Its been really busy the last couple of days as my mom is here for a really short time. I am trying to spend as much time as possible with her and trying to get some traditional recipes too :) I am really sorry if I am not able to comment on all the posts, but will be back with some great recipes next week, some that my mom made. In the mean time, I would like to repost this rice recipe for the JFI event, hosted by Sharmi, and who very sweetly allowed me to send this as an entry although it was already posted before. Thanks Sharmi!
Yesterday was a lazy day for me...for some reason I was just not in the mood for elaborate cooking, so I turned towards one of my favourite comfort foods, 'Tomato Rice'. This easy to make rice is my mom's recipe. She used to make this very often and used to add this special ingredient which I really grew to love-- 'Soya chunks' or 'Nutrinuggets' as we used to call them. They are healthy, full of protein and go very well with rice. This rice recipe soon became a favorite with my friends too. Every time we had a sleepover and we were cooking together, 'Tomato Rice with Soya chunks' would always be on the menu. After I got married, I introduced it to my husband, and now he is also a big fan.
I normally use Nutrela for this recipe. Sometimes I find that people are not comfortable with the whole chunks in the rice. Simple solution would be to soak them, and then chop them into little pieces before adding them to the rice. Alternatively, you can use readymade Soy Granules. This is an extremely tasty and filling dish. Pair it off with some 'Boondi Raita' and you have a quick and satisfying meal for those lazy weekdays or weekends, where you just want to sit back and relax!
Ingredients: (serves 2)
Basmati rice 1 1/4 cups
Onion chopped into slices 1 medium sized
Chopped Tomato 1 big or 2 small
Garlic clove finely chopped 1
Chopped Cilantro couple of sprigs
Green chilli slit into half lengthwise 1
Soya chunks soaked in water for at least 25- 30 mins
Black peppercorns 3-4
Garam Masala 1 tsp
Cayenne Pepper 1 tsp
Salt as per taste
Oil 1 tbsp
Water 2 1/2 cups
Method:
Soak the Soya chunks in water for at least 20 -25 minutes. Wash the rice and keep aside. In a pressure cooker pan, heat the oil. Once the oil is ready, add the black peppercorns to it. Fry for a minute or so and then add the chopped onions. Fry till they turn translucent and then add the chopped garlic. Next go in the chopped tomatoes and cilantro. Once the tomatoes are cooked a little, mix in the washed rice. Fry the rice till it turns slightly pinkish in colour. Make sure to keep stirring, or else it will burn. Now add water to this. To make such kind of rice/pulav, always add water exactly double the quantity of rice. This way, you will always have well cooked rice without it getting mushy due to extra water. Now add the soya chunks, salt, cayenne pepper and garam masala (You can finely mince the soya chunks and add if you don't like the texture). Throw in the green chilli halves. Mix well and put on the pressure cooker lid. Cook for 2 whistles. Enjoy hot with a raita of your choice!
Rice -- the mere mention of it comforts me. When I was in India, I used to have rice twice a day and would not mind if there were no chapatis. But after coming here, I realized that eating so much rice did not quite agree with my body (read figure :)), and so with a lot of efforts, I reduced my intake of rice, especially White Rice. And yet, I still feel that hot rice with a dollop of homemade Tup (ghee) and salt is the ultimate comfort food! Try it if you have never tried it before, you will not regret it even one bit :). Luckily, these days, we are getting Ambemohar rice in our grocery store, which is a very aromatic and flavorful rice. Generally, this variety is also best suited for Varan- Bhaat (Plain dal with rice) and the combination is simply out of this world!!!
Having said that, sometimes I end up with leftover rice and am at a loss of ideas to finish it and not let it go waste. I also don't want to go with the usual options of curd-rice, fried rice, pulav, dal-rice (I know I am picky ;))...so what do I do? Well, I turn to this simple and quick Maharashtrian recipe of jazzing up the rice which can be served as breakfast/brunch, lunch or dinner. With some yogurt and pickle on the side, you have a delicious lip-smacking one dish meal within minutes.
