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Friday 30 January 2015

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Zucchini rice is a great side dish for any time of the day.
Servng for 4.
Zucchini Rice Recipe by ManjulaIngredients:
1 cup rice
2 cups water
1 cup shredded zucchini (with skin)
1 tablespoon of oil
1 teaspoon of butter
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
4 red peppers whole
2 Bay leaves (tajpat)
1/2 teaspoon of salt
Small piece of cinnamon stick about 1/2 inch (dal chini)
1 teaspoon of lemon juice
Method:
Heat the oil and butter in a heavy saucepan over medium high heat. Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice. Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
Serve as is, with soup, yogurt, and pickle.
Suggestions:
Melt some cheddar cheese over rice.
Variations:
Replace zucchini with 1 1/2 cup finally chopped spinach.
Arbi is stir-fry and mildly spiced with light crunch makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish very inviting.
Recipe will serve 4.
Ingredients
6 medium size Taro roots (arbi) or about 3 cups sliced taro roots
3 tablespoons oil
4 whole dry red pepper
1 teaspoon carom seeds (ajwain seeds)
2 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon salt adjust to taste
1/2 teaspoon mango powder (amchoor) adjust to taste
Method
Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
Heat the oil in a frying pan over medium high heat.
Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender.
Next add salt stir and cover for about 2 minutes.
Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir.
Taro roots will be lightly crunch.
Puran Poli is a sweet flatbread with a sweet lentil filling. This is a popular bread in states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as snack.
Makes 10 Puran Poli
Ingredients:
1/2 cup of whole wheat flour (atta)
¼ cup all purpose/plain flour (maida)
2 tablespoons oil
Approximately 1/3 cup water
Filling
¾ cup toor dal (arhar dal)(available in Indian grocery stores)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (eliachi)
¼ teaspoon nutmeg (jaiphal)
Also Needed
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread
Method
Fillin
Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any
remaining water.
Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium high heat. When dal boils, remove the yellow
foam from the top. Reduce the heat to medium and cover the pan.
Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
Add sugar and cook until the dal looks like paste and start to hold together. Add cardamom and nutmeg powder and mix well. The
dal filling will be very soft and sticky.
Dough
In a bowl, mix whole-wheat flour, all purpose flour, and oil; add water slowly to make very soft dough. The dough should not stick
to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.
Making Puran Poli
Divide both the dough and the dal filling into ten equal parts. The parts of dal filling should be about 2½ times that of the dough balls.
Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle three to four minutes.
Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Press the filled ball, lightly on both sides on a surface covered with dry whole wheat flour.
Lay the balls on the sealed side up and lightly press into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
Place the puran poli in the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip
again and press with the spatula making sure the puran poli are golden-brown on both sides.
Repeat same process for the remaining.
Puran poli is ready to be served and it tastes best when eaten hot.
Tips
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.
Variation
Puran Poli can also be prepared using Chana dal, however, it has to cook for a slightly longer time.

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