Pan Fried Masala Fried Fish Fillet

Well December is already here, which means few birthdays in our family and holidays for sure! Which also means lots and lots of cooking. I am hoping I can make some new dishes using some real easy ingredients! I will be sharing them with you guys so stay tuned! Dishes which will be easy to put together in time for busy days!
I am hooked on to Pinterest these days. There are some real cool stuff DIY stuff in there. if you haven't checked it out as yet, be sure to do it! Also knitting and crochet, one of passions, I have been looking at stuff and wish I could do all that I see. Which is like impossible but no wrong in wishing so right! :)
I am going to start on another knitting project, this time on the loom, a big project too, so lets see how it goes!

So with the first birthday in our home..here is what I cooked. Simple and easy to put together for sure. Delicious to eat too! Dish of the day was - Pan fried Masala Fried Fish on a bed of Vegetable pulao with a side of Onion Raita. :) wow big name!! :)


Ingredients:

4 Fish fillets (I used Tilapia, can use any white fish fillets)

Masala:

1 tbsp ginger garlic paste
1 tsp gus gus / khus khus / gasagasalu / white poppy seeds
2 tsp dried coconut powder or flakes
2 tbsp chopped coriander leaves
1/4 tsp tumeric powder
1/2 tbsp chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tsp jeera / cumin powder
salt to taste
1 tbsp of oil for 2 fillets of fish.

Method:

Grind the masala into a smooth paste with very less water.
Rub the masala over the fish fillet, more like patting it on the fillet.
Let it marinate for about 1/2 hour to 2 hours.
Heat oil in a large pan and fry the fillets till they are cooked on both sides by flipping them once or twice, on medium low heat for about 5-7 minutes, till the masala also gets fried to brown in color.
Serve with Rice of your choice.
Enjoy!!!

** I made a simple rice cooker pulao to go with it. Ground all the dry masala and sauteed with the vegetables of choice, only till they are half cooked. Substituted 1 cup of rice for the rice with coconut milk. Some coriander leaves and mint leaves to go with it. Everything goes into the rice cooker to cook.
Another method: Simple Rice Cooker Pulao

** Onion raita

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Flavorful and Easy Green lentils and rice

There was a time when I didn't know the difference between green lentils and whole masoor dal or red lentils. Since they both looked the same I thought they both are one and the same. Since I didn't use either of the lentils that much, I didn't know the difference in their cooking times either. Now I know the they both are different, other than the looks which is the whole red lentils are kind of smaller than the green lentils and where as the green lentils cook much faster than red lentils, which cook for a way longer time or have to be pressure cooked.

There is a Greek rice dish which is made of these green lentils known as 'Majadra'" which is cooked with lots of caramelized onions and garlic. A very flavorful 'Pilaf' as they call it!
This is a twist on that dish....the twist being making it Indianized with addition of Garam masala and ginger garlic paste. I left out adding green chillies and making it more spicier, but for the adult version, I think you should add few chopped green chillies and add more chilli powder. When I make this for my kids, I can't stop eating it, because I love having whole lentils in rice. It surely gives a whole new texture to the rice.

To make this rice, you will have to be little bit of prepared, as you to boil the lentils for about 10 minutes before making the dish. The lentils should be only cooked so much that they don't loose their wholeness or split open or become mushy. When you check if they are cooked, there should still be a slight bite to it. They will cook completely when you cook them again as a dish.
It makes for a yummy one pot meal, as well as a nutritious lunch box dish for kids or adults.

Ingredients:

1/2 cup green lentils, washed and boiled for 10 min
1 cup cooked rice
1/4 piece onion, cut lengthwise
1/4 piece of tomato, chopped
coriander leaves for garnish

Pinch of shah jeera or kala jeera
pinch of jeera, cumin seeds
1/4 ginger garlic paste
1/4 tsp chilli powder
pinch of turmeric
1/4 tsp garam masala
salt to taste
1 tsp oil

Method:

Wash and boil the lentils, till they are tender but not split open or mushy. Takes about 10 minutes. Drain and keep aside.
Heat oil in a kadai and add the shahi jeera and jeera. Let them splutter.
Now add the drained lentils.
Add the some salt and add the ginger garlic paste. Saute for a minute.
Add the chopped tomato, along with turmeric, chilli powder and garam masala. Cover and cook for 2 minutes, till the tomatoes are soft.
Add the chopped onions and saute for about a minute.
Add the cooked rice and some more salt. Mix well. Cover and cook for another couple of minutes.
Garnish with coriander leaves.
Serve hot or warm.
Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13

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Easy Okra Rice / Lady's finger Rice / Bendi Rice

Bendakaya is the most popular vegetable in my house. Every week we have to have Bendi fry or any dish which has Bendi in it. I use it in rasams, sambars and pulusus too! My kids, along with me love it a lot and so no one had any complaints when I make any dish with okra. I just wish I had a constant supply of okra all the time! :) well my grocer is not too bad in carrying fresh ones most of the time.

So having this is in lunch box it surely a hit. In lunch box I mean as lunch as my kids rarely take rice to school!
I sometimes even add a few pieces of cashew nuts to this rice and it tastes yummy! This is surely for the kids who love bendi and cashews!

This dish is pretty easy to make, all you need is a few bendi on hand along with cooked rice. Bendi doesn't take much time to cook and cutting like about 10 bendi in the morning isn't much of a hassle. You can always cut them the day before and have them ready for you to use.

