a medium heat pressure cook it for 3 whistles.Add the seasoning when the rice is hot.That way the flavor will all get in the rice.To prepare the seasoning heat some oil in a pan.Add the mustard seeds.Ones it starts to pop add cumin seeds,red chillies,curry leaves and asafoetida.Switch off the heat and add the sambar pdr.Add it to the rice and dal mixture.Mix it well. Add some water to help it all blend in.Check for salt.Garnish with some cilantro leaves.Serve warm with some pappad or chips.

ENJOY!!!

MANGO RICE

The weather is great nowadays.The warm weather ,especially after such an horrendous winter is so welcoming that it puts everyone in a good mood.My one and a half yr old son is so happy to be out more frequently, play on the lawn and go crazy picking up leaves and sticks :).My husband taking up new home improvement projects every weekend and as for me, busy in kitchen trying out new dishes.Last week it was Mint puris, this week its Mango rice.Its got the right tang and tastes delicious. It's best when prepared using ghee.This is my first try and certainly not the last.

INGREDIENTS

Rice - 3 cups,cooked
Raw Mango- 1 cup, grated (dont squeeze the juice from it)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Peppercorn - 3-4,whole
Chana dal - 2 tsp
Curry leaves - 1 sprig
Green chillies - 3 nos,slit
Ginger - 2 tsp,finely chopped
Peanuts or Cashews - 2 tbsp, roasted
Asafoetida - a pinch
Turmeric - 1/2 tsp
Ghee - 1 tbsp
Cilantro - a small bunch, chopped
Salt to taste

METHOD

Heat some ghee in a large pan.Ones hot add mustard seeds.Ones it starts to pop add urad  dal,chana dal, peppercorn,ginger,green chillies,and curry leaves.Stir it until the dals turn lightly brown.Then add turmeric and asafoetida.Stir for a couple of seconds then add grated mango.Stir well.Now add the cooked rice and season it with salt.Add the roasted nuts in the end.Combine it all well.Garnish with coriander leaves.Serve warm.

ENJOY!!!

ROASTED PATHRAWADA - made using collard greens

Getting to eat what we crave the most while pregnant is the utmost satisfaction.I have heard that women crave for food that either they should not eat or is not good for them or something that is difficult to make or get.Well through my experience to some extent its true.When i was pregnant I wanted to eat pathrawada . If i was in India then this wouldnt have been a problem since its easy to get hold of colocassia or taro root leaves(ones usually used to make).My mother was in a dilemma since i wanted it so bad.In US these leaves are rarely available in indian storesThen i remembered my cousin Roopa of my kitchen treats had made pathrawada ones using collard greens.I was so excited.Hubby dear bought it immediately since the leaves are easily available in any american grocery stores.
Collard greens have a great aroma and taste slightly bitter.They cook very quickly .So instead of preparing pathrawada the usual method(steaming)my mom roasted it.The result was simply incredible.It tasted very similar to the usual pathrawada .I had no more complains after eating it:).My mom was happy and i was satisfied .I want to thank roopa for the idea and my mom and hubby for their patience:).Everyone should try out this unique dish.

INGREDIENTS
Collard greens - atleast 5-6 os
oil- 1 tsp
pathrawada batter

METHOD
Remove the center vein of the leaves.Wash it thoroughly and wipe them dry.Place the largest leaf on a plate and apply batter all over it generously.
Place another leaf over it and repeat the procedure until you use 5-6 leaves.Now fold the bottom and apply batter.Then fold the sides, apply batter.Holding it tightly on both sides roll the leaves from bottom to top.(For pic instructions on how to fold click here).
Now slice them 1/2" thick.

Heat a pan.Spread a teaspoon of oil.When it gets sizzling hot place the collard slices on it.Close it with a lid.Let it cook for 2-3 mins.Then turn them ,close with lid and let it cook 2-3 mins on that side as well.Finally transfer them onto a plate.Serve warm with tea or coffee.

P.S:-Add 4 shallots while grinding the batter for extra taste.

