Lime and Lemony Rice (Nimmakaya Chitrannam)

This rice dish with its subtle and tangy lemony taste is my favourite. This is the way my Grandmom made it for me while I was growing up. Everytime I would come home hungry or when I was famished mid-afternoon she would dish up this tasty rice with leftover rice from the afternoon. My dad loves this rice, and every time I make it I cannot but help think of him, wishing that he was here to taste it. My mom says that she is not very fond of this, but she loves the way I make it and she can eat that anytime :-). Now thats what I call a compliment ;-)This is a great lunch box idea, served with some chips, it is a delicious combination.

Lime and Lemony Rice (Nimmakaya Chitrannam)

Ingredients:

2 Cups Cooked Rice (I like to use Sona Masoori rice which is available in the Indian stores here in the US. If not available, you can use Basmati Rice as an alternative).

1/2 an onion - Chopped into fine cubes

4 or 5 green chillies - Slit Lengthwise

Juice of 1 lime.

Curry Leaves - a few sprigs

Cilantro (Coriander leaves) - Chopped fine for Garnishing

For Seasoning:

2 tbsp Oil

1/2 tsp Mustard seeds

2 tbsp Peanuts

2 tbsp Channa Dal (soaked in water for about 20 minutes, drained and set aside)

1 tbsp Urad dal

Method:

Cook the Rice in a Rice cooker. After it is done, spread it on large plate or a dish for cooling. Meanwhile prepare the seasoning. Heat the oil in pan. Add mustard seeds. Allow them to splutter, then add the peanuts and saute until golden brown. Then add the soaked channa dal and saute until golden brown and fried. Then add the urad dal and saute for a minute. Then add the green chillies, curry leaves and chopped onions. Saute until onions are tender. Then add the turmeric powder. Mix this seasoning with the cooked rice. Add salt, lime juice and mix well. Garnish with chopped cilantro and serve warm.

Fresh Mint and Mint Pulav

Fresh Mint is an aromatic, green herb that has several medicinal values both in Allopathic and Ayurvedic Medicine. Mint in various forms is also used in everyday products such as toothpaste, pain balm, cold relief medicines etc.
Two summers back, I planted a small Mint sapling in a small patch in my backyard. Today it grows wild in plenty in that small patch. I have managed to curb its growth by creating a bed and building around it a stone wall, so that it does not grow into the grass. And having Mint at my disposal in abundance is a boon. I use it in many a dishes throughout the summer. I share a whole bunch of this fresh herb with my friends and try to freeze some even for the winter!
Mint Pulav is one of those recipes- it is an easy and tasty rice dish . It can be made in a jiffy and is an all time party favourite. Hope you guys enjoy this recipe as much as I do.

Ingredients:
3 cups basmati rice
1/2 cup fresh or frozen green peas
1/2 cup cauliflower (in small florets - optional)
1 big onion (chopped lengthwise)
1 small Tomato – chopped into small cubes
1 tsp cumin seeds
5 tbsp oil ( or a combination of Butter and Oil)
Salt to taste
Grind Together:
½ cup fresh grated coconut , ¼ onion – chopped into cubes, 1 inch cinnamon stick (dal chini) , 3 cloves , 6 in number green chillies , 2 pods garlic , 1 big bunch fresh mint leaves (washed)

Ingredients for Mint Pulav

Method:
Cook the Basmati rice in a rice cooker or a heavy bottomed pan. Use the ratio 1 cup rice to 1.5 cup water. Wash the cauliflower florets and blanch in hot water (or boil for 5 minutes with a little water in a microwave. In a big pan, heat the oil and butter, add the cumin seeds, and then add onions and sauté until golden brown. Add the chopped tomato and sauté for a few more minutes. Add the ground masala paste and sauté for about 5 minutes or until oil leaves the sides. Add the cauliflower florettes and green peas and sauté for a few more minutes (until the peas are tender). Add the cooked rice and salt and mix well. Mix gently so that the rice grains do not break. Serve hot.

