Green rice

With summer round the corner, the last batch of fresh greens is probably lying at the road corner store. Grab them and cook this delicious rice.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Long grained raw rice (basmati or any long grained variety) 1 cup (150 gms)
Coriander (kothimeera/dhania) 1½bunch
Amaranth leaves (thotakura/chulai) ½ a bunch
Fenugreek leaves ( menthikura /methi leaves) ½ a bunch
Mint leaves (pudina) 4-5
Curry leaves 4-5
Green peas (batani) 1 cup
Spring onions 1 bunch
Green chillies 4
Tamarind 1 blob
Cumin seeds (jeelakarra/jeera) 3 tsp
Black gram 1 tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida (Inguva/Hing)
Salt to taste

Method:

Wash and soak the rice for around 15 mins.

Wash and pluck the amaranth and fenugreek leaves off their stems. Separate the springs and onions. Finely chop the springs, onions, mint leaves and green chillies.

Pressure- cook the rice and Amaranth leaves separately to two whistles. If using fresh green peas, place the cup of green peas in the cooker too.

Grind to a fine paste: the coriander, blob of tamarind/tamarind paste, 2 green chillies, 2 tsps cumin seeds and a pinch of salt. Add a tsp or 2 of water if required and blend a fine paste.

Heat a tbsp of oil. Add the green chillies and a tsp of cumin seeds. As the cumin splutter, add the black gram, a pinch of asafoetida, curry leaves and chopped mint leaves.

Add the separated and chopped onions and sauté until transparent. Add the fenugreek leaves and sauté until it is cooked to a lump. Add the cooked amaranth leaves and green peas (even if they are frozen, they will get cooked now, not a worry) and the chopped springs of the spring onions. Leave to cook for a min or two.

Add the above ground coriander paste and leave to cook for around 5 mins.

Add cooked rice and mix well for bright and filling green rice.

While the Amaranth leaves are rich in vitamins, the fenugreek is good for digestion. The coriander acts as a perfect coolant while mint and springs add the required flavor.

Serve with any raitha and dal to complete the nutritious lunch box. Serve with any gravy curry for an appealing evening dinner. The greens glitter and so will you.

Hara mirchi ka salan

On a personal note, we wish Neeharika a very very Happy birthday. Have a great year and All the best.

Mirchi ka salan is a popular Biryani supplement, a popular Hyderabadi recipe. Hara mirchi ka salan is a tweaked version. While sesame seeds are used in the original, we did not use them here because they create heat in the body.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Long and big Green chillies (Bajji mirapakayalu/Bada mirchi) 1/4th kilo
Onion 1
Fresh coriander 4-5 strands
Curry leaves 4-5
Refined cooking oil 4 tbsp
Peanuts ½ cup
Grated dry coconut (Endu kobbari/Kopra) 2 tsp
Coriander seeds (Dhaniyalu/Dhania seeds) 1 tsp
Cinnamon stick (Dal chinchakka/Dalchini) 1
Cloves (lavangalu/Laung) 2
Bay leaf 1
Mustard seeds 1 tsp
Cumin seeds (Jeelakarra/Jeera) 1 tsp
Bengal gram (senaga bedalu/Chana dal) 1 tsp
Tamarind paste/ Tamarind juice 1 tsp
Cumin powder (Jeera powder) 1 tsp
Garam masala ½ tsp
Salt to taste

Method:

Wash, wipe and slit the green chillies. Alternatively, cut the green chillies into half a finger long pieces or circles. This way it is easier for the kids to relish them too. Chop the onion.

In a drop of oil, dry roast the peanuts, dry coconut, coriander seeds, fresh and chopped coriander and curry leaves- each separately. Set aside to cool.

Once at room temperature, blend all the roasted ingredients to fine paste. Add a little water if required and blend to a fine paste.

Heat 2 tbsp of oil and shallow fry the chillies and set aside.

Heat a tbsp of oil and add the mustard seeds. As they pop, add the bay leaf, cinnamon stick, cloves, cumin seeds and the Bengal gram.

Add the chopped onion and sauté until light brown. Add the above ground fine paste, cumin powder, a pinch of garam masala (optional), tamarind paste and salt to taste. Add a tsp of red chilli powder (optional for extra chilly hot salan). Add around a cup of water, stir and leave to cook until it turns to creamy gravy.

Add the shallow fried green chillies, cover and cook for around 5 mins.

