Brinji Rice Recipe-Sunday Lunch Recipes-9

Brinji sadham is a popular rice recipe in Tamil nadu.It is served with Vegetable kurma or Brinjal gravy as side dish.My friends in Chennai have told me much about this rice.But i don’t have any idea as i have neither tasted nor seen it.Last week i saw a picture of brinji rice along with brinjal gravy/Kathirikai kurma in facebook’s Food-fun-friends group.I really got tempted by the picture and asked the recipe.Special thanks to Edwin Edy for sharing the pictures of brinji rice & Brinjal gravy for biryani from a Tamil magazine.I tried brinjal gravy by referring that recipe and Mye’s blog.For this brinji recipe,i referred many blogs,asked some of my friends and tried it.I don’t know whether this is the authentic brinji recipe that is served in Hotels & marriage feast because i found so many variations for this particular recipe.I did not add any vegetables here & I have made it as plain pulao.It tasted awesome with this brinjal gravy.To enjoy brinji’s best flavor,u must try it with some spicy side dishes like kurma.I have shared a seperate post for brinjal gravy because this post will become too lengthy if i share it here .Soon i will try to post another version of brinji using freshly ground masala.Now lets see how to prepare this simple,flavorful brinji rice @ biryani leaf pulao recipe with stepwise pictures.

Brinji rice recipe

Brinji rice recipe-a popular rice variety of Tamil nadu

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup Water or coconut milk - 1.75 cups Salt - as needed To saute Cooking oil + ghee – 2-3 tbsp Cinnamon - 1 inch stick -  2 nos Cloves - 4 nos Biryani leaf/Brinji leaves - 3 nos Cardamom /Elakkai - 2 nos Ginger-Garlic paste – 1/2 tbsp Green chilli - 2 nos ( slit it) Big onion - 1 no ( finely chopped) Mint leaves+coriander leaves - a fistful ( optional) Turmeric powder - 1/8 tsp ( optional)

METHOD

Wash and soak the basmati rice in enough water for 30 minutes to 1 hour.Drain the water completely and roast the rice in a kadai adding 1 tbsp of ghee for few minutes.I din’t roast the rice here. Now heat oil+ghee in a cooker base and saute the whole spices one by one.Then add the finely chopped onions,g&g paste and slitted green chillies.Saute till onion turns transparent.Don’t allow the onions to turn golden brown because the color of rice may not come white. Lastly add the finely chopped coriander & mint leaves( optional) and saute well.Add turmeric powder if u wish.In some hotels,they add and in some places,brinji is white in color. Add the rice,water and salt.Check for taste and pressure cook in low flame for one whistle. After the steam is released,open the cooker and fluff the rice with a fork.Serve with any kurma or gravy ! Enjoy ! Check out my Biryani Brinjal gravy HERE

Note

There are many variations for this recipe.Some recipes have used ground masala and some recipes call for chilli powder & dhania powder.Here i have shared a very simple version like plain pulao. This rice tastes the best only with a spicy side dish.I will share brinjal gravy recipe tomorrow which is said to be an apt side dish for this brinji rice.

Try this brinji rice with brinjal gravy.Tastes yummy !

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Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. And I do love soups. Until I tried this recipe for Hungarian soup, I thought I had a a favorite mushroom soup recipe, but now I'm not so sure.

I've had this recipe up for one my all-time favorite mushroom soups for over seven years, but I've never forgotten about it all this time and felt that it is just that good that I should share it again for all those readers who have come along since that time, complete with updated photos. Creamy, fragrant and just perfectly seasoned with paprika, lemon and dill, I am confident that this Hungarian soup will also become a favorite for anyone who missed it the first time.

Notes: Milk can be substituted for the yogurt and buttermilk if desired. For the full taste experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with savory dill ricotta muffins.

Hungarian Mushroom Soup

Recipe by Lisa Turner Cuisine: Hungarian First published on February 7, 2008 A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika Print this recipe Ingredients: 2 tablespoons unsalted butter 1 onion, chopped 8 oz (225 g) mushrooms, cut into large chunks 2 teaspoons fresh dill, finely chopped 1 tablespoon hot paprika 1 fresh red chili, finely chopped 1 1/2 tablespoons tamari (soy) sauce 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed 3/4 cup plain yogurt 1/4 cup buttermilk 2 heaping tablespoons whole wheat flour juice from 1 medium lemon (about 2 - 3 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup sour cream 1/4 cup fresh parsley, chopped Instructions: In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 to 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 to 15 minutes. In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 to 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley. Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika. Makes 4 to 6 servings

Stuffed Chilli Bajji Recipe/Andhra Mirapakaya Bajji

I usually make Chilli bajji/Milagai bajji without any stuffing.Recently when i was talking with my friend Shalini,she told me about this Andhra style chilli bajji with a spicy stuffing.In Telugu,they call it as “Mirapakaya bajji”.The moment she told about this recipe,i started drooling and felt like tasting it right away.Without any delay,i bought the bajji milagai on the same day and made it for our evening tea time snacks.By getting an idea from Shalini,i googled some Andhra style stuffed chilli bajji recipes and watched few you tube videos for the stuffing part.But I followed my usual bajji batter recipe for the outer cover.I was completely happy and satisfied with the outcome.U can use either homemade bajji mix as i did or store bought instant bajji/bonda mix.What more to pen down,spicy stuffed chilli bajji along with hot ginger tea tasted divine for us.Friends,try this chilli bajji in this weekend and share your feedback with me.Serve hot hot bajji topped with finely chopped onions and coriander leaves drizzled with lemon juice.I am sure your family will enjoy it to the core.Lets see how to prepare this spicy,hot Andhra style stuffed mirchi bajji recipe with stepwise pictures.

Andhra Mirapakaya bajji recipe

Andhra style mirchi bajji recipe for evening tea time !

Cuisine: Indian

Category: Snacks

Yields: 10 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Long Chilli/Bajji milagai - 5 nos Oil - to deep fry For the stuffing Fried gram dal/Pottukadalai - 1/2 cup Red chilli powder - 1.5 tsp Ajwain/Omam- 1/2 tsp Cumin powder - 1/4 tsp Hing - 1/8 tsp Chaat masala powder - 1/2 tsp Tamarind - small gooseberry size Salt & water - as needed For the bajji batter Besan flour - 1 cup Rice flour - 1/3 cup Cooking soda - 1/8 tsp Red chilli powder - 1 tsp Food color - a pinch ( optional) Hing - 3 pinches Omam/Ajwain - 1/2 tsp Salt & water - as needed

METHOD

Take all the ingredients given under “for stuffing” and grind them to a paste.Check for taste and add more chilli powder if u need. Wash and cut the chillies into two vertically.Remove the seeds partially or completely based on the spiciness u need. Keep it aside. Stuff the chilli as u like and arrange in a plate. In a wide bowl,take the flours,soda,salt and mix well to a paste adding little water.Now add more water and bring it to dosa batter consistency.Make sure there are no lumps in the bajji batter.The chilli should be well coated with the batter.So make the batter slightly thick.Too thick batter gives u hard bajji and too thin batter makes tails in the bajji.So consistency of batter is very important. Now take a stuffed chilli and dip in the batter.Heat oil to deep fry.To check the heat of oil,put a pinch of batter and if it rises immediately,batter is just right.simmer the flame and drop the chilli coated with bajji batter by holding its stem. Deep fry both the sides till golden brown and crispy.Enjoy eating hot with tea/coffee ! Chop the onions & coriander leaves finely.Sprinkle some salt and add few drops of lemon juice.Mix well.Top them & serve the bajji. You don’t need any chutneys for this.But kids may like it with tomato sauce.So serve accordingly !

Note

The consistency of batter is very important.To check the right consistency,just dip ur finger in batter.If its coated well,the consistency is correct.If the batter is too thin,finger won’t be coated completely.In that case,add some besan and rice flour to adjust the consistency.Check for salt n proceed. For variations,u can powder & grind roasted peanuts and sesame seeds instead of gram dal. Adding ajwain to the bajji batter helps for easy digestion.So do not avoid it.If u don’t have ajwain in hand,use jeera/cumin seeds.

