Fenugreek/Methi/Menthya Khichdi

Khichdi is a well known Andhra breakfast recipe, which is often prepared as a offering(naivedyam/prasadam) to God during festivals. It is a combination of rice with split yellow moong dal,which is said to be a healthy combination as rice contain carbohydrates and dal contain proteins. To make it more healthier and balancing,We can add  any vegetables,leafy vegetables of our choice. I have added Methi leaves, as it is one of the leafy  vegetable containing high nutritive value and also having many health benefits.

Health Benefits of Fenugreek leaves/Methi leaves : Methi leaves are especially rich in iron,so these are recommended for  people suffering with Anemia or low hemoglobin.It helps in regulating Insulin production thereby regulating Diabetics. It contains more Vitamin K content than spinach.It also contains the required amount of  dietary fiber.It helps in reducing bad cholesterol in the body. It also contains good amount of proteins.It specially helps in having healthy and shiny hair .It also helps in removing blemishes on skin.

Preparation time : 30 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Rice : 1 cup

Split yellow moong dal/pesara pappu/hesaru bele : 1/4 cup

Methi/menthya/fenugreek leaves : 1 bunch

Cumin seeds/jeera/jeerige : 1 tbsp

Mustard seeds/avallu/sasive : 1 tsp (optional)

Bengal gram/pachi senagapappu/kadale bele : 1 tsp

Red chilies/endu mirchi/ ona menasinakayi slices : 2-3

Crushed Ginger/allam/hashi shunti pieces : 1 tsp

Turmeric powder/pasupu/arishina pudi : a pinch

Salt : to taste

Curry leaves/karivepaku/karivebina soppu : fistful

Ghee: 1 tbsp

Water : 2 1/2 cups

Method of Preparation :

1. Wash and then soak together rice and split moong dal in water for 10-15 mins and add 21/2 cups of water, pressure cook it till 3-4 vissils, let it cool down.


2. Heat 1 tbsp of ghee in a thick bottomed vessel/kadai and add cumin seeds and mustard seeds, saute till they splutter.


3. Then add bengal gram, crushed ginger and red chilly pieces and saute for 30 secs.Then add curry leaves and saute for 30 more secs.


4. Then add fenugreek/methi/menthya leaves, cook till they turn soft.Add turmeric powder and salt,mix well.


5. Then add boiled rice and moong dal mixture,stir thoroughly and cook for 5 mins.Dish out and serve.

[caption id="attachment_372" align="aligncenter" width="300"] Fenugreek/methi/menthya khichdi[/caption]

 

Vegetable Dal Pulao

The combination of Dal,Rice and Vegetables in this pulao recipe makes it a  balanced dish. As Dal supplies the required amount of proteins,Rice supplies the carbohydrates and vegetables supplies the required vitamins and minerals. I am using pressure cooker here for making this recipe,but you can do it in a kadai/wok also.

Preparation time : 20 mins

Cooking time : 30-40 mins

Yield : 2

Ingredients :

Rice : 3/4 cup

Bengal gram/senaga pappu/kadale bele : 1/4 cup

Onion pieces : 1/2 cup

Caraway seeds/shajeera/shime jeerige : 1 tsp

Cardamom/Elachi/elakulu/elakkai : 2

Cloves/lavangam/lavanga : 2

Cinnamon/dalchina : 1 " stick

Slitted Green chilies/pachi mirchi/menasinakai : 5-6

Curry leaves/karivepaku/karivebina soppu : few

Carrots : 2

Potato : 1

Beans : 2

Green peas : 1/4 cup

Ginger-garlic paste : 1 tbsp

Mustard seeds/avalu/sasive: 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Mint leaves/pudina : fistful

oil: 1 tbsp

Method of Preparation :

1. Wash and soak rice and Bengal gram together,keep aside for 10 mins.


2. Chop carrots,beans and potato into small pieces.Soak green peas in sufficient water for 10 mins.


3. Heat oil in a pressure cooker,add mustard seeds,cumin seeds,caraway seeds, saute for 30 secs,then add cardamom,cinnamon and saute for 30 more secs.


