Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

I would like to say its a variation of the puliyodharai rice(tamarind flavored rice).Need I say this is really quick to whip up in the mornings for lunch box.Just a simple raita or fried potatoes go well with.And the praises follow :)

yummy lunch box!

This is how i make it...

You need

Cooked rice 1 and half cups

For the flavouring:

You need

Oil or ghee 2 tablespoons (i use one of each)

Cumin seeds 1tsp

Peanuts 1 tablespoon

Mustard seeds 1tsp

Urad dal 1tsp

Channa dal/kadala paruppu 1 tsp

Curry leaves 1 sprig

Green chilli 1
Baby onions 10nos sliced finely

Brinjals small 3 nos sliced thinly

Ginger garlic paste 1 tsp

Tomatoes 1 medium diced

Tamarind lime sized ball soaked in a cup of water

Sambar powder 1tsp

Chilli powder 1tsp

Garam masala powder 1/2 tsp

Turmeric powder a pinch

Salt to taste

• Heat oil in a pan, add the oil and let it heat, add the ingredients under the flavouring one after the other in that allowing each to fry well for about a minute.
• Let the brinjals fry well until tender.
• Then add the ginger garlic paste and let it fry well.
• Next add the tomatoes and allow them to mash well in the heat and let the oil start leaving the sides.
• Next add the tamarind juice and salt to taste.
  

  

  this paste should be nice and thick so the rice remains dry once mixed in

  
  
• Allow the tamarind juice to simmer well and become a nice thick paste so the rice will remain dry once its added and also the tamarind's raw taste/smell goes away.
•  Add the masala powders to this and simmer well so the masalas cook well.

• Once the right consistency of the flavoured mix is attained let this cool before you add cooked and cooled rice.

• Mix well so the rice is coated well with the flavours.

• Serve hot or pack in the lunch box with fried potatoes and boiled eggs or raitha :)

Sending this to Dish it out event :brinjals and garlic @ Spicytreats started by Vardhini and Let's cook #11~Rice @ Tickling Palettes

Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

Idli Upma with lemon seasoning

Leftover food has never gotten more interesting since this recipe :) Everyone loves idlis and this simple idli upma is another reason to love them!I had a few leftover idlis and was wondering what to do of them, when I decided to try this.You should try it once, and fall in love with the simplicity of it!Then, what leftovers!

I have lots of ready made lemon rice powder sitting in the kitchen racks, its ok if we do not have fresh lemons but I wouldn't prefer to use the powder.My hubby got lots for his travel trip(he had enough of lemon rice!)I just went and added it to this upma and it was a hit!

You need

Idlis (one day old or atleast 8-9hours) 5

For the seasoning:
Lemon rice powder any brand 2 tsp
Oil 2 tsp
Curry leaves 1 sprig
Cumin seeds 1/2 tsp
Onions 1 small (optional)
Salt to taste
Cilantro chopped to garnish

• Crumble the idlis with your hands into course bits.
• Heat oil in a pan, add the onions if you are using them.
• Into the hot oil add the lemon rice powder and saute it for a bit.
• Now add the idli bits and stir well.If its too dry sprinkle some water and stir well with salt to taste and garnish with cilantro.

• Serve hot :)

Tips:
- if you don't have the ready made powder, check my lemon rice post for the fresh lemon seasoning.
- idlis have to be leftover else they will mash and not crumble.

Sending this to Let's cook with leftovers@SimplysensationalFood and Kalyani's Kitchen Chronicles guest hosted by Veg Junction

Idli Upma with lemon seasoning

Leftover food has never gotten more interesting since this recipe :) Everyone loves idlis and this simple idli upma is another reason to love them!I had a few leftover idlis and was wondering what to do of them, when I decided to try this.You should try it once, and fall in love with the simplicity of it!Then, what leftovers!

Shake-d

I finally found some strawberries, LM has constantly been pestering us for strawberry juice we even went looking one day and never found them :) Since i found this box of strawberries i am treasuring them!

First thing that came to my mind very common of course strawberry milkshake.

And then i made some beautiful strawberry yogurt :) I'll be putting up the post soon!

Entry to BWW @ thewellseasonedcook

Shake-d

I finally found some strawberries, LM has constantly been pestering us for strawberry juice we even went looking one day and never found them :) Since i found this box of strawberries i am treasuring them!

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.

I miss making bhaingan ka bhartha, haven't come across the big brinjal too often here.So I thought of using the same choice of vegetables for this sabji, and makes a great side dish for our humble chapati!

Here's how i made it...

You need
Brinjals 3 nos chopped in wedges
Peas half a cup
Onion 1 medium sliced
Garlic 5 nos minced
Tamarind pulp 2 tablespoons
Sambar powder 1 tsp
Red chilli powder 1/2tsp
Dhaniya/coriander powder 1/2tsp
Cumin seeds 1tsp
Salt to taste
Oil 2 tablespoons

• Heat oil in a pan, add cumin seeds and let it splutter, add the onions and let it fry until translucent.
• Fry the garlic and then add the brinjals and fry till soft.
• Add the tamarind pulp and let the brinjals cook in the pulp.
• Add the masala powders and fry well.Add about 2 tablespoons of water(so the spices don't burn)
• Add the peas in the end and saute all well.

