Spring Onion & Vegetable Rice

Spring Onion & Vegetable Rice is a rice dish and  we can have them for brunch (breakfast + Lunch), or lunch or dinner. If you are looking out some thing easy and quick, this vegetable rice will be the perfect dish.
Beans,carrots and spring onion are used. Spring onion dominates the aroma and it reminds of fried rice. Little spices are used here and it can be given the name as Spring Onion & Vegetable rice.

Lets see some benefits of eating cloves in our diet.
Cloves contain many health benefits. They are good for digestion, they boost the immune system. They control the diabetes and fight against oral diseases. Cloves contain good dietary fiber, Minerals, Vitamin C, folate, Vitamin B6, Vitamin B 12, Vitamin A, Vitamin E, Vitamin D and Vitamin K. They are good source of antibacterial properties. They help to protect the liver. They help in controlling the blood sugar levels. They provide relief in headache. They provide relief from inflammation and pain.
It is an easy dish and you can have them for kids party or kitty parties, ladies one pot party. Good to prepare on lazy sundays and just relax and enjoy your day.

Things Needed :

Basumathi./Sona Masoori Rice : 2 Cups
Carrots : 2
Beans : 2
Spring Onions : 1 small bundle.
Ginger : an inch
Green chilly : 1
Garam Masala : 1 Teaspoon
Cloves :8 to 10
Cinnamon : an inch
Cardamom : 2
Curd : 1 small cup
Oil : 4 Tablespoons of Oil
Jeera : 1 Teaspoon
Ghee : 2 Tablespoon
Salt : to taste.
Rice Cooker or Pressure cooker.

 Method:

1. Wash and cut beans and carrots. Wash and cut green chilly, and spring onions and keep it aside.

2. Wash and drain all the water from the rice and keep it aside.

 

3. Now keep a big pan on the fire. Heat and add oil. Add cloves, cinnamon and cardamom pods.
4. Fry them nicely for 10 to 20 seconds.
5. Add carrots and beans. Fry them for 2 minutes. Add grated ginger and green chilly. Fry for a minute.

6. Add rice and mix it well. Fry for another 2 minutes.

7. Add garam masala and mix it well. Shift this fried ingredients in to a rice cooker or pressure cooker.

8. Add salt and 4 cups of plain water. Add curd and turmeric powder. Mix it well.
9 Close the lid and switch on the cook button. Leave it for cooking.
10.. Once the rice is cooked the switch goes off. Leave it for some time.

 11. Now keep a pan on the fire. Put 2 tablespoons of oil and jeera/cumin seeds.
12. Fry them nicely and add cut spring onions. Fry them nicely on low flame till they turn soft.
13. Add this fried spring onion to vegetable rice . Mix it again. Add 2 Tablespoon of ghee and mix it slowly.

 14. Shift this ready Vegetable Rice with the side dish Dal and cup of curd

 Note :

If you use Sona masoori rice add 1 = 3 cups of water. For basumathi rice : 1 = 2 glasses of water is required. Use oil is optional. (more/less). You can add a tablespoon of butter with oil while heating the oil.  It adds to the taste. You can add more vegetables like beans capsicum. Adding more/less chilly is also optional. Adding curd adds to the taste and softens the rice.
Time : 40 minutes.
Serves : 4 to 5.

Sweet Potato Fries.

Sweet potatoes fries are fried dish and you can munch them with a cup of hot coffee or tea. You can have them with your lunch or dinner also. As always it is easy to prepare.

I just fried thin cut sweet potatoes. And then added little chilly powder and salt.
Some pieces are dipped in besan and rice flour combination with spices and salt.
One more variety is that fried bajji/fritters are served with corn, cucumber, carrot salad. The salad is coated with chat masala and the combination is yummy.
Eating fried dishes is always fun. Hot chips or any fritters during the rainy day make us to munch more and more. It is said the body needs some oiling during rainy season and winter. Do not feel guilty. Eat them and have a good walk or some exercise later.
Lets see the munchy crunchy sweet potato recipe and get ready to prepare hot fries.

