Bataani baath / Peas Rice

Bataani baath is a simple rice dish which can be prepared in a jiffy. This happens to be my daughter’s favorite so I keep preparing it often when peas is available at economical price.

Ingredients
1 cup rice ( I used sona masuri, basmati can be used as well)
1/2 cup peas
1 onion, chopped
1/2 tsp jeera
1 tsp of oil
For grinding
1 green chilli, roughly chopped
2 tbsp mint leaves
2 tbsp grated coconut
1/2 tsp jeera
5-6 peppercorns

What to do with all this!?!
Heat oil in a cooker pan. Once it heats add jeera.

image

Once jeera is fried, add the onion.

image

Fry till they are pinkish. Now, add the peas. Fry it for a minute.

image

Then, add the rice. Make sure you wash it well before adding. Fry the rice for 2 mins.

image

Grind chilli, mint leaves, coconut, jeera, peppercorns to form a smooth paste.
Add it to the rice.

image

image

Add 2 cups of water and salt to taste. Pressure cook it. Wait for the cooker to cool.

image

Just before serving add a tbsp of ghee and mix the rice. This gives a nice aroma. This step is completely optional.
Enjoy your peas rice with this salad.

image

Seemebadhnekai sasve

Seemebadhnekai is also called as chayote and cho cho. Today I present yet another dish from the malnad and south canara region.
Sasve means mustard. Since the flavor of these seeds are dominant in the dish it probably borrows the name.

Ingredients
1 medium sized chayote, chopped
1 tsp mustard seeds
1 tsp oil
1/4 cup curds
1 tbsp chopped coriander leaves.
Salt to taste
For sasve paste
1 tsp mustard seeds
1 green chilli
4 tbsp grated coconut

How to go about…
Heat oil in a pan. Add mustard seeds. Once the mustard crackles, add the chopped chayote. Cook the chayote with the lid closed. Chayote cooks really fast especially if its tender.

image

Grind coconut, green chilli and mustard with little water to make a smooth paste.

image

Add the paste to the cooked chayote.

image

Next, add the curds. Mix it well.

image

Garnish it with coriander leaves. Enjoy your sasve with rice or as a salad.

image

Peas pulao

This is a simple yet tasty dish. Apt for kids and people who love their food less spicy. Another point to be noted, you can prepare it real quick.

Ingredients

1 cup Basmati Rice
1 cup peas
1 green chilli, slit
1/2 tsp grated ginger
2 tbsp mint leaves, chopped
1 green cardamom
2-3 cloves
6-8 peppercorns
2 tsp jeera / cumin seeds
1 inch cinnamon
1 tbsp oil
1 medium onion, chopped ( optional )

What to do with all this?!

image

Using a mortar and pestle, make a coarse powder of the spices – cinnamon, cloves, jeera, cardamom and peppercorns.

image

Place a pressure cooker on the stove. Once it is heated, add oil. To this add the crushed spices. Fry for a min.
image

Now add the green chillies, ginger and mint leaves. Fry till the skin of green chillies turn to a lighter shade of green.
image

Add the green peas and fry for a min longer. Then add the washed basmati rice. Fry for a min.
image

To this add 2 cups of water and salt to taste. Close the lid and cook it for 2 whistles. Keep it on low flame for 2-3 mins before removing it from heat.
image

Once the pressure is out, your Peas pulao is ready! You can eat it as is or with a gravy/curry of your choice. We enjoyed our pulao with Tomato-onion gravy.
image

 

 

 

Quick and Simple South Indian Lunch

For me, a yummy lunch is Rasam rice with palya and curd rice with pickle. I’m sure many will nod their heads here. You know what the best part is?!? This lunch can be cooked in 30- 35 mins. Just follow my lead and you will be serving hot and delicious meal in a short time.

I will not make a list of ingredients today, but jump straight into action. Please note the quantities mentioned here will serve 2-3 people.

Here begins the algorithm –

Step 1: Wash 1 and 1/2 cup of Sona Masoori Raw Rice in a vessel that fits inside the pressure cooker. Add 3 cups of water for 1 cup of Rice and pressure cook it for 3  whistles and after that keep it on low flame for about 5 mins. Take it off the flame and let the cool. Right after you keep the pressure cooker on the stove, go to step 2.
image

Step 2: Once you keep the rice for cooking, wash 3 tbsp of Toor dal and put it directly into another cooker. You can also use a single cooker for rice and dal. I prefer to cook dal separately for no particular reason. Before closing the lid, add sufficient water and 1/2 tsp of turmeric powder. Pressure cook it on low flame for 2 whistles and take it off the heat. Let it cool.
image

Step 3: Wash and peel 4 carrots. Chop them evenly.Take a few curry leaves and chop them as well. Heat a pan. Add about 1 tbsp of oil. To the heated oil, add 1 tsp of  mustard seeds and 1 tsp of Urad dal. Fry till mustard seed crackle. To this add, 2 red chillies, torn. Fry till red chillies swell and then add the curry leaves. Fry for a few seconds and add the chopped carrots. Stir it for a min. Add salt to taste and stir again. To this add sufficient water for carrot to cook. I added about 3/4 cup of water. This quantity may vary. Start with 1/2 cup if required add more at later stage. Close it with a lid and let it cook. It took roughly about 10 mins to cook.

image

Step 4: Cut 1 tomato into 4 parts. Grind it along with 1 and 1/2 tsp of rasam powder to get a smooth paste. Do not add water while grinding.
image

Step 5: I’m sure the cooker containing dal would have lost the pressure by now. Transfer the dal into another vessel along with the water and smash them lightly. Keep the vessel on medium heat. Bring it to boil. To this add salt according to your taste. Once it boils, add the tomato paste and boil once again. Once it boils, keep it on low flame. Add water for a watery consistency.
image

Step 6: Grate about 2 tbsp of coconut. Chop a small bunch of coriander leaves to get about 2 tbsp of it. Keep a few curry leaves handy.
image

Step 7: Add half the chopped coriander leaves to the rasam. Also add the curry leaves and boil for 2-3 mins. Take it off heat.
image

Step 8: Add the grated coconut and remaining coriander leaves to the carrot palya. Mix them well. Carrot palya is ready.
image

Step 9: The seasoning. In a small pan, heat 1 tsp of ghee. To this add 1 tsp of mustard seeds and 1 tsp of jeera (cumin seeds). Once mustard seeds crackle, add a pinch of hing. Take it off heat and add it to the rasam. That sizzling sound and the aroma of spices as the seasoning hits the rasam, is pure bliss! To preserve the aroma, immediately close it with a lid. Rasam is also ready.
image

Step 10: By the now, the rice is also done. And the clock will say your time is up! Serve the lunch hot!
image

I have it all place on the dinning table and ready to eat! Bon appetit!

 

Cap – tom – corn salad

What’s in lunch box today? Let’s take a look.

image

Adding to the list of salads, here is another one. Capsicum – tomato – baby corn salad

Ingredients

1 Tomato, chopped
2 baby corns, chopped
1/2 capsicum, chopped
Few leaves of mint, finely chopped
1/4 tsp of black pepper powder
Salt to taste

Next

Add all the ingredients in a mixing bowl and toss it.
Voila! You salad is ready! Sit back and crunch it away!!