Pineapple Zarda Pulao

It was in my drafts and doing a PEEK A BOO! Well it got a chance today to come out as this month's challenge in SYS-W was to use a hidden ingredient Pineapple for me. I found this post would be doing justice to the assigned task and here I share the zarda pulao recipe with all. I adapted this recipe from Vahchef. A very simple but a delicious meal it makes.

Bell Pepper Rice/Capsicum rice/Paprika Rice

Flavor of capsicum is something I am madly in love with, the colors, they tempt me. At times I get the Bell pepper/Paprika mix and use them in different dishes from raita to rice items. One rice item that I often prepare is Bell pepper rice. This tastes heavenly with mild crunch of Paprika. I normally prefer cooking such rice delicacies over the plain steamed rice with normal sambhar, dry side dish, as it eases out the task leaving me with less items to be prepared to set my dining table. Won't you love to know the way I prepare? Yes, there are ample number of ways it can be prepared and here I share my easy way, it would be ideal to prepare if you have left over steamed rice too. It is a post which was pending from long in my drafts. Here goes the recipe.

Sweet Corn Rice

Guest posting was something very new to me.I had quite a number of times seen Be My Guest option in Rafeeda's space and when I saw this for the first time I too wished that I do a guest post for her beautiful space.I was initially very much surprised and used to think as how this exactly happens. We were friends over Facebook and had a chat with her about this guestposting. I was such a dumb that I even asked Rafee that could that post be an old one when it comes to guest post. Well it was she who explained me so patiently about this guest posting concept. I guess anyone will get irritated with such silly questions that I had put forward and won't like to explain such minor concepts. Isn't it? But I could see the difference in her approach. She patiently explained her concept and I felt honored when she gave a warm welcome to my request and said Yes to guest post my recipe there. When asked for the type of recipe she would prefer, she was like any recipe of your choice and happily agreed to guest post my humble recipe up in her place. I'm feeling honored for sure.

Ghee Rice and Plain Kurma

I was thinking yesterday night as what to prepare. Daily night I will be in a dilemma as what to prepare for the dinner. Morning and lunch will be in a hurry, but for dinner preparation I get enough time to think and hence I end up with so many options that I prefer asking Mr.S as what shall I put up in the platter for the day's supper. Yesterday's choice was this Ghee Rice and Plain Kurma. Ghee Rice is a fragrant special rice among the exotic rice varieties. It is very common in South Indian auspicious occasions for Lunch. I got the recipe of basic Kurma from Anusha Bare Krishna, but I tweaked in the recipe a little and brought in some changes. It was an awesome dinner must say. Ghee Rice is prepared in many ways. I have my own variation to prepare Ghee Rice. Here I share both the Ghee Rice and Plain Kurma Recipe.

Mosaravalakki

Experience cold or heat, pleasure or pain. These experiences are fleeting; they come and go. Bear them patiently. This is what Shree Krishna says as per the Bhagavad Gita. It is believed that God gives pain more to those whom He believes to be the strongest. I wish all my readers a very happy Krishna Janmashtami and may the coming year be a blessed one. My offerings to God today were very simple yet I believe that God will give me enough strength to overcome all the difficulties that come in my path. I offered Mosaravalakki, Maida burfi and Kodubale to Shree Krishna today. The reason behind Mosaravalakki is a small story that relates ShreeKrishna and Sudama, his best friend.

Vegetable Biryani

From few days I got so busy with my life that I don't get enough time to update my blog. I have many clicks waiting in queue to get up and live in my space. My little one started going to a day care near by and I get so occupied that I try utilizing my left over time for my daily chores like setting up the disordered house, cleaning utensils which get piled up every now and then in my pantry sink, laundry work and so on but how can I let go my blog baby? I have to give time to her too. So I try updating every other day without fail. I get so tired as walking to leave her and pick her up takes up all my energy. Sometimes I end up eating bread and cheese even for my lunch. Well, it was last week that I prepared vegetable biryani and was longing to see it up here. I just feel bad when I'm unable to concentrate here.
I followed a very simple recipe.  I used basmati rice for the preparation as the smell of the rice itself is awesome and they are apt for biryanis.
I made use of biryani powder that are available in grocery shops in the preparation. I prefer mild version. So mine won't be a hot and spicy biryani recipe. It would be a mild version which even kids would enjoy eating.

