Zeera Rice n Dhal Fry

Zeera Rice n Dhal Fry 

Zeera Rice 

• Basmathi Rice- 1 cup 
• water- 2 cup's  
• Cumin seeds/Zeera seeds- 2 tsp 
• Ghee/oil - 1 tbsp
• Salt to taste 

Method 
wash n Soak Basmathi rice for about 20 mts n drain well  . 

In a pressure cooker , add ghee n then add cumin seeds n splutter them , add soaked Basmathi rice n fry for about 3 mts . then add water , salt , mix well n then pressure cook for 2 whistle . 

Dhal Fry 

• Thur Dhal- 1 cup
• Moong Dhal- 1/2 cup
• Salt to taste 

Seasoning 

•  Oil-2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Curry leaves- 1 sprig
• Slit green chillies- 3 or according to the taste
• Onion -1 
• Tomato-1

Method
Wash n soak Thur dhal n Moong dhal for about 10 minutes n pressure cook it .

In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onions n fry till reddish brown , add chopped tomatoes  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well .

Soak basmati rice for approximately half an hour. Wash and drain. Take a pan and add the ghee to it. Put in the jeera ( cumin seeds ). Let it splutter. Now add the rice and fry for 2-3 minutes. Add the water and cover and cook till done. Serve with chicken curry or spicy vegetable gravy and raita.
Read more at http://www.ifood.tv/recipe/jeera_rice_a_delicious_rice_preparation#CVuxlLSoy657vcWh.99

Soak basmati rice for approximately half an hour. Wash and drain. Take a pan and add the ghee to it. Put in the jeera ( cumin seeds ). Let it splutter. Now add the rice and fry for 2-3 minutes. Add the water and cover and cook till done.
Read more at http://www.ifood.tv/recipe/jeera_rice_a_delicious_rice_preparation#CVuxlLSoy657vcWh.9
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Dhal Fry -version 1

Dhal Fry -version 1

• Thur Dhal- 1 cup
• Moong Dhal- 1/2 cup
• Salt to taste 

Seasoning 

•  Oil-2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Curry leaves- 1 sprig
• Slit green chillies- 3 or according to the taste
• Onion -1 
• Tomato-1

Method
Wash n soak Thur dhal n Moong dhal for about 10 minutes n pressure cook it .

In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onions n fry till reddish brown , add chopped tomatoes  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well .

Rottis with Rajasthani Kaale chane ki sabzi, Arvi /Taro roots garlic stir fry , Dhal fry n chilled Kesar Milk .

Rottis with Rajasthani Kaale chane ki sabzi, Arvi /Taro roots garlic stir fry , Dhal fry n chilled Kesar Milk .

Rottis

• Whole wheat flour ( i have used Multigrain atta ) -2 cups
•  Salt to taste
• Water to knead the dough
• Ghee 

Method 
In a bowl , add whole wheat flour , salt n water litle by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep covered under moist cloth for 1/2 an hour . 

Divide the dough into equal sized balls , apply some flour n bail out thin Rottis .

Heat a tawa , place the Rottis on it n cook till puffed on both sides ..apply ghee n serve hot . 

Rajasthani Kaale Chane ki sabzi 

• Kala Chana / Black small chickpeas- 1 cup 

To grind

• Green chillies- 2 or according to the taste
• Garlic flakes- 5 
• Ginger - 1 inch piece 
• Onion - 1 
• Tomato -1 ( make puree )
• Salt to taste 

Seasoning 

• Oil- 2 tsp 
• Mustard seeds-1/2 tsp 
• Hing /Asafoetida- 2 pinch 
• Cumin seeds-1/2 tsp
• Curry leaves- 1 sprig
• Red chilly powder- 1 ts
• Turmeric powder-1/4 th tsp
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp 
• Kasuri Methi- 1tsp 

Garnishing
Chopped coriander leaves 

Method
Soak Kaala chana/ black chickpeas for about 8 hours or overnight ... n pressure cook it till soft . 

