Denufood

Bhuthi Bhaat (Curd/Yogurt Rice)

2010-03-10T11:00:00.003-05:00

Recipe: Raw veggies combined with yogurt and rice !

With temperatures hovering in 60’s F, waiting with a bated breath for Spring to be here bringing new life with all the blooms and blossoms! I am so excited to make all the plans of which all places I could visit during Spring and the Summers, but equally exciting before that is my mid-term exams this week and yet I am writing a post, addiction I guess ??

What comes to mind when you think of Indian food?, Gourmet cooking right ! Spices and tempering !! Well there are lot more recipes and dishes that don’t see the day in the Indian restaurants here. Today’s recipe is a simple curd(yogurt) rice combined with all things raw. This recipe is called Bhuthi Bhaat, bhuthi in konkani means food packet and just as the name goes, it the most common food in and around North Karnataka that is a travel food. Every time we went on picnics or travelled, this was always packed. Very simple and very refreshing with raw spring onions, fresh peas, garbanzo beans, ginger and garlic..

Ingredients:
2 cups precooked/leftover rice
1 cup yogurt
2 cups spring onions, chopped (use 1/2 cup if using regular onions)
1 big garlic clove, minced
1/2 tsp fresh ginger, minced
1 green chili, minced
1/4 cup fresh ( peas + garbanzo beans), chana, vatana
salt to taste

Preparation Method:
1. Use a pre cooked rice or a left over rice from previous day. If using a freshly cooked rice, then cool it before preparing this rice.
2. Combine all the ingredients mentioned above and mix
3. Serve with chutney/pickle on the side.

Preparation Time: 10 mins
Serves: 2

Note: If carrying it during travelling, instead on 1 cup yogurt, add 1/2 cup yogurt and 1/2 cup milk.
Unlike the traditional curd rice in other cuisines, this recipe does not call for tempering, but could do so for a variation.
The spring onions can be replaced with less quantity of regular onions

CWS – Fenugreek Seeds Round Up # 2

2010-03-08T13:42:00.002-05:00

Thank You once again for all the delicious entries. Most of the dishes have been posted in the order I received them. The first part of the round up is available here. The baton for the this month’s CWS event is CWS-Coriander Seeds is hosted at Food for 7Stages of Life.

Delicious and tradiational Indo-portuguese dish, Chicken Vindaloo from Priya of Priya’s Easy & Tasty Recipes.

An easy to cook recipe, Baked Egg Omelette Gravy from Priya of Priya’s Easy & Tasty Recipes

Your search for a simple and healthy dal will end here, Methi/Fenugreek seeds Dal from Priya of Priya’s Easy & Tasty Recipes.

If you’ve been busy for a while, then try this Chapati Methi Mirch, from S.Subhashini of Food, the Spice of Life

If you want to back to the roots of the South Indian cuisine then visit here, Spicy South Indian Curry with Fenugreek Seeds and Eggplant(Vendhaya Katthirikkai Vattral Kuzhambu) by Meena Rajesh Krishnan of Dakshin

With lots of tomatoes and chili powder to balance the bitterness, Sprouted Fenugreek Seeds Curry from Oriya Foodie of Home Cooked Oriya Food.

One of her favorite, traditional vegetable dish, a slight bitter preparation, Shukto from Sayantani of A Home Maker’s Diary.

A simple and spicy preparation generally used as a picke, Inji Thokku (Ginger Chutney) from Ramya of Susvaad.

முட்டை குழம்பு(Mutha Kuzambu) from Meenaga of Sashiga,

முளைக்கட்டிய வெந்தயக்குழம்பு (Kuzambu) from Meenaga of Sashiga.

மோர் ரசம் – 2(Rasam/Kulambu) from Meenaga of Sashiga.

வெந்தயசாம்பார் – 2 from Meenaga of Sashiga .

One of the collections for tried and taste, Manglorean Spicy Chicken from Sudha of Malaysian Delicacies.

With lots of health benefits mentioned, Appalam Kozhambu from RuchikaCooks.

A mouth watering pickle from Andhra Cuisine, Mango Picke from Valli Datta of My Kitchen

Vazhaipoo curry from Shama Nagarajan of easy2cookrecip

Fenugreek seeds, a not to skip ingredient in Ethiopian cooking, Ethiopian Berbere Spice Mix from PJ of Ginger-and-Garlic Turn your quite a tasteless zucchini into a tasty, spicy and tangy recipe, Zucchini Chutney from Pari of Foodelicious

Methi/fenugreek seeds being a must in Bengali Cuisine, very innovative recipe, Pumpkin Prawn from Kamalika of Silence Sings Finger licking good with the right amount of spices, Pumpkin with spinach from Spice of SpiceBuds

With market being flooded with gooseberries, a must try recipe, Gooseberry Pickle from Padhu of Welcome to Padhus Kitchen

Every family their own style of making chutneys, try this Home style Tamatar ki Chatney from Apu of Annara Very light and comforting, Vendya (Methi) Kulambu from Kalyani and Gayatri Rajamani of Adiruchi

Very tempting and inviting, Plain Catfish Curry (Bengali style) from Kamalika of Silence Sings

The first recipe that comes to mind when fenugreek seeds are to be used, Venthaya Kulambu/fenugreek seeds gravy from Angee of Spicy Turnovers

A tangy and spicy preparation with jaggery and tamarind, Menthayada Gojju from Vanamala of Malas-Kitchen

A traditional recipe slightly twisted to include green onions, Green Spring Onions Sambar from Priya of Priyas Easy N Tasty Recipes

A very special pickle from a Dad to his daughter, Tomato Pickle from Madhuri Kumar of Cook-curry Nook

Another lip smacking recipe from Daddy dearest, an Instant Pickled Gooseberries from Madhuri Kumar of Cook-curry NookWith two people in the house with different culture and food habits, find what exactly this recipe is, Arbi Masala from Kanchan of Kitchen Gossip

A temple food or a travel food, everyday rice or once a while rice, enjoy it, Puliyotharai/Tamarind rice from Cham of spice-club A traditionnal , uncommon, and enchanting dal that refreshes your taste buds, Menthula Pappu from Suma Gandlur of veggieplatter

A healthy recipe learnt for sis in law, Methi Ki Launji from Priya (Yallapantula) Mitharwal of Mharo Rajastan RecipesWith full packed nutrition one cannot skip this Blackeye peas Gravy from Shabitha Karthikeyan of My Home Kitchen

First pickle of the early spring mangoes with methi flavor, Mamidikaya Menthibaddalu(Quick Raw Mango Pickle) from Kiran of kiranjay

A simple and healthy bhaat/rice with fenugreek sprouts Ankurit Methi Pulav(Bhaat) / Fenugreek Sprouts Rice from SE of denufood

A blend of tomatoes and fenugreek seeds powder, Methi Rassa(Rasam) / Tomato - Fenugreek Seeds Gravy from SE of Denufood-Delicious & Nutritious Food

A very healthy sweet learnt from Mom who always made it on the weekends, Coconut milk porridge (Thengai Paal Kanji) from AV of Home of Anna

Having issues with hair, they try this home made Hair oil With fenugreek seeds a remedy, Swapna of SwapnaSridhar

CWS-Fenugreek Seeds Round Up # 1

2010-03-05T22:42:00.004-05:00

Thanks to everyone for sending so many delicious entries to the CWS-Fenugreek Seeds and for Priya for having me host the event. This is my first event and glad to receive so many entries! The round up shall be in parts as there are more than 60 entries. If you have sent in your entry and do not see it here, then do leave a comment and I shall include it in the round-up.