4. Add onion pieces and  slitted green chilies,mint leaves,curry leaves ,saute till onions turn transparent.Then add ginger-garlic paste,saute till the raw smell goes off.


5. Then add chopped carrots,beans,potatoes and soaked green peas,turmeric powder,stir for 2 minutes.Add salt and soaked rice-dal mixture,stir again for 2 more minutes.


6. Add  2 1/2 cups of water (2 cups for rice and dal,1/2 cup for vegetables),mix well and cook till 3 vissils.


7. Once the pressure  is cooled down,dish out and serve along with raita or any stir fry/curry.

[caption id="attachment_359" align="aligncenter" width="300"] veg-dai rice/pulao[/caption]

 

Note : You can add other vegetables of your choice.

 

Ridge gourd- lentil rice medley/Birakayi kichdi/Heeraikai khichdi (pulagam)

Khichdi is a well known Andhra breakfast recipe, which is often prepared as a offering(naivedyam/prasadam) to God during festivals. It is a combination of rice with split yellow moong dal,which is said to be a healthy combination as rice contain carbohydrates and dal contain proteins. To make it more healthier and balancing,We can add vegetables of our choice. I have added Ridge gourd, as it is one of the vegetables containing high nutritive value and also having high water content.

Nutritional Benefits of Ridge Gourd : Ridge gourd contains lots of water and is low in saturated fats,which makes it beneficial during weight loss. It acts as an excellent natural body cleanser,eliminating harmful pollutants from the body.It also helps in decreasing the alcohol intoxication by boosting the liver functioning. As it is rich in dietary fiber,it acts as best remedy for constipation and is even used to cure piles. It also helps in Diabetes,by reducing the sugar level both in blood and urine.It also helps in fortifying the immune system.

Preparation time : 30 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Rice : 1 cup

Split yellow moong dal/pesara pappu/hesaru bele : 1/4 cup

Ridge gourd/birakayi/heeraikai : 1 (medium size)

Cumin seeds/jeera/jeerige : 1 tbsp

Mustard seeds/avallu/sasive : 1 tsp (optional)

Green chilies/pachi mirchi/menasinakayi slices : 5-6

Crushed Ginger/allam/hashi shunti pieces : 1 tsp

Turmeric powder/pasupu/arishina pudi : a pinch

Salt : to taste

Curry leaves/karivepaku/karivebina soppu : fistful

Ghee: 1 tbsp

Water : 2 1/2 cups

Method of Preparation :

1. Wash and then soak together rice and split moong dal in water for 10-15 mins and add 21/2 cups of water, pressure cook it till 3-4 vissils, let it cool down.


2. Heat 1 tbsp of ghee in a thick bottomed vessel/kadai and add cumin seeds and mustard seeds, saute till they splutter.


3. Then add crushed ginger and green chilly slices and saute for 30 secs.Then add curry leaves and saute for 30 more secs.


4. Then add ridge gourd/birakayi/heerakai pieces, cook till they turn soft.Add turmeric powder and salt,mix well.


5. Then add boiled rice and moong dal mixture,stir thoroughly and cook for 5 mins.Dish out and serve.

[caption id="attachment_251" align="aligncenter" width="300"] Ridge gourd rice and lentil medley/khichdi[/caption]

 

Simple Tomato Rice (Pressure Cooker Method)

I am sharing the easiest method to prepare tomato rice with very very less ingredients.Here I am preparing it in a pressure cooker,you can also prepare it normally in a kadai. This serves as a healthy and tasty  lunch box recipe.

