A very simple dish, yet tasty. Tried of cooking and want to eat some simple yet homemade food. This is one of the quickest south Indian dish that can be made. There can be variations to this, but all of us liked this recipe.
Ingredients:
Rice 1 cup (Cooked)
Lemon 2 nos
Turmeric 1 tsp
Salt to taste
Fried Cashews (Optional, can use peanuts)
Tempering:
Green chilly 3
Dry Red Chilly 2
Mustard 1 tsp
Black gram dal 2 tsp
Channa Dal 1 tsp
Ginger 2-3 small pieces
Curry leaves
Sesame Oil 2 tsp
Asafoetida 1/2 tsp
Chopped Coriander for garnishing
Preparation:
1) Spread the cooked rice while it is hot. Add 1 tsp sesame oil, Turmeric, salt and the lemon juice.
2) Meanwhile fry all the ingredients in the remaining oil and add to the rice.
3) Add the fried cashews and mix well. Garnish it with the chopped coriander
Good to be served with fried potatoes and mango pickle. Even plain potato chips would be good.
Thursday, December 22, 2011
Saturday, December 17, 2011
Simple Carrot Soup
A very simple dish, but due to it's creamy texture kids would definitely love it. Samyu a very fussy eater herself finishes it.
Ingredients:
Carrots 2 nos (if baby carrorts 10 to 15)
Unsalted butter 2 tbsp
Milk 1/4 cup
Heavy cream 2 tbsp
Pepper 1/2 tsp
Salt to taste
Preparation:
1) Cook and purée the carrots.
2) In a micro proof dish add milk and butter and microwave on high for 2 mins stirring in-between. (can add 1 tbsp maida to this mixture to make it more thick. Needs few extra mins for the raw smell of the maida to disappear).
3) Add the pureed carrots, salt & pepper and the cream and microwave on high for another 2 mins. Cool and serve.
We can puree fried onion, bean, peas together and add it to the soup and make it a complete vegetable soup.
Ingredients:
Carrots 2 nos (if baby carrorts 10 to 15)
Unsalted butter 2 tbsp
Milk 1/4 cup
Heavy cream 2 tbsp
Pepper 1/2 tsp
Salt to taste
Preparation:
1) Cook and purée the carrots.
2) In a micro proof dish add milk and butter and microwave on high for 2 mins stirring in-between. (can add 1 tbsp maida to this mixture to make it more thick. Needs few extra mins for the raw smell of the maida to disappear).
3) Add the pureed carrots, salt & pepper and the cream and microwave on high for another 2 mins. Cool and serve.
We can puree fried onion, bean, peas together and add it to the soup and make it a complete vegetable soup.
Tuesday, December 06, 2011
Cup Cake
Ingredients:
Self raising flour 1 1/4 cups
Powdered Sugar 1 cup
Eggs 2 nos
Milk 1/2 cup
Butter 125gms (Room temperature)
Vanilla Essence few drops
Pink Food color - 2-3 drops (optional)
Pinch of salt
Preparation:
1) Preheat oven to 180 o C or 350 o F. Place the cupcake papers in a 12 cup capacity cupcake tin.
2) Beat the eggs and vanilla essence.
3) Beat in the butter and sugar and food color.
4) Mix the above two mixture and add the seived Flour and a pinch of salt.
5) Add the milk and beat until the mixture is smooth. There shouldn't be any lumps of flour.
6) Pour the mixture into the cupcake paper and place the tin in the preheated oven and bake for 15-18 mins or until done.
Self raising flour 1 1/4 cups
Powdered Sugar 1 cup
Eggs 2 nos
Milk 1/2 cup
Butter 125gms (Room temperature)
Vanilla Essence few drops
Pink Food color - 2-3 drops (optional)
Pinch of salt
Preparation:
1) Preheat oven to 180 o C or 350 o F. Place the cupcake papers in a 12 cup capacity cupcake tin.
2) Beat the eggs and vanilla essence.
3) Beat in the butter and sugar and food color.
4) Mix the above two mixture and add the seived Flour and a pinch of salt.
5) Add the milk and beat until the mixture is smooth. There shouldn't be any lumps of flour.
6) Pour the mixture into the cupcake paper and place the tin in the preheated oven and bake for 15-18 mins or until done.
Monday, December 05, 2011
Spinach Rice
Ingredients:
Basmati rice 4 cups
Spinach 1lb
Big onion 1 nos
Ginger Garlic paste 2 tsp
Green Chillis 8 nos ground into a paste
Whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
Pudina leaves from 3-4 strands
Ghee 2 tbsp
Oil 1 tbsp
salt to taste
Garam masala powder 1/2 tsp
Coriander leaves chopped
Preparation:
1) Soak basmati rice in water for min 30 mins. Drain and fry the rice in 1 tbsp ghee for a few mins and set aside.
2) Add oil in the pan and fry the onion, ginger garlic paste, ground chillies and then add the spinach and fry until the raw smell is gone.
3) In a pressure cooker or rice cooker, add 8 cups water and add all the whole garam masala and let it boil for few mins and then add rice and the spinach and mix well.
4) Top it up with the remaining ghee and sprinkle the chopped corriander and garam masala powder and let it cook.
5) It can be served with raita. A cucumbar raitha tastes good with this.
Basmati rice 4 cups
Spinach 1lb
Big onion 1 nos
Ginger Garlic paste 2 tsp
Green Chillis 8 nos ground into a paste
Whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
Pudina leaves from 3-4 strands
Ghee 2 tbsp
Oil 1 tbsp
salt to taste
Garam masala powder 1/2 tsp
Coriander leaves chopped
Preparation:
1) Soak basmati rice in water for min 30 mins. Drain and fry the rice in 1 tbsp ghee for a few mins and set aside.
2) Add oil in the pan and fry the onion, ginger garlic paste, ground chillies and then add the spinach and fry until the raw smell is gone.
3) In a pressure cooker or rice cooker, add 8 cups water and add all the whole garam masala and let it boil for few mins and then add rice and the spinach and mix well.
4) Top it up with the remaining ghee and sprinkle the chopped corriander and garam masala powder and let it cook.
5) It can be served with raita. A cucumbar raitha tastes good with this.
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