Spicy Egg Rice / Anda Rice

 
This one is my husbands favorite...And in a way his recipe, I should say. One fine day , he was getting nostalgic with his college days, over dinner, and that,s when he remembered this Anda Rice , that was served in his hostel mess! He just narrated me , how simple it was , yet so feasty ! And I took it upon me , to recreate the rice , that he loved so much , and take him back to his old days!
And bingo , it soon became his favourite, and made atleast once a week at my home!

I m sure, it shall be a favourite with your family as well! A simple and quick fix feast , so nutritious , spicy and yummy! It can also be made with leftover rice!

Ingredients:

2 Cups Boiled Rice ,I used boiled Basmati
3 Hard Boiled Eggs,cut into 4
1 Medium Onion Sliced
1 Small Chopped Tomato
1 Chopped Green Chilly
1 tsp Ginger Garlic paste
2 tbsp Chopped Coriander leaves
2 tsp Red Chilly powder
11/2 tsp Garam Masala Powder
1/2 tsp Turmeric
1 tsp Salt
1 tsp Jeera or Cumin seeds
1 tsp Lime juice
1 tbsp Oil

Method:

Heat oil in a kadhai and add cumin seeds. Once they crackle, add ginger garlic paste and fry for 1 min.

Add sliced onions and fry till browned. Now add tomatoes and green chilly and fry for 1 min.

Add red chilly powder,garam masala,salt and turmeric and 2 tsp water to prevent the spices from burning and mix.
Cover the lid and cook till the tomatoes are pulpy.
Now add the eggs and mix till the spice coats the eggs.

Lastly add lime juice and rice and fold together gently.
Garnish with chopped coriander and serve.

Masala Bhat/Spicy Mixed Vegetable Rice

Just out of the Diwali hangover,and I realise ,I still have my hands full ,with all the washing and unpacking! You clean , cook and shop weeks before the festival , and here it comes and goes in just a span for few days..and you are left with again a messed up home ,loads of washing and gifts which need you readjusting your shelfs to accomodate them! And amist all this , you still have the daily cooking too! Gosh...Its so complicated at times!

This spiced up rice ,happened on one such complicated evenings,when I was hasseled with all the chores and couldnt think of anything much to cook...and worse ,my maid was on leave...(yea..its everybody's diwali!) So cooked up this one pot meal ,spicy ,quick and without much efforts!

Ingredients:
1 Cup Rice,preferrably,a long grain basmati
1/2 Cup Green peas
5-8 French beans,chopped
1/2 Cup chopped cauliflower florets
1 Small Onion ,sliced
1 tbsp Oil
1 1/2 tsp Salt
1 tsp Jeera or Cumin
2 Cloves
1 inch Cinammon stick
2-4 Pepper Corns
1 tsp Red Chilly powder
1/2 tsp Turmeric
1 tsp Garam Masala
1/2 tsp Kitchen King Masala (optional)
Chopped coriander for garnish

You can use any other vegetables you like and add biryani or pulao masala instead of kitchen king masala also.


Heat oil in a pan and add cumin,cloves,peppercorns,cinammon to it. Fry for a min.
Add sliced onion and fry till browned.
Add turmeric,red chilly powder,garam masala and kitchen king masala and mix.Add 2 tsp water to prevent masala from burning.
Add the vegetables and mix.
Wash the rice and add to the pan and mix gently.
Add salt and mix well.
Add 2 cups water to the pan (or water sufficient to sink the rice and rises 1/2 inch above the level of  rice.
Close the lid of the pan
Cook on a medium flame till the rice is cooked and water evaporated.

Garnish with chopped coriander.

Serve with Papads,raitas and pickles if needed.

Tawa Pulao

Time to feast after a hectic week and a hectic previous weekend! Eventhough travelling is fun , it drains off the energy , especially in this dry heat! Last weekend was all in travelling to and fro ..Mumbai Nasik Mumbai! That explains the absence or rather bombardment of  recipes on the blog!
So when finally its a friday holding an eager weekend behind and that too a festive one, I had to gather up all my energy to put up something interesting!
Fridays call for street food! I love this part of routine...So friday dinners are mostly unconventional , with either chaats, Kachoris,wraps ,Pavbhajis or some tingling ,tangy stuff!
So todays Friday Fever rises with a simple, and flavourful Tawa Pulao!! A native to Mumbai , this Pulao is enjoyed by everyone, standing by the Chaat carts or at any regular restaurants!
What makes it different from regualr pulaos and biryanis??... Its a Chaat touch to the rice! I prefer calling it Tangy and Spicy Pavbhaji Rice! A salute to the one who invented it...simple yummy and nurtitious too!

Ingredients:

2 Cups Boiled or Cooked Rice,Preferrably a Basmati
1 Medium Onion Sliced
1 Chopped Tomato
1 Small Chopped Capsicum
1/4 Cup Chopped French Beans
1/4 Cup Chopped Carrots
1/2 cup Green Peas
1/2 Cup Chopped Cauliflower
1 Medium Potato Boiled and Diced
1 tsp Ginger Garlic Paste
1 tsp Cumin seeds or Jeera
1 tsp Red Chilly powder
1/2 tsp Turmeric
2 tsp Pav Bhaji Masala
1 tsp Namak Shamak or as per taste
1/2 Lemon Juice
1/2 tsp Sugar
2 tsp Oil
1 tbsp Butter
Chopped Coriander for garnish

Getting ingredients ready!

Heat oil and butter together in a pan and add cumin seeds. Once they crackle , add onion and saute till translucent.
Add ginger garlic paste and fry till raw smell goes off.
Now add tomatoes and fry on a low flame , till its pulpy and mashed.

Add the capsicum, beans,peas,cauliflower,carrots and mix.

Add 1/2 cup water , salt and cover and cook for 2-3 mins, till the vegetables are cooked.
Alternately, to save time, you can boil or blanch the vegetables in hot water in advance and use them.
Now add the diced boiled potatoes and lemon juice and sugar and mix well.
Add the boiled rice and gently fold it with the vegetable masala.( The rice should be so cooked that the grains are fluffy and should not stick to each other)

Cover the lid and cook for 1 min.
Transfer in a serving bowl and garnish with chopped coriander.

Serve hot with Raita and papad.

Complete yummy meal!

 This is our entry for Mission street food contest hosted at
http://cookcookandcook.wordpress.com/2012/10/04/mission-street-food-event-announcement/

Vegetable and Sausage Tom Yum Rice

My test kitchen is in full swing , when my husband is not there for meals at home...
It means i m free from the regular cooking of roti sujis , and can freely experiment , with whatever I have at home.
So even if the new invention does not go well , I still can survive on Maggi!! And , I wont feel guilty of keeping my husband hungry!( I normally dont take chances when my husband and In Laws are at home, always play safe , when cooking for them)
But with my toddler, he's just like me....loves most of what I cook , especially when I cook something Firang! Loves cakes,cookies , and ofcourse Noodles and Rice.
And this one was a hit !! He loved the rice and the sausages too!! What more does a Mom want?

Ingredients:

1 1/2 Cup Cooked Rice( Leftover rice will do)
1 Small Sliced Onion
1/2 Sliced Capsicum
1/2 Cup Shredded Cabbage
2-3 Chopped Spring Onion Greens
2 Sliced Sausages
2 tsp Chopped Garlic
2 tsp Tom Yum Paste
1 tsp Soya sauce
1 tsp Crushed Black Pepper
1 tsp Namak Shamak
2 tsp Sugar
1 tsp Lemon Juice
1 tbsp Oil

Heat oil in a wok or kadhai , add garlic and saute for 1 min.
Add sliced onion and fry till translucent, add sausages and fry for 1-2 mins , till cooked.
Now add capsicum , cabbage and stir fry on high flame for 1 min.
Add soya sauce , black pepper, sugar and tom yum paste and fry for a min.
Now add the cooked rice and mix together with the vegetables .

Add the salt and lemon juice.
Add spring onion greens and mix.
Cook covered for 1 min.
Serve hot.

You can also make this without tom yum paste , if you dont have one. The sausages add a nice twist and taste to the rice!

 

Lemon Rice/Fodnicha Bhat

My Sunday evening meals are generally light (after heavy lunches followed by extra long naps, there is no scope heavy dinner).
And they are generally made with leftovers either from morning breakfast or lunches.I normally do not cook with the previous days leftovers.For me the definition of leftover is the excesses from the same days meals. And since sunday evenings are spent out shopping or on long drives , but we mostly prefer eating at home ,so want them to be made with least efforts and time.

