.....From My Palate

Rice

Egg Curry With Curried Rice

by

I decided to make Egg curry for my husband one evening. Egg curry means left-overs for me. Somehow I’m not able to develop taste for this curry. While I was making it I realised amount of curry is too much for 3 eggs. Then and there I decided to make Curried Rice.
EGG CURRY
Ingredients
  • 5 Boiled Eggs
  • 1 Chopped Onion
  • 3-4 cloves Garlic
  • 1/2 inch piece of ginger
  • 1 green chili (u can add more if want spicy)
  • 1/4 cup Tomato Puree
  • 3 tbsp  yogurt
  • Masala- Turmeric, coriander, roasted jeera pd, chili pd, garam masala, salt
Method
  • Fry Boiled eggs in hot oil until light brown in color. Keep them aside to cool.
  • Grind onion, garlic, ginger and green chilies in to a smooth paste.
  • Heat oil, add onion-garlic paste and fry till golden brown.
  • Add all the masalas fry for sometime and add tomato puree in it.
  • Fry till you can see oil on the edges.
  • Add yogurt mixed in a cup of water (if making curried rice later add 2 cups of water 🙂 ) and boil on a medium flame. (stir in between if necessary)
  • Cut the eggs in to halves (vertically) and add them in to gravy.
  • Simmer it for 5 minutes or until it reached to the thickness of your choice.
  • Garnish egg curry with garam masala and coriander leaves.
  • Serve hot with paratha, roti, naan or rice.
Tip- After mixing yogurt if u see little chunks of it in the gravy or if the gravy is not smooth, Blend it in the blender before adding eggs.

 

CURRIED RICE

Ingredients

  • 1 tbsp oil
  • 1 bay leaf
  • Few cloves and whole black pepper
  • Left over curry
  • 1 cup Rice (soaked in water )
  • 2 cups Water
  • Garnishing of your choice

Method

    • Heat oil in a pan, add bay leaf, cloves and peppers.
    • Add curry and fry it for few seconds.
    • Now add rice and mix it well. Add water and salt (if needed) cover and cook till done.

  • Serve hot with Egg Curry or Curry of your choice.

This recipe is going for Think Spice..Think Pepper.. event hosted by Dear Divya from Dil se..

Thank You Divya, Thank You Sunita-Sunita’s World

Veg Yellow Thai Curry… Thai Kitchen Se

by

Veg Yellow Thai Curry with LemonGrass Saffron Rice

I made my fresh curry paste and veg curry with the help of this wonderful link-
http://thaifood.about.com/od/thaicurrypasterecipes/r/yellowpaste.htm
Omitting few ingredients to make it vegetarian.

Vegetables I used for the Curry-

Sprouted Beans, BokChoy, Green Peppers, Beans, Carrots, Mushrooms, Broccoli, Baby Corns.
All fresh and cut in to big chunks.
Coconut Milk 1 Cup
3 Tbsp Curry Paste
Salt

Heat 2 tbsp of oil in a pan. Add Curry paste and saute until becomes fragrant. If it thicker in consistency add 1/2 cup of coconut milk and fry atleast 1 minute. Now add the rest of coconut milk, keep stirring and add all the vegetables except Bokchoy and Brocolli and salt.
Put it on a medium flame and cook it for 10 minutes or until vegetables are done.
Add water or Coconut milk if it becomes thick and cook it till u can smell the aroma.

(I kept a very light hand on Coconut Milk. You can add more coconut milk if u want but I added water when needed.)

When ready to serve stir-fry Brocolli and Bokchoy with some salt and add it to Curry.
Serve hot with Thai Jasmine Rice or LemonGrass saffron Rice.

Recipe for LemonGrass Saffron rice is Next.

Mix Vegetable Kadhi With Zeera Rice

by

Mix Vegetable Kadhi with Zeera Rice

Mix Vegetable Kadhi

Ingredients

  • 1 ½ cup yogurt
  • 3 tbsp besan
  • 1 3/4 cups of water
  • 1 medium onion chopped
  • 5 or 6 curry leaves
  • ½ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • ¼ tsp Hing (asafetida pd)
  • 2 tbsp vegetable oil
  • 1/4 tsp turmeric Pd
  • 1/2 tsp Cayenne Pd
  • 1 tsp coriander powder
  • 1 cup chopped mix vegetables
  • (carrots, potatoes, beans, peas any other veggie of your choice)

Method

  • Mix the yogurt, besan and water and stir until the mixture is smooth. Set aside.
  • Heat the oil in a pan and add mustard seeds, fenugreek seeds, asafetida Pd and curry leaves.
  • When the mustard seeds begin to pop, add the onions and sauté for a minute. A
  • dd turmeric, cayenne and coriander and stir for a minute..
  • Add the vegetables and simmer for 5 minutes, stirring occasionally.
  • Now add the yogurt mixture, give it a boil and cook it till done.
  • Garnish with coriander leaves.
  • Serve hot with Rice.

Jeera Rice

Ingredients

  • 1 cup Basmati rice
  • 2 tsp Jeera (cumin seeds)
  • 3 Whole peppercorns
  • 2 Bay leafs
  • 3 Cloves
  • 2 Cinnamon sticks
  • 1 Onions, sliced
  • 2 tbsp oil
  • Salt to Taste
  • 2 cups water

Method

  • Wash the rice and soak in water for half an hour.
  • Heat oil in a heavy saucepan, add cumin seeds, bay leaf, cloves, cinnamon sticks and peppercorns and fry for a while.
  • Now add onions and fry till nice and brown.
  • When onions are done add rice, salt, water and stir.
  • Cover with a lid and simmer the flame.
  • Cook until the rice is done.
  • Serve jeera rice with Mix vegetable kadhi.

