Lunch box

Celery vegetable rice

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DSCN0589                                                                                                                                                  Ready to serve celery vegetable rice

Time taken: 45 minutes

Serves: 3-4   

If one has become accustomed to thinking about celery as a crunchy local vegetable, but not a key part of your health it is time to think again.  Recent research has greatly bolstered about celery’s anti inflammatory health benefits, including its protection against its inflammation in the digestive tract it self.  In addition to well known antioxidants, like vitamin c and flavonoids, scientists have identified a dozen of  other type of antioxidant nutrients in celery.  The antioxidant  we get from celery, is largely due to its phenolic  nutrients that have been shown to help protect us against unwanted  oxygen damage to our cells, blood vessels and organ systems.  One more thing if you are planning to steam veggies as part of your meal, you can include celery without having to worry about the excessive loss of its phenol based antioxidants.

Noticing of all these goodness of this veggie i tried out this one pot meal as a first recipe of this veggie on my blog, for the reason being that,  when a person consumes this veggie for the first time can easily relish with rice and other ingredients being familiar to and will not get offended by the same.  Here goes my version of celery vegetable rice recipe….

What you need to have:

1.  Basumati rice – 1 cup

2. Chopped celery stem – 1/2 cup

3.  Chopped onions – 1/2 cup

4.  Chopped carrots – 1/2 cup

5.  Cinnamon stick -2

6.  Cloves – 2-3

7.  Cardamom -1

8.  Cashews – a few

9.  Turmeric powder – 1/4 teaspoon

10.  Cooking oil – 2 teaspoons

 

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          Fresh celery herbDSCN0572

                                                                                                                                                          Ingredients of seasoning

DSCN0570                                                                                                                                                                 Ingredients of grinding

Ingredients of wet masala:  

1. Chopped celery leaves – a few

 2. Ginger – 1″ piece

3.  Garlic pods -2-3

4. Green chili -2-3

5. Fennel seeds – 1/2 teaspoon

6. Mint leaves -3-4

What you do with what you have:

1.Wash and chop peal onions, carrots and celery stem fine and keep it aside as shown in the above image.

2. Wash and drain basumati rice and keep it aside in a bowl/plate aside.

3. Place a  cooker on medium flame with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, cinnamon stick, cloves and cardamom to it.  When a pleasant aroma oozes out, add cashews and fry till done.  Now add chopped onions , turmeric powder and salt and fry till transparent.  When done, add chopped celery stem from step-1 to it and cook till done.  Add chopped carrots, green peas as well to it and give a stir.DSCN0576

                                                                                                                                                          Seasoning in progress

4. In the mean time grind all the ingredients of wet masala in the mixer adding water in steps to a fine consistency.  Add this masala to the seasoning in the mixer, and stir till you get a pleasant aroma.DSCN0578                                                                                                                                                                           Grind wet masalaDSCN0582                                                                                                                                         Grind wet masala added to the seasoning

5. Finally add rice from step-1 to it and add required quantity of water checking for salt and close the lid and cook for about 20 minutes on medium flame.DSCN0583                                                                                                                                                                       Rice being addedDSCN0586                                                                                                                                                                      Water being added    

 

6.  When done, just release the pressure and is as shown in the image below.DSCN0587                                                                                                                                                    Ready to serve celery vegetable rice  

7. Transfer it to a serving plate and relish it with a salad or any dish of your choice.  As usual yummmmmmmm!!!DSCN0589                                                                                                                                             Ready to serve celery vegetable rice with salad

Time taken:45 minutes

Serves: 3-4

Good to remember:

  1. Always use good quality basumati rice for the dish.

2. Use fresh celery for better flavour.

3. One may use some vegetable stock even instead of adding normal water to the dish.

4. If one likes to relish the dish plain , squeeze a dash of lemon juice while serving.

Kodo millet undi/Varai Oondi

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 Ready to serve Kodo millet Undi/Oondi with sambar

Makes : Around 15 of the above size

Time taken : 45 minutes

Rice balls or the normal Undi/Oondi is one of my first batch of 8 recipes published 7 years ago.  This is a complete variation to the usual Undi recipe since the main ingredient in this recipe is the wonderful Kodo millet/Varai.  I have put up a couple of recipes of this millet and unlike rice it is easily digestible and can be even served  to the patients.  It can be relished plain, with chutney or even with sambar!!!!

