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As I said earlier, I am on a fridge/freezer/pantry cleaning spree these days. I should say I am pretty much on the right track so far. There is still a long way to go before I can say I am successful in the “mission”.

This is a hearty and delicious rice I prepared last Sunday. I served it with a cold yogurt and we had a very filling lunch. I think I am going to make this regularly hereafter.

Ingredients:
1/4 cup dried avarekalu (Val/Hycianth beans)
1 cup basmati rice
1/2 cup methi leaves
1/2 cup onion
1/2 cup tomato
2 bay leaves
1 green cardamom
1 black cardamom(optional)
Ghee/Oil
Salt

Spice mixture : Dry roast all spices, grind with green chillies, garlic, ginger
3 cloves
1″ cinnamon
1/2 tea spn sesame seeds
3-4 pieces dagad phool (optional)
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn chana dal
3 green chillies
1 tea spn chopped ginger
1 tea spn chopped garlic

Method:
Soak avarekalu overnight (or for 3 hrs in warm water) and cook them in pressure cooker.
Heat oil (and a little ghee for extra flavor), add green & black cardamom.
Now add onion and fry for few minutes. Add tomato, salt and cook till tomatoes becomes mushy.
Now add methi, rice and spice mixture. Fry for few minutes. Add in cooked avarekalu (along with water used for cooking). Mix everything very well.
Add about 2 cups of water (reduce the water amount if avrekalu cooked water is used). Cover and cook on a low heat till done.
Serve hot.

Serves : 2
Preparation time : 30mins

I find myself making one pot meals very frequently these days. It is mainly to adapt to the busy schedule. These meals are easy to make and also help use up my pantry items.

I made this simple delicious rice last week. I had some left over dal from previous day. So I thought it would be a great combination. I used red bellpepper (red capsicum) which is milder compared to green ones. Green ones also can be used for a stronger flavor. The saffron and cumin seeds give a nice flavor to the rice.

Ingredients:
1 cup basmati rice
1 tea spn cumin seeds
8-10 strands saffron soaked in 1 tbl spn warm milk
1/2 cup bellpepper (capsicum)
A pinch turmeric
1 tea spn chopped garlic
1/2 cup onion
2 cloves
2 cardamom
1″ cinnamon
4 green chillies
Ghee
Salt

Method:
Heat ghee and add cloves, cinnamon, cardamom. Then add cumin seeds, onion, garlic. Fry till the onions turn brownish.
Add capsicum, rice, green chillies, salt, turmeric. Fry for 2-3mins.
Add salt, about 2 cups water (approx). Cover and cook till 3/4th done.
Open the lid and add the saffron milk. Mix well. Close and cook till done.
Serve hot on its own or with a simple dal.

Serves : 2
Preparation time : 20mins

When I was working in Bangalore, the company provided evening snacks to all employees. A different snack is served each day of the week. A ragi-vegetable dosa was one of them. I absolutely loved these dosas unlike all my friends. I have been trying to recreate it ever since. I think with this recipe, I came pretty close.

Ingredients:
1/2 cup urad dal
1 cup rice (I used 1/2 cup brown rice + 1/2 cup boiled rice)
1/2 cup finger millet(ragi flour)
Salt
Oil
1 cup(approx) vegetables (finely chopped/grated carrot, onion and cucumber)

Method:
Soak urad dal and rice for about 4-5hrs. Grind to a smooth batter. Mix salt and ragi flour. The consistency of batter should be like normal dosa batter. Keep overnight for fermentation.
Next day, mix in vegetables. Make thin dosas. Serve hot.

Serves : 4-5
Preparation time : 30mins

PS: Boiled rice and brown rice both make the dosas very soft. So for more crispier dosas, use normal white rice.