Kaju Aloo Pulau

 For this delightful combination of Aloo and kaju you first make a garam masala featuring coconut. Then you quickly fry the seasoning, nuts and potato cubes and simmer them with rice. This is one of the tastiest ways to serve rice.

Do try it and let me know!~

Cooking time : 35- 40 minutes

Serves- 4-5

 For the Garam Masala. 

5 black peppercorns

6 whole cloves

2-inch piece of cinnamon stick

1/2 tbsp of coriander seeds

1tsp cumin seeds

1 tbsp sesame seeds

2tbsp fresh or dried coconut. 

For the Rice :

 ! cup of basmati rice or other long grained white rice

2 tbsp ghee or vegetable oil

1/2 cup  raw cashew halves or bits

1 tsp fresh scrapped ginger root

1-2 tsp of minced hot green chillies

1/2 tsp cumin seeds

1/2 tsp of mustard seeds

8-10 curry leaves

1 large onion finely chopped

1 large boiled potato (to be peeled and cut into cubes)

1/2 tsp of turmeric 

1 tsp of salt( as per taste)

2-2 1/2 cups of water

1 tbsp butter or ghee

3 tbsp of fresh or dried shredded coconut for garnishing

2 tbsp minced fresh parsley or coarsely chopped coriander for garnishing. 

To make the Garam Masala :

  

1. Combine the peppercorns, whole cloves, cinnamon stick,coriander seeds and cumins seeds in a small heavy tadka kadai. Place over low heat  and, stirring occasionally, roast for 4-5 minutes or until the cumin seeds darken one or two shades.

2. Remove from heat. Place all the ingredients, including the sesame and coconut in a grinder and reduce them to powder. transfer to a smal cup and set aside. 

To cook the Potato rice. 

1. If basmati rice is used ,clean, wash,soak and drain. 

2. Heat the Ghee or vegetable oil in a heavy pan or cooker, over moderately  low heat until its hot but not smoking. fry the cashew nuts until golder brown and keep aside. 

3. Now raise the heat to moderately high and add the ginger root, green chillies,cumin seeds and black mustard seeds. fry until the mustard seeds turn gray and sputter and pop. Drop in the curry leaves and fry for a few seconds. Immediately add the onion, roast till it turns brown. Now add the potato and stir fry for 5- 7 minutes or until the potato is golden brown.

4. Add the rice,turmeric and salt.  fry for 1-2 minutes. Add the water, Garam masala and cashews. Raise the heat to high and quickly bring to a full boil. 

5. Reduce the heat to very low, cove with a tight fitting lid and gently simmer without stirring for 20 -25 minutes. or until the rice is tender and fluffy and all of the liquid is absorbed.

6. Remove from the heat and let the rice sit, covered,for 5 minutes to allow the fragile grains to firm up. Pour in 1 tbsp of butter or Ghee, fluff with a fork and serve pipping hot, each serving garnished with coconut and coriander. 

Tomato Kaju Quick Khichdi

This recipe was concocted on one of those lazy Friday afternoons and since I had only myself to feed, I lazily looked into the fridge to see what ingredients I had and what I could come up with.. 
I hope you enjoy this recipe.. :)

Ingredients :


For the Tomato paste :
3 medium sized Tomatoes- chopped finely
1 medium sized onion - chopped finely
1 small cup of cashew nuts- halved 
1/4th tsp - turmeric powder
1/2 tsp - sugar
1/2 tsp-jeera powder
1 tsp - kitchen king masala
3 tbsp - cooking oil
1 tsp -Mustard seeds
pinch of pepper pwd
1tsp- jeera
a small pinch of chopped ginger
Salt to taste
a few curry leaves
1 tsp - Red chilli Pwd ( this can be adjusted according to your required spice lvl )


For the Rice :
1 cup Sona masoori rice
1/2 cup - moong dal.
1 slit green chilli
1 tsp salt
water to cook the rice and dal ( 1 cup sona masoori rice requires 3 1/2 cups of water) 


Method:


1. In a Kadhai, add the oil, when the oil is hot, add the mustard seeds, jeera and stir. 
    when the mustard seeds start popping, add the chopped onion, curry leaves ,ginger and a little pepper powder and stir it in.

2. In the meanwhile combine the rice and dal together ( wash , clean and drain both) add the salt, slit green chilli, water ( about 41/2 glasses) and pressure cook for 3 -4 whistles. Once done, take it off the gas and allow for it to rest for 5 - 10 , till the steam has settled and open the cooker and leave it aside without a lid, so that it is fluffy and not squashy.

3. When the onions are translucent and about to turn golden, add the kaju, fry it till its golder, add the tomatoes and the masala powders ( jeera, Kitchen king,red chilli, turmeric & sugar)

Stir well. 