Things Needed :

Sweet potato : 1 (Big one)
Channa/besan flour : 1 Cup (small)
Rice flour : 1 cup (small)
Red chilly powder : 1 Teaspoon
Jeera/ Cumin seeds : 1/2 Teaspoon
Salt : required
Oil : 1 Cup (to fry)

Method 

1. Wash and remove the outer layer of the sweet potato. Wash it again and cut into small thin slices and keep it aside.
2. Take a big bowl and put besan / channa flour, rice flour and salt.

3. Add red chilly and jeera to the flour mixture. Mix it well and add little water and make as thick dough. (dough consistency should be like idli dough).

4. Keep frying pan on the fire Heat and put oil. Let it get hot.
5. Now dip each slice (pieces) of sweet potato and coat them with the dough and put them in the hot oil. Let the flame be medium.
6. Let to cook till golden brown and turn them to the other side and cook for 1 minute.

7. Put them on the kitchen sheet. Let the extra oil go off.

 8. Serve hot Sweet potato bajji.fritters with ketch up. We had it with Carrot, cucumber and corn salad.

Salad preparation : Wash and grate carrot, cut cucumber into small pieces. Take a bowl and mix corn , grated carrots, and slightly boiled corns. Mix it well and add little salt and a pinch of chat masala powder. Mix it well. Arrange the bajji according to your wish and serve. 

Note :

Wash the sweet potato thoroughly. Cut them in to thin pieces. Let the oil be hot. Fry them on medium flame. Adding garlic is optional.
Remove the husk and the skin of garlic and just pound it or crush it or cut into thin pieces. No need add any oil to the dough. Adding rice flour not only gives the crispness to the bajji. Adding cooking soda is optional. I have not added any garlic or oil to the dough.
20 to 30  pieces can be prepared 
Time : 20 Minutes.

Sweet Potato Fries.:
Method :
Wash and cut Sweet potatoes in to slices. (bit thick). Keep oil on the fire and heat. Fry them in hot oil till they turn brown. (both sides).
Remove from the hot oil and put it on a kitchen tissue. Put them in a big bowl. Add red chilly powder( 1/4 Teaspoon), Chat masala 1/4 teaspoon and a lttle salt. Mix it well and serve. Kids will love to had this. It will be slightly crunchy, soft inside. You can munch them while watching tv, reading a book and as I said kids will enjoy it thoroughly.

Time : 10 minutes.
Serves : 2 to 3

Quick Bottle Gourd Curry

Bottle gourd/ Louki is one of the healthy vegetable. Here is a recipe of a curry which can be prepared easily and quickly. It is one of the first choice of me to cook fast with minimum time spent in the kitchen. Cooking is real fun if you have some interest in cooking. Preparing fresh food is always better for the good health.
I have used bottle gourd, toamtoes and some mild spice. It is always better to use less spice. Eating less spice always take care of your health. You definitely need spices or the food will not be tasty. But there should be limit. It is always one's choice but think of it before using.

Lets see some benefits of eating bottle gourd in our diet. 
Bottle gourd contain 90% of water and it is very east to digest. Eating bottle gourd helps us to keep our body cool and calm. It helps and controls urinary system and reduces the urinary infection. It contains many vitamins and minerals like calcium, magnesium, phosphorus, Vitamin A and C. It is very useful for people who wants to reduce weight loss. Bottle gourd is very helpful for reducing high blood pressure and to keep healthy heart. It is good for diabetic patients. It has rich source of fiber and good help for people who suffer from constipation. It is also good for liver inflammation.
No Onion or Garlic is used in this " Bottle Gourd Curry ", It goes well with almost all the main dishes and it is simple and easy to prepare.

Ingredients:

To Cook : 
Bottle Gourd/ Lauki/ Doodi : 1 Bowl  (Half of one big bottle gourd).
Tomatoes : 2
Green chilly : 2

To add : 
Dry Ginger powder : 1/2 Teaspoon
Jaggery : 1 Tablespoon
Salt : Required
Methi seeds : 1/2 Teaspoon
Rasam Powder : 2 Tablespoons

Turmeric powder : a little
Coriander leaves : 2 Tablespoons
Ghee : 1 Tablespoon

For seasoning : 
Jeera : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
Oil : 1 Teaspoon

Method :

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. cook them till they are soft. (Use little water to cook).

2. Wash and cut coriander leaves, green chilly, curry leaves and tomatoes. Keep it aside.
3. Keep a pan on the fire and heat. Add oil. Add mustard seeds and let it splutter.
4. Add jeera, curry leaves, green chilly and ingh. Add cut tomatoes and fry nicely. Add methi/fenugrik seeds. 

