Ghee Jeera Rice with Cauliflower Fritters

Ghee Jeera Rice is a simple dish which can be done easily. You can have this jeera/cumin rice with some vegetables and here I have prepared "Ghee Jeera rice with Cauliflower Fry". It is a healthy dish which is very simple and Cauliflower fry adds to the taste.

I have used Sona Masuri rice, jeera, tomatoes, capsicum, cauliflower and very simple spices which is in your kitchen. 

Let us see some benefits of eating " Cloves " in our diet.

Cloves are rich source of antioxidants, antiseptic, anti-inflammatory and anti -flatulent properties. Cloves have essential oils in them. It is good for dental care. Cloves are good for digestion and gastric problems. They are very helpful for indigestion and constipation problems. They contain minerals like potassium, manganese, iron, magnesium. They are rich in Vitamin A, beta carotene properties, Vitamin K, Vitamin B6 and Vitamin C. 

" Ghee Jeera Rice with Cauliflower Fry " has No Garlic or No Onion Recipe. 

There are three steps to prepare this " Ghee Jeera Rice with Cauliflower Fry".

1. Ghee Jeera Rice preparation.

2. VegetableFrying 

3. Cauliflower s Fry.

Let us see the recipe step by step. Though the preparation looks long, You feel very comfortable to have this food. It is yummy and healthy dish.

 Let us see the recipe now :

1. Ghee Jeera Rice

Things Needed :

Cooked Rice : 2 Cups. 

Jeera /Cumin Seeds : 1/2 Teaspoon

Cloves : 2 to 3

Cinnamon : A small piece.  

Ghee : 2 Tablespoons

Salt : As required

Coriander leaves : Handful 

Method : 

1. Keep a pan on the fire and heat. Add ghee and let it melt. Add cloves and cinnamon piece.

2. Add Jeera /Cumin Seeds and fry for 30 seconds.

3. Add cooked rice and salt. Mix it well and let it cook on low flame for 2 to 3 minutes. Stir in between.

4. Shift the ready " Ghee Jeera Rice to a serving dish. Rice is ready to serve.

5. Wash and cut coriander leaves and add it on the top of  Ghee Jeera Rice. 

2. Vegetables Fry.

Things Needed :

Carrots : 2 to 3 

Capsicum : 2 

Tomatoes : 2 

Garam Masala powder : 1 Teaspoon

Turmeric powder : A pinch

Oil : 1 Teaspoon

Jeera : 1/2 Teaspoon

Ginger : A small piece

Salt : As required 

Method 

1. Wash and remove the outer layer of carrots and grate it. Keep it aside.

2. Wash capsicum and remove the seeds and cut into small. ( Desired shape and size).

3. Wash tomatoes and cut into small. Remove the seeds before cutting into small.

4. Wash ginger and remove the outer layer. Wash again and grate it.

5. Keep a pan on the fire and heat. Add oil. jeera and let jeera turn slightly golden. 

6. Add cut capsicum and fry nicely. Add grated carrots and fry for a while.

7. Add cut tomatoes and fry till they turn soft. Add garam masala powder and stir.

8. Add salt and turmeric powder. Stir in between and let all the moisture disappear.

9. Put off the fire and keep Vegetable fry aside.

3. Cauliflower Fritters. (Pakodas)

Things Needed :

Cauliflower florets : 1 Bowl.

Rice flour : 2 to 3 Tablespoons

Corn flour : 1 Tablespoon

Wheat flour : 1 Tablespoon

Salt : As required 

Jeera /Cumin seeds : 1/2 Teaspoon

Chilly Powder : 1 Teaspoon

Oil to Fry : 1 Cup

Method :

1. Wash cauliflower and dip in warm water for 20 minutes. Add 1 tablespoon of salt to it.

2. Wash cauliflower nicely using normal water.

3. Cut into small florets. (Each flower separate, if it is too big cut into 2). 

4. Dry roast wheat flour for 2 minutes. Put roasted wheat flour in a tray/plate. Let it cool completely.

5. Take a big bowl and put rice flour, corn flour and roasted wheat flour. Add salt and jeera.

6. Add chilly powder and mix it well. Add required water and prepare dough. (Idli dough consistency).

7. Keep a pan and heat. Put oil and let it get hot. Now dip cut cauliflower in mixed flour dough and leave it in the hot oil. (Medium flame and slow flame).

