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Rice

Red Pepper & Celery Fried rice….


There was some rice leftover from last night.. & the chole that I made for dinner was wiped clean for dinner.. What do I cook for lunch & how do I use up the leftover rice was a huge Question…!! I was in no mood to make Dal or sambar to finish the rice.. I felt like eating something exotic & oriental. Had a look in my pantry & found some red peppers & a bunch of celery‚Ķ the idea of some fried rice struck me at lightening speed.. ūüėÄ & there this recipe came into existence..

A few weeks back when I had visited the grocery store I had picked up some dried Thai Basil, so been thinking of ways to use it… & this was the perfect way to use some of it.

Red Pepper & Celery Fried rice..
The celery adds a lovely flavour & fragrance to the fried rice… & some finely chopped coriander adds some lovely green colour to the already colourful rice.

Red Pepper & Celery Fried rice..

The best bit to this is that it you can use leftover rice & a very tasty way of using some leftover rice…

Ingredients: (Serves 2)                 Preparation Time: 10 mins
Celery – 1 long stick, finely chopped
Onion – 1 medium-sized, finely chopped
Red bell pepper – 1, medium-sized, chopped into small cubes
Green Chilli – 2, finely chopped
Dark Soy Sauce – 1 tbsp
Ginger – 1/2 inch piece, finely chopped
Garlic – 2 cloves, finely chopped
Cooked rice/Leftover rice – 3 cups
Thai Basil – 1 tsp, I used the dried version, use fresh if you can find some…
Fresh coriander – 2-3 sprigs, finely chopped
Olive oil – 1 tbsp, use toasted sesame oil if you wish to
Salt to taste

Method:
Heat oil in a deep bottom fried pan, set heat to medium. Add green chilli’s once the oil is hot. Once the green chilli’s begin to change colour, then add the chopped garlic & ginger. Saut√© them for a couple of minutes. Next add the chopped celery & fry till it changes colour. Now add the Soy sauce, mix. Next add the chopped red bell pepper. Add the Thai Basil & some salt to taste.

Saut√© the peppers for a minute (I like the peppers crispy, so I don’t cook them much. Go ahead & cook the peppers more if you wish to.) Add the cooked/leftover rice, lower heat & mix well till every grain of rice gets coated with the sauce prepared.. Increase the heat to medium & then fry the rice till the rice gets heated up.. Turn off the heat.

Garnishing:
Garnish with some finely chopped coriander leaves.

Serving Suggestions:
Serve hot.

Red Pepper & Celery Fried rice..

It tastes good as is, you can make some oriental curry as an accompaniment.

If you like this recipe, then you may also like –¬†Burnt Garlic Chilli Fried Rice with¬†Chicken,¬†Creamy Mushroom¬†Rice,¬†Mix Veg Couscous Biryani‚Ķ Episode where the love for Biryani took over the love for¬†Couscous‚Ķ,¬†My kind of Mix-Veg Thai Yellow Curry with¬†Prawns¬†etc.


Creamy Mix Veg Pilaf/Pulav

Creamy Mix Veg Pilaf/Pulav

Creamy dishes are very popular in India. But they are always mainly curry’s which are creamy. Bored with the usual Pulav I end up preparing most of the times, I thought why not try out some cream in Pulav.

Used the usual, basic Pulav recipe & added some cream while preparing it. Turned out really well & it’s scrumptious too, also very flavourful..Try it out…

Ingredients: (Serves 4)      Preparation Time: 20 mins
Raw Rice – 2 cups/approximately the amount used for 4 servings
Garlic – 4-5 cloves, peeled
Green Chilli’s – 2
Ginger – 1 small piece the size of an almond
Mint leaves – a handful, approximately about 25 leaves
Mix veggies – 2 cups, I used a mix of carrots, beans, green peas, sweet corn, cauliflower florets. You can use your choice of veggies
Onion – 1 large, diced
Red Chilli powder – 1/2 tsp
Cream – 100 ml
Cloves – 3 whole
Cinnamon – a small piece, size of 2 almonds put together
Bay leaves – 1
Star anise – 3/4 of a whole flower
Cardamon – 1 whole, opened up
Cooking Oil – 2 tbsp
Salt to taste

Method:
Wash & drain the rice & keep aside.