After an unusual relentless snow, something spicy South Indian style, Hurulikalu Kurma from Asha of Foodie’s Hope

Something that is always made every week which last for 3 –4 days, a very simple, healthy tasty and comforting, Pineapple Pulissery from Namitha & Sunitha of Collaborative Curry

Sesame Masala Powder from Shama of Easy2Cook Recipes

A comfort food when in a hurry or just lazy Tomato Rice from Swathi of Zesty South Indian Kitchen

When cereals, muffins, pancakes can be sweet for breakfast, so can Menthi Sankati be more healthy, Menthi Sankati/Venthaya Kali/Fenugreek & Rice Balls from Ramya Vijaykumar of Passion 4 Cooking - MemoryArchieved

Nanny making these sprouted methi seeds to be used in Salad or curry or rice, Sprouted Methi seeds from Oriya Foodie of Home Cooked Oriya Food

An all time favorite dal with jowar and roti, and mildly spiced & laced with garlic flavor..”, Masala Dhal from Jayashree of Desifoodbytes

A delicious gravy to be enjoyed from breakfast to dinner, curry with fried and grounded spiced bottlegourd , Bottlegourd & Channadal Gravy from Priya of Priya's Easy N Tasty Recipes

One of the signature dishes, an easy to make recipe with less efforts, Paneer Achari from Deepti Sidana of A Hint of Spice

A special a sweet winter delicacy for everyone in the mornings, "Methi Paak" Fenugreek Barfi A Sweet Winter Delicacy from Muskaan/Sadhana of A2Z Vegetarian Cuisine

Prepared during the Jains celebrations of "Paryushan", Methi Papad Nu Shaak ( Fenugreek Seeds & Popadam Curry ) from Muskaan/Sadhana of A2Z Vegetarian Cuisine

Something simple and comforting, a rasam with tomatoes, Sprouted Methi Seeds Rasam from Priya of Priya’s Easy 7 Tasty Recipes.

With the fenugreek aroma the sambar is more delicious, Sivapan Kizhangu Kuzhumbu (Yam Samber without adding dal) from Subhashini of Food, The Spice of Life !!

For a little brother who goes ga ga about dhal cooked with spinach, Menthi Kura Aaku Pappu from Ramya Vijaykumar of Passion 4 Cooking - MemoryArchieved

Adding fenugreek sprouts to in fresh salads often, Sprouted Fenugreek Salad from Kamala Bhoopathy of Cook@Ease

For a healthy and tasty recipe an idea of the recipe has been given by grandmother in law, FENUGREEK SEEDS DAL from S.Subhashini of Food, The Spice of Life

Very rarely prepared, know from a magazine, Sprouted Methi Seeds Pickles-Instant Version by Priya of Priya’s Easy & Tasy Recipes

Sprouted Methi Seeds Rice from Padma of Padma’s Recipes

One of her sister’s recipe, Methi sprouts Pod/Powder from Padma of Padma’s Recipes

Fenugreek seeds, primarily used as a spice in cooking,and to treat variety of health problems, Vendhaya Mor Kuzhambu from Latha of A Peek Into My Kitchen

In continuation with a superfood diet, Broccoli with Bengal Gram Daal and Fenugreek Seeds from Jagruti of Joy of Cooking

A blend of aromatic spices, Achar masala (pickle masala) from Simply.food of Simply Food

One of the favorites in their family, Killu Milagai Rasam from Rohini of Curries & Spices

Idly from Nithu Bala of Nithu’s Kitchen

An all time favorite in the family, Venthaya Dosai from Nithu Bala of Nithu’s Kitchen

One of the dishes learnt while in Pune, Methi/Fenugreek Sprouts Dal from me here at Denufood-Delicious & Nutritious Food.

NON-VEGETARIAN

A famous meal combination along the Konkan coast of India consisting of vada with different flours and a spicy chicken gravy..”, Vadas of Kombda Vada from Siddhi of Cooked Dil Se !

Basundi – Sweetened Condensed Milk !

2010-03-04T09:22:00.002-05:00

This recipe had been pending for a while as it has some of good and not so good memories attached with it. I missed one of my closest person’s wedding in December as we couldn’t travel back home. So just to celebrate the moment I had prepared this in the evening. It’s better I don’t write much on this, else its going to get emotional of not having travelled back home since last so many months !!!!
Basundi is one of famous sweets prepared in India, and I am assuming, it is prepared mostly, kinda a ritual in the Maharashtra, N Karnataka & Gujarat. The process involves condensing the milk and then adding sugar, cardamom, and dry fruits. If need to make it quickly then use cans of condensed milk.

Ingredients:
3 Cups Milk (preferably whole milk)
1/3 cup khoya/khova (milk solids)
1/3 cup sugar
4 green cardamoms, powdered
2 tbsp dry fruits

Preparation Method:

Boil the milk in a deep, heavy bottom vessel. Boil the milk with continuous stirring till it almost reduces to half.
Add khoya, sugar, cardamom powder, dry fruits and give a stir.
Remove from heat
Serve hot or warm with puri or chilled for a dessert

Serves: 2
Prep Time: 25 – 30 mins
Variation: Add fruits to make the fruity version of basundi
Note: To reduce the preparation time, use condensed milk.

Aloo Matar (Peas & Potato)

2010-02-28T15:32:00.002-05:00

Wishing Everyone A Very Happy Holi – A festival of Colors !!!

Potatoes and peas cooked with tomatoes and light spice, a very simple and one of the most famous combination of ingredients. This dish comes to the rescue when needed something quick, at least with the frozen peas. I normally use matar (dry peas) by soaking it overnight and then preparing the curry. This dish can be prepared with or without lot of spices and will still taste good. !

Ingredients
2 medium potatoes, cubed
1 1/2 cup peas, frozen
4 curry leaves
2 tbsp onions, finely chopped
2 tsp ginger garlic paste
1 tomato, fine chopped
1/8 cumin powder
1/8 turmeric powder
1/2 tsp garam masala
1 tsp red chili powder
1 tbsp oil
Salt to taste, cilantro for garnish

Preparation method
1. Heat oil in a pan. Add chopped onions, curry leaves and sauté until the onions turns translucent. Add ginger garlic paste and sauté.
2. Add tomatoes, cumin powder, turmeric, garam masala, chili powder and cook until oil separates from the side.
3. Add the diced potatoes and cook until soft with little water or according to consistency required.
4. Add peas, salt and cook for few more minutes.
5. Garnish with cilantro & Serve with naan/bread or as a side with rice !

Preparation Time: 15 mins
Serves; 2

Pepper Chicken with Curry Leaves !

2010-02-25T10:05:00.002-05:00

Recipe: Sauteed chicken with spices and curry leaves !