Serve hot and creamy hara mirchi ka salan with any of the Indian bread, briyanis or flavored rice. A perfect summer Sunday afternoon recipe that is both green-nutritious and spicy, will keep you and the family happy.

A Journey

Mantralayam. The name might sound new to many. It is a small town on the banks of river Tungabhadra in the Kurnool District of Andhra Pradesh. Of religious significance, thanks to the Mutt of saint Raghavendra, the town is a popular pilgrimage centre. Raghavendra swami is a Madhwa saint whose Brindavanam (the place he rested) is on the banks of river Tungabhadra around whom the mutt and Mantralayam have been constructed.

Born into a Karnataka based telugu family and living in Hyderabad just implied a trip to Mantralayam is an annual affair. A 5-6 hour drive in our Maruti car and later on the Opel, it was a weekend plan and a fun filled one too. While Dad drove, Mom kept reciting stories of Raghavendra swami and my sis and I tried to catch a wink in between them.

When in Mantralayam, lunch was available only at the Mutt. It is a practice that is followed even today. The Annadanam (Distribution of food) at the Mutt is a daily custom and every afternoon thousands of devotees are fed within the Mutt premises. One such meal is a must for every devotee, with the lunch being referred to as Maha Prasadam, or God’s blessing in the form of food. It was for us too.

There are a lot of sevakas in the mutt whose job is to serve food to people who are seated in a long row with a Banana leaf in front of them. In Mantralayam, the tumblers for water are to be brought by the devotees themselves into which one of the sevakas pour water.

As a kid, I had this small steel tumbler with a straw like tube attached that I loved to sip from. It always accompanied me to Mantralayam as well. And there I see this person - a bald, dark, bellied guy with a big left foot and a small right foot limping around with a pot of water, refilling the emptied glasses of the devotees as they are busy savoring their delicious lunch. He walked up to me, found my tumbler empty and poured water into it. Amused at the look of my peculiar (for me special) tumbler, he smiled. And that was it! I started crying. Yes, I trembled with fear while my Mom cajoled me into finishing my lunch. Later whenever my grandma recited stories from the Mahabharata, Kamsa, the deadly demon and Lord Krishna’s maternal uncle reminded me of him, rather that was what I pictured him to be. The next year and the next and every year after that, I was still accompanied with the same tumbler along with the fear of this Kamsa.

I was 14 and a teen now. No more piped tumblers, so whatever Amma brought along was good enough. Thank God, I used to think, I don’t need to keep refilling my tumbler and having to look at this guy. Yes, now it was hatred. I hated him. I hated the very look of this guy. I always ate with my head bowed to the leaf and whenever I felt a pot coming that way, I bowed harder. I had read in my science textbook that this was a disease called Elephantiasis. So what, I still hated him, he just looked ugly and irritating!

I was 22 and had just got married and shifted to Kuwait with my husband. I read in the internet edition of an Indian daily about a flooded Tungabhadra that killed many at Mantralayam, with the Mutt itself flooded until the Brindavanam (Sanctum sanctorum). A chill ran down my spine. The Mutt I was worried about, but the thought of this creature, how was he? Was he still there? I felt this sense of remorse and a great urge to know how he was. I wanted to keep these thoughts away and called home. My mom kept describing and discussing the floods while a wave of guilt brushed past me. I wondered if I could share it with my mom, but what could I say? I just kept mum and prayed to God to keep him fine. Was this sympathy, or was this the guilt of having intentionally (or may be in my innocence) hated a poor soul who had nothing to do with what he suffered. I did not know and even now, I don’t know.

A few weeks later, when the situation seemed normal, my family made their customary trip to Mantralayam. I was in Kuwait but all anxious and restless waiting for Amma’s phone. Amma called after her darshan and maha prasadam and in her usual joyous tone described the excellent darshan and delicious food they enjoyed, with a missing me heaviness in her voice. I was listening but trembling under a dilemma: Should I ask her? Should I not? What will she think? May be he was ok? Or What if he was…. No the thought itself was unbearable and I finally blurted, “Amma who served water at the mutt?” Amma was confused and bewildered at this question. She said, “What?” and I repeated. She recollected and said, “The same old guy who keeps limping around. Do you remember him? The same guy and you know...,” she continued about the new curries and chutneys she tasted. I felt a boulder off my shoulder, a lighter heart and a smile of relief on my face. Did I remember him? Well Amma, he haunted me as a kid and today I really felt guilty and sym (pathetic) about that.

