ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Whenever we bring Fenugreek (Methi) leaves to home, I am sure to prepare this rice variety! My hubby also loves to have this dish anytime :) Last time when we had been to groceries, I had got few bunches of fresh methi leaves. I prefer using the leafy veggies first and never refrigerate them for long time. One bunch, I used for preparing parathas this time. Then, I prepared Fenugreek leaves rice next day for hubby's lunch box. 

Here is the recipe for simple and delicious Fenugreek Leaves Rice. Hope you like it!

Preparation time: 25 - 30 minutes

Servings: 1 

Ingredients:

Rice - 1 cup

Fenugreek leaves - 1 bunch

For seasoning: oil - 2 spoon, ghee - 3 spoon, urad dal - 1/2 spoon, mustard seeds - 1/2 spoon, chopped green chillies - 2

1 lime

Sugar - 1/2 spoon or to taste

Salt to taste

Grated coconut - 3 spoon

Method:

Cook the rice with 2 cups of water. Don't make it mushy mushy. 

Spread the cooked rice on a plate and allow to cool.

Wash the fenugreek leaves and chop them finely.

Heat oil and ghee in a heavy bottom pan. Add urad dal, mustard seeds. Once you hear the spluttering sound, add the chopped green chillies and saute for a while.

Add the chopped fenugreek leaves and roast them on low flame for 7- 8 minutes.

Then add the rice and grated coconut. Mix it nicely till rice and coconut are heated up and switch off the flame.

Add salt, sugar and lime juice for taste. Mix it well and check the taste.

Tasty rice is ready to serve now! You can have them as it is or with curd and pickle.

Sending this over to EP Series - Fenugreek Leaves And Green Chili, hosted by Kaveri @ Palakkad Chamayal which was started by Julie @ Erivum Puliyum

Continue Reading

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is one of the rice variety which I usually prepare for hubby's lunch box. Recipe is also very simple, and it won't take much time to prepare. If you have no time to prepare a side dish or raita, simply it can be had with plain curd also! 

Normally, mint leaves will get spoiled within very few days even if you keep them in the fridge. I want to share a nice tip with you to avoid the spoiling! Clean the mint leaves and grind them in a blender along with little salt into fine paste. Add little water, if needed. Then, transfer the paste into a glass bottle and refrigerate it. It will last for at-least a month or more :) I will use this paste for chaat items, chutney, rice items, etc.

Preparation Time: 25 - 30 minutes

Servings: 2

Ingredients:

Rice - 1 1/2 cup

Mint leaves - 1/2 bunch

Green chillies - 3

Ginger - 1 inch

Garlic 3 - 4 cloves

Grated coconut - 1/4 cup

Cardamom - 2

Cloves - 4

4 - 5 small pieces of cinnamon

1 medium size onion

Potato - 1 halve

Water - 3 cups

Oil - 3 tbsp

Lime - 1 halve or to taste

Salt to taste

Method:

Peel the potato and cut into small cubes. Soak it in water to avoid becoming oxidized.

Chop the onion thinly lengthwise. Grind the grated coconut, ginger, garlic, mint leaves and green chillies fine paste.

Heat oil in a thick bottom pan and add the cinnamon pieces, cloves and cardamom. Roast them for few seconds and add the chopped onion.

Fry the onion on low flame till it becomes brownish. Then, add the ground paste and potato cubes.

Saute it for 3 - 4 minutes until the raw smell is gone. To this, add the washed rice and saute it for 1 - 2 minutes.

Now, add required amount of water, salt and lime squeeze. Transfer the mixture to rice cooker / pressure cooker and and cook them.

Serve it hot with raita or simply curd!

Tips:

• If you have used more water while grinding the paste, add little less water while cooking. Adjust the quantity of water according to the rice which you are using. Don't make it too mushy.
• For garnishing, you can use some cashew pieces roasted with little oil.

Continue Reading

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a very simple recipe for preparing a special pulav! If you hear the word pulav, you will think of the ingredients which you need for it and a complicated method of doing it.. My mother never  uses garam masala for preparing pulav. She uses her own masala powder . She cooks rice  and vegetables separately  and mixes in the seasoning. Then what, pulav is ready! Don't worry about my mother's secret pulav powder, you can prepare pulav with your own sambar/ saaru powder also. Here is the recipe for you...

