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.

Ingredients:
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

Method:

• 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.

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.

Ingredients:
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

Method:

• 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.

Mixed Vegetables And Paneer(Cottage Cheese) Pepper Stir Fry.

This is the simplest Stir fry that I prepare once in a while and it is loved by everyone at home and I prepare this whenever I have variety of fresh veggies in stock.We all love this to eat like a starter rather than an accompaniment.It can me made using different combination of vegetables.Even broccoli,mushrooms taste great.It hardly takes time in preparation.The more effort is needed in dicing the vegetables rather than the time needed to cook.Please try this out and let me know :)

Ingredients:
Red Capsicum                                    1/2  nos
Yellow capsicum                               1/2 nos
Onion(M)                                             1nos
Carrot(S)                                             1nos
Green chilli                                         1-2
Cubed paneer                                    6-8 pieces
Green beans                                       2-3
Salt                                                        to taste
Pepper powder                                 1/2tsp
Oil                                                          2-3tsp

Method:

• Slit beans diagonally,capsicum,carrot,onion and green chilli to thin pieces.
• In a skillet add carrots and green beans and sprinkle 2tbsp of water.
• Cover and cook till water evaporates(beans and carrots would be tender)
• Add sliced onions,oil and saute till pale and add green chillies,capsicum(both colour)and saute adding salt to taste,pepper powder and cubed paneer pieces.Give a gentle toss
• Cover and cook on low flame for a minute or so.
• Serve hot immediately as the veggies will lose their crunchiness.
  

Tofu Curry

Tofu is nothing but paneer/cheese made with soy milk.This acts as a good substitute for paneer.This is popular in Asian cuisine and these days getting familiar in Indian kitchens too!!!.I came across an interesting recipe called egg masala by Ms.Nandini Kini in a Food group,and whose couple of recipes are already posted in this blog earlier.I had some tofu lying and thought to give it out a try.I made slight alterations.Thnx Nandini Kini for this easy recipe.

Ingredients:

Tofu                                               1 packet

Onion(M)chopped                  1 nos

Ginger garlic paste                1/2tsp

Kitchen king masala             1/2tsp

Kasoori methi                          1/2tsp

(dried fenugreek)

salt                                               to taste

Sugar                                         2pinches

Oil                                               1tbsp

 

For Paste: 

Tomato(M)                             1 nos

Yogurt                                      2tbsp

Red chilli powder                1tsp

Dhania powder                    1tsp

Jeera powder                        1/4tsp

Turmeric powder                1/4tsp

Method:

• Prepare a paste with the ingredients mentioned.
• Heat oil in a pan and saute onions to pale and add the ginger garlic paste and saute till onions turn light golden.
• Add the prepared paste and saute till the rawness fades.
• Add the tofu,salt to taste,sugar,kasoori methi ,kitchen king masala and water to get a gravy consistency.
• Cover and cook for 5-7 minutes.
• garnish with chopped fresh coriander.
• Best if served with chapathis/phulkas.

Tip:

Store leftover tofu in a box filled with water and refrigerate,change water everyday,this way it can be stored for another one week

 

 

Seeme badane Upkari(subzi)- Sauteed Chayote Squash with spices and Fresh coconut

"Upkari" in Konkani means shallow fried,sauteed and cooked.This is similar to palya, poriyal,thoran prepared in other South Indian States.It can be prepared with different vegetables or even combining two or more.An excellent accompaniment with rice and daal or can snack it in a bowl as well.Here is an easy recipe with Chayote Squash(seeme badane in Kannada/Konkani,Bengalur Katirika in Tamil,Bengalur vankaya in Telugu and Chow Chow in general)a less familiar vegetable in most kitchens.I just love it and use it in sambhars,Ambat(a Konkani curry) too.

Ingredients:
Chayote squash                              2 nos
Salt                                                       to taste
Fresh grated coconut(optional) 2 tbsp.

For seasoning:
Oil                                       3tsp
Mustard seeds              1tsp
Urad daal                       1tsp
Chana daal                    1tsp
Red chillies                   2-3
Curry leaves                5-6

Method:

• Peel,wash and chop the cubes into small squares(there will be a soft seed within,can be discarded or used.I use it)
• Heat oil in a wok.
• Toss in mustard,after cracklin add chana daal,then urad daal,red chillies,curry leaves and roast till daals turn golden
• Add the chopped squash,fresh coconut(if using)ans stir on high heatadding salt to taste for a minute
• Add little water and cover it cooking further on a low flame,checking in between for lack of mositure,if so sprinkle little water
• Once the squash is tender it is done.

Serve as an accompaniment with rice/roti and daal.

