01
Jul 20

Tomato Rice (Takkali Sadam)

  • Servings: 2.
  • Preparation time: 8 minutes.
  • Frying time: 10 minutes.
  • Cooking time: 9 minutes.
  • Total time: 27 minutes.

India is known for its vast range of food, different regions have their own specialties; they have their own delicacy and taste. The authentic south Indian tomato rice is perfect as one pot meal to be served any time along with papad (poppadoms).

 Start by pureeing the tomatoes in blender, and chop onion, garlic and ginger too.

This delicious rice recipe is ideal for travelling or picnic and can be packed for Tiffin lunch boxes too; adding nuts increases the nutritional power as well as taste.

Ingredients:

  • Basmati rice (preferably long grain): 150 gm (1 Cup)
  • Tomato:  150 gm (1 ½ cup juice).
  • Onion: 1 no. (Medium size)
  • Ginger: 1” piece
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Mint leaves: 10-12 no.
  • Curry leaves: 1 twig
  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 teaspoon
  • Green chili: 1 no.
  • Red chili: 1 no.
  • Asafoetida: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Garlic: 2 flakes.
  • Cashew nut: 10-15 no. (Optional)
  • Salt: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ghee: 2 tablespoon
  • Refined oil: 1 tablespoon
  • Water: 1 cup

Preparation:

  1. Wash the rice and keep aside.
  2. Slice the onion, keep aside.
  3. Chop ginger, green chili and garlic, keep aside.
  4. Chop tomatoes, grind to juice (paste), and keep aside.

Method:

Take a wok, heat ghee and refined oil, put green cardamom, black cardamom, cinnamon and clove, sputter for few seconds and add red chili and mustard seeds; sputter for few seconds.

Add both chana and urad dal and cashew nuts continue to sputter on lower flame; add ginger and garlic, stir fry for few seconds, and add onion, curry leaves and green chili continue to fry for couple of minutes or till onion gets translucent.

Add asafoetida and rice, stir fry the rice for couple of minutes; add tomato juice, water, turmeric powder and salt.

Let it boil on high flame; lower the flame and continue to cook for 6-7 minutes with lid on or until rice is done (can be cooked in pressure cooker too)

Transfer into serving bowl; decorate with fried cashew nut, delicious “Tomato Rice (Takkali Sadam)” is ready to be served with pachari or cucumber raita.

Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)
Ingredients
Chopped Ingredients
put green cardamom, black cardamom, cinnamon and clove
add red chili and mustard seeds
Add both chana and urad dal and cashew nuts
Add both chana and urad dal and cashew nuts
Add both chana and urad dal and cashew nuts
add ginger and garlic
add onion, curry leaves and green chili
add onion, curry leaves and green chili
add onion, curry leaves and green chili
add onion, curry leaves and green chili
Add asafoetida
Add asafoetida and rice
Add asafoetida and rice
stir fry the rice for couple of minutes
add tomato juice
add tomato juice, water, turmeric powder and salt.
add tomato juice, water, turmeric powder and salt.
Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)

01
Jul 20

Til gur ki Roti (Indian bread with sesame seed and jeggery)

  • Servings: 3-4
  • Dough making time: 5-6 minutes.
  • Rolling time: 1 minutes each.
  • Cooking time: 8-9 minutes each.
  • Total time: 16 minutes.

“Til gur ki Roti” is special winter dish from Rajasthani cuisine that keeps you warm and energetic, good for toddlers and kids. This delicious dish is prepared with pearl millet and jeggery. Slow roasting and sesame seed gives this Indian bread not only deep nutty and earthy flavor but intense aroma too. It is quite filling so you cannot consume in large quantities like Roti or chapatti.

One of the very popular dishes of Indian continent, it has several variation depending on the area and family and they name it differently too.

 This recipe was learnt by my husband from his friend who was travelling with him in train, when they were going to take part in chess tournament hosted by DAE (department of atomic energy).

The specialty of this Roti is that, it can be kept for weeks at normal temperature like cookies or biscuit, it is called “Tawarrukh” as learnt by my husband.

Ingredients:

  • Bajra ka Aata (Pearl Millet Flour): 250 gm (2 cups)
  • Jaggery (grated): 120 gm. (1 cup)
  • Sesame seed (roasted): 2 tablespoon
  • Milk: ½ cup (hot)
  • Ghee (clarified butter): 40-50 gm. (for moin)

Preparation:

For making dough:

Take a wide vessel; put Bajara ka Aata, ghee (as moin), jeggery and sesame seed mix well; add hot milk in small quantity (take care milk is hot) and knead for about 3-4 minutes to get soft consistency of dough, (The dough can be made in food processor also), divide the dough into four parts make balls as shown in photo.

Method:

Roll thick Roti about ¼”; using rolling pin and cooking sheet (it is easy to put rolled Roti on tawa).

First roll these balls into the flour then put on the cooking sheet; and roll with rolling pin putting equal pressure all around.

Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife it will help to cook properly.

Cook till it changes the color it will take ~4-5 minutes. Now turn the other side and cook till it changes the color other sides also (3-4 minutes). Take it out from tawa and allow to cool, It is soft when hot be careful otherwise it will break, after cooling it will become a bit harder. Keep it in Roti-dabba or any suitable container.

Note:  Cook on low flame. It has to be very slow cooking.

Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
making dough
Dough
Divide the dough into four parts
roll with rolling pin
Place the rolled Roti
Place the rolled Roti
Place the rolled Roti
turn the other side
cook till it changes the color
cook till it changes the color
allow to cool
Til gur ki Roti (Indian bread with sesame seed and jeggery)
Til gur ki Roti (Indian bread with sesame seed and jeggery)

01
Jul 20

Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)

  • Servings: 2-3
  • Soaking time: 2 hours.
  • Preparation time: 5 minutes.
  • Frying time: 11 minutes.
  • Cooking time: 3-4 minutes.
  • Total time: 20 minutes.

After visiting imperial palace in Tokyo, Japan; back home in the evening we were feeling much tired. Due to covid-19 it was not much safe to dine in a restaurant; so I aimed to cook something which is delicious yet easier and simpler. Hence decides to prepare “Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)”.

This is one pot meal and soya vadi chunks are bona fide hero of this recipe; the taste of this recipe is amazing and the nutritional value too very high. We absolutely loved this dish and had with cucumber raita.

Ingredients:

  • Basmati rice: 200 gm
  • Soya Vadi Chunks: 100-120 gm
  • Onion: 80-100 gm
  • Tomato: 1 no (big size)
  • Bay leaf: 1 no.
  • Cumin seed: ½  teaspoon
  • Ginger: 2”piece
  • Green chili: 2 no.
  • Salt: 1 teaspoon (as per taste)
  • Chili powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Coriander leaves: 50 gm.
  • Water: 500 ml
  •  Whole Garam masala: Clove: 3-4 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 1 inch piece, Black cardamom: 1 no, bay leaf: 1 no.
  • Ghee (clarified butter): 3-4 tablespoon

Preparation:

  1. Soak Soya Vadi Chunks in hot water for couple of hours (you can microwave for 3 minutes on high temperature), wash the soya vadi chunks in running water, squeeze and keep aside.
  2. Clean and wash rice. Keep aside in a sieve.
  3. Chop onion, green chili, tomato, coriander leaves and ginger longitudinally. Keep aside.

Method:

  1. Heat ghee in a cooker; add  all whole Garam masala and cumin, allow sputtering it for few seconds; add chopped onion and ginger, fry it on high flame  for couple of minutes or till onion gets translucent, add tomato and  green chili, continue to fry for another couple of minutes.
  2. Lower the flame add half of the coriander leaves, chili powder, salt, coriander powder and soya vadi, stir fry for 3-4 minutes; add water, place cooker on high flame and bring to boil.
  3. Add washed rice, close the lid and bring to full cooking pressure, put off the flame; allow cooker to cool. After cooling the cooker, stir the pulao lightly with the help of fork.
  4. Mouth watering “Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)”is ready to be served with cucumber raita and tomato kachumer. Serve pulao in serving bowl, decorate with coriander leaves and fried onion.
Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)
Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)
Ingredients
Ingredients
add all whole Garam masala and cumin
add chopped onion and ginger
add tomato and green chili
add half of the coriander leaves, chili powder, salt, coriander powder and soya vadi
add half of the coriander leaves, chili powder, salt, coriander powder and soya vadi
add half of the coriander leaves, chili powder, salt, coriander powder and soya vadi
stir fry for 3-4 minutes
add water
place cooker on high flame and bring to boil
Add washed rice
Add washed rice
, close the lid and bring to full cooking pressure
allow cooker to cool
stir the pulao lightly with the help of fork
Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)
Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)
Soya Vadi (Nutri Nuggets) Pulao (Meal Maker Nutrela Pulao)

30
Jun 20

Shalazam Chokha/ Bhurta (Turnip Mess)

  • Servings: 4
  • Grilling time: 9 minutes.
  • Preparation time: 6 minutes.
  • Frying time: 11 minutes.
  • Total time: 26 minutes.

During first rain of the season which was on Sunday morning, we were enjoying in Balcony the petrichor reminded me the smell of “Litti-chokha” of my hometown and immediately I decided to cook the fabulous meal from Bihar but I didn’t have eggplant for chokha in our refrigerator.

Here I changed the idea and instead of using conventional eggplant I used turnip (Shalazam) to prepare Chokha for “Litti-chokha”. I charred the turnip in griller after coating the turnip with ghee.

