Beetroot Pulao - Vegan Beetroot rice

Beetroot is loved by one and all in our house. So when I get hold of some fresh beets, its always a question as to which one of the awesome dishes to make :-) Check out the other Beetrrot recipes in my blog

Beetroot Masala (british style beetroot curry)
Beetroot Stir fry
Beetroot Kichadi (Raita)
Beetroot Kootu
Heart Beet Bread
Red Velvet Cake

Halloween Carrot Rice - Pumpkin Shaped Carrot Rice

Worried about all the junk kids are eating this Halloween Season? Make a super healthy treat this halloween!

This recipe is just enough to serve 1 child as a full meal, but it is easily scalable to your needs. Aslo, I have used cumin and turmeric as seasoning as my little one loves his carrot rice like that. Feel free to use any seasoning or spices that you like. Design idea borrowed from here

Ingredients (Makes 4 lemon sized Pumpkins)

Carrot 1 big finely grated
Rice 1/2 cup (before cooking)
Black olives 3-4
Cumin 1/2 tsp
Turmeric Powder 1/4 tsp

Oil and salt to taste

Method of Preparation

1. Cook the rice with 1 cup of water till well cooked.

2. Heat a pan, add some oil, cumin seeds and turmeric powder.

3. When it sizzles, add the grated carrots and saute for a minute. You do not want to over cook the carrots. Otherwise you will lose the colour and texture.

4. Add the rice, salt and mix well.

5. While it is still a little hot, separate into 4 portions.

6. Dip your hand in some water, gather a portion and roll into a ball. Place on a plate. Repeat for the rest of the portions.

7. Cut the olives into small pieces in shapes of eyes, nose, mouth etc and stick it to the ball gently.

Serve a happy kid!

Mexican Brown Rice with Cilantro and Lime - Chipotle Inspired

Mexican rice is a very versatile dish. You can serve this as a meal on its own. It goes very well with vegetarian sides or chicken. This can be used as a stuffing for burritos or wraps. The options are many.

This rice has a wonderful balance of spicy and tangy taste. Perfect for any Mexican dinner party!

Kanu Pongal - Pongal Special Recipes

Day 3 of Pongal is celebrated as Kanu Pongal. Here are some yummy recipes prepared for Kanu Pongal. Hope you enjoy these at home. I still remember my mom preparing all varieties of Kalanda Sadam (Variety Rice) for Kanum Pongal. 

On Kanu Pongal, we put Kanu Pidi. Balls of rice are prepared and fed to crows. A white rice, a sweet rice, a red rice (with red kum kum) and a yellow rice (with turmeric). 

Filipino Sinangag - Garlic and Egg Fried Rice (Easy Vegan Option)

Garlic adds an amazing taste to dishes. Interestingly not everyone loves it. You are either a lover or a hater. I totally love it. So when someone says, Garlic Rice I jump in. That is exactly what happened. When Radhika made this here, I wanted to make it the same day. Am so glad I tried it.

It is a great way to use up left over rice. It will make an awesome lunch box recipe as well. Do not look at the quantity of garlic and think it is too much. This recipe serves 5-6 ppl. Also add the oil specified. The garlic absorbs a lot of oil. So adding this much oil gives you some garlic oil to coat the rice with. Chilli Paste will taste better I think. But I did not have, so used Chilli  Sauce. It gave a mild sweet taste. If using Chilli Paste add just 1 or 2 tbsp.



Ingredients

Rice 2 cups (uncooked) - 6 cups cooked
Garlic 1/2 cup Pealed and Crushed
Oil 1/4 cup
Chilli Sauce 5-6 tbsp
Salt to taste

Spring Onions to garnish

Method of Preparation

1. Cook the rice with enough water. Let it cool completely.

2. In a pan, heat the oil. Add the garlic and roast till it is nicely browned.

3. Add the chilli sauce and saute for another minute.

4. Switch off and add the rice along with required salt. Mix well.

5. Garnish with some spring onions

Serve with a side dish or egg if you prefer. 