Bisi Bela Bhath

by

bisibelabhat

This is my entry to RCI: Karnataka Cuisine hosted by Asha of Foodies Hope. Thank You Asha for hosting this beautiful event…

IMG_9344

Bisi Bela Bhath
Author: Bhawana
Ingredients
  • 1 cup long-grained Rice
  • ¾ cup Toor Daal
  • 2 cups Mixed Vegetables (Carrots, Beans, Potatoes, Peas)
  • 1 cup Tamarind Juice (soak golf ball sized lump of tamarind in 1 cup water for 15 minutes. Squeeze out juice.)
  • 3 tbsp Bisi Bela Bhath Masala
  • 2 Tomatoes, chopped
  • ¼ cup Peanuts, roasted
  • 1/2 cup Coconut, shredded
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 10 Cashew Nuts
  • 3 tbsp Ghee
  • 2 tbsp oil
  • 6 Curry Leaves
  • 1 tsp Mustard Seeds
  • 2 Onions, thin sliced
  • Salt to taste
  • Coriander Leaves to garnish
Instructions
  1. Wash toor dal & rice.
  2. Add mixed vegetables and 2 cups of water to it.
  3. Half cook it in a pressure cooker. Keep aside.
  4. Heat oil in a pan and add the mustard seeds and curry leaves. When they stop spluttering add ginger-garlic & onions and fry till soft.
  5. Add tomatoes, when they turn soft add bisi bela bhath masala. When it start leaving oil at corners add peanuts, coconut & cooked rice-dal and vegetables.
  6. Add the tamarind juice and 1 cup of water to this and bring to a boil.
  7. Add salt to taste and cook till all ingredients are done.
  8. Heat a little ghee and fry cashew nuts until golden brown in color.
  9. Add it to the rice just before ready to serve.
  10. Garnish with coriander leave.
  11. Serve hot with boondi raita.

Kadhi Chawal

by

Kadhi Chawal
Author: Bhawana
Ingredients
  • For Pakoda-
  • 1 cup Gram flour
  • 1 Chopped onion
  • 1 tsp Ajwain (Thyme)
  • 1 tsp Chilli powder
  • 1 tbsp Chopped ginger
  • Oil for deep frying
  • Salt to taste
  • For Kadhi-
  • 1 cup Curd (yogurt)
  • 2 tbsp Gram flour
  • 2 no Dry red chilli whole
  • 1 tsp Turmeric powder
  • 1 tsp Garam Masala Pd
  • Pinch of Asafetida
  • 1 tsp Fenugreek seeds
  • 2 tbsp Oil
  • Salt to taste
Instructions
  1. Mix all pakora ingredients except oil and add about 1/2 cup of water.
  2. Mix well.
  3. Make into small balls and keep aside. Heat oil in a pan and deep fry the balls till pakoras are golden brown.
  4. Beat curd and mix gram flour in it.
  5. Blend thoroughly so as to ensure that there are no lumps.
  6. Add turmeric, garam masala pd, salt and 3 cups of water.
  7. Heat oil in a pan, add fenugreek seeds, asafetida and dry red chillies.
  8. Stir fry for 1/2 minute.
  9. Add gram flour and yogurt mixture.
  10. Bring it to a boil and simmer on a slow fire for about 15 minutes.
  11. Stir occasionally.
  12. Add fried pakoras and again simmer for about 5 minutes.
  13. Serve hot with steamed rice.
  14. (Before eating temper with desi ghee & red chilli pd for more taste)

Tahari

by

Tahari

Tahari is a rice dish popular in north india specifically in Uttar Pradesh.Its a must thing for a lunch every sunday back at home in india.I really have a good childhood memories related to tahari & i still relish it quite a lot.

 

Tahari
Author: Bhawana
Ingredients
  • 1 cup Basmati Rice
  • 1 Potatoes, peeled and cut into 4 pieces
  • few florets of Cauliflower
  • ½ cup Peas
  • ½ cup Carrots, cut in small cubes
  • 3 tbsp Oil
  • 1 tsp Turmeric
  • 1 tsp Ginger Paste
  • 2 cloves Garlic , chopped
  • ½ tsp coriander pd
  • 1 tsp jeera
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garam Masala
  • 3 Bay Leaves
  • 8 Cloves
  • 4 Cardamoms
  • small piece of Cinnamon
  • Salt to taste
Instructions
  1. Heat 3 tbsp of oil in a pan.
  2. Add jeera, ginger paste, garlic bay leaves, cloves, cardamoms, cinnamon .
  3. Fry for a min till u can smell the aroma, add all vegetables & rice , stir fry for few minutes.
  4. When the rice start turning white add turmeric, coriander pd, garam masala, salt ,& chilli pd .
  5. Add 2 & 1/2 cups of water & tomatoes.
  6. Stir once lightly, cook till the rice is done.
  7. Serve hot with buttermilk, pickle, papad & salad.

This is my entry to JFI-August hosted by Sharmi of Neivedyam.
http://neivedyam.blogspot.com/2007/07/jihva-for-ingredients-rice.html