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)

06
Jun 20

Kala Chana Curry (Bengal Gram/ Black Chick Peas curry) (South Indian Recipe)

  • Servings: 2-3
  • Soaking time: 6 hours.
  • Preparation time: 13 minutes.
  • Boiling time: 13 minutes.
  • Frying time: 7 minutes.
  • Cooking time: 6 minutes.
  • Total time: 39 minutes.

Kala chana (chick peas) holding a special place in most of the Indian regional cuisine; the cooking method of each part of India has its own style. The spices used are slightly different in south India they use coconut and curry leaves and the result is awesome, mouth watering flavor.

The recipe” Kala Chana Curry”; gives sensational aroma when I prepare and serve along with steamed rice as south Indian serve. You can combo it with Indian bread like paratha or chapatti too.

Ingredients:

  • Black chick peas: 1 cup
  • Garlic: 2-3 flakes
  • Green coriander leaves: 2 tablespoon (chopped)
  • Coconut oil/cooking oil: 3-4 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Curry leaves: 1 twig
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Star anise: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 1 no.

For wet masala:

  • Red chili: 3-4 no. (As per taste)
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Whole coriander: 1 tablespoon
  • Onion: 1 no. (Small)
  • Asafoetida: ¼ teaspoon
  • Tomato: 1 no (Small)
  • Dry /fresh coconut: 2-3 table spoon
  • Tamarind pulp: 1 tablespoon

Preparation:

  1. Soak black chick peas for minimum 6 hours or overnight, keep aside.
  2. Chop onion and tomato into small pieces, keep aside.

For wet masala:

  1. Take fry pan/wok, heat 1 tablespoon oil; add red chili, stir fry on lower flame till it change color (one minute), add cumin and black pepper, sputter for few seconds add whole coriander, stir fry for few seconds add  half quantity of chopped onion.(rest half to be used latter)
  2. Stir fry on medium flame until it gets translucent; add asafoetida and chopped tomato, stir fry for couple of minutes, add coconut, continue to fry a minute, put off the flame, grind to fine paste. Wet masala is ready, keep aside.

Method:

  1. Boil soaked black chick peas along with garlic and 2 cups of water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 6-8 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat remains oil in it; when it smokes reduce the flame, add star anise, cinnamon and green cardamom, sputter for few seconds; add remains onion and fry on high flame for a minute till get translucent.
  3. Add wet masala, stir fry on medium flame for couple of minutes or till oil leaves from sides or liquid dries up (keep it stirring otherwise it may burn); add salt, turmeric powder and tamarind pulp fry for a minute.
  4. Add boiled chick peas; add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame and cook for another 4-5 minutes with lid on, put off the flame add Garam masala powder, and transfer into serving bowl.
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Ingredients
Boil soaked black chick peas
add red chili
add cumin and black pepper
add whole coriander
add chopped onion
add asafoetida
add asafoetida and chopped tomato
add coconut
grind to fine paste
add star anise, cinnamon and green cardamom
add remains onion
Add wet masala
add salt, turmeric powder
Add boiled chick peas
add water to your requirement
cook for another 4-5 minutes
add Garam masala powder
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)

26
May 20

Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

  • Servings: 4
  • Preparation time: 15 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 7 minutes.
  • Total time: 31 minutes.

Raw banana peels have amazing properties; contains amino acid which triggers serotonin in our mind and boost our mood; it contains plenty of fiber too.

Each part of Plantain or banana is useful; like leaf of banana is used to serve food. Flowers are used to prepare cutlets, kofta curry, Gatte, fritters. Stem is also edible; banana fruit itself can either be eaten raw or cooked.

