BHATH NA BHAJIA- RICE PAKODAS

I was going through a few of my last posts and noticed that I had not posted any recipe for quite sometime. Off late its been a little weird. I don't know if its the festivities or the hangover of my trip or simply because I have broken my eye glasses!!!!!! (could that be an excuse?)......I haven't been sitting in front of the computer a lot and I guess that's why the slag in blogging. moreover I haven't really cooked in the last week, as all my groceries were nearly over. I finally filled up my fridge today with lots of fruits and veggies. Next week will be much better. And I am getting back on track.

I was going through all the pending drafts that I have to compelet and post. I came across one recipe that was suppose to be posted long time back. Well the "long time back" is happening right now.

These are called "bhath na bhajia" or rice pakodas. pretty popular with Gujarati's, these make an excellent snack on a rainy day with a cup of tea. And its a nice way to put left over rice to good use. so here is the recipe

You will need

• cooked rice-1 cup
• besan or gram flour- 1/2 cup
• curd (thick)- 2 tbsp
• red chilli powder- 1/2 tsp
• salt- to taste
• cilantro (chopped)- 1 tbsp
• haldi- a pinch
• oil- to fry

You have to

1. in a mixing bowl. mix the rice along with the curd. let it sit for half an hour.
2. to this add the besan and mix very well. if the batter is thin, add little more besan.
3. add the spices, along with the cilantro.
4. heat oil in a pan.
5. drop teaspoon full batter into the hot oil and fry till golden brown.
6. serve hot with green chutney and tomato sauce.

its that simple.

this recipe goes out to the Rice Mela hosted by sri of cooking 4 all seasons

Enjoy.

SWEET BELL PEPPER PULAO

I made this for the Thursday menu. I got this recipe from a book (the name of which i do not remember). Now when I think about it, this could have been an entry for the bell pepper event that was hosted by pooja.
but that's ok.
the original recipe was that of a biryani, but I altered it to a pulao. I feel the flavours would get more enhanced, if the rice was mixed with the masala, rather than being layered. but you'll can try it both ways.

here is the recipe
You will need

• rice (cooked)- 1 cup
• bell peppers (cut into thin strips)- 2-3 (all of different colours)
• tomato (cut length wise)- 1
• onion (sliced)- 1
• ginger garlic paste- 1/2 tsp
• green chillies- 1/2 tsp

for the dry masala

• cumin seeds- 1/2 tsp
• whole red chillies- 1
• bay leaves (tej patta)- 2
• red chilly powder- 1/2 tsp
• biryani masala (any brand, I used everest)- 1 tbsp
• salt- to taste
• oil and ghee- 1- 1, 1/2 tbsp

You have to

1. heat the oil and ghee together in a pan.
2. add the cumin seeds along with the red chilly and tej patta.
3. add the ginger garlic paste along with the green chillies.
4. saute. now add the sliced onion. cook till onions turn transparent.
5. add the tomatoes, and cook.
6. now add the bell peppers. add salt and red chilly powder.
7. cook till bell peppers become tender.
8. add half of the biryani masala. mix everything up.
9. add the cooked rice and nicely mix it with the masala.
10. add the rest of the biryani masala. mix well
11. turn down the heat, and cover and cook for 5 mins.
12. turn the heat off, and leave it covered for sometime.
13. serve hot with raita, or any curried vegetable.

if you want to make it as a biryani. then follow the steps below

1. after adding the bell peppers, add all the biryani masala.
2. mix everything up.
3. take a oven proof dish. grease it with butter, ghee or oil.
4. spoon a little of the bell pepper mixture at the bottom, then add rice.
5. sprinkle a little saffron soaked in milk.
6. repeat the layers ending with rice on top.
7. cover with foil and let it cook, in a preheated oven at 250 degrees Fahrenheit, for 20-30 mins.
8. serve.

happy eating.

TAMARIND RICE

I can never forget my lunch hours in India. We all use to gather in a room around 1:30 in the afternoon, eager to see what special has the other person got for lunch. Though a few use to be happy eating fruits, for some of us, lunch time was the time to taste each others food and discuss about it. One of my colleagues and I were the ones always exchanging recipes and ideas.

A working mother, she had to make things that were both quick and yet tasty. This rice preparation was one of her all time favorites. And she knew that each time she made it, she had to get extra for me.

It was just a few days back that I made it myself. It bought back a lot of found memories.
So I thought it to be a good idea to put it up on my blog.

Tamarind rice

Ingredients

rice- 1/2 cup
peanuts- 1/4 th cup
curry leaves- a few
mustard seeds-1/2 tsp
red powder- 1/4th teaspoon
oil- 2 tsp
salt- to taste
tamarind extract- 1 tsp

method

1. steam rice and keep aside. this can also be done with any left over rice.
2. in a wok heat oil.
3. add the mustard seeds. let them splutter. to this add the curry leaves, the peanuts , salt, and the red chili powder. saute well.
4. to this add the cooked rice. mix everything well. mix for a few minutes.
5. turn off the heat. let stand.
   
6. now add the tamarind extract.
7. mix well. taste for seasoning.
8. serve hot with any dal or sambhar.