Tomato Pulao(Mumbai style)

An ideal rice item for a dinner with just minimum veggies available is tomato pulao. You would think what is so different about this Mumbai style tomato pulao. Yes, there is. I learnt this recipe from well known chef Harpal singh of Sanjeev Kapoor's Kitchen. I liked the idea of using Pav bhaji masala in tomato pulao. That way I could use the pav bhaji masala stored in my kitchen in a recipe other than pav bhaji. Tomato pulao is a street fast food, in fast food joints usually in the pav bhaji stalls tomato pulao will be there in the menu but here is how it is prepared at home.

Vegetable Fried Rice

Chinese cuisines have been adapted so well in Indian delicacies that nowadays we see many Indo Chinese food items almost everywhere. Chinese food usually involve soya sauce, chilli sauce as a major component in cooking. Chinese food items are prepared by tossing food on a high heat in a wok. This is the major idea behind Chinese food.
Here I share with you the Vegetable fried rice which is a Indo Chinese delicacy which one can't resist from devouring.

Curd Rice

Who doesn't like curd rice? A wonderful filling meal it is as such. Any sumptuous feast if ended with a curd rice, it is soothing to tummy. In my childhood we were always used to eating boiled red rice or also known as rosematta rice. It is rich in nutrients and also contains fibre in it which is good for health. So we were never used to eating this curd rice as we tend to eat the red rice with curd which also was a heavenly experience and we were used to eating white rice only during functions or when mom cooks veg pulav, veg biryani etc. But having moved to Bangalore after my marriage and then here to Germany, I'm used to both white rice as well as boiled red rice. Curd rice is a South Indian rice item made from white rice. Easiest way to make delicious curd rice is as below.

Cabbage Rice

Cabbage is a vegetable which acts as a cleanser for our digestive system. This leafy vegetable provides enough fibre content required by the body. Cabbage Rice is something which I tried later in the evening yesterday. It tasted heavenly delicious and to be honest it was my first try on white cabbage. Have tried it with red cabbage earlier. Red cabbage gives good colour to your rice and no other colouring is required. I wanted to try with white ones this time and to colour the rice I used turmeric powder. With just minimum spices I could bring on the serving platter an awesome rice item for dinner. Here I share the simple recipe with you all.

 

Jeera Rice/Cumin Seed Rice

Very simple authentic jeera rice is loved by all. The flavour of cumin is just awesome.
Here I share with you all this simple recipe. I can say the very simple rice dish which can be prepared in a jiffy and even could be an ideal lunch box pack. It can be served as it is or with any raita or plain yogurt.

Ingredients:
Raw rice-1 cup
Water-2 cups
Cumin seeds-1 tbsp
Oil-1 tbsp+1 tsp
Coriander leaves/Cilantro-2 sprigs chopped
Curry leaves-2 sprigs-chopped
Green chillies-2 slit lengthwise
Salt to taste

Recipe:

1. Pressure cook raw rice with 1 tsp oil and salt to taste for 3 whistles.
2. In a pan heat 1 tbsp oil, add cumin seeds,as they splatter add curry leaves,coriander leaves and green chillies.
3. Saute and then add cooked and cooled rice to it and mix well by folding in rice through the mixture in pan.
4. Add salt if required, may not require if enough amount is added while cooking rice.

Simple isn't it? Enjoy with yogurt or raita or as such.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nayna's simplysensationalfood,Made with Love Mondays by Javelin Warrior's Cookin w/ Luv

BitterGourd Rice/Karela Rice

Does this sound weird? If so, let me clarify it is the most yummiest rice item I ever liked after I started cooking different rice items. It is a must try dish as the outcome won't disappoint you. Awesome tangy,sweet,bitter,spicy flavours within this dish makes it just fingerlicking yummy dish.

Here is the simple Bittergourd rice recipe.

