Category Archives: Rice

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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Β 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 πŸ™‚

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

Β 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 πŸ™‚

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!!

Hot Spice Mix Rice

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Today’s recipe is a quick rice dish. This Navratri has been busy with Golu hopping from one home to another and eating a lot of sundal!! πŸ˜›
Decided to make this Spicy Rice dish instead of the regular sundal for “Neivedyam” or Offering for my pooja. Started out making “Yellorai” or “Ellodharai” – which is by the way is one of my favorite quick fix rice prasadams to put together. And not to mention it is also Krishna’s favorite (Like in Lord Krishna πŸ™‚ )
But, I added some additional spices and made this slightly different and it tasted superb! Made a slightly bigger batch to serve visiting friends that evening.
Unfortunately, i did not take step by step pictures. Will have to take them when I make this again next time. Until then, here’s the recipe πŸ™‚

Delicious Hot Spice Mix Rice for Neivedyam

Delicious Hot Spice Mix Rice for Neivedyam

Hot Spice Mix Rice (Just gave it a random name πŸ™‚ )

DSC_0549You will need:
2 cups Sona Masoori Rice (If you want to make a smaller batch adjust accordingly)
Citric Acid crystals – 1/4 tsp or you may use juice of half a lime
1/2 tsp Turmeric Powder
a handful of curry leaves
3 tbsp Seasame Seed Oil or Til Oil

For Seasoning:
1 tsp Mustard seeds
1 tsp channa dal
1 tsp Urad dal
1 tbsp broken cashew
1 tbsp Ghee or Butter

For the spice mix:
Group 1:
2 tbsp Black Sesame Seeds (Black Til, Black Nuvvulu)
2 tbsp White Seasame Seeds (While Til, White Nuvvulu)

Group 2:
4 tsp Urad Dal

Group 3:
4 tsp Jeera or Cumin
2 tsp Black Pepper
8 Dry Red chillies
Hing

Method:
1. Cook the rice in an electric cooker. I use the ratio 1 cup Rice: 2.5 Cup water.
2. After the rice is done, spread the rice in a large platter or mixing bowl and cool.
3. To this rice add turmeric powder, citric acid or lime, salt to taste and some raw curry leaves. Mix gently and keep aside.
4. Meanwhile, In a pan add group 1 ingredients up above and dry roast until the seasame seeds start to pop. Ensure that they dont burn. Once they start popping transfer to a plate.
5. In the same pan add Group 2 ingredient i.e Urad dal, add a few drops of oil and roast until golden brown. Ensure not to burn the dal.Once golden brown, remove onto the plate along with the toasted sesame seeds/ til.
6. In the same pan, add Group 3 ingredients and few drops of oil and roast for 2 to 3 minutes. Cool along with other roasted ingredients.
7. Dry grind all the roasted ingredients in a food processor or mixer. Grind into a almost smooth powder.
8. Mix this dry powder with the already prepared rice from Step 3 above. Add salt as needed and mix.Add the seasame seed oil / til oil and gently mix into the rice. The powder and oil should be mixed well into the warm rice and should be well coated.
9. In a pan, heat the ghee (you may use oil if you prefer). Season with mustard seeds, some more hing, urad dal, channa dal and broken cashew. When the dals are golden brown, add a few curry leaves and broken dry chilli pieces. Mix well and pour this seasoning on the rice and mix well.
10. Serve delicious hot spice mix rice!!

Super Tasty Spice Mix Rice is Ready!!

Super Tasty Spice Mix Rice is Ready!!

DSC_0566DSC_0567Thanks for stopping by!

A Request to my readers, if you do try any recipes I would love to hear from you. Nothing keeps a blogger going more than the feedback from their readers. Look forward to hearing from you.

Cheers!!

Bisi Bele Bhaat

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Bisi Bele Bhaat (BBB) is a traditional Karnataka dish. “Bisi” in Kannada mean Hot, “Bele” means Dal or Lentils and “Bhaat” mean rice. So this name literally translates to Hot Dal Rice πŸ™‚ And true to its name, this delicious dish is very hot, spicy and a combination of dal, rice and vegetables.
The recipe itself seems tedious, but once you have some of the basics it is a very quick recipe to put together. I love making it in a large batch because this is a crowd pleaser and you can actually not make it in small quantities. Even the smallest measure will give you a recipe that can at least feed 5 people!!

I am posting this recipe because this is the most asked for or sought after recipe from most of my friends. And also I see that people typically search for this recipe a lot online!

Spicy and Hot Bisi Bele Bhaat

Spicy and Hot Bisi Bele Bhaat

The key ingredient for this recipe is the BBB powder. I make my own at home in small batches. The store bought varieties don’t even come close. So if you are making BBB with a store bought powder then do not read any further πŸ™‚ ’cause i guarantee you, no matter what you do it will not taste authentic πŸ™‚ That said, this powder can be made ahead of time and stored to be made whenever you desire to make BBB.

For the powder you will need:
Group 1: To be roasted without oil separately
Channa Dal – 1 cup
Urad dal – 1.5 cups
Dhaniya / Coriander seeds – 1/2 cup
Dry Red Chillies – 2 cups (1 cup Byadgi Chillies, 1 cup Guntur Chillies)

Group 2: To be roasted all together with 1/2 tsp oil
Cinnamon – 2 medium pieces
Cloves – about 6
Elaichi/Cardamom – about 2 (skin removed)
Khus Khus/Poppy Seeds – 1 tsp

Group 3: To be roasted in 1/2 tsp Ghee/Butter
2 stalks Curry leaves
1/2 tsp Methi / Fenugreek seeds
1 tsp Black Pepper
3 tbsp dry coconut (Copra)

Roasted ingredients for BBB powder

Roasted ingredients for BBB powder

Method:
1. When roasting ensure that you are roasting on medium heat with constant monitoring and stirring in between. All dals need to be golden brown and not burnt. Burnt dal will change the flavor of the powder.
2. Roast Group 1 without oil. Roast each ingredient separately since urad dal roasts a little faster then channa dal.
3. Roast Group 2 with a little oil. All together.
4. Roast Group 3 with a little ghee.
5. Combine all and cool.
6. In a Mixer or food processor combine all and grind to a smooth powder.

Bisi Bele Bhaat Powder

Bisi Bele Bhaat Powder

For the Bisi Bele Bhaat you will need:
Rice – 2 cups
Toor Dal – 1 cup
Mixed Vegetables – about 2 cups
I use:
1 carrot,
a handful of beans,
1/2 cup green peas,
1 chayote squash (chow chow)
1 drumstick (optional)
1/4 cup fresh peanuts (or raw peanuts)

Mixed Vegetables and Toor Dal

Mixed Vegetables and Toor Dal

To be ground into a coarse paste:
2 large Tomatoes
1 small round tamarind
2 tsp Jaggery
1/2 cup grated fresh coconut
1 tsp Sambar Powder

DSC_0472For Seasoning:
5 tbsp Ghee
5 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
a few curry leaves
Small pearl onions or shallots – 1 cup, peeled or 1 Medium Onion – Chopped

Method:
1. Make the Bisi Bele Bhaat powder as mentioned above.
2. Grind all the ingredients mentioned in “to be ground into coarse paste” above. When you grind the paste, rinse the insides of the food processor or mixer jar and save the water.
DSC_0473DSC_04863. Boil the veggies and dal in a pressure cooker with enough water and a pinch of turmeric powder for about 3 whistles and keep aside.

Boiled Veggies

Boiled Veggies

Boiled Toor Dal

Boiled Toor Dal

4. Cook the rice in an electric cooker or pressure cooker. I use the ratio 1 cup : 2.5 cups Rice. Keep aside.
5. In a heavy bottomed pan, heat the oil and ghee. Add hing/asafoetida, mustard seeds and cumin seeds. Allow the mustard seeds to splutter and then add the curry leaves and onions and fry well.

DSC_04786. After the onions are golden brown, add the ground tomato pasteΒ  and mix well. Fry until the oil leaves the sides.

DSC_0480DSC_04817. Then add 2 tsp of the Bisi Bele Bhaat powder and mix well.

DSC_04838. Then add the boiled veggies and salt and mix well. Saute for about 5 minutes until well blended.

DSC_0484DSC_04879. Add the saved water from the tomato paste. (from step 2 above)

DSC_048810. Mix well. Add the boiled dal first and then the cooked rice and mix well.

DSC_0489DSC_049011. Add about 5 tsp of Bisi Bele Bhaat powder and any additional salt if needed and mix well.

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DSC_050012. Cover with a lid and allow to cook for about 10 minutes on low heat until it all comes together.

12. Serve hot topped with ghee. You may even fry some whole cashews in ghee and top on the bisi bele bhaat.

Delicious and Hot Bisi Bele Bhaat ready to be served!!

Delicious and Hot Bisi Bele Bhaat ready to be served!!

Typically Bisi Bele Bhaat is served with spicy boondi or Potato Chips. Serve hot and enjoy!!

Curd Rice

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If Dal Chaawal can satisfy the North Indian Soul (it is actually comfort for any Indian soul πŸ™‚ ), then Curd Rice is the ultimate comfort food for a South Indian Soul.
Most South Indian kids grow up on eating curd rice and definitely that sets the stage for a love for this simple yet satisfying dish.
In Tirupathi, Andhra Pradesh, which is home to Lord Venkateshwara or Balaji, one of the richest Gods of Hindu Mythology, this curd rice or “Daddojanam” as it is called in “Telugu” is served as Prasaad to devotees. If you have been to Tirupathi and know what I am talking about then you will definitely share my feelings. That soft, warm rice, seasoned to perfection and mixed with fresh curd and fresh butter is something to die for!! Not only do we go to see Balaji, we definitely go to Tirupathi to not miss the Prasaad πŸ˜›

We at home love this curd rice. My kids call it “Seasoned curd rice” and is perfect for any meal. I usually serve it as part of a full meal or sometimes just on its own. It is not only comforting but is also very cooling and satisfying.

Delicious Curd Rice served with homemade Lime Pickle. If this is not bliss then what is :-P

Delicious Curd Rice served with homemade Lime Pickle. If this is not bliss then what is πŸ™‚

You will need:
Cooked Rice – 1 cup
Homemade Curds (Homemade plain yogurt) – 2 to 3 cups
Salt to taste
Chopped Cilantro for Garnishing

For Seasoning:
Hing or Asafoetida – a pinch
1/2 tsp Mustard seeds
1/4 tsp Cumin or Jeera
1/2 tsp Urad dal
Grated ginger – 1/4 tsp
1 Dry red chilli – broken
1 Green chilli – Chopped fine
Curry leaves

Method:
1. Cook the rice in a electric rice cooker or pressure cooker. Cool. With your hand mash the rice slightly. Add salt, mix well and keep aside.

DSC_04042. In a pan, heat 2 tbsp oil. Add the seasoning ingredients one at a time. When the mustard splutters, add the dals and hing. Allow the dals to turn golden brown, then add the remaining seasoning ingredients and fry for a minute.

DSC_04053. Add this seasoning to the cooked, mashed rice.

DSC_04064. Mix well, add chopped cilantro and mix.

DSC_04085. Add the curds and mix well.

DSC_04096. Serve cold with pickle on the side. Delicious curd rice is ready!!

Yummy Curd Rice is ready!!

Yummy Curd Rice is ready!!

Note:
1. You can add chopped green grapes while mixing the the curds. This is very delicious too.
2. You can add pomegranate seeds into the curd rice.
3. Some people like to add finely chopped cucumber.
4. Some people even like to add sour cream to the curd rice, though i prefer not to.
5. If you have fresh home made butter, you can add 1 tsp of fresh butter to the curd rice and mix.

Here I have served Yummy Curd rice as part of a meal with Puri (Deep fried Bread) and Tomato Moong Saagu – my favorite combination for Puris. Recipe for Tomato Moong Dal Saagu here.

Puris, Tomato Moong Dal Saagu, Curd Rice with Lime Pickle.

Puris, Tomato Moong Dal Saagu, Curd Rice with Lime Pickle.

Hope you have enjoyed my post!! Thank you for stopping by, Happy Cooking!!