Category Archives: Rice Dishes

Methi Cauliflower Rice

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This simple, flavorful Biryani style rice is super easy to make and great for a hurried weekday lunch or dinner. Of course, this recipe came about while I was trying to finish up some fresh methi leaves and cauliflower that was lying in my refrigerator!

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 You will need:
1/2 to 1 cup Fresh Methi or Fenugreek leaves – This is optional, but the methi adds a very wonderful flavor to the rice; Wash and chop
Rice – 2 cups (I used Sona masoori, you may use Basmati too)
2 medium sized Onions – Peel, Wash and Chop
3 to 4 green chillies – Slit or coarsely mash in a mortar and pestle
Garlic – 3; Peel and mash roughly
1 Tomato – Wash and Chop into cubes
Cauliflower – 1.2 head; Break into florets, wash and blanch in hot water; Drain and keep aside
Salt to taste
3 tbsp Oil

Dry Powders:
1 tsp Turmeric Powder
1 tsp Red Chilli/Dhaniya Powder or Curry Powder
1 tsp Dhaniya powder or Coriander powder
1/2 tsp – Garam Masala (I used a homemade powder of roasted cinnamon, cloves, elaichi and mace)
1 tsp Pav bhaji masala

Method:
1. Wash the rice and cook in an electric cooker. I use the ratio 1 cup Rice to 2.5 Cups water for Sona Masoori Rice or 1 cup Rice to 1.5 cups water for Basmati Rice. While the rice is cooking you can prep all the other ingredients.
2. In a saucepan, bring 4 cups water to boil. Break the cauliflower into medium sized florets, wash and put it into the saucepan with boiling water. Add about 1 tsp salt to this water. Cover with a lid for about 5 mins. Drain. Keep aside.
3. Chop the onions, tomatoes, crush the garlic and green chillies and keep aside. Wash the methi leaves and chop and keep aside.
4. In a pan, heat 3 tbsp Oil. Add a small piece of cinnamon, 2 to 3 cloves, bay leaf and saute. Add the chopped onions, garlic, methi leaves and green chilli and fry until the onions are golden brown.


5. Add the chopped tomatoes, the dry powders and 1/2 tsp salt and saute until the tomatoes are mushy and the mixture is oily. At this point add the garam masala powder and mix well.


6. Add the blanched cauliflower and mix well. Add about 1/2 cup water close with a lid and cook for about 5 minutes until all the water evaporates.


7. Add the cooked rice at this point, salt to taste and 1/2 tsp garam masala powder. Mix well. Then add the pav bhaji masala powder and mix well.


8. You can add 1 tsp ghee at this point for flavor. Garnish with chopped cilantro and serve hot.

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Hope you enjoyed this recipe!! Thanks for stopping by.

 

 

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Chitranna

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“Chitranna” is the Kannada term for “Mixed Rice”. Typically every home in Karnataka makes some variety of Chitranna. Of course, our home was no exception. I loved eating lemon rice or lemon chitranna and can still say that it is one of my favorite rice dishes. Simple, tasty and a no fuss recipe. Many roadside restaurants in Karnataka serve some form of Chitranna on their menu on a daily basis. I have some random memories associated with most dishes. One time, I had made a trekking trip to “Ramnagaram” a small town on the outskirts of Bangalore on the way to Mysore. Just before we did some rock climbing and trekking our group stopped at this roadside little restaurant to grab a quick bite. On the menu was tasty Chitranna served with some spicy coconut chutney. For some reason, that balmy day, the lemony chitranna and spicy chutney is still fresh in my mind!!
Today from the Masalamagic kitchen I will share with you two simple Chitranna recipes – Chitranna with Dill leaves (Sabassige soppu chitranna in Kannada) and Tomato Chitranna.

Chitranna with Dill (Sabassige Soppu Chitranna)

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You will need:
1 cup cooked rice
1 cup Fresh Dill Leaves – Remove all stalk, wash and chop fine
1 Medium Onion – Chop fine
4 Green Chillies – Slit lengthwise
a few curry leaves
1 tbsp Grated coconut
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
Juice of 1/2 a lime
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and the lime juice and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds, cumin seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes).
5. Then add the chopped dill and mix well. Fry for a minute. Then add the grated coconut and chopped coriander/cilantro and mix well. Turn off the stove. Add this mixture to the cooked rice and mix well.

6. Serve hot.DSC_0040-001

Tomato Chitranna

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You will need:
1 cup cooked rice
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into fine cubes
4 Green Chillies – Slit lengthwise
a few curry leaves
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

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4. Heat a pan with oil. Season with mustard seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes). Add chopped tomato, turmeric powder and saute for few more minutes until the oil leaves the sides.

5. Add this mixture to the cooked rice and mix well. Check for salt and adjust if needed. Garnish with chopped cilantro/coriander leaves and mix.
6. Serve hot.DSC_0619

Thanks for stopping by 🙂

Spinach Rice

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Another simple, delicious and easy recipe from my kitchen. I like the look of this rice because of it’s wonderful, refreshing green color. It is also extremely easy to put together and can make for a satisfying meal.

Delicious and Refreshing Spinach Rice

Delicious and Refreshing Spinach Rice

 You will need:
1 Large bunch of Spinach Leaves
2 cups Rice – I use Sona Masoori Rice. You can even use Basmati Rice for this recipe.
6 to 10 Green Chillies (Depending on how spicy you like it, 10 will make it medium spicy)
Fresh Ginger – 4 small chunks (or 2 tbsp grated)
1 tsp Garam Masala Powder
Salt to taste

For Seasoning:
4 tbsp Oil
a few whole masalas (Cloves, cinnamon, cardamom, star anise, stone flower etc. )

Method:
1. Cook the rice in a electric cooker or stove top until done. I use the ratio 1 cup rice : 2.5 cups water for Sona Masoori Rice. If using Basmati, use 1 cup rice: 2 cups water ratio. After the rice is done, spread on a large platter or mixing bowl and allow to cool slightly.

2. Wash the Spinach leaves (Palak leaves) and keep aside.

DSC_0658DSC_06593. Combine the peeled ginger chunks (or grated ginger), washed green chillies and spinach leaves in a mixer or food processor. Add 1/4 cup water and grind into a smooth paste.

DSC_06604. In a pan, heat the oil. Season with the whole masala ingredients. Allow to fry for a minute.

DSC_06615. Then add the ground spinach paste. Mix well.

DSC_06626. To this add turmeric powder and 1/4 tsp salt. Saute and fry the paste for about minutes by stirring in between.

DSC_06637. Add the garam masala powder and mix well. Keep the stove on medium heat. You will see that all the water evaporates. This will take about 10 minutes. The paste will loose its raw smell and will come together. The oil will start to leave the sides.

DSC_0664DSC_0665DSC_0666DSC_06688. Turn off the stove. Then add the cooked rice and salt as needed.

DSC_06709. Mix well and gently. Mix thoroughly until well mixed.

DSC_067110. Serve hot with raita on the side. Here yummy spinach rice is served with cool and refreshing cucumber raita!!

DSC_0675DSC_0682Happy Cooking..

Brown Rice Khichdi

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This delicious and nutritious Brown Rice Khichdi can be put together in less than 1/2 hour, is super tasty and is an ultimate comfort food.
We love Khichdi’s at home. A Khichdi is nothing but a one pot meal of Rice, Dal or Lentils and optionally vegetables. I make about 4 types of Khichdi and really this is one of those dishes that you can improvise and modify to suit your taste buds.
I especially like making this one pot meal when I am pressed for time and when the weather is getting colder, very comforting for the fall/winter weather.

You will need (Serves 4):
1 cup Brown Rice
1/2 cup Moong Dal
1/2 cup Masoor Dal
1 tbsp Channa Dal
1 Medium sized Onion – Peel, Wash and Chop into cubes
4 to 5 Green Chillies – Wash and chop fine
1 tbsp Grated Ginger
2 Medium Potatoes – Peel, Wash and Chop into cubes
1/4 cup Frozen or Fresh Green Peas
You can even add any other veggies of your choice

Combine the Brown Rice and Dals, wash and soak for about 10 minutes while you get everything else ready.

DSC_0627DSC_06322 tbsp Ghee
1 tbsp Oil (or use 3 tbsp Ghee if you like)
1 few cloves
1 Elaichi or Cardamom
2 small pieces cinnamon
1 star anise (optional)
1/2 tsp Turmeric Powder
1 tsp Red chilli Powder
1 1/2 tsp Dhaniya Powder / Coriander Powder
2 tsp Khichdi Masala (Optional) – I use this Khichdi masala. It adds a wonderful flavor to the Khichdi, but if you don’t have any, do not worry. The Khichdi will taste good even without this masala.
DSC_0638Method:
1. In a pressure cooker or pressure pan , heat the ghee and oil. When the ghee is hot add the whole masalas (cloves, cinnamon, elaichi, anise etc.). Saute for a minute. Then add the chopped onion, green chillies and ginger and saute until the onions are transparent.

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2. Then add the chopped potatoes and green peas (and other veggies) and saute for about 3 to 4 minutes. Add the dry powders and mix well.

DSC_0636DSC_06373. Saute for about 5 minutes. Then drain all the water from the soaked rice and dal. Add the soaked rice and dal into the veggie mixture and fry well for about 4 to 5 minutes.

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4. After the rice and dal mixture is sauteed well, add salt and mix well.
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5. Add about 4 cups of water and mix well. Optionally in this step you may add some grated coconut. This usually gives a very nice flavor to the Khichdi.
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6. Close the lid of the pressure cooker and cook for 3 whistles. After 3 whistles turn off the stove and allow the pressure to cool completely before opening. The yummy Khichdhi should be ready 🙂

Khichdi is ready!!

Khichdi is ready!!

Garnish with chopped cilantro/coriander and Serve delicious piping hot Brown Rice Khichdi with some papad. Here Brown Rice Khichdi is served with Cucumber salad and papad.

Delicious Brown Rice Khichdi served with Cucumber Salad and Papad.

Delicious Brown Rice Khichdi served with Cucumber Salad and Papad.

DSC_0651Happy Cooking!!