Heat oil in a pot. Set heat to medium. Meanwhile make a coarse paste our of the green chilli’s, mint leaves, garlic & ginger. I used a mortar is pestle for this. You can use a blender if you wish to. Keep this green paste aside.

When the oil is hot add the dry spices (Cloves, cinnamon, bay leaves, star anise, cardamom) & fry for a minute or two till you can smell a blend of all these spices. Now add the diced onions & also add some salt to accelerate the onion frying process. When the onions turn translucent, add the freshly prepared green paste. Fry till the raw flavours fade away.

Add the red chilli powder. Now add the mixed veggies. Fry them. Add some salt to taste. Mix well. Now add the cream. Mix well. Next add the washed & drained rice. Mix well. Add water equivalent to 1.5 times the amount of rice used. Mix well. Let the mixture come to a boil. Check & adjust salt. Once the water begins to bubble, reduce heat to low & cook for 10-12 minutes, or till done.

Garnishing:
Garnish with chopped coriander leaves if required.

Serving Suggestions:
Serve hot with any raita or plain yogurt by the side.

Creamy Mix Veg Pilaf/Pulav

You can also serve this with some curry of your choice.

You may also want to try out other rice recipes.


Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry

Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry

Hope each & everyone of you have kick started your weekend just the way you planned it.. For all those who are planning to fix a homemade meal for lunch or dinner here is a yummy fish curry from gorgeous Kerala.. Fish in Malayalam (the language spoken in Kerala) is called Meen.

This curry is a quick version of the same traditional dish. The traditional method involves using coconut milk of different consistency added at different intervals. But I skipped that and added coconut milk of one consistency.

The flavours of coconut, green chilli’s & tomatoes just blend really well with the fish. This dish may seem to be a wee bit similar to Thai yellow curry. But hell no, the ingredients are very different. This curry is awesome with some hot steamed rice or even with some chapatis’ or Kerala Paratha’s.

Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry..

This curry is not for those who dislike coconut in their food. Even the seasoning is made with coconut oil. You can swap the coconut oil seasoning with any other cooking oil, but then you would not have that authentic flavour to your curry.

I used boneless & skinless Cod loin pieces for the curry, you can use any fleshy fish for this curry.

Ingredients: (Serves 2)         Preparation Time: 20-25 mins
Cod – skinless & boneless cod loin, cut into 2 inch square pieces
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Ginger – 1 inch piece, julienne
Green chilli – 3-4, finely chopped
Onion – 1 medium-sized, thinly diced
Coconut milk powder – 8 tbsp, dissolved in water to form a cup of thick coconut milk, approximately 250 ml
Turmeric powder – 1/4 tsp
Tomatoes – 2 medium-sized, blanched & chopped
Coriander leaves – 2 sprigs, chopped
Sugar – a pinch
Curry leaves – 1 sprig/ 6 leaves, roughly torn & a couple additional for garnishing
Salt to taste

Method:
In a heavy bottom pan, heat coconut oil. Set the heat to medium.Add black mustard seeds & let them splutter.

Add ginger julienne & chopped green chilli. Sauté them for about 30 seconds. Now add sliced onion and add turmeric & some salt to the onions so that they fry soon. Sauté the onions till golden in colour.

Saute the onions till golden brown..

Now add the tomatoes & mix well.

Add the tomatoes...

Add curry leaves. Next add coconut milk, mix well & simmer. Let the coconut milk simmer for about 2-3 minutes. Add the fish pieces in. Let the fish cook & absorb the flavours. Check salt & adjust. Simmer for another 2-3 minutes till the fish cooks completely & the raw flavours of coconut milk go away.

Tip: Add some water if the curry get’s too thick., but remember to adjust salt if you do so.

Garnishing:
Add chopped coriander & additional curry leaves if required. Tip: You can also squeeze in just a few drops of lemon juice for a nice flavour.

Serving Suggestions:
Serve with a hot bowl of steamed rice. Tastes best when eaten out of a Banana leaf. ūüėČ

Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry

For the non-rice eaters, chapatis’ or Kerala Paratha’s would just do fine.

