Monday, November 9, 2009
I'm a person who never likes to stay at home alone. If there is no one at home, I immediately pack my things and visit a friend or a relative nearby. Else, I invite them home. If neither of the above is happening, I try to call someone and spend the maximum time chatting over the phone. The other thing I don't like to do is cook for myself. Most of the time I end up eating the leftovers, as I always cook too much. Though I love to cook I usually don't like to cook only for myself. So the menu would always be something very easy to make at the same time filling too. One such recipe is ''Dhal Rice'' which I would definitely love to cook for myself.
I'm not sure if I had already written this. My hubby had stayed in Bombay for few years when he was a bachelor. He always says that life in Bombay had been the most memorable and enjoyable one in his whole life so far(though I wished he said he liked his married life the most..:)). You would know the kind of cooking these bachelors make. Hubby cant spend more than half hr in the kitchen. "Fill it, shut it and forget it" is his motto regarding cooking. One such recipe that he prepared while he was in Bombay was this 'Dhal Rice'. Inspite of this being one of his favorite, I didn't try this even once after marriage. I somehow felt that it wouldn't be delicious. One fine sunday morning I landed in making this and to my surprise it tasted awesome. I stole the recipe from one of the cookbook and tweaked it a bit.
Ingredients:
Raw Rice - 1 cup
Thoor Dhal - 1/2 cup
Peeled Small Onions - 1/2 cup
Curry Leaves - few counts
Peeled Onions - 4 nos
Pepper - 1 tsp
Cumin Seeds - 1 tsp
Dry Red Chillis - 6 nos
Oil - 1 1/2 tbsp
ghee - 2 tbsp
turmeric powder - 1 tsp
salt - for taste
cut potato, beans, carrot, peas - 1/2 cup
Method
1. If the thoor dhal that you have is so dry like the one that I have, pressure cook separately and keep it aside else ignore this step.
2.. In the same pressure cooker add oil and fry garlic, add onions later and fry till translucent.
3. Add curry leaves, cumin seeds, crushed pepper and chillis.
4. Add the cut vegetables and saute for some more time.
5. Add 5 cups of water to the above ingredient and allow it to boil.
6. Add required salt and turmeric powder and the cooked or washed Thoor Dhal and rice.
7. After 2 min close the lid and switch off the flame after 3 whistles.
8. Add ghee and serve hot with any kind of raita and papad.
8. Add ghee and serve hot with any kind of raita and papad.
Tuesday, October 6, 2009
I went through all my posts and to my surprise found that there weren't any post related to rice. "How did I forget to post about the staple food rice?" was the question that arose to me. After creating the blog I nowadays click what ever I cook. So was looking at the clicks that I had taken and found the foto of the tomato coconut rice that I made 11 Sep 2009. When the whole country was mourning, I had prepared this rice and have also taken some effort to decorate it. Too bad ..:(. My mom prepares this often during my school days. This had been my 'biriyani' during those days. Not going to trouble you all any further, so here's the recipe of 'Tomato Coconut Rice' from my mom.
Ingredients:
Raw rice or basmathi rice - 1 cup
Tomato - 4
Large Onions - 2
green peas - 1/4 cup
Green Chillis - 8
Ginger root - 2 inches
coconut - 1 tbsp
coriander leaves - 1/2 cup (washed and finely cut)
mustard - 1 tsp
channa dhal - 1 tbsp
water - as required
sat - for taste
oil - 4 tbsps
Method:
1. Wash and cook the rice. Spread the cooked rice on a plate and sprinkle some oil on top of it. Allow it cool. Gently mix the oil with the rice.
2. Cut the tomatoes into fine pieces and onion lengthwise into thin pieces.
3. Heat oil in a large pan. Add mustard, let it splutter. Now add channa dhal and fry till golden brown.
4. Now add cut onions and fry till translucent.
5. Add tomatoes and saute for sometime.
6. Add salt to the mixture and close the lid of the pan. Simmer the flame.
7. Now grind coconut, chillis, ginger and coriander leaves together to a smooth paste. Add water if required.
8. Pour this to the onion tomato paste that is on the pan.
9. Add peas and cook them for some more time till the raw smell of coconut has gone.
10. Now add rice to this mixture. Add salt if required and mix them together.
11. Add ghee at the end for extra flavor.
12. Simmer the flame and cook this for 5 more min with lid closed.
13. Serve this with any kind of raita and potato chips.
Note: I tried to make a rose. Ended up with a rose bud and few petals out of those tomatoes...hahahaaa..:)
Tuesday, September 22, 2009
I usually make Red Chilli Rice when I there is no stock of green chilli in my refrigerator and also am tired of all the masala spicy items. I added sprouted green gram so that this dish could also participate in My legume love affair-15,this edition hosted by Sia of Monsoon spice,an event started by Susan.
So here it is for you all to give a try.
Red Chilli, Green Gram Rice
Ingredients:
Basmathi Rice - 1 cup
Large Onion - 2
(Following vegetables has to be cut lengthwise and measured after that)
Potato - 1/4 cup
Green Peppers - 1/4 cup
Cabbage - 1/4 cup
spring onions - 1/4 cup
carrot - 1/4 cup
oil - for frying
Ajinomoto - 1 tsp
salt - as required
sprouted whole green gram - 1/4 cup
To be ground:
Dry red chilli - 8 nos
Garlic - 4
Method:
1. Wash the basmathi rice and soak it for 10 min.=
2. Soak the red chilli for 10 min and grind it along with garlic to a smooth paste.
3. Pressure cook the basmathi rice and spread this in a plate by adding little ghee. Let this cool.
4. Add little oil in a wide pan and heat it in medium flame.
5.Add onion and fry until translucent.
6. Now add beans, potato, carrot, cabbage, soaked green gram, green peppers, spring onions in 5 min interval.
7. Add ajinomoto to the vegetables.
8. Once the vegetables are cooked add the ground chilli and onion paste and salt.
9. Add the steamed rice and let this stay for 5 more min in low flame.
10. Serve hot with any kind of raita.
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