Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Monday, February 12, 2018

Mix Vegetable Kheema Masala

Tried and tasted by Nivedita
Hi All,
Again, another post from my kitchen following the restaurant style food.(Another recent post is restaurant-style-white-color-veg-pulao)My kids hate me most of the times when it comes to eating out. I avoid outside food unless I am out of station or the restaurant is having a very special menu and which I can not prepare at home. But at the end of the day, somehow I put my full effort to learn that dish and start making at home. My husband happy to save his money, I am satisfied that I can feed my family the fully homemade food. In between my kids give a dirty look. Hey, but not always. They love and enjoy each bite I serve.

There is nothing like home food. It is safe, healthy, tasty and cheap. I think I learnt it from my mother to prepare everything at home, When I was a kid, we never had many hotels and they served only our local food like idly, dosa, upma or South Indian meals. It was rare for us to get North Indian dishes in the hotels. I remember we had only two hotels in Dharwad to have North Indian menu. But mom always felt it is costly and we can not have it. I don't know how and where she used to learn, but without oven, she used to bake the cake, cookies. She used to prepare Mughlai dishes also. My father was a great cook too. I always miss his food.
Coming to today's recipe, It is restaurant style Mix Vegetable Kheema Masala. Kheema is my favorite. But as my family don't like it, I do not make non-veg kheema. Last week, when I was struggling to decide what to make for the dinner, it flashed to me to try  this recipe. AS usual I browsed few blogs and websites. But was more confused. So I ended up with my own recipe. It may sound similar to other recipes, but it is different and taste is just perfect.
Here you are free to add any vegetable of your your choice. You can omit one or two if you don't have. But Cauliflower is a good vegetable to add. It gives that chicken kheema texture and even the nearly similar taste. And if you add Soya granules. I did not add as I was short of time to soak it and grind.
Coming to the recipe:
Vegetables:
Cauliflower - 1 cup, cleaned, washed and grated
Beans - 1/2 cup, cleaned and chopped finely.
Carrot - 1/4 cup, cleaned and finely chopped
Fresh peas or frozen peas -1/2 cup
Paneer -1/2 cup, crumbled. (I prefer using home made, you can use store bought)

For masala:
Oil - 2 tbsp
Onion - 1 big, finely chopped
Ginger-Garlic paste - 1 tsp
Tomato Puree - 1/2 cup
Green chilly - 2 finely chopped
Red chilly powder - 1 tbsp
Turmeric powder - 1 tsp
Salt to taste
Whole spice - 2 clove, 1/2" cinnamon, 1 cardamom and 1 bay leaf
Cashew nuts -8 to 10 soaked in little milk for 15-30 minutes
Fresh cream - 1/4 cup(Again, here I have used directly from the milk. Usually I collect the cream to make into butter)
Kasuri methi - 1 tsp(I make kasuri methi at home which really tastes good and aroma is very good)
Kesar - few strands, soaked in the milk(optional, it gives royal color and the taste. Actually I had kept it but forgot to add)
Fresh Butter to garnish
Fresh coriander - washed and chopped finely to garnish the dish.
Method :
  1. If you have ready tomato puree, use it directly. I blanched the tomatoes and pureed it.
  2. Boil the fresh peas and keep aside. If using frozen ones, you can use directly.
  3. Keep Everything ready.
  4. Heat oil in a thick bottomed kadai.
  5. Add onions and cook till transparent.
  6. Add Ginger-Garlic paste and green chilly, saute it.
  7. Add all the vegetables except Paneer.
  8. MIx it well and cook it for few minutes or till the raw smell of cauliflower goes off.
  9. Add tomato puree, mix well. Cook for a minute.
  10. Add the paneer and mix well.
  11. Add red chilly powder, turmeric powder and salt.
  12. Add 1/8 cup of water, and cook it for few minutes.
  13. Till that, make the cashew paste ready and add it to the curry.
  14. Now add the fresh cream, kasoori methi and kesar. cook for a minute and garnish with butter  and fresh coriander.