8. Fry cauliflower in medium and slow flame. Fry on both sides. Remove it from the oil and put it on the kitchen tissue.

9. Repeat the same and fry all the fritters same way.

10. Add fried cauliflower pakodas/fritters to the vegetable curry done.

11. Keep vegetable curry on the fire and stir it nicely. Let cauliflower mix with curry.

12. Now shift the curry to a serving dish. 

13. Put this fried curry cauliflower mixture on the top of Ghee Jeera Rice and serve.

14. You can mix all the three dishes nicely and serve  

                                          Or 

15. You can just top up cauliflower fritters mixture above the rice and serve.

Note :

Use cooked and cooled rice to get the perfect dish.

Adding any sambar powder, jeera -coriander powder, pav baaji masala powder or chenna masala powder is optional. I have used garam masala powder.  

You can also use any sauce while frying vegetables. ( I have not added any sauce).

You can use maida instead of wheat flour. Dry roasting wheat flour helps to reduce the gluten and it the fritter will not turn very soft.

Time :  30 to 40 Minutes. (if cooked rice is ready or you need another 30 minutes to cook rice).

Serves : 3 to 4.                                                                                                                                                                                                                                                     

Bean Seed and Chayote Squash Curry

Beans curry is prepared using bean seeds which were just ripe and soft. We get these beans in the market most of the time. When the beans turns ripe, you get these soft pods. The seeds are full of proteins and the Bean seed curry is just yum yum.

I have used Bean seeds, moong dal and home made curry powder and coconut along with tamarind.
Just saw a pile of Dry beans in the vegetable shop and got some thinking of preparing curry. Legumes/Beans are filled with proteins and good to have them regularly.
Let us see some benefits of eating Bean Seeds in our diet.
Dried beans are rich in minerals and vitamins. They are good protein provide food for vegetarian diet. They are filled with potassium, magnesium, iron and zinc. They rich in soluble fiber. They are rich in carbohydrates and provide energy to our body.
No Onion or No Garlic is used in this curry. It is easy and yummy and goes with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash : 2
Bean Seeds : 1 Bowl. (1/2 Kg)
Moong dal : 2 to 3 Tablespoons
Methi Seeds/Fenugrik seeds : 1/2 Teaspoon

To Grind :
Spice Powder/Sambar Powder/Rasam Powder : 1 Tablespoonful
Coconut grated : 2 to 3 Tablespoons
Tamarind : Small marble size
Pepper Pods : 2 to 3

To Add :
Green chilly : 2
Jaggery : 1 Teaspoon (Powdered)
Salt : As required

Seasoning : 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8

Method : 

1. Remove the bean pods from beans. Wash and keep it aside. Wash green chilly and slit and keep it aside.
2. Wash and remove the outer layer of chayote squash and cut them into small pieces.

3. Wash moong dal and pressure cook with bean pods, methi seeds and chayote squash. (3 to 4 Whistles).

4. Grate coconut and grind it with home made spice powder and tamarind. (Use required water to grind).

5. Keep cooked bean pod, chayote squash and moong dal mixture on the fire.
6. Add turmeric powder. slit green chilly and required salt.  Add little water and mix it well and let it boil for 2 to 3 minutes.

7. Add ground coconut mixture and mix it well. Add jaggery and let it cook for 3 to 4 minutes.
8. Shift " Bean Seed and Chayote Squash Curry " to a serving bowl.

9. Add mustard seasoning to the curry and serve with the main dish you have prepared.
10. Add little ghee just before serving. (Optional).

Note :

Cooking vegetables and bean pod in pressure cooker is optional. You can use any brand of masala powder/rasam powder/sambar powder. I have used home made spice powder. Use of jaggery is optional. (Adding jaggery helps to reduce to gas in the curry). Adding more /less spice is optional.
Use of toor dal instead of moong dal is optional. (Or you can cook with out using the dal too).
Time : 30 Minutes
Serves : 4 to 5.

Preparation of Spice powder :

Dry roast 1/4 Teaspoon of methi seeds, a very small piece of cinnamon, 1/4 Teaspoon of urid dal, 2 tablespoon of coriander seeds, 5 to 6 byadagi chilly, 2 to 3 pods of pepper pods5 to 6 curry leaves, a pinch of ingh/asfoetida and 1/2 Teaspoon of jeera/cumin seeds. Dry roast or fry with a teaspoon of coconut oil, one by one and dry grind it when it turns cool. The fresh spice powder is ready to use.
 1 Time Use .