Keema Rice Recipe

Rice with minced mutton. can be served with raita(yogurt with chopped tomatoes and onion) and pickle

Ingredients

1.5 cups basmati rice
1 1/2 kg minced mutton - Keema (lamb or goat)
2 medium potatoes- peeled and cut into small pieces(around 1 cup)
4 tbsp clarified butter(ghee) or oil
2-3 cloves
5-6 whole black peppercorns
1" cinnamon stick
1 bay leaf
1 cup sliced onion
2 tsp ginger paste
salt to taste
1/2 tsp red chili powder to taste
3/4 tsp turmeric powder
1/2 tsp garam masala
1/2 cup chopped coriander leaves
10-12 mint leaves

Method

1. In a deep pan or kadhai add ghee, butter or oil.
2. Add cloves, black peppercorn, cinnamon and bay leaf. Fry for 1 minute.
3. Add sliced onions and fry till light brown. Add ginger paste and fry for 1 minute.
4. Add keema, potatoes and all saesonings. Fry well till oil separates.
5. Add washed rice, little coriander and mint. fry for 1-2 minutes.
6. Add 3 cups water and mix well.
7. Close the pan with lid half way.
8. When all water is dried out(almost 12-15 minutes) fluff with a spoon.
9. Serve garnished with coriander leaves.

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Onion Sambar | Quick & Easy Side Dish for Idli / Dosa

A day-to-day menu of most Indians is vegetarian and many Indians are in fact Lacto-Vegetarians. A little secret many Indians have not observed or non-Indians do not know is that Indian Food is mostly Vegan. Vegan Thursdays is a concept conceived by Priya, a well known food blogger and a dear friend. Every month, the first and last thursdays, we a group of food blogger will be posting a vegan recipe. Here I am with a simple side dish for Idli for my first entry to the Vegan Thursdays! 

If you are looking for a quick side dish for idli/dosa look no further. This is a simple and easy to make sambar with chickpea flour which is super tasty. Back home in India this sambar used to feature whenever we make idlis. Some steaming hot idlis dunked in this sambar... delicious!! 

Ingredients:
Chickpea flour / Besan / Kadala maavu - 3 tbsp heaped
Water - 3-4 cups
Onion - 1 cup - sliced thin
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp (Use 3/4 tsp if extra hot chilli powder)
Salt - to taste
Curry leaves - a few
Cilantro / Coriander leaves - a little
For Tempering:
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - 1/2 tsp

Method:
Mix besan with 1 cup of water such that there are no lumps. Add turmeric powder and set aside. Heat oil in a kadai and splutter the mustard seeds and urad dhal. When the mustard splutters add the curry leaves and asafoetida. Add the sliced onions and saute in medium high heat until the onions are soft. Now sprinkle the chilli powder and fry for a minute. Pour the besan mixture with the remaining water and allow it to come to a boil. Reduce the heat and simmer for 10-15 minutes or until the raw smell of the besan disappears. Remove from heat and garnish with coriander leaves. This is a great side dish for Idli / Dosa.


I am taking a break from blogging for the next few weeks for my India trip. I have scheduled some posts though.. Keep visiting and supporting as always.

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Oh Baby! Bundt Cake

Today it's a Carrot Bundt Cake with 

Lemon Cream Cheese Frosting.

It has a secret ingredient that makes it so easy

....baby food!

 You can also use other flavors of baby food.

tip: take out the half stick of butter and half brick

of cream cheese now so that they will be softened 

when it's time to make the frosting.

 Mix the sugar and oil, then beat in the eggs.

 Mix in the baby food, 

 cinnamon, soda, and a pinch of salt.

 After the batter is well-mixed, add the flour

 and chopped pecans.

 Pour into a (greased/floured) sprayed pan.

Bake at 350 for about 50 minutes. Test after 45'

Sides will pull away slightly and the top will spring

 back when lightly pressed with a finger. Long 

toothpick will come out with a few moist crumbs

(not wet batter). You should be able to smell it!

That always tells me when it's done.

 While the cake cools, rinse out the bowl and

 beaters to make the lemon cream cheese frosting.

Let the cake cool in the pan for 15 minutes, 

then invert onto a cake stand.

Whip until creamy.

