Jeera Rice/Pulao - A simple way to cook rice

Hope you all had a great weekend. Mine went with sleeping and shopping. You know what? Now a days I am starting to feel guilty if I dint post at least 1 recipe a day. I hope everyone is feeling the same. Yesterday I couldn't post and I felt as though I did something wrong :) Anyways today I have come up with the simplest yet a scrumptious recipe made with rice. Yes you got it right- Jeera rice. whenever I feel lazy or had to cook something very fast I go with this jeera rice recipe.

Ingredients:

1 cup basmathi rice (Soaked for 30 to 45 mts)
1 tbsp butter or oil
1/4 bunch coriander leaves
1/2 cup onion
2 number gr chilli
1 tsp jeera (cumin)
1/4 bunch mint (optional)
1 pinch saffron color
1 to taste salt
2 cup water
few cashews

Method:

Heat the oil/ghee in a pan. Add cumin seeds, green chillies, cashews. Fry ill the cashews turn light brown.

Add onions and saute till they are light brown.

Now add coriander leaves and mint leaves. Add water and let it come to a boil.

Now add the soaked rice and saffron colour and salt. Mix well and let it cook in Sim flame.

since the rice is already soaked it will take only 10-15mts to prepare this recipe.

Serve hot with your favourite side dish.

Note: You can also do this jeera rice recipe the same way in a rice cooker.

Salatat Bathinjan - A Middle eastern Food made from Eggplant

Eggplant, often called "the poor man's meat". Most of my friends like eggplant. The name eggplant developed in the United States , Australia , New Zealand , and Canada because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. So now we know why brinjal is called Eggplant. When I was searching for preparing something in Eggplant for fortune cooking event, I came across this wonderful recipe. This happens to be a recipe from Middle east. Yey! That is a jackpot now I can send this to Siri's AWED: Middle Eastern cuisine event too. This recipe is called Salatat Bathinjan, a famous appetizer from eggplant.

Ingredients:
Large Eggplant 2 - cut into thick slices
2-3 flakes of Garlic
Salt to taste
Oil to fry
1tsp of pepper
1tsp of lime juice

Method:
Sprinkle the eggplant slices with salt. Place in a strainer or colander, top with a weight, and allow to drain for 40- 45 minutes. This is done so that the moisture in the eggplant is removed. The Salt helps to achieve this.

Now place these slices in a towel/tissue and remove the water.

Heat the oil in a frying pan, then add the eggplant slices and fry on both sides until they are golden brown.

Mash the garlic cloves with salt. Add to the diced eggplant along with the pepper powder and lemon juice.

Serve hot!


This recipe is really very crispy and very easy to prepare too. I am sending this to Siri's AWED:Middle Eastern Cuisine and here is the link to Dhivya's Blog. Also I am sending this to fortune cooking contest of Spicy Tasty.

And now for my second Award. I was really taken by surprise when Roopa of RV Kitchen Treatsgave me the 'Yummy Blog Award'. I was so happy. Thanks roopa. It is very encouraging to get these new awards. Make me feel more committed to my blog.



I am passing this to

Asha of Aromahope
Bhags of Crazy Curry
Rinku of Cooking with Rinku
Gaurav of Gastronome by choice
Sagari of Indian cooking

Enjoy friends!

And as per the tradition my favorite desserts are
1. Carrot halwa
2. Kaju Katli
3.Gulob Jamun
4.Rasamalai

Once again Thanks Roopa.

Dhokla - A Famous Gujarati Fast Food

I don't know, but for some reason I have been doing Gujarati food for the past two days. Yesterday I made Kachori and today Dhokla. Both are my favourites. Both are easy to make and very delicious. Dhokla, a famous Gujarati fast food, is my husband's favourite. This food can be eating as snack or even for dinner. It does fill your tummy! Dhokla is a steamed food and you can make it either in Suji or with besan or with channa dal. Though the authentic Gujarati recipe for Dhokla involves fermentation and channa dal, I tried the suji version yesterday and will share the recipe with you all. I will try to post the channa dal version of Dhokla soon.

Ingredients:

1 cup suji/Rava/Semolina
2 Green chillies finely chopped
1/4 cup cilantro finely chopped
Salt to taste
1 cup plain yogurt
A pinch of eno salt

For Garnishing:
1 tsp oil
1tsp mustard seeds
1 green chilli
1tsp urad dal
1tsp channa dal
A few chopped cilantro

Method:

In a bowl, Mix suji, salt,yogurt,eno salt,green chillies,cilantro and mix well. Add little water and make the batter to the idly batter consistency. Rest the batter for 30 mts.

Now using a cake pan or thali, steam this mixture for about 10 to15mts. Check regularly to confirm that the inside of this dhokla is cooked properly as you check when you bake a cake.

Note: You need to grease the cake pan or thali with some oil so that the dhokla comes out without sticking.

Let the dhokla cool for some time. After it is cooled, remove the dhokla from the vessel and place it in a plate.


In a pan, add oil, mustard seeds. When the seeds pops, add urad dal,channa dal, cilantro and green chillies.

Add this mixture on the steamed dhokla and cut them into desired shape and serve hot with Mint Chutney!



NOTE: You can also use idly steamer to cook this dhokla. Instead of the Idly plates use a flat bottom vessel and place it 10-12cms above the water level.

I am sending this to the SWC- Gujarati Cuisine event. This month it is hosted by Priyanka of Asankhana.