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 Priya Mitharwal'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,

Cocoa Cups - stuff it with any dessert..

Tried and tasted by Nivedita
Hi All,

I was seriously  thinking of some stuffed sweet ideas, and I saw this Baked and filled khakhra cups from Lataji, Thank you so much Lataji for giving me this superb idea of Cocoa cups. Stuff any dessert in this and serve.... I am sure kids will not stop eating these cups with whatever you fill in the cups and give them.

I turned her Khakra cups into COCOA cups. Her Khakra cups are for stuffing spicy food, and mine are for stuffing sweet food.

Here is the recipe for making these lovely cups.

Ingredients:

Whole wheat flour(normal chapati flour is also fine) - 1 cup

All Purpose flour - 1/8 cup

Chiroti rawa or fine semolina - 1 tbsp

Oil - 1 tbsp

Cocoa Powder - 1/4 cup

Sugar - 1/4 cup

Pinch of salt

Water to make the dough.

Method :
(I have followed Lataji for the method)

• Take all the ingredients in a large vessel, except water.
• Mix well and go on adding water to make soft but stiff dough.
• Keep it covered with damp cloth for 15 to 20 minutes.
• Grease the muffin tray.
• Preheat the oven at 180C
•  Now the time comes to make the very thin puri size discs.
• What I did was, first I rolled medium thick discs. 
• Cut it with bottle top to get the circle shape.
• And again rolled each circle into a very thin puris. These should be very thin, otherwise cups will not come crispy.
• Keep all the puris ready.
• Take one puri and keep in in a mould to give a cup shape. Don't worry about the shape or curls you get in the cup.
• Repeat with other puris.
• Bake at 200C for 6 minutes.(Yes, thanks Lataji, the time was just perfect :-) )
• Remove and spread the cups on mat or paper to cool.
• Store in an airtight jar.

Now coming to the stuffing:
Stuff these cups with AAMRAS, OR CUSTARD, ICECREAM, SHRIKHAND, SWEET WHIPPED CREAM, FRUIT CUBES, OR JUST BRUSH WITH NUTELLA SPREAD BEFORE SERVING.
YUMMY COCOA CUPS FOR KIDS PARTY :-))))))
I am sure you all will love these cups...

Sending these cups to

 MY event which is guest hosted by Akila of  Learning-to-cook

 Announcement: Celebrate Sweets - Stuffed Sweets

Keep Smiling,

Oats, almond and dates granola bars

Tried and tasted by Nivedita

Hi All,

One more recipe followed from DEEBA'S blog.

Again the same problem of not getting few ingredients here. I think there is a plus point in that also. That brings more creativity in me.

The other day Suma Rowjee posted the recipe(.Eggless Chocolate Chip Oat & Whole Wheat Snack Bar..) which she has followed it from Deeba (recipe here) and Deeba has followed it from Megan(here) and everyone with their alterations.

I thought of combining all the ideas and creating my own granola bars :-)))), and hey it was a success, I could not stop munching these lovely bars. My younger daughter was so happy to have it, and I was satisfied of giving her some thing healthy. And I never never imagined even in my dream  that I will bake some bars like these...

And the best part of these bars is its made of wheat and oats added to it are almonds and dates. What a perfect breakfast with a glass of milk to start your day. It really keeps you energetic the whole day.

SO THANKS TO ALL THE LADIES FOR GIVING ME THIS WONDERFUL RECIPE.

Please click the above links for their original recipes,

Coming to my version:

Dry Ingredients:

Oats - 1 1/2 cups(I used Saffola Oats)

Whole Wheat Flour - 3/4 cup

Baking Soda - 1/2 tsp

Flaked almonds - 1/2 cup

Diced fresh dates - 1/4 cup

Wet Ingredients:

Granulated Sugar - 1/4 cup

Brown or Demerara sugar - 1/4 cup

Oil - 1/4 cup

Milk - 2 tbsp

Corn flour - 2 tbsp

Warm water - 2tbsp

Vanilla extract or essence - 1 tsp

for the coating :

Nutella spread 

and toasted flaked almonds

Method:

Pre heat the oven at 180c

Grease and line a 7x11x2 inch tin with baking parchment leaving an overhang.

Take all the dry ingredients in a bowl and whisk. Keep aside.

Mix the warm water and cornflour in a bowl and keep it aside.

