Beetroot Rice

                                                                                                                                                   

                                                                                                                                                                                                                       

If you have never had this dish before you might find the shocking pink colour  a bit startling. Go beyond that however and you will love it! Believe me, it is not one of those fad dishes that just look exotic! Beetroot Rice is truly special on all counts...appearance, taste and nutrition.

I nearly always have beetroot in my refrigerator. It helps that it doesn't spoil fast and can be stored for a long period of time. I enjoy adding beetroot to salads, making raita ( spiced yoghurt) with it, or blending it for a yummy drink. Occasionally I make beetroot sandwiches, cutlets, or like this time, Beetroot Rice.

One day last week, after a heavy tea which left appetites low, a light dinner seemed like a good idea. A quick peek in the fridge revealed cooked rice and boiled beetroot. Without expending much effort ( my energy levels were also low!!), I rustled up this delicious Beetroot Rice. It was perfect! Just what one could wish for! Light, aromatic and totally satisfying!

Ingredients: 
1/2 cup boiled beetroot, grated
3 cups cooked rice
1/2 cup onion, sliced and fried crisp
1 green chilly, finely chopped
1 inch ginger, finely chopped
Salt to taste
1 tsp lemon juice
1 tbsp oil
1 tbsp butter
1 tsp mustard seeds
1 tsp  urad dal ( split, dehusked black gram)
Few curry leaves

Method:    Cook rice and let it cool completely.  Fry sliced onions till brown and crisp. Boil beetroot in plenty of water till soft, remove skin and grate. Finely chop ginger and green chilly.

In a heavy bottom pan heat butter and oil. Add mustard seeds and  urad dal. When they begin to splutter add ginger, green chilly, curry leaves and fried onion. Stir for few seconds and then add cooked and cooled rice, boiled and grated beetroot, lemon juice and salt.  Lower flame, cover and let it cook for a couple of minutes. Serve hot.

If you like you can add some vegetables to the Beetroot Rice. Veggies like potatoes, green peas,carrots, french beans etc would go very well with it. Enjoy it as a one pot meal with a raita or serve it as a side dish along with other dishes.

Mughlai Veg Korma

                                                                             

There was a time when I used to be addicted to TV shows...serials, reality shows, award shows... I used to watch them all! Thankfully I got over that phase. Now, when I do switch on the TV, I tend to choose food based shows. I find them comforting to have on while I am cooking or doing something. And, I have to admit, I have learned quite a bit from them too. Despite cooking for my family for so many years, there are still so many handy tips and useful ideas one can pick up apart from new recipes.

I got this lovely recipe from  a cookery show on TV.  I loved it the very first time I tried it. It is ideal for entertaining and perfect for those times when one is in the mood for something rich and sumptuous...that gives a restaurant feel.

Ingredients: 

1 cup cauliflower, cut in florets
1/2 cup french beans, cut in small pieces
1/2 cup carrots, cut in small pieces
2 tomatoes, pureed
1 onion, chopped
2 tbsp tomato paste
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp  Kashmiri chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tsp whole spice powder ( garam masala powder)
1 tsp kasuri methi
1/4 cup cream
15 cashew +1 tbsp raisins soaked and ground
Fresh coriander leaves to garnish

Method:   Cut the cauliflower in florets.  Cut the french beans and carrots in small pieces. Finely chop onion and puree the tomatoes with little water. Soak cashew and raisins in little water and then grind coarsely.

In a heavy bottom pan heat oil and add the onion. Saute till onion turns light brown. Add ginger garlic paste. Stir for half a minute. Add tomato puree, turmeric powder, chilly powder, coriander powder, cumin powder, salt and whole spice powder. Mix well. Add the tomato paste and a tbsp or two of water. Cook for a couple of minutes. Add the vegetables....cauliflower, carrot and french beans. Saute for two minutes and then add 1/2 cup water, lower heat and cover. Cook until the vegetables are still crunchy but softened. Add the cashew and raisin paste. Stir. Lastly add the kasuri methi  and cream. Garnish with coriander leaves and serve hot.

Dal Tadka

                                                                           

The first recipe my elder daughter asked for when she went to study abroad was of "dal". Apart from being an intrinsic part of diet for most Indians, it is comfort food! There is nothing like dal chawal (lentils and rice) after a few days of being  away or  having to eat out. It is almost synonymous with home. On a practical level,  it provides the proteins in the diet which is vital to the many vegetarians among us.

