Leftovers series: Tomato Rice

 

Preparation Time: 5-10 mins

Ingredients: Cooked rice ( 1 cup), chopped tomato ( 1 medium ), green chilli ( 1-2 nos ), onion ( 1 large ), curry leaves ( 1 sprig ) , chana dal ( 2 tbs ), urad dal ( 2 tbs ), mustard seeds ( 1/2 tsp ), asafoetida ( 1/5 tsp), broken cashew pieces, salt , oil ( 2 tsp ), chopped coriander for garnish ( optional ).

Preparation: Chop the onion and tomato into small pieces.
Fry the cashew, urad dal and chana dal with very little oil and keep aside.

Cooking: Heat oil in a wok. When it starts smoking, add mustard seeds followed by the broken green chilli, curry leaves and asafoetida. Stir for 10-15 secs.
Add the chopped onions. Stir fry for 2 mins. Add the tomatoes along with some salt. cook till the tomatoes soften.
Add the rice and stir fry for a few minutes. Sprinkle more salt on top ( if required )and add the fried dal & cashews.Serve hot.

Note: If the rice is kept in the fridge, microwave on high for 1 minute. Else add to boiling water and drain off after 1-2 mins.
The fried dals and cashews are added at a later stage to retain their crunchiness.

Biri Chop ( Urad dal bonda )

Preparation time: 30-40 mins

Ingredients:
For the outer layer - 1 small cup chopa chada biri ( dehusked black lentil ), 2-3 tsp semolina, 5-6 crushed peppercorns, a pinch of baking powder, chopped green chillis, salt to taste, oil for deep frying.

For the stuffing - 2-3 medium sized potatoes ( boiled and peeled ), 1 tsp grated garlic, 1 tsp grated ginger, 1 medium sized onion ( finely chopped ), mustard and cumin seeds for tempering, 1/2 tsp chilli powder, 1/5 tsp turmeric, 2-3 tsp chopped coriander leaves, fried peanuts/boiled yellow peas/green peas, 2-3 tbs chopped coconut pieces, 3-4 tsp oil, salt to taste.

Preparation: Wash and soak the biri for 3-4 hours. Grind into a smooth thick paste in a mixer/grinder and keep aside for 3-4 hours to allow fermentation.

Just before frying, add the remaining ingredients to the batter and mix well. Add water if required to get the correct consistency. On dipping the balls, the batter should form a layer of 1-2 mm thickness.

Cooking: Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.

Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts/boiled peas, coconut pieces and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.

Make small balls out of the above.

Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.

Dip the potato balls in the batter and add to the wok few at a time. Fry on all sides to a medium brown colour.

Serve hot with ghuguni/chutney/ketchup.

      

How to prepare 'Ghee' or Clarified butter at home

Preparing 'Ghee' at home is not as complex or time consuming as it is made out to be. Having a mixer at home has simplified the process to a large extent.  I have been following some simple steps ( as detailed below ) with good results.

Preparation time : Will vary according to the quantity of cream/malai being processed. It takes about 1 hour for 500 ml of ghee.


Steps to be followed:

1. Accumulate sufficient cream/malai for preparing the ghee. Remove the cream from chilled (preferably) milk and keep in an open vessel in the fridge. Also add abt 1-2 tsp of curd to this vessel every 4-5 days.
Continue this process till the amount of cream reaches around 1 kg.

2. When you plan to prepare the ghee, remove the vessel from the fridge and add sufficient water to cover the contents.
Allow to stand for 1-2 hours.

Mash it using a heavy spoon.

3. Transfer the cream to a mixer jar and churn for 2-3 mins. Open the jar and add more water and 6-7 ice cubes. close the jar and churn it again for 1-2 mins.

4. The butter will be floating at the top. Remove with a spoon and transfer into a deep vessel. After removing all the butter, add more ice and churn again for 1 minute. This will separate out any remaining butter.

5. Heat the vessel containing all the butter on a low flame. The butter starts to melt and foam.

6. After 20-25 mins, the milk solids will start separating out. The contents of the vessel start boiling and spluttering.

7. Continue till the liquid in the vessel takes a clear golden colour. The solids would have settled down at the bottom and the spluttering would have almost stopped.

8. Keep stirring at regular intervals to prevent the milk solids from sticking to the bottom and getting burnt.

9. Once the milk solids turn light golden brown and take up a granular texture, its time to remove the heat.

10. Allow to cool down. While the vessel is still warm to touch, strain the ghee through a fine cloth or strainer and store in a container.