Pepper Chicken is a recipe that belongs to lot of cuisines with their own variations. I did see it in lot of Italian restaurants and then we have our very own South Indian style of pepper chicken. This recipe is no way an authentic pepper chicken but my own version with the ingredients that I had at hand. I love to use curry leaves in my cooking as it gives a nice sweetish flavor to the dish, but never used the curry leaves in meat curries back home. After visiting couple of South Indian restaurants here, for a change I did start to make use of curry leaves for chicken sauté or curries. And of course adding the freshly ground pepper takes the flavor and spice to the next level very much needed to beat the cold. So here is a simple, easy to follow pepper chicken recipe !

Ingredients:
2 - 3 tbsp oil
1/2 onion, sliced
1 strand of curry leaves
1 tsp peppercorns, ground (add more if preferred)
Marinate
2 full cups chicken, cubed
2 tbsp yogurt
1/2 tsp chili powder
1/2 tsp cumin powder
1 tsp coriander powder
1/8 tsp turmeric
salt

Preparation Method:
1. Marinate the chicken with the ingredients mentioned under marinate list. Keep it for 15 – 30 minutes or more.
2. Heat oil in a pan, add curry leaves and onions. Saute till the onions turn translucent.
3. Add the marinated chicken and sautee on high heat till the chicken is cooked and all the water is absorbed.
4. Slightly roast the peppercorns, ground them to a fine powder and add it the sauteed chicken. Stir for few minutes.
5. Serve as an appetizer or as a side.

Preparation Time: 25 mins
Serves: 4
Note: I prepared this to a dry consistency, but one can vary it to make a gravy like consistency.

Almond/Chocolate Rugelach

2010-02-22T10:28:00.004-05:00

Recipe: Almond/chocolate filled baked pastry !!

I had got this wonderful gift from foodie blogroll in their contest Comment to Win a Love'n Bake Baking Inspiration Goodie Box on 25th December, a sweet and delicious Christmas gift. I received a package containing 6 of Love’n Bake’s products which included Almond Paste, Marzipan, Hazelnut Praline, Almond Schmear, Cinnamon Schmear, Chocolate Schmear. The first recipe I tried from their collection is the Chocolate rugelach. I did combine both almond paste and chocolate schmear to make these scrumptious rugelach/cookies.

Rugelach is a pastry considered to be of Jewish origin and resemble the french croissant. The cream cheese in this recipe can be replaced by sour cream or think yogurt as well and one can vary the filling with your choice to include fruits, nuts, raisins, cinnamon etc. This goes to the Semi Home Made recipes event and to Joanne, Regional Recipes –Middle East.

Ingredients:

2 1/2 cups all purpose flour
1/2 tsp salt
8 oz cream cheese, cut into chunks
8 oz unsalted butter(2 sticks), cut into chunks
1/2 can of Chocolate Schmear filling
1/2 can of Almond paste filling
OR 1 can of any filling
1/8 cup sugar (optional)

Preparation Method:
1.Place flour, salt, cream cheese, sugar and butter in a bowl of food processor with metal blade. Process until smooth dough forms.
2. Wrap the dough in plastic and chill at least 1 hour before using
3. Divide the dough into 4 parts. Roll the dough into 9-inch circle (like a chapati/tortilla), 1/8 in thick.
4. Spread the dough with chocolate and/or almond filling in a even layer. Cut the circle into 16 pie shaped wedges(triangle shape). Roll the dough up starting from wide end. Place on ungreased baking sheet. Repeat for remaining 3 parts of dough.
5. Bake in a pre-heated 350 F oven until golden brown, about 20 – 22 minutes. Cool on wire racks.

Preparation Time: 10 mins
Baking Time: 20 – 22 mins
Yield: 4 –5 dozen

Tags: baked, almond paste, love n bake, rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugala
Recipe Source; Love’n Bake

Ankurit Methi Pulav(Bhaat) / Fenugreek Sprouts Rice !

2010-02-18T08:32:00.004-05:00

Recipe: Rice and fenugreek sprouts rice !!

This is more of a Bhaat recipe rather than a pulav/pilaf. As I haven’t used lot of spices into it but rather a quick and simple one pot dish with rice and methi sprouts. Have been busy with some assignments for last couple of days, so you guys haven’t seen me blog hopping. Hopefully will be back to see whats cooking up at everyone’s kitchen. This goes to CWS-Fenugreek Seeds started by Priya and hosted here at DenufoodSo here’s a quickie if you have some sprouts -

Ingredients:
1 cup rice
1 cup methi/fenugreek sprouts
2 tbsp oil
1 tsp chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp goda/garam masala
1/8 tsp turmeric
1 large potato, peeled, cubed
1 tbsp of whole garam masala (optional)
salt to taste

Preparation Method:
1. Soak the rice in water for 10 mins, then drain.
2. Heat oil in a heavy bottom vessel, add chopped onions and sauté till translucent. Add sprouts and sauté for few minutes. Add cubed potatoes and saute for few minutes.
3. Then add coriander, cumin, chili and masala powder and stir. Add the rice and sauté for few minutes(this helps to coat the rice with oil)
4. Add water(1 3/4 – 2 cups), salt, turmeric and let it cook with the lid closed.
5. Once done, serve with raita and lemon on the side.

Preparation Time: 25 mins
Serves: 2 – 4

Note: Reduce the amount of sprouts if you do not like a little bittery taste
Add more spices for a flavorful pulav or biryani.

Chili Chicken with Mushrooms, Bell peppers & Bamboo Shoots !

2010-02-11T08:49:00.003-05:00

Recipe: Shallow fried chicken pieces sauted with veggies and sauce !

This is my first Indo-Chinese fusion recipe on this blog. I am not a big fan of Chinese food and hardly prepare or use ingredients like soy sauce or tofu in my regular cooking. Yeah, I know tofu is good for health and is a better substitute for paneer. Well, I don’t use paneer too. If at all you find some recipes on this blog, then you surely can guess I’ve had some guests at home. Last month I had brought a bottle of soy sauce, my second 7 oz bottle in five years..yes, don’t be surprised, it is occasional with mayonnaise as well, used in this quick spinach dip.
Coming back to the recipe, I’ve made these after many many months. I’ve use lot of veggies to go along the chili chicken and tastes better if you have raw sliced cabbage on the side. I didn’t have any, so you will find some lettuce !

Ingredients1:
2 cups chicken, cubed
2 tbsp flour
4 tsp ginger garlic paste
1 tsp chili powder
1/8 tsp turmeric
salt
oil for shallow fry (3 – 5 tbsp)

Ingredients2:
1 tbsp oil
1 cup bamboo shoots, canned
1 cup red bell peppers, sliced
1/2 cup mushrooms, sliced
1/2 onion, sliced
1/2 tsp chili powder or according to taste
1 tsp ginger garlic paste
1 tbsp soy sauce
salt to taste
chili sauce (optional)
1/2 cup lettuce/cabbage for garnish

Preparation Method:
1. Drain any excess water after washing the chicken and then combine all the ingredients mentioned in list 1) except oil.
2. In a pan, heat oil and shallow fry the chicken pieces in two batches. Keep the chicken cubes separated and fry them till they are cooked, do not brown. Remove on a paper towel to remove any excess oil.
3. In the same pan, heat about 1 tbsp of oil. Add the onions and fry till they turn translucent. Add ginger garlic paste, sauté.
4. Add the bamboo shoots and sauté. Then add mushrooms, red bell peppers, soy sauce, chili powder, salt and give a stir.
5. Add the cooked, shallow fried chicken pieces and stir on high heat for few minutes.
6. Serve on a bed of sliced cabbage or lettuce !! A perfect appetizer for your guests !!!

Preparation Time: 30 – 40 mins
Serves: 4

Methi Rassa(Rasam) / Tomato - Fenugreek Seeds Gravy

2010-02-10T08:34:00.006-05:00

Recipe: Tempered tomato puree simmered with methi/fenugreek spice !!

I must tell, back in Pune, aunty really pampered us with some unique recipes. I googled to find if at all there was a methi rassa recipe on the internet and couldn’t find one, of course with the languages that I know of. Many of my blogger friends, experts in Tamil cuisine will find it very similar to Vendhaya kulambu. Yes, because aunt’s cooking was very much into Tamil cuisine and since we all conversed in Hindi, all those names of the dishes were hindified ???... Very similar to my earlier posting of dhania rassa, this one has few changes with tempering as well as the spice mix.

Fenugreek relieves congestion, reduces inflammation and fights infection. Having a warm effect on body, fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion. With so much of cold and the double onslaught of the snow storm in our region already buried under 3 ft of snow, all I had to was to prepare this methi curry to go with a piping hot rice.A perfect entry for the CWS-Fenugreek Seeds started by Priya and hosted here at Denufood.

This picture from the weekend’s winter storm, hardly did we clear the snow and as I write, there is another storm bringing in more than 2 ft of snow. In situations like this, the good old Serenity Prayer is what to be reminded of !!!!

God grant me the serenity
to accept the things I cannot change;
courage to change the things I can;
and wisdom to know the difference.

Back to the recipe, here is what you need to warm yourself with a healthy and delicious curry !

Ingredients:

3 –4 medium tomatoes OR 2 –3 cups of tomato puree

1/2 in ginger

1 tsp chili powder

1/8 tsp turmeric

salt to taste

Tempering:

1 tbsp oil
1/4 tsp mustard seeds

5 –6 curry leaves

pinch of asafetida

Roast with 1/8 tsp of oil and powder

1 tbsp methi/fenugreek seeds

1 tsp urad dal

1 tsp toor dal/pigeon peas

Preparation Method:

1. Blend tomatoes and ginger with enough water to make a puree.

2. In a deep vessel, heat oil, add mustard seeds. As they splutter, add curry leaves and asafetida.

3. Immediately add the tomato puree, chili powder, salt and the spice mix.

4. Bring it to boil and let it simmer for 10 minutes on medium flame.

5. Serve with hot plain rice, have it as a soup or use it as a sauce for pasta or a sauce base for other dishes !!

Preparation Time: 20 mins

Servves: 2 – 3

Methi / Fenugreek Sprouts Dal /Curry

2010-02-08T11:31:00.005-05:00

Recipe: Lentils and sprouted fenugreek seeds curry !!

Using fenugreek seeds in our cooking was not our forte as we just used it in making dosas or a special puri that was made just once a year for some religious event. But this changed when I was a paying guest with a family. I learnt a lot of Tamil dishes while in Pune! Aunty used to make good use of fenugreek seeds in her cooking and we enjoyed some of the typical dishes that she made. Since then its has been of my favorite spices, used in variety of dishes.

Methi dal is very famous recipe in which fenugreek greens are used. But if you are unable to get the greens, the sprouted seeds will serve the purpose. Unlike the greens these sprouts don't have too much of the bittery taste. I had prepared this dal/curry, combining toor dal and the sprouted fenugreek seeds. The curry had a nice aroma and methi flavor. This goes well with steaming white rice or just have it as a soup ! This goes to the Yasmeen’s Health Nut Challenge-4 and to CWS-Fenugreek Seeds hosted by me and started by Priya.

Ingredients:
1/2 cup toor dal(pigeon peas)
1/8 cup methi seeds( sprouted 1/4 cup )
1 medium size tomato, chopped
1/2 onion, chopped
1/8 tsp turmeric
1 tsp chili powder or according to taste
salt to taste
Tempering:
1 tbsp oil
pinch of asafetida
1/8 tsp mustard seeds
1 strand of curry leaves
minced garlic (optional)

Pre Prep: Soak the methi seeds in water for 5 – 6 hours. Then drain the water. Keep these seeds in closed container and rinse with cold water after 8 – 12 hours. The sprouts will be ready in 24 – 36 hours.

Preparation Method:
1. Cook toor dal, methi sprouts, chopped tomato, onions with enough water in a pressure cooker or vessel(will take lot of time)
2. Once cooked, heat oil in a deep vessel. Add mustard seeds, as they splutter, add asafetida and curry leaves.
3. Add the cooked dal, salt, turmeric, chili powder and bring it to boil. Let it simmer for couple of minutes. Take off from heat.
4. Serve with rice or just have it as a soup !!

Preparation Time: 25 - 30 mins
Serves: 2 - 4

Bhoplyachi Bhaji / Glazed Butternut Squash

2010-02-07T10:35:00.006-05:00

Recipe: Butternut squash pieces cooked with spices and jaggery !

While growing up in our town, this subzi used to be served at a yearly Karthik Ekadashi(11th day of the Karthik month in Hindu calendar) where almost everyone at our town used to partake, atleast the kids. We had to take our plates and after the pooja was over, they served the prasad lunch. The food was simple yet such amazing and tasty. And among the prasad, the bhoplyachi bhaji(kaddu sabzi) used to be my favorite with the sweet spicy taste. Ever since then this has been my favorite preparation with the squash.

Ingredients:
3 cups butternut squash, deskinned, cubed
1 1/2 tbsp oil
1/4 tsp mustard seeds
1/2 pinch asafetida
1 1/2 tsp goda masala
3/4 tsp chili powder
2 cubes jaggery/3 –4 tbsp brown sugar
pinch of turmeric
salt to taste

Preparation Method:
1. Heat oil in a skillet/vessel. Add mustard seeds, as they pop add the asafetida.
2. Immediately add the cubed butternut squash, goda masala, chili powder, salt, turmeric and jaggery. Stir.
3. Add little water, close the lid and let it cook.
4. Once cooked, let the water evaporate. Serve with roti/bhakri/bread or as a side !

Preparation Time: 15 –20 mins
Serves: 2 - 3

Tags:Pumpkin, squash, butternut squash, bhopla, kaddu, subzi, kaddu ki sabji, pumpkin curry, how to cook pumpkin

Lamb/Mutton Biryani – Hyderabadi Kacchi Biryani

2010-02-05T20:11:00.004-05:00

Recipe: Marinated mutton cooked with spices and rice !

There is no need to write about Hyderabadi Biryani, as it is one of the famous non-vegetarian dish as most of the people will know about it. The preparation is very similar to the Chicken Biryani that was posted earlier. The only thing one needs to take care of is to make sure the meat is cooked properly, so use a meat tenderizer(prefarably papaya). This goes to EFM-Mutton Series hosted by Siri of Me and My Kitchen.

Step A: Marinating the Mutton: Method: Combine all the below mentioned ingredients and set aside for 1 – 2 hours at least.
Ingredients:
3 cups mutton/lamb (1 kg, ~ 2lb)
2 cups yogurt
1 1/2 cup fried onions *(see note below)
1/4 cup green chilies, cut (these were not that spicy,so use according to preference)
3/4 cup mint leaves, chopped
3/4 cup cilantro/coriander, chopped
1 tsp pepper corns
1 tsp cumin seeds
1 tsp caraway seeds (shahi jeera)
3 black cardamoms
10 green cardamoms
12 cloves
5 mace (javitri)
4 bay leaves
4 in cinnamon stick, broken
1 1/2 tsp chili powder
3 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric
1 tbsp lemon juice
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
3 tbsp oil
salt to taste

Step B: Preparing the rice: While the mutton is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn't become mushy. Ingredients:
3 cups basmati rice
3 tsp oil
some whole garam masala (3 cardamoms, 1/2 tsp cumin seeds, 2 cloves)
salt to taste Method:
1. Boil water with required amount of salt and any masala if you prefer.
2. Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.

Step C: Preparing the final Dum Biryani: Ingredients:
Marinated mutton from Step A
Half cooked rice from Step B
1/4 cup mint leaves, chopped
1/4 cup cilantro, chopped
1/4 cup fried onions
1 tsp garam masala powder
pinch of saffron mixed in a tbsp of water or milk
2 –3 tbsp ghee/clarified butter Method:
1. In a heavy bottom pan, add the marinated mutton
2. Layer it with half cooked rice
3. Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.
4. Keep on high heat till you see the steam vapors, close the lid and lower the heat.
5. Let it cook on low heat for at least 40 – 50 minutes and biryani is ready!!(make sure the meat is cooked)

Note: Since i did not have a heavy bottom pan, I kept the vessel on tava/griddle during the dum**step 5.
Preparation Time: 1hr 30 minutes
Serves: 4 - 6
Note:
For tenderizing the meat, use a meat tenderizer or papaya
*To make a cup of fried onions, slice atleast 3 -4 large onions and saute till they turn brown with enough oil
** I used a vessel with a tight lid. Alternatively one can use a dough to close the gaps between the lid & vessel

KaLya Chanyachi Amti / Bengal Gram Curry

2010-02-04T09:58:00.003-05:00

Recipe: Cooked chickpeas/bengal gram simmered in spice mixture !

Bengal Gram, also known as Chana is one of the most important pulses in India. Also known as chickpeas, these are slightly different than the garbanzo/kabuli chana and come in black, brown and green colors. The bengal gram variety of the chickpeas are considered to have more fiber than the garbanzo beans and therefore a low glycemic index which make them suitable for people with diabetes or sugar problems.

This is a regular preparation at home and the use of goda masala gives the curry a nice sweetish aroma. Soak these beans for 6-8 hours before starting to make the curry as this helps in reducing the cooking time. Although the ingredients list looks lengthy, it is not that tough to make it. This goes to this month’s MLLA-20 hosted by The Crispy Cook and started by Susan.

Ingredients:
1 cup chana/bengal gram/chickpeas
1/2 tomato
1 tsp chili powder (or according to taste)
1/8 tsp turmeric
salt to taste
Tempering;
2 tbsp oil
pinch of asafetida
1 strand of curry leaves
1/2 cup onions,chopped
Grind to Paste:
1/4 cup dry coconut, roasted
1/4 cup cooked chana/gram
1/2 cup onions, chopped, roasted
2 –3 big garlic cloves
1 in ginger
1/4 cup cilantro
2 tbsp goda masala/(if unavailable use garam masala)

Preparation Method:
1. Soak the chana/bengal gram/chickpeas for about 6 –8 hours or overnight.
2. Pressure cook them with enough water. (This reduces cooking time significantly)
3. Combine all the ingredients mentioned and grind to a fine paste.
4. Heat oil in a deep vessel, add asafetida, curry leaves and onions. Sauté till the onions turns translucent.
5. Add the cooked chickpeas, tomatoes, salt, chili powder, turmeric and bring it to boil. let it simmer for 10 –15 minutes on med flame.
6. Garnish and serve with hot white rice or with bhakri/bread

Preparation Time: 30 -40 minutes
Serves: 2-4

Tags: garbanzo beans, kadle kaal saaru, kadle kaal usal, kale chane, harbare, kale harbare, bengal gram, black gram, whole gram, curry, gravy, kattin saar, katachi amti, usal, masala, goda masala, kala masala,

Event – Cooking With Seeds – Fenugreek Seeds & A Guest Post

2010-02-02T22:09:00.004-05:00

EVENT: COOKING WITH SEEDS - FENUGREEK SEEDS

Today has couple of firsts for my blog. This is my first venture into hosting a blog event and thank Priya for having giving me a chance to host her wonderful event Cooking With Seeds(CWS). Visit her blog for some exciting recipes and events !

I also have my first guest post at one of my wonderful friend Deepa’s blog over at Foodlyrics. When Deepa requested for a guest blog I easily accepted to do one but the big question was deciding what to post. Check out her blog for more info.

Coming back to the event, the Cooking With Seeds event for this month features the use of fenugreek seeds. Fenugreek is used both as a herb and a spice, and are known by different names in different languages: Methi in Hindi/Marathi/Punjabi,Bengali, Oriya,Menthya in Kannada,Menthulu in Telugu,Vendayam in Tamil, Ulluva in Malyalam,fenugrec Sénegré, trigonelle(french), fieno greco (italian), alholva, fenogreco(Spanish).(Source: Wiki) With so much of culinary use and the medicinal properties of fenugreek seeds, I choose them for this month CWS event.

Culinary Uses of Fenugreek:

The seeds are used in variety of preparations including pickles, chutneys, powdered chutneys, spice mixtures,pastes, seasonings etc.

Medicinal Properties of Fenugreek:

Fenugreek is a natural source of iron, silicon, sodium and thiamine and helps in soothing and relaxing inflamed tissues. It also helps in removing allergens and toxins from the respiratory tract and is beneficial for treating allergies, bronchitis and congestion. Another useful medicinal property of fenugreek is in reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure and is said to be a substitute for cod liver oil.

Here is what you need to do:

1)Prepare any recipe/remedy with fenugreek seeds, both vegetarian and non vegetarian dishes are accepted from 6th February 2010 – 5 March 2010
2)Post as many recipes in your blog, more than one entries per person are allowed..
3)Link back your entry to this Cooking With Seeds - Fenugreek Seeds event page and to Priya’s Event Announcement Page.
4)If you have any interesting tips, those are welcome too !
5)Will accept the old entries, if they are reposted with this page link..
6)Using Logo is very much appreciated..
7)Email to: denufood@yahoo.com with subject as Cooking With Seeds (CWS-Fenugreek Seeds)with following details:

Your Name:
Blog's Name:
Recipe Name:
Recipe Url/Link:
Picture of the dish:

Please make sure to send your delicious entries before 6th March 2010.

8) If you don’t have blog, no problem..please email your entries to the above email id, i'll include them in the roundup.

Chicken Ghee Roast – Repost & Awards

2010-01-31T20:26:00.005-05:00

Recipe: Chicken pieces cooked in ghee(clarified butter) and spices !

It’s been a while that this post has been pending in my drafts. The ghee roast is a specialty of the Mangalore district in Karnataka. My Dad’s colleague use to get this dish for us who hailed from the South Kanara region. But I had no idea of the name for this dish until I had seen it on a TV show. I've made changes to the recipe with little less spices and as the name suggests, ghee is used for tempering. If anyone likes chicken recipes, then one should try out this yummy and tasty dish. On how to make the chicken ghee roast, follow the recipe !

Ingredients:
2 cups chicken pieces
2 tbsp ghee
1/2 tsp tamarind concentrate/pulp
pinch of turmeric
salt to taste
grind to paste
5 –6 dry red chilies(preferably byadgi/kashmiri chilies)
5 big garlic cloves
2 in ginger
1 tsp coriander powder
1/2 tsp cumin powder

Preparation Method:
1. Combine all the ingredients mentioned and grind them to a fine paste with enough water.
2. Heat ghee in a skillet and add the ground paste and saute for a minute.
3. Add chicken, salt, tamarind and little water and let it cook.
4. Let all the water evaporate and cook till the ghee separates from the sides.(the dish is of a dry/sukka consistency, so a roast)
5. Serve with bread/chapati/nan.

Preparation Time: 20 – 25 mins
Serves: 2 – 3

REPOST & AWARDS !!!

The following Sweet & Spicy Chicken Curry with Spring Onions goes to Priya's Cooking with Seeds- Sesame Seeds Event !

My fellow bloggers, Kanchan of Kitchen Gossip, Deepa of Foodlyrics and Siddhi of Cooked Dil Se have wonderful blogs and visit them for some interesting and yummy recipes. They have shared some wonderful awards with me and I appreciate it so much !!! Thank You girls ! The seven interesting things are shared here. I would like to pass on these awards to all my blogger friends !!

Shepu Bhaath / Shevid Polo – Dill Rice Pilaf

2010-01-29T13:53:00.003-05:00

Recipe: Rice and fresh dill cooked together with light spice !

Dill, dill and dill(Shatapushpa in Sanskrit), all my previously posted recipes have dill in some form, not to mention how much I love this vegetable/herb. But not anymore, will there be any posts after this one, as I am done with all the fresh dill that was brought last week. Rice preparation with dill called as Sabsige Soppu Bhath/ Shepu Bhaath is very famous in parts of Karnataka state in India and its nice and enchanting to find similar recipe thousand’s of miles away in Iran called Shevid Polo(no claims for authenticity !)

This recipe had been very much part of my quick dishes during college days and came as a rescue during tight schedules. The other green was spinach, which we included to make palak bhath. Its a one pot meal, simple, quick and not too much to worry about the amount spices to be used. With more spice and ingredients one can vary this dish to make a pilaf/pulao or a biryani too !!! This goes to the event by Joanne, Regional Recipes –Middle East and also to Silpa’s APS-Rice.

Ingredients:
1 1/2 cups rice
3 cups fresh dill, chopped
1 1/2 tbsp oil
3 big garlic cloves, minced
1/2 cup onions, chopped
1 tsp garam/goda masala
1/2 tsp chili powder OR according to taste
1 tomato, chopped
pinch of turmerc
salt to taste

Preparation Method:
1. Soak the rice for 15 – 20 minutes in warm water. Then drain and keep aside.
2. Heat oil in a vessel, add minced garlic and sauté till you get the aroma. Add onions and fry till translucent.
3. Add garam masala, chili powder and mix. Immediately add rice and chopped dill and sauté for few minutes.
4. Add tomatos, salt, water(3 – 3 1/2 cups) and bring to boil. Let it simmer, then close the lid and let it cook on low-med heat.
5. Once done, serve with a raita/salad on the side.

Preparation Time: 25 mins
Serves: 2 - 4
Note:
The consistency of the Bhaath recipe is a slightly overcooked rice and not very dry like a pilaf. So use a little extra water compared to while cooking pilaf.
I’ve also used very less amount of chili powder, but go ahead and add more if preferred.

Lemony Dill Salad

2010-01-28T10:53:00.006-05:00

Recipe: Salad greens tossed in olive oil - lemon – dill dressing !

One of my favorite salads, and follows after my dill bhaji recipe/curry. It is very rare that I get some good big bundles of dill, and when I do, sure, I make, to pick up 3 –4 bunches of the dill @ the Indian stores. Reason being, in other grocery stores it is a tiny bunch sold as a herb. This salad should be prepared fresh as the lemon, tomato and salt will make it juicy, so do not prepare it ahead of time. I haven’t included cucumber in the salad because of the allergies but go ahead and include it to make the salad more crunchy. This tastes great and is as good as a raita on the side with regular meals. The salad goes to Divya’s Show Me Your Salad , Sudeshna’s Carnival of Salad and since dill is very much a part of the middle eastern cuisine, this also goes to Regional Recipes – Middle East by Joanne. Enjoy the salad !!!

Ingredients:
4 –5 cups greens(lettuce)
1/4 cup dill, finely chopped
1 tbsp olive oil
1 tbsp lemon juice
1/2 onion, sliced, washed
1 tomato, sliced
salt
cucumber slices (optional)

Preparation Method:
1.In a bowl, whisk together oil, lemon juice and salt.
2. Add the chopped dill leaves and give a nice stir. Add sliced onions and tomatoes and mix.
3. Add the greens, cucumber and toss !!
4. Salad is ready, garnish with some more dill and serve it as a side with the meals !

Preparation Time: 10 mins
Serves: 2 - 3

75th Post – Vanilla Sponge Cake - A Guest Post

2010-01-27T22:46:00.003-05:00

Guest Post by Sushma of Authentic Food Delights

Sushma’s Authentic Food Delights is a food blog that I admire and follow since I started blogging. I was supposed to request a guest post for my 50th post, but somehow it was postponed and so I didn’t want to miss a special 75th post. Sushma was one of the first persons who regularly visited my blog. If you are looking for some quick, simple and tasty Indo –Chinese recipes or some authentic Indian recipes, then you should visit her blog, Authentic Food Delights. It is gem of a blog with the best recipes in the blogosphere! So please welcome Sushma to share her wonderful recipe as a 75th post on my blog !! This is Sush in her own words -

When SE asked me to do a guest post, I easily accepted to do one. SE is a close friend of mine and love the blog as it has some of the unique dishes that are posted. Here is one of my favorite recipes and celebrating SE’s 75th post with a Vanilla Sponge Cake !!!

