• Basmati/Long grained rice - 1 1/2 cups
• A pinch of saffron dissolved in a tbsp of warm milk
• 2 red onions - sliced into thin strips
• 1 green bell pepper - cubed
• 1 carrot - cut into long strips
• 2 potatoes - cubed
• 1/2 cup french beans - cut into long strips
• 1 cup cauliflower florets
• 1 cup green peas - fresh/frozen
• 2 tomatoes - chopped
• 1 cup yogurt
• 3 green chillies - slit length wise
• A pinch of turmeric
• 1 tsp cumin seeds
• 2 Bay leaves
• 1 star anise
• 1 tsp ginger-garlic paste
• 3 green cardamoms
• 2 cloves
• A small stick of cinnamon
• 4 -5 black peppercorns
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp kitchen king masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt as per taste
• Oil
• Juice of half a lemon

Method:

• Wash rice in several changes of water. soak in water for 30 mins
• Pressure cook the rice with saffron in 1 1.2 cups of water. Oncc done, spread rice on a large tray & let it cool completely.
• Heat Oil in a heavy bottomed pan, Add cumin seeds & let it pop & splutter
• Add ginger-garlic paste, Bay leaves , turmeric & green chillies
• Add green cardamoms, cinnamon sick, cloves, star anise, peppercorns & saute for a while.
• Add onions & saute till they turn transparent.
• Add chopped tomatoes & saute for a while.
• Add all the dry powders except kitchen king masala & garam masala
• Saute till oil separates.
• Add potatoes & carrots & cook till almost done.
• Add french beans & cauliflower florets & cook till tender. At this stage you may require more oil for cooking.
• Add green bell pepper & green peas & saute until tender
• Add yogurt & mix well. bring it to a boil. Add Garam Masala, kitchen king masala & salt as per your taste
• Add cooked rice, squeeze lemon juice. Mix well & garnish with chopper cilantro

Serve with onion raita or any gravy of your choice. Enjoi !!!

I thoroughly enjoyed playing around with the spices & inhaling the aroma that emanated from the kadhai . . .

• 2 cups rice flour
• 1 cup chickpea flour/besan
• 1 tbsp butter - unsaltedred
• 2-3 tsp Red chilli powder
• A generous pinch asafoetida
• Salt as per taste
• Oil for deep frying

Method:

• Mix together all above ingredients except oil in a large bowl
• Add water to the mixture & knead well to form a soft non-sticky dough
• Meanwhile. Heat oil in a wide saucepan for deep frying
• Place a small portion of the dough inside a Murukku Maker, squeeze into hot oil & make a big circle. DO NOT overcrowd the pan
• Deep fry till golden brown
• Place them on absorbent towels to soak up excess oil
• Store them in air-tight containers & when completely cool

Enjoy with HOT Tea/Coffee or whenever you feel like munching on to something !!!

Here is what a Murukku Maker looks like :

NOTE: Other versions call for using either equal quantities of rice flour & chickpea flour or reversing the proportions used here. Feel free to adjust the proportions as per your taste.

• 1 1/2 cups cabbage - shredded
• 1 cup - moong dal
• 1 onion - finely chopped
• 1 tomato - finely chopped
• 1 green chilli - slit lengthwise
• 1 tsp - red chilli powder
• 1 tsp - ginger-garlic paste
• 1 tsp - cumin seeds
• A handful of curry leaves
• A pinch of turmeric
• Salt as per taste
• 2 tsp oil

Method:

• Heat oil in a heavy bottomed pan, When hot, add cumin seeds, once the seeds pop & splutter, add green chilli, ginger garlic paste, turmeric, curry leaves & saute
• Add onions & fry until transparent.
• Throw in chopped tomatoes & add red chilli powder. Cook till oil separates & the raw smell disappears.
• Add moong dal & saute for a minute
• Add about 2 cups of water & cover the pan with a lid & let the dal cook for a while. Keep stirring in between.
• Once the dal is half cooked, add shredded cabbage & add another 2 cups of water.
• Add salt & mix well, cover the pan again & let it cook. Keep stirring in between. Add additional water, if necessary,
• When done, check the taste & mix well. Transfer into a bowl.

Serve HOT with rotis or steamed rice. Enjoi !!!

NOTE: The proportion of Dal:Cabbage is entirely upto you. If you want a creamier taste. You could add more of Dal. Or, you could even keep the proportions equal.

I had a huge pack of unused sweet corn lying in the freezer for months. I thought the best way to use it up is to make a simple fried rice out of sweet corn & a few left over vegetables available in the pantry.


Preparation Time: 30 mins

Ingredients

• 1 cup long grained rice - cooked. Leftovers will work wonders
• 2 onions - sliced into long strips
• 1/2 cup - American sweet corn - fresh/frozen
• 1/2 cup - Green peas - fresh/frozen
• 1 carrot - sliced into long strips
• 3 green chillies - slit length wise
• A pinch of turmeric
• 1 tsp ginger-garlic paste
• 1 tsp vinegar
• 1 tbsp soy sauce
• Salt as per taste
• 2 tbsp oil

Method:

• If not using leftover rice, clean rice in several changes of water & let it soak for 15 mnutes. Drain out excess water & pressure cook rice with 1 1/4 cups of water. When rice it cooked, spread it evenly on a plate & let it cool completely
• Meanwhile, Heat oil in a wok, add ginger-garlic paste & green chilles
• Add sliced onions & a pinch of turmeric. Saute until onions turn transparent. Add chopped carrots & stir fry till carrots are tender.
• Throw in sweet corn & green peas & saute for a couple of minutes
• Add rice, vinegar & soy sauce. Now add salt as per taste
• Mix well

Serve HOT with tomato sauce or any other sauce of your choice.
We had ours with some hot garlic sauce. It was one complete meal by itself. Enjoi !!!