Quinoa Idly (Gluten-free)

A huge bag of Quinoa in my pantry prompted me to try out this Idly. I have used it in place of white rice in other recipes, but this one is by far the best. If you are used to regular idlies, then this may take some time getting used to since it has a distinct and strong earthy taste with a hint of sweetness. Some kind of chutney or Idly chilly powder to go along with it is highly recommended.
Quinoa is gluten-free, has a low glycemic index and is a good source of protein for vegetarians, thus making this a perfect healthy food.



Quinoa Idly

Ingredients:

Quinoa - 3 cups
Urad Dal - 1 cup
Fenugreek seeds - 1/2 tsp
Salt - To taste
Water - To grind

Method:

Wash the quinoa well, say 4 to 5 times. Soak in water for about 6 hours or overnight.
Wash Urad Dal and soak in water for 6 hours or overnight along with the fenugreek seeds. Do not close either of them.

Grind both separately using a blender or a wet grinder. I used a blender since I was experimenting and had only a small quantity to work with. Then mix both together and add salt.
Let it sit covered in a warm place and allow to ferment. It would take anywhere from 8 hours to 12 hours depending on the climate. Warmer climate ferments the batter very quickly. But in a place like mine it took 12-14 hours.

Then grease idly plates and steam in a pressure cooker for about 10 min.
Scoop out the idlies and enjoy with some chutney, sambar or some "Idly molagai podi."

No Fry Sweet Puri

This vaguely has been adapted from my earlier recipe which happens to be one of my favorites. This is a healthier version and has layering in the puri itself. These puris are crunchy and sweet. Almost like a cookie.
The rose flavoring is by far the best when it comes to fried (in this case -baked) sweets dunked in sugar syrup. You may add other flavorings like saffron, almond,or even vanilla if you don't have the suggested flavoring in your pantry.
Lastly, make sure it is not too brown when it is baked. I removed mine when it was slightly golden in color. The layers give a parotta texture to it and ensures even baking.



No Fry Sweet Puri

Ingredients:

For Puri
Whole wheat flour/Atta - 2 cups
All purpose flour - 3 tbsp
Salt - 1/4 tsp
Sugar - 1 tsp
Baking powder - 1/2 tsp
Oil - 1 tbsp
Water - For the dough

For Syrup
Sugar - 1 1/2 cup
Water - 1/4 cup
Rose essence - 2 drops
Cardamom - A pinch

For layering
Melted butter/Ghee - 3 tbsp
Rice flour - 1 tbsp

Sliced Almonds- For garnish (optional)

Method:

Mix the melted butter/ghee and the rice flour and set aside.

Mix the flour, baking powder, salt and sugar in a mixing bowl. Add the water and knead to a dough. Add the 1 tbsp of oil and knead for about 5 min till the dough becomes soft.
Let it rest covered for 5 min.

Preheat oven to 375F.

Roll out the dough into a large circle and about 1/4" thick using a rolling pin. Spread a thin layer of the butter+ rice flour mixture. Let it sit for 2 min.
Then roll the dough from one side to form a tight log. Cut into 1/2 inch thick pieces. Flatten each one with you palm.



Roll out each round into 3" diameter circles. Lay them on a cookie sheet that has been sprayed with non-stick spray. It would look something like this.



Bake at 375F for about 8-10 min or until golden.



Flip it over and bake for another 8-10 min. Both sides should be golden brown in color.

While the puris are baking in the oven, heat the sugar and water in a pan and bring it to a boil. To prevent crystallization, you may add a couple of tablespoons of corn syrup.
When the sugar reaches soft ball stage/one-string consistency, turn off the heat and add the rose essence and cardamom.

Dip the puris one by one in the sugar syrup and let it dry on a sheet.



You may garnish with sliced nuts and saffron if you have some on hand.

Enjoy!

