Beets Pulav

Beets Pulav

Ingredients:
Vegetables
Beet root-1 big chopped
Carrot - 1 medium chopped
Potato - 2 medium chopped
Peas - 1/2 cup
Tomato - 2 medium chopped
Onion - 1 medium chopped
Ginger grated - 1 inch
Green chilies - 3 or more per taste
Mint leaves - a handful chopped
Lemon juice - a tbsp
Cashew nuts - a handful for garnish
Cilantro - for garnish
Salt to taste

Spices:
Black pepper - 1 tsp
Cumin - 1 tsp
Cinnamon - 1 stick
Bay leaf -1
Cloves -10
Cardamom - 4
Olive oil for sauteing

Basmati rice - 1&1/2 cup
Water - 1&1/2 cup


Method:
1.  Soak basmati rice in water for half an hour.
2.  Roast the spices in a tsp of olive oil.
3.  Saute onion, green chilies, ginger, and other vegetables in olive oil.
4.  Drain the rice and add to the vegetables, add chopped mint, salt and water.
5.  Cook in instant pot rice setting or pressure cooker/rice cooker.
6.  When the pulav is cooked add lemon juice, garnish with cilantro and cashews.

Quinoa Pathrode

Pathrode is a delicacy of Mangalore.  It is usually made with rice and Colocasia leaves.  I have tried this recipe by substituting quinoa  for rice and also used cabbage and spinach leaves.

Quinoa Pathrode

Ingredients:
Quinoa - 1 cup
Spinach finely chopped - 1 cup
Cabbage chopped - 1 cup
Oil to saute - 2 tbsp

For Blending:
Fresh grated coconut - 1/4 cup
Red Chilies - 2
Coriander seeds - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Brown sugar - 3 tbsp
Tamarind -1 tbsp

Salt to taste

Seasoning:
Oil - 3 to 4 tbsp
Mustard seeds- 1 tsp
Asafoetida - a pinch
Curry leaves - 2 strands
Grated coconut to garnish

Method:
1.  Saute cabbage and spinach,  Mix it with quinoa.
2.  Blend coconut with red chilies, coriander seeds, cumin seeds, brown sugar and tamarind in 1 cup of water.
3.  Mix it to the quinoa and cabbage/spinach mixture and add salt and 1 cup of water and cook on the stove  till almost cooked.
4.  Spread this mixture in idli plates or steamer plate and steam for 15 minutes.
5.  Let it cool. Crumble the steamed pathrode.
6,  Make a seasoning of oil with mustard seeds, asafoetida, curry leaves and saute the pathrode.
7.  Garnish with grated coconut.

Chettinad Vegetable Biryani

The Indian Cooking Challenge for February is a spicy vegetable biryani which is a speciality from Tamil Nadu.  This recipe is adapted from Chettinad recipes but tailored to my taste.  This biryani is traditionally made with jeera samba rice but I used basmati rice.

Chettinad Vegetable Biryani

Ingredients:
Mixed Vegetables (Carrots, peas, beans, cauliflower, red bell pepper chopped ) -1 cup
Basmathi Rice- 1 and 1/2 cup
Small onions / shallots- 100 gms
Tomatoes large- 1 nos
Green chilies- 2 nos
Ginger grated - 1/2 inch
Red chili powder- 1 tsp
Coriander powder- 1/2 tbsp
Turmeric powder- a pinch
Mint leaves- 1/2 bunch
Coriander leaves (cilantro)- 1/4 bunch
Cashew Nuts- 20 nos
Ghee- 2 tbsp
Salt to taste
Water- about 2 and half cups

Masala tempering:
Bay leaves- 1
Cinnamon stick 1" piece- 1
Cardamom- 2 nos
Cloves- 6 nos
Marati moggu- 1 no
Star Anise- 1 no
Oil- 3 -4 tbsp

Method:
1. Take 2 tbsp oil in a pan and saute bay leaves, cinnamon, cardamom, cloves, marati moggu, star anise and set aside.
2. Fry cashew nuts till golden brown and set aside for garnishing.
3. Fry onions, green chilies add grated ginger. Add chopped mint leaves, coriander leaves and chopped vegetables
4, Finally add the chopped tomatoes, turmeric powder, coriander powder,red chili powder and salt.
5. Add water about 2 and half cups and let it boil. Stir in the rice and vegetables and cook covered or in rice cooker.
6. Add ghee and garnish with cashew nuts and red bell pepper.
7. Serve with tomato and onion raita.

Kanchipuram Idly

Idly is a traditional South Indian breakfast.  For Kanchipuram idly the batter is seasoned with spices, corriander leaves, curry leaves, ginger and tastes delicious.