Neeragaram - Neer Choru - Pazham Choru - Spiced Rice and Buttermilk Porridge

When I think of simple village food (gramathu sappadu), the first thing that comes to my mind is the Pazham Choru. It is basically a way to eat up left over rice. In our homes, my mom used to add some water to the left over rice and leave it in the kitchen counter. Next morning, you can drain the water and make this Pazham Choru. Though in those days it was not considered as a fancy food, it has great cooling properties. Yes, I know what you are thinking. Why am I posting it now as summer is over. Well in India it is always summer enough for Neer Choru!



I saw a couple of bloggers (Sangee and Radhika) posting recipes similar to this with Oats (a modern twist to the traditional staple). I am yet to try with Oats. Will update once I do.

This is traditionally served in Man Chatti (earthen pots). It adds to the cooling properties of the buttermilk. You can add all of the below spices or just some. It will taste awesome just like that.

Ingredients (makes 2 cups)

Cooked Rice 1/3 cup packed
Yogurt 2-3 tbsp
Water 2 cups
Shallots 1 sliced (you can use onions if you don't have shallots)
Green chilli 1 finely chopped
Curry leaves few
Ginger a small piece finely chopped
Coriander leaves few
Salt to taste

Method of Preparation

1. Mash the rice finely.

2. Take the yogurt in a bowl. Add water to it and churn it. You can use a wire whisk for this. In India we use a wooden churner (called Mattu in tamil).

3. Add the salt, green chilli, ginger, curry leaves, coriander leaves and shallots. Mix well.

4. Add this to the mashed rice. Mix well.

This works as a great dinner for the day when you had a heavy lunch or did I tell you a great food for dieting!

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Vegan Summer Zucchini Risotto - Courgette Risotto

Why go to a restaurant and order Risotto when you can make one at home in less than 30 minutes. Super delicious, healthy and flavourful Risotto made right in your kitchen. Packed with veggies and herbs, you will love the burst of flavours. You can sprinkle some Parmesan Cheese while serving if you want.



Recipe from BBC Good Food

Ingredients

Onions 1 finely chopped
Garlic 2 pods finely chopped
Tomatoes 2 finely chopped
Risotto Rice 350gms
Rosemary 1-2 tsp chopped
Hot Water 1.5 L (6 cups) (or use stock)
Courgettes/Zucchini, diced 2
Frozen Peas 140gms (about 1 cup)
Basil a few leaves
Olive Oil and salt

Grated Parmesan Cheese to serve (optional)

Method of Preparation

1. Heat the oil in a large pan. Add the onions and garlic. Saute for 5 mins until the onion has softened.

2. Add the tomatoes and cook for 3-4 mins until softened and pulpy.

3. Add the rice and rosemary, saute for a minute.

4. Pour in half the water (or stock) and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time.

5. Add the rest of the water (or stock), then continue to cook for a further 5 mins.

6. Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Add some salt to taste.

7 Finally add the basil and stir until wilted. Serve immediately.

Pulikachal - Puli Sadam - Tamarind Rice - Puliyodarai

Pulikachal is a tamarind based sauce and is used to make a rice variety called Puli Sadam (or Tamarind Rice). It can be used as an awesome spread for Sandwiches too. Its quite popular in South India. It keeps well for a long time. So you can make the sauce ahead of time and keep in fridge. Just make sure you use a clean and dry spoon to take it out.

My best memories of Puli Sadam is from my childhood. When we did train journeys (2 days worth of it) to get to my grand parent's house, my mom used to pack food for us. Poori Masala was usually for day 1. Day 2 usually was puli sadam and Idli with molaga podi. And loads of snacks packed from home. Not to forget the coffee/tea from the train. Though just mediocre, we used to love buying them with some snacks from different states we used to pass by. One of the nights, my dad would buy us Railway Meals as well. Again, it was not great tasting, but we used to look forward to it!



This post is for my friends M and N who love Puli Sadam. We used to take some rice variety while going hiking. And after a long hike, picnic was fun. Miss you guys!