Karakuzhambu

This recipe if from my friend R who is great at cooking traditional South Indian food. The thing is I have not tasted her Karakuzhambu, but I asked her for this recipe since I knew that it would be good. Well, her other dishes are, so I made sure this was on my blog :)
I have this strong attraction for South Indian food these days, that all these traditional cooking is taking main stage in everyday food. I am so glad R shared the recipe with me, this is one of the best kuzhambu I have tasted. Somehow reminded me of the "Grand Sweets" Karakuzhambu that they have in Chennai. Only even better.
She asked me to add either manathakkali or sundakka vathal, but I added both since I had it. The "Grand Sweets" version has both too. This recipe calls for a lot of heat, so if it does not suit you, then you may adjust it according to your palate.



Karakuzhambu

Ingredients:

Small onion - 1 cup
Garlic cloves - about 12
Curry leaves - A sprig
Red chillies - 3
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds -1/2 tsp
Manathakkali vathal - 1 tbsp
Sundakka vathal - 1 tbsp
Coriander powder - 2 tbsp
Chilly powder - 1 tbsp(more if you can take more heat)
Asafoetida - 1/4 tsp
Sesame Oil - 3-4 tbsp
Tamarind extract taken from a lemon sized ball
Salt - To taste

Method:

In a pan, heat the oil and add the mustard seeds, fenugreek seeds and cumin seeds.
Once the mustard starts to splutter, add the red chillies and curry leaves. Add the sundakka and manathakkali vathal. After they get roasted, add the small onion and garlic cloves.
Then add salt, coriander powder and chilly powder.
When everything starts to get nicely sauteed, add the tamarind extract of about 4 cups taken from a lemon sized tamarind. You could alternatively used tamarind extract, but it may not give the same result.
Let the kuzhambu boil down and reduce a little in volume. It took me about 10-15 min on medium flame.
Add the asafoetida finally and boil for a minute more. Turn off heat.



Serve with hot steaming rice. It tasted even better the next day.

Beetroot Biriyani/Pulao with Black Beans Raita

My mom always has had rave reviews about this particular kind of rice called "Seeraga Samba."
She tells me that this rice has a very aromatic quality to it just like basmati rice and is also very flavorful. It is extremely cute to look at, kind of like baby basmati.
If you are not able to find this at your store under the name of "Seeraga Samba" or "Kalijira", you could use the regular white basmati rice. It shouldn't make that big of a difference. The grated beets add a lovely pinkish red hue to the rice grains. I tried not to add any other vegetable just to keep the color intact.
It looks beautiful when it is done, like the tiny grains just blushed!

The raita was something I decided to make with the pulao when I started planning this meal. Keeping the beans crunchy is key to making this raita. Mushy beans and yogurt is not what I would recommend. Finish off with some cilantro for some fresh flavor.



Beetroot Biriyani/Pulao with Black Beans Raita

Beetroot Biriyani/Pulao:

Ingredients:

Seeraga Samba rice - 2cups
Water - 3 cups
Clove - 3
Cinnamon stick - 2-3
Cardamom Pod - 3
Star Anise - 1
Beetroot - 2 cups (grated and packed)
Shallots/Onions - 1 cup chopped
Tomato - 1/2 cup chopped
Chilly powder - 2 tsp (or to taste)
Green chillies - 2 small slit
Salt - to taste
Oil - 2 tbsp + 2 tbsp
Grind to a paste:
Garlic - 6-8 pods
Ginger - 2 tbsp roughly chopped
Shallots - 2 tbsp roughly chopped
Fennel seeds - 1/2 tbsp

Method:

Grind the ginger, garlic, shallots and fennel seeds to a paste and set aside. Do not add water.

In a large pan, add 2 tbsp oil, and add the washed and thoroughly drained rice. Sauté till the grains turn opaque. Turn off heat and cool. At this point I add the rice to the rice cooker and use the same pan for making the masala.

Heat 2 tbsp oil in the same pan, add the cloves, star anise, cinnamon, cardamom and green chillies.
Add the ground ginger-garlic paste and sauté well till the raw smell is gone.
Then add the chopped shallots, followed by the tomatoes. Once they are halfway cooked, add the grated beets and mix well. Allow to cook till the beets soften. Finish off with salt and chilly powder.

