Brunch Menu - Variety Rice Platter

As the prices of Onions are rising, I thought of making Variety Rice Platter which has no onion but tastes very good.. it is a perfect menu for Kanupodi (day after Pongal) when all variety rice is made.

The Variety Rice Platter includes:

1. Lemon Rice
2. Coconut Rice
3. Pudina Rice
4. Curd Rice
5. Raw Banana Chips

Raw Banana Chips

Raw Banana Chips are easiest chips you can ever make at home... It is an all time snack as sides for Variety Rice or Just like that with tea or coffee..

Ingredients:

Raw Banana - 4 nos.
Salt to taste 
Asafoetida - 1/2 tsp
Water as required
Red Chilli Powder - 1/2 tsp (optional)
Oil for frying


Method:

1. Heat oil in kadai till it is really hot
2. Peal raw bananas & soak in water
3. Mix salt & asafoetida in water to make a salt solution
4. Slice banana on the hot oil directly using a Chipser
5. Sprinkle salt solution on the hot oil with chips frying
6. Fry till the sound of bubbles goes & the raw banana starts changing color.
7. Sprinkle red chilli powder after taking it out of oil.

Creamy Curd Rice - Heavenly Treat

This is one of the rice which is my all time favorite. Curd Rice is the heat buster during summers..

Ingredients:

Cooked Rice: 2 cups
Thick Curd: 1 cup
Milk: 1/4 cup
Salt to taste
Fresh Green Coriander - few sprigs (Chopped)
Curry Leaves - 1 sprig (Chopped)
Pomegranate for garnish

For Tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a generous pinch
Grated Ginger (optional) - 1 tsp
Green Chilli (optional) - 1 (Chopped)

Method:

1. Take Cooked Rice in a wide bowl, add salt, chopped coriander, curry leaves
2. Heat oil in a tempering kadai, add mustard seeds, channa dal and urad dal
3. Once the dals start turning brown, add asafoetida, grated ginger and green chillies.
4. Let it cook for 20 to 30 secs, add it to bowl of Rice
5. Add Curd & Milk & mix thoroughly.
6. Serve Chilled and Garnish with Pomegranate Seeds

Pudina Rice

Typically this kind of rice has lot of variations both with/without onions... I made a typical south indian one.. hope you like it

Ingredients:

Cooked Rice - 2 cups
To Grind:
Fresh Mint/Pudina - 1 cup
Fresh Coriander leaves - 1/ cup
Green chilli - 1
Salt to taste

For Tempering:
Mustard seeds - 1 tsp 
Urad Dal - 1 tsp 
Channa Dal - 1 tsp 
Red Dried Chillies -  2 Curry Leaves - 1 sprig
Lemon Juice - 1/2 lemon
Oil - 2 tbsp

Method:

1. Grind all ingredients in "To Grind" to a fine paste.
2. Heat oil in kadai,  add mustard seeds. Once it splutters, add Channa Dal, Urad Dal & red chillies
3. Once the dals, turn brown, add curry leaves
4. Pour the ground mint/coriander paste & cook for 2 mins
5. Add lemon juice & rice, mix till the rice is thoroughly mixed. Serve hot with chips.

 Tips:

• Use Basmati Rice for better taste.

Lemon Rice

Hey this one is one of my favorite variety rice.. this reminds me of my school days when I used to take Lemon Rice to school in Lunch Box and it is finished by my friends in no time.. whether hot or cold.. this is always a tummy filler...

Ingredients:

Cooked Rice - 2 cups
Lemon - Juice extracted from 1 lemon
Salt
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5 ( broken into pieces)
Asafoetida - a generous pinch  
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Ground nuts - 10 to 12  
Curry Leaves - 1 sprig Coriander Leaves for garnish 
Turmeric Powder - 1/2 tsp  
Oil - 2 tbsp

Method:

1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and ground nuts.
2. Once the dals, ground nuts & cashews turn brown, add curry leaves, asafoetida and turmeric powder.
3. Pour this tempering over warm cooked rice (in a wide bowl).
4. Add salt and lemon juice & mix till the rice is thoroughly mixed.
5. Garnish with coriander leaves & serve hot with chips.

Tips:

• You may used preserved lemon juice as well. But the lemon rice tastes best with freshly squeezed lemon juice.
• Try using Basmati Rice, it will taste even better.
  

 

Coconut Rice

I made Coconut Rice for the Variety Rice plate.. This rice itself is a complete meal. It is a dish with no onions & garlic so it can be made on pooja days as well..

