Peanut Rice

Preparation time: 20 mins (time to cook rice)
Makes 2 servings
Cooking time: 10 mins

Ingredients:

Rice - 1 cup

Mustard - 1/2 tsp
Urad Dal - 1 tsp
Broken Peanuts - 1/2 tsp
Roasted Channa Dal - 1/2 tsp

Turmeric - 1 pinch
Oil
Salt
Curry Leaves - 1 sprig

To Grind :

Peanuts - 1/2 cup (roasted)
Sesame seeds - 1 tsp
Dry Red Chillies - 3-4
Grated Coconut - 1/4 cup

Procedure:

Cook Rice and let it cool so the grains are separated.
Roast the ingredients under 'To Grind' section and coarsely grind it.
Heat oil in kadai , add mustard, urad dal, channa dal , curry leaves and peanuts.
Roast it to golden brown and add a pinch of turmeric.
Adjust the salt.
Switch off the stove, add the ground mixture to this.
Add this to the cooled rice and mix well.
Tastes great with Papad :)

Chilli Gobi

This my version of simple Chilli Gobi, inspired from  Rak's Kitchen. Tastes great for an evening snack or side dish for rice :)

Preparation time: 15mins
Cooking time: 15 mins

Ingredients:


Cauliflower - 1 cup ( florets separated )
Corn flour - 4 tbsp
Besan flour - 1 tbsp
Curd - 2 tbsp
Cooking soda - a pinch (not more)
Chilli powder - 1-2 tsp
Ginger-Garlic paste - 1/2 tsp
Turmeric - 1/4 tsp
Orange food color - a pinch
Salt
Oil - to deep Fry
Curry Leaves - a handful, chopped

Procedure:

1. Boil water with salt and put the cauliflower florets in it. Let be for 5 mins, covered.
2. Drain out the water.
3. In a bowl, add corn flour, besan, soda, salt, curd, chilli powder, turmeric, food color and ginger garlic paste. Mix it well to make a thick batter. Do NOT add water. :)
4. Add the cauliflower florets to the batter and mix well. Let it stand for sometime.
5. Meanwhile heat oil in a kadai to deep fry. 
6. Fry the florets one by one in medium heat to golden brown. 
7. Garnish with Lime juice, chopped curry leaves and sliced onion. 

Capsicum-Peanut Curry

Preparation time: 10 mins
Makes 4 servings
Cooking time: 20 mins

Ingredients:

Capsicum (Bell Pepper) - 1, diced
Onion - 1 medium sized, chopped finely
Tomato - 1, chopped
Chilly Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Turmeric - 1/2 tsp
Sambar Powder - 1 tsp
Ginger - 1/2 tsp, grated
Water
Salt
Cilantro

To Grind :

Peanuts - 1/4 cup
Dry Red Chillies - 6-7 nos.
Coriander seeds - 2 tsp
Cumin seeds- 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Sesame seeds - 1 tsp
Cloves - 2 nos.

Tamarind - small gooseberry size
Jaggery - 1 small piece

Procedure:

1. Roast ingredients under 'to grind' section (except tamarind & jaggery) in a kadai with 1 tsp oil. 
2. Let the mixture cool and grind it with tamarind and jaggery. Add water as required while grinding.
3. Heat oil in kadai, saute onion, ginger and the chopped bell pepper. 
4. After 5 -7 mins, once the capsicum is half cooked, add the tomato and saute fr 3 mins. ( till it becomes soft )
5. Now add turmeric, chilli powder, coriander powder, cumin powder and sambar powder. Mix it well.
6. After 2 mins of sauteeing , add the ground peanut masala.
7. Add about 1/2 cup water. Adjust salt.
8. Heat in medium flame with constant stirring. You may add some more water if required. 
9. Bring it to a slight boil. Keep stirring frequently else the peanut sauce sticks and burns at the bottom.
10. Cover and cook in low flame fr 3-4 minutes. 
11. Garnish wd 1/2 tsp of coconut oil and cilantro.
12. Switch off the stove and sprinkle a dash of coconut oil on the curry. 

Garnish with chopped cilantro. Serve Hot with Roti/Parantha. :)

Moong Dal-Potato Curry

Preparation time: 10 mins
Makes 4 servings
Cooking time: 30mins

Ingredients:

Moong dal - 1/2 cup
Potato - 1 , chopped into medium sized pieces
Onion - 1 medium size , chopped
Tomato - 1
Green chilli - 1
Dry red chilli - 2
Garlic - 2 pods, chopped
Cumin Seeds - 1tsp
Mustard - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1.5 tsp
Sambar powder - 1 tsp
Cilantro
Water
Salt
Curry Leaves - 1 sprig

Procedure:

1. Soak moong dal in water for about 10 mins. Meanwhile chop the potato and keep ready. 
2. Pressure cook moong dal and potato together. 
3. Heat oil in a kadai , add mustard seeds & let it splutter. 
4. To this add curry leaves, dry red chilli, garlic and onion to saute. 
5. When onion are cooked, add green chilli and after a minute, add the chopped tomato. 
6. Once tomato is mashed up, add turmeric, chilli powder and sambar powder. 
7. Meanwhile mash the moong dal a little and add the contents to the kadai. 
8. Add some salt and stir it well.
9. Pour a little water if the mixture is thick and let this come to boil.
10. Switch off the stove and sprinkle a dash of coconut oil on the curry. 
11. Garnish with chopped cilantro. 

 Serve Hot with Roti/Parantha. :)

Tomato Soup

Preparation time: 15 mins
Makes 4 servings
Cooking time: 45 mins to 1 hr

Ingredients:

Tomato - 4 nos
Celery - 1 piece , chopped
Carrot - 1 medium , chopped
Capsicum/Bell pepper - 1/2 , chopped
Onion - 1/2 , chopped finely
Garlic - 4 pods, chopped
Cumin Seeds - 1tsp
Pepper - 1 tsp
Sugar - 1 tsp
Basil Leaves - 1 spring
Vegetable Broth - 1/2 cup
Butter - 3 tbsp
Olive oil - 1 tbsp
Maida - 1 tsp
Water
Salt
Cilantro - 1 handful
Curry Leaves - 1 sprig

Procedure:

1. In a heavy-bottomed pan , heat 1 tbsp oil and 1 tsp butter.
2. Add cumin seeds followed by garlic and then onion to the pan and saute till onion turns pink
3. Sprinkle little salt to the above and now add the vegetables viz carrot, celery and bell pepper. 
4. Let this cook for 5 mins. Do not let it brown. 
5. Add the chopped tomato to the kadai and 1 tsp sugar ; give it a mix.
6. To this pour the vegetable broth and let cook in medium heat for about 10 mins. 
7. The veggies would be cooked by now and tomato will be softened. 
8. Now adjust the salt , add pepper and chopped basil leaves. Add some water if its very thick. Mix well and let this cook for another 5 mins or to a boil.
9. Blend this mixture in a blender. If using the indian mixie, let the mixture cool for about 15 mins , then blend it.
10. Strain this mixture and keep it aside. 
11. Heat 2 tbsp butter in a kadai and add 1 tsp maida to it.
12. Keep sauteing this in a low flame, till it becomes golden brown. This is the thickening agent. 
13. Add the strained liquid to the heated butter, giving it a continuous mix. Mixing is important else the maida might form lumps.
14. Let this come to a boil. Adding cream at this point is optional. 

Hot Tomato Soup is ready to savored ... :) 

Serve with bisque or crackers. Croutons or fried bread pieces are also a great accompaniment .