It feels like I haven’t posted anything here in ages. Ever since I started working again, things got hectic. This Monday parents returned back to India. So I don’t even find a single moment to relax, forget about spending time on blogging. Anyway, I do not want to give up so easily, I will post when I get few moments.
I tried this radish rice few months ago. I was in a mood to experiment with radishes. The rice came out really flavorful. I used tender radishes which do not have a strong smell. It goes well as a lunch box item.
Ingredients: 1 and 1/2 cups rice 1 cup sliced onion 1 tea spn tamarind extract 1 and 1/2 cups radish 7-8 curry leaves 1 tea spn mustard 1 tea spn urad dal A generous pinch of asafoetida 2 tea spns red chilli powder Ghee Oil Salt
Spice powder – Dry roast and powder 2 tea spns chana dal 2 tea spns urad dal 2 tea spns coriander seeds 1 tbl spn desiccated coconut(or dry coconut chopped finely)
Method: Cook rice so that each grain is separate. Cool to room temperature. Heat oil and add mustard seeds, urad dal. When mustard starts popping, add curry leaves, asafoetida and onions. Fry till onions turn brownish. Now add radish pieces, salt, spice powder, chilli powder, tamarind, mix well. Pour in 1/2 cup water, cover and cook till radish pieces are soft (add more water if required). Now add rice and mix well. Serve on its own or with yogurt and pickle on the side.
Serves : 4 Preparation time : 30mins
Pictorial:
Many times when I feel lost about what to cook, eggs come to my rescue. I like to make something new every time to keep it interesting. Recently, I tried this, where I used methi(fenugreek) in the egg curry. As I had imagined, they both were great combination. Methi egg masala with Aayi’s hot chapatis was a great combination.
Ingredients: 7 eggs 1/4 cup chopped onion 1 cup fenugreek(methi) leaves Oil Salt
For masala : 1 cup roughly chopped onion 1 cup roughly chopped tomato 4 cloves 1″ cinnamon 1 tea spn poppy seeds 1 tea spn cumin seeds 5 red chillies 1 tea spn coriander seeds 1 tbl spn fresh/frozen coconut 1 tbl spn chopped garlic 1 tbl spn chopped ginger
Method: Boil the eggs and peel them. Heat oil and add cloves, cinnamon, poppy seeds, cumin seeds, coriander seeds. Fry for a minute. Then add onion, ginger, garlic, coconut and red chillies. Fry till onions turn translucent. Add tomatoes, salt and let it cook till tomatoes get mushy. Grind to a paste. Heat oil and add onions. Fry till they turn translucent. Add methi leaves and fry for few minutes. Pour in the ground masala and enough water to get it to required consistency. Put some deep slits on eggs and slide them into the gravy. Boil for few minutes. Serve hot.
Serves : 4-5 Preparation time : 30mins
Pictorial:
