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Tuesday, March 3, 2015

Ghee rice

Ghee rice is a mild pulao prepared with basmati rice, garam masala and homemade ghee. This pulao goes well with any spicy paneer curry or any other spicy curry / gravy. You can prepare this rice in no time and will not disappoint you in the taste.

Ghee rice

Ingredients:

Serves 2 to 3

      • 1 cup – Basmati rice
      • 1 medium – Onion (sliced lengthwise)
      • 2 to 3 nos – Green chillies ( chopped)
      • 6 to 7 nos – Cashew nuts
      • 1 1/2 tbsp - Ghee
      • 1 1/2  to 1 3/4 cup – Water
      • Salt to taste

Seasonings:

      • 1 1/2 tbsp – Ghee
      • 1 no – Cinnamon stick
      • 2 nos – Clove
      • 1 no – Bay leaf
      • 1 no – Cardamom
      • 1/4 tsp – Fennel seeds

Ghee rice

Preparation method:

  1. Wash and soak basmati rice in enough water for 15 to 20 minutes. Drain water completely and keep it aside.
  2. Heat ghee in a pressure cooker, season with items given in the list for seasoning. Add chopped onion and green chillies, saute until they are slightly golden brown.
  3. Now add water along with required salt, bring it to rolling boil. Add soaked rice and allow them to cook for 3 to 4 minutes or until 3/4 of water is absorbed.
  4. Close the pressure cooker with lid and reduce the flame to low. Cook them for about 1 whistle or for 5 minutes or until well cooked. Allow them to cool completely.
  5. Meanwhile heat ghee in a pan, add broken cashew nuts and fry them till they are golden brown in color.
  6. Finally garnish ghee rice with fried cashew nuts and mix well. Serve it with spicy paneer gravy or any other spicy gravy.

Ghee rice process

Ghee rice

Ghee rice

Notes:

  • I used 1 3/4 cup of water for 1 cup of rice because i open cooked rice for a while (until they are 3/4 cooked) and finally pressure cooked it. 1 : 1 3/4 water ratio was perfect for this method. But you can add 1 : 1 1/2 cup ratio and completely pressure cook it for 2 or 3 whistles.
  • Do not over cook or under basmati rice. Add perfect water ratio 1:1 1/2 and make it fluffy.
  • I used homemade ghee in this recipe and it gives awesome flavour to the rice.

Ghee rice

Sunday, March 1, 2015

Vegetable momos

Momos is a type of dumpling native to Tibet and Nepal. Over the years, it has become very popular in the Indian states of Assam and Manipur; where people have started eating as part of their staple diet. Momos can be prepared with vegetarian or non vegetarian filling. I prepared vegetable filled momos, which was mild and tasting good. Kids will love this for sure and serve it with spicy sauce like chilli garlic sauces or schezwan sauce etc.

Vegetable momos pic 2

Ingredients:

Yields approximately 12 momos

For Outer layer:

      • 2/3 cup – Maida / all purpose flour
      • 2 tsp – Oil
      • Salt to taste
      • Water as needed

For vegetable stuffing:

      • 1 tbsp – Oil
      • 1 cup – Cabbage (finely chopped)
      • 1/2 cup – Carrot (finely chopped)
      • 1/2 cup – Beans (finely chopped)
      • 2 tsp – Garlic (finely chopped)
      • 2 to 3 tbsp – Spring onion (chopped)
      • 1 1/2 tsp – Soya sauce
      • Pepper powder as needed
      • Salt as needed

Vegetable momos pic 4

Preparation method:

Making of outer covering:

  1. Take a mixing bowl, add maida, oil  and required salt, mix well.
  2. Add water little at a time and knead to a firm dough. Cover the dough and keep it aside for 30 minutes. Now outer layer is ready.

