Saturday, 30 January 2016

Jeera Rice

Jeera Rice is a North Indian rice preparation with just basic ingredients of that of Ghee and Cumin seeds tempered with rice. With just two ingredients also, it tastes so flavorful and it is actually a main accompaniment to many curries like dal tadka, dal fry, dal makhni or any gravy. 

Basmati Rice 1/2 cup
Onion 1 small sliced
Salt as per taste
Ghee 1 tbsp + 1/2 tsp
Cumin Seeds 1 tbsp
Cashew Nuts 6 -7 
Water 1 cup
Freshly chopped Coriander Leaves 1 tsp

Wash and soak basmati rice in water for 20 minutes. 
Drain the water and keep ready aside.

In a tempering pan, heat ghee. As it heats, add cashew nuts and fry until light brown. Transfer it to a bowl and keep ready aside.

In a pan heat ghee. Once heated add cumin seeds. As it splutters add onions and saute until it turns transparent.

Now add the soaked rice and saute for a minute.

Now add water and salt, and give a stir and close the pan and cook for 7 - 8 minutes on slow flame or until done. 
{Note -  do not stir in between many times as the rice will break}.

Once the rice is cooked, switch off, add fried cashew nuts and allow it to cool for 10 minutes and then open, mix and transfer to a serving plate.

Garnish with freshly chopped coriander leaves.

Serve with any North Indian dal / curries / gravies.

Tuesday, 26 January 2016

Stuffed Brinjal / Bharli Vangi

Stuffed Brinjal a trafiditonal dish of Maharastra known as Bharli Vangi which is very popular and a must dish during weddings and ceremonies. With some preparations, this wonderful, tasty dish is ready and it is awesome with roti / chapati and the Maharashtrian's usually accompany it with jowar bhakri, which is there traditional flat bread.

Small Brinjal / Eggplants 6
Onion 1 chopped
Green Chili 1
Garlic 1 - 2 pods
Ginger 1" piece
Roasted Peanuts 3 tbsp
Freshly grated Coconut 1/2 cup
Red Chili Powder 1 tbsp + 1 tsp
Turmeric Powder 1 tsp
Garam Masala Powder 1 tsp
Salt as per taste
Tamarind pulp 2 tbsp
Jaggery 1 tbsp
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Freshly chopped Coriander Leaves little
Water as needed

In a bowl, take tamarind pulp and jaggery and keep ready aside.

In a mixer jar, add grated coconut, roasted peanuts, red chili powder,green chili, ginger, garlic and grind it to a coarse mixture.

Wash and cut the thorns from the brinjals and slit them vertically like a plus sign from its centre. Now stuff these brinjals with the coarse mixture that we prepared and keep ready aside.

In a pan heat oil. Once heated add mustard seeds and cumin seeds. As it splutters, add asafoetida and chopped onions and saute. As onions turn transparent, add the stuffed brinjals and the remaining coarse mixture and mix gently once.

Add turmeric powder, red chili powder, garam masala powder, tamarind pulp - jaggery mix and required amount of water and mix again gently once. 

Close the lid and cook for around 8 - 10 minutes, or until the brinjals change its color and are cooked properly.

Open and garnish with freshly chopped Coriander leaves.

Serve with chapati / roti or bhakri.

Sunday, 17 January 2016

Surti Undhiyu

Surti Undhiyu is a authentic / traditional dish of Gujarat, basically traditionally cooked on earthen pots. Undhiyu is basically a mix of vegetables, specially winter vegetables, and I what I am sharing is the one of the South Gujarat - Surat side known as Surti Undhiyu. 
Undhiyu is one of the main dish during weddings and occasions. Undhiyu is made of various varieties of winter vegetables available, and each one have their own way of making it. But the important thing that goes into it is making Muthiya { Dumplings} out of Methi / Fenugreek leaves. 

Undhiyu when prepared in any household is like a feast and its specially prepared on Uttarayan / Makar Sankranti festival. On that day people fly kites, enjoy and then have a feast of Undhiyu - Puri, daad Bhaat and Srhikhand along with papad and pickle during lunch. In-short a family get-together I can tell...

I guess its time to move on to the recipe. Let start it. I have orderly explained the step. Hope it will be easy for my readers and followers to follow, if making this dish. And before I could take the picture of the dish, it was almost half took a small portion of the dish. Would upload new pics, when I make it again...

For Muthiya:
Methi / Fenugreek Leaves 1 cup
Besan / Gram Flour 1 cup
Rice Flour 1 tbsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander - cumin Powder 1 tbsp
Salt as per taste
Soda bicarb a pinch
Oil 1 - 2 tbsp + for shallow frying
Water for kneading

Vegetables and other ingredients:
Surti papdi 100 gms- 150 gms
Small Brinjals 4
Tindora 4 - 5
Potato 1 medium
Papdi Dhana 2 tbsp
Freshly Chopped Coriander leaves 2 - 3 tbsp
Salt as per taste
Soda Bicarb a pinch
Water 1 cup
Oil 1 tbsp

For Masalas:
Garlic 5 - 6
Ginger 1" piece
Green Chili 1 - 2 
Turmeric powder 1.5 tsp
Red Chili Powder 2 tbsp
Coriander - Cumin Powder 1.5 tbsp
Asafoetida a pinch

Step 1:
Chopping the vegetables...
Wash papdi and remove the string from the sides. Cut from the centre and check for any insects and continue tearing it into squares.

