Vendaya Keerai Sadam | Methi Rice

With the thought of 30 mins meal mela in mind, it's invetiable that we come up with yet another simple and easy to make Methi Rice. This is Athamma's creation and needless to say it always turns out so good. Though she was hesitant that the rice might turn out a wee bit bitter, we couldn't find it at all after making it. 

Vendaya Keerai is a healthy option for Diabetes. Athamma tends to include this in as many forms as she can in her regular diet. Though rice is normally not advised for diabetic, there is no harm in including a cup of rice in your meal, especially if it's packed with so much beneficial things.

The rice was so good on it's own, that I didn't have to make any side dish to be served with it. However you can serve with curds.

Sending this to my 30 Mins Meal Mela

Vendaya Keerai Sadam

Vendiya Sadam

Ingredients Needed:

Cooked Rice - 1 cup
Methi Leaves. trimmed - 1/2 cup
Salt to taste
Oil - 1 tsp
Ghee - 1 tsp
Lemon juice - 1/2 medium

For the paste

Onion - 1 medium
Tomato - 1/2 medium
Clove - 2
Cinnamon 1"
Cardomon - 2
Coconut - 2 tsp
Garlic - 2 cloves
Ginger 1"
Green Chilies - 2 long
Coriander leaves few

For Tempering

Cumin Seeds - 1/2 tsp
Mustard Seeds, Urad Dal - 1/4 tsp
Roasted Groundnuts - 1 tbsp
Channa Dal - 1 tsp
Cashew nuts few

How to make the Methi Rice Mixed rice

Wash and soak rice, cook in your regular method. Keep it aside.

Wash and drain the methi leaves.

In a mixer take all the ingredients for the ground masala along with the methi leaves. Grind to a smooth paste using little water.

Heat a non stick pan with oil and ghee. Temper with tempering ingredients. Saute for couple of minutes.

Now add the ground masala and saute well till the raw smell leaves. This may take about 5 - 7 mins.

When the oil starts coming out from the masala, add the cooked rice and mix well. Finally mix in the lemon juice and remove.

Serve hot.

Methi rice

Notes:
Saute the ground masala till the raw smells leaves.
Make sure you don't add lemon juice still on stove.

Since this has masala in the rice itself you don't really have to serve anything special for this.

Tawa Pulao Recipe | Tava Pulao - Mumbai Street | Easy Lunch Box Recipe | Lunch Box Series : LBS#67

Many months ago, I came across an article that was featuring 40 different Mumbai street food you shouldn't miss eating. Knowing my penchant for street food, I clicked away hurriedly to check out what those 40 street food were and how many I have tasted till date. Very few that I know were actually listed in that article and that proved a very good starting point for me to know further.

I was already reading so much about Kathi Roll and how wraps are famous, then of course were the many chats. When it comes to street food, obviously you know there is no one original way to cook it. Each vendor might be adding their own usp to it. It is no wonder that when I embarked on a journey to know more about this tantalizing dish called Tawa Pulao, I couldn't find one similar recipe. Each one to himself, seems more the motto.

However one common masala that seem to be the one to be talked about was the usage of Pav bhaji masala. I can very well understand how this must have come about. The Mumbaikars are attached to their Pav Bhajis, since this must be a daily affair, they must have thought having rice on the menu would be a good choice. So they included rice, and now to make it different they ought to create a new dish. Seeing pav bhaji masala is always handy, this must have got added and there you have a new rice dish created!

It happens to be me all the time. I always stock Channa Masala, Pav Bhaji Masala, Kitchen King Masala. When I am in a mood for a different taste, I add these masalas to the subjis and end up with an awesome side dish. When I had taken the Rice dish for Kid's lunch box, I had done exactly the same for Konda's lunch Box dishes. When I eat with my colleagues at work, I always noticed that my colleague's side dish ends up being even more tasty. On asking she said she adds Chicken Masala. My other colleague who is a vegetarian was worried if chicken was added to the masala. We assured her that it wasn't so but the spices added to this will be more.

