Chow Chow kootu - Version 2

I already have posted a version of chow chow kootu earlier, but this one has a slight variation and flavor. 

Preparation Time: 15 mins Cooking time: 30 mins

Ingredients:
1. Chow chow (Chayote) - 1
2. Moong dhal - 1/4 cup
3. Onion - finely chopped - 1/4 cup
4. Tomato - finely chopped - 1/4 cup
5. Salt - to taste
6. Turmeric powder - 1/4 teaspoon
To Grind:
1. Coconut - 5 tablespoon
2. Cumin seeds - 1/2 teaspoon
3. Red chilies - 1 ( I used a long red chilly so one was enough, if using smaller ones you can use 2 or alter according to your spice preference)
4. Peppercorns - 5 to 6
To Temper:
1. Oil - 2 tablespoon
2. Mustard seeds - 1 teaspoon
3. Curry leaves - 5 to 6
4. Asafoetida - pinch

Preparation:
1. Wash and soak Moong dhal for 15 minutes
2. Cut chow chow into small pieces and finely chop onion and tomato
3. In a pressure cooker, add the cut vegetables, moong dhal, turmeric powder, salt and water (vegetables and dhal should soak in water)
4. Leave it for 3 whistles
5. Grind the ingredients given under 'to grind' into a paste with little water
6. Once the pressure comes down, open the cooker and add the ground paste and bring it to boil (approximately takes 5 to 6 minutes). You may adjust the consistency of the kootu at this stage by adding water
7. Now prepare the seasoning - heat oil in a pan, add mustard seeds and when it splutters, add asafoetida, curry leaves and red chilies
8. Add it to the kootu and switch off the stove

Chow chow kootu is ready to be served. This can be had with rice or rotis.

Tips:
1. If the kootu becomes watery, you can add 1 teaspoon of rice flour
2. You can use coconut oil for seasoning if you like coconut flavor
3. Instead of moong dhal,you can use masoor dhal

Barnyard Millet (Kudhiravali) Kichadi

I was planning to prepare a quick dinner for us but also wanted it to be healthy. So, I made an attempt to make a millet dish and sharing the recipe here

Preparation time: 10 mins Cooking time: 10 mins

Ingredients:
1. Barnyard millet - 1 cup
2. Onion - 1 medium sized
3. Tomato - 1 medium sized
4. Garlic - 6 to 7 pods
5. Green Bell pepper (capsicum) - 1/2
6. Green chilies - 1
7. Turmeric powder - 1/4 teaspoon
8. Salt - to taste
9. Ghee - 1 tablespoon
10. Oil - 1/2 tablespoon
11. Cloves - 2
12. Cinnamon - a small piece
13. Coriander leaves - for garnishing
14. Curry leaves - 2 to 3

Preparation:
1. Wash and soak the millet in water for 5 to 10 minutes
2. Meanwhile prepare the ingredients - Finely chop onions, tomatoes, bell pepper and slit green chilies
3. Heat oil in a pan and add cloves and cinnamon
4. When it splutters, add the onions, garlic, curry leaves and saute for couple of minutes
5. Add tomatoes and fry for another minute
6. Add turmeric powder, salt and cook until raw smell goes
7. Add the bell pepper and fry for another minute
8. Boil 1 1/2 cups of water separately and add it to the pan
9. Strain the millet, add it to the pan, mix it and close the pan with a lid. Keep it in a low flame for 4 to 5 minutes
10. Add Ghee and fluff the millet with a fork and switch off the stove and keep it closed with the lid for 5 to 6 minutes

Garnish with coriander leaves. Hot Barnyard millet kichadi is ready to be served. This didn't require any side dish.


Tips:
1. You can alter this recipe by adding any vegetable you like.

Tomato Rice (Version 2)

I learnt this recipe from my Mother-in-Law which is very quick and easy to make and is one of our favorite lunch box item. Any simple side dish goes along with it very well.

Preparation Time: 10 minutes Cooking Time: 20 minutes

Ingredients:
1. Rice - 1 cup
2. Onion - 1 medium size
3. Tomato - 2 medium size
4. Ginger garlic paste - 1/2 tablespoon
5. Turmeric powder - a pinch
6. Chilly powder - 1 tablespoon
7. Coriander powder - 1 tablespoon
8. Mint - 1/4 cup 
9. Coriander leaves - 1/4 cup
10. Mustard seeds - 1 teaspoon
11. Urad dhal - 1 teaspoon
12. Oil - 2 tablespoon
13. Salt - 1/2 tablespoon

