Jeera Rice

Jeera Rice

Ingredients :

Basmati Rice : 1 cup

Cinnamon  Sticks : 2, 1 inch each. 

Cloves : 2

Bay leaves :2

Cumin seeds : 2 spoons

Ghee : 3 spoons

Water : 1  and  1/4  cups 

Salt :To taste

Cashew nuts : handful

Green chilly : 2 

Mustard seeds : half spoon

Onion : 1 

Method : 

1.Wash Basmathi rice. Add  1 and 1/4 cup water , 1 spoon ghee, bay leaves,clove , cinnamon sticks  and cook it in a pressure cooker  till 3 whistles .

2.Take a pan . heat 2 spoons of ghee. Add cumin seeds and  mustard seeds. Once mustard seeds start sputtering add chopped onions and green chilly. Fry for 2-3 minutes. Now introduce cashew nuts and fry for 1 min. Add cooked rice and mix well. Serve hot.  It goes well with Dal. 

Vaangi Bhaat

Vaangi Bhaat is one of the most popular dishes of Karnataka especially in  Bangalore and Mysore region. It is a perfect mixture of rice, brinjal and roasted spices .It tastes awesome!! 

To prepare vaangi bhaat masala :

red chillies : 5

til or sesame seeds : 1 spoon

black gram  : 1 spoon

bengal gram :1 spoon

clove : 2

cinnamon : 1 inch long

coriander seeds : 1 spoon

poppy seeds : half spoon

maratha moggu : 1 

Dry roast all the above spices on  a medium flame until til and udad dal turns slight brown and gives a nice aroma. Grind it and make a fine powder. This makes around 2- 3 spoons of powder.  You can make this in a larger quantity and store it in a container. 

To make vaangi bhaat :

Brinjal :  4 (long variety ) .
Tamarind juice : 2 spoons
Salt to taste
Oil : 3 spoons
mastard seeds : 1 spoon
turmeric : half spoon
udad dal : half spoon 
curry leaves : few 
vaangi bhat powder : 3 spoons 
Cooked rice : 6 cups

Method :

1.Cut brinjal into small pieces. 
2.Take a pan and add 3 spoons oil. Add mustard seeds,black gram seeds . Once it starts sputtering ,add turmeric, curry leaves. 
3.Add chopped brinjal  with half cup of water .Cover with a lid. Keep stirring occasionally. Once brinjal becomes tender, add salt ,tamarind juice and vaangi bhaat powder .Mix well. Keep it under low flame for 3-4 minutes. 
4.Add cooked rice ,little salt and mix well. 
5.Vaangi Bhat is ready . You can enjoy this along with curd or raita. 

Dill leaves rice (Sabbasige Soppina Anna)

Dill leaves Rice is a very simple and quick recipe for breakfast.



Ingredients :
Dill leaves : 1 cup
Onion : 1
Rice : two to three cups
Ground nuts : hand full
green chillies : 3
lemon juice : 2 spoons
Sugar : 1 spoon (Optional)
Oil : 4 spoons
Mustard seeds :1 spoon
Cumin seeds : 1 spoon
Salt as per the taste.

Method :
1.Take a pan and heat 2 spoons oil. Add mustard seeds and  cumin  seeds, Once it starts sputtering ,add  chopped onion .Fry them till onion becomes transparent..Add dill  leaves, chopped green chilly .Keep them under low flame for 2 minutes. Stir well.
2.Add cooker rice, salt and sugar..
3.Fry ground nuts in two spoons oil separately. Add them to the rice mix .
4.Switch off the gas .Add fried ground nuts, lemon juice and mix well.
5.Serve hot .

Chitraanna (Lemon Rice)

Chitranna or Lemon rice  is a very popular South Indian dish. Lemon juice gives a very refreshing  flavor to the rice. Usually  it is served as a breakfast. This is prepared during festival season as well.

Ingredients :
Cooked White Rice :  2 cups
Ground nuts : half cup
Lemon  : 1
Salt as per the taste
Sugar : 1 spoon (Optional)

Oil : 4 spoons
Turmeric : half spoon
Mustard seeds : 1 spoon
Black gram  seeds or Udad dal : half spoon
Bengal gram seeds or Chana dal :half spoon
Green chillies : 2
Red chilly : 1
Curry leaves : 10


 Method :
1.Take a pan and add 2 spoons oil. Add mustard seeds, black gram  seeds,bengal gram seeds . Once it starts sputtering ,add turmeric, curry leaves, chopped green chilles and red chilly.
2.Add cooker rice, salt, sugar and mix well.
3.Fry ground nuts in two spoons oil separately. Add them to the rice mix .
4.Switch off the gas .Add fried ground nuts, lemon juice and mix well.


Linking this to South Indian Cooking Event Series # 2

Corn Salad

This is a very simple and healthy food.

Ingredients :

Corn : 1 cup
Green gram Sprouts : 1 cup
lemon juice : 2 spoon
green chilies : 2
Grated coconut : half cup
Coriander leaves : handful
Salt : as per the taste

Method :

1.Soak green gram in water . Keep overnight. Remove the water and wash them and keep them in the vessel for 4- 5 hours.
2. Wash sprouted green gram and place them in a bowl.
3.Add  corn , lemon juice , chopped green chilies, chopped coriander leaves, grated coconut  and salt.
4.Mix well and Serve. It looks good and tastes awesome as well !!

