Rasam

Tags

Bachelor recipe, easy rasam, Rasam, rasam for cold, Rasam without rasam powder, simple rasam recipe, South Indian Recipe, South Indian Style Rasam, Village Rasam

Happy New Year 2018 everyone, though a week late 🙂

As promised I thought I will make at least one post every month.

So today it is Rasam, one most favorite recipe in Tamil household. Easy to make.

Ingredients:

• Tamarind Juice – 1.5 cups(soak a big lemon size tamarind and get juice)
• Salt — according to taste.
• to grind
  • Garlic — 6 to 7 pods
  • Tomato – 1/2 large
  • Corriander seeds — 1 tablespoon
  • Toor daal — 1.5 tablespoon
  • Black Pepper — 1/2 table spoon
  • Cumin Seeds/ Jeera — 1/2 tablespoon
• to temper — oil – 1 tablespoon
  • Oil — 1 tablespoon
  • Mustard – 1 teaspoon
  • Urad daal – 1 teaspoon
  • Curry Leaves — few
  • Cumin Seeds/Jeera – 1 teaspoon.
  • onion — 1/2(optional)
• to garnish
  • Cilantro leaves — few

Method:

1. Have tamarind juice ready.
2. In a pan dry roast toor daal, corriander , black pepper, cumin seeds separately and allow it to cool.
3. Chop tomato, and garlic. Add the above roasted items aling with this and grind it to smooth paste.
4. Heat oil in a pan, once hot add items in to temper.
5. If adding onion saute well, add the ground paste.
6. mix well and then add tamarind water and salt.
7. Check if froth starts coming up. If so stop cooking. Add cilantro leaves and garnish. Serve with rice.

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Vegetable Biriyani (Instant Pot method)

Tags

Indian Style Veg Biriyani in Instant Pot, Indian Style Vegetable Biriyani, Instant Pot biriyani, Veg Biriyani, Vegetable Biriyani, Vegetable Biriyani in Instant Pot

Hello everyone,

It has been more than a year that I wrote something in this blog, thought I would post something for 2017. Life has been really busy and have not been able to keep up. A lot of changes have happened over this year. I have moved to instant pot from normal Indian pressure cooker and have been loving it so much that I totally forgot normal pressure cooker and started using only instant pot. My terms of eating healthy have changed too. I learnt that I have been taking more of carbs than protein. Protein is something very important for us. And carbs in moderation is needed to our body. White rice is not completely bad, in case it is paired up with proper protein. Be it white rice or brown rice, the carb level is same, except brown has more fiber, same goes with wheat flour or normal flour. One major reason is this learning I had about food, I am trying to change myself to a proper diet. So this is one post, I am writing here. I may not continue more, if time permits, I promise to do at least one post a month.

Simple biriyani, the recipe goes below.

Ingredients:

Rice – 2 cups

Water – 4 cups

Veggies of your choice, I added

• Carrot -1
• Potato – medium sized 1
• Green Beans – 10 to 15
• Peas – handful
• Mushroom – 5(button mushrooms)
• Cauliflower — few florets as needed
• Edamame – handful
• Onion — 1 large
• Tomato – half (Roma or cluster)

Cilantro Leaves — handful

Mint Leaves – handful

Red chili powder — 1 tspn

Corriander powder — 1 tablespoon

Biriyani Masala — 1 tablespoon

To season:

• Cinnamon Stick — 1 large
• Bay Leaves — Few
• Anise Star –1
• Cardamom — 2 pods
• Cloves — 3
• Black Pepper — few
• Fennel Seeds — few

Ghee – 3 tablespoons ( you can use oil instead)

Ginger Garlic paste – 1 tablespoon

Salt — 4 teaspoons

I have added Tofu finally by sauteing in a bit of oil with little salt. ( You can very much use paneer)

Method:

1. Have instant pot in saute mode, add ghee or oil.
2. Meanwhile soak rice in water.
3. Once hot add items in to season.
4. Next add onions and saute for 2 minutes, add ginger garlic paste.
5. Next add potato saute for a minute.
6. Next add carrot and green beans saute for 2 minutes.
7. Add edamame, peas and saute for another 2 minutes.
8. Next add cilantro leaves, mint leaves, tomato, give it a good mix.
9. Add chili powder, corriander powder, biriyani masala nad give a good stir.
10. Next finally add cauliflower and drained rice. Give a good mix. Stop saute mode in IP.
11. Add water and salt. Close IP and put it in sealing. You can do rice mode or Manual 5 minutes. Let it NPR in manual mode. With Rice mode I would wait for 5 minutes after it is done and NPR.

