A spicy and tangy combination of rice, lentils and vegetables
INGREDIENTS:
Beans - 8-10 no:s
Potato - 1 no:
Carrot - 1 no:
Peas - 1/4 cup
Capsicum - 1 no:
Groundnuts - 1-2 tsps
Cashewnuts - 8-10 no:s
Tuvar Dal - 1 cup
Rice - 1 cup
Bisi bele bath powder - 2 tsps
Coconut - 1 cup
Tamarind - a small lemon size
Butter - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 twig
Hing - a pinch
Turmeric powder - 1/4 tsp
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Wash and cut all the vegetables into small cubes. Keep them aside. Cook the rice and dal and let it cool.
2. Heat butter and oil in a large pan. Add mustard seeds and when they splutter add the cashewnuts, groundnuts and curry leaves.
3. Add all the vegetables and a cup of water. Cook till all the vegetables are soft. Add salt for the vegetables. Meanwhile soak the tamarind in hot water for about 15 mins and extract the juice. Add the juice to the cooked vegetables and boil till the raw smell goes.
4. Add the turmeric powder and hing. Grind together coconut and bisibele bath powder and add it the vegetables. Boil well, add the dal first and let it boil for a min and then add the rice. Add salt to your taste. Simmer and boil for about 15 mins. You can add some more water while it is boiling if it is very thick.
5. Finally, garnish with coriander and serve hot with cucumber or onion and tomato raita and chips.
A flavourful combination of rice and vegetables
INGREDIENTS:
Basmathi Rice - 1 cup
Beans - 8-10 no:s
Potato - 1 no:
Carrot - 1 no:
Peas - 1/4 cup
Capsicum - 1 no:
Onion - 2 no:s
Fresh Coconut - 1/2 cup
Dry Coconut - 2 tsps
Red Chillies - 6-8 no:s
Ginger - 1" piece
Garlic - 1 pod
Cashewnuts - 8-10 pcs
Dhania powder - 1 tsp
Garam Masala - 1 tsp
Jeera - 1 tsp
Cloves - 2-3 pcs
Cinnamon - 1" pc
Bay leaf - 1 no:
Curry Leaves - 1 twig
Turmeric powder - 1/4 tsp
Butter - 1 tsp
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Wash and cut all the vegetables into small cubes except onion. Cut one onion into thin slices and the other one into fine pieces. Keep them aside.
2. Heat a little oil in a pan. Add the onion slices, red chillies, ginger and garlic pod and fry well. Grind the fried items and fresh coconut to a coarse paste. Add dhania powder and garam masala and grind again to a smooth paste.
3. Take the butter and the rest of the oil in a cooker. Add jeera, cloves, cinnamon and a bay leaf, fry for a minute. Add the curry leaves and the cashewnuts and fry till golden brown. Add the finely cut onion, fry till it is transparent. Add the ground paste and fry for 2 mins. Add the vegetables and mix well.
4. Meanwhile Soak basmati rice in the required amount of water for 1/2 hour. Drain the water and add it to the vegetables and masala. Fry the rice too for about 2 mins. It will become little opaque. Add the required amount of water, salt and turmeric powder and cook.
5. Finally, garnish with coriander and serve hot with cucumber or onion and tomato raita.
A lip smacking combination of rice and vegetables
INGREDIENTS:
Basmati Rice - 1 cup
Beans - 8-10 no:s
Potato - 1 no:
Carrot - 1 no:
Peas - 1/4 cup
Capsicum - 1 no:
Onions - 2 no:s
Cashewnuts - 8-10 no:s
Green Chillies - 6-8 no:s
Ginger - 1" pc
Garlic - 1/2-1 pod
Saunf - 1/2 tsp
Poppy Seeds - 2 tsps
Dhania powder - 1 tsp
Garam masala - 1 tsp
Fresh Coconut - 1 cup
Fresh Coriander - 1/4 bunch
Butter - 1 tsp
Jeera - 1 tsp
Curry Leaves - 1 twig
Turmeric powder - 1/4 tsp
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Wash and cut all the vegetables into small cubes except onion. Cut one onion into slices and the other one into fine pieces. Keep them aside.
2. Heat a little oil in a pan. Add poppy seeds, green chillies, ginger piece, garlic pod and Saunf, fry well. Add the onion slices and fry till transparent. Grind these fried items with fresh coconut and fresh coriander to a coarse paste. Add the dhania powder and garam masala and grind again to a smooth paste.
3. Heat the rest of the oil and butter in a cooker. Add jeera and when it splutters add cashewnuts fry to golden brown. Add curry leaves and the finely cut onion, fry till transparent. Add all the vegetables and fry for a min, add the ground paste and fry for 2 mins.