This is my entry for JFI - Rice which is hosted by Sharmi of 'Neivedyam'.
Ingredients:(serves 2)
1 cup cooked rice (I have used Basmati, but you can use any variety)
1/2 an onion chopped lengthwise
2-3 Dried red Chillies
2 tsp Roasted peanuts (optional)
1/2 tsp Cayenne pepper
1/2 tsp Mohri (Mustard seeds)
1/2 tsp Jeere (Cumin seeds)
1/4 tsp Hing (Asafoetida)
1/2 tsp Halad (Turmeric)
1 tbsp Oil
Chopped Cilantro to garnish
Method:
In a kadhai, heat the oil. Add the mohri and once it begins to pop, add the jeere. Once the jeera starts sizzling, add hing and halad. Next add the onions and fry till they turn translucent. Then add the dried red chillies and fry for a minute. At this point, throw in the peanuts if using. Finally add the rice, cayenne pepper and salt and mix well. Cover and let cook for a minute or so. Garnish with chopped cilantro and serve.
Here is a closer look,
My last post was a dessert that can be served during a fast. This post has savory recipes fit for a Fast and served as main course. The first recipe is 'Varyache tandul' also known as 'Bhagar' to some people. 'Varyache Tandul' are known as 'Samo/Moraiyo' in English and can be easily found in the Indian grocery stores. Normally, the rice is paired off with some 'Daanyachi Amti' which is nothing but a curry like sauce prepared with roasted peanut paste, but can also be enjoyed without the Amti. Now, as a rule all dishes prepared for a Fast use Tup (ghee), but you can also use Vegetable /Canola oil for these. Looking at the number of dishes we prepare for a Fast, one would think it to be celebration of some sort :). So ready to feast...oops, I mean Fast? ;)
(Our 'Fast' Food : Varyache Tandul, Daanyachi Amti, and Limbache God Lonche)For Varayche Tandul:Ingredients: (serves 2-3)
1 cup Varyache Tandul (Samo seeds)
4 cups Water
1/2 tsp Jeere (Cumin seeds)
1/2 tsp Tup
2 Green chillies chopped
1/2 tsp Daanyacha koot (Roasted peanut powder)
Salt to taste
Method:
Before you start cooking, pick over the samo for any impurities. Now, in a pan, toast the Samo till they turn slightly pinkish in colour. Keep aside. In saucepan/ kadhai, heat about 1/2 tsp tup (ghee) or oil. Once heated, add the cumin seeds and once they start sizzling, add the chopped green chillies. Fry for a minute or so and then add the toasted Samo to it. Mix well and then add the water. Salt this mixture and cover and cook till the the Samo is thoroughly cooked. Add more water if required. Garnish with chopped cilantro and some roasted peanut powder. Serve hot with a dollop of tup (ghee)(optional), and Daanyachi Amti (optional).
For Daanaychi Amti:
Ingredients :(serves 2)
1/2 cup Roasted Peanuts
1 1/2 cup Water
1/2 tsp Jeere (Cumin seeds)
2-3 Dried red chillies
2-3 Amsul/Kokum
2-3 tbsp Gul (Jaggery)
1 tsp Oil
Salt
Method:
Take the roasted peanuts (unsalted), and make a thick paste in the mixer (just like chutney). In a kadhai, heat the oil and add the cumin seeds. Once they start to sizzle, add the dried red chillies and fry for a minute. Next, throw in the Amsul and fry for a minute. Add about 2 tbsp water to this and cook the Amsul in it. After a few minutes, add the peanut paste and water to get a sauce like consistency. Next, add the gul (jaggery) and mix. Also add the salt. Let the Amti come to a boil and garnish with a little roasted peanut powder and cilantro. If the dried red chillies are not spicy enough, add a little cayenne pepper. Serve hot.
