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Monday, 9 December 2019

Pudina Rice


          Turn any leftover rice into this simple and amazing Pudina rice, a one-pot meal. Mint is the main ingredient in this recipe, followed by few other basic seasonings. You can add any chopped veggies if you prefer. 

          It can be enjoyed just as it is or with some pickles, papad or raita as accompaniment. It can be packed for a lunch box meal too or can be served as an after school snack for your kids. So check the step by step pictorial recipe to prepare this South Indian comfort meal.








  • 2-3 cups cooked rice
  • 2-3 tbsp. oil
  • 2-3 cups mint leaves, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2 green chilies
  • 1 tsp. lime juice
  • 1 tsp. mustard seeds
  • 1 dry red chili
  • 1 tsp. rice
  • 1 tsp. urad dal
  • salt to taste
  • 2-3 tbsp. roasted peanuts
  • 2-3 tbsp. fried onion









          Blend the mint, ginger, garlic, chilies and lime juice with little water. Keep aside. 

         Heat oil in a pan. Temper with mustard seeds and dry red chili. After it stops spluttering, add the rice and urad dal. Saute for a few seconds. 

          Now add the mint paste and salt. Simmer on a low flame till dry. Add the cooked rice, roasted peanuts and fried onion.

         Mix everything well and stir fry for 2 minutes. When done, switch off the flame and serve with pickles and papad / fryums / chips. 




                      Heat oil in a pan. Temper with mustard seeds & dry red chili. After it stops                                      spluttering, add the rice & urad dal. Saute for a few seconds. 



                      Add the mint paste and salt. 



                      Simmer on a low flame till dry. 




                      Add the cooked rice, roasted peanuts and fried onion.



                    Mix everything well & stir fry for 2 minutes. When done, switch off the flame.






                                Serve with pickles and papad / fryums / chips. 











Saturday, 23 November 2019

Lauki Bharta (Mashed Bottle Gourd Curry)


          Bharta is a very popular Punjabi cuisine that is generally prepared with eggplant. Bharta literally translates to mashed, where the eggplant is roasted on an open fire and then mashed before it is made into a curry. 

          So here is a nice twist to the original baingan bharta. This is equally a yummy bharta made of lauki (bottlegourd). This side dish goes well with chapati, hot steamed rice or jeera rice for a simple homemade healthy meal. So check the step by step pictorial recipe to prepare it.






          Lauki or Bottle Gourd is a very healthy veggie as it has a lot of water content. It is generally not a much preferred veggie. So give a twist to it and make a bharta out of it. It will be finished in no time. A nice way to treat fussy kids and adults too. 





  • 1 medium size bottle gourd, sliced 
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 1 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 tomatoes, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 tbsp. roasted coriander powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • salt to taste 
  • 2 tbsp. coriander leaves, chopped





          Steam the sliced bottle gourd for 10 minuted or till it turns soft. Blend coarsely and keep aside. 

          Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. 

          Add onion and stir fry till light brown. Now add the ginger-garlic paste and saute till the raw smell disappears. 

          Add the tomatoes and continue to saute till it is nicely mashed. Now it is the time to add all the dry spices. Give it a stir.

          Add the bottle gourd and mix everything well. Saute for 3-4 minutes on a low flame. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatis. 




                      Steam the sliced bottle gourd for 10 minuted or till it turns soft. 




                      Blend coarsely and keep aside. 




                      Heat oil & ghee in a pan. Temper with cumin seeds & asafoetida. 




                      Add onion and stir fry till light brown. 



                     Now add the ginger-garlic paste and saute till the raw smell disappears. 




                      Add the tomatoes and continue to saute till it is nicely mashed. 



                      Now it is the time to add all the dry spices. Give it a stir.




                      Add the bottle gourd & mix everything well. Saute for 3-4 minutes.



                     Garnish with coriander leaves. 



                  Serve as a side dish with rice or chapatis. 











Mutton Yakhni Pulao


          This is a traditional Kashmiri style Mutton Yakhni Pulao. Light on the tummy, it is an absolute delicacy and mouth watering. This pulao is cooked in mutton stock and with few aromatic spices thrown in. It is very flavourful and is a great party recipe. You can serve it during special occasions with some raita or/and gravy. So check the step by step pictorial recipe to prepare it.











  • 500 gms. mutton on bones, cubed
  • 1 onion, roughly chopped
  • 1" ginger, chopped
  • 4 garlic cloves, crushed
  • 1 tbsp. coriander seeds
  • 1 & 1/2 tbsp. fennel seeds
  • 1 mace
  • 2 whole red chilies
  • 1" cinnamon stick
  • 3 green cardamoms
  • 4 cloves
  • 2 bay leaves
  • salt to taste
  • 2 & 1/2 cups water

Tempering - 

  • 1 tbsp. ghee
  • 1 tbsp. oil
  • 2-3 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 3 cloves
  • 1/2 mace
  • 1-2 onion, sliced
  • 1 tbsp. ginger-garlic paste
  • 1 & 1/2 cups basmati rice, soaked in water for 30 minutes
  • pinch of nutmeg powder
  • salt to taste
  • 2 tbsp. fried onions to garnish
  • 1 tbsp. melted ghee to garnish (opt)







           
          Make a potli (bouquet garni) with coriander seeds, fennel seeds, mace, bay leaves, red chilies, cinnamon, cardamoms and cloves. 

