MEXICAN RICE

                                               MEXICAN RICE

                                                              (Serves 4)

INGREDIENTS:

·      2 to 3 T Oil

·      1 cup Mexican Rice

·      4 Large Garlic Cloves, minced

·      2 medium size Onions or 1 ½ cup Onion, chopped

·      2-3 Green Chilies or as per taste, chopped

·      1 small Jalapeño pepper or as per taste, chopped

·      1 medium size Tomato or ½ cup Tomato, chopped

·      ½ cup to ¾ cup total, mixture of green, red, yellow, orange Bell Peppers

·      ½ cup Tomato Sauce, canned

·      ½ cup Salsa of your choice (I used chunky tomato salsa)

·      1 ½ tsp. Mexican Seasoning or as per taste

·      2 Pinch Kashmiri Red Chili Powder or 2 pinch Red chili Flakes

·      Salt as per taste

·      1 ½ cup Boiled Water or as needed for desire rice consistency

·      ¼ cup chopped scallions and cheddar cheese, for topping cooked rice

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LET’S COOK:

First Boil water on side.

Heat oil in a heavy bottom non-stick pan.

Once oil is hot, add rice and stir-fry until rice starts to clump together on medium low heat for 2 to 3 minutes.

Add minced garlic, chopped onion, chopped green chilies and jalapeno and stir-fry for 1 to 2 minutes.

Add chopped tomato, bell pepper and tomato sauce, salsa, Mexican seasoning, Kashmiri red chili powder, salt and boiled water and mix well and cook rice on medium heat and let it come to boil then reduce heat to low cover the pot and simmer for 20 to 25 minutes or until the rice absorbs all the liquid.

Serve hot Mexican rice as side dish with all Mexican dishes like tacos, enchiladas, quesadillas and many other Mexican dishes.

Mexican Rice can also be use for stuffing burritos, enchiladas etc.

Top Mexican rice with chopped scallion and cheese and serve.

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DALVADA/GUJARATI DALVADA

       DALVADA/GUJARATI DALVADA

                                       (Yield: About 24 to 27 Dalvada)

Dalvada is very popular all over in Gujarat. It is made from yellow or green split moong dal along with crushed ginger and green chilies and deep-fried to crisp brown from outside and soft from inside. It goes best with raw sweet onion slices and fried green chilies, also served with Indian Masala Chai/Tea. This one Indian snack does not need chutney!!! 

INGREDIENTS:

·       1 cup Split Yellow Moong Dal (I used yellow moong dal only)

     OR

     1 cup Split Green Moong Dal /Chilkewali Moong Dal

     (NOTE: Yellow moong dalvada looks lighter in color while split

     green moong dal vada looks dark and greenish dalvada

    OR

    Take half of each dal

·      1 T or 1 ½ ” size Ginger Piece, crushed

·      4-5 Green Chilies or as per taste, crushed

·      2-3 sprigs of Coriander Leaves, chopped

·      Salt as per taste

·      1 small Purple Onion, chopped (OPTIONAL)

·      2 Pinch Baking Soda

·      Oil for deep frying

·      Few Green Chilies, make a slit lengthwise and deep fry and sprinkle salt and

     serve with dalvada

·      Raw Onion slices, serve with dalvada

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LET’S COOK:

Wash and soak dal for 6-7 hours.

Drain water and wash dal to remove smell from it and drain again.

Blend ginger and chilies with moong dal in blender. Remove and transfer in a bowl.

Grind dal into coarse paste, adding little amount of water

Make sure batter is not too loose and runny. Keep some coarse dal grains to give coarse texture to the dalvada.

Add ginger, green chilies, coriander leaves and salt and mix well to combine all ingredients.

Whisk the ground dal batter with your hand or with spoon to make it light and fluffy. To check if its fluffy enough, drop a small ball of whipped batter in a cup filled with water, if ball floats over water surface, then it is well aerated, but if it sinks at the bottom then it needs to whisk more to aerate.

When you are ready to fry dalvada add chopped onion, baking soda and beat mixture with hand or spoon for 1-2 minutes to aerate the mixture again.

Meanwhile heat oil in a frying pan on slightly higher than medium flame.

Fry green chilies in hot oil, sprinkle salt on fried chilies. (Check tip) Keep aside for serving with fried dalvada.

Keep beating the mixture every time you drop dalvada in fryer, this is very important to get well-cooked, light and fluffy dalvada.

Fry the dalvada until golden brown. Dalvada should be crisp from outside and soft from inside.

Serve hot dalvada with Sweet Onion Slices and with Fried Green Chilies.

Enjoy…

TIP:

First fry green chilies in fresh oil, as it releases nice aroma in the oil and then fry dalvada in same oil.Click on the link below to like my "RASOI" Page. 

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ALOO MUTTER SANDWICH WITH MINT RAITA DIP

ALOO MUTTER SANDWICH WITH MINT

                       RAITA DIP

Aloo mutter sandwich is an easy and delicious lunch item.

It makes a perfect on the go lunch sandwich. It’s a great make- ahead (It can be assemble night before.) lunch box item for kids too.

INGREDIENTS:

·      6 Sandwich Bread slice

·      2 cups or 2 med to large Aloo/Potatoes, boiled, peeled and coarsely mashed, keep few chunks

·      ½ cup Mutter/Peas, boiled and lightly crushed (I use frozen peas)

·      1 ½ T Oil

·      1 tsp.  Cumin Seeds

·      1-2 Green Chilies or as per taste, chopped

·      ¼ tsp. Ginger, grate through the small holes of the grater

·      ½ tsp. Fennel Seeds, soak in water for 1 hour

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ½ tsp. Aamchur Powder (Mango Powder)

·      ½ tsp. Chat Masala

·      1 tsp. Garam Masala or as per taste

·      ½ tsp. Sugar

·      ½ tsp. Salt or as per taste (Note: Chat masala has black salt in it so add extra salt accordingly)

·      1 T Coriander Leaves, chopped

·      Mint Chutney to spread on bread and for Mint Raita Dip

·      Panini Press or Non Stick Pan

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LET’S COOK:

Add little salt in cold water and place potatoes in it and boil until knife tip pierces through it without any resistance. Peel and coarsely mash them and keep aside.

Add enough water in pot and bring it to boil. Add peas and let them boil for 3 minutes and switch off the flame and cover the lid and keep peas inside for 6-7 minutes. Drain water and keep peas aside. Once peas cool, crush lightly.

Heat oil in a pan. Once oil is hot add cumin seeds and allow them to sizzle.

Add peas and stir-fry for 1-2 minutes to evaporate excess water from the peas.

Add green chilies and ginger and stir-fry for few seconds.

Add mashed potatoes and rest of all ingredients and combine well and continue cooking for 1 minute. Do not need to cook further since peas and potatoes are already boiled.

Switch off the heat and allow mixture to cool.

Spread mint chutney on bread.

Take aloo mutter mixture in hand and form flat pattie. Place aloo mutter pattie between bread. Place aloo mutter sandwich in Panini press. Rub butter stick on bread to make grilled mark on it. Once you see dark brown grilled mark remove from Panini press and make two diagonal cut to make four pieces. Serve with Mint Raita Dip. It can be served with ketchup too.

Enjoy...

PAN ROAST METHOD:

Apply butter on both sides of bread and grill in a non-stick pan on medium heat until golden brown on both sides.Click on the link below to like my "RASOI" Page. 

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