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Tenginkayi Chitranna /Tengai Sadam / Grated Coconut Rice

 

Hello Everyone!!!

 

My first post this year. I am back after a lovely vacation with my Family  last 2 weeks of December 2017. We as a family spent quality time in Boracay enjoying all the water sports. I enjoyed Parasailing the most. A memorable experience for me. Weather was perfect although there were few showers here and there. We  even enjoyed the local vegetarian food that was easily available at our resort. The best part of our journey was we used all three modes of transport in a single day (Land,air and water).

My first post this year is for the upcoming Sankranthi festival next week. My contribution for our 126th #Foodiemonday #Bloghop theme #Sankranthi is this simple and yummy tenginkayi chitranna / grated coconut rice that can be whipped up in a short time.

Sankranthi, or Makara Sankranti, is a harvest festival in Karnataka as is the case in other parts of India. Sankranthi is celebrated when sun transcends from Sagittarius to Capricorn during the winter solstice in the northern hemisphere. Sankranthi means ‘change of direction’ and is based on solar event and it also marks the arrival of Spring Season. Uttarayana, the day time of Devas, begins from Sankranthi and the next six months are considered highly auspicious.

This is one of the rice variety we have as a part of the festive meal.

Recipe for Tenginkayi Chitranna / Tengai Sadam / Grated Coconut Rice

1 Cup Cooked Rice

3/4 Cup Grated Coconut

1Tsp finely Chopped Ginger

3 Green Chillies slit

3 Red Chillies roughly torn

Salt to Taste

1 Tsp Channa Dal

1 Tsp Urad Dal (Split)

1 Tsp Mustard / Sasive

8-10 Cashews

2 Tsp Oil

1/4 Tsp Hing / Asafoetida

Method:

Wash the rice thoroughly and cook . Ensure it is soft and  fluffy. Allow the cooked rice to cool completely.

Heat oil in a wide bottom pan. Add channa dal and Urad dal. Once they turn slightly brown add finely chopped ginger and saute for a few seconds. Now add mustard , hing, green chillies and red chillies and mix well. Once the mustrad splutters add cashews , curry leaves and roast till they turn slightly brown. Once add  grated coconut and mix well.  Switch off the flame after 2-3 minutes. Add the cooked rice and salt to taste and mix well.

Serve with papadum, sandige  or fryums and enjoy!!!!!!!!

Wish you all a very Happy Snakranthi!!!!!!!!!

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MIXED VEGETABLE TAHIRI

 

Hello!!!

Hope you had good Diwali celebrations. We had a good one too. After feasting on some yummy dishes for the last few days its time to have some simple and healthy food that is easily digestible and can be cooked within short time.We need some respite after the festivities. I am sharing a simple Mixed vegetable Tahiri from the Awadhi cuisine.

Awadhi cuisine ‎ is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The cooks during this period introduce dum style cooking.The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.

My contribution for 115th #Foodiemonday # Bloghop theme #AwadhiCuisine is this simple and healthy Mixed Vegetable Tahiri.

Recipe for Mixed Vegetable Tahiri:

Ingredients:

2 Cups Basmati Rice(wash and soak for 30 mins)

1 Cup Cauliflower Florets

1 Carrot sliced cut into 1 inch cubes

2 Medium size Potatoes cut into 1 inch cubes

1 Onion slice length wise

2 Capsicum cut into pcs

1/2 Cup green peas

1/2 Tsp Turmeric /Haldi

1 Tsp Coriander Powder

1/4 Cup fresh coriander finely chopped

2 Red chillies

6 Garlic cloves

1 Inch Ginger

1 Tsp Jeera /Cumin seeds

6 Pepper Corns

1 Inch Cinnamon stick

5 Cloves

1 Bay leaf

Juice of 1 lemon

3 tbsp Oil

Salt to taste

Method:

Wash and soak basmati rice for 30 mins.

Coarsely grind fresh red chilli, garlic and ginger.

Heat a heavy bottom pan. Add oil. Once the oil is hot add cumin, pepper corns, cinnamon,cloves and bay leaf and roast for a few seconds until fragrant. Add sliced onions and roast until they turn slightly brown.Now add potatoes and roast for 5 minutes. Once done add all the other veggies.Mix well and roast for 2 -3 minutes.

Now add coriander powder,turmeric, ginger-garlic-chilli paste and chopped fresh coriander and saute for 2-3 minutes.Now add the drained basmati rice, lemon juice ,salt and 4 cups of water .Mix well. Cover and cook only medium flame until the rice is well cooked. Mix well .Garnish with fresh coriander and serve hot with any raita and salad of your choice.

 

Enjoy and relish this one pot meal with your family and friends!!!!!!!!!!!!!!!!

 

 

 

 

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BROCCOLI AND COCONUT RICE(NO ONION NO GARLIC RECIPE)

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Everyone is  busy with a hectic life style these days. We are always on the run juggling work ,family,home.When you are short of time to cook and still want your family to have a healthy meal, one pot meal recipes come in handy. They can be cooked in a less time and yet be a nutritious meal.I usually cook one pot meals on weekday morning. Best way to incorporate veggies into my family’s diet. Today i am sharing one such healthy and yummy recipe.

Broccoli is a powerhouse of nutrients.It is rich in Vitamin C, Vitamin K, Manganese.Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.They form a regular part of the diets of many people in the tropics and subtropics.Broccoli and freshly grated coconut make a great combo.

My contribution for our 95th #Foodiemonday #Bloghop theme #Onepotmeal is this yummy and healthy Broccoli and Coconut Rice.

Recipe for Broccoli and Coconut rice:

2  Cups Basamati Rice (each cup is 160ml)

1.5 Cups Broccoli florets( 1 cup is 250 ml)

3/4  Cup freshly grated Coconut (1 Cup is 250 ML)

2 Tsp Jeera / Cumin seeds

1/4 Tsp Pepper corns crushed

2 fresh Red Chillies

8-10 Cashews

2 Tsp Oil

Salt to taste

Method:

Soak Rice for about  15-20 mins.You can skip this step if you are short of time.

Make a fine paste of  grated coconut, red chillies and 1 tsp jeera and keep it aside. Do not add water when grinding.

Heat oil in a heavy bottom pan. Add Jeera and then the broccoli florets. Keep in on medium flame for about 7-8 mins. Now add the coconut mixture , crushed pepper corns and mix well. Now add the soaked rice and salt to taste. Mix all the ingredients and switch off the flame. Transfer the contents to a electric Rice cooker and add the required amount of water.One done  garnish with roasted Cashews and serve hot with any Raita or Nonya Achar.

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Enjoy!!!!!!!!!!!!!!!!