Nutritional Benefits of Tomatoes : These contain  low fat and zero cholesterol. These contain lots of vitamins,minerals,dietary fiber and especially these contain 'Lycopene' which is a flavonoid  antioxidant which acts as an anticancer agent, by eliminating the free radicals (which are the main reason for causing cancer) in the body. These also contain high amounts of Vitamin A and C which helps in protecting our eyes and skin from damage. These also contain trace amounts of Iron,folate/folic acid,potassium,calcium, thiamin, niacin , riboflavin,manganese etc.,

Preparation time : 10  mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Tomatoes : 5-6 no

Rice/Basmati rice : 2 cups

Green chilies/menasina kayi/pachi mirchi : 4-5

Onions : 2

Mustard seeds/sasive/avallu : 1 tbsp

Cumin seeds/jeera/jeerige ; 1 tbsp

Salt : as per required

Red chili powder : 1 tsp

Ginger-garlic paste : 1 tbsp

Turmeric powder/arishana pudi/pasupu : a pinch

Garam masala powder : 1 tsp

Oil : 1 tbsp

Water : 4 cups

Method of preparation :

1. Chop tomatoes,onions into small pieces,chop green chilies into slices,wash rice and keep aside.


2. Heat 1 tbsp of oil in a pressure cooker, add mustard seeds/sasive/avallu and saute till they crackle,then add cumin seeds/jeera/jeerige and saute for 30 seconds.


3. Add onion pieces,saute till they turn transparent.Then add turmeric powder,green chili pieces,ginger-garlic paste and saute till the raw smell goes off.


4. Add tomato pieces,cook till they become soft,then add salt,red chili powder, garam masala powder,washed rice and stir well.


5. Add 4 cups of water and cook till 3 vissils. Dish out and serve hot.

[caption id="attachment_242" align="aligncenter" width="300"] Simple tomato rice[/caption]

Gooseberry Rice/Usirikaya pulihora/Amla rice/Nellikkai akki

In this season, we get plenty of fresh gooseberries, I try different recipes using these in this season itself,as we don't get these throughout the year. This is one of the beneficial fruit having many uses.

Health and beauty benefits of Indian Gooseberry/Amla : In ancient times ,it is called as 'Sarva Dosha Hara' which means 'remover of all diseases'. It contains high amount of anti-oxidant Vitamin 'C'( higher than Oranges). It retain the Vitamin C content same in dried form also. This fruit contain more than 80% of water. It helps in preventing obesity by decreasing bad cholesterol(LDL) with out  effecting good cholesterol (HDL) in the body. It also contains calcium,phosphorous,iron,carotene,Vitamin-B complex and fiber. It also has hepato protective,diuretic,antipyretic,anti-inflammatory,laxative,cardio-protective properties. It helps in treating cough,cold,asthma,constipation,gastric problem,anemia,diabetis,osteoporosis,weakness and also helps in preventing  premature graying.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Gooseberries/amla/nellikkai/usirikaya : 6-7 no

Boiled rice : 2 cups

Red Chilies/endu mirchi/onamenasinakayi : 3-4 no

Green chilies/pachi mirchi/menasina kayi : 5-6 no

Mustard seeds/avallu/sasive : 2 tbsp

Cumin seeds/Jeera/jeerige : 2 tbsp

Bengal gram/senagapappu/Kadale bele : 2 tbsp

Black gram/minapappu/uddhina bele : 2 tbsp

Curry leaves/karivepaku/karivebina soppu : fistful

Salt : to taste

Oil : 1 tbsp

 

Method of Preparation :

1. Grate  amla/goose berries finely and remove the seeds. Add salt to boiled rice and keep aside. Cut green chilies into slices.


2. Heat oil in a kadai and add mustard seeds/avallu/sasive and saute till they crackle, then add cumin seeds/jeera/jeerige and saute for 30 more seconds. Then add bengal gram/senaga pappu/kadale bele and also black gram/minapappu/udhina bele and saute for 1 minute ,then add red chilies and green chilly slices and saute for 1 more minute.


3. Then add curry leaves/karivepaku/karibevina soppu and saute for 30 seconds. Then add grated amla/goose berry/usirikaya/nellikkai ,saute for 2 minutes.


4. Add boiled rice mixed with salt and mix thoroughly and cook for 2 minutes.


5. Dish out,garnish with coriander leaves/kothmir/kothumbari soppu and serve with raita or any curry.

[caption id="attachment_226" align="aligncenter" width="300"] Gooseberry/amla/usirikaya/nellikai rice[/caption]

 

 

 

 

 

Vegetable Pulao (Pressure cooker method)

I am sharing a simple method to prepare vegetable pulao. This is also like chicken pulao, which I shared earlier is prepared in a prepared cooker. This is very basic pulao recipe with little spices and lots of vegetables. It is simple to make but very tasty,do try it  once.

 

Preparation Time : 20 mins

Cooking Time : 45-50 mins

Yield : 2

 

Ingredients :

Basmati/Long grain rice :  2 cups

Cloves/lavangam : 5-6

Elachi/cardamom/elakullu : 3

Cinnamon stick/dalchina chekka/dalchini : 2 (1 inch sticks)

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

Nutmeg powder/jajji kayya pudi/ : 1/4 tsp

Onion pieces : 1 cup

Slitted Green chilies : 3-4 no.

Tomato pieces : 2

Carrots : 2

potato/aloo/alu gedde : 2

Fresh/frozen Green peas : 1/2 cup

Meal maker/soy chunks : 1/2 cup

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Garam masala Powder : 1 tbsp

Ghee : 1 tbsp

Oil : 3 tbsp

Water : 4 1/2 cups

 

Method of Preparation :

1. Chop Carrots,potatoes,tomatoes into small pieces. Soak green peas in water for 15 mins. Soak meal maker/soy chunks in hot water for 5 mins, squeeze them and set aside.


2. Heat the pressure cooker and add 3 tbsp of oil and allow it to get heated, then add Elachi, nutmeg powder,bay leaves,Mace,capers and saute for 30 seconds.


3. Then add onion pieces and slitted green chilies and saute till onions turn transparent.Then add ginger garlic paste and saute until raw smell goes off.


4. Then add carrot pieces,potato pieces, tomato pieces, saute for 3 minutes, then add green peas, squeezed soy chunks/meal maker,stir and cook for 10 minutes on a high flame,then reduce the flame to medium.


5. Then add washed and strained  basmati/long grain rice and stir thoroughly, then add 4 1/2 cups of water,required amount of salt,garam masala powder and stir once again, then close the lid and cook on a medium flame till 2 vissils.


6. Let it cool down,then remove the lid, add 1 tbsp of ghee and mix once again.


7. Dish out and serve with raita or any curry.

[caption id="attachment_219" align="aligncenter" width="300"] Vegetable pulao[/caption]

 Note : Can add other vegetables of your choice.

 

Capsicum Rice/Bell Pepper Rice/Donne Menasina kayi Rice/Simla mirchi Rice

Capsicum/bell pepper which is also called as sweet pepper is one of the vegetable containing high amount of  Vitamin 'C',which is a very important vitamin for maintaining healthy skin as it helps in the synthesis of Collagen.It also contains rich levels of Vitamin 'A' .It also contains flavonoid antioxidants like Carotenes,lutein,Zea-Xanthin and CryptoXanthin which help in protecting the body against free radicals. It also contains alkaloid compound Capsaicin which contain anti-diabetic,anti-carcinogenic and anti-bacterial properties, thus making Capsicum an important vegetable for sugar patients.

This recipe 'Capsicum rice' is ideal for lunch box.This can be prepared even with left over rice.This is a simple and spicy rice recipe.Do try it once for sure.

Preparation time : 20 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Capsicum (either green/yellow/red or all) : 3

Boiled rice : 2 cups

Onion Pieces : 1 cup

Green chili slices : 1/2 cup

Salt : as per required

Oil : 2 tbsp

Coriander leaves/kothmir/kothumbari soppu : fistful

Ingredients for making Masala powder :

Groundnuts/peanuts/verusenaga pappu/Kadalekayi : 3 tbsp

Cumin seeds/jeera/jeerige : 2 tbsp

Black gram/minapappu/uddhina bele : 2 tbsp

Bengal gram/pachi senagapappu/kadale bele : 2 tbsp

Coriander seeds/dhaniyalu/Kothambari beeja : 1 tbsp

Red chilies/endu mirchi/ona menasina kayi : 5-6 no

Method Of Preparation :

1. Heat a kadai and add 1 tbsp of oil and fry all the ingredients listed for making 'Masala powder' separatly and grind them into powder.


2. Chop capsicum into small pieces.(I have used yellow and green capsicum here). Add required amount of salt to boiled rice and set aside.


3. Heat another kadai and add 1 tbsp of oil, add onion pieces,salt (required for only onions, as already salt is added to the boiled rice) and saute till they turn  transparent, then add splitted green chilies,saute for 30 seconds,then add capsicum pieces and saute for 2 minutes.


4. Then add the masala powder which we prepared earlier and boiled rice,mix thoroughly and cook for 2 minutes.


5. Finally add Coriander leaves/kothmir/kothumbari soppu and dish out.

[caption id="attachment_194" align="aligncenter" width="300"] Spicy Capsicum Rice[/caption]

Bisi Bele Bath (Mixed vegetable sambar rice)

Bisi Bele Bath is one of the famous Karnataka dish, which is commonly prepared in every home for at least 2 times in a month. 'Bisi Bele Bath'  can be called as 'hot lentil rice' when translated in Kannada. It is a rice based recipe, similar to another famous south Indian recipe   'Sambar rice'. This is a combination of rice, toor dal ,mixed vegetables with tamarind pulp and spicy masala flavors. Its rich flavor,aroma makes everyone addicted to the dish. It can be very easily prepared in a pressure cooker. It is a very healthy dish as it contains toor dal which is a rich source of protein.

Preparation Time : 20 mins

Cooking time : 30-40 mins

Yield : 2

Ingredients :

For Preparing Paste :

Dessicated coconut/dry coconut powder/endukobbari poddi/suska golisi tengina : 1/4 cup

Jeera/cumin seeds/jeerige : 1 tbsp

Fenugreek/menthya/menthulu : 1/2 tsp

Bengal gram/pachi senaga pappu/kadale bele : 1 tbsp

Split black gram/mina pappu/uddhina bele : 1 tbsp

Red chilies/ endu mirapakayallu/ona menasinakayi : 6-7  no.

Coriander seeds/dhaniya /kothambari beeja : 1 tbsp

Elachi/elakulu/yalakki :2

Cinnamon/dalchini chekke/dalchina : 1'' stick

Cloves/lavangalu/lavang : 4-5 no.

Fry all these ingredients separately in little oil and let them cool, then grind them into coarse powder. Soak this powder in 1 cup of  tamarind pulp/chintapandu gujju/ hunse hannu(extracted by soaking tamarind/chintapandu/hunse hannu in hot water for 10min and squeezing  the pulp.) for 10mins. This is how it looks like (see below picture).

[caption id="attachment_105" align="aligncenter" width="300"] Bisi Bele Bath Paste[/caption]

Other Ingredients :

Rice : 1 cup

Toor dal/kandi pappu/togari bele : 1 cup

Carrot pieces : 1/2cup

beans : 1/2 cup

Potato/aloo pieces : 1/2cup

Tomato pieces : 1/2 cup

Ground nuts/peanuts/veru senaga pappu/nelagadali : 1/2 cup

Cashew nuts/jeedipappu/godambi : 1/2 cup

Curry leaves/karivepaku/karibevina soppu : 1/4 cup

coriander leaves/kottambari soppu/kothmira : 1/4 cup

Ghee : 2 tbsp

Salt : to taste

Turmeric powder/haldi/pasupu/arishana pudi : a pinch

Water : 5 1/2 cups

Ingredients for Seasoning :

mustard seeds/avallu/sasive : 1 tbsp

Cumin seeds/jeera/jeerige : 1 tsp

black gram/minapappu/uddhina bele : 1 tsp

Bengal gram/pachi senaga pappu /kadale bele : 1tsp

red chilies/endu mirapakayallu/ona menasina kayi : 3-4 no.