If you like this recipe, you may also like – Thai Yellow curry with prawns,¬†Batani Ambat/ Konkani Style Green Peas in Coconut, Tamarind¬†gravy,¬†Basic South-Indian Chicken curry ‚Äď Chicken¬†Masala, more curry’s.


Beans Telasan/ Stir fried beans – Konkani style

Beans Telasan...

Konkani cuisine has a variety of veggie dishes which are very similar to the stir fry dishes in the Chinese cuisine, jus that the Konkani one’s involve very few ingredients.

I have mentioned in many of posts that I love garlic ūüôā & that’s the reason I love this type of Konkani stir fry/tempering called Telasan. Telasan involves just a few dry red chilli’s for the spice, a few freshly crushed garlic with its skin, some oil & some curry leaves. Then of course the veggie you want to cook. Most Konkani tempering for such stir fry’s is prepared initially & the veggies are thrown into it.

Back home mum makes telasan out of Ivy gourd, popularly known in Kannada as Tondekai & in Hindi as Kundru. I love ivy gourd prepared this way, but when I visited a few Konkani houses for lunch back in India I had beans telasan. That’s when I got to know that Telasan is a type of tempering or stir fry method which uses garlic & dried red chilli’s with some curry leaves tempered in oil for vegetables.

Beans Telasan/ Stir fried beans - Konkani style

The aroma of this type of tempering gives me a high. You have to try it to know it.

Ingredients: (Serves 4) Preparation Time: 15 mins
Fresh french beans or beans – 300 gms, washed & drained. I slit the beans and then chopped them finely. You can finely chop them without slitting them as well.
Garlic – 4 cloves, crushed along with its skin using a pestle
Dried red chilli – 3-4, torn roughly, you can use more depending on your taste
Jaggery – a marble size piece,
Tip – the original recipe demands jaggery & I love the light sweet flavour to this stir fry. You can opt not to add this.
Curry leaves – 1 sprig or about 7-8 leaves, torn roughly
Tip: I usually tear the leaves because it induces more of its flavour into the food.
Cooking oil – 2 tbsp
Salt to taste

Method:
Heat oil in a deep bottom fry pan or a wok set to medium heat. When the oil is hot add the dried red chilli’s and fry it for a minute or so. Do not let them burn. If the oil is too hot reduce the heat. Next add the crushed garlic cloves and saut√© them till they turn light brown. Next add the torn curry leaves, saut√© them for about 30 seconds. Now add the finely chopped beans. Add salt to taste.

Stir fry the beans till done..

Stir fry the beans till they are almost done. Add the jaggery piece and let it dissolve in the heat. Mix well. Once you add the jaggery the beans may turn get a light brown colour from it.

Serving Suggestions:
This is often prepared as a side dish. Served along with a bowl of steam rice, some Konkani Dal called DDT or Dali toy, Papad/poppadams & some pickle.

Beans Telasan...

You may also want to try other Konkani dishes like –¬†Bhindi¬†Fry,¬†Tangy¬†Mussels,¬†Fried¬†Cauliflower,¬†Carrot Kismoori/ Konkani style tempered Crunchy Carrot¬†Salad, more.


Muga Ghashi/ Sprouted Mung bean in a tangy coconut curry- Konkani Style

Muga Ghashi/ Sprouted Mung bean in a tangy coconut curry- Konkani Style

In one of my earlier posts I have mentioned that the basic ingredients for most of the konkani curry’s remain the same, just that the kind of tempering and the vegetable used changes the flavour pretty drastically. Coconut lovers will love these curry’s. So this curry also like most Konkani dishes involves the process of making a paste out of coconut, oil roasted dried red chilli’s & tamarind. The tamarind adds the tanginess to this curry.

The tempering used here is mustard seeds with some curry leaves. Traditionally coconut oil is used for the tempering. But then since there is already a lot of coconut flavour to this curry you can use any other cooking oil for your tempering.

Muga Ghashi/ Sprouted Mung bean in a tangy coconut curry- Konkani Style

The traditional method of preparing this dish involves fresh grated coconut, oil roasted dried red chilli’s and some tamarind all ground together into a coarse/smooth paste. But when you are in a hurry you could use coconut milk as a substitute for the grated coconut and red chilli powder for the dried red chilli’s & some tamarind juice. But of course nothing to beat the curry made using fresh ground paste. For the advantage of all I will describe both the methods below.

