Vegetable Fried Rice

Rice is one of the most popular foods in the world and stir-frying it with fresh vegetables,seafood,meats and other delectable,is a great way to enjoy it.Fried rice is an incredible dish regarded to be invented sometime during the Sui dynasty (589-618 AD).Here I am going to share with you a very simple Cumin seeds Fried Rice.

Ingredients

Freshly washed and chopped vegetables - 2 cups (carrot,corn,beans,capsicum,peas)
Basmati rice - 2 cups
Salt as per taste
Jeera - 1 tbsp
Onion thin slice - 1 (Big)
Oil - 1 tbsp
cloves -1
Cinnamon -1 inch piece
Cardomon powder - 1 pinch
Butter - 1 tbsp
Bay leaf - 1
Green chillis slit - 2

Recipe

1)Fry the Basmati rice with the butter in a pan till the rice appears glazed.Once done  keep aside.
2)Heat oil in a cooker,add the cloves,bay leaf,cinnamon and cardomon.Fry till the are  slight brown.
3)To this add the onions,green chillis and cumin seeds and saute till the onions are soft  and pink.
4)Mix in the chopped vegetables and fry them for about 10 minutes.
5)Now,add the rice,salt and 3 1/2 cup of water and pressure cook for two whistles to get a tasty fried rice.

Tips

1)Cooked rice can also be used to make fried rice,taking care all the ingredients are  mixed well in pan for about 5 minutes.
2)You can also microwave the vegetables for about 5 minutes to fasten the process.

3)We can also use an electric rice cooker.Take care to make the gravy in a pan and then transfer them to the rice cooker along with rice and water.Large quantity party food can be made very easily with this process.

Idli

Idli may have been imported to India from Indonesia during 800-1200 CE and earliest mention in India occurs in Kannada writing of Shivakotiacharya in 920 AD.The Sanskrit Manasollasa of 1130 AD has ‘iddarika’.Tamil apparently only first mentions ‘itali’ in the 17th century.Idli is safe, harmless to health and can be taken by young and old. It is a fermented food which contains the good bacteria and offers a wide range of healthy benefits. Though it is a South Indian food it has become a globalized product liked and tasted by people all over the world today.I have struggled quite a bit in my journey of making idli,yes it is a simple recipe but trying to get them fermented,steamed,tasty and fluffy wasn't a cake walk for me.I Have wondered how folks back home make those fluffy cloud like visions of idli's so effortlessly.After 5 years of trying to learn and create the right one's,I think it is time to share this with you.Here I am going to share three ways of making plain idli.

IDLI METHOD 1

Ingredients

Urad dal - 1 cup
Idli Rava -3 cups
Salt as per taste
Soda - 1 pich (optional)

Recipe

1)Soak the idli rava and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the idli rava for at least 2-3 times.This is a very important step.
3)Blend the urud dal to a very fine batter.Do not add too much water while grinding urad dal.
4)Mix the urud dal and idli rava in a container nicely without any lumps.The batter should be of medium consistency to make soft Idli's.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Stir in Soda and salt.The consistency
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

IDLI METHOD 2

Ingredients

Urad dal - 1 cup
Rice -4 cups
Salt as per taste
Soda - 1 pinch (optional)

Recipe

1)Soak the Rice and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the rice and urud dal.
3)Blend the urud dal and rice to a very fine batter separately.Do not add too much water while grinding.
4)Mix the urud dal and rice batter in a container nicely without any lumps.The batter should be of medium consistency to make soft Idlis.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Stir in Soda and salt.
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

IDLI METHOD 3 (JASMINE IDLI)

This is named so for the softness this particular idli gives.

Ingredients

Boiled rice - 1 cup
Rice - 1 cup
Urud dal - 1/2 cup
Sabudana - 1/2 cup
Methi seeds - 2 tspc c c           
Yeast - 1/2 tsp
Methi seeds - 2 tsp
Sugar - 1 tbls
 

Recipe

1)Soak the rice,boiled rice,sabudana and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the rice,boiled rice,sabudana and urud dal.
3)Blend the urud dal,rice,sabudana and boile rice to a very fine batter separately.Do not add too much water while grinding.
4)Mix them in a container nicely without any lumps.The batter should be of medium consistency to make soft Idlis.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Mix the yeast,sugar in lukewarm water and add this to the batter just before steaming.
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

Tips
1)You can make idli in blender,grinder or also in food processor.
2)The batter in method 2 is good for dosa also,just add in 1 tsp pf methi seeds while soaking.
3)Check the batter for salt before steaming.
4)After fermenting,just scoop the top layer out and throw it.
5)There is also microwavable idli cooker available in the market.
6)Don't stir the batter very much after fermenting,you will lose the bubbles formed.

Blogs 1st Anniversary Fruit Cake

Its my Blogs first anniversary and I am so excited about it...!!!!!!!!!Thank you friends for all the support you are giving me.

Fruitcake has been around for centuries and has a history as rich as its ingredients.In around 1400's the British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.Here I am going to share a delicious and easy fruit cake recipe with you.

Ingredients for Recipe part 1
Sugar - 1/4 cup sugar
Water - 1 tbsp
Warm water - 1/4 cup
Vanilla extract

Recipe
1)In medium heat, heat ¼ cup of sugar with 1 tbsp of water and keep stirring until the color changes from light brown to dark brown.
2)This would take minimum 15 minutes. Once the color becomes darker,remove the pan and pour ¼ cup warm water.
3)To this add the 1tsp vanilla extract and keep aside.

Ingredients for Recipe part 2
Sugar - 1 cup
Butter( Room temperature) - 1/4 lb
Eggs - 3

Recipe
1)Blend all the ingredients well by adding eggs one by one.Keep aside.

