Wednesday, September 30, 2015

Moulded Tomato Salad

This is practically a weekly ritual in our house.  We all love salads and this is an easy way to use up the odds and ends in the fridge, which more often than not is tomatoes.   Put it in a mould and gently lift up the mould and you have a dish worthy of any great chef.

The Recipe:

3 medium sized tomatoes, washed and cubed and strained to remove all the juice; 4 tbsp thick curds; a few coriander leaves; salt to taste; 1 green chilli, minced. Mix all ingredients together.  Place the mould on serving plate.  Put the salad in making sure to pack it firmly.  Gently lift up the mould.  Add required garnish and serve with your meal.

NB:  I used a square mould.

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Monday, September 28, 2015

Jeera Rice

Jeera Pulao
Jeera Rice is an Indian dish consisting of rice and cumin seeds.  This rice dish is known as Zeera Rice in Pakistan.  It is a popular dish in Northern India, an everyday rice dish. It is easy to prepare unlike a biriyani.  Jeera is the Hindi word for cumin seeds. 

Jeera Pulao or Jeera Rice happens to be a favourite dish of mine.  Not only because it is so quick to make and easy on the stomach but because it can be paired with any kind oof cuisine.  You can eat it with Roast Chicken and Gravy or Chicken Curry or even with Egg Stew.  And that's why I make it so often.  I got the recipe from my Mum and although it is a North Indian dish, it is firmly established in our very Mangalorean household.

The Recipe:

250 gms Low G. I Basmathi Rice;  1 large onion, sliced fine; 2 cloves garlic, minced; 1 inch piece ginger, minced; 1 tsp jeera seeds; 1 tbsp olive oil; 1 tsp ghee; 1 small stick of cinnamon and 3 cloves; 500ml hot water; 1 tsp salt to taste.

Wash the rice three to four times until the water runs clear.  Soak it for 45 minutes in enough water to cover it.  Drain completely and keep at hand.  Heat a non stick pan and add the olive oil and ghee to it.  Saute the spices till fragrant.  Add onions, ginger and garlic and stir fry till golden brown.  Next add the rice and gently fry till the grains are coated with the oil and transparent to look at.  Transfer to rice cooker.  Add hot water and salt and cook till done.  Fluff the rice with the rice cooker spoon and keep open for about 10 minutes for the steam to escape.  Serve hot.

For those using a pressure cooker - pressure cook for 5 minutes.   Keep in the cooker for another 5 minutes without opening.  Open, fluff grains with a fork, spread out on a tray to cool for 10 minutes and serve with an accompanying curry.

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