Traditionally Brahmins are supposed to be pure vegetarians. They are not supposed to eat onions/garlic since they are considered to be natural aphrodisiacs. Well the brahmins who are still in the profession of being priests follow this, but the rest have now started eating onions and garlic. But during festivals onion & garlic is not used in the food which is cooked in any brahmin household. So this is one of the curry’s prepared during festivals/puja’s in a konkani household as it does not require onion or garlic in it.

Traditional Method:
Ingredients: (Serves 4) Preparation Time: 20 mins
Spouted mung bean – around 300 gms
Potato – 2 medium-sized, peeled & chopped into small cubes the size of salad crouton
Coconut – freshly grated, around 2 cups/ close 1.5 medium-sized coconuts grated
Dried Red chilli’s – 6-7 medium spicy variety, If required you could add some chilli powder later on
Tamarind – 1 marble sized ball, throw away any seeds if present in the tamarind
Mustard seeds – 1 tsp
Curry leaves – 1 sprig or about 6-8 leaves
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat about a litre of water in a pressure cooker set to medium heat. Once the water comes to a boil add the chopped potatoes along with the sprouted mung beans.

Tip: Instead of potatoes you may also use some Raw banana/plantain or even some sliced bamboo shoots. Thanks to my friend Narmada for reminding me about this, I had almost completely forgotten these options. Sadly I had a can of bamboo shoots with me, which I could have swapped for the potatoes. ūüė¶ Bamboo shoots adds its own flavour to this dish.

Narmada says she also swaps the potatoes with some baby corn, I will try this the next time I prepare this dish. My mum swaps the potatoes with yam too, even this combination is really tasty.

Sprouted Mung bean

Add some salt to taste. Close the pressure cook and cook for a whistle. The mung bean will dissolve away if you cook it for more than a whistle.

In the meanwhile heat about 1 tsp of oil in a tempering vessel or a fry pan and set the heat to medium. Now fry the dried red chilli in the oil till it loses it bright red colour and turns into a light shade of brown or deep red. Do not let them turn black or dark brown. Take them off heat and cool them. Once it has cooled to room temperature add them along with the tamarind, grated coconut to a mixer jar and grind it to a smooth paste. You may need to add a little water (1-2 tbsp) to turn it into a smooth paste.

When the pressure is off the cooker, open it. Most of the green skin of the mung bean will be floating on the top. Take it off & throw it away. Now set the heat to medium and place the pressure cooker back on the stove. When the water begins to boil add the prepared coconut paste & mix well. Let the curry begin to boil, then lower the heat & let the curry bubble for a good 5 minutes so as the raw flavour of the coconut & tamarind go away. Check salt & adjust.

Tips:1. If the dried chilli’s you used did not make the dish as hot as you desired then add some red chilli powder & adjust accordingly.
2. If you want some nice colour to the dish you can throw in a few dried red chilli’s which add colour along with the ones added for spice. Or add some Kashmiri red chilli powder which adds colour later on.
3. If the red chilli’s you used ended up making the dish too hot then all you can do to reduce it is to add some extra coconut milk n increase the quantity of the curry. But this may require addition of some extra tamarind water, since your ending up making more curry.
4. If the curry is too thick add a little water to achieve the consistency you desire.

Now prepare the tempering. Heat rest of the oil in a frying pan set to medium heat and let the mustard seeds splutter.

Mustard seeds & curry leaves tempering

Turn off the heat & add the curry leaves, now add this tempering to the bubbling curry & turn off the heat.

After adding the tempering to the curry..

Serving suggestions:
The best accompaniment for this dish is a bowl of hot steamed rice. But you may also eat them with some hot chapati’s.