In a large bowl, add milk, oil, sugar and vanilla. Beat till the sugar is dissolved (it may take 3 to 4 minutes)

Add the cornflour mix. Beat again for a minute. 

Fold in the dry ingredients and mix well. The mixture will be very thick.

Spread it in a tin and level it.  

First time I baked it at 180 c for 30 minutes.

I removed and kept it to cool, but still the bars were soft.

So I cut it into bars and again baked at 200 c for 10 more minutes. And there I got crispy granola bars.

I used Nutella spread  and some flaked almonds to top it with. (I did not had dark chocolate).

My daughters enjoyed these bars.

You can store these crispy bars in an airtight box for a week or so.

Sending it to Jayasri's ongoing event Guest Hosting Tried and Tested event and she has choosen Deeba's Passionate about Baking blog.

(This event was started byzlamushka and is now taken care of by Lakshmi of Kitchen Chronicles)

Keep Smiling,

Whole wheat ,Oat & Chocolate Cookies(T&T)

Tried and tasted by Nivedita

Hi All,

I always love to participate in the events. If you are regular visitor to my blog, you know it. I get inspired by the themes and I give my best to cook something new according to theme.

This time when I came to know about the T&T guest hosted by Jayasri, it was already late. And when I visited the blog which Jayasri has chosen I was in a world of baking. I browsed the blog for two days and I did not get any recipe for a newbie like me. 

Deeba of  Deeba's Passionate about Baking  is very very creative and I may take years to reach her level when it comes to baking. And the photography!!! no words to explain, I mean it, she is a wonderful blogger with so much passionate about baking. I loved all the recipes, but I had many problems to follow her recipes, 

The first thing was, I am still crawling when it comes to baking, I was not sure about my success in any of the recipes.

 The second thing is ingredients, many ingredients she has used are not available at my place. Even its difficult to get cherries or strawberry also.

When I was browsing for cookies I got this one:

Baking| Whole Wheat & Oat Chocolate Chip Cookies … better late than never!

In this recipe also, I did not had chocolate chips and walnuts. Walnuts were out of stock in nearby shop. And I could not afford the time to visit the city to bring walnuts. I replaced it with Almonds.

And getting Chocolate chips was out of question here in my place. I need to go almost 15 Km to get it and that too not sure about the availability.

I thought of skipping the chips and following the remaining ingredients.

When I was about to start, my daughter came and asked me what I am baking, I told her about the cookies, she made a face that she does not want white cookies. She would love to have Chocolate cookies.

So there was no way for me to keep the original recipe as it is. I thought of adding Cocoa powder instead of half the qty of oats. 

Here is the recipe for the cookies with some alterations(no option for me):

Recipe in my words:

I used half the qty from original recipe(more than a dozen cookies came out with this qty)

Ingredients:

Dry Ingredients:

Whole Wheat flour - 1/4 cup + 1 tbsp

Oats - 1 cup(I used Saffola rolled oats)

Cocoa powder - 1/2 cup

(Original recipe does not have cocoa powder and she has used 1 1/2 cups of oats)

Baking Soda - 1/4 tsp

Baking powder - 1/8 tsp

half a pinch of salt

Finely chopped  almonds - 1/4 cup(original recipe had walnuts and choco chips)

Wet Ingredients:

Butter - 1/4 cup(I used fresh home made at room temperature)

Egg - 1/2

Vanilla essence - 1/2 tsp

Demerara Sugar - 3/8 cup(3 times of 1/8 cup)

Method:

• Take all the dry ingredients in one bowl. Whisk them and keep aside.
• In another bowl, cream the butter and sugar till fluffy.
• Add the egg and vanilla essence. Beat for some more minutes.
• Add the dry ingredients and mix well. 
• My dough became dry. It was like a normal chapati dough(little softer)

 

• Preheat the oven.
• Grease the baking tray or  use the baking sheets.
• Take a tbsp of dough and press to give round shape. You won't get nice shape, but don't worry about the shape. The taste won't differ.
• Bake at 180C for 12 to 15 minutes. I baked it for 13 minutes.
• Remove from the tray, remove to cooling racks.
• Store in a airtight jar.

My both the daughters enjoyed the cookies with their favorite song and dance. Thanks to Deeba for such a lovely recipe and thanks to Jayasri for selecting this blog.

