KESHARI BATH [ SAFFRON RICE ]

Ingredients – Basmati rice – 1 Cup , Sugar – 1.5 Cup , Milk – Half cup , Ghee – 3 Tablespoon , Cloves – 6-7 , Saffron – 6-7 Pinches of saffron threads , Green cardamom powder – Half tea spoon , Food color [ orange or yellow ] – 1 -2 Pinch , Chopped almonds  – 1 Table spoon , Cashew – 1 Table spoon [ whole or chopped ] .

Recipe – Clean and wash basmati rice . Soak it for half hour . Soak saffron threads in half cup of milk . Heat ghee in a pressure cooker . Fry chopped almonds and cashew in to this . After frying put this in to a plate . Now add cloves in ghee and fry for few seconds . Put soaked rice in to this and fry this for 3-4 minutes . Add 2.5 cups of water in to this . Allow it to boil . When it comes to start boiling cover the lid , slow the gas flame . Take 2 whistle and switch off  the gas . let it be cool . Once it becomes cool and rice is cooked perfectly , add saffron milk , cardamom powder, color and sugar . Continue to stir on low flame . Let the water absorb . After this switch off the flame . Put fried almonds and cashew in to this . keshari bath is ready . Serve warm . 

 Note –

1 . Rice should be cooked perfectly .

2 . If you want to add whole green cardamom instead of it’s powder , then put it in the cooker after cloves .

       This saffron rice is a must try dish . This is an all season recipe but generally made in maharashtrian and south indian homes on BASANT PANCHAMI ‘s occasion as offering [ naivedyam ] . Kids are also like  this sweet rice so much . Please try this and share your views and suggestions ….. 

TOMATO ONION CHUTNEY

Ingredients – Tomato – 500 G.M. , Onion – 1 [ Medium size ] , Whole red chilli – 1 – 2 , Oil – 2 Tablespoon , Mustard seeds – Half teaspoon , Turmeric powder – 1/4 Teaspoon , Curry leaves – 5 – 6 , Salt – As per taste .

Recipe – First wash tomatoes . Cut tomatoes and onion separately in to small pieces . Heat oil in a pan . After heated add mustard seeds , curry leaves and chopped onion . Fry onion till it becomes golden . Now put red chilli in to this . Fry little and add turmeric powder , chopped tomato and salt . Mix well . Cover the pan . Cover it for 3 – 4 minutes . Check it , tomatoes are cooked or not ; If cooked then switch off the flame . Put this mixture in to a plate . When this mixture become cool , put this in to a mixture grinder jar . Grind it till it becomes smooth . Tomato onion chutney is ready to serve .

Note –

1 . You can put red chilli powder instead of whole red chilli .

2 . Tomatoes must be cooked properly .

     This chutney can be served with idli , dosa or cheela . If you want to avoid onion in this then add some peanuts instead of chopped onion  ; but according to me onion increase the taste of this chutney . I prefer this chutney and coconut chutney with idli . Please try this and share your views and suggestions with me …….

COCONUT CHUTNEY

Ingredients – Fresh grated coconut – 1 Cup , Green chillies – 2 [ chopped ] , Lemon juice – 1 Teaspoon , Oil – 2 Teaspoon , Mustard seeds – Half teaspoon , Curry leaves – 4 – 5 [ washed and dry ] , Salt – As per taste .

Recipe – Place grated coconut , chopped green chillies , lemon juice , salt and water as required in to a mixer grinder jar . Grind it and make a fine paste . The consistency of this chutney should not be more thin or more thick . Put this chutney in to a bowl . Heat oil in a frying pan . After heated add mustard seeds and curry leaves . Switch off the gas and put this tempering on chutney . Mix it when serving . Coconut chutney is ready to serve . 

Note –

1 . Do not use dry coconut for this chutney .

2 . You can use coconut water while grinding this chutney .

3 . You can use sesame or peanut oil for tempering .

