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)

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

Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

  • Servings: 4
  • Soaking chili time: 1 hour.
  • Preparation time: 8 minutes.
  • Frying time: 50-52 minutes.
  • Cooking time: 20 minutes.
  • Total time: 80 minutes.

Rajasthan is a very beautiful place; if you have opportunity to travel must go there to see the palaces, forts and their art work. We had been there for about 21 years; we enjoyed the Royal culture and heritage of Rajasthan as well as the variety of regional cuisine.

“Lal Maas (Mutton in Red Spicy Gravy)” is one of the very popular, delicious and spicy dishes from Rajasthani cuisine from India, cooked and served on the special occasions in the Royal Rajput families in olden days.

 This delicacy has exotic and unique flavor of pure ghee; prepared with yogurt and rich amount of garlic as well as Mathania chili or Kashmiri chili. The recipe is traditionally served with Bajare ki Roti and basmati rice mostly in winter season.

Ingredients:

  • Mutton: 500 gm
  • Onion: 150 gm
  • Yogurt (Fresh Curd): 100 gm
  •  Mathania Chili/ Kashmiri chili: 12-13 no.
  • Turmeric powder: 1 pinch
  • Bay leaves: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Cloves: 4 no.
  • Garam masala powder: ½ teaspoon
  • Garlic: ½ bulbs
  • Ginger: 2 teaspoon
  • Ghee (clarified butter): 100 gm.
  • Mustard Oil: 1 table spoon
  • Salt: 1 tablespoon (as per taste)
  • Cumin: 1 teaspoon
  • Water: 350 ml

Preparation:

  1. Take out all seeds of chili; soak chili into hot water for about an hour, grind to fine paste, keep aside,
  2. Chop garlic and ginger; grind to fine paste, keep aside.
  3. Clean and wash mutton; mix ginger-garlic paste and salt, keep aside to marinate.
  4. Chop onion longitudinally, keep aside.
  5. Blend the curd, keep aside.

Method:

  1. Heat ghee in the cooker, add clove, bay leaf, cumin, cinnamon and both black and green cardamom; sputter for few seconds, add onion, stir fry on high flame for about 4-5 minutes or until it gets translucent, add mutton stir fry it about 3-5 minutes.
  2. Lower to minimum flame; continue to cook for about 15-20 minutes with lid on or until liquid dries up, add curd, chili paste and mustard oil, continue to fry mutton till liquid dries up (about 15-20 minutes).
  3. Add hot water; close lid and bring to full cooking pressure, reduce to lower heat and cook for 15-20 minutes. Allow cooker to cool.
  4. Add Garam masala powder and ghee; transfers it to serving bowl decorate with chopped mint leaves and sliced onion.
  5. Serve hot with Bajare ki Roti or basmati rice.
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Ingredients
Ingredients
add clove, bay leaf, cumin, cinnamon and both black and green cardamom
add onion
add mutton
add mutton
continue to cook
continue to cook for about 15-20 minutes with lid on or until liquid dries up,
add curd
add curd, chili paste and mustard oil
add curd, chili paste and mustard oil
continue to fry mutton till liquid dries up
continue to fry mutton till liquid dries up
Add hot water
close lid and bring to full cooking pressure
Add Garam masala powder and ghee
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

30
Jun 20

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

  • Servings: 4
  • Preparation time: 5 minutes.
  • Cooking time:15 minutes.
  • Total time: 20 minutes.

There are many variations of “Aaloo – Baigan (potato-egg plant)” combination dishes cooked in Indian houses for meal; the everyday meals are very simple, yet delicious in comparison to restaurant.

Today I am sharing not only one of my favorite, but family recipes of many Indian homes, if you are going to cook eggplant must try this recipe; easy and quick. This recipe, paratha and raita is an excellent combination.

The recipe with paratha can be packed for lunch boxes.

Ingredients:

  • Baigan (egg plant): 300 gm
  • Potato: 150 gm
  • Onion: 75 gm
  • Cherry tomato: 6 no.
  • Mint leaves: 10-12 no.
  • Mustard oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon

Preparation:

  1. Chop potatoes and brinjals, into big pieces (~ 1 ½”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomatoes into 4 pieces, keep aside.
  3. Slice onion longitudinally, keep aside.

Method:

Take fry pan or wok, heat oil, let oil start to smoke, add cumin, and sputter for few seconds.

Add chopped onion; stir fry on high flame for couple of minutes or until onion gets translucent, add chopped potato, continue to fry on medium flame for couple of minutes, add brinjal, stir it and cook on low flame with lid on for about 4-5 minutes till it is 80% done (Stir occasionally to avoid burning).

Open the lid; add chili powder, turmeric powder, coriander powder and salt; stir and continue to cook on low flame for couple of minutes with lid on; add tomato, mint leaves, and Garam masala powder, cook for a minute on high flame. Put off the flame.

“Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion” is ready to be served.

Transfer to serving bowl and sprinkle mint leaves. Serve hot with ghee smeared chapatti, Poori or rice.

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Ingredients
Chopped Ingredients
add cumin
Add chopped onion
add chopped potato
continue to fry
add brinjal
add brinjal
cook on low flame with lid on
Stir occasionally to avoid burning
add chili powder, turmeric powder, coriander powder and salt
add chili powder, turmeric powder, coriander powder and salt
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion