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)

14
Jan 20

Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)

  • Servings: 2
  • Preparation time: 3-4 minutes.
  • Frying time: 12 minutes.
  • Total time: 16 minutes.

Coming to new country, meeting new people and setting new house; decorating balcony with potted plant is part of setting house. Especially for my husband who loves to work with potted plant. He started work for greenery in our Tokyo home balcony. He visited so many malls and brought small plant of ‘Money plant’, ‘Christmas plant’, ‘Rubber plant’,’ Chrysanthemum, we purchased many pots and supporting accessories from 100 yen shops. And to my surprise with permanents plants, we are able to grow seasonal plant too. The bitter gourds creepers are one of them; it grew so healthy that it covered almost full clothes drying spaces. I fell in love with these creepers and prepared many recipes from this bitter gourd leaf. One of them is this dry sabji with potatoes…which I never prepared in India; this was first time and it came so delicious; would like to prepare again and again…and here follows the recipe…have a nice day!

Ingredient:

  • Karela (Bitter gourd) leaf: 100 gm
  •  Potato: 50-100 gm
  • Onion: 1 onion (small)
  • Lemon: ½ no.
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalongi and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and chop the leaves and potato, keep aside.
  2. Chop onion too into thin slices, keep aside

Method:

  1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
  2. Add chopped potato; stir fry on medium low flame for 3-4 minutes or until it is 50% done, add onion continue to fry on medium flame for couple of minutes or until onion gets translucent.
  3. Add salt, coriander powder and turmeric powder; continue to fry for another couple of minutes or till potato is about 90% done, add bitter gourd leaves, stir fry for couple of minutes or until it is done.
  4. Put off the flame; add lemon juice.
  5. ‘Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)’ is ready. Serve with any type of Bread, Rice or Paratha.
  6. Note: heavy bottom pan and low heat works better.
Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)
Ingredient
Add panch phoran
Add chopped potato
add onion
Add salt, coriander powder and turmeric powder
potato is about 90% done
add bitter gourd leaves
stir fry until it is done
Put off the flame; add lemon juice

23
Nov 19

Kimbap (Korean dish) in Indian kitchen

  • Servings: 2-3
  • Preparation time: 4 minutes.
  • Assembling time: 6 minutes.
  • Total time: 10 minutes.

Today I would like to share an easy vegetarian Korean recipe named ‘Kimbap/Gimbap’ which is made with pickled radish. The ingredients are gifted to me from one of my beautiful Korean friend; thank you so much once again my dear friend through this medium(Indian Cooking Manual). Basically Kimbap is a seaweed rice roll served as light lunch with kimchi.

It is very popular picnic food and takeout food in Korea; it is sold everywhere in from airport to market. It is liked by everyone from kids to elder. I also fall in love with this delicious Korean rice roll and wish to bring in my kitchen…

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Bap): 2 cups
  • Salt: ½ teaspoon
  • Sesame oil: 2-3 tablespoon
  • Dressing vinegar: 1 teaspoon (optional)
  • Dried seaweed sheet (Gim/Sushi Nori): 4 no.
  • Radish Pickle sticks: 1 pack
  • Bamboo roller mat/Sushi rolling mat: you may use aluminum foil

Preparation:

  1. Dry roast seaweed sheet on non-stick pan at lower flame till it gets crispy, keep aside.
  2. Take a mixing bowl; put rice, salt and sesame oil, mix well with help of spatula, now the mixture is ready to prepare the Kimbap.
  3. Take a chopping board and keep a bowl filled with water near to wet the hand to prevent the rice from sticking at the time of rolling.