Enjoy this hot,Andhra mirapakaya bajji with your evening tea/coffee ! A sip of tea  a bite of bajji is delish !!

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Easy Paneer Kheer|Paneer Payasam Recipe-Holi Recipes

Wish u all a very happy HOLI
On this holi day,i have come up with an easy peasy kheer recipe which can be made under 15 minutes.This paneer ki kheer/cottage cheese pudding also known as Chenna kheer is an awesome bengali dessert recipe which they usually make it for festivals like dussehra,Durga pooja,Diwali and Navratri.Actually i had planned to share paneer burfi or Balushahi/Badusha recipe today as my Holi special dish.But unfortunately,all the pics gots deleted from my SD card by mistake.I struggled to retrieve it but i couldn’t.I became very much disappointed but still i don’t want to give up making a sweet post on this festival day.Suddenly I remembered about this Paneer kheer recipe which i had tried for my last year’s Holi lunch menu.It was a super hit recipe in my house.So i prepared the same and refrigerated it to serve chill for my daughter and husband this evening.I am sure they will love it.Friends,if u have not planned anything for today’s celebration and if u wish to make something special and rich,this paneer kheer is a wise choice.You can make it in the next 15 minutes if u have store bought paneer ready in hand.Of course,freshly made chenna/Paneer tastes the best but still store bought paneer works fine.Its one of the best ways to make our kid consume paneer and as u all know,its a protein rich, healthy recipe for them.Try this easy paneer payasam for this festival of colors & have a fun filled,colorful celebration !!
Lets see how to make this paneer ki kheer..

Easy paneer kheer recipe

Paneer kheer/Paneer payasam recipe-Easy n delicious dessert recipe for celebrations.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh paneer block - 100 gms/Grated paneer - 3/4 cup Milk - 2.5 cups ( 500ml) Sugar – 4-5 tbsp Corn flour or rice flour - 1.5 tsp ( dissolve in 2 tbsp of water) Condensed milk - 1 tbsp ( optional) Cardamom seeds - 2 no ( crushed ) Chopped nuts - a fistful Rose essence - few drops Saffron threads - few ( optional)

METHOD

Wash and grate the paneer using a small holed grater.Set aside.Boil the milk in a pan and when it comes to boil,add sugar and corn flour water. Allow it to roll boil for 5 minutes.In the mean time,chop the nuts and keep it ready.Add the cardamom powder and condensed milk.Lastly add the grated paneer and give a boil for 2 minutes.U will find the kheer becomes thick.Switch off the stove and add few drops of rose essence.Refrigerate for an hour and serve chilled OR enjoy it warm by sprinkling the chopped nuts and few saffron threads! Looks rich and colorful,tastes rich and delicious!! This kheer tends to thicken as it cools down.So dilute it by adding more milk & sugar if u wish.

Note

You can add freshly made chenna/paneer too.It tastes even more delicious and gives melt in mouth texture. When u use store bought paneer,make sure u use the fresh ones.Else u may get a tangy taste. Never boil the kheer for longer time after adding paneer because paneer may turn chewy. Adding cardamom seeds & rose essence gives a nice flavor to the kheer.So do not skip it. I used saffron threads only for photos.I did not add it in the actual recipe.

Enjoy this creamy paneer kheer with your loved ones.Tastes even more delicious !! Happy Holi

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Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner Published on March 3, 2015 Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor Print this recipe Ingredients: 1 cup cooked quinoa (from 1/3 cup uncooked) 2 tablespoons chia seeds 2 tablespoons hemp seeds 1 cup almond milk 1 cup unsweetened applesauce 1/3 cup maple syrup or honey 2 tablespoons coconut or brown sugar 3 tablespoons coconut oil, melted 1 1/2 teaspoons vanilla 1 cup brown rice flour 4 teaspoons baking powder 1 teaspoon sea salt 3/4 cup fresh blueberries quinoa or rice flour for dusting the blueberries Instructions: Grease 12 muffin cups. Preheat an oven to 375°. In a small bowl, combine the almond milk with the chia and hemp seeds and set aside. In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture. In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined. Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool. Makes 12 muffins

