Tuesday, February 17, 2015

Varai Pulav/Pulao-Vrat Pulao


Fastings can be feasting too if you make yummy dishes. We Konkanis have little restrictions compared to the North Indian fasting.
Our rule is simple do not eat resturant food, no onion garlic, no rice that’s it.
Varai is a Konkani  and Marathi name for Barnyard Millet.Sama ke chawal, or samvat rice or Mordhna are the hindi names for Barnyard millet. So I have used this millet and made a Pulav/Pulao which both the South Indians and North Indians can make.
Here is what we Need/ for the dish



INGREDIENTS
  • 1 cup Varai or sama or vrat ke chawal or barnyard millet
  • 1 tsp cumin seeds
  • ½ inch cinnamon stick
  • 2 green cardamoms
  • ½ cup carrots peled and cubed
  • ½ cup beans cut into 1” pcs**
  • 2-3 cloves
  • 3-4 whole black pepper
  • ½ inch ginger + 1 green chili (crushed in a mortar-pestle)
  • 8-10 whole cashews
  • 8-10 almonds
  • 2 tbsp oil or ghee
  • 2.5 to 3 cups water
  • 1 tbsp chopped coriander for garnish
  • rock salt/sendha namak as required
  • lemon juice and lemon wedges ifr equired
INSTRUCTIONS
  1. Rinse the Varai/ barnyard millet a couple of times in water like the way we rinse rice.
  2. Soak it in enough water for 20-30 minutes.
  3. Heat oil or ghee.
  4. Roast  the cashews and almonds and keep aside.
  5. Now In the same pan with ghee add all the whole spices - cumin, cinnamon, cloves, cardamom and black pepper.
  6. Saute till the oil become fragrant and the cumin crackles.
  7. Add the crushed ginger-green chili and saute for half a minute on a low flame.
  8. Ad the cubed carrots, beans and saute for 3-4 minutes on a low flame.
  9. Drain the sama rice and add it to the mixture and stir well.
  10. Add water & salt and cook till the water is absorbed and the millet grains are cooked.
  11. When serving the Varai pulav, garnish with the dry fruits and coriander leaves.
  12. When serving you can also sprinkle some lemon juice in the pulao. 
  13. Serve it with Cucumber and tomato raitha or plain yogurt.


Note:
Many do not use Beans during fasting. Where as we do not have such restrictions.
You can also pressure cook the pulav for 3 whistles and it will be done.
Happy Cooking,



Sunday, February 15, 2015

Oats Undi with Green Chilli Pickle

I have already posted traditional Undi recipe Here. This is a version which does not need coconut.
I learnt it from a food group in FB, it was posted by dear Archana Shenoy a wonderful blogger too.
Here is the recipe for Oats Undi:

Oats – ¼ th cup
Rice Rawa – ½ cup
Water – 1 ¼ th cup approx
Salt to taste
For Tempering:
Coconut Oil or any cooking oil
½ tsp jeera
½ mustard seeds
¼ th methi seeds
½ tsp urad dal
1 red chilli broken ito tiny pcs
1 sprig curry leaves torn into pcs 

 Method:
Wash rice rawa and keep aside.
Heat oil in a Kadai add the ingredients mentioned under tempering one by one last being curry leaves.
Now add in the water and salt.
When water boils add oats and stir well.
 Now rice rawa and stir it well and make sure it forms no lumps.
Keep stirring until it combines and gets semi thick, switch off the flame and allow it to cool down a little.
When the mix is being able to handle grease your hands with water and make small balls of these and just make a small impression with your index finger in the middle of the undi.
Place it in the Steamer and steam for 10-12 minutes.
Serve these Undis with Pickle or Chutney of your Choice.
I have Served it with Green Chilli Pickle


 

Recipe for the Green Chilli Pickle is:
Ingredients
  1. Big Green Chillies – 250 Gms
  2. Lemon Juice – 1 Cup
  3. Mustard Powder – ¼ Cup
  4. Oil – 3 tbsp
  5. Turmeric – 1 Tsp
  6. Salt – ¼ Cup
Method
  1. Chop the green chillies into a inch size.
  2. Heat the oil to smoking point and let it cool completely.
  3. Mix the green chillies, mustard powder, salt, and turmeric powder together.
  4. Add lemon juice to the green chilli and mix well.
  5. Add the oil and mix well.
  6. Store in a clean, dry, air-tight glass bottle.
  7. Wait for a week before the pickle is Served.
  8. Enjoy your Pickle with accompaniment of your choice.
Tips
  • Select your chillies with care they must be fresh, firm, and raw.



Till Later Then,
Happy Cooking,




Unicorn - Food Art


As you all know i have started a section of Food Art where i am laying my hands on presenting my food on plate a little artistically. 
Today I have made a Unicorn... Yes you heard it right a Unicorn
What I used here:
Green Pear
Shredded Carrots
Black Olive Slices
Sweet Corn

What I Did:
I cut the pear into half placed it on a plate.
Placed the shredded Carrots as hair.
Sliced olives and used for eyes and nose.
And corn for the horn.
Tada Edile Unicorn is ready.

Happy Cooking,


Thursday, February 12, 2015

Spicy Strawberry Cups for Valentines Day

 For  both of us every day is one where we can express our love and that day is Valentines day for us.
Valentines day is a Special Day to Express Love to your loved ones.

I wanted to make something sweet but somehow could not make any today. So i decided to post something that has red in it.
I tried these after Padma Aunty had posted it in her blog.
Lets See what we need to make these 


We  Need:

6 big Strawberries

For Filling:

2 tbsp Labaneh/ Greek yogurt
1/4th tbsp crushed black pepper
1 tsp crushed red chilli flakes
Few mint leaves to garnish

Method:
Wash the strawberries and slice their touop gently scoop out the berries.
Take a bowl and mix all the ingredients mentioned under For filling. Give it a nice mix and keep for later use.
Now cut the bottoms of the strawberries slightlyto make the berry stay intact on the plate and place it on the serving plate.
Now fill each berry with the labneh filling and serve them chilled.
























Note:
The Original recipe has hung curd in it I have replaced it with labneh.
I have replaced Cayenne pepper with crushed red chilly flakes as I did not have them.
The taste differs but no doubt it tastes YUM.

Wish All your Loved ones A Happy Valentines Day.
Happy Cooking,



Monday, February 9, 2015

5 minute Oreo Cup Cake


Its already been a month and 9 days of 2015 and I have not even penned a single post here. Many reasons, first one is I started spending a little more time with my kids than browsing, second is we had been to Mangalore for vacation and some more reasons,but I don’t want to bore you with my rants.
We enjoyed a lot in mangalore with Family and Friends. Functions back t back it was total fun! How we miss it here L. But we got to be happy with what we have .
Let me start todays post with a sweet recipe, I had made5 minute biscuit cake long back and many have tried it from here. A few days later I saw people trying oreo cake the same way it was nothing but replacing glucose biscuits with oreo’s. I have tried this n number of times and whenever I wish to bake a chocolate cake I make this. But this time I baked them in silicone cupcake moulds .
Here is what we need for 5 minute Oreo cupcakes :

 Ingredients :
20 pairs of oreo biscuits (40 biscuits in total including the cream)
1 cup milk (240 ml)
3/4 tsp baking powder OR 3/4 tsp eno
2 tbsp sugar
Powdered Sugar for dusting – optional

Method:
Crush the biscuits roughly. Transfer to a blender. Add the other ingredients and blend into a smooth paste.
Grease a microwave safe cup cake moulds liberally with butter, oil. I did not do this as I used silicon moulds.
Transfer the cake batter into the dish. Microwave for 5 minutes [in regular microwave mode]
Do not touch the cake for atleast another 20 minutes because while inverting it can break.
Once cooked down invert  the cake and dust it with powdered sugar.
I served the cake with Vanilla Ice Cream.

Note: The microwave timings may differ mine took only 5 minutes where as for one of my friend it took 6-7 min.
I have even sprinkled some icing sugar on it... but its completely optional.

 On A Sweet note Wishing all a Happy and Prosperous New Year. May all your good dreams come true.


Happy Cooking,