Wash Brinjals and remove its top stem. Slit brinjals into both the half ways {like a plus}, getting its wedges  and keep them in water.

Wash Tindora and cut its top and bottom rims and slit tindora into four long wedges.

Wash potato and peel its skin. Cut into cubes and keep in water.

Wash papdi dhana and keep ready.

Now lets move on to the next step.

Step 2:
Preparing the masala...
Peel garlic skin and put it into a mixer jar.

Remove the skin of ginger and put it also into a mixer jar.

Also put green chilies into the mixer jar and grind it well to a nice coarse paste.

Transfer the paste into a small bowl. Add turmeric powder, red chili powder, coriander - cumin powder and mix well and keep ready.

The next step is...

Step  3:
Preparing Muthiyas....

Separate the methi / fenugreek leaves and wash and transfer it into a kneading bowl.

Add besan / gram flour, rice flour, turmeric powder, coriander - cumin powder, salt, soda bicarb and oil and knead by adding water as per needed.
Note: The dough will stick to the palms, so better to grease oil into the palms when needed.

Shallow frying the Muthiyas....
Make very small size muthiyas from the methi / fenugreek leaves dough and keep ready.

Heat oil in a frying pan to shallow fry the muthiyas.

Once heated, add the muthiyas. Keep the flame to medium and shallow fry until brown all sides.

Transfer to a plate. Keep ready aside.

Moving on to the main part of the dish, preparing the Undhiyu...

Step 4:
Preparing Undhiyu...
In a pressure cooker, heat oil, Once heated add Papdi, Papdi Dhana and all the vegetables. Saute for a Minute.

Now add Coriander Leaves as well.

Add the masala paste and mix everything well.

Now add salt and a pinch of soda bicarb and mix.

Add water, mix well and cover and pressure cook for 3 whistles.

Once the pressure releases, open and add the Muthiyas.
Note: Place the muthiyas neatly one by one nearby.

Again close the lid, and pressure cook for 2 whistles.

Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.
Note: We are transferring it just for a minute to check for the masalas, and water consistency.

If the undhiyu looks dry, add needed water and cook for a minute.
If the undhiyu looks watery, keep on high to medium flame and cook until water goes away.

Garnish with Freshly Chopped Coriander Leaves.

Transfer to a serving Plate.

Serve with hot Puri's and shrikand. We always make Daad / Dal and Bhaat / steamed rice, as its great combination with undhiyu,
accompanying with papad's and mango pickle.

Sending this post to Cook With Green announced at Merry Tummy Event.

Sunday, 10 January 2016

Poha Chivda

Poha Chivda is basically made in many homes, to be had as tea time as munch, also served to guests when at home, and also made during Diwali as a Namkeen munch snack. Its easy to make and soo delicious too. For this chivda, we will need thin quality poha / beaten rice.

Poha - Thin Quality 2 cups
Peanuts 3/4 th cup
Dariya / Roasted Gram 1/2 cup
Oil 1 cup
Mustard seeds 1 tsp
Curry leaves 12 to 15
Green chilies 2, chopped
Turmeric powder 1 tsp 
Sugar 1 tbsp
Salt 1 tbsp


Firstly roast poha for just a minute or so and take it and keep ready aside.

Now in  a pan heat oil. Fry peanuts until brown and transfer to a plate.

Same way fry  dariya / roasted gram dal in the same oil and transfer to the same plate.

Now in the same remaining oil, add mustard seeds, curry leaves, green chili and turmeric powder and saute. Be careful turmeric doesn't gets burnt. 

In a big plate, take roasted poha, fried peanuts, fried dariya, tempered curry leaves, green chilies and turmeric powder and mix well. 

Add salt and sugar.

Mix well.

Transfer to a airtight jar.

Enjoy with family during tea time or serve to guests.

Thursday, 7 January 2016

Hot Chocolate

Happy New Year....

Hot Chocolate - obviously a favorite of many is a simple basic drink made from drinking chocolate powder. Many variations can be done, today I am sharing the basic one, will soon post with variation. 

Hot Chocolate Powder 2 tbsp
Full Fat Cream Milk 1 cup
Sugar 1 tbsp {Optional}

In a coffee mug, add 2 tbsp of hot chocolate powder.

Boil milk adding 1 tbsp of sugar. 
{Adding sugar is optional}.

Pour boiled milk in the mug and stir well.

Garnish with chocolate powder or chocolate shavings.

Enjoy....A cup of hot chocolate drink during winters is just sooooo much comforting....

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