Author: Nehal Premkumar

Categories
Dinner

Curd Rice with Potato Recipe

Ingredients:

For Curd Rice:

  • 1 cup cooked rice
  • 1 cup thick yogurt (curd)
  • 1/4 cup milk (optional)
  • Salt to taste
  • A pinch of asafoetida (hing)
  • 2 tablespoons finely chopped coriander leaves
  • 1 tablespoon grated ginger
  • 1-2 green chilies, finely chopped
  • Curry leaves for garnish

For Potato Tadka:

  • 2 medium-sized potatoes, boiled and diced
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon urad dal (split black gram)
  • 1/2 teaspoon chana dal (split chickpeas)
  • A pinch of asafoetida (hing)
  • 1-2 dried red chilies
  • Curry leaves
  • Salt to taste

Instructions:

For Curd Rice:

  1. Cool the Rice:
    • Allow the cooked rice to cool to room temperature.
  2. Prepare Curd Mixture:
    • In a large mixing bowl, combine the cooled rice, thick yogurt, and milk (if using). Mix well until you get a creamy consistency.
  3. Add Flavors:
    • Add salt, finely chopped coriander leaves, grated ginger, chopped green chilies, and a pinch of asafoetida. Mix thoroughly.
  4. Prepare Tadka:
    • In a small pan, heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, dried red chilies, and curry leaves.
  5. Add Potatoes:
    • Once the mustard seeds splutter and the dals turn golden brown, add the boiled and diced potatoes. Sauté them for a few minutes until they get a light golden color.
  6. Combine with Curd Rice:
    • Pour the potato tadka over the curd rice mixture. Gently fold everything together until well combined.
  7. Garnish:
    • Garnish the curd rice with additional coriander leaves and curry leaves.
  8. Serve:
    • Serve the delicious Curd Rice with Potato as a main dish or as a side. It’s a comforting and cooling dish, perfect for a light meal.

Enjoy your Curd Rice with Potato!

Categories
Dinner Recipes

Tomato Rasam Recipe

Ingredients:

  • 3 medium-sized tomatoes, chopped
  • 1/2 cup toor dal (split pigeon peas), cooked and mashed
  • 2 teaspoons tamarind paste
  • 1 teaspoon rasam powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2-3 dried red chilies
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 2 tablespoons chopped coriander leaves
  • Salt to taste
  • 1 tablespoon ghee or oil
  • Water as needed

Instructions:

  1. Prepare Tamarind Water:
    • Dissolve the tamarind paste in 1 cup of warm water. Set it aside.
  2. Cook Toor Dal:
    • Cook the toor dal until it’s soft and mashable. You can pressure cook it for about 3-4 whistles. Once cooked, mash the dal and set it aside.
  3. Prepare Tomato Base:
    • In a blender, blend the chopped tomatoes into a smooth puree.
  4. Create Rasam Base:
    • In a pot, combine the tomato puree, mashed toor dal, turmeric powder, and rasam powder. Add tamarind water and mix well. Adjust the consistency by adding more water if needed.
  5. Tempering:
    • In a separate small pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Allow them to splutter and release their aroma.
  6. Combine Temper with Rasam Base:
    • Pour the tempering mixture into the rasam base. Mix well and bring the rasam to a gentle simmer.
  7. Season with Salt:
    • Add salt to taste. Stir well and let the rasam simmer for 5-7 minutes, allowing the flavors to meld.
  8. Garnish:
    • Add chopped coriander leaves to the rasam for a fresh flavor.
  9. Serve:
    • Serve hot tomato rasam as a soup or with steamed rice. It’s also common to serve rasam with a side of rice and a dollop of ghee.

Enjoy your comforting South Indian Tomato Rasam!

Categories
Dinner Recipes

Bisi Bele Bath Recipe

Ingredients:

For the Rice and Lentil Mixture:

  • 1 cup rice
  • 1/2 cup toor dal (split pigeon peas)
  • 1/4 cup tamarind pulp (adjust to taste)
  • 1 teaspoon turmeric powder
  • Salt to taste

For the Spice Paste:

  • 2 tablespoons coriander seeds
  • 1 tablespoon chana dal (split chickpeas)
  • 1 tablespoon urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • 4-5 dried red chilies (adjust to taste)
  • 1/4 cup grated coconut (fresh or desiccated)
  • 1 small piece of cinnamon stick
  • 4-5 cloves
  • 2-3 green cardamom pods

For Tempering:

  • 2 tablespoons ghee or oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 10-12 curry leaves
  • 1/4 cup mixed vegetables (like carrots, peas, beans), chopped
  • 2 tablespoons cashew nuts (optional)

Instructions:

  1. Cooking Rice and Lentils:
    • Wash rice and toor dal together. In a pressure cooker, add the washed rice, toor dal, turmeric powder, tamarind pulp, and salt. Cook until both rice and dal are soft and well-cooked. Set aside.
  2. Preparing the Spice Paste:
    • Dry roast coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, cinnamon stick, cloves, and cardamom pods in a pan over medium heat until they turn aromatic and golden brown. Allow them to cool.
    • Grind the roasted spices along with grated coconut into a fine paste using a little water.
  3. Tempering:
    • In a large pot or deep pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.
    • Add cumin seeds, asafoetida, and curry leaves. Sauté for a minute.
    • Add the chopped mixed vegetables and sauté for a few minutes until they are slightly tender.
    • Add cashew nuts (if using) and sauté until they turn golden brown.
  4. Mixing Everything Together:
    • Add the ground spice paste to the pot and mix well with the tempered vegetables.
    • Add the cooked rice and dal mixture to the pot. Mix thoroughly to combine all the ingredients.
  5. Adjusting Consistency:
    • If needed, add a little hot water to adjust the consistency to your liking. Bisi bele bath should be slightly thick.
  6. Simmering:
    • Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally. This helps the flavors to meld together.
  7. Serving:
    • Serve hot garnished with some fresh coriander leaves.

Enjoy your quick and flavorful Bisi Bele Bath!

Categories
Dinner Recipes

Chapathi and Potato Masala Recipe

Potato Masala (Aloo Masala):

Ingredients:

  • 4 large potatoes, boiled, peeled, and roughly mashed
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 inch piece of ginger, grated
  • 2-3 cloves of garlic, minced (optional)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

  1. Tempering:
    • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
    • Add cumin seeds and sauté for a minute until fragrant.
  2. Sauteing Aromatics:
    • Add chopped onions and sauté until they turn translucent.
    • Add green chilies, grated ginger, and minced garlic (if using). Sauté for another minute.
  3. Adding Spices:
    • Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
  4. Adding Potatoes:
    • Add the roughly mashed potatoes and mix them with the masala. Cook for a few minutes, stirring occasionally, to allow the flavors to meld together.
  5. Finishing Touch:
    • Taste and adjust salt and spices if needed.
  6. Garnishing:
    • Garnish with chopped fresh coriander leaves (if using).

Chapati (Indian Flatbread):

Ingredients:

  • 2 cups whole wheat flour
  • Water (for kneading)
  • Ghee or oil (for cooking)

Instructions:

  1. Making the Dough:
    • In a large mixing bowl, combine the whole wheat flour with water and knead it into a smooth, pliable dough. The dough should be soft and not sticky.
    • Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
  2. Dividing and Rolling:
    • After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
    • Roll each ball into a flat disc, about 6-8 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
  3. Cooking Chapatis:
    • Heat a griddle or tava on medium-high heat.
    • Place a rolled chapati on the hot griddle. Cook for about 30 seconds, until you see small bubbles forming.
    • Flip the chapati and cook for another 30 seconds. You should see light brown spots forming.
    • Using a clean kitchen towel or a spatula, gently press down on the edges of the chapati. This will help it puff up.
    • Remove the chapati from the griddle and brush it with ghee or oil.
  4. Repeat the Process:
    • Continue this process for the remaining rolled chapatis.
  5. Serving:
    • Serve the hot chapatis with the prepared Potato Masala.

Enjoy your quick and delicious Potato Masala with Chapati!

Categories
Dinner Recipes

Vegetable Curry Recipe

Ingredients:

  • 2 cups mixed vegetables (like carrots, peas, potatoes, beans, cauliflower), chopped
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

  1. Prepping the Vegetables:
    • Wash, peel (if needed), and chop the vegetables into bite-sized pieces.
  2. Making the Curry:
    • Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
    • Add chopped onions and sauté until they turn translucent.
    • Add minced garlic and grated ginger. Sauté for another minute until fragrant.
    • Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
    • Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
    • Add the chopped vegetables and sauté for a few minutes until they are coated with the spices.
    • Cover the pan and let the vegetables cook on low to medium heat. Stir occasionally to prevent sticking. This should take about 15-20 minutes, depending on the vegetables you’re using. They should be tender but not mushy.
  3. Finishing Touch:
    • Once the vegetables are cooked, add garam masala and mix well.
    • Taste and adjust salt and spices if needed.
  4. Garnishing and Serving:
    • Garnish with chopped fresh coriander leaves (if using).
    • Serve hot with rice, roti, or bread.

Enjoy your Vegetable Curry!

Categories
Lunch Recipes

Pudina Rice Recipe

Ingredients:

  • 1 cup basmati rice
  • 1 bunch fresh mint leaves (pudina), washed and finely chopped
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1/2 cup grated coconut (fresh or desiccated)
  • 1/4 cup roasted peanuts
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons cooking oil or ghee
  • Salt to taste
  • Lemon wedges for serving (optional)

Instructions:

  1. Cook Basmati Rice:
    • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
  2. Prepare Mint Paste:
    • In a blender, combine the chopped mint leaves, green chilies, and grated coconut. Blend them into a smooth paste.
  3. Tempering:
    • In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
  4. Add Onions:
    • Add finely chopped onions to the pan. Sauté until they become translucent.
  5. Add Mint Paste:
    • Add the mint-coconut paste to the pan. Cook for 3-5 minutes until the raw smell disappears, and the mixture becomes fragrant.
  6. Add Turmeric Powder:
    • Add turmeric powder and mix well. Cook for an additional 2 minutes.
  7. Combine with Rice:
    • Add the cooked and cooled basmati rice to the mint masala. Mix everything together until the rice is evenly coated with the mint mixture.
  8. Add Roasted Peanuts:
    • Add roasted peanuts to the rice and mix well. Peanuts add a nice crunch to the dish.
  9. Adjust Seasoning:
    • Add salt to taste. Adjust the seasoning according to your preference.
  10. Garnish and Serve:
    • Garnish the pudina rice with a few fresh mint leaves.
    • Serve hot with yogurt, raita, or your favorite side dish. Optionally, offer lemon wedges for a tangy kick.

Enjoy your aromatic Pudina Rice!

Categories
Lunch Recipes

Tomato Rice Recipe

Ingredients:

  • 1 cup basmati rice
  • 2 large tomatoes, chopped
  • 1 large onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 2 tablespoons cooking oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Cook Basmati Rice:
    • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
  2. Prepare Tomato Paste:
    • In a blender, puree one tomato to make a smooth paste. Chop the remaining tomato into small pieces.
  3. Tempering:
    • In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
  4. Add Aromatics:
    • Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions become translucent.
  5. Add Ginger-Garlic Paste:
    • Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
  6. Add Tomatoes:
    • Add the chopped tomatoes and cook until they become soft and mushy.
  7. Spices:
    • Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2-3 minutes.
  8. Add Tomato Paste:
    • Add the tomato paste and salt. Mix everything well and let it cook for 5-7 minutes until the oil starts to separate from the masala.
  9. Combine with Rice:
    • Add the cooked and cooled basmati rice to the tomato masala. Gently mix everything together until the rice is well-coated with the flavorful masala.
  10. Garnish and Serve:
    • Garnish the tomato rice with fresh coriander leaves.
    • Serve hot as is or with raita, yogurt, or a side of your choice.

Enjoy your delicious Tomato Rice!

