Wednesday, February 25, 2015

Kayi Sasive Anna - Rice with Mustard and Coconut


Kayi Sasive Anna literally stands for Coconut Mustard Rice. The ground paste in the rice can be stored in the refrigerator for a few days too.

This recipe/post on Kai Sasive Anna was originally made for my article about Foods from the Mysore Region for the wonderful Sailu of Sailu's Food. Do check the article and Sailu's extensive recipe collection.





Ingredients:

1 cup raw rice
salt to taste

To grind:
1 heaped tsp mustard seeds
1/4 tsp turmeric powder
a few pinches asafoetida/heeng
3 dried red chillies
1 -2 green chillies
1/2 tsp tamarind paste (or pulp from about a gooseberry sized tamarind)
1/2 cup shredded coconut or copra

For the tadka/oil seasoning:
2-3 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp each urad and chana dals
1-2 dried red chillies, broken
A few curry leaves
1 tbsp peanuts/cashew nuts

Method:
Cook rice in 2 cups of water, making sure the grains are not mushy.
Spread the cooked rice on a platter to cool. Fluff with fork to separate the grains. Keep aside.
Make a smooth paste with the "to grind" ingredients, with very, very little water.
In a wide pan, heat oil and add mustard seeds. Once they pop, add peanuts and fry for a few seconds. Add remaining ingredients one by one and fry until the dals get crisp.
Add the ground paste and fry for a minute and let cool.
Mix the paste with the rice and salt to taste.

Saturday, February 21, 2015

Garlic Cilantro Lime Rice


For a Mexican dinner, I made this quick garlic cilantro fried rice as one of the side dishes. The desi in me had me adding jalapeno for some heat, though the original recipe by Ree Drummond had none. Had it the next day with some sauteed veggies and beans for a meal in itself.



Recipe Source


Ingredients:

2 cups long grained rice
1 yellow onion, chopped
3 cloves of gaarlic, minced
3 limes, juiced
1 jalapeno, chopped
4 cups vegetable or chicken broth
3 tbsp chopped frech cilantro
2 tbsp canola oil
salt to taste

Method:

Heat oil in a pressure cooker or a large skillet. Add jalapeno, garlic and onion and cook for 3-4 minutes. Add rice and let the oil coat the rice.
Pour in the stock, add salt to taste and 3/4th of the lime juice.
Cover and cook for one whistle in a pressure cooker. Or until the grains are cooked, if using a skillet.
Mix in the remaining lime juice and chopped cilantro.

Sunday, January 11, 2015

Alasande Palya - Barbatti Sabzi - Sautèed Yardlong Beans


Palyas are dry curries made with vegetables and used as a side dish along with rice and sambar/rasam or had with rotis/chappatis. I typically use a lot more coconut than I have here. Chopped onions can also be added in this but traditionally in Kannada Brahmin households, onions and garlic are not used in these palyas.



Ingredients:

2 cups chopped alasande kayi/yardlong beans
2 tbsp chopped cilantro + for garnish
3-4 green chilies
1 tbsp coconut shreds (or more)
juice of one small lime
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
4-5 curry leaves
1/2 cup water

Method:

Make a rough paste of cilantro and green chilies.
Heat oil and add mustard seeds, After they pop, add turmeric powder, curry leaves and the ground paste and fry for a minute.
Add the chopped beans, water and salt to taste. Sautè for a few minutes. Cover and cook until the beans are cooked through.
Add lime juice and coconut and mix.
Garnish with cilantro and more coconut, if you like.

Friday, January 02, 2015

Aloo Matar - Peas and Potato Curry


Wishing you all a great year ahead, filled with good health, great food and happy times!

Starting off the year with one of the easiest curries to make - Aloo Mutter. The curry base is basic and can be used to many combination of vegetables and different meats. Add cream or coconut milk for a variation to this.




Ingredients:

3 large potatoes, boiled and cubed
1 cup green peas
1 large onion
2 large cloves of garlic
1" piece of ginger
1/2 cup tomato puree
2 green chilies, slit
1 tsp dhania powder/powdered coriander
1/2 tsp red chili powder/cayenne pepper
1 tsp garam masala powder/curry powder
1 tsp Kitchen King masala (optional)
1 tsp jeera/cumin
2 bay leaves
2 tbsp oil
Salt to taste

Method:

Make a paste of onion, ginger and garlic and keep aside.
Heat oil and add cumin seeds and bay leaves.
Once the seeds start to crackle, add the onion paste and fry on medium-low until the raw smell is gone, about 4-5 minutes.
Stir in the tomato puree and add the spice powders, except Kitchen King Masala, if using. Mix well and cover and cook for a couple minutes.
Add peas, boiled potatoes and salt and cook until the peas are soft.
Finish with Kitchen King Masala or some garam masala.
Garnish with chopped cilantro and serve.



Friday, December 26, 2014

Avarekayi - Avarekalu Recipes From Karnataka

Happy Holidays, all! Early wishes for a FABULOUS 2015 to all of you!

I have usually been ending the year with re-capping "top 5" popular posts for the year. This time, I will end this year with avarekayi (flat beans) recipes, Kannadigas' favorite bean! Though avarekayi is now available pretty much round the year, December/January is really the season for it. Bangalore hosts a mela dedicated to this bean called "Avarekayi Parashe" this time every year, where you will find everything avarekayi - from farmers selling the beans fresh to vendors selling dishes cooked with avarekalu, including obbattu! Here is a post with pictures from the mela, from another blogger, which makes me wanna head there right now!

On to the recipes. First off is the avarekayi akki rotti, my favorite. Boiled flat beans in a crisp rice flour bread - perfect with some butter on top!




Next is Avarekyi Saaru - rasam made with the beans. This post has saaru made two ways.


Avarekalu Usili is a delicious salad that can be had by itself.


Avarekalu Huli is a thicker sambar that can be made with sambar powder. Or like in this recipe, with rasam powder and a dalchini masala


Another breakfast recipe last. This time, it's Avarekai Akki Tari Uppittu, upma made with flat beans and rice rava.



There's more dishes that are made with this but this is all I ahve on my blog so far!

Happy 2015 and thank you all for being a part of my 2014!


Sunday, December 21, 2014

Baked Chicken and Cheese Taquitos


Here's one from my drafts from 2012!
Technically this is a flauta, since I used flour tortillas (apparently corn tortillas are used in taquitos). But since the terms are interchangably used and I have always called these taquitos, taquitos they are! You can skip the chicken and add some finely chopped jalapenos for a vegetarian version.
Wishing you all a very happy holiday season! Merry Christmas to all who celebrate it!



Ingredients:

4 flour tortillas
2 oz reduced-fat cream cheese, at room tmperature
1/2 cup cooked, shredded chicken (if using)
1 tsp onion, minced
1 garlic pod, minced
1/4 cup monteray jack cheese, shredded
1/4 cup cheddar, shredded
Guacamole and salsa for dipping
Cilantro for garnish

Method:

Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray.
Combine cream cheese, onion, garlic, chicken and the two cheeses.
Microwave tortillas for 10 seconds to soften. Spoon about a tbsp of the mixture in the tortilla and roll it up. Place it seamside down on the prepared tray.
Repeat for the remaining tortillas and bake for 15 minutes until crisp around the edges.
Serve with guacamole and salsa.

My no-fuss guacamole recipe - scoop pulp of 2 avacados, squeeze half a lime and season with seasalt. Mash and mix well until smooth. Guacamole is ready!

Tuesday, November 25, 2014

Egg Bhurji with Boiled Eggs - Chopped Boiled Eggs in Indian Spices

Egg Bhurji is generally eggs scrambled in Indian spices and veggies. This version of Egg Bhurji was made with leftover boiled eggs from a dinner with friends. Makes for a good breakfast with some toast on the side. We had them with whole wheat flatbreads. I made them a little runny, almost like Akuri, but a drier version with more onions would be great as well.



Ingredients:

4 Eggs, hard boiled and chopped
1 medium red onion, diced
1 large tomato, chopped
1 green/serrano chile, chopped fine
1 tsp grated ginger
1/2 tsp each cumin and coriander powders
1 tsp red chilli powder (or to taste)
1/2 tsp garam masala
1/2 tsp sugar (optional)
1 tsp cooking oil
salt to taste
chopped cilantro for garnish

Method:

Heat oil in a pan. Add a few pinches of all the powders to season the oil.
Add chopped onion and fry for a minute.
Add ginger and green chile and saute for 30 seconds.
Add chopped tomatoes and cook until soft.
Now mix in all the spice powders and season with salt and sugar.
Add chopped eggs and let cook for 10 minutes on low.
Pour into serving bowl and garnish with cilantro.
Serve with bread of choice.