Sending it to Jayasri's ongoing event Guest Hosting Tried and Tested event and she has choosen Deeba's Passionate about Baking blog.

(This event was started byzlamushka and is now taken care of by Lakshmi of Kitchen Chronicles)

Keep Smiling,

Mango Palu or Mango rasa

Tried and tasted by Nivedita

Hi All,

I am really sorry for not posting this recipe soon. I know mango season is getting over and we need raw mangoes for this recipe. I don't know the name for this recipe but it has a mixed taste of pickle, jam, gulumb...

Its the best with anything, roti, chapati, rice, idly, dosa, bread.....

The best part is you can make and store in the fridge for months together and enjoy the mango even when there is no mango season.

I will come directly to the recipe.

Actually there are two ways I prepare. One is you can not keep as we add onion in it.

The second one is told by my best friend Aunradha. 

I love this version and can go on nibbling again.

Ingredients:

Mangoes - 10 to 12, (raw or half raw is fine, I used half raw, the mangoes were almost yellow)

Oil - 1/4 cup

Mustard seeds - 2 tbsp

Cumin seeds - 2 tbsp

Methi seeds - 1 tsp

Red chilly powder - 3 to 4 tbsp (adjust according to your taste)

Turmeric powder - 1 tsp

Hing - 1 tsp or 

if using stoned hing, use just a pepper size.

Salt to taste

Jaggery - 1/4 cup or more(Again check with your taste)

Water - 2 cups or little more to make thick paste

Method:

1. Wash the mangoes, wipe to dry full.
2. Cut in to small pieces, keep it aside.
3. Heat oil in a thick bottomed kadai.
4. When hot, add mustard seeds and allow to splutter. 
5. Add cumin seeds, methi seeds and hing.
6. Saute for few seconds.
7. Add the red chilly powder, jaggery, salt and turmeric powder.
8. Saute for a minute.
9. Add the mangoes. Fry for 2 minutes.
10. Add the water. Mix well.
11. Cover and cook till the mangoes are cooked.
12. Keep checking for the water. add if you feel its getting dry.
13. Adjust the seasoning and cook till the oil starts leaving the sides.
14. Cool it and store it in a glass jar or Plastic jar.
15. It can be stored in refrigerator for months.

Keep Smiling,

Stuffed Sweets together (Rereposted)

Tried and tasted by Nivedita

Hi All,

I don't know who is playing around! some times is G. chrome or sometimes its with the blogger. I am not able to post regularly. 

When I think about stuffed sweets, I am not getting many ideas. Still I have time to try new recipes. Hope I will come out with something different stuffed sweet :-)

Here are few stuffed sweet recipes from the archived posts for the event.

The first sweets is on healthier side as we don't fry the dumplings but cook in the water. I love this one when its hot and served with more ghee :-), Usually its prepared on Nagapanchami.

Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು

The second one is my invention and was so happy with it. I just loved the taste, even my kids loved it. Need to make it again soon. Wait for new addition in coming posts.

Biscuit Poli for Holi

A Perfect sweet for winter which is prepared in North Karnataka. I love this. You can store these for a week and enjoy it.

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ ):  

Again another favorite sweet dish.

Peanut Gujiya:

 

Sending these sweets to

 MY event which is guest hosted by Akila of  Learning-to-cook

 Announcement: Celebrate Sweets - Stuffed Sweets

Keep Smiling,

Eat Breakfast(s) like a King:-) (Remixed and Reposted)

Tried and tasted by Nivedita

Hi All,

I do strongly believe in "Eat Breakfast like a King, Lunch like a Queen and Dinner like a Pauper" I strictly follow it during routine days(School days, office days), except when there is weekend or some special occasions or if someone is giving a treat :-)))))).

I always plan breakfast menu at least 3 days before or some times for a whole week. During school days, our breakfast is Chapati and different types of vegetables on alternative days, and the other days are fixed for typical South Indian breakfast like Idly, Dosa, Paddu.

I am reposting few of my favorite breakfast from my blog. Its not possible to put all the recipes in one post, so selected only few which I really love to eat in the morning.

And I have selected the recipes other than Dosa and Idly :-)

Chapati Poha: one of my favorite breakfast which stops me by wasting the left over chapatis and its healthy too.

Thaali peeth! (Masala Rotti) : again the most favorite one and it saves me from struggling to give vegetable to  my daughter. Its very common in our house with alterations, We keep on changing the vegetable in this. Sometimes we add grated vegetables, sometimes spinach or methi or spring onion.. 