          Pressure cook mutton, onion, ginger, garlic, 2 & 1/2 cups water, salt to taste and the spice potli (bouquet garni) for 15-20 minutes on a low flame after the first whistle. 

         Discard the whole spices potli and separate the yakhni (stock) from the mutton pieces. Keep them aside. 

          For the tempering - Heat the butter and oil and temper with bay leaf, cinnamon, cloves and cardamoms. Add the onion and fry till light brown. 

          Then add the ginger-garlic paste and continue to saute till the raw smell disappears. Now add the soaked and drained rice and fry for 1-2 minutes.

          Add 2 cups yakhni (stock), pinch of nutmeg powder and salt to taste. Pressure cook for one whistle. Garnish with fried onion and a drizzle of some ghee. Serve with raita and gravy (opt).




                      Pressure cook mutton, onion, ginger, garlic, 2 & 1/2 cups water, salt to taste 
                      & the spice potli for 15-20 minutes on a low flame after the first whistle. 
                      Discard the whole spices potli & separate the yakhni (stock) from the mutton                                  pieces. Keep them aside. 
           


                     Heat butter & oil. Temper with bay leaf, cinnamon, cloves and cardamoms. 
                    



                      Add the onion and fry till light brown. 



                      Add the ginger-garlic paste & saute till the raw smell disappears.



                      Now add the soaked and drained rice and fry for 1-2 minutes.




                  Add 2 cups yakhni (stock), pinch of nutmeg powder and salt to taste. 
                     



                  Pressure cook for one whistle. 






                   Garnish with fried onion & a drizzle of some ghee. Serve with raita & gravy (opt).













Wednesday, 20 November 2019

Green Grapes Rasam


          Now that winter is around the corner, I experimented with some leftover green grapes to make this amazing rasam / soup. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together. 

          You can go easy in the use of pepper to make it equally spicy too. It can be relished with plain steamed rice for a great comfort meal or you can enjoy as a piping hot soup, especially during a cold winter night.  








  • 200 gms. green grapes, pitted and pureed
  • 1 tbsp. ghee / oil 
  • 1/2 tsp. mustard seeds 
  • 1 sprig curry leaves 
  • 1/4 tsp. asafoetida
  • salt to taste 
  • 1 tsp. cumin seeds 
  • 1/2 tsp. whole peppercorns 
  • 2-3 garlic cloves
  • 2 & 1/2 cups water
  • lime juice to taste
  • 1 tsp. coriander leaves, chopped










           Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste. Keep aside.

          Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Saute for a few seconds. 

          Add the ground paste and saute till the oil separates. Add water, pureed grapes, lime juice and salt. Bring it to a boil and then simmer for 2-3 minutes. 

          Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup for a great comfort meal. 
























Tuesday, 19 November 2019

Prawn Ghassi - Mangalorian Special


          This is a traditional and a very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones.

          It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience.  So check the step by step pictorial recipe to prepare this yummy coastal delicacy.








  • 250 gms. prawns
  • 1 pinch of salt, turmeric powder & red chili powder to marinate the prawns
  • 2-3 tbsp. oil 
  • 2 onions, chopped
  • 1-2 sprig curry leaves
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/4 tsp. fenugreek seeds
  • 4-5 dry red chilies
  • 10-12 whole peppercorns
  • 1/2 cup fresh grated coconut 
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. tamarind paste
  • 1/2 tsp. turmeric powder
  • salt to taste 
  • 1 tbsp. coriander leaves, chopped









          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat 1 tsp. oil in a pan and dry roast the coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. 

          Grind along with the coconut, 1 onion, ginger, garlic and tamarind to a smooth paste. Keep aside.

           Heat remaining oil and saute the remaining onion and curry leaves till light brown. Now add the ground paste and turmeric powder. Saute till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and add the marinated prawns. Cover and simmer for 3-4 minutes.

          When done, switch off the flame and garnish with coriander leaves, Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam. 




                  Marinate the prawns with a pinch of salt, turmeric powder & red chili powder. 




                      Heat 1 tsp. oil in a pan & dry roast coriander seeds, cumin seeds, fenugreek 
                      seeds, dry red chilies & peppercorns. 



                      Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.




                   The prepared paste.



                      Heat remaining oil & saute the remaining onion & curry leaves till light 
                      brown. 




                  Add the ground paste & turmeric powder. Saute till the oil separates.



                  Add 1 cup water & salt. Bring it to a boil.



                  Add the marinated prawns. Cover and simmer for 3-4 minutes.




                  When done, switch off the flame and garnish with coriander leaves, 






                 Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread.
                  It also goes well with dosa, appam and idiyappam. 











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