Ingredients:

10 Okra, cut into small pieces
1 cup cooked rice
1 small piece of onion, chopped

pinch of urad dal
pinch of mustard seeds
pinch of jeera or cumin seeds
1 dry red chili, broken
few curry leaves
salt to taste
pinch of chili powder (optional)(as per taste)
pinch of turmeric
1 tsp of oil
garnish with chopped coriander leaves

Method:

Heat oil in a kadai and add urad dal, mustard seeds and cumin.
After the brown and splutter, add the red chili, curry leaves and onions.
Saute till translucent.
Add the cut bendi and salt, cover and cook for about 5-10 minutes, until the bendi is cooked through.
Add the chili powder, turmeric and saute well.
Add the cooked rice and mix it up well with the cooked bendi.
(If you want to add cashews, add them just before you add onions and them brown a little)
Garnish with chopped coriander leaves.
Serve warm or hot. Pack in a hot box for lunch. I don't mind eating it cold either :).
Enjoy!!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13

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Easy Channa or Chick pea rice

Having Canned or frozen channa / Chick peas on hand is quite useful for those rushed mornings.
When using canned chick peas, you don't even have to cook for long. I usually soak channa overnight and then freeze them, so that I have them ready whenever needed. Any kind of chick peas is fine. While you find of white or kabuli channa for the canned ones, we can always get black and the littler ones at the Indian grocery always (along with the big white ones too).
To make a rice using chick peas doesn't take much time at all. I like to to add a little bit of ginger garlic paste along with tomato and some garam masala to make it flavorful and yummy to eat for the kids. I don't use much chili powder of green chilies but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spike up the spice intensity.

Ingredients:

1 cup of cooked rice
1/3 cup frozen of canned chick peas or channa
1/4 piece of onion, chopped
1 tomato, chopped

Salt to taste
1/4 tsp ginger garlic paste
1/4 tsp chili powder
pinch of turmeric
1/4 tsp garam masala
1 tsp oil
chopped coriander leaves for garnish

Method:

Heat oil in a kadai. Add onions and saute till translucent.
Then add the ginger garlic paste and saute for 30 sec before adding the tomatoes.
Add the chick peas and some salt. Cover and cook for about 5 minutes till the chick peas are cooked.
Add the turmeric, chili powder and garam masala and saute for another couple of minutes.
Add in the cooked rice and mix it up well the cooked chick peas.
Garnish with chopped coriander leaves.
Serve warm or pack it in a hot box.
Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13

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Easy Paneer and Peas rice - BM # 13

HI Guys...I am back again with Blogging Marathon # 13....the only reason why my blog gets some blogs posted by me! The only way I get up and do something for the blog, otherwise my busy life just takes over and I don't find enough time to blog hop or even write up posts!

I always promise myself to write and be regular but that doesn't seem to happen very often! Something or the other has to happen...this time around its the crashing of the laptop! I thought I won't be able to participate this time around, but thankfully my hubby fixed a working station..a combo of a old laptop and an old computer screen, which seems to be working when it has a mood to work!! I just hope it will cooperate with me and not stop for the next 7 days!

So for this Marathon, I decided to go with the Easy Lunch Box Recipes for kids made of rice. We should really Thank Srivalli for having so much patience and thought in bringing all this together with amazing themes every month.

Coming to the theme, my kids don't take rice to school, at least my older one does not and will not take rice to school...how much ever I plead with him. My younger one will, as long as it is something which he likes. I surely wish whatever they take, may the lunch box come back home empty...that will not happen either.

But make the same dish at home, they will complete it without asking any questions. So there is a gain and hope that someday that will happen in school too! So my recipes for this theme are all home tested and are eaten at home for lunch or rarely for dinner.

I prefer making easy lunches either for me or for them and not a routine dal and veggie curry which they have for dinner. This way it gives a variety and allows them to think they are having something different. 

As this is not going to have any other extra protein source, I rather mix it up with rice.

To make any of my instant rice versions, all you need to have in hand are onions, sometimes tomatoes, any protein source, ginger garlic paste, garam masala or any other podis or powders and some veggies if you wish.

Here is the recipe for an easy Paneer and Peas Rice. Here I mix up Paneer with some peas into some freshly prepared rice. Leftover rice also can be used. Adding some ginger garlic paste and garam masala makes the rice flavorful and yummy enough to eat!

Ingredients:

1 cup cooked rice

1/4 cup Paneer pieces cut into small pieces

1/4 cup frozen peas

1/2 piece of onion, cut into small pieces

1/2 tsp ginger garlic paste

pinch of turmeric

Chili powder (optional - I do not use it for kids)

1/2 tsp Garam Masala (more or less)

1 tsp oil

salt to taste

Chopped coriander leaves for garnish

Method:

Heat oil in a kadai and add in the paneer pieces.

When the paneer starts to brown, add the onion and frozen peas, along with some salt.

Once the peas are thawed, add the ginger garlic paste and saute for a minute or two.

Add the rice, turmeric, garam masala and some more salt. Mix to combine well. 

Garnish with chopped cilantro leaves.

Enjoy!!!

If packing for school, make sure you pack it in a hot box, so that it will stay warm till lunch time.

To make an adult version - add more veggies and some chili powder.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13

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Chicken Chilli Soup ~ Blogging Marathon # 9

Hi everyone...how are the Deepavali preparations going on?...I am sure everyone is trying out new recipes or remaking their old ones and are going to enjoy them in full swing!....

With Diwali just around the corner, here I am starting on a another Blogging marathon, started by Srivalli....which I have always enjoyed and looked forward to do....
It so fun to see so many new recipes made by my friends and give me opportunity to learn new ones too....

This time I choose the theme as 'Soups and Salads'. As I love soups and salads, I couldn't think of a much better theme to do this time around. I am going to start with a soup and end with a soup with all the others in between....Keep a look out on all the wonderful easy salad recipes I am going to post.

I love any kind of soups, but I love soups which are hearty and can be called a 'full meal'. Just have the soup and you will be all set! All my soups this time are going  to fall into this category 'Hearty Soups'. :) So sit back and enjoy!

My first soup for this marathon is 'Chicken Chili Soup'. I used Chicken as the protein here, but you could always make it vegetarian by substituting it with beans like cannelloni or white or black beans or red kidney beans, chick peas / garbanzo or even a mix of all the beans. It will be just as heart and comforting with a piece of warm baguette or french bread on the side...what do you say??
It can also be made with a mix of ground chicken and beans.
I adapted this from a book of soups I have in my collection.

This soup freezes well, so make a whole big pot and freeze it in smaller containers, which can be taken to work or had as a quick weekday dinner, that's what I did! And since I like it spicy, I made it spicy, but keep it in mind when adding the chili powder or paprika.

Increase the ingredients accordingly if you are planning to make a big pot. Take note of the seasonings, cos you may or may not have to double them.
Don't get overwhelmed with the number of ingredients....its just pretty simple to make with the ingredients in your pantry.

Makes 2 servings

Ingredients:

1/2 lb ground chicken breast

(any kind of beans or even a mix of beans can be used to make it vegetarian)

1 tsp olive oil
1 small onion, chopped small
2 cloves of garlic, chopped finely
1 celery stalk, chopped small
1/2 red bell pepper, chopped small
1/2 green bell pepper, chopped small
2 tbsp tomato paste
1/2 can of chopped tomatoes (14oz can, this can be replaced by 2-3 chopped tomatoes)
1 cup chicken stock, or water can also be used (but using stock makes it flavorful)
1/8 tsp ground cumin powder
1/8 tsp ground coriander powder
1/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp sweet paprika
salt and pepper to taste
chopped coriander / cilantro leaves for garnish
chopped scallion for garnish
sour cream to serve with

Method:

Heat oil in a saucepan.
Add the ground chicken, and season with salt and pepper.
Cook until its almost cooked. Break it down into smaller chunks using the wooden spoon if necessary.
Add in the onion, celery, red and green bell pepper and garlic.
Continue cooking for another 5-6 minutes till they are soft.
Add the tomato paste, chopped tomatoes and the stock.
Add the coriander, cumin, chili, sweet paprika and oregano.
Mix well to combine and bring it to a boil.
Reduce heat and simmer for another 15-20 minutes.
Adjust seasoning at this point, and let it simmer it for another 5-10 minutes, depending on the consistency you require.
Add in the chopped coriander / cilantro leaves.
Garnish with chopped scallion or green onions.
Serve hot, topped with sour cream. Enjoy with a warm crispy bread on the side for a hearty warming meal.
Enjoy!!!

Jump over here to see what my fellow marathoners are cooking up!

Sending this also to Srivalli's Soups and Salads Mela.

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Vangi bath ~ Brinjal, Eggplant, Vankai, Vankaya rice with peanut powder

VOTING started for the event "BEST FOOD I HAVE EATEN OR BLOGGED ABOUT" here on my blog. ALL my friends and readers, please go over and vote for the best foods you like.


Please click HERE to be taken to the page where you can see all the entries and vote for them. REMEMBER to invite all your friends (by announcing on your blog or by personally letting them know :))) to come over and vote for you (and the others).
You can also make it easy by adding the link of the blog post in your upcoming blog post.
Voting ends 22th FEB. Winner gets cookbook by Raghavan Iyer. SO BE SURE TO COME AND VOTE.
EVERYONE GETS ONE CHANCE TO VOTE, SO PLEASE BE SURE TO TELL ALL YOUR FRIENDS.
CLICK ON THE SMALL DOT NEXT TO THE NAME, SCROLL DOWN TO THE BOTTOM AND CLICK THE 'VOTE' BUTTON FOR YOUR VOTE TO GO THRU, OTHERWISE IT WILL NOT!!
Click on the name to be taken to the blogger's blog to read or get linked with the recipes.
Click here to read up on my blog about VOTING.

For the 5th day of our blogging marathon, I choose 'Vangi Bath'
I guess people in different parts of South India, prepare Vangi Bath in different ways and styles. I usually prepare it with vangi bath powder mixed with tamarind juice or pulp. This which I am posting today is a different variety of Vangu bath,
A friend of mine prepares it somewhat this way and I like it.
I decided to venture out on my own and tried it in different ways and I ended up with this.
Like I said before, I like the combination of peanuts with eggplants and thats why I loved it a lot too...Only difference is that I used green eggplants instead of the regular brinjals.
Surely you can make this variety of rice with the regular small or even the big eggplant.
But if you like small green eggplant, then try it with them and it surely tastes good!

