TENDLI BHAAT / KUNDRU PULAO / IVY GOURD PILAF

 Tendli also known as Kundru is Ivy Gourd in English. Tendli bhaat is a very popular rice dish from Maharashtrian cuisine. It gets its unique flavour from the freshly ground goda masala powder which is used extensively to flavour many Maharashtrian dishes. This one pot meal can be relished with papad and pickle. 

Ingredients:

Tendli / ivy gourd - 250 gms Rice - 1 & 1/2 cups or as needed Onions - 1 Oil - 2-3 tbsps Desi ghee / clarified butter - 2 tbsps Roasted peanuts - few Goda masala - 2-3 tsps Coriander leaves - handful Red chilli powder - 1/2 tsp Salt - to taste Green chillies - 1 or 2 Grated ginger - 1 tbps Crushed garlic - 1 tbsp Grated coconut - 3 tbsps Asafoetida / hing - 2 pinches Mustard seeds - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Turmeric powder - 1/2 tsp Cinnamon stick - 1" piece Green cardamoms - 3

Method:

1. Heat oil and add asafoetida, cumin seeds and mustard seeds.

2. Next add the cardamoms and cinnamon stick.

3. When they give out an aroma add the ginger, garlic and curry leaves.

4. Toss them a bit until the ginger garlic colour changes.

5. Now tip in the onions and green chillies. Saute them.

6. When the onion is golden brown add the ivy gourd strips.

7. Cover and let them cook.

8. When they are almost done add the salt, turmeric powder and half of the goda masala powder saving some for later when we add the rice.

9. Add 1/4 cup of water and simmer so that all the flavours are incorporated.

10. After the water is absorbed by the vegetables add handful of roasted peanuts, 1 tbsp of grated coconut and some fresh coriander leaves.

11. Now add the soaked and washed rice. Using the same measuring cup add little less than double quantity of water.

12. Add the remaining goda masala and salt. Check and adjust the spice level to your liking.

13. Cover the pan and cook on medium flame first. After the water dries up reduce the flame to low.

14. Add about 2 tbsps of ghee (clarified butter). Give it a gentle stir and place it for dum on a griddle (tawa) for few minutes on low flame.

15. Dish it out and garnish with some peanuts, grated coconut and coriander leaves.

16. You can enjoy it with some pickle, yogurt and thecha.

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is T

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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MORINGA RICE / MASALA RICE WITH MORINGA GREENS

 This is a simple and quick rice preparation that can be made with healthy moringa greens. This is a nice way of incorporating the moringa leaves in your diet as they top the list among all the greens in the nutritional value. This one pot meal is very flavourful and can be enjoyed with curd or raita and papad.

Ingredients:

Cooked rice .......... 2 cups

Moringa leaves.... 1 cup

Green peas .......... 1/4 cup (boiled)

Cashew nuts ...... handful

Green chillies .... 1 or 2

Bay leaves ....... 1

Cinnamon stick ... 1" piece

Cloves .................. 4-5

Onion .................. 1 (chopped)

Turmeric powder .. 1/8 tsp

Cumin powder ..... 1 tsp

Salt ................... to taste

Oil .................. 3-4 tbsps

Method:

1. Heat oil in a pan and add whole spices.

2. Toss them a bit and add the cashew nuts. Fry on low flame until they are light brown. 

3. Next add the onions and saute until translucent.

4. Now tip in the washed moringa leaves.

5. Add the salt, spice powders and green chillies. Stir them well.

6. Next add the boiled green peas.

7. Stir and cook them a bit so that the flavours are well blended.

8. Now add the cooked rice and mix everything nicely.

9. Dish it out and enjoy with curd or raita and papad.

Check out the video

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You may also like:

Rajma Pulao

Rajasthani Gatte Ka Pulao

Papad Ka Pulao

SAKKARAI PONGAL / FESTIVE SWEET RICE WITH JAGGERY

 Pongal is a harvest festival of India. It is celebrated with different names in different regions. In Tamilnadu it is named after the ceremonial dish Pongal which means to boil or over flow. This traditional dish is prepared from the new harvest of rice along with milk and jaggery. It is first offered to Gods and Goddesses and then taken as prashad. 