4. Stir it well, to mix all the ingredients and close it for about 10-15 minutes, so that the  tomatoes cook well and are pulpy. you may add a little water ( 3-4 tsps) in case it gets dry.

5.  Once its cooked ( the mixture must look like a chutney), add the cooked rice and dal. 

6. Stir it in well, so that the rice gets mixed well with the tomato and kaju sauce.

 7. Garnish with chopped coriander and serve with plain curd and chips. 

Patta gobi Hari matar Tarkari ( Shredded Cabbage with green peas)

This recipe combines, cabbage and green peas in a glistening light tomato sauce - a dish that is rich in flavor, low calorie and very economical. 
Serves : 5-6
Preparation time : 45 mins - 1 hour. 



Ingredients :
1/4tsp - caraway seeds
1/2 tsp- coriander seeds
4-5 black peppercorns
3 whole cloves
1 tsp- cardamom seeds
4 tbsp - Ghee or unsalted butter
2 large tomatoes,peeled,seeded and chopped
1/2 tsp turmeric
1/4 tsp paprika
1 small cabbage - cored, trimmed and shredded
1 cup fresh peas
2 tbsp chopped fresh coriander or Dill
1tsp salt


Method :
1. Combine the caraway seeds,coriander seeds, peppercorns,cloves and cardamom seeds in a small kadai an dry roast it till you get an aroma. Allow it to cool , grind it and keep it aside. 
2. Heat the ghee or butter in a large heavy bottom vessel, over moderately high heat. When its hot, add tomatoes, half of the powdered spices, and the turmeric and paprika, and cook, stirring often, until the puree is reduced to a thick sauce.
3. Add cabbage and stir in till it glistens. Cover and reduce the heat to low for 15 mins. 
4. Add the fresh peas, stir and continue to cook for 15 - 30 mins,stirring once or twice to check the liquid. If the Dish becomes dry, add 2-3 tblspns ( 30 - 40 ml )  of water . If your using frozen peas, then add it only in the last 2- 3 mins, along with the fresh herbs,salt and remaining powdered spices. Toss to mix.

Herb Rice

This is definitely the yummiest, tastiest version I've ever ever cooked or eaten! And the best part is that it's so low cal and a very simple recipe too.

Ingredients:

1 cup Basmati, washed and soaked for an hour

1 medium onion, sliced

2 cloves of garlic, minced

few pieces of whole garam masala

1 cup pudina [mint] leaves, chopped

1/2 cup coriander leaves, chopped

1 green chilli, chopped [I omitted this, because I have a child at home and he can't handle spicy food of course]

Method:

1. In a wok, heat a tsp of oil with a tsp of butter. Saute the whole garam masalas.

2. Now saute the onions and garlic and optionally, chilli. In a separate wok, melt a small piece of butter and fry the rice well.

3. Add the fried rice to the onion-garlic mix and saute very well till it's all mixed. Add water to cover the rice. Now add salt and a couple of teaspoons of garam masala.

4. The important step : Sprinkle the mint+coriander leaves, and close the wok. Allow the rice to cook al dente.

Serve it with a spicy dal or maybe a cucumber raita, enjoy !! :)

Spaghetti with Kidney beans

I have begun full-time work very recently and need to come up with innovative one-pot meals that totally save me time :-) So guess what I made!! It's a strange combo but trust me when I say that it was finger-lickin delicious ! :-)

Ingredients:

Kidney beans [quantity as per your choice] - soaked overnight and pressure-cooked

Spaghetti - cooked al-dente

Onion - 1, chopped finely

Cook the kidney beans [rajma] as you would, in the normal style using tomatoes, onions and garlic etc. Adjust salt and seasoning as per taste. Add a bit of cream to get the texture nice and smooth.

Cook the spaghetti al dente and set aside

Toss the two together and add grated cheese if you want. I didn't add it though.

Happy Eating !! :)

Breakfast Special : Egg Bhurjee

We had an eggalicious weekend!! :):) Hubby and I just L.O.V.E our eggie breakfasts on weekends - so I decided to make a bhurjee [scrambled eggs but desi style]

You will need :

3 eggs - nicely beaten

1 small onion and tomato - diced

1 green chilly

Get the ingredients chopped and ready. Meanwhile whisk the eggs in a bowl and set aside.

Toss the onions in a bit of oil and saute well. Add tomato and the chilly

I do not know what is the traditional way to make it. But this is what I usually do - scrape the onion mixture to the side of your wok and pour in the eggs on the other side. Let it form into an omelette and then break it up.

Add salt and half a tsp of garam masala

Garnish with coriander and serve with pav [Indian bread bun]

Easy Eggless Cooker cake.

Check out my Post on making an Easy Eggless cooker cake !!!!