Preparation time: 30 - 35 minutes
Servings: 2

Ingredients:
Rice - 1 1/2 cup
Water - 3 cups
Beans 6-7
Carrot - 1
Green peas (optional) - few
Cloves 3-4
Cinnamon - 1" piece
Cumin seeds - 1/2 spoon
Fennel seeds - 1/4spoon
Mustard seeds - 1/4 spoon
Ginger garlic paste - 1 spoon
Onion - 1 medium sliced thinly
Sambar / rasam powder - 1 1/2 spoon as per your taste
Green chilli -1
Sugar - 1/4 spoon
Salt to taste
Lime juice - 1 spoon
Oil - 3 tbsp
Ghee - 1 1/2 spoon

Method :
Wash the rice thoroughly and cook with 1:2 cups of water.                                                            

Mix  long cut carrot, beans and green peas with little salt in a pressure cooker for one whistle. Let it cool and drain all the water.

Heat oil in a pan and add cinnamon pieces, cloves, mustard seeds and fry for a while. Add cumin seeds, fennel seeds, sliced green chilli, ginger garlic paste and saute for a minute. 

Now add thinly sliced onion and fry for 3-4 minutes. 

Add sambar/rasam powder and cooked vegetables into the pan and cook for 2 minutes. 

Then add cooked rice, salt , lime juice and sugar and mix well. 

Finally add ghee and cover the pan, simmer for 4 minutes. Now your pulav is ready!!  It's tastier if you eat hot with raitha.

Continue Reading

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is slightly different from regular lemon rice. This colorful lemon rice with sweetcorn looks very nice and attractive (not as in the below pick! I couldn't take a good pick this time :( ) Especially, children will love it a lot :) I tasted this kind of lemon rice for the first time at my sister-in law's place and liked it a lot. I learned it from her and it has become a common lunch box item at my home these days.

Preparation time: 40 - 45 minutes

Servings: 2

Ingredients:

Rice (uncooked) - 1 1/2 cup

Sweet corn (fresh or frozen) - 3/4 cup

1 Lime

Salt

Sugar - 1/4 spoon

For seasoning: Oil - 3 spoon, Urad dal - 1 spoon, Mustard seeds - 1/2 spoon, pinch of asafoetida, turmeric - 1/4 spoon, chopped green chillies - 3, few curry leaves

Method:

Wash the rice thoroughly and cook them. Don't make it too smooth and sticky.

Spread the cooked rice on a wide plate and allow to cool. 

Heat oil in a frying pan, add urad dal, mustard seeds and asafoetida. Once the mustard seeds start spluttering, add turmeric, green chillies and curry leaves.

Add sweet corn and cook it for 2 - 3 minutes.

To this, add rice and mix it little-bit. Add salt, sugar and lime squeeze and mix it well.

Check and adjust the taste. Lemon rice with sweet corn is ready to serve.

Continue Reading

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Pongal is a special rice variety of Tamil Nadu. Normally, it will be prepared on the day of Makara Sankranthi for serving to the God. My mom used to prepare some other dishes for praying to the God and I never tasted this recipe earlier. After I got shifted to Bangalore, I came to know about Pongal. Basically, there are 2 varieties of Pongal - Sweet Pongal and Ven Pongal. This Veg. Pongal is a variation of Ven Pongal, for which I have added some vegetables. It is a perfect dish for lunch or even lunch box.

Servings: 3

Preparation Time: 45 - 50 minutes

Ingredients:

Moong Dal (split) - 3/4 cup

Rice - 1 cup

Chopped mixed vegetables Carrot, Beans, Capsicum - 1 1/2 cup

Green chillies - 3

Turmeric - 1/4 spoon

For seasoning: Oil / ghee, cumin seeds, mustard seeds, asafoetida

Milk - 1 to 1 1/2 cup

Chopped onion (optional) - little

Curry leaves

Cashews - optional

1 Lime

Ginger - 1 inch

Salt to taste

Grated coconut - 1/4 cup

Ghee - 2 spoon

Procedure:

Dry roast the moong dal on medium flame till golden brown.

Add some water to the roasted dal and wash thoroughly.

