Podi (Gunpowder) Rice

         This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or when time is less. Just a wee bit of tempering and mixing the podi to any cooked rice and you are done with a plateful of yummy delicacy. 

          Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. You got to have it to believe. So hurry up and dish out this simple meal by following the step by step pictorial recipe to prepare it.

             

          'Podi' - which literally translates to powder, is a mixture of ground spices and lentils, which is found in abundance in the cuisines of South India. In this recipe I have used Andhra special Nalla Karam Podi, but you can go in for any store bought or homemade podi of your choice. You can relish podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal too. 

• 2 cups cooked rice
• 2 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. After it stops spluttering, add the curry leaves, urad dal, asafoetida and green chilies.

          Sauté for a few seconds and then Add the rice, idli podi, salt and turmeric powder. Mix everything well and stir fry for 2 minutes.

           Switch off the flame and garnish with coriander leaves. Serve with papad, chips and fryums for breakfast, brunch or lunch. They may also be packed for a lunch box meal too. 

                      Heat ghee & temper with red chilies and mustard seeds. Then add the 
                      curry leaves, urad dal, asafoetida, green chilies & asafoetida.

                      Sauté few seconds & then add rice, idli podi, salt & turmeric powder. 
                      Mix everything well and stir fry for 2 minutes.

                        Switch off the flame and garnish with coriander leaves. 

                      Serve with papads, chips and fryums for breakfast, brunch or lunch. 

Ilish Macher Shukto

          Ah!! My favourite Shukto in a new avatar - a non-veg version cooked with Ilish Macher Matha (Hilsa Fish Head). So here is my version and my first try at preparing this traditional Bengali delicacy with Hilsa Fish Head. You may add any other pieces too. It is a yummy dish that is tempered with Bengali five spice - panch phoron and finished off with some kasundi, milk and ghee. It is simply divine and a must try recipe for all fish lovers. 

          Shukto in general is a traditional Bengali cuisine and a great comfort food for most Bengalis. It is prepared with a medley of mixed veggies in many ways. No menu is complete without this dish. Each household has their own secret way of preparing it and is served with hot steamed rice at the beginning of a full course meal. 

• 1 Hilsa fish head, cut into half
• 2 cups mixed veggies, cut lengthwise (raw papaya, potato, radish, carrot, raw banana)
• 1 small bitter gourd, cut lengthwise
• 8-10 bori / vadi (dried lentil dumplings)
• 3-4 tbsp. mustard oil
• 2 bay leaves 
• 1-2 dry red chilies
• 1 tsp. panch phoron (five spice)
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste 
• 1/2 tsp. turmeric powder 
• 1 tsp. roasted cumin powder
• 1/2 cup milk
• 2 tbsp. kasundi / mustard paste
• 1 tbsp. ghee

           Marinate the fish head with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish head till light brown in colour. Drain and keep aside. Fry the bitter gourd till light golden and keep aside. 

          Temper the same oil with bay leaves, red chilies and panch phoron. Sauté for a few seconds. Add the ginger and bori and fry till light brown.

           Add the chopped veggies and all the dry spices. Mix everything well and stir fry on a high flame for 2-3 minutes. 

          Add 2 cups water, fried bitter gourd and green chilies. Simmer, covered on a low flame till the veggies are half done. Now add the fried fish head and cook further till done. 

          Add the milk, kasundi and ghee. Give it a stir and simmer for a minute. Serve  with hot steamed rice. 

                         Panch Phoron Spice (mustard, cumin, fenugreek, nigella & fennel)

                        Bay leaves, Bori (dried lentil dumplings), dry red chilies & ginger.

Amla (Gooseberry) Rasam

          Amla (Gooseberry) has amazing health benefits. It has the highest content of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for the tummy. Hence it is recommended in our daily diet. 

          So let me share a simple rasam (soup) that I made out of some amla. It can be enjoyed as a piping hot soup during winter, as an appetizer or as a side dish with steamed rice. So check out the step by step pictorial recipe to prepare it.

          Rasam with hot steamed rice and accompanied with some papad / chips is the best comfort food that anybody will vouch for. 

