Tuesday, 18 July 2017

Jeera Rice | How to make Jeera Rice | Cumin Rice Recipe

Rice flavoured with Cumin tempered in Ghee


This is one of the simple flavoured rice that you can ever think of making. It's very simple but the taste is so awesome and it can be paired with almost anything and everything from vegetarian side dishes to non vegetarian or at times a simple raita too ! The flavour of the tempered cumin seeds in ghee, ahh writing about it makes me wanna make some for the day but I do have other plans so I am holding on to the thought till I get to make some.. 

Some days I like to have it with a good 'Dal Tadka' some other days a spicy yummy chicken gravy would feel great and some times a paneer butter masala or a mushroom masala also helps :) The great thing about making this rice is you can concentrate on the gravy that you are making after just 5 mins of work on this rice and by the time you finish making the gravy the rice would also be ready. You can make this rice in two ways. Cook (pressure cook or steam) the rice separately and then add the tadka or prepare the tadka and add the rice to the tadka and cook (pressure or steam). I always do it the second way and that's what I have described here. So let's see how to make this yummy easy rice !


Serves: 2 persons


I Took: 

Preparation Time: 5 minutes

Soaking Time: 15 minutes

Cooking Time: 20 minutes


I Used:


Basmati Rice - 1 cup
Ghee/Oil - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Bay Leaf - 1 no
Cinnamon - 1 inch stick
Cardamom - 1 no
Water - 2 cups
Salt - As needed


The Way:


1. Rinse the rice in water and soak for about 10-15 minutes 

2. Heat ghee/oil in a wide vessel or pressure cooker depending upon how you plan to cook the rice. Add bay leaf, cardamom and cinnamon stick

3. When it splutters add the jeera and allow it to crackle. Take care not to burn, hence keep the flame in medium or low


4. Now the rice and salt. Stir smoothly so that the ghee is coated evenly in the rice throughout. Take care not to break the rice 

5. Add water and give a stir. Check salt. Then cook on low flame till done. The water should get absorbed completely


6. I always use 1:2 ratio to cook basmati rice. If you are cooking by pressure cooker then a tip would be to boil 2 cups of water separately and add to the rice. Cook for just 1 whistle and remove the cooker from the stove and allow the steam to get released naturally before opening the cooker

Cheers,
Chitz


Thursday, 13 July 2017

Pineapple Pachadi | Onam Sadhya Recipes | Kaithachakka Pachadi | Kerala Pineapple Pachadi

Pineapple in coconut and curd sauce with mustard tempering


Pineapple pachadi is another easy pachadi to make when you feel like eating something sweet and tangy along with your steamed rice and hot gravy. It's quite easy to make and can be fixed in a jiffy. This is yet another quintessential dish of the Onam Sadhya menu. When mango is not available, you can readily resort to pineapple and make this pachadi. So why don't we quickly see how this pachadi is made?



Recipe Source: Amma

Serves: 3-4 persons


I Took: 

Preparation Time: 10 minutes

Cooking Time: 20 minutes


I Used:


Pineapple-1 cup - diced
Turmeric powder -1 or 2 no (depending on hotness)
Salt-As Needed
Water
Jaggery
-
-
½ cup
1 tbsp

To Grind:


Grated Coconut-¼ cup
Green Chilly-2 nos
Mustard-¼ tsp
Curd-½ cup

To Temper:

Coconut Oil-1 tbsp
Mustard seeds-¼ tsp
Red Chilly-2 nos - broken
Curry leaves-A sprig

The Way:


1. Remove the skin of the pineapple. Then cut them into small cubes. Cut them as small as you want. Some like the pineapple to be visible and of bite sized pieces while some like them really small and mushy. So cut according to your preference

2. In a pan/kadai, take the pineapple cubes. Add turmeric powder & salt along with ½ cup water and cook them over medium flame until the pineapple is cooked well


3. Grind together grated coconut, mustard and green chilly along with a little water. When they are ground to a smooth paste add them to the cooked pineapple

4. Let them cook for a minute or two


5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps


6. Now add the whisked curd to the pineapple and give a quick stir. Make sure the flame is very low & it does not boil. Leave it for about a minute. Once mixed well, remove from flame. At this stage you can taste and add jaggery if needed. If the pineapple is too sour and you feel that a little sweetness can balance the taste, then add jaggery as required 


7. Heat the coconut oil in a tadka pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve


Cheers,
Chitz

Monday, 10 July 2017

Vazhai Thandu Kootu | Banana Stem Kootu | Easy Vazhathandu Kootu

Banana Stem cooked in Mung dal and tempered with coconut and Indian tadka


A simple kootu can blow away my worries and make me feel light and of course make me chirpy again. Will you believe that? If you are saying no, believe me I'm not lying. I'm sure a comfort food is not a solution to your worries but most of the comfort food reminds us of our mom right? And when you have your mom by your side, comforting you and mostly she expresses that with food right? Then your worry seems to take a backseat and you start working on the solution right? Now you see the connection :) 

For me any kootu is like that.. I usually pair it up with rasam and a pickle.. The combo is bliss and light on the tummy. But nowadays I don't make much of rasam coz my lo is not a fan of it. So I resort to some dal based gravies for him :) But still, a good kootu makes me feel happy and at home. Do you have any food or dish like that? Let me know ! This kootu with banana stem is yet another simple recipe from my mom. Not much work except cleaning and cutting of the vazhathandu. Addition of coconut is purely optional. If you do not want it, skip it. Coconut adds an extra zing to the dish, that's all. So off to the easy recipe. If you want to try some other kootu recipes, here they are..

