LEMON CASHEWNUT RICE !!!!!

Today after so many days tried a recipe with rice :D.  LEMON CASHEWNUT RICE...i found this recipe similar as our CHITHRANNA,,,a popular breakfast dish of Karnataka. Only difference is in this recipe, we add cumin powder, red chilly powder & instead of ground nuts, we add cashew nuts. Taste is almost similar. I adopted this recipe from TASTE.COM.AU. Here, i followed pressure cooker method but you can follow orignal method too. Will mention in METHOD how i followed pressure cooker method.

INGREDIENTS:-

• • 
    
  •  2 tablespoons vegetable oil
•  1 brown onion, halved, thinly sliced
•  1 garlic clove, coarsely chopped
•  1 teaspoon ground turmeric
•  1 teaspoon ground cumin
•  2 teaspoons mustard seeds
•  12 fresh curry leaves
•  1/2 teaspoon chilli powder
•  400g (2 cups) Basmati Rice
•  500ml (2 cups) water
•  80g (1/2 cup) raw cashews
•  60ml (1/4 cup) fresh lemon juice

METHOD:-

1. Step 1
   Heat the oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden.
2. Step 2
   Add the garlic, turmeric, cumin, mustard seeds, curry leaves and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the rice and cook, stirring to coat, for 30 seconds.
3. Step 3
   Add the stock. Increase heat to high. Bring to the boil. Cover. Reduce heat to medium. Cook for 8-10 minutes. Set aside, covered, for 5 minutes to stand.
4. Step 4
   Meanwhile, place cashews in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until golden. Coarsely chop.
5. Step 5
   Transfer the rice mixture to a serving bowl. Stir in the lemon juice. Top with the toasted cashews to serve.

OR

Follow STEP 1 & STEP 2 in pressure cooker. & add 4 cups of water for 2 cups of basmati rice & take 3 whistles. Let the pressure release. & follow STEP 4 & STEP 5.

HAPPY COOKING :))))))

KAJU MASALA !!!!!!!

My today's  recipe is from the blog MANSOON RECIPE. This is also a side dish for rotis & an ideal side dish for lunch box. It s a fuss free recipe. No need of chopping. All is about grinding :P. As the name says KAJU MASALA, it is a rich gravy. Here, as i was running out of heavy cream i used milk instead of water. 

INGREDIENTS:-

1 & 1/2 cup cashew nuts                               
3 medium tomatoes, pureed                   

1 tsp ginger-garlic paste
1-2 tblsp heavy cream (optional)
1 1/2 -2 tblsp oil
1 tblsp ghee/oil
salt to taste

For onion paste:-

2 medium onions, peeled & quartered
1 inch cinnamon
3 cloves
3 green cardamoms
1 heaped tblsp corriander seeds
1/2 tsp cumin seeds
1 tsp sugar (optional but recommended)
4-5 dried red chillies
6-8 cashew nuts

Spices used:-

1/2 tsp garam masala
1/2 tsp kitchen king masala
1/2 tblsp kasoori methi, crushed
1/4 tsp amchur powder/dried mango powder

METHOD:-

1. Grind all ingredients listed under ONION PASTE to a smooth paste without adding water & keep aside.
2. Heat about 1tblsp of ghee & fry cashew nuts. Roast these nuts on medium to low heat till they change colour to golden. Remove from pan & keep aside.
3. In same pan add about 1 1/2 to 2 tblsp of oil/ghee & add ground onion paste. Cook it on medium flame stirring continuousely, till its raw smell disappears & oil starts leaving sides, about 7-10 mins. This is a crucial step & be patient as the undercooked onion paste will turn the curry to taste bitter.
4. Mix in the crushed kasoori methi & ginger-garlic paste  & stir it for another 2-3 mins. Add all the spice powders & give a good stir about 1 min.
5. Next, mix in tomato puree & cook it for 3-4 mins. Mix in salt to taste, a tsp of sugar if needed & 11/2 or 2 cups of milk & bring the curry to gentle boil & cook for 7-8 mins.
6. Add fried cashew nuts & fresh cream if using & adjust the seasonings. Let it simmer for another 5 mins for all the flavours to blend well.
7. Switch off the pan & garnish with corriander leaves(optional).

