Tag Archives: idnian food

Mujaddara – Arabian rice & lentils

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My other Arabian cuisine dish – Mujaddara (steamed rice and lentils), which is one of the most comfort, filling and healthy food. Mostly it plays a good role on times of fasting. A very easy, simple and healthy dish which can be prepared perfectly by a beginner in cooking. Let me share the recipe…

For my other vegetarian rice recipes, click here.

As it’s Friday, taking it to Fiesta Friday #125 hosted by Angie@thenovicegarderner.

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

1 cup – 160 ml

Ingredients:

  • Bamathi / Long grain rice – 2 cups
  • Green lentil / Moong Bean / Paasipayaru – 1 cup
  • Onions – 3 nos
  • Olive oil – 1 tbsp
  • Cumin – ½ tsp
  • Cumin powder – 1 tsp
  • Black pepper powder – 1 ¼ tsp
  • Salt to taste

Preparation:

  • Peel and thinly slice the onions (lengthwise), keep it aside.
  • Wash the lentils in water, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Heat oil in the pressure cooker, add in the thinly sliced onions and cook them until they turn dark brown in color, remove the onions from the fire and keep it aside.
  • Add in the cumin seeds and wait until they give wonder aroma.
  • Add in the green lentil (1 cup) along with the water (2 cups) and pressure-cook for 2 whistles.
  • Wait until the pressure subsides and remove the lid.
  • Add in the rice (2 cups) along with cumin powder, black pepper powder and salt. Cook for few seconds until the raw smell goes off.
  • Pour in the water (3 ½ cups) of water and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides and transfer it to a plate.
  • Top it with fried onions.

Serve hot. You can also top it with thick yogurt/curd and then fried onions before serving, this combination tastes good. Accompany it with any raita. I have accompanied it with watermelon raita and Qorma Lawand.

Note: You can increase or decrease the quantity of onions as per your taste buds.

 

 

Oreo Truffle

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Valentines Day is nearing, thought of preparing something that everyone including my kids would love to have. Got to see two packets of oreo biscuits in my kitchen, but I don’t want to prepare Oreo cake, but thought of preparing something different and this resulted in this OREO TRUFFLE.

“WISH YOU ALL A HAPPY VALENTINES DAY”

Let us move on to the recipe…

Ingredients:

  • Oreo Biscuit – 20 nos
  • Cream Cheese – 2 tbsps
  • White chocolate – 150 gms
  • Red food colour – ½ tsp
  • Sugar strands – 2 tbsps.

Preparation:

  • Take the oreo biscuits in the blender, blend it well to a fine powder.
  • Add in the cream cheese and blend it for a min.
  • Transfer it to a wide mouth bowl, roll it to a ball.
  • Divide it to small portions, spread a butter paper over the workspace.
  • Place a small ball, pat and spread it to a circle, cut it with heart shaped cookie cutter.
  • Remove it carefully to a plastic plate, continue with all the balls.
  • Heat 3 to 4 cups of water in a heavy bottomed kadai, grate the white chocolate, and transfer it to a bowl along with the food colour.
  • Keep the bowl in the center of the boiling water, keep on stirring until the chocolate melts.
  • Remove the bowl carefully, dip the heart shaped oreo biscuits to the chocolate, and be sure it is coated well.
  • Sprinkle sugar strands over the chocolate and refrigerate it for an hour.

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/ and check out my baking recipes in this link: https://madraasi.com/recipes/baking/.

Lamb Curry / Varuthu Aracha Mutton Kulambu

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The term “Varuthu Aracha” means roasted and ground. The Varuthuaracha Mutton curry is nothing but Lamb curry prepared by roasting and grinding the spices at that time of preparing the curry instead of using any spice powders for flavor and taste. This curry has fresh flavor, taste and attractive color.

Check out my other lamb/mutton recipes – Curry, fry, gravy and biryani in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/.

Let us move on to the recipe…

Varuthu Aracha Mutton Kulambu / Lamb Curry

Varuthu Aracha Mutton Kulambu / Lamb Curry

Ingredients:

  • Lamb/Mutton – ¾ kg
  • Red chilies – 8 nos
  • Coriander seeds – 1 tbsp
  • Poppy seeds – 2 tsp
  • Cumin seeds – 3 tsp
  • Onions – 3 nos
  • Coconut (shredded) – 3 tbsp
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Coriander stalks – 5 nos
  • Potatoes – 2 nos
  • Salt to taste
  • Gingelly oil – 2 tbsp.

Preparation:

  • Peel and chop roughly chop 2 onions, finely chop the other onion.
  • Peel and roughly chop the potatoes into big pieces.
  • Clean and the chop the mutton to medium pieces. Clean and chop the coriander stalks.
  • Marinate the lamb/mutton pieces with ginger-garlic, salt and turmeric powder for about 30 mins.
  • Heat a tsp of oil in a kadhai, add cumin, poppy, red chilies and coriander seeds, for few mins or until a fresh aroma comes out.
  • Add in the roughly chopped onions and shredded coconut, roast them until the raw smell comes out.
  • Remove from fire, spread over a plate and bring them to room temperature.
  • Grind them to fine paste by adding water little by little.
  • Heat oil in a pressure-cooker, add in a ½ tsp of cumin seeds, finely chopped onions and cook until they turn golden brown.
  • Add in the coriander stalks and cook until they turn dark in color.
  • Add in the mutton pieces and cook until the mutton turns pale white in color.
  • Add in the ground masala along with little salt and cook for few mins or until the oil oozes out.
  • Pour in one cup of water, let it boil and pressure-cook for 4 whistles.
  • Remove the lid when the pressure subsides and keep in medium flame, until the oil separates and floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch along with Egg omelette or Beetroot Stir-Fry 1, Beetroot Stir-Fry 2. Also goes well with dosa and parotta.