Method to assemble:

  1. Place the bamboo mat on the chopping board, keeping non-shiny side up, spread seaweed sheet over the mat; It is important to wet your hands with water to prevent the rice from sticking to hand, take a handful of rice, place the rice on the seaweed sheet then spread evenly to cover the ¾ of the sea weed as in photo …
  2. Now arrange pickled radish over it as in photo.
  3. Then roll it with slightly pressing manner so that fillings stay inside; continue to roll at the end of the bamboo mat as in photo.
  4. Press with both hands so that it sets as a roll, keep aside. Repeat the same till all rolls are done as in photo.
  5. Apply sesame oil all over the roll and cut into 2” pieces or 7-8 pieces from one roll with sharp knife.
  6. ‘Kimbap (Korean dish) in Indian kitchen’ is ready to be served, if you want to store this for next day picnic; store in an airtight container in refrigerator and reheat or microwave before use.
  7. Note: Here I used Japanese sticky rice(Koshihikari rice), you may use parboiled rice instead of Japanese sticky rice.
Kimbap (Korean dish) in Indian kitchen
Ingredients
Ingredients
Dry roast seaweed sheet
put rice, salt and sesame oil
put rice, salt and sesame oil
spread seaweed sheet over the mat
place the rice on the seaweed sheet then spread evenly
arrange pickled radish
roll it with slightly pressing manner
fillings stay inside
continue to roll at the end
continue to roll at the end of the bamboo mat
Press with both hands
sets as a roll
Repeat the same
Apply sesame oil
cut into 2” pieces
cut into 2” pieces or 7-8 pieces
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen

19
Oct 19

Bitter gourd leaf Onigiri (Rice ball with karela leaf)

  • Servings: 2.
  • Preparation time: 2 minutes.
  • Frying time: 3 minutes.
  • Making time: 1 minutes(each).
  • Total time: 6 minutes.

Onigiri (Rice ball) is one of the best, popular staple snacks you get in Japan; in my opinion it is very comfortable to pack Tiffin for kids and carry for picnic or travel, it is soul food for Japanese and now for me too.

About a year ago, when I was travelling with two of my family friends to Mount Fuji and nearby area in Japan; we were very hungry and purchased vegetarian Onigiri from the convenience store, it was seasoned and compressed rice ball with boiled Rajma(red beans).

From the day till now, I prepared this dish often in my kitchen. I love Onigiri so much! Wish to bring this recipe in every Indian kitchen as it is easy to carry and eat besides being very delicious. Apart from these it is light and all in one and provides enough energy.

There are many variety of vegetarian and non vegetarian Onigiri with or without seaweed (Nori) available in the restaurant, supermarket and convenience stores in Japan.

Here I used Japanese sticky rice(Koshihikari rice) and gave some variation in preparation as well as in ingredients i.e. adding bitter gourd leaves (as it was available in my balcony pot), you can use coriander leaves instead of bitter gourd leaf and parboiled rice instead of Japanese sticky rice, and best way is to use new rice.

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Koshihikari Rice): 2 cups
  • Boiled Rajma (Red beans): 2-3 tablespoon
  • Bitter gourd leaf: 6-8 no.
  • Sesame seed: 1 tablespoon
  • Soya sauce: 1 tablespoon
  • Salt: ½ teaspoon
  • Sesame oil: 1 teaspoon

Preparation:

  1. Chop bitter gourd leaf, keep aside.
  2. Take a fry pan, put oil, when it gets hot add sesame seed, let it sputter for few seconds; add chopped bitter gourd leaf. Fry for about couple of minutes on medium flame. It will shrink and bright green color appears, put off the flame, keep aside.

Method:

  1. Take a mixing bowl; put all ingredients, mix all ingredients well, now the mixture is ready to prepare the Onigiri.
  2. It is important to wet your hands with water to prevent the rice from sticking, take a handful of mixture and give the shape of triangle or any shape you like to. In this recipe I used cookie cutter and cling wrap to give the shape to Onigiri, see the photo given…
  3. Onigiri is ready to be served, if you want to store this for next day picnic store in an airtight container in refrigerator.
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Ingredients
Ingredients
add sesame seed
add chopped bitter gourd leaf
Fry for about couple of minutes
It will shrink and bright green color appears
put all ingredients
put all ingredients
put all ingredients
take a handful of mixture
give the shape of triangle
give the shape of triangle
used cookie cutter
Onigiri is ready
Onigiri is ready
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)