Jeera Rice

Bored of eating plain steamed rice?  Then you must try this flavored rice- Jeera Rice !!

Jeera rice is a simple and humble recipe. Basically, rice is flavored with cumin seeds. There are other spices used in this recipe to boost taste like bay leaf and garlic. Jeera rice compliments with any kind of curries or sauteed veggies/ meat. This recipe can be cooked effortlessly, especially  when you don't have enough time to cook.

You can also include this recipe in party planner when you planning to gather large crowd.

Ingredients

2 cups Basmati Rice

3 Cups Water

1 tsp Cumin seeds

2 Bay Leaf

2 cloves of Garlic

1/2 Red onions, thinly sliced

Salt

1 tsp Ghee

Method

• In a large heavy bottom vessel, heat ghee. Add bay leaf, cumin seeds, garlic and onions. Fry until onions turn golden brown

• Add water and adjust salt as per taste. Bring it to boil

• Add washed basmathi rice. Cover the vessel and cook rice in low heat for 15 to 20 minutes

• Serve hot with  your favorite curry. I served it with Tomato Egg Curry

Tomato Egg Curry

Tomato Egg Curry is a spicy curry with boiled eggs cooks in tomato puree and a mixture of different spices. 

Boiled eggs is an easy ingredient to work with. They can be used in variety of dishes; it can be sauteed, or used in salads or deep fried or even dunked in curries. The other ingredient is tomato which is used in most of the dishes. And the combination of eggs and tomatoes works pretty well. 

 I created this dish using boiled eggs and tomato as primary ingredients. I made this recipe on a rainy day.  You can save this recipe for monsoons because tangy taste works well on a chilly day. 

Tip-

You can prepare the sauce in advance and soak boiled eggs 15 minutes before serving. The gravy tastes best when it is served following day

Ingredients

12 Boiled eggs, peeled and slit in middle

1 small piece ginger, finely chopped

1 Onion, finely chopped

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Fenugreek seeds

Marble sized Tamarind

2 tsp Sambhar powder 

(or )

1 tsp Coriander powder

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

1/4 tsp Cumin powder

Salt

2 tsp Oil

For the puree

5- 6 Tomatoes

1 tsp oil

1 bay leaf

1 Star anise

1/2 tsp Fennel seeds

2 Cloves

1 stick of Cinnamon

Method

• Puree tomatoes using a blender. 
• In a large pot, heat oil, add star anise, bay leaf, fennel seeds, cloves and cinnamon. Then add tomato puree. Simmer for 5 to 10 minutes. Keep it aside

• In a small bowl, heat tamarind and water. Extract pulp and filter it. Discard its contents.
• Add sambhar powder to tamarind and mix well

• In a large pot, heat oil, add mustard seeds, cumin seeds and fenugreek seeds. when it starts to crackle add ginger and onions. Saute in medium flame until onions turn brown

• Add tamarind and tomato puree. Adjust salt as per taste. Simmer for 15 minutes 

• Add boiled eggs and simmer for 5 minutes

• garnish with coriander and serve hot with steamed rice 

Palak Chapthi | Spinach Chapathi

Palak Chapathi is an experimental recipe that I tried recently. Chapthi's is a staple diet at home and I often make it atlest 4-5 times a week. I always tried to add new ingredient while making the dough. 

Previously in Shruchi Kitchen, I have added recipes like Beetroot Chapthi, Methi Chapathi, also Palak Chapthi. But this recipe is slightly modified from previous one to add more taste. 

I have been formulating this recipe by trying with different spices like red chili powder, coriander powder, ajwain and garam masala. 

This recipe is definitely worth to try!!

Ingredients

5 cups Wheat flour
1 large bunch of Spinach
Water for blanching
2 tsp Coriander powder
1 tsp Red Chili powder
1 tsp Ajwain
3/4 tsp Garam Masala
Salt
1 tsp Oil

Method

• In a large pot, boil water and soak spinach for 2-3 minutes. Take the spinach out and puree it. Use this water for kneading the dough
• In a large mixing bowl, add spinach puree, coriander powder, red chili powder, ajwain, garam masala and salt. Mix well
• Add Wheat flour and water which was previously used for blanching. Knead well until it is soft
• Keep it aside for 30 minutes
• Now, divide the dough into equal portions about 2 inches thick. Roll each portion into ball and roll it flat using a rolling pin
• In a preheated griddle, gently leave the chapathi. Fry it evenly on both the side. Smear little oil if required
• Serve hot with curries or pickles. I served it with luscious Black eyed peas masala

Black eyed peas Masala | Lobiya Masala

After a long weekend with comfort food, back to pavilion with same old chapathi-tomato gojju ;rice and sambhar. But now I am all geared up to try something new and interesting recipes. 