11. Once the ghee completely cools down , close the lid tightly and store. Use for adding to sweet dishes, tempering dal or even for frying.

Milk Cake

Ingredients: Milk solids  (leftover from preparing ghee at home) ( 1 cup ), milk (1 cup ), condensed  milk ( 1/2 cup ), roasted semolina/suji ( 2 tsp ).

Preparation: Take a vessel and add the milk solids, milk and condensed milk to it. Transfer onto a stove and bring to a boil.

Add the roasted semolina and stir continuously for 2-3 mins on a low flame.

Grease a baking tray and pour the mix into it.

Preheat oven at 180 degrees C and pop in the baking tray. Bake for 10-15 mins depending on the thickness of the layer.

Allow to cool down. Cut into pieces and serve.

Kachumbar

Preparation Time Required: 10-12 mins
Cost of preparation: 20-30 rupees

Ingredients:  Medium sized cucumber ( 1 tsp ), medium sized tomato ( 1 no.), large onion ( 1 no. ), juice of 1 lemon, green chilli ( 3-4 nos), finely chopped mint leaves ( 1 tbs), roasted cumin chilli powder ( 1/3 tsp ), salt ( to taste).

Preparation: Finely chop all the vegetables. Transfer to a mixing bowl. Add the lemon juice, cumin chilli powder, salt and mint leaves.

Allow to stand for 30 mins. Garnish and serve with lunch/dinner.

One can use finely chopped ginger/garlic/coriander/parsley instead of mint leaves for a variation in the flavour. Also, the quantity of lime juice can be varied as per ones' taste.

Muga dali dai kakharu saaga ( pumpkin leaves preparation )

Cooking Time Required : 20-25 mins
Cost of preparation: 30-35 rupees

Ingredients: Pumpkin leaves and tender stems (250 gms), drumstick leaves ( optional, a fistful ), moong dal ( 1 cup), red chillis ( 2-3 nos ), pancha phutana ( 1/3 tsp), garlic pods ( 3-4 nos), oil ( 2-3 tsp), salt.

Cooking: Dry roast the moong dal till it gives off its distinctive smell . Transfer to a pressure cooker and add 1.5 cups water along with a bit of salt. Allow to cook for 5 mins or till the dal is 3/4th cooked. It should not become mashy. Drain excess water and keep aside.

Heat a wok. Add the oil. When it starts smoking, add the pancha phutana and red chillis. Crush and add the garlic pods. Fry till the garlic pods turn golden.

Add the finely chopped pumpkin leaves and stem and stir for 10 minutes. Add the drumstick leaves along with the cooked moong dal and salt, and allow to cook till any excess water evaporates.

Note- Keep stirring and separating the leaves so that they do not get bunched up during the cooking.

Pani Kakharu Sakkara ( Ash gourd in sweet sour gravy )

Cooking Time Required: 25-30 mins
Cost of preparation: 30-40 rupees

Ingredients: Chopped pani kakharu ( ash gourd ) ( 2 cup ), powdered jaggery ( 1 cup ),
tamarind paste ( 2-3 tsp), pancha phutana ( 1/2 tsp ), chilli powder ( 1/5 tsp ), oil (
2 tsp ), dry red chilli ( 2 nos ), asafoetida ( 1 pinch ), curry leaves , turmeric (
1/5 tsp ), salt ( to taste).

Preparation: Peel and cut the ash gourd into cubes.

Cooking: Boil 4 cups of water in a wok. Add powdered jaggery, tamarind paste, salt,
turmeric and chilli powder. Add the ash gourd cubes and boil for 15-20 mins till they
turn tender. The water should have reduced by half by this time else turn the flame
high to reduce excess water.

Heat the oil in a pan. Add dry red chilli, pancha phutana, asafoetida and curry leaves.
Once the seeds start crackling, pour the entire mix over the wok contents. Boil for 1-2 mins.

Serve cold with rice and dalma/dal/curry.

Ash gourd is available in Hyderabad at Hypercity, Inorbit Mall or in the local Rythu bazaars.

Dahi chicken ( Chicken in yogurt )

Cooking Time Required: 30-35 min
Cost of Preparation: 100-110 rupees

Ingredients: Chicken ( 300 gm), onion ( 2 nos, medium), tomato ( 1 medium), ginger garlic paste ( 1 tsp), coriander powder ( 2/3 tsp), cumin powder (1/3 tsp), chilli powder (1 tsp), khada garam masala ( cardamon, cinnamon, bay leaf, cloves ), oil ( 5-6 tsp ), finely chopped mint leaves (1 tbs), turmeric, whole red chilli ( 1 no. ), fresh yogurt ( 1 cup or 50 gms ), cashew/almond paste ( 2 tsp ), vinegar ( 1 tsp ), coriander leaves ( 2-3 tbs), salt to taste.