Spicy Mint Pulav

Basil Pesto Pasta

This delicious pasta dish is easy to make and is a great quick fix for a lazy Friday night dinner.
The local 'Nothing but Noodles' Franchise here serves this wonderful dish with lots of Mushrooms, tomatoes etc. The way you improvise is up to you. I learnt how to make this dish from a friend of mine. Rohini, thanks so much for this easy recipe. My kids loved it and it is going to be a regular at my home ;-)

Ingredients:
1 tbsp Pine Nuts (available in the nuts section)
2 tbsp Parmesan Cheese
1 box Basil
1 clove garlic
3 tbsp Olive Oil
1 small tomato (deseeded)
3 cups Pasta (I like Penne or Bowtie for this recipe, you can use the pasta of your choice)

Method:
Cook the Pasta in plenty of boiling water until almost done (al dante) or according to package instructions.
Dry roast the pine nuts in a pan for 2 minutes. Include the roasted pine nuts, the basil, the parmesan cheese and the garlic and blend in a blender until all are well blended. Then add the olive oil, the deseeded tomato and blend until the tomato is coarsely blended.
In a pan, add 1 tbsp of Olive Oil, the drained pasta and the above Basil pesto mixture. Mix well. Add some more parmesan cheese on top before sreving if needed. Serve hot.
Variation:
You may add sauteed mushrooms, half cooked broccoli florettes or spinach to the pasta.

Dinner plans for Tonight

My life has been a whirlwind these past few years. And nothing seems to change. So, I have learnt to work with the way things are and make the most of it. I have tried to accomodate my interests along with other things, which is Work+Kids+Kitchen+Other Things = Life :-)
So, with such a hectic schedule, I usually plan ahead for meals. My kids are famished by the time they get home from school and with the less than 1/2 hour I have, I better plan ahead in order to whip up something quick. Isnt's that how all our lives are or are getting?
Our dinner for tonight, something simple but yet delicious, appetizing and wholesome -
Tomato Biryani - Rice cooked with Tomatoes and spices. This is a very tasty, spicy and easy dish. I owe thanks to my mom-in-law who has taught me this quick and easy dish, that can be made when I am tired after a long day's work. In time, it has evolved and has become a fusion of sweet and sour tomatoes, green peas, spices and fragrant Basmati Rice.

Photo Courtesy: My friend Vani. Thanks Vani for the delicious Pictures!

For Tomato Biryani

Ingredients:
2 cups basmati rice (washed)
3 or 4 tomatoes (chopped into cubes)
1/2 cup Green Peas (Soaked and half boiled)
1 onion (chopped into small cubes)
1 tsp ginger-garlic paste (I like to use fresh garlic and ginger)
4 or 5 cloves
1 inch cinnamon stick (dal chini)
1 pinch powdered cardamom (elaichi)
1/2 tsp jeera (cumin) seeds
11/2 tsp sambar powder
a few sprigs cilantro - Washed and Chopped
a handfull of Mitn leaves - Washed and Chopped
4 tbsp oil
2 tsp salt (or to taste)

Method:
First wash the Basmati Rice and soak it in water for about 10 minutes. Drain the water and keep aside. In a pressure pan or pressure cooker heat the oil. When the oil is hot add the cumin seeds, cloves, cinnamon and cardamom and ginger garlic paste. Fry for 3 minutes. Then add the chopped onions and saute until light brown. Then add the chopped tomatoes, half cooked green peas, mint leaves and sambar powder and salt and mix. Fry for about 4 minutes. Then add the washed rice and fry for another 3 minutes. Add water (use 1 cup rice to 1.5 cup water ratio) and close the pan or cooker. Allow to cook until one whistle. Remove from stove and allow to cool. Then open the cooker, add chopped cilantro/coriander leaves and mix well. Serve hot with raita.
Enjoy and Happy Cooking.

Spicy Tomato Biryani with Raita

Potato Curry

The humble Potato. This vegetable can be transformed into a variety of dishes. It has a place in almost all cuisines of the world. A most liked vegetable, easy to cook and tasty even with just a pinch of salt and a hint of butter. My favourite way to cook this vegetable the Indian way is to make a roasted dry curry with just the right amount of chilli powder and salt. This dish serves as a great side to rice and dal, chapathi, puri or even just plain rice.