HAPPY COOKING :))))))))

LOBIA MASALA !!!!!

Lobia Masala is a black eyed peas curry. It is a Punjabi gravy which goes well with rotis. Another ideal side dish for lunch box. Here i skipped adding ginger at the end, but you can add if you like that flavour. I adopted this recipe from SPICE UP THE CURRY.

INGREDIENTS

For pressure cooking:

• Lobia (black eyed beans or chawli or cowpeas) - 1 cup
• Water - 2 cups
• Black cardamom - 2
• Cinnamon stick - 1 inch piece
• Cloves - 2
• Green chili - 1, slit

For gravy:

• Ghee (Clarified butter) or oil - 1 tablespoon
• Dried red chili - 1, broken, seeds and stems removed
• Ginger paste or freshly grated ginger - 1 ½ teaspoons
• Garlic paste or freshly grated garlic - 1 ½ teaspoons
• Tomatoes - 2 medium or 1 ¼ cups chopped
• Salt - to taste
• Coriander powder - 1 teaspoon
• Red chili powder - 1 ½ teaspoons
• Turmeric powder - ½ teaspoon
• Butter - 1 tablespoon
• Garam masala - ½ to 1 teaspoon
• kasoori methi (Dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Heavy cream - 2 tablespoons
• Ginger - 1 teaspoon, julienned (i skipped this)

INSTRUCTIONS

1. Wash black eyed peas or lobia under running cold water till water runs clear.
2. Soak them in enough water for 1 hour.
3. After soaking time discard the water. Take lobia in a pressure cooker, add black cardamom, cinnamon stick, cloves and slit green chili. Also add 2 cups of water. Cover with lid, put the weight on. Turn the heat on high.
4. Pressure cook it for 1 whistle on high and then lower the heat to medium and cook for 15 minutes. Then turn off the stove. Let the pressure go down by itself. Then open the lid. It should be soft and not mushy.
5. Heat the ghee in a pan on medium heat. Once hot add dried red chili. Saute for a minute.
6. Then add grated ginger and garlic (or paste). Saute for 30 seconds.
7. Add chopped tomatoes and salt.
8. Saute till tomatoes get soft.
9. Add turmeric powder, red chili powder and coriander powder.
10. Mix well and cook for a minute.
11. Then add cooked lobia with its water.
12. Stir well.
13. Bring to a simmer.
14. Simmer it for 7-8 minutes or till the gravy thickens.
15. Now add butter.
16. Stir well so it gets melted.
17. Then add garam masala and kasoori methi.(i fried kasoori methi  in little ghee & added it in the end)
18. Mix well.
19. Now add heavy cream.
20. Stir well and simmer for a minute only. Turn off the stove.
21. Add julienned ginger.(i skipped this) Cover the pan with lid.
22. Let it sit for 5 minutes. Then open the lid. Lobia masala is ready to serve.
23. Remove it to a serving bowl and garnish with more ginger. It is optional though.

HAPPY COOKING :)))))))

VEGETABLES STIR FRY !!!!!!!!

Today let us cook something special but easy & for diet concious people like me. Ya...you guessed it write....STIR FRIED VEGETABLES. Actually i don't know exact measurements for this  recipe. You should do variations according to your taste. But believe me, you can prepare it within no time & really yummy & healthy too.

INGREDIANTS:-

Any vegetables (brocoli, cauliflower, cabbage, onion, capsicum, carrot etc) - 2 cups
oil - 1tsp
pepper powder - 1/2 tsp
Dried basil leaves - 1/2 tsp
Italian herbs - to taste
salt - to taste
lime juice - 1-2 tsp

METHOD:-

1. Make florets of c. flower & brocoli, round the carrots, cube onion & capsicum, chop cabbage leaves in little bigger size.
2. Heat a pan & put oil.
3. Add all veggies & add pepper powder+salt+dried basil leaves+Italian herbs & mix well.
4. Close the lid & let it cook for 7-8 mins. Stir inbetween once or twice.
5. When done switch off the stove & add lemon juice & mix well.
6. Serve hot with a fork.

