Monday, September 29, 2014

Jeera Rice Recipe - Jeera Pulao - Cumin Rice

Jeera Rice Recipe
Jeera Rice is one of the easy and popular rice recipe flavoured with jeera / cumin .Jeera rice also called Jeera Pulao is a very simple rice preparation which can be done in a jiffy pairs up well with many sidedishes.I served it along with a simple north indian style dal and mushroom do pyaza. I have endless love towards north indian cuisine and by now regular readers must have noticed that.

I usually make jeera rice / jeera pulao the pressure cooker method but this time I tried it from VegRecipes and it came out soo good that I loved the aroma while the rice got cooked.

Sidedishes for Jeera Rice :
Dal Makhani
Mushroom Do Pyaza
Paneer Butter Masala
Dal Fry
Kadai Mushroom , Kadai Paneer etc

Check for more sidedishes here.
Jeera Rice Recipe

Jeera Rice Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Basmati Rice - 1 cup
Water - 4 and 1/2 cups
Bay Leaf - 1
Green cardamom - 1
Cinnamon - 1/2 inch stick
Cardamom- 2
Cloves - 2
Star Anise - Just a petal
Coriander Leaves - for garnish
Salt - to taste

To temper:

Oil - 2 tsp
Ghee - 2 tsp
Jeera - 1.5 tsp
Green Chilli - 1 small finely chopped

Method:

  1. Rinse basmati rice well and soak for 10-15mins,Set aside.Now get ready with the spices.In a pan heat water and let it to boil.How to make jeera rice - Step1
  2. Once it starts to boil add the rice,required salt and spices and let it cook.How to make jeera rice - Step2
  3. Cook till its soft and tender with each grains seprated.Drain the rice, fluff it up and set aside.Heat oil + ghee in a tadka pan and add the ingredients listed under 'to temper'.Let jeera crackle then add green chillies.
    How to make jeera rice - Step3
  4. Add the tempering to cooked rice, Mix well.Then add chopped coriander leaves and give a quick mix.
    How to make jeera rice - Step3
Serve hot with your choice of side dish or gravy.
Easy Jeera Pulao

My Notes:

  • You can add cashews fried in ghee too to make it a even more rich one pot meal.
  • Make sure to drain and fluff the rice.
  • Adding ghee enhances the flavour.
  • Soak the rice for 15mins to ensure fast cooking.
Jeera Rice Recipe
Written by: SHARMILEE J
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Saturday, September 27, 2014

Cheese Carrot Paratha - Kids LunchBox Recipe Idea 26

Cheese Carrot Paratha
One of mittus favorite lunch box recipe is this Carrot Cheese Paratha.You can use any other veggie either boiled or just sauted and add it along with cheese and stuff it.Stuffed parathas are not only healthy at the same time keeps well, stays fresh for a longer period of time so apt to pack for lunchbox.

What you see here : Carrot Cheese Paratha,Tomato Sauce and Wheat Bites Biscuits for snack time.

Cheese Carrot Paratha

Kids Lunch Box Recipe Idea26 - Cheese Carrot Paratha

Preparation Time : 15 mins | Cooking Time : 20 mins
Recipe Category: LunchBox | Recipe Cuisine: Indian

Click the links below to get the full recipe with stepwise pictures

Here is the kids lunchbox menu 26:

Carrot Cheese Paratha

My Notes:

  • You can prepare any raita or a simple gravy for this paratha or pair it along with tomato sauce.
Cheese Carrot Paratha
Written by: SHARMILEE J
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Thursday, September 25, 2014

Navaratna Sundal Recipe - Navarathri Sundal Recipes

Navaratna Sundal Recipe
I wanted to try this navaratna sundal(9 bean sundal) since last year but somehow it got missed.So this year as we are consuming bean/ legume varieties atleast 4-5 days a week I bought different bean varieties to get a nine bean combo.Making navaratna sundal is very easy but cooking each bean to perfection is sure time consuming but worth the effort I will say.I made 2 sundal versions one with masala powder as suggested by my sis and another a simple stir fry sundal type. This sundal is sure a colorful and a very healthy sundal combination that you can make for navaratri and impress your guests.