To start my week, I decided to make lobiya masala using black eyes peas. It is a simple and highly nutritious recipe. I made this recipe in  North-Indian style using basic ingredients like onion, tomatoes, garam masala, chili powder and coriander powder. This recipe is not very spicy but has abundant flavors. 

Black eyed peas masala  is quick and also one pot recipe.

 Ingredients

1 cup Black eyed peas

1 potato, peeled and diced

2 Bay leaves

3 Cloves

1 stick of Cinnamon

2 cloves of Garlic, finely chopped

1 small piece of Ginger, finely chopped

1 Onion, finely chopped

2 Tomatoes, diced

Salt 

2 tsp Oil

For Spice mix

2 tsp coriander powder

1 tsp Red Chili powder

1/4 tsp turmeric powder

1/4 tsp Garam masala powder

Method

• Soak black eyed peas in water overnight. Wash it with cold water

• In a pressure cooker, heat oil. Add bay leaves, cloves and cinnamon. When it starts to sizzle, add garlic, ginger and onions. Saute until onions turn slightly brown

• Add tomatoes and saute until tomatoes are completely cooked

• Add spice mix - coriander powder, chili powder, turmeric powder and garam masala powder. Saute for a minute

• Add soaked black eyed peas and potatoes . Fry for 2 -3 minutes. Add 2 cups of water and adjust salt as per taste. Pressure cook for 10 to 15 minutes

• Garnish with cilantro. Serve hot with roti or chapathi along with lemon wedges and onion slices

Mutton Kheema Curry

Mutton Kheema Curry is a Indian Non-Vegetarian curry where meat balls  are cooked traditionally with Indian spices. 

I specially love this curry because its my mothers recipe.  As my mom rolls kheema balls, I will watch patiently and secretly learn mom's recipes. My mom has told  me that the secret ingredient for this dish is Byadgi Chili  which is known for its deep red color that adds color and taste to this dish. 

During summer, my mom prepares spice powders and along with that byadgi chili  is one one among them. This byadgi chili powder is made by my mom  mainly for her specialties like kebabs, mutton curry or kheema curry.

Ingredients

For meat balls

1 lb Mutton Kheema

1 cup Roasted Channa (Dalia), powdered

1/2 tsp Red Chili powder

1 tsp Fennel Seeds

1/2 tsp pepper powder

5-6 Mint leaves, finely chopped

2 cloves of Garlic, minced

Salt

For gravy

1 Large onion, diced

2 garlic cloves

1 stick Cinnamon

3 Cloves

1 cup grated coconut

2 tsp Paprika or Byadgi chili powder

1 1/2 tsp Coriander powder 
1/2 Tomato, finely chopped

Salt

1 tsp Oil

Method

• In a large bowl, mix mutton Kheema, red chili powder, fennel seeds, pepper powder, mint leaves, garlic and salt. 

• Divide kheema into equal portions and roll them into balls. Steam it in a pressure cooker for 15 minutes. Don't discard juices left from gravy

• In a heavy bottomed vessel, heat oil, add onions, garlic, cinnamon stick and cloves. Fry until onions turn transparent

• Make a fine paste of fried ingredients with coconut, paprika, coriander powder

• Now transfer ground  masala into the pan. Add 1 Cup of water and tomatoes. Simmer for 5 miniutes. Adjust salt as per taste. 

• Gently add meat balls into the gravy. Simmer for 5 to 10 minutes

• Serve hot with steamed rice, chapathi, idli or  dosa

Punjabi Baingan Bharta

Punjabi Baingan Bhartha was introduced to me by one of my friend Anukriti Varun Dixit. She has taught me how to make a recipe flavorful using minimal ingredients. I was thinking that Baingan Bhartha involved lot of masalas to make it tasty. But I was wrong !!

By choosing perfect sized egg plant and  good quality ripened tomatoes; and the combination of these two makes  bhartha totally an exquisite dish.

Baingan Bhartha is a wonderful North Indian vegetarian recipe that tantalizes your taste buds. Roasted egg plant is slow cooked with onions and tomatoes. The sweetness of ripened tomatoes is combined with charred flavor of egg plant gives it a very good taste.

Previously, I have posted Baingan Bhartha in Shruchi Kitchen. But this recipe is truly in Punjabi style.

