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Tuesday, June 30, 2015

Jeera Rice



Jeera rice is an North Indian dish prepared from rice and cumin seeds. Jeera is the Hindi word for Cumin Seeds. Unlike Biriyani this dish is very easy to prepare and delicious to eat. This dish goes good with gravy's like Green Peas Masala, Daal Fry, Mashroom Masala, Paneer Butter Masala etc. You many also like other rice items like Navarathna Pulav and Ghee Rice .

Preparation Time : 15 min
Cooking Time       : 25 min
Serves                    : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Basumati Rice
बासमती चावल
2 Cup
Onion
प्याज
2
Green Peas (Optional)
मटर
1/4 Cup
Cumin Seeds
जीरा
2 tbsp
Green Chillies
हरी मिर्च
3-4
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
Oil / Ghee
तेल / घी
3 tbsp
Bay leaf
तेज पत्ता
1
Star Anise
चक्र फूल
1
Cloves
लौंग
3
Cardamom Pod's
इलायची
2
Cinnamon
दालचीनी
1 inch
Roasted Cashews
काजू
Few
Coriander Leaves Chopped
हरा धनिया
2 tbsp
Salt
नमक
To taste


Preparation ::




  1. Soak rice for 15 minutes in a water, drain and keep aside. Boil the green peas in cooker taking one whistle and keep aside.
  2. In a vessel boil water to cook rice. When it is heated properly add bay leaf, star anise, cloves, cardamom pod's, and cinnamon into water.
  3. Add drained basumati and stir once. You have to cook only 70% of the rice and remember basumati will cook faster comparing to other type of rice's. So keep checking its level of cooking.
  4. When 70% is done drain them immediately and allow it to cool. Add a table spoon of salt to the rice and mix well.
  5. Meanwhile Heat a kadai and add oil/ghee. Add slit green chillies, Cumin seeds, sliced onion, ginger garlic paste and Salt. Saute well.
  6. When onion turns golden add boiled green peas and mix well. After few seconds add boiled rice along with all the spices and start mixing them.
  7. The rice should get mixed nicely with all the other ingredients. Turn off the flame and garnish with coriander leaves and roasted cashews.

Wednesday, June 24, 2015

Saru A Konkani Special




Saru which means rasam usually served along with rice. This is a South Indian delicacy which is rich in flavor of spices. There are different kinds of rasam's prepared in South India as per the geographical differences, but the common ingredients involved in every rasam is Dry red chillies, Curry leaves, Mustard Seeds, Grated Coconut, Asafoetida and Coriander Seeds. The recipe that i have given here is of the Saru(rasam) prepared in all the temples belonging to Gowd Saraswath Brahmin community. You can find this type of Saru mostly in the Venkataraman Temples in and around Udupi & Mangalore. You may also like other side dishes for rice such as Dalitoy, Brahmin's Special Saru & Jeere Meere Kadi.

Preparation Time : 15 min

Cooking Time       : 20 min
Serves                    : 4

Ingredients ::



English Name For Ingredients
Hindi Names For Ingredients
Quantity
Tomato
टमाटर
2
Green Chilies
हरी मिर्च
1
Jaggery
गुड
A small piece
Oil
तेल
2 tbsp
Toor Daal
तूर दाल
2 tbsp
Coriander Seeds
धनिया के बीज
1 tbsp
Cumin Seeds
जीरा
1/2 tbsp
Mustard Seeds
सरसों के बीज
8-9
Grated Coconut
किसा हुआ नारियल
2 tbsp
Curry Leaves
करी पत्ते
10 numbers
Dry Red Chillies
सूखी लाल मिर्च
6
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Coriander Leaves
हरा धनिया
1 tbsp Chopped
Salt
नमक
To taste


Preparation ::





  1. Heat oil in a pan and roast toor daal, coriander seeds, cumin seeds, mustard seeds, curry leaves, dry red chillies, turmeric powder and grated coconut.
  2. Allow it to cool completely and put these ingredients in a blender to grind into a fine paste. Add enough water for grinding, place the grounded masala in a bowl and keep aside.
  3. In a vessel add around one liter of water and heat in a medium flame. Add finely chopped tomatoes, slit green chilli, jaggery and salt. Close it with a lid and cook for about 10-12 minutes till tomatoes are properly cooked.
  4. Add grounded masala, finely chopped coriander leaves and take one boil. Give a tempering of mustard seeds and curry leaves and serve hot as a side dish for rice. 

