Spinach Rice

      Spinach is the most commonly consumed leafy vegetable throughout the world. Its so nutritious and extremely rich in antioxidants, vitamins, minerals etc. I'm a great fan of these cutie greens and try to include them most often in our diet. This is such an easy and nutrient-rich dish which is a combo of spinach, moong dal and carrots. Its a complete dish most suitable to pack to work or school. Try this... :-)

INGREDIENTS
Spinach - 1 Bunch, roughly chopped
Rice - 2 cups (Cooked)
Moong dal - 1/2 cup
Onion - 3/4 cup
Green chillies - 3-4, slit lengthwise
Carrot -1 big, cubed or cut into long pieces of 1/2" thickness
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Dry red chilly - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
Salt - As needed

METHOD
            Cook the rice and set aside. You can use Basmati rice or any other white rice of your choice. Soak the dal for 1/2 - 1 hour. In a heavy bottomed skillet heat the oil and splutter the mustard seeds, urad dal, chana dal, red chilly and curry leaves. Add the onion and green chilli and saute till translucent. After that add the carrots and saute for a couple of minutes. Then add the moong dal and saute for a minute. Add the chilli powder, turmeric powder and salt. Add 1/2 cup water and close the pan and let the dal cook. When the dal is cooked add the chopped spinach and let it wilt. Add the cooked rice and mix & combine well. Adjust the salt. Remove from the heat and serve warm with any vegetarian or non-vegetarian side dish or pickle and curd.

Ghee Rice

  Ghee rice or Nei Choru is a popular dish among Keralites. Its a flavored rice usually made during festive seasons like Eid, Ramzaan etc. Ghee is nothing but clarified butter. This is a rich dish with a generous use of ghee and dried fruits. Its a easy tiffin and healthy food for kids. Ghee rice as such is complete and don't need any side dish to compliment, but also goes well along with spicy non-vegetarian curries.

INGREDIENTS
Basmati Rice - 1 1/2 cups
Red Onion - 1 Small, sliced thin
Green chillies - 3-4, cut into small rounds
Ghee - 4-5 Tbsp
Turmeric powder - 1/2 tsp
Cashews - 1/8 cup
Raisins - 1/8 cup
Garam masala - 1/2 tsp
Maggie taste cubes/ Maggie noodles masala - 1/2 tsp (Optional)

METHOD
             Wash and drain the Basmati rice.( You can use any white rice of your choice). In a deep bottomed pan add water and make it boil. Mix enough salt and 1 tsp of oil. Put in the washed rice and cook it till tender. Do not over cook the rice or it will get sticky. Drain away the excess water and let it stand for a few minutes.
              In a heavy bottomed skillet heat the ghee. If you do not want to use this much ghee add 2 Tbsp of ghee and substitute the rest with cooking oil. This way you get a ghee flavored oil and it also will taste good, but not as good. Fry the nuts and raisins and drain them. Keep aside. Now add the sliced onions and green chillies into the hot ghee and saute them till they become translucent. Add the turmeric powder, garam masala and the Maggie cubes / masala into it. If you are not using Maggie masala add a pinch of salt into the onions. Stir well. Now add the prepared rice and fried nuts & raisins. Mix and combine well. switch off the stove and remove from heat source. Let it stand for a couple of minutes before serving. 

Lemon Rice 

                 This is an easy to fix rice dish which makes an excellent tiffin special. The sourness from the lemon & the mild spiciness from the chillies & ginger-garlic makes it a whole dish as itself. An addition of any pickle will be a bonus to the taste buds...

INGREDIENTS

Oil - 2 Tablespoon

Mustard seeds - 1/2 tsp

Dry red chillies - 2, broken 

Curry leaves - 1 twig

Chana dal - 1 tsp

Urad dal - 1 tsp

Cashews/ (Raw) Peanuts - 2 tsp

Green chillies - 2-3 

Ginger garlic paste - 1 tsp

Turmeric - 1/2 tsp

Lemon juice - Of 2 medium sized lemon

Cooked rice - 2 cups

Salt - as required

METHOD

            In a heavy bottomed skillet heat the oil. When the oil is hot add the mustard seeds, red chillies, curry leaves, chana dal, urad dal and cashews/peanuts. When they are in golden brown color add green chillies and ginger garlic paste. Stir till the raw smell goes. Mix salt to the lemon juice and pour it into the pan. To this add turmeric powder. When it starts to bubble, add the cooked rice and stir well. Check for salt. When all the ingredients are well coated on the rice switch of the heat. Let it stand for 5 minutes covered. serve hot with any kind of pickle and curd.

Indian Fried Rice

                                        Fried rice is a Chinese dish which is usually prepared using cooked rice, carrots, peas, scrambled egg. meat or chicken along with garlic, ginger and various sauces. The Indian version is slightly modified as they don't add the sauces, egg or meat. Its different from pulao as no spices are used. Its a nutritious food as different kinds of steamed vegetables are used in this dish and makes an excellent tiffin for kids.

     INGREDIENTS :
Long grain rice/Basmati Rice       - 21/2 Cups
Ghee                                          - 2 Tbsp
Raisins                                        - 1/8 Cup
Cashews                                    - 1/8 Cups
Carrots                                      - 2 long, cut into match stick shape
Beans                                        - 10, cut diagonally
Broccoli                                    - 1/4 , cut into small florets
Cabbage                                   - 1/2 cup .cut into thin strips
Whole white chana                    - 1/2 cup. cooked
Green chillies                            - 3-4, cut diagonally
Salt                                           - as required                                       
Water                                       - 4 Cups
Oil                                            -1/2 tsp


     METHOD :
           Wash and drain the excess water from the rice. In a pan add the water and bring to a boil. Add the rice along with the oil and enough salt. When the rice is completely cooked remove from flame & keep aside.
Now take the cut vegetables (you can use any vegetables of your choice) and sprinkle them with salt water and mix into them evenly. Steam them till they are soft and has lost the raw taste. Pressure cook the pre-soaked chana with enough salt. In a flat. thick bottomed pan. heat ghee and gently fry the raisins and nuts. remove & keep aside. Into the remaining ghee add all the steamed vegetables.green chillies and chana and lightly fry. To this add the cooked rice and mix thoroughly till evenly coated with the vegetables and ghee. Keep it closed with a lid and cook for 3-5 minutes in low flame. Remove from heat and mix 3/4 of the fried nuts and raisins into it. Transfer it into a serving plate and garnish with the remaining nuts. Serving with raitha. pickle & any curry of your choice.

Parsi Pulav

      This is a very exotic Mediterranean Cuisine. The blend of various spices and essence of different nuts make this dish so divine and a hearty treat for a special occasion. Its so simple but truly elegant.

     INGREDIENTS :   
Long grain rice/ Basmati rice      - 21/2 Cups
Saffron strands                          - 1/2 tsp
Hot milk                                   -  2 Tbsp
Ghee                                        - 2 Tbsp + 2 Tbsp
Cardamom pods                       - 4-5
Whole Cloves                           - 4-5
Cinnamon stick                         - 1 small stick
Peppercorns                             - 10
Hot Water                                - 4 Cups
Salt                                          - 21/2 tsp
Orange rind, grated                  - Of 1 Orange
Raisins  (both white & black)    - 1/8 cup each
Cashews                                  - 1/8 cup
Pistachios                                 - 1/8 cups
Almonds                                  - 1/8 cups
Peanuts                                   - 1/8 cups


     METHOD :
         Wash and drain the excess water from the rice and dry thoroughly. Meanwhile keep the saffron in the hot milk. Heat 2 Tbsp ghee in a thick bottomed pan. Into it add the cardamom, cloves, cinnamon and peppercorns and gently fry till the aroma of the spices come. ( Try using whole spices as it gives more flavor than the powdered one) Now add the dried rice and fry till it is completely coated with ghee. Now add the hot water, salt, soaked saffron strands with the milk & the orange rind.. Stir well and bring to quick boil. Turn the heat very low, close with a tight lid and cook for about 20 minutes. In the mean time in another pan heat the remaining ghee and lightly fry the raisins and nuts. When the rice is almost done add 3/4 of the fried nuts into the rice and mix well. continue cooking for another 5 minutes after removing the lid. Remove from flame and garnish with the remaining nuts. Serve with raitha & pappad or with a meat curry of your choice.

Tomato Rice & Pepper Egg Masala

         Weekends...a time to relax, enjoy & spent with family. But at the same time I want to prepare something special for my family. This Saturday I prepared Tomato rice. To go with it, I needed a curry...something simple but elegant. I was searching through recipes and came across one in Manorama Online - 'Pepper Egg Masala'...thought of trying it.....Both along with raita, pappad & a glass of Lassi.....made a Treat for the day.......

 TOMATO RICE

Tomato - 3 , fully ripe

Coconut milk - 100 gm

Ginger - 1, small piece

Garlic - 2 cloves

Onion -1 small size, chopped

Cardamom - 4 

Cloves - 4 

Cinnamon - 1" piece

Jeera - 1 tsp

Mustard seeds - 1 tsp

Garam Masala - 1 tsp

Tomato ketchup - 1/4 cup

Chilli sauce - 1 tsp

Green chillies - 3-4, cut diagonally

Rice (Basmathi / Sona Masoori) - 2 cups

Salt - as required 

Oil - 2 Tbsp

Cilantro - a small bunch chopped

          METHOD

                Wash and soak the rice for 15 minutes. Drain and keep aside. In a blender mash the tomatoes, ginger and garlic. When completely pureed, add the coconut milk and blend thoroughly.

                 In a heavy bottomed skillet heat oil and pop the mustard seeds & jeera. Put the whole spices. Add the green chillies and onion till translucent. Now add the tomato puree and stir till bubbles form. Mix in the tomato ketchup, chilli sauce, masala & salt. to this add 2 cups of water and bring to boil. Add the rice and close the lid. Let it cook completely. Garnish with corriander leaves.

       PEPPER EGG MASALA

Eggs - 3

Oil - 1 Tbsp
Garlic coves - 2, crushed
Onion - 1, thinly chopped
Green chillies - 3, slit length wise
Tomato - 1, chopped
Soya sauce - ½ tsp
Pepper Powder - ½ tsp
Salt, to taste

Coconut powder 1 Tbsp

Water - ¾ glass

Cilantro - a small bunch, chopped

          METHOD

            Heat oil in a heavy bottom sauce pan. Add garlic and saute just until fragrant. Add onion, green chillies and tomato and saute for a few more minutes. Add soya sauce, pepper powder and salt. Mix coconut powder in water and add this mixture to the prepared masala and stir. Break the eggs into it. Do not stir. Gently break the yolks. Lower the heat and cook till the eggs are done. Turn off the heat and garnish with cilantro.