What you need to have:

1. Kodo millet  – 1/2 cup

2. Fresh green peas/Frozen – 1/3 cup

3. Fresh grated coconut- 1/4 cup

4. Salt – to tasteDSCN0255                                                                                                   Ingredients of Kodo millet undi

Ingredients of Seasoning:

1. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/2 teaspoon

3. Fenegreek seeds – 7-8

4. Green chili chopped -1

5. Red chili -1

6. Curry leaves – 2 sprigs

7. Cooking oil – 1 teaspoon

8. Salt – as per taste

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          Fresh grated coconut & ingredients of seasoning 

What you do with what you have:

1. Pulse Kodo millet in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Pulsed Kodo millet to coarse

2. Grind grated coconut in the mixy to a fine consistency adding little water.DSCN0261                                                                                                     Grind fresh grated coconut

3. Transfer grind coconut and coarse grind kodo millet, green peas and salt  to a wide bowl and adding in all 1 cup water to it.(includes water used to grind coconut)DSCN0264

 Kodo millet undi/Oondi mix

3. Place a wide skillet with 1 teaspoon of cooking oil in it on medium flame.  On heating lower the flame and add mustard seeds, blackgram dal to it.  When mustard starts spluttering, dal also will be fried.  Add broken red chili pieces, chopped green chili, fenugreek seeds and curry leaves to it. DSCN0267                                                                                     Seasoning of the Kodo millet Undi/Oondi 

4. When done, transfer the Undi/Oondi mix from step-3 to it and  keep stiring till it is thickened.DSCN0268                                                                                     Kodo millet Undi/Oondi mix in the seasoningDSCN0270

   Kodo millet Undi/Oondi mix 

5. Just dampen your hands and pinch our lemon sized balls and shape it round and just make an impression with your point finer and keep it aside.  Shape into round balls and make an impression in the middle as shown in  the image below.DSCN0272                                          Cooked Kodo millet Undi/Ondi dough shaped into round balls to be steamed again

6. Steam it in the cooker like you steam idli closing the lid of the cooker (without placing the weight) for 10-15 minutes.DSCN0274                                                                                             Kodo millet Undi/Oondi being steamed

7. Transfer it to a serving plate and enjoy with either chutney or sambar.  Really yum!!!!Can’t differentiate betwenn the rice Undi/Oondi for sure.  Do try out…..DSCN0279                                                                                                 Ready to serve Kodo millet Undi/Oodi

Time taken : 45 minutes

‘Makes : 15 of the above size

Good to remember  1. Buy fresh millet for the actual taste.(As old millet will be little bitter)

2. Use fresh/frozen peas for a extra taste.

3. Do not make the steamed dough watery since the dish turns out soggy.

Mixed dal Appam

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KONICA MINOLTA DIGITAL CAMERA                                Ready to serve mixed dal appam with sambar & chutney powder

Makes : around 65-70

Serves : 5-6

I love to include all varieties of dal in our daily menu/diet.  I have used almost all the five varieties of dal namely toor dal, Black gram dal, chick pea dal, masoor dal and Green gram dal , raw rice and methi(fenugreek seeds) for this dish.  On fermenting this dough turned  out so aromatic and the appam was mouth watering.  At home we all relished with fresh sambar  and  chutney powder.  One can even relish it with chutney.  Here is my version of the recipe.

