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Archive for the ‘LUNCHPAD’ Category

PULAV

Pulav:

This is yet another easy to make pulav recipe.  My sister-in-law Ashwini, who is an awesome cook, taught me to make this. She is a great hostess and she always impresses me with her simple culinary delights.

For this recipe,if you have some boiled vegetables, then it can be fixed in a jiffy. Extremely easy to make and tastes heavenly.

You’ll need:

Basmati Rice: 1cup ( I generally pressure cook it separately and keep aside)

carrots: julienned 1/2 cup

capsicum: julienned 1/4 cup

Onions: julienned 3/2 cup

green peas: 1/4 cup (optional)

potato: julienned 1/4 cup

Ginger-garlic paste: 3/4 teaspn

cashewnut: 8-9 pieces(optional)

oil: 1 tablespn

Salt: to taste

garam masala: 1/2 teaspn

Cumin powder: 1/2 teaspn

corriander powder: 1/2 teaspn

Spices:

Cinnamon: 3-4 pieces

cardamom: 4-5 nos

cloves: 3-4 nos

bayleaf: 2-3 nos

Take 1/2 the quantity of spices like cinnamon, cardamom and cloves and pound it in powder form. This is also optional as the pulav may taste a little spicy. You can add whole spices to cut down the spicyness. I’ve pound half the amount of spices and then added.

Procedure:

Microwave all the veggies  except onions and keep aside.

In a wok, add some oil. Add onions and saute till the onions get transparent. To that add ginger-garlic paste, whole spices, bayleaf and cashewnut. Keep stirring till they get cooked. Then add all the boiled veggies and green peas and saute for a while. Add cumin, corriander, garam masala powder, salt, sugar and ground spices and stir the mix.

Now gradually add the cooked rice and mix well. Be very gentle while mixing the rice, so as to avoid mashing the rice grains. Yummy pulav is ready which can be served with some salad or raita. Since it is less spicy I’m sure the kids will also love it.

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OKRA STIR FRY:

Okra/Ladyfinger/Bhindi as popularly known in India is one of my all time favourites. My process of making Okra stir fry was a little laborious, but after going thru Madhuri’s Dilwale Bhindi Stir Fry , I have adapted her procedures in making this delicacy. Thanks Madhuri, you really saved some time for me. It is a great accompaniment for some hot steaming rice.

The okra need to be washed and dried and then julienned. To avoid the messy gooey feel, wash and dry the okra on some tissue paper. Once they are thoroughly dried you can further julienne them.

You’ll need:

Okra: 1 cup (julienned)

Onion: 1 medium (cut thin and long)

Turmeric powder: 1/2 teaspn

Red chillie powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

Cumin powder: 1/2 teaspn

Salt : to taste

Lime juice: 2 teaspn (add more if needed)

Oil: 2 tablespn

Procedure:

In a bowl, add some oil and okra pieces and give it a good stir so that all the pieces of okra get coated with oil. Microwave it for 5-6 mins till the okra are cooked.

In a wok, add some oil and deep fry the onions till they turn crunchy. Once done transfer the onions on to a tissue paper to soak in the extra bit of oil. Add the microwaved okra in the same wok and keep stirring. You can add a wee bit of oil to the okra while stirring. Add turmeric, red chillie powder, corriander powdder cumin powder, salt and fried onions and keep stirring. Once the okra are nice and crisp add some lime juice to it. I further took the tip from Madhuri and dropped in a piece of lime and stirred. It had a nice tangy feel to it. Okra stir fry is ready!!

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Menthya soppina Chitranna:

Menthya or Methi(fenugreek) is one of the healthiest leafy vegetable and is available throughout the year. A hint of bitterness is what makes fenugreek so tasty. Lemon rice is widely made in all parts of South India and is sort of a staple diet for us kanadigas. When you cannot think of anything tasty that can be made in minutes, you end up making some chitranna. I’m a big fan of chitranna and keep making alterations. in our house, Chitranna is a must for any festival. In this variety, fresh fenugreek leaves are added to the lemon rice. The bitterness of fenugreek is combined with the sourness of lime and the result is heavenly.

