Masala Rice

What do we do with leftover rice???? Make Fried Rice or Pulihora or Lemon Rice. Today I made Masala Rice. With some leftover rice i didnt want to make either of the above so Googled and found masala rice , read a couple of recipes and combined them together and made my own version. So Here is my version of Masala Rice.

INGREDIENTS:

Left over rice : 2 cups

Onion: 1 medium chopped

Green Chillis: 2 finely chopped

Peanuts: 2tbsp

Chana Dal/ Senagappu : 2tbsp

Oil - 2tbsp

Mustard Seeds: 1tsp

Jeera: 1tsp

Red Chillis: 2

Curry Leaves: 1 sprig

Turmeric/Pasupu : 1/2tsp

Salt: as required

Red Chilli Powder: 1tbsp

Lemon: 1

METHOD:

Heat oil , once hot add the chana dal and peanuts and fry for 2-3 min.

Now add the mustard seeds,jeera and red chillis fry for 2 min. Now add onions , green chillis and curry leaves and fry for 1 min. Add the salt and turmeric and cook for 2-3min.

Next add the rice and cook for 5 min. Add the chilli powder and fry for 2 min more.

Finally add the lemon juice and serve hot with some curds.

Sending this dish to SHOW ME YOUR HITS: RICE  hosted by Vardhini of Cooks Joy and 30 MINUTES MEAL MELA hosted by Srivalli of COOKING 4 ALL SEASONS

Beans Patoli

Patoli is a traditional Andhra dish. It is very tasty and very healthy. Today i made Beans Patoli , this is the first time i tried out this dish and it came out very well. 

INGREDIENTS:

Beans - 1 cup(cut into small pieces and boiled in salted water for 7-8 min)

Onion- 1 medium chopped

Garlic paste- 1 tsp

channa dal 1 cup (senaga pappu soaked in water for an hour)

mustard seeds- 1tsp

jeera - 1 nd half tsp

dry red chillis- 6-7 broken and soaked in water.

Haldi- 1/4th tsp

asafoetida/hing - a pinch

salt as required

Oil - 5 tbsp

METHOD:

Grind the soaked channa dal along with dry red chillis,1/2 tsp cumin seeds, asafoitida and salt to a coarse mixture without adding water.

Heat 2tbsp oil and fry the dal mixture till it becomes crunchy and dry.Once the dal is dry keep it aside.

In the same pan add the rest of the oil. Add the mustard seeds,jeera garlic paste and fry for 30 secs. Now add the onions, salt and turmeric mix well and cook for 5 min.

Now add the beans and fry till the moisture of beans is almmost gone. It will take about 5-10 min.

Take care that the beans dot go totally dry little moisture should be left.Add the dal mixture and cook for another 10min.

Serve with hot rice and ghee.

Sending this to SOUTH INDIAN KITCHEN SERIES EVENT #1 hosted by Anu of ANU'S HEALTHY KITCHEN


                                      

Aloo Pakodi

Pakodi or pakora is a perfect snack for a rainy day and they turn even more delicious with a cup of piping hot tea.These can be created using the simple onion , potato , green chilli , cauliflower , cabbage , paneer , plantain, spinach or even chicken.

In Andhra Mirchi Bajji ( green chilli akora) is very famous , there are lots of small stalls on the road side that sell these delicious bajjis stuffed with finely chopped onions with a dash of lemon that make there extremely delicious.

Today am posting the recipe of Potato pakodi.

INGREDIENTS:
Potatoes -- 2 big (par boiled and cut into small fingers.)
Besan(gram flour) - 1cup
Ajwain/ vaamu- ½ tsp
Ginger garlic paste- 1 tbsp
Red chili powder - ½ - 1 tsp
soda- a pinch
Salt to taste
Oil for deep frying

METHOD:

Heat oil for deep frying.
Take a big bowl add the flour,salt,red chilli powder,ginger garlic paste, ajwain and a pinch of soda , mix all the dry ingredients well.
Now add enough water to make a thick batter.
Once the oil is ready , dip the potato fingers in the batter and drop them into hot oil and deep fry till crisp and done.
Enjoy these hot pakodi's with ketchup and hot tea.

