Last week, I visited my cousin for Diwali and she made green chana eka fresh green garbanzo beans pulao. That made me nostalgic! Back home, every winter, these green chana, also called hari boot or hari bhoot would make it to the dining table very often. At times, it was our breakfast or evening snack as sautéed chana and sometimes as rice pulao for lunch.
I was in India last month and could not part of last month’s challenge. This month’s challenge is Punjabi Kadhi, Simran’s recipe. Kadhi is a yogurt based gravy, cooked in several parts of India and each part of the country has its own way of preparing it. Growing up, I had eaten kadhi at my neighbor’s place but never Punjabi Kadhi. So, I was excited to make it and also for a change, it was nice to try out something other than a sweet or a snack for ICC.
I was away from this space for over six weeks and hope all is well with my blog readers and friends! I went back home for few weeks and got back four days ago. My vacation was okey and it rained everyday when I was in Hyderabad and I hear, it is still raining!
This is Ina Garten’s cake. I saw it couple of days ago on food network and wanted to try it. The reason I liked the recipe is that it doesn’t call for butter and uses only vegetable oil. I know oil is fat too but I rather use oil to butter! I have not come across a cake of Ina or Paula Dean that is not load with loads and tons of fat. Since this recipe has no butter, I wanted to try it and baked it yesterday. I thought the cake was ok but U & his cousin liked it. If U likes it then it is not as bad as it tasted to me…
Source: Ina Garten of Food Network Total Time: 1 hour 10 minutes Preparation: 5-10 minutes Baking Time: 1 hour Yields: 1 loaf
I am back with another cucumber treat from Tarla Dalal, Cucumber Yogurt Rice. I don’t like plain yogurt rice and don’t eat it everyday, which is very uncommon for a south indian. Whenever I am on a guilt trip that I am not getting enough calcium from my diet, I make cucumber raita, spinach raita, tomato yogurt chutney or any chutney or salad that has yogurt in it. This is my only source of calcium rich food. When I saw Cucmber yogurt rice, I was curious to try it, as it is another calcium recipe for me and it seemed like a variation of Daddhojanam, Flavored Yogurt Rice.
I usually have the tendency of tinkering with recipes when I make them and it ends up in a disaster. So this time I stuck to the recipe and used all the ingredients listed in the recipe and made some adjusts to the measurements (bad habits die hard, no matter how hard I try 🙂 ). Rice was tasty and is very easy to prepare. However, the next time I make it, I would add few more ingredients to the tempering to make the rice more flavorful, such as mustard seeds, chopped ginger and may be little bit of butter.
Total Time: 40 minutes
Preparation Time: 30 minutes (For cooking and cooling of rice)
Cooking Time: 10 minutes
1 cup Uncooked Rice cooked and cooled (the measuring cup that comes with the rice cooker)
¾ cup Cucumber peeled and cut into small pieces
½ – ¾ cup Grated Carrots
2 ½ – 3 cups Yogurt (I used homemade yogurt)
¼ cup Cilantro
2 tbsp Oil
1 red Dry Chili
4-6 Curry Leaves
1 tsp jeera
1 tbsp Urad Dal
½ tsp Hing
4 Green Chilies chopped
Mix yogurt, carrots, cucumber, cilantro, salt and rice.
In a pan take oil and add all the tempering ingredients.
Mix it with yogurt rice.
Garnish with some cilantro and grated carrot.
Serve immediately. Refrigerate rice immediately as yogurt becomes sour at room temperature.
To make it more flavorful try add mustard seeds, chopped or grated ginger and little bit butter when tempering.