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Serves 4
Preperation time: 10 mins; Cooking time: 25 mins
Ingridents:
Basmati Rice – 2 cups
Water – 4 cups
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Dry red chilli - 3
Garlic cloves - 4 (crushed)
Ginger – ½ inch (crushed)
Curry leaves - 1 strand
Onion - 1 medium
Cinnamon stick - 1 inch
Cloves - 2
Pepper corns - 6
Aniseed - 2
Fennel seeds - ½ tsp
Cardamom - 1
Bay leaf - 1
Tomato - 3
Soya - 12 pcs
Chilli powder - 3 tsps
Salt to taste
Ghee/Oil
Method:
Soak soya for 10 mins in boiling water and then strain. Dip them in cold water, sqeeze out water and keep soya aside.
In a thick bottom pan, heat 1 tbsp of ghee and then add mustard seeds.
As they splutter add cumin seeds, red chillies, crushed ginger garlic, curry leaves & onion. Saute till onion turns transparent.
Add cinnamon stick, cloves, pepper corns, Aniseed, fennel seed, cardamom, bay leaf and saute for few seconds
Add tomatos, chilli powder, salt and cook covered till tomatos turn little pulpy.
Add soya, rice and saute for few seconds
Finally add water and cover the pan. Let it cook on a medium flame for 18-20 mins. Check to see if there is little moisture left.
Now turn off flame and leave it for 8-10 mins covered before serving.
Happy Cooking; Enjoy eating!
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Who don’t love jeera rice? I don’t think any. Its flavor is so tempting and just can’t resist having. Hers is my recipe of jeera.
Serves 2:
Preparation Time: 30 mins (including cooking time)
Ingredients:
Basmati rice (long grained) - 11/2 cup
Water - 4 cups
Jeera/cumin seeds - 2 to3 tsps
Jeera powder - 11/2 teaspoon
Green chili - 2 finely cut to very small pcs
Salt to taste
Onion - 1 finely cut to very small.
Oil
Method:
In a vessel add 4 cups of water and bring to boil. Now add rice and 1 teaspoon on salt and cook uncovered on medium flame. Do not overcook. Check in 15-20 mins time if rice is cooked and then drain remaining water. Again keep the vessel back in low flame for 5-6 mins so as to let the remaining moisture evaporate.
Put off flame and neatly spread cooked rice on a large plate (helps separating each grain).
In parallel while rice is cooking, you can start seasoning process. Take a pan, add 3 tbsp of oil and when it’s warm, add jeera and as they sizzle add chopped onion and sauté till transparent. Add cut green chili and sauté for few seconds and finally add jeera powder and 2 teaspoon of salt and sauté till all ingredients blend with each others flavour.
Lastly add the prepared seasoning mixute to the spread rice and slowly mix ensuring rice grains not broken.
Jeera rice is ready. This can be served with spicy dal.
Happy cooking; Enjoy eating!
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Am presenting another a very popular North Karnataka traditional recipe, "Bele Saarin Kadubu". It can be translated as wheat dough pieces in dal/sambar. Very tasty and easy to prepare. My better half simply loves this.
Serves 2
Preperation time - 30 mins
Ingredients:
Fenugreek seeds - 1/2 teaspoon
Tamarind juice: 1 tablespoon
Spinach leaf - 1 cup
Chili powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Garlic cloves - 8 (crush)
Water
Salt to taste
Oil
Method:
Saaru:
Pressure cook toor dal.
In a thick base vessel (can use cooker) add 2 tablespoon oil and let it warm on medium flame. Add mustard seeds and let its splutter. Add cumin seeds, fenugreek seeds, 1/2 qty crushed garlic and onion; saute till they turn transparent. Add cooked dal, chili powder, turmeric powder, salt as per taste and 3-31/2 cups of water. Cover the vessel and let it cook on a low flame.
Dough:
To the wheat flour add salt and mix. Now by slowly adding water knead dough. (Chapati dough consistency)
Now take a small ball size qty dough and dust in wheat flour and roll to little thick chapati. With a rolling cutter or knife, cut them to square shape.
Add pieces to the saaru that is cooking and stir 1-2 times and cover vessel. Continue this process till entire dough is finished.
Now add the rest crushed garlic, a table spoon of oil and spread cut spinach leaf over kadubu.
Cover vessel and let it cook for 7-10 mins on a low flame.
Bele Saarin Kadubu is ready to be served.
Serve hot with a spoon of ghee and onion rings :)
Happy cooking; Enjoy eating!
Serves 2
Preperation time 45 mins; Cooking time 15 mins
Ingredients:
1 cup Jowar flour
½ cup Wheat flour
Fresh fenugreek leaf (2 cups, without stem)
Green chillies - 6 (alter as per required)
1 Teaspoon turmeric powder
Garlic crushed - 8 cloves
Plain Groundnut powder - 2 table spoon
Salt to taste
Oil
Method:
Dough Balls:
Mix both flour and knead to form dough. (Not as soft as chapati dough; little hard enough to make round tiny balls)
Make tiny balls (thermacol balls size) and put them in jowar flour sprinkled plate to ensure that they don’t stick each other. Keep Spinkiling jowar flour on the balls made at regular interval and toss.
When done, steam them in greased colander or idly stand till such time that their color changes. Also press 1-2 balls to check if they are steamed enough. If not then continue for some more time.
When done, take off the steamer and leave to cool and then break to separate each ball
Fenugreek Curry:
Ensure that only leaf is taken and not the stalk; washed and dried well in advance to make dry curry and not watery.
Grind green chillies to paste.
In a wok, heat 2 tablespoon oil. Now add green chilly paste and saute for 3-4 seconds.
- Next add 3/4th qty of cut fenugreek leaf, salt & turmeric powde.
- Cover wok with a lid and wait for few seconds to let it cook. Don’t overcook as it turns bitter.
- Now add steamed seperated balls and sprinkle ground powder.
- Spread remaining fenugreek leaf.
- Lastly keep garlic paste and add 2 tablespoons oil above.
- Cover lid and leave to cook for 3-5 mins on a low flame.
- Twist & Toss wok to mix and then lightly stir if required for a through mixture of balls & curry.
Serve hot. :)
This is one of the traditional North Karnataka recipe and ofcourse my favourite. Hope you all love to try this out.Happy cooking; Enjoy eating ! Read more...