Quick method:
Ingredients: (Serves 4) Preparation Time: 20 mins
Potato – 2 medium-sized, peeled & chopped into small cubes the size of salad crouton
Coconut milk – about 300 ml, thick not watery
Spouted mung bean – around 300 gms
Desiccated coconut – 1 cup about 100gms
Red chilli powder – as desired, depends on the type of red chilli powder used
Tamarind – 1 marble sized ball, don’t add seeds, soak this tamarind in about 100 ml warm water for at least 5 minutes
Mustard seeds – 1 tsp
Curry leaves – 1 sprig or about 6-8 leaves
Cooking oil – 1 tbsp
Salt to taste

Method:
Now heat about 400ml of water in a pot set to medium heat. Once the water comes to a boil add the chopped potatoes along with the sprouted mung bean.Add some salt to taste. Close the pressure cook and cook for a whistle. The mung bean will dissolve away if you cook it for more than a whistle.

Squeeze & separate the juice from the tamarind and keep aside the tamarind juice.

Note: The curry prepared in this manner does not have the thick consistency that you achieve from using fresh grated coconut paste.

When the pressure is off the cooker, open it. Most of the green skin of the mung bean will be floating on the top. Take it off & throw it away.

Remove the green skin of the mung bean floating around..

Now set the heat to medium and place the pressure cooker back on the stove. Add the coconut milk & chilli powder & let the curry come to a boil. When the curry bubbles add the tamarind juice to it. If you add tamarind before the curry bubbles then the time taken for the curry to come to a boil increases. Check salt & adjust. Lower heat if required.Let the curry bubble for a good 5 minutes so as the raw flavour of the coconut & tamarind go away.

Now prepare the tempering. Heat rest of the oil in a frying pan set to medium heat and let the mustard seeds splutter.
If you want a twist to the muga ghashi add some finely chopped onions too.. Fry till they turn golden brown. The original recipe does not require you to add onions, I add it sometimes just for a change..

Turn off the heat & add the curry leaves, now add this tempering to the bubbling curry & turn off the heat.

Serving suggestions:
The best accompaniment for this dish is a bowl of hot steamed rice. But you may also eat them with some hot chapati’s.

Muga gashi..


Burnt Garlic Chilli Fried Rice with Chicken

Burnt Garlic Chilli Fried Rice with Chicken

Last night a couple of my friends were having a discussion on what kind of food we miss most. There was a huge list of dishes that were brought up. Guess I dreamed of some Indian Chinese food in the night and woke up with this craving for it.

Burnt Garlic Chilli Fried Rice with Chicken

So, I started by making myself some Chicken lung fung soup to begin with and while the soup was simmering, I chopped and readied the ingredients required for some burnt garlic chilli chicken fried rice. Back in India, Indian Chinese food was one of my favourite’s for lunch. Miss all my friends back from work and the lunch escapades we had together.. ūüė¶ Was so much fun‚Ķ ūüôā Getting everyone away from their desks was a task as we belonged to different teams.

Anyways this fried rice is just as yummy as the one’s you get in any Indian Chinese restaurants. Quite easy to prepare. Just that you need to cook rice to about 80% before you start doing anything else. Since the rice has to cool before the sauce for the fried rice is ready.

You can use any fragrant rice. I used Basmati rice.

Ingredients: (Serves 2) Preparation Time: 15-20 mins
Basmati Rice – 2.5 cups cooked rice, 80% Cooked, in excess of boiling water, strained and kept aside to cool. Tip: Make sure you add some salt and a wee bit of oil to the water when cooking the rice. This is similar to the way you prepare rice for biryani.
Onion – 1 medium-sized, chopped into small pieces
Mix veg – A cup with a mix of green peas along with carrots, beans which are finely chopped
Garlic – 3-4 cloves, finely chopped
Chilli flakes – 1 tsp
Chicken breast – 1 medium-sized, skin removed & chopped into small pieces
Eggs – 2, beaten well
Light soy sauce – 1.5 tbsp
Vinegar – 1 tbsp
Cooking oil – 2 tbsp
Salt to taste

Method:
Heat oil in a wok or a deep bottom fry pan. Set the heat to medium. When the oil is hot sauté the chopped garlic till they begin to turn light brown. Now add the chopped onions and fry till they turn translucent. Add some salt to fasten this onion sautéing process. Now add the soy sauce and vinegar.Mix well and fry for a minute. Add the Chilli flakes and fry for another minute. Add the chicken pieces and mix well. Add some salt to taste. Remember the rice already has salt in it. Fry till the chicken absorbs all the flavours and the chicken cooks.