Anyway coming back to the recipe, I always love one pot meal as it's so easy to carry for lunch. I had used Pav Bhaji in Konda's Aloo Rice. But this time I wanted to make it more spicy and with more vegetables as it's typically made. The way this Tawa Pulao is made, makes it easy if you have leftover rice. Though I don't normally use leftover rice, I am sure it comes handy to know.

Tawa Pulao ~ Street Food


Ingredients Needed

Cooked Rice - 1 cup
Onions - 1 big
Tomatoes - 2 medium
Vegetables (Beans, Carrot, Peas, Potatoes, Cauliflower, Capsicum) - 1 & 1/2 cup
Ginger Garlic paste - 3/4 tsp
Coriander Leaves - handful
Green Chillies - 2 medium
Salt to taste
Butter - 1 tsp

Whole spices

Cumin Seeds /Jeera - 1 tsp
Clove - 1
Cinnamon - 1"
Bay leaf - 1

Spice powders
Pav Bhaji Masala - 1 tbsp
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Turmeric a pinch

How to make Tawa Pulao

Have the cooked rice ready. If you are cooking for this rice, then wash and soak rice for 15 mins. Either pan cook or pressure cook the rice till done. Make sure the rice grains are separate.

For making the tawa pulao, take a big wide pan. Since we will not be having those huge tawas as in the shop, you can use a wide pan.

Heat the butter, add all the whole spices and allow for the cumin seeds to crackle. Then add the onions, saute well till it turns colour.

Then add the ginger garlic paste, slit green chilies, cook for couple of mins. Next goes the chopped tomatoes, salt and turmeric powder. Simmer and cover with lid.

Once the tomatoes are soft, add the chopped vegetables. Cook on high. Sprinkle few drops of water for the vegetables to get cooked fast, keep stirring. Then cook in sim for 5 - 7 mins for the vegetables to get done.

Then add the cooked rice slowly and mix everything well. Finally add the pav bhaji masala, garam masala, coriander leaves. Cover with lid and simmer for 5 mins.

Serve with Raitha and papad.

Notes:

I added both whole spices and powders. This does tends to be spicy.

You can add any vegetable that you want to include to make it more healthy.

To get that authentic tawa fried, you can saute some rice on hot tawa and let it smoke for a couple of minutes. This adds very nice aroma to the entire dish.

Aloo Gobi Pulao | Potato Cauliflower Pilaf ~ Weekend Cooking

This weekend we had gone for a temple visit early morning and thought we may not be on time for lunch at home. Since it was to be a quick visit and had to leave early, we went by ourselves without taking the kids. They had field day enjoying Amma's cooking and we were overjoyed that we could reach early and spend the rest of the day with the kids. 

Amma made this for us and Athamma insisted I take pictures and record so as to make it again. Because the boys caught us coming down, Chinnu won't let us in and we had to convince him saying we will take him for swimming. After that every other word was coined with the expected swimming in mind. Imagine our disappointment when on reaching we found that the swimming pool closed and the kids were so upset. So we again do something to please them, which resulted in going to their favorite food joint.

Coming to the recipe on hand, it was a combo of Aloo Gobi Pulao with Cashewnut Pakoda Curry

 

Alu Gobi Puloa ~ Potato Cauliflower Pilaf

 

Rice - 3 cups
Potato / Aloo - 3 medium
Cauliflower / Gobi - 200 gms
Onions - 1 medium
Green Chilli - 3 nos
Ginger Garlic paste - 1 tsp
Bay leaf
Shah jeera - 1 tsp
Clove, Cardamon, cinnamon - 2 each
Coriander leaves & Mint leaves - handful
Salt to taste
Oil & Ghee - 4 tbsp

Method to prepare:

Wash and soak the rice for 20 mins.

cut cauliflower into small florets, soak in hot water.