With lots of cooked basmati rice remaining from the lunch , a quick lemon rice was the obvious choice. We call it Fodnicha Bhat in Maharashtra. But the recipe is said to have originated in south India,where its made with tamarind ,instead of lime. Many a times scraped dry coconut is also added ,along with chana dal.

Ingredients:

11/2 Cup Cooked Rice ( preferrably Basmati)
1 Medium Onion Chopped
2 Green Chillies Chopped
2 tbsp Peanuts
1 tsp Mustard seeds
1 tsp Cumin/jeera
3-5 Curry leaves
1 tsp Turmeric
1 Lemon Juice
2 tbsp Chopped Coriander
1/2 tsp Namak Shamak ( If rice is cooked with salt , else adjust the salt accordingly)
1 1/2 tsp Sugar
1 tbsp oil

Heat oil in a kadhai , add mustard and cumin .Once they splitter , add curry leaves and peanuts and fry for 2 mins.

Add chilly and onion and fry till onions are translucent ,but not brown.

Add turmeric and lemon juice and mix. Add the cooked rice and mix together.

Add salt , sugar and coriander and mix.
Cook ,covered on a low flame for 1-2 mins.
Serve hot with papads and pickles.

Mughlai Chicken Biryani (Ramzan Special)

Friday fever is back and what more.... back with a dhamakedar recipe for Ramzan!!!!

Ramzan is the ninth month according to Islamic Lunar calendar. Ramzan (written as Ramadan) is derived from the Arabic root word 'ramida' or 'arramad' that means intense scorching heat and dryness, especially of the ground. Ramadan is so called to indicate the heating sensation in the stomach as a result of thirst. During Ramadan the people who fast are not allowed to eat or drink anything (including water) from dawn to after sunset. Iftar  refers to the evening meal when muslims break their fast during the Ramadan. Iftar is one of the religious observances of Ramadan often done as a community, with people gathering to break their fast together. Iftar is done right after sunset.

So now that Ramzan is here lets have a feast...... so what better than a yummy Biryani.

Ingredients:

1 kg            Chicken

4 cups        Basmati Rice (I used Indian Gate)

1 cup          Curd

1/2 cup       Pudina leaves

1/2 cup      Coriander leaves

4 to 5         Green Chillies

3 to 4 tsp   Ginger Garlic Paste

3 to 4         Onions

1 tsp           Haldi

2 tsp           Namak Shamak

3 to 4 tbs    Oil

To be ground:

7 to 8         Red Chillies

3                Big Elaichi

4 to 5        Small Elaichi      

8 to 10      Cloves

12 to 15    Pepper Corns

3 to 4        Cinnamons

1 tsp         Jeera

3 tsp         Dhania seeds

3 tsp         Fennel (Saunf) seeds

2               Bay Leaves

5 to 6       Star Anise

4 to 5       Dagad Phool

1/2           Nagkeshar

Roast all the ingredients and grind them finely.

For the Garnish:

3 to 4        Onions

5 to 6        Potatoes

10 to 15   Cashews

Oil for deep frying

1/4 cup    Milk
a pinch of lemon yellow color and kesari color. Or you can use kesar.

For the rice:

5         Cloves

5         Pepper corns

2         Bayleaves

2         Cinnamons

2         Star Anise

5         Small Elaichi

2         Big Elaichi

1 tsp   Salt

Method:

Prepare the marinade but mixing together the curd, chopped pudina leaves, dhania leaves, choped green chillies, ginger garlic paste, salt, haldi and the ground masala.  Add the chicken to the marinade and marinate for atleast 4 to 5 hrs. Ideally it should be marinated overnight.

For the rice:

Wash the rice.

In a large vessel, boil 5 to 6 cups of water. Add the whole masala, salt and the rice to it. When the rice is nearly done, drain the water and spread the rice on a plate. You can add a little ghee to the rice to prevent it from sticking.

For the gravy:

In a heavy bottomed vessel, heat the oil. Add the chopped onions and saute till brown. Now add the marinated chicken and cook covered till the chicken is done and the gravy is thick. This will take about 1/2 an hour to 40 mins.

Check the seasoning. If you want more spice just add a little red chilli powder.

For the garnish:

Heat the oil in a kadhai. Cut the onions lenghwise and deep fry till golden brown and crisp.

Drain and remove.

Cut the potatoes into finger chip. Deep fry and keep aside.

Similarly fry the cashews till golden.

To assemble the Biryani:

Take a little milk in two different bowls. Add lemon yellow color in one and kesari in another.

