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Tuesday, 28 February 2017

TOMATO RICE/ TOMATO BAATH




Hi guys, I am here on a new day with a new recipe. Are you up for something tangy and tasty? Try this Tomato Rice recipe that I have relished since my Bangalore days. College meant studying and eating. Our college canteen served various variety of rice preprations like Lemon rice (Chitranna), Curd Rice(Mosaranna), Brinjal Rice(Vangibhat) and so on…. And of all, my favourite was Tomato rice.

 It’s super easy to prepare and can be served as main course or you can even pack it as tiffinbox meal for kids. Do let me know how it was in the comments below. Happy Cooking!!!!!

Prep time: 10mins    Cooking time:  30mins     Serves: 02-03people

Ingredients:
  • Rice / chawal (3 cups cooked in 5 cups of water)
  • Tomato / tamatar ( 2-3 big sized, cubed)
  • Mustard / rai seeds (1 tsp)
  • Fenugreek / meethi seeds (1/2 tsp)
  • Curry leaves / curry patta (1-2 twigs)
  • Ginger garlic / adrak lehsun (1 tbsp, freshly grated)
  • Coriander / dhaniya leaves (5-6 twigs)
  • Red chilli / lal mirch powder (1tsp)
  • Turmeric / haldi powder (1/2 tsp)
  • Asafoetida / hing powder (1/2 tsp)
  • Cumin / zeera powder (1 tsp)
  • Salt / namak (as per taste)
  • Mustard oil / sarson ka tail (2 tbsp)


Method:
  • Cook 3 cups of rice using 5 cups of water with a pinch of salt (or as per taste) and 1 tsp oil. Keep aside and allow it to cool.
  • In a non stick pan take 1-1.5 tbsp of oil and heat it. Once hot add mustard seeds, fenugreek seeds and curry patta. Sauté for 10 sec.
  • Now add freshly grated ginger &  garlic, sauté till the raw smell of ginger & garlic vanishes. Add tomatoes and cook for 10 mins with lid closed till the tomatoes turn mushy.

       

  • Now add the coriander leaves followed by red chilli powder, turmeric powder, asafoetida powder and cumin powder. Mix and cook for another 3 -5 mins.

  

  • Once the spices are cooked well add the pre cooked rice to this and mix well.







  • Serve hot.




Tip:
  • 1 cup rice = 200 gm (approx).
  • 1 cup water = 150 ml.
  • Use basmati rice instead of normal rice for an enhanced flavour.
  • The quantity of tomato depends on your taste, more tangy rice will requires more tomatoes.





Wednesday, 25 January 2017

KASURI METHI & PANEER GRAVY / DRIED FENUGREEK AND COTTAGE CHEESE / KASURI METHI PANEER KI SABJI


Hello friends today’s recipe is methi paneer. A very simple and basic recipe made of cottage cheese / paneer. Cottage cheese can be made in  various ways like shahi paneer, paneer pasanda , paneer lababdar but this mathi paneer I feel is the easiest of all. With just a few basic ingredients you can make a main course dish for your lunch or dinner in no time.

So go ahead and try it now and tell me how it was in the comments section below! Happy cooking!!

Prep time: 10mins           Cooking time: 20mins          Serves: 03-04 people

Ingredients:
  • Cottage cheese / paneer (350gm, cubes)
  • Onion / pyaz (1, medium sized)
  • Tomato / tamatar(2, medium sized)
  • Kasuri methi (1 tbsp)
  • Cumin / zeera seeds (1/2 tbsp)
  • Red chilli / lal mirchi powder (1tsp)
  • Turmeric / haldi powder (1/2 tsp)
  • Garam masala powder (1tsp)
  • Oil  (2 tbsp)
  • Fresh cream  (For garnishing; optional) 


Method:
  • Make a fine paste of onion and tomato using a blender and keep aside.
  • Heat oil in a pan, once its heated,  add cumin seeds to it. When they start crackle, add kasuri methi and sauté for a min.
  • Add the above mentioned onion tomato paste to the pan and let it cook for 5 mins with lid closed.
  • Now add the spices (red chilli powder, turmeric powder and garam masala powder) and cook for another 3-5 mins.
  • Lastly add the cottage cheese cubes to it. Mix well and add a cup of water so as to cook the cottage cheese in the masala gravy. Cook for 10mins.
  • Transfer the contents into the bowl garnish with fresh cream (optional) and serve hot with Rotis, Naans, Paranthas, Mattar pulao, Zeera rice etc.



Tips:
  • 1 cup = 150 ml.
  • If you are using frozen cottage cheese immerse it in hot water for 5-10 mins before adding to the gravy.

Sunday, 15 January 2017

RAVA FISH FRY/ POMFRET SEMOLINA FRY/ PAPLET RAVA FRY



Hi friends. I am back after a long time being Christmas and holiday season. So first of all Happy New Year……. Let’s start this New Year with a yummy and simple enough recipe, Rava Fish Fry!!

This recipe takes me to my Cochin days. You get a variety of fresh and tasty fishes in Cochin. And in a typical Malyali household everyday you will have some or other Fish dish on the table. Though Rava fish fry is a very common recipe throughout the country, the marinating process and ingredients differ from place to place.

 The fish I have used in  this recipe is White Pomfret but you can try the same recipe with other variety of fishes as well like Grey Pomfret, Mackerel. Even Steaks (slices/cutlets) of King fish can be made using the same recipe.

Prep time: 30mins              Cooking time: 10mins                  Serves: 02 people

Ingredients:
  • White Pomfret / Paplet 250 gm (you can use one big fish or two to three smaller fishes)
  • Red chilli / lal mirch powder (1tsp)
  • Turmeric / haldi powder (1tsp)
  • Garam masala powder (1tbsp)
  • Salt (as per taste)
  • Lemon juice/ nimbu rass (2 tbsp, freshly squeezed)
  • Semolina / rava / suji (2tbsp)
  • Oil (for frying)


Method:
  • Clean the fish and de-gut it, wash  and keep aside for water to drain.
  • Meanwhile prepare the paste for marination by mixing all the masala (red chilli powder, turmeric powder, garam masala, salt) with the help of lemon juice.
  • Take the fish and make 4-5 oblique slits on both the sides of the fish, depending on the size of the fish.
  • Now marinate the fish by rubbing the above mentioned paste evenly over it and into the slits.
  • Keep the fish in the deep freezer for 15mins.
  • In a plate take semolina (rava). Remove fish from the freezer and coat it with a even layer of semolina (rava) .

  • Heat adequate amount  oil in a pan and deep fry the semolina coated fish in it for 7-8mins.
  • Once the fish turns golden brown, take it out of the oil carefully as the fish is very delicate. Drain the excess oil on an absorbent tissue paper.
  • Serve hot. 



Tips:
  • If it’s a small fish 2-3 slits will be enough.
  • For an enhanced experience serve the fish with Mint-Coriander  (Pudina-Dhaniya) Chutney.