 Line a short glass with a baggie, folding over 

the top and fill with frosting.

Zip it shut and snip off a little of the corner.

 You can also just dust the top of the cake with 

powdered sugar, but I like the drizzle of frosting. 

It's not too much.

 Squeeze the bag and pipe it on.

 Pretty enough to eat!

 Make a pot of coffee or tea and

cut yourself a piece of cake.

 I'll probable cut some pieces to freeze, 

after all there are only two of us.

 Or give a slice to whoever stops by.

That was the yard guy today. 

It's very easy, good, and moist. 

Lots of flavor options with just

2 jars of baby food. 

*Don't forget to save your jars!
~~~~~~~~~~~~~

Oh Baby! Bundt Cake

2 C sugar

1 C oil

3 XL eggs

2 small jars baby food 

(carrot ~ 4oz each)

2 t cinnamon

1 t baking soda

pinch salt

2 C flour

1 C pecans, chopped

Mix oil and sugar. Beat in egg.

Add baby food, cinnamon, soda, and salt.

When well mixed, add flour and nuts.

Bake in a well greased and floured tube or

bundt pan. Bake for 50 minutes, until 

sides pull away and toothpick has moist crumbs.

let cool in pan for 15  minutes then invert onto

cake plate. Let cool before frosting or just 

dust with powdered sugar.

note* you can make any flavor cake by using

different combinations of baby food. 

1 plum + 1 apricot w/ additional 

1/4t nutmeg or cloves