Kanchipuram Idly

Ingredients:
Idly rice - 3 cups
Urad dal - 1 cup
Yogurt - 1/2 cup
Salt to taste

Seasoning:
Ghee - 2 tsp
Asafoetida/Hing - a pinch
Cumin seeds/Jeera - 1 tsp
Curry leaves - 2 strands chopped
Black pepper - 1 tsp
Cashew nuts - 20 halves

Soaked channa dhal - 2 tsp
Chopped coconut pieces- 2 tsp
Corriander leaves - 2 tsp chopped
Grated ginger - 1 inch
Green chilies - 1 or 2

Method:
1.  Soak rice and urad dhal separately for 5 to 6 hours.
2.  Grind urad dhal till soft and fluffy and rice a little coarse.
3.  Mix both the batters and set aside to ferment overnight.
4.  When ready to make the idlys add half cup of yogurt add salt to taste.
5.  Add soaked channa dhal, chopped fresh coconut pieces, green chilies, coriander leaves and grated ginger to the dough.
6.  Make a seasoning with 2 tsp ghee and add asafoetida, cumin seeds, curry leaves, black pepper, cashew nuts.
7.  Add the seasoning to the batter.
8.  Pour the batter in idly molds or plates and steam it for about 15 minutes.
9.  Serve with chutney or sambar.

Mini seasoned idlis

Idli is a very popular South Indian breakfast dish. This recipe is a twist to the regular idli and is tempered with spices.

Mini seasoned idlis

Ingredients:
Mini idlis - 70 (or 16 regular idlis)
Salt to taste
Seasoning:
Olive oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Black dram dhal (urad) - 1/2 tsp
Curry leaves - 2 strands
Black pepper crushed coarsely - 1/2 tsp
Dry red chilly - 1
Cashew halved - a handful
Chutney powder - 4 tsp or as per taste
Lemon juice -  tbsp
Cilantro leaves chopped - 2 tbsp

Method:
1. Make 4 plates of mini idlis in the steamer or cut the regular idlis to cubes.
2. Take out of the mold and cool it completely.
3. Heat oil in a pan and add olive oil, asafoetida, mustard seeds, cumin seeds.  When the mustard seeds crackle add the urad dhal, curry leaves, crushed black pepper, red chili and cashew nuts.  Saute.
4. Add the cooled idlis to the pan and toss gently.
5. Finally add the chutney powder and mix.  Adjust salt if necessary.
6. Add the lemon juice and garnish with chopped cilantro leaves.

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Hirekai Dosa (Ridge gourd pancake)

Dosa is a common breakfast dish.  Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region.This dosa is typical to South Kanara region.

Hirekai Dosa

Ingredients:
Ridge gourd -1 (skin peeled and sliced)
1 cup – long grain rice (raw)
1/4 cup – fresh or frozen coconut grated
2 – dried red chilies
1 tsp – cumin seeds
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:
1. Soak rice overnight
2. Blend rice with fresh or frozen grated coconut, red chilies, cumin seeds, jaggery or brown sugar, tamarind, and salt.
3. Heat the skillet.
4. Spread a tsp of oil on the skillet and arrange the sliced ridge gourd.
5. Pour the dosa batter on the skillet and spread evenly.
6. Keep the heat medium to high.
7. Put another tsp of oil to cook, cover the skillet.
8. Flip the dosa and cook on the other side.
9. Serve dosa with or without chutney.

Vegetable Biryani

Biryani is a rice-based dish made with spices, basmati rice, and vegetables. The name is derived from the Persian word beryā(n), which means "fried" or "roasted" (Wikipedia)

Vegetable Biryani

Ingredients:

Basmati Rice - 2 cups
Mixed chopped vegetables (Carrots, Peas, Potato, Beans etc)  1 cup
Garlic - 1 clove

Olive oil - to sauté
Butter - 4 tbsp
Salt to taste

To Marinate:
Tomato - 1 medium
Onion - 1 medium
Yogurt - 1/2 cup

Whole Spices:
Cardamom - 4 whole
Cinnamon - 1 inch
Cumin seeds - 1/2 tsp
Cloves - 8
Bay leaf - 1
Black pepper - 1 tsp

Red Chilly powder - 1 tsp
Turmeric - 1/2 tsp
Garam masala powder - 1 tsp

Blend in half cup of water:
Cilantro leaves - 1/2 bunch
Green chillies - 4
Ginger 1 inch
Mint leaves - 10 leaves

Garnish:
Cashew nuts fried- 1/4 cup
Cilantro leaves - 3 tbsp
Sliced sauteed onions - 1/2

Method:
1. Chop 1/2 onion finely and sauté in olive oil.
2. Chop tomato and marinate with the sautéd onion, yogurt, red chilly powder, turmeric and garam masala.
3. Blend cilantro leaves, green chillies, ginger and mint leaves.
4. Take olive oil in a pan and fry the whole spices and a few green chillies.
5. Next fry the crushed garlic and chopped vegetables.
6. Add 3 cups of water in the pan and salt and 2 tsp of butter.
7. When the water is boiling add the rice, blend mixture, whole spices, marinated tomato, and vegetables.
8. Cover and cook on medium heat till the rice and vegetables are cooked.
9. Serve hot with roasted onions, fried cashew nuts, and chopped cilantro leaves.