Categories
Lunch Recipes

Methi Rice Recipe

Ingredients:

  • 1 cup basmati rice
  • 1/2 cup fresh fenugreek leaves (methi), washed and chopped
  • 2 tablespoons oil or ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 cup finely chopped onions
  • 1 teaspoon ginger-garlic paste
  • 2-3 green chilies, finely chopped
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 1/4 cup roasted peanuts (optional, for crunch)
  • Fresh coriander leaves for garnish (optional)
  • Lemon wedges for serving

Instructions:

  1. Prepare the Rice:
    • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
    • Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
  2. Sauté Fenugreek Leaves:
    • Heat oil or ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
    • Add finely chopped onions and sauté until they become translucent.
    • Add chopped fenugreek leaves and sauté for 3-4 minutes until they wilt.
  3. Add Aromatics:
    • Add ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.
  4. Seasoning:
    • Add turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2 minutes.
  5. Combine with Rice:
    • Add the cooked and cooled basmati rice to the pan. Gently mix everything together, ensuring the rice is well-coated with the fenugreek and spice mixture.
  6. Optional Crunch:
    • Add roasted peanuts for extra crunch. Mix them into the rice.
  7. Garnish and Serve:
    • Garnish the Methi Rice with fresh coriander leaves if desired.
    • Serve hot with a side of yogurt or raita. Optionally, offer lemon wedges for a tangy kick.

Enjoy your tasty Methi Rice!

Categories
Lunch Recipes

Ghee Rice Recipe

Ingredients:

  • 1 cup basmati rice
  • 2 cups water
  • 2 tablespoons ghee (clarified butter)
  • 1 large onion, thinly sliced
  • 2-3 green chilies, slit
  • 1-inch cinnamon stick
  • 3-4 cloves
  • 2-3 cardamom pods
  • 1 bay leaf
  • 1/4 cup cashews
  • 1/4 cup raisins
  • Salt to taste
  • Fresh coriander leaves for garnish (optional)

Instructions:

  1. Rinse the Rice:
    • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
  2. Cook the Rice:
    • In a pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water.
    • Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the rice and set it aside.
  3. Prepare the Tempering:
    • In a large pan or kadai, heat ghee over medium heat.
    • Add cinnamon, cloves, cardamom pods, and bay leaf. Sauté for a minute until the spices release their aroma.
  4. Saute Onions:
    • Add thinly sliced onions to the pan. Sauté until the onions become golden brown.
  5. Add Cashews and Raisins:
    • Add cashews and raisins to the pan. Sauté until the cashews turn golden and the raisins plump up.
  6. Combine Rice and Tempering:
    • Add the partially cooked rice to the pan. Gently mix the rice with the tempered spices and onions.
  7. Season with Salt:
    • Season the rice with salt according to your taste. Mix well.
  8. Cook on Low Heat:
    • Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 10-15 minutes until fully cooked. This slow cooking allows the flavors to infuse into the rice.
  9. Garnish and Serve:
    • Once the rice is fully cooked, fluff it with a fork. Garnish with fresh coriander leaves if desired.
    • Serve the delicious Ghee Rice hot with your favorite side dish, such as a vegetable curry or raita.

Enjoy your flavorful Ghee Rice!

Categories
Lunch Recipes

Peanut Rice Recipe

Ingredients:

  • 1 cup cooked rice (preferably cooled, leftover rice works well)
  • 1/2 cup raw peanuts
  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • A pinch of asafoetida (hing)
  • 2-3 dried red chilies (adjust to taste)
  • 1 sprig curry leaves
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish, optional)
  • Lemon juice (optional, for extra tanginess)

Instructions:

  1. Roasting Peanuts:
    • In a dry pan, roast the raw peanuts over medium heat until they turn golden brown. Stir frequently to ensure even roasting. This should take about 3-5 minutes.
    • Once roasted, remove the peanuts from the pan and allow them to cool. Once cooled, remove the skins by rubbing the peanuts between your palms. Set them aside.
  2. Making Peanut Rice:
    • Heat oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter.
    • Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute until the chilies become fragrant.
    • Add asafoetida, turmeric powder, red chili powder, and garam masala. Mix well.
    • Add the roasted peanuts and sauté for another 2-3 minutes, ensuring the peanuts are well-coated with the spices.
    • Add the cooked rice to the pan. Gently mix everything together, taking care not to break the rice grains. Cook for an additional 4-5 minutes on low heat to allow the rice to absorb the flavors.
  3. Finishing Touch (Optional):
    • If you prefer, you can squeeze some lemon juice over the peanut rice for extra tanginess. Mix well.
  4. Garnishing and Serving:
    • Garnish the peanut rice with chopped fresh coriander leaves (if using).
    • Serve hot on its own or with yogurt, raita, or a side salad.

Enjoy your wonderful Peanut Rice! It’s a satisfying and delicious meal option.