You’ll need:

Pressure cooked rice: 1 cup

Oil: 1 tablespn

Mustard seeds: 1/2 teaspn

Cumin seeds: 1/2 teaspn

Asafoetida: a pinch

Peanuts: 1 tablespn

Chana dal/Urad dal: 1.5 teaspn (any one dal or both can be used)

Freshly chopped fenugreek: 1/2 cup

Curry Leaves: 4-5 nos.

Green chillies: 2-3 nos(finely chopped)

capsicum: 1/4 cup

Lemon juice: 2 tablespn ( depending on teh sourness of lime)

Salt: to taste

cumin powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

Turmeric: 1/2 teaspn

sugar: 1/2 teaspn

Procedure:

In a wok, add some oil, mustard seeds and cumin seeds. Let them splutter, add asafoetida, chana/urad dal. Wait till they turn brownish. To this add peanuts. After the peanuts also turn slightly reddish add curry leaves, chopped green chillies, capsicum and fenugreek leaves. Saute them a bit. The leaves will wilt in the heat. To this add salt, cumin powder, corriander powder and sugar and mix. Once this is done, add the cooked rice to it and mix thoroughly. Now finally add the lemon juice and mix again. Garnish with some freshly chopped corriander and also some freshly grated coconut. Menthya chitranna is ready!!

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RAW BANANA SABJI

RAW BANANA SABJI:

This is a sabji, I tasted in my neighbours place and I couldn’t recognise the vegetable used in it. It tasted just like aloo ki sabji. She smiled and told me that it’s raw banana. Tastes very delicious and can be mistaken for aloo:).

You’ll need:

Raw Banana: 1 no. peeled and diced.

Onion: 1 med size diced

Chillies: 2-3 nos

Cumin powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

Garam Masala: 1/2 teaspn

Salt: to taste

Oil: 1 .5 teaspn

Mustard seeds: 1 teaspn

Cumin Seeds: 1 teaspn

Asafoedita: a pinch

Curry leaves: 3-4 nos.

Procedure:

In a wok, add some oil, add mustard seeds, cumin seeds, add asafoedita once they splutter. To this add chillies, onions, curry leaves and saute for a while. Add raw banana pieces to it and saute. These raw banana might take a while to cook. If you are in a hurry, you can microwave the banana for about 3 minutes or more depending on the rawness.  Saute the banana for a while and add cumin, corriander, garam masala powder, salt and keep stirring . You can add some water if you need it to be of  gravy consistency. Raw Banana Sabji is ready. Tastes good with rotis and chapatis.

Note: Raw banana has a tendency to turn black if kept for sometime. You can avoid this problem by adding all the pieces of bananas in a water with a spoonful of curds in it. Thanks Madhuri for reminding me.

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TOMATO SABJI

TOMATO SABJI:

This is a life saver when you suddenly find that there’s no electricity and your wonder gadget mixie doesn’t work!! and as it goes,Murphy’s laws always work; just when you decide to make chutney, you find yourself in a kitchen minus the electricity. This magic accompaniment tastes good with just about anything, from puris, to chapaatis, to theplas and dosas too. It’s healthy too in comparison to coconut chutney.

You’ll need:

Tomatoes: 2 nos, finely chopped

Onion: 1 medium size diced

Capsicum: 1/4 cup diced

Chillies(optional): 2-3

Turmeric powder: a pinch

red chilli powder: 1/2 teaspn

Garam Masala: 1/2 teaspn

Cumin powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

Salt: to taste

Sugar: 1/2 teaspn(to cut the tanginess of tomato)

Oil: 1 .5 teaspn

mustard seeds: 1 teaspn

Cumin seeds: 1 teaspn

Asafoedita: a pinch

Procedure:

In a wok, heat some oil, add mustard, cumin seeds and let them splutter. Add asafoedita and onions, chillies and capsicum. Saute a while and then add diced tomatoes. As the tomatoes get cooked keep mashing them, till they form a paste. If the tomatoes are not very juicy, you can add some water. To this add cumin, corriander, garam masala powder, salt and sugar. Cook for about 2-3 minutes and red hot tomato sabji is ready to be served.