Almond-Peas Masala

Ingredients :

Green Peas : 1 cup
almond : 1 cup
milk : half cup
onion : 1
bay leaf - 1
salt : as per the taste
coriander leaves : few
ghee : 2 spoons
cumin seeds (zeera ) : 1 spoon
green chilies : 2

Method :

1.Soak almonds in hot water for 10 minutes. Peel the skin.
2.Grind the almonds along with little milk.
3.In a pan heat ghee, add cumin seeds, onion and bay leaf. When onion becomes transparent add chopped green chillies.
4.Add ground almond paste and green peas. Cook them for 5 min in low flame. Sprinkle salt and keep stirring.
5.Garnish with coriander leaves and serve hot with chapatis.

Broken Wheat Payasam

It is a very delicious sweet dish prepared using broken wheat, jaggery and coconut milk especially during
festival seasons.

Ingredients:

Broken wheat: 1 cup

Jaggery : 1 cup

Grated Coconut: 1 cup

Cashew nut: 10

Ghee: 1 spoon

Cardamom powder: small pinch

Water: 4 cups

Almond : few for decoration

Method :

1.Wash the broken wheat 2-3 times.
2.Add 3 cups of water to the broken wheat and keep it in a pressure cooker .Cook till 3 whistle
and keep it in low heat for 2 minutes.
3. To prepare the coconut milk, grind the coconut with little water into a smooth paste .Squeeze
the ground coconut by keeping it in a clean cotton cloth. After this process, add a cup of water
to the squeezed coconut and repeat the process.
4. Take a vessel and add cooked broken wheat, coconut milk and jaggery and boil it for 10 min in
a low heat.
5.Once everything is mixed well, add cardamom powder and stir.
6. Fry cashew nuts in ghee and add to the mixture. Decorate with almonds.
7.Broken wheat kheer is ready to serve.

Did you know?

Payasam word is derived from the Sanskrit word ‘Payas’ which means milk. Kheer ,another name for
Payasam is derived from the word ‘Ksheeram’ which also means milk. In north Indian region sugar and
milk is used whereas in south coconut milk and jaggery is used.

Linking this to 

South Indian Cooking Event Series # 2

 

Linking this to  Know your Natural Sweetness Event hosted by Jagruti

Ginger Tambli

Tambli can be prepared using different ingredients like brahmi, spinach, amla , methi seeds etc. It has

medicinal values. Here we are preparing Ginger Tambli. Ginger is one of the most ancient spices in the

worldwide cuisine. It has become well-known for its various health benefits including: its ability to help

digestion.

Ingredients :

Ginger : 1 inch piece

Cumin seeds : 1 spoon

Green chilly : 1

Butter milk : 2 cup

Grated coconut : 3 spoons

Salt : half spoon

For tempering :

Curry leaves : 10

Cumin seeds : half spoon

Mustard seeds : half spoon

Method :

1.Grind ginger, cumin seeds, green chilly and grated coconut to a smooth paste.

2.Add butter milk and salt to this and mix well.

3. Put cumin seeds, mustard seeds and oil in a pan and heat it. Once it starts spluttering, add curry

leaves. Just stir for a minute and add it to the ground mixture.

4.Stir well and enjoy with hot rice.

Sending this to Pranuvis World know-your-diary-event- :

Sweet Pumpkin Sabji

Ingredients :
Sweet Pumpkin pieces : 2 cups
Grated coconut : 2 spoons
Oil : 2 spoons
Mustard seeds : 1 spoon
Jeera (cumin seeds)- 1 spoon
Curry leaves : 10
Red chilly : 4
Udad dal : half spoon
Salt : As per the taste
Jaggery : a very small piece
Tamarind Juice: 1 spoon

Method :

1. In a pan , take two  spoons of oil and heat it. Add mustard seeds, jeera, udad dal, red chillies . Once the mustard seeds start sputtering ,add curry leaves .
2.You have to add sweet pumpkin pieces to this .Saute for 5 minutes . As the sweet pumpkin pieces become  tender, add salt, jaggery and tamarind juice.  Saute for 2 more minutes. Add grated coconut and mix well.
3.Serve hot with rice or roti.


Note :
1.You can use lemon juice instead of tamarind juice.
2. Jaggery is optional.

I am linking this recipe to Jagurti's Super Food Event

Dates Kheer

Dates Kheer( Kharjoorada Paayasa )

• Dates- Seedless – half kg
• Sugar : One and half cup
• Coconut : 1
• Cardamom : 4
• Badam :hand full 
•  Rice flour : 2 Spoons

Method :

1.Chop Dates into small pieces  Add one cup of water to this and pressure cooker for 3  visile and 2 min  under sim.   

2.Grate the coconut. Grind it with little water. Squeeze it to get the thick coconut milk. Keep aside. You can use a strainer or thin cloth for this step.

3.Add little water to the coconut which is already squeezed and grind it.  Squeeze it again .This coconut milk is thin . You can use a strainer or thin cloth for this step as well.

4.In a vessel add cooked dates and sugar :gas stove should be on low heat. When sugar starts getting dissolved ,add rice flour,  coconut milk-thin version and boil for 5 min . Now time to add thick coconut milk . Keep stirring and boil for 10 min under Sim.

5.Add powdered cardamom and crushed almonds.