Black-Eyed Peas Rice/ Thattapayir Sadham

About the Recipe:

Another simple and easy one pot meal which is prepared using Black-Eyed Peas. It is called Thattapayir Sadham/ Black-Eyed Peas Rice. This is can be accompanied by any raitha or pickle or just papad. Now, let us get to know how to prepare this rice

Preparation Time: 10 mins (excluding soaking time)

Cook Time: 10-15 mins

Serves: 2

Ingredients needed:

Rice: 1 Cup

Black-Eyed Peas: 1 Cup

Small Onions/ Pearl Onions : 15-20 nos

Tomato: 1

Ginger: 1 inch piece

Garlic: 2-3 nos

Green Chilly: 2 nos

Dry Red Chilly: 1-2 (optional)

Turmeric Powder: ½  tsp

Water: 3 Cups

Salt: as required

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 2 tsp

Curry leaves: a few

Coriander leaves: a few

Preparation:

1. Wash and soak Black-Eyed Peas for two hours. Soaking the peas enables faster cooking

2. After soaking discard the water and pressure cook the peas with 2 – 3 cups of water for 5 to 6 whistles or until soft

3. After the Black-Eyed Peas is cooked drain the water into a bowl using a colander.You can use this water for cooking the rice

4. Chop onions, green chilly, tomato, ginger and garlic

Method:

1. In a pressure cooker, heat a tsp oil oil and add mustard seeds

2. After the mustard seeds splutter, add the cumin seeds

3. Then add chopped onions, garlic, ginger and green chillies

4. Add a little salt and cook till the onions are soft

5. Now, add the chopped tomatoes and turmeric powder, cook till soft            

6. Finally add the cooked Black-Eyed Peas , water – 3 Cups( measure the water drained from cooking the peas and if required add plain water also)and check for salt

7. Add chopped curry leaves, coriander leaves. Close the lid and cook for 3 whistles in medium flame

8. After the pressure completely subsides, open the cooker.

9. Serve the hot Black-Eyed Peas Rice (with a spoon of ghee on it if needed)  along with any raitha

Note:

1. Adding red chilles are optional. If you want the rice to be hot , you can add them

2. Add water only for the rice alone with cooking it. Do not add extra water for the Black-Eyed Peas , since it has already been cooked

3. Make sure the peas is well cooked before you add into cooker along with the rice. Do not try to cook with the rice

4. Adding small onions / pearl onions will enhance the taste of the rice. If you do not have pearl onions, you can add the big onions

Check out my other one pot meals

Dal Rice

Spicy Tomato Rice

Vegetable Biryani

Coriander(Cilantro) Rice/ Kothamalli Sadham

Aloo Broccoli Curry

About the recipe:

Another simple recipe using Broccoli. This is a rich and healthy gravy which goes well with Chapati, Phulka, Naan and Poori. This is another way of incorporating Broccoli in our diet. Let us know know how to prepare this rich creamy gravy with very few ingredients

Preparation Time: 15 mins

Cook Time: 10 mins

Serves: 2-3

Ingredients needed:

Broccoli: a bunch

Potato: 2 nos

Onion: 1

Tomato: 1

Kasuri Methi/ Dry fenugreek leaves: 1 tsp

Fresh Cream: 3 tsp

Cumin Seeds: ½ tsp

Salt: as required

Oil: 1 tbsp

Water: as required

To Grind:

Coconut: 1 tbsp

Fried Gram/ pottukadalai: 2 tsp

Green Chilly: 1

Dry Red Chilly: 2

Ginger: 1 inch piece

Garlic: 2 nos

Cinnamon:  ¼ inch piece

Cardamom: 2 nos

Cloves: 2 nos

Fennel seeds: ½ tsp

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Preparation:

1. Cut the broccoli in to medium sized florets and wash them thoroughly in water

2. Pressure the potato, then remove the skin and cut them into medium sized pieces

3. Grind all the ingredients under the “to grind” section using a little water into a fine paste

4. Slice onion lengthwise and chop the tomato finely

Method:

1. Heat a tsp of in a pan and fry the broccoli florets till you see light brown color (as seen in the picture pic-5) and keep it aside

2. In the same pan, heat a tsp of oil and fry the boiled and cubed potatoes till you see light brown color (as seen in the picture pic-6) and keep it aside

3. In another kadai, heat oil and add cumin seeds

4. Then add onion and saute well till they are transparent

5. Now add the chopped tomato and cook well

6. Add the grounded paste and cook for a few minutes

7. Add a little water add drop in the fried potatoes first, close the kadai with a lid and cook for a few minutes

8. Then add the fried broccoli, required salt and water, again close and cook for few minutes

9. Finally crush and add kasuri methi and fresh cream

10. Garnish with coriander leaves and serve with chapti, phulka, naan or poori

Note:

1. Frying the potato is optional

2. But frying broccoli is important, since frying it ensures the flowers does not break or become mushy when dropped into the gravy

3. You can adjust the green Chilly as per your taste

Check out my Other Broccoli recipes

Broccoli Paratha

Dal Rice/Spicy Dal/Arisi Paruppu Sadham

About the Recipe:

This is a very simple dish. It is often called as Arisi Paruppu Sadham. You can prepare this dish when u run out of vegetables at home or when u need to prepare quick and that too yummy. This is can be accompanied by any raitha or potato curry or pickle or just papad. Now, let us get to know how to prepare this Dal Rice/ Arisi Paruppu Sadham

Preparation Time: 10 mins (excluding soaking time)

Cook Time: 15-20 mins

Serves: 2

Ingredients needed:

Rice: 1Cup

Toor Dal: ¼  Cup

Channa Dal: ½ Cup

Onion: 2

Tomato: 1

Ginger: 1 inch piece

Garlic: 4-5 nos

Dry Red Chilly: 5-6

Sambar Powder: 1 tsp (optional)

Turmeric Powder: ½  tsp

Water: 3 Cups

Salt: as required

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 2 tsp

Curry leaves: a few

Coriander leaves: a few

Preparation:

1. Wash and soak rice, toor dal and channa Dal with 3 cups of water for atleast 20 minutes

2. Slice onions and garlic lengthwise

3. Chop tomato and ginger finely

Method:

1. In a pressure cooker, heat a tsp oil oil and add mustard seeds

2. After the mustard seeds splutter, add the cumin seeds and dry red chillies

3. Then add sliced onions, garlic and ginger

4. Add a little salt and cook till the onions are soft

5. Now, add the chopped tomatoes and turmeric powder, sambar powder and cook till soft

6. Finally add the soaked rice and Dal along with water and check for salt

7. Add chopped curry leaves, coriander leaves. Close the lid and cook for 3 whistles in medium flame

8. After the pressure completely subsides, open the cooker.

9. Serve the hot Dal Rice (with a spoon of ghee on it if needed)  along with any raitha

Note:

1. If your dry red chillies are not hot enough, you can add the sambar powder.else you can skip ot

2. Add water only for the rice alone with cooking it. Do not add extra water for the Dal

3. Adding small onions will enhance the taste of the rice. So if you have small onions/pearl onions go ahead and add them

Do not forget to Hit +1, if you like the recipe :) :)

Eggless Strawberry Muffins

About the recipe:

A tasty treat for your tea time sweet cravings. Make these yummy and delicious "Strawberry Muffins " at your home and enjoy them at your leisure

Preparation time: 10 mins

Cook time: 30-35 mins

Yields: 10-12 Muffins

Ingredients needed:

All purpose flour/Maida: 2 Cups*

Sugar: ¾ Cup

Yogurt/Curd: 1 Cup

Milk: ½ Cup

Oil: ½ Cup

Butter:  1 tbsp  (optional)

Baking Powder: 1 ½ tsp

Baking Soda: ½ tsp

Vanilla extract: 1 tsp

Strawberry: 10-15 nos

*1Cup=200 gms

Preparation:

1. Wash and chop strawberries into small pieces discarding the leaves

2. Dust the chopped strawberries using flour so that when we add into the batter it won’t stick together

3. Preheat the oven to 180°C/350°F

4. Line the cupcake moulds with cupcake papers

Method:

1. Sift All purpose flour, baking powder and baking soda at least twice , so that everything will be mixed well and keep it aside

2. In another mixing bowl, add butter, sugar, yogurt and mix well without lumps

3. Then,add oil, vanilla essence and blend them well

4. Now, add the all purpose flour little by little and mix everything gently. Do not over mmix or beat it

5. Finally add the strawberries and mix once

6. Scoop the batter in each of the mould to ¾th of the cup. Do not fill in completely

7. Put the baking tray inside the oven and bake it for 30 to 35 mins at 180°C / 350° F till you nice golden brown color on the top

8. After 15-20 mins check by inserting a knife or a tooth pick inside the muffin, if it comes out clean then it means it has been baked well

9. Allow it to cool down by placing the cake in a cooling tray

10. Enjoy the muffins with a hot cup of tea or coffee

Do not forget to HIt +1, if you like the recipe :) :)

Mysore Rasam

About the recipe:

This is a very comforting dish. This rasam is generally thicker than the other types of rasam. There are a few ingredients which are roasted and grinded, and that makes the rasam rich and flavourful. Now let us know how to prepare this Mysore Rasam

Preparation time: 15 mins

Cook Time: 10 mis

Serves: 2-3

Ingredients needed:

Toor Dal: ¼ Cup

Tomato: 2 nos

Tamarind: gooseberry sized

Turmeric powder: 4 tsp

Salt: as required

Water: as required

Sugar: a pinch

Curry leaves: a few

Coriander leaves: a few

Ghee: 2 tsp

Mustard seeds: ½ tsp

Hing: ½ tsp

To Roast and grind:

Toor Dal: 1 tsp

Whole black pepper:  1 tsp

Coriander seeds: ½ tsp

Cumin seeds: ¼ tsp

Red Chilly: 3-4 nos

Curry leaves: a few

Shredded Coconut: ½ tbsp

Preparation:

1. Pressure cook the Toor Dal with a little turmeric powder until soft

2. Soak tamarind in warm water for sometime  and extract the juice

3. Heat 1 tsp of ghee in a pan , and roast ingredients mentioned under to roast and grind section except coconut till u get a nice aroma. Switch off the flame and add the coconut

4. After the fried ingredients are cooled down , grind it into a smooth paste

5. Chop the tomatoes roughly

Method:

1. Once the toor dal is cooked , add the chopped tomatoes, salt, tamarind juice and mash everything together

2. Add the grounded paste, enough water, check salt and cook it in medium flame till you see froth on the top

3. Add chopped curry leaves and coriander leaves

4. For seasoning, add a tsp of oil in a small pan, when the oil is hot add mustard seeds. When the mustard seeds start cracking add hing and pour it over the rasam

5. The hot Mysore rasam is ready to be served with rice

Note:

1. Keep the flame in medium while roasting the ingredients

2. Do not add too much of Toor Dal for making the rasam.

3. Make sure you blend the tomato and toor dal mixture well. Just use your hands to do this. Do not use a blender

4. The consistency of this rasam should be thicker than the normal rasam. So add less water

Vegetable Rice

About the recipe:

This is a variation from the Vegetable Biryani which I had posted earlier. This recipe has a quite a list of ingredients to be grinded. In this recipe, the rice and the vegetable masala are cooked separately and mixed together. Believe me, it tastes really delicious and a must try one. The left over vegetable curry tastes great with chapati/phulka or dosa

Preparation Time: 15 mins

Cook Time: 15 mins

Serves: 3

Ingredients needed:

Vegetables: 2  Big Cups (I used Carrots, beans, potato, peas and broccoli)

Boiled Rice: 3 Cups

Onion: 1

Mustard Seeds: 1 tsp

Turmeric powder: 1 tsp

Salt: as required

Oil:1 tbsp

To Grind:

1. Coconut: 2 tbsp

2. Fried Gram/Pottukadalai: 2 tsp

3. Coriander seeds: 2 tsp

4. Cumin seeds: 1 tsp

5. Whole black pepper: 1 tsp

6. Green Chilly: 1

7. Dry Red Chilly: 3

8. Cardamom: 2 nos

9. Cinnamon: ½ inch stick

10. Cloves: 2 nos

11. Fennel seeds/Soambu: 1 tsp

12. Ginger: 1 inch piece

13. Garlic : 2 nos

14. Cashew nuts: 4-5 nos

15. Small onions: 4-5

16. Tomato: 2 nos

Preparation:

1. Wash and chop the vegetables and keep it aside

2.Chop onion finely

3.Grind all the ingredients mentioned under the grind section to a fine paste ( add very little water if needed)

Method:

1. Heat oil in a pan, add mustard seeds.

2. After the mustard seeds splutter, add chopped onions, turmeric powder, salt and saute it well

3. Now,add the carrots, beans and potato ( if you are using cauliflower add it at this stage) and mix it well

4. Close the pan with a lid and cook till the vegetables are 70% cooked

5. Now add in the peas and broccoli and cook them

6. Do not overcook the vegetables. They should retain its shape

7. Once all the vegetables are cooked, add in the grounded masala paste

8. Saute it for 4-5 mins. Once you see oil oozing out, it means the masalas are also completely done

9. Check for salt and witch off the stove and add the Cooked rice and very gently mix them

10. Garnish the rice with coriander leaves and serve it hot with any raitha

Note:

1. Do not mix the rice with the entire vegetable masala curry prepared. Take a portion of it and keep it aside. As you mix the rice, you can add the vegetable masala as needed

2. The vegetable masala alone tastes great with chapathi , phulka and dosa

3. If you are using basmati rice, while mixing do not use a big ladle, since it tends to break the rice. instead use a fork and mix it gently

Do not forget to Hit +1, if you like the recipe :) :)