Posts Tagged ‘Rice’

Palak Khichdi

Posted: March 2, 2011 by incidentalcooksuman in Indian Food
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There are lots of different ways to make khichdi. The basic ingredients is rice and lentils which is cooked together. The addition of  veggies and masala is vary from family to family. Some like their khichdi with masala and some don’t.  It considered  a very plain dish, cooked with very less oil, less masala and usually served to people who are ill.

Its is also the first solid food introduced to babies coz it is full of proteins and carbohydrates. Well in my case I consider khichdi one of my all time comfort food. And I make sure I make this once in a week. so, I keep modify the recipe once in a while. But this recipe is from my mom’s kitchen. Couple of weeks ago when I was talking to her she asked me to try adding palak/spinach in the khichdi. So, thought of sharing the recipe here:

Palak Khichdi

Palak Khichdi

Ingredients:

  • 1/2 cup basmati rice
  • 1/4 cup mix orange lentil(masoor dal) and yellow lentil(arhar dal)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 dried red whole chillies
  • 1 garlic clove, roughly chopped
  • 2 cups spinach leaves
  • 1/2 teaspoon olive oil

Preparation:

  • Wash and drained the mixture of rice and dals together and put into the pressure cooker along with turmeric powder, salt to taste and 3 cups water and cook for 2 whistle.
  • When the cooker has cooled down, stir the khichdi, check for consistency and add more water if needed.
  • Meanwhile, heat oil over medium high heat, add garlic and spinach leaves. cook for 2-3 minutes. Blend the cooked spinach in food processor and pour it in the khichdi and mix well.

For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this mix to the khichdi, be careful while doing this coz it gets splutter when hot oil touches the khichdi. Give a boil and serve hot .

  • Serve with pickle of your choice and dollop of ghee on top.
Palak Khichdi

Palak Khichdi

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Dal Palak And Some Awards

Posted: July 28, 2010 by incidentalcooksuman in Dal/Lentils soup, Indian Food
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Dal Palak 

I have already confessed that I am not a big fan of green leafy vegetable. So, I keep sneaking this veggies in my regular dishes in that way I will get my regular intake of veggies and I happily enjoy them too. And I am really getting good at it. So, I always keep some green leafy veggies and substitute in my dishes for the color and of course for healthy reason. 

I am going to share this simple dal recipe with palak/Spinach which is perfect with some hot rice. 

Dal Palak

Dal Palak

So, here goes the recipe for the same: 

Ingredients: 

For dal:     

  • 1/2 cup yellow dal( Arhar dal)
  • 1/2 cup red lentils/orange dal( split masoor dal)
  • 1/2 teaspoon turmeric powder
  • salt to taste

  For dal tadka:  

  • 2 cup baby spinach, roughly chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/2  teaspoon turmeric powder
  • 1/2 medium tomato, chopped
  • 1/4 cup crushed tomatoes
  • 1 green chillies, de-vined, chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste   

 PREPARATION:    

  •  Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Now add spinach to the masala and cook for 3-4 minutes or until the leaves are quilted.
  • Add  cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee on top.
Dal Palak served with Rice

Dal Palak served with Rice

Some Awards 

This is the first award pass on to me by Aipi of USMasala…I have recently started visiting her blog and needless to say fall in love with her recipes and the tempting pics of them. Yesterday, only I was going through her slide show linked through picasa web albums and was really impressed with her cooking skills and photographs. My advise to everyone who visits me is that please have a look at her blog and you will get to know what I am talking about. Most of you have already familiar with her blog.

 

Thank you once again Aipi for this recognition. Appreciated. 

In order to accept this award she has set up some guidelines..so, following that: 

Here are some 7 random facts about me: 

I love my hubby and son more than anything in life. 

I have started cooking after getting married and as you can see I am getting an expert on this..:) 

I am person who take time to open up with people. 

I love shopping, travelling and trying out different cusinies.

I love sea and can spend the whole day stirring at it..its so relaxing. 

I love all snack food especially vada pav, bhel puri, pani puri and the list goes on. 

I am not a big fan of sports but yeah sometimes drag myself to give company to my dearest husband.

 

I would like to share the same with some of my bloggers friends who I visit and their recipes amaze me everytime:

Sushma

Namitha

Sayantani

Satya

Swathi

Tes

Juliana

Joanne

Tasteofbeirut

SimplyLife

Manju Rajendra

Uma

Priya

Sook

PraniKitchen

 

To accept this award the guidelines are:

  1. Thank the person who pass on this award to you.
  2.  Tell  Seven random thoughts about yourself.
  3. Pass the award on to 15 bloggers who you think are fantastic.

.

Chilli Chicken

Posted: June 8, 2010 by incidentalcooksuman in Indian Food
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Chilli Chicken 

Chili chicken is very popular side dish served in restaurant and take outs in India with noodles or cooked white rice. 

