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.

Sugar cookies/Biscuits

Eggless Sugar cookies

Prep Time: 2 min   

Cooking Time: 40min

Level:   Moderate

Yield:    25 cookies

Ingredients

¾ cup All Purpose Flour

¾ cup Confectioners Sugar

¼ cup Corn Starch

½ cup Butter

¼ tsp. Salt

Instructions

In a bowl shift flour, cornstarch and salt and mix well.

In another large bowl mix butter and confectioners sugar until light and fluffy cream.

Gradually add the flour mixture to creamed mixture and mix well

Preheat oven to 350°. Roll into 1-in. balls and place on baking sheet lined with parchment paper.

Bake 25-35 minutes or until golden brown.

Ghee

Ghee

Prep Time: 2 min   

Cooking Time: 20min

Level:   Moderate

Yield:    4 cups

Ingredients

Butter

Instructions

Cut the butter and place in the saucepan.

Melt the butter over medium heat and keep stirring

Butter will foam, then bubble and then foam again.

Add salt (it helps the ghee keeps fresh for long time)

When the second foam occurs, the ghee is done.

At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.

Remove from heat; let it cool to room temperature after 3- 4hours pour ghee into glass bottle jar. Salt and milk protein will settle in bottom, we usually have with plain rice or you can discard.

Ghee will stay fresh for 2 – 3 months.