Peerkangai Kootu | Ridge Gourd Kootu
Yellow Pumpkin Kootu | Poosanikkai Kootu


Recipe Source: Ma

Serves: 3-4 persons


I Took: 

Preparation Time: 20 minutes

Cooking Time: 30 minutes


I Used:



Vazhathandu/Banana Stem - 1.5 cups (cleaned and diced)
Moong Dal - ¼ cup
Coconut - ¼ cup
Turmeric powder - ¼ tsp
Salt - As Needed



To Temper:

Oil - 1 tbsp
Mustard seeds - ½ tsp
Urad Dal - 2 tsp
Red Chilly - 2 nos - broken
Asafoetida - ¼ tsp
Curry leaves - A sprig


The Way:


1. Clean the banana stem (vazhathandu) and cut them into small cubes. Keep them immersed in water till use, so that it retains it's colour and doesn't turn dark

2. Rinse the moong dal and soak in water for 15-20 minutes

3. Then cook the moong dal along with salt till almost done. You can pressure cook as well. Cooking in a normal pot would take some time compared to the pressure cooker

4. Now once the dal is cooked, add the cubed vazhathandu along with turmeric powder and salt (if required) and cook them covered till done. This would take 15-20 minutes depending on how good the banana stem is. If it's a fresh one, it would get cooked fast. If you do not want to take the risk or are low on time, pressure cook them for 3-4 whistles


5. Now finally add the grated coconut, give a nice stir and leave for about a minute and then switch off the flame


6. Finally for the tadka, heat oil. Splutter mustard and then add the urad dal

7. When it starts to turn golden, add the broken red chillies, asafoetida and curry leaves. Add this tadka to the kootu and serve


Cheers,
Chitz

Friday, 7 July 2017

Vellarikka Pachadi | Kerala Style Cucumber Pachadi | Onam Sadhya Recipes

Cucumber in coconut and curd sauce with mustard tempering


I am posting simple or everyday recipes for a while, right? That is all that I can manage at the moment with a bubbly toddler running around the house and tagging along with me all the time. He doesn't like me eyeing my phone or reading anything (be it book or newspaper or anything of that sort) nor watching TV either. I can be either in the kitchen or playing with him. That's all that I'm allowed to do. If I am doing something else, he would want to be a big part of it and I prefer that I sit idle rather than that. I don't want him scribbling on the walls or tearing off the newspaper in the name of reading it, you get me right? ;) 

If at all I happen to take the pics when he's awake, he would climb onto the table to have a peek and showcase as a model by touching the food or simply make me furious by taking off the bowls and plates and run off with it. And playing with the camera, ohh myyy, that nearly gives me an attack every time :D So mostly taking of the pics and blogging happens when he takes a nap (and that seems to reduce by the day ;)) So that's how my day goes on for now :) Interesting na :) I should admit that I'm enjoying it. So for today, the easy recipe is Vellarikka Pachadi. It's a pachadi that you make with kani vellarikka or cucumber. I had some cucumber left after making some pulissery, so I thought would make some pachadi with it and so, it has come up here as well. This is a no hassle, minimum time taking pachadi. Apt if you are conjuring up a quick meal !




Recipe Source: Amma

Serves: 3-4 persons


I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes


I Used:


Cucumber/Vellarikka (Kani type) - 1 cup - diced
Green Chilly  - 1 or 2 no (depending on hotness)
Salt - As Needed
Water - ½ cup

To Grind:


Grated Coconut - ¼ cup
Green Chilly - 2 nos
Mustard - ¼ tsp
Curd - ½ cup


To Temper:

Coconut Oil - 1 tbsp
Mustard seeds - ¼ tsp
Red Chilly - 2 nos - broken
Curry leaves - A sprig


The Way:


1. Clean and rinse the cucumber well. Remove the middle portion with the seeds and cut them into small cubes. Thinner the cubes, the better

2. In a pressure cooker, take the cucumber cubes. Add slited green chillies, salt and water and cook the cucumber till done. I kept it on 2 whistles on high and 3 on low. I like the pieces to be soft and not very firm for the pachadi. Alternately if you want to cook in a normal pan, you can do the same but it will take time 


3. In the meantime, grind together grated coconut, green chilly and mustard with little water to a smooth paste. Then add curd to this and give a quick pulse. Do not grind much

4. Once the cucumber is cooked, switch off the flame. If there is excess water in the cooked cucumber, then remove them. Add the ground paste to the cucumber and stir well. No need to cook after adding the coconut-curd paste. Just need to mix well


5. In a tadka pan, heat coconut oil. Splutter mustard

6. Add the broken red chillies and curry leaves. Add this tempering to the cucumber - coconut paste mixture and serve 



This is more like a condiment, so serve with some steamed rice, a tangy gravy and some stir fries !