Now add this beets masala to the rice. Add 3 cups of water, and let the rice cooker do its thing. If you are using a pressure cooker, cook for about 20 minutes or two whistles. Do not overmix after it is done.





Black Beans Raita:



Ingredients:

Dried Black Beans - 1 cup
Yogurt - 1 cup
Shallots - 1/2 cup
Cilantro/Coriander - 1/4 cup chopped
Salt - to taste

Method:

Soak the black beans overnight in some water. Pressure cook the beans for about 15 min or 2 whistles depending on your cooker. It should not get mushy, it should still have a bite to it.
Drain water, rinse with cold water till the water runs clear.
Add yogurt, shallots, cilantro, salt and mix well. Garnish with a little more chopped cilantro and serve with biriyani or any kind of rice.

Baked Gulab Jamun

Yes! You heard it right! They are baked... these beauties are not fried, not this time around... :)
This recipe is dedicated to my cousin H. I promised her one for her bridal shower and never got around giving it to her. I wanted to make something healthful, an Indian dessert and one that I could create just for her. I have tried this recipe a couple of times once from a ready made mix and another time from scratch. Both have turned out very well. So here is the recipe for you my dear H...

Note: The jamun balls once placed in the oven needs your utmost care and patience. This recipe switches between baking and broiling in your oven. When you turn the broil mode on, you cannot take your eyes off the oven. It takes just seconds to burn them, so giving you all a heads up.



Baked Gulab Jamun

For the Jamun:
Khova powder/Mava powder - 1 cup
All purpose flour - 1/2 cup
Ghee/Clarified butter - 1 tsp
Baking soda - 1/4 tsp
Cardamom - 1/4 tsp
Skim Milk - 2 tbsp (just enough to make a stiff dough)

For the Sugar Syrup:
Sugar - 1/2 cup
Water - 1/4 cup
Corn Syrup - 2 tbsp
Rose essence - 1/4 tsp
Cardamom - 1/4 tsp

Saffron - For garnish

Method:

Preheat oven to 375F.

For the sugar syrup, Place a pot on medium heat, add sugar, water and corn syrup and let it boil till it reaches a syrupy consistency. The corn syrup prevents the sugar from crystallizing. You can omit this if you are familiar with making this kind of syrup. Switch off the flame and add the cardamom and rose essence. Set aside.

In a mixing bowl, combine all the ingredients listed under "Jamun" and knead well to make a stiff dough. Make small balls and place on a greased baking sheet. Place the tray in a pre-heated 375F oven. Bake the jamun balls till they are very lightly brown on the bottom. Just around that time, switch the oven to broil mode and let the jamuns get golden brown on the top. Make sure to keep a constant look on the tray, as the broil mode in an oven typically reaches 500F, and will burn the jamuns in no time. This should take about 2 minutes or less.
Once the jamuns are brown on both sides as shown in the picture, take them out and plop them into the sugar syrup and let it soak. You may make more sugar syrup if you like, the recipe that I have given makes just enough to soak the jamuns. It was my way of not adding too much sugar into the recipe.
Allow to cool completely and enjoy.

Baked Idli (Rice cake) Manchurian

Me missing from the blogging scene is not even a surprise now! I love cooking and blogging, but other things take priority every now and then like it rightfully should, so this time I am not even going to the why and what of my absence. But I am happy to blog at the moment and I will relish this till I am done with this post.
Idli Manchurian is not something I ate a lot or was familiar with when I was back home. I probably have had it a couple of times, not because I did not like it but because it was way too greasy and unhealthy. It is made by frying the Idli pieces that were dipped in batter and then stir fried with vegetables and sauces. Sounds yummy right? I know!
For my version, I baked them (vs. frying) and tossed it with a bunch of crunchy vegetables and tomato sauce and called it a day! It tasted good and knowing that I am eating something good made me a very happy camper right there in my kitchen.