Ingredients:
5 or 6 Potatoes (Boiled, peeled and cubed)
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
Salt to taste

For Seasoning:
4 tbsp Oil
1 tsp Mustrad seeds
1 tsp Urad dal
a few curry leaves
a pinch of Hing (Asafoetida)

Method:
1. Cook the Potatoes in a pressure cooker. Cool Peel and chop into cubes.

Boiled, Peeled and Cubed Potatoes

2. In a pan, heat the oil. Add the mustard seeds. Allow them to splutter. Then add the urad dal, hing, curry leaves and the bolied, chopped potato cubes.
3. Add Salt, red chilli powder and turmeric powder. Mix gently until all the potato cubes are well coated.
4. On medium heat, roast the potato curry stirring gently in between until all cubes are well roasted. Drizzle oil on and off if needed.
5. If roasted patiently (takes atleast 1/2 hour) the potatoes will be nice and crispy.
6. Serve hot with rice and dal.

Potato with seasoning and dry powders

Delicious Potato Fry along with Rice and Dal

Okra Curry

Okra is an all time favourite at our home. It a wonderful tender, green vegetable that can be cooked in many ways. There is the typical South Indian Okra Dry Fry, the Stuffed Bhindi Curry, Okra raita etc. This is the Okra Gravy curry that goes well as a side to chapathis or Rice and plain simple Dal. Hope you enjoy this recipe.

Colorful Okra Curry

Ingredients:

Okra - about 1 lb - Chopped into small pieces as seen in the picture above

1 big Onion - Finely chopped

4 Tomatoes - Finely chopped into cubes

1/2 tsp Turmeric Powder

1 tsp Red Chilli Powder

1/2 tsp Dhaniya Powder (Coriander Seed Powder)

1 tsp Sugar

1/2 tsp Cumin seeds (Jeera)

Salt to taste

3 tbsp Oil

Method:

Chop the Onions, tomatoes and Okra and keep aside. In a non stick pan, heat the oil. Add the Jeera seeds. After about 1/2 a minute add the chopped onions and saute until tender. Then add the chopped okra. Add turmeric powder, salt and saute for about 10 to 15 minutes on medium heat or until the okra is non sticky. Stir gently in between. Then add the chopped tomatoes, red chilli powder, dhaniya powder, sugar and mix well. Cook for another 5 minutes. Turn off stove. Garnish with chopped cilantro (Coriander leaves) and serve hot with chapathi.

Spinach Dal

Spinach Dal or Paalakura Pappu as it is called in my native language conjures up images of hot steaming rice, ghee, pappu and usually a potato curry. This was the combination we always ate it with at home while I was growing up.
Being the offspring of a Telugite and a Tamilian and having grown up in Karnataka, our house was always a blend of various styles of cooking. For dinner, mom or grandmom always made Ragi Roti (a traditional Karnataka dish) with paalakura pappu. It was a delicious combination. A dollop of butter on the hot ragi roti would sizzle down and the thought of it still makes me nostalgic.




Ingredients:
1 bunch Fresh Spinach (or 1/2 bag Frozen Cut leaf Spinach)
2 cups Toor Dal (Kandi Pappu)
1/2 Onion - Chopped into cubes
2 Tomatoes - Chopped into cubes
1 small lime sized ball of tamarind
2 tsp Red chilli powder (or a combination of red chilli powder and green chillies)
1/4 tsp Turmeric powder
Salt to taste

For seasoning:
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Jeera or Cumin seeds
1 tsp Urad dal
1 tsp Channa dal
a few curry leaves
a pinch of Hingu (Asafoetida)
4 or 5 cloves garlic - finely chopped
1/4 onion - finely chopped

