Tuesday, April 26, 2011

Mexican Rice Bowl

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When I made the mexican rice I choose to make a bowl this time.We enjoyed eating this as usual with some tortilla chips and a refreshing fruit drink.If you want to add some heat just add some chopped habenero/jalapeno chilli peppers in the salsa.

Ingredients
1 cup mexican rice - from my previous post
Salsa -chop 1/2 sweet onion,1 ripe tomato and a handful of cilantro,add salt and mix well
Grilled Vegetables - Broccoli,onions,poblano pepper,red yellow and green bell pepper
1 Avocado cut in cubes
Parmesan Cheese
Sour Cream -Optional
Oil and salt for grilling the vegetables

Method
Fill a deep bottomed bowl with the mexican rice add some parmesan cheese.Mix the grilled vegetables,salsa,chopped avocado and add it on top of the rice sprinkle some more parmesan cheese on top.Add some sour cream if you prefer.Enjoy hot with some tortilla chips.

Note:Shredded cheese can be added if preferred.

Sunday, April 24, 2011

Mexican Rice - A Base

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I make this flavorful rice as a base for filling bowls,burritos,tacos and is very easy to stir up.Frozen south west blend contains onion,corn,green bell peppers,poblano pepper,black beans and red bell pepper.Southwest blend can be found in the freezer section.If you can't find just chop up some of the above peppers and roasted/grilled onion and some corn.Makes a great base or even main course with some grilled chicken.

Ingredients
1 cup cooked rice
1 cup frozen ultimate south west blend -I used Bird's Eye
1 tsp fajita seasoning
Salt as per taste
Oil

Method
Heat oil in a pan add the south west blend and salt.When they are roasted add the seasonings and stir well, add the rice and stir to blend well.

Wednesday, April 20, 2011

Manathakali Vathal Rice

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Manathakali is a fruit that grows in a plant that is quite popular in Southern India. Most of  them can be found in the herb garden.  The leaves of this plant are very nutritious,popular and are used as greens.  Vathals are the sun dried versions of the fruits.  My mom sent a lot of them from India.  I use them quite often since it can be made quickly and also has a great flavor.  I haven't seen these in the Indian groceries but they can get them if requested.  More information on this fruit can be found here.

Ingredients
1 cup cooked rice
1 onion sliced lengthwise
5 red chillies crushed
1/4 tsp mustard and cumin seeds each
1/2 tsp chana dal
1 tsp manathakali vathal(add more if you prefer)
Curry leaves
1-2 tbsp Oil
Salt as per taste

Method
Heat oil in a pan add, chana dal, mustard and cumin seeds when they splutter add vathal when it gets roasted-which it will very fast,  add curry leaves, crushed red chillies, onions, salt and stir till onions are cooked.  Add the cooked rice stir to blend well all the ingredients.  Garnish with chopped cilantro leaves and enjoy it hot.

Monday, April 18, 2011

Urad Dal Morkuzhambu

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Ingredients
1 onion cut lengthwise
1/4 tsp cumin and mustard seeds each
1 cup sour yogurt
Curry leaves
1-2 tbsp Oil
Salt to taste

Wet Paste
1/2 cup grated coconut
1 tsp besan powder
1/2 tsp poppy seeds
1 small piece ginger
4 green chillies
1 tsp cumin seeds
1 cup water

Smooth Paste
Soaked and drained urad dal(soak 1/2 cup urad dal in water for 3 hrs)
Salt just for the dumplings
Water

To the above smooth paste add 1/4 cup chopped onions,curry leaves
Method
Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves,onions,asafoetida,salt and stir till onions are cooked.Add the wet paste and 1 cup water and stircook for 5 mins on medium heat.Beat 1 cup yogurt with 1 cup water in a blender.Add the yogurt to the pan and cook on low heat for a minute or two continuing to stir.In the meantime heat oil in a kadai for deep frying the vadas.Scoop a spoonful of the smooth paste and deep fry them like dumplings in the oil.When they are well cooked soak them in water,squeeze the dumplings well and add it to the yogurt curry.Add the dumplings,stir and allow to soak well.Garnish with chopped cilantro leaves if preferred.

Note:For the dumplings I used black urad dal - you can use the regular ones.


Sunday, April 17, 2011

Masal Vada Morkuzambu

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Ingredients
1 medium onion chopped
1/4 tsp cumin and mustard seeds each
1 cup sour yogurt
Curry leaves a few
1-2 tbsp Oil
Salt to taste

Wet Paste
1/2 cup grated coconut
1 tbsp vada paste(take from the coarse paste)
1 tsp poppy seeds(powder them dry and then add)
1 small piece ginger
4 green chillies
1 tsp cumin seeds
1 cup water

Coarse Paste
Soaked and drained chana dal(soak 1/2 cup chana dal in water for 3 hrs)
Salt just for the vadas
3 red chillies
1 tsp fennel seeds-optional
Slice of ginger
Water

To the above coarse paste add 1/4 cup chopped onions and few curry leaves and coriander leaves mix well and fry.
Method
Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves,onions,salt and stir till onions are cooked.Add the wet paste and 1 cup water and stircook for 5 mins on medium heat.In the meantime heat oil in a kadai for deep frying the vadas.Take the coarse paste make a small ball pat it in the palm and deep fry them in the oil and set aside.Beat 1 cup yogurt in a blender.Add the yogurt to the pan along with some water and cook on low heat for a minute or two continuing to stir.Add asafoetida powder and the desired amount of vadas,stir and allow to soak well.Garnish with chopped cilantro leaves if preferred.

Sunday, April 10, 2011

Black Eyed Peas Curry with Mixed Veggies

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Black eyed Peas is widely used in all cuisines and is a fav of mine.I enjoy cooking with it as it adds a lot of flavor and is also very healthy.An absolute soul food no wonder it was an inspiration behind the naming of the band Black Eyed Peas.Sure they come up with such awesome hits.

Ingredients
1 cup nicely cooked blackeyed peas
1 onion finely chopped
1 ripe tomato finely chopped
1 small eggplant/brinjal cut in cubes
3 small red radishes cut in cubes
2 slices of raw mango peeled and cut in cubes
3 cloves garlic chopped
Marble size tamarind-extract water
1 green chilli cut lengthwise
2 tsp hot chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 cups water
1/4 tsp mustard and cumin seeds each
Curry leaves
Salt to taste
2 tbsp oil

Method
Heat oil in deep pan and add mustard and cumin seeds,when they splutter add curry leaves,green chilli,onions,salt stir till the onions are cooked well.Add the eggplant,radish,mango,garlic and stir cook for a few more mins.Then add tomato,chilli,coriander,turmeric powder and stir to blend well add the tamarind extract,plain water and cook covered for 5 mins then uncover and cook till the curry thickens.Enjoy!!
Sending this to Hearth and Soul Hop at Zesty South Indian Kitchen

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