Move all this to occupy one half of the work/fry pan. In the other half add the beaten egg and scramble them. If its difficult to scramble the eggs, scramble the eggs using another fry pan and keep aside before you start the sauce for the fried rice. Once the eggs are scrambled mix it along with the onions and chicken. Fry for a minute so that the eggs absorb some flavour as well. Now add the cup of mix veg and fry it for a couple of minutes. Do not let the veggies get over cooked or lose their colour. Now add the cooked rice. Lower heat. Mix well. Toss the rice around for a couple of minutes so that it absorbs some heat.

Garnishing: (Optional)
Garnish with chopped spring onions if required. I did not.

Serving Suggestions:
Serve hot along with any Indian Chinese gravy. I will be posting some Indian Chinese gravy’s soon.

Burnt Garlic Chilli Fried Rice with Chicken

You can prepare veg fried rice the same way, omitting the chicken and egg. For egg fried rice omit the chicken. ūüôā

If you want some accompaniments for this dish, check out –¬†Sweet & Sour¬†Pork‚Ķ.,¬†Chicken & mushroom in Hoisen¬†sauce‚Ķ,¬†Sweet n Spicy Spinach Chicken ‚Äď Chinese¬†style¬†etc.


Sprouted Mung Bean Rice

Garnishing the mung bean rice...

I have always wanted to try preparing a rice dish using sprouted mung bean. All my life I have had sprouted mung bean in salads or curry’s. So for some change tried this today for lunch. Turned out pretty well. Quick (I mean preparing the dish if you have sprouted mung bean ready, else will take at least 24 hrs to prepare some sprouted mung on your own). I had soaked some mung beans a day before to prepare curry (Muga Gashi – a famous coconuty Konkani curry) but then changed my mind & prepared this rice.

Sprouted Mung Bean rice..

Mung beans are rich in dietary fiber, Vitamin C, Calcium, Potassium to name a few nutrients. If you want to prepare the sprouts at home then soak half a cup of mung beans in water overnight. In the morning, drain out the water & leave the moist mung beans in some sunlight for a couple of hours and then move them away from the sunlight to some dark area and let them sprout. Before you go to sleep check on them and sprinkle some water if they have gotten dry. The next morning you will see lovely sprouts ready.

Ingredients: (Serves 4) Preparation Time: 20 mins (Excludes the time taken for preparing the sprouts)
Sprouted mung beans – 200 gms
Rice – 2 cups, or the measure you use to prepare rice to serve 4, washed and kept aside
Water – 2 times the measure of rice used
Garam Masala Powder – 1 tbsp
Red Chilli powder – 1/4 tsp, add more if you want the rice to be hot
Onion – 1 large, finely chopped
Garlic – 3 cloves, finely chopped
Lemon Juice – 1 tbsp
Coriander leaves – 2-3 sprigs, chopped finely
Mint leaves – 7-8, finely chopped
Cooking oil – 2 tbsp
Salt to taste

Method:
Soak the sprouted mung bean in water and stir them around. Most of the loose green skin of the bean would come off and the skin would begin to float on the top. Remove the loose skin and throw it away. Drain the water away.

Sprouted Mung Bean..

Heat oil in a pot which is set to medium heat. Add the chopped garlic and sauté for a minute. Do not let the garlic turn brown. Next add the chopped onions and sauté till they turn translucent. Add some salt to quicken the onion sautéing process. Once the onions are translucent add the garam masala & red chilli powder. Mix well. Lower heat and let the powders blend well with the onions and fry. Keep a constant eye on the pot. Do not let the onions or the masala burn.

After about 3-4 minutes add the sprouts and mix well. Let them cook for a couple of minutes. Add the washed rice and mix well. In a couple of minutes after adding the rice add water and salt to taste. Mix well. Increase the heat back to medium again. When the water comes to a boil, close the pot, set the heat to low and cook for about 10-12 minutes or till the rice is 90% done. Turn off the heat. Keep the lid closed the rice will be cooked to 100% with the heat from the pot itself.

