Simple tomato rice | Indian Rice Recipes

Tomatoes are in abundant this summer. I am in summer vegetables indulgence spree and tomatoes are one of them. This simple tomato rice is another one of DH's recipe. It is an easy to make rice recipe (a true bachelor version) with tomatoes and other simple spices available in the pantry. 

Ingredients:
Serves - 2
Basmati Rice - 1 cup (1 1/2 rice cooker cup)
Tomatoes - 4 ripe
Onion - 1/2
Cloves - 3
Cinnamon - 1" piece
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Chilli powder - 1 tsp (Use 1-1/2 tsp if using kashmiri chilli powder)
Oil - 1 tbsp
Salt - to taste

Method:
Cook rice and spread in a plate to cool. Heat oil in a kadai and add the cloves and cinnamon. After about half a minute add the onion and fry until light brown. Add the ginger-garlic paste and fry in medium heat for 3 minutes. Now add the tomatoes with a pinch of salt and saute until cooked through and mushy. Add the turmeric powder, garam masala and chilli powder. Mix well and allow the spices to cook for about 3-4 minutes. Add salt to taste and add the cooked cooled rice. Remove from heat and mix gently until the tomato masala is coated uniformly in the rice. Serve hot with any curry of your choice.
Notes:
Adding a handful of mint leaves before adding rice would be lovely. I just reserved it for garnishing.
Another simpler method is to prepare the masala in the pressure cooker and add the rice to it and pressure cook. It becomes an easy one pot meal then.

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Kothamalli Thuvayal / Coriander Chutney for Rice | Indian Chutney Recipes

I picked up three bunches of coriander leaves on my grocery shopping last time because they were on sale. Firstly, it is one of my favorite herbs, secondly, It is summer and the fresh herbs are in abundant and I reckon I should use it to the fullest. This is a simple thovayal recipe, a great side for rice. Substitute cilantro with curry leaves or mint leaves. The recipe works great for those too.

Ingredients:
Coriander leaves / Cilantro - 1 bunch
Grated Coconut - 1/4 cup
Urad dhal - 1 1/2 tsp
Coriander Seeds - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 2 big cloves - halved
Dry Red Chillies - 5
Tamarind - size of a small gooseberry
Oil - 2 tsp

Method:
Heat oil in a kadai and add the urad dhal, coriander seeds, cumin seeds, garlic and red chillies with tamarind. Fry in medium-high heat until the urad dhal turns light brown. Add the coconut and fry for a minute. Reduce the heat, add the coriander leaves and fry for another minute. Remove from heat and allow it to cool. Grind to a smooth paste adding a little water. The chutney should be of thick consistency. Great side dish for idli, dosa, chapathi or bread. I love a dollop on hot rice with a few drops of gingelly oil. Divine!!

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Sweet Potato Fry | Indian Side Dishes

Grandma used to make little dumplings with boiled sweet potatoes with grated coconut and ghee for use for evening snack. That was the only way I had sweet potatoes until I started cooking. I started incorporating it in parathas, baked chips with them and my recent favorite is this simple stir fry. It is a little on a sweeter side, so would make a good side for a spicy main course.

Ingredients:
Serves - 2
Sweet potato - 1 medium - cut into 1/2" pieces
Salt - to taste
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp - 1 tsp (based on spice level)
Oil - 2 tbsp

Method:
Heat oil in a pan and add the cut sweet potato pieces. Mix and fry for about 10 minutes mixing occasionally. When a crust forms, add the spice powders and salt and continue to cook in med-high flame until it is soft on the inside and crispy on the outside. Mine took about 10 minutes after adding the spice powders. Serve as a snack or side.
Notes: It is good to cut the sweet potato into same size to help in even cooking

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Dark Chocolate Bundt Cake

Rich, moist and very chocolaty. 

I like that the ingredients are always in

my pantry, so I can make it anytime.

It's a from scratch cake that's

just as easy to make as using a mix.

A bundt cake is always so impressive looking.

No complicated measurements or ingredients.
First: If you don't have buttermilk,
put 1T vinegar in a cup and add enough
milk to measure 1 C. Set aside.

(I never have buttermilk in the house.)

Mix the dry ingredients in a large bowl.

Add the wet ingredients and mix well. 

This recipe only uses 2 eggs. I like that too.

Mix in the 1 C of hot water and vanilla last.

The batter will be very thin. Pour into a prepared

(baking sprayed) bundt pan.

Bake at 350 for 40-45 minutes until it tests done. 

Do not over bake. 

Let it cool in the pan for 15 minutes.

Turn out onto cake plate and let cool completely.

At this point you can just dust it with 

powdered sugar and call it a day or 

go all out and coat it with

Glossy Chocolate Icing.

For the icing use: 

 regular sugar, butter, milk, and cocoa.

Boil for 1-2  minutes and stir in vanilla.

Stir to cool until it starts to thicken just 

enough so that it will cling to the cake.

