I love the fragrance of Bell peppers when they are sautéed along with the onions and had always wanted to make a Biryani using them. The whole house is fragrant with the Satyam Basmathi Rice that I used. Chopped up two of the Bell peppers from Kedia Organics, used Vegetable Biryani Masala of Single spoon spices to spice it up and served it with a mixed vegtable Raita. It is simply divine!
250 gms Basmathi Rice
2 Green Bell peppers
7 flakes garlic
2 inch piece of ginger
8 green chillies
2 tsps Biryani Masala
3 tbsps Ghee /clarified butter
3 tbsps Oil
1 tsp Jeera/Cumin seeds
Juice of one lemon
350 ml water kept boiling.
Wash and soak the Basmathi rice for 15 minutes. Drain and keep aside. Slice the onions and Bell Pepper lengthwise. Grate the ginger and garlic. Mince the green chillies. Heat the ghee and oil mixture in a pressure cooker. Add the jeera and after it splutters add the sliced onions, green chillies, ginger and garlic. Sauté till the onions turn translucent. Drop in the Bell pepper, salt and the Biryani Masala. Toss for a couple of minutes and then tip in the drained rice. Sauté for a minute, and pour in the boiling water. Mix, cover and pressure cook to one whistle. Serve with Raita.
The Thali today of Rice, Tamarind Saaru, Chapati, Chow Chow, Tomato and Onion Subzi, Potato fritters and Curds can be put together in one hour. All simple and easy recipes but absolutely delicious! The recipe link to each of the items has been posted below.
This Tomato and Onion Subzi goes well with Rice or Roti. Simple, easy and tasty, this dish is ready in no time. The aroma of the Fenugreek seeds blend well with the tangy tomatoes. You can use either sugar or jaggery to add that slight sweetness to the dish. My heartfelt thanks to my dear friend Bharathi Lahiri for sharing this recipe with me.
4 small tomatoes chopped fine
1 medium onion chopped fine
3 green chillies chopped fine
1/4 tsp Methi/Fenugreek seeds
1 tsp Chilly powder
1/2 tsp Haldi/Turmeric powder
A large pinch of Hing/asafoetida
3 tsps Oil
1 tsp mustard seeds
Sugar to taste
Coriander leaves chopped fine.
Heat the oil in a pan. Add the mustard and after it splutters add the Hing, Haldi and Methi seeds. Toss. Add the onion. Saute till onion turns translucent. Add the tomatoes, green chillies, chilli powder, salt and sugar. Mix well. Cover and cook till tomatoes turn mushy. Garnish with coriander leaves.
Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!
2 large potatoes
1 heaped tsp Chilly powder
A large pinch of Haldi/Turmeric powder
1/2 tsp Tandoori Masala
1/4 tsp Amchur powder/Dried Mango powder
Oil for frying
Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.
Chow Chow is basically a stir fry of mixed vegetables with spices added for flavour. Here I have used French Beans, Carrot and Potato with Single Spoon Spices added to make it more flavourful.
250 gms French Beans
1 large carrot
2 medium sized potatoes
Juice of half a Lime
1 tsp Single Spoon Spice Malvani Masala
1 tsp Chilly powder
1/4 tsp Haldi /Turmeric powder
1 tbsp oil
1 tsp mustard
String the French Beans. Deskin the Carrot and Potato. Wash all the vegetables thoroughly and chop them into one inch size pieces lengthwise. Heat oil in a pan. Add the mustard. After it splutters add the vegetables, the chilly, turmeric and Malvani Masala powders and salt. Sprinkle a little water, cover and cook on a gentle flame till done. Drizzle with lemon juice, mix and serve hot with Roti or rice.
This saaru or mixer for rice was something that was common about 5 decades ago. Joint families, a number of mouths to feed, single parent working was the order of the day. When the groceries ran out before the month end this saaru was made and nobody complained!!! Maybe today it could be served as an appetizer with a fancy name!!! Here I have used Tamarind and Byadgi Chillies by #SatyamFoods.
A small tennis size ball of tamarind
25 garlic cloves crushed lightly
5 dry red chillies broken into two
1.5 litres of water
3 tbsps Ghee/clarified butter
Extract pulp from the tamarind. Thin it down by adding about 6 glasses or 1.5 litres of water. Heat 3 tbsps of ghee. Drop in the garlic. Roast to a rich golden brown. Add the broken red chilly bits and toss. Tip the seasoning into the saaru, add salt and boil well till the aroma of the garlic gets infused into the Saaru. . Cover and keep aside for a few minutes before serving.
This is one easy, simple and quick recipe to tickle the taste buds. I specially enjoy this with a cup of hot tea or coffee. Recipe Link to the Sev is posted below. The Besan/ Chickpea flour used is of Satyam Foods.
This is one item relished in most Indian households. Sugar is added to well set curd as per requirement and the sweetened curd is enjoyed by dropping in tiny scoops of poha or flattened rice and eaten immediately as it tends to get soggy if added before hand.
I had posted an instant variety of Idli earlier, with vegetables added. Here is the simpler and plain version which tastes equally good teamed with a spicy chutney.
6 slices of bread
Idli Rava/ rice rava the same quantity as of the bread after it is powdered
A pinch of soda bicarb
Remove the edges of the bread slices. Grind the slices to a fine powder. Measure and add equal amount of Idli Rava. Tip in the Curd and soda bicarb. Mix well. Add enough water to make batter of pouring consistency or akin to idli batter. Allow it to stand for half an hour. Grease the Idli mould with oil or Ghee. Pour the batter into the mould and place it in a steamer. Steam for ten minutes. Remove. Allow to cool. Unmould and serve with green chutney.