Ingredients:

To be dry roasted and ground to powder:

5 tbsp peanuts

1 tbsp channa daal
1 tsp sesame seeds
2 dry red chillies
2 heaped tbsp coconut powder
1 tbsp coriander seeds
4 cloves
2 1in pieces cinamon stick
4 elaichi pods
5-6 curry leaves


5 green egg plants, chopped into cubes
2 cups rice, washed, soaked and cooked
1 small onion, preferably red, chopped
3 green chillies, slit
bunch of curry leaves
1 tbsp ginger garlic paste
1 tbsp jeera, cumin seeds
all of the ground peanut masala powder
2 tbsp cashew nuts
chopped coriander leaves
salt to taste
1-2 tbsp of oil

Method:

Heat oil in a pan or kadai.
Brown the cashew nuts and keep aside.
Add the jeera and let it splutter. Add the curry leaves.
Add the onions and green chillies, saute till they brown.
Add the ginger garlic paste and saute.
Add the chopped eggplants. Add salt, cover and let cook till soft.
Add the ground peanut powder. Saute for couple of minutes. Add cashew nuts.
Add the cooked rice, some more salt if required and Mix well.
Garnish with chopped coriander leaves.
Serve warm.
Enjoy!!!

Find out what's cooking in my fellow blogger marathoner's kitchen...

Srivalli, Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Sowmya, Suma, Usha, Veena

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Simple and easy ~ Karam Annam with Masala Karam Podi ~ Comfort and Healing Food :)

I am so sorry guys, but I couldn't start the voting page poll today for the event, as I wished to!!
I am so happy that I got a good number of entries, and everyone helped in making the event successful.
There were a few last minute entries and a few technical difficulties, due to which I am having to create the whole poll again, and which is taking some time, and as I won't be able to get to it till late tonight to do it!.
I will be working on it tonight and hopefully and successfully by tomorrow it will be up and ready for everyone to vote!
Sorry again....but please keep a look out on this space...as I will be posting again tomorrow about the VOTING process and the link!!

Today is the third day of the blogging marathon, and I thought nothing could be better than 'Karam Annam'
This is what I call Comfort and Healing food. Whenever I feel sick or am tired of eating anything else, I will go straight ahead and make this. The mix in the chilli powder and has so many good stuff that when you eat it if you have a cold or when your tongue feels bland, you are sure to love it!
Its spicy, its garlicky and its overall yummy!
My Mom makes this even for breakfast in the morning with leftover rice. It feels really nice to have it in the mornings, especially cold winter mornings, when you feel like having something warm and spicy.
The whole healing properties comes from 'Masala Karam' also known as "Goddu Karam' in many parts of Andhra. Many people use only this karam or chilli powder instead of the regular plain chilli powder in curries or regular everyday cooking.
If my Mom is here she would use this only. As for me, I use regular chilli powder regularly and use this in special dishes. It also tastes awesome when added besan or chanaga pindi while making bajjis or pakodas.
So here is the recipe for my Mom's Masala Karam Podi and Karam Podi Annam.
OK I make it spicy, but for the rice add only how much you can handle :))

Ingredients:
Masala Karam Podi:

1 cup chilli powder
3 tbsp daniya seeds
1 tbsp jeera
1 tbsp clove, cinamom
4 cardamon pods
1 tbsp menthulu
1 tbsp black peppercorn

4-6 garlic pods, (crush and mix with end product)
salt
turmeric

Method to make Masala Karam Podi:

Dry roast chilli powder along with salt and turmeric.
Dry roast whole masala separately.
Grind everything together to make podi or powder.
Crush the garlic pods and mix it well with the podi.
Your masala karam podi is ready.


Ingredients: (for Karam Annam)

1 cup cooked rice
1 tbsp masala karam podi
3 cloves garlic, chopped
1 small onion, chopped
1 tsp oil
salt to taste
chopped coriander leaves for garnish

Method:

Heat oil in a kadai.
Saute the garlic cloves till brown.
Add the onions and saute.
Add the cooked rice and mix well.
Add the masala karam podi and mix well.
Add salt.
Garnish with coriander leaves.
Serve hot or warm.
Enjoy!!!

See what my fellow bloggers have cooked up on the 3rd day of our blogging marathon!

Srivalli, Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Sowmya, Suma, Usha, Veena

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Layered Vegetable Biryani ~ 7 day Blogging Marathon

Only today and tomorrow left to send in your yummy entries to 'Best Food I have Eaten or Blogged about' event on my blog!. Winner gets a cookbook by Raghvan Iyer.
Event open to all US and non-US residents. For details check out the side bar 'ON GOING EVENT'

Here is to the first day of our Blogging Marathon - Layered Vegetable Biryani.
What's Blogging Marathon? you ask....Its an event where lot of bloggers get together and blog continously for 7 days (or more, in this case 7 days) on one particular theme they choose, brainchild of Srivalli of Spice your Life.
I chose 'Rice' as my theme for the next 7 days. So be prepared so see 7 rice varieties over the next 7 days!!

I made this last weekend for a potluck at a friend's place. Lovely company and yummy food kept us awake late into the night!
The biryani did turn out great with all the veggies in yogurt gravy and all also all the whole garam masala.
Only problem I had was, at the time I had to layer my biryani, I couldn't find the right tray to do it in. I usually like to use the big tin foil tray which are deep to do this. But bad luck....I couldn't find one and there was no one to go out and get one.
All I could find to take my biryani to the party was a big hotbox I had hidden in my cabinet. I surely couldnot layer it in that...I would not look good from any angle!!...
For that reason, I mixed the layers up to look uniform all over. Garnished with coriander leaves, took it to the potluck.
Well I guess it did taste good, since it was almost done....and I was happy.
As for the pics....I layered it like I wanted it to look like in a small cup and turned it over, thats why it looks so good!!!
The whole process takes about an hour fifteen minutes. But its not at all difficult to do it!
Below I hope I wrote it out as you can understand it....If not surely ask me questions.

