Brown Basmati Rice with Dalma and Dahi Baingana

When Sharmi announced JFI-Rice I try to taste a new varity rice that I never tasted before.In my kitchen,I will always have Raw Rice,Parboiled Rice and Basmati Rice.A new entry came to my kitchen.My husband really liked to have this because of its chewy texture.I thought it will be like normal basmti rice taste.Its not,tasted like a handpounded rice or red rice or brown rice.We both enjoyed eating with oriya Dalma,I made this for orissa but never posted:( I have to say thank for sharmi and swad they made me to explore new thing and receipe.I never tasted oriya dish before and I liked mainly their Panch Putana.(five ingredients for seasoning)

Brown rice takes bit more time to cook than normal basmati rice.More about rice see
here. Dalma and dahi baingana receipes adopted from Purba by Lakshmi parida through this site.

A unknown fact for me after visitng oriya cuisine,they are also using Rice extensively.I want to try and taste their sweet dishes with black pepper.

Sakara pongal(Sweet Jaggered Rice)

Sakara pongal offered to god as Neivedya mainly on Thai pongal in TamilNadu/Magara Sakaranthi and also on some other spritual ceremonies.Thai pongal is the high time to yield rice on january month and supply for the whole year and satisfy our demand for food.Its a special day to thank Surya dev/God 'Sun' who gave the grace upon the grain.

In South India Rice is main staple food.Rice is used even as three times a day in onewayor the other.There are many varities used in Rice.I used Raw Rice to make sakara pongal.In temples,it will be served in 'Donnai' tradianally made from dried leaves knit together in a cup form and its a organic disposable cup.('LEAF CUP')or in plaintain leaves.

Ingredients

• Raw rice-1 cup


• Moong dhal-1/2 cup


• Jaggery -1 1/2 cup as per your taste


• Water -4 cup


• Raisins(optional)


• Cashewnut(optional)


• Ghee -2 tblspn

Method

Cook rice and dhal in a pressure cooker and keep aside.

Heat a kadai with little ghee and add cashew and raisins untill golden brown take away the cashew and raisins.

On the same kadai pour little water and add jaggery till it dissolve.

Add cooked rice and dhal to that and stir now and then till it blends.

Finally add cashew and raisins and pour some ghee if you want.

Note

Even you can use milk one cup and reduce water to 3 cup it adds taste to the sweetness.

I made this as Neivedhyam for Shravan Shukravar its a month for God and Goddess.Everyday in this month is meant for one God or Goddess,I will post soon about shravan month in detail in my next post,now shared this to Sharmi's JFI-Rice hosted in her blog Neivedhyam.

Full meal in 30 minutes

Meal will be made within 10 to 30 minutes. I think most of the time it happens in 30 minutes if planned; half work is done or spending little time previous day.

But without idea giving just half an hour and a kitchen with stove ,microwave oven for cooking. It will be real fun if you made a proper meal right from beginning.

Firstlythere are some raw eaten vegetable which made cooking easier I took cabbage and chopped finely to get 2 cups within 2 mins.Wash 2 cups of basmati rice and keep aside.

Heat a heavy bottomed kadai with oil or ghee side by side.

Then add thejpatta/bayleaves ,cloves ,and cinnamon stick and cumin seed,slit green chillies till it turns golden brown, add cabbage and stir for a min.

Add 2 heaped teaspoon garam masala(I used my mom's homemade masala) stir add 4 to 5 cups water . I used water heater in a min u will get boiling water.

Then add rice and salt stir,simmer and cover it with a lid .15 to 20 minutes it will be done. Gobi masala bhath is ready.

Take 4 0r 5 medium sized Potato cut it half , cover it with a kitchen towel keep it high for 8 minutes.

Take 2 Carrot and sieve it.I had a desicated coconut 1/4 cup and 2 green chillies grind it in a mixie.Take the potato and put it in the water for 2 min.

Take a tempering vessel or a little pan heat oil and add mustard seed and asafoetida and curry leaves.Take a bowl and mix the sieved carrot ,coconut mixture and half of the seasoning and 1 tblspn curd and bit salt.Carrot pachadi is ready.

Peel off the skin and cut it in medium sized.In the seasoned kadai put the potato ,salt ,1/2 tsp corriander powder,pinch or 1/3 tsp turmeric powder and 1 tsp red chilli powder stir for 2 mins.Potato curry is ready.

Now time to serve .It takes extra 5 mins for serving and garnishing masalabhath with corriander leaves and desicated coconut and taking a snap .

Some other Express meal in my kitchen are

Thalipeeth

Khichdi kadhi

Puri masal

Poha series

Rawa Idli

With some Semimade products

Kothuparotta

With some Leftovers

Podnicha bhath

Pavacha Upma

With some Batter

Idli with tricolour chutney

Utthappam with your desired vegetables

Pesarattu

This is my entry to mallugirl in her malluspiceand also for JFI-Rice in Sharmi's Neivedhyam.

Hot Air Balloon

When Anita announced to celebrate party for Independence day.I would like to join in her puri party.This week its turned to be a mad puri party.
Its true,in many Indians family from kids to elder, they gone mad of this puri bhaji.
Ingredients

• Atta/Wheat flour -1 cup
• Rawa -1 tblspn
• Salt
• Sugar - pinch(optional)
• Water to knead
• Oil for frying

Method
Take a bowl and mix wheat flour,rawa,salt and water to knead the dough.

Make it like a snake and divide into equal parts.

Roll it into a circular disc.Keep a kadai with oil for frying.

When oil became too hot, simmer the stove in the middle for a couple of minutes and fry a batch and again turn the knob into high.

Fry both the sides and take it out.Serve it hot with Potato bhaji or masal as you call it.

My husband and son enjoyed b'coz the day start with puri bhaji.I will make puri once in a month both of them love poori.

Here is my Tamilnadu's puri masal /puri Kilangu or serve with Maharastrian

Batatyachi Bhaji.

Toddler's Tricolour flag

As I said earlier,my kid is a toddler,fun playing with him teaching something,sometimes it happens vice versa.August 15th is our independence day, in SUN tv they broadcasted the National Anthem sung by the great Singers and played instruments and showed our national flag every half an hour.He liked that and he asked me to listen the anthem and see the flag everytime.

By seeing the flag on TV, he made a flag with his little fingers and of course I helped him making asokha chakra blue wheel with 24 spokes.

Click here to see about the Indian National Symbols.

We had a tricolour chutney with a staple dish Idli in South india.Many of the south Indian families starts their day with these dishes as a breakfast or as supper in evening or as a tiffen box for afternoon(I carried most of the day when I was doing schooling)

Ingredients
Parboiled Rice -3 cups

Raw Rice -1 cup

Urid dhal -1 cup

Fenugreek seed -1/4 tsp

Salt

Method

Soak both Rice and dhal 6 to 8 hours.

Then grind it pouring water little by little for around 40 minutes in the grinder and finally add salt and keep it for ferment.

I used microwave Idli mould, apply oil on it ,pour batter and keep it in microwave for 8 minutes.Idly is ready.Tricolour chutney will be updated soon.This is my entry for JFI-Rice hosted by Sharmi in her blog Neivedhyam.