Beetroot Curd Rice

 

            There is nothing like having a bowl of this humble Beetroot curd rice for a simple lunch when time is a constraint. It is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday and this happens to be one of my comfort food and it tops the list. So check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch of asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Mix the rice with the yoghurt, salt and water. Set aside.

          Heat oil in a tadka pan and temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida and peppercorns. Sauté till the mustard seeds stops crackling.

          Then add the ginger and beetroot. Sauté for a few more seconds.  

          Pour this tempering over the beetroot curd rice. Mix well.

          Add the roasted peanuts and chopped coriander leaves. Give it a stir. 

          Serve as it is or with papad, chips or pickle for a wholesome and a heathy one-pot meal / breakfast. 

                  Mix the rice with the yoghurt, salt

                 and water. Set aside.

Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida & peppercorns. Sauté till the mustard seeds stops crackling.

                   Then add the ginger 

                 and beetroot. Sauté for a few more seconds.  

                   Pour this tempering over the beetroot curd rice. 

                         Mix well.

 Add the roasted peanuts & chopped coriander leaves. Give it a stir. 

Serve as it is or with papad, chips or pickles for a wholesome & a heathy one-pot meal / breakfast. 

Rice & Cheese Balls

 

               A great way to brighten up your evening is to have this yummy snack along with your evening tea or coffee. It is very quick and easy to make. A very good use of any leftover rice is made here by dishing out this mouth watering snack. Instead of the usual chutney and sauce, try having them with some hummus or mayo. It simply tastes awesome. 

• 2 cups leftover cooked rice, mashed
• 3-4 med. potatoes, boiled, peeled & grated
• 1/2 cup cheese, grated
• 2 onion, chopped finely
• 2 green chilies, chopped finely
• 1" ginger, grated
• 2 tbsp. besan (chickpea flour)
• pinch of baking soda
• 1/2 tsp. red chili powder (opt)
• salt to taste
• 1 tbsp. rice flour
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. yoghurt
• oil to deep fry

           Mix together all the ingredients, except oil and knead into a dough. Make equal sized balls out of it. Refrigerate for a while.
 
           Heat oil and deep fry them few at a time till golden brown in colour. Drain and serve with green chutney or sauce. Alternately, the cheese can be stuffed inside the rice balls.

Ellu Sadam (Sesame Rice / Til Rice - Tamil Nadu style)

 

            ELLU SADAM is a very common breakfast in Tamil Nadu. Ellu translates to sesame seeds and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some coconut chutney, fried / roasted papad or chips. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Ellu Sadam can also be had for lunch or dinner. Very yummy and easy to prepare, this flavorful  dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This vegan recipe is hassle free where sesame seeds and red chili powder is roasted and ground which is later mixed with cooked rice and tempered. You can prepare the sesame powder in large batches and store in an air-tight container in the refrigerator for later use. 

Sesame Powder - 

• 1/4 cup sesame seeds, white or black
• 1 tbsp. urad (split black gram lentil)
• 3-4 dry red chilies or as needed

Other Ingredients - 

• 2 cups cooked rice, Basmati or any other variety
• 1/2 tsp. salt or to taste
• 2 tbsp. roasted peanut 
• 2 tbsp. oil / ghee
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida (hing)

          Dry roast the sesame seeds, urad dal and red chilies on a low flame till light brown. Keep aside to cool. Then grind into a slightly coarse powder. 

          Mix the powder with the cooled down cooked rice, roasted peanuts and salt to taste. Keep aside. 

          For the tempering - Heat oil in a pan and temper with one dry red chili and mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Sauté for a few seconds. 

          Pour this tempering on the rice and give it a mix. Serve it hot just as it is or with chutney / papad / chips. 

                           Dry roast the sesame seeds, urad dal & red chilies till light brown. 

                                  Keep aside to cool.

                                 Then grind into a slightly coarse powder. 

                        Mix the powder with the cooled down cooked rice, roasted peanuts 

                        and salt to taste. Keep aside. 

                      Heat oil & temper with one dry red chili & mustard seeds. After it stops

                  spluttering, add urad dal, curry leaves & asafoetida. Sauté for a few seconds. 

                                 Pour this tempering over the rice & give it a mix. 

                                 Serve it hot just as it is or with chutney / papad / chips. 

Ven Pongal

 

          This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup rice
• 1/3 cup moong dal (split green gram), lightly dry roasted 
• 2-3 tbsp. oil
• 1 sprig curry leaves
• 1 whole dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. ginger, chopped
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 10-15 cashew nuts
• 1/4 tsp. asafoetida
• salt to taste
• 2-3 tbsp. ghee

          Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.

          Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.

                                 Soak the rice and dal, preferably overnight.

                        Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.

                        It should be soft and mushy.

                     Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, 

                      peppercorns, curry leaves, asafoetida & cashew nuts. Sauté for a minute

                      or till the urad dal and cashew nuts changes colour.

                        Pour it over the boiled rice-dal & mix well. While serving, add ghee

                        and give it a stir. 

                                 Serve hot with coconut chutney and sambar.

Bajra (Pearl Millet) Fried Rice

 

           Bajra (Pearl Millet) is a wonderful substitute to rice. So try this yummy fried rice made of Bajra and serve something different to your family. It will be very much appreciated. Add in some of your favorite veggies or some boiled and shredded chicken / prawns for a non-veg. version. It can be relished just as it is or with any side dish. It makes for a healthy and a wholesome one-pot meal. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Bajra, soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• 1 onion, sliced
• 1 cup mixed veggies, slightly steamed (opt)
• salt to taste
• 1 tsp. garam masala powder
• 7-8 cashew nuts
• 7-8 almonds
• 1-2 tbsp. coriander leaves, chopped

           Pressure cook the soaked Bajra in sufficient water for 15-20 minutes on a low flame after the first whistle. Drain and keep aside. 

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, cloves, cumin seeds and ginger. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Add the mixed veggies and stir fry for a minute. Now add the boiled Bajra, salt, cashews, almonds and garam masala powder.

          Mix Everything well and stir fry for 2 minutes. Switch off the flame and garnish with coriander leaves. Serve with any side dish or relish just as it is. 

                      Pressure cook soaked Bajra in sufficient water for 15 minutes on a low

                      flame after the first whistle. Drain and keep aside. 

                        Heat oil & ghee & temper with bay leaves, dry red chilies, cinnamon, 

                        cardamom, cloves, cumin seeds & ginger. Sauté for a few seconds.

                                  Add the onion and stir fry till light brown. 

                                 Add the mixed veggies & stir fry for a minute. 

                       Add the boiled Bajra, salt, cashews, almonds & garam masala powder.   

                       Mix well & stir fry for 2 minutes. 

                                  Switch off the flame & garnish with coriander leaves.

                                  Serve with any side dish or relish just as it is.