Finally mix the sauteed Tofu or Paneer which gives more protein.

Enjoy biriyani with raita.

Vegetable Fried Rice (Indian Style, without soy sauce)

Tags

Bachelor recipe, easy fried rice recipe, Fried Rice, fried rice without soy sauce, Indian bachelor recipe, Indian Style Vegetable Fried rice, Soy sauce free fried rice, Vegetable Fried Rice

When I get loads of veggies, on Sunday I opt for vegetable fried rice. My hubby would not want to use soy sauce. So here is a very interesting version with the usage of vinegar. It tastes awesome. My hubby gave me this recipe. We both love it. Hope you will also enjoy this.

Ingredients:

Rice : 2 cups

Onion : 1/2 of a large finely chopped (yellow onions will go great)

Carrot : 2 small

Beans : 10 numbers

Green Bell Pepper/Capsicum : 1/2

Cauliflower : 4 to 5 florets

Peas: 2 to 3 tablespoons (I use frozen)

Spring Onion : 1 strand

Apple Cider Vinegar : 6 tablespoons (Normal vinegar would also work)

Salt : as required

Black Pepper Powder : 1 tablespoon

Oil : 2.5 tablespoons

Cinnamon Stick : 1 small

Bay Leaf :2

Cloves :2

Cumin Seeds : 1/2 teaspoon

Method:

• Chop all the vegetables to small pieces.
• Cook rice and set aside.
• Heat oil in a large pan. When hot add cinnamon sticks, bay leaf, cloves, cumin seeds.
• When they crackle, add onion, saute for 2 mins.
• Next add carrot, beans and saute for 2 to 3 mins.
• Add bell pepper now, saute for another 2 mins.
• Finally add cauliflower, frozen peas saute it. Mix black pepper powder, salt.
• Now add vinegar and mix. Let all the veggies cook. Finally add the spring onions cook for 2 mins.
• Once all the veggies are cooked. Reduce the heat to low.
• Mix the cooked rice.
• Once all the veggies and rice gets mixed, check for salt. If needed add more and mix.

Serve hot 🙂 I like it simple raita, you can also make gobi manchurian.

For all other rice varieties, please click here

Peas Pulao

Tags

Basmathi rice varieties, how to make peas pulao, Indian variety rice, Peas Pulao, peas rice, pulao recipe, variety rice

Peas Pulao is another easy lunchbox menu. Quick to make and tastes great. Mint leaves is the secret ingredient in this pulao, it gives a great flavor.

To check on other rice varieties click here

Ingredients:

Basmathi Rice : 1 cup

Water : 2 cups

Peas : 1/2 cup

Mint Leaves : 15

Salt : to taste

Green Chili : 2 to 3

Onion : 1/4 of a large

Cumin Seeds/Jeera : 1/4 teaspoon

Ginger garlic Paste : 1 tablespoon

Oil : 1 tablespoon

Method:

• Wash basmathi rice and set aside.
• Heat oil in a pan, when hot add cumin seeds. Let it crackle.
• Add onions saute for 2 mins. Now add ginger garlic paste. Make sure to saute well.
• When onion turns translucent, add mint leaves and saute for 2 mins.
• Add peas and saute for 2 mins.
• Now add the washed and drained rice. Saute for 2 mins.
• Now transfer it to a electric cooker and add water, salt and cook till done.
• In case of pressure cooker, cook for 3 whistles. Or cook in a pan as well till fluffy.

Easy pessy peas pulao/pilaf is done 🙂 Serve with dal tadka or any raita.

Milagu Kuzhambhu/Black Pepper gravy

Tags

Black Pepper gravy, how to make easy milagu kuzhambhu, Indian recipes for nursing mothers, Milagu Kuzhambhu, recipes to increase breast milk, traditional recipes

This is one of the spicy kuzhambhu from south. This gravy can be had when you have sore throat, cold. It helps reducing the throat infection. Also this is one best food for nursing mothers. It helps increasing the breast milk. I made this for the Tamil New year as we need to make one spicy food on that day.