Homemade Puri's




These puri's are used to make different chat items such as Paani Puri or Golgappa, Sev Puri, Masala Puri, Dahi Puri, Dahi Papdi Chat, Tikki Puri etc. This is a round puffed dough balls fried crisp and served with varieties of fillings. I always prefer to make Puri's for chats at home instead of buying from store. Many of my friends say that the puri's prepared by them become softer once it cool down. I feel if a correct measurement is taken to prepare a puri's then we will get absolutely a good result. You can store these puri's in a air tight container and can prepare the dishes of your choice whenever you feel like having.


Preparation Time : 15 min
Cooking Time       : 20 min
Makes                    : 50 Puri's

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Semolina
सूजी
1 Bowl
Maida
मेडा
1/4 Bowl
Baking Soda
बेकिंग सोडा
1/4 tbsp
Salt
नमक
To taste
Oil
तेल
For deep frying
Ice Cold Water
पानी
To knead Dough


Preparation ::






  1. In a vessel mix 1 bowl Bombay rava, 1/4 bowl maida, 1/4 tbsp baking soda, and salt all together.
  2. Prepare a smooth dough with Luke warm water. You have to knead for about 10 minutes until soft and add 1 tbsp oil, knead again. The dough should be soft and elastic not hard.
  3. cover with a wet cloth for 30 min. In a plate add all purpose flour for dusting.
  4. Take a very small portion of dough similar to a size of two green peas and roll it thinly and even round.
  5. If the rolled puri is thick then this is one of the reason for puri becoming soft. Also check if there is any crack in the rolled puri's as it will soak oil inside and will not puff.
  6. Repeat the procedure for rest of the dough.
  7. Heat oil in a pan for deep frying, once it is heated leave the rolled dough one by one.
  8. While deep frying keep beating them until it puff. Take unpuffed puri's in a separate bowl. It can be used in making sev puri, Bhel puri etc.
  9. Fry the puri's until they are crisp and golden and remove them onto absorbent paper.
  10. If you want to test before making in large quantity take this measurement. 3 tbsp rava : 1 tbsp maida. This makes 12-15 puri's.

Pani Puri



Pani Puri or Golgappa is everyone's favourite snack which drools out mouth by the imagination. This is a North Indian Snack as well as street food where "pani" means water(mixed with different flavours) and Puri is a round fried dough balls fried crisp and golden. In Mumbai people call it as Pani Puri and other parts of the North India people call as Golgappa's. These are made with variety of fillings such as Chickpeas, Moong Sprouts, Onion, Green Peas, Potatoes and so on. I like the filling of Boiled potato and onion. I have given the recipe of same here. I have used home made puri's to prepare Golgappa. You can also check the recipe of Home made Puri's in my blog.


Preparation Time : 30 min
Serves                   : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
For Preparing the Paani ::
Mint Leaves
पुदीने की पत्तियां
1/2 Cup Chopped
Coriander Leaves
हरा धनिया
1/2 Cup Chopped
Green Chillies
हरी मिर्च
5-6
Lemon Juice
नींबू का रस
1/2 tbsp
Paani Puri Masala Powder
पानी पुरी मसाला पाउडर
2 tbsp
Chaat Masala Powder
चाट मसाला पाउडर
1/2 tbsp
Salt
नमक
To Taste
For the Filling ::
Potatoes
आलू
2 Large
Onions
प्याज
2 Large
Coriander Leaves
हरा धनिया
4 tbsp Chopped
Salt
नमक
To taste
Chaat Masala Powder
चाट मसाला पाउडर
A pinch


Preparation ::




For preparing Paani ::
  1. Grind mint leaves and green chillies to a fine paste adding little water.
  2. For 1 ltr water mix mint chilli paste, salt, paani puri masala powder, Chaat masala powder and lemon juice.
  3. Stir well and keep it in fridge to make it cold.

For the filling ::
  1. Boil potatoes in a cooker taking 4 whistles and nicely mash them. Add salt to the mashed potatoes and keep aside.
  2. Finely chop onion and coriander leaves, add salt and keep aside.
  3. In a Plate keep 6-7 puri's make a small hole in between in the upper part of the puri.
  4. Fill the puri's with the little quantity of mashed potatoes, finely chopped onion and coriander leaves.
  5. Again fill it  with chilled paani and serve immediately.
  6. You can also prepare sukha poori out of unpuffed poori's by keeping above little mashed potatoes , onion & coriander leaves. Sprinkle a pinch of salt n chaat masala powder and serve at the end.