Spicy Tomato Rice

Tomatoes are one of my favourites and just can't imagine my pantry without these luscious and gorgeous red beauties. Tomatoes come with fully packed minerals and anitoxidants. I came across Tomato Rice recipe during T&T last month in Suganya's Tasty Palettes. That was for the first time I made it and I liked it a lot. You can have a look at the picture here. With some variations to suit my tastebuds, I present you my version of Tomato Rice. This tomato rice is called 'spicy' because it calls for green chilles, red chilli powder and black pepper. The rich juice oozing out of tomatoes along with perfect blend of aromatic spices when infused with green peas and paneer gives a tantalizing taste to your taste buds.

INGREDIENTS:

• 1 cup Rice
• 2 ripe Tomatoes, deseeded and chopped
• 1/2 cup Green Peas, washed and soaked in water
• 5-6 cubes Paneer
• 1 Onion, peeled and sliced
• 2 Green Chillies, deseeded
• 1/2 tbsp Ginger-Garlic paste
• 1/2 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• 2 springs Coriander leaves
• 1 tbsp fresh Lime juice
• Salt

TEMPERING/TADKA/POPPU:

• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds/Jeera
• 1 tbsp Urad dal
• 1 tbsp Chana dal/split Chickpeas
• 1/4 Black pepper
• 1 star Anise
• 2 Cardamoms
• 2 Cloves
• 1 Cinnamon
• 1 dry Red chilli
• Oil

TO MARINATE PANEER:

• 1 tbsp Red chilli powder
• pinch Turmeric powder
• 1/2 tsp Ginger-Garlic paste
• 1/2 tsp Garam masala
• salt

PREPERATION:

• Cook rice and spread on a plate to cool.
• Mix the ingedients under 'marinate' and add paneer cubes. Leave it for 15 minutes. Deep fry and set aside.
• In a heavy bottom cooking vessel or kadai add oil, and fry paneer cubes and set aside. Now add the ingredients listed under 'tempering' one by one.
• When the tempering start to change color add onions and ginger-garlic paste. Cook till onions are translucent. Now add tomatoes, green peas, paneer, green chillies, turmeric powder, red chilli powder and salt. Cook till tomatoes are soft and completely done.
• Now add cooked rice to the above mixture and mix well. Sprinkle fresh coriander leaves and lime juice. Turn off the flame. Serve hot.
• Last but not least add your 'love' to make the dish 'YUMMY'.

This tomato rice is going to particiapte in FIC-Red&Green hosted by Neha of # Tasty Recipes . This colorful FIC is started by Sunshinemom of TongueTicklers. As we can indulge without any sidedish this tomato rice is also going to participate in Single Serving Recipes hosted by Sahaja of My Experiments In Kitchen.

Coriander Rice From The Cookbook Won By Me

As you all know, I am one of the Super Contributor in Recipe Dairy Contest by Nags of Edible Garden. As a part of this contest, Nags gracefully sent me an delectable cookbook named Southern Spice by Chandra Padmanabhan. I received this book on last wednesday.

Thank you so much Nags for the contest and awesome cookbook. Southern Spice by Chandra Padmanabhan is a palatable cookbook with Delicious Vegetarian Recipes from South India. With droolworthy pictures, easy to understand glossary and with scrummy recipes this book tops my cookbook chart. I made this Coriander Rice from this cookbook only. It is awesome and worth trying. This Coriander Rice recipe not only calls for vegetables but also the aromatic fresh coriander leaves when grind with green chilles gives an amazing flavour to the rice. This is for the first time I made this recipe and it is a superb hit.

Coriander /Cilantro / Dhania/ Kothimbir/ Kothimir(a)/ Kothambari/ Kothamalli/ Malli are various names of this aromatic herb. Coming to the recipe, I made little changes to the recipe to suit my palate.