In earlier times this was cooked in an earthen pot using fire wood. This was done in the courtyard or in front of the house which was decorated with rangolis. These days this is not possible as most of us live in the apartments and we make use of pots, pans and pressure cookers to make pongal. However in rural areas the tradition still continues. 

Let us now proceed with the recipe.

Ingredients:

Raw rice .............. 3/4 cup

Moong dal .......... 1/4 cup (yellow split moong dal)

Organic jaggery ... 3/4 cup

Ghee / clarified butter .... 3-4 tbsps

Milk ......................... 1/2 cup (or more if you like)

Salt ..................... 2 pinches

Nutmeg powder ... 2 pinches

Cardamom powder .. 1/2 tsp

Cashew nuts ........... handful (split into halves)

Raisins .................. handful

Water ................. as required (about 3 and 1/2 to 4 cups)

Method:

1. Soak the rice for 1 hour or more. Well soaked rice makes a perfect texture of pongal.

2. Heat 1 tbsp of ghee in a pressure cooker. Do not overheat the ghee.

3. Wipe the moong dal with a cloth and saute it in the ghee. 

4. Next add the cardamom powder, salt and the nutmeg powder and stir,

5. Tip in the rice and add 2 and 1/2 cups of water. Mix everything.

6. Close the pressure cooker and cook for 3 whistles.

7. Open it after the pressure is released. 

8. Now add the jaggery powder and 1/2 cup of water. Mix until the jaggery is melted.

9. Stir in the milk and keep mashing with the ladle until well mixed.

10. Add 1 tsp of ghee and simmer it a bit. After little while add one more tbsp of ghee.

11. Adjust the texture as per your requirement as it thickens on keeping.

12. Now heat the remaining ghee in a small pan and fry the cashews and raisins.

13. Mix them into the prepared pongal saving few for garnishing.

14. It is best enjoyed hot with little ghee added on top.

Notes:

1. For a nice and soft texture of pongal soak the rice very well.

2. Moong dal may be sauteed dry or soaked along with the rice. Choice is yours. But the sauteed version gives a better flavour.

3. If using normal jaggery then cook it with water, strain it and add to the pongal.

4. Do not over heat the ghee as it looses its flavour and nutritional value. 

5. In South India edible camphor is also added. If you have it add a tiny little pinch equal to a fenugreek grain. You may skip it if you don't have.

Check out the video

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You May also like:

Pongal ( Savoury Version )

Avial

Beans Poriyal

SAMAK KE DAHI CHAWAL / FARALI DAHI CHAWAL / FARALI CURD RICE WITH BARNYARD MILLETS

 

Here is a light and cooling recipe of Farali Curd Rice made with Barnyard Millets. They are known as Samak /Samo/ Sama ke chawal in Hindi. This is a nice change from the usual heavy fried dishes like sabudana vadas, puris and halwas we make during the fasting period. You can add some grated carrots or cucumber to this. Even some fruits like small grapes and pomegranate seeds can be added.

You can enjoy this with some farali fried raw banana and sabudana fryums.

Ingredients:

Yogurt / dahi ............... 1 & 1/2 to 2 cups or as required.

Barnyard millets / samak rice .......... 3/4 cup

Senda namak / rock salt ................ to taste

Sugar ..................................... 1/2 tsp

Cumin seeds .......................... 1/2 tsp

Cashewnuts ......................... few

Crushed black pepper ........... 1/2 tsp

Oil ........................................ 1 tbsp

Coriander leaves .................. handful

Grated carrots ..................... 1/4 cup

Method:

1. Soak the samak rice for minimum 1 hour

2. Pressure cook the rice for 3 whistles adding double quantity of water and little salt.

3. Open after the pressure is released and let it cool.

4. In a mixing bowl whisk the yogurt adding salt, sugar and crushed pepper.

5. Add the coriander and grated carrot. Mix well.

6. Now add the cooked samak rice and little water adjusting the consistency to your preference.

7. Heat the oil in a small pan. Add the cashew halves and cumin seeds. Let them crackle.

8. Mix this tempering into the prpared curd rice saving few cashews for garnishing.

9. Serve it at room temperature or chilled.

Check out the video

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This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is D and I chose Dahi as my ingredient. 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes (Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( Lemon Currant Cookies )

G - Gud Wale Pohe  (Sweet flattened Rice with Jaggery)

H - Hare Dhaniye ki Sabzi (Fresh Coriander Stir fry)

I - Imli Gosht  ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Some more Farali Dishes:

Kuttu Ka Paratha / Buckwheat Flour Flat Bread

Sweet Potato Cutlets

Sabudana Khichdi

SINDHI DEGI CHANA PULAO / FLAVOURFUL CHICKPEA PILAF

 Here is a recipe of very delicious Sindhi Degi Chana Pulao. It is cooked with aromatic spices and chana or chickpeas. You can relish it with a simple raita and papad. You don't need any side dish to serve with this pulao. It is as flavourful as any non veg biriyani. It makes a great party dish and a treat for vegetarians.

Ingredients:

Basmati rice ..... 2 cups or as needed

Boiled chana or chickpeas .... 1 & 1/4 cups

Birista (crispy fried onions)..... 1/2 cup

Tomatoes ................... 2-3

Green chillies ............ 4-5

Mint leaves ................. handful

Garlic (crushed) ........... 1 tbsp

Ginger (crushed) ........ 1 tbsp

Lemon ........................ 1 (cut into thin slices)

Dried plums (aloo Bukhara) .... 5

Yogurt ........................ 2 tbsps

Cinnamon ................. 2 sticks of 1''

Black cardamom ....... 1

Green cardamoms ..... 5

Cloves ......................... 5

Black pepper corns .....12

Bay leaves ................ 2

Crushed coriander seeds .. 1 tbsp

Crushed cumin seeds ....... 1/2 tbsp

Sindhi Biriyani masala ...... 1/2 tbsp

Kewra essence ................. 2 drops diluted in 2 tbsps of water

Ghee / clarified butter ....... 2-3 tbsps

Oil ................................... 4-5 tbsps

Salt ............................ to taste

Method:

1. Soak the rice with sufficient water for at least 30 mins or more.

2. Heat oil in a pan and add the whole spices.

3. When they give out a nice aroma add the crushed coriander and cumin seeds.

4. Next add the ginger and garlic. Saute a bit and add the green chillies and tomatoes.

5. Add little salt and simmer until the tomatoes are cooked.

6. Now add the boiled chana, lemon slices,Aloo bukhara (dried plums) and cook for a minute.

7. Add 4 cups of hot water for 2 cups of rice. Bring it to a boil.

8. Now add the rice, little salt, mint leaves and 3/4 th of birista saving some for garnishing.

9. Cook on medium flame until three-fourth done.

10. Now stir in the diluted kewra essence, give a gentle stir and spoon the ghee on top.

11. Wrap the lid with a clean cloth, place it on the pan with some heavy weight on it.

12. Place it for dum on low flame for 10 minutes.

13. Pulao should be perfectly done now.

14. Serve it in a platter and garnish with some mint leaves, birista and some boiled chana.

Note: Birista is easily available these days. If you don't have it fry 2 large onions to a nice brown colour and use them instead.

Check out the video

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About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " Exotic Biriyanis & Pulaos " suggested by Swaty Malik. She is an amazing cook. Check out her Zafrani Pulao 

This month I was paired with Priya Vijayakrishnan. She chose GREEN CHILLIES and BIRIYANI MASALA as my secret ingredients. I made this flavourful "Sindhi Degi Chana Pulao" using them.

I gave her GHEE and FRESH COCONUT as her secret ingredients and the dish she prepared is a flavourful Coconut Veg Pulao Do check it out. 