5. Let the tomatoes turn soft. Add, jaggery, dry ginger powder and mix it well. Add required salt and turmeric powder.

6. Add cooked bottle gourd and mix it well. Let it cook for 2 minutes. Add rasam powder mix it well.

7. Let it cook for another two minutes. Mix it nicely and put off the fire. Add cut coriander leaves and ghee.
8. Shift the ready Bottle gourd curry to a serving dish.

Note :

Bottle gourd pieces should be soft. (Do not pressure cook). You can add fresh ginger instead of dry ginger powder.  Adding methi /fenugrik seeds helps to reduce the cholesterol in the curry. Adding onions or garlic is purely optional. Adding more or less oil is also optional. You can add cream to the curry. Taste differ and curry turns rich.
Time : 20 minutes
Serves : 2 to 3 
Recipe for Fresh Rasam Powder :
Dry roast or Fry (1 teaspoon of oil)  : 1/4 Teaspoon of methi seeds, 2 tablespoons of coriander seeds, 4 to 5 red chilly (Byadagi).  1/2 teaspoon of jeera and a little ingh on low flame and leave it for cooling. Dry grind and use fresh rasam powder. You can add curry leaves ( 6 to 8 will do ).

Brinjal -Basale/Malabar Leaves Kootu Curry

Brinjal - Basale/Malabar Leaves kootu Curry is a side dish. This Kootu curry can be served with plain rice, chapatis, pooris, dosa, any type of rotis and idly.

We get basale from our home grown garden and it is said to be one of the good leaves to use since it contain good part of vitamins and minerals. Brinjals are available in the market most of the time. Used some green brinjals with Basale leaves. This brinjal and baslae/malabar leaves is a good combination. Added simple spices like jeera, pepper and little coriander seeds.
Lets see some benefits of jeera/cumin seeds in our diet.
Jeera/Cumin seeds are one of the important ingredients in our Indian/ Asian cooking. They are loaded with healthy benefits to us. Jeera/ Cumin seeds helps to digest the food easily. They are natural remedy for morning sickness. Jeera is highly beneficial for our liver and stomach. They have very good source of anti oxidants. They help to flesh our the toxic materials from our body. Jeera has good source of iron. Iron is essential for maintaining the normal functions of immune system. They contain Vitamin C and Vitamin A. These help help us to boost our immunity and keep lot of diseases away. Jeera is helpful in treating anaemia. Jeera is good for respiratory system and it has good amount of antiseptic properties and good for cough, cold and fever. Drinking jeera water help us to sleep better and improves our memory.
Brinjal - Basale Leaves Kootu Curry is easy to prepare. Onions or garlic is not used in this curry. 

Things Needed :

To Cook :
Basale/ Malabar leaves : 1 Bowl (1 bundle)
Brinjal : 2 to 3
Green Chilly : 2
To grind : 
Coriander seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Pepper : 3 to 4 pods
Coconut : 1 Cup (Fresh and grated)
To Add :
Ground coconut mix
Mustard seeds splutter with curry leaves and ingh and a teaspoon of oil.
Salt : As required
Lemon extract : 1 Tablespoon (1 Lemon juice).
Coriander leaves : 2 Tablespoon

Method : 

1. Wash and cut brinjal and soak in plain water. (It helps to remove the bitterness in the vegetable).
2. Wash and cut basale/malabar leaves and Keep it aside.

3. Wash and cut green chilly into big pieces, coriander leaves and keep it aside.
4. Grate coconut and grind it with pepper, coriander seeds and jeera with little water. Remove from the mixi jar and keep it aside.
5. Now keep a pan on the fire. Add 1 glass of water. Let it boil.
6. Add cut basale leaves. Remove the brinjal pieces from the soaked water, squeeze out the water and add brinjals into boiling water.

7. Let the vegetables be soft. (2 to 3 minutes ). Add cut green chilly. Turmeric powder.
8. Add ground coconut paste, salt, requited water and  mix it well.  Let it cook for 2 to 3 minutes

9.. Put off the gas and put lemon juice and coriander leaves. Add mustard seeds, urid dal , curry leaves and ingh splutter to the curry.