PALAK RICE

Recently i have been trying to recreate the dishes that i ate during my college days.Palak rice is one among many such dishes.It brings back the nostalgic memories of my good old college days.I prepared the rice in coconut milk instead of plain water and then mixed in the paste made of spinach,coriander leaves and green chillies.It was truly delicious.It tasted close to the one i ate in manipal.It tastes great on its own but one prefers a side dish then a spicy fish curry or lijjat pappad is the best combo.

INGREDIENTS

Basmati rice - 1 cup

Chopped ginger - 2 tsp

Chopped garlic - 2 tsp

Cinnamon stick - 1/2 of a small stick

Canned coconut milk - 1 cup

water - 2 cups

Ghee - 2 tsp

oil - 2 tsp

shredded coconut - 1 tbsp, to garnish

salt to taste

For Grinding:-

Spinach - A whole bunch

Cilantro - A small bunch

green chillies - 4 nos

METHOD

Wash , clean and soak the rice for about 15-20 mins.Grind the required ingredients and keep aside.Mix the canned coconut with 2 cups of water and keep aside.

Heat a large deep pan on medium.Add ghee and oil.When it gets slightly hot add ginger,garlic and cinnamon stick.Saute for a few seconds and then add the rice.Saute that for about 2-3 mins and then add the coconut milk mixed in water.Add salt.Leave it uncovered.Let it come to a boil and cook until 3/4 th of the water evaporates.Ones it comes to a boil keep stirring it frequently.After most of the water evaporates slowly stir in the spinach,cilantro and green chilli paste little by little.Remove from flame and garnish it with shredded coconut.Serve it warm with lijjat pappad or spicy fish curry or like me eat it just like that.

PONGAL WITH GOTSU

Pongal is one of my favorite rice dish.There are 2 types of pongal - sweet and spicy.I love both types but if given a choice i will lean more towards the spicy one.

Here first the rice is cooked along with moong dal(yellow) and then the seasonings and nuts are added to it.Its one of the most popular breakfast dishes in South India.I came across so many pongal dishes last week, but the one that really popped my eye was Sukanya's Pongal with Gotsu. I have eaten pongal many times but its usually along with chutney or shallot sambar.Gotsu was new to me.

Gotsu is a spicy and tangy dal based dish.Here Its made using eggplant and moong dal.The eggplant is cooked along with onions , tomatoes and some spices in the dal gravy.The combination of gotsu and pongal was simply incredible.The pongal simply melted in the mouth.I can have this day and night.

We loved it.Thank you sukanya for the recipe.

I am sending this to this months MBP - Easy Breezy breakfast event started by Coffee of The Spice Cafe and guest hosted by Simple Indian Food .

HYDERABADI CHICKEN BIRIYANI

Chicken biriyani is something we like to indulge in many a times,usually on weekends.I usually prepare kerala style biriyani but this time i tried my hands on hyderabadi chicken biriyani.Both are layered biriyani ie alternate layers of rice and masala.The marination ingredients are different for both.Hyderabadi slightly spicier than the other.

The rice and the chicken is cooked separately and then arranged in alternate layers in an oven proof dish and cooked on a very low temp for about 20-30 mins for all the flavors to blend in.

For the successful completion of Recipe marathon 2,DK has awarded each of us with a trophy with a personal touch.Here is mine!!!Thanks a ton DK!!!

INGREDIENTS

For cooking rice:-

Basmati rice - 2 cups

cardamam - 2 whole

cinnamon - 1 stick

black peppercorn - 5-6 nos

bayleaf - 2 nos

water

salt to taste

For marination:-

Chicken breasts(boneless or bone in) - 2 nos,cut to medium size pieces

Fried onions - 1 cup

yogurt - 1/2 cup

cumin seeds - 2 tsp

cinnamon stick - 1

black peppercorn - 5-6

cloves - 4-5

cardamam - 3 nos

ginger - 1" piece

garlic - 2 cloves

red chilli - 4-5 nos

cilantro - a bunch

oil - 3 tbsp

salt to taste

For masala:-

Onions - 2 medium size,sliced

Ghee and oil - a tsp each

cardamam - 2 nos, whole

cloves - 3 nos

cinnamon - half a piece

marinated chicken

salt

METHOD

Grind the ingredients required for marination smoothly and transfer it to a bowl.Add the chicken pieces and marinate for atleast 4 hrs,overnight is even better.