My MIL makes really awesome Pulikachal. She packs a jar for us whenever we visit. It lasts in the fridge for us for upto a month.. A real treat.



The Red Chilli and Puli (tamarind) you use for this recipe is very much dependant on the type you get. Most recipes call for 10-15 red chillies. But mine was super hot chilles and the 2-3 that I used made my rice nice and spicy. So it is about making it and experimenting with the quantity based on your chilli. I would recommend starting low and upping it if needed.

Ingredients

Mustard 1/2 tsp
Urad Dal 1 tsp
Channa Dal 1 tsp
Hing/Asafetoda 1/4 tsp
Dry Red Chilli 1
Curry leaves few
Tamarind Paste 1.5 tbsp
Peanuts 1/4 cup
Sesame Oil (or any oil) 2-3 tbsp
Salt a little

To Dry Roast
Channa Dal 2 tbsp
Coriander Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Dry Red Chilli 2 (usually ppl add upto 10 chillies here. But mine are super spicy and this itself make the sauce very spicy)

Method of Preparation

1. Heat a pan and add the channa dal. Dry roast till it browns a little. Remove and keep aside.

2. Add the coriander seeds, fenugreek seeds and broken dry red chilli. Roast till sizzles a little and add to the dal.

3. Powder them and keep ready. Mix the tamarind paste with 2 cups of water and keep ready.

4. In the same pan, add Sesame Oil (or any oil). Add the mustard.

5. When the mustard sputters, add the channa dal and urad dal.

6. Add Hing, Dry Red Chilli and Curry leaves.

7. Add the Tamarind Water. Bring it to a boil.

8. Add the powdered spices and give it a mix. Add the peanuts as well.

9. Cook till the mix thickens and forms a paste.

10. You can mix required quantity of the mix with rice and eat.

I was able to make Puli Sadam with 3 cups of rice using the above mix.

Chaat Pulao

Do you love Bhel Puri? Then this is a recipe for you. I had plans of making Bhel Puri and then ofcource, that cannot be dinner. So I thought I will make some Vegetable Rice as well. Then it occured to me, Why not combine both these and make a dinner out it? I usually am a person who finds recipes and follows it. I do not get such brain waves often. I am just glad I got this idea. It was loved by one and all in our house.

It kind of gives the feel of eating bhel puri without it being predominantly all the oily fried stuff. The rice and vegetables up the health quotient of the Chaat without affecting the taste. Try it to believe it.



Ingredients

Rice 1.5 cups
Mixed Veg 3 cups

Oil
Peanuts 1/4 cup
Channa Dal 2 tbsp
Urad 1 tbsp
Cumin 1 tbsp
Turmeric 1 tsp
Hing 1/4 tsp

Mint handful
Green chilli 2-3
Water 1/4 cup

Tamarind chutney 2 tbsp

To serve

Onions
Mamra
Sev

Method of Preparation

1. Pressure cook the rice adding enough water. Make sure the rice is not sticky. Transfer to a big bowl and let it cool. Do not use a spatula as it will become mushy.

2. Heat a little oil in a pan. Add Peanuts, Channa Dal, Urad dal.

3. When they start to colour, add Cumin, Turmeric and Hing.

4. Add mixed vegetables. Saute till they are cooked. Mine was frozen. I thawed it in microwave for a 10 minutes before adding. Add some salt as well. 

5. In a mixie, add the mint leaves, green chilli and a little water. Make a paste. Add to the pot.

6. Add tamarind dates chutney used for chaats. If you do not have any handy, mix a little tamarind paste, sugar/jaggery and water. Add to the pot.

7. Mix it all well till the water is mostly absorbed. 

8. Switch off. Finally mix in the cooked and cooled rice.

9. For serving, add this rice to a plate. Top it it with loads of mamra and sev. Add some chopped raw onions. You can also add some coriander leaves and/or chutneys (mint/tamarind) if desired.

Enjoy!