This is my entry for the event  Lets Cook :Starters/Appetizers  hosted by Radhika of Tickling Palates  

Trifle Pudding

Trifle is a dessert made from thick custard , fruits , jelly and sponge cake arranged in layers and chilled for a few hours. There are no specific measurements for this recipe.So just do it as per your specs.

INGREDIENTS:

Thick custard
Jelly ( any flavor i used the strawberry flavor)
Fruits( chopped into small pieces , I used apple,orange,pomogranate and banana)
Store bought plain cake
Orange juice

METHOD:

For custard layer:
Follow the insturctions on the pack to prepare thick custard for puddings and refrigerate it.

For the jelly layer:
Prepare the jelly as per instructions on the pack. After it cools, set it in a tray and refrigerate it. Do not keep it in the freezer.

Layering the Trifle:

Take a wide bowl.

I crumbled the cake into chunks and spread them on the bottom. Moisten the cake with little orange juice.

Now evely spread a layer of jelly on the cake.

Next evenly spread the custard on the jelly. Follow with a layer of fruits.

Repeat this layering till the bowl is full. I topped my trifle with some left over fruits and jelly.

Refrigerate the trifle for 3-4 hrs so that it sets well before serving.

Scallion Pancakes

This is a very easy recipe for chinese scallion pancakes. I was browsing this Blog where i came across this recipe and found it interesting.With just a few ingredients these savory Chinese style scallion pancakes can be made that are great for evening snacking.

I didn't have enough dipping sauce so i mixed 3 tbsp of Sweet Chilly Sauce , 2tbsp of  Red Chilly Sauce and 1 tbsp of Plain Tomato Ketchup to make the dipping sauce and it was perfect for the pancakes.

I followed the recipe and made yummy pancakes. So you too enjoy!!!!!!

Here is the link for the recipe : Chinese Scallion Pancakes

COCONUT RICE

Coconut rice is a rice dish cooked with coconut milk along with whole spices that enhance the dish. Itis a very easy dish to make and it can be had with sides like aloo or chicken or mutton kurma or a simple raita.

INGREDIENTS:
Basmati Rice - 2cups
Coconut milk - 3cups
Onion- 1 large sliced.
Green peas - 5-6 slit
Green chili's - 5(adjust to your taste)
Ginger Garlic paste - 1tbsp
Cloves - 4
Cinnamon stick - 2 one inch pieces
Bay leaves - 2
Star anise - 2
Shahjeera- 1 tsp
Oil- 3 tbsp
Salt according to taste

METHOD:

Coconut Milk Extraction:

Break the coconut, cut it into small pieces and grind it in a mixer.

Now add 2 cups of water and blend it nicely.Strain the mixture with a cloth and keep the milk aside.This is the first milk and it is pretty thick and has lots of flavor.

Now add 1 cup water and blend the mixture again, the milk that is extracted now is the second milk which have low flavor.

Mix both and you have your coconut milk ready.

Rice Preparation:

Heat oil in a pressure cooker.

Once the oil is hot add the shahjeera and other whole spices and fry for 1 min.

Add the sliced onions and slit green chillis and fry for 2 min. Now add the ginger garlic paste and fry till the raw smell goes.

Add the peas and cook or another 3-4 mins.

Now add the rice and mix well till the oil coats on every grain.Fry the rice for 5 min. Add the coconut milk. Add the salt and let it come to a boil.

Once it comes to a boil close the pressure cooker and switch off after 3 whistles.

Serve hot with the coice of kurma or raita.

Seding this to SHOW ME YOUR HITS:RICE being hosted by Vardhini of COOKS JOY and 30 Minutes Meal Mela hosted by  SriValli of COOKING 4 ALL SEASONS

Simple Dal

This is the simplest dal dish that can be enjoyed with warm rotis. Its a bowl of comfort food on a rainy day for people like me. Its made with a very few ingredients and can be customized according to ones taste.