Two ways to do it:

1. Cook rice completely as you wish, and layer it for easiness sake.
2. Cook rice to 90%, drain water completely, layer and bake in oven preheated to 375 degrees for 20 min or until cooked.

Ingredients:

4 cups uncooked basmati rice

Whole Garam Masala for rice

4 elaichi
4 cloves
2 pieces cinamon
1 tsp shahi jeera
1 tsp jeera
2 bay leaves
2 anise star petals
salt to taste
1 tsp oil

For Gravy Curry

6 elaichi
6 cloves
4 peppercorns
3 pieces of cinamon
1 tsp shahi jeera
1 tsp jeera
4 bay leaves
2 anise stars
cashew nuts as required

1 tbsp ginger garlic paste
1 small onion, chopped small
2 tomatoes, chopped
1 can tomoato puree, 10 oz
5 green chillies, slit

2 small potatoes, cubed
1/2 cup peas
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup beans, chopped
1/2 cup yogurt, blended with some water
paneer cubes, as required shallow fried in oil
1/2 cup mint leaves, chopped
1/2 cup coriander leaves, chopped

Salt to taste
1/2 tsp turmeric powder
3-4 tbsp oil

For Garnish:

1/2 cup onion, preferably red, cut lengthwise
1/2 cup coriander leaves, chopped


Method:

Rice:

Wash and soak rice for atleast 30-40 min.
Boil about 10 cups of water.
Add the whole garam masala, oil and salt. When it boils, add drained rice.
When the rice starts to boil and 'dance', check to see it its 90% cooked.
Drain the water.
From here you can go either way -- drain water, cover and cook, till completely cooked or layer it with the gravy, cover and cook in the oven.

Gravy:
Heat oil in a big pan.
Fry paneer pieces in shallow oil and keep aside.
Fry cashew nuts to golden brown and keep aside.
In the same oil, put all the whole garam masala, saute for a minute.
Add the onions and saute till translucent.
Add the ginger garlic paste and fry for a minute.
Add the tomatoes and green chillies and cook till soft.
Add the tomato puree and cook for 5 minutes, till you see oil separating.
Add the potatoes first and cook for couple of minutes. Next add the green beans, carrots, cauliflower and green peas. Add turmeric, salt, cover and cook till cooked and not mushy.
Add the blended yogurt and mix well. Cook for another 5 min.
Add in the chopped mint and coriander leaves.
Add the fried paneer cubes, cook for another 5 minutes.

If using completely cooked rice, add the cashews, onion slices to the gravy and remove from heat.
If using 90% cooked rice, add cashews and onions while layering.

Layering:

Add one layer of cooked or 90% cooked rice to the botton of the tray.
Add the gravy next. Add the cashews and raw onion slices.
Add the next layer of rice. Top with chopped coriander leaves.
If using 90% cooked rice. Cover and cook in pre-heated oven until cooked.
If you want you can sprinkle saffron colored milk on the top.

Garnish and Serve warm with side dishes of you choice.
Enjoy!!!

Check out all the wonderful bloggers who are taking part in the blogging marathon for the next 7 days along with me.

 Srivalli, Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Sowmya, Suma, Usha, Veena

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Murg Keema Pulao / Ground Chicken Pulao

10 more days to go for the event to end on my blog....so please send in your entries....I haven't got many as yet and I am eagerly looking forward to seeing your entries and who will win the awesome book by Raghavan Iyer.
So pleasee  send in your entries...time is running out fast.....
For details check out the side bar 'ON GOING EVENT'

So atlast my light box has been made. Thanks to my hubby in helping me. I am very happy how the pics are coming out. So since I was busy making my light box, I needed something easy to make and I decided on this pulao, so that I wouldn't have to spend much time on my cooking that night!

If you would ask me which Keema I like most?? I would say ground Mutton or Lamb keema.
Chicken keema is just a substitute as my kids prefer that better over Lamb.
Well that surely makes it easy and cooking chicken keema is very easy.

Anything cooked with chicken keema can be done in very less time, like this chicken Pulao. It came out yummy and was very easy to make.
I made this last week night for dinner. An wholesome one pot meal, quick to make and was enjoyed by all of us.

I made this by mixing the soaked rice with the chicken keema, the spices and letting them cook together.
This can also me made the same way with ground lamb or mutton keema.
Since ground keema is chopped so tiny, it doesn't take much time to cook completely.

Ingredients:

3 cups basmati rice (soaked for 30 min)
4 1/2 cups water

1 lb chicken keema or ground chicken
1/4 cups broken cashews
1 large onion, chopped lengthwise
5 green chillies
3 small tomatoes
2 tbsp ginger-garlic paste

Whole garam masala:

6-8 cloves
3 1in pieces of cinamon stick
4-5 bay leaves
6 elaichi or cardamom pods
1 anise star
1/2 tbsp jeera, cumin seeds
1 tsp shahi jeera or kala jeera

Powders:

1-2 tsp coriander powder
1-2 tsp jeera powder
1-2 tsp garam masala powder
1-2 tsp chilli powder
1/2 tsp turmeric powder

1/2 cup chopped coriander and mint, pudina leaves
salt to taste
2 tbsp oil
1 tbsp butter

Method:

Wash rice and keep aside soaking in water for atleast 30 min.
Heat oil in a big pot. (I used the biggest pot in the utensil set you get...I think its 5 quart pot with a tight lid)
Add all the whole garam masala and saute for a minute.
Add the onions and green chillies and saute for a minute.
Add the ginger-garlic paste and saute for few seconds and add the ground chicken.
While the chicken cooks, try breaking it up into small pieces.
Add the tomatoes and let them cook with the chicken for 5 minutes.
Add all the powders to the chicken and incorporate well into the chicken. Add Salt accordingly.
Drain the water from the rice and add the rice to the chicken. Saute it for couple of minutes by folding in slowly and try not breaking the rice.
Add the 4 1/2 cups of water and let this come to a boil.
When it starts boiling, slowly all the water gets absorbed by the rice, till then leave it uncovered.
When most of the water is gone, add the butter chopped in small pieces on the top along with chopped coriander and mint leaves, mix a little and cover it to cook on low heat.
It will take atleast 15 -20 minutes for it to be fully cooked after this point.
Serve hot with raita or any curry. A hearty one pot meal is ready.
Enjoy!!!

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Simple Vegetable Rice cooker Pulao

For all those who use a electric rice cooker, don't you think its a neat gadget to have in your kitchen?...Put the rice in there are leave it to do its thing...no worries and you have perfectly cooked rice ready in time you finish your rest of the cooking!

I do appreciate my rice cooker and I have gone through quite a few of them to really appreciate them. The rice cooker I have now, even has a delay timer on it and it vows to cook perfect rice each time, even if its soaked for long. Well it does, so if something goes wrong, its our fault or  the rice cookers fault...:)

Anyways, I have often used to make pulao, even non-veg pulao, and they have come out beautifully. Only good thing is put it on and forget about it till its done.
So here is a simple Vegetable pulao made in the rice cooker with only whole garam masala and veggies.
Use frozen veggies for an easier option.

Ingredients:

2 cups Basmati rice, soaked for atleast 30 min.
(when using a rice cooker for basmati rice, I put less water. So for 2 cups of Basmati rice, I use 3 1/4 cups water)

1 - 1 1/2 cup of various veggies like cauliflower, beans, carrots, peas, potato (chop into small pieces, so that they cook easily)
1 onion, chopped
4-5 green chillies, slit
1 tbsp ginger-garlic paste

3-4 black peppercorns
4 cloves
2 pieces of cinamon stick
3 bay leaves
1 anise star
1 tsp jeera
1 tsp shahi jeera or kala jeera

2 tbsp oil
salt to taste
2 tbsp chopped coriander leaves and mint / pudina leaves
1 tbsp chopped coriander leaves for garnish

Method:

Heat oil in a kadai. Add the whole garam masala and let them brown for few seconds.
Add the onions and green chillies and saute for a minute. 
Add the ginger-garlic paste and saute for few seconds. Add the veggies and saute for only a couple of minutes till they start cooking. Add this mixture to the soaked rice which is in water.
Add enough salt, so that the water should taste slightly salty. This way the pulao will have enough salt when cooked.
Add the chopped coriander and mint leaves to the water.
Cook in the rice cooker till cooked.
Add the fresh chopped coriander leaves before serving.

(ANOTHER OPTION: Drain water from soaked rice and Fry the soaked rice in 1 tbsp butter on stove top. THen return it to the cooking water.)

Serve this with any side dish, veg or non-veg.
Enjoy!!!

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Happy Pongal and Kite Flying with some old festival recipes posts

I hope everyone is having fun Kite flying. I do miss it a  lot from my childhood days...
We, friends from our apartments used to get on the terrace tops of our building and fly kites way into the night...flying even light kites...It used to be fun!!
Its so sad that my kids don't know much about kites, let alone how to fly kites...I will also have to explain to them if I start talking about light kites or night kites....I am sure you know what I mean.

Happy Pongal to everyone too along with Happy Sankranthi!....I was supposed to put that into my post yesterday, but I has in a hurry and just did the post!..
This Sankranthi, I didn't do much except for regular food, as I have a cold and shivers from yesterdays' ski trip....staying out so long in the cold in not my cup of tea!! But anyways I am glad my older son is having fun and I am able to do this for him.

Last year, my first few blog posts started with Sankranthi recipes...here is a flashback to their posts....these are recipes which I generally make during Sankranthi...So Happy Festival and Happy Eating everybody!

Chintapandu Pulihora
Ravva Kesari (halwa)
Masala chanaga vada / vadai
Halwa Poli (Stuffed Chapathis with Halwa)
Sweet pongal or Paramaannam

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Black Chick Peas tawa pulao / Kala Channa tava pulao

Yesterday as I was thinking what to make for lunch...I remembered that I have a packs of black channa frozen in my freezer.
I had this in mind as I have seen so many kala channa pulaos....So I decided to try it out on my own and as quickly as possible since it was already Lunch time...
Simple, Healthy and nutritious, quick to make Kala Channa tava pulao.
It came out very tasty and we all enjoyed it very much.

Ingredients:

1 cup black chick peas , soaked overnight
1 large onion, chopped
1 tbsp ginger - garlic paste
4-5 green chillies
2-3 anise star petals
1/2 tsp jeera
1/2 tsp shahi jeera
2 bay leaves
3 cloves
2 small pieces of cinamon stick
3 cardamom pods
3 medium tomatoes
1/4 tsp turmeric

3-4 cups white rice, cooked and cooled
salt to taste
1-2 tbsp oil
Chopped coriander leaves for garnish

Method:

Heat oil on a tava...Add all the whole garam masala and saute for 10 seconds.
Add the onions, green chillies and cook till translucent.
Add the ginger- garlic paste, tomatoes and salt with turmeric and saute till cooked.
Add the cooked white rice and salt and mix well.. Lower and heat and cover for 3-5 minutes.
Garnish with coriander leaves and serve hot with any curry or just with raita.
Enjoy!!!