Navaratna Sundal Recipe

I used these 9 nine beans combo:
  • White Chana
  • Black Chana
  • Green Gram Dal
  • Soya Bean
  • Peanut
  • Cowpeas
  • Dried Green Peas
  • HorseGram
  • Rajma
Navaratna Sundal Recipe

Navaratna Sundal Recipe - Ingredients

Preparation Time : 1 day | Cooking Time : 30 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian

Version 1:

Cooked Mixed 9 Bean Sundal - 1 cup
Red Chilli powder - 1/2 tsp
Coconut - 2 tbsp
Salt - to taste

To grind to a coarse powder:

Chana Dal - 1 tbsp
Split Urad Dal - 1 tsp
Moong Dal - 1 tsp
Red Chillies - 1 torn into small pieces

To temper:

Oil - 2.5 tsp
Mustard seeds - 1 tsp
Split Urad Dal - 1 tsp
Curry leaves - a small sprig
Red Chillies - 1
Hing - a tiny pinch

Version 2:

Cooked Mixed 9 Bean Sundal - 1/2 cup
Coconut - 3 tbsp
Salt - to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Split Urad Dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - a small sprig
Red Chilli - 1
Hing - a tiny pinch

Note : The quantity of each bean can be purely your preference.
I used 1/4 cup of white, brown chana and rajma each and all others each
2 to 3 tbsp.

Method:

  1. First soak the legumes overnight each one takes different time to cook. So I categorised them according to the cooking time it takes.I soaked Black Chana , White Chana and Rajma together, then horsegram and groundnut together,green gram dal seperately.
    How to make navaratna sundal - Step1
  2. Soak green peas and soya bean togther, then cowpeas bean seperately.Now cook them seperately and keep them ready.While cooking add required salt for the bean.How to make green gram sundal - Step2
  3. In a pan dry roast the ingredients listed under 'to grind' till reddish brown then grind it to a semi coarse powder,Set aside.Heat oil - add the items listed under ' to temper' let it crackle.How to make navaratna sundal - Step3
  4. Then add red chilli powder then add cooked beans and give a quick saute.Then add coconut and masala powder , adjust salt and mix well.Cook for 2-3mins till the masala blends well with the beans.Switch off.
    How to make navaratna sundal - Step4
  5. Heat oil - add the items listed under ' to temper' let it crackle.Then add cooked mixed beans give a quick saute,adjust salt then add coconut and mix well.
    How to make navaratna sundal - Step5
Serve hot / warm as a evening snack!
Navaratna Sundal Recipe

My Notes:

  • Take care not to mush the bean....so cook them separately or combine 2-3 and cook them together as I did.
  • The 9 bean combo is your choice but I have given an idea, feel free to modify according to your preference and liking.
  • I cooked a lit more than required for sundal and made gravy for chapathi.
Navaratna Sundal Recipe
Written by: SHARMILEE J
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Semiya Kesari Recipe (Vermicelli Kesari)

Semiya Kesari Recipe
Semiya Kesari is a very easy kesari recipe made with vermicelli and the best part is, it is quick to make and needs very little ghee unlike other kesari recipes.This semiya kesari is very easy to make, perfect to serve for guests too.After trying semiya upma, I confidently tried this semiya kesari and enjoyed it.I love all kesari recipes and the list justifies it :)

Kesari Recipes:
Semiya Kesari Recipe

Semiya Kesari Recipe

Preparation Time:5 minutes | Cooking Time : 15 mins | Serves:2
Recipe Category: Dessert | Recipe Cuisine: South Indian

Semiya(Fine Vermicelli) - 1 cup loosely packed
Water - 1 and 1/2 cups
Sugar - 1/2 cup
Melted Ghee - 3 tsp
Cardamom powder - a tiny pinch
Saffron - 3 to 4 strands(optional)
Orange food color - just a tiny pinch
Cashewnuts - 6 broken

Method:

  1. Heat 1/2 tsp of ghee and roast vermicelli till golden, set aside. In 1/2 tsp of ghee roast the cashews till golden brown.Set aside.How to make Semiya Kesari - Step1
  2. Now boil water in a pan, when it boils add the vemicelli and cooked till soft and all the moisture is absorbed.
    How to make Semiya Kesari - Step2
  3. Once the vermicelli is cooked add sugar, now it will start to loosen up...keep stirring continuously. Until it is thick, add foodcolor,saffron and mix well.How to make Semiya Kesari - Step3
  4. Once it starts to get thick add ghee, once it starts to leave the sides of the pan add cardamom powder,cashews and switch off.How to make Rava Kesari - Step4
Serve hot / warm!
Semiya Kesari Recipe

My Notes:

  • I used fine vermicelli so needed only 1 and 1/2 cups of water.Water quantity may vary depending on the variety of vermicelli.
  • Do not add sugar before the vemicelli gets cooked else the kesari will turn rubbery.
  • Roasting vermicelli gives a nice aroma and also makes it non sticky and will avoid mushiness while getting cooked.
  • Remember I measured the vermicelli only loosely packed so measure and adjust the ingredients according to your vermicelli measures.
  • You can also add your favorite essence too but I love the plain cardamom flavour the best.
  • If you like elachi flavour more, just skip saffron and add a generous pinch of cardamom powder.
  • Semiya kesari doesn't require much ghee like the other kesari recipes.
  • This keeps well for 2 days if refrigerated after a day.And while serving just heat it up and drizzle little ghee and serve.
Semiya Kesari Recipe
Written by: SHARMILEE J
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Wednesday, September 24, 2014

