Tag: lunch

Alasande- Hesaru kaalu Jeerige Bendi:

February 5, 2017

It is nothing but Yard long beans and whole green gram with cumin flavoured coconut gravy.

This is an age old combination and a traditional recipe from Mangalore. Jeerige Bendi is very mild, flavourful and not spicy. It can be enjoyed with hot rice, Whole wheat Roti’s, Dosa or Rice rotti.

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Ingredients:

Yard long beans / Alasande – 250 grams

Green gram – 1 cup

Coconut – 1 bowl

Cumin – 1 teaspoon

Dried Red chilli – 2

Salt

Jaggery – ½ teaspoon

Red chilli powder – ½ teaspoon

Tamarind – peanut size.

Seasoning: Coconut oil – 1tsp, mustard – 1 teaspoon, Red chilli -1, curry leaves – 1 spring.

Method:

  • Wash green gram and soak it overnight.
  • Next day, wash yard long beans and make one inch pieces.
  • Cook Soaked green gram with sufficient water, salt, jaggery and red chilli powder.
  • When it is half done, add chopped yard long beans and cook.

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  • Meanwhile, grind coconut, red chillies, cumin and tamarind into a smooth paste and add this paste to cooked vegetable and boil.
  • Check for the salt and add seasoning.
  • For seasoning, heat oil, add mustard, red chilli. When mustard starts spluttering, add curry leaves and pour this into boiled curry.

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  • It can be enjoyed with hot rice, Whole wheat Roti’s, Dosa or Rice rotti.

Vegetable Nagercoil Biryani:

January 27, 2017

When I saw this Nagercoil biryani on this website, I couldn’t wait more and tried it with a vegetarian option. Instead of mutton, I tried with double beans, baby potatoes and sweet corn. Kids liked it and I’m happy to share it with you all.

It is little different than our usual biryanis. Usage of small grain rice is a highlight of this biryani.

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Ingredient:

Jeera or small grain rice – 3 cups

Vegetables – ½ kg

Oil – 3 table spoon

Ghee – 3 table spoon

Onion – 3 (chopped)

Ginger garlic paste – 1 table spoon

Green chillies – 4

Tomato – 2

Turmeric – ½ teaspoon

Red chilli powder – ½ teaspoon

Coriander powder – 1 teaspoon

Coriander leaves – handful

Mint leaves –handful

Curd- ½ cup

Cashew – 10

Raisins – 10

Salt

Whole masala: Cinnamon -1 stick, clove -4, Cardamom-2, Bay leaf – ½, star anise -2, stone flower -2, Cumin – 1 tsp, Mace – 2 petals .

Method:

  • Wash and soak rice for half an hour. After half an hour drain the water and keep aside.
  • Chop vegetables, here I have taken sweet corn cob, baby potatoes, carrot, beans and double beans.
  • Heat oil and 2 table spoon of ghee in a cooker. Add whole masalas.

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  • Add Chopped onions and green chillies, fry until it becomes light brown.
  • Add ginger garlic paste and fry for a while.
  • Add chopped tomatoes, chopped veggies, sufficient salt and fry until tomatoes becomes mushy and veggies are coated with masala.
  • Add turmeric, red chilli powder and coriander powder and fry for a while.
  • Add chopped coriander, mint and curd.
  • Add drained rice and mix everything together and add sufficient water (here I took 5 ½ cups of water)

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  • Fry cashews and raisins in a table spoon of ghee and add it to cooker vessel.
  • Check for salt and close the lid and cook until one whistle, keep it in a simmer for 3 to 4 minutes and switch off the gas.
  • When pressure relieves, open the lid and mix everything together and serve this tasty biryani with onion raita.

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NOTE:

  • I usually take 1 ½ cups of water for 1 cup of Jeera/small grain rice.
  • Additional 1 cup of water for veggies to cook.