Vegetable momos process 1

Vegetable momos pic 5

Making of vegetable stuffing and momos:

  1. Heat oil in a pan, add garlic and saute for few seconds. Followed by chopped onion along with salt, saute until translucent.
  2. Now add mixed vegetables and cook them until they are 1/2 done. Then add pepper powder and further cook them until vegetable are 3/4 done.
  3. Add spring onion and saute for few seconds. Then add soya sauce and saute for few seconds until the mixture is dry. Check for salt, pepper or soy sauce, if required add more. Switch off the stove and keep it aside.
  4. Divide the dough into small balls of equal size. Now start rolling the balls into thin circle. Ensure that the edges are very thin and the center is slightly thick.
  5. Place 1 or 2 tsp of vegetable stuffing in the center and start pleating the momos by holding the edges (as shown in the picture). Towards the end, join the pleats in the center and seal it properly.
  6. Heat a idli cooker or steamer, place momos and steam it for 5 to 10 minutes or until well cooked. Serve vegetable momos with a spicy sauce like sriracha sauce, schezwan sauce, spiced soya sauce or tomato sauce.

Vegetable momos process 2

Vegetable momos pic 3

Notes:

  • Do not over steam momos than required because it will became rubbery and dry.
  • I used rice cooker steamer for cooking momos. It took 10 mins for me to cook perfect momos.
  • Cooking time depends on the steamer you are using like idli cooker method, rice cooker steaming method, pressure cooker or any other steaming method.

Vegetable momos pic 1 2

Thursday, February 26, 2015

Samai arisi idly / Samai idli / Little millet idli

Samai arisi idly or samai idly is a healthy idli prepared with samai arisi / little millet, ulunthu / black gram and aval / poha, which goes very well with sambar and spicy tomato chutney or any other chutney varieties.

Samai arisi idli

Ingredients:

Serves 4 to 5 people

      • 2 cups – Samai arisi / little millet
      • 1/2 cup – Whole black gram without skin / ulunthu
      • 1 handful – Flattened rice / poha / aval
      • 1/8 tsp – Fenugreek seeds / vendhayam / methi seeds
      • Salt to taste
      • Ice water to grind

Samai arisi idli

Preparation method:

Making of batter:

  1. Wash and soak samai arisi / little millet for 6 hours or over night. Remove stones if any before grinding. Because mine had lot of stones, so i cleaned it 3 to 4 times before grinding.
  2. Same way, wash and soak black gram /ulunthu along with fenugreek seeds and aval each separately with clean water for 1 to 2 hours or even overnight.
  3. Take a mixer grinder or grinder, transfer soaked black gram / ulunthu and grind it till smooth and fine paste. Add ice water little at a time while grinding. Transfer ulunthu batter to a big vessel.
  4. Now grind samai / little millet along with aval / flattened rice by adding water little at a time to a slightly coarse paste. Consistency of samai batter should not be too grainy nor fine paste.
  5. Now mix ulunthu batter and samai batter together along with required salt, mix well. Container should have enough room for the batter to ferment. Consistency of batter should not be too thick or too thin. Ferment the batter for overnight or at least 9 to10 hrs or until fermented.
  6. Mix the fermented batter once (don’t try to stir/mix too much). Now it is ready for making idly. If you are not going to use it immediately, then refrigerate the batter.

Samai arisi idli process 1

Samai arisi idli

Making of samai idli:

  1. Heat enough water in the idly pot, grease the idly platter with little oil or ghee (for kids) and then take a scoop of batter and fill in the idly platter. Once you see steam from the idly pot, place the idly platter and close it with a lid.
  2. Steam for 9 to 10 mins. Using fork or toothpick you can check whether it is done or not. If it is done, then remove platter from the pot . Either allow them to cool for 5mins or you can turn over the idly platter and show it in the cold running water.
  3. Remove idly from the platter and transfer it to a hot pack. Samai idly is ready and now serve with sambar, chutney and idly podi.

