Tomato Rice

I'm a rice lover! This is one rice dish that I make very often. It's easy and delicious! I like to eat this with pickles. It's yummy!


Ingredients

• 2 cups Basmati Rice - cooked
• 4 tomatoes - coarsely chopped
• 1 big Onion - sliced
• 5 Green Chillies - slit
• 3 cloves Garlic - minced
• 1/2 cup Mint Leaves - finely chopped
• 1 tbsp Red Chilli Powder
• 1 tsp Garam Masala
• 2 Cloves
• 2 Bay Leaves
• 3 pods Cardammom
• 1/2 stick Cinnamom
• 1 tsp Jeera
• 2 tbsp Oil
• Salt to taste

Method

• Heat the oil in a large pot. Add the bay leaves, jeera, cloves, cardammom and cinnamon and saute for a minute. Now add the onions, garlic and green chillies and saute till the onions are tender.
• Add the tomatoes, mint leaves, red chilli powder, garam masala and salt. Cover the pot and let the tomatoes cook down...about 7-8 minutes.
• Now add the rice and mix well with the above masala and serve hot.

Gobi Manchurian

This crunchy, spicy, garlicky snack is everyone's favorite back home. And it's not really very hard to make! Here goes my version. Try this!

Ingredients

• 1 medium Cauliflower - cut into florets
• 1 medium Onion - coarsely chopped
• 3 Garlic Cloves - thinly sliced
• 6 Green Chillies - slit lengthwise
• 1/2 Green Pepper - cut lengthwise
• 1 tsp Ginger-Garlic paste
• 2 tsp Red Chilli Powder
• 1 cup All-purpose Flour (Maida)
• 1 cup Corn Flour
• Salt to taste
• 2 tbsp Tomato Chilli Sauce
• 1 tbsp Green Chilli sauce
• 1 tbsp Soy Sauce
• Oil to fry
• 1 tbsp Butter - melted

Method

• Mix the all-purpose flour, corn flour, red chilli powder, 1 tbsp tomato chilli sauce, ginger-garlic paste, melted butter and salt. Add warm water and make it into a thick paste.
• Heat the oil. Dip the cauliflower florets into the above batter and deep fry them until golden brown. Spread them evenly on a paper towel and let cool.
• In a wok, heat some oil. Add the onions, garlic and green chillies and saute till the onions are a li'l tender but not completely cooked.
• Add a pinch of salt, the remaining tomato chilli sauce, green chilli sauce, soy sauce and the green pepper. Saute just a li'l bit. The green pepper should still be crispy. (I used Red Pepper since I didn't have a green one)
• Take this off the heat and add the fried cauliflower florets and toss it all together. Make sure the cauliflower is completely cooled. If not it won't remain crispy.
• Serve immediately.

Zeppole*

This is a light n' fluffy traditional Italian pastry. It's usually made in Naples for St. Joseph's Day which falls on March 19th. These are basically like doughnuts. It's easy to make and will surely win you 'cool' points! :-)


Ingredients

• All purpose flour - 1 cup
• Butter - 1 stick
• Water - 1 cup
• Sugar - 1 cup + 3 tbsp
• Cinnamon - 2 tbsp
• Eggs - 4
• Salt - 1/4 tsp
• Olive oil - to fry

Method

• In a pan, bring the salt, butter, 3 tbsp sugar and 1 cup of water to a boil.
• Take the pan off the heat and slowly mix the flour while whisking the mixture so there are no lumps.
• Put the pan back on the heat and mix the dough until it forms a ball and does not stick to the pan.
• Take it off the heat. Add in the eggs one by one while whisking the mixture using a hand mixer.
• Beat until a smooth mixture is formed. But don't over-mix it.
• In a pan, heat the olive oil (about 2-inches from the bottom). Using a thermometer make sure the temperature of the oil is 375 F.
• Using an ice cream scoop, spoon about a tablespoon of the mixture into the oil and fry till golden brown. The Zeppole will puff up. Do not put in too many Zeppole at a time when you fry. It'll bring the oil temperature down. Fry in batches.
• In a shallow dish, mix the remaining sugar and the cinnamon together.
• Roll the fried Zeppole in this cinnamon sugar and serve hot.

* Recipe Courtesy: Giada De Laurentiis

Rajma

Although I was never fond of starchy beans, Rajma-Chawal has become on my favorite dishes. It's easy to make and so filling that it has become one of my comfort foods. Usually, when I make something North Indian, I add bay leaves. I tried this with curry leaves this time and it tasted great! Try it! :-)

Ingredients

• 2 cans Rajma (Kidney Beans) - drained and rinsed
  (See the 'Tips' section at the end of this post for an alternate)
• 1 big Onion - finely chopped
• 2 medium Tomatoes - coarsely chopped
• 5-6 Green Chillies - slit lengthwise
• 1 big string Curry Leaves
• 1 tsp Jeera
• 3-4 Cloves
• 1 stick Cinnamon
• 4 tbsp Oil
• 1 tbsp Garam Masala
• 1 tbsp Chilli Powder
• Salt to taste

Method

• Heat the oil in a pot. Add the jeera, cloves, cinnamon and curry leaves and saute till the jeera pops.
• Add the onions, green chillies and salt and saute till the onions are tender.
• Add the tomatoes and let it cook.
• Add the garam masala, red chilli powder, rajma and 1/2 cup of water and mix them all together.
• Cover the pot and let it all simmer for about 10 minutes.
• Serve hot with rice or roti.

Tips

• I use the canned beans. If you drain and wash them really thoroughly, they're not too bad. But if you are the kind who uses the dry beans, then by all means do it. Soak them overnight. Follow the first 2 steps. Then add all the other ingredients along with the soaked rajma and pressure cook it. This tastes really good as all the masala cooks with the rajma.