March 31, 2016

Carrot & Raw Mango Rice

Summer has started way too early here & it definitely is not my favourite season. It is hotter than the previous year & we are gulping down tons of tender coconuts & watermelon already

One this about summer that I like are the Raw Mangoes. They have already hit the market & I am already in the process of making this year's first batch of Mango pickle .. Yaay !! 

I had about 30 minutes to make something for lunch this afternoon, I wasn't in the greatest of moods to cook something elaborate in this heat. So, I made this really quick Carrot & Raw Mango Rice 


CARROT & RAW MANGO RICE

I made this totally on a whim & I am very happy with the way it turned out. The sweet carrots paired up quite well with the sour raw mangoes & the addition of mint did add a bit of freshness.


This is a very mildly flavoured rice dish. Quite apt for summer. Makes a great lunch box option too. When Raw Mangoes are not in session, you can use Lime Juice or even grated Gooseberrys or Amla when in season 

You can pep it up with a hit of Garam Masala & Coriander powder. I wanted to keep it low on spice & trust me, it tasted very good. Quite different from the regular Raw Mango Rice we make

Carrot & Raw Mango Rice


You Will Need:

  • 2 cups cooked Rice
  • 1 large carrot - grated
  • Half of a large Raw Mango - Grated
  • 1/4th cup of fresh Green Peas
  • A handful of fresh mint - chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp Urad Dal
  • 5 Green chilies - chopped
  • Salt as per taste
  • 2 tbsp Cooking Oil
How To:

Cook Rice in a Pressure cooker & once cool, spread it onto a wide bowl & allow it to cool. I used Sona Masoori Rice. You can use Basmati too

Boil Fresh Green peas in salted water for 5 minutes. Drain & set aside. Peel Raw Mango & grate them

In a heavy bottomed pan, heat oil & splutter mustard & cumin seeds. Add Urad Dal & sauté for 30 seconds. Add the green chilies & sauté for 20 seconds. Add grated carrots & sauté for 2-3 minutes. Next, add grated raw mango & sauté for 2-3 minutes.

Add cooked rice, Boiled Green Peas & Salt. Give it a good mix & let it stand on low heat for about 3 minutes. Turn off the heat & allow it to cool & little. Add chopped mint & mix gently & serve

NOTE:

Add chopped mint after the rice cools down slightly as adding it when the Rice is still hot makes them turn almost blackish & I wanted to retain the fresh green colour

Instead of Raw Mangoes, You can also use lime juice or Indian Gooseberry/Amla when in season

March 21, 2016

Baked Cabbage Muthia

Baked Cabbage Muthiya

These are not the traditional steamed Muthias that you will find in every Gujarati household. But if you love something crunchy & savoury to snack on, you will love this baked version of Muthia

They are a perfect tea time snack & makes for a great starter too. 

You Will Need:
  • 1 cup Chickpea Flour/Besan
  • 1 cup Whole Wheat Atta
  • 1 Cup finely shredded cabbage
  • 2 tsp Ginger-Green Chilli Paste
  • 1 tsp crushed cumin seeds
  • 1/2 tsp Garam Masala
  • 2 tbsp oil
  • Salt as per taste
  • Additional oil to grease the baking tray
  • 1 tsp toasted white sesame seeds

How To:

Preheat the oven at 200C

Shred the cabbage & set aside. I use a V Slicer to shred them.

In a bowl, mix together all the ingredients & knead into a smooth dough using very little water.

Pinch lemon sized balls & flatten them into fairly thick circles. Place them on a greased baking tray & bake for 10 minutes until the top starts turning slightly brown. Flip the Muthias & bake them for another 8 minutes or so

Arrange them on a serving plate & sprinkle toasted white sesame seeds

Serve Hot with mint chutney.


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NOTE:

You can entirely replace Cabbage with fresh or dried Methi/Fenugreek leaves

You can add a teaspoon of kasuri Methi/Dried Fenugreek for an additional flavour 

You can also steam these dumplings instead of baking them. Baking makes them crispier

Keep a close watch on them after 8 minutes or so. Baking time differs from one brand of oven to another


March 8, 2016

Akki Shavige -- South Indian Rice Noodles

I love Shavige/Semiya/Indian Noodles, especially Rice Shavige with loads of coconut & a generous dose of coconut chutney on the side. Totally my kind of breakfast. 

Lemon Shavige 

Traditionally Rice Noodles are made fresh from scratch. It is a very time consuming process & is almost impossible to make it in a regular basis & that too when you need to pack that tiffin box by 7AM.  That is when these instant dried Shavige come handy. 

I always stock a packet or two of these instant Shavige/Semiya & this gets rustled up within 20 minutes. 

There are various brands of instant rice shavige available in the market. Some of the good ones are Dragon, Anil, Concorde, MTR. I like using Dragon & MTR since they are slightly thicker & I love the texture

YOU WILL NEED:


Lemon Shavige 2

HOW TO:

In a large pot, bring about 5 cups of water to boil. Add a teaspoon of salt & a teaspoon of oil. When the water comes to a rolling boil, turn off the heat. Add Rice Noodles & cover. After about 2 minutes, drain using a colander. Rinse under cold water, add a tsp of oil over the Shavige so that they don't stick to each otherr once cool & set aside for the remaining water to drain

Heat oil in a small pan. Slit the green chilies lengthwise. Add the chilies in the pan & fry for minute until the chilies are blistered. Carefully remove them & grind with the other ingredients along with some salt 

Grind all the ingredients mentioned in the 'To Grind' List, into a smooth paste without adding any water.

In a large pan, heat 2 tsp oil. Crackle mustard seeds & add all the other ingredients mentioned in the 'To Temper' list. Add the ground paste & fry for about 2 minutes. Turn off the flame. Add cooked shave/noodles & mix gently with a fork. 

Add lime/lemon juice & check for salt. Mix well. I use my hands to mix them evenly. Garnish with fresh chopped coriander. Add fresh grated coconut too if you are a coconut lover like my husband 

This is usually served at room temprature. There is no need to reheat 

NOTE:

You can grind the coconut, chilies, mustard & turmeric into a paste a freeze. It should stay well for a month. 

Do not skip adding mustard seeds. They add a great flavour 

March 1, 2016

Sharjah Shake - Kerala's Favourite Milkshake

It's Summer .. Well almost. Bangalore has been quite hot since a week & my evening Chai has been replaced by chilled Milkshakes or Smoothies. I have been trying different recipes of Milkshakes & I came across this very  Milkshake recipe famous all over Kerala. Sharjah Shake it is :)


SHARJAH SHAKE 

So, what is Sharjah Shake? Doesn't the name sound interesting? I was intrigued too when I heard it for the first time, It is a creamy  Milkshake made with frozen milk, Banana, nuts & a dash of Chocolate flavoured malt. It is Kerala's way of making Banana Milkshake

I read somewhere that Sharjah Shake was created by Kalanthan Koya, who ran a small juice bar in Calicut & it was first served to a few customers who were watching the then famous 'Sharjah Cup' cricket series on TV, hence the name Sharjah Shake :) And, I was initially of the opinion that this drink originated from Sharjah :)

You Will Need:
  • 1 large Banana
  • 1.5  - 2 cups Milk
  • 1 tsp Bournvita/Boost or another Hot Chocolate Malt
  • 4-5 Raw Cashewnuts or Almonds (I used Almonds)
  • 1 tsp Sugar - Optional

HOW TO:

Pour Milk in an ice tray & freeze into cubes. If you buy milk packets, you can dump the entire packet in the freezer.

In a Blender, Add chopped Banana, Almonds/Cashewnuts, Bournvita, Sugar & Milk cubes  & blend until frothy

Pour into a tall glass & Slurrp !!

DSC_0751

NOTE:

I don't add any sugar as there is enough sweetness from the Banana & Hot chocolate Malt

You can even use frozen Bananas

Using Frozen Milk is very important to get a nice creamy texture