Friday, February 20, 2009

Fodnicha bhat

1 cup cooked rice (left over or fresh)
4 green chillies - washed and chopped fine
10-15 curry leaves - washed
1 small onion - chopped finely
1 tsp mustard seeds
Pinch of hing
1/2 tsp turmeric powder
Salt to taste
1/4 tsp red chilli powder
a handful of chopped coriander leaves

1.Take the rice in a plate. Add salt to taste and red chilli powder, turmeric in the rice and mix well.
2.Heat oil in a pan. Add mustard seeds, and once they splutter, add hing.
3. Now, add the green chillies and curry leaves. Fry for around 30 secs. Add the chopped onion and fry till it turns light brown.
4.Add the rice and mix together all the ingredients. Cover and cook on low heat for 5-7 minutes.
5. Garnish with coriander.

Tip: You can also use garlic cloves instead of mustard seeds and curry leaves for tempering to give it a different flavor.

- You can also add a handful of peanuts after the tempering to add crunch to the rice.
- Green chillies can be replaced with red chillies as a variation. Just remeber to add an extra bit of red chilly powder too.

Serve hot with takachi kadhi or raita or plain curd.

Takachi kadhi

Takachi kadhi

1 cup curds
8-10 curry leaves
2-3 green chillies
a little ginger
1 tsp mustard seeds
5-7 methi seeds
a pinch of hing
a pinch of turmeric
salt to taste
1 tsp sugar
1 tsp ghee
a handful of coriander leaves to garnish

1. Pour the curd in a vessel. Add a glass of curd and blend it to make buttermilk.
2. In a pan heat oil, add the mustard seeds and wait till they splutter.
3. Add hing,methi seeds, curry leaves, green chillies to it.
4. Add salt, sugar and turmeric. Mix well.
5. Pour the buttermilk to this tempering. Make the gas slow.
6. Stir it till it is almost ready to boil. Immediately turn off the gas or the curd will split.
7. Garnish with coriander

Serve hot with fodnicha bhat or plain rice or khicdi

Monday, February 2, 2009

Tomato Saar

Tomato Saar (Serves 2-3)


2-3 medium tomatoes
2 green chillies
1 inch peice of ginger
1/2 cup grated coconut
1/4 tsp turmeric
1 tsp red chilly powder
1 tsp dhania jeera powder
a little jaggery
1 tsp ghee
1 tsp jeera
5-6 curry leaves
salt to taste


1. Boil the tomatoes. Puree them and keep aside.
2. Add turmeric, red chilly powder, dhania jeera powder, jaggery and salt to the tomato puree.
3.Grind the grated coconut with green chillies and ginger to a fine paste.
4. Heat ghee in a pan, add jeera and curry leaves.
5. Add the tomato puree with the spices to the tempering.
6. Add the coconut, ginger and chilly paste and let it simmer for 3-5 minutes.
7. Garnish with coriander.

Serve with plain rice or matki pulao.