After we hung up, I was left in a whirlwind of thoughts and I realized that beauty is not eternal. It’s a clichéd statement, but is so true. I felt inspired by this man, who for 20 years has been limping around with a pot of water, serving thousands of people, earning his food, bed and shelter. He also earned punya or blessings from the devotees who left stomach filled. Was it easy for him? No, may be not, with so many in this so called society who always thought of him like I did, sneered, ignored and may be even insulted him. It needs a lot of toughness and faith in oneself to face a world that deems itself to be perfect. A courage that only a few of us have. It is important to live and let live, only then the world will be a perfect place.

When I read about the Expedia competition on Indiblogger, the first person on my mind was him. He doesn’t know my name and I don’t know his but he was there on every journey of mine to Mantralayam and my journey of evolution - a journey called life.

Maha Shivarathri

Om Namah Shivaya

Today is Mahasivaratri, the day when Lord Shiva is prayed to all over India. Lord Shiva is considered the adi Guru, or the moolam from whom the yogic traditions originate. It is believed that praying to him will lead a peaceful and prosperous life.

Rudrabhishekam or bathing the Shiva linga while reciting the Rudram (vedic chants) is a popular custom of Shivarathri. According to the Shiv puranam, the lingam is bathed in the Panchamruthas: Milk (paalu), curds (yoghurt), sugar, ghee and honey. The Panchamrutha abhishekam of the lord denotes purification of the soul. The lord is then bathed in Vibhuthi or sacred ash before being decorated with flowers and bilva patram, a leaf that is considered the favorite of Lord Shiva.



While fasting through the day and keeping awake whole night chanting Shiva-namas is a regular ritual, the following are a few prasadams that can be prepared for Shivarathri:

Panchamrutham:

As mentioned above, Fresh milk (not boiled), curds (yoghurt), honey, sugar and ghee make the main ingredients of a panchamrutham. Generally, the bathed liquids are collected together and offered as prasadam. However, to serve at home mix all the ingredients together and serve.

Banana Panchamrutham:

In some places instead of sugar, bananas are added to the panchamrutham. That is fresh milk (not boiled), curds, ghee, sliced bananas and honey. Garnish with grated coconut and mix well. Serve as prasadam.


Fruit salad:

Cut fruits like apples, grapes, pomegranates, ripe bananas, oranges and the bright yellow mango mixed and laced with honey is another typical Shivaratri prasadam.

An interesting note is that all the ingredients generally used in the prasadams are fresh and raw, high on nutrient content and healthy specially when fasting.

Hope you all have a great Shivarathri and may Parvati sametha Eeshwara bless all of us with pure and peaceful lives.

Om Kailaasarana Shiva Chandramouli, Phaneendra Maathaa Mukuti jalaalee
Kaarunya Sindhu Bhava Dukha Haaree,Thujaveena Shambho Maja Kona Taaree

Stuffed Capsicum peas rice

The Valentine’s Day special 3: One that is easy but needs a bit of experience to make a perfect serving. Therefore, this is for all the husbands out there who can actually manage the kitchen and the wife exemplarily.

Preparation time: 30-45 mins

Serves: 2

Ingredients:

Long grained uncooked basmati rice 1 cup
Large capsicums 2
Green peas (batani) 1 cup
Bay leaf 1
Cumin seeds (jeera/jeelakarra) 1 tsp
Refined cooking oil 2 tsp
Garam masala 2 tsp
Salt to taste

Method:

The capsicum should be large, round and able to stand on its own.

Soak the basmati rice for around 15 mins. Drain and set aside.

Chop the stem portion of the capsicum and de-seed. Cut off the head portion for ease in stuffing the capsicum.

In a pan, heat oil, add the bay leaf, cumin seeds and as they splutter add the garam masala, green peas and raw soaked and drained rice. Add salt to taste and fry for a min or two. Mix well to spice the peas and rice equally.

Fill each capsicum: 1/4th the capsicum with the green peas and rice mix and add water to fill up to half the capsicum.

Place each capsicum in a paper or muffin-baking cups to ensure they can stand. Place all the cups alongside each other in the pressure cooker and pressure-cook to 2 whistles.

Remove and serve each capsicum with any of the raithas or gravy curries. Capsicum stuffed peas rice is a yummy and eye-catchy recipe. One that will win hearts of not just your better half but everyone in the family. A very Happy Valentine’s day to all of you.