Maharashtrian Masala Baath - Tindora Baath - Masala Rice made with Ivy Gourd

Tindora is one of my favourite vegetable. And the best way I like it is to just saute it in a little oil with jeera, turmeric, chilli powder and salt. Simple and delicious. Usually a side like that works perfect with Rasam Rice. I also like it that way. But my way of eating it is to mix it with some warm rice.

For the Blog Hop week of our group AGC, I am visiting Priya's blog. I was trying to decide what I wanted to make and bookmarked a whole bunch of recipes. My favourite was the Nutella Brownies. I so badly wanted to make them, but somehow could not. Will have to make soon..



That is when this recipe caught my eye. It was an improved version of the rice that I usually love to eat. And am glad I tried it. It was just too good. Thank you Priya for the recipe!



Ingredients

Rice 2 cups
Onions 2
Tindora or Ivy Gourd around 30 vertically slit into quarters
Tomato 2 chopped

Bay leaf 2
Cumin 1 tsp
Hing 1/4 tsp
Turmeric 1 tsp

Oil and salt to taste

For the masala
Cumin 1 tsp
Coriander 2 tbsp
Red Chilli 3
Clove 4
Cinnamon 2 inch piece



Method of Preparation

1. Dry roast the masala ingredients and powder it.

2. Pressure cook the rice with required water and keep ready.

3. Heat a little oil in a pan. Add the bay leaf, cumin seeds and turmeric.

4. When it sizzles, add sliced onions. Saute till it starts to brown.

5. Add the tindora and chopped tomato. Mix well.

6. Sprinkle a little water and cover and cook till the tindora is cooked, yet firm.

7. Add the powdered spice mix and salt. Cook for a few more minutes.

8. Add the cooked rice and mix well. Switch off.

Serve with some raita.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Mint and Moong Sprout Pulao - South Indian Pulao

Sprouts are super healthy and protein packed. Moong Sprouts are so versatile. They work well with a lot of things - in gravies, rice etc. I am hosting a Healthy Cooking Event - Cooking with Sprouts. It is Priya's event. Do not forget to check out every month for a different theme.

Do send me your recipes before 10/05/2013.



I made this rice with simple flavours. Moong Sprout gives the pulao a very nice texture. The Mint and Coriander leaves give it a very refreshing flavour. Pair it with some Raita and your dinner is ready. I have used some coconut and fried gram dal in the paste along with other spices. That kind of gives this Pulao a South Indian touch.



Ingredients

Rice 1.5 cups
Moong Sprouts 3 cups
Onions 2
Mustard 1 tsp
Jeera 1 tsp
Hing a little

To make a Paste

Pottu Kadalai / Fried Gram dal 1/4 cup
Coconut 1/2 cup
Green Chilli 3
Ginger a small bit
Garlic 4 pods
Star Anise 2
Clove 2
Cinnamon 1 inch piece
Bay leaf 1
Coriander leaf a handful (about 30 gm)
Mint leaf a handful (about 30 gm)

Method of Preparation

1. Cook the rice with enough water.

2. Make a paste of all ingredients under 'to make a paste' adding a little water.

3. Heat a little oil in a pan. Add mustard.

4. When it sputters, add jeera and hing.

5. When it sizzles, add onions. Saute till it starts to brown a little.

6. Add Moong Sprouts and saute for a few minutes till the sprouts are partly cooked. If you do not like semi cooked sprouts, cook till it is well cooked.

7. Add the paste and salt. Saute for a few more minutes. Switch off.

8. Add cooked rice and mix well.

Curry Leaf and Jeera Pulao

Have I told you before that Curry leaf is my favourite herb? Ofcourse I would have. I just cannot get enough of it. So much so that, I have assigned my husband a new job. Just outside where he gets out of the station, there is an Indian shop. Friends have been telling me that the shop stocks a lot of fresh Indian vegetables. So every Monday, my husband picks up a bunch of fresh curry leaves from that shop. I would not have been happier if every Monday he picked up a bunch of roses.