You may also like:

Rajasthani Gatte ka Pulao

Kashmiri Pulao

Papad ka Pulao

OATS KHICHDI

Khichdi is one of the healthiest one pot meal as it has all the healthy ingredients.This version is even more healthier as I have used oats instead of rice. It tasted as good as the khichdi made with rice. It is an easy meal option made with any vegetables you have at home. It can just be relished with some curd, pickle and papad.

Ingredients:
Oats .............. 1 & 1/2 cups
Moong dal .... 3/4 cup
Carrot ............ 1/4 cup (diced)
Green peas ..... 1/4 cup
Red, yellow and green bell peppers .. 1/4 cup (mixed)
Tomato .............. 1
Green chiilies ... 1 or 2
Coriander leaves ... handful
Turmeric powder .... 1/4 tsp
Cumin powder ....... 1/2 tp
Red chilli powder ... 1/4 tsp (optional)
Asafoetida ............. 1/8 tsp (add as per your liking)
Cumin seeds .......... 1/2 tsp
Oil ........................ 3 tbsps
Ghee ................... 1 tbsp

Method:
1. Soak the moong dal.
2. Cut all the vegetables and set aside.
3. In a pan heat half of the oil and roast the oats for a minute stirring continuously. Remove them in a bowl.
4. Heat the remaining oil and add the cumin seeds and asafoetida.
5. When they crackle, tip in the tomato and the diced vegetables.
6. Add salt, turmeric, cumin powder, green chillies and stir fry a little.
7. Now add 4 cups of water and bring to a boil. If you like a softer consistency add half cup more.
8. Stir in the roasted oats and moong dal.
9. Let it cook on medium flame until it is is done.
10. Finally add the coriander leaves and a tbsp of ghee and stir.
11. Serve hot.

Note: you can also use a pressure cooker for this. In that case reduce the quantity of water . 3 and 1/2 cups should do.

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This recipe is part of the A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. Alphabet of this month is- "O"  and I chose oats and made this dish

Some More Khichdi Variations :

Chicken Khichdi 

Quinoa Khichdi

Multigrain Khichdi

RAJASTHANI GATTE KA PULAO

Gatte ka pulao is a traditional dish of Rajasthan made with gramflour dumplongs and spices. It can be relished just with some raita and papad.
 People in the dessert regions were very innovative and created dishes with bajra, jowar, gram flour and sundried  vegetables like ker, sangri, gawar etc etc. for their survival during summer when there were no vegetables available. Now these dishes have become a delicacy and an important part of the Rajasthani Cuisine.

This recipe is for "Shhhh Cooking Secretly"  a facebook group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Kalyani Sri . Her blog is - Sizzling Tastebuds .. do visit to check out the yummy recipes.

Ingredients for the pulao:
Cooked Basmati rice .... 2-3 cups
Onions ..................... 1/2 cup (sliced)
Garlic .................... 1 tsp (optional)
Cumin seeds ........... 1 tsp
Cinnamon stick ....... 2 small pieces
Bay leaves .............. 2
Cashewnuts ........... 8-10
Riasins ................. handful
Green chillies ..... 2-3
Turmeric powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Ghee .................. 1-2 tbsps (as you like)

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry

Method:

Cook the rice and set aside.

Add all the ingredientsin the list 2 for making the gattas (except the oil for frying)

Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.

Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.

Boil the rolls in a wide pan for 5-7 minutes.

Remove them from water and let them cool.

Slice the gattas.

Heat oil in a pan and fry them. Remove and set aside.

Take a wok / kadai and heat the ghee.

Tip in the whole spices mentioned in the 2nd list followed by garlic.

Now add the sliced onions and saute for 5-6 minutes until light pink.

Add the cashewnuts, green chillies and raisins.

Now tip in the fried gattas, salt, spice powders. Mix carefully.

Finally add the cooked rice.

 Stir with a spatula to mix everything together.

Gatte ka pulao is ready.

Serve hot with raita and papads.

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You may also like:

Kashmiri Pulao

Papad Ka Pulao

Palak Pulao