Ingredients:

For main dish:
Bittergourd/karela- 1 medium sized
Onion-1 big sliced thin lengthwise
Mustard seeds-1 tsp
Cumin seeds/jeera-1 tsp
Urad dal/Split skinned black gram-2 tsp
Concentrated tamarind paste-2 tsp
Jaggery-1" cube
Turmeric powder-1 tsp
Green chillies-2 slit
Lemon juice-1 tsp
Oil-2tbsp+1 tsp
Salt to taste
Water-3 cups+2 tbsp
Raw rice -1 cup soaked in enough water

For masala preparation:
Peanuts-handful
Coriander seeds-1 tbsp
Redchilly-1
Cumin seeds/jeera-2 tsp
Urad dal/Split skinned black gram-handful

To garnish:
Coriander leaves/Cilantro-2 sprigs
Curry leaves-1 sprig

Recipe:

Masala Preparation:
First dry grind the ingredients under masala preparation.

 

 

Then dry roast it for some time till you get nice aroma and keep the masala mixture aside

 

 

Main dish preparation:
Add 1 tsp oil,lemon juice,salt to taste to raw rice and pressure cook the rice with 2 cups of water for 3 whistles.
In a pan add concentrated tamarind paste,jaggery cube and add one cup water and bring to boil and simmer for some time till it reduces to half

Scrape the Bittergourd/Karela.

Cut into pieces and add salt and 1/2 tsp turmeric powder to it keep aside for 30 mins

 

Karela oozes out little water, so squeeze them and wash them under cold water.That way the bitterness in them goes off to a good extent.

 

 

In a big deep pan add oil say 2 tbsp, when hot add mustard seeds, urad dal,jeera.

As they splatter add onions and green chillies.

Once onions turn translucent, add 1/2 tsp turmeric powder, add karela  and saute well.Let the karela get tender and cooked.

 

 

Now add the roasted masala mixture you prepared and mix well.

Then add to it the tamarind jaggery mixture you prepared and then cover and cook till karela gets fully cooked.

Add 2 tbsp water to it if the mixture is getting too dry.Mixture should not be too dry.
Once cooked add salt to it and simmer.Minimum salt would be enough as you cooked rice with added salt.

 

 

Add the cooked cooled rice to the mixture you prepared.

Mix well and simmer for 2-3 minutes.
Garnishing to give final touch and taste:
Garnish with cilantro and curry leaves.
Karela Rice is ready to serve.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood

Vangi Bhath/ Flavoured Brinjal Rice

Vangi Bath is a South Indian dish popular among the Brahmin community. It is the famous way of involving eggplant or brinjal in a diet.This is a rice dish and usually made with brinjal flavoured with spices and few other assorted veggies.Found in Karnataka, spicier version is found in neighbouring states of Andhra Pradesh and Tamil Nadu and also Maharashtra. Usually accompanied with raita or yogurt.
Here is my simple way to prepare vangi bhath.

Ingredients:
For masala powder:
Cumin seeds-1 tsp
Coriander seeds-1 tbsp
Fenugreek seeds- 1/2 tsp
Red chillies-2-3
Udad dal/Skinned split black gram-1 tbsp
Dry coconut-1 tbsp
Indian capers/marathi moggu-1
Cardamom-1
Cloves-2
Oil-1 tsp

For main dish:
Onion-1 sliced thin lengthwise
Brinjal -1 diced(if big) else if small ones -3-4 diced
Carrot-1 small- diced
French beans-8-10 cut into 1" pieces
Turmeric powder-1 tsp
Fennel seeds-1 tsp
Cumin seeds-1/2 tsp
Green chillies-2 nos slit lengthwise
Mustard seeds-1 tsp
Tamarind pulp- 2 tbsp
Powdered jaggery- 2 tsp
Salt to taste
Oil-2-3 tbsp
Curry leaves-2 sprigs
Cooked rice- 1 cup

Recipe:
For masala powder:
In a pan add oil and roast the masala ingredients carefully without burning and keep aside.
Let it cool and then grind them to fine powder( Don't use any water)

For main dish:
In a deep bottom pan add oil, when hot add fennel seeds, mustard seeds, cumin seeds and then as they splatter add onions,slit green chillies and fry till translucent.
Then add carrots,beans and then add brinjals and turmeric powder and cook well till done.
Add tamarind pulp, prepared masala powder,jaggery to it and mix well.
Now cook for a while and add salt to taste. Now add cooked rice to it and mix well and let all masala get well coated to rice.
Garnish with curry leaves and enjoy the dish with yogurt or raitha.

