Tuesday, May 15, 2007

Pulao from leftover... but still yummy...

Die-hard foodies are going to kill me for this. I can't differentiate between a pulao or a biryani or dum-pukht or fried rice. For me, all rice dishes are biryanis. All of us order food for dinner from restaurants vegetarians order veg makhanwala 70 percent of the times and non-vegetarians order butter chicken. And when its left, we keep it in fridge but dont feel like having it again for lunch the next day. So lets make biryani, pulao, fried rice out of it. What say?
One Cup Leftover Veg Makhanwala or Butter Chicken.
One teaspoon Jeera
One teaspoon Salt
Two teaspoons Biryani Masala
One Cup Rice (washed and cleaned)
Two tablespoons of oil

Method: Put Cooker on stove and heat it a bit. Put oil in it and as it heats up, add jeera in it. Once the jeera is grey enough, add rice and the leftover dish. Mix it well on slow flame. Add Biryani Masala and mix it well. Put three cups of water and close the lid of the cooker with weight or siti in its place. Cook on slow flame only and turn the stove after 3 sitis or pressure alarms. Open it once the pressure has released itself. Eat this wonderful rice dish with curd or raita.


Tuesday, May 8, 2007

Cheela? Veg Omelette? Pancake? Whatever...

You need to fetch something to eat and you are bored with toast, instant pasta, top ramen, upma mix etc. So, how about something which my mom used to call Cheela.
1 small cup Besan (Chana Dal Powder)
1 teasp salt
half teasp Turmeric Powder
Quarter teasp Red Chilly Powder
2 tbsp sour curd

Method: Heat the besan in a dry pan. Don't let it stick. Take it out in a bowl. Mix all the ingredients with water. Don't make the batter too thin. Keep on beating it in the bowl till it becomes a bit foamy.
Now put the non-stick pan on stove on high flame. Grease it a bit with oil. Once the pan is heated, lower the flame and pour the batter in the centre of the pan. Let it form its own shape. Don't try to flatten it with spoon. Turn the pancake when you feel it is set. When it is golden brown from both sides, take it out. Enjoy it with tomato sauce or pickle or green coriander chutney.

Sunday, May 6, 2007

To start with

Welcome to my very first post on this blog. Let me start with a very simple recipe - Daal.
I am sure you all like Toor Daal. How do you make it? Boil it in a cooker in a separator vessel and then do the tadkaa? Well, let me tell you a simpler recipe.
1 cup Toor Daal
1 Tomato
1 Green Chilly
1 teasp Jeera
1 teasp Salt
1 teasp Dhania Powder
Half teasp turmeric powder
Quarter teasp Red Chilly Powder
2 tbsp Oil of your choice
3 cups water
Chopped Coriander for garnishing

Method: Wash Daal and keep aside. Put Cooker on the stove on high flame and put oil. Once the oil is heated, turn the flame low and put chopped green chilly and jeera in it followed by chopped tomato. Stir for half a minute mashing tomato pieces lightly. Then put daal followed by Salt, Dhania Powder, Turmeric Powder and Red Chilly Powder. Mix it well. Pour 3 cups water and close the cooker. Make sure the weight (or seeti) is in place. Let the flame be on sim. Turn off the stove after three whistles. Open it when the pressure inside calms down by itself. Garnish with chopped Coriander. Eat it with steamed rice and pickle.

Serves: 3-4