Apple and Coriander Soup

The Valentine’s Day special - 2: The ‘easier’ recipe, for all the people married for a few years now, with a diet-conscious wife. And the ideal way to keep her happy - nutritious apple and coriander soup. Show her you also care for her health and diet.

Preparation time: 30-45 mins

Serves: 2

Ingredients:

Apples 2
Coriander (kothimeera) 4-5 strands
Chopped ginger 1 tsp
Cumin powder (jeera powder) 1 tsp
Crushed/powdered oregano 1 tsp
Crushed powdered basil 1 tsp
Crushed/powdered thyme 1 tsp
Dry parsley powdered 1 tsp
Crushed/powdered pepper 1 tsp
Salt to taste

Method:

All the above herbs are available in any supermarket so scout for them. Sometimes mixed herbs are also available, even that will do.

Finely chop a tsp of ginger. Cut the apple into cubes (without peeling preferably).

Boil the apple cubes and coriander together for around 20 mins. Alternatively, pressure-cook the apple and coriander to 2 whistles. Drain and set aside to cool.

Once at room temperature blend fine and creamy.

Add to a cooking pot/pan/vessel and add water as required (most of the time around a cup of water will do).

Add cumin powder, oregano, thyme, basil, parsley (or a tsp of the mixed herbs), salt to taste, crushed ginger and pepper. Leave to boil for around 5-8 mins.

(For the cleaning, clean the blender and set the kitchen. Leave the woks, else your wife might not believe you actually made a soup :P)

Apple and coriander soup is ready. Serve into the soup bowl with the masala papads, candle light and red roses.

Masala Papad

Valentine’s Day is a week away and its that time of the year when each one of us are scouting for surprises to impress our loved ones. Cooking is the most common idea that most husbands stumble upon for their ladylove. Yes, we are writing up 3 recipes that are easiest, easier and easy for all you husbands out there to make the evening special for you better half. Here is your chance to make your wife feel proud and loved.

This is the ‘easiest’ recipe, for the people who got this ‘husband’ tag recently and are still getting used to the identity: the newlyweds. Masala papad is a favorite snack of many and boy o boy this is what you need to get them ready:

Ingredients:

Small papads, fryums (preferably the potato flavored ones) 10-15
Onion 1
Coriander 4-5 strands
Refined cooking oil 1 cup
Red chilli powder 1 tsp
Chat masala 1 tsp
Salt to taste

Method:

Most of these ingredients are available on your kitchen shelves. Look for the chat masala and the packet of papads.

Peel and chop the onion and chop the coriander fine. (Please be careful with the onion)

Heat the cup of oil in a kadai/pan (bandli/mookudu) and deep-fry the papads/fryums. Remove onto a tissue to drain out excess oil.

Place the papads on the serving plate. Sprinkle the chopped onion, coriander, salt, chat masala and red chilli powder. Sprinkle a few drops of lemon juice just before serving (optional).

(For the cleaning, please throw all the vegetable peels and set the kitchen. The oil is hot; do not touch it for now. Your wife will take care of that)

Enjoy the masala papad with a few chillers and make this Valentine’s Day a spicy one.

Dondakaya Pachadi/Indian gourd chutney

Dondakaya called as Tindora in Hindi, Indian gourd in English and Tondekayi in Kannada is another of the regular veggies at Andhra homes. The chutney is a yummy way of relishing this veggie.

Preparation time: 15-20 mins

Serves: 4

Ingredients:

Indian gourd (tindora/dondakaya) ¼ th kilo
Green chillies (pachi mirapakayalu) 5
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (uraddal/uddipappu) 1 tsp
Red chillies (endu mirapakayalu) 2
curry leaves 4-5
Chopped coriander 2 tsp
Pinch of asafoetida (hing/inguva)
Salt to taste

Method:

Slit the green chillies and cut the gourd into pieces (preferably vertically).

In a drop or 2 of oil shallow fry the green chillies and set aside to cool.

Add another tbsp of oil to the pan and shallow fry the gourd until cooked and set aside. Note that the green chillies and gourd should be fried separately.

Once at room temperature blend to a fine paste, the gourd, green chillies and salt to taste.

Heat oil in a pan and add mustard seeds and as they pop add red chillies, black gram, curry leaves, chopped coriander and a pinch of asafoetida and turmeric(optional).

Add the blended gourd paste to the above seasoning and stir for a min or two.

Dondakaya pachadi or tindora chutney is done. Ideally had with oil topped rice, the chutney also makes a great phulka and dosa combo.

Dondakaya pachadi when refrigerated stays good for a day.