Tuesday, December 16, 2008

Jeera Rice

Jeera Rice

Ingredients

1 cup rice (preferably basmati)
1 tsp jeera (cumin)
Water
1 heaped tsp ghee
a pinch of salt
a few drops of lemon juice.

Procedure:

1. Wash the rice properly and soak it for 10 -15 minutes. After 10-15 minutes drain the water from rice and keep aside.
2. Boil about 6 cups of water in a vessel.
3. Heat ghee in a pan, add jeera. After the jeera crackles add the rice. Toss well in the ghee.
4. Add the boiled water. Add salt and 4-5 drops of lemon juice.
5. Let the rice cook (it would take about 5-7 minutes).
6. Drain the water from the rice.

Serve hot.

Daily Dal


Daily Dal

1 small cup moong dal (yellow dal)
1 inch ginger (finely chopped)
few fenugreek seeds
1 tomato (finely chopped)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric
1 green chilly (slit)
1 tsp red chilly powder
salt to taste
1 tsp ghee 1/2 tspgaram masala

Procedure:
1. Wash the dal properly.
2. Add ginger, green chilly, fenugreek seeds, tomato, turmeric to the washed dal.
3. Pressure cook for 2-3 whistles. Wait for the cooker to cool. Remove the dal and keep aside.
4. Heat oil in a pan, keep the gas on a low, add ghee, jeera, red chilly powder and garam masala. Immediately add the dal to this tempering.
5. Add salt and mix well. If the dal is thick add a little water. Simmer for 3-5 minutes.
6. Garnish with coriander.

Serve hot with jeera rice or rotis.

Salt and pepper mushrooms


Salt and Pepper Mushrooms

Ingredients:

Mushrooms 200 gms
Capsicums 2
Onions 2
Salt
Pepper 1-2 tsp (preferably freshly ground pepper)
Lemon juice to taste
Butter
Olive oil
Garlic 2-4 cloves (finely chopped)

Procedure:
1. Heat butter and olive oil in a pan on a slow flame till the butter melts.
2. Add garlic and saute till it is brown and fragrant.
3. Add the onions and stir fry them till transluscent.
4. Add the capsicum and stir fry.
5. Add the mushrooms and stir fry.
6. Add the salt, pepper and lemon juice.

Serve hot.

Chat masala potato wedges


Chat masala potato wedges

Ingredients:

Potatoes 2-3 medium size
oil - to fry
cornflour - 1 tbsp
maida (Refined flour) - 1 tbsp
salt - to taste
turmeric - a pinch
red chilly powder - 1 tsp
garam masala - 1/4 tsp
chat masala - 1 heaped tsp

Procedure:

1. Peel the potatoes. Make wedges and soak them in water.
2. Mix together cornflour and maida with a pinch of salt.
3. Coat the potatoes with the cornflour and maida mixture.
4. Deep fry them till golden brown.
5. Take the fried potato wedges in a bowl, add turmeric, salt, red chilly powder, garam masala and chat masala and toss well.
Serve hot.

Tip: To pan fry the potatoes, parboil the potato wedges and the follow the procedure from step 3 onwards.