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Rice upma

>> Friday, October 30, 2009

Rice_upma

Ingredients :

  1. Broken rice - 1 cup
  2. Fennel seeds - 1 tsp
  3. Mint leaves - 1 tbsp
  4. Green chillies - 3 nos
  5. Cinnamon stick - 1 no
  6. Onion - 1 no (sliced lengthwise)
  7. Tomato - 1/2 no
  8. Water - 2 cups
  9. Oil - 1 tbsp
  10. Salt to taste
Directions to cook :

#   Grind the raw rice in the blender. (Do not grind it to powder, just split the rice)

#   Heat oil in the pan, add fennel seeds & cinnamon stick.  Add the sliced onions & saute till golden brown.

#   Add the tomato, green chillies & mint leaves.  Saute it for 2 mins.

#   Add the broken rice, salt & water.  Cover and cook till done.

Rice upma

Serve with coconut chutney.

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Curd Rice

>> Wednesday, October 28, 2009

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All time comfort & my favourite seasoned curd rice taste great with just pickle. I love to have this with mango pickle & with some pachidi. Very simple yet taste yummy :)

Ingredients :

  1. Cooked rice - 1 cup
  2. Curd - 3/4 cup
  3. Mustard seeds - 1 tsp
  4. Curry leaves - 1 tbsp
  5. Ginger pieces - 1 inch
  6. Corriander leaves - 1/2 tsp
  7. Butter - 1 tsp
  8. Green chilly - 3 nos
  9. A pinch of hing
  10. Salt to taste
  11. Milk - 1 tbsp (if needed)
Directions to cook :

# Cook the rice & keep aside.

# Heat butter in the pan, add mustard seeds, ginger, green chillies, curry leaves & pinch of hing.

# Smash the warm rice & mix the curd without any lumps. Add the seasonings & combine together.

# Add 1 tbsp of milk & salt to taste.

# Finally add the corriander leaves & cashewnuts if necessary.


Serve with pickles.

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Tomato pulav

>> Tuesday, October 20, 2009

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Tomato pulav is one among the south indian traditional rice variety. It taste great with potato fry & best with potato podimas. I like to serve them with onion raita too. Very simple to make yet taste great.

Ingredients :
  1. Rice - 1 cup
  2. Tomatoes - 4 large nos
  3. Cinnamon stick - 1 no
  4. Bay leaf - 1 no
  5. Cloves - 3 nos
  6. Onion - 1 no
  7. Mint leaf - 1 tbsp
  8. Ginger garlic paste - 1 tbsp
  9. Turmeric powder - 1/2 tsp
  10. Chilly powder - 1 tsp
  11. Oil - 1 tbsp
  12. Salt to taste

Directions to cook :

£ Cook the rice & keep aside.

£ Cook the tomatoes in the water. Remove the skin & grind them to paste. Keep aside.

£ Heat oil in the kadai, add cinnamon, cloves, bay leaf, mint leaf & onion. Saute it for 2 mins.

£ Add ginger garlic paste, turmeric powder, chilly powder, tomato paste & salt to taste.

£ Once cooked, add the rice & mix together till well combined.

Serve warm with potato fry.


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Idly

>> Tuesday, October 6, 2009

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Idlies are staple south Indian food eaten with sambar, chutneys & milagai podi (spicy powder). Different proportions are used in different places. I would say, only trial and error will end up in soft idlies. Intially, I never prefer making this often. After couple of times, I finally find out the right proportion for this soft & fluffy idlies.
Ingredients :
  1. Idli rice - 2 cups
  2. Urad dal - 1 cup
  3. Cooked rice - 2 tbsp
  4. Salt to taste
  5. Cool water while grinding

Directions to grind :

£ Soak the idli rice & urad dal seperately. Preferably over night or atleast 4 hrs.

£ Grind the idli rice along with cooked rice. Keep aside. Grind this little coarsely.

£ Now, grind the soaked urad dal & mix it with the rice mixture. Add the salt & mix throughly with the hand (which helps in fermentation).

£ Ferment the idly batter for 10 hrs (preferably overnight).

£ Grease the idly pan with oil or ghee. Pour the scoop of idly batter into each hole & pressure cook them until done (it takes 5 to 10 mins).

Serve them warm with chutneys.

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Potato Podimas

>> Saturday, October 3, 2009

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I love to eat & cook variety rices rather than full meals. It makes my day little simple & work free. Especially during the mornings, packing the lunch is the first thing to do. I prefer making lemon rice, tomato rice, curd rice, tamarind rice frequently with this yummy & delicious potato podimas. One among the few dishes which requires less ingredients yet taste great.

Ingredients :
  1. Potatoes - 4 large nos
  2. Turmeric powder - 1/2 tsp
  3. Chilly powder - 2 tsp
  4. Salt to taste
  5. Oil - 1 tbsp
  6. Finely chopped corriander leaves

Directions to cook :

£ Cook the potatoes in the boiling water.

£ Roughly smash the potatoes along with the turmeric powder, chilly powder & salt to taste. Set aside.

£ Heat oil in the non-stick pan, add the smashed potatoes. Cover and cook for 15 mins over low-medium flame.

£ Finally, add the finely chopped corriander leaves.

Serve warm.

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Veggie carbonara

>> Thursday, October 1, 2009

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Italian dishes is my hubby's favourite cuisine. Pasta dishes are the most popular menu among the all. Veggie carbonara is supposed to be the most tasty variety especially for those who love creamy flavour. I am not the great fan for this dish as it is rich in calorie. Addition of zucchini with garlic flavour enhances the taste.
Ingredients :
  1. Olive oil -2 tbsp
  2. Garlic cloves (Finely chopped) - 2 nos
  3. 2 Zucchini, thinly sliced
  4. 5 Scallions, cut into lengthwise
  5. 12 oz dried penne
  6. 4 egg yolks
  7. Sour cream - 3 tbsp
  8. Parmesan cheese - 1/2 cup & for garnishing
  9. Salt and black pepper to taste

Directions to cook :

# Heat the oil in a heavy bottomed pan over a medium heat, add garlic, zucchini & scallions. Stir for 4 to 5 mins until the zucchini is tender. Set aside.

# Cook the pasta in the salted boiling water according to the package instructions.

# Meanwhile, crack the egg yolks in the bowl and season with salt and pepper. Keep aside.

# Just before the pasta is ready, return the pan with the zucchini mixture to the heat. Stir in the sour cream and bring it to boil.

# Drain the pasta thoroughly, return it to the pan and immediately stir in the egg mixture, parmesan, and the creamy zucchini mixture. Stir vigorously and serve immediately with a sprinkling of grated parmesan.

Serve immediately.

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