Jai Gurudev !!
Attending to every sense indeed takes us to that blissful state , one yearns for knowingly or unknowingly .
Just thought of adding a few recipes here , so that it would aid in satiating the taste buds .
Light Tiffin items :
1.Bread upma
1. Bread Upma :
Ingredients for 4 :
2. Khuska
Khuska preparation
jeera rice/ Raw rice - 400 gms or 2 cups
Wash & soak for just 5/ 10 mins in water
Paste preparation:
Garlic - 7 or 8
Ginger - 2inches, skin peeled
Pudina / mint leaves - 20leaves
Grind with little water
Items needed for frying..
Onion big - 1 cut slender long
Green chillies - slit only at top , not fully cut -4 or 5 for medium spicy. Pudina leaves - 15 to 20 leaves
Coriander leaves - small bunch
Green peas - one big handful
Masala items for initial seasoning:
Chekke - 2 inch cut into pieces
Lavang - 6
Elaichi -2 or 3
Bay leaf -1 or 2
Saunf - 1 small spoon
Cashew nuts - 6 cut in small pieces
Big elaichi -1
Marati might -1
Method :
In a pressure cooker, add oil little lavish along with little ghee
Once hot, add all masala items for seasoning along with cashew nut at end.
Then add, Purina leaves, coriander leaves, cut onions and green chillies and green peas.
Take precaution, the green peas might explode. In that case, just cover the top lid, not fully for few secs.
Saute for few mins, then add grounded paste and fry few mins.
You can even add old curd cream one or two spoons and fry now.
Now add water , 2 measures of water for one measure rice.
Optional:
To get more taste,
1. Add a glass of milk in the water measure instead of water.
Or
To get even more sumptuous,
2. Take coconut milk from grated coconut, use 1/4 or 1/2 coconut and grind using little water. If kept in fridge, use little warm water.
Take milk twice.
And add the milk at the last before closing the cooker lid.
Note : Total measure of water plus milk should be double the measure of rice.
Cooker whistle should be one normal then simmer for 5 to 7mins
If for jeera rice the cooking time is lesser than normal raw rice.
If Bannari rice, then cooking time is still more lesser.
Finally add few spoons of ghee, after opening the lid and mix it once and keep.
The rice should not be over cooked.
Attending to every sense indeed takes us to that blissful state , one yearns for knowingly or unknowingly .
Just thought of adding a few recipes here , so that it would aid in satiating the taste buds .
Light Tiffin items :
1.Bread upma
1. Bread Upma :
Ingredients for 4 :
- Bread - 1 loaf
- Onion - 2 nos
- Tomato - 4 nos.
- Garlic - 2 cloves (optional)
- Curry leaves, mustard seeds , Urad dhal for seasoning.
- Corainder leaves for garnishing.
- Garam Masala powder , turmeric powder - 1 pinch
- Red Chilly Powder /Sambar powder - 1 tsp.
- Oil - 2 tbsp.
- Salt to taste
- Toast the Bread slices with little oil or ghee. , Cut them into recatangular pieces and keep it aside.
- Cut onion,tomatoes into small , slender pieces.
- Place the flat frying pan in stove.
- Pour oil in pan . Once hot ,season it with mustard seeds. Urad dhal season , curry leaves .
- Add cut onions and saute it till light brown.
- Mash the garlic glove and add to the onions and fry for few seconds.
- Now add tomato pieces and fry till soft and pulpy.
- Add 1 tsp Red Chilly /sambar powder, turmeric powder , Garam masala powder , salt .
- Fry for a minute and simmer the stove to low fire.
- Add the Bread pieces and mix it up slowly and softly.
- Put off the fire.
- Garnish with cut coriander leaves and serve.
Note: This can be had as evening snack or morning breakfast. Kids would like to carry it in the lunch box .
Also we can add vegetables like Capsicum , Peas , Carrot for additional taste and health.
Also we can add vegetables like Capsicum , Peas , Carrot for additional taste and health.
2. Khuska
Khuska preparation
jeera rice/ Raw rice - 400 gms or 2 cups
Wash & soak for just 5/ 10 mins in water
Paste preparation:
Garlic - 7 or 8
Ginger - 2inches, skin peeled
Pudina / mint leaves - 20leaves
Grind with little water
Items needed for frying..
Onion big - 1 cut slender long
Green chillies - slit only at top , not fully cut -4 or 5 for medium spicy. Pudina leaves - 15 to 20 leaves
Coriander leaves - small bunch
Green peas - one big handful
Masala items for initial seasoning:
Chekke - 2 inch cut into pieces
Lavang - 6
Elaichi -2 or 3
Bay leaf -1 or 2
Saunf - 1 small spoon
Cashew nuts - 6 cut in small pieces
Big elaichi -1
Marati might -1
Method :
In a pressure cooker, add oil little lavish along with little ghee
Once hot, add all masala items for seasoning along with cashew nut at end.
Then add, Purina leaves, coriander leaves, cut onions and green chillies and green peas.
Take precaution, the green peas might explode. In that case, just cover the top lid, not fully for few secs.
Saute for few mins, then add grounded paste and fry few mins.
You can even add old curd cream one or two spoons and fry now.
Now add water , 2 measures of water for one measure rice.
Optional:
To get more taste,
1. Add a glass of milk in the water measure instead of water.
Or
To get even more sumptuous,
2. Take coconut milk from grated coconut, use 1/4 or 1/2 coconut and grind using little water. If kept in fridge, use little warm water.
Take milk twice.
And add the milk at the last before closing the cooker lid.
Note : Total measure of water plus milk should be double the measure of rice.
Cooker whistle should be one normal then simmer for 5 to 7mins
If for jeera rice the cooking time is lesser than normal raw rice.
If Bannari rice, then cooking time is still more lesser.
Finally add few spoons of ghee, after opening the lid and mix it once and keep.
The rice should not be over cooked.
Love & smiles...
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