Samai arisi idli process 2

Samai arisi idli

Notes:

  • Little millet / samai may have small stones, so you have to be more cautious. Clean the stones before grinding.
  • The duration for fermentation may vary depending on the climatic conditions. In winter it may need longer time and in summer it may require less time to ferment. Always try to keep it in a warm place.
  • The consistency of the batter is also equally important. If your batter is too thin, then your idly will be flat. If your batter is thick, then your idly will be hard. That is the reason why you should add water little by little by checking the consistency.
  • You will get spongy idly only when your batter is nicely fermented. You will see lot of small bubbles in your batter and never forget to mix your fermented batter before pouring into the idly platter.
  • You need to take out the batter from refrigerator about 30 mins before you make idly. Mix well once before pour into idly platter.

Samai arisi idli

Tuesday, February 24, 2015

Andhra brinjal curry

Brinjal curry prepared with freshly ground Andhra masala powder which gives wonderful flavor to brinjal and it goes well with hot rice and rasam.

Brinjal curry  

Ingredients:

Serves 4 people

      • 15 nos – Brinjal / katthirikkai (small purple variety)
      • 1/2 no – Tomato (around 1/2 cup chopped)
      • 1/4 tsp – Turmeric powder
      • 1 tsp – Red chilli powder / sambar powder (or add as needed)
      • 1 to 2 tsp – Andhra masala powder
      • Salt to taste

Seasonings:

      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds / kaduku
      • 1/4 tsp – Split black gram / ulunthu
      • 4 or 5 nos – Fresh curry leaves
      • 1 or 2 pinches – Asafoetida powder

Brinjal curry

Preparation method:

  1. Wash and chop brinjals into small cubes as shown in the picture and soak it in enough water until cooked.
  2. Heat oil in a pan, season it with items given in the list for seasoning. Add chopped brinjal and tomato along with required salt, cover with lid and cook over medium flame until 1/2 done.
  3. Then add turmeric powder, red chilli powder and Andhra masala powder, saute until raw smell of powder goes away. If needed sprinkle little water for easy cooking. When brinjal is well cooked and well blended with masala, switch off the stove and serve with hot rice, rasam and appalam.

Andhra brinjal curry process

Brinjal curry

Notes:

  • I used small purple color brinjal in this recipe. You may use any small variety brinjals of your choice.
  • Increase or decrease the quantity of red chilli powder and Andhra masala powder as per your taste and spice level.
  • Since Andhra masala powder has red chillies in it, be very cautious while adding red chilli powder.

Brinjal curry

Sunday, February 22, 2015

Andhra masala powder

Andhra masala powder or curry powder is a spice powder used in curries to add more flavor and taste to it. I came to know this powder from a Hyderabad friend who prepares brinjal curry and few other curries with same masala which tasted excellent. I will post recipes using this yummy powder in my up coming post.

Andhra masala powder pic 1

Ingredients:

yields around 1/2 cup of powder

      • 1/4 cup – Bengal gram / kadalai paruppu
      • 1/4 cup – Whole black gram without skin / Whole urad dal / ulunthu
      • 5 nos – Dry red chillies / kaanja milagai
      • 1 tsp – Fenugreek seeds / Vendhayam / Methi seeds
      • 3 tsp – Cumin seeds / jeera
      • 1/8 tsp – Asafoetida

Andhra masala powder pic 6

Andhra masala powder pic 4

Preparation method:

  1. Take a pan, dry roast bengal gram, whole black gram without skin, dry red chillies, fenugreek seeds, cumin seeds each separately until they are slightly golden brown in color. Do not burn them because it will give bitter taste to the final product.
  2. Transfer roasted dry red chillies to a mixer grinder, grind it for few seconds. Then add roasted bengal gram, whole black gram without skin, fenugreek seeds, cumin seeds and finally add asafoetida, grind them to a fine powder.
  3. Allow them to cool completely and store them in am airtight container for future use.

Andhra masala powder process

Andhra masala powder pic 3

Notes:

  • Do not burn ingredients while roasting otherwise you will get burnt smell from powder.
  • I normally store this powder in an airtight container and place it in refrigerator for future use.

Andhra masala powder pic 2

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