Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.

Jeera Aloo (Potatoes Tempered with Cumin seeds - North Indian Style)

 

           Potatoes, no doubt are an universal favorite. There are numerous recipes prepared with this awesome veggie. So this yummy Jeera Aloo recipe needs no mention. It is very commonly made in most North Indian homes and is very much served in all dhabas.

          This simple and hearty potato curry flavored with cumin seeds and few other dry spices can very much be relished with phulkas, pooris, parathas and with a smearing of ghee or butter. 

          You may also serve it as a side dish with steamed rice. They can also be packed, rolled up in parathas for a quick lunch or lunch-box meal. So check out the step by step pictorial recipe to prepare this very popular recipe.

• 2 large potatoes, boiled & cut into small cubes
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 green chilies, chopped
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder
• 1 tsp. chaat masala / 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

            Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the green chilies, ginger and asafoetida. Sauté for a few seconds.

          Add roasted cumin powder, roasted coriander powder, turmeric powder and red chili powder. Sprinkle some water and sauté for a few seconds.

         Now add the boiled potatoes and salt. Sauté for 2-3 minutes or till it is well coated with all the spices.

         Add the chaat masala and give it a toss. Stir fry further for a minute more. Switch off the flame and garnish with coriander leaves.

         Serve as a side dish with steamed rice, chapatti, paratha or poori for a nice comfort meal.

                 Potatoes boiled & cubed.

             Heat oil in a pan and temper with cumin seeds. 

      After it stops crackling, add green chilies, ginger and asafoetida. 

      Sauté for a few seconds.

        Add roasted cumin powder, roasted coriander powder, turmeric powder 

        & red chili powder. Sprinkle some water & sauté for a few seconds.

                Now add the boiled potatoes and salt.

        Sauté for 2-3 minutes or till it is well coated with all the spices.

      Add the chaat masala & give it a toss. Sauté for a minute more. 

             Switch off the flame & garnish with coriander leaves.

               Serve with steamed rice, chapatti, paratha or poori.

Herbed / Spiced / Masala Paneer

          Paneer (Cottage Cheese) is very commonly used in many Indian cuisine. Homemade paneer is the best option as it is inexpensive and easy to prepare. So how about turning plain paneer into a herbed and spiced variety? They come out just awesome, appetizing and visually appealing too. You can slightly pan fry them and enjoy as an appetizer with a sprinkle of your favorite seasoning. It can also be added to salad or can be made into your favorite curry for the main course. 

• 1 litre full fat milk
• 2 tbsp. lemon juice diluted with 1/4 cup water
• 1/2 tsp. salt 
• 1 tsp. flax seeds
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes 
• 2 tbsp. coriander leaves, chopped

          Bring the milk to a boil. Add all the spices and herbs to it. Then gently pour the diluted lemon water, little at a time, and keep stirring till the milk begins to curdle. 

          Switch off the flame and keep it covered for 2-3 minutes. Pour the curdled milk in a colander, lined with a muslin cloth. (Keep a bowl underneath to collect the whey).

          Add plain water to remove the smell of lemon from it. Then bring all the edges of the cloth together and gently squeeze to remove any excess whey. 

          Keep some weight on the paneer bundle and refrigerate for 1-2 hours. Remove the paneer from the muslin cloth. Transfer to a plate and cut into cubes. 

          Sprinkle your favorite seasoning and enjoy as an appetizer, just as it is or pan fried. It can also be added to salads or can be made into your favorite curry for the main course. 

Egg Angara with Jeera Rice

          Serve this restaurant style egg curry along with some jeera rice as they both complement each other. Prepared this Egg Angara with a slight twist as the main gravy based ingredients were first char grilled on an open flame and then made into a paste. This gives a nice smoky flavour to the dish. 

          On the other hand steamed rice can be more flavorful in the form of jeera rice. It  tastes yummy with the flavour of the ghee along with the crunch of the fried cumin seeds. So this simple platter is apt to be served and enjoyed during special occasions along with your family and friends. Happy Cooking !!!

Egg Angara - 

• 2-3 boiled eggs, cut into half
• 1 onion
• 1-2 tomatoes
• 2 green chilies
• 3-4 garlic cloves
• 1" ginger
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves 
• 1" cinnamon stick 
• 2-3 cardamoms 
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grill the onion, tomato, ginger, garlic and green chilies on an open fire till it is slightly charred. Grind into a fine paste and keep aside. 