• Serve with steamed rice and rasam or chapatis.

• You can add the big brinjals instead of the normal sized ones.We like the tangy taste in brinjals , if you do not like it you can skip it and add tomatoes instead.

Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.

Baby Potato Salad

I discovered baby potatoes are delicious recently.My DH used to always keep me away from them saying "they are so tiny, and they'll take ages to peel" and i used to run towards the normal potatoes.I couldn't resist the temptation for too long.LM loves these tiny potatoes roasted :) more reason to buy baby potatoes.

My DH tasted this and said "anything in yogurt tastes good!" .Which is why i decided to try it salad/raita in the first place!Trust me its good.

The creamy yogurt brings out the taste and spices used to toss the baby potatoes.

This is how i made it...

You need
Baby potatoes 15 nos
Yogurt/curd 1 cup
Oil 2 tsp
Cumin seeds 1 tsp(optional)
Turmeric powder/haldi 1/4 tsp(optional)
Red chilli powder 1 tsp(optional)
Chaat masala a generous sprinkling
Salt to taste

• Pressure the baby potatoes for about 5 minutes and turn off the cooker.Once the pressure has cooled down, pop the potatoes in a pot of cold water and peel them.
• Heat oil in a pan, sprinkle the cumin seeds once they crackle add the peeled potatoes (whole or chopped into quarters)
• Add the spices - chilli powder,haldi and salt and toss the potatoes until they are soft.

• In a serving bowl, mix the yogurt/curd with salt to taste(the potatoes have salt to so be careful) and chaat masala.
• Mix the sauteed potatoes to this curd mix.
• Sprinkle some chilli powder and chaat masala.

• Serve spicy potato raita with parathas or indian breads :)

Linking toPotato Mania event @ Siri's Food Flavours
Sending this to Cooking 4 fun@Sobha;s Good Food

Baby Potato Salad

I discovered baby potatoes are delicious recently.My DH used to always keep me away from them saying "they are so tiny, and they'll take ages to peel" and i used to run towards the normal potatoes.I couldn't resist the temptation for too long.LM loves these tiny potatoes roasted :) more reason to buy baby potatoes.

Green Parathas

I love/crave for north indian food any day :) I should be saying it for south indian food too but since I spent a lot of time being in Mumbai and chapatis/rotis are my soul food, sabjis and bhaajis go better than the kootu curries!

Been a while since I made any stuffed parathas or rotis, LM likes parathas(a way of sending some vegetables to her tiny tummy) with yogurt!This dinner combo was one huge success- Green parathas with baby potato raita :)

This isn't a stuffed paratha, I have a huge bunch of each mint and cilantro leaves and would for a change not let them go in vain.So the idea struck.I have pureed the two and added it to the wheat dough and this way my little one isn't picking out tid bits from the chapati!

Here's how i made it

You need
Wheat flour 2 cups to make a chapati dough.
Oil/Butter/Ghee to toss the parathas

Clean all the below ingredients and grind to a smooth paste with about a half glass of water
Mint leaves a handful of leaves(stems removed)(or more if you please)
Cilantro/Coriander leaves a handful
Green chillies 1(as per your spice level)
Ginger 1/2" piece
Garlic 5 nos
Cumin seed powder 1/2 tsp
Salt to taste

• Once you grind the leaves into a smooth paste, make the chapati dough using this liquid mixture of leaves and spices.You may have to add a little more water to make it nice and smooth.
• Apply some oil and let the dough rest for one hour.(meanwhile enjoy the beautiful aroma that spreads through your home)
• Roll them out into chapatis and toss them with oil or ghee or butter.

• Serve with plain yogurt and pickle or like i did with baby potato raita :) 

Green Parathas

I love/crave for north indian food any day :) I should be saying it for south indian food too but since I spent a lot of time being in Mumbai and chapatis/rotis are my soul food, sabjis and bhaajis go better than the kootu curries!

Crispy Prawns

Seafood is becoming a fast favourite with my family.My DH used to run away from curries but recently he's getting to like even that :) Fried foods are everyone's desire :) This time i decided to make this childhood favourite of mine.

I was actually looking to try the peri peri marinade with prawns but I didn't have fresh limes,so decided to go with this really simple dish.

The only time consuming thing with prawns is the cleaning part, I've heard that it may cause tummy upsets if not cleaned well.I always take extra care while cleaning and deveining it(remove the darkish line by creating a slit at the top portion of the prawn).Once the rinsing is done, do not forget to rinse it one last time in water mixed with a cap full of vinegar, this removes any stale smells on seafood.

This is how i made it.

