Tomato Rice

Tomato Rice

Time: 30 mins.

Level:   Easy

Yield:   4 Cups

                                             

Ingredients

3 tbsp. Cooking oil

½ tsp. Cumin seeds

½ tsp. Fennel seeds

4 cups Cooked rice

1 tsp. Garlic

1 tsp. Ginger

2 Green chilli (stilted in half)

1 medium Onions

2 big Tomatoes

2 tbsp. Tomato ketchup

1 tsp. Red chilli powder

     1 tbsp. Pav bhaji masala

     ½ cup Green peas

Lots of coriander leaves

Instructions

In a tawa or kadai pour 2 tbsp. oil add cumin seeds and fennel seeds.

Add ginger garlic paste and cook, add green chilli.

Then add cubed onion and cook until translucent.

Add boiled/frozen peas. You can use any veggies of your choice

Then add chopped tomatoes and cook until mushy.

Add tomato ketchup and mix well,

Add chilly powder, pav bhaji masala and mix well, cook for a while.(no need to cook it for a long time)Then add 1/2 cup water in it.

Mix well. Add salt to taste.

Now toss the rice in it and mix very well. Adding water will help the rice to keep moist.

Add lots of coriander leaves and serve hot.

Note :You can adjust spiciness accordingly(more or less)

Flax Seed Chutney Powder

Flax Seed Chutney Powder

Time: 35 mins.

Level:   Easy

Yield:   2 Cups

Ingredients

1 cup Flaxseed

1 tbsp. Peanuts (Ground nut)

2 Garlic Clove

6-8 Curry Leaves

3 Red Chilli

½ tsp. Sugar

¼ lime size Tamarind

Cooking oil

Salt to Taste

Instructions

Place the pan in a medium heat. Add flaxseeds and red chillies roast them until you hear popping sound.

Add peanuts and dry roast them till skin peel off or brown spots appear on them.

Place the pan in medium heat. Add garlic, curry leaves and tamarind sauté it using oil. Until curry leaves and tamarind are crisp and brown spots on garlic.

Transfer everything into one big bowl add salt, sugar.

Wait until it completely cools down (may be 30 minutes) then transfer to grinder jar and grind to powder.

Serve with Ghee, Oil or Curd as side dish for Dosa, akki roti, rice, idli and chapathi(roti).

Store it in an airtight container up to month or keep it in freezer for 6 months.

Kara Boondi

Kara Boondi

Time: 30 min

Level:   Easy

Yield:   4 Cups

Ingredients

1 cup Bengal gram flour/besan flour

¼ cup rice flour

1 tsp. Red chilli powder

½ tbs. Salt (or as per taste)

2 tsp. cooking oil

¼ cup peanut

¼ cup cashew

10-15 curry leaves

Cooking oil for frying

Instructions

In a mixing bowl add Bengal gram flour, rice flour, red chilli powder, asafetida and salt and mix well.

First add small quantity of water and mix it well without any lumps. Then add water gradually to make the batter slightly thin. Then add 2 tsp. of oil (it helps to pour the batter smoothly)

Heat the oil. Check the batter consistency first by dropping very small amount of batter into preheated oil. (Using back of your spoon) Here looking for round Boondhi. If it boondhi flat add besan if boondhi forms tail add little water.  

Now you need 2 ladles with holes: one for making boondi and one for draining oil.

Use another ladle to spoon batter.  Pour one ladle batter over ladle with holes and spread it into preheated oil.

Wipe ladles. Fry with constant turning to ensure even cooking and drain oil once bubbling ceases and frying sound reduces or until golden color.

Repeat the process and finish the batter.

Finally fry peanuts, cashew and curry leaves.

In mixing bowl add boondi, fried peanuts, cashew, curry leaves, salt and sugar and toss them together.

Enjoy and store it in air container. 

   

Rice Thalipattu/Thalipeet

Rice Thalipattu/Thalipeet

Total time: 2hr

Prep        15min

Working   1hr. 45min

Level:   Easy by practice 

Yield:   12 rottis

Ingredients

3 cup Water

2 ¼ cup Rice flour

Salt

½ cup Chopped Onion

½ cup Grated Cucumber

¼ cup Peanut

½ cup Chopped Coriander leaves or cilantro

1 tsp. Turmeric Powder

10-15 Curry leaves

4 red Chilli  {or  ½ tsp. red chilli powder}

Cooking oil

Instructions

Take a deep bottom non-stick pan or any vessel, add water, cooked rice and salt, let it come to a boil.

Once the water starts boiling add rice flour, immediately lower the heat

and simmer for about 2-3mins.

After 3 min., mix the rice flour with the water so that it comes together in a mixture.

Switch off the heat and let the mixture stand for 15-20min. or till cool enough to handle. Keep the pot covered with a lid during this duration.

Meanwhile dry roast red chilli, curry leaves and peanuts.

Sauté chopped onions until it turn’s light brown.

Powder peanuts using mortar pestle or mixer.

Now add turmeric powder, red chilli, curry leaves, sautéed onions, powered peanuts, grated cucumber and chopped coriander leaves to rice and rice flour mixture and mix well and cover the pot keep it aside.

Once mixture is cool enough to handle, now with slightly wet palm, knead the warm dough well for 5-10min. until it is smooth and non-sticky dough.

Pinch off the dough into big lime size balls and smooth it out.

Roll it into a circular rotti with a rolling pin.

Heat a pan and place the rotti, when the color changes slightly, flip it to other side and cook it well until you see brown spots on the surface. Apply oil while cooking.

Serve hot with Butter and coconut chutney or ghee.