Baked Idli (Rice cakes) Manchurian

Ingredients:

Steamed Idli (Rice cakes) - 6-8 cut into cubes
Carrot - 1 cup shredded
Green pepper - 1 cup shredded
Cabbage - 2 cups shredded
Ginger - 2 tsp chopped
Garlic - 3 tsp chopped
Mint leaves - 1 cup chopped
Curry leaves - About 6 leaves chopped
Spring Onion - 1 cup chopped lenghtwise
Salt - To taste
Soy sauce - 2 tbsp
Tomato ketchup/sauce - 2 tbsp
Corn flour - 1 cup (Chick pea flour/besan flour should also work)
Rice flour - 2 tbsp
Chilly powder - Depending on your heat level
Turmeric powder - 1/4 tsp (optional)
Black pepper -1/2 tsp
Oil - 2 tbsp + 2 tbsp



Method:

Preheat oven to 400 F.

Mix the corn flour, rice flour, salt, 2 tbsp oil, chilly powder (about 1/2 tsp), turmeric powder with a little water to make into a paste.



Add the idli pieces and mix well. The batter should be just enough to coat the pieces.



Spread it evenly on a greased baking sheet and bake until lightly brown and the coating of batter is baked. Check after 15 minutes of placing the tray in the oven.



Meanwhile in a large wok, add the oil, when hot add the curry leaves, ginger, garlic, pepper. Then add the veggies and stir fry with some salt. Add the mint and spring onions, soy sauce and tomato sauce at last. Now, add the baked idli pieces and mix well till it absorbs all the sauce and flavors from the veggies and herbs.
Serve hot.

Baked Edamame Fritters - Secret to a perfect no-fry Vadai

Vadai/Indian fritters is by far one of the most loved snacks down South of India. A rare cold afternoon with rain thrashing down on the roof calls for a hot cup of chai and its most beloved companion - Masala Vadai.
The aroma of the vadais wafting from the gloomy kitchen with Amma frying them up ever so elegantly with me wrapped up in my blanket standing beside her is a memory that I cherish and yearn for even now.
My daughter would probably have memories of her mom pulling out a tray of healthy vadais right from the oven as opposed to frying them up!
I have already tried my hands on baked masala vadais, and they came out beautifully. It uses a different procedure.
Baking is not the same as frying them, agreed... but pretty close with the new method I have come up with. And without all those calories, do I hear anyone complaining?
Okay, here is the secret: "broiling"
Baking the vadais for about 10-15 minutes, and then putting the oven on broil mode for 2-4 minutes and getting that beautiful crispy crust on the top is as close you will ever get to frying them.

So the concept is, the fritters cook from below when you "bake" them, and then from above when you "broil" them. The coil heats up from the respective sides when you use the bake and broil mode.
And voila! You have the best crispy healthy vadais you will ever have!

Note: Do not move away from the oven when it is on "broil" mode. Temperatures reach up to 500F- 525F and will burn whatever is in the oven in no time.



Baked Edamame Fritters - Secret to a perfect no-fry Vadai

Ingredients:

Edamame - 1 lb bag
Channa Dal/Dried split chickpeas - 1 cup
Cabbage - 1/2 cup chopped
Green chillies - 3 tbsp chopped
Red onions - 1 large chopped
Ginger - 2 tsp chopped
Rice flour - 1/4 cup
Garam masala - 1/4 tsp
Turmeric - 1/2 tsp
Asafoetida - A pinch
Chilly powder - 1 tsp (adjust heat according to your taste)
Curry leaves - 3 tbsp torn into pieces
Salt - To taste
Oil - 2 tbsp

Method:

Soak the channa dal/lentils in water for about two hours.
Cook Edamame until it is al dente. Do not overcook, it shouldn't be mushy.

Preheat oven to 400F.

Grind the channa dal/lentil and edamame until coarse. Do not make a smooth paste out of it.
In a large mixing bowl, add the ground up lentil and edamame. Add all other ingredients and mix well.

Take a large baking tray, line with aluminum foil and give a good shot of non-stick spray.
Take small balls of the mixture, flatten it in your palm and line them out on the baking tray like shown below.



Bake at 400F till the bottom is golden brown (about 15-20 min).

Then put your oven in broil mode and let the fritters sit for another 2-4 minutes in the oven, till you get a golden color on the top as well.
Keep a constant eye when your oven is on "Broil" mode. It will burn whatever is in your oven in a jiffy!