While we were at the whole shopping at the Indian shop, my husband also wanted to pick up an Indian vegetable as well. So I have set aside a day of the week (Tuesday) to make what he brings home. Its quite nice to just get a random vegetable to cook with.. No need to plan at least for one day of the week.

I have realized that it is little things that make you happy... You don't need anything fancy to cheer up.

Ingredients

Rice 2 cups
Onions 1 sliced
Curry leaves 1/2 cup
Urad dal 1 tbsp
Pepper 1/2 tsp
Jeera/Cumin 2 tsp
Garlic 2 pods
Oil and Salt to taste

Method of Preparation

1. Pressure cook rice with enough water.

2. Heat a little oil in a pan. Add urad dal and roast till it starts to brown.

3. Add pepper and curry leaf. Switch off. Saute till the curry leaf wilts.

4. Add to a mixie and powder.

5. Heat oil in a pan. Add cumin. Let it sizzle.

6. Add sliced onions and garlic. Saute till it is browned.

7. Add the powdered curry leaf mix and salt. Switch off.

8. Add the cooked rice and mix well.

Gujarati Khichdi - Vegetable Dal Khichdi

I have been cooking 'North Indian' food a lot, especially sides for Roti. Well, for someone from South (that too all the way to the tip of India), most things are North Indian and most of what I have eaten are those served in Indian restaurants in US, which in a way serves mainly Punjabi dishes. And if you ever visit a South Indian in US, it is basically Tamil food.

I decided lately that I will start exploring some cuisines of other states as well. This is part of that venture. I have made a few Rajastani and Gujarati dishes already. Will try to explore more as this culinary journey continues.

I have tried to follow Vaishali's recipe, though ended up making a few minor changes.



Ingredients

Rice 1.5 cup
Moong dal 3/4 cup
Channa dal 1.5 tbsp
Toor dal 1.5 tbsp

Bay leaf 2
Clove 4
Cinnamon 2 inch piece
Cumin/Jeera 2 tsp
Red chilli 3
Hing a little
Turmeric 1 tsp
Chilli powder 1 tsp

Potato 1
Beans 10-15
Carrot 2
Peas 1/2 cup

Tomato 2
Spinach 1 cup

Oil and salt to taste

Ghee for serving



Method of preparation

1. Soak the rice and dal for an hour.

2. In a pressure cooker, heat some oil. Add the bay leaf, Clove, Cinnamon, Cumin and red chilli.

3. Add Hing, Turmeric and Chilli powder.

4. Now add the chopped potato, carrot, beans and peas. Give it a stir.

5. Drain the rice and dal. Add to the cooker.

6. Finally add the chopped tomato and spinach. Add some salt as well.

7. Add 6 cups of water. Close the cooker and cook for 2 whistles.

8. Serve with ghee drizzled on top. Some papad and pickle will complete the meal. And oh, don't forget some Chaas (spiced buttermilk)

Chinese Restaurant Style Egg Fried Rice

Chinese food served in different countries have different taste. I have made a lot of Chinese food and posted in my blog. They are what is popularly known in India as Indo Chinese food. Do check out that Fried Rice here.

The fried rice available in take out restaurants in US and UK have a different taste (not like the indo chinese fried rice). When I saw a site with the recipe for it, I knew I wanted to try it.



Handy tips

1. Never make fried rice with freshly cooked rice. Make it the night before and keep in fridge.

2. Never mix the sauces to the vegetables. Mix it to the rice.

3. Do not make every thing in one go. Stir fry the veggies, egg and rice separately and then mix.

Ingredients

Cooked Rice 6 cups
Onions 2 chopped
Green Pepper 1 chopped
Carrots 2 chopped
Peas 1.5 cups
Garlic 6 pods
Ginger 1 inch piece

Soy Sauce 3 tbsp
Chilli Sauce 2 tbsp

Eggs 4

Vegetable oil
Sesame oil

Green Onions a little to garnish

Method of Preparation

1. Heat oil (sesame and vegetable combination) in a pan/wok. Add chopped onions, ginger and garlic when the oil is smoking hot.