In a pressure cooker, add oil and ghee, add all the whole spices, shah jeera, bay leaf and saute.

Then add julienne onions, green chilies, saute till they turn colour, then add the ginger garlic paste.

When the ginger garlic paste is cooked well, add cubed potatoes and drained cauliflower. Saute well in sim flame.

Then add water, along with chopped coriander and mint leaves. When it starts boiling add the rice. Bring to a boil, add salt and cover with lid. Pressure cook for 2 whistles.

Enjoy and have a great week ahead

Pepper Tamarind Rice, Miriyala Pulihora ~ Weekend Cooking | Step By Step Recipe

Well this was not prepared this weekend, but many weekends ago. Moreover nor is this done on a traditional Monday to talk about the special Weekend Cooking. Still I will just anyway do it..:)

I decided I am going to complete all my drafts before I take up new and latest dishes. Since making this Pepper Tamarind Rice, we have been cooking this alternate weeks for the lunch. I thought it will be interesting to increase my share of Rice varieties. Especially with my love for all Tamarind Rice Varieties. If you are one of those, then I am sure you will enjoy the spicy kick the peppercorns add to the tangy rice.

Pepper Tamarind Rice, Capsicum Channa Dal and Bansi Rava Bath ~ Our Sunday Meal

We had an unforgettable adventure this weekend. We left for a two day trip on a temple visit. I confess that we would need a vacation to recovery from this vacation. Athamma left a day earlier than us. So that ensued that the boys keep asking for her. We somehow made them agree not to throw tantrums when they see her at the temple, ahead of us. Konda is old enough to understand, but with 4 year olds it's an altogether different story. Especially when they got bugged with the "Why" question. They can keep on their Why's non stop without getting tired.

But we had a different problem to handle. The morning we left, Peddu woke up with an ear pain and soon after wards ended up throwing up whatever he ate. We had to rush him to a doctor on the way before continuing our journey. A trip that normally takes about 3 hrs, we managed by 10 hrs with lot of hiatus. What was even more amazing is the fact that within minutes of meeting his Nannama, and his cousins, Peddu was up and running. We have no clue if it was the medicine worked by then or whatever. Miracles happen, you just have to believe it.

We are happy our little boy is fine, and enjoyed the rest of the vacation. We were meeting my second Sil and her family and had a family reunion of sorts.

Coming back to the recipe, I hope you enjoy making this.

Step by Step pictures to make Pepper Tamarind Rice

Extract the tamarind and bring to boil and allow to cook till you get a thick paste.

Mix the seasoning along with turmeric to the cooked rice.

Dry roast and grind the pepper to a fine powder.

Add the tamarind paste to the rice along with pepper powder.

Mix well and adjust salt.

Pepper Tamarind Rice

Ingredients needed:

For the Rice

Cooked rice - 2 cups
Tamarind paste made from a big size of a lemon.

Whole Peppercorns - 1 tsp, fry and ground to powder

For the Seasoning

Oil - 100 ml
Red chillies - 6-7
Bengal Gram - 1 tbsp
Urud Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafoetida - a pinch
Salt as per taste

Method to prepare:

Soak tamarind in water for 30 mins. Extract thick pulp from it. In a pan cook this extract to a thick paste.

Dry roast the pepper corns and grind it to a powder once it is cool.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafoetida.

Once this seasoning is ready, pour this over the rice along with turmeric powder. Mix well. Add the thick tamarind extract along with pepper powder.

All pulihoras taste great after resting for couple of hours. So it is ideal to mix this in the morning for the lunch.

Have a great week ahead.

Sending this to Satya who is hosting an event calling for all types of twists that you can think while making the traditional Pulihora.

Check out other Rice Varieties

Kadambam Sadam and a Birthday celebration!

Mondays are always hectic, but I surprised myself by finishing the cooking, packing and even managed to give the boys their bath. Well I guess it is one of those rarest days. I may not expect it to happen again. But I did make a note of dishes that helped me get things done fast. Instead of the usual Sambar, I made Methi Dal with Red chilies. That plus having Idles with Tomato Chutney for breakfast. This way both Hubby dear and Konda eat the Idlies. Otherwise they refuse to even touch it.

