Summer means mangoes. Mangoes means yumminess. I am not really a fan of the fruit. But give me a raw mango anytime and I can weave magic around it. My most favourite is the mango pulihara. It is a mildly spiced mango rice preperation. You can have it for breakfast or as a meal in itself. For me its on-top-of-list comfort food. There is really no rocket science in making this. You just need to understand how much sourness from the mango gives the right balance of flavour to the rice. Another secret lies in the tempering. If you can … Continue reading Mamidikaya Pulihara/Mango rice | TummyKhush
Rains call for some special food that is warm and comforting and spicy at the same time. Nothing beats having a bowl full of something warm and cozy while hearing the rains pattering away on the window. The universal favourite foods in rains include a bowl of soup, a hot cup of coffee or tea, deep fried foods or something similar. For me, Kichidi is one of those foods that just gives you that blanket of warmth. India has a rich history of lentils. We have a vast variety that would probably not be found anywhere else. Having a vegetarian tradition is one of the reasons. The protein content of the lentils combined with carbohydrate in the form of rice and a few warming spices lends kichidi its huge fan following. Kichidi with very little or no spice is fed to growing kids. I guess that is the reason why it feels so comforting. A familiar flavour that you have grown up with always gives that sense of security.
Kichidi is eaten in many forms. Different states have different ways of cooking it with different dal and spices. The basic ingredients of dal and rice, though, never change. The inspiration behind this recipe is the rajasthani kichidi which I really love.
I hope you will enjoy this masala kichidi as much as I did. You can just vary the amount of spices depending on you like/dislike for them.
Here is how I made it.
Rice – 1 cup
Moong dal/ Pesarapappu /mung beans/ split green gram – 1 cup
This is a simple fridge raid recipe for those times when you have to just finish up those one or two vegetables left in the fridge before that weekend shopping trip or when you have left over rice from the previous night and crave for some comfort food. This is a very forgiving recipe as you can simply throw in a few ingredients to the pan and modify the recipe to your taste. I always like my fried rice simple with a few ingredients with no extra sauces added. You can always throw in some soya sauce and tomato sauce to get the typical road side bandi flavour.
For now I am sharing this recipe which is very basic and the ultimate comfort food for me.
I warmed up some oil in the pan for tempering. You could use butter or ghee to enhance the flavour.
This is the simplest recipe for a flavoured Indian style rice. Specially helpful when you have left over cooked rice from the previous night, this recipe adds a delicious twist to the regular cooked rice. Have jeera rice with a side dish such as dal fry or rajma or even chinese gravy dishes and you have the ultimate comfort food. The ingredients are simplest and can be found in any part of the world.
To make a simple jeera rice recipe for two people, you would require :
Butter/ Ghee(clarified butter): 3 to 4 tbsp
Cooked rice : 1 cup
Cumin seeds/jeera : 2-3 tsp
Green chillies : 3 – 4 or according to taste
Salt: as per taste
Coriander(cilantro leaves) – small bunch chopped finely
Cashewnuts – few whole or broken, roasted or fried (optional, for garnish)
Every recipe has a story to tell and this recipe is the story of Bangalore street food. Craving for something different usually meant eating out with hubby on road-side bandis or vehicles that usually stocked on everything from idlis and dosas to noodles and manchurian. While hubby used to gorge on idlis and dosas, I never used to miss the rice that was sold there. Lemon bath, masala bath you name it. For me, till then, lemon rice just meant the traditional lemon rice made during festivals that was tempered with basic dals, jeera and red chillies. But this was a different take with onions and garlic thrown in. Its a real comfort food on lazy, rainy or cold days when you crave something spicy yet soothing. Even better when you have left over rice in the fridge. Here is my take on the recipe I adore
Left over rice – oh how we wish we could keep finding new recipes to make proper use of left over stuff. Unexpected guests at home and a little miscalculation of quantity resulted in left over rice. And then a phone call to mom-in-law later, I was in possession of a new recipe to make good use of left over rice. This recipe is unique to the Telangana region in Andhra Pradesh. It hardly takes any time to make and you would see that everything will be gobbled down in a few minutes. The recipe here is a little similar to Aloo-Jeera rice but trust me, the taste is completely different. Simply put “Popu” means tempering and telugu and “annam” is rice.