Rice with Paalakura Pappu, Potato Curry, Vadiyalu and Rasmalai for Desert

Method:
1. If using fresh Spinach, wash and chop the spinach roughly.
2. In a pressure cooker or pressure pan, add the washed dal, washed and chopped spinach, chopped onions, tomatoes, turmeric, red chilli powder and green chillies and tamarind. Add enought water to cover all this . Close with the cooker lid and allow 2 or 3 whistles.
3. When the cooker is cooled down, open the cooker, add some salt and mash the above cooked dal with a hand blender or a ladle. Traditionally at home we use what is called a pappu gutthi - which is a wooden stick with a round flat head that helps mash the dal evenly.
4. Then prepare the seasoning. Heat the oil, add mustard and jeera. Allow the seeds to splutter, add the dals, curry leaves, hingu and the onions and garlic. Saute for a few minutes. Pour into the dal.
5. Boil the dal with the seasoning for just a few minutes.
6. Serve hot with rice and Potato curry or Appalam.

Red Hot Idli Podi

Description:
Idli Podi or Chutney podi or powder is very popular in the Southern part of India. In Andhra it is usually called Idli Podi or Kandi Podi and is usually eaten as a side with hot steaming idlis or dosas. Kandi Podi is also mixed with hot rice and ghee. In Karnataka, a slightly similar version is called Chutney Pudi.In Tamil Nadu, this powder is called Idli Molagha podi. It is eaten with idli or dosa or even Adai. Whatever the name maybe, this delicious preparation is a careful blend of lentils and spices with chillies to give it just that right flavor and taste.
I love my grandma's preparation of this Podi. It is my favourite and I can eat it with almost anything. With my grandma being no more, My mom now makes this for me most of the time and sends me parcels with friends or relatives comign to the US.

Ingredients:
1 cup bengal gram dhal(channa)
1 cup black gram dhal (urad)
2 tablespoons peanuts
2 tablespoons sesame seeds (gingelly or til)
8 nos. dry red chillies( guntur or the hot variety)
8 nos. dry red chillies( byadgi or the bright red variety)
1 cup grated dry coconut (copra)
1 small piece hing (asofoetida)
3 tsp (or to taste) salt
1 sprig curry leaf
1 tsp sugar
2 tsp oil

Method:
Heat a frying pan and fry channa and urad dhal with a tsp of oil to golden brown.Roast ground nuts and remove the husk. Roast the sesame seeds till it splutters.Fry the dry red chillies and hing with a little oil. Fry the curry leaves also with little oil till it is crispy.First grind the fried dhals, chillies,hing ,curry leaves to a coarse consistency in a mixer/blender.Midway,Add the roasted ground nuts , curry leaf,sesame seeds, grated copra,salt and sugar and run the mixer for a minute or two.Ensure that the pudi does not become too fine.Remove and store in airtight container.

Red Hot Idli Podi

Storage Tips:
Can be stored for more than a month. If stored in a referigerator in an airtight container it can last upto six months also.

Additional Info:
If Byadgi or bright red chilly is not available ,one could use red Kashmiri mirch powder. This powder can be dry roasted and mixed with the chutney powder.A small ball of tamarind also can be added while grinding if the sour taste is liked. This pudi tastes excellent for Idlis with Gingelly Oil, with ghee for dosas and with curds/yogurt for chapathis.

Peanut Chutney

Delicious Roasted Peanuts blended together with fresh coconut and chillies, just the right side for hot steaming idlis or crisp dosas.

Ingredients:
1 cup roasted peanuts
1/2 cup grated fresh cocunut
4 green chillies
1 clove garlic
a few sprigs cilantro (coriander leaves)
a small ball of tamarind
1 tsp salt (or to taste)

Ingredients for Peanut Chutney

For Seasoning:
1/2 tsp mustard seeds
1/2 tsp urad dal
a few curry leaves
1 pinch asafoetida (hing)

Method:
Step 1: Mix all ingredients (except seasoning ingredients) and grind with 1/2 cup of water into a smooth paste in a mixer or blender.
Step 2: Seasoning with seasoning ingredients and serve with hot idli, dosa or chapathi.

Delicious Peanut Chutney