~~~~~~~~~~

2 apricot or 2 peach

~~~~~~~~~~

2 apple or 1 apple + 1 pear

you get the idea!

Lemon Cream Cheese Frosting

4 oz cream cheese (1/2 brick)

2 oz butter (1/2 stick)

1 t vanilla

1 T lemon juice

2 C powdered sugar

Have butter and cream cheese at room temp.

Beat with beaters. Add vanilla and lemon juice.

Beat in powdered sugar.

Scoop onto baggie and snip off tiny corner, 

then pipe onto cooled cake.

Enjoy!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Between Naps On The Porch,
My Romantic Home, Common Ground,
The Charm Of Home
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Dal Samosa

Ingredients

For Dal Samosa
2 cups – all purpose flour 

1 cup – moong daal
1 cup – vegetable oil

For Masala

1 tbsp – garam masala
1 tbsp – coriander powder
1 tbsp – red chilli powder
1 tbsp – amchur
Vegetable oil for frying
Salt to taste

Method

-Grind the moong daal. Take masala moong daal or take plain moong daal and include red chilli, coriander powder, garam masala and amchur powder in it.

-Sieve generally useful flour, include salt.

-Add vegetable oil (so you can make dishes) and mixit great.

-Then include little amount of water and make a smooth batter. Make minor adjust moves with mixture.

-Roll it like chappati. Cut it into 2 equivalent parts along the distance across.

-Put little water along the measurement. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.

-Put in smoking oil, profound fricassee on level to medium work light tan.

-Drain on rack or kitchen paper.

-Serve Dal samosa with green chutney or ketchup.

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Spinach Chickpea Pulao / Palak Channa Pulav | Indian Rice Recipes

Spinach and Chickpeas are one delightful combination. Don't you think? Be it in a salad, soup, curry or this rice it tastes awesome. I had come across this simple spinach pulav somewhere in the blog world before many years. I did not bookmark it then but just made a mental note of the recipe which had potatoes in the place of chickpeas. I make this rice often and this time tried chickpeas instead of potatoes to up the protein quotient.

Ingredients:
Serves - 3
Basmati Rice - 2 cups (rice cooker cup) - 1 1/3 in standard cup
Spinach - 3 cups - tightly packed
Chickpeas / Garbanzo beans - 1 can or approx 2 1/2 cups cooked - Click here to see how to make canned beans at home
Cumin seeds - 1 tsp
Onion  - 1 cup - thinly sliced
Ginger Garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil - 2 tbsp

Method:
Wash and soak the rice in plenty of water for 30 minutes. Heat oil in heavy bottomed pan / pressure cooker. Splutter the cumin seeds and add onion. Saute until light brown and add the ginger-garlic paste and cook for 2 minutes in medium heat. Now add the spice powders and spinach. When the spinach starts to wilt add the chickpeas and drained rice. Add 4 cups of water and salt and do a taste check. Cover and cook for 3 whistles in pressure cooker. If cooking in a pan, cover and cook in medium-high heat for 20 minutes until the rice is done. Serve hot with raitha or any curry of your choice.
Linking this delightful rice to MLLA #59 event by Susan and Lisa.

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Cracker sandwich

Ingredients

• 12 biscuits (salty flavour of any brand)
• ½ cup chicken boiled and shredded
• 1 cup mayonnaise
• 1 tomato cut into 6 slices
• 1 tbsp coriander leaves chopped
• 1 cucumber peeled, cut into 6 slices

Method

1. Mix mayonnaise with chicken and corrinder leaves.
2. Spread this mixture on the biscuits evenly.
3. Place tomato slice and cucumber slice on six of the biscuits.
4. cover each with a second biscuit to make a sandwich.

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Chickpea Tropical Salad | Summer Salad Recipes

Summer is here and it calls for healthy and simple salads. What if there is something that makes you spend less time in the kitchen. Well, I would definitely go for it, especially if it is packed with goodness bursting with flavors. This is a salad with all the ingredients of summer. Warmth, Fresh and Colorful.

Ingredients:
Serves - 2
Chickpeas - cooked - 2 cups or 1 can - Check out how I made canned chickpeas at home
Cucumber - 1 - chopped
Avocado - 1/2 chopped
Tomato - 1 - chopped
Mango - 1/2 of a big one - chopped
Cilantro - a handful
Dressing:
Cumin powder - 3/4 tsp
Lime juice - from 1 lime
Extra Virgin Olive oil - 3 tbsp
Salt and pepper - to taste

Method: 
Reserve about 1 tsp of lime juice and whisk the remaining with olive oil, cumin, salt and pepper to make the dressing. Toss the avocado pieces with the reserved lime juice. Mix all the ingredients with the dressing and serve.

Linking this up to Jagruti's My Bowl of Salad, MLLA #59 by Susan & Lisa, Healthy Salads event by Priya.

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Salmon Fry / Meen Varuval | Easy Indian Fish Recipes

This is a simple and easy recipe for a south indian style fish fry. The ingredients are those which are readily available in the pantry. A little planning and preparation for marination the previous day or earlier the same day is all the effort that is needed for this tasty fish fry. Back home grandma used to make this with king fish. I tried making the same rub for salmon. Salmon tastes great without much masala or spices. It was after making tandoori salmon once that I realised that salmon would be excellent with Indian spices.

Ingredients:
Serves - 2
Salmon - 12 oz ~ 350 gms
Chilli powder - 1 tsp (I used 1-1/2 tsp of Kashmiri chilli powder)
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Oil - 1/2 tsp

Method:
Mix all the ingredients for marination in a bowl / ziploc bag. Add the salmon and mix until well coated. Keep covered in an airtight bowl for a minimum of 6 hours in the refrigerator. Heat oil in a shallow pan and add the salmon piece. Cook for 3-4 minutes on each side. Serve.

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Homemade Rice-a-Roni

If you want something  a little more interesting 

than plain rice you can jazz it up 

with just a few simple ingredients.

This is good side to serve with grilled food like: 

chicken, salmon or flank steak.

You have everything you need in your pantry.

Snap spaghetti into small pieces until it fills 1/2C.

Measure out all the seasonings before starting. 

This makes it easier to add quickly.

You can adjust the seasonings to suite your taste.

Saute the broken spaghetti and rice in butter.

Stirring until golden.

It's already starting to smell good!

Stir in the seasonings.

Add the broth. You can use canned or bullion

 and water. I've made it with beef broth too.

Bring to a boil then reduce heat to low 

and simmer covered for about 20  minutes. 

Most of the liquid will have been absorbed.

Fluff and serve.

Leftovers are good too.

Homemade Rice-a-Roni
1 C white (regular long grain) rice
1/2 C pasta, (spaghetti) broken into small pieces
2 T butter
3 C chicken broth
2 T parsley flakes
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper
1/4 -1/2 t seasoned salt (depending of saltiness of broth)

Melt the butter in a large skillet and saute the rice and pasta until golden, stirring often. Stir in all the seasonings, then add the broth. Bring to a boil, then reduce heat to low and simmer covered until the liquid had been absorbed and the rice and pasta are tender, about 15-20 minutes. Fluff with a fork a few times. If it is still too wet,  let it sit on low with the lid off a few minutes.

Enjoy!

Links: Between Naps On The Porch

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Paruppu Rasam / Pigeon Pea Soup | Soup Recipes

Back home in India, Rasam is a must have in our daily lunch menu. After coming to US I do not make it quite often as it has to be featured in a South Indian Kitchen. The goodness of rasam / chaaru cannot be forgotten. It is a comforting soup which aids in digestion and regulates metabolism. Kavin loves rasam and so I make it very often. This paruppu rasam is a simple recipe and his favorite with ghee. As in many (okay, most) of my recipes I have used my favorite kitchen gadget, the pressure cooker.

Ingredients:
Toor dhal / split pigeon peas - 1/3 cup
Garlic - 2 cloves
Tomato - 1 - medium sized - cut into half
Olive oil / Castor oil - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind - size of half a lime - Soak in 1 cup of water and extract juice
Rasam powder - 1 tsp - 1 1/4 tsp
Salt - to taste
Tempering:
Olive oil / Ghee - 1 tsp
Mustard seeds - a pinch
Cumin seeds - a pinch
Curry leaves - a few

Method:
Wash and soak toor dhal for 30 minutes. Cook the dhal and garlic, tomato, oil, salt, turmeric powder with 3 times water until it is fully cooked and turns mushy when pressed with a ladle. I used my pressure cooker to cook for 3 whistles. When done, drain the water and reserve. Mash the dhal, garlic and tomato with the back of a wooden spoon or ladle until fully mashed. Return the reserved liquid back to the pan and add the tamarind extract and rasam powder. The rasam should be watery at this stage. Add half to one cup of water until desired consistency is reached. Do a taste check for salt and spice (from rasam powder) and allow it to boil in medium heat. When it comes to a boil, reduce the heat to simmer and continue to heat for a couple of minutes. Remove from heat. In another small pan heat ghee and add the ingredients for tempering viz. mustard seeds, cumin seeds and curry leaves. When the curry leaves splutters pour the tempering over the rasam. Serve steaming hot with steamed rice or as a soup before meal.

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Shepherd's Pie (aka Hamburger Pie)

Are you in the mood for comfort food?
This hamburger pie is an old favorite casserole. 

Saucy ground beef topped with mashed potatoes
and sprinkled with shredded cheddar cheese.
What's not to love?

You can even make the beef filling ahead of time.

 Just bring it to room temperature before 

putting it into the oven. 

 

Simple ingredients. It's an old recipe from my
collection. It's from the 'BHG 100 Favorites'
 cookbook form the 70's.
It's retro!

 Brown the hamburger and onions.

 Add the seasonings, beans and tomato soup.

 Put into a greased pie dish. Sometimes I cover it

 at this point and refrigerate to bake later.

 Mash the potatoes while hot with the 1/2 C milk. 

 Whip in the egg.

 Season to taste with salt and pepper.

 Mound onto the hamburger.

Sprinkle with the 1/2 C shredded cheddar.

 Bake for 25-30 minuted.

 Enjoy a 'homey' dinner.

It's always good to have leftovers for lunch too.

Save this recipe for a day that has you

craving an old favorite.

Shepherd's Pie
(Hamburger Pie)

1 lb ground beef

1/2 C chopped onion

1t salt

1/2t pepper

1 can 16-oz green beans, drained

1 can tomato soup

Cook the meat with the onion until the meat  

is browned and the onion is tender. Season to 

taste with salt and pepper. Stir in the soup 

and green beans. Pour into a greased 

1-1/2 qt. casserole or deep pie dish. 

Add topping. 

topping:

5 potatoes, cooked

1/2 C milk

1 egg, mixed with fork

1/2 C shredded cheddar cheese

Mash the cooked potatoes while still hot with

 milk. Season with salt and pepper.

Soon in mounds around around casserole. 

Sprinkle the potatoes with cheese. 

Bake @350 for 25-30 minutes.

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

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