INGREDIENTS:
Pesarapappu/Moong dal- 1/2 cup washed and soaked in water for 1/2 hr.
Tomato- 1 medium chopped
Oil- 2Tbsp
Mustard seeds - 1tsp
Jeera - 1tsp
Methi Seeds - 1/4th tsp
Salt- accordin to taste
Turmeric powder- 1/2 tsp
Red chilli powder - 1 tbsp ( can be adjusted according to ones taste)

METHOD: 
Cook the soaked dal till done. the dal should not be mashed up.grains should be visible.
Heat oil , add the mustard seeds, jeera and methi seeds and fry for about 30 secs.
Now add the tomato and cook for 2-3 min , add the salt , turmeric , red chilli powder and cook till the tomato becomes mushy.
Finally add the dal and water and cook till the desired consistancy is reached.
Serve with warm chapati or phulkha.

Oats and Coconut Cookies

These are the first cookies i tried , they are called the Cowboy Cookies. We enjoyed them a lot. I did not add a few ingredients like the choco chips , raisins and walnuts as per the requirement as i did not have them , but still these cookies turned out extremely yummy and they disappeared in no time.  Just follow the recipe. Please adjust the baking time according to your oven specs as each oven is different.

Cowboy Cookies from Joy of Baking

There is a video recipe in the link. Thank you Joy of Baking for the yummmy recipe.

Masala Vada

INGREDIENTS:
Senagapappu/Chana Dal/Bengal Gram - 2cups soaked for 3 hrs
Rice Flour - 3tbsp
Mint Leaves - 1/2 cup roughly chopped
Curry Leaves - 3-4 sprigs roughly chopped
Green Chillies - 4-5 depending on taste
Onion - 1 medium finely chopped
Salt- as per taste
Red Chilli Powder - 1tsp
Garam Masala- 1tbsp

METHOD:
-From the soaked dal remove 1/4th cup and keep aside.
-Drain the dal and add the green chilles and grind into paste.
-to the dal paste add the whole dal , mint leaves , curry leaves , salt , onions , red chilli powder, rice flour and the garam masala and mix well. Do not add any water.
-Heat oil in a kadai , once hot make small balls of the dal mixture and flatten them. Drop the flat disc's into hot oil and fry till brown.
-Enjoy with Tomato chutney or Tomato Ketchup. We had them with Tomato chutney.

Sending this to Let's Cook: Starters/Appetizers being hosted by Radhika  of Tickling Palates:

Goruchikkudu Menthi Kura Fry ( Gawar and Methi Leaves Fry)

This is my aunts dish. She is a specialist in creating new curries and stir-fry's instantly. This was created when i asked her to make something vegetarian instead of non-veg when i went to her place last time. it was absolutely yummy and i couldn't wait to try and post it on my blog. enjoy this with hot rice sambar/rasam.

Ingredients:
Goruchikkudu- 250gms (chopped into small pieces)
Methi( small methi)- 3 bunches ( cleaned and leaves separated)
Onion- 1 big (chopped into medium pieces)
Green Chillies - 2 medium finely chopped ( you can adjust it accordingly)
Oil- 2tbsp
Mustard Seeds - 1 tbsp
Jeera - 1 tsp
Red Chillies - 2
Curry Leaves - 2 sprigs


Method:
- Boil the Goruchikkudu for 10 min in salt water , once done drain and keep aside.
- Heat oil , add the mustard seeds , jeera , red chillies and finely chopped green chilies and cook for 2-3 min.
- Now add the Goruchikkudu and fry for 5-10 min.
-Now add the methi leaves ,salt and turmeric powder and cook for another 5-10 min till all the water released from methi leaves dry up.
- Add the onions and cook for another 5 min. Onions have to be crunchy this is the main in this dish, the crunchiness of the onions gives an extra kick to this yummy dish.
- Done enjoy with rice and sambar.