10. Shift the curry to a serving dish and serve with the main dish you have prepared.

Note :

You can use any other edible leaves instead of basale leaves. Palak leaves Harive leaves, Dantina leaves etc.
Adding dal is also optional. (I did not add any cooked dal )
Basale leaves will not be consumed by some or you are not supposed to cook basale on festival or feast and good special days.(optional)
Adding more or less chilly is optional. You can also add onions and garlic .(Optional).
You can add a teaspoon of raw rice while grinding. It gives a thick consistency to the curry. I have not added.
You can add tamarind pulp (1 Tablespoon) instead of lemon. The colour of the curry changes a bit and the taste differ.
Thickness of the curry also an optional. ( You can add required water and make the curry into little more liquid. 
Time : 20 minutes.
Serves : 3 to 4.

Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.

Lets see some benefits of eating ghee in our diet.
Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
Lets see the recipe now.

Ingredients : 

Carrots : 2 

Cucumber : 3 to 4 (small size)

Mango Chutney : 1 Small cup

Bread : 8 Bread slices (Any brand)

Ghee : 2 to 3 Tablespoons

 Method : 

1. Wash and grate carrots and cut cucumber in circle shape.

2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.

3. Now apply mango chutney on the top of ghee.

4. Put some grated carrots on the top.

5. Place some cucumber slices on the top of the carrots.

6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

7. Press a little. Prepare one more sandwich the same way .
8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.

9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.

10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

Note : 

Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
Time : 20 minutes
Serves :4 serves.

Tomato Chitranna (Tomato Rice) Without Onion

Tomato chitranna is a rice dish. It is very simple and easy to prepare. We can have them for breakfast, or for dinner. It is very nice and yummy to have with a papad and a cup of curd.Tomatoes are available round the year.
When you are bit lazy to prepare curry or just want some simple and yummy dish this kind of rice comes to help. For me I just wanted to try some thing easy and quick. So here is the recipe of TOMATO CHITRANNA

Lets see some benefits of Having Tomatoes in our diet.
Tomatoes are rich in nutrients and anti-oxidants that helps in several diseases and keep our health in good condition. Tomatoes helps to improve vision. They help to lower the risk of cancer. They also help to maintain the blood health. They are rich in Vitamin C and Vitamin K. They help in blood circulation in our body. They are very good for digesttion and prevent constipation and diarrhoea.Eating tomatoes help to prevent jaundice and removes toxins from the body.
"Tomato Chitranna " has no onion or garlic. Tomato Chitranna can be prepared for kitty parties, Kids parties and Potlock parites.

Things Needed :

Cooked Raw Rice : 2 Cups
Tomatoes : 3 to 4 (small ones)
Green Chilly : 1
Red Chilly : 2 to 3
Urid Dal : 1 Teaspoon
Mustard Seeds : 1 Teaspoon
Ginger : 1 Teaspoon (grated)
Curry leaves : 6 to 8
Ingh : a pinch
Turmeric Powder : a pinch
Coconut : (fresh and grated) : 2 To 3 Tablespoons
Salt : According to the taste
Coriander Leaves : 1 Tablespoon
Oil : 2 Tablespoons
Ghee : 1 Tablespoon

Method :  

1. Wash and cut tomatoes, green chilly, coriander leaves and wash and remove the outer skin of ginger. Wash again and grate. Keep them aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Put oil. Let it heat. Add mustard seeds, urid dal and let mustard splutter.

4. Add cut green chilly and red chilly (just break them into two pieces) and fry for 10 seconds.
5. Now add curry leaves, ingh and cut tomatoes. Fry them nicely till tomatoes turn soft.

6. Add turmeric powder and salt. Mix it nicely and add cooked rice.
7. Let it just cook on low flame. (for 1 to 2 minutes). Now mix the rice with tomatoes and other ingredients.

8. Put off the fire and add coriander leaves, grated coconut and fresh ghee.

9. Shift the ready tomato chitranna to a serving dish and serve with a cup of curd and Papad.

Note :

You can add cashews or ground nuts while frying. (before adding tomatoes). Adding onions or garlic is optional. Adding coconut is also optional. You can add grated carrots and capsicum. But the taste differ. Adding more or less chilly is optional.
Time : 20 Minutes
Serves :2 to 3.