What you  need to have:

1. Black gram dal – 1/2 cup

2. Raw rice – 1 cup

3. Toor dal – 2 Teaspoons

4. Masoor dal – 2 Teaspoons

5. Moong dal – 2 Teaspoons

6.Bengal gram dal – 2 Teaspoons(chanadal)

7. Fenugreek seeds (methi) – 1 Teaspoon

8. Red chili – 2

9. Asafoetida powder – A pinch

10. Salt – As per taste

11. Cooking oil – as neededKONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of mixed dal appamKONICA MINOLTA DIGITAL CAMERA

                                                        Other ingredients of mixed dal appam

What you do with what you have:

1. Wash and Soak all the four dals in water with fenugreek seeds together for about 4 hours.

2. Wash and soak Black gram dal in another bowl for about 4 hours.  Wash and soak raw rice in another bowl for about 2 hours.

3. Grind separately black gram dal in grinder  adding water in steps to a thick consistency.  Transfer it to a wide bowl.

4. Grind all the four dals with fenugreek and red chili adding water in steps  to a thick and fine  consistency and transfer it to another bowl.

5. Grind raw rice in the grinder adding water to a fine consistency.  Add grind black gram dal to it so that it is mixed well.  When done add the dal mix from step-4 to it and mix the whole dough in the grinder in such a way that it gets well incorporated in all.Add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                                                   Grind mixed dal appam doughKONICA MINOLTA DIGITAL CAMERA

                                                 Fermented mixed dal appam dough

6. Place an appam skillet applying oil to all the moulds.  When heated splash water to check if heated.  Fill in all the mould and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                              Moulds being filled with appam dough to cookKONICA MINOLTA DIGITAL CAMERA

                                                                Cooking appam in progress

7. Check if it is cooked and flip it to cook on the reverse, splashing a little oil.KONICA MINOLTA DIGITAL CAMERA

                                                                   Appam being cooked on the reverse

8. Enjoy with either chutney of your choice, chutney powder or even with sambar.   Yummmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                Ready to serve mixed dal appam with sambar & chutney powder

Makes 65-70 of the above size

Serves 5-6

Note: 1. Black gram dal if used is of good quality appam will turn fluffy and crispy too.

2. Raw rice also should be of good quality for better taste .

3. Fermentation also plays a main role .

4. To know w heather the dough is fermented or not , as soon as you fill in the heated mould there should be holes as shown in the image-5.

Mulangi/Radish curry

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                                                         Ready to serve Mulangi curry with chapati

Time taken : 45 minutes(including chopping and cooking)

Serves 4-5

White Radish, Mulangi in english and kannada is so popular because of its health benefits.  people have started consuming this veggie in cooked as well as in the salad form.    I have already put up Mulangi salad, Mulangi paratha and today i would like to put up this dry curry to suit as a good combo for roti and chapati for sure.   In places like Bangalore and Tamilnadu  in most of the restaurants Mulangi is a must veggie  in sambar since it is available in plenty through out the year.    It is always advisable to use very tender and fresh Mulangi for this dish as it has to cook faster. Here is my version of the recipe.

What you need to have:

1. Chopped white radish – 2 cups

2. Chopped Radish greens- 1 cup

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                                                          Chopped white radish & its greensKONICA MINOLTA DIGITAL CAMERA

                                                          Other ingredients of the dish

Ingredients of Seasoning:

1. Cumin seeds – 1/2  Teaspoon

2. Asafoetida powder – 1/6 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Chopped Tomatoes – A litttle

5. Bengalgram dal – 2-3 Tablespoons

6.Chopped onions – 1 cup

7. Green chili – 5-6(not spicy)

8. Salt – As needed

9. Cooking oil – 2 Teaspoons 

What you do with what you have:

1. Wash , peal  Mulangi and chop it fine.  Also wash and  chop its greens and tomato  fine and keep it aside.  Wash, peal and chop onions too.

