Jeera Rice - Cumin flavoured Rice - Jeera Pulao

It is a popular dish in North India, It is easy to prepare. Jeera rice is a simple rice dish flavored with cumin seeds. Jeera Rice or Cumin Rice makes a delicious side dish which can be served with any meal and makes it festive.

Preparation time- 25 minutes

Serving-3 to 4

Ingredients:

• Basmati rice (long grain)-1 1/4 cup or 1 glass

• Water -1 and 3/4 glass (1.75 glass)

• Cumin seeds-1 tbsp

• Cinnamon stick-2 inch

• Black pepper-2

• Cloves-3-4

• Bay leaf-1

• Green cardamom 2 (optional)

• Ghee/ oil-2 tbsp

• Salt to taste

Method:

• Turn on the flame, heat a pan on medium flame.

• Add ghee/oil in the pan and let it heat.

• Make sure oil is slightly hot otherwise spices may burn.

• Add bay leaf, saute it for few seconds.

• Add cinnamon stick, green cardamom, cloves and black pepper. Let it fry for a minute.

• Add cumin seeds, let it crackle for 1/2 minute on medium flame.

• Add washed rice, stir it for 1 - 2 minutes.

• Add water in rice, salt to taste, mix it well.

• Cook it on high flame untill it starts boiling.

• Once the rice starts boiling, reduce the flame to medium flame.

• Cover the pan and cook it for another 7-8 minutes. Stir in between.

• If rice is not completely done. Add water needed and cook it completely.

• After 7-8 minutes open the lid. Check the rice Turn off the flame.

• cover the pan and leave the rice covered for 8-10 minutes(Optional if rice is completely cooked).

• Ready to serve.

Serving suggestions:

•  Serve with dal tadka, dal fry, Sambar/ maharashtrian tadka dal or any curry.

    

                   

Bhel - Oli bhel Bhel- चमचमीत ओली भेळ - bhel puri chaat recipe - How to make Bhel puri

Ingredients:

• Onion(chopped) 1 large

• Cilantro(chopped) 1 cup

• Green chili paste 3 tbsp (i used 20 chilis, depending on spiciness)

• Coriander powder 3/4 tsp

• Cumin powder 1 1/4 tsp

• Farsan Mix(Extra hot) 1 cup

• Yogurt 2-3 tbsp

• Fine sev  1/2 cup

• Puffed rice(murmure) 4 cup

• lime 1/2 tsp

• salt to taste

• For tempering : 

• Cumin seeds 1/4 tsp

• Mustard seeds 1/4 tsp

• Turmeric powder 1/4 tsp

• Red chili powder 1/2 tsp

• Garlic paste 1 tbsp

• Curry leaves 8-10

• Sweet tamarind chutney 

Method:

• Take a puffed rice in a bowl and microwave it for a minute. keep it aside.

• Heat a pan on medium flame. Add  about 2 tbsp oil to it, let it heat properly.

• Add cumin seeds let it crackle for few seconds.

• Add curry leaves,  fry it  till crispy. Add garlic paste, stir it till start turning light golden.

• Now add turmeric powder. Reduce flame to low, add red chili powder.

• Mix it for 10-12 seconds. Turn off the flame.

• Immediately add tempering to puffed rice. Mix it well.

• Add chopped onion, mix it well for 3 minutes.

• Add green chili, mix it for a minute.

• Add cumin powder, Coriander powder. Mix it well for 2 minutes.

• Add yogurt, mix it quickly. Add farsan mix, mix it well for 1-2 minutes.

• Add lime juice, mix it well.

• Add Sweet tamarind chutney about 5 tbsp(do not add all pulp at once. Adjust it as per your taste), mix it quickly.

• Add  fine sev, mix it.

• Add cilantro and mix it.

• Bhel is ready.

Tips:

• I have recipe of  sweet tamarind chutney on  my blog.

                                                                         

Ridge gourd Recipe | dodka bhaji | Turai ki sabzi

Ridge Gourd with chana dal is my mom's classic recipe. Its full of flavor. A very easy and must try recipe!

Ingredients:

• Moong dal 1/4 cup

• Dodka(chooped in cubes)  4 cups

• Onion(chopped) 1/4 cup

• Curry leaves 8-10

• Red chili powder 3/4 tsp

• Garam masala or maharashtrian kala tikhat 1/3 tsp

• Ginger-garlic paste 2 tbsp

• Cumin seeds 1/4 tsp

• Mustard seeds 1/4 tsp

Method:

• Wash ridge gourd and peel its sharp edges and hard skin. Cut in to small pieces.

• Soak moong dal in 1/2 cup water before starting to cook.

• Heat a pan on medium flame. Add oil to it. Let it heat properly.

• Once oil is hot, add cumin seeds and mustard seeds. Let it crackle.

• Now add curry leaves and fry it till crispy.

• Add onion to it. Stir it  for 2-3 minutes or till golden and translucent.

