Gooseberry Rice/ Nellikai Rice/ Amla Rice

Amlas are a classic Indian wonderberry, and  It is exceptionally tart, astringent, and refreshing.

Amla is a great source of Vitamin C as well as antioxidants known as polyphenols that are believed to combat and protect against cancer causing free radicals. It also aids in strengthening immunity, detoxing liver, keeping cholesterol in check and treating diabetes.

Nellikkai Rice is a very simple vegan rice preparation, made in the same lines of lemon rice. Try this very simple, tangy and spicy rice I am sure you will love it.

Preparation Time     :    10 Minutes                   

Cooking Time                 25 Minutes

Recipe Category        :    Rice varieties - Main Course

Serves                       :     3 No.

Ingredients

Cooked Basmati/ Sona Masoori Rice           2 Cups (Grainy in Texture)

Grated Frozen Nellikkai / Fresh Amla          2No

Turmeric Powder                                      ½ Teaspoon

Salt                                                        To Taste

Ingredients to grind Coarsely

Grated Coconut                         ½ Cup

 Green Chillies                            3 to 4 nos.                 

Grated Ginger                             1 Teaspoon

 Chopped Frozen Amla                 5 No.

Salt                                            a Pinch

Chopped Coriander leaves            1 Tablespoon

Seasoning / Tadka

Coconut Oil                                1 Tablespoon

Mustard Seeds                            1  Teaspoon

Urad dal                                     1/2 Tablespoon

Chenna dal                                 1 Tablespoon

Asafetida Powder                        ¼ Teaspoon

Curry Leaves                               5 nos.

Method:

• Spread the cooked rice in a plate a and keep it aside.

• Grind Coarsely with chopped gooseberry and fresh coconut, with all other grind ingredients .

•  Heat oil in a pan and add mustard seeds asafetida. When they crackle, add all other seasoning ingredients roast till it becomes slightly brown. Add shredded gooseberry , coarsely ground gooseberry coconut mixture.

• Add salt and turmeric powder. Cook this in a low flame till it turns nice color and until the water content is gone. 
• Add the cooked and cooled rice to the prepared mix add and combine well.
• Serve with Pappad, Pachadi, Raitha.

Notes:

• In USA , fresh Gooseberries is not available. So I used frozen Amlas. You can use Fresh Amlas.
• Leftover rice can also be used for this recipe. Here I used Basmati rice if you want you can use normal rice.
• Amla cooks easily so don’t sauté for more time.

Tit bits

Gooseberry oil helps to stop hair fall.

Besan Bread Toast/ Indian Style French Toast

 

Besan Toast

Besan toast is a very popular snack. Bread Besan Toast  is a nice alternative to French toast for those who do not eat egg. Perfect for busy mornings or for a lazy Sunday breakfast.

Preparation Time:     5 Minutes 

Cooking Time      :    15 Minutes

Recipe Category:       Snacks, Breakfast

Serves                      2 Nos.

Ingredients:

Besan/ Chickpea Flour                ½ Cup

Bread Slices                                4 Nos.

Finely Chopped Capsicums           2 Tablespoon

Finely Chopped Tomatoes             2 Tablespoon

Finely Chopped Green Chillies       1/2 Teaspoon

Red Chili Powder                          ¼ Teaspoon

Carom seeds (Ajwain/Omam)        ½ Teaspoon

Asafetida powder                          a Pinch

Salt                                             To Taste

Oil/ Butter                                    As required

Water                                          As Required

Method:

• Sift a cup of Besan (chickpea flour) to remove lumps.
• In a bowl add Besan and Ajwain, red pepper powder, cumin powder, asafetida and salt and mix well.
• Pour water little at a time and with a spoon or a whisk mix the Besan and make a smooth batter.
• In this batter add chopped capsicums, Tomatoes and Green chilies and Mix well.

• Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread
• Let the bread cook for 4 to 5 minutes, drizzle little oil around the bread pieces.
• With the spatula turn the bread pieces around and cook for 2 to 3 minutes then turn them around and cook for another 2 to 3 minutes.
• Toast the bread both sides, on a low flame until brown and crisp and toasted.
• Take  them off from the pan and place them on a plate over paper towel, so that extra oil  absorbed.
• Serve Besan Toast hot with coriander chutney, ketchup or the pickle of  your choice. 
•  

Notes:

• The choice of bread to be used depends upon you. You could choose whole wheat bread , flax seed bread, Multigrain bread etc.
• You can add finely chopped coriander leaves, grated carrots on it.

Besan Toast

Paruppu Usli with Cabbage (CABBAGE AND DAL CRUMBLE)

Paruppu Usli is a traditional South Indian curry, particularly famous in South India. This is a healthy dish prepared using lentils and vegetables. One of the best way to get more protein and fresh vegetables and manage to eat healthy. Each family has a different way of preparing this, the amount of lentils is also not fixed. Some like more lentils, whereas some like more vegetables.

Cabbage Paruppu Usli........is quite a rare Paruppu Usli, which normally people don't make. because, they are scared, if they add cabbage, the Usli might become soggy. Try this recipe and give me back your feedback. Enjoy

Recipe Category :         Vegetable Dry Subzis

Recipe Cuisine  :            South Indian

Soaking Time    :            30 Minutes

Cooking Time:                20  Minutes

Serves             :              3-4 People

Ingredients:

Chopped Cabbage             2 cups

Curry leaves                           2 Springs

Turmeric Powder                   ½ Teaspoon

 Salt                                          To Taste

For Soaking:

Tovar Dal                              ½ cup

Chenna Dal                          ½ cup

Urdh dhal                              1 Tablespoon

Moong dhal                          1 Tablespoon

Red chillies                             6 no

For Tempering

Oil                                           4 Tablespoon

Mustard seeds                      ½ Teaspoon

Urdh dal                                1 Teaspoon

Method

• Wash the dals and soak along with red chilies for 30 minutes in hot water.
• Drain it and grind Coarsely with salt, Hing and  curry leaves. Do not add water while grinding.
• Spread the paste on a shallow greased plate (or use idli steamer plates) and steam for 7 minutes or so. If using a pressure cooker to steam the paste, do not use the weight.
• Cool the Usli cakes completely, by breaking them into two or three pieces.
• Pulse it in the Blender jar, so that it becomes a fine powder. Keep aside.
• Heat the Oil in a pan, splutter with mustard seeds and urad dal. After the mustard seeds splutter, add the pulsed Usli mixture. Gently roast it in slow fire. Keep aside.
• In the meantime, in another pan, heat a  very little oil, add cabbage and salt, and cover until it is cooked. Keep stirring occasionally.
• When cabbage will get cooked and the roasted dal mixture and mix it well.
• Sauté for another 5 minutes in simmer flame.
• The cabbage Usli is ready to serve.
• Serve with Morekuzhambu and Rice

Please see my other Paruppu Uslis Here:

KOTHAVARANGAI(Cluster Beans) PARUPPU USILI

Asparagus Paruppu Usli ( A Nutritious Lentil Curry)

Brussels Paruppu Usli