While there are many ways to cook dal, the recipe I am sharing here is simple yet delicious. You can follow this recipe to cook  any of the yellow lentils like toor dal (arhar dal), moong dal or lal masoor dal. You can even mix two types of dal and make this recipe.  It's a good idea to eat the different types of dal and not just stick to one type.

"Tadka" basically refers to the tempering of a dish at the conclusion of cooking.  It helps infuse flavour to any dish and is very common in Indian cooking. It gives a sort of finishing touch which leaves a lingering aroma.

I am sharing this recipe especially for my younger daughter's friend who is fond of Indian cuisine and enjoys trying out different recipes.  Hope you like it Maria!

Ingredients:

1/2 cup toor dal (arhar dal / split pigeon peas)
1/4 tsp turmeric powder
salt to taste
1 1/2 cups water

For tempering

1 tbsp ghee or oil
1/2 tsp cumin seeds
1/2 tsp garlic, finely chopped
1 inch ginger, finely chopped
1 small tomato, finely chopped
1 small onion, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilly powder

Fresh coriander leaves to garnish

Method: Soak dal in water for 15 to 30 minutes. Finely chop tomato, onion, garlic and ginger. Wash and chop fresh coriander leaves.

Wash  dal and put into a pressure cooker with salt, turmeric powder and water.  Close the cooker and place on the gas stove.  After the first whistle, lower flame and cook for 5 minutes. Let the steam release before opening the cooker.

Heat ghee or oil in a heavy bottom pan and  add the cumin seeds.  When it begins to crackle add garlic and ginger. Saute lightly without browning. Add onion and stir till translucent and then add tomato. Also add red chilly powder, cumin powder and coriander powder. When the tomato softens add the cooked dal and mix gently.  Serve hot garnished with coriander leaves.

You can adjust the thickness of dal to suit you. Add some warm water if you like it runny or let it boil for a while if you want it really thick.  Generally thicker dal is preferred if eating with chapati (Indian flatbread) and a thinner version if paired with rice.

Nankhatai / Indian Shortbread

                                                                             

                                                                         


Back in my school days, I had a classmate whose mother made the most divine Nankhatai.  I used to look for reasons to visit my friend, just so I could have the Nankhatai her mother made so regularly! After a while, it was not enough to just enjoy the Nankhatai at my friend's place. I was keen to learn how to make them too ( so I could have an unlimited supply at home also). With the guidance of my friend's mother  I was soon able to master this easy recipe. I still remember the thrill when I took out the first batch of  Nankhatai from the oven! I was so proud and the feeling just grew when the Nankhatai got appreciated by family and friends!  Apart from the basic cake recipe this was one of the earliest things I learnt to bake.

I had almost forgotten about this recipe. A  chance mention of it brought it to mind and I made it again after ages. I am so happy  I did. They bring back lovely memories of days gone by. And, are just as delightful as I remembered!! If  you would  also like to enjoy these delicious eggless Indian cookies, then do try this  recipe.

Ingredients:

1 cup flour
1 tbsp sooji ( semolina)
1/2 cup sugar
1/2 cup ghee
Pinch of salt
1/4 tsp baking soda
1/2 tsp cardamom powder

Method:   In a bowl sieve flour. Add sooji, salt, baking soda and cardamom powder. In another bowl mix together the sugar and ghee. The ghee should be at room temperature, grainy and soft but not melted. Beat till light and creamy with a whisk or electric beater. Add the dry ingredients gradually and fold it in with a spatula. Do not knead. It should just come together. Cover bowl with a cling film and place in refrigerator for an hour.

Take out the dough from refrigerator and pinch off small lemon sized balls, flatten lightly and mark a cross on top, using a knife. This helps the Nankhatai to expand while baking. Place on a baking tray and bake at 180 C in a preheated oven for 10 to 12 minutes.

To check if  ready, see if you can easily shift the Nankhatai. If it is done you will be able to move it. Take out and place on a wire rack. The Nankhatai will firm up further after a while. Let them cool completely before storing in an airtight container.

Important to let dough rest for sometime in refrigerator as it becomes easier to shape and also leads to better texture. If you like you can sprinkle  pista, cashew or glazed cherry on top of Nankhatai. Instead of using store bought cardamom powder or grinding it separately  I prefer to grind whole cardamom ( including shell) in the mixer with sugar and then sieving it. I feel this gives a far better flavour.