2. Cook for a couple of minutes and then add the peppers, carrot and peas. Saute for a few minutes and then transfer to a bowl.

3. Heat a little more oil in the pan. Add the eggs and scramble it. Transfer to the bowl.

4. Clean the pan and then add some more oil. Add the rice to it. Mix.

5. Add the soy sauce and chilli sauce. Mix well.

6. Now add the veggies and eggs back to the pan along with some salt. Mix everything together and stir for a couple of minutes.

Serve with spring onion garnish.

Vegetable Biryani - Mughal Biryani

Biryani is a special sunday lunch in most Indian households. My mom used to make it every sunday and my husband fondly remembers his mom's sunday biryani. The recipe below is neither my mom's nor my mil's (I have to make those sometime soon) :-).

We enjoyed an awesome Sunday lunch with this yummy Mughal Biryani along with some onion/tomato raita.

Though I have been blogging for an year now, I was surprised when my brother's friend asked why I do not have a biryani recipe in my blog. I could not believe I have not made Biryani in over a year. So here you go... Will be making many other regional biryanis in the months to come. Stay tuned!!



Ingredients

Basmati Rice 3 cups
Tomatoes 3
Pepper 2 (I used 1 red and 1 yellow. Use whatever colour you have at hand)
Potato 1
Carrot 3
Cauliflower 1 small piece
Peas 1/4 cup
Saffron 2 pinches
Milk a little

Coriander leaves a little

To make a paste
Garlic 10 pods
Ginger 1 inch piece
Green Chilli 3
Onions 3
Cardamom 3
Clove 3
Cinnamon 2 inch piece
Poppy seeds 1 tbsp

To garnish
Onions 1
Cashews 2 tbsp
Raisins 2 tbsp

Oil and salt to taste

Method of Preparation

1. Make a paste of all the ingredients under 'To make a paste'. Do not add water. Keep aside.

2. Cook the rice in 4.5 cups of water. (adjust according to your rice). Transfer into another vessel. Loosen with a fork and keep aside.

3. Mix the saffron in some warm milk and add to the rice. Also add some salt to it.

4. In a pan, heat some oil or butter. Add the cashews and fry. Keep aside. Add raisins to the same oil and fry and keep aside. Finally add the sliced onions and fry till they are slightly browned. keep aside for garnish.

5. In the same oil, add the ground paste. Saute for a few minutes.

6. Then add the tomatoes and peppers. Saute and cover and cook.

7. In the meanwhile, boil the potatoes, cauliflower, carrot and peas. Alternately, you can also steam them separately in the microwave. I used the microwave.

8. Once the tomatoes and peppers are cooked, add the cooked veggies and mix well. Add some salt as well to it. Remember that you are salting the rice as well.

9. Add the coriander leaves as well.



Final preparation

1. Preheat the oven to 200C.

2. Take a baking tray or a deep oven safe bowl.

3. Add a layer of rice. Then add a layer of veggies. Then another layer of rice and then veggies. Start and finish with rice layer. I used a rectangular baking tray. I did one layer of veggies between 2 layers of rice.

4. Sprinkle some milk on top. Cover and bake for 15 min.

5. When you are ready to serve, invert into a flat plate. Garnish with the onions, cashews and raisins.

Serve with some raita!

Vegetable Paella

Paella is a spanish rice dish. I had it for the first time when we went to a restaurant La Tasca, here in UK. We liked it, it reminded us a lot of tomato rice. I got this recipe in a Vegan cookbook that I borrowed from the library. We loved it. The only flip side was that we felt it was closer in taste to risotto than to paella, tasty nevertheless.



Ingredients

Arborio risotto rice 1.5 cups
Saffron a large pinch
Cherry Tomatoes about 20
Peas 1 cup
Green beans about 20
Zucchini 1
Garlic 2 pods
Rosemary 2 sprigs
Water 3.5 cups

Oil 1/3 cup

Method of Preparation

1. Warm 1/2 cup of water and add saffron to it. Let it infuse.

2. In a pan heat, half the oil. Add the chopped zucchini and green beans. Saute for a few minutes till it is almost cooked. Keep aside.