Here, I prepared Jeera rice and Dal fry and Naan without yeast and tandoor with papad, onion and lemon. Or you can try Dal Tadka from my old post Full meals.
I laugh at myself and feel proud also to see how I have improved in cooking when I see the old photos from my blog. Now I am much better cook than before. Thanks to you all, this blog world and my family. And of course the almighty super power who has blessed me this great life. 

Your comments and guidance will be highly appreciated. Waiting for your responses. 

Keep Smiling, 

Tuesday, January 23, 2018

Mix Vegetable Curry in Fresh Coconut Milk


Tried and tasted by Nivedita,Hi All,I remember the game we used to play in our childhood. "color, color which color do you want?" One kid will ask the other kids to guess the color by asking for the hints. It was not only colors, it might be fruits, vegetables, flowers etc. Why am I talking about  this game now? Because you have to guess the vegetables and colors put in this gravy. of course without looking at the picture. And if you ask me, which vegetable do you want, my answer is all the vegetables with all the vibrant colors. Yes! I love all the vibrant color vegetables(except ridge gourd).

Image may contain: food


My younger daughter is very choosy about the food she eats. So I have to do a research(☺) on how to mix and match the vegetables so that she gets attracted towards the food and eat happily or how I can hide these vegetables in any form to feed her.
So, this is why this curry came in my kitchen. The other day she was hungry and was not in a mood to eat our regular sabji, roti. When I opened the fridge, I saw these colorful bell peppers which I bought it to make Paneer dish. It is difficult here to get colored bell peppers. We get it sometimes in the market. So whenever I I see them, I bring and store. I thought of making fried rice, there was a big no from both the kids. Suddenly I thought of making Thai curry, but when I checked the time, it was 9 in the night. No chance of any supermarket to be opened that time to get ready Thai curry paste, I thought of giving a try without curry paste. And here is the result. I was really very tasty and they both had it happily, even my husband too. Only sad part was it was not enough for four of us! :-( .
And that's why I have not given the title as THAI CURRY.
Thai and Mexican food is my favorite. But, do I hate food from any part of the world!! hehehe! NO way!

Notes :
  • Before I start the recipe, You can use any vegetable you have or you like. Bamboo shoot is mainly used in Thai food. Broccoli gives the unique taste. But I do not get bamboo shoot here and was not having broccoli at home.  
  • It's always best to use fresh home made coconut milk. The taste always differs with the ready made one. But, if you don't have time to make the milk at home, you can use the ready pack. It takes just 10 minutes to make the coconut milk. Soon I will post the detailed recipe for the same.
  • I have used the Ching's secret Red chilly paste and Green chilly paste. You can replace it with any other brand or home made  chilly paste also.
  • You can parboil the vegetables if you don't like the crunchy taste. But I have used directly. 

Serves 4
Coming to the recipe,
Ingredients :

Oil - 1 tbsp(I have used olive oil, you can use the normal oil)
Onion - 1 big, sliced
Cabbage - 1 cup chopped
Beans - 1 cup, cut diagonally
Carrot - 1/2 cup, cut diagonally
Green, Red and Yellow bell peppers - 1 1/2 cup, sliced
Fresh green peas - 1/2 cup
Ginger and garlic paste - 1 tsp
Salt to taste
Green chilly paste - 1 tbsp
Red chilly paste - 1 tbsp + little more if you want it spicy
Fresh coconut milk - 1 1/2 cup
Water to add.

Cooked rice to serve with the curry. The curry  tastes best with rice than roti or chapati. I love to have it just like that ;-)

Method:

  • Keep all the ingredients ready. So that you will not miss anything to add. 
  • Heat the oil in a thick pan or kadai.
  • Add onion and allow it to brown, Mix it in between. 
  • Add the ginger-garlic paste, saute it.
  • Add the peas and beans first(they take more time to cook) cook on a slow flame.
  • After two minutes, add the bell peppers and saute for a minute. Now add carrots and cabbage at the end.
  • Mix it properly and allow to cook for two- three minutes. 
  • Add salt, green and red chilly paste. Mix well. 
  • Add the fresh coconut milk. mix well and close the lid. Cook for few more minutes. 
  • If you feel the curry is thick, add some water to adjust the consistency. 
  • Garnish it with fresh coriander leaves(optional)
Off the stove and keep it for few more minutes.
Curry is ready to serve. 