Wash and soak the rice for about 1/2 an hr.In a deep bottom vessel bring some water to boil.Add the spices mentioned above to flavor the rice and some salt.Add rice and cook it until just done.Do not over cook the rice ,then it will get mashed up.Strain the water and keep rice aside.You will see that the rice is very fluffy and thats exactly what you should be looking for.

While the rice is cooking prepare the chicken masala.Heat some ghee and oil in a wide pan.Add cardamam,cloves and cinnamon.Stir for a fews seconds.Then add the sliced onions.Cook it till its soft.Now add the marinated chicken and cook it until its fully done.Cook it on a medium low flame.Check salt.Garnish with coriander leaves.If you have some mint leaves add that too, adds great flavor.

Preheat oven to 300 deg F.Reserve some gravy to put on top of rice in the end,use the rest for making the layers.In an oven proof dish make alternate layers of rice and masala starting and ending with rice.Pour the reserved gravy on top.Garnish with some fried onions.Cover the top with aluminium foil.Place it in the oven and cook for about 20-30 mins.If you dont have an oven you can also make the same layers in a deep vessel and cook on stove top on low heat for the same time.Serve hot with some raita.

I had done a small voting poll on what i should post more on.I thank each and everyone who participated in the poll.As you can see appetizers has clearly won.My next few posts will be exclusively on appetizers.

PANEER CORN PULAO

Paneer is one of my favorite ingredients to cook with.Every 2 weeks i prepare paneer with the leftover milk we have.I try to prepare different dishes with it everytime i make a fresh batch.Most of the time i end up cooking varieties of sidedishes with it but this time i made a rice dish by combining it with corn.Its a very simple pulao with not much spices, the flavor of corn and paneer makes it exceptional.I cooked the rice and the corn and spices mixture separately and then mixed it together.Finally topped it with fried paneer.The result is something out of the world.

I am sending this dish to Valli's Rice Mela .This is my post on day 19 of RM 2.

INGREDIENTS

Basmati rice - 1 cup

Paneer - 2 cup , diced small

corn kernels - 1 can

cinnamon - 1 stick

cardamam - 2 whole

gin-gar paste - 2 tsp

green chillies - 3 nos, slit

coriander leaves - a bunch, chopped

water

salt

oil

METHOD

Clean and soak the rice for 20-30 mins.In a vessel boil some water.When it starts to boil add the rice into it.Do not cover the lid.Stir the rice ones in between.Keep checking the rice since it will cook fast ones its soaked in water before.When the rice is just cooked drain the water completely.You will see that the rice is very fluffy.Keep aside.

In a wide flat bottom vessel heat some oil.Add cinnamon and cardamam.Stir for a few seconds and then add gin-gar paste.Stir for a few more secs and then add the corn kernels( drain the water from the can).Add salt and stir for some time about 5-6 mins or until any liquid in the pan evaporates.Add the coriander leaves and rice.Slowly mix in all the ingredients.Be careful not to break the rice ,it will loose its fluffiness.

In a pan heat some oil.Drop the paneer cubes and fry it until it turns brown on 2 sides.Reserving half of it aside, add the rest into the rice and slowly mix it in.Put the remaing on top of the rice to garnish.Serve hot with raita.I had it with some deliciously roasted cumin potatoes(recipe tomo).

Dont forget to chk my fellow marathoners blog.I cant wait to see what these gals have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

RONTOSE with POTATO DALI THOY

Rontose with potato dali thoy is a common breakfast item for konkani's.Its very similar to poori but made of rice flour.Unlike poori which is flattened using a rolling pin, rontose requires a presser to flatten it evenly.If you dont have the presser you can put the ball in between 2 plastics and press it down using a flat bottom pan.I love this more than the poori and its one of my favorites.I could never make it for the past 3 yrs since i could never get the consistency right.Mom came to my rescue, when she was here she made it for us and i loved each and every bite of it.
This is my post on day 8 of Recipe Marathon.