Ingredients for Recipe part 3
all-purpose flour - 1 cup
baking powder - 2 tsp
salt - 1/2 tsp
spice powders - 1 tsp (cinnamon powder,ginger powder,cloves powder and nut mug powder)

Recipe
1)In a mixing bowl,add all the ingredients mixing nicely and keep aside.

Ingredients for Recipe part 4
Dried fruits - 1 cup (apricots, dates, raisins, cherries, currants, plums, tutty-fruity, etc)
Nuts - 1/2 cup (cashews, almonds,walnuts, etc)
Lemon zest - 1/4 tsp (grated orange skin)

Recipe
1)Mix all these in a bowl and keep aside.

Main Recipe
1)Bring in all the ingredients from recipe 1,2,3,4 and blend nicely.
2)Preheat the oven to 350 F.
3)Pour the mixture into a greased baking pan,and bake for around 50 minutes.Once done place the cake in a cooling rack for about 10 minutes before removing the cake from the pan and store in a air tight container.

Tips
1)While making caramel be careful while pouring warm water,it might splatter
2)To prevent over browning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, it will be easier to remove the cake.
3)Take care that you only fill half of the baking pan with the blended mix.The cake will raise as you bake.

Ganapati Bappa Moriya.

Wish you all a very Happy Vinayaka Chaturti

Jack fruit halwa / Sweet / Jam

Jack fruit is a tropical Asian tree having large edible fruits, uni sexual flowers, and fine-grained durable wood.It is a native to southwestern of India, Philippines, Sri Lanka and east of Malaysia. It is believed that jack fruit origin to the rain forests of the Western Ghat of India.Jack fruit contains many vitamins and minerals,and offers numerous health benefits.It is also known to help cure ulcers and indigestion. It is the national fruit of Bangladesh.Here I am going to share with you a sweet recipe using jack fruit.This recipe is my Mom's specialty.

Ingredients
Jack fruit - 18 pieces
Jaggery - 1 cup or more
Ghee - 1/2 to 1 cup
Cashew nuts - 2 tablespoon
salt - 1 pinch
Rice flour - 1 tsp

This is a photo from our trip to Athirapally Waterfalls in Kerala

Recipe

1)Pressure cook the jack fruit without the kernel and paste it in a blender(without water).
2)Fry the cashew nut in ghee and keep aside.
3)Heat a pan of ghee,add jack fruit and jaggery.Keep stirring continuously over medium-low heat till it thickens to a jam consistency and stops sticking to the pan.
4)Mix rice flour with very little water and add to the sweet and stir for another 2-3 minutes (this is done for the sweet to thicken).

 Tips
1)Can also use canned jack fruit for making this taking care to wash the fruit very nicely.

Green Papaya Curry

Papaya is a large tree-like plant, with a single stem growing from 5 to 10 metres (16 to 33 ft)tall.It is believed by most historians that the papaya plant originated in southern Mexico or Central America.Papaya is very versatile,can be used as a fruit and also as an vegetable.It helps in Intestinal disorders,skin disorders,menstrual irregularities,cirrhosis of the liver,throat disorders,spleen enlargement.In south India pregnant women are strongly advised to avoid this during their pregnancy. 

Ingredients
Green Papaya peeled and chopped into 1/2 " pieces - 1
Oil - 2 tbsp
Mustard seeds - 1/2 tsp

Cumin -1 tsp
Red chillies - 2
Coconut -1/2 cup
Garlic - 2-3
Salt as per taste
Turmeric - 2 pinches
Curry leaves - 1 spring

Recipe
1)Cook the papaya in microwave with little water for about 7-8 minutes.
2)Heat oil in a pan,add mustard seeds,cumin seeds after they splutter add curry leaves.
3)Grind the coconut and red chillies into a coarse mix without adding any water and mix it to the pan.
4)Add crushed garlic,Turmeric and salt,saute for a minute.
5)Now add the green papaya,cover and cook for about 5-6 minutes till all the spices blend well.

Tips
1)Goes well with rice.
2)If you do not want to use microwave follow the same recipe by adding the coarse mix of coconut and red chillies in the end after adding the green papaya and cook for a couple of minutes uncovered.

Puli Inji / Ginger chutney / Tamarind chutney

Puli Inji is a very famous item served for Onam festival in Kerala,a state of southern India.The main ingredient in this is ginger.Ginger cultivation began in South Asia and has since spread.Ginger is used in foods for more than 4,000 years,and for medicinal purposes for more than 2,500 years.Ginger is meant to aide in digestion of fatty foods as well as helping to break down proteins and has also been linked to reducing gas.Ginger has many other health benefits too.This chutney has a sweet and sour taste and goes awesome with rice,dosa etc.This recipe is very close to my heart as this is from my Mom's kitchen.
Ingredients
Tamarind -  2 lemon size   
Ginger - 2 inches
Green chillies - 6
Sugar/Jaggery - 1/2 cup
Salt as per taste

 

Recipe

1)Peel and cut the ginger very finely.
2)Similarly cut the green chillies into very small pieces.
3)Add little water to the tamarind and take out the juice.Filter the tamarind juice.
4)Boil the ginger,green chillies and tamarind in a thick bottomed vessel till the gravy thickens.
5)Then add sugar to this.Boil the mixture nicely for about 3-4 minutes.Adjust the ingredients and consistency as per your taste before switching the stove off.
Seasoning
1)Heat oil in a pan and add the mustard seeds.
2)Once they splutter add the red chillies and curry leaves.Mix the seasoning with the gravy.
Tips
1)This can be kept out for more than 2 weeks.
2)Fresh Ginger would not be wrinkly or dark.