I have a few recipe links from my friends from other blogs. Please do check and enjoy these curries.


Keep Smiling, 

Sunday, December 17, 2017

Restaurant style White Color Veg. Pulao

Tried and tasted by Nivedita,
Hi All,
When it comes to rice, I go weak. I can't stop eating rice in any form, any style and any time.
If I go out to restaurants I always prefer to taste different types of rice preparation. Some I have tried and failed, some were disaster, few I could prepare almost near to the perfection. This is one among those successful recipes.
Though I have tasted this many times but was lazy to prepare at home. But last week I just planned to put my effort to recreate this restaurant style Veg.pulao and I got it almost same or according to my kids it was better than the restaurant taste.😍😊. And again I tried it this week and the result was same.
Without boasting much, I am coming to the recipe.
First time I used basmati rice and second time I used Jeera rice. If we use biryani leaves then it tastes just like Basmati. Nothing much difference except the aroma.
Serves 4

Ingredients:

Rice - 1 1/2 cup(Basmati or Jeera)
Mix vegetables - 1 1/2 cup( I have used beans, carrot and fresh green pea. You can add corn and paneer too. I love the paneer and corn in it but i didn't have)
Green capsicum - 1 medium, cubed
Green chilli - 2, slit(avoid if you want bland taste)
Onion - 1 big, finely sliced
Oil - 1/4 cup
Star anseed - 1 whole
Tej patta - 2 big
Jeera(cumin seeds) - 1 TSP
Ginger garlic paste - 1tsp(fresh made tastes good)
Salt to taste
Ghee 1 tsp+1tsp
Cashew nuts -1 tbsp, cut into pieces
Lime juice - 2 TSP
Fresh coriander and mint leaves - handful, cleaned, washed and chopped.
Water - as per the instructions on the packet. Mine is  rough measurement. Usually I take 
 1: 1 1/2 ratio or most of the times it's just an eye measurement)



DRY WHOLE MASALA - 1 1/2 TBSP:
BLACK PEPPER - 20TO25(depends on how strong the quality is and reduce if you want mild spicy taste. PLANNING TO USE WHITE PEPPER CORNS NEXT TIME TO GET PERFECT WHITE PULAO. 
Green cardamom -2(or 1 green and half of black elaichi)
Cloves - 4 to 6
Cinnamon - 1 inch 
Dry fry all the masalas and keep aside(keep it coveres to save the aroma)

Preparation:
  • Wash the rice twice and soak it for 15 minutes atleast. Drain the water and keep it aside.
  • Cut all the vegetables in to cubes. 
Parboil or steam the vegetables for few minutes, take care not to make it soft. 

  • Now coarse powder the dry masalas and again keep it covered.
  • Fry cashew nuts in 1 TSP ghee. 
  • Cook the rice either in a cooker or open thick bottomed vessel. Add little salt and a TSP of ghee and 1tsp of coarse masala and star anseed. Again rice should be parboiled. 
  • Just check the water once rice is parboiled. If there is still water drain it. It's safer to cook it very less water. Because if we need to remove the water,  then all the flavour will go off with the water. Or if you must drain the water, use the water to cook the vegetables. 
  • Now, take again a thick bottomed and wide kadai  or another cooker pan and keep it on medium flame.(By the way, my friends laugh at me for keeping cookers of all the sizes, I have cookers from 1litre to 10litres. But I know the importance of using cooker, how it is helpful.)
  • Add oil. Once hot, add Jeera and onion together. Fry till golden brown. 
  • Now add ginger garlic paste. Saute it on low flame till onion gets brown. 
  • Now add the boiled vegetables and saute it slowly for a minute.
  • Add remaining garam masala powder and salt. Remember there is already salt in the rice.
  • Mix well, add the rice and lime juice.
  • Mix it slowly, close the lid and cook on very low flame for 10 minutes. Don't allow it to whistle.
  • If using open kadai, then close it with thick lid and keep some weight on it to avoid the rice  getting  it burnt. 
  • Once cool, spread the fried cashew and chopped coriander. 
  • Serve hot with onion raita. 
It tastes good even after its cold😉. 