INGREDIENTS:

• 2 cups Rice
• 1 cup diced mixed Vegetables (I used Potatoes, Green Peas and Carrots)
• 4-5 Green Chillies, deseeded
• 1 Onion, peeled and chopped
• 1 cup Coriander leaves, stemmed and chopped
• 6-9 Cashewnuts, fried in ghee
• Salt to taste

TEMPERING/TADKA/POPPU:

• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds/Jeera
• 1 tbsp Urad dal
• 1 tbsp Chana dal/split Chickpeas
• 9-10 fresh Curry leaves
• 1 dry Red chilli
• Oil

PPREPERATION:

• Cook rice and spread on a plate to cool. Pressure cook diced mixed vegetables and set aside.
• Make a smooth paste of coriander leaves, green chillies and onion. Set aside.
• Now in a heavy bottom cooking vessel add oil, to this add all the ingredients one by one listed under 'tempering'. When the curry leaves start to change color add above paste along with salt and sauté till the raw smell diappears.
• Now add cooked rice and boiled vegetables and mix well.
• Garnish with coriander leaves and fried cahewnuts and serve hot.
• Last but not least add your 'love' to make the dish 'YUMMY'.

This aromatic and flavourful Coriander Rice is going to participate in JFI-Cilantro hosted by Cilantro of Cliantro-Cliantro. JFI is gestated by Indira of Mahanadi. This recipe is also going to participate in Single Serving Recipes by Sahaja of My Experiments in Kitchen.

#23 Rendezvous With Kitchen Flavours

Hi, I am back with yet another post of Rendezvous With Kitchen Flavours, a scrummy sunday showcase. As you all know some disturbing words and unkind gesture from an obscure blogger blocked my mind. But your constant support and love refilled the energy back and I am here again with a new blogger to add in this showcase. Today the guest who is pretty new to this wonderful food blogsphere is Sree Vidya of Vidya's Kitchen. Vidya says, I'm a passionate foodie, a budding chef and an enthusiastic blogger! My passion for good food has driven me to the world of cooking and blogging.

Vidya of Vidya's Kitchen says 'My Five Favourites' are:

My Favorite Cuisine - Indian

My Favorite Book/ Novel/Magazine - Sidney Sheldon, Dan Brown, Kalki and all time fav magazine - Vikatan.

My Favorite Film - Aboorva Sagodharargal, Salangai Oli, Main Ne Pyar Kiya, Anbe Sivam, love to see films by Kamal or Shankar.

My Favorite Pastime (interests) - Sipping a hot cup of filter coffee with a fav book or a blog to read, go shopping all by myself, cooking (it has become fulltime), listening to raja songs, catching up with friends via phone, email, chat and blogging of late.

My Favorite Place - Chennai anyday and everyday.

Coming to Vidya's five favourite recipes which she likes to indulge are:
1. Tomato Rasam

2. Pumpkin Puli Pachadi

3. More Kheerai

4. Pumpkin Cliantro Chutney

5. Aloo Fry

By clicking on the recipe names you can view the recipe in detail. Vidya of Vidya's Kitchen is a budding cook with more traditional, authentic and fusion recipes in her blog. Check out Vidya's Kitchen for flavourful yummy recipes.

Meet you next sunday with a new foodie blogger as my guest in Rendezvous With Kitchen Flavours, Scrummy Sunday Showcase. For more details check here or click on the logo under 'Every Sunday' on the left hand sidebar.

Coconut Water - Purely Nature's Delight

Coconut is yet another nature's treat with both culinary and non culinary uses. Almost all every part of the tree is of some human use. Botanically, a coconut is a simple dry nut. Fresh, sweet, luscious, gratifying and delish water is enclosed in a hard outer shell in coconuts. This is one of the nature's charisma or the nature's way of pampering. Coming to coconut water, the water of tender coconut, technically the liquid endosperm, is the most nutritious wholesome beverage that the nature has provided for the people of the tropics to fight the sultry heat. The water of tender coconut carry in numerable health benefits with it. "It’s a natural isotonic beverage with the same level of electrolytic balance as we have in our blood. It’s the fluid of life, so to speak," says Mr. Morton Satin Chief of FAO’s Agricultural Industries and Post Harvest Management Service.

The highly mineral-charged coconut water acts to detoxify the kidneys, which indirectly affects its neighbors, the reproductive organs. This nature's sport drink with natural flavours along with five essential electrolytes, more potassium than a banana, low acidity, no fat, no sugar added, and no cholesterol keeps you cool during this steaming summer. More health benefits of this nature's delight can be found here and here. With so many amazing and nutritious benefits coconut plam in Sanskrit is called kalpa vriksha, which translates as "the tree which provides all the necessities of life". In Malay, the coconut is known as pokok seribu guna, "the tree of a thousand uses". In the Philippines, the coconut is commonly given the title "Tree of Life".

The above picture is going to participate in Click:April 2009 Spring/Autumn by Jai and Bee of Jugalbandi. You can have a look at the received entries to the event here.

Chocolaty Cashew Bars

WARNING : It is better to have a chocolate ready before you indulge in this post.

Chocolate is one of the world's best loved food. Chocolate in any form allures me. Chocolate is the best when it melts so creamy and soft in your mouth and it slides down your throat. When this creamy and delish chocolate get blend with nutty cashew nuts the result is luscuious and delectable. Do u know? Dark chocolate is good for your heart. Having a small bar of dark chocolate everyday can help keep your heart and cardiovascular system running well. Dark chocolate lowers your blood pressure and cholesterol when had in a limited quantity. Here is yet another simple recipe to gratify your senses and to pamper your loved ones.

INGREDIENTS:

• 50 gms Cashew Nuts
• 100 gms Dark chocolate, grated
• 1/2 cup fresh Cream
• 5-6 tbsp Sugar

PREPERATION:

• Dry roast the cashew nuts and crush them slightly. Whisk cream and sugar.
• In a heavy bottom vessel add grated chocolate and when it starts to melt add whisked cream and sugar.
• Stir continuously. Now add roasted cashew nuts and stir until cashew nuts get completely mixed with the mixture.
• Turn off the flame, pour the mixture into a foil tray and level the top with a spatula. Let it cool.
• Refrigerate until set and when once the mixture is cooled, cut into desired shapes and indulge.
• Last but not least add your 'love' to make the dish 'YUMMY'.
• Gift wrap and pamper your loved ones.

Chocolaty Cashew Bars are going to participate in "For The Love Of Chocolate" and Lets Go Nuts - Cashew Nuts! hosted by Poornima of Tasty Treats. This special pack is just for you Poornima.

Sanghi of Sanghi's Food Delights and Shama of Easy2Cook Recipes passed on this beautiful award. Thank you so much Sanghi and Shama.

Chicken Wrap

Most of the times I will be skipping my lunch not because I am deiting but because I hate eating alone. From my mom to my hubby to my friends everyone scold me for skipping lunches. But I can't do anything. It has become an habit now. Now and then when I feel more hungry I will pander on fruit or biscuits or cake or chocolates. If nothing is readily available then I will search for leftovers in the fridge. When hunger stikes hard, leftover(s) come as my rescue. Today's recipe is also born out of that hunger. One afternoon when I was feeling hungry and lazy I started searching for what is there in the fridge? All I can see is tomato, green chilli, eggs and leftover chicken fry. As laziness crawls and hunger stikes I thought I will have roti and omelette with tomato salad. I was about to cook roti then I thought of making it more intresting by coating it with beaten egg and stuffing it with tomato salad. Hence the recipe Chicken Wrap is born. Try filling it with baked potatoes/leftover aloo masala/stir fried aloo and the variations go on.

INGREDIENTS:

• 2 Chapati/Roti *
• 2 Eggs
• Oil

STUFFING:

• 5-6 tbsp Chicken Fry pieces
• 1 Onion, peeled and sliced
• 1 Tomato, deseeded and chopped
• 2 Green Chillies, deseeded and chopped
• 2 fresh springs Coriander leaves, chopped
• 1 tbsp Chaat Masala
• 1 tbsp Lemon juice
• Salt to taste

PREPERATION:

• In a small bowl beat the eggs with little salt and set aside.
• Now follow the procedure to make roti and when you are ready to cook them, cook on one side for one minute and turn to the other side. On the little cooked side gently coat with beaten egg mixture.
• Now turn the roti and add oil all along the sides to get the egg layer properly cooked.

• Take out roti on a kitchen towel/tissue and then add ingredients listed under stuffing and wrap/roll it with kitchen tissue.
• Serve hot with tomato chuteny or ketchup.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE : Find stepwise pictorial view on Roti making by clicking here.

Thank you to all the wonderful people who left uplifting and gracious comments on Life Mein Kabhi Kabhi.

Life Mein Kabhi Kabhi.....

I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel says Maya Angelou. It happened to me many a times. Sometime back I did a makeover to a unknown blogger who was requesting me like anything. I did the makeover and now I came to know that she is taking the pics from the local newspapers and posting them. When I contacted her on this, she said I have only mobile camera and sometimes when my pics won't turn good I will be using the pics from newpapers, magazines, etc. She started winning the events hosted by different food bloggers. Now when I said it is not good to copy pics like that and send them to events. She says she is there are her own pics. I was completely astonished and she also says she got written permission from the newpaper editors to publish their pics without a link or copyright of their newpaper/magazine. Now she says do want ever you want to do....No need to make fuss of this....Firstly I thought you were a computer savvy having lot of knowledge and info on blogging and stuff unfortunately I think I need to change it....See how things change.....Hmm here is a my first blogging lesson....Don't ever do or help anyone who dosen't care about you...It is like complete torture....I was very down and to the best part I got nice chiding from my hubby dear and friends for getting involved in all unnecessary stuff. I don't want to give any negative publicity to that blogger so please dear buddies don't ask me who is she? Leaving the things here I want to share with you something good....Hmmm it's raining awards again for my blog...This time from new bloggers who just made their way in this yummy food world. They presented the award in a very unique and apprising manner. Iam glad to be felicitated by them. Thank you dear buddies..... Life is always like that Kabhi Khatti, Kabhi Meethi, Kabhi Kabhi Kadvi........[Sometimes life is sour, sweet, spicy and tangy] isn't it? Life is simple, its just not easy is my funda to live life....A new day, a new begining and new hope.....

Varunavi of My Kitchen's Aroma, Pooja of Sai Kitchen, Prathibha of The Chef And Her Kitchen and Hema of Adlak's Kitchen graciously shared there first award with my blog. Thank you so much.

Aparna of APs Kitchen blissfully showered award rain on my blog with the following awards. Thank you dear Aparna.

You buddies made my day...Thank you so much....

Simple Bhendi Fry

Bhendi/Bhindi/Okra/Lady's Fingers/Bendakaya is a world wide versatile vegetable. Besides being low in calories it comes plenty with vitaminA, B6 and C along with folic acid, riboflavin, calcium, magnesium, phosphorous, potassium, copper, zinc and dietary fiber. It helps reabsorb water and traps excess cholesterol, metabolic toxins and surplus bile in its mucilage and slips it out through the stool. Due to greater percentage of water in the bulk it thereby prevents constipation, gas and bloating in the abdomen. You can read more about nutritious okra by clicking here.

Bhendi is one my favourite vegetable. Soft, velvet-textured green skin with tiny white colored pods neatly arranged in rows makes a tempting appereance. This is one of the very simple bhendi fry which I like to make often. Hot bowl of rice with khatti dal are much liked side entremets with this bhendi fry.

INGREDIENTS:

• 1/4 Kg Bhendi
• 1 medium size Onion, peeled and sliced
• 1 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• Salt to taste

TEMPERING/TADKA/POPPU:

• 1/2 tbsp Mustard seeds
• 1/2 tbsp Cumin seeds
• 1 tbsp Chana dal/split Chickpeas
• 1 dry Red chilli
• 6-9 fresh Curry leaves
• Oil

PREPERATION:

• Wash bhendi throughly and pat it dry with kitchen tissue/towel. Slice them into roundels.
• To a heavy bottom cooking vessel add oil and to this add the ingredients listed under tempering one by one. When the tempering starts to change color add bhendi roundels, sliced onions, salt,red chilli power and tumeric powder. Stir lightly.
• Cook covered for 2-3 minutes and after that fry without lid till bhendi gets completely cooked.
• Serve with hot bowl of rice and khatti dal.
• Last but not least add your 'love' to make the dish 'YUMMY'.

#3 A Fruity Indulgence - Muskmelon

Muskmelon is yet another nature's best loved treat which comes with loads of nutritional and health benefits. These fruits are rich with A, B,C along with minerals like magnesium, sodium and potassium. These fruits has zero cholesterol and is safe for blood cholesterol patients. The presence of potassium in the fruit can also benefit in reducing the risk of developing kidney stones. Muskmelon has great amount of dietary fiber and thus it can provide great relief for those who suffer from constipation problem. Muskmelon is a good source of vitamin C, which is an anti-oxidant. This helps to prevent heart diseases and even cancer. It has beta-carotene too. Researches reveal the fact that the combination of beta-carotene and vitamin c can prevent many chronic conditions. The presence of Vitamin C in this fruits helps you in maintaining healthy skin. The fruit provides pretty fair amount of folic acid, which is especially important for pregnant women. Regular consumption of muskmelon juice can help to treat lack of appetite, acidity, ulcer and urinary tract infections. With many more health benefits this nature's treat is filling my summer with its unique and juicy flavour.

Peel the hard skin and cut down into pieces and sprinkle some sugar and leave it in the refrigerator to chill down for atleast one hour. The sugar will slowly melt and get infused with muskmelon pieces flavouring them sweet and yum.

As the summer is warming up my fridge is getting loaded with delightful summer fruits......

Kheer - A Sweet Indulgence

Kheer is always a special dessert to me. It bring backs all the fond memories of childhood days. Growing up I slowly reduced the intake of sweets/desserts (reason....unknown) but being a child I always like to gratify myself with sweets. During my childhood days summers are always special to me. As it is the time to complete the exams and plan for a month long vaccation. If we are not going on a vacation then my mom makes the best use of the time. She always makes a point to teach new things and fully utilise the time. Ha those days no TV channels also. The only channel the TV tuned in will be Doordarshan and that to with limited hours of telecast. With a simple daily timetable set by mom, we (me and my small sis) never fell bored. My mom use to teach us small crafts, how to make dresses for the dolls, arraging books and clothes in shelfs, reading books, reciting poems, doing namaz and much more. Evenings are much more special as my mom cooks something new each single day to satisfy the untime hunger which specially pangs during the vacations. Nights are fully alighted with fantasizing stories of prince, princess and whole lot of jungle animals where the end of the story is always leaving a good message. Hmmmm those days are the best days in my life. Carefree, unworried, happy-go-lucky, enthusiastic to learn more and to know each and every thing, wanting to grow up and do this that. Now I feel why I grew up?...What is there in growing? I want to be back to my childhood days... Hmmm I am feeling nostalgic so leaving you here with most beautifully composed song by Jagjit Singh, Yeh daulat bhi le lo..... You can hear the song by clicking here.

Now coming to today's post. My mom makes the best kheer in the world. When I was on a short summer trip to my mom's place last week, I asked her to make this delectable kheer. For me kheer is simple, rich, thick, creamy, sweet, gratifying, luscious and delicious dessert which I like to indulge at anytime. This kheer is hitting your screens straight from my mom's kitchen. So what are you waiting for?... just scroll down and get a look of palatable kheer which is simple to make with handy ingredients, less time and less effort.

INGREDIENTS:

• 1/2 lit. Milk
• 1/2 cup Semolina/Bombay Ravva
• 1 cup Sugar
• 1 tbsp Cardamom powder
• Ghee
• 10-12 Cashew nuts

PREPERATION:

• To a heavy bottom cooking vessel or kadai add ghee and fry cashew nuts till lightly golden and set aside.
• In another vessel bring milk to boil and when milk starts to boil lower the flame and add semolina by stirring continuously. Stir for 2-3 minutes. *
• Now add cardamom powder and sugar. Cook for 2-3 minutes till sugar gets dissolved. Turn off the heat and serve warm or cool garnishing with fried cashew nuts.

* NOTE: As kheer cools down it tends to get thick so keep the consistency runny. Adjust sugar according to the taste.

Happy Easter

Chintapandu Chaaru / Tamarind Soup

Tamarind/Emli/Chintapandu as it is popularly known in hindi and telugu is a rich source of Vitamin C, carotenes, flavanoids, Vitamin B and iron. Tamarind is also referred to as "the date of the east". Tamarind with its pea shaped boby with soft, mushy skin loaded with beautiful slightly black seed tempts with its unique flavour and tangy-sour taste. Tamarind paste is most widely used delicacy in the South Indian recipes. Tamarind is a good source of antioxidants that fight against cancer. Tamarind also helps in digestion, lowers cholesterol, soothes soar throat. When this 'tempting tamarind' blends with aromatic spices the result is simply scrummy. Whenever I run out time to prepare a side dish for hot boiled white rice, this chaaru comes as a rescue. With handy and readily available ingredients in the kitchen and with less effort and time an scrummy tasting chaaru is ready. If there is a Potato fry and hot boiled white rice along with this chaaru.......Hmmmmm the magic of simple Indian food begins to gratify your senses.........

INGREDIENTS:

• 3 tbsp thick Tamarind paste
• 3 cups Water
• 1 Onion, sliced
• 3 cloves Garlic, peeled
• 1 tbsp Coriander powder
• 1/2 tbsp Cumin powder
• 1 tbsp Pepper powder
• 1 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• 6-9 fresh Curry leaves
• Salt
• Oil

PREPERATION:

• Grind coarsely onions, garlic cloves, red chilli powder, coriander powder, cumin powder, pepper powder, turmeric powder and salt.
• Add oil to a heavy bottom cooking vessel and add the above grind paste along with curry leaves.
• Fry till light brown on a very low flame. Now add tamarind paste and water. Bring the contents to boil. Turn off the heat and serve hot with white boiled rice and any vegetable fry of your choice.
• Last but not least add your 'love' to make the dish 'YUMMY'.

#2 A Fruity Indulgence - Watermelon

With the mercury levels constantly rising and leaving the beautiful Bangalore popularly known as Garden City dry and sultry. The heat waves continues to lash your body along with heavy and hectic power cuts, leave you drilled. To quench the thirst raised by the hot weather a sweet and simple indulgence like Watermelon soothes your senses. Watermelon is a juicy, red and flavourful summer delight which comes loaded with nature's goodness. Watermelon's are rich source of Vitamin C. Watermelon contains 92% water by its weight and also good source of essential minerals like calcium, magnesium, phosphorus, potassium, sodium and smaller amounts of copper, iron and zinc. Watermelon with red flesh is a significant source of lycopene (an important anti-oxidant which is powerful in neutralizing harmful free radicals in our body).

A luscious slice or gorgeous small pieces with little chat masala or just a dash of salt and pepper powder is my way of indulging ..........

Watermelon is basically very cleansing, alkalinizing, diuretic and mineralizing. It is very effective in promoting intestinal elimination, keeping the body free from toxic wastes. Watermelon with its loaded nautre's goodness also helpful in treating conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. Watermelon can act as a natural moisturizer as it is an effective skin toner and also skin tighter. Watermelon juice protects your skin from sunburns and suntans. With so many loaded benefits watermelons are nautres much liked beauties.

Fitri of Rumah Manis shared this gorgeous and bonding award. Thank you Fitri.