Vathal Kuzhambu Recipe (Sundakkai Vathal Kulambu)

Vathal Kuzhambu Recipe
Vathal Kuzhambu is one my most favourites.This is one of the best vathal kuzhambu recipes that I've tasted so far.Lavi keeps raving about this recipe, Last week when I was browsing happened to see this video....the recipe was very simple but the method made all the difference. Believe me or not this vathal kuzhambu came above my expectations....that we all licked the plate and emptied the kuzhambu in no time :) It tasted so good like the ones at hotels that I got appreciations even from amma....I understood that the thumb rule for any vatha kuzhambu is to have a small layer of oil float on top to keep it stay good even for a week.

I don't even remember ordering full meals at hotels, whenever we dine for lunch my order will be either sambar sadam / roti , nan with a gravy.....but never miss to taste vatha kuzhambu from hubbys plate :) Even at home when there is any padaiyal I run miles away seeing the full meals spread....kind of weird but yes I don't feel like eating seeing such a wide south indian spread....I limit myself with rice,sambar and a poriyal.It is only at weddings / other functions I eat full meals as there is no other option, even there I end up eating chapathi or any tiffin item asking for second serving and skip the usual sambar, rasam meals. I always look upon hubby who loves full meals :)

Vathal Kuzhambu Recipe
Now with no further delays let get on to to learn vathal kuzhambu recipe.

Lunch Ready with Rice, Vathal Kuzhambu,Keerai Kootu and Vathal

Vathal Kuzhambu Recipe 

Vathal Kuzhambu Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Sundakkai Vathal (Dried Turkey Berry)- 1/4 cup
Tamarind - 1/2 lemon sized
Small Onion - 15
Garlic pearls - 5 halved
Sambar powder - 3 tsp
Water - 1 cup
Powdered Jaggery - 1 tsp(optional)
Salt - to taste

To temper:

Gingelly Oil - 3 tbsp
Mustard Seeds - 1/2 tsp
Jeera - 1/2 tsp
Chana Dal - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Red Chillies - 2
Curry Leaves - a small sprig

Method:

  1. Soak tamarind in hot water and extract the thin tamarind water.Peel the skin of garlic and small onions and make it ready.In a tadka pan - fry the sundakkai vathal till dark browned.How to make vathal kuzhambu - Step1
  2. In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2mins.Then add sambar powder.How to make vathal kuzhambu - Step2
  3. Fry for a minute.Then add tamarind water and let it boil for few mins.Let it boil for few mins till oil separates and it becomes slightly thick.
    How to make vathal kuzhambu - Step3
  4. Then add sundakkai vathal and let it boil for a good 5mins in low flame.Then finally add jaggery stir well and switch off.
    How to make vathal kuzhambu - Step4
Serve with hot rice.
Vathal Kuzhambu Recipe

My Notes:

  • Add a cup of water to tamarind and make a thin extract.
  • I recommend adding gingelly oil(nallennai) , if you don't have then go ahead with your usual cooking oil.
  • Keeps well for 2 days even without refrigeration.
  • Also you can use other vathals like manathakkali vathal, maa vathal, mithuku vathal or any vathal for making this kuzhambu.
  • Add 1/2 tsp chilli powder if your sambar powder is less spicy.
  • You can even add any other vegetable that you use four puli kuzhambu.
  • Adding jaggery is optional but I prefer adding it for the slight tangy sweet taste which is so good for this kuzhambu.
Vathal Kuzhambu Recipe
Written by: SHARMILEE J
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Monday, September 22, 2014

Arisi Vella Puttu Recipe - Navaratri Recipes

Arisi Vella Puttu Recipe

Vella Puttu is nothing but sweet puttu made with rice flour and jaggery.Vella Puttu is a traditional neiveidhyam made for Navaratri.I bookmarked this recipe last year itself but was pressed for time so skipped it.And this year after making aval puttu and gaining experience in jaggery syrup consistencies I confidently tried this arisi vella puttu and it came out soo good. I love all puttu varieties, amma makes a sweet puttu with sugar now this one with jaggery is a addition to my favourite puttu recipes.

