Archive for January, 2007

Bright Beet-root pulav!

Growing up, Beet-root somehow was never a staple at our house. I was introduced to this colourful veggie by one of my college friends, who used to bring this divine beet-root rice for lunch often. I used to literally polish off half of her lunch especially when it was beet-root. Hence, the other day when I saw this veggie in the grocery store, it brought back pleasant, mouth-watering memories.So I immediately bought it to try and recreate at least the dish, if not the memories.So here goes my version of the beet-root pulav:

Ingredients (Serves 4)

2 cups basmati rice

2-3 medium sized beetroots cut in 2 inch long, chunky pieces

1 large onion diced

2 cloves garlic chopped fine

1/2″ ginger chopped fine

1/4 box of button mushrooms sliced

1/2 a big bell pepper chopped

1 bay leaf

1 inch cinnamon

2-3 cloves

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli power

1/2 tsp shan curry powder(optional)

1/2 tsp garam masala

2 tsp vegetable/canola oil

salt to taste

Cilanthro for garnish



Pre-soak the basmati rice in water for about 20 minutes. Meanwhile in a pressure cooker or pressure pan fry bay leaf, cinnamon stick, cloves in oil for a minute, add the jeera, once it sputters, fry the onions. Add the ginger and garlic.After 2 minutes add the bell pepper and mushrooms and saute until mushrooms sweat. sprinkle the turmeric, red chilli and curry powders. mix and finally throw in the beets. Saute for a minute, salt it and then add the rice. mix thoroughly, pour 3 cups of water and close the close the pan, put the weight and cook in low for 15 minutes. Turn off the stove, wait for 15minutes, open the lid, add the garam masala,adjust salt for taste and finally garnish with cilanthro.

It tasted very nice but somehow didn’t have the same taste as my college friend’s did. The bright colour though very attractive, did stain most my utensils especially my cutting board:-)))

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Cooking from the Blogs: Vegetable Chow-Mein

When Coffee from My Khazana of Recipes announced International cuisine for the “Monthly Blog Patroling” event , I immediately thought of the Indian-Chinese Fusion dish:Vegetable Chow-Mein that I had made following the recipe from one of my favourite bloggers, Meena of Hooked on Heat. I lo—ve her blog and her mouth-watering pictures. Honestly they make me want to run to the kitchen and immediately try to replicate the delicious goodness there! That noodles are an all time favourite of both my hubby and I, was another major motivation to try this recipe. Anyway though I do say it myself, the result was pretty good especially since the proof of the chow-mein is in eating it which both of us did to our heart’s content.


Well, I didn’t have cabbage in my fridge that day and hence used green beans instead. The other veggies I used are yellow bell peppers, beans, mushrooms, scallions and onions.One more difference is the flat vegetarian noodles instead of egg noodles. Otherwise the method is the same and can be referred here.

Thanks to Meena for the wonderful recipe and of course to Coffee for motivating me to reproduce this in my blog for the “Monthly Blog Patroling” event.

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Kozhukkattai—–Steamed rice dumpling filled with a Coconut-jaggery mixture

A Very Happy and Prosperous New Year to everyone! Since this day marks the beginning of another wonderful year, it seemed fitting to post this recipe which is a favorite dish to Lord Ganesha,who is worshipped for an auspicious and good beginning. Kozhukkatai in Tamil or Modak in Hindi, is a very famous sweetmeat in Tamil Nadu and is usually prepared for Ganesh Chathurthi, the special festival for Lord Ganesha. Since coconut shares the stage equally with jaggery in this dish I though that this would be appropriate for this months’s JFI for coconut kindly hosted by Ashwini of Food For Thought.

For the filling:

1 cup of grated coconut

2/3 cup of jaggery broken into pieces

1 tsp ghee

1/2 tsp of cardamom

Take the coconut in a wok, add jaggery and about 2 tablespoons of water.Keep stirring until the jaggery slowly dissolves and forms a sticky,semi solid mixture with the coconut. Turn off the stove,add the ghee and the cinnamon. Cool and store.


For the rice flour wrap:

Rice flour 1 cup

1 tsp sunflower/corn oil

Salt to taste

Sieve the rice flour and keep aside.Bring 1 and 1/4 cup of water to a boil in a wok, add salt and the oil. turn down the heat to medium and add the rice flour slowly.Stir all the while to prevent formation of lumps . Transfer the dough to a white muslin cloth, cover it and start pounding it to remove any remaining lumps. After it cools down, knead the mixture and make small round boats as shown in the picture. The oil is used to prevent the rice flour from sticking to your hands.


Now to assemble them together:

put 1 tsp of the filling in each of the cups, stick the edges of the flour with a drop of water. Cover a plate with a wet cloth, add these dumplings and steam cook in a cooker for about 15-20 minutes in medium flame. cool and remove. Viola, the rice dumplings are ready.

This is my entry to this month’s JFI for coconut kindly hosted by Ashwini of Food For Thought.

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