Sabudana Khichdi

Sabudana Khichdi 

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INGREDIENTS:

1 cup sabudana or tapioca pearls

2 small to medium size potatoes/aloo

½ cup roasted peanuts/moongphali

8-10 curry leaves/kadi patta (optional)

1 tsp grated ginger/adrak (optional)

1 green chili/hari mirch, chopped

1 tsp cumin/jeera

¼ cup grated fresh coconut (optional)

½ to 1 tsp sugar or as required

½ to 1 tsp lemon juice or as required (optional)

2 tbsp oil

Rock salt as required

INSTRUCTIONS:

• Soak sabudana overnight or for 3-5 hours.
• Next day drain the sabudana very well and keep aside in a bowl.
• Boil the potatoes and when warm peel and chop them.
• In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
• Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
• Now heat oil. Fry the cumin first till they crackle and get browned.
• Now add the curry leaves and green chilies. Fry for half a minute and then add the grated ginger.
• Stir till the raw smell of the ginger goes away. Now add potato and sauté for 1-2 minutes.
• Add the sabudana. Keep on stirring the mixture.
• When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
• Don’t overcook as they might become lumpy and hard.
• Lastly add grated coconut. Mix well. Close the fire.
• While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
• Serve sabudana khichdi hot.

Source: vegrecipesofindia

Coconut rice

Coconut rice

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INGREDIENTS:

2 cups Basmati rice

1 tablespoon vegetable oil

1 sliced onion

1 bay leaf

2 whole dried red chilies

2 sticks of cinnamon

4 cloves

4 green cardamom (bash it slightly so the husks open up)

1 teaspoon ginger paste

1 teaspoon garlic paste

1 ½ teaspoons turmeric powder

2 cups coconut milk

2 cups hot water

1 teaspoon salt

INSTRUCTIONS:

• Soak the rice in water for 15 minutes. Drain and set aside.
• Add the vegetable oil to a pan on medium heat. Add the cinnamon, clove, bay leaf and cardamom. As the mix splutters, add the sliced onions. Let the onions turn translucent. Then add the dried red chilies and cook for a minute. Add the ginger and garlic paste and sauté. Then add the turmeric powder while mixing vigorously. You can add a tablespoon of water if you feel the spices are sticking to the bottom of the pan. 
• Now add the rice. Sauté for two minutes then add the coconut milk and water. Stir well. Add salt, stir well and cover the pan.
• Cook on low heat for 15 to 18 minutes. When it looks like the rice has soaked in the liquid, remove from the heat, lift the lid and let the rice breathe for 10 minutes. This makes sure that the rice stays fluffy and doesn’t stick together. Serve with sambar or vegetable stew. 

Source: blogs.wsj.com

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Tomato Rice

Tomato Rice

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INGREDIENTS:

For soaking rice:

1 heaped cup basmati rice or any regular rice

Water as required

Other ingredients:

3 medium to large tomatoes, finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes

1 medium onion, finely chopped or ⅓ cup finely chopped onions

1.5 tsp ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle

1 green chili, chopped

½ tsp mustard seeds

4 to 5 methi seeds/fenugreek seeds (optional)

½ inch cinnamon

2 green cardamoms

2 to 3 cloves

6 to 7 curry leaves

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp black pepper powder or crushed black pepper

½ tsp coriander powder

1 tsp cumin powder

½ tbsp chopped mint leaves/pudina

¼ cup chopped coriander leaves/dhania patta

1.75 cups water

2 tbsp oil

Salt as required

INSTRUCTIONS:

• Rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water.
• Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.
• Chop the tomatoes, onions and green chilies finely. Peel and crush the ginger-garlic in a mortar pestle. Also chop the mint and coriander leaves
• Keep aside all the spices required for the rice.
• Preparing the tomato rice:
• In a pressure cooker, heat 2 tbsp oil. Keep the flame to a low and add ½ tsp mustard seeds and crackle them. Then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
• Then add ⅓ cup finely chopped onion and ½ inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
• Stir and saute till the onions turn translucent.
• Then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
• Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add ½ tbsp chopped mint leaves/pudina and ¼ cup chopped coriander leaves/dhania patta.
• Stir and saute for a minute.
• Add the finely chopped tomatoes and ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper, ½ tsp coriander powder and 1 tsp cumin powder. for a lesser spiced version add 1 tsp ginger-garlic paste, ¼ tsp red chili powder and ¼ tsp black pepper powder.
• Stir very well and saute the tomatoes.
• The tomatoes should soften and become pulpy with oil releasing from the sides.
• Add the soaked rice. Stir the rice with the tomato mixture very well. Sauté for a minute.
• Add 1.75 cups water. For a softer consistency in the rice, you can also add 2 cups water.
• Season with salt as per taste.
• Cover and pressure cook for 2 whistles on medium flame. About 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles.
• When the pressure settles down on its own. Then remove the lid and gently fluff the rice.

Source: vegrecipesofindia

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Govind Gatte

Govind Gatte 

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INGREDIENTS:

Rajasthani recipes

  Besan - 1 cup

  Red chilli pd - 1/2 tsp

  Turmeric pd - 1/4 tsp

  Carom seeds - 1/4 tsp

  Curd - 1 tbsp

  Oil - 2 tsp

  Mawa/ Khoya - 1/4 cup (grated)

  Green chillies - 2 (chopped)

  Coriander leaves - 1 tbsp (chopped)

  Cashews - 2-3 (chopped)

  Raisins - 2 -3

  Salt to taste

  For gravy

  Mawa/ khoya - 1/4 cup (grated)

  Curd - 1/2 cup

  Red chilli powder - 1/2 tsp

  Turmeric powder - 1/4 tsp

  Cumin seeds - 1/2 tsp

  Cumin powder - 1/2 tsp

  Coriander powder - 1 tsp

  Besan - 2 tbsp

  Oil - 2 tbsp

  Coriander leaves-For garnish

  Curry leaves - 1 sprig

  Salt to taste

  INSTRUCTIONS:

• In a bowl add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well.
• For filling mix mawa, green chillies, salt, cashews, raisins, coriander leaves and keep it aside.
• Add little water and make it a firm dough.
• Divide the dough to equal balls, take a ball and make a disc.
• Divide the filling to equal parts, take a part and make a ball. Keep it on the disc and cover from all side.
• Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
• In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
• Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
• Strain the gattas and restore the water to use in the gravy.
• In a sauce pan heat oil add cumin seeds.
• After they splutter add curry leaves, besan, mawa and saute them well till the raw smell goes off.
• Add Red chilli powder, cumin powder, turmeric, coriander powder, salt and the restore water or plain water.
• After they boil add the gattas and cook them well for few minutes.
• Beat the curd well and keep it ready.
• Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.

Source: http://www.desifiesta.com/

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