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Indo - Chinese style Fried Rice - version 2

I call this version 2, cos whenever I make some dish...it always has a few changes to the previous recipe and therefore tastes different. But out of all the different rice I make i think this one has come out so very yummy, I can better than the rest, not that all the recipes aren't any good but this was the best...you know what I mean. It was just too good.
I would suggest using leftover rice, or even if you are using fresh rice, cool it completely before making this. In this way all the grains of rice will seperate beautifully and fry individually!

I usually don't use cabbage for rice, only for noodles, but this time I added it even in the rice and it was good.
I used all veggies, you can omit some if you want to. Add pepper generously to good the yummy pepper flavor, and lemon juice in place of vinegar, if you want to. I just haven't added any..I feel it becomes too sour!
Adding egg is also optional, but add garlic and green chillies for the yummy flavors.
I used light soy sauce, remember soy sauce is salty, so adjust salt accordingly and the darker soy would give the rice darker color.
Veggies should be cut small small so that they cook fast.

Ingredients:

2 1/2 cups cooked white rice
1/2 cup cabbage, shredded
1 carrot, grated
1/2 bell pepper sliced thin and halved
1/4 cup french cut beans, frozen
1/4 cup peas
3 garlic, chopped small
2-3 green chillies, chopped
1 small onion, chopped
3 spring onions, chopped
1 egg (optional)
2-3 tbsp oil (I used a mix of hot sesame oil and olive oil)
2-3 tbsp light soy sauce
salt to taste
pepper to taste

Method:

Heat oil in a wok or a kadai.
Add the green chillies and garlic. Saute for couple of minutes, Don't brown them too much.
Add the veggies including the onions and saute on high heat for 2 minutes. Put them to a side in the kadai.
Add the egg and cook fast by breaking it into small pieces. Salt and pepper them.
Add the soy sauce, mix well.
Add the rice and mix well with the veggies. Fry the rice for couple of minutes on high heat. Garnish with chopped spring onions.
Serve hot any any Indo-chinese dishes or just like that. Enjoy!!!

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Bisi bele bath from Chef In You

Sunday was such a groggy day...so calm and quiet...cloudy too. I didn't feel like cooking a big lunch rather I didn't want to even go near the stove. Just sleep in my fluffy bed with the comforter on!...
Its these days like these that you should be thankful to dishes like one pot meals, which can be made quickly and can feed the whole family nutritiously.

Since T&T was still on at Priya's blog, started by Zlamushka now taken over by Lakshmi of Kitchen Chronicles, I decided to make Bisibelebath from Chef In You.
Its not the first time I am making Bisibelebath but its not the always the same when, I make it each time, but it is somewhat similar (I keep adding and minusing stuff)

I made it almost the similar wayas her, by that I mean, making the same powder, using vegetables and all, only difference is that I tempered the rice in the end with garlic, mustard seeds, jeera, red chillies, hing and curry leaves.
I am so used to tempering, I guess I don't think my cooking is done until I have tempered something and today it was the bisibelebath.
I am sure even if we did the tempering in the beginning like DK suggested, it would be almost same, only I like it in the end!

So here are the vegetables I used:

a small piece of anapakaya, bottle gourd, sorakai, cut into pieces

10 cut pieces of drumsticks, mulakada

few pearl onions, frozen

1 small onion, chopped big
1 tomato, chopped
1 carrot, chopped
1/4 cup chopped, frozen beans
1/2 head cauliflower, broken into pieces

Recipe source from Chef In You

Tempering in the end:

4-5 cloves of garlic, chopped
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp urad daal
2-4 dry red chillies, broken
bunch of curry leaves
1/4 tsp hing, inguva, asfoetida
1 tbsp of oil

Coriander leaves for garnish

After adding the cooked rice to the mixture of vegetables, add water if it gets too thick. Adjust salt too.
Heat oil in a small pan. Saute garlic, urad daal, mustard seeds and jeera till they splutter.
Add red chillies, curry leaves and hing. Saute for a minute before adding to the rice. Mix well and garnish with coriander leaves.

Verdict:  Oh it was lovely....very appetizing...couldn't have anything better in a cold fall day!! Ate it hot with papads home made saggubiyam vadiyalu and dahi mirchi on the side...nothing could be better!!

'Nothing could be better" until I made the creamy carrot soup from her blog later that evening....ahh and I didn't even want to cook that day!!!

Enjoy!!!

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Mutton / Lamb 'Dum' Biryani

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It's all about "DUM" in our house. All other biryani have become just a plain biryani. Only DUM biryani keep their status!! We have been making vegetable dum to chicken dum to shrimp dum and now Lamb dum.
Since we don't get much of mutton / goat meat, we do, but who is going to make time to go over all the way to where they sell it...easier is finding lamb, which we get good quality in our regular grocery store. So made this with Lamb instead of mutton, but it would be the same procedure if done with mutton too.
DUM biryani they say is the food of the Nawabs. All the delicious biryanis where dished out for the kings and their people of the court! Served along side with Mirchi ka Salan was a delicious combo for sure!.
Dum Biryani or Kachi biryani is started off by using raw meat, thats why "kachi" is cooked along with rice and spices in a big handi covered with dough to keep in the heat and vapor to cook the meat and the rice. This is also a type of Hyderabadi Biryani.
The ingredients are actually quiet simple, only preparation takes some time. Adding few cashew nuts, raisins or even dried pomegranate seeds will add a beautiful touch to it!
Takes about an hour from start to finish. Adjust spice accordingly.
Use a good pot with a tight lid.

