Kichidi-Comfort food at it's finest & heartiest

Nothing comes close to satisfying my soul and appetite on a cold wintery day like steaming hot Kichidi. Luckily it's quite a simple dish to make. I usually have it with a simple, crunchy salad.

It's very healthy, hearty and simple.

So here's how I made it:

Bung in 3 small cups of rice and moong dal into a vessel. Throw in some peanuts as well. Add enough water(about 10 small cups) and cook the mix in a cooker.

• Take a hard-bottomed pan & pour some oil into it.
• To the warm oil, add jeera and grated ginger.
• Once the ginger starts to brown add chopped onion (1/2 onion) , peas and sliced garlic(optional). You could also add chopped cauliflower, potatoes and carrots if you like vegetables in your kichidi.
• Now throw in the spices: Salt, turmeric , red chilli powder, garam masala (all in amounts you can handle)
• Once the vegetables are cooked. Add the cooked moong dal and rice mixture.
• Mix well and add additional salt and pepper as desired.
• Garnish with either Micro greens or cilantro.

Traditionally the dish is made entirely in a pressure cooker. But I like to mix things up and do my own thing. Do whatever works for you, as well!:)

Happy cooking!!!

Spicy Sambar-Powder Fried Rice: Truly Finger-licking good!:)

When my uber-hip Aunt mentioned that she simply loved this 'Spicy Sambar powder fried rice', I knew she was onto something.Always trust a fellow foodie.It is oh-so-easy to make and simply delish! Here's how she makes it:

You need a nice deep prep- bowl. Take some butter or Ghee(in amounts that your body can handle) and throw in the following finely chopped veggies: Onions, capsicum(red, yellow, green), tomatoes. Throw in some finely minced garlic, grated coconut, chopped parsley, curry leaves & crushed peanuts as well for good measure. Now add the Sambar powder (add the powder based on the quantity of rice prepared)to this mixture. The sambar powder is what brings spice to this dish. 

Place this mixture on a hot skillet and stir fry.You'll soon notice the heady aromas of sambar powder and butter filling your entire kitchen. It's the most appetizing scent that wafts about ever! I like my vegetables crunchy so I usually, stir fry for about 3 minutes. When the vegetables look like they're done add the cooked basmati rice and mix. 

Garnish with some chopped cilantro and serve while steaming hot.

Spicy Sambar Fried Rice

Garlicky, Crispy Hasselback Potatoes

My love for potatoes met its melodramatic twist of fate curve ball when I discovered I was allergic to them. The allergy still doesn't compute in my head but I do try and stay away. But I still revere the tasty, sinfully yummy creation that is a well-made dish of potatoes, with all my heart. 

I recently watched a Food Network segment on how to make Hasselback Potatoes and boy was I smitten by the accordion-like shape of this baked spud. I gather it's named after the Stockholm based Restaurant Hasselbacken that created them. Anyhoo, it had to be re-created in my kitchen, my style.

All you need are: 3 potatoes (the longer and flatter the better), 3-4 pods of garlic, some olive oil (or butter-if you're in a mood to indulge), paprika, red chilli flakes, italian spice mix, salt and pepper. Oh and a very sharp knife.

Prep Kitchen: 
Empty the oven and preheat at 400 degrees F for 10 minutes.

While the oven hisses away, place the potatoes on the chopping board and start making thin equidistant slices( breadth-wise and parallel)on the surface of the potatoes. Make sure not to slice through fully.When the potato looks like a paper accordion art project you know you're done. Some people remove the skin but I like keeping them on.

Now for the fun part. Slice the garlic pods thinly. Thin enough to be able to shine a light thru them. Stuff these garlic slices thru the cracks visible. Brush the potatoes on all sides with some olive oil and shower the potatoes with generous amounts of spice- cayenne, paprika, italian herbs, salt, freshly ground black pepper, the works.

Now place these potatoes in an oven-safe bowl and heat in the oven at 410 degrees F for 40 minutes. They look absolutely golden, luscious and crisp when they come out. You could add some grated Parmesan or Gruyere cheese to this and bake for another 15 minutes to savor the goodness of melted cheese.

Garnish with some fresh parsley for that lovely finish!:) I'd say it's an evening well-spent.

The before and after photos:

The Prep Version

The Après version

Spiffy Lemon Rice made in a jiffy

The very sight of lemon rice floods me with fond memories of lunch hour at school. The quintessential steel tiffin carrier packed with steaming lemon flavored rice stained in parts by that lone, delicious lime pickle.

Good times! Lime Rice is a typical South-Indian dish that can be made in minutes. It is usually served with spicy, stir-fried/roasted potatoes or with pickle.

All you need is 2 cups of cooked Basmatic rice, 1tsp cooking oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp broken urad dal, minced green chillies (in amounts you can handle), red chilli flakes,1/2 cup of roasted, unsalted peanuts(optional), salt(to taste), 1.5 tsp turmeric powder, juice of 2 lemons.

Here's how you make this super simple delicacy:

Take a skillet and add oil. Once the oil is hot add the mustard and cumin seeds.As soon as the the seeds start to spit and crackle in the hot oil add the cut green chillies, red chilli flakes,  peanuts and turmeric powder. You can do away with the chillies if spicy food is not your thing.

Let the peanuts fry a little. Next add the basmati rice to the mix. Add salt to taste, stir and remove from the flame.

Now add the lemon juice and mix well.Make sure you add the juice only when you take the pan off the fire. The whole dish turns bitter otherwise. Add some chopped cilantro leaves as a garnish and serve either with mango/ lime pickle or with a stir-fried vegetable of your choice.

Here's to happy memories and stress-free cooking!:)

Eat, Drink and Just BE!:)

Hi there! It's been a while now, hasn't it? A whole year has flown by...new lands, cuisines and flavors have been explored, have hollered , hooted n booed over good news and bad, hugs have been shared and tears have been shed...and I could go on and on and on...

The one thing that' been a constant in the sea of change that surrounds my life is my love for good food...my zest to go on exciting foraging expeditions (even in the dead of the night)..and then some.

Here's my 'cook and tell' round-up of some of the fun dishes I've made...

Raspberries stuffed with chocolate and yogurt chips

It is as simple as it sounds. Stuff 'em raspberries with milk/white chocolate or vanilla chips for a healthy snack when hit by those sugar-cravings 

If you enjoy fresh fruits and berries.Serve them inside a crêpe that's been generously coated with lashings of Nutella...slurrp

Nothing makes boiled eggs taste better that when you slice 'em in half and dress them up with salt, pepper, red chilli flakes & Sriracha sauce. I placed them around my version of the Bombay Pulao. This pulao is filled with fragrant and fresh ingredients. It's a hit with people who love crunchy vegetables and delicate melt-in-your-mouth Paneer mixed in with their tomato flavored rice. Garnish with cilantro for that splash of color!:)

 I've never been a salad person (mostly due to all the chopping and dicing that's involved). And then my mom happened. She showed me just how tasty hardwork can be.This is a cabbage, raw tomatoes, green peppers, black eyed peas salad with a basil and lime dressing.

Nothing is more refreshing than a glass of cold, minty lemonade on a warm sunny day. You can't go wrong with a classic.Tip: Crush Mint with ice and add the extract to the lemonade.

Here's a collage of some of the dishes that evoke happy memories and smiles in my household...And until next time, Happy Cooking!:)