RONTOSE

INGREDIENTS

Rice flour - 2 cups
maida or wheat flour - 1 cup
salt - 1/2 tsp
boiled water - 1 3/4 cup

METHOD

Mix both flours and salt together in a mixing bowl and keep aside. Boil just a little more than 1 1/2 cup of water and pour into the flour while stiring with a spatula. Close and wait for 10-15 mints. Oil your palms before kneading the dough.Make small balls. Press using a presser(a tortilla press or a flat bottom pan as explained earlier).Serve hot with potato thoy.

THOY

INGREDIENTS

Toor dal - 1 cup
potato - 1 medium size,diced small
mustard seeds - 1 tsp
red chilli - 3-4 nos
cumin seeds - 1 tsp
curry leaves - of 1 sprig
turmeric powder - a pinch
salt

METHOD

Pressure cook dal and potatoes together with some salt.In a kadai heat some oil.Add mustard seeds.When it starts to crackle add cumin seeds,curryleaves,red chillies and turmeric.Add this to the dal and potato mixture.Serve hot with rontose.

Check what my marathon buddies have posted on this weekend!!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

23)Pavani

PHANNA OONDI with TOMATO CURRY

Phanna oondi is the konkani term for steamed dumpling with seasonings.This is one of my favorite dish that my mom prepares.It's usually made using idli rava.It can be prepared plain without the seasonings as well but the seasonings give a fantastic taste to it and thats what makes this special.To make it more colorful one can also add finely chopped vegetables like beans,carrot and peas.The best side dish to have with phanna oondi is tomato curry or tomato pickle.

This is post for the 3rd of RM2 started by DK.

PHANNA OONDI

INGREDIENTS

idli rava - 1 cup

shredded coconut - 1 cup (grind to a paste)

water 3 cups

mustard seeds-1 tsp

red chilly - 4-5 nos

cashew pieces - 2-3 tbsp

curry leaves - of 1 sprig

asafoeteda powder - a pinch

salt to taste

METHOD

In a shallow bottom pan or kadai heat some oil.Add mustard seeds.When it starts to crackle add red chillies,curryleaves and asafoetida.Now add the cashew pieces and lightly brown them.If adding vegetables then add them now and fry them slightly until its soft. Than add the water,grinded coconut and salt. Ones it starts to boil mix in the idli rava,close it and cook on a low flame for about 4-5 mins.It will become thick.At this point turn off the flame and let it cool.Ones it cool form round balls of it and steam it for about 5 mins.I used idli stand for steaming the dumplings.Serve hot with tomato curry or pickle.

TOMATO CURRY

INGREDIENTS

Onion - 1 , chopped

tomato - 2 nos , diced

mustard seeds - 1 tsp

Cumin seeds - 1 tsp

turmeric pdr - 1/2 tsp

red chilli pdr - 1/2 tsp

green chillies - 3 nos , slit

curry leaves - of 1 sprig

coriander pdr - 1 tsp

coriander leaves - a bunch,chopped

salt to taste

METHOD

Heat some oil in a pan.Add mustard seeds.Ones it starts to crackle add cumin seeds,curry leaves,and green chillies.Then add chopped onions .Stir until its soft.Then add turmeric pdr,chilli pdr and coriander pdr.If it gets too dry sprinkle some water.Then add the tomatoes and cook it.Ones its soft mash the tomatoes using a wooden spoon.Pour some water and season it with salt.Close the pan and let it cook on a medium flame for sometime,until the gravy starts to bubble.Then add the coriander leaves.Serve hot with phanna oondi.

Drop by my fellow marathoner's blogs to see what they have prepared today :).