To make onion raita:
Onion - 1 big, finely cubed
Fresh curd - 1 cup
Salt to taste
Fresh coriander and mint leaves 1 TSP chopped finely. 
Mix all the above ingredients in a serving bowl. Onion raita is ready.


Waiting for your comments. 

Keep smiling, 

Thursday, November 28, 2013

HEALTHY BLACK URAD DAL RICE (FOOD REMAKE)

Tried and tasted by Nivedita
Hi All,
So again I am here for the PPCS EVENT. This time I got my partner Balachandrika of http://www.ennillam.com. She has prepared a very healthy rice and yes it is, and a very good way to feed black urad dal to your kids without any problem. I loved it, my kids loved it(surprisingly my younger one took second help). I too prepared Brinjal curry with it as even Balachandrika had given in her post. My method is different but tasted good with the hot rice. Thanks Bala for this healthy and delicious recipe. 

Please visit her place for the detailed recipe as I have copied exactly the same. And for the brinjal curry, I will post it in a week. (Its a promise this time). 
She has explained it with step by step photos. Enjoy. 



Sending this to Jagruti's 


Keep Smiling, 

Tuesday, June 4, 2013

SPICY BROWN RICE

Tried and tasted by Nivedita
Hi All,
I just can't wait to share this recipe. I know its very simple and may be most of you might have tried it before. But there are few things which we keep on delaying to try for no reason. This week, I prepared few dishes which are easy to make and I liked to have also, still I never tried. Yesterday I made simple Banana milk shake, first  time!!! and today I prepared this lovely spicy brown rice. It was the healthiest dinner and we all liked it so much. I never thought brown rice can be so tasty.


Planning to have some good rice at least twice a week,  I thought of making brown rice which was lying in the kitchen since 6 months. 
I use brown rice while making  Dosa or Brown Rice Paddu(Gundpanglu)
I soaked it for an hour with lot of water and then cooked it in the cooker with little salt for 6 whistles. When it was cold I opened and checked the taste and I was very sure that no one will eat this bland rice(except me). I was loving it, but there are another three in the family!! There was so much water in it and I did not wanted to waste it.
Then I thought of giving it some weight :-), added fresh sambhar powder, jaggery, turmeric and some more salt. There was kokum syrup in the fridge (which I prepared day before yesterday). Thought of adding it.
Mixed all the ingredients in the same cooker and gave 2 more whistles!! :-)
Tempered with ghee, mustard seeds and curry leaves with red dry chillies.

Thats it... My super dinner was ready to be served. 
When everyone saw it on the dining table, there was big NO at first, but I told them to taste at least one spoon..... no one knew when that one spoon multiplied into many and the rice got over  :-)
Here is the recipe(I have already given above, but, down is the formal way)
Ingredients:
Brown rice - 1 cup
Water - 3 cups
Salt to taste
for Masala
Sambhar powder - 2 tbsp(Fresh home made or brought from store like MRT..)
I used my fresh sambhar powder
Turmeric powder - 1/2 tsp
Jaggery - 2 tsp
Kokum syrup - 1 tbsp or Tamarind pulp - 1 tbsp
Salt - if you feel its less in the cooked rice.
For tempering,
Ghee -1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Red dry chilly -2 to 3 broken into pieces.
Hing - a dash of

Clean, wash and soak the rice in water for an hour at least.
Cook it in the cooker for 5 whistles. (I had kept it directly in the small cooker)
Allow to cool.
Add all the ingredients under masala. 
Mix well and give two more whistles.
Allow to cool,
Heat ghee in a kadai,
add mustard seeds, curry leaves, hing and chilly.
Add this to the rice. 
boil for a minute and serve hottttttttt :-)

Keep Smiling,

Sunday, June 5, 2011

Spinach and Garlic Pickled Rice.

