CARROT RICE

                                                        

CARROT RICE

With its lovely color, this easy and nutritious dish will be your favorite once you try it.  The high level of beta carotene in carrots acts as an antioxidant and slows down the process of aging (desired by all). The colorful rice will be a favourite tiffin box item with the school going kids. This dish can also be cooked with any white rice which you use daily. In that case use the water as per your measure.

What you need:

• Basmati Rice - 1 cup
• Carrot - 1 big, peeled, washed and grated
• Green Chillies – 2 finely chopped
• Onion - 1 medium sliced or minced as you prefer
• Cinnamon 1"
• Cloves - 2
• Bay leaf - 1
• Cooking oil - 1 tsp
• Salt to taste
• Ghee 1 tbsp (optional)
• Water – 1.5 cups (use the same cup in which you measured the rice)

Method:

1.     Wash the rice in 2-3 changes of water and soak it in 1.5 cups of water for 15 minutes, drain.

2.     Preserve this water and start boiling it when you start step 3.

3.     Heat the oil in a nonstick vessel, add the cloves, cinnamon and bay leaf

4.     Add the chopped chilies and onion. Fry for 2 minutes or so till the onions become translucent

5.     Add the carrots, fry for a minute

6.     Now add the preserved boiling water (step 2).

7.     When the water starts boiling add rice and slowly mix everything. Once this comes to a rolling boil, lower the heat, close the lid and boil for five minutes. Exactly after 5 minutes add ghee, close the tight fitting lid and turn off the heat. Let it rest for 15 minutes. Check the time, open the lid and slowly fluff the rice. Serve hot. 

8.     If you are using a cooker, after adding water add ghee and cook till 1 whistle. Leave for a minimum of 20 minutes before opening the lid.

9.     Can be eaten as it is. Tastes best if sserved with curd raita.

Tip: Water may vary depending on the rice. However, I always use 1.5 measure for whatever the quantity of rice I use. If don’t have a measuring cup, use a tumbler or cup for measuring the rice and water.

You may also like to serve simple Brahmi Chuttny (ondhelaga or karano)  along with this which will make a complete meal.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato

You may also like to try some of these with the carrots:

Peanut/Groundnut special

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU
Multi Purpose Spice Mix
Vanilla Custard

Paneer Samosa

Paneer Samosa

Samosa is a very popular deep fried snack. It’s crispy on the outside and soft on the inside. These samosas are filled with the classic potato - peas stuffing. Samosas make a perfect snack on a rainy day. After making these samosas at home you will not feel the need to buy them from outside. These samosas can be enjoyed with tomato sauce or chutney. 

What you need:

• 250 gm paneer or cottage cheese
• 1 potato (medium) 
• 1 tbsp coriander leaves (chopped)
• 1 cup fresh green peas
• 2 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• 1/2 tsp lime juice 
• 1/2 tsp mustard
• 1/4 tsp turmeric powder 
• Oil for frying 
• Salt for frying 
• Switz samosa patti (10 sheets) 

Method: 

1. Boil the potato and mash it. 
2. Soak the paneer in hot water for about 10 minutes and chop it into chunks.
3. Heat a tbsp of oil in a pan. Add the mustard. When it crackles, add the chopped green chillies and sauté for a minute. Add the green peas and turmeric powder. Mix it well. Add paneer and garam masala. Add 1/2 cup of water.
4. Close the lid and let it cook for 5 minutes. 
5. Add salt to the mashed potato. Add lime juice. Mix well. 
6. Mix both the mixtures. Make sure the mixture is dry. Finally add the coriander leaves. 
7. When the mixture is cooled, you can use the Samosa patty and fill it with the mixture. Shape the patti as shown in the picture above. Deep fry in oil. Make sure to seal the edges of the Samosa. 
8. Enjoy the Samosa with chutney or tomato sauce. 

Ragi Idli

Ragi Idli

Ragi idli

Ragi is a great source of protein and minerals. It also helps keep diabetes under control. Ragi idli is very healthy dish which can be made for breakfast. Ragi idli can be devoured with coconut chutney or sambhar. 

What you need:

• 1 cup rice
• 2 cups ragi flour 
• 1 cup thick beaten rice
• 1 cup urad dal 
• 1 tsp methi seeds
• Salt (as per taste)

Recipe: 

1. Soak rice and methi, dal and beaten rice separately for about two hours.
2. Using a grinder, grind dal first till it is fluffy. Now you can add rice and methi seeds.
3. When half done, add the beaten rice. Do not grind fine. Let the batter be of little coarse paste. 
4. Remove from the grinder and add the add the ragi flour. Add more water if necessary. Let the batter be thick. 
5. Add salt. Place the batter in a warm place for about 5 hours or till it is fermented well. 
6. After the batter is well fermented , give a mix and pour into idli moulds and cook on ,medium for about 12 minutes. 
7. Serve hot with chutney or sambhar. 