Take it out when it is done and enjoy warm with some chutney.

Instant Oats Idli (Savory steamed cakes) with wheat bran

I like oats, especially in this cookie form. But I am not a big fan of eating it with milk and getting it all squishy and slimy early in the morning.
I found a way to incorporate them into breakfast crepes and started making Oats dosai.
So eventually I started making Idlis with Oats as well. I somehow never got that right, maybe because I used oats in its raw form without dry roasting or whatever, and ended up with squishy idlis every time. I could not resist trying out Usha's recipe for Oats idli, I really did not think it would work, but it did! I have a few more of my recipes up for posting, but I simply had to schedule this one first... this is so good.
It is soft, spongy and totally scrumptious. I have made it twice already and this is probably the only kind of idlis I am going to be eating for a while.
I added some wheat bran to give it more airiness and make it fluffier. It worked! If you don't have it, you can totally skip it.
If you are a breakfast person like me who
-likes to eat healthy
- is tired of eating rice-based breakfast dishes
-doesn't want to go anywhere near milk and bland oats put into a bowl and eating it for the sake of eating it
-have no time to get any kind of cooking done in the morning
...then this is the recipe for you.
The idli mix can be made well ahead of time, and used whenever you need it. So you are not scrambling in the morning to get everything together.

Only caveat is... if you are not into full fledged Indian cooking, then chances are you might not have the hardware, which is the idli maker. If you have one, print out the recipe and get going!



Instant Oats Idli (Savory steamed cakes) with wheat bran

Ingredients:

Old fashioned Oats - 3 cups
Semolina flour - 1 1/2
Wheat bran - 1/2 cup (optional)
Fat free plain yogurt - 4 1/2 cups
Curry leaves - 7-8 leaves
Cilantro - 2 tbsp chopped
Broken Cashew nuts - 2 tbsp
Mustard seeds - 1 tbsp
Urad Dal - 1 tbsp
Channa dal - 1 tsp
Ginger - 1 tsp finely chopped
Dry red chillues/Fresh green chillies - 1 tbsp finely chopped
Olive oil - 1 tbsp
Baking soda - 1 tsp
Salt - To taste

Method:

Roast the old fashioned oats without oil in a pan for about 5 min on medium heat. It does tend to burn quickly if left unattended.
Cool completely and in a blender using the "pulse" mode grind it into a coarse powder and set aside.

Re-heat the same pan, add oil and when it is hot, add mustard seeds. Let it splutter.
Add urad dal, channa dal, ginger, chillies, curry leaves and cashews and roast well.

Now add the semolina on top of this and roast till it changes slightly in color (say a very light brown). Add salt and keep mixing.

Allow that to cool and transfer into a mixing bowl. Add oats powder and wheat bran.

This may be stored in an air tight container for later use. If you are using it the very same day, then add the yogurt and mix well. Add water if need be to loosen the batter a little bit. I had to do that.

Just before pouring them into idli mould, add the baking soda and mix thoroughly. Ladle the batter a little more than halfway and steam in a cooker or use a microwave idli maker.

Allow to rest for 5 minutes after steaming. Scoop out, and serve hot with chutney or chilly powder (molagai podi)

Yields 24-26 medium sized idlis.

Lite Coconut Milk - Mint Pulao

There are only good memories associated with this recipe. One of my mom's best dishes, which in order to perfect took innumerable attempts for me. She uses wonderful thick first-press coconut milk from home grown coconuts and it gives it this rich texture and taste.
The only changes I made from her recipe, is using lite canned coconut milk (fewer calories!) and adding my favorite herb on this planet... Mint.

So, when I say attempts, it involved using a varied combination of fresh coconut milk, canned coconut milk, light canned coconut milk, brown rice, and then white rice.
This recipe is traditionally prepared using white rice in my family, but since I have switched to brown rice, I did initially try with it. It was absolutely tasteless! Not a good idea!
See, the part of enjoying this is the subtle taste of the coconut milk hitting you when you bite into the rice. My brown rice failed to absorb anything at all! And tasted like I cooked it with water instead of luscious coconut milk.
There are certain dishes that are not meant to be changed, and I guess this is one such recipe. If you are making this, use only White rice, there I said it!
Using basmati rice will enhance the experience, if not just use Jasmine or any long grain rice.