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

VEGETARIAN JAMBALAYA

Jambalaya is a Louisiana Creole dish of Spanish and French creation.It is traditionally made in one pot, with meats and vegetables, and is completed by adding stock and rice. There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.

The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya(also known as brown jambalaya) which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of onions, celery, and green bell pepper) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.(Source - Wikipedia)

Cajun Jambalaya has more of a smoky and spicy flavor than creole.
Here i have prepared the Cajun style vegetarian jambalaya but i have added tomatoes into this because i love its flavor in the rice.

I am sending this to mixed rice varieties event hosted by easycrafts of simple Indian food.

INGREDIENTS

Rice - 2 cups

Onion - 1 medium size, diced

Green pepper - half a piece, chopped fine

Mixed vegetables in cajun sauce - 1 can or (1 chopped celery stick and 1/2 cup of cooked kidney beans)

garlic - 2 cloves, chopped fine

green chillies - 2 nos,chopped fine

red chilli pdr - 1 1/2 tsp

paprika - 2 tsp

cajun seasoning - according to ones taste

tomato paste - 2 tbsp

oil and butter - 1 tbsp each

water - 3 1/2 cups

salt

METHOD


Wash,clean and soak the rice for 1/2 an hr.Heat oil and butter in a wide ,deep bottom vessel.Add garlic,green chillies,onions, and green pepper.Add salt and saute until the onion turns translucent.Drain out the water from the can and add it into the pan.Stir it for a couple of minutes and add the spices and stir for a couple more mins.Then add the tomato paste and combine it well with the rest of the ingredients.Now add the rice and stir for sometime.Pour water,check salt,cover and let it cook until the water evaporates.Do not stir the rice in between.WAit till all the water is evaporated.Serve it hot.

PUTTU n KADALA

Puttu is a culinary specialty in Kerala. Its one of the most popular breakfast item .It is made by steaming wet rice powder.You can also use ragi pdr,corn pdr,wheat etc. It is usually served with kadala curry ,pappadam and a banana.Chicken curry is also very popular.I sometimes like to have it simply with sugar and steamed plantains.


For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated lid once it is filled with rice powder.


INGREDIENTS

Rice flour/puttu flour - 2 cups

grated coconut - 1 cup + a handful

water - approx. 1/2 cup

salt

METHOD

Add salt and a handful of grated coconut into the flour and mix well. Add water little by little to the flour and mix it.You have to be careful when you add water, the flour should be just wet enough for steaming . The consistency has got to be right. It should not become too watery.

Fill the lower portion of the puttu maker with water half way through and let it come to a boil.In the mean time layer the Puttu maker(in the top portion) with some grated coconut first, then the rice mixture and then the grated coconut again.

Ones the water starts boiling put the top portion of the puttu maker over this and close it with the perforated lid and let it steam for 5-6 mins.Serve hot with kadala curry.

KADALA CURRY

kadala curry and puttu is the classic combination.Its usually prepared with black chickpeas but i use the white ones because i love its soft texture.So here is the recipe.

INGREDIENTS

Garbanzo beans/chick peas/white chana /black chana - 1 can

shallots/small onions - 10-15 nos , sliced

tomato - 1 medium size,diced

mustard seeds - 1 tsp

green chillies - 3 nos , slit

curry leaves - 1 sprig

salt

TO GRIND


Grated coconut - 1 cup

shallots/small onions - 5 nos,cut in half

peanuts - 1 tbsp

mustard seeds - 1 tsp

cinnamon stick - 1/2 piece

cloves - 3-4 nos

cardamam - 2,skin removed

black peppercorn - 5-6 nos

grated ginger - 1 tsp

turmeric - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

tamarind concentrate - 1 1/2 tsp

METHOD

Heat some oil in a pan and add mustard seeds.Ones it starts to pop add cinnamon stick,cloves and cardamam.Saute for a minute then add peppercorn and peanuts.Ones the peanuts are brown add shallots and grated ginger.Saute until the raw smell goes and add turmeric,red chilli pdr and coriander pdr.Saute all for another couple of mins and transfer it onto a blender.In the same pan dry roast the coconut until brown.Transfer this also into the blender ,add tamarind and grind everything smoothly and keep aside.