Ingredients:

Black Pepper/ Milagu : 2 teaspoons

Coriander Seeds : 3 teaspoons

Urad dal : 1 teaspoon

Cumin Seeds : 1 teaspoons

Channa Dal : 1 teaspoon

Red Chili : 2

Tamarind : 1 lemon size

Mustard Seeds : 1/4 teaspoon

Curry Leaves : Few

Salt : to taste

Asafoetida : generous pinch

Sesame oil/Gingelly oil : 3 tablespoons

Water : as needed

Method:

• Soak tamarind in little water. After 5 mins, put it in a microwave container and heat it for 30 sec. Remove and keep it aside.
• Heat a teaspoon of oil in a pan, add milagu, coriander seeds, urad dal, channa dal, cumin seeds, red chili.
• Let it crackle and turn golden brown.
• Let it cool , once cooled down add salt and grind it to a fine paste with required water.
• Now heat remaining oil in a bigger pan, when hot add mustard seeds, asafoetida. When it crackles add curry leaves.
• Now add the ground mix and mix well.
• After 5 mins, add the tamarind paste and mix.
• Heat it for 15 to 20 mins, close it with lid so it doesn’t splutter.

Serve with hot rice/idli/dosa

If you feel it is too hot/spicy, then you can add some coconut around 2 to 3 tablespoons to the items while frying at the end and grind it along. Adding some more gingelly oil as well helps reducing the hotness.

Ghee Rice and Dal Tadka

Tags

Dal Tadka, Dal tadka rice variety, easy Indian lunch recipe, easy variety rice, Ghee rice, Jeera rice, Rice Variety, South Indian rice, variety rice

Ghee rice and dal tadka, what a classic combination isn’t it? As I have mentioned earlier in my post, I never make anything lavish during weekend. It is always very simple and quick recipes during the weekend for us. As this happens to be the most quality time, me and my hubby spend together 🙂 Weekdays are very busy and he is occupied with his offshore calls when he is at home. So my weekends are always simple and fun 🙂

Again since we moved to brown rice for our day to day use, and Saturdays are specially designated for quinoa at my home, only Sundays we eat white rice. So I make some mixed rice to make it quick. I thought I don’t have this simple combo in my blog, hence this post 🙂

For more rice varieties from my blog, please check here

Ghee Rice:

Ingredients:

Basmathi Rice : 1 cup

Water : 2 cups

Bay Leaf :1

Cloves : 2

Cardamon Piece : 1

Cinnamon Stick : 1 small

Ghee : 2 to 3 tablespoons

Jeera/Cumin Seeds : 1 1/2 teaspoon

Cashews : Few

Salt : to taste

Method:

• Wash rice, add cinnamon stick, cardamom, bay leaf, cloves and water.
• Cook with 2 cups water either in pressure cooker or electric cooker or in open method.
• Let it cool.
• Heat ghee in a pan.
• When hot add cashews, jeera. When it turns golden brown, stop.
• Add it to the cooked rice, mix with salt and combine well.

Jeera rice is ready 🙂

Dal Tadka:

Ingredients:

Moong Dal : 3/4 cup

Onion : 1/4 of a large

Tomato : 1 (I used roma tomato)

Green Chili : 1

Water : 2 cups

Turmeric Powder : a generous pinch

Garlic : 3 pods

Oil : 1 teaspoon

Cumin Seeds/Jeera : 1/4 teaspoon

Asafoetida : a generous pinch

Red Chili : 1

Curry Leaves : Few

Salt : to taste

Method:

• Clean and wash moong dal. Chop onions, green chili, garlic and tomato.
• Pressure cook all these together with turmeric powder and water for 3 to 4 whistles.
• Once done, stop and let the pressure ease.
• When pressure eases, open the cooker, add salt and mash the dal well.
• Heat a pan with oil. When hot add cumin seeds, asafoetida and red chili. When it crackles, add curry leaves and finally add it to the cooked dal.

Dal tadka is done.

This goes great with any variety rice, chappathi or paratta.