The rice grains after being cooked, should be light, fluffy and not mushy. Here's how I did it.



Lite Coconut Milk - Mint Pulao

Ingredients:

White Basmati Rice - 3 cups
Mint - A bunch
Lite Coconut milk - 3 cups
Water - 2 cups
Dry Bay leaves - 2
Cloves - 3
Cinnamon stick - 1
Dry Star anise - 1
Whole Cardamom - 2
Whole pepper - 3
Green chillies - 1 small chopped
Ginger - 1 inch chopped
Garlic - 3 cloves chopped
Olive oil - 2 tbsp
Salt - To taste
Roasted cashews - 2 tbsp

Method:

Clean and soak rice with some water for 15 minutes.

Finely chop mint, or use a blender like I did and grind the leaves with a few drops of water till they are mushy.

In a pan, add oil, when hot add all the spices, fry for a minute then add green chillies, garlic, and ginger. Saute well.

When all the above ingredients are well roasted, drain water completely from the rice (use a strainer), and mix it will the spice mixture.
Roast the rice till it turns opaque and the oil coats the grains of the rice completely. Add the ground mint and salt.
Mix well.

Transfer to a rice cooker, add the coconut milk and water. Mix thoroughly. You may need more or less water depending on the type of rice/cooker you are using.
My rice cooker senses the amount of liquid and cooks accordingly. If you are using a regular cooker/ a different type of rice cooker, then check the water content.

When done, add a tsp of oil and fluff the rice with a fork. Check for salt. Garnish with roasted cashews and mint. Serve with onion raita.



Sending this dish to:

Nags's Monthly Mingle #33 - Ravishing Rice Recipes
Ashwini's JFI:Mint

Brown Basmati Egg Biriyani with Chickpeas

This recipe is for a friend who asked me once... "How do you eat brown rice, I just can't seem to get used to it!"
I am sure she would be reading this today :) And I hope I can convert her from White to Brown with this recipe.

Brown rice has a lot of benefits. For one, it is very filling and you would tend to eat less. Well, there's a start!
It falls under the whole grain variety which seems to be recommended a lot these days. You must have seen those "Get more whole grains into your diet for a healthier you" appearing everywhere. If you haven't seen it, then you are looking at the wrong places, er... defnitely not in a fast food place.

So, what exactly is the difference between a brown and white rice, you may ask...
When only the outer husk is removed you get brown rice, and when the inner bran layer is removed you get white rice. Seems simple, but the bran layer is what packs all the nutrients. All that remains is white rice and carbs after stripping the grain of all its actual goodness.

Nutritional benefits of brown rice: They are rich in fiber, fatty acids (that lowers cholesterol), certain vitamins and Iron.

How to prepare brown rice:
If you have a rice cooker, then put it on "Brown rice" setting and forget it. Most modern rice cookers have this setting.

If you are using the conventional method, then wash the rice. Soak in warm water for at least an hour or two. Add water in the ratio of 1:2 (or in some cases 1 1/2). Depending on rice and texture preferences, these ratios might change. Always check your package instructions for how much water is recommended for one cup of rice.
Cook using a microwave cooker or cook on stove top like you would normally do for white rice.

Soaking brown rice is important. It allows germination and making it much more nutritious.

Changing from white to brown, does take time and you may not enjoy the fuller taste and feel of brown rice initially. But if you care more about your health, then more power to you!

This is a easy recipe to make especially if you are trying out brown rice for the first time. Egg Biriyani is an Indian dish normally prepared with rice, some vegetables and eggs of course.
I added chick peas to give it that added bite and flavor.
This is only kind of biriyani I make at home and I just love it.