This post is in continuation of my previous post for 'Quick Tomato Saar'. Masaale Bhaat is one of the traditional Maharashtrian recipes. The word 'Masaale' refers to the generous use of 'Kaala (Goda) masala in this recipe, and 'Bhaat' means rice in Marathi. There are several variations to making Masaale Bhaat, the most common being using 'Tondli (Tindora/Indian Ivy Gourd)', in which case it is also called 'Tondli Bhaat'. Masaale Bhaat is so full of flavor that it can be enjoyed just like that with a dollop of ghee. The most popular combo of course, is that with 'Tomato saar'. Jazz it up with some paapad (poppadom) and a lemon wedge and you will find yourself in seventh heaven!
Ingredients: (serves 2)
Tandul (Uncooked Rice) 3/4 cup
Tondli (Tindora) 1/4 cup (fresh or frozen)
Kadhipatta (Curry leaves) about 3-4
Kaaju (Cashews) 2 tbsp
Hirvi mirchi (green chilli) paste 2 tbsp (adjust to your level of spiciness)
Kaala/Goda masala 2-3 tbsp
Water 1.5cups
Salt as per taste
Oil 1 tbsp
Mohri (Mustard seeds) 1 tsp
Jeera (Cumin seeds) 1 tsp
Hing (Asafoetida) 1/2 tsp
Haldi (Turmeric powder) 1tsp
To Garnish:
Naral (Grated coconut)
Kothimbir (Cilantro) chopped
Method:
Wash the rice and keep aside. In a pressure cooker pan or any regular pan heat the oil. Once the oil is ready, prepare fodni/tadka with mohri, jeera, hing and haldi. Then fry the kadhipatta leaves and the cashews for a minute. Next, fry the tondli/tindora in the fodni for a minute or so and then add the washed rice to it. Fry the rice a little and then add water. Mix in the chilli paste, kaala masala and salt. Check for taste. A useful tip in deciding whether the spices are right, is that, the color of the water should be dark brown, and when tasting the water it should be a little strong and salty than what you normally would have. Once the taste is right, close the lid of the cooker and cook for 2 whistles. If not using pressure cooker, just cover the pan with a lid and cook until rice is cooked. Garnish with grated coconut and cilantro and serve hot with a dollop of ghee.
Variations:
- Use green capsicum instead of tondli.
- Small eggplants are also quartered and used sometimes.
- Even a mix of veggies can be used.
- To add more flavor, make paste of ginger, garlic, green chillies and cilantro and add to the rice.
Its been really busy the last couple of days as my mom is here for a really short time. I am trying to spend as much time as possible with her and trying to get some traditional recipes too :) I am really sorry if I am not able to comment on all the posts, but will be back with some great recipes next week, some that my mom made. In the mean time, I would like to repost this rice recipe for the JFI event, hosted by Sharmi, and who very sweetly allowed me to send this as an entry although it was already posted before. Thanks Sharmi!
Soak the Soya chunks in water for at least 20 -25 minutes. Wash the rice and keep aside. In a pressure cooker pan, heat the oil. Once the oil is ready, add the black peppercorns to it. Fry for a minute or so and then add the chopped onions. Fry till they turn translucent and then add the chopped garlic. Next go in the chopped tomatoes and cilantro. Once the tomatoes are cooked a little, mix in the washed rice. Fry the rice till it turns slightly pinkish in colour. Make sure to keep stirring, or else it will burn. Now add water to this. To make such kind of rice/pulav, always add water exactly double the quantity of rice. This way, you will always have well cooked rice without it getting mushy due to extra water. Now add the soya chunks, salt, cayenne pepper and garam masala (You can finely mince the soya chunks and add if you don't like the texture). Throw in the green chilli halves. Mix well and put on the pressure cooker lid. Cook for 2 whistles. Enjoy hot with a raita of your choice!