3. Add the peas and saute for a couple of minutes. Add to the other vegetables.

4. Add tomotoes and saute till the skin starts to peal and juices come out. Add to the other vegetables.

5. Add the remaining oil to the pan. Add chopped garlic and rosemary. Cook in low heat for a minute to infuse the flavours into the oil.

6. Add rice and saute for a couple of minutes.

7. Add the saffron water and the rest of the water (you can use veggie stock) and bring to boil.

8. Simmer and cook till the rice is cooked and the water is almost evaporated.

9. Add the veggies and cook in very low heat for 5 more minutes.

Curd Rice - Yogurt Rice - Thayir Sadam

Curd rice or thayir sadam has to be the favourite dish of a Tamil Brahmin. No meal is complete without this. It is called bagala bath as well (its kannada name, not to be confused with bisi bela bath which is like sambar rice)

It is best when accompanied by pickle or mor molaga (which is chillies dipped in yogurt, dried and then fried).

Other variations are to add grated carrots, cucumbers, coriander leaves. Some also add fruits like grapes, pomegranate etc. You can ofcourse make super simple curd rice by just mixing rice and curd.

You must have read my post of Lemon Rice a few days ago and how my husband was pulling my leg... This one I am posting cause a friend did mail me and ask me how I made my curd rice. Those who are reading this - please please post your simplest recipes as well. If I am not from your region in India, it is likely that I will not know that recipe and would like to see it in your blog and then try it.



Ingredients

Rice 1 cup
Mustard 1/2 tsp
Channa Dal 1 tsp
Curry leaves 2 sprigs
Green Chilli 2
Ginger a small piece
Hing 1/8 tsp
Yogurt/Curd 3/4 cup (1 cup if eating later)
Milk 3/4 cup (1 cup if eating later)
Salt
Gingelly oil/Sesame Oil (or any oil) 2 tbsp



Method of Preparation

1. Cook rice first. Though you can cook normal method, you might find that it tastes better if you have cooked it to a little mushy consistency. I usually cook rice with 1:2 water. So for curd rice I use 1:3 ratio.

2. Mash it a little while it is still hot. Let it cool a little.

3. Add curd/yogurt and milk. Mix well. The amount of milk and yogurt you add depends on some factors. If you are eating immediately, you will find that about 3/4 cup will make a loose rice. But if you are going to eat later, I would recommend a cup or even a little more. Also, if your curd is sour, you can add more milk and a little less curd. When packing for train journeys, my mom used to add just a little (1/2 cup or less) of curd and the rest milk. As we will be eating only next day, the rice will be correct taste. Otherwise you will end up with sour rice. But ofcourse that is assuming Indian hot weather. :-)

4. Now comes the tempering. Heat gingelly oil in a small pan. Any oil will work, but gingelly tastes better.

5. Add mustard. When it sputters, add channa dal. It is not a standard ingredient. But I find it tasty.

6. When it starts to brown, add chopped green chillies, ginger and curry leaves along with some hing (kayam).

7. When it sizzles, transfer to the rice. Add some salt as well. Mix everything together and serve with some pickles. As there are chillies and stuff going in the rice, you can eat it just like that as well.

Enjoy!

Lemon Rice

Kalantha sadam or Variety rice is a staple in most tamil homes. It is quite easy to put together. Usually it is prepared for picnics or train journeys. These days kids lunch boxes are being filled with these variety rice. The primary ones are lemon rice, coconut rice, puli sadam (made with puliyodarai) and curd rice. There are a lot of variations and varieties as well.

When I was posting this rice, my husband was laughing at me saying 'who posts such simple stuff in the blog'. The comment was mainly for curd rice. But he extended it to this as well. So I just went online and showed him that there are posts for this.

I took up the challenge that I will make it a point to click good photos for this so that it is a food photography exercise for me. I am really happy with the clicks that I got for it. Hope you enjoy the rice that I prepared.



