Mushroom Egg Rice

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My second recipe with vegetable sources of protein is this simple mushroom and egg rice. Mushroom is one of the veggies to be high on protein. But like I mentioned yesterday, most of my recipes for this week has an additional protein source to truly qualify as a ‘protein rich’ dish.

This dish is one of my go-to mixed rice variations. Usually I toss in whatever vegetables I have on hand and name the dish later. I usually make it when I have just shopped for the week’s vegetables and so I would be able to spare a little of everything or the day before vegetable shopping when I have bits and pieces of everything. The mushroom and egg can be replaced with any vegetable of your choice. Carrots, peas, corn, mint, baby corn are all good options.

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Protein – Mushroom and Egg

Serves 2-3

WHAT WE NEED

Basmati Rice                               1 cup

Button mushrooms                   150 gms

Eggs                                              3

Oil                                                 2-3 tsp

Cloves                                           3

Cinnamon                                   1″

Cardamom                                  3

Star anise                                    1

Garlic cloves                               3

Red chilly powder                     1/2 tsp

Garam masala                            1 tsp

Salt

Water

 

WHAT TO DO

  • Wash and soak the basmati rice in water for half hour
  • Drain and cook it in a pan with 4 cups of water
  • Once the rice has been cooked, drain the water and pass the rice through running water to stop cooking. Set it aside
  • Chop the mushrooms and set aside
  • In a pan, heat the oil
  • Add cloves, cinnamon, cardamom and star anise
  • After a minute, finely chop and add the garlic cloves
  • Once the garlic starts turning brown, add the red chilly powder and chopped mushrooms
  • Cover and cook for 3-4 minutes on low
  • Beat the eggs in a bowl and pour it in the pan
  • After a minute, stir the eggs to scramble it and let it cook for 2-3 minutes
  • Ensure any water from the mushroom has been fully absorbed before adding the rice
  • Add the rice, garam masala and salt and mix well
  • Cover and cook for 2-3 minutes
  • Enjoy with raita or chips of your choice!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Dal Khichdi

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Today’s recipe is another classic dish. Dal Khichdi has as many recipes as there are people eating it and I thought I should put my version on paper (or screen) and send it into the world to jostle for space among the other simple and complex khichdi recipes. This is the version that the family has finally accepted after my innumerable attempts to get them to have a veggie filled version.

My usual khichdi theme is tossing in bits and pieces of all available vegetables, finely chopped and adding as much rice and lentils as I can find around. But the husband and daughter have never relished it (I loved it) and would constantly complain about having to eat it and expected me to feel obliged for it. Ha! Me cooking and me also obliged? Not happening.

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During one of our trips to the restaurant, Rajdhani I caught my husband relishing the khichdi there and was obviously infuriated. He, to be fair, said he loved the dish without the veggies in it and promised to eat it if I could recreate the same taste. So this is my attempt at recreating the khichdi of Rajdhani. Though it is not a hundred percent similar, it is so aromatic and flavorful. More importantly the husband and daughter relish it. Mission Impossible is possible, after all.

Protein – Split skinless green gram / yellow mung / paitham parupu

Serves 3-4 people

WHAT WE NEED

Raw rice                                        3/4 cup

Split skinless green gram          1/2 cup

Ghee / clarified butter                2-3 tbsp

Roasted cumin powder              2-3 tsp

Turmeric powder                        1/4 tsp

Asofoetida                                     1-2 tsp

Salt

Water

 

WHAT TO DO

  • Wash the rice and lentils 2-3 times and set aside
  • The khichdi can either be made in the pressure cooker or in a pan. Pressure cooker is easier since it needs minimal involvement from you.
  • If you are using the pressure cooker, add the rice, lentils, salt and 4 1/4 cups of water and cook for 3-4 whistles. Open after the pressure has completely left, around 15 minutes.
  • If you are like me and like to have more control on the dish, then use a pan
  • Take a large pan and put it on the gas
  • Add the rice, lentils and 3 cups of water
  • Cover and cook on high for 5-7 minutes. Check every 3 minutes or so to see how the cooking is coming along
  • Add salt, turmeric powder and 1 tsp of roasted cumin powder and 1 cup water and mix well
  • Continue cooking till the rice and lentils form a mushy mixture and have absorbed nearly the entire water
  • If you like a runny khichdi, then add additional water as per your need and cook for 2-3 minutes
  • If you don’t want it runny, then open and cook on simmer till the khichdi gets a little thick
  • Always turn off the gas when the khichdi is little more runny than you want because it will continue to cook for some time in the residual heat after turning off the gas
  • Heat 2 tbsp ghee in a small pan and add the balance roasted cumin powder and asofoetida and let it sizzle for a few seconds
  • Pour the ghee with the flavours into the khichdi and mix well
  • Check and adjust for taste . Add some more cumin powder or asofoetida, if you like
  • Serve warm with raita or chips and a dollop of ghee for best results
  • Enjoy especially on a rainy afternoon or chilly evening

 

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Pongal

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One of the easiest, simplest and hearty breakfast is Pongal. It hardly needs you to be around while it hets ready. You can put it in the pressure cooker and disappear for a while and saunter in once its done and add a few finishing touches and voila! Healthy breakfast ready.

This is usually my choice of breakfast when I know we will be going out for lunch but the timing can be variable, like weddings or movies. Pongal keeps us feeling fuller for longer and thereby gives me some bandwidth to organise lunch for the daughter and husband.

This recipe from my mother in law who is a Pongal perfectionist and therefore I never make it while she is here. Why risk?