Vangi Baath/Eggplant Rice

Tags

brinjal rice, Eggplant, eggplant rice, how to make vaangi baath powder, how to make vangi baath powder, kathirikai saatham, south Indian style rice variety, Vangi baath, Vangi Baath Powder, variety rice

Vangi baath is a specialty in Karnataka. Recently I came to know that , it is also famous in Maharashtra. This version is based on Karnataka style. You just need get the vangi baath powder ready. We do get this powder ready made available in all Indian stores. But they are quite easy to make and you can store it in airtight container for a month in refrigerator. Those who don’t like eggplant will also love this rice 🙂

You can serve it with any raita or simply yogurt. Some raita options from my blog for you

• Spinach Raita
• Cucumber Raita

Few more variety rice options from my blog, please click link below

Variety Rice

Ingredients:

Rice : 2 cups

Eggplant/Brinjal/Kathirikai : 7 to 8 small

Oil : 1 1/2 teaspoons

Mustard seeds : 1/4 teaspoon

Curry Leaves : Few

Turmeric Powder : 1/ teaspoon

Salt : as per need

Water : as per need

Tamarind paste : 1 tablespoon(thick)

To make Vangi Baath Powder :

Oil: 1 1/2 teaspoon

Urad Dal : 1 1/2 teaspoon

Channa dal : 1 tablespoon

Red Chili : 4

Curry Leaves : Few

Sesame Seeds : 1 teaspoon

Coriander Seeds : 1 tablespoon

Fenugreek Seeds/Methi seeds : 1/4 teaspoon

Black Pepper : 1/4 teaspoon

Cinnamon Stick : 1 small

Cloves : 2 to 3

Grated Coconut : 1 tablespoon

Method:

For Vangi baath Powder :

• Heat oil(1 1/2 teaspoon) in a small pan, when hot add channa dal, urad dal. When they turn golden brown, place it aside in a plate. Make sure to drain the oil.
• With the remaining oil, add coriander seeds, cinnamon sticks, cloves. When they pop, transfer to the plate.
• With the remaining oil, fry pepper, methi seeds, red chili. When they pop, add sesame seeds. Now this will also pop. Stop and add grated coconut.
• Now let all these cool. When they are cool, grind to a fine powder. We can store this powder in an airtight container for 1 month in fridge.

To make Vangi baath:

• Cook rice for 1 cup rice with 1 1/2 cup water. Let it cool.
• Slit eggplant/brinjal and cut to pieces.
• Heat oil of 1 1/2 teaspoons in a large pan.
• When hot, add mustard seeds. When it crackles, add curry leaves and eggplant/brinjal.
• Saute for 3 to 4 mins. Add turmeric powder, salt and mix well. Saute for another 2 mins.
• Now mix 2 teaspoons of the vangi baath powder. Also mix the tamarind paste with water. I used only around 1/2 cup of water.
• Let it cook till soft. Check for salt. Do not over cook eggplant. Else  it becomes very mushy.
• When eggplant is cooked well, mix rice with it and combine well.

Vangi baath is ready. Serve with any raita or yogurt.

 

Lemon Rice

Tags

easy lemon rice, elupichambala satham, how to make lemon rice, Indian rice variety, Lemon Rice, Rice Variety, Turmeric Powder

Today again it’s going to be one of the most simplest and easiest rice variety. Quick , easy and fast to pack for lunch. Very common in South Indian houses 🙂 And this is my hubby’s favorite 🙂

Ingredients:

Basmathi Rice : 1 cup

Lemon : 1 small

Salt : 1/2 teaspoon

Oil : 1 tablespoon (preferably sesame oil)

Turmeric powder : 1/4 teaspoon

Mustard Seeds : 1/8 teaspoon

Urad dal : 1/8 teaspoon

Channa dal : 1/4 teaspoon

Peanuts : 1 tablespoon (unsalted)

Curry Leaves : few

Asafoetida/Hing : 1 generous pinch

Method:

• Cook Basmathi rice with 1 : 1.5 cup of rice and water. Let it cool, set it aside.
• Squeeze Lemon juice.
• Heat oil in a large heavy bottomed pan.
• Add mustard seeds, urad dal, channa dal, peanuts. Let it crackle. Add asafoetida and curry leaves.
• Next add turmeric powder and lemon juice mix well. Let it get heated for 2 mins. Then reduce the heat to low.
• Next add the rice to pan and mix well.  Add salt and mix. Make sure it doesn’t get over cooked and smashed.

