Moringa (Drumstick) leaves Rice

 

          Moringa leaves or Drumstick leaves is widely used in many South Indian recipes in the form of dal, dosa, paniyaram, raita, pulao, etc. So if you have any leftover rice, the best option is to prepare this yummy and healthy Moringa Leaves Rice. It can be enjoyed for a quick brunch, lunch, a picnic meal or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this simple and an absolutely flavorful one-pot meal. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. So it is advised to include it as much as possible in our diet. 

          You can also use ghee instead of oil for a nice aroma. Fresh grated coconut can also be added. Apart from leftover rice, this dish can also be prepared with freshly cooked rice too. Both tastes equally good. So Happy Cooking !!!

• 3-4 cups of moringa (drumstick) leaves, washed and drained
• 2 cups cooked rice
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-2 dry red chilies
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 sprig curry leaves 
• 1/2 tsp. turmeric powder
• 1 tsp. dhania powder
• 1 tbsp. sambar powder
• salt to taste 
• 1 tbsp. roasted peanuts 

          Pan fry the moringa leaves for 2-3 minutes. Cool and then grind into a slightly coarse powder. Keep aside. 

          Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal and chana dal. Sauté for a few seconds till the dals changes colour. 

          Now add the onion, garlic and curry leaves. Stir fry till light brown. Then add all the dry spices and mix well.

          Add the powdered moringa leaves and sauté for a minute. Then add the cooked rice and give it a stir. 

          Sauté for 2-3 minutes and then switch off the flame. Garnish with the roasted peanuts and enjoy. 

                                 Pan fry the moringa leaves for 2-3 minutes.

                                 Cool & grind into a powder. Keep aside. 

                               Heat oil and temper with mustard seeds and dry red chilies. 

                         After it stops spluttering, add urad dal & chana dal. Sauté for a few 

                         seconds till the dals changes colour. 

                              Add the onion, garlic and curry leaves. Stir fry till light brown. 

                                 Then add all the dry spices and mix well.

                                  Add the powdered moringa leaves and sauté for a minute. 

                                  Then add the cooked rice and give it a stir. 

                                  Sauté for 2-3 minutes and then switch off the flame.

                                 Garnish with the roasted peanuts and enjoy. 

Omurice (Japanese Fried Rice with Omelette)

 

          Omurice is a Japanese fried rice, topped with an omelette and a drizzle of some tomato sauce / ketchup. It is a very popular cuisine that is enjoyed by all. It is quite an unique recipe and the plating is just amazing. The classic version has chicken cubes, but I prepared with chicken sausages. In fact it can be prepared with pork, beef or bacon too. So do give it a try by checking out an easy step by step pictorial recipe to prepare it. 

          Adding veggies to Omurice is purely optional. You can add any of your choice. I went in for some finely chopped carrot and french beans along with some frozen green peas. It is slightly on the sweeter side. To sum up it is a one-pot meal that is so simple, yet yummy and comforting. Every household has its own version of making this amazing dish. 

• 2 cups cooked rice 
• 2 chicken sausages, sliced
• 1 onion, chopped 
• 1 tsp. garlic, chopped 
• 1-2 green chilies, chopped (opt)
• 1/3 cup beans & carrots, finely chopped
• 1/4 cup green peas
• 2 tbsp. tomato sauce / ketchup
• salt to taste (opt)
• 1 chicken stock cube, crumbled
• 1 tomato, chopped
• 1/2 tsp. pepper powder
• 2 tbsp. spring onion, chopped
• 2 eggs, beaten with a pinch of salt & pepper powder
• 2 tbsp. oil
• 1 tbsp. butter
• extra tomato sauce / ketchup & chopped spring onion to garnish

          Heat oil in a pan and sauté the garlic, onion and green chilies till light brown. 

          Add the sausages and stir fry for 1-2 minutes. Now add the veggies and cover and cook till it turns soft. 

          Add the tomato sauce / ketchup and the stock cube. Give it a stir and then add the chopped tomatoes. Cook till it turns soft. 

           Add the cooked rice, pepper powder and salt if needed. Mix everything well and sauté for a minute. When done, switch off the flame and garnish with chopped spring onion. Keep aside.

           Heat butter in a tawa / griddle and prepare an omelette with the beaten eggs. To assemble - Use a bowl as a mold to give a nice round / oval shape.

           Gently place the omelette over the rice and drizzle the tomato sauce / ketchup over it. 

           Garnish with some chopped spring onion if you wish and it is then ready to enjoy. 

          

                    Heat oil in a pan & sauté the garlic, onion & green chilies till light brown. 

                                  Add the sausages and stir fry for 1-2 minutes. 

                                  Now add the veggies and cover and cook till it turns soft. 

                                  Add the tomato sauce and the stock cube. Give it a stir.

                                  Then add the chopped tomatoes. Cook till it turns soft. 

                      Add the cooked rice, pepper powder & salt if needed. Mix everything well                                          and sauté for a minute.

                     When done, switch off the flame & garnish with chopped spring onion. 

                           Heat butter in a tawa & prepare an omelet with the beaten eggs.                                     

                      To assemble - Use a bowl as a mould to give a nice round / oval shape. Gently 

                      place the omelette over the rice. 

                      Drizzle some ketchup over it. Garnish with some chopped spring onion if 

                      you wish and it is then ready to enjoy. 

Bengali Special Cholar Dal (Chana Dal / Bengal Gram Lentil)

       
          This is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with plain steamed rice or pulao. 

          Please note this is a "no onion & no garlic" recipe. You can also add few fried coconut slices for some crunch. I always like to have this delicious dal with a dash of lime. So check out the step by step pictorial recipe to prepare it.

         

• 1 cup chana dal (Bengal Gram Lentil)
• 1 tsp. ginger, chopped
• 2 whole dry red chillies
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. cumin seeds
• 2 tbsp. fresh coconut, grated
• 2 bay leaves
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. mustard oil
• salt to taste
• 1 tsp. sugar or to taste
• 1 tsp. fresh grated coconut & 2 slit green chilies for garnishing

          Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds.

           After they stops spluttering, add the ginger and sauté for a few seconds. Then add the coconut and sauté till light brown.

          Now add the boiled dal, salt, sugar and turmeric powder and simmer on low flame for 2-3 minutes. When done, add ghee and serve, garnished with fresh grated coconut and slit green chilies.

                                  Soak the dal for 30 minutes.

                 Pressure cook in 1& 1/2 cups water for 5 minutes on a low flame after the
                 first whistle.

                 Temper oil with bay leaves, dry red chilies, cardamoms, cinnamon, cloves 
                 and cumin seeds.

                                  Add ginger & sauté for a few seconds.

                                 Add coconut & fry till light brown.

                                  Add boiled dal, salt, sugar & turmeric powder & simmer.

Serve, garnished with fresh grated coconut & slit green chilies.