Brown Basmati Egg Biriyani with Chickpeas

Ingredients:

Eggs - 4
Brown Basmati Rice - 3 cups
Garbanzo/Chickpeas - 2 cups (canned or soaked and cooked)
Red onion - 2 cups (chopped)
Tomatoes - 2 cups (chopped)
Egg Biriyani masala - 2 tsp
Ginger - 2 tbsp chopped
Garlic - 4-5 cloves sliced
Bay Leaf - 1
Cloves - 2
Turmeric - 1/2 tsp
Curry Leaves - 4 to 5 torn by hand
Pepper - 1/4 tsp
Fried Onions - 2 tbsp (To garnish, optional)
Olive oil - 2 tbsp
Salt - To taste

Method:

Hard boil eggs and keep separately.

Cook brown rice according to package instructions, which includes soaking in warm water and then cooking it with rice cooker or on the stove top.
The cooked rice should be al dente, not mushy. Cool completely.

In a wide pan on medium-high heat, heat oil, add cloves, bay leaf, curry leaves, ginger, garlic and saute well.

Add onions and saute till slightly brown. Add turmeric and salt.

Next add the tomatoes, pepper and saute for at least 5 minutes on medium high heat.

Add the egg biriyani masala and saute again. Add the garbanzo/chickpeas and mix well. Let the chickpeas cook for a while in the masala.

Score the eggs with a knife, or split them in half and add it to the masala.

At any point if you think the masala is too thick, add a little water. I normally don't do this, since the rice tends to become soggy when mixed together.

Turn off heat and then add the cooled cooked rice and mix well with a little oil to keep the rice grains separate.
Make assessment as to how much rice will be needed for the masala you make. Add more or less rice according to taste and heat level.

Mix thoroughly. Just before serving, add the fried onions and serve it along with yogurt raita.



This dish goes to:

Alexandra's Chefspiration's Healthy Choices
Ms's JFI Chickpea
Sudeshna's Harvest: The Festival of Rice

Spinach and Anaheim Chutney

So, I really did take a tiny break for a few days since my last post!
Although not intended as a break, it morphed into one. I still have managed to catch up on some posts from other blogs, even though I have not been able to let my presence known.
So here I am, back to posting and visiting other blogs.

Seems like my Recipe for Disaster Series that I started last week was a serious hit. I gave a huge sigh of relief since I did not know how that was going to go down as a post. Some even suggested having events for disaster recipes, which I think is an awesome idea and seems like there are a lot of people like me around who would be willing to participate :)

After all that complaining and whining about how those food turned on me, let us take it easy with some Spinach and Anaheim chutney.
It really did not kick off as one, I was actually making onion and tomato chutney and then decided to throw in a good quantity of fresh spinach that was leftover after making salad the previous day.
Anaheim peppers were just an added bonus for that little kick.
Spinach is one of the greens that is easily available either fresh or frozen all year around and one of the most healthiest things too. It made for a great chutney and we enjoyed it with some dosais/crepes for dinner.
Here is my recipe for this chutney which was just made on the fly.



Spinach and Anaheim Chutney

Ingredients:

Red Onion - 1 medium chopped
Tomato - 1 medium chopped
Anaheim chillies - 1 medium sliced
Fresh spinach - 4 handfuls
Cumin - 1 tsp
Pepper - 1/4 tsp
Ginger - 1 inch piece
Garlic - 2 cloves
Salt - To taste
Olive oil - 2 tsp

To season:

Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - About 3 leaves

Method:

In a pan on medium high heat, add olive oil and drop the cumin seeds, ginger and garlic and saute till lightly brown.

Next add the onions and saute till it becomes translucent.

Add Anaheim chillies, tomatoes, salt, pepper and cook under medium flame till everything is just done.



Turn off heat, add the spinach and mix well. The heat from the mixture will wilt the spinach. Do not over cook.

Allow to cool slightly. Add a little water and grind it in a blender till really smooth.

Transfer to a serving bowl.

In another pan, add a little oil, then add the mustard seeds and urad dal. When the mustard seeds start to splutter, turn off heat and add the curry leaves.
This would be the seasoning for the chutney. Mix well and serve.



I am sending this to:
Ramya's Chutney and Dip Mania
Alexandra's Healthy Choices