Tuesday, 19 May 2015

Lemon Rice

This is one of my favourite South Indian rice variety.It is easy to prepare and can be packed into lunch boxes.Accompanied with pickle and some chips would make a tasty meal as well.Such dishes can be prepared when no vegetables are in stock at home.

Rice                                                 1pav(1.25 cups)(sona masoori)
Salt                                                  to taste

For Masala:
Green chilli                                  1
Chopped Ginger                        1tsp
Fresh coconut                           3tbsp
Turmeric powder
(haldi)                                          1tsp
Curry leaves                              2-3

For seasoning:
Oil                                                2-3tbsp
Mustard seeds                        1tsp
Cumin(jeera)                          1tsp
Chana daal/
Split yellow lentil                 1tsp
Urad daal/
Split black lentil                   1tsp
Peanuts                                   1tbsp
Curry leaves                         8-10
Lemon juice                          1tbsp
coriander leaves 
(finely chopped)                 1tbsp

  • Wash rice and pressure cook adding double the amount of water(1part rice:2 parts Water)and salt to taste to one whistle,then cook on low flame for 5-7 minutes,switch off the flame.Let it cool completely.
  • In a small blending jar take all the ingredients mentioned under masala and pulse to form a coarse paste(need not add water)
  • Heat oil in a heavy bottomed pan.
  • Add the mustard seeds,once crackles add jeera followed by peanuts,roast till colour changes.
  • Add chana daal,urad daal and roast for few seconds.
  • Add curry leaves,coarse paste and roast on low flame for a couple of minutes.
  • Add lemon juice,corainder leaves,additional salt to taste(check the taste of rice as salt is added there) and switch off the flame.
  • Add the cooked,cooled rice and mix gently with a fork or a slotted spatula till everything gets well incorporated.
  • If you feel it is too dry can add 1-2tsp of additional oil(generous amount of oil makes it taste better,like the ones served in temple)
  • Switch the flame on,cover and re-heat for nother 5 minutes on low flame.
  • Switch off.

Sunday, 10 May 2015

Dudhya upkari-Yellow Pumpkin Sauteed With Spices And Laced With Fresh Coconut

This is a simplest and easiest of typical Konkani(amchi) side dishes that goes as an accompaniment with rice and daal.Seasoning may be varied including cumin(jeera)and skipping asafoetida(hing).But i have used asafoetida as i love its aroma and flavour.

Dudhi ,Cubed   
(yellow pumpkin)                   2cups
Fresh grated coconut            2tbsp
Jaggery powder                      1-2tsp
Salt                                               to taste.
Turmeric powder                   a pinch
Asafoetida                                2 pinches

For tempering:
Oil                                                2tsp
Mustard seeds                        1/2tsp
Split black gram
(urad daal)                             1/2tsp
Red chilli or
 Green chilli                            1
Curry leaves                          3-4

  • Heat oil in a kadai/pan
  • Toss in the mustard seeds followed by urad daal,lightly brown it.
  • Add the chilli(slit/broken)curry leaves,then the pumpkin pieces and stir on high heat for a minute.
  • Add the turmeric powder,salt,jaggery and asafoetida.
  • Add 1/4-1/2 cup of water and bring to boil,then cook covered on low flame for 5 minutes.
  • Add the fresh coconut and some more water only if the chunks are still raw.
  • cover and cook till the pumpkin are tender and done.
  • Serve along with rice or rotis.