NOTE:-

1. You can add other veggies like mushroom, french beans, potatoes. fresh / frozen green peas etc.
2. If  you are adding green peas, cook it first & then add.
3. Make variations in spices & herbs according to your taste. 
4. If you want, you can add chilly flakes too.

HAPPY COOKING :)))))))

ALOO PALAK !!!!!!

Another easy side dish for chapathi & ideal dish for lunch box. I always tried palak paneer for son's lunch box. This time i wanted to try some easily available vegetable with palak. So, when thought about it , aloo palak came to mind. & once again I got this recipe from my favourite blog "VEG. RECIPES OF INDIA".

 INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 bunch palak/spinach
• 3 medium sized potatoes/aloo
• 1 medium sized onion, finely chopped
• 1 medium sized tomato, chopped
• 3 garlic + ½ inch ginger - crushed or made into a paste in a mortar-pestle
• 1 or 2 green chilies
• 3 cloves
• 1 inch cinnamon
• 1 small indian bay leaf
• ¼ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• ¼ or ½ tsp garam masala powder
• 1.5 tbsp besan/gram flour or makai ka atta/maize flour
• 1 cup water
• 2 tbsp oil or ghee or butter
• ½ tsp crushed kasuri methi/dry methi leaves (optional)
• salt as required
• a few ginger julienne for garnishing

INSTRUCTIONS

1. boil the potatoes or aloos in a pressure cooker or steamer till the are completely cooked.
2. peel and quarter or dice them. keep aside covered.
3. boil 2 to 3 cups water with some salt.
4. switch off the fire and immediately add the palak or spinach.
5. blanch them in the water for 4-5 minutes.
6. drain and immediately place the palak in cold water for 3-4 minutes.
7. drain again and along with green chilies, make a smooth puree in a grinder or blender.
8. heat oil or ghee or butter in a pan or kadai/wok.
9. fry the bay leaf, cloves and cinnamon till they become aromatic.
10. add the chopped onion and fry till light brown.
11. now add the ginger-garlic paste and fry till the raw aroma goes away.
12. add the tomatoes and fry till the tomatoes become soft and mushy.
13. the oil should start releasing from the mixture.
14. now add the turmeric powder and asafoetida and stir for 5-10 seconds.
15. add the palak puree. stir well.
16. add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.
17. alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste.
18. then add this paste to the palak mixture. stir and add 1 cup water. season with salt.
19. simmer the palak gravy till the palak gets completely cooked.
20. the gravy or sauce will slightly thicken.
21. you can adjust the consistency by adding more or less water.add the aloos and simmer for 2-3 minutes more.
22. sprinkle the garam masala powder & crushed kasuri methi leaves. stir and cook for a minute.
23. serve aloo palak hot with some rotis, chapatis or parathas.

HAPPY COOKING :))))))

EGG MASALA GRAVY !!!!!!!!

He he...it is nothing but improved version of my EGG MASALA :D In this recipe i just change powders as suggested by my sisiter & ground tomato-onions to a smooth paste while grinding other ingredients. Believe me, it was a great hit at my mom's place. Everyone liked it very much. So, thoght will share it with my friends too.

INGREDIENTS:-

Long Red chilly - 4
oil - 2 tsp
onion, chopped - 2
tomato, chopped - 2
coconut - 1 cup
pepper pow - 1/4 tsp
coriander pow - 3/4 tsp
egg, boiled - 4
kitchen king masala pow - 1/4 tsp
kundapur chicken masala pow - 1 tspsalt
coriander leaves for garnishing 

METHOD:-

1. Keep pan on the stove & pour oil.
2. Now fry chopped onion till brown.
3. Next fry chopped tomatoes, cook till soft. 
4. Grind coconut+coriander pow + pepper pow+tomato-onion mixture and make a smooth paste.
6. Put paste to pan & add salt.
7. And fry for sometime till raw smell disappears.
8. Add kitchen king masala pow+kundapur chicken masala pow & mix well.
9. Now put boiled eggs & lil water close the lid & cook for a minute. Don't forget to stir carefully.
10. Last add chopped coriander leaves.
(Draw small cuts on egg with a sharp knife, taking care not to break eggs).

HAPPY COOKING :))))))))