Vanilla Sponge Cake With Fresh Cream Icing

Ingredients
3/4 cup Maida
3/4 cup Butter
1/2 cup sugar(in original recipe it was ¾ cup,but u can use ur own taste)
2 eggs
1 tsp baking powder
2 pinches of soda
1 tsp vanilla essence
1 tsp vanilla sugar(optional)
3 tbsp Milk

For Icing
3/4 cup heavy whipped cream
1 tsp vanilla essence
6-7 tbsp icing sugar
For decorating
3-4 apricots sliced
4 cherry
1 cup chocolate flakes or grated chocolate

Method

For the cake
1.Sieve Maida,baking powder,soda and keep aside
2.Separate the egg yolk and Egg whites.
3.With the help of Electric Beater whisk egg whites then add half of the sugar and whisk well for 2-3 mins till till becomes fluffy and white and it forms peaks and then keep aside
4.In another bowl whisk egg yellow with remaining sugar until smooth and then add the melted butter, vanilla essence,vanilla sugar and mix till creamy consistency.
5.Now add the Egg white mixture to it and mix it lightly till the consistency is smooth now add maida little by little and carefully blend well till smooth and then add enough milk to get a semi-thick batter
6.Pour the batter in a greased cake mould and bake in a preheated oven at 180 C for 40 minutes or till done
7.Cool it completely on a wire rack before the icing

For the Icing
In a bowl add the cream and the sugar,vanilla essence and beat it well with the help of an electric beater till peak forms
Spread the icing over the cake evenly on all the sides
Decorate it with sliced apricots at the sides of the cake and cherry at the corners and chocolate flakes on all the sides of it
Let it set for few more minutes and then slice it and serve when required

THANKS SUSH FOR THE WONDERFUL POST !!!

Sabsige Soppu / Shepu Bhaji / Dill Curry

2010-01-25T10:19:00.004-05:00

Recipe: Fresh dill cooked with lentil and rice seasoned with garlic and chili !

Dill is known as Shepu in Marathi and Suva bhaji/Sabsige soppu in Kannada. Although in most parts of the world, dill is considered a herb to be used for garnish or in pickles, sauces and dressings. But back in India it is used as a regular vegetable/greens to make curries and bhaji. Although dill is considered to be native of the Mediterranean region, I’ve seen it abundantly grown in the regions I am aware of, that is Karnataka and Maharashtra states in India. It is very much part of the local cuisine and the preparations are known Shepu Bhaji(dill curry) is prepared in the Maharashtrian region, whereas in Karnataka, a pilaf preparation is known as Sabsige Soppu Bhaath(dill rice).

Dill is very aromatic and gives a tangy flavor to the pickles or salad dressings. It has lot of health benefits and is considered to protect against free radicals and carcinogens, an anti-bacterial spice and the most helpful and flavorful way of preventing bone loss. So next time you come across (preferably at an Indian Store reason being, it is sold as a vegetable and not a herb !) a bunch of these aromatic greens, pick it up to make this flavorful curry. I guess this preparation is a special North Karnataka/ Belgaum style of preparation because I haven’t seen any curry which includes a little rice/cracked rice other then in Belgaum and goes to My Legume Love affair MLLA - 19 by Simple Indian Food started by Susan. So for all who avoid or never tasted a dill subzi, try this version ! Its so funny, the first time E had this subzi, he name it as Dill Biryani and the only biryani to be eaten with chapati/bread !!!

Ingredients:
4 cups fresh dill, washed , chopped
1/4 cup rice/cracked rice, soaked
1/8 cup moong dal, soaked
1 1/2 tbsp oil
2 green chilies, chopped
3 – 4 big garlic cloves, minced
1/2 cup onions, finely chopped
pinch of turmeric
salt to taste

Preparation Method:
Pre-prep: Soak the rice and moong dal in warm water for 15- 30 minutes. Drain and keep aside.
1. Heat oil in a pan, add minced garlic and sauté till you get the aroma of fried garlic.
2. Add green chilies, onions and sauté till translucent.
3. Add the soaked mung dal and rice, and roast for few minutes. Add 1/2 cup water and let it cook for couple of minutes.
4. Add the washed /chopped fresh dill leaves, salt & turmeric. Cover the lid and cook on low to medium heat for few minutes.
5. Once done, give a stir. Serve with bread/chapati/bhakri/akki roti.

Preparation Time: 15 – 20 mins
Serves: 2 - 4

Note: Increase the amount of rice to 1 – 2 cups and the recipe will be turned into a flavorful and aromatic dill pilaf/pulav !!!

Tags:Dill, subzi, subji, sowa, shepu bhaji, sabsige soppu, sapsige soppu, shepu, suva, suvani bhaji,

Easy Spinach Dip

2010-01-23T15:07:00.007-05:00

Recipe: Spinach in seasoned yogurt base !!

I had got this recipe from one of our friends and simply loved it. It is a must starter at any of our get together as home, especially during Christmas holidays. Very simple with the ingredients, I use more of yogurt as a base in this dip rather than sour cream. Since this doesn’t have any use of spices and herbs, this sure is a hit with kids !! Unlike the one in restaurant where it is baked with topped cheese, this is just simple raw spinach combined with yogurt, sour cream, mayonnaise and some seasoning. I love to add maggi masala or any chutneys with flax seeds, peanuts or chana dal or use any of your favorite seasonings!! This goes to the No Cook event at PJ's blog.

Ingredients:
1 cup frozen spinach or 2 cups fresh spinach, washed, chopped
1/2 cup yogurt
1/8 cup sour cream
1 tbsp mayonnaise
1 tsp seasoning (chutney/maggi masala)
salt to taste
pinch of sugar

Preparation Method:
1. Wash and finely chop the spinach.
2. in a bowl, combine spinach, yogurt, sour cream and mayonnaise.
3. Add salt, sugar and any seasoning* of you choice and whisk for few seconds. (Most often I use the maggi masala seasoning or dry chutneys. Use any seasoning of your choice)
4. Serve with bread or chips.

Preparation Time: 10 mins
Serves: 2
Note: If there is any leftover dip, use it as a dressing on salad greens !!! The salad will taste awesome !

Khichdi – Lentil Rice – Sattvic Comfort Food

2010-01-21T13:48:00.003-05:00

Recipe: Rice and lentils cooked in mild spices !

An another sattvic recipe from my Sattvic Tuesday. Most of the times, our Tuesday dinners are very very simple and you’ll see I haven’t posted lot of sattvic recipes in recent weeks. But now I am thinking, however simple the recipe is, I should probably post them on the blog. So this khichdi a popular dish in India made with rice, lentil is a comfort food for lot of people and also a traditional one on some occasions. The name khichri means mish-mash, is cooked until rice and lentil are combined into one and has a mushy texture to the dish. It is also commonly served as baby food (without spices) and when someone is sick !

For me this is most often part of the sattvic diet, also the best part of it being a one pot dish ! I’ve used whole spices for tempering, spices which are milder and one can use black pepper or other rajasic spices in very less amounts to counter the effects of other food types(tamasic) and does not include garlic/onions.Once served, add a dollop of ghee and its will taste amazing !!!!

Ingredients:
1 cup rice
1 cup red lentils (masoor)
1 cup veggies (optional
2 tbsp oil/ghee
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp black peppers
5 green cardamoms
4 cloves
2 in cinnamon
5 –6 curry leaves
1/8 tsp turmeric
salt to taste
ghee to garnish

Preparation Method:
1. Heat oil/ghee in a deep vessel. Add the mustard seeds, as they splutter, add cumin seeds, curry leaves and all the other spices.
2. Add the washed rice and lentil and stir for couple of minutes. Add veggies if preferred.
3. Add 4 – 5 cups of water and bring to boil. Add salt, turmeric and let it simmer until the rice, lentils are cooked.
4. Once done it should be mushy, so add water if needed.
5. Add a dollop of ghee while serving. (also added some crushed roasted groundnuts)

Preparation Time: 30 – 40 mins
Serves: 2 - 4

Pineapple Fried Rice – A Vegan Version

2010-01-18T08:38:00.002-05:00

Recipe: Fried rice with vegetables and pineapples!