Ingredients:

Cooked Rice - 1.5 cup
Fresh Grated coconut - 1/2 cup
Salt to taste
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5  ( broken into pieces)
Asafoetida - a generous pinch
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Curry Leaves - 1 sprig
Coriander Leaves for garnish
Appalam/Urad Papad - 2 (broken) (optional)
Oil - 2 tbsp

Method:

1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and appalam.
2. Once the appalams are fried,  dals & cashews turn light brown, add curry leaves & asafoetida.
3. Add grated coconut and saute for 1 to 2 mins
4. Add cooked rice & salt & mix for another 2 to 3 mins till the rice is thoroughly mixed.
5. Garnish with coriander leaves & serve hot.

Eggless Vanilla Sponge

My daughter is now going to school.. She wanted cake for Friday's Snack box.. I made this Eggless Vanilla Sponge which she loved and the recipe is so simple that it can be made easily.

Ingredients:

Self-raising flour - 1 cup (125 gms)
Baking soda - 1/4 tsp
Unsalted Butter (Melted) - 60 ml (1/4 cup)
Condensed Milk - 1/2 tin (200 ml)
Vanilla Essence - 1 tsp
Milk - 80 ml (1/3 cup)

Method:

1. Pre-heat Oven in 120 deg for 10 mins. Grease & dust the baking time (5'X5') square tin.
2. Sieve flour & baking soda separately
3. Combine all wet ingredients (butter, condensed milk, vanilla essence & milk)
4. Pour-in sieved flour & soda mix in wet ingredients
5. Mix all with an electric hand mixer for less than a minute without any lumps
6. Bake at 150 deg for 50 mins and then increase the temperature to 180 deg & again bake for 10 mins

Tips:

• If you do not have self-raising flour, you can use 1 cup all purpose flour & 1 tsp of baking powder and sieve well
• You may serve this cake with whipped cream, chocolate jam or with hot tea
• You may add dry fruits & nuts to give a bite to the cake
• This cake can be used also for Desserts, Truffles, etc.

Brunch Menu - North Indian Thali (Simple)

Hi.. I am going to put up few Brunch Menu to make on Weekends or special days like Birthday or Festivals.

Last Sunday I made North Indian Thali... which consisted of

1. Bhindi Masala

2. Lasooni Dhuli Moong Dal

3. Boondi Raita

4. Phulkas

5. Rice

6. Mirchi ka Achar

Lasooni Dhuli Moong Dal

LASOONI DHULI MOONG DAL

This is the Simplest Dal EVER!!!. I prepare this when I am too Lazy or need to prepare dal in a jiffy...

Ingredients:

Dhuli Moong Dal - 1 cup
Turmeric powder - 1 tsp
Green Chillies - 2 to 3 (Slits)
Garlic Cloves - 6 to 7
Oil for tempering
Jeera - 1 tsp
Salt to taste
Lemon Juice - 1.5 tsp (approx. 1/2 lemon)
Green Coriander for Garnish

Method:

1. Pressure Cook Dal with Salt & Garlic Cloves & Turmeric Powder
2. Heat oil in tempering Kadai, add Jeera & Green Chillies. Let it splutter for 30 secs.
3. Pour the temper over dal & add water if required
4. Add Lemon juice & coriander for garnish.

Bhindi Masala

BHINDI MASALA

A perfect side dish for rotis or rice.

Ingredients:

Bhindi/Okra -  2 cups, cut into slits

Ginger-Garlic Paste - 1 tbsp

Onion - 1 (Chopped)

Tomato -  1 (Chopped)

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Coriander Powder - 1.5 tsp

Garam Masala Powder - 1.5 tsp

Amchur Powder - 1/4 tsp

Salt to taste

Oil - 2 tbsp

Jeera - 1/2 tsp

Method:

• Heat Oil in Kadai, add Jeera, Ginger-garlic paste, onions & Tomatoes. Fry till it is cooked.
• Add all dry masalas & add Bhindi. 
• Cover & cook till bhindi is cooked. Add salt & saute for 2 mins and serve hot.

Jam Jam Jammy

I made Jam Biscuits..last weekend.. and My Daughter loved it... hope you all will like it....

Ingredients:
Flour - 1 Cup Butter - 4 1/2 tbsp Powdered Sugar - 1/2 Cup
Vanilla essence - 1 tsp Mixed Fruit Jam - 2 to 3 tbsp 

Method:

1. Pre-Heat Oven at 165 degrees for 10 mins
2. Cream Powered Sugar & Butter till sugar is mixed well with butter
3. Add Vanilla essence, Flour & knead to a dough. (if the dough is too dry add milk otherwise not required)
4. Chill the dough for 10 to 15 mins.
5. Make 25 equal sized balls from the dough & flatten it.
6. Make a small thumb impression on each flattened dough & scoop 1/4 tsp of Jam in each
7. Bake it for 15 to 20 mins at 165 degrees. Cool it on Wire Rack for 1 hr & store it in Air Tight Container

Tips:

• You can use other types of Jams to give a flavor twist.
• Please be very careful while taking out the done cookies out of the oven as the jam will be Super Hot....