Preparation: Wash the chicken pieces thouroughly. Drain excess water . Add salt and vinegar. Rub and keep aside to marinate for 10 mins.

Finely chop the onion and tomato.

Cooking: Heat the oil in a wok. Add the red chilli and khada garam masala followed by the chopped onion. Fry for 3-4 mins. Add ginger garlic paste and fry till the raw smell goes away.

Add chopped tomato and fry for 2-3 mins. Add 2 cups of water. Add the turmeric, chilli powder, cumin powder, coriander powder and salt. Bring to a boil.

Add the yogurt and stir for a while. Add the marinated chicken pieces. Cook on a low flame for 10 mins.

Finally add the cashew paste and mint leaves. Cook for 5 mins or till all water evaporates. Remove from stove.

Garnish with coriander and serve hot with white rice.

Paneer Bhurji ( Mashed cottage cheese )

Cooking Time Required: 15-20 mins
Cost of preparation : 40-55 rupees


Ingredients: Paneer/cottage cheese (  200 gm ), finely chopped onion ( medium, 1 no. ), finely chopped carrot ( 1/3 cup ), minced tomato ( small, 1 no. ), green chilli ( 2-3 nos ), roasted cumin-chilli powder ( 1/3 tsp ), coriander powder ( 1/3 tsp ), garam masala ( a pinch ), minced coriander leaves ( 1 tbs ), ginger garlic paste ( 1/3 tsp), oil ( 1 tsp), salt.

Cooking: Boil water in a saucepan . Add salt and paneer pieces. Boil for 3-4 mins. Drain the water and lightly mash the paneer pieces.

Heat oil in a wok. Add the onions and fry till translucent. Follow with ginger garlic paste. Fry for 3-4 mins

Add carrot, green chilli and tomato along with a little salt. Add all the spices except for coriander powder. Stir fry for 3-4 mins.

Add the mashed panner and mix well. Stir fry for 2 mins.

Remove from the wok and garnish with coriander leaves.

Serve with rotis/paratha/rice.

Note: This recipe can also be prepared without onion and ginger garlic paste. Add a few juliennes of ginger instead,

Gota Kalara Bhaja

Cooking Time Required: 15-20 mins
Cost of Preparation: 60-65 Rupees

Ingredients: Bitter gourd/kalara ( 6 nos., small to medium sized ), cooking oil ( 4 tsp ), salt ( to taste), turmeric ( 1/6 tsp ), red chilli ( 1-2 nos ), garlic pods ( 5 nos ), mustard seeds ( 3 tsp ), cumin seeds ( 1 tsp ), onion ( 1 no., medium sized).

Preparation: Make a fine paste of the mustard, cumin, garlic and red chilli.

Finely chop/ coarsely grate the onion.

Make slits along the length of the bitter gourd and put them in a pressure cooker. Add salt and turmeric along with 1 cup water. Cook on high flame for 4-5 mins.

Remove from flame and allow to cool down. Remove the seeds .

Cooking: Heat 1 tsp oil in a wok. Add the onion and stir fry for 3-4 mins. Follow with the paste and  fry all ingredients for another 3 mins. Add a little amount of salt and mix well.

Remove from fire and allow to cool down.

Stuff the bitter gourds with the above prepared paste.

Heat oil in a wok. Add the bitter gourds 2-3 at a time. Cook covered for 7-8 mins or till done.

Serve hot with white rice/rotis.

Kakharu saaga Bhaja ( Pumpkin leaves fry )

Cooking Time Required: 10-15 mins
Cost of Preparation: 25-30 Rupees

Ingredients: Kakharu saaga and dunka ( use only the tender tips, 3-4 cups ),  ridge gourd (chopped into small pieces, 1/2 cup), potato ( chopped into small pieces, 1/2 cups), pancha phutana ( 1/2 tsp ),  dry red chilli ( 2 nos), garlic cloves ( 5-6 nos ), oil ( 3 tsp), salt to taste.

Cooking: Heat the oil in a wok. Add the dry red chillis and pancha phutana. Allow to splutter.

Add all the vegetables and mix well. Cover with a lid and allow to cook till tender. ( Takes abt 7-8 mins)

Remove the lid and allow excess water to evaporate.

Add salt and mix. Add the crushed garlic flakes and remove the wok from the stove.

Serve hot with rice.