Serves 3

WHAT WE NEED

Rice                                            1 cup

Split skinless mooṅg dal     1/4 cup

Ginger                                       1″

Pepper                                      8-10

Cumin seeds                          1/2 tsp

Ghee                                        2 tbsp

Cashew nuts, broken         6-8

Water                                      3 1/2 cup

Salt


WHAT TO DO

  • Cook the rice and dal in 3 1/2 cups of water in the pressure cooker. The rhumb rule is to use 3/4 to 1 cup more water than what you normally use to cook rice.
  • Wait for 3 whistles and then simmer for 5-7 minutes and then turn off the gas.
  • Once you are able to open the cooker,(should take around 10-12 minutes) remove the rice and dal, mash well and set aside.
  • Heat the ghee in a small pan and add the pepper, cumin seeds and cashew nuts.
  • Once the cashew starts turning brown and the pepper and cumin seeds start to spurt, turn off the heat and pour them along with the ghee on to the rice mixture.
  • The cashews are optional and can be missed if you don’t like them.
  • Grate the ginger and add it to the rice
  • Add requisite salt and mix well.
  • If the rice is too sticky, heat another teaspoon of ghee and mix with the rice.
  • Serve with sambhar and / or chutney
  • Enjoy!

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Check out the Blogging Marathon page for other marathoners doing this BM.

Tamarind Rice

 
The husband loves rice and I can easily live without rice for the rest of my life. I love cheese and the husband runs away at the mere mention of it. So most of our fights are about food – what to make, what to eat, where to go out for a meal. 
  Back in India, our formula was simple – rice and sometimes roti at home and all other cuisines and dishes when we go out. But here, that formula fails because of the almost zero availability of good vegetarian food outside.

So I strive for the balance while cooking at home. Once in a way, he gets all nostalgic and comes up with sudden requests – like this morning he had a craving for tamarind rice. I agreed because – it’s damn easy and more importantly I did not have any post ready for this week’s CCC challenge. But let’s not tell him that. Let him continue to think I fulfilled his wishes! 

This recipe is partly from mom and partly from Venkatesh Bhat (who is finally back on Samayal Samayal on Vijay TV).

So here goes –

Serves 2

WHAT WE NEED

Rice                               3/4 cup

Tamarind                     Size of a lemon

Mustard seeds            2 tsp + 1/2 tsp

Black peppercorns    2 tsp

Black sesame seeds  2 tsp

Fenugreek seeds        1/2 tsp

Gingelly oil                  1 1/2 tbsp

Dry red chillies          2

Bengal gram                1 tsp

Curry leaves                2 sprigs

Peanuts                         4 tsp

Turmeric powder        1/2 tsp

Red chilly powder      1/2 – 1 tsp

Salt

Water

Ghee

WHAT TO DO

  • Cook the rice as per your usual method.
  • Once cooked, spread it out in a plate and mix little ghee or oil into it and let it cool completely.
  • Heat 1 cup of water and once it boils, take it off the heat and add the tamarind to it. Set aside.
  • Once the water reaches room temperature, squeeze the tamarind in the water to extract maximum flavor. Remove the tamarind and keep the water aside.
  • Dry roast 2 tsp mustard seeds, peppercorns, sesame seeds and fenugreek seeds individually and set aside to cool.
  • Once cooled, grind all the four together to a fine powder.
  • Heat the oil and add mustard seeds.
  • Once they splutter, add the Bengal gram and curry leaves.
  • Add peanuts and the tamarind water.
  • Add turmeric powder, red chilly powder and salt.
  • Add 2 tsp of the ground powder and let it cook for 8-10 minutes.
  • It will become a thick paste and the oil will start floating on top.
  •  If you find it too thick before 5 minutes, add some water and cook it.
  • Switch off the gas and add the coked rice.
  • Enjoy!

 NOTES

  1. The dry powder can be made in advance and stored.
  2. The entire tamarind mixture can be made in advance and stored in the refrigerator for a week. Then all you need to do is cook the rice and mix with the tamarind paste and eat.
  3. It is an oily dish and that is what gives it the taste and flavor. Reducing the oil may not be a good idea.

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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Capsicum Rings

To continue my story about the Radio City contest – I was selected for the final round the requirement of which was that it had to be a rice dish and to be completed in 45 minutes.

I decided on capsicum rings with rice and vegetables stuffed in it since I did not want to go the mixed rice routine . Its easy and looks nice too! I called it ‘Ring-a Ring-a Rice. So though I did not win the prize, Iw as told my recipe would feature in their Radio City Cookbook which they will be publishing soon. So Yay to me!!!

INGREDIENTS

Rice                   1/4 cup

Capsicum, large  1

Onion                   1

Tomatoes             1

Garam Masala     1/4 tsp

Ajwain                  1/4 tsp

Green chilly         1

Oil                        2 tbsp

Salt                      to taste

DIRECTIONS

1. Cook the rice with little extra water than you usually add so that it becomes a little soggy.

2. Fry the onions and tomatoes in 1 1/2tsp oil along with the green chilly, ajwain and garam masala

3. Cut the capsicum into roundels / rings and apply little salt to the inner side of the capsicum and keep aside

4. Once the rice and masala mixture has cooled, mix both of them nicely so that the rice has completely taken the flavour of the masala

5. Heat a tava and add oil

6. Place the capsicum rings on the tava

7. Fill the rings with the rice mixture

8. Cook on both sides till golden brown

9. Serve warm

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NOTES

1. The filling can be a mix of different vegetables. If you are excluding rice then you need to add potatoes so that the rest of the vegetables can be bound together

2. If you are not adding rice, then paneer can also be added.

3. If you want to add cheese, then grate it on the capsicum after the cooking is complete and the gas is switched off. Leave it covered for a couple of minutes.

Happy Cooking