Ingredients:

2 pounds lamb, chopped into 1 in pieces, Leave the bones as big if you like them
3 cup basmati rice

For lamb marinade:

1 cup yogurt
2 tbsp ginger garlic paste
1 tsp cumin powder
1 tsp coriander powder
1-2 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
2-3 tbsp lemon juice
salt to taste
1 tbsp oil

For the rice:

6-7 cloves
2 big pieces of cinamon sticks
5-6 cardamom pods, elaichi
2 anise stars
4-5 black pepper corns
1 tsp javtri or mace
2 black cardamom pods
4-5 bay leaves

For initiation of the biryani:

2-3 tbsp oil
3 cloves
1 in piece of cinamon stick
3 cardamom pods
2 bay leaves
1 anise star
2 bay leaves
5-6 green chillies

Chopped coriander leaves - 1/2 cup
chopped mint leaves - 1/2 cup

Garnish:

Fried onions
Chopped coriander leaves
Roasted cashew nuts, raisins, roasted pomegranate seeds

few strands of Saffron soaked in about 1/4 cup milk, you can substitute it with yellow food color.


Method:

Prepare the marinade for the lamb, taste for salt, cos you wont be able to taste it later! Add the lamb and let it marinate for atleast 1/2 hour.
Put the rice to soak.

Wash rice and let it soak for atleast 1/2 hour.

Chop your onions and fry them for fried onions. Roast your nuts too in the meanwhile.

Put all the ingredients for the rice into the water along with salt and let it come to a rolling boil.
Add the rice to the water and let it come to a boil to getting the rice gets 80% cooked.

Just before the rice comes to a boil, heat the pan you are going to cook the biryani in.

Heat oil and add the dry whole masala and when they roast, add the lamb. Cook lamb for couple of min.

By now the rice should have come to the 80% cooked stage, drain all the water and add the rice on top of the lamb. Add the fried onions, chopped coriander leaves and mint leaves. Even add the saffron in milk or yellow food color on the top.

Cover tight with the lid. Use kitchen towel to trap the vapor if needed.

Let cook on high to mid-high heat for about 10 min. Next drop down the heat to medium heat for about 20 mins. By now the rice should be cooked. Drop down the Heat to low for another 20 min.

Always remove into a big large bowl to mix. Add the garnish.

Serve Hot with raita or mirchi ka salan like I did!
Enjoy!!!

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Pav Bhaji - Indian street food

Pav Bhaji is one of the common Indian street food found at every nook and corner of all major cities. Most of the places which sell Pav bhaji also sell golgappas, aloo tikkis chat, samosa chat, vada pav too. These experienced cartwallahs make it so yummy with fresh butter, ghee and frying it to the yummiest!
When we make at home, we usually don't get the same taste as we try to keep it lighter and healthier....or do we!!! Well try I try to do both....and it does taste good.
Its a fail proof recipe, and will come out good everytime! And its also a good way to get all the required amount or your daily veggies.
Pav in Pav bhaji means bread, actually small rolls as they are called here, and bhaji is the curry which is topped with butter, fresh onions, tomatoes, coriander leaves(cilantro) and lemon juice. The pav is toasted on the tawa or the flat pan with butter till warm and brown. The pav is used to dip and scoop up the bhaji. Bhaji is a mushified concoction of all the veggies, but I like it to be a little on the chunky side, so I don't mush everything. If you have a hand held grinder or even a grinder or masher, grind or mashonly a small amount leaving the rest chunky.
I was very happy when I made it recently and my kids enjoyed it without a fuss, which means they are growing up to yummy tastes.
Make it as spicy as you want, cos the cartwallah will make it as spicy as you want!!!
Here for pav, use readily available soft buns which are available in the grocery store.

Ingredients:

1 small onion, chopped
1 tbsp ginger garlic paste
4-5 green chillies
2 tomatoes, chopped
1 big potato, chopped to medium pieces
2 carrots, chopped to medium pieces
about 2 cups of cauliflower florets,
3/4 cup of chopped beans
1/2 cup peas
You can surely add any other veggies you like, like lima beans.

Salt to taste
1/2tbsp - 1 tbsp chilli powder
1/2 tsp turmeric powder
1 tbsp - 2 tbsp of pav bhaji masala ( I used Everest brand)
1 - 2 tbsp oil

Coriander leaves for garnish
Extra, chopped onions, tomatoes, coriander leaves for garnish on the bhaji
a dollop of butter if required
Cut lemons wedges or limes wedges or lemon juice

Pav or bread or soft rolls or soft buns

Method:

In a pot, heat oil. Add onions and saute till translucent. Add the ginger garlic paste and saute. Add the green chillies with the potatoes and saute for couple of minutes. Now add the rest of the veggies with salt and some water and cover to let cook. Some where in the between add the chilli powder, turmeric. Just see to it that it doesn't get too thick, add water if required. Cook till all the veggies get cooked. Now to get the gravy texture, mash a veggies like about a 1/2 to 1 cup. You can use the grinder or hand held or just mash with a masher. If the veggies are cooked to soft, they will mash easily with just a masher. Mash only some so that you can have it chunky style.
Let this cook another 5 mins. Check if salt and chilli is good to your taste, otherwise add some now. Garnish with chopped coriander leaves.
Rub the tawa with butter and also the rolls, cut in half and toast on the tawa till brown.
Serve the bhaji topped with fresh cut onions, tomatoes, cilantro and lemon wedge on the side. Also top with dollop of butter if you like. Enjoy!!!

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