Now easy lemon rice is ready 🙂 Goes well with chips or potato gravy.

 

 

 

Capsicum Masala Rice/Bell Pepper Rice

Tags

Bell Pepper Indian style dish, Bell Pepper Rice, Brown Basmathi Rice, Capsicum Masala, Capsicum Masala Rice, Capsicum Rice, Easy lunchbox recipe, Indian rice variety

Had been thinking of posting this for a long time, finally today I got to post this. Simple and easy rice variety. I usually prepare this masala earlier and store it in fridge. So it is easy and fast to pack up lunch in the morning.

 

Ingredients:

Rice : 1 cup cooked ( I have used Brown Basmathi Rice, any kind can be used)

Bell Pepper/Capsicum : 1 large

Salt : 1/2 teaspoon

Oil : 1 teaspoon

Onion : 1/4 of a large

Ginger Garlic Paste : 1/2 teaspoon

Grated Coconut : 1 tablespoon

To Grind:

Coriander Seeds : 1 1/2 tablespoons

Channa dal : 1 1/1 tablespoons

Urad dal : 1 tablespoon

Cumin Seeds : 1/2 tablespoon

Fennel Seeds : 1/2 tablespoon

Black Pepper : 1 teaspoon

Fenugreek Seeds : 1/8 teaspoon

Red Chili : 3 to 4

Sesame Seeds : 1 teaspoon

Oil : 1 tablespoon

Method:

• Add 1 tablespoon oil in a pan, when it is hot roast all the items in to grind separately. You can roast it together as well, but separately you can roast it better. Let it cool and then grind it to a fine powder.
• You can store this masala for later use in an air tight container in fridge.
• Cook rice and let it cool.
• Chop capsicum, onion to large chunks.
• Heat 1 teaspoon oil in a large pan. When hot add onions , ginger garlic paste and saute it for 2 to 3 mins.
• Next add the capsicum chunks and saute for 3 to 4 mins.
• Next add the grind powder(around 1 1/2 tablespoon), salt, coconut and mix well.
• Saute for another 2 to 3 mins.
• Once the capsicum gets cooked well, add the rice and mix well. Now the heat should be in low.
• Once everything gets mixed stop and serve with any raita.

 

 

 

 

 

Paruppu Satham/Lentil Rice/Dal Chawal

Tags

dal chawal, Indian rice variety, Lentil rice, paruppu satham, variety rice

Paruppu Satham is one of my favorite, got to know this recipe from one of my room mate and I used to prepare it often when I was working. This is a fast and a quick rice recipe with full protein packed. This is similar to dal kichidi made in North Indian cuisine, which is made with moong dal and this is made with toor dal

This need not be confused with bisibele bath or pongal. I have given the basic paruppu satham here , you can add any vegetable of your choice or even mixed vegetables can be used. This is very filling as well. It can be served with raita or yogurt. I used to eat it with out any side dish 😉

Ingredients:

Rice : 1 cup( I used Basmathi, any type can be used)

Toor Dal/Pigeon Pea Lentil : 1/2 cup

Onion : 1/4 of a large

Tomato : 1 small

Green Chili : 1

Turmeric Powder : 1/2 teaspoon

Salt : 1/2 teaspoon

Water : 3 cups (2 cups for rice + 1 cup for dal)

Vegetable : Any of your choice(Carrot, beans, peas, etc) 1/4 cup chopped ( I have used Carrots)

Ginger Garlic Paste : 1 teaspoon

Cilantro leaves :to garnish

To Temper:

Oil : 1 tablespoon

Cumin Seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Curry Leaves : few

Asafoetida : 1/2 teaspoon (If you feel it is strong can reduce to 1/4 teaspoon)

Method:

• Wash rice and dal together in water. Drain and keep aside.
• Heat oil in pressure cooker. When hot, add cumin seeds, fennel seeds, asafoetida when they crackle add curry leaves.
• Now add the onions,green chili and saute for 2 mins.
• Add ginger garlic paste mix. Add tomato ad let it cook till soft.
• Then add turmeric powder, salt and mix well. Add vegetables and saute for 2 to 3 m ins
• Add the drained rice and dal. Saute for few mins (about 2 to 3 mins)
• Add water and pressure cook for 4 to 5 whistles.
• Cool down and garnish with cilantro leaves.