More little bites from Lisa's Kitchen you are sure to enjoy:
Lime Biscuit Thins
Indian-Style Poppy Seed Wafers
Classic Blueberry Muffins
Cornmeal Honey Muffins

Easy Caramel Kheer/Payasam Recipe

My MIL shared this recipe with me after watching in a TV show hosted by Revathi Shankaran.Last week i made this payasam within 10 minutes for my Friday Pooja.This kheer recipe is only for Caramel lovers.It tastes very similar to “Lacto King” chocolate with a mild orange color & an awesome smell of caramel.Let me tell u what is caramel for beginners sake.Caramel is nothing but the sugar syrup heated until it turns brown.It is used as a flavouring or colouring for food or drink.But if you are a beginner,u should be very careful in making it.Over burning of sugar makes the caramel dark and bitter but if u do it patiently in low flame,u can achieve it right.When i browsed for this caramel payasam recipe after my MIL told about it,i found most of the recipes were with  basmati rice,aval/rice flakes and rice flour.But i tried a simple and easy version with milk & nuts as suggested by my MIL.So its like our usual Paal payasam/Milk kheer with caramel flavor.You can make this payasam instantly for your surprise guests.Moreover Holi festival is nearing our door steps.So u can plan and make it on Holi day ! I will try to share some more interesting recipes for HOLI.Stay tuned !
Check out my 15 payasam recipes if interested !
NB: The color & flavor of this kheer may slightly vary based on the color of caramel.The color of payasam in first pic & second pic looks slightly different due to the lighting.I clicked the same bowl under different settings.Pls don’t get confused.

Caramel Payasam/Kheer recipe

Milk payasam/Kheer recipe adding caramelized sugar & nuts !

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200 ml Thick boiled milk - 1 cup ( Full fat milk) Sugar - 2 tbsp ( to caramelize) + 1 tbsp Condensed milk – little (optional) Mixed nuts - few tbsp(chopped & roasted in ghee) Ghee - 1 tsp ( to roast nuts)

METHOD

Boil milk and add 1 tbsp sugar to it.Chop nuts finely and set aside.(You can also add a tbsp of condensed milk instead of sugar.It will make this kheer richer & thicker) Take 2 tbsp of sugar in a kadai and mix in medium flame.It will start to melt as shown in the picture. Keep mixing in low flame. Now sugar would be melted completely.Keep the flame very low and keep stirring.Then it will turn golden brown like jaggery syrup.This is called Caramel.Keep the boiled milk ready in one hand.Add the milk as soon as the sugar is caramelized. Make sure flame is low throughout the process. As u add milk,it will raise and becomes frothy.Switch off the flame & mix well.Milk would turn slightly orange in color. Now roast the nuts in ghee and add to the payasam.Mix well and serve hot or refrigerate for 30 minutes and serve.It tastes delicious. NB: The color & flavor of this kheer may slightly vary based on the color of caramel.

Note

Please adjust the quantity of sugar based on your taste buds. I found 1 tbsp is just right for us.U can add 2tbsp to the maximum. Be careful while caramelizing the sugar because if u miss the correct stage,payasam will taste bitter. If u are a beginner,keep the flame completely low while making caramel. The total process takes around 4-5 minutes in very low flame. You can also add a tbsp of condensed milk instead of sugar.It will make this kheer richer & thicker.

Check out my 15 payasam recipes if interested !

Try this easy n quick payasam recipe for festivals or any special days.Tastes yum !

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No Croutons Required Soup and Salad Challenge - March 2015

It's time once again for No Croutons Required, a monthly event celebrating vegetarian soups and salads. You never can have enough ideas for soups and salads as they are staples on most menus. It's been a bitterly cold winter and warming soups have been gracing our tables, but also nourishing salads. Now that March is here, hopefully warmer weather is on the way and we might be seeing more salads taking the center stage.

It's my turn to host this month. It's easy to participate.

All you have to do is:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host for March, and also Jacqueline's blog, as she is my partner in arms for this venture.

Add your recipe using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We very much look forward to your inspired creations this time around, as always.

For some inspiration, check out last month's edition of NCR.