You need

Prawns cleaned and rinsed 15 nos
Chilli powder 1 tsp
Pepper powder 1/2 tsp
Salt to taste
Garlic pounded 3 nos
Ginger 1/2 inch piece pounded
Oil 1 tsp
Oil to shallow fry
All purpose flour 1 tsp mixed with 2 tsp of water to make a runny paste
Bread crumbs to coat the prawns

• Marinate the prawns with salt,pepper powder,chilli powder,ginger,garlic and oil(1tsp)
• Let it sit for about 20 minutes.
• Heat the pan to fry the prawns, dip each prawn in the flour paste and toss it in bread crumbs.
• Shallow fry the prawns until brown.
• Serve as starter with any sauce of your choice or with steamed rice and curry.

Tip:

- Instead of the flour water paste you can use a beaten egg if you want.

Crispy Prawns

Seafood is becoming a fast favourite with my family.My DH used to run away from curries but recently he's getting to like even that :) Fried foods are everyone's desire :) This time i decided to make this childhood favourite of mine.

Peas in a pod - Black and White Wednesday

I missed posting for BWW last week.But ever since I have started sending entries to BWW I'm on the lookout for good food photography.I'm going to take this opportunity to better my self in that area :)

Winter is the time for fresh peas.My LM loves to peel them even yesterday while I was finishing dinner work,she sincerely peeled about a quarter kg of peas for me :) and placed in a plastic bag neatly in the refrigerator!What an angel!

Sending this to BWW@The well-seasoned cook

Peas in a pod - Black and White Wednesday

I missed posting for BWW last week.But ever since I have started sending entries to BWW I'm on the lookout for good food photography.I'm going to take this opportunity to better my self in that area :)

Winter is the time for fresh peas.My LM loves to peel them even yesterday while I was finishing dinner work,she sincerely peeled about a quarter kg of peas for me :) and placed in a plastic bag neatly in the refrigerator!What an angel!

Sending this to BWW@The well-seasoned cook

Mint Rice

First of all, let me wish all of my wonderful friends a very Happy 2012 :) Hope the new year has been good so far!Its been good for me.Just that I'm lagging behind on my blog!Happy Pongal to everyone too.

I've been away for 2 reasons one my laptop has been broken and this Pongal season brought us a new one and secondly we were away on our Christmas break(which was also our getting well break...yes all of us sick and recovering :( ).So now I have a new laptop(whistles...I've been admiring it :) Dell Inspiron) and thanks to which I'm slowly back to blogging! I just can't even begin to tell anyone how i missed my blog, and it dawned on me that I am addicted to blogging :)

This is my first entry to Kalyani's Magic Mingle(MM).The idea behind MM is each month the blog partners would be given 2 magic ingredients and we need to use both of those magic ingredients in our dishes :) exciting idea isn't it?I was sad when I knew i couldn't post this month, because even though the ingredients for this month - Cinnamon and chillies, initially scared me i eventually found an easy idea-Pudhina/mint rice.Flavored rice is such a blessing, especially when packing lunch boxes.Even my LM seems to like this one.

Magic ingredients

I made pudhina rice often since DH has started carrying lunch.Its quick, easy and tasty :) 3 good enough reasons to make it.

This is how i make it.You need

Rice 2 cups (i used boiled rice)
Onions 1 medium sliced finely
Garam masala whole1 inch pieces 2, cardamom 2 nos, cloves 4 nos
Aniseed 1 tsp
Water 5 and half cups
Curd 1 tablespoon
Salt to taste
Butter/oil/ghee 1 tablespoon + 1 tablespoon

Grind to a paste
Mint 1 small bundle/handful
Cilantro 1 small bundle/handful
Ginger 1/2 inch piece
Green chillies 1 (as much as you need)
Cashews 5(you can add more)

•  Heat butter in a pan, fry the washed and drained rice in the butter until the rice turns white and set aside.
• Heat the pressure cooker or heat bottom pan in which you are cooking the rice, heat the butter or oil, add the whole garam masala once it pops, add the chopped onions and fry till soft.
• Add the ground green paste and fry well for 2 minutes.Now add the curd and stir well.
• Add the fried rice and stir well in the green spice mix.
• Add the required amount of water for the rice to cook.
• Add salt to taste.
• Cover and cook for about 15 minutes on medium flame.
• Once the pressure cooker cools down, fluff the rice with a fork.

• Serve the pudhina rice with fried potatos and raita.

Tips:

• I have used boiled rice which can be well substituted with basmati rice.
• The amount of water used will vary from rice to rice.If using basmati rice, you need 2 cups of water for every 1 cup of unsoaked basmati rice.If the rice is soaked, less than 2 cups about 1 and half cups would be sufficient.

Sending this to Magic Mingle @ Sizzling tastebuds and Let's cook #11~Rice@TicklingPalettes

Mint Rice

First of all, let me wish all of my wonderful friends a very Happy 2012 :) Hope the new year has been good so far!Its been good for me.Just that I'm lagging behind on my blog!Happy Pongal to everyone too.