          And if it is made with the super nutritious and healthy amla, then there is nothing like it. I am a total fan of rasam of any type. 

          It is light, tangy and a little spicy, coming from the peppercorns. So do give it a try and relish it piping hot as a soup during winter. 

• 1/2 cup amla (gooseberry) paste
• 1 tsp. cumin seeds
• 1/4 tsp. whole peppercorns
• 2-3 garlic cloves 
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili 
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• salt to taste 
• 2-3 cups water
• 1 tsp. coriander leaves, chopped

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

          Heat oil in a pan and temper with mustard seeds, dry red chili, asafoetida and curry leaves. Sauté for a few seconds. 

          Add the cumin paste and turmeric powder. Sauté till the oil separates. 

          Add the amla paste, salt and 2 cups water. Bring it to boil and simmer for 4-5 minutes on a low flame.

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or enjoy as a soup / appetizer.

                      Heat oil & & temper with mustard seeds, dry red chili, asafoetida &
                      curry leaves. Sauté for a few seconds. 

                        Add cumin paste & turmeric powder. Sauté till the oil separates. 

                       Add the amla paste,

                      ...... salt & 2 cups water. Simmer for 4-5 minutes on a low flame.

                      Garnish with coriander leaves. Serve with rice or enjoy as a soup 
                      / appetizer.

Eggplant Rice

          This simple one-pot comfort meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. So do give it a try by following a step by step pictorial recipe to prepare it. 
       

• 3 long eggplants, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 2-3 cups cooked rice
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Sauté for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add all the dry spices and mix well. 

          Add the eggplants and cook, covered,  on a low flame till they are tender. You may sprinkle some water if needed. 

          Add the cooked rice and combine everything well. Stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve with raita and papad.

                     Heat oil & temper with mustard seeds & fry red chilies. Then add curry
                     leaves, urad dal & asafoetida. Sauté for a few seconds more.

                     Add chopped onion, garlic, ginger & green chilies. Sauté till light brown. 

                       Now add all the dry spices and mix well. 

                        Add eggplants & cook, covered, on a low flame till they are tender. 

                        Add cooked rice & mix everything well. Stir fry for 2-3 minutes. 

Switch off the flame and garnish with coriander leaves. 

                                  Serve with raita and papad.

Keema Pasta Curry

          There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it. 

          It can be relished either with steamed rice / flavored rice or any Indian bread for a wholesome meal. How's that? You can also have it just as it is. In that case, increase the quantity of pasta. So do check for a simple and easy step by step pictorial recipe to prepare this amazing and yummy treat.

• 1 cup mutton mince / keema, washed & drained 
• 1/2 cup pasta, boiled al dente with a pinch of salt & drained
• 3 tbsp. oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, sliced
• 1" ginger
• 2-3 garlic cloves
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.

          Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add remaining onion and stir fry till light brown. Now add the ground paste and continue to sauté till the oil separates.

          Add all the dry spices (except garam masala powder) and mix well. Now time to add the tomatoes and cook, covered on a low flame till it is nicely mashed.

          Add the drained keema and cook till dry. Add 1 cup water, cover and simmer till the gravy thickens.

          When done, add the boiled pasta, garam masala and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and keep it covered for 4-5 minutes. 

           Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.

                     Heat oil & temper with bay leaves, cumin seeds, cinnamon, cloves &
                     cardamoms. Sauté few seconds. Add remaining onion & sauté till light 
                     brown. 

                       Add the ground paste and continue to sauté till the oil separates.

                        Add all the dry spices (except garam masala powder) and mix well. 

                       Add tomatoes & cook, covered, on a low flame till it is nicely mashed.

                                            Add the drained keema and cook till dry. 

                              Add 1 cup water, cover and simmer till the gravy thickens.

                      Add boiled pasta, garam masala & ghee. Toss & switch off flame. 

                      Garnish with coriander leaves & keep it covered for 4-5 minutes. 

                      Serve with plain steamed rice, jeera rice, plain biryani, pulao, naan,
                      tandoori roti, kulcha, paratha or chapati. You may also enjoy with
                      appam, idiyappam or dosa.