Indian Recipes - Jeera Rice

North Indian Rice - Cumin Rice (Jeera Chawal)

Cumin seeds (called Jeera in India) provide a quick and simple way of making rice (or Chawal) aromatic.

Serves : 4
Cooking time (approx.) : 20 minutes

Style : North Indian Vegetarian

Ingredients :
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water salt and
a dash of lime juice to taste

Method :
1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for
about 2 minute(s).
2. Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
3. Add the rice, lime juice, water and salt. Mix well.
4. Bring to boil on high heat.
5. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

Source : Syvum

Indian Recipes - South Indian Non-Veg Curry

SHRIMP AND CRAB CURRY ( NON-VEG CURRY )

Style : South Indian

Ingredients :
2 tbsp vegetable or olive oil
2 large onions, chopped
6 cloves garlic, peeled and minced
2 tbsp Bafat
4 large tomatoes, chopped
2 cups coconut milk (canned is fine)
16 large uncooked shrimp, shelled & deveined
1 cup fresh or canned crabmeat
1/2 tsp grount turmeric
1 tsp rice vinegar
1/4 cup bay or curry leaves
Salt to taste

Method :
1. Heat the oil in a large skilet for 2 minutes over medium heat.
2. Add the onions and the garlic and try over low heat for 1 minute.
3. Add the Bafat, stir well, and fry for 2 minutes.
4. Add the tomatoes and the coconut milk and cook over medium heat for 8 minutes.
5. Add the shrimp, crabmeat, turmeric, vinegar, and bay or curry leaves,and cook for 15
minutes. Add salt to taste.
6. Remove the bay/curryleaves before serving.

Bafat :
1/3 cup coriander seeds
2 tbsp ground cardamom
1/4 cup cumin seeds
2 tbsp ground cinnamon
2 tbsp mustard seeds
2 tbsp ground turmeric
2 tbsp whole peppercorns
1/2 cup hot chile powder
2 tbsp whole cloves
1 tbsp fenugreek seeds

Method :
1. Dry the whole spices in the oven at 200 degrees for 15 minutes,taking care that they do not
burn.
2. Remove them from the oven, cool, and grind them together with the ground spices in a
spicemill.

Source : Recipe Cottage

Indian Recipes - South Indian Breakfast

Quick Cream of Wheat Savory Cakes (Rava Idli)

Semolina (also called Rava in India) tempered with spices, mixed in yoghurt and steamed.

Serves : 4

Cooking time ( approx.) : 16 minutes

Style : South Indian

Ingredients :
2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate salt to taste

Method :
1. Heat the coconut oil in a pan.
2. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully.
3. Add the green chillies, cashewnut bits and curry leaves.
4. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
5. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in
color and aromatic. Let cool.
6. Once cooled, mix in the salt as per taste and the soda bicarbonate.
7. Divide the semolina mixture into two portions to steam then in two batches.
8. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and
coriander leaves.
9. Keep aside for 15 minutes to ferment.
10. Meanwhile, heat water in a steaming vessel.
11. Pour the batter onto greased idli moulds and place it in the steaming vessel.
12. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. 13. Repeat the procedure to make the next batch of idlis.

TIP :
If coconut oil is not available, any other vegetable oil can be used.
If you do not have an idli mould, try muffin cups.
The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Source : Syvum