Beets Pulav

I tried beets pulav for Valentines Day. This is a colorful dish as the beets give a pinkish color. The sweet taste of beets and the mild spices blend in to make it very flavorful.

Ingredients:
Basmati Rice - 1 cup
Extra virgin olive oil - 1tblsp
Beets - 1 chopped
Mixed vegetables of your choice- 1/2 cup chopped
Tomato - 1 medium
Green chillies - 2 slit lengthwise
Cilantro - 2 tbsp chopped
Mint - 2 tbsp chopped
Salt - to taste
Juice of half lime
Whole spices - 2 cloves, 2 cardamom, 1/2 tsp black pepper, 1/2 inch cinnamon
Water to cook - 2 cups
Cashew nuts - few to garnish

Method:
1. In a medium skillet, heat the oil. Over medium heat, sauté the whole spices, green chilies for about 5 minutes.
2. Add the beets; mixed vegetables, tomato, cover and sauté 5 minutes.
3. Add basmati rice, salt, chopped mint, and cilantro and water.
4. Bake at 350 degree F for 45 minutes in a oven safe dish or alternatively cook on stove till done.
5. Add lime juice and garnish with chopped cilantro and cashew nuts

Methi Pulav

Ingredients:

Methi leaves - 1 bunch
Carrots - 2 cut to julienne strips
Fresh green peas - 3/4 cup
Green chillies chopped- 2 to 3
Ginger grated - 1/2 inch
Salt to taste
Juice of half lime
Olive oil - 2 to 3 tblsp to saute
Basmati Rice cooked - 1 cup

Method:
1. Cook basmati rice so the grains are separate and fluffy. Set aside.
2. Take oil in a pan and add the chopped green chillies, ginger grated, cut carrots, peas, chopped methi and saute.
3. Finally add the salt and lime juice.
4. Mix this to the cooked basmati rice.

Sending this recipe to PJ's Herbs and Flowers - Fenugreek Leaves hosted by What's Cooking?.

Coriander Pulav

Ingredients:

Basmati Rice - 1 cup
Coriander leaves - 1 bunch
Green Chillies - 2
Grated ginger - 1/4 inch
Cloves - 4
Cardamom - 2
Cinnamon - small piece
Bay leaf - 1
Black pepper - 1/2 tsp
Salt - to taste
Juice of 1/2 lemon
Roasted Cashew nuts - to garnish
Olive oil to saute - 1 tsp
Butter or ghee - 2 tsp

Method:
1. Heat oil and saute bay leaves, cinnamon, cardamom, black pepper, green chillies and set aside.
2. Chop the coriander leaves, reserve a little for garnish.
3. Take basmati rice in a oven safe dish and add the chopped coriander leaves, sauteed bay leaves, cinnamon, cardamom, black pepper, green chillies, and salt.
4. Add two cups of hot water.
5. Preheat oven to 350 degree Fahrenheit.
6. Bake it for 60 minutes, add butter/ghee and mix well.
7. Add the lemon juice.
7. Garnish with the reserved coriander leaves and cashew nuts.

Sending this to the event - Herbs & flowers in My Platter- Coriander/Cilantro hosted by
Krithi's Kitchen, Seduce Your Tastebuds

Tri Colored Rice

The National Flag of India is a horizontal rectangular tri colour of deep saffron, white and green; with the Ashoka Chakra, a 24-spoke wheel, in blue at its centre.  I made the orange rice with tomatoes, carrots and spices mixed with rice and the green rice with spinach, cilantro, onions, ginger and spices.

Lemon Rice

The international food day at work was an opportunity for everyone at work to share different cuisines. For this event I prepared lemon rice and cholay. It was a pleasure to taste different cuisines from appetizers, entrees to desserts. Here is the recipe for lemon rice.




Ingredients:

Jasmine rice cooked - 1 cup
Fresh lemon squeezed - 1
Salt to taste

Dry coconut powder - 3 tsp
Ginger grated - 1/2 inch

Seasoning:
Mustard seeds - 1 tsp
Asafoetida - a pinch
Channa Dhal - 1 tsp
Green chillies - 1 or 2 cut
Curry leaves - 2 strings
Turmeric powder - 1/2 tsp
Oil - 2 to 3 tsp

Garnish:
Cilantro chopped - 2 to 3 tsp
Peanuts/Cashew nuts roasted - 3-4 tblsp
Sauted bell pepper and peas - 1/2 cup

Method:

1. Cook rice so each grain is separate.
2. Spread it on a plate and add 2-3 tsp of oil and let it cool.
3. Take oil in a pan add mustard seeds, green chillies, curry leaves, channa dhal and turmeric powder.
4. When is sputters add the grated ginger. Pour this on the cooled rice.
5. Add salt, coconut powder
6. Garnish with cashew nuts, roasted peanuts, sauted bell pepper, peas, and chopped cilantro.