The raw banana peels can be turned into delicious recipes as chutney (check those I have already linked) or ‘Raw Banana Peel Masala (Kachche Kele ke Chhilke ki  Sabji)’ would like to share today. I prepared this recipe when I prepared raw banana chips

Ingredients:

  • Raw Banana peel:  of 4 bananas.  
  • Onion: 1 no (small)
  • Tomato: 1 no. (Small)
  • Ginger: 1” piece
  • Garlic: 2-3 clove
  • Split black gram: ½ teaspoon
  • Red chili: 1 no.
  • Mustard seeds: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Curry leaves: 8-10 leaves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Chili powder: ¼ teaspoon
  • Cooking oil: 2 tablespoon
  • Tamarind pulp: 1 teaspoon
  • Fresh coconut: 2 tablespoon
  • Curry leaves: 8-10 no.

Preparation:

  1. Chop onion, ginger and garlic into small pieces, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin by hand.
  3. Peel off the skin and immediately (otherwise it will turn brown due to high iron content) put into bowl filled with normal water. Peel off all the bananas skin; chop banana peel/skin into small pieces, put into bowl filled with normal water, keep aside.
  4. You can use banana for chips or banana sabji.

Method:

  1. Take a pressure cooker, heat oil, Put mustard seeds and cumin; when it sputters, add red chili and split black gram.  Fry on medium flame until it turns golden in color, add chopped ginger, onion and garlic, stir fry for a minute, add curry leaves, salt, turmeric powder, coriander powder, chili powder and tomato (or tomato puree), and stir fry for couple of minutes.
  2. Add chopped banana peels; continue to fry for couple of minutes; add a cup of water, close the lid.
  3. Cook on high flame and bring to full cooking pressure; reduce the flame to low for couple of minutes, put off the flame.
  4. Let it cool, add fresh scrapped coconut and Garam masala; stir fry for 1-2 minutes to get desired consistency. Take out into serving bowl.
  5. Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji) is ready to be served with chapati.
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)
Ingredients
carefully make a long slits
slightly twist the banana
chop banana peel/skin into small pieces
Put mustard seeds and cumin
add chopped ginger, onion and garlic
add chopped ginger, onion and garlic
add tomato (or tomato puree)
add curry leaves, salt, turmeric powder, coriander powder, chili powder
Add chopped banana peels
Add chopped banana peels
add a cup of water
Cook on high flame and bring to full cooking pressure
add fresh scrapped coconut and Garam masala
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

12
May 20

Rice Rava Idli (steaming in mini bowls)

  • Servings: 6
  • Soaking time: 5-6 hours
  • Grinding time:10 minutes
  • Fermentation time: 5-6 hours
  • Preparation time: 5 minutes.
  • Cooking time: 8 minutes( each batch).
  • Total time: 23 minutes.

I had been lucky to reside in beautiful and exclusive townships; where people from different communities and states given me the opportunity to enjoy different cuisine. I have learnt a lot of recipes from my friends and neighborhood; rice rava Idli is one of them.

The variation is that the recipe (Idli) steamed in small steel bowl in to the cooker as we are staying in Tokyo, Japan and I didn’t bring idli cooker. It came out so spongy and delicious as good as proper idly-stand.

I invited two of my family friends for high tea; prepared this ‘Rice Rava Idli (steaming in mini bowls). In this recipe I needed to grind only dal and used rice rava, it made my job so simple. They not only enjoyed the recipe but were really impressed with the technique and lot of appreciation for the taste.

Ingredients:

  • Rice Rava: 3 cups
  • Urad dal (split black gram): 1 cup
  • Fenugreek seed: 1 teaspoon (optional)
  • Salt: 1 teaspoon
  • Cooking oil: 2 table spoon
  • Meetha Soda (Soda bicarb): ¼ tea spoon (optional, need-not to be used if fermentation is good)

Preparation:

  1. Soak dal and fenugreek seed in water with for 5-6 hours or overnight.
  2. Grind the dal and fenugreek seed with equal amount of water to a very smooth paste (~ 10 minutes) in a ‘Dosa grinder’ or ‘mixer grinder. Keep aside.
  3. Wash rice rava; add into the prepared paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, add salt and meetha soda in hot-oil, stir the batter with ladle, if required add some water to get the consistency, Smear the small bowls with little ghee/oil.
  2. Pour ladleful fermented mixture in prepared bowl; keep aside. I used pressure cooker grid, See photo…
  3. Place the pressure cooker on the gas with 2 cups of water and a stand/ grid to place the idli bowls, close the lid without vent weight; cook until toothpick inserted near the center of the idli comes out clean; it will take about 7- 8 minutes.
  4. Take out idly- bowls, remove idly with the help of wet spoon, and transfer into serving bowl. Serve the light-fluffy idlies with masala Sāmbhar and coconut chutney.
  5. You can also serve with cook until toothpick inserted cook until toothpick inserted and dry sesame seed chutney.
  6. Take out idly- bowls, remove idly with the help of wet spoon, and transfer into serving bowl. Serve the light-fluffy idlies with masala Sāmbhar and coconut chutney.
  7. You can also serve with tomato onion chutney and dry sesame seed chutney.
Rice Rava Idli (steaming in mini bowls)
Ingredients
Grind the dal and fenugreek seed
Wash rice rava
add into the prepared paste
stir well cover the mixture
add salt and meetha soda
Pour ladleful fermented mixture in prepared bowl
cook until toothpick inserted
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)

12
May 20

Aki Roti (Indian Rice Bread with Vegetables)

  • Servings: 4
  • Preparation time: 15 minutes.
  • Rolling time: 2 minutes.
  • Cooking time: 4 minutes each.
  • Total time: 21 minutes.

Aki Roti is a perfect breakfast or brunch option for me on weekend, this is one of the popular authentic and staple breakfasts from Karnataka cuisine; made from rice flour and vegetables. This is mildly spiced bread, can be served hot along with chutney and dash of butter/ghee.

Ingredients:

  • Rice flour: 3 cups
  • Chana dal: 2 tablespoon
  • Spring onion: 50 gm.
  • Carrot: 1 no. (medium)
  • Onion: 1 no. (Small)
  • Fresh coconut: ½ cup
  • Ginger: 2” piece
  • Salt: 1 teaspoon (as per taste)
  • Green chili: 1-2(as per taste)
  • Fresh coriander leaves: 2 tablespoon
  • Hot water: 3 cups

Preparation:

  1. Soak Chana dal for about 30 minutes (minimum), keep aside.
  2. Great carrot and ginger, keep aside.
  3. Chop onion, spring onion, green chili and carrot leaf (which came with carrot), keep aside.
  4. Take a wide vessel, put flour; add all ingredients, mix well. Knead the mixture with help of hot water by putting it in small quantity. You can knead this in food processor too. Dough is ready (kneading dough with hot water is easy in food processor).

Method:

  1. Divide the dough into 7-8 parts with wet hand; here I made Roti to roll out on the cooking sheet with help of damp fingers as shown in the photo. (It will be approximately twice thicker than normal chapatti).
  2. Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled Roti on this. Cook for a minute till it changes the color (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
  3. Apply ghee both sides and turn it again and cook on medium low flame. Now “Aki Roti (Indian Rice Bread with Vegetables)” is ready, it can be served with “onion tomato chutney”or“Coconut chutney
Aki Roti (Indian Rice Bread with Vegetables)
Ingredients
Ingredients
chopped Ingredients
dough
cooking sheet
dough ball
roll out on the cooking sheet
roll out on the cooking sheet
roll out on the cooking sheet with help of damp fingers
Place the rolled Roti on this
Place the rolled Roti on this
Place the rolled Roti on this
Place the rolled Roti on this
Turn the other side
Apply ghee both sides
Aki Roti (Indian Rice Bread with Vegetables)
Aki Roti (Indian Rice Bread with Vegetables)
Aki Roti (Indian Rice Bread with Vegetables)
Aki Roti (Indian Rice Bread with Vegetables)