SarasYummyBites

Ingredients:


Sonamasoori Rice or long grain rice - 1 1/2 cup
Onion - 1 ( big, sliced thinly)
Ripe Tomatoes - 4~5( chopped into big pieces)
Green chili - 3~4 or To Taste (slit)
Ginger Garlic paste - 1 1/2tsp both
Red Chili powder - 3/4 tsp
Turmeric powder - 1/4tsp
Minced Cilantro - As required
Salt to Taste

For Seasonings :

Oil - 2 tbsp
Cloves - 2
Cinnamon - 2
Fennel seeds - 1 tsp
Curry Leaves - Few

Method

• Cook Rice with salt & allow it to cool.
• Heat oil in a pan in a  medium heat, add Seasoning ingredients as listed, Let it splutter.
• Add Onion & green chilies, Saute till onion turns transparent.
• Add Ginger Garlic paste & stir it for 2minutes, then add tomatoes.
• Saute tomatoes till it become soft.
• Add Turmeric powder, Chili powder, Minced Cilantro and Salt. Fry till raw smell disappear.Adjust Salt & spice to taste. (Do not add water, let it cook in tomato juice itself)
• Cook Tomato mixture in low heat till oil separates from the gravy & turn off the heat.
• Add cooked rice to the tomato thokku & mix well.
• Garnish with cilantro & Serve with pappad or any raitha.

 
  Tomato Pakora is unusual snack which is very very crispy & easy to prepare in Less than 15 minutes , if all the ingredients are ready.  Try with tomato ketch up & explore new taste..

Ingredients:

Panner - 1/2 cup
Ajwain (omum) 1/4 tsp
Besan - As needed
Rice flour - 2 tbsp
Baking Soda - 1/8 tsp
Salt - To taste


For Mincing:

Ripe Tomatoes - 2 ( medium)
Green chillies - 5 or to taste
Coriander leaves - 1/4 cup

Method

• Finely mince all mincing ingredients in food processor or gently grind  in mixier grinder into coarse mixture.
• Add grated panner, Ajwain, Baking soda to the tomato mixture & mince it again. Do not add water.
• Add Rice flour & Besan little by little to get thicker batter as we do for vadai batter.
• Meanwhile heat oil in pan & make small balls from the batter and drop it into the hot oil. Fry till it turns golden brown color.
• Serve with ketchup with hot cup of Tea or Coffee.

Note : For mincing, Food processor will be good then mixier grinder. No need to add water, since tomato has more water in it. Amount of Besan depends upon the mixture, how its minced well. Batter will be little sticky even adding required  besan & rice flour. Batter should be in dropping consistency.

• Wash & Soak Chana dhal for 10 minutes.
• Half cook Chana dhal in a open pan with enough water. Once cooked, drain water and keep it aside. (Do not pressure cook chana dhal, it will become mushy).
• Heat Oil in a pan or kadai, add mustard seed and allow it to splutter, then add remaining seasoning ingredients as listed.
• Add chopped onion, fry for 5minutes in medium heat, then add ginger garlic paste & saute it until raw smell disappear.
• Add chopped cabbage, fry for 2 minutes & add chopped tomato.
• Cover & cook for 4 ~ 5 minutes in medium heat. Stir in between.
• Add turmeric powder, Red chili powder, coriander powder & salt. Mix well .  Adjust Salt to taste.
• Add cooked chana dhal to cabbage mixture & mix well.
• Cover & cook in low heat. Stir in between.( if needed drizzle little water to the cabbage mixture.)
• When cabbage mixture cooked well, turn off the heat.
• Garnish & Serve with sambar, rasam rice.

Ingredients:

Wheat flour - 1cup
All purpose flour / Maida - 1cup
Water - 1cup or required
Salt to taste
Oil or Ghee - 2tbsp
Rice flour - for Sprinkling
Extra flour - For Dusting


Method:

• Mix Wheat flour, Maida & Salt  together.
• Add Oil into the flour mixture & mix well.
• Add water and knead flour mixture into smooth dough. Dough should be smooth and elastic.
• Apply oil over the dough & rest it for minium 20 minutes.

• Make small balls out of the dough mixture.
• Dust the rolling space & roll 2 dough balls into 5 "inch circle separately.
• Apply Oil on top of both dough circle & sprinkle rice flour over it.
• Put both circle together & make sure coated sides stick together and roll as thin as possible. 
• Meanwhile heat griddle very hot or if you are using pan instead of  griddle then invert the pan and heat it.
• Place the roti over it & gently press both side & cook till roti puff up. 
• Remove roti from heat & separate the layer. Fold it as handkerchief & serve with any spicy gravy.

                
   Hyderabadi Kitchadi is a famous authentic dish which is served as one pot meal & can be prepared in less time which is spiced up with whole gram masala and cooked with Thuvar dhal or Masoor dhal. I learnt this from Television program & turned into a big hit in my home. Try & enjoy the new flavor.


Ingredients:


Basmati Rice/ Long grain rice - 1 cup
Thuvar Dhal - 1/4 cup
Onions - 2 ( Medium, Sliced thinly & lenghtly)
Green chilli - 5 ~ 6 ( slit lenghtly)
Ginger Garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Ghee - 1 tsp
Water - 2 to 2~1/4 cup, As required
Salt to taste

For Seasoning:

Oil - 2 tbsp
Cardamom - 3
Cloves - 3
Cinnamon - 2"

Method:

• Soak Rice & dhal together for 30 minutes & drain the water completely.
• Heat oil in a pressure pan & add seasoning ingredients as listed. Let it splutter.
• Add Onion & Green chili, Fry till onion become glossy texture.( no need to fry till golden brown color because it will change the color of the rice.)
• Add Ginger Garlic paste & stir well to avoid onion mixture stick to the pan.
• When Raw smell of GG paste disappear, add drained rice & dhal.
• Fry it for 2 minutes without breaking the rice.
• Add required water, turmeric powder & salt to taste.
• When Rice mixture boil vigorously, Cover the pan with weight. 
• Let it cook in low heat for 5 minutes & turn off the heat.
• When pressure drops, Open & add Ghee.
• Mix Gently & serve hot with any spicy gravy.

Mushroom rice is a delicious recipe, can be done with leftover rice. Serve as a one pot meal.

Ingredients

Mushroom - 6~7 ( Thinly sliced)
Onions - 2 ( medium, Thinly sliced)
Green chili - 1 ( minced) or to taste
Cooked rice - 2 cups

Masala powder
Red chili powder - 2 tsp or to taste

Garam masala powder - 1/4 tsp
Turmeric powder -1/8 tsp
Fennel seeds powder - 1/2tsp
Salt to taste.
                   

For Seasoning:

Oil - 2 tbsp
Mustard seeds- 1/2 tsp
Curry leaves - As required

Lime juice - 1 tsp or taste
Cilantro - For garnishing.

Method:

• Heat oil in a pan & add seasoning ingredients as listed.
• Let it splutter, then add onions & green chili, Fry till it turn golden brown color.
• Add mushroom & all masala powder except lime juice.
• Cover & cook it for 5~ 10 minutes in medium heat.
• Add Cooked rice & mix well. Adjust Salt to taste.
• Stir fry the rice for another 2 ~ 3 minutes. 
• Turn of the heat & add Lime juice, mix well.
• Garnish with cliantro & serve hot any gravy or Raitha.