On the weekend I got some skinless, boneless chicken thigh pieces and it was just sitting in the fridge, when I saw the date of consumption I thought of make something with this and immediately in my mind I thought of this spicy, yummy chili chicken. 

Chilli Chicken

Chili Chicken

Ingredients: 

  • 1 lb Chicken thigh pieces
  • 1 1/2 tablespoon all-purpose flour
  • 1 medium white onion
  • 1 green bell pepper, cut in chunks
  • 1/2 cup crushed tomatoes
  • 4 garlic cloves
  • 1 teaspoon grated ginger
  • 2-3 green chillies
  • 1 teaspoon red chilli flakes
  • 1 teaspoon soya sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch
  • salt to taste
  • oil for deep-frying

Preparation: 

  • Cut the chicken thigh pieces into small bite size pieces and marinade it with 1 1/2 tablespoon of all-purpose flour, salt, 1/2 teaspoon freshly ground black pepper for about 10-15 minutes.
  • Meanwhile, chop one half of an onion and dice the other half it into big chunks and keep it aside.
  • Heat oil for deep-frying the chicken, once the oil is heated enough, slowly add the chicken in batches and deep-frying until golden brown. Drain the excess oil from it.
  • Heat 2 tablespoon of oil in a pan over medium high heat, add ginger and chopped garlic followed by chopped onion, diced onion chunks, red chilli flakes and cook for 2-3 minutes.
  • Add crushed tomatoes, diced green bell pepper chunks and cook for 2-3 more minutes.
  • Add soya sauce, Worcestershire sauce, 1/2 teaspoon black pepper, water( around 1 1/2 to 2 cups) for consistency. Check the taste of the sauce and accordingly add some salt to it.
  • Mix corn starch with 1/3 cup of water and slowly with one spoon at a time add it to the sauce. Stir well after adding one spoon and check the consistency, if you need more thick sauce you may add more corn starch. I have added around 2 spoons of it.
  • Now add the fried chicken pieces to the sauce and mix altogether. Cook for 2-3 more minutes .
  • Sprinkle  chopped green chillies on top and Serve hot with rice or noodles.

Black Dal/Whole Urad Dal

Posted: May 25, 2010 by incidentalcooksuman in Indian Food
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Black Dal/Whole Urad Dal  

This is one of my family favorite dal of all times. As I have already said that dal has to be there in our everyday meal so here is the recipe of Black Whole Urad Dal.  

Urad Dal

Urad Dal

INGREDIENTS: For Dal: 

For Dal tadka: 

  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 medium tomato, chopped
  • 1 green chillies deveined and chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste

PREPARATION: 

  • Wash and pressure cook dal with turmeric powder, salt to taste and water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, dried red chillies and green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Add cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee(clarified butter) on top.
Whole Urad Dal with Rice

Whole Urad Dal with Rice

Masoor Dal Chawal

Posted: May 17, 2010 by incidentalcooksuman in Indian Food
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 Masoor Dal Chawal   

Dal chawal is the most traditional north indian food. Everyone cook dal chawal basically every day by using different kinds of dals/lentils. There are varieties of dal/lentils used in india. I still identify dal/lentils by its color, i mean i just say yellow dal, black dal , orange dal and all. The most common dals used at my house are(will write down the names so that it becomes easier for everyone to understand and search) : arhar dal, masoor dal, whole urad dal, split urad dal, spilt masoor dal(its orange in color), channa dal, moong dal etc. At my house my mom makes dal almost every day, it’s a good source of protein. So, here i am sharing a recipe for masoor dal.    

Masoor Dal

Masoor Dal

Masoor dal chawal

Masoor dal chawal

INGREDIENTS: 

For dal:    

  • 1 cup masoor dal
  • 1 teaspoon turmeric powder
  • Salt to taste   

For dal tadka:     

  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 medium tomato, chopped
  • 1 green chillies, de-vined, chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste   

PREPARATION:   

  • Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, dried red chillies and green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Add  cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee on top. 

Chicken Biryani

Posted: May 14, 2010 by incidentalcooksuman in Indian Food
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Chicken Biryani

Every home in india knows how to make biryani and everyone has different ways to make it by using the same spices. At my home everyone is vegetarian except me, so my mom obviously make vegetable biryani with lots of veggies. She makes vegetables and rice separately; then layer them resulting in a dish of the contrasting flavors of rice and intensely flavored sauce of vegetables in one vessel. Serve with raita and salads.  Biryani making is a long process but the result is worth it and also we make biryani only on some occasions or if some one is visiting so it’s all worth. So i have followed the same recipe instead of vegetables I used chicken.