2. Soak Bengal gram dal/chanadal in water for about an hour till it is ready to grind. Grind it with half the quantity of cumin, asafoetida powder and 2 green chili without adding water to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA

                                                    Grind Bengal gram dal with cumin & green chili

3. Place a wide skillet with 1 or 2 teaspoons of cooking oil in it on low flame.  When heated add the rest of the cumin seeds and asafoetida powder and fry till done.  Add slit green chili and fry for a while.  Ad chopped tomatoes and onions and required quantity of salt to it and fry till done.KONICA MINOLTA DIGITAL CAMERA

                                                                    Seasoning in progress

4. When done, add grind bengal gram dal mix from step-2 to it and stir for a while.  Add turmeric powder as well to it and stir together till a pleasant aroma is oozed and make sure it is not burnt.  KONICA MINOLTA DIGITAL CAMERA

                                         Turmeric powder & grind masla dal mix being added

5. Add chopped veggie and the greens together from step-1 to it.  Close with a lid and cook till done.KONICA MINOLTA DIGITAL CAMERA

                                                             Mulangi and its greens being added

6. Check for salt when done enjoy with chapati or roti.KONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve Mulangi /Radish curry

7. Enjoy with chapati.  Yummmmmmmmmmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA

                                                             Mulangi curry with chapati

Time taken : 45 minutes(including chopping and cooking)

Serves 4-5

Note: 1. Use fresh, tender Mulangi for the dish.

2.I have not used garlic etc so that one can relish the flavor of the veggie.

3. This dish since dry can be a lunch box too.

.  

3. 

Avrekalu masala idli

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                                                   Ready to serve Masala avrekalu idli

Time taken – 20 minutes(other than soaking,grinding & fermenting)

Makes – 20

Avrekalu/Surthi beans/Hyacinth beans’s season is now at the peak and will come to an end in a couple of weeks.  I have just pealed and stored it in my refrigerator  to prepare a few dishes for a change.  I have already put up Avrekalu kurma, chithranna, mixture, Hithkubele, roti and today i would  like to put up  Avrekalu masala idli .  It really tasted yum with chutney.  One can even relish with sambar too!!!Here is my version of the dish.

What you need to have:

1. Blackgram dal – 1/2 cup(urad dal/uddina bele)

2. Rice rava – 1 cup

3. Salt – as per taste

Ingredients of garnishing:

1. Double pealed & cooked avrekalu – 1/2 cup

2. Chopped coconut pieces – 2 tablespoons

3. Chopped cilantro – 2 tablespoons

4. Grated ginger – 1 teaspoon

5. Chopped green chili – 1/2 teaspoon  KONICA MINOLTA DIGITAL CAMERA                                                                Ingredients of garnishing

What you do with what you have:

1. Soak blackgram dal in water for about 4 hours.  Drain water and grind in the mixer/grinder adding water in steps to a fine but thick consistency.

2. Add rice sujee and salt, mix well and  allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                         Grind dal batter to which sujee & salt being added  

3. Double peal  avrekalu and cook it  in the cooker with a pinch of salt and allow it to cool down.  Chop cilantro, ginger, green chili and also chop a few pieces of fresh coconut and keep it aside as shown in the above image.  Mix all these ingredients to the fermented idli batter.

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                      All ingredients of garnishing being added to the fermented idli batter

4. Place a wide idli steamer with 2-3 cups of water and allow it to boil.  Greece the idli mould and pour the batter in each mould and place the idli stand in the steamer.  Steam idlis for about 10-12 minutes till done.  When a knife is inserted it comes out clean.KONICA MINOLTA DIGITAL CAMERA

                                                             Avrekalu idli being steamedKONICA MINOLTA DIGITAL CAMERA

                                                         Steamed/cooked Avrekalu idli

5. Enjoy with any wet chutney/sambar/chutney powder of your choice.  Yummmmmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                                        Avrekalu idli with super chutney

Makes -20

Time taken – 20 minutes(other than soaking & grinding, fermenting)

Note: 1. Use quality blackgram dal for soft idlis.

