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

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 bonafide 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)

04
Jun 20

Sama Rice /Little millet Upma with orange (Phalahari/fasting recipe)

  • Servings: 2
  • Preparation time: 15 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 10 minutes.
  • Total time: 33 minutes.

It is light to tummy; wholesome and good for health; adding orange juice and slices brings the amazing taste and nutritional value to the recipe. It is high in calcium, potassium, phosphorus and amino acid.

Barnyard/Little millet or Sama rice in Hindi, it is also called Mordhan or Sava rice in some part of India. It is called wild rice or jungle rice in some part of world. In India it is often eaten during festival of fasting days of Navratri and many others…

Ingredients:

  • Sama rice: 1 ½ cup
  • Potato: 2 no. (Medium size)
  • Peanut: 1 cup
  • Green chili: 2 no.
  • Chopped coriander leaves: 2 tablespoon.
  • White rock salt: 1 teaspoon
  • Ghee:  3-4 tablespoon
  • Cumin: 1 teaspoon
  •  Sugar: half teaspoon (optional).
  • Orange: 1 no, (for decoration)
  • Orange juice: 1 cup
  •  Water: 2 cups

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to get rid of extra water.
  2. Chop potato into small cubes.
  3. Chop green chili into small pieces.
  4. Dry roast peanuts, coarsely grind it, and keep aside.
  5. Squeeze out juices just before adding into.
  6. Thinly sliced oranges, keep aside.

Method:

  1. Heat ghee in a heavy bottom pan, add cumin and green chili; sputter it for few seconds, add potato and stir fry for couple of minutes, add washed rice and fry for 2-3 minutes, the moment some of rice begins to change color.
  2. Add water close the lid, put on high flame; when it starts to boil lower the flame and continue to cook until rice absorb all water(5-6 minutes).
  3. Add orange juice and few slices of orange; continue to cook for a minutes.
  4. Add peanut powder, stir it put off the flame add coriander leaves. “Orange Sama Rice Upma (Phalahari/fasting recipe)” is ready. Transfer into serving plates, decorate with sliced oranges, and serve with green chutney.

Note:

  1. You can use rice cooker/pressure cooker.
Sama Rice /Little millet Upma with orange
Ingredients
add cumin
add cumin and green chili
add potato
add potato
add washed rice
add washed rice
add washed rice
Add water
Add water and salt
put on high flame
Add orange juice
Add orange juice
add slices of orange
Add peanut powder
Add peanut powder
add coriander leaves
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange

25
May 20

Bitter Gourd (Karela) Leaf Fried Rice

  • Servings: 1
  • Preparation time: 5 minutes.
  • Frying time: 12 minutes.
  • Total time: 17 minutes.

Using only the fresh bitter gourd’s leaves in the fried rice gives the magic effect of the recipe. There is nothing like fresh, especially if it grows in your balcony pot! Yes; growing vegetables and caring of indoor plants is incredible and rewarding hobby of my husband. Planting and growing this bitter gourd creeper in which I plucked this leaf and prepared the recipe that is grown in the balcony of Tokyo, Japan.

When I prepared this recipe; it was the most pleasurable and satisfying moment for him, that I used not only vegetables, but leaves too.

Ingredients:

  • Cooked rice: 1 cup
  • Bitter Gourd (Karela) Leaf: 15-20 no.
  • Carrot: ½ no (Medium size).
  • Onion: ¼ no. (Medium size)
  • Peanut: 1 tablespoon
  • Cumin: ¼ teaspoon
  • Fennel seed: ¼ teaspoon
  • Curry leaf: 5-6 no.
  • Turmeric powder: ½ teaspoon
  • Chana dal (Bengal gram lentil): ½ teaspoon
  • Urad dal (black gram lentil): ½ teaspoon
  • Asafoetida: 1 pinch
  • Lemon: ¼ no.
  • Red chili: 1 no.
  • Cooking oil/olive oil: 1 tablespoon
  •  Salt: ½ teaspoon

Preparation:

  1. Chop the onion and bitter gourd leaf, grate carrot, keep aside.

Method:

  1. Heat oil in a fry pan, add peanuts, stir fry for couple of minutes on lower flame till golden in color; remove peanuts from oil, add dal and red chili, cumin and fennel seeds, sputters for few seconds, add curry leaves and onion, fry on high flame till onion gets translucent.
  2. Add carrot, chopped bitter gourd leaves, turmeric powder and salt; stir fry for couple of minutes, add cooked rice, stir well and cook on lower flame for 2-3 minutes with lid on.
  3. Put off the flame and add lemon juice and fried peanuts and transfer in to serving bowl.
  4. Serve “Bitter Gourd (Karela) Leaf Rice” as breakfast or meal along with salted lassi, it makes  complete meal.
Bitter Gourd (Karela) Leaf Fried Rice
growing bitter gourd in pot
Ingredients
Ingredients
stir fry peanuts
add dal and red chili, cumin and fennel seeds
add curry leaves
add curry leaves and asafoetida
add curry leaves and asafoetida and onion
Add carrot
Add carrot
Add carrot, chopped bitter gourd leaves
Add turmeric powder and salt
add cooked rice
add cooked rice
add lemon juice
add fried peanuts
Bitter Gourd (Karela) Leaf Rice
Bitter Gourd (Karela) Leaf Rice
Bitter Gourd (Karela) Leaf Rice
Bitter Gourd (Karela) Leaf Rice

12
May 20

Inari Sushi (いなり寿司)(Inarizushi/oinari-san)

  • Servings: 4
  • Preparation time: 5 minutes.
  • Stuffing time: 1 minutes each.
  • Total time: 6 minutes.

One cloudy day in Tokyo, Japan our family planed to go to long drive; on the way it was snowing and the plan was to visit Fuji san, but due to Covid-19 it was closed. We visited nearby park of Fujikawaguchiko, enjoyed a lot of snowfalls. We took so many beautiful photographs of our life-time memories.

There was excitement all around, we headed in a Japanese restaurant for lunch and ordered Inari sushi, authentic and delicious; and that’s the moment I decided to prepare and upload the “Inari sushi”.

 In my opinion it is one of the easiest sushi to make at home, it is vegetarian and one of the popular sushi for bento box, picnic and for afternoon breakfast too.

Enjoy the bite of deliciousness…

Ingredients:

  • Tofu packet: 10 no.
  • Sesame seed: 2 tablespoon
  • Cooked Japanese rice: 100 gm (rice)
  • Salt: 1 teaspoon
  • Sugar: ½ teaspoon (optional)
  • Dressing vinegar: 3 tablespoon

Preparation:

  1. In a bowl, add vinegar, sugar and salt; stir well until salt and sugar gets dissolved, (it will take couple of minutes) sushi seasoning is ready, keep aside.
  2. Dry roast the sesame seed on lower flame, keep aside.

Method:

  1. Put the rice in a mixing bowl, add sushi seasoning and roasted sesame seed; mix well. Divide the prepared rice (sushi rice) into 10 parts, make it oval shape ball, and keep aside.
  2. Stuff the sushi rice ball into the Inari pocket; tuck the edge of Inari and decorate the top or can close the pocket, see the photos.
  3. “Inari Sushi (いなり寿司)” is ready to be served. Serve with wasabi  paste or dip.
Inari Sushi (Inarizushi/oinari-san)
Ingredients
In a bowl, add vinegar, sugar and salt
In a bowl, add vinegar, sugar and salt
add sushi seasoning
make it oval shape ball
Inari pocket
Stuff the sushi rice ball into the Inari pocket
Stuff the sushi rice ball into the Inari pocket
tuck the edge of Inari
close the pocket
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)