Wednesday, May 5, 2010

Jeera Rice !! (Cumin Flavoured Rice)

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil / ghee
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

1. Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 10-15 minutes.
2. Heat ghee/oil in a pan, add cumin seeds (jeera) and let it crackle (make sure u don't burn the jeera), bay leaves, cardamom, whole black pepper and cloves.
3. Saute for less than a minute.
4. Strain the water from the rice, add the rice to the pan and mix well.
5. Add salt, 2 cups of water and mix well.
6. When the water starts boiling lower down the flame and cover it partially.
7. Rice will be done when holes appear on the surface (it will take approx 15 minutes) At that point of time don not forget to check that the water is completely absorbed.

Serve the jeera rice hot with Tadka daal or any gravy or raita

Alu Gobhi !!

1.1 lb Cauliflower (phool gobhi) cut into florets
1.1 lb potatoes washed and diced
1/2 cup of ghee/vegetable oil
1 tsp of cumin seeds
2 tbsp ginger chopped
1 tsp turmeric
2 tsp red chilli pwd
5 green chillies chopped
1 finely sliced onion
1 Tomato finely chopped
Salt to taste
1/2 cup of coriander/cilantro finely chopped


* Heat oil in a pan,add 2-3 tbsp of oil and fry the gobhi and potatoes till light golden brown. Remove them on an absorbent kitchen towel and keep them aside.

1. On medium flame, heat the ghee/vegetable oil in a wok (kadhai).
2. Add cumin seeds and let them splutter.
3. Add chopped ginger and saute for 1/2 a minute, then add the chopped green chillies and saute for another 1/2 a minute.
4. Add sliced onions, saute till golden brown.
5. Add tomatoes and saute for a minute or two.
6. Add salt, turmeric pwd, red chilli pwd,
7. Add cauliflower and potatoes. Mix well (gently).
8. Cover the pan and cook on low heat for 10 minutes.

9. Garnish with green coriander.

Serve hot with Phulka or Roti or Chapati

Phulka !! ( Puffed indian Bread )

Phulkas  or Chapatis is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make.
These are called so because they swell up with steam while being cooked.
They are cooked first on a dry hot tava, then held directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of bursting.
Serve them hot with a dollop of ghee.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 6 phulkas.

1 cup whole wheat flour (gehun ka atta)
½ teaspoon salt
1 teaspoon oil
 *Other ingredients :-
  Ghee for serving

1. Combine the flour and salt and knead into a soft and pliable dough.
2.Add the oil and knead again till it is smooth and elastic.
3.Cover and keep aside for 10 to 15 minutes.
4.Divide the dough into 6 equal parts.
5.Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling.

6.Dust off any excess dry flour and place the chapati on a hot tava/griddle.

7.Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.
8.Cook the other side for a few more seconds.


9.Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up.
10.Flatten the chapati and apply some ghee on top.
11.Repeat to make 5 more chapatis.

Can be served with pickles, gravies, raitas ..just about anything :)