Ingredients

1 Egg Plant

2 Ripened tomatoes, finely chopped

1 Onion, thinly sliced

2 Green chilies, finely chopped

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

3 tsp Oil

Salt

Method

• Roast egg plant in slow flame on a stove top. Cook until all skin in charred
• Allow egg plant to cool. Peel discard the skin. Mash or chop the pulp and keep it aside
• In a heavy bottomed vessel, heat oil, add green chilies, onions. Fry until onions turn transparent
• Then add tomatoes and fry for 2 to 3 minutes
• Add chopped egg plant pulp, red chili powder, turmeric powder and adjust salt as per taste
• Cook in low heat for 10 to 15 minutes until tomatoes and egg plant pulp are completely cooked
• Serve hot with paratha, roti or chapathi

Corn Bhutta | Corn on the cob

Corn bhutta is my favorite snack whether it is during monsoons or summer. It is a popular street food sold in India. You can see street food vendors fluttering hand fan grilling corn on a charcoal grill. It is one of the most simple foods to make and needs no experience.

Bhuttas can be grilled on charcoal or on a stove. Tender sweet corn tastes best, because it is sweet and juicy. I have used bi-color sweet corn for this recipe.There are different spice rubs available and it varies from one recipe to other. Most common spice rub is made with Cayenne pepper, chat masala, lemon and salt. 

Ingredients

4 Corn on the cob with stem

For spice rub mix

1/2 tsp Cayenne pepper

1/4 tsp Chat masala

1/4 tsp salt

1 Lemon

Method

• Remove corn husks and fibers with stem on
• Place corn on a preheated grill or roast it on a medium flame. Keep rotating until its roasts evenly

• In a mixing bowl, make spice rub mix with cayanee pepper, chat masala and salt
• Cut the lemon in half and dip it in spice rub. Gently rub it over the corn and as you turn, lightly squeeze lemon juice

Chicken Drumsticks Pepper Fry

Indian chicken dishes is vast and it has innumerable recipes. I am inspired with Chetinad cuisine because of the wide range of spices used in thier cuisine. And the recipe chicken Chetinad has influenced me to create this recipe.

In this recipe, chicken is slow cooked in a heavy bottom vessel until onions melts down to form thick gravy. Chicken drumsticks are braised with freshly made spice rub. Meat is kept moist, juice and tender. This spice rub is made with roasted coriander seeds, mustard seeds, pepper corns, cumin seeds, cinnamon, cardamom and cloves. 

Ingredients

12 Chicken drumsticks

1 pod Garlic, peeled and crushed

4 Green chilies, finely chopped

2 medium sized onions, thinly sliced

1/2 tsp Turmeric powder

4 tsp Oil

Salt

For spice rub

2 tsp Coriander seeds

1 tsp Cumin seeds

2 tsp pepper corns

2 sticks of Cinnamon

4 Cloves

2 Cardamom pods

1/4 tsp Fenugreek seeds

Method

• In a heavy bottom vessel, roast all the ingredients together in low heat. After it has cooled, grind it into smooth powder

• In the same vessel, heat oil, add garlic, green chilies and onions.Fry until onions are transparent  Then add turmeric powder

• Add chicken drumsticks. And cook in medium flame for 15 to 20 minutes

• Now add spice powder and adjust salt as per taste. In low- medium heat setting, cook chicken for another 20 to 30 minutes until chicken is completely cooked and gravy thickens up

• Serve hot with steamed rice

Boiled Egg Masala Dry

This is an easy party appetizer made effortlessly. Boiled eggs are spiced up with basic ingredients which are easily available in your pantry. 

We had our friends over weekend for dinner and I was planning for an easy starter. As I was in no mood to chop vegetables besides I was making several other dishes I decided to make this recipe.

Ingredients

Boiled eggs 6, peeled and cut in half

1/2 tsp Mustard Seeds

1 sprig of Curry leaves

1 tsp Chickpea flour

1/2 tsp Red Chili Powder

1/4 tsp Chat Masala
1/2 tsp coriander powder

1/4 tsp Turmeric Powder

1/2 cup of water

1/2 tsp Salt

3 tsp Oil

Method

• In a flat pan, heat oil. add mustard seeds and curry leaves. Add chickpea flour, red chili powder, chat masala, coriander powder, turmeric powder, salt and water with constant stirring for a minute

• Now gently place eggs. Keep in low heat for 5 to 10 minutes and turn each side occasionally

• Serve it as a starter