Grind green chillies,  Garlic flakes, ginger n onion to a paste . 

Prepare Tomato puree

In a kadai add oil, splutter mustard, add cumin seeds, hing, curry leaves n the ground paste n fry till the raw smell goes ... then add tomato puree n fry again till the raw smell goes . add all the powders n fry for a minute, add the cooked chana with salt and Kasuri methi ... mix well .. then garnish with coriander leaves .  

Arvi/ Taro Roots Garlic stir fry  

• Arvi/Taro Roots- 6 to 8 medium sized 
• Garlic bulb -1 whole 
• Red chilly powder- 11/2 tsp
• Turmeric powder- 1/2 tsp 
• Oil-5 tsp 
• salt to taste 

Method 
Wash n pressure cook Arvi roots for about 3 whistle ( dont over cook n make it mushy )

 cool , peel the skin n chop it into medium pieces 

In a kadai add oil n then crushed garlic flakes n fry till reddish brown ... add red chilly powder , turmeric powder n salt n fry for a minute . Then add the cooked chopped arvi roots n roast well . 

Dhal Fry 

• Thur Dhal- 1 cup
• Moong Dhal- 1/2 cup
• Salt to taste 

Seasoning 

•  Oil-2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Curry leaves- 1 sprig
• Slit green chillies- 3 or according to the taste
• Onion -1 
• Tomato-1

Method
Wash n soak Thur dhal n Moong dhal for about 10 minutes n pressure cook it . 

In a kadai splutter mustard seeds , add cumin seeds, slit green chillies , curry leaves add sliced onions n fry till reddish brown , add chopped tomatoes  n fry till the raw smell goes ... add salt n then the cooked dhal n mix well . 

Chilled Kesar Milk  

• Milk- 2cups
• Kesar strands- generous amount 
• Sugar - 2 tsp 

Method 
Boil Milk .. n in little warm milk add kesar strands n let it stand for about 1/2 an hour , then add it to the milk along with sugar ..stir well n refrigerate it for about a few mts .

Rajasthani Kaale Chane ki sabzi

Rajasthani Kaale Chane ki sabzi 

• Kala Chana / Black small chickpeas- 1 cup 

To grind

• Green chillies- 2 or according to the taste
• Garlic flakes- 5 
• Ginger - 1 inch piece 
• Onion - 1 
• Tomato -1 ( make puree )
• Salt to taste 

Seasoning 

• Oil- 2 tsp 
• Mustard seeds-1/2 tsp 
• Hing /Asafoetida- 2 pinch 
• Cumin seeds-1/2 tsp
• Curry leaves- 1 sprig
• Red chilly powder- 1 tsp
• Turmeric powder-1/4 th tsp
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp 
• Kasuri Methi- 1tsp 

Garnishing 
Chopped coriander leaves 

Method
Soak Kaala chana/ black chickpeas for about 8 hours or overnight ... n pressure cook it till soft . 

Grind green chillies,  Garlic flakes, ginger n onion to a paste . 

Prepare Tomato puree

In a kadai add oil, splutter mustard, add cumin seeds, hing, curry leaves n the ground paste n fry till the raw smell goes ... then add tomato puree n fry again till the raw smell goes . add all the powders n fry for a minute, add the cooked chana with salt and Kasuri methi ... mix well .. then garnish with coriander leaves .  .

Bhaji Dhal

Bhaji Dhal 

• Thur dhal-3/4 th cup 
• Green Amaranthus -Roughly chopped 2 cups
• Onion -1
• Green chilles-4 or according to the taste 
• Ginger-1 inch piece 
• Turmeric powder-1/4 th tsp
• Salt to taste 

Seasoning 

• Oil-1tsp
• Mustard seeds-1/4 th tsp
• Cumin seeds-1/2 tsp
• Dry red chilles-3 
• Garlic flakes crushed-4 to 5
• Curry leaves-1 sprig

Method 
wash n soak thur dhal  for 20 minutes n then pressure cook it along with turmeric powder.