          Heat oil in a pan and lightly fry the boiled eggs. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onion paste, turmeric powder and red chili powder. Saute till the oil separates. Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

          Cover and simmer on a low flame for 4-5 minutes till the gravy reduces to a desired consistency. Add the garam masala powder and ghee and simmer further for a minute. 

          Switch off the flame and transfer to a serving plate. Arrange the boiled eggs over it and garnish with coriander leaves. 

Jeera Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• salt to taste
• juice of 1/2 lime
• 2-3 tbsp. ghee (clarified butter)
• 1 & 1/2 tsp. cumin seeds
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped

           Pressure cook the rice in 1 & 1/2 cups water, salt and lime juice for 1 whistle. Spread on a plate to cool down.

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Then add the rice and mix well. Saute for a minute or two on a low flame. 

          Add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving plate.

Panch Phoron Flavoured Colocasia Curry

          Here is my version of a simple, homemade style Colocasia curry that I have tempered with panch phoron and finished it off with a sprinkle of some panch phoron powder for some intense flavour. This side dish can be relished either with rice or chapatis. 

          The Bengali term Panch Phoron in simple terms is a 5 spice mix consisting of fennel, mustard, fenugreek, cumin & nigella seeds. It is commonly used for tempering any curry preparation. 

          The powdered form of it is also used as a garnish on curries, chutney, dal, pickles, etc. The aroma of Panch Phoron brings back a string of fond memories of my stay in Kolkata. It is one of my favorite spices. It is widely used in Bengali, Bangladeshi & other Eastern cuisines.

• 500 gms. Colocasia (arbi), boiled, peeled & sliced
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, nigella & cumin seeds)
• 1-2 green chilies, slit
• 1/4 tsp. asafoetida
• 1/2 tsp. salt or to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. panch phoron powder
• 1 tsp. raw mustard oil
• 1-2 tbsp. coriander leaves, chopped

          Blend onion, ginger, garlic and tomatoes to a smooth paste and keep aside. Heat 2 tbsp. oil and fry the sliced colocasia till light brown in color. Drain and keep aside. 

          Heat remaining oil and temper with panch phoron, slit green chilies and asafoetida. Sauté for a few seconds. Add the onion paste and stir fry till the oil separates.

          Add all the dry spices (except panch phoron powder) and mix well. Then add the fried Colocasia and give it a stir so that it is well coated with the masala. 

          Continue to cook on a low flame for 2-3 minutes. When done, add the mustard oil, panch phoron powder and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either rice or chapatis. 

Eggless Whole Wheat Jeera Biscuits (Cumin Cookies)

           If you are looking for some easy to bake healthy homemade biscuits, then this recipe is just for you. It is prepared with whole wheat flour (Atta) along with crushed cumin seeds and olive oil besides other basic ingredients. 

          Perfect for an evening tea-time snack, they can also be devoured anytime you feel like munching into something savoury. So check out a step by step pictorial recipe to prepare these delicate crispy bites.

• 1 cup whole wheat flour
• 1/2 tsp. cumin seeds, crushed coarsely
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup olive oil
• milk as required to knead

          In a bowl, mix together whole wheat flour, cumin seeds, salt, sugar, baking powder and baking soda. Then add the olive oil and combine to form a crumbly mix.

          Add milk little at a time and knead into a dough. Cover with a wet muslin cloth and let it rest for 25-30 minutes. 

          Meanwhile, line the baking tray with a parchment paper and keep aside. Roll the dough into a circle by dusting some flour. (The thickness of the biscuits should not be too thick or too thin).

          Cut into different shapes with a cookie cutter and arrange them on the baking tray. Sprinkle some more of the cumin and press well. 

          Bake the biscuits in a preheated oven at 180 degrees C. for 13-15 minutes. Gather the remaining dough and roll out again. Cut them further with the cutter and in the same manner use up all the dough. 

          After baking, set them aside to cool down before storing in an air tight container. Enjoy these healthy and yummy whole wheat biscuits just as it is or as a tea-time snack.


          

                         Mix flour, cumin seeds, salt, sugar, baking powder & baking soda. 

                                Add olive oil & combine to form a crumbly mix.

                               Add milk, little at a time, & knead into a dough. 

                             Cover with a wet muslin cloth & let it rest for 25-30 minutes. 

               Roll dough into a circle by dusting some flour. Cut into different shapes with
               a cookie cutter.

                 Arrange them on the baking tray. Sprinkle some more cumin seeds & press well. 

                             Bake in a preheated oven at 180 degrees C. for 13-15 minutes.

                               After it is baked.

              Enjoy these healthy & yummy whole wheat biscuits just as it is or as a tea-
              time snack.