Saturday, December 7, 2013

Methi and Mutter Pulao / Fenugreek and peas rice

I did this post previously, long time back. Then I didn't have better pictures. Thought I should re-do it with complete pictures. So here it is.

It is a one-pot dish ideal for dinner and tiffin box.

I like to use a pressure pan when I am cooking for 2-3 people, but I use a pressure cooker when I am cooking for more than 3 people. The taste that comes from pressure cooking doesn't come with traditional cooking and the time taken with pressure cooking is also less. So I prefer the former over latter.

I make ginger-garlic paste fresh. I don't pre-make and store as I think that kills the aroma.

I do not like using small fenugreek leaves as it requires a lot of washing, even more than the bigger leaves.

I don't soak soya chunks or basmati rice before hand as I am pressure cooking the whole thing and they are cooked well. It just saves a lot of preparation time and less things to remember to do while preparing the
ingredients for cooking.

I also add chopped coriander  leaves before pressure cooking the whole thing as this increases the flavor of the dish than when it is garnished on top after the whole thing is cooked and just before it is served.

I like to serve it with raita made with beaten yogurt and chopped cucumber ( kheera ), onion and  coriander leaves. I add grated carrot to the raita along with enough salt, a pinch of red chilly powder and a teaspoon of sugar. Try making raita like this and let me know how you liked it.

Till the next post, happy cooking and stay healthy !!!!!!!!!


Thursday, December 5, 2013

Tomato, Cucumber and Onion sandwich

I like my sandwich plain, simple with not much of a procedure, yet healthy and not to forget, tasty too.

Just spread the mix on the bread and have it...

Enjoy and let me know how you liked it. Till the next post, happy cooking and enjoy food !!!!!!!!


Monday, November 25, 2013

Sabudana Khichdi / Sago one pot dish

I love this dish....... I posted a simpler version of the same previously, which I'm thinking to re-do it again with better pictures. For now, here's another method to make sabudana/sago khichdi which can be had for breakfast, dinner or a 4 p.m snack.

Till the next post, happy cooking...


Sunday, June 16, 2013

Bitter gourd pickle/ Karele ka Achar/ Kakarakaya karam

 All of us in the family enjoy this recipe. I wouldn't say it is a healthy dish, but atleast the dish can be enjoyed once in a while.

So here goes..............

I have taken 250 gms of bitter gourd.

Cut the bitter gourd into half circle pieces as shown in the picture below. Here, you can either directly fry these pieces or to remove the bitterness, you could sprinkle about a tablespoon of salt and mix well and leave it for half an hour. Then squeeze out the water from bitter gourd and then deep fry them. I usually don't squeeze out the water since the healthy part in bitter gourd is it's bitterness. So I leave it like that and at the end, you wouldn't find the dish that bitter anyways.

Add about 4-5 tablespoons of oil in a wok or pan and fry a handful of the cut bitter gourd pieces. I usually do it that way because the bitter gourd leaves it's bitterness into the oil and you cannot re-use the left over oil for any other dish. So if it's less oil, you can discard it if you cannot use it. You can keep adding oil as it gets used up.

Take about 9-10 peeled garlic cloves and add 4-5 teaspoons of red chilly powder, 2-3 teaspoons of salt and grind it without adding any water. The oil in the garlic will give it the consistency of somewhere between a powder and a paste.

The ground paste would look something like that in the picture above and the fried bitter gourd pieces should look like those in the picture below.

Add the paste to the fried bitter gourd when they are hot. Sometimes, the paste might not mix well with a laddle or spoon. So mix it with hand and add 2-3 teaspoons of hot oil used for frying the bitter gourd pieces to mix it well and accentuate the taste.

Serve with hot rice and butter. This dish can be stored easily for a week, but because of it's taste, it will definitely be consumed soon.

Happy Cooking!!!!!!!!!!!!!!


Tuesday, March 26, 2013

Mango Rice ( Pulihora ).

Mango rice is my favourite among the raw mango recipes. You will need the following.

Let me know how you liked it. Leave a comment below. Have a great day !!!!!!!!!!!!