Dhaniya Podi Saadam/Coriander Seeds Rice - Day 7 Blogging Marathon

The Last Day of Blogging Marathon. Planned to make a Spicy Rice Mix for Lunch. Though my hubby asked for something like a One Pot Meal, i want to stick to my idea of Quick Rice Recipes. This Recipe is again from Mallika Badhrinath's Rice Delights Cook-Book.

Ingredients
1 Cup Rice, Cooked
2 tbsp Coriander Seeds/Dhaniya 
4-5 nos Red Chillies
2 tsp Black gram dal/Urad Dal
2-3 cloves of garlic
Tamarind, size of a marble/Goli Gundu
Salt to taste
Curry leaves a few


Seasoning
1 -2 tsp Sesame Oil/Ghee
1/2 tsp Mustard seeds
hing a little
curry leaves a few
2 tsp Chopped almonds


Method

Heat a little oil and fry red chillies. Coriander seeds and urad dal/Black gram dal till brown in colour.  Add curry leaves at the end and fry for one or two minutes, in low flame.When it cools down powder everything together with garlic, tamarind and salt.  

Heat oil in a Pan, Splutter mustard seeds, little hing. Fry curry leaves and chopped almonds. Now add Rice and Fry for a second or two.  Put off the flame, add the grounded powder and Mix well. Adjust the salt. Serve with Potato Curry or any crisp of your choice. The aroma of freshly pound Coriander seeds with tamarind tasted great. Makes a Spicy, Flavourful Lunch Box Recipe!!

Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram, 
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and Myself

Shortbread Cookies

Hi all! I am back again after a long period of hibernation. Every week seems so short for me and it seems to end as it begins. Today I have been at home and relaxing and enjoying all day. I was watching Ina Garten on Barefoot Contessa and she was making Chocolate Dipped Shortbread Cookies. I have always enjoyed eating Shortbread Cookies from Panera Bread. It is a lovelyl bakery with a wonderful ambience and absolutely delicious food.

I looked up on our one and only Google and tried the first link that popped up. It was from Joy of Baking. The cookies turned out to be delicious and was worth taking no effort to make them.

Ingredients:

Unsalted butter - 8 Tbsp - 1 stick
All purpose flour - 1 Cup
Powdered Sugar - 1/4 cup
Salt - A pinch
Vanilla Extract - 1/2 tsp
Regular granulated Sugar - For Decoration

Method:

• In a food processor, combine the butter (at room temperature), flour, powdered sugar and salt.

• Add the Vanilla extract to this.

• Pulse the ingredients until it combines to form a dough.

• Flour the rolling surface and bring the dough together and wrap it in a plastic wrap.

• Refrigerate the dough for 30 minutes.

• After 30 minutes, roll out the dough on a floured surface and cut it into desired shapes using a cookie cutter.

• Place the cookies on a baking tray lined with foil or parchment paper.

• Sprinkle regular granulated sugar on the cookies to give it a glistening look.

• Preheat the oven to 350^oF and  bake the cookies at 350^oF for 5-7 minutes.

• Cool the cookies on a wired cooling rack. 

• Serve them with morning coffee or evening tea.

See you all very soon with another new and easy recipe!!

Quick Tomato Dosai with Spinach Potato Filling

Quick Tomato Dosai with Spinach & Potato Filling

This is a fairly common dish in many hotels in Karnataka, and goes by the name Tomato Omelette. Anything called "omelette" is not very appetising to many of us, and so I just call it Tomato Dosai!  I have made it a bit differently, and used ground tomato instead of chopped or sliced tomatos, and in addition given it a filling as well, to get in some greens! In minutes Sunday breakfast was ready!

For the Dosai

Ingredients

Besan / Kadalai maav / chickpea flour - 1 cup

Tomato - one large

Garlic - 1 clove

Ginger - a small piece

Green Chillie - 1

Salt - 1/2 tsp

Asafoetida - a pinch

turmeric powder - a pinch

Curds - 1 tbsp

Water - (about a cup) to make the batter
Oil / Ghee - to fry the dosais

Method

1. Grind tomato, garlic, green chillie into a paste.

2. Add the paste to the flour, along with salt, turmeric powder and asafoetida

3. Now beat the curds and water and blend it well with the tomato - besan mixture, to form a smooth batter.

4. Heat a non stick pan and wipe on a little  oil or ghee. (You can use a halved onion or potato to coat the pan evenly with  the oil)

5. Pour a ladel of batter and spread it out like a dosai, as thin as possible.

6. When you see a few light brown spots appearing, place a spoon of filling one half, and fold over the other half.

7. Serve hot as is or with your choice of chutneys or podis.

For the Spinach Potato Filling

Ingredients

Chopped Onion - 1 Tbsp

Potato - 2 medium sized, boiled and cut into cubes (you can remove the skins or keep it on as per your taste)

Spinach - 1 bunch, washed, cleaned and chopped

Green Chillie - 1 sliced

Grated Ginger - 1/2 tsp

Jeera - 1/2 tsp

Dhania Powder - 1/2 tsp

Salt - 1/2 tsp or to taste

Oil - 1 tsp

Method

1. Heat the oil and add the jeera seeds.

2. Next add, onion, ginger, green chillies and onion, and toss together on medium flame.

3. Once the onion turns pinkish brown, add dhania and stir.

4. Next add the chopped potatos, followed by salt and lastly the add the spinach.

5. Mix well and shut the pan with a lid for a minute or two, and then switch off the flame.
Potato Spinach Filling is ready!