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.

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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.

 

 

 

Celery Rice

Tags

Celery, Celery recipe, Celery Rice, easy rice recipes, Rice Variety, variety rice

I had got a bunch of celery for my GM diet and I still have lots left 😛 I can prepare soups only in the weekend, weekdays it is quite impossible. So tried this celery rice instead of wasting them. It is quite simple. For working women this can be an easy lunch packed.

Some Celery health benefits

• Great choice as a weight watcher.
• It reduces inflammation.
• It aids digestion.
• Reduces stress.
• Reduces bad cholesterol.
• Lowers blood pressure.

Ingredients:

Celery : 1/4 cup chopped

Basmathi rice : 1 cup

Onion : 1/2 of large chopped

Tomato : 1/2 of large chopped

Green Chili : 1 chopped

Cumin seeds : 1/2 teaspoon

Fennel seeds : 1/2 teaspoon

Oil : 1 teaspoon

Curry Leaves : few

Turmeric powder : a pinch

Garam masala : 1/4 teaspoon (optional)

Salt : as required

Water : 2 cups

Method:

• Wash and soak Basmathi rice for 15 mins.
• Heat oil in pressure cooker. Add cumin seeds, fennel seeds, when they change color add curry leaves.
• Next add onions and let it turn translucent.
• Add the celery and cook for 3 to 4 mins. Now add the tomato. Tomato should get smashed well. Now add salt, turmeric powder and garam masala(if using).
• Drain water from rice and put it in the cooker. Saute well for few mins.
• Now add water and pressure cook for 3 whistles.
• Serve with raita or Yogurt 🙂

 

Zucchini Rice

Tags

Rice Variety, Zucchini, Zucchini Rice

My hubby had potluck in his office , so I had to prepare food just for me….Its kinda boring when we have to eat alone, I usually dont like it, but I have to 🙂 , in the afternoon till 1’o clock I had this oscillation to prepare food or no. Finally found one Zucchini left out in the refrigerator, so I decided to prepare a fast recipe. And I enjoyed this.

Ingredients:

Basmathi Rice : 2 cup

Zucchini : 1 medium sized ( shredded with the skin)

Onion : 1/2 thinly sliced

Green Chili : 1 (Slit)

Black Pepper corns : 1/2 teaspoon (powdered)

Cumin Seeds : 1/2 teaspoon

Cinnamon stick : 1 small

Cloves : 2

Garlic : 1 pod thinly sliced

Ginger : small piece grated

Butter : 1/2 tablespoon

olive oil : 1 teaspoon

Salt : 1 teaspoon

Method:

Wash the rice and keep it aside. Heat oil in a pan, add cumin seeds, cinnamon stick and cloves, once they start crackling, add the onions let it turn translucent, add ginger and garlic. After 2 mins, add the shredded Zucchini, butter and cook for 3 minutes. Next add the black pepper corn powder and salt. Next add the rice and mix well. Let it cook with the Zucchini with out water. After 3 mins, add 1:2 ration of rice to water and cook. It cooks for the usual time, I prepared it in pressure cooker, cooked it for 3 whsitles and the taste was very good. Do give it a try 🙂