Palak Rice

                                                                     Palak Rice                                                                     

Palak ( spinach) rice is a healthy lunch or dinner dish. It is  easy to make comfort food.


Ingredients:
2 cups basmati rice
2 bunches palak
2 onion
6 garlic pods
1" ginger
4-5 green chillies
1/4 cup pudina leaves (mint)
5 cloves
1"cinnamon stick
1 elachi (cardamom)
2 bay  leaves
2 table spoon oil
Salt to taste
Preparation:
1.Wash and soak basmati rice for an hour. Drain and keep aside.
2. Finely chop onion
3. Finely chop palak and pudina leaves
4. Grind to a paste, palak, pudina, ginger, garlic, green chilies, cinnamon, elachi and clove  adding little water
5. In a cooker heat oil and put the bay leaves and onion. Saute onion till becomes transparent.
6. Now put the ground palak mixture ,salt and saute for a minute.
7. Add the basmati rice and mix well.
8. Pour 21/2 cups of water and put on the cooker lid and cook for three whistle.
9. Serve palak rice with any raita.

Kadhi Chawal

    Khadi Chawal                                                                       

Kadhi Chawal is a comfort food prepared  with very less oil and spice. This meal is easy- to- eat and easy - on - stomach.


Ingredients:
For kadhi:
3 table spoon of gram flour (Besan)
4 cups sour yogurt (curd)
3 green chilies
1 inch ginger
1 big onion
4 pods of garlic
1/ tea spoon haldi
2 strands curry leaves
1 tea spoon ghee or oil
1 tea spoon jeera.
1 dry red chili
1 table spoon finely chopped coriander leaves
Salt to taste
For pokoda:
4 table spoon of gram flour (Besan)
1/2 tea  spoon cooking soda
1 table spoon finely chopped  onion
1 table spoon finely chopped coriander leaves
1/2 tea spoon garam masala
1/2 tea spoon red chili powder
salt to taste
Oil for frying pakodas
For Rice:
2 cups basmati rice.
1 tea spoon oil

Preparation:
For Rice:
1. Wash and soak rice for one hour
2. To the rice add  2 cups of water, oil and pressure cook for three whistle.
For pakoda: 
1. Mix all the ingredients well adding required amount water and bring it to the consistency of pakoda batter.
2.  Beat the batter well with a spoon  stirring in one direction. This will make the pokodas soft
3. Fry small pakodas in oil till light brown in colour.
4. Rest the fried pakodas on any absorbent paper.
For Khadi
1. Finely chop the onion
2. Grind together green chilies, garlic and ginger to a fine paste
3. Mix the basan , curd, haldi and the ground masala with out any lumps.
4. Heat ghee or oil in a pan ,add cumin seeds, broken red chili and curry leaves.
5. When cumin turns light brown add the chopped onions and saute till onions become transparent.
6. To this add the besan ,curd, ground masala mixture and stir well.
7. Let it cook on a low flame.
8. Add salt.
9. Add the fried pakodas and cook covered for a minute.
10. Garnish with coriander leaves
11. Serve hot with rice.

Channa Pulao.

Channa pulao

Chick pea and basmati rice cooked in flavouring spices is a great accompaniment for any main course.

Ingredients:
2 cups basmati rice
1 cup channa (chick pea)
2 teaspoon jeera (cumin seeds)
8-10 red chillies
3 medium sized onion
2 tomatoes
5 pods of garlic
2 table spoon of fresh coconut
2 bay leaves
1 spoon garam masala powder
1/4 tea spoon cardamom powder
2 table spoon Kasoori methi
3 table spoon oil.
Salt to taste.

Preparation:
1. Soak channa overnight
2. Soak basmati rice for one hour.
3. Pressure cook the soaked channa for three whistle.
4.In a pan,  heat 1 table spoon oil and add the cumin seeds, red chillies, 1 finely chopped onion, garlic , fry till onions turn transparent.
5. Grind this with coconut into a fine paste adding water.
6. .Heat 2 table spoon oil in a pan, add the bay leaf, two finely chopped onions, and the tomatoes. Fry till tomatoes become soft, add the garam masala, cardamom powder, salt and the ground masala and stir for two minutes. Add the cooked channa, kasoori methi, and  basmati rice and stir fry for two minutes.
7.  Add 3 cups of water and pressure cook till the rice is cooked well.
8.  Serve with any raita.

Mavina kai kairasa



Mavina kai kairasa

This sweet and sour mango curry is an authentic Udipi dish savoured with rice.This curry can also be prepared with, pineapple or sour grapes or capsicum. This is also called as mudduli.

Ingredients:
2 medium size sour raw mango
1/2 cup fresh coconut
1/4 cup jaggery
1 spoon cooking oil
1/2 teaspoon coriander seeds
1/4 teaspoon methi seeds (Fenugreek seeds)
1 table spoon til (sesame seeds)
8 dry red chiili
1 table spoon urad dal
2 strands of curry leaves
1/4 teaspoon hing (asefitoda)
1/4 teaspoon turmeric  powder
1/2 teaspoon of mustard seeds..
Salt to taste

Preparation:

1. Wash and cut the mango into 1" pieces.
2. In a heavy bottom pan add the mango pieces, jaggery, turmeric powder, salt and 1 cup water.  Cook, covered till mangoes are just cooked. Do not over cook the mangoes
3. Heat 1/2 teaspoon oil in another pan, add red chillies, coriander seeds, til, methi seeds, hing, urad dal,   and 1 strand curry leaves and roast till,  til starts to pop.
4. Grind this roasted masala with coconut adding water to a fine paste.
5. Mix this ground paste with cooked mango, add 1/2 cup water and cook on a low flame till  the mixture boils well. Adjust salt if required. Put off the heat.
6. Prepare the tadaka in a  tadaka pan by adding . 1/2 teaspoon of oil, 1/2 teaspoon mustard seeds, and 1 strand of curry leaves. When mustard splits add the tadaka to the prepared mango curry.
7. Serve hot with rice.