In handi or a flat bottomed vessel, put a layer of rice just drizzle a little colored milk. Add a little fried onions and potatoes and a few cashews. Next put a layer of the chicken masala. Keep on layering the biryani similarly. The last layer should be of the rice. Now top off all the garnish on the last layer. Cover the biryani with a tight lid so that the flavors stay sealed.

Serve with Onion and tomato raita.

Moti Biryani

Time flys away, and here we are standing at our 100th post!!!!!

We have enjoyed writing each and every post.... have been learning along the way in the process. Its been 3 months since we started blogging and churning up some lovely food , that we enjoyed cooking!

Yes, it took time to sink in!!!! It just hit us that we have been having a cooking marathon....but since it is our passion we just didn't realize it.

The blogging world is incredible and addictive... and we have just started off.

Since it is our 100th post, we wanted it to be special. 

What better than, a treat "Fit for the Royals".

So here is a recipe straight from the land of Nizams and Nawabs... a royal biryani from Hyderabad ---- the land of biryanis.....Moti Biryani!!

Also from today we will be starting a "Unity in Diversity" cooking marathon where we will be posting recipes from different states of India. This is our tribute to our incredible India on the occassion of Independence Day. Its our way to give you a Taste Of India , in delicious vegeterian food!!

Back to our Biryani....

This  Biryani gets its name from the tiny paneer balls which when covered with chandi varq (edible silver leaves) look like little pearls or moti. But since I could not find the varq, I had to make do with pearls without the shine....

Ingredients:

For the Moti:

200 gms       Paneer

10 to 12        Cashews (ground to powder)

1/4 tsp          Elaichi powder

1 to 2 tsp      Cornflour

a pinch of Namak Shamak

Oil for frying

For the Biryani Rice:

2 cups         Basmati Rice (I used India Gate Super Basmati ,In my exp. it gives the best long grains and beautiful aroma)

5 cups         Water

1 tsp            Namak Shamak

1                  Bay Leaf

4 to 5          Pepper Corns

2 inch         Cinnamon stick

3 to 4          Elaichi (small)

2                 Elaichi (big)

4 to 5          Cloves

For the Biryani Masala:

8 to 10      Pepper Corns

8 to  10     Cloves

1 inch        Cinnamon

3 to 4        Small Elaichi

2               Big Elaichi

4 to 5       Star Anise

2 tsp        Saunf

2 tsp        Jeera

2 tsp        Dhania

1 tsp        Dagad Phool (also known as kapasi)

1/2           Nagakeshar

Roast lightly and grind to a fine powder.

For the Biryani Curry:

1/2 cup     Carrots

1/2 cup     Peas

1/2 cup    Cauliflower florets

1/2 cup    French Beans

2              Onions
1 tsp        Ginger Garlic Paste

1/2 cup   Curd

1/2 cup   Pudina leaves

1/2 cup   Coriander leaves

1 tsp       Namak Shamak

1 tsp       Red Chilli Powder

1/2 tsp   Haldi Powder 

1/2 cup  Mawa

Method:

For the rice:

Wash and drain the rice.

Boil the water and add the whole garam masala and salt to it.Add the rice and cook till the rice is nearly cooked. Drain the water and spread the rice on a plate and add a little ghee to it. This is to prevent the rice from sticking.

For the Moti:

Mash the Paneer nicely. There should be no lumps. Add the cashew powder, salt and the cornflour and make small balls.

Fry these balls in oil till slightly golden. Drain and remove on absorbent paper.

For the Curry:

Chop the pudina and coriander leaves finely. In a bowl, mix the curd, the pudina and coriander leaves, chilli powder, haldi powder, salt, the ground biryani masala and the salt. This is the marinade.

Add the cut vegetable to the marinade cover and leave in the fridge for atleast 1/2 hr.

Heat about 2 tbs oil in a heavy bottomed vessel. Add the ginger garlic paste, chopped onions and saute till golden brown. Now add the marinated veggies. Mix well. Cover and cook till the veggies are cooked. Now uncover and cook till the excess water evaporates. Add the grated mawa and cook for 5 mins more. Remove and set aside.

For serving:

Take rice in a ring mold and plate it. Serve the curry in the middle.  Place the motis on the top. You can also add yellow and orange red color to the rice. Just add a pinch of color to a tsp of milk and drizzle on the rice. Serve piping hot. You may add a little ghee on the rice for that divine aroma.