4. Meanwhile soak basmati rice in required amount of water for 1/2 hour. Drain and add it to the vegetables and masala. Fry for 2 mins, the rice will become opaque. Add required amount of water, turmeric powder and salt as per taste and cook.
5. Finally, garnish with some more coriander and serve hot with cucumber or onion and tomato raita.
A tangy and spicy rice item made with tomatoes and spices
INGREDIENTS:
Basmathi Rice - 1 cup
Tomatoes - 2 no:s
Onion - 2 no:s
Green chillies - 2-4 no:s
Urad dal - 1 tsp
Chana dal - 1 tsp
Garlic - 1 pod
Ginger - 1" pc
Lemon juice - 2 tsps
Any masala powder except garam masala - 1-2 tsp
Ginger - 1" piece
Garlic - 1 pod
Coriander - 2 sprigs
Curry leaves - 1 twig
Turmeric powder - 1/4 tsp
Butter - 1 tsp
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Wash and soak basmathi rice for 1/2 hour. Cut onion and tomatoes into fine pieces. Cut green chillies, ginger and garlic into very small pieces. Cut coriander and curry leaves into coarse pieces.
2. Make a seasoning of mustard seeds, urad dal and chana dal. Add the ginger and garlc pieces, fry for a min and add the green chillies pieces. Fry this and add the finely cut onion. Fry till golden brown. Add the tomatoes, coriander and curry leaves and fry well.
3. Drain the rice and add it to the onion-tomato masala. Fry for a min and add required amount of water. Squeeze the lemon juice and add the masala powder. Add salt to taste and cook till the rice is done.
4. Garnish with some more coriander seeds and serve hot with any raita
A yummy combo of carrot and rice with groundnuts and coconut.
INGREDIENTS:
Basmathi Rice - 1 cup
Carrot - 2-3 no:s
Dhania seeds - 2 tsps
Jeera - 1 tsp
Red Chillies - 6-8 no:s
Groundnuts - 1/4 cup
Onion - 2 no:s
Dry Coconut - 1/2 cup
Cashewnuts - 8-10 pcs
Cloves - 2 pcs
Cinnamon - 1" pc
Bay leaf - 1 no:
Curry Leaves - 1 twig
Coriander leaves - 2-3 sprigs
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Fry dhania seeds, jeera and red chillies and dry grind them with the coconut to a smooth powder. Fry groundnuts and grind it to a coarse powder.
2. Cook the rice and keep it separately. Grate the carrots and cut onion into fine pieces.
3. Make a seasoning of mustard seeds. Add the cloves, cinnamon bits and curry leaves. Add the cashewnuts and the finely cut onion, fry till golden brown. Add the grated carrot and fry till the raw smell is gone. Add salt to taste.
4. To the cooked carrot-onion mixture add the ground masala and the groundnut bits. Mix well and simmer for 5-10 mins. Add this to the cooked rice and mix well with some more oil. Adjust the salt.
5. Finally, garnish with coriander and serve hot with cucumber or onion and tomato raita.
A baked dish made of pasta and vegetables.
INGREDIENTS:
Macaroni - 1 cup
Onion(Large) - 1 no:
Tomatoes - 2 no:s
Capsicum - 1 no:
Spring Onion - 1 no:
Ginger-Garlic Paste - 1 tsp
Red chilli powder - 1 tsp
Corn flour - 1 tbsp
Cheese - 4 tbsp
Potato - 2 no:
Coriander - 1/4 bunch
Butter - 2 tsp
Salt - As per taste
METHOD
1. Boil and cook the macaroni in 4-5 cups of water and some salt. Drain the water and keep the macaroni aside.
2. Wash and cut the vegetables into very small pieces except potatoes. Heat the butter in a pan. Add the ginger-garlic paste, add finely cut onion and fry till golden brown. Add the other vegetables except potato and stir fry. Make a thin paste of the corn flour and some water. Add chilli powder and salt and pour it onto the vegetables. Boil till a thick sauce is formed.
3. Boil the potatoes, peel and mash them well. Add half of the grated cheese to the mashed potatoes and mix well.
4. Pre heat oven to 350 deg F. Grease a casserole or oven proof dish with some butter. Layer all the macaroni, top it with the sauce. Cover these with a thick layer of the mashed potato and cheese mixture. Sprinkle the rest of the cheese and coriander leaves over this and bake it in the oven for about 15-20 mins or until the cheese and potato mixture becomes golden brown.
5. Serve with tomato sauce or you can enjoy it just like that!!
A wonderful Mexican delight which is crispy and spicy. It is made of tortillas and vegetables.