Cheers,
Chitz

Tuesday, 4 July 2017

Egg Rice | Mutta Rice | Muttai Sadam | Easy Lunch box recipes


This is one of the most nostalgic lunch box dish from my school days for me ! In fact for my sister as well. This was her most favorite lunch that she liked to take to school :) Now Dhruv also likes this rice ;) Cute right :D This is very easy to make and will be ready in a jiffy and also fancy, heavy and protein packed for a lunch box.. You can have it as such or can also pair it up with raita or pappad. You can make it dry or little juicy based on your taste. If you do not like it dry, don't saute the eggs much and also make sure that when you cook the rice it's not very dry and for that adjust the water accordingly. If you have not made this rice before, try it out soon coz it's not gonna disappoint you for sure :)



Other Egg Recipes:
Boiled Egg Fry | Masala Egg Fry
Udaitha Muttai Curry | Egg Drop Gravy

Recipe Source: Ma

Serves: 3-4 persons


I Took: 

Preparation Time: 5 minutes

Cooking Time: 15 minutes


I Used:


Basmati Rice (uncooked) - 1 cup
Egg - 1 no  
Oil - 2 tbsp
Onion - 1 no (medium sized - finely chopped)
Tomato - 1 no (medium sized - finely chopped)
Ginger Garlic paste - 2 tsp
Pepper powder - 1 tsp
Salt - As Needed


The Way:


1. Rinse the rice in water and cook them as you normally do. I used basmati rice here and have taken water and rice in the ratio of 2:1 and have pressure cooked for 1 whistle. You can steam cook the rice or pressure cook it, as per your convenience

2. Chop finely the onions and tomatoes and keep aside. In a wide pan, heat oil














3. Add the chopped onions and salt and saute. The onions should turn translucent. Then add the ginger-garlic paste and saute. Leave it about for 2 minutes, sauteeing in between, for the raw smell to go

4. Now add the chopped tomatoes and saute again. The tomatoes should turn mushy













5. Add the pepper powder and give a quick stir. Adjust pepper powder according to your taste

6. Now break and add the egg and saute like you do for the scrambled eggs













7. Once the egg is cooked and mixed well, switch off the flame. Add the cooked rice to it and mix well and evenly













Serve with raita or pappad or can be had as such as well :)

Cheers,
Chitz

Monday, 3 July 2017

Pudina Chutney | Mint Chutney without coconut

Mint Chutney with Onions and Tomatoes (No Coconut)



Do you love fresh herbs? I love them.. Their aroma spreads and fills the kitchen with a refreshing feel, right? I love their aroma and taste especially in biryanis ;) The mint and coriander leaves create a magic which transforms the taste of the biryani to a different level na? Deeps refuses to make biryani if there is no fresh herbs available at home ;) I try to include mint and coriander leaves as much as possible in my diet as they are very healthy. Mostly I make chutneys or thogayals with them. Today's recipe is a simple mint chutney with onions and tomatoes and no coconut. If you like to try another version of mint chutney then there is another recipe here, 'Mint chutney with peanuts'. Try them too. It tastes really awesome as well.


Recipe Source: Ma

Serves: 3-4 persons


I Took: 

Preparation Time: 15 minutes

Cooking Time: 20 minutes


I Used:


Mint leaves - 2 cups (tightly packed) (or A bunch)
Onion - 1 no (small sized - roughy chopped)
Tomato - 1 no (small sized - roughy chopped)
Tamarind - ½ tsp
Red Chilly - 2 nos
Channa Dal - 2 tbsp
Asafoetida
Oil
-
-
½ tsp
1 tbsp
Salt - As Needed

To Temper:

Oil - 1 tbsp
Mustard - ½ tsp
Urad Dal - 2 tsp
Curry leaves - A sprig


The Way:


1. Separate the mint leaves from the stalk. Rinse them nicely in water so that all the mud or dirt is removed

2. Roughly chop the onion and tomato

3. In a pan heat oil. Add the channa dal and fry for a minute till they turn slightly golden. Now add the red chilly, tamarind and asafoetida and fry














4. Add the onions and saute till they turn slightly brown. Then add the tomatoes and fry till they turn mushy. Take care that they don't get burnt

5. Now add the mint leaves and saute. Do not keep in flame for long. They have to just get wilted. Remove from flame and allow them to cool













6. Now take them in a mixie and grind to a coarse paste. I like them coarse but if you prefer a smooth chutney then grind them to your required consistency

7. For the tadka, heat oil in a tadka pan. Splutter mustard. Add urad dal. Take care they dont get burnt

8. When they turn golden in colour add the curry leaves and off the flame. Add the tadka to the chutney and serve with idly or dosa !













Cheers,
Chitz