Curry leaves/karivepaku/karibevina soppu : few

oil : 1 tbsp

Water : 5 1/2 cups

Method of Preparation :

1. Wash  rice and toordal/kandi pappu/togari bele and keep aside for 10 mins (rice and dal mixture).


2. Heat 2 tbsp of ghee in a pressure cooker and add cashew/jeedi pappu/godambi and fry them for a minute. Then add rice and dal mixture to it and stir well.


3. Then add all vegetable pieces,turmeric powder/pasupu/arishana pudi , curry leaves/karivepaku/karibevina soppu and coriander leaves/kothimira/kothambari soppu and fry for 2 minutes. Then add groundnuts/verusenaga pappu/nelagadali and fry for 2 more minutes then add water, stir well and cook until 3 vissils on a medium flame.


4. Let the pressure come down and then open the lid and add the paste which we prepared earlier and mix thoroughly and close the lid for 5 minutes.


5. In the mean while for seasoning heat small kadai and add 1 tbsp of oil and add all the seasoning ingredients mentioned above and fry for a minute.


6. Dish out the rice mixture and add seasoning to it on top.


7. Serve  along with raita and papads.

[caption id="attachment_104" align="aligncenter" width="225"]                     Bisi Bele Bath[/caption]

 

 

 

 

 

Paneer Bhurji/ Cottage Cheese Bhurji

I always love to try different dishes with Paneer/Cottage Cheese. This recipe Paneer Bhurji is a famous North Indian recipe. 'Bhurji' means 'scrambled'. In south India Egg Bhurji is prepared commonly but Paneer /cottage cheese bhurji is rarely prepared. This is served for breakfast along with bread in North India, but it goes well with roti or even with plain rice.

In this recipe I  did not completely crumbled the Paneer/ Cottage Cheese, I just  chopped it into very small pieces as I like this way rather than crumbling. I have made few changes to the normal Paneer Bhurji recipe, accordingly to my requirements.

 

Preparation time : 10 minutes

Cooking time : 15 minutes

Yield : 2

 

Ingredients :

Paneer/Cottage Cheese : 100 gm

Tomatoes : 2

Onions : 1 (large)

Green chilies : 5

Tomato ketchup/sauce : 1 tbsp (optional)

Garam masala powder : 1 tbsp

Salt : to taste

Cumin seeds /jeerige/jeera : 1 tbsp

Ginger-garlic paste : 1 tbsp

Turmeric powder/pasupu/Arishana pudi : a pinch

oil : 1 tbsp

Coriander leaves : for garnishing

Water : 1/2 cup

 

Method of Preparation :

1. Chop Paneer/Cottage Cheese into small pieces or even you can mash it with hands.


2. Chop tomatoes, green chilies, onions also and keep aside.


3. Heat a small kadai and add oil into it, then add cumin seeds/jeerige/jeera and fry for 30 seconds.


4. Then add chopped onions and fry for 2-3 minutes or till they turn transparent.


5. Then add chopped green chilies, fry for a minute and then add ginger-garlic paste and fry for 2 more minutes.


6. Add turmeric powder/pasupu/arishana pudi and chopped tomatoes,cover the kadai with a lid and cook for 3 minutes.


7. Then add mashedor chopped paneer/cottage cheese, salt, water,garam masala, stirr well and cook for 3 minutes. So,that all the masala will be absorbed by the paneer/cottage cheese.


8. Finally add tomato ketchup/sauce and mix well. This step is an optional step, if you want you can omit this step.


9. Dish out and garnish with coriander leaves.

[caption id="attachment_75" align="aligncenter" width="300"] Paneer/ Cottage Cheese Bhurji[/caption]

Note : Those who want to have gravy for this can make paste of tomatoes and add to it instead of tomato pieces.

For extra spiciness, coriander powder and cumin powder can be added.