INGREDIENTS:
Tortillas(large, thin chapathis made of all purpose flour, corn flour etc) - 6 no:s
Onion(Large) - 1 no:
Tomatoes - 2 no:s
Capsicum - 1 no:
Pepper powder - 1 tsp
Clove powder - 1/2 tsp
Cheese - 4 tbsp
Coriander - 1/4 bunch
Oil - for frying
Salt - As per taste
METHOD
1. Cut all the vegetables into thin strips. Heat a teaspoon of oil in a pan, add clove powder and the onion strips, fry well. Add the other vegetables and stir fry. Add salt to taste. Add the fresh ground pepper powder and stir fry for another min. Keep this aside.
2. Warm the tortillas in oven or microwave so that it can be folded. Place about 2-3 tablespoons of the stir fried vegetables. Sprinkle 1/2 tsp of cheese on the vegetables. Fold in sides and roll up. Secure it with toothpicks.
3. Heat oil in a thick bottomed pan and deep fry these rolled tortillas to golden brown(you need not remove the toothpicks while frying). Drain on a paper towel. Sprinkle cheese and finely cut coriander on the top. Serve it with Mexican red rice, salsa, sour cream and fresh tomatoes.
Crispy rice and lentils crepes
INGREDIENTS:
Rice - 2 cups
Urad Dal - 3/4 cup
Methi seeds - 1 tsp
Rice Flakes - 1/4 cup
Salt - Accordingly
METHOD
1. Soak urad dal and methi seeds together and rice and rice flakes together for about 5 hours.
2. Grind the urad dal and methi mixture to a smooth paste. Also grind the rice and rice flakes mixture to a smooth paste. Mix both the paste thoroughly and add salt accordingly. Keep it away overnight in a warm place
3. Heat a griddle, sprinkle some oil. Spoon 2 tablespoons of the batter on the hot griddle and spread into a thin circle. Cook both the sides into golden brown.
4. Serve hot with sambhar and coconut chutney.
Rice and rice flakes pancakes.
INGREDIENTS:
Rice - 2 cups
Rice flakes - 1/2 cup
Curds - 1/2 cup
Salt - Accordingly
Sugar - 1 tsp
Baking soda - a pinch
METHOD
1. Soak rice flakes in curds and soak rice separately in water for about 5-6 hours.
2. Grind all of them together to a smooth paste. Keep it away overnight in a warm place.
3. Just before use add salt, a teaspoon of sugar and a pinch of soda. Mix well. Heat a gridlle spoon 2 tablespoons of the batter. Do not spread. Oil the pancakes and cook till golden brown on both the sides.
Rice and lentil cakes.
INGREDIENTS:
Rice - 2 cups
Urad Dal - 3/4 cup
Methi Seeds - 1 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Salt - accordingly
METHOD
1. Soak urad dal and methi seeds together and rice separately. Grind each separately and then mix them thoroughly. Add salt accordingly and keep it away in a warm place overnight.
2. Grease idli plates and spoon the batter into it. Steam it for 15-20 mins.
3. Make a seasoning of mustard seeds and little urad dal. Add hing to the seasoning. Spread this over the idlis and serve it with coconut chutney and onion sambhar
Mixed lentil pancakes.
INGREDIENTS:
Tuvar Dal - 1 cup
Chana Dal - 1 cup
Urad Dal - 4 tsps
Moong Dal - 4 tsps
Rice - 2 cups
Coconut - 1 cup
Jeera - 1 tsp
Whole red Chilli - 10-15 pieces
Coriander - 1/4 bunch
Salt - accordingly
METHOD
1. Soak all the dals (lentils) together along with red chillies and jeera for about 5-6 hours. Grind them along with coconut and coriander. Add salt and keep it away for about 5 hours.
2. Heat a griddle and spoon about 2 tablespoons of the batter and spread it into a circle. Oil the pancake and cook till golden brown on both the sides.
3. Serve it with butter and chutney.
Cream of wheat/Sooji mixed with vegetables and spices
INGREDIENTS:
Rava(Sooji/cream of wheat) - 1 cup
Onion - 1 no:
Green Chillies - 5-6 no:s
Ginger - 1" piece
Urad Dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
Whole red Chilli - 1-2 no:s
Groundnuts - 2 tsps
Coriander leaves - 2 sprigs
Curry leaves - few leaves
Coconut - 4 tsps
Coriander - 1/4 bunch
Oil - 2 tbsps
Salt - as per taste.
METHOD
1. Take a teaspoon of oil and fry rava till you get a good smell. Keep this aside.
2. Cut onion into fine pieces. Cut green chillies & coriander into small pieces. Grate ginger.
3. Heat the rest of the oil in a pan. Add the mustard seeds once it splutters add the urad dal, chana dal, red chillies broken into pieces, groundnuts and fry all these to golden brown. Add the ginger, green chilli pieces, curry leaves and the finely cut onion. Fry till the onion is transparent.