This Shahi Moti Biryani tastes good with the good old onion raita.

This is our entry for

Bon Vivant #8 - Rice Recipes

Narali Bhaat/Kesari Bhaat/Sweet Coconut Rice

There is never an end to festivities,and when it comes to some filmy festivals( Diwali,Holi,Rakshabandhan,Gopalkala are quiet publicised,courtesy our Bollywood films) you can never miss out these festivals ,even if you want to...
The local shops are loaded with overpriced rakhis,your mailbox get flodded with rakhee gifts offers,and if that wasnt enough , the television and radio keeps roaring rakhee chcocolate ads all day..
But it does create a nice festive weather ,especially in monsoons, when the gloomy weather makes everyone passive.
But the Rakhee festivities many a times overshadow the Narali Poornima , which mostly falls on the same day as Rakshabandhan ! Its  predominantly a Marathi festival , especially celebrated in coastal Maharashtra by the fishermen community ,who offer coconuts to Varun Deva:Lord of seas, to protect them from the wrat of ocean.
The rituals are not entirely superstitious or myth driven.
Shravaan month is considered holy ,hence everyone is expected to abstain from non veg.food, so that the fish breeding season , at its peak , remains undisturbed ,and fishermen remain away from choppy sea.
So with the coconut day coming up , lets make a quick and easy coconut rice. A traditional recipe ,made with a handful ingredients and a definite delight for your guests!

Ingredients:

1 Cup Basmati Rice ,soaked for 1/2 hour
3/4 Cup Sugar
3/4 Cup Scraped Coconut
1/2 Cup Coconut Milk
8-10 Strands Saffron soaked in 1 tbsp milk
2 Cinammon Sticks
2 tbsp Ghee


Grind scraped coconut to a fine paste with 1 tbsp water.
Heat ghee in a non stick pan. Add cinammon and fry for 1 min. Add the soaked drained rice and fry for 1 min. Add ground coconut and coconut milk and saffron mixture.Stir well. Cook on medium heat with covered lid,till the rice is just cooked ,but not completely dried. Add sugar and gently fold , taking care of not to break the rice grains. Cook on open pan , till the sugar dissolves and the rice dries up.
Garnish with cashewnuts and raisins.

 This is our entry for

Show Me Your HITS – Rice

 

Kolambichi Khichdi / Prawns Pulao with Coconut Milk

This week just buzzed by!!!!!! Had a super duper hectic week with my kiddos projects and skits. Hope to have a relaxing weekend. Just want to chill and have garma garam adrak chai and pakodas...... and chill at home watching the rains.
But my duties as a mom never ends. So have to cook a meal for my son! But something simple and fast ,so that my motive to chill and relax at home is also fulfilled.
A simple prawn rice would do just that.Especially since I already have Prawns washed and cleaned in my freezer!

Ingredients:

1 1/2 cup    Basmati Rice (I used India Gate)

20 to25       Prawns

1 pack        Coconut Milk (I used Dabur Homemade tetrapack)

2 tsp           Ginger Garlic Paste

1/2 tsp        Haldi/Turmeric

1 tsp           Red Chilli Powder

1                 Lemon

1                 Onion

1 tsp           Jeera Powder

1 tsp           Dhania Powder

1/2 tsp        Pepper Powder

3 tsp           Oil

1 1/2 tsp    Namak Shamak

Whole Garam Masala:

6 ti 7          Pepper Corns

5 to 6         Cloves

2 to 3         Small Elaichi

1                Badi Elaichi

3                Star Anise

2                Bay Leaves

1/2 tsp      Jeera

Method:

Marinate the prawns with ginger garlic paste, haldi, salt, red chilli powder, dhania powder, jeera powder, pepper powder and juice of one lemon.

Heat Oil in a heavy bottomed kadhai. Put in the whole garam masala and fry till it gives a nice aroma. Add the finely chopped onions and saute. Now add the marinated prawns and cook for 2 to 3 mins. 

Wash and drain the rice. 

Add the rice to the prawns and mix. Now pour in the coconut milk and add the salt. Pour in approx. 1 cup of water  and cook covered on low heat till all the water evaporates.

 

If you feel the rice is undercooked pour some water on the lid and cook for few more mins. 

The amount of water required depends on the quality and type of the rice. 

Garnish with chopped coriander leaves.