Quickly pour it over the cake before it gets too thick.

Cut and serve to impatiently waiting family.

I like to scoop up any icing that may have 

puddled in the middle and spread it over my slice.

mmmmmm!

It will be just as moist the next day.

So easy and you don't need to have a mix in
the house when you're craving chocolate cake.
I definitely like that!

Dark Chocolate Bundt Cake

2 C sugar

2 C flour

1/2 C cocoa

2 t baking soda

dash salt

Combine in a large bowl; then add:

1 C vegetable oil

1 C buttermilk *

2 XL eggs

Mix well with beaters, then add:

1 C hot water

1 t vanilla

Pour into a sprayed bundt pan. Bake at 350 for

about 40-45 minutes until done*. 

Let cool 15  minutes, then invert

onto a cake plate. Let cool completely before icing.

Glossy Chocolate Icing

1 C regular (granulated) sugar

1/4 C cocoa

1/4 C milk

1/2 C (1 stick) butter/margarine

1 t vanilla

Combine the first 4 ingredients in a saucepan 

and bring to a boil for 1-2 minutes. 

Add vanilla. Stir until cool enough to thicken

slightly and stick on the cake. Pour it on quickly

as it will start to get too thick. 

* 1T vinegar plus milk to equal 1 C

* Cake is done when the sides pull away 

from the pan and the top springs back 

when lightly touched.

Enjoy!

Links: Savvy Southern Style,
The Charm Of Home, Common Ground,
My Romantic Home, Designs By Gollum,
Between Naps On The Porch,
No Minimalist Here, French Country Cottage

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Mushroom Briyani | Indian Rice Recipes

Mushroom is another one of my favorite vegetables and I don't fail to pick up a packet when I go to the store. In fact, my blog also has quite a few mushroom recipes. It is most versatile and can be used in omelets, frittatas, casseroles, curries, pizza topping and in briyanis.  This is a basic briyani recipe with a simple spice paste which can be used for vegetable or chicken biryani as well.

Ingredients:
Serves - 2
Brown Basmati Rice / White Basmati Rice - 1 cup (1 1/2 in rice cooker cup)
Mushroom - 5 oz / 150g
Onion - 1 cup - thinly sliced
Ginger garlic paste - 1 1/2 tsp
Oil - 2 tbsp
Mint leaves - a few
Make a paste:
Green chilli - 2 or 3
Cinnamon - 1" piece
Cloves - 3
Fennel seeds - 3/4 tsp
Khas khas / White poppy seeds - 1/2 tsp
Grated Coconut - 1 tbsp heaped

Method:
Clean the mushrooms and slice into thick pieces. Wash and soak the rice for 30 minutes in plenty of water. Make a smooth paste of the ingredients under "make a paste". Heat oil in a heavy pan or pressure cooker and saute the onions until light brown. Add the ginger garlic paste and fry for 2 minutes in medium heat. Add the ground paste and saute until the raw smell disappears, about 4-5 minutes in medium heat. Add the mushroom, drained rice, mint leaves, salt and water. Add 1-1/2 cups for brown basmati rice. Cover and pressure cook until done. Serve with raitha or any curry of your choice.
Notes:
1. If using white rice, use a little shy of 2 cups water and cook for 2-3 whistles.
2. For brown rice, cook for 5-6 whistles in pressure cooker.

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Guacamole

Guacamole is a favorite dip for chips or a yummy spread for bread/burritos and is an indispensable part of the Mexican cuisine. As a part of Vegan Thursdays this month here is a simple yet scrumptious recipe for guacamole. 

Ingredients:
Ripe Avocado - 1 big
Red Onions - chopped - 2 tbsp
Tomato - chopped - 2 tbsp
Jalapenos - chopped - 1 tsp
Cilantro - leaves from 4 twigs - chopped
Lime - 1
Salt - to taste

Method:
Cut the avocado lengthwise around the pit. Twist one half to separate the halves. Remove the pit with the help of a knife or spoon. Scoop out the flesh with a spoon and mash with a fork. Add the other ingredients and give a good mix. Keep covered with a plastic wrap in the refrigerator until ready to serve to avoid browning. 

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Strawberry Banana Smoothie | Summer Drinks

Strawberry and Banana is a delightful combo isn't it? Strawberry giving the sweet and slightly tangy flavour wonderfully masks yet complements the banana's taste. I love this combo and have tried it in a number of different ways, the most frequent one is this smoothie. You can really play around with the proportion of the fruits-yogurt-milk and still end up with a great tasting smoothie.

Ingredients:
Serves - 2
Strawberries - 6 or 8
Banana - 1 big
Greek Yogurt - 3/4 cup
Milk - 1 cup
Sugar / Any sweetener of your choice - 4 tsp

Method:
Blend all the ingredients until smooth. Serve chilled garnished with strawberries and a drizzle of melted chocolate.
Linking this up to Jagruti's My Bowl of Snack.

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