Garnishing:
Garnish with chopped coriander, mint & lemon juice. Mix well.

Garnishing the mung bean rice...

Serving Suggestions:
Serve hot with some raita on the side.

Sprouted Mung Bean Rice.. I served it with some water cress on the side and some plain yogurt. For raita recipe’s check – Spring onion raita, beetroot raita.

For other rice dishes check out – Special Prawn Biryani, Lemon Rice, more.


Spring Onion Raita

Spring Onion Raita

Raita is a condiment made with yogurt & popular in India, Pakistan, Bangladesh. Raita is an amazing accompaniment for any Indian flavoured rice. It compliments the spice present in the flavoured rice and cools down the heat generated from all the different spices used.

Spring Onion Raita

Personally I never had a liking towards yogurt before getting married to Keshav. Since he is an Iyengar belonging to the Tam Bram clan, and the love Tam Bram’s have for yogurt cannot be described in words. Give them a whole litre of yogurt and it can vanish within minutes. Most South Indians end their meal with curd rice a.k.a plain steamed rice with a ladle of yogurt accompanied with some salt to taste or some pickle. Yes, let me get back to the story on how I developed a liking towards yogurt since I have set the context now :). So my in-laws were shocked that I do not like yogurt & they asked to try ending my meal with a spoon of yogurt as it has nutritional benefits beyond those of milk. That’s how I started and I love it now. Wonder why I wasted so many years of my life doing without it. Better late than never isn’t it. ūüôā

Ingredients: (Serves 2)        Preparation Time: under 5 mins
Yogurt – around 100 ml
Milk – 2 tbsp
Spring Onion – 1 bulb with its greens, finely chopped,
Chaat Masala/Red Chilli powder/Cumin powder (optional)- Use a pinch of any one of these for any additional flavouring
Salt to taste

Method:
In a medium-sized bowl mix the yogurt & milk well. Use an egg beater to blend them together if required. Add the chopped spring onions & salt to taste. If required add a pinch of Chaat Masala/Red Chilli powder/Cumin powder & mix well. Serve along with some flavoured rice.

Spring Onion Raita

Here I have served it with some Microwave Pea’s Pilaf. Click this link for other flavoured rice recipe’s.

 

 


Microwave Peas Pilaf with Spring Onion Raita

Microwave Peas Pilaf with Spring Onion Raita

I’m experimenting cooking with the microwave these days. Yes, these experiments will be on till our landlord fixes the hob. I’m sure it suits all those friends of mine who do not know much about cooking and just know how to use the microwave to make themselves a bowl of instant noodles or some ready soup.

I was fed up of preparing salads & soups from the past few days, was craving for some rice. Picked up a can of garden peas from the grocers and fixed this meal.

_MG_4541

This pilaf requires some of the most common ingredients present in any kitchen which is used to some Indian cooking. Ready in 15 mins. What more can you ask for?

Ingredients: (Serves 2)      Preparation Time: 12-15 minutes
Basmati Rice – 1 cup measure
Water – 1.5 times the measure of rice used, (I made use of the time taken to fry onions to boil water in a kettle & kept it ready)
Onion – 1 large, finely chopped
Garden peas – 1/2 – 3/4 cup measure of rice used
Garam masala powder – 1/2 tsp or more depends on your taste
Star anise – one part of the star of the star anise
Bay leaf – half of a medium-sized leaf torn into a few pieces
Cooking Oil – 1 tbsp
Coriander leaves (optional) – 1-2 sprigs, finely chopped
Salt to taste

Method:
Set your microwave to its highest power i.e the setting used for cooking. Take a microwave bowl which can take upto 1.5 litres of water when empty. Add oil to the bowl & heat the oil for 30s. Add the bay leaf & star anise to it. Put it back in the microwave and turn on the microwave for another 30s. Now add the chopped onions and turn on the microwave for another minute. Next add the garam masala powder, mix well and cook for a minute.

In the meanwhile wash the rice and keep it ready. Once the onions are ready add the rice mix well and cook it for about 30 seconds (If you are using fresh peas add them along with the rice here). Now add 1.5 measures of water to the bowl and mix along with salt to taste and cook for 5 minutes. Add the peas now and mix (I used ready cooked peas from a can hence I added it here). Keep it back in the microwave for another 5 minutes or till the water evaporates.