Note: You could use ready made masala powder available under different brands like MTR vangi bhath powder or so. 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nayna's simplysensationalfood, Akhila's page



 

Bisi Bēle Bhāth

The name bisi bēle bhāth is a Kannada phrase, which literally means "hot lentil rice". In Kannada, bisi means hot, bēle means lentil, and bhāth means a dish made of rice with its origin in the state of Karnataka, India.It is a quick one pot meal.
There are different ways to make hot lentil rice. My way of making is as below.

Ingredients:
For the main dish:
Toor dal (Yellow Lentil) - 1/4 cup
Masoor Dal (Red Lentil) - 1/4 cup
Rice - 1 cup
Onion-1 sliced thin lengthwise
Tomato-1 diced
Green peas - 3/4 cup
Carrot - 1 diced
Green Beans - 8-10 cut into pieces
Potatoes - 1 diced
Asafoetida/Hing - 1/2 tsp
Cumin seeds-1/2 tsp
Salt - as per taste
Oil-1 tbsp
Tamarind paste-2 tsp
Water-6 cups

For the masala:
Chana dal (Split bengal gram)- 1 tbsp
Urad Dal (Split skinned black gram) - 1 tbsp
Fenugreek seeds - 1 tsp
Coriander seeds - 3 tbsp
Dry Coconut - 100gms
Dry red chillies - 10 (you can reduce or increase as per your taste)
Poppy seeds (khus khus) - 1 1/2tsp
Cloves - 4 nos
Cardamoms - 4 nos
Cinnamon - 3 1'' pieces
Curry leaves - Few
Vegetable Oil or Ghee (Clarified Butter) - 1 tbsp
For Garnishing:
Oil/ Ghee (Clarified butter) - 2 tbsp
Curry leaves - Few
lemon juice-1 tsp
Mustard - 1 tsp
Cashew Nuts - few

Recipe:
For Masala

1. Heat the pan and dry roast chana dal and urad dal & then heat little oil in a pan. Add red chillies, fenugreek, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color.
2. Heat a little oil and fry poppy seeds, cloves, cinnamon and cardamom. Powder the above things and keep it aside.

For main dish

1. Wash and soak rice and lentils.
2. Add oil into pressure cooker.Once hot add cumin seeds,hing/asafoetida.
3. Once the cumin seeds crackle add onions and saute.
4. Now add the all vegetables(tomato,carrots,potatoes,green peas,green beans) and saute well.(Assorted vegetables could be added)
5. Now add in the soaked rice and lentils, tamarind paste, masala prepared,water and salt to taste and mix thoroughly.
6. Pressure cook till 4 whistles and then on a low heat for 10-15 mins(simmering).

For garnishing

1. Heat little ghee and fry cashew nuts until golden brown in color.Take out fried cashewnuts and keep aside.
2. To same hot ghee, add remaining 1 or 2 red chillies, mustard, and curry leaves.
3. Mix well with the Bhath and remove from fire. If you like ghee, add just before serving.
4. Enjoy with Raita/Chips/Papads

Note:
Ready-made masala may be used instead. I would recommend ready made MTR Bisi bele bhath powder.
Shallots could be preferred over normal onions.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
 Sending this to Nayna's simplysensationalfood
 

Palak Rice/Spinach Rice

Last saturday my hubby got lots of fresh spinach. So I'm busy trying out different things out of it.
It needs to be finished off soon or else they will lose their freshness.
Yesterday night tried out a rice item. Making kids eat healthy food items is always a herculean task for mommies.
But to my surprise, my kid enjoyed this Spinach Rice very much.
We all enjoyed it indeed.
Recipe is as below

Ingredients:
Spinach/Palak- 500 gms
Sona Masoori Rice/Long Grain Rice/Basmati Rice - 1 cup
Onion-1 sliced thin lengthwise
Cinnamon stick-1'' piece
Elachi/Green Cardamom-1
Bay Leaves/Tej Patta-1
Cloves-2
Jeera/Cumin seeds-1/4 tsp
Ginger Garlic paste-1/2 tsp
Haldi/Turmeric powder-1/4 tsp
Garam masala-1 tsp
Coriander powder-1 tsp
Green chillies-2 slit lengthwise
Water-2 cups
Salt to taste
Oil-few tbsp