Tried and tasted by Nivedita
Hi All,
Those were the years  when I was scared to try anything new in rice dishes. Every time I was a failure when ever I tried some pulao, biryani, or something like that.
But now....... I am very happy that I am confident and can cook more than 30 types of  rice varieties. Thanks to many bloggers. I am again happy to enter the blog world..
Last week, when I saw Palak Tulsi Chawal - पालक तुलसी चावल (Spinach and Basil Rice) in 's blog, I wanted to make this. 
Two days back, when I saw palak in the fridge, thought of making her rice. But as usual I was out of the ingredients and this time it was tulsi ;-), I wanted to pluck some leaves from the temple, but the ajjiri at home did not allow me to do saying that one should not pluck the tulsi leaves in the night. I did not wanted to hurt her feelings,
So thought of cooking plain spinach rice which is very common in my kitchen. This time I thought of adding more garlic.
Here is my version of Spinach rice in which I gave a last minute TWIST by adding GARLIC PICKLE to get that extra Garlic flavor. 
The rice was just superb and was over within no time (And I came to know later that Rajul kept a bowl of rice in the fridge to eat the next day:-))


Ingredients: (for 4 people)
Rice - 2 cups(normal, or basmati, but make sure the rice should come out dry not soft)
Oil - 1 tbsp
Cumin Seeds - 1 tsp
Onion - 1 small, chopped into slices
Spinach - 1 small bunch, cleaned, washed and chopped finely
Garlic - 10- 12 cloves
Tomato - 1 big, chopped finely
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Fresh cream - 1 tbsp(optional)
Salt to taste(little less, as there will be salt in the pickle also)
Sugar - 1 tsp
Water to cook the rice(warm water will be fine, I keep a mug of water in a micro wave to get quick warm water)
Garlic pickle(Readymade, I used MTR brand) - 2 tbsp


Method:
Wash the rice and soak it for 10 minutes. Drain and keep it to dry.
Heat oil in a cooker.
Add cumin seeds.
Add onion and fry till the color changes.
Add the garlic and fry for a minute.
Add the palak and tomato. Fry till the tomato becomes soft.
Add all the dry masala powders and PICKLE.
Mix well and add the rice. Fry for 2 to 3 minutes, till the masala get mixed with the rice.
Add the fresh cream and fry again for few seconds.
Add the water just to cover the rice. 
Cover the cooker and give one whistle. 
Allow to cool.
Serve hot with some more garlic pickle.... Or
The best food to take  for a lunch. When I was working I used to make the masala fry ready in the night only and used to keep in the fridge. So in the morning it was just to add water and give one whistle. And my lunch box would have been ready to take :-)

Keep Smiling,

Tuesday, May 3, 2011

Rice for sweet tooth(Reposting)

Tried and tasted by Nivedita
Hi All,
I am back from holidays. Lot of work to be done. I don't know how I am going to manage all alone. And I love my blog and my readers. I can not stay away from posting my recipes or my thoughts. I always wait to share everything with you all. 
But, now, my internet is playing hide and seek with me. There is some problem in BSNL connections and its government thing and you can understand how fast the work will be done :-)
Now in the midnight, I got up to drink the water and saw the internet connected, I switched on the computer and posting some recipes from archived posts for the event. I am not sure when I will be back with another post, I hope you do understand and wait for me.
Here are 2 entries from my archived posts for the event 

Sweet Coconut Rice





Payesh(Rice Kheer)



Sending these to

(which is  MY ... event)

Keep Smiling,

Monday, April 18, 2011

Rice and Jaggery Pancakes(akki bellada Dosa)

Tried and tasted by Nivedita
Hi All,
I am starting this post with my old statement : Events inspire me to try new things and sometime I try the old or traditional recipes for participating in the events.
AND I am very happy and thanks to my brother. He gifted me the camera. My new camera is SONY,DSC-W 570.(Review about the product is soon in my blog). So I can post my new recipes with new photos.

This Rice and Jaggery Pancake is not a new dish, but I never bothered to try it. When I visited many blogs, I came through this recipe. But every time, I used to read the method, loved the clicks and then forget.
and now, when there is my event going on which is guest hosted by Priya, I thought of trying this one. But I did not wanted to go through any recipes,  I wanted to rely on my memory and my version. And hey, I have good(not very good) memory. The pancakes I tried were just delicious. I checked the other blogs after I finished making, my preparation was almost the same but I had omitted few ingredients.
Coming to my version(it might be same in some other blogs too, but that is totally without my knowledge.)

Coming to the recipe,


Ingredients :
Rice(I used regular rice) - 1/2 cup
Jaggery - 1 cup or little less as per your taste
Cardamom - 1,peeled and crushed
Fresh coconut - 1/2 cup, grated or break into pieces.
Salt a pinch
Ghee to make the pancakes.(1/2 tsp for each pancake)

Method:
Soak the rice for 5 to 6 hours.
Drain and grind into coarse paste. In the last round add the grated coconut and cardamom and grind into fine paste.
Before the last round, add  the jaggery and grind one more round.
Remove and transfer the batter into a bowl.
You can start making the pan cakes immediately or even after keeping it for sometime.
Heat the dosa pan. Spread the batter into small and thick dosa.
Let it cook on low flame for half a minute. Turn it and cook on other side.
Spread 1/2 tsp of ghee on it, Remove and repeat with remaining batter.
I got 8 dosas with the qty I had taken.
Serve hot with pickle.
Sending this to
(which is  MY ... event)

AND

Krithika of Krithi's Kitchen where this interesting evenGuest Hosting - Breakfast Club #10 - The Theme is... (which is started by HELEN)

Keep Smiling,

Saturday, March 12, 2011

Chinese Fried Rice(Restaurant STyle)

Tried and tasted by Nivedita
Hi All,
We all four in my family love Chinese food.
The Chinese food  I enjoyed the most and many times was when I was in UAE. I miss Chinese food from UAE!!
Strange right!Hey I love Arabic food too.
Coming to the recipe,
Fried rice is very common in my house, and I learnt to make exactly like restaurant after many trial and error method. Now its on weekly menu in our house. We never get tired of this rice. In UAE, I used to add the chicken to make it Chicken fried rice. But now restricted to only Veg. Fried rice. I have many benefits in this.
My younger daughter who never likes to eat vegetables, love this rice and all the vegetables goes in without any fuss. Its easy for me to make it for the lunch box. My elder daughter's friends love this rice, so I have to pack two boxes and that makes my daughter happy to share it and get compliments for her mother(thats me).

Here is the easiest recipe to enjoy the Chinese food at home. Cutting vegetables is time consuming, most of the times, I cut the vegetables at night(I do not like but, depends on the time available in the morning) and keep ready.
Ingredients:
Cooked and cold rice - 1 big bowl, loosened.
Finely cubed vegetables - 1/2 cup(Carrot and beans)
Fresh or frozen peas - 1/2 cup
Finely Shredded Cabbage - 1/2 cup
Spring onion - few lines, finely chopped OR
Normal onion - 1  small, finely sliced
Green Capsicum - 1 small, finely cubed
OR
I always use,
Green chilly - 1 big, finely cubed
(Me and my daughter are allergic to Capsicum, it gives hyper acidity)
Oil - 1 tbsp(normal or Olive)
Garlic - 4 cloves, finely chopped
Ginger - 1/4", finely chopped
Salt to taste
Cornflour - 1 tbsp
Sugar  - 1 tsp
Dry red chilly powder - 1/4 or 1/8 tsp(just to give color)
Soy Sauce - 1 tbsp
White Vinegar - 1 tbsp
Tomato Ketchup - 1 tbsp

Method:
  1. Para boil the carrot, beans and peas(if using fresh peas) and keep it aside.
  2. Keep everything ready on hand as you should be very quick to add and saute the vegetables.
  3. Heat the oil in a thick bottomed kadai.
  4. When its VERY HOT, add ginger and garlic, saute it for few seconds. 
  5. Now add the onion(if using normal one), fry for half a minute. 
  6. Add, paraboiled vegetables, green chilly(or capsicum if using), shredded cabbage. Saute for a minute.
  7. Add the spring onion at this(if using).
  8. Add the soya sauce, White vinegar and tomato ketchup. Mix well. 
  9. Add the rice, salt,red chilly powder, sugar and cornflour.
  10. Mix well, and cook for few minutes.
  11. Serve hot with Vinegar and chilly sauce.
  12. (Vinegar and Chilly sauce : Take 2 green chilly and chop it very finely. Take 1/2 cup vinegar and put it in a glass or plastic bowl. Add the chopped green chilly. Keep it for 3 to 4 hours before using. You can store it in the fridge for a week also)

I think this is the best recreation by me which tastes same like restaurant. Thats why Sending this to 
Champa's guest hosting event
Which is the original idea of Srivalli.