Pressure cook Green Amaranthus  for only 1 whistle.

In a kadai add oil, splutter mustard, add cumin seeds, curry leaves ,  dry red chilles, green chilles n fry for a minute n then add chopped onion n fry till pink  .. add chopped ginger , crushed garlic  n fry for few minutes till its brown  ... then add cooked dhal N cooked amaranthus greens .  

A thali of white rice, shallot sambar, capcium fries, masala papad n hurikadle chutney pudi !

A thali of white rice, shallot sambar, capsicum fries, masala papad n hurikadle chutney pudi !

White rice

• Raw Rice-2 cups
• water-6 to 8 cups

Method
In a vessel add water n boil till it bubbles , then reduce the flame add washed rice ,cover partially n cook for 15 mts n then check by squeezing a few grains between the fingers , once cooked then strain . n let it stand for about 5 to 7 minutes ..till all the water is drained out .

Shallot Sambar

• Shallot ( small sambar onions) -1 cup
• Thur Dhal- 1 cup
• Tomatoes-1
• MTR Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

• Oil-1tsp
• Mustard seeds - 1/2 tsp
• Curry leaves-  1 sprig

Garnishing

• Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 3 hours .This will ease to peel the skin .Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .Pressure cook shallot sambar and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , n then do the seasoning , add hing n then garnish .

Capsicum Fries

• Capsicum - 2 
• Red chilly powder- 1tsp
• Besan /Gram flour- 2 tsp
• Rice flour- 2 tsp 
• Hing/Asafoetida - 2 pinch 
• Salt to taste .

Method
wash n slice capsicum .

In a bowl add all the powders along with salt n marinate sliced capsicum in it for about 10 minute n then deep fry till crsip .

Masala Papad 

• Lijat Papad - 2 
• Chilly powder- 1/2 tsp
• Salt to taste 
• Onions ,finely chopped - 4 tsp
• Tomatoes , finely chopped -4 tsp 
• Chopped coriander leaves- 3 tsp 
• salt to taste 

Method
Either Deep fry or roast the papad ... 

Just before serving , sprinkle chopped onions, chopped tomatoes , chopped coriander leaves , chilly powder n salt over the papad . 

Hurikadle /Fried gram chutney pudi !  

• Hurikadale /Fried gram -2 cups 
• Grated dried Copra -1&1/4 th  cup 
• Curry leaves- 1/2 cup 
• Hing/Asafoetida- pea sized 
• Dry Red chillies- 15 or according to the taste ( have used byadagi chilles ) 
• Turmeric powder-1/2 tsp 
• Sugar-1 tsp
• Oil- 1 tsp
• Salt to taste 

Method 
Roast Fried gram on low flame , till it gives a nice aroma ( dont burn it ) .cool it .

In a kadai add oil, add hing , fry for a second n then remove it .

Roast Grated copra on low flame ... till its light brown , remove n cool it .

Roast Curry leaves till crisp ( dont burn it )  

Roast dry red chillies .

Grind all the above with turmeric powder n sugar  to a powder . Add salt n mix well .

Store in air tight container .

Coriander leaves Saaru /Rasam

Coriander leaves Saaru /Rasam 

• Coriander leaves-2 cups
• Grated coconut -4 tsp 
• Tamarind -Tamarind seed size 
• Roasted coriander seeds- 1tsp 
• Jaggery - chick  pea size  
• Green chillies- 3 or according to the taste 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/4 th tsp
• Hing-a pinch
• Curry leaves- 1 sprig

Method
Grind grated coconut, coriander leaves , tamarind, chillies, roasted coriander seeds to a fine paste . 

To the ground paste add  water for consistency   with jaggery , salt n boil well ..Later do the seasoning .