Heat oil in a pan.Add mustard seeds.When its starts to pop add curry leaves and green chillies.Stir for a minute then add sliced onions and tomatoes.Saute this until the onions are slightly brown and raw smell of tomatoes are gone.Now add the grinded masala and garbanzo beans.Check salt.Cover and let it simmer for 10-15 mins.serve hot with puttu.

Come back to check what my marathon buddies are upto today!!!

Sri - Mango sevai
Siri - tindora rice
Arundathi -rice cooked up
Swathi - Paneer jalfrezi
Lakshmi - Varuthu Araitha Kootu

Divya - Tomatillo Salsa

DAL MAKHANI with JEERA RICE

Dal makhani is a delicacy from Punjab.It's made of beans and lentils which are rich in proteins and fiber.Here the lentils are cooked and combined with spices and a tangy masala base of onions and tomatoes.It's has a creamy and rich gravy that goes very well with rotis and rice.I love to eat this with jeera rice.Both compliment each other so well.This is a must try combo. This is my day 9 post to recipe marathon.
I have to mention that even after i had sent an entry to this month's monthly mingle,some of u had suggested me to send my Papdi pizza for the entry as well and i couldnt just ignore that so after confirming with mansi i sent it.So i would like to thank Siri,Aparna and bhags for their suggestion. I wouldnt have send it otherwise:).
i am sending this to Sangeeths - Eat healthy - fiber rich event.

INGREDIENTS

Black urad dal/matpe - 1/2 cup

kidney beans/rajma - 1/4 cup

grated ginger - 1 tsp

salt

GRAVY MASALA

onions - 1 medium size,finely chopped

tomatoes - 1 medium size,pureed

cumin seeds - 1 tsp

gin-gar paste - 1 tsp

turmeric pdr - 1tsp

red chilli pdr - 1 tsp

curry leaves - 1 sprig

coriander pdr - 1 tbsp

garam masala - 1 tsp

cream - to garnish

coriander leaves - finely chopped,to garnish

butter-1 1/2 tsp,melted

oil - 1 tsp

salt to taste


METHOD

Soak the pulses overnight.Cook it in a pressure cooker along with grated ginger and salt.In a pan heat butter and oil.Add cumin seeds,gin-gar paste and onions.Add salt and turmeric.Saute onions until they become translucent.Now add the pureed tomatoes, red chilli pdr,coriander pdr and garam masala.Saute till the raw tomato flavor goes.Then add the cooked pulses.Check salt,cover and simmer for 15-20 mins.Garnish with fresh cream and coriander leaves .Serve hot with rice or rotis.



JEERA RICE

INGREDIENTS

Basmati rice - 1 cup

butter - 1 tbsp,melted

cumin seed - 1 tsp

cinnamon stick - 1/2 a piece

cloves - 3-4 nos

bay leaf - 1

cashew nuts - a handful

water - 1 3/4 cup

salt to taste

METHOD

Soak rice for about 45 mins to 1 hr.Heat butter in deep vessel.Add all the spices and saute for a minute.Add cashews and saute till golden brown.Add rice and saute it for 3-4 mins.Add water and salt and cook on medium high heat,covered.When all the water evaporates stir it ones ,switch off the flame and keep it covered for 10-15 mins so as not to let the steam escape. serve hot with dal makhani.

Stay tuned to see what my marathon buddies are upto:).

divya - Ginger Chutney

Siri - Baked Home Fries

Srivalli - Pearl Millet Jaggery Pancake

Dhivya - Masala Oil

Swathi - Oats upma

Bhags - Tofu coconut soup

raaga - onion chutney

METHI LEAVES DOSA

Methi leaves dosa is one of the most flavorful dosa i have ever had.No fermentation required and no chutney required.If you are a dosa lover and i am sure you all are then this is a must try .I guarantee you will fall in love with this instantly.
This is my second post for the recipe marathon.


INGREDIENTS

Idli rice - 2 cups

Shredded coconut - 1 1/2 cups

Cumin seed - 1 1/2 tsp

turmeric - 1 1/2 tsp

Dry red chillies - 8 nos,depending on the level of spiciness u like

Green chillies - 3 nos

asafoetida - 1/2 tsp

Tamarind concentrate - 1 tbsp

Methi leaves - a bunch,roughly chopped

curry leaves - of 1 sprig,roughly chopped(optional)

water

salt to taste

METHOD

Soak rice for about 4-5 hours and grind it smoothly.Transfer it into a bowl and keep aside.Grind the rest of the ingredients except methi leaves and curry leaves and add it to the rice paste.Mix it until they well combined.Add in the chopped methi leaves and curry leaves.Add water to get to a spreadable consistency.It shouldnt be too thin nor too thick.Check for salt.Let it rest for atleast half an hr before making dosas.

Heat a tawa on a medium flame and when it gets hot pour a ladleful of the batter on it and spread it out evenly in a circular motion.Spread a tsp of oil all around and cover it with a lid and let it cook for 1-2 mins or until its brown on the bottom side.Flip it and let it cook for the same amount of time.Serve hot with or without chutney.

Dont forget to check what my marathon buddes are upto.We dont wanna miss that:).

Arundathi - Dipping Sauces

Dhivya - Banana Cardamom Bread

Divya - Moong Dhall Sundal

raaga - Vegetable Dosa

swathi - Neelam ji ki Teekhi aur Meethi Methi wali KADDU ki SABZI

Srivalli - Kasara Kaya Vepudu

Siri - Moroccan spaghetti

Lakshmi - How to set Curd

VEGETABLE FRIED RICE

I love chinese food.Its one of my favorite cuisines to eat when my hubby and i are tired of eating Indian food.Ones in a while we do take out from chinese restaurants here in US.But the amount of oil,fat in the food just puts me down.So i try my best to prepare chinese style food at home my way.Fried rice is always in our menu during take out so that was in my list- to cook.Here is a quick ,easy and simple way of making chinese style veg fried rice.As its common to use soya sauce in every recipe that the chinese make i opted not to use it as i personally feel that totally ruins the flavor of the rice.If you like it then you can very well use it.

INGREDIENTS

Cooked rice - 2 cups(preferably long grain rice)

olive oil-1 tbsp

green chilies-2-3 nos,finely chopped

gin-gar paste-1 tsp

mushroom - 1 cup,sliced

cabbage - 1 cup,shredded

green onions/scallions - 3 nos,finely chopped both green and white portion

carrot - 1 , diced small

green pepper - 1/2 a piece, diced small

crushed black pepper(fresh)-1 tsp

salt to taste

FOR SCRAMBLED EGGS

Eggs- 2

milk- a tbsp

salt and pepper

METHOD

Heat oil in a wok/pan.Ones the oil gets hot then from then everything should be done quickly.So keep everything ready before starting to cook.When the oil gets screaming hot add green chillies.Stir it for a couple of seconds and then add all the vegetables and gin-gar paste.Add salt.Cook it on high heat.Do not leave the stove at any point during cooking.As all the vegtables are diced small they will cook quickly.Keep stirring until the vegetables are partially cooked.Its good to have a slight crunch while eating the fried rice.Now add the rice and stir it all together.Check the salt.Ones everything gets combined switch off the flame.

Heat a pan.Add some oil.Crack 2 eggs in a bowl ,add milk and beat it using a whisk.Add salt and pepper.Now pour it into the pan .Lower the heat and stir it until the eggs get cooked.Constant stirring will help create smaller and softer curds.

Serve the rice with scrambled eggs on top.If you are a vegetarian then you can choose to totally skip that.It tastes equally good without it.

TIP

The rice should be cooked just right.It shouldnt be mushy.That will prevent the rice sticking to each other and will be easy to stir.

Let it cool completely before making the fried rice.Best to make it overnight and keep in fridge and use it the next day for cooking.