Recipe:
Clean and finely chop spinach leaves.
Wash and soak rice for 15 mins.
In a pressure cooker,add 2 tbsp oil.
Once hot add bay leaves,cloves,cinnamon,cardamom and cumin seeds.
Now add ginger garlic paste and fry till it's rawness is gone.
Saute once and now add in the onions,saute again till translucent.
Once done add green chillies,mix again and then add turmeric powder.
Now add spinach leaves.
Mix well and now add rice to it and mix well again.
Now add garam masala,coriander powder and mix well.
Now add water,salt to taste and 1 tsp of oil to it and close the lid and
pressure cook till 3 whistles.
Once done,let the cooker cool down.
You are ready to serve spinach rice with raita or any pickle and yogurt.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nayna's simplysensationalfood
 

Simple Vegetable Pulav

Back again with a very simple vegetable pulav.
Vegetable pulav can be done in many ways.
I tried this way out and found that this is the most easiest way to prepare a one pot meal with all veggies and nuts!

Simple Vegetable Pulav

Ingredients:

Sona Masoori Rice/Long Grain Rice/Basmati Rice - 1 cup
Tender Green Peas-1 fist full
Carrots-1 diced into small cubes
Beans-8-10 diced into 1'' length pieces
Soya chunks-8-10
Cashews-8-10
Raisins-8-10
Onion-1 sliced thin lengthwise
Cinnamon stick-1'' piece
Elachi/Green Cardamom-1
Bay Leaves/Tej Patta-1
Cloves-2
Jeera/Cumin seeds-1/4 tsp
Ginger Garlic paste-1/2 tsp
Haldi/Turmeric powder-1/4 tsp
MTR Pulav masala (Any pulav masala of your choice)
Green chillies-2 slit lengthwise
Water-2 cups
Salt to taste
Oil-few tbsp

Recipe:

Wash and soak rice for 15 mins.
In a pressure cooker,add 2 tbsp oil.
Once hot add bay leaves,cloves,cinnamon,cardamom and cumin seeds.
Now add cashews,raisins to it and fry.Now add ginger garlic paste and fry till it's rawness is gone.
Saute once and now add in the onions,saute again till translucent.
Once done add green chillies,mix again and then add turmeric powder.
Now add carrots,beans,soya chunks,green peas and mix well.
Now add rice to it and mix well again.
Now add MTR Pulav masala and mix well.
Now add water,salt to taste and 1 tsp of oil to it and close the lid and pressure cook till 3 whistles.
Once done,let the cooker cool down.
You are ready to serve simple vegetable pulav with raita or any pickle and yogurt.

The pulav masala which I used is

 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood

Peas Pulav

Hi
A quick,satisfying healthy meal is all you desire then I have a simple dish for you which is yet flavorful.A one pot meal good for dinner or lunch or even breakfast!
Come lets cook Peas Pulav.

Peas Pulav

Ingredients:

Sona Masoori Rice/Long Grain Rice/Basmati Rice - 1 cup
Tender Green Peas-1 cup
Onion-1 sliced thin lengthwise
Cinnamon stick-1'' piece
Elachi/Green Cardamom-1
Bay Leaves/Tej Patta-1
Cloves-2
Jeera/Cumin seeds-1/4 tsp
Ginger Garlic paste-1/2 tsp
Haldi/Turmeric powder-1/4 tsp
Garam masala-1 tsp
Coriander powder-1 tsp
Green chillies-2 slit lengthwise
Water-2 cups
Salt to taste
Oil-few tbsp

Recipe:

Wash and soak rice for 15 mins.
In a pressure cooker,add 2 tbsp oil.
Once hot add bay leaves,cloves,cinnamon,cardamom and cumin seeds.
Now add ginger garlic paste and fry till it's rawness is gone.
Saute once and now add in the onions,saute again till translucent.
Once done add green chillies,mix again and then add turmeric powder.
Now add tender green peas.
Mix well and now add rice to it and mix well again.
Now add garam masala,coriander powder and mix well.
Now add water,salt to taste and 1 tsp of oil to it and close the lid and
pressure cook till 3 whistles.
Once done,let the cooker cool down.
You are ready to serve peas pulav with raita or any pickle and yogurt.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood