Carrot Rice

The spices used in this Rice preparation is slightly different from the regular Pulavs. The addition of coriander seeds and sesame seeds makes this Rice differently fragrant. Mostly I followed the recipe verbatim , but for a few minor changes. I used Green chillies to turn on the heat factor , in addition to the Red chillies. Some Lemon juice in the end to balance the sweetness of carrots . The green peas provide the much needed contrast to the texture and colour of the Rice.

Recipe Source - http://www.talimpu.com/2010/06/30/carrot-rice/


Ingredients

Rice - 1 cup
Carrots grated - 1 1/2 cups
Green Peas - a handful
Coriander seeds - 1 tbsp
Sesame seeds - 1 tbsp
Red chillies - 4
Coconut grated - 2 tbsps
Green Chillies - 4
Oil - 2 tbsps
Ghee - 1 tbsp
Jeera - 2 tsps
Bay Leaf - 1
Cinnamon - 1 ''
Cloves - 2
Onion - 1 large, sliced
Salt - to taste
Lemon juice - 1 tbsp
Water - 3 cups


Method

I have used regular Rice , but feel free to use Basmathi as well. Wash rice and soak it in some water till required.
Toast the coriander seeds, sesame seeds and Red chillies in some oil , cool and powder in a blender. Add the coconut and green chillies and run the blender once more.
In a pressure cooker , heat the oil and ghee , stir in the jeera & bay leaf, cinnamon , cloves to release their flavors.
Drop in the sliced onions and stir fry for a few minutes. Add the green Peas , grated carrots and stir for a couple of minutes. The coconut mixture is stirred in for another two minutes.
Add the washed & drained Rice and mix with the other ingredients for a minute.
Pour in the measured hot water. Add the seasoning ( salt ). Give a good stir and Pressure cook on high flame till the first whistle. Later cook in sim for another 5- 7 mins.
Open after the pressure has released.
Add the lemon juice and mix well.
Garnish with coriander leaves.
Serve with any Raitha. Tastes good by itself also.

Fudgey Rich Chocolate Cake

This chocolate cake is my son's favorite and is something to die for. I have baked this cake back to back 3 times in a row and it has still managed to retain the top position. It is a soft, fudgey and rich enough in chocolate to satiate the chocolate crazy palettes. I have included the coffee to enhance the intensity and have reduced the sugar. As this cake does not call for any frosting, it can be prepared in a jiffy. Go on and indulge !

Recipe Source - http://www.tinnedtomatoes.com/2009/05/fudgey-chocolate-cake.html

Ingredients

Butter - 100 gms
Castor Sugar - 125 gms
Brown Sugar - 50 gms
Dark Cooking Chocolate - 125 gms
Golden Syrup - 1 tbsp
Eggs - 2
Vanilla Essence - 1 tsp
All Purpose Flour - 100 gms
Baking Powder - 1/2 tsp
Cocoa Powder - 2 tbsps
Instant coffee powder - 2 tsps

Method

Grease and line a 8'' cake tin.
Pre - heat the oven to 180 C.
Sieve the flour along with baking powder and cocoa powder.
Dissolve the coffee powder in 2 tbsps of hot water.
Melt the Butter in a pan and remove from the heat.
Mix in chopped cooking chocolate & both the sugars and stir well till they blend well. Add the vanilla essence and coffee .
Beat the eggs till light and frothy.
Pour this into the chocolate mixture and beat lightly.
Fold in the flour and immediately pour into the prepared tin.
Bake for 25 minutes.
Cool for 1/2 an hour and cut.

Ras Malai

I have been dormant for a while now and the reasons are many . Power cuts , comp problems, procrastination .....and so on.
One look at the ICC challenge , my all time fav Ras Malai & all the excuses went on the back burner. Promptly , I got around to the preparation and here is the result .....
Of course I am not enrolled in the group, but I get inspired to prepare their yummy treats . But this is the first time I actually got down to action.
Every detail was well taken care of and explained well. I had never imagined that Ras Malai could be prepared successfully at home. 3 cheers to group !
I have jotted down the recipe for my reference and yours too !


Ingredients

To make the Paneer Balls

Milk - 2 Lts
Vinegar - 2 tbsps
Maida - 1 tsp

For the Sugar Syrup-

Water - 3 cups
Sugar 8 tbsps

For the Rasa

Milk - 1 lt
Sugar - 7 tbsps
Pista slivers / chironji - 1 tsp
Kesar - a few strands
Elichi powder - a pinch

Method

Boil the milk, cool & refrigerate for 12 hrs.
Remove the cream on top & bring it to a boil.
Add the vinegar & curdle the milk. Put out the fire.
Rest for 10 mins & drain out the whey water.
Wash the paneer in fresh water to remove any traces of vinegar.
Hang this paneer in a muslin cloth for 1 hour, till all the water is drained out.
Knead this paneer well for about 5 mins till smooth . Add 1 tspn of maida & knead well.
Make small, smooth balls.
I got about 20 balls.

At the same time , milk reserved for the Rasa can be put to a boil.
Keep an eye on this milk & stir every now and then to prevent it from boiling over.
Reduce it to half.
Add the sugar and cook for a few mins.
Put off the fire & add the elichi powder & kesar.

In the meanwhile the sugar syrup can be prepared.
In a pressure pan , bring 3 cups of water to a boil & add 8 tbsps of sugar.
Drop the prepared balls into the syrup, close the lid.
Place the weight when the steam builds up & lower the flame & cook for 10 mins.
Put out the gas . Open when the pressure cools down.
The balls would have swelled up & doubled in size.
Take each ball with a slotted spoon & press with another spoon gently to squeeze out the excess sugar syrup. Drop into the hot Rasa.
Garnish with the pista .
Tastes good when warm or when served chilled.

Notes

* If using skimmed milk, Paneer can be prepared directly. Resting for 12 hrs in the fridge can be skipped.
* The Rasa tends to become thick as the paneer balls absorbs it. I guess the rasa can be removed earlier than recommended.

Raw Mango Chutney

I fell in love with this chutney served in my friend Vani's house. I remembered my manners & resisted gorging on it as the rest of her family had not yet come in for lunch. Armed with the recipe, I felt a little better. I followed the recipe to the T & the result did not disappoint me or my family. And here is the chutney I was drooling for ,


Ingredients

Raw Green mango - 1/2 cup , chopped
Grated Coconut - 1 cup
Green Chillies - 11 , 1 inch pieces
Salt - to taste
Jaggery - 1 tbsp
For Tempering -
Oil - 1 tbsp
Mustard, Urad Dal, Hing, Curry Leaves, broken Red chilly

Method

Chop the Raw mango with or without the skin.
Grind all the ingredients into a chutney without using any water. Add the coconut in the end & grind coarsely.
Mix in the tempering.
Tastes especially good with Rice. Goes well with chapathis as well. Enjoy.

Peas Masala

Peas Masala is a winning combination of Tomatoes, Potatoes & Peas. Having the luscious Red of tangy tomatoes and flavored mildly with cinnamon and cloves , enriched with the complex carbs from the potatoes, the peas lend their vibrant color and texture , this dish is certain to warm the cockles of your heart tummy !





Ingredients

Peas - 1 cup
Tomatoes- 1/2 Kg
Potatoes - 1/4 kg
Ghee - 1 tsp
Cinnamon - 1 ''
Cloves - 2
Chilly powder - 1 tsp
Jaggery / sugar - 1 tsp
Salt - to taste

Method

Blanch the Tomatoes , puree and pass the juice through a sieve.
Pressure cook the potato, remove the jackets, and crush it roughly with your hands.
Cook the peas .
Powder finely the Cinnamon & cloves.

Heat ghee in a pan, put off the fire & add stir in the cinnamon & clove powder . I take this precaution , to keep the powder from charring.
Switch on the gas again and pour in the Tomato puree, toss in the peas and bring it a boil.
Add the prepared potatoes , chilly Powder , salt and sugar.
Add water to adjust consistency and bring it to a simmer .
Flavorful Peas masala is all ready for you to devour.

Sending this to The MLLA Event host by Manju, brainchild of Susan.

Dum Gobi

In this season, Creamy White Cauliflowers , in all their glory, allure the shoppers to pick them up, being available at unresistable prices. Of course, fresh Peas are also in season, commanding their usual premium rates ! Dum Gobi , is a very tasty side dish prepared combining both these veggies. Try it and I'm sure you will agree with me.
We use a spice called Marati Moggu in the south, and you can spot them in the picture. Generally, I have not come across many recipes , using this particular spice. We usually combine this with cinnamon in most of our masalas.





Ingredients

Cauliflower - 1 large, chopped into bite size florets
Onion - 2 cup , sliced
Peas - 2 cups
Oil - 3 tbsps
Grind :
Red chilly - 14 no.s ( both guntur & byadigi mixed )
Cinnamon - 4" piece
Marati Moggu /capers - 10 no.s
Dhania ( coriander seeds ) - 1 tbsp
Jeera ( cumin seeds ) - 1 tsps
Poppy seeds - 1 tbsp, toasted lightly
Cashew - 1 tbsp
Coconut - 1/2 cup , scraped
Copra - 2 tbsps , scraped
Onions - 1 large , chopped roughly
Salt - to taste

Method

Heat the oil in a big pan, tumble in the onion, peas & cauliflower florets. Stir cook for sometime & add little water if the vegetables are sticking at the bottom of the pan.Cover & cook till the cauliflower stems are just cooked / Al dente & the peas are done.
Grind the masala into a fine paste with water.
Stir fry this masala in some oil till it changes colour & leaves the sides of the pan.
Mix the vegetables & the masala , till both blend, taking care to see that the cauliflower does not get too disintegrated. When done , take off from heat.
Serve with Roti/ parata/ chapathi.

Sending this to Srilekha's EFM series.

And also to the CWS Event hosted by RV, which was started by Priya.

Biyam atukulu

Biyam is rice and atukulu is poha in telugu. Though prepared with rice, this dish gives the feel and taste of poha. This is my friend Vani's recipe who is from Mysore & I guess this is a traditional dish of this region. This dish calls for the regular pantry staples in the Indian kitchens and can be prepared in a jiffy and enjoyed at any time, breakfast , lunch or dinner.





Ingredients

Rice - 1 cup , pan roasted on medium fire till color changes
Onion - 2 large , diced big
Turmeric powder - a pinch
Water - 3 cups
Grind-
Red chilly - 7 ( byadigi and guntur )
Coconut - 2 tbsp
Salt - to taste
Tamarind - 1 tbsp , soaked & extract the juice
Jaggery - 1 tbsp
Tempering -
Oil - 2 to 3 tbsps
Mustard, bengal gram dal, curry leaves, Red chillies - 2 ( broken ), hing

Method

Dry roast the rice for at least 10 mins till the color changes .
In a pressure cooker, take oil & do the tempering. Add the turmeric powder also.
Tip in the onions & stir a couple of times.
Grind the masala using the measured water & tip it into the onions.
Add the rice.
Pour in the rest of the water also.
Pressure cook for 3 whistles.
Open after the pressure is down & enjoy spicy , tangy Rice poha.