4 . Coconut chutney has to be consumed fresh . 

Make this coconut chutney with south indian recipes like idli , dosa ,uttapam or appe …There are many recipes for coconut chutney but this is my recipe ; As it is easy recipe and it’s ingredients are easily available in our home . Try this and share your thoughts  , views and suggestions with me …..

IDLI [ FROM HOMEMADE BATTER ]

Ingredients –

Idli batter – As required , Oil – For greasing , Water – as required .

Recipe – Put 3 cups of water in a steamer or pressure cooker and allow it to boil . If you use pressure cooker for idli then remove the vent weight / whistle first . Grease the all idli mould with oil . Now pour a spoon from the batter in greased idli moulds . Keep the idli mould in steamer or pressure cooker . Steam for 20 minutes . 

                After 20 minutes , switch off the gas . Insert a toothpick in to idli for check  , it is cooked or not properly . If toothpick does not come out clean , then keep it for steaming again for a few more minutes . When done remove the idli mould from cooker or steamer . Allow it to cool for five minutes . After that remove idli carefully from the mould with the help of butter knife or regular knife . As like this remove all idlis and place it in a casserole . Idli is ready to eat . Serve it with hot or warm sambar and chutney .

Note –

1 . If you see consistency of batter is too thick , then add some warm water in to this .

2 . Gently and lightly swirl the batter , don’t over do this .

                         Basically it is a south indian dish but liked by all . It is a very easy recipe and as it is a less oil recipe so it’s a healthy recipe too . I suggest you to make coconut chutney , tomato chutney and sambhar with idli . You can cook it in summer or winter and served it as a breakfast , lunch or dinner . It can be serve as a one dish meal too . See my previous post for idli dosa batter at home . Please try this recipe and share your experience , suggestions , and thoughts with us ……..

Curd Rice

INGREDIENTS –

Fresh Curd – 1 cup , Rice  -Half cup , Ghee or oil -1-2 tablespoon ,Coriander leaves [chopped ] -2 tablespoon , Cumin seeds – 1 teaspoon , Mustard seeds -1 teaspoon , Urad dal (split black gram)-half teaspoon ,Curry leaves – 10-12 , Dry red chilli -2 ,Salt – as your taste .

RECIPE –

Soak rice for 30 minute ,and cook .Rice should be soft for curd rice .Take these cooked rice in to a big bowl .Add curd, salt and chopped coriander leaves in to bowl and mix well.

Heat a pan .Take Ghee or oil in this pan. Add cumin seeds, mustard seeds, urad dal, curry leaves, and dry red chilli in the hot oil or ghee. Switch off the gas. Add this to the rice .Curd rice is ready .Serve hot .

NOTE –

1.Cooked rice should be soft for curd rice .

2.Usually i used oil for tempering because ghee will be dry after sometime and you may not like this .

Rava Uttapam

Ingredients –

Semolina [rava] – 2 cup ,Curd – 3/4 cup ,Green chilies -2 medium size , Tomato – 1 medium size ,Onion – 1 medium size ,Vegetables like -capsicum ,carrot , cabbage [as your choice ]

Recipe –

In a bowl take semolina , salt and curd. Mix all ingredients well . Add water ,and mix again .Leave the batter for 10 minutes .Semolina will absorb the water,it should be easy to pour .Chop green chillies , onion ,tomato and vegetables .Heat a flat nonstick tawa on medium heat .Take oil and spread out of tawa . Now take one ladle full of batter and pour it on to the center of the tawa and spread out with the help of ladle .The uttapams are usually thicker than cheelas .Spread chopped onion , tomato , chilly and vegetables  on uttapam and press well .Spread little oil around uttapam and cover with a plate .After 2 minute remove plate and cook it from other side till brown .Serve hot with coconut chutney and sambhar.

Note –

1 .Vegetables can be choose as your choice .

2.Always use nonstick tawa(pan) for uttapam .