Preparation:
1. Cook rice with required water (I use 2 cups of water for 1 cup rice). Make sure not to overcook it
2. Chop onions, tomatoes, mint and coriander leaves into fine pieces and keep aside
3. Heat oil in a pan and when hot, add mustard seeds. When they splutter, add urad dhal and fry to golden brown color
4. Now add the chopped onions and saute until it is translucent, you may add little salt to cook the onions at this stage
5. Add ginger garlic paste and fry until the raw smell leaves
6. Add tomatoes and half the quantity of mint and coriander leaves and continue to saute well
7. When the tomatoes are almost half cooked, add the spices (turmeric powder, chilly powder and corinader powder, salt) and cook well
8. After 4 to 5 minutes, add the cooked rice and mix it well with the masala. Keep the stove in low flame at this time
9. Once the rice is thoroughly mixed with the masala, close the pan with a lid and cook for another 2 to 3 minutes
10. Garnish with remaining mint leaves and coriander leaves and serve

This goes well with simple potato curry, vadams, chips

Tips:
1. I generally use kashmiri chilly powder to give rich color
2. I dont add salt when cooking rice. If you are using salt in the rice, adjust the quantity of salt in the masala accordingly
3. I also added half teaspoon of home made her an masala powder for some flavor
4. This recipe is made with regular rice, but if you use Basmathi rice, it gives you additional flavor and taste
5. You can try this with leftover rice as well

Ghee Rice

This is a quick lunch box lunch recipe that comes handy when you don't have any vegetables at home. This used to be my favorite food during childhood days and I loved it the way my Grandma prepares this rice for me.

Preparation Time: 10 mins Cooking Time: 20 mins

Ingredients:
1. Rice - 1.5 cups (Basmathi rice is preferred)
2. Ghee - 3 tablespoon
3. Cloves - 3
4. Cinnamon - 2 to 3 small pieces
5. Bay leaves - 2 to 3
6. Onion - 2 medium size
7. Green Chillies - 2 
8. Garlic pods - 10 to 15
9. Cashews - 8 to 10
10. Salt - to taste
11. Coconut milk - 1 cup
12. Water - 1 cup

Preparation:

1. Wash and soak Basmathi rice for 10 minutes
2. Meanwhile, chop onions into thin long slices and slit green chillies
3. If you decide to make coconut milk, grind half cup of grated coconut with 1/3rd cup of water and extract milk. If you decided to use store bought coconut milk, you can skip this step
4. Heat ghee in a pressure cooker and when hot, throw in the spices - Cloves, Cinnamon, Bay leaves
5. Add garlic, cashes, onion and green chilies and saute for a minute or two until the onions become translucent
6. Drain the water and add rice to the cooker and fry for couple of minutes. Take care not to break the rice
7. Add coconut milk and water to the rices and required amount of salt and mix
8. Close the cooker and keep it in low flame for 6 to 8 minutes and switch off the stove
9. Open the lid after you rest it for 10 to 15 minutes to let the rice get cooked in that heat. 

Fluff the rice with fork and serve it hot. Pakoda Kurma is an excellent combination for this rice. But it will also go well with other gravies

Mint Rasam

Almost after 6 years of break , I decided to renew my cooking experiments and blogging again today :). Beginning my second phase with a simple recipe.

I like to try different types of Rasam. I happened to come across the mint rasam and gave it a variation in my style. 

Preparation Time: 5 minutes Cooking Time: 15 minutes

Ingredients:

1. Mint leaves - 1/2 cup

2. Tamarind - gooseberry size

3. Dry coconut - 2 tablespoon

4. Red chilly - 2

5. Whole pepper - 1 teaspoon

6. Cumin - 1 teaspoon

7. Turmeric powder - a pinch

8. Oil - 1 tablespoon

9. Mustard seeds - 1 teaspoon

10. Curry leaves - 4 to 5

11. Jaggery - 1 teaspoon

12. Garlic - 3 to 4 pods

Preparation:

1. Soak tamarind in water and extract juice of about 3 cups. Chop garlic into fine pieces

2. Grind dry coconut with red chilies, pepper and cumin ( just for couple of seconds)

3. Wash mint leaves and add it to the mixer and make a coarse paste

4. Heat 1/2 tablespoon of oil in a pan and add the chopped garlic, ground paste and fry until raw smell goes

5. Add tamarind water, turmeric powder and salt and bring it to boil in low flame ( takes about 7 to 8 minutes)

6. Add jaggery at this stage and switch off

7. Now season mustard seeds, curry leaves and asafoetida in the remaining 1/2 tablespoon oil and add it to the rasam

Yummy mint rasam is ready to be served. This rasam will have a tangy sweet taste and goes well with any curry

Tips:

1. If you don't have dry coconut, dry roast grated coconut and use it. It gives the same flavor

2. Adjust the tamarind based on its sourness. I will recommend adding 1 cup of tamarind water first and check the taste and adjust afterwards