Stuffed Idli

Stuffed Idli

Stuffed Idli 

If you’re bored of having the same idli again and again then, this could be the perfect recipe for you to try something new! These stuffed idlis are easy to make and doubles the amount of deliciousness. These stuffed idlis also make a great lunch box meal. They can be served plain or along with sambhar and chutney. 

For stuffing: 

What you need:

• 2 potatoes (medium sized)
• 1/4 tsp turmeric powder 
• 1 tbsp coriander leaves
• 2 green chillies (finely chopped)
• 1/2 tsp mustard
• 1 tbsp oil
• Salt to taste

• 3 cups Idli batter ( for recipe refer https://happytummy5005.blogspot.com/2020/06/ragi-idli.html )

Recipe: 

1. Boil the potatoes in a cooker. Peel them and then mash them. Add salt and turmeric powder.
2. Heat oil in a pan. Add the mustard followed by chopped green chillies. Add the potato mixture. Add 2 tbsp water. Mix well. Check salt and add more if necessary. 
3. Add the coriander leaves when the mixture becomes dry. Turn off the heat. 
4. After the potato mixture is cooled, make small flattened portions and keep it aside.                             
5. Pour the idli batter into the idli moulds to half the level only. After placing the flattened portions, cover it by pouring more batter. 
   
   
   
   
   

6. Place the moulds in the idli vessel and cook for 12 minutes. 

7. Serve hot with coconut chutney. 

Jeera Pepper Rasam

Jeera Pepper Rasam 

Jeera Pepper Rasam 

This jeera pepper rasam is perfect for winter season as it gives you a sense of comfort. It is usually taken as detox medicine or for cold and cough. The recipe below is very simple and doesn’t not take more than 20 minutes for its preparation. It can be eaten along with rice or savoured after a meal. 

What you need:

• 3 tsp tuvar dal
• 1 tsp pepper powder
• 1 tsp jeera powder 
• 3 crushed garlic cloves
• 1/4 tsp turmeric powder
• 1 tomato (large)
• 1 tsp oil
• 1/2 tsp jeera
• 2 tbsp coriander leaves 
• Salt to taste

Method:

1. Wash the dal. Chop the tomato. Cook the dal and chopped tomato in 2 cups of water along with salt and turmeric powder in a cooker.
2. Mash the cooked ingredients. Add pepper, jeera powder and crushed garlic cloves. Boil well. 
3. Check the taste and add more salt or water if necessary. Season with whole jeera.
4. Garnish with coriander leaves. Serve hot. 

Rice Appe

Rice Appe

Rice appe’s are made by cooking fermented batter of rice and urad dal. The texture of these appe’s are just perfect. They are crisp on the outside and soft and spongy on the inside making them the perfect dish to have for breakfast or as a tea-time snack. Rice appe’s can be enjoyed plain or with your choice of sambhar or chutney.

What you need:

• 250 g idli rice
• 50 g urad dal
• 1/2 tsp yeast
• 2 tsp ghee
• 1 cup thick coconut milk
• 1 cup thin coconut milk 
• Salt to taste
• Sugar to taste

Method: 

1. Soak the rice and urad dal for 4 hours.
2. Grind the rice and dal to a fine consistency by adding thick milk and thin milk. Add sugar, salt to taste. Also add yeast. Let the batter be thick. Keep it to ferment for 6 hours or overnight. 
3. Apply little ghee on the appe thava and pour the batter. Close with a lid and fry until the lower surface becomes golden brown in colour. Add a drop of ghee on each appe and turn them over so as to fry them evenly. Remove when they turn golden brown in colour.
4. Serve hot with sambhar or chutney. 

Biriyani Masala Powder

Biriyani Masala Powder

Biriyani Masala Powder

This aromatic and flavourful mix of spices is easy to make at home. It can be used in vegetable biriyani  and also in all kinds of  non-vegetarian biriyanis. 

What you need:

• 50 gm cinnamon 
• 12 gm cloves
• 50 gm kuskus
• 25 gm fennel seeds
• 5 gm star anise
• 12 gm kapok buds (marathi moggu)
• 10 gm masala leaves (tej patta)
• 5 gm kallu hoove (stone flower)

Method:

Warm the ingredients up. Do not roast. Powder it. 

Chicken Korma

Chicken Korma

Chicken korma is a heavenly gravy dish consisting of spices, nuts, coconut and meat. It has a delicious taste and goes very well with parathas, chapatis and rotis. Chicken Korma is that dish which is easy, quick and leaves you wanting for more.

Chicken Korma 

What you need:

…

• 3 onions (medium)
• 3 green chillies 
• 1 inch ginger
• 4 cloves (peeled)
• 2 cups fresh coriander leaves 

…

• 2 tsp coriander seeds
• 1/2 tsp cumin
• 2 inches cinnamon 
• 4 cloves
• 1 tsp pepper

…

• 5 cashew nuts
• 2 tsp raisins
• 2 tbsp coconut 

Fry the above three groups separately in just 1 tsp ghee each. Once it cools add 1/2 tsp turmeric powder and little tamarind. Grind to a fine paste.
…

• 1/2 kilo chicken (washed and boiled)
• 1/2 tsp turmeric power 
• 1/2 tsp tamarind

Recipe:

1. Heat a pan. Once the pan gets heated add 2 tsp ghee. Add the ground masala and fry it for about 10 min on low fire. Keep stirring in between.
2. When the masala is well cooked add water and salt. Let the gravy boil for about 3 minutes.
3.  Add the cooked chicken. Add salt if necessary.
4. Give a good boil and your chicken kurma is ready. Serve with paratha, roti or chapathi.

Chicken Korma 

Khara Pongal (Ven Pongal)

Khara Pongal (Ven Pongal)

Pongal is a very popular dish prepared with rice and moong dal. It’s very nutritious as it is protein packed. It’s considered to be a very good breakfast choice as it’s light and easily digestible. It tastes best when it is served hot with melted ghee.
Here is a very easy and quick way to prepare it.

What you need:

• 1 tsp ghee
• 1/2 tsp Cumin seeds
• 3 curry leaves
• 5  Cashew nuts
• 2 green chillies (slit)
• 1 inch ginger (chopped) 
• 1/2 cup moong dal
• 1/2 cup rice
• 1/2 cup coconut (optional)
• 4 cups water
• 1/2 tsp pepper (crushed)
• Salt to taste

Recipe:

1. Heat ghee in a pressure pan. Add cumin, curry leaves, cashews, green chillies, crushed pepper and ginger. Sauté for a minute. 
2.  Add the moong dal and fry on low fire till it gets aromatic. Add the rice and water. Add salt to taste. Close the cooker and cook for 5 whistles. Serve hot with melted ghee or sambhar. 

Egg Curry (Dhaba style)

Egg Curry (Dhaba style)

Egg curry

Mouth watering egg curry made in dhaba style. Easy to cook and extremely delicious, this egg curry will leave you craving for more. It can be served with roti, rice, paranthas and the list just goes on.

What you need:

• 1 bay leaf
• 1 inch cinnamon 
• 1 big cardamom
• 1 tsp cumin
• 2 tsp red chilli powder 
• 2 onion (medium)
• 1 tsp ginger garlic paste 
• 1/4th tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin power
• 1/2 tsp black pepper powder
• 2 green chillies (small)
• 2 tsp lime juice 
• 1 tsp garam masala power
• Tomato purée of 2 large tomatoes 
• 4 boiled eggs
• 2 tbsp oil
• Salt to taste

Method:

1. Heat 2 tbsp oil in a pan. Add bay leaf, cinnamon, cardamom and cumin. Fry for 1 minute.
2. Add chopped onions, fry till golden brown. Add the red chilli power and ginger garlic paste. Fry till oil separates.
3. Add the tomato purée along with other spice powders. Cook on low heat for 10-15 minutes till all the ingredients combine. Add 1/2 cup water in between.
4. Do not burn the paste. Add salt and boiled eggs and green chillies. Cook for 3 minutes.
5. Serve hot with rice, rotis.

Aloo Bhindi fry

Aloo Bhindi fry

Simple yet very delicious. Aloo Bhindi fry is a must try! This dish is served mainly with Indian flat bread. You can also serve this with some homemade dhal.. 

Ingredients:

Bhindi 300 gms
Potatoes  2 (medium in size)
Onion 1 (medium)
Ginger garlic paste- 1 tsp
Pepper powder- half tsp
Lemon juice- 1 tsp
Salt
Oil- 3 tsp

 Recipe: 

Chop the ladies finger and potatoes into small pieces. Slice the onions.

Heat one tsp oil, fry the chopped potatoes until they are crisp and well cooked. In the same pan add 1 tsp oil and fry the ladies finger till they are slightly brown. Add salt.

Now, heat 1 tsp oil, fry the sliced onion for 2 minutes, add ginger garlic paste and fry for a minute. Add ladies finger and potatoes. Mix well. Sprinkle pepper powder, lemon juice and salt. Cook for another 2 minutes and your dish is ready to serve. 

Enjoy! :)

Goli baje

Goli Baje

Goli baje is a very popular snack from the mangalorean cuisine. These are normally served as an evening snack along with chutney.

What you need:

• 1 and a 1/2 cup maida
• 1 cup buttermilk 
• 1/2 tsp chilli powder 
• 1/4 tsp baking powder 
• 1 pinch asafoetida 
• Salt to taste

Method:

1. Beat the buttermilk. Add the flour little by little and make a thick paste. Make sure you’re batter is thick and of dropping consistency.
2. Add the remaining ingredients. Set aside the batter for 10 minutes. 
3. Heat oil in a pan on medium heat. Once the oil turns hot, take small portions of the batter and drop it into the oil. 
4. Keep stirring it until it turns crisp and golden brown in colour.
5. Transfer the fried goli baje to a strainer to remove excess oil.
6. Serve hot with chutney.