Add washed rice, 2 spoons of ghee, 1/4th spoon turmeric, chopped vegetables, and around 6 cups of water.

Cook it in the pressure cooker upto 3 whistles.

Once the cooker is cool, open the lid and add the milk, chopped green chillies, crushed ginger, salt, lime juice, chopped onion, curry leaves and grated coconut. You can add some water to adjust the consistency.

Keep the pongal mixture on medium flame and keep mixing occasionally. Once it becomes nicely hot and starts boiling, you can remove it from the flame.

Do the tempering with ghee / oil, cashews, mustard seeds, cumin seeds and asafoetida and add it to the Pongal.

Serve the hot Pongal along with Papad.

Continue Reading

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

My hubby will enter the kitchen very rarely. When its the time for him to cook, normally he will try something new! Once, when I was not there @ home for few days, he had prepared Curd Rice by adding chopped fruits and vegetables for his lunch box. He liked it a lot and prepared once again when I was back to home. Curd rice was really good it was the time for appreciation! <:-P 

Whenever I prepare this curd rice, he will through a dialogue - 'It's ok, but not up-to my standards!' What can I say? I have to admit it simply. Because, the all the copyrights for this dish belongs to him!! (*)

 

Servings: 2

Preparation time: 15 minutes

Ingredients:

Cooked rice (take 1 1/4 cup rice for cooking)

Carrot - half

Granny smith apple - half (tastes good only with sour apple)

Green chillies - 2

Curry leaves

Ginger - 1 inch

Turmeric - 1/4 spoon

Red chilli powder - 1/4 spoon (optional)

Few cashews 

Salt

Thick curd - 1 bowl

For seasoning: oil, urad dal, mustard seeds

Procedure:

Grate the carrot and keep aside. Chop the apple finely. 

Spread the cooked rice in a plate and let it get cool down completely.

In a vessel, combine the rooked rice, curd, crushed ginger, salt, grated carrot and finely chopped apple and red chilli powder. Add little water, if required. Adjust the taste according to your preference.

Now, you need to do the seasoning part! Heat oil in a pan, add cashews, urad dal, mustard seeds and turmeric. Once it splutters, add chopped green chillies and curry leaves.

Pour the seasoning on the curd rice and mix it well. 

You can add few drops of lime juice if the curd is not that sour and tangy. Please note that this is purely optional!

Continue Reading

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
 
Both myself and hubby are the great fans of tomato rice. So, I will be preparing it very often at home. These days, due to drastic increase in tomato prices, we had reduced using the tomatoes little-bit. Now, the prices are coming down slightly; and this week, my menu is full of tomato varieties.. tomato dosa, tomato curry, rasam and tomato rice! Today, I am posting the delicious tomato rice recipe for you. Try this recipe, and enjoy the week-end:)

Ingredients:

Ripe tomatoes - 2

Onion - 1

Finely chopped coriander - 3 tbsp

Elachi/ cardamom - 2

Cinnamon - 2 pieces

Cloves - 4

Cumin seeds - 1/2 tbsp

Green chillies - 2

Ginger garlic paste - 1/2 tbsp

Pinch of turmeric

Red chilly powder - 1/2 spoon

Rice - 1 1/2 cup

Salt - according to taste

Lime squeeze

Oil - 3 tbsp

Water - 2 3/4 cup (depending on the rice)

Procedure:

Cut tomatoes, red chillies and keep aside. Slice the onion thinly.

Heat oil in a pan, add cloves, cardamom and cinnamon pieces. Fry them for 1 minute and add cumin seeds, turmeric, ginger-garlic paste, followed by green chillies.

Saute them for 1 - 2 minutes, and add tomato pieces, sliced onion and chilly powder. Cook them for few minutes until tomato pieces become smooth. You can add little salt to cook them fast.

Add the rice (cleanly washed in water) and required quantity of water to cook them. I have added 2 3/4 cup of water here.. it depends on the type of rice you are using.

Add salt, lime juice and chopped coriander leaves and adjust the taste.

Cook this mixture in pressure cooker or rice cooker. You can add roasted cashew pieces once they are done.

Serve the warm tomato rice with Raita or simply curd.
One important thing to be noted is that, be careful while adding the chilly powder. If you add little more also, it will become too spicy.   

Continue Reading