The first time I had this Thai pineapple fried rice was in one of the Thai restaurants in Philadelphia and it was an instant favorite not just me, but among all my friends too! I’ve made this numerous times, but it never tastes like the one we had at the restaurant, obviously because I skip some of the very much needed ingredients to make this fried rice. I’ve mentioned below that I skip the soya sauce, fish sauce and the eggs that are a must in making/preparing this rice and use some of the chili powder and garam masala to make up for the skipped ingredients. If you don’t mind using soya/fish sauce in your regular cooking, do add and let me know of the outcome !!! But here’s a vegan version of the pineapple fried rice !

Ingredients:
4 cups rice, previously cooked
2 cups pineapple, cubed
2 cups veggies, chopped (used beans, carrots, peas, bell pepper)
2 tbsp nuts (cashews, raisins)
1/4 tsp chili powder(optional)
1 tsp garam masala (optional)
salt to taste
Tempering:
3 tbsp oil
3 tbsp garlic, minced
2 tbsp ginger, minced
1/2 cup onions
2 tbsp green chilies, chopped
Ingredients you might consider adding:(I’ve skipped these)
soya sauce/fish sauce
eggs

Preparation Method:
Pre-prep- If there is no previously cooked or left over rice, then cook the rice, separate the cooked grains and let it cool completely before you proceed to make the fried rice.
1. Heat oil in a skillet and add onions and sauté till translucent. Add the chilies, ginger, garlic and sauté.
2. Add nuts/dry fruits and fry. Then add the chopped vegetables and roast for few minutes.
3. Sprinkle the chili powder, garam masala, salt and mix. Add cubed pineapple and stir briefly.
4. Add the cooked rice, with continuous stirring and tossing, let the rice get coated with the seasonings.
5. Garnish with sesame oil, spring onions, toasted peanuts if preferred !

Preparation Time: 20 mins
Serves: 2 - 4

Note: The ingredients mentioned (ones I skipped) can be added in step 3 before adding pineapples.

Greek Style Vegetable Spinach Soup with Orzo & Awards !

2010-01-15T14:46:00.004-05:00

Recipe: Spinach, vegetables and orzo combined to make a lemony soup !

Greek Soup? yes or no…i don’t know ! But couple of search pages on the internet seemed like this would end up in my list of Greek Cuisine. The way it started was that I wanted to make the soup with orzo, since its been a while I’ve used it in cooking. Then I had couple of veggies which were good enough to be combined to dish up this soup.

I am a big fan of Mediterranean cuisine and love to see how close they resemble some of the Indian recipes, off course with all the less amount of spices. If I had added some lentils instead of orzo, sure this one would have turned into a great Indian dal with lemony peppery taste and vegetables !! Enjoyed this with a piece of bread on the side ! A heart and soul warming in these cold winters !! This goes to the Healthy Inspirations Event - Soups

Ingredients:
1 cup Orzo, cooked, drained
1 cup Vegetables, chopped (used beans, carrots, bellpepper, green onions)
2 cups, Spinach, washed, chopped
1/2 cup Onions, chopped
1/2 – 1 tbsp Red Pepper flakes, according to taste
1 tbsp Olive oil
3 –4 big Garlic cloves, chopped
1 Lemon, juiced
Water/Stock as per consistency
salt to taste
pepper/lemon pepper salt for seasoning

Preparation Method:
1. In a vessel with boiling water, cook the orzo pasta with some oil and salt till al-dente. Drain and keep aside.(Do not run under water)
2. Heat oil in a deep vessel. Add the chopped garlic and sauté. Add the chopped onions and saute. Add red pepper flakes.
3. Add the chopped vegetables, chopped spinach and sauté for few minutes.
4. Add water/stock, cooked orzo, salt and bring to boil. Keep covered and let it simmer for 5 – 10 minutes
5. Stir in the lemon juice, pepper/lemon pepper and serve with bread on side !

Preparation Time: 20-25 minutes
Serves: 2 – 4

AWARDS:
Dolly of Curry & Beyond has shared the Beautiful Blogger Award, Namitha & Sunitha of the Collaborative Curry have shared the Kreativ Blogger Award !! Thanks you so much girls for having to share these wonderful awards !!

I would like to share these awards with:
Deepa of Foodlyrics
Simply Food of Simply.Food
PJ of Ginger & Garlic
Silpa of Anita’s Kitched
Joumana of Taste of Beirut
Spice of Spicebuds
San of San’s Kitchen

Rules for accepting the Kreative Blogger award:
1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

And now to the list to
Name 7 things people don't know about you
1. Love to cook but cannot remain/stand in the kitchen for more than an hour(thats why most of recipes are quick ones !)
2. Love indoor palm trees
3. I had maintained all clothes and books from kindergarten to engineering(until some of them were thrown away by mom :-(
4. Love reading books
5. Enjoy blue oceans, dark green forests, tall mountains, night sky on a full moon behind the coconut palms
6. If watching a movie at home, it takes 4 days to watch the movie in 4 parts.
7. Enjoy driving across country side !

EGGLESS SEMOLINA/RAVA BANANA CAKE

2010-01-14T10:10:00.004-05:00

Recipe: Cake with semolina and ripe bananas !!

Wishing Everyone a Happy Sankranti / Pongal / Lohri !!!

Actually I should have posted some sweet related to Sankranti, with ingredients like sesame and jaggery, but didn’t. I had prepared this couple of days back and thought this is a good time to post it, atleast some sweet ! The recipe is similar to a Konkan cake called dhondas which is made with rava and cucumber. I am allergic to cucumber, so the recipe gets twisted in my own ways to include the over ripe bananas. The other recipe which is a similar one, is the Goan/Konkan Baath Cake which is made with coconut and rava except that this is a eggless version. Very easy to prepare, make it when you don’t know what to do with the over ripe bananas !!!

Ingredients:
1 cup mashed over ripe bananas(2 nos)
1/2 cup semolina/rava/sooji/ferina, fine
1/2 cup sugar, fine
1/2 tsp baking soda
pinch of salt
1 tbsp oil
1 tbsp milk (skip this for vegan version)
2 cardamoms, powdered

Preparation Method:
1. Mash the over ripe bananas. Add sugar, oil, milk and whisk.
2. Roast the rava for few minutes if preferred(I skipped). Add salt and baking soda.
3. Combine the both the wet and dry ingredients. Add cardamom powder and give a stir. Close and keep aside for 15 – 20 mins. Transfer to a baking tray.
4. Preheat oven to 350 F and place the tray at the center.
5. Bake for 30 – 40 minutes or until the knife inserted comes out clean

Preparation Time: 10 minutes
Baking Time: 30 – 45 minutes

Serves: 2 - 4