(Very upset, because I can not upload any new photos for my blog. Two days back, I lost my camera. My many recipe clicks went off! Need to wait to buy one more camera, which is not going to be possible soon.)


Keep Smiling,

Thursday, December 2, 2010

Payesh(Rice Kheer)

Tried and tasted by Nivedita
Hi All,
I always wait for a chance to prepare sweets and have it too.This week is Bengali sweets week for me.  I am already late in my entries to PJ's event. I do not want to loose this chance to try new sweet dishes from Bengal.
Here is one simple yet yummy sweet which I really loved to eat. My younger daughter loved it.
I browsed many sites for the recipe and I got the same recipe from all. There were 2 recipes. One with sugar and another one was with condensed milk.
I went for sugar one. 
Here goes the recipe:

Ingredients:
Basmati Rice - 1/4 cup
Milk - 1/2 litre
Sugar - 1/4 cup or more
Cardamom powder - 1/2 tsp
Saffron Strands - 2(soaked in 1 tbsp warm milk)
Bay leaf - 1
Chopped nuts - 2 tbsp(Soaked in warm milk)
(I chopped the nuts very fine, as my kids do not like if I put whole)

Method:
Soak the rice for 15 min to half an hour. Drain it and keep aside.
Keep the milk to boil. 
When it is boiled for few minutes, add the drained rice and bay leaf.
Cook the rice till it is boiled 3/4th on low flame (It may take around 25 to 30 minutes).
Keep on stirring in between.
Add the sugar and cardamom powder. Mix well. Add chopped nuts and keep on cooking till the rice is cooked.
Add the saffron strands and cook for a minute.
Allow it to cool.
Serve with some  more chopped nuts.
Serve chilled if you like.
Sending this to 
PJ's ongoing event  

Keep Smiling,

Wednesday, September 22, 2010

Gujarathi Kichadi

Tried and tasted by Nivedita
Hi All,
Rice is my weakness!!! Do you think I get weak when it comes to FOOD!! yes. Nothing can comfort me other than good food. It is not compulsory to have rich, lavish, expensive, Indian, Continental or from any part of the world. Some times a simple kichadi also makes you feel happy.
The down recipe made me and my kids very happy and we all  enjoyed it for dinner. 
It is the simplest but tastiest Kichadi I have ever tried. 
You don't need anything with it other than a hungry stomach!! 


Thank you so much Sushma for sharing such a wonderful  recipe.

Coming to the recipe,

Ingredients: 
Split green gram with skin : 1/2 cup
Yellow moong dal  : 1/4 cup
Rice: 1 cup (any rice)

Whole garam masala :
Cinnamon: 1/2"  stick
Cardamom: 2nos
Clove: 2 nos
Green chilli: 1 no
Pepper powder: 1/2 tsp



Ghee/clarified butter: 2  tbsp
Oil: 1 tbsp


Bay leaf : 1
Cumin seeds: 1/2 tsp
Curry leaves: 1 string
Asafoetida: a pinch
Turmeric: 2 big pinches


Salt: According to taste

Water:  I used till one inch above the rice level.

Method:
Wash the dal and rice.  Soak in water for 30 minutes or more. 

Drain the water and keep it ready.
Heat oil in a cooker. 
Add cumin seeds. Now be quick to add all the whole garam masalas. Fry till nice aroma fills your kitchen.
Add curry leaves, hing and sauté.
Now add green chilly and turmeric.
Add the drained rice and Dal.  Mix well and fry for some time. Add hot water till 1" above the rice level. Add salt and give 3 - 4 whistles. Remove from fire. 
When cold, open and check the consistency.  If you like more watery, add some more HOT water and boil it for some time. Add the ghee before serving.
I bet, you will enjoy this wonderful, healthy Kichadi.

Sending this to the event by SimplySensationalFood.


AND
Keep Smiling,

Gadget

This content is not yet available over encrypted connections.

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog