Ever had one of those feelings that you are going to get a bout of cold/cough/fever just because you are around a person who has one? You have a minor throat irritation and you take in a spoonful or two of your favorite cough syrup? You let out one small sniffle and then the next thing you know, you slather yourself with Vicks Vaporub (as if you even need reason to put it on) sniff it ever so often and inhale that wonderful aroma of camphor? Errr….not me you say, ok mea culpa that’s me. I am one of those people who have a sure sign of creative mind when it comes to sickness.
DH fell sick last week with a strong bout of cold, sinus and de-congestion and was pre-occupied in his own world. While I had all the time in the world to come with some weird theories of my own, for myself! I was almost convinced that I would be stuck with cold myself, so I decided to make something special for myself. You know, how it is recommended that people with cold eat plenty of garlic, ginger, pepper, lemon etc and, the first thing that came to my mind was Fried Rice.
I know a lame excuse for tickling those ‘sore’ taste buds. So I made Fried Rice, the Indo Chinese way. Toss in all veggies, in prepared sauce of Soy, vinegar, ketchup and finally add the cooked rice. How easy is that? Something about the combination of the sauces makes the taste very addictive isn’t it? (No I do not use MSG or Ajinomoto for this; I stay far far away from it).
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At work, the week we have the production release is the busiest and the craziest week of all. New stuff, last minute changes gets added to the release at the last minute and that just means more work to finish before the deadline. So I end up carrying over work home to finish off the tasks. As a result the dinner gets effected and so I try to make something that is one-pot meal, quick and healthy. Take-out works for a day or two, but after that we start craving for something hearty, home made even if it is simple Daal-chawal (Rice and Daal).
These are the times when this easy mixed Vegetable Rice comes in handy. This recipe is based on Methi Rice/Fenugreek Rice that I had learnt from my mother except that in this case I substitute fenugreek leaves with other vegetables. This along with Raita and Pappads is a meal in itself. The top it all, we do not have to feel guilty while having this. It is low-fat and has the complete quota of heart healthy vegetables.
This tastes more like a pulav and can be made without the pressure cooker. In one of my earlier post, there were some discussions about making pulav in the pressure cooker as it tends to burn at the bottom. So if there are such concerns then this rice can be made in a regular pan itself.
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Puliyogare/Tamrind Rice is a South Indian rice preparation usually eaten as a snack/breakfast. Puli means sour taste and Ogara means rice in Halegannada (old Kannada), thus Puliyogare translates as sour tasting rice. (Source).
The rice is usually one of the items prepared during major festivals in South India and is offered as Prasadam in the temples. This is also referred to as Puliogare, Puliyodarai, Pulihora or simply tamarind rice. This rice has a sweet, tangy and spicy combination and the flavor is enhanced by the addition of crunchy peanuts. This rice does not involve addition of any vegetables similar to Lemon Rice.
There are different ways in which the rice can be prepared. Pulliyogare powder (MTR Puliogare Powder) or Gojju is prepared in advanced and then mixed with Rice. We prepared this Pulliyogare Gojju (Tamarind Masala Paste) inspired by the Vah chef. The Gojju can prepared in advance and stored in container for many days (like pickle). To prepare the rice, the required quantity is added to hot steaming rice, mixed thoroughly and then eaten. As simple as that and this is yummy and delicious food at its best.
The tamarind pulp is available in the Indian groceries. If a whole tamarind is available then soak about a handful of it in hot water and let it rest. After about 10 minutes, using hands mix and extract the pulp, and then strain impurities, fiber etc this way clean extract of tamarind pulp can be used. Since the Gojju/paste is made without using any water and boiled thoroughly, there is no need to refrigerate or freeze it. It can be kept in air tight for at least a month or longer depending on the quantity.
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