Happy cooking…

Ingredients:

  • Shalazam: 200-250 gm. (2 no).
  • Shalazam foliage (soft): optional
  • Tomato: 2 no. (Medium size)
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no. (As per your taste)
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  • Turmeric powder: 1 pinch
  • Fennel seed: 1 tablespoon
  • Kalongi: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Mustard oil: 4 tablespoon
  • Salt: 1 teaspoon

Preparation:

  1. Grind fennel seed and kalongi to fine powder, keep aside.
  2. Cut the turnip into four parts, apply few drops of ghee/oil all over the turnip and tomato; roast/grill direct on the gas burner on medium low flame or on grill,  keep turning after every minute to cook it evenly, roast till it become completely cooked and soft(about 8-9 minutes), let it cool. Mash properly with the help of masher, Keep aside.
  3. Chop onion, green chili, garlic, turnip foliage and ginger into small pieces, keep aside.

Method:

  1. Take fry pan heat oil, when it smokes add cumin; sputter for few seconds add chopped garlic, ginger and green chili. Stir fry for few seconds, add chopped onion, continue to fry on medium flame for couple of minutes till onion gets translucent, and add green foliage of turnip.
  2. Cook for a minute add mashed tomato; fry till liquid dries up add mashed turnip, turmeric powder and salt,  stir fry for 3-4 minutes until getting desired consistency.
  3.  Add prepared fennel and kalongi powder; stir and put off the flame; “Shalazam Chokha/ Bhurta (Turnip Mess)” is ready to be served as a side dish. We used with “Litti”.
Shalazam Chokha/ Bhurta (Turnip Mess)
Shalazam Chokha/ Bhurta (Turnip Mess)
Ingredients
apply few drops of ghee/oil all over the turnip
roasted turnip
chopped ingredients
add cumin
add chopped garlic, ginger and green chili
add chopped onion
add chopped onion
continue to fry on medium flame
and add green foliage of turnip
add mashed tomato
add mashed tomato
add mashed turnip
add mashed turnip
add mashed turnip, turmeric powder and salt,
Add prepared fennel and kalongi powder
stir and put off the flame
Shalazam Chokha/ Bhurta (Turnip Mess)
Shalazam Chokha/ Bhurta (Turnip Mess)

30
Jun 20

Mung (Green Gram) Sprout Khichadi

  • Servings: 2-3
  • Preparation time: 2 minutes.
  • Cooking time: 5-6 minutes.
  • Tadka/seasoning time: 2 minutes.
  • Total time: 10 minutes.

Khichadi is basically one pot meal prepared with rice and dal (pulses); one of the most delectable and comfort recipes not only in Bihar but it is popular in eastern and northern part of India too. It is equally popular across the Bangladesh, Nepal and Pakistan as well.

Do you know customarily most houses cook Khichadi every Saturday in Bihar! The Khichadi is often cooked with red lentil (Masoor dal) or green gram lentil (Mung dal).

In this recipe to increase the nutritional value I used sprouted Mung, as we know sprouting process increases the nutrients level, a perfect way to balance protein & carb.

It is recommended to be served piping hot along with mashed potato (chokha), ghee (clarified butter), yogurt (curd), pickle (achar) and papad.

It is a saying “Khichadi ke char yaar, Ghee Papad Dahi Achar” but in Bihar Chokha is must.

Ingredients:

  • Basmati rice: 1 cup
  • Mung sprout: 1½ cup
  • Garlic/Garlic shoot: 2 no.
  • Bay leaf: 1 no.
  • Cumin: 1 teaspoon
  • Mustard seed: 1 teaspoon
  • Red chili: 2 no.
  • Ghee: 3 -4 tablespoon
  • Salt: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Cooking oil: 2 tablespoon

Preparation:

  1. Chop garlic stem into small pieces, keep aside.
  2. Wash rice and Mung sprout, keep aside.

Method:

  1. Take pressure cooker, add 5 cups of water, rice and Mung sprout along with salt turmeric and chopped garlic shoot, close the lid ; bring it to full cooking pressure, put off the flame. Let it cool.
  2. After opening, check the consistency of khichadi if required adds hot water.

Tadka/ seasoning:

  1. Take fry pan, heat ghee, when it starts smoking; add cumin, mustard seed, bay leaf and red chili, sputter it for few seconds. Put off the flame, add Tadka into Khichadi and stir well.
  2. Transfer the Khichadi into serving bowl; decorate with fresh green coriander leaves.
  3. “Mung (Green Gram) Sprout Khichadi” is ready to be served with ghee (clarified butter), Aaloo chokha, curd, pickle and papad.
Mung (Green Gram) Sprout Khichadi
Mung (Green Gram) Sprout Khichadi
Ingredients
add 5 cups of water, rice and Mung sprout along with salt turmeric and chopped garlic shoot
close the lid
check the consistency of khichadi
check the consistency of khichadi
Tadka/ seasoning
add Tadka into Khichadi
Mung (Green Gram) Sprout Khichadi
Mung (Green Gram) Sprout Khichadi
Mung (Green Gram) Sprout Khichadi
Mung (Green Gram) Sprout Khichadi