• After 2-3 minutes, add ginger-garlic paste. Saute it for a minute.

• Add dodka. Mix it well. Add salt to taste and cover pan for 2 minutes.

• After 2 minutes open the lid  give it a quick mix and add red chili powder, maharashtrian kala tikhat. Mix it well.  Add moong dal with water. Mix it. 

• Cover the pan and cook it for 8-10 minutes.

• After 8-10 minutes open the lid. 

Serving suggestions:

• Dodka bhaji is ready. Serve hot with chapati, roti.

                                        

Peanut Coriander Chutney Recipe | Peanut Cilantro Chutney Recipe| Peanut Cilantro Chutney For Idli, dosa.

                       

Spicy chutney made with Peanuts & Coriander leaves.

Ingredients:  

• Fresh coriander/cilantro  1 cup
• Roasted peanut 1 cup
• Green chili  15 (depending on spiciness of chili)
• Ginger(peeled) 1 inch
• Yogurt 7 tbsp or 1 cup
• Salt to taste

Method:

• In a blending jar add all above ingredients  and blend it to fine paste.
• Chutney is ready.
• Serve with dosa, idli etc.

Note:

• You can add 1/4 tsp sugar to it, it tastes better.

• You can also add tempering: 2 tbsp oil, cumin seeds 1 tsp, curry leaves 6-7, Dry red chili 2. Chutney tastes super good.

Serving suggestions:

• You can serve it with dosa, idli, kande pohe.

                                   

Kande pohe - popular maharashtrian breakfast recipe.

       

Kande Pohe is a popular, delicious and healthy Maharashtrian breakfast|snack. Pohe can have many variations using green peas, potato etc.

Servings: 4

preparation time : 10 minutes
cooking time : 15 minutes


Ingredients :

• Medium Poha 2 cup (before soaking)

• Onion (chopped) 1 medium

• Green chili (chopped) 7 - 8

• Cilantro/coriander leaves (chopped)1 cup 

• Curry leaves 10-12

• Sugar 2 tsp

• Salt to taste 

• Oil 3 tbsp

• Cumin seeds 1/3 tsp

• Mustard seeds 1/3 tsp

• Turmeric powder 1/3 tsp

• Red chili powder 1/2 tsp

• Peanut 1/4 cup

Method:

• Wash and rinse poha gently under running water twice. Drain all the water. Keep it aside.

• On medium flame heat a pan. Add oil. Once oil is hot, add cumin seeds, then mustard seeds. Saute it for a few seconds. 

• Now add curry leaves and green chilies. Fry it for 1/2 minute on medium flame. Add peanuts and fry for another 1/2 minute.

• Add chopped onion and fry it for 2-3 minutes or till onion becomes translucent and golden color.

• After 2-3 minutes add turmeric powder and sugar. Mix it well.

• Reduce flame to low add red chili powder,  add soaked poha mix well for a minute.

• Now add salt , cilantro mix it well. Cover the pan for 2 minutes.  Stir in between.

• After 2 minutes, open the lid and mix it again. Poha is ready. Garnish with thin sev, cilantro, a slice of lime.

Serving suggestions:

• Serve hot with yogurt, tomato ketchup, peanut coriander chutney.
• Add fine sev and farsan on it and have it with yogurt.

Panner Bhurji / Scrambled Indian cottage cheese(Quick paneer recipe)

Ingredients:

• Paneer (scrambled) 200gm
• Tomato(chopped) 1 medium
• Onion(chopped) 2 large
• Red bell pepper (chopped) 1/2
• Ginger-garlic paste 1 tsp
• Oil 3 tbsp
• Cumin seeds 1/3 tsp
• Cumin powder 1/3 tsp
• Red chili powder 1/2 tsp
• Turmeric powder 1/3 tsp
• Coriander powder 1/3 tsp
• Garam masala powder 1/3 tsp.
• salt to taste.

Method:

• Turn on the flame, heat a pan and add oil to it.
• Let the oil heat properly.
• when oil is nice and hot add cumin seeds to it and fry it for few seconds on medium flame till they crackle.
• Now add onion into it and fry for 2 - 3 minutes on medium flame or till onion is light brown in color.
• After 2-3 minutes add ginger-garlic paste. Stir it for 1 minute.
• Reduce the flame to low. Now add  turmeric powder, red chili powder, cumin powder, coriander powder. Mix it well and keep stirring for another 1 minute.
• Add tomatoes, red bell pepper. Mix it and cover  the pan and cook it for another 3-4 minutes on medium flame.
• After 3-4 minutes open the lid. Stir it.
• Add scrambled paneer, salt as per your taste and mix it well. 
• Cover the pan for another 3-4 minutes.
• After 3-4 minutes open the lid and add garam masala powder. Mix well.
• Turn off the flame and cover the pan for 1 minute.
• Paneer Bhurji is ready. Serve Hot with naan, roti, chapati.

Note:You can add kasuri methi after garam masala powder that one also tastes good.