Garnishing:(optional)
If you want to, garnish with chopped coriander leaves.

Serving Suggestions:
Serve along with raita of your choice. I prepared spring onion raita to serve with this. I added some salad on the top as well.

Microwave Peas Pilaf with Spring Onion Raita

If you like Indian flavoured rice  do check my other rice recipes like РCreamy mushroom  rice, Tomato Rice,Prawn Biryani etc.


Brown lentil/Horse gram/Kulitha Saaru

Brown lentil/Horse gram/Kulitha Saaru

I was walking up to the cinema hall a few days back and a suddenly out of nowhere the aroma of tempered garlic filled the air. It reminded me of home, the very aroma that fills the house when my mum used to temper garlic for the lentil saaru she prepares. I developed the craving to have some saaru. Been sometime since I posted anything on lentils as well. So decided to prepare some saaru for lunch.

Brown lentils/ horse grams are one of the lesser known lentils. Probably because it is generally utilised as cattle feed. But this is consumed a lot in Southern India.It is very popular among Konkani’s. Kulith refers to horse gram in Konkani.We make a liquidy soup like dish called Saaru. It is usually accompanied with some papad or some spicy pickle by the side. Prepared mostly on those days when we konkani’s are fed up of the usual Daali toy or DDT¬†or the Tomato saaru. ¬†Like all lentils, they require to be soaked overnight. Boil the soaked lentils for about 15 minutes and temper them with some Indian spices, there you are‚Ķ the yummy saaru is ready. You can have the liquid as a soup, or mix it with some steamed rice and eat the grams alongside.

Konkani’s make many kinds of saaru. To name a few – tomato saaru, devasthana saaru, (devasthan means a temple in konkani. This type of saaru is prepared in the temples during the temple festivals), alsande¬†bee saaru (alsande refers to black-eyed peas, bee refers to beans) etc.

Simple yet flavourful. I love the aroma of tempered garlic. Garlic adds a nice flavour in the Saaru as well.

Tip: You can cook the horse gram in a pressure cooker if you have not soaked them overnight. Just cook them till you hear one whistle. Unfortunately if you end up with a pack of horse gram that do not cook easily from adding them to boiling hot water even after you have soaked them overnight, the only solution is to transfer them into a pressure cooker and cook them till you hear one whistle.

Ingredients: (Serves 4)       Preparation Time: 15 mins (Does not include the time taken to soak the lentils/grams)
Brown lentils/horse gram – 1 cup, washed and soaked in 2 cups of water overnight
Garlic cloves – 3 medium-sized, crushed with its skin using a pestle
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Dried red chilli’s – 2-3, roughly torn
Coriander leaves – 1-2 sprigs (optional for garnishing)
Cooking Oil – half – 1 tbsp
Salt to taste

Method:
Heat about 3/4 – a litre of water in a pot. You can adjust the water based on how many people you plan to serve. A litre should serve 4 people. Drain away the water used to soak the lentils. Add the drained lentils to the water when it comes to a boil. Close the pot. Reduce the heat to low and let the lentils cook in the boiling water for 10 -12 minutes. Check and adjust salt.

When the lentils are close to getting cooked, heat the oil in a small fry pan/tempering vessel. Add mustard seeds when the oil is hot and let them splutter. Next add the dried red chilli’s. Fry them for a minute. Do not let them turn brown/black, if the heat is too high, then reduce it. Now add the crushed garlic cloves and fry till they turn slightly brown. Now add the curry leaves and turn off the heat. Just toss the curry leaves in the hot-tempered vessel. Add this tempering to the lentils in the pot. Mix well.

Garnishing:
If you wish to, garnish with chopped coriander leaves.

Serving suggestions:
Serve hot with some steamed rice by the side. You can also have the liquid from this as soup.

Brown lentil/Horse gram/Kulitha Saaru

Oh well, I know it does not look very inviting, but I’m sure you would agree that it is tasty once you prepare and try it. ūüôā

If you like this recipe, you may also like other konkani recipe’s from my blog.