The tiny bead toys are made by amma and it is more than 30 yrs old....She does lovely handworks,painting and stitching....Now dont ask me if I know any of these...I am nil in all these.Amma was very happy when I picked these tiny miniature dolls to click :)

Arisi Vella Puttu Recipe

Vella Puttu Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian Reference : Nivedhanam

Rice Flour - 1/2 cup
Jaggery - 1/3 cup
Coconut - 2 tbsp
Cashews - 5 broken 
Cardamom powder - 1/4 tsp
Edible Camphor - a tiny pinch
Ghee -2 tsp
Water - 1/4 cup(for jaggery syrup) + as required(for rice flour mixture)

* You can use store bought rice flour(idiyappam flour) too. Use raw rice for making homemade rice flour

Method:

  1. Dry roast rice flour till it changes color to light brown.Cool down, then sprinkle water little by little and make the entire flour wet...keep mixing.
    How to make vella puttu - Step1
  2. The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it(pidicha pidikkanam vitta uthuranum).Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like...steam the mixture for atelast 8-10mins.
    How to make vella puttu - Step2
  3. Cool down and then crumble it with your hands to break the lumps formed.Set aside.Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.
    How to make vella puttu - Step3
  4. Strain toi remove impurities.Then heat up the syrup in a pan.Keep water in a plate to check the consistency.Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.
    How to make vella puttu - Step4
  5.  It should form a soft ball.This is the correct consistency.In a tsp of ghee fry the cashews and keep it ready.
    How to make vella puttu - Step5
  6. Keep the flame in sim and immediately add the cooked rice mixture.Now add ghee,cardamom powder and edible camphor.Keep mixing till it becomes dry and all the jaggery syrup is absorbed.Add coconut, ghee fried cashews, mix well and switch off.
    How to make vella puttu - Step6
Serve hot / warm.Arisi Vella Puttu Recipe

My Notes:

  • Rice flour mixture should be cooked to soft so steam it accordingly.I used my idli kadai steamer and steamed it.
  • After the rice mixture is steam cooked, cool down and then crumble it with your hands to break the lumps formed.
  • If you add more water to make jaggery syrup then you to keep on stirring for long to get the desired consistency.
  • When you add the rice flour mixture to the jaggery syrup it will look moist don't worrykeep stirring, the rice flour mixture will absorb all the jaggery and after few mins you will see the puttu dry.
  • The consistency check is the most important here other than that there is no risk factors involved.Make sure you don't miss the consistency else the next stage will be hard ball consistency and you will not get the puttu in perfect texture.
  • While making jaggery syrup first you can keep in medium flame once it becomes thick then switch it to low medium flame and cook till perfect consistency is reached.
  • Make sure to strain the jaggery syrup to avoid impurities.
Arisi Vella Puttu Recipe
Written by: SHARMILEE J
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Sunday, September 21, 2014

Moong Dal Sundal Recipe (Pasi Paruppu Sundal) - Navaratri Sundal Recipes

Moong Dal Sundal Recipe
Paasi Paruppu Sundal or Moong Dal Sundal is a perfect as navaratri sundal.The crunchy texture and cute tiny looking sundal sure will be loved by everyone.We don't have the custom of keeping kolu so am here with the sundal recipes for navaratri. Paasi Paruppu Sundal is very easy and simple to make but the trick part here is to cook moong dal perfectly. I actually overcooked it first time so was very careful while making this sundal.

Moong Dal Sundal Recipe

Moong Dal Sundal Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian

Moong Dal - 1/2 cup
Coconut - 3 tbsp
Salt - to taste

To temper:

Mustard seeds - 3/4 tsp
Split Urad Dal - 1/2 tsp
Curry leaves - a small sprig
Red Chillies - 1
Hing - a tiny pinch

Method:

  1. Dry roast moong dal till slightly golden browned.Set aside.Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.
    How to make green gram sundal
  2. The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.Switch off,strain water and set aside.In a pan heat oil - add the items listed under 'to temper' let it splutter.Add a pinch of turmeric powder.How to make green gram sundal - Step1
  3. Now add cooked dal and just toss it.Add coconut and give a quick stir.Switch off.How to make green gram sundal - Step2
Serve hot / warm as a evening snack!
Moong Dal Sundal Recipe

My Notes:

  • Moong Dal should be cooked perfectly with grains seperated.It should be soft at the same time retain its shape thats the correct way of cooking moong dal for sundal varieties.So take care while cooking as it cooks faster and easily gets overcooked so be near and keep stirring and have an eye while cooking moong dal.
  • After you strain water, just rinse it with cold water to prevent it from further cooking.
  • Dry roasting moong dal gives a nice flavour to the sundal so don't skip it.
  • While cooking moong dal make sure to cook in low flame or medium low to avoid overflowing of water.
  • Add salt while cooking moong dal and adjust salt level when you add it to the tempered items.
Moong Dal Sundal Recipe
Written by: SHARMILEE J
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