Saturday, September 29

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

2cup Raw rice
3tbsp green peas
1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie
2 Onions, 2 green chillies (finely sliced)
1 1/2tsp ginger-garlic paste 
1 hand full of mint leaves 
1tsp Kasoori methi 
1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 
1tsp Cumin 
1/2cup curd 
Tomato 3 (large red tomatoes, finely chopped) 
Oil 2 tbsp 
Salt to taste
Coriander leaves for garnish)

Cooking Method 
Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 
Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Tuesday, September 25

Choco Banana Muffins..

2 eggs
1 large banana
1 cup sugar
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
1tsp sesame seeds (for sprinkling on top)
2/3 cup milk
2/3 cup (150 g) butter (room temperature)

Baking Method
Preheat oven to 350 deg F (180 deg C).
Grease muffin tins (paper muffin bake cups are recommended) or 12-15 medium cups.
In a bowl mix flour, cocoa powder and baking powder together and keep it aside
In a different bowl beat the butter with sugar till fluffy, then add eggs and banana. beat for 1minute. Now add vanilla and milk. beat for another 1 minute. Then fold in the flour mixture and mix it nicely.
Then pour the mixture into a grease muffin tins and sprinkle sesame seeds on top. Bake at 350 degrees, until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins. The Chocolate Muffins may be served hot or at room temperature.

Tuesday, September 18

Happy Ganesh Chaturthi..

Wednesday, September 12

Madeira Cake!!!

Madeira cake is a sponge cake in traditional English cookery. The Madeira Cake has a firm yet light texture, eaten with tea or rarely for breakfast and is traditionally flavoured with lemon. Dating back to an original recipe in the 18th century or 19th century, it is not unlike a simple pound cake or yellow cake. The Madeira Cake is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was instead named after the Madeira wine, which was popular in England at the time and was often served with the cake. Nowadays, it is often served with tea or liqueurs. (Source from wikipedia)

Softened Unsalted Butter - 1 cup
Fine Grain Sugar - 3/4 cup (plus 1 tablespoon for sprinkling)
Lemon - 1 (Grated Zest and Juice)
Eggs - 3 large
Self Rising Flour - 1 and 1/3 cup
All Purpose Flour - 1/2 cup
Baking Powder - 1/4 teaspoon
9 x 5-inch Loaf Pan - Buttered and Lined

Cooking Method
Get all the ingredients at room temperature before starting. Preheat the oven to 180 degrees C.
Sift the self rising flour, all purpose flour and baking powder, together, Thrice and keep aside. Cream the butter and 3/4 cup sugar using an electric beater. Once they are well creamed, grate in the zest of the lemon. Beat well till it is combined.

Add the eggs one at a time with a tablespoon of flour for each. Beat well after each addition. Once all the 3 eggs are in, and the mixture is well beaten, gently FOLD IN, with a wooden spoon, the rest of the flour in small batches. Finally put in the juice of the lemon. Mix well with the spoon and pour the batter into the prepared tin. Sprinkle the top with sugar as it goes into the oven.

Bake for 1 hour or until a tester comes out clean (mine got done in just under 50 minutes. I suggest you check after 45 minutes to prevent any burns. Remove the tin to a wire rack and let cool in the pan before turning out.

Monday, September 3

Meethi Pulao.. Fenugreek Rice!!!

Meethi Pulao. I love greens and make it a point to prepare all kind of green vegetables at least 4 to 5 days a week as I strongly believe that we are what we eat. I always prefer the mini meethi leaves which are available here very easily, this mini meethi leafs perfect for a meal rather than those huge bunches which give me a headache when it comes to cleaning!! This is a simple and flavorful pulao made in jiffy and perfect for lunch box also. Nowadays i'm giving more rice items for my hubby in a lunch box, so that even i can get a chance to cook different differnt kinds rice items. Because it is easy to prepare to and delicious to eat...

2cup Basmati Rice 
1 cup chopped veggies Beans, carrot, peas, potaos. 
1cup meethi leafs 
1 large onion. 2 green chillies, 1 large tomato 
1 star anise, 1 big cardamom, 1 cinnamon, 1tsp cumin 
1tsp turmeric, 1tsp coriander powder, 1tsp garam masala 
2tbsp chopped coriander leafs 
Oil and Salt as per taste

Cooking Directions 
Wash and soak the rice for at least 1/2 hour. In a pressure cooker add oil, when the oil hot, add cumin, star anise, cardamom and cinnamon, when they starts spluttering, add onion and green chillies, fry to golden brown. 
Then add chopped veggies, meethi leafs, turmeric, coriander, garam masala and salt. fry for another 3 to 4 minutes. 
Add chopped tomatos and basmati rice. mix it gently and add 2cups of water and close the lid and cook for 3 whistle (1 in high flame and 2 in low flame) 
Garnish with coriander leafs and Serve hot with Raita.

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