Ingredients

Rice 2 cups
Gingelly oil 3 tbsp
Mustard 1/2 tsp
Channa Dal 1 tbsp
Peanut 1/2 cup
Curry leaves 2-3 sprigs
Red Chilli 1
Green Chilli 1 (more for spicier version)
Ginger a small bit
Turmeric 1.5 tsp
Hing 1/4 tsp
Lemon Juice few tbsp (as per your taste)
Salt to taste




Method of Preparation

1. Pressure cook the rice with 4 cups of water. (use your standard quantity). The trick to get good separate grains of rice is to use a little salt along with the water. Another thing that I do is to transfer into a wide bowl and let it cool a little before you go in with a spatula.

2. In a small pan heat some gingelly oil. Any oil works. But gingelly oil adds an awesome taste for this rice.

3. Add some mustard. When it sputters, add channa dal and peanuts.

4. When it starts to brown, add finely chopped green chilli, ginger and curry leaves. Also add the red chilli, turmeric and hing.

5. When it sizzles, switch off and add this to the rice bowl.

6. Add some more salt as required. Add the lemon juice. Mix everything gently.

Serve with a potato saute or with some appalams or vadams.

Pepper and Corn Pulao

Have you ever started cooking and then decided what you are making as you cooked along. It happens to me many times. This is one of the times I really loved myself for this.

I started with some peppers and had rice in the cooker. I had a few different other veggies out and some powders and sauces out. Finally it hit me like a brain wave and I discarded all that just added some corn and pav bhaji masala. It was soooooooo good.... we just could not stop eating this. I highly recommend trying out this super simple, flavourful and healthy rice.



Ingredients

Basmati Rice 2 cups
Green pepper 1
Yellow pepper 1
Corn 1.5 cups
Pav Bhaji Masala 2 tsp
Onions 2
Peanuts 1/4 cup

Oil and salt to taste

Method of Preparation

1. Pressure cook the rice with enough water and keep ready.

2. Heat oil in a pan. Add peanuts and fry till it starts to brown.

3. Add sliced onions and saute till it starts to change colour.

4. Add sliced peppers and saute. You can choose any colour pepper. Having a yellow or red pepper adds a different taste to the rice.

5. Add the corn. I used frozen corn. I did not thaw it. Just added as is. Mix well.

6. Add salt and pav bhaji masala. You can add any masala here like aachi biriyani masala or kitchen king or even garam masala.

7. Once all the veggies are cooked to your taste, switch off and mix the rice.

Enjoy! be warned, this is super addictive. Though it sounds simple, you will not be able to stop eating it.

Whole Masoor Dal Khichdi

Sometimes a simple dish blows your mind away. This is one for me. Whole Masoor Dal is a go to food for us when I need to make something real quick. But then there is only so many times you can eat a dish, isn't it?

I decided to try a khichdi with whole moong and was so happy I did.. Have made it a few times since and it was gone before you know. Could not click good photos.. May be next time :-)



Ingredients

Rice 1.5 cup
Whole Masoor Dal 1 cup
Bay leaf 2
Cinnamon 2 inch piece
Clove 3
Star Anise 3
Jeera 1 tsp
Sambar powder 2 tsp
Turmeric 1 tsp
Tamarind paste 1 tsp
Onion 2
Tomato 2

Oil and salt to taste



Method of Preparation

1. Take rice and dal together in a vessel. Add 8 cups of water. Pressure cook for 3-4 whistles.

2. In a pan heat some oil. Add the bay leaf, cinnamon, star anise and jeera.

3. When it sizzles, add sliced onions. Saute till it is browned.

4. Add chopped tomatoes. Cook till it is well done.

5. Add sambar powder, tamarind paste and some salt. Mix well for a couple of minutes.

6. Add the cooked rice/dal and mix. Simmer for a minute or 2 and switch off.

Serve with some papads or pickle.

Linking this to Lets Cook - Protein Rich Food Event by Radhika