4. Add 2 1/4 cups of water. Add salt accordingly and turmeric powder. Boil well. Add the fried rava. Keep stirring while adding the rava to avoid lumps. Simmer, cover and cook for 10 mins or until the rava gets cooked well.
5. Garnish with coriander and coconut gratings and Serve hot with some butter and chutney.
Variations: You can add other vegetables like carrot, peas, beans, potatoes etc after frying the onion. To get a tangy taste squeeze some lemon juice before serving.
Powdered rice flakes in a tangy and spicy seasoning.
INGREDIENTS:
Rice flakes - 1 cup
Tamarind - a small lemon size
Fresh Coconut - 1 cup
Whole red Chilli - 8-10 pieces
Groundnuts - 2 tsps
Mustard Seeds - 1 tsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 1 twig
Coriander leaves - 2 sprigs
Oil - 2 tbsps
Salt - accordingly
METHOD
1. Dry grind rice flakes to a coarse powder. Grind red chillies and coconut together to a soft powder. Soak tamarind in hot water for 15 mins and squeeze out the juice.
2. Soak the rice flakes powder and the red chillies-coconut powder together with some salt in the tamarind juice for about 10 mins.
3. Heat the oil in a pan and make a seasoning of mustard seeds, urad dal and chana dal. Fry groundnuts in the seasoning to golden brown. Add a red chilli broken into pieces and the curry leaves in the seasoning. Add the soaked rice flakes mixture in the seasoning and mix it well. Adjust the salt and simmer it for 10 mins.
4. Garnish with some more coconut gratings and coriander leaves before serving hot with curds.
Deep fried fluffy wheat pancakes
INGREDIENTS:
Wheat flour - 1 cup
Salt - as per taste
Water - As per requirement
Oil - For frying
METHOD
1. Mix wheat flour, salt and water to form a pliable dough. Knead well.
2. Make small lemon sized balls and roll them into small round pancakes. Deep fry in the heated oil.
3. Drain it and serve hot with sagu
Wheat flour pancakes.
INGREDIENTS:
Wheat Flour - 1 cup
Warm Milk - 1/4 cup
Warm Water - as required
Oil - 4 tsps
Salt - accordingly
METHOD
1. Mix Wheat flour, warm milk, warm water, oil and salt to a pliable dough. Knead well. Keep it away in a warm place covered with a damp cloth for about 2 hours.
2. Make pingpong ball sized balls and roll them to a 3" rounds apply some oil and sprinkle some wheat flour and fold it into a triangle. Roll it again to a 6" diameter rotis and cook it over a hot griddle. Apply oil and keep pressing it lightly to release the layers. Cook until golden brown blobs appear on both the sides.
3. Serve it hot with butter and any of the delicious curries.
Fillings: You can make different kinds of filling with vegetables, cottage cheese etc and place a tsp of the filling before folding to form the triangle. Instead of a triangle you have to cover the filling well and then roll.
Tear drop shaped all purpose flour rotis(pancakes)
INGREDIENTS:
All purpose Flour - 2 cup
Warm Milk - 1/4 cup
Curds - 1/2 cup
Oil - 4 tsps
Butter - 1-2 tsps
Baking Soda - 1/2 tsp
Salt - accordingly
METHOD
1. Seive together flour, salt and soda into a large pan. Add the butter, oil and curds and mix well to bring it to bread crumbs consistency. Add the warm milk to form a pliable dough. Cover it with a damp cloth and keep it in a warm place for about 5-6 hours
2. Make pingpong ball sized balls and roll them to a thick 5" circles. Pull on one side to form a tear drop. Place it on a hot griddle. Apply water on top and turn it over so that the naan sticks to the griddle. Invert the pan directly onto the flame. Cook till you get golden brown blobs.
3. Serve it hot with butter and any of the delicious curries.
A spicy rice served in Mexican restaurants alongside chimichangas and enchiladas
INGREDIENTS:
Long grained rice - 1 cup
Vegetable stock - 1 1/4 cup
Tomato sauce - 1/2 cup
Onion - 1 large
Tomato - 1 no:
Garlic - 1 pod
Chilli powder - 1 tsp
Oil - 4 tsps
Salt - accordingly
METHOD
1. Heat oil and add the minced garlic and finely cut onion and fry till golden brown. Add the tomatoes and fry well. Add the rice and fry till the rice turns opaque.
2. Add the vegetable stock, salt, chilli powder and tomato sauce mix well and cook till all the liquid is absorbed.
3. Fluff it with a fork and serve hot with chimichangas.