Chicken biryani

Chicken biryani

Recipe Yields: 5-6 servings
Ingredients
  • 1 medium-sized chicken, cut into pieces.
  • 1 tablespoons chilli Powder
  • 4 tablespoons Olive oil
  • 2 large white onions, thinly sliced
  • 1/2 cup crushed tomatoes
  • 4 cloves garlic, minced
  • 1 tablespoons minced fresh ginger root
  • 1 tablespoons ground turmeric
  • 1 tablespoon ground coriander powder
  • 1 tablespoon garam masala
  • 1 teaspoon chilly flakes
  • 2 green chillies, seeded and minced
  • 2 sticks of cinnamon
  • 2 dried bay leaves
  • Salt to taste.

For cooking rice:

  • 3 cups basmati  rice
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 3-4 strands of saffron
  • 1 teaspoon warm milk
  • 2  tablespoon oil
  • 1 bay dried bay leave, tear into two pieces
  • 1 Tablespoon butter
  • 1/2 cup raisins
  • 1/2 cup cashews
  • 1/2 cup coriander leaves

Directions

  • Marinate the Chicken pieces in salt, turmeric powder and chilli powder for 15-20 minutes.
  • Wash basmati rice, drained and keep it aside for about 20-25 minutes.
  • In one tablespoon of warm milk, soak strands of saffron and wait till it turns yellow and keep it aside.
  • Heat oil in a pressure cooker over medium heat and add cumin seeds and let it get brown, add bay leaves, rice and salt, stir in well to coat all rice grains with oil. Pour in water and pressure cook, once done keep it aside.
  • Pour soaked saffron on the rice and gently mix all together once.
  • In a dutch oven heat the olive oil over medium heat. Add the cinnamon sticks and dried bay leaves.
  • Add thinly sliced onions cook and stir until translucent, about 5 minutes or so. Stir in the minced garlic,ginger, green chillies and the crushed chilli flakes. Cook until the onions turns brown in color, about 5-6 minutes.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste. cook another 5 minutes covering the lid.
  • Add the chicken pieces to the sauce; mix properly to coat all the pieces.
  • On medium heat cook the chicken about 6-7 minutes.
  • Then add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
  • Garnish with cilantro/coriander leaves.

For assembling Biryani:

  • Take a deep pan with a lid on it, heat the pan with 1 tablespoon of butter and spread all under the pan after melting.
  • First spread a layer of rice under the bottom of pan, followed by layer of chicken, sprinkle chopped coriander, cashews and golden raisins on top.
  • Repeat it again with the layer of rice , followed by chicken , coriander leaves, raisins and cashews. The top most layer should be of rice, sprinkle all leftover coriander leaves, raisins and cashews on the top.
  • Cover the lid of the pan and cook for 5-6 minutes. Let it rest for sometime and serve.
  • Serve with raita and salad.

 

Have a nice weekend everyone…thanks for visiting my blog…Ciao!

Rajma Chawal

Posted: May 4, 2010 by incidentalcooksuman in Indian Food
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Rajma Chawal

The name iteslf makes me hungry and its real comfort food for me. Rajma is also called kidney beans and its rich in iron and protien, I remember when we (me and my husband) first visited Vaishno Devi, we had rajma chawal which is the staple food out there. Usually i cook this on weekend lunch and its always a hit at my house. I serve rajma with steaming hot basmati rice , on top of that a spoonful of ghee, the way my mom  served us, a perfect satisfiying meal..

Rajma/Kidney beans curry

Rajma/Kidney beans curry

INGREDIENTS:
2 cups rajma, soak overnight in enough water
1 large potato, cut in cubes
2 large white onions, chopped
1/2 cup crushed tomatoes
4 cloves crushed garlic
1 teaspoon grated ginger
1 green chilli, devined and chopped
1 teaspoon cumin seeds
1/2 teaspoon red chilli flakes
1 1/2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 1/2 teaspoon tomato ketchup
1/2 teaspoon chilli powder
2 tablespoons oil
coriander for garnishing
salt to taste
PREPARATION:

  • Soak rajma/kidney beans in water overnight. Pressure cook them with turmeric powder and salt to taste until it gets soft to a bite, don’t overcook the beans or else it gets mushy. Once done keep it aside. Wipe clean the pressure cooker, and on medium heat add oil to it, now add the cumin seeds and let it get brown.
  • Add crushed garlic and grated ginger to the oil and immediately in seconds add the chopped onions, don’t let the ginger,garlic burn, now add chopped green chillies, chilli flakes and cook until the onions gets translucent about 5 minutes.
  • Add crushed tomatoes to the cooker with turmeric powder, coriander powder, garam masala powder, chilli powder, tomato ketchup, salt and cook until the oil separates from the masala.
  • Now add the cubed potatoes and pressure cook them until the potatoes are soft/tender. Let the pressure cooker cool for sometime and then open the lid and mash the potatoes to get a thick gravy.
  • Add the boiled/ pressure cooked kidney beans to the cooker with enough water for the curry around 2 cups or so.
  • Give a boil to the curry and garnish with the corainder leaves.
  • Serve hot with white rice or roti’s and salad. Leftovers are good too.

 

Rajma chawal

Rajma chawal