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ALOO-BROCCOLI SABJI

ALOO-BROCCOLI SABJI:

This is an interesting variation which I tried last week. My mom came to stay with us for a week, it was such a delight to have her around as she kept making something new and kept feeding me all the time ensuring that I look healthy, which kinda upset my weighing scale:)…

She is of a staunch south indian diet and hasn’t developed her taste buds to  continental or chinese food, so I had to try some indian variation to finish the broccoli lying in the fridge for some time.

Since Broccoli is like caulifower, I’ve tried Aloo-Broccoli (a la aloo-gobi style) and everybody loved it. This sabzi tastes good with rotis and chappatis.

You’ll need:

Boiled Broccoli Florets: 1 cup

Potatoes: diced and boiled 1 cup

Onions: 1 med sized.

Green chillies: 2-3 nos.(finely chopped)

capsicum: diced 1/4 cup

Garam masala Powder: 3/4 teaspn

Turmeric powder: 1/2 teaspn

Cumin Powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

salt: to taste

sugar: 1/2 teaspn

Oil: 1 tablespn

cumin seeds: 1 teaspn.

Procedure:

In a wok, pour some oil. Add cumin seeds to it. Add onions, chillies and capsicum and saute till onions are transparent in colour. Add some turmeric powder, cumin, corriander powder, garam masala, salt and sugar and let it cook for a minute. If this mixture is too thick add a dash of water to it. Pour boiled broccoli florets, boiled potatoes and mix and let it cook for 2-3 minutes. Garnish with freshly chopped corriander and Broccoli aloo is ready to eat. Bonne apetit.

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MAJIGE HULI-KADI

MAJIGE HULI-KADI:

Majige Huli or buttermilk gravy is quite common in any south indian cuisine..Even the konkanis make it and they call it taak Kadi. Very delicious and healthy option to be had along with hot white rice. By adding ash gourd to it, it becomes even more healthier as ash gourd has many health benefits to it. Ash gourd supposedly is good for memory.My husband always taunts me to eat more ash gourd:)..Ash gourd is good for heart and stomach.

Majige huli is served with rice and fried rice crispies (sandige)..So here’s the recipe:

You’ll need:

Curds (Better if a little sour)-1 large Cup

Boiled Ash Gourd Diced: 1/2 cup

Chana Dal Flour (Besan)- 1.5  tablespn

Grind:

Chillies: 2 nos.

Curry leaves: 6-8 nos

Ginger: 1/2 teaspn

Salt: 2 taste

Cumin seeds: 1 teaspn

Fresh Corriander: 2 tablespn

Tadka(Tempering):

Oil: 1 teaspn

Curry leaves: 2-3 nos

Mustard seeds: 1teaspn

Asafoedita: a pinch

Procedure:

Beat the curds along with enough water. You could also use a mixie for eveness. Mix some besan along with the curds and keep aside. Dice the Ash gourd and boil the cubes.

For the paste, in a mixie jar add ginger, chillies, freshly chopped corriander, cumin seeds, curry leaves and salt and grind it to form a nice green paste.

In a wok, for tadka add some oil, to it add mustard seeds, cumin seeds and let them splutter. Add asafoedita and curry leaves. To this add the boiled ash gourd and saute for about a minute. Once the ash gourd is done, put the gas on a simmer and pour the curds-beasn mix to it. and stir for a while. By adding besan, the curds will not split due to heat. Do not boil it, just heat it for a while and steaming hot Majige Huli is ready. Tastes great with nice hot rice and some fried rice crispies as accompaniment..Enjoy.

Note: Tadka can also be added towards the end after the kadi is done.

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