2. Grind the idli batter thick for best results.

3. I always make idli rava at home with sona masuree rice.

4. Double pealing you can refer to the “Hithakubele” recipe on this blog.

Sprouted moong bean rice/pulav

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                                                                                       KONICA MINOLTA DIGITAL CAMERA

                                                        Ready to serve sprouted moong bean pulav

Time taken – 45 minutes

Serves 4-5

Moong bean is the most popular lentil among the vegetarians.  We prepare sprouted moong usli, moong ghashi(Moong in coconut gravy) moong saru, sprouted green gram salad etc.  Today i would like to put up Sprouted moong pulav incorporated with a couple of veggies and the usual masala.  This is a very nutritious , mild and easy to make dish .  Only thing is one has to plan a day in advance as the bean has to be sprouted.  Serve on its own or with a spicy side dish of your choice.

What you need to have:

1. Sprouted moong bean – 1 and 1/2 cup

2. Basumati rice -1 cup    

3. Chopped french beans – 1/2 cup

4. Chopped carrots – 1/2 cup                                               

KONICA MINOLTA DIGITAL CAMERA                                                             Basumati rice & sprouted moong bean                                                

KONICA MINOLTA DIGITAL CAMERA

                                                                                    Chopped fresh veggies    

Ingredients of seasoning:

1. Chopped onions – 1 and 1/2 cup

2. Masala patha – 2

3. Star anise masala -1

4. Chopped cashews – A few

5. Red chili powder – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Dhania jeera powder – 1 teaspoon

8. Garam masala powder – 1/2 teaspoon(home made)

9. Cooking oil – 2 Teaspoons

10. Salt  – to taste                                                                             

KONICA MINOLTA DIGITAL CAMERA

                                                               Ingredients of seasoning

Ingredients of wet masala:

1. Tomato – 1 big

2. Ginger- 1 ” piece

3. Garlic pods – 3-4

4. Mint leaves – a few

5. Cilantro – 2 tablespoons                                                                 

KONICA MINOLTA DIGITAL CAMERA

                                                                    Ingredients of wet masala

What you do with what you have:

1. Wash and drain water from basumati rice and keep it aside to dry up.  Soak Moong bean iin water for about 5-6 hours.  Drain water and tie it in muslin cloth and keep it aside for about 8-10 hours.  If you open the cloth the bean will have sprouted.  It is as shown in the image-1.

2. Grind all the ingredients of wet masla in the mixer to a fine consistency without addding water.   

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                                                                         Grind wet masala

3. Place a cooker with 2 -3 teaspoons of cooking oil in it on medium flame.  Add masala patha when heated.  When fried add cashews, star anise masala to it and fry till done.                                    

KONICA MINOLTA DIGITAL CAMERA

                                                     Cashews and masla items being fried

4. When done add chopped onions and required quantity of salt to it and fry till translucent.        

KONICA MINOLTA DIGITAL CAMERA

                                                          Chopped onions being fried till translucent

5. Now when done add all the powders in a row and give a stir.  When done add the chopped veggies, to it and stir it with a spatula.                                                                                   

KONICA MINOLTA DIGITAL CAMERA

                                                                       All the powders added in a row

6. Add rice and sprouted moong bean to it and stir it for a minute.                                                        

KONICA MINOLTA DIGITAL CAMERA                                                              Chopped veggies, rice & moong being added

7. Add the grind wet masala and stir for a minute.  Now add required quantity of water and check for salt and if required add salt too!!!   Close the lid and cook for about 20 minutes.  Transfer it to a serving plate and enjoy either plain or with any side dish of your choice.                                         

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                                                                Moong bean rice ready to be cooked

8. Enjoy either plain or with a side dish of your choice.                                                                                      

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                                                                 Ready to serve moong bean rice

Serves 4-5

Time taken : 45 minutes

Note: 1. Use basumati rice and quality moong beans for the dish.

2. Vegetables can be of your  own choice.

3. One can even avoid grinding the wet masala and use it in the seasoning itself.

4. I have used home made garam masala .  so only 1/2 teaspoon as it is very strong

Sweet Idli (Doodh sannana / Sandana)

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Number of Idlis: 12-16

How long it takes: 30 minutes to cook (other than grinding/fermenting)

This is a delicacy of the G.S.B families especially from the south canara region.  It is prepared whenever we have a lot of coconut at our disposal – coconut that is fresh and not ripe too. It helps the dish turn soft and aromatic too.  Some people use cooking soda and prepare it without fermenting the dough. I prefer to ferment the dough naturally so that Idlis are themselves natural without the odor of the soda. Here is my version of the dish.

What you need to have:

1. Rice sujee – 1 cup

2. Fresh grated coconut – 1 cup(3/4 if tender as mentioned)

3. Puffed paddy – 2 cups

4. Jaggery – 3/4 cup

5. Milk – 1/4 cup

6. Curds – A pinch

7. cashews & raisins –  As needed

8. Cardamom powder – 1/2 Teaspoon

9. Salt – A pinch

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                                                                         Ingredients of sweet idli

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                                                                     Other ingredients of the dish

What you do with what you have:

1. Chop jaggery, grate coconut, chop cashews , peel and powder cardamom and keep it aside.

2. Soak puffed paddy in water for about an hour in 1/2 cup water. It turns completely smooth and ready to grind.  Also just dampen rice sujee and keep it aside.

3. Grind coconut, puffed paddy in the grinder adding water so that it is easy for you to run the mixer to a fine consistency.

4. Transfer the grind mix to a bowl and mix drenched rice sujee to it. Also add chopped jaggery from step 1 to it and make a dough so that the consistency of the dough is like it is a free fall from a serving spatula adding milk and curds to to it.  Add cardamom powder and a pinch of salt to it and allow to ferment.

KONICA MINOLTA DIGITAL CAMERA                                                                 Grind sweet idli dough

5. Allow it to ferment for over 12 hours and the dough is as shown in the image below.  Add dry fruits  and give it a strong stir with your hands.

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       Fermented sweet idli dough

6. Place a wide idli cooking bowl on the flame with water in it and close it with a lid.  Grease the Idli mould with ghee and pour the dough in each mould and place the idli stand in it  and stem it for over 30 minutes.  Just prick with the back of a spoon or a knife and if it comes out clean then it is sure to be done.

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Idlis being steamed

7. When done transfer it to serving plate and enjoy either plain or with butter.

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Steamed sweet idli

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Ready to serve sweet idli

Good to remember:

1. Just wash the store bought rice rava and keep it aside.  Since I prepare rice rava at home i just drenched it.

2. Make the dough in such a way that it is a little watery and will be just right on fermentation.

3. Quantity of jaggery depends upon your own palate. Feel free to add your favorite dry fruits!

4. It takes normally 25-30 minutes to cook since it is sweet and the ingredients like coconut take a long time to cook with jaggery as well.

5. Adding cooking soda and preparing idli  without fermenting is one’s choice for sure!!!!!!!!!

Dill leaves Sujee upma

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How long it takes: 45 minutes

Number of servings: 2-3

Dill leaves is Sabbasgi soppu in Kannada. I have already put up a few dishes like the Dill leaves Poha upma, Chithranna, spicy and sweet idli and today it is the Sujee upma with dill leaves instead of the normal upma.  One would think the Dill leaves means pungent odor, but let me assure you with the other ingredients in place, the dish brings out the best in Dill leaves. This is one reason to try out Dill leaves if you never have done so before.

What you need to have:

1. Upma  Sujee – 1 cup

2. Chopped dill greens – 2 cups

3. Green peas – 1 cup

KONICA MINOLTA DIGITAL CAMERA                                                             Fresh dill leaves & green peas

Ingredients of seasoning:

1. Chopped onions – 1 cup

2. Mustard seeds – 1 Teaspoon

3. Blackgram dal – 1 Teaspoon

4. Green chili – 3-4

5. Curry leaves  – 2 sprigs

6. Cashews  – 8-10

7. Turmeric powder – 1 Teaspoon

8. Cooking oil – 1 Tablespoon

9. Lemon juice – 1 Teaspoon

10. Salt – as per taste

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                                                              Ingredients of seasoning

What you do with what you have:

1. Wash, peal and chop onions lengthwise, slit onions and keep aside as shown in the image.  Wash, clean and chop dill greens too and keep it aside.

2. Place a skillet with Sujee in it on medium flame. Dry roast the same for about 10 minutes till you get a pleasant aroma and  taking care to see that it is not burnt.  Just transfer it to another bowl and keep it aside.

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                                                                    Sujee being dry roasted

3. Place the same skillet with 1 tablespoon of cooking oil in on medium flame.  When it is heated add mustard seeds and blackgram dal to it.  When it splutters dal also will be done and then add slit green chili  and curry leaves to it.  Also add cashews to it and fry till crispy.  Add turmeric powder,  chopped onions  and also required quantity of salt to it and fry till transparent.

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                                                                       Seasoning in progress

4. When done, add chopped dill greens and green peas to it and cook till done closing the dish with a lid for about 5 minutes.

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                                                      Dill greens & green peas being added

5.  In the mean time do boil 2 cups of water on the other burner.  When cooked soft add roasted sujee from step-2 to it and also add boiling water simmering the flame.  While the sujee is being cooked and the peas too along with it.

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                                                                         Roasted sujee being added

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                                                         Boiling water  added to the upma mix

Ingredients of garnishing:

1. Fresh grated coconut – A handful

2. Chopped cilantro – A handful

3. Lemon juice – 1 teaspoon

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                                                                        Ingredients of garnishing

6. When done add chopped cilantro, fresh grated coconut and give a stir. Check for salt and  finally while serving add a dash of lemon juice too!  As you would with any Upma, enjoy this with Chivda/mixture !

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                                                                        Upma being garnished

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                                                                             A closer view of the dish

Good to remember:: 

1. One must dry roast sujee till you get a pleasant aroma and make sure it is not burnt adjusting the flame as per the size of the burner.

2. Use fresh dill leaves for the dish.

3. Quantity of dill leaves depends on your taste, so try with smaller quantities as above and then experiment!

4. I sometimes like adding sugar to this dish – sort of gives a sweet-strong flavor.

Dal kichadi (maharashtrian delight)

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How long it takes: 45 minutes

Number of servings: 3  

Dal-kichadi – a maharashtrian dish prepared with a combination of Basumati rice and toor dal accompanied with all masala ingredients and relished with a dash of pure ghee garnished with onions, cilantro and potato chips just like the Karnataka special dish Bisibele bhath.  The only difference could be that we add a lot of vegetables and a masala with dry copra and tamarind juice. This dish is surprisingly very light on the stomach and tasty too !

What you need to have:

1.Toor dal –  3/4 cup

2. Basumati Rice – 1/4 cup

3. Water – 3 and 1/2 cups (to cook the dish)

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                                              Ingredients of Dal-kichadi

Other ingredients of seasoning & garnishing:

1. Chopped onions – 1 cup

2. Chopped tomatoes – 1/3 cup

3. Chopped cilantro – a handful (for garnishing)

4. Fresh grated coconut – 1-2 tablespoon (optional )

KONICA MINOLTA DIGITAL CAMERA                                     Ingredients of seasoning & garnishing

5. Cumin seeds – 1 teaspoon

6. Asafoetida powder – 1/4 teaspoon

7. Tej patha – 1-2

8. Masala cardamom – 2

9. Cloves – 4

10. Cinnamon stick – 2 pieces

11. Garlic pods –  4-5 (chopped fine)

12. Curry leaves – a few

13. pepper – 4-5

14. Turmeric powder – 1/2 teaspoon

15. Dhania-jeera powder – 1/2 teaspoon

16. Garam-masala powder – a little

17. Goda masala powder – 1 teaspoon

18. Chili powder – 1 teaspoon

19. Green chili – 2

20. Ginger chopped – 1/2 teaspoon

21. butter – 2 tablespoons

22. Salt – to taste

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                                        Ingredients of seasoning

What you do with what you have:

1. Place a cooker with 2 tablespoons of butter in it on medium flame. On heating add tej patha to it. On frying add whole spices like the cardamom, cinnamon, cloves , curry leaves and finally slit green chili to it.

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                                                 Seasoning in progress

2. When fried add chopped onions and tomatoes and salt and fry till tomatoes turn mushy and onions also fried along with it.

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                                  Chopped onions & tomatoes being fried

3. When fried add chopped ginger, chopped garlic pods and fry for a while. Now add all powders in a row and just give a stir to it.

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                                          All powders added in a row

4. When done add toor dal and rice to it and also give a stir and add 3 and 1/2 cups of water to it checking for salt. Close the lid and cook for 30 minutes as usual on sim flame and switch off heat.

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                                         Cooker ready to cook dal-kichadi

5. Transfer it to serving dish and garnish with chopped cilantro, chopped onion and the yummy potato chipssss !!

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                                         Ready to serrve Dal-kichadi

Good to remember:

1. It is better to use basumati rice for this dish rather than the ordinary raw rice.

2. This dish should be semi solid  as shown in the image and hence the above   mentioned quantity of water should be added.

3. using coconut is purely optional for garnishing.   one can omit it for sure.

Instant sujee semiya (vermicelli)

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Please check this link for the same recipe from my youtube channel

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Number of servings: 5-6

How long it takes: 45 minutes

Sujee is available in various varieties like the Bombay sujee (upma sujee), Kesari sujee (wheat sujee – used to prepare upma) and Chiroti sujee (used in Chiroti). I used the Bombay Sujee, light on the stomach and healthier among various Sujee.

What you need to have:

1. Bombay sujee – 1 cup

2. Water – 1 cup

3. Coconut milk – 1/2 cup

4. Salt – to tast

KONICA MINOLTA DIGITAL CAMERAIngredients of sujee semiya

What you do with what you have:

1. Place a wide pan with sujee in it on medium flame. Add a teaspoonful of cooking oil  and roast it till you get a pleasant aroma as you fry while preparing upma. Make sure it is roasted but not burnt !!!

KONICA MINOLTA DIGITAL CAMERASujee being roasted

2. Grind 4 tablespoons of fresh coconut in the mixer adding a little water to a fine consistency. Strain it and extract coconut milk and keep it aside.

3. Place a wide pan with 1 cup water in it on medium flame. When it is about to boil add coconut milk to it simmering the flame.

KONICA MINOLTA DIGITAL CAMERACoconut milk being added to boiling water

4. Add roasted sujee with salt to the boiling water-coconut milk mix simmering the flame.

KONICA MINOLTA DIGITAL CAMERA                                         Roasted sujee with salt being added

5. Stir it continuously till it thickens.

KONICA MINOLTA DIGITAL CAMERASujee being cooked till it is thickened

6. Just dip your hands in water and make either round or elongated balls as convenient for you.

KONICA MINOLTA DIGITAL CAMERA                                         sujeee balls to be steamed

7. Place a wide bowl with water in it. Once it boils place these balls in it and let it cook for just 5 minutes closing the lid. Insert a knife and if it comes out clean it means it is done.

KONICA MINOLTA DIGITAL CAMERA                                               Sujee balls being cooked

8. Place each ball in the semiya mould and press it. Yummy semiya is ready. Let it cool and  enjoy with any chutney of your choice.

KONICA MINOLTA DIGITAL CAMERAReady to serve sujee semiya with chutney

Good to remember:

1. Sujee should be roasted till you get a pleasant aroma on medium/low flame depending upon your size of the burner.

2. While cooking roasted sujee make sure it is cooked well. While making the balls it should not break. (If it does one can sprinkle little warm water and not add in lots.)

3. While pressing the semiya the string should not break and it should be continuous.

4. For convenience one can even roast at leisure and keep so that it is easier to prepare the dish instantly.