Nutty Egg Omelet :  Do I feel embarrassed to write again its one of my favorite??? NO, I love Eggs and anything made with it, and this Nutty Egg Omelet is the best breakfast for me.

Mix Veg Poha ::The next is my daughter's favorite : Poha :-). most of the times I am saved because of this. When she is really hungry I don't think much but goes for this, but try to add more vegetables to make it healthier :-)

Puri Kurma :- My daughters wait for this one :-)





Last from my selection : Is regular parathas which I I try not to repeat the same stuffing in a month. But many of the parathas are not yet posted in my blog. May be I will do that soon. Just giving two links here :


4 ways to make Methi Paratha (Fenugreek paratha) :- again it saves me :-)

Tri Colored Chapatis and Tomato Chutney! :- This is from my mom, I love to have it any time.

These all are my last minute entries  going to participate in Srivalli's Breakfast Mela :

Celebrating 4th Blog Birthday with Breakfast Mela!...

Keep Smiling,

Raw Mango Chutney - the best chutney from my kitchen

Tried and tasted by Nivedita

Hi All,

Mangoes! Mangoes!! everywhere! I love mangoes! who doesn't?? Its always fun for me to try new recipes with Mango. This chutney I made yesterday back was just too yummy to finish!!! yes, I did not wanted to finish it fast so kept on nibbling like a mouse(nibbling the cheese).

Its the usual method which is prepared in each house. But this time it tasted some thing special.

Here is the recipe I want to give before I forget as I just went on adding the ingredients (imagining the taste) available in front of me  :-)

Two days back, we got mangoes from our trees in the garden. Mom ordered to keep the good mangoes to make pickle. I used the broken mango to make this chutney.

Ingredients:
Raw Mango - 1, big

To roast with 1 tsp oil

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Cumin Seeds - 1 tsp

Mustard seeds - 1 tsp

Dry coconut - 1/4 cup, grated

Sesame seeds - 1 tsp(optional, but I love it)

Ginger - 1/2", cleaned and chopped

Dry coriander seeds - ONLY 4 TO 6 SEEDS

Methi seeds - 1 tsp

Curry leaves - handful

Dry red chilly - 1

To add 

Salt to taste

Red chilly powder - 1 tbsp

Jaggery - 1 tbsp

Hing - stoned- one pepper size or  a pinch of powder

Oil - 1tsp

Water to make the chutney wet, may be few drops or just 1/4 cup

Method :

• Wash and peel the mango, cut into cubes or grate it.
• Heat a tsp of oil in a pan, 
• Start adding the things the way I have written down the ingredients. Slowly roasting one by one till red chilly.
• Once everything is roasted well and you get nice aroma, Add the mango, fry for a minute and remove from the fire.
• Allow it to cool.
• Add all the ingredients and grind into a coarse paste, adjust the seasoning and grind again but keep it coarse.
• The raw mango chutney is ready to serve..

Yesterday I ate it with Jowar Dosa for breakfast, I ate with chapati for lunch and I had with hot rice for dinner.

And again today morning I had it with Thalipeeth, still saved it for tomorrow(Ants are great inspiration for me :-)) My friend saved the chutney by coming as I prepared Chinese food and I had no option to eat it :-)

Have I gone mad??? no I have gone mango :-))))))

Keep nibbling,

oops!!!

Keep Smiling,

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita

Hi All,

I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.

Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.

Ingredients:

For covering,

Wheat flour - 1 cup

Salt a pinch

Oil - 1 tsp

Water to make soft dough.

Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.

Make the dough ready and keep aside for half an hour.

For the stuffing,

Normal Semolina - 1 cup

(Even the fine semolina can be used)

Jaggery(grated or powdered) - 1 cup

Cardamom powder - 1 tsp

Salt a pinch

Turmeric powder - a pinch

Ghee - 1tsp

Water - 1 to 1 1/2 cup

Oil to fry the polis.

Method :

• Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
• In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
• Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.

• Roll into thin poli.
• Heat tawa and roast the poli on both the sides.
• Repeat with the remaining dough and the semolina balls.
• Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to

 MY event which is guest hosted by Akila of  Learning-to-cook

 Announcement: Celebrate Sweets - Stuffed Sweets

Keep Smiling,