Below is the pic of Chayote Squash-

Beetroot Bhakri/Beetroot Akki Rotti (with Cooked Rice)-Unleavened Flatbread With Cooked Rice

Bhakri is a the name for flatbread in Konkani/Marathi.This is an easy and tasty recipe that can be made with leftover rice.I just make this for breakfast whenever I have a small batch of cooked rice,just adding  soaked yellow lentil(chana daal) little grated beetroot  which makes the bhakri look colourful.I had heard about this bhakri from my mother- in- law but never got a chance to taste,and honestly I was wondering how it might taste as use of soaked chana daal and beets were new to me.I gave a try on my own and to my surprise I love it having for weekend breakfast when I have no plans as to what to prepare and have a little rice in the refrigerator.Bhakri  has to be served topped with butter and anything like pickle or chutney powder.

Ingredients:
Cooked rice                                    1.5cups
Green chillies                                2
Fresh coconut                               1/2cup
Salt                                                    1tsp
Finely chopped onions              1cup
Grated beetroot                           2tbsp
Fresh chopped coriander         2tbsp
Chana daal
(split yellow lentil)                    2tbsp(to be soaked overnight)
Rice flour                                       1 1/3 cup
Oil                                                    to roast bhakris

Method:

• In a blending jar add the rice,coconut,salt and green chillies(cut into pieces) and blend lightly adding little water,becomes like a paste.
• Transfer the prepared paste into a bowl
• Into the bowl add chopped onions,coriander leave,drained daal,grated beetroot and give a mix (using hands are preferred.
• Add the rice flour and mix till everything gets well incorporated adding little water if needed.
• This should be a wet dough.

Preparing Bhakris:

• Heat a griddle,and smear with oil.
• Take a handful of dough and press gently pat with your palms to get a circular shape as thin as possible,requires a little practice (keep a bowl of water for dipping hands in between).
• Add little oil on sides,cover with a lid and cook on medium flame for a minute or two,(there should not be any spots of rawness
• With the help of a spaltula flip on the other side and cook for another couple of minutes(Ikeep two griddles simultaneously which makes the process faster).
• Serve topped with butter and pickle.
• Repeat the procedure to make remaining bhakris,makes 4-5 bhakris and this is quite filling.

 Note:
Those who do not like beets may either substitute it with grated carrots or just skip it.
Coconut may be skipped as well.

Bharli Vaangi-Stuffed Brinjals(Maharashtrian Style)

This is another variety of stuffed brinjals which is prepared in Maharashtrian way.The spice mix and the coconut give a nice flavour to the dish.This can be served along with rice and Dali thoy.I came across this recipe from a food group and the credit goes to Ms.Leena Gulwadi.

Ingredients:
Small Brinjals                                                 10
Salt                                                                      to taste
Oil (for sauteeing brinjals)                       2tsp

For masala:
Fresh coconut                                                3-4tbsp
Cinnamon (dalchini)                                  1 inch piece
Dhania/Coriander seeds                          2tbsp
Cloves  (lavang)                                           4-5
Garlic flakes,peeled                                    1-2
Turmeric powder                                        1/4tsp
Red chillies (byadagi)                               4
Red chillies (guntur)                                 2
Jaggery                                                          1tsp(apprx)
Tamarind                                                      size of a peanut

For tempering:
Oil                                                                    1tbsp
Mustard seeds                                            1tsp
Asafoetida/Hing                                       a pinch
Curry leaves                                               a few
Onion,chopped                                          1 large(1 cup apprx)
Fresh chopped corainder
/cilantro  (for garnish                            1/2tbsp

Method:

• Make vertical cross slits only till 3/4th on brinjals and soak them in water for 30 minutes to get rid of the bitterness.
• Drain the brinjals,(water would be brownish),pat dry on a towel to get rid of extra moisture.
• Heat 2tsp oil in a pan(preferably non-stick) and saute the brinjals till a few brown spot appearing turning them in between.
• Set aside on a plate.
• Make a masala of the said ingredients to smooth thick paste adding required water.
• Heat the same pan used to saute brinjals and add a tbsp oil.
• Toss in the mustard seeds,let it crackle then add asafoetida(hing),curry leaves and then chopped onions.
• Saute till onions are translucent,now add the prepared masala and fry for about 5 minutes on a medium flame sauteeing in between.
• Add the brinjals ,salt to taste,stir gently.
• Add water if it is too thick,bring to a nice rolling boil.
• Simmer the flame and cook covering till brinjals are perfectly done(when you prick with a knife on brinjals it  gets through easily)
• Serve garnished with fresh chopped cilantro/coriander leaves.
• Perfect to go with rotis and even with rice and daal.

Note:

• Any other variety of small brinjals may be used.
• In this particular dish I have used baby matti gulla(a variety native to Udupi region of Karnataka available only for few months in a year)for more info on this brinjal please visit Here.