Yesterday was Peddu and Chinnu's third birthday and we celebrated at home with just family. Though I was thinking maybe their birthday would get me baking again, I couldn't as we went to temple and came back in the afternoon. After that it was too tiring to even think about it. What with the renovation that is going on at home, the house is really a mess. The kids were excited knowing about their birthday and the cake cutting. Though they hardly ate anything of the cake. I heard from Amma, that my niece was so excited that she passed on the news to anybody who came in the last two days.

I really wonder how every kid gets so excited about a birthday cake! Though I hardly ever had a birthday party or cake cutting till I was in school. It was almost much later that cake cutting was popular at home. Birthdays at home was new dress and toffees for school friends. Anyway that is for another post!

Let me go ahead with the recipe for the picture that I posted few days ago. The Kadambam Sadam, a rich melody of lentils with vegetables with rice in a spicy aromatic flavour. Its not your rich spicy Bisi Bela bath and nor your quick Sambar Sadam. Yet it can be quick and easy if you plan it ahead.

Kadambam Sadam ~ Lentils and Vegetables cooked in Rice with Spices, One pot Meal

Ingredients Needed:

Rice - 1 & 1/2 cup
Toor Dal- 1/2 cup
Lentil mix can be anything that you like. I mixed handful of Channa dal, Moong Dal, Rajma, Dried Peas, Black Eyed Peas, Pea nuts, Jack fruit seeds. Not in the same quantity. Together they came to 1 & 1/2 cups
Vegetables - Potatoes, French beans, Carrots (can add more if you want)
Shallot Onions - 1 medium
Tomatoes - 2 medium
Salt to taste
Ghee/Butter - 2 tsp

Seasoning
Oil - 2 tsp
Curry leaves - 4-5 nos
Mustard, Urad dal - 1/2 tsp
Red Chilies - 2 -3

Spice powder to be ground:

Bengal gram/ Channa Dal - 2 tsp
Whole Coriander seeds- 1 & 1/2 tsp
Red Chilies Long - 5 -7 nos
Cloves - 2
Cinnamon - 2"
Black peppercorn - 4 -5 (opt)

Method to prepare:

1. Wash and soak the lentils overnight or minimum 6 hrs.
2. Was and soak Rice for 20 mins.
3. Pressure cook the dried lentils along with Toor dal for 3-4 whistles till its cooked well.
4. Transfer the content to another bowl, wash the pan and heat with oil.
5. Season with onions, mustard seeds and curry leaves.
6. Then add chopped tomatoes and salt. Cook till the tomatoes are soft.
7. Add the vegetables and simmer for 5 mins.
8. Finally add the drained rice, cooked dal and add about 5 - 6 cups of water. Adjust the salt and cover the cooker.
9. Pressure cook again for 2 -3 whistles.
10. Once the pressure is off, remove the cover and add ghee

Notes:

• Water is about 2 -3 cups extra to the usual 1: 2 ratio of rice: water. Since we have added lentils and rice, the water has to be more. Else on cooling, the rice will tend to become hard.
• Tamarind is not added but can be included to give that typical Sambar rice taste. Increase more tomatoes as I have done.
• Lentils and Vegetables are our wish and can be added as per what we like. The important thing to remember is to add enough water as the lentils absorb more.
• Since I stored jack fruit seeds in the freezer, added about 4 of them. It gave a good soft taste to the rice! If you don't' have you can ignore.
• You can also cook the masala separately and then just add to the along with rice and pressure cook.
  

Few of you have asked for a list of Deepavali sweets and savories that I am planning and also wanted suggestions. Will try to put up a list for ready access. Diwali is looked forward a lot in our parts of the world. How is your festival day preparations and what is planned? Do share would love to know them!