Janeiiong ( Black Sesame Pulao )

For this month's Ssshhh secretly cooking , we are cooking from Indian State Meghalaya . I was paired with Aruna  of Aaharamonline.com . She gave me sesame and ginger as secret ingredients . 

     Shillong also known as ‘the abode of clouds’ is capital of Meghalaya in North East India.The state is the wettest region of India, recording an average of 12,000 mm (470 in) of rains a year. Meghalaya has predominantly an agrarian economy with a significant commercial forestry industry. The important crops are potatoes, rice, maize, pineapples, bananas, papayas, spices etc. Like its beautiful climate and scenery and friendly people the dishes are also unique and with different taste.

   Khasi Cuisine of Meghalaya is famous cuisine and uses mostly pork as meat  and sesame , ginger are commonly uses. I prepared this simple and easy Janeiiong with sesame seed . It is the black sesame seed pulao of meghalaya cuisine. There were few vegetarian options to cook.

Recipe Source : https://www.indiamike.com/india/indian-cooking-and-cuisine-f12/khasi-cuisine-t214839/3/

Requirements :

      1 cup cooked Rice 
       Quater cup Black sesame seeds
      1 onion chopped 
      2 Green chilli chopped 
      1 tsp ginger paste 
      1 tbsp oil 

Method  :

 Dry roast the black sesame seeds , it will splutter when roasted . Switch off flame when the splutter stops . Keep stirring while roasting.

 Grind the roasted sesame seeds with little water to a smooth paste.

Heat oil in a pan , saute onion , green chilli and ginger paste for five minutes.

Add in the sesame paste and saute for another five minute.

Now , add the cooked rice and mix well.

Keep stirring for five minute and take off flame .

I garnished with cut onion and capsicum.

Serve hot. This tastes similar to south Indian Ellu Sadam.

Gongura Pulihora

    Gongura Puliohara is a famous variety rice of Andhra Pradesh. In Tamil Nadu especially in our  kongu region we make Pullicha keerai kadayal. Gongura is the telugu name for sorrel leaves. We usually use gongura which are from our home garden. 

  This Pulihora will tastes different from regular pulihora and will be green in colour as we used green coloured sorrel leaves. No tamarind is used in this rice as the tanginess is enough from the leaves. 

 For this month's Ssshhhh secretly cooking the theme was Cuisine of Andhra Pradesh . I was paired with Sujitha Ruban of  Sujitha Easy Cooking and she gave me Gongura and a ingredient of my choice as the secret ingredients. 

  This is a excellent rice variety to make with a greens and an easy way to make kids eat greens.

Requirements : 

2 cup cooked rice 
2 cup gongura ( Sorrel ) leaves 
2 tbs gingelly oil 
2 tbs Peanuts
1/4 tsp mustard seeds
a sprig of curry leaves
Salt to taste

For Masala : 

 3 dry chillies 
 1 tbs channa dhal 
 1 tsp coriander seeds
 1 tsp sesame seeds 
 2 garlic cloves
 1/4 tsp Mustard seeds 
 1/4 tsp Fenugreek seeds
 A pinch of Hing 

Method : 

Wash the gongura leaves and let it dry. 

Heat a tbs of gingelly oil and saute the gongura leaves for two minutes and let it cool. 

In the same kadai , roast each  ingredient given under for masala separately and let it cool.

Grind the roasted masala to fine powder and transfer to a bowl.

In the same mixer add the sauted gongura and grind to a fine paste.

Heat a kadai and add the gingelly oil followed by mustard seeds .

 When the mustard seeds crackle , add the peanuts and roast then add the curry leaves .

Now , add the ground gongura and salt. Let it cook for ten minutes.

Add the ground masala and mix well . Taste the gongura mixture and adjust the salt if needed.

Add in the cooked Pooni Rice and mix well.

Gongura Pulihora is ready to serve.

Serve along with Fryums or Pappad.

Nellikai Sadham / Indian Gooseberry Rice / Amla Rice – Lunchbox special #RecipeRedux

    The theme for April 2016 

     Limpin’ Along for Lunch

Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe - so we can swap it into our own rotation.

     Any rice preparation will be the choice for our lunchboxes. Be it a onepot rice or a plain rice with sided like curry , stirfry and yogurt.

 We south indians prefer rice over any other meal. This rice is a simple fried rice with the addition of Indian Gooseberry to add the taste and flavour to the rice. I want to post this rice preparation as it was simple and quick fix lunch recipe.

Nellikai as the gooseberry is known in Tamil is the wonder fruit and ancient fruit known. In the Tamil Literature it was described as the Gooseberry will gives long life and a King gave this wonder fruit to Avvaiyar , a great Tamil Poet.

 This fruit is rich in Vitamin C and has anti-aging property. As we have the Indian Gooseberry Tree / Arinellikai in our garden , this rice is common during the fruit bearing season.

  This rice is tasty and can be prepared in a jiffy if you have cooked rice in hand. This will be excellent dish for lunchboxes and during travel. As the summer has started in India , many will plan for a short trip , most of them carry packed lunch.

  I had used the small type gooseberry in this rice , big Indian gooseberry can be used.

Requirements :

Indian gooseberry – ½ cup (Grated )

Cooked plain rice – 2 cup

Oil – 1 tbs

Mustard seeds – ½ tsp

Onion – 1 small

Green chilli – 2

Turmeric powder – ¼ tsp

Salt  - ½ tsp

Curry leaves a sprig

Method :

          Take a handful of gooseberries wash and pat dry.   Use a grater to grate the flesh  and discard the seeds .

 If you like sour taste can include more gooseberries.

Peel and chop the onion. Chop the green chillies.

Heat oil in a pan , add the mustard seeds and let it crackle .

Add the chopped onion and green chillies , sauté till the onion turns translucent .

Add in the curry leaves and grated gooseberries, mix well.

Add the turmeric powder , salt and sauté for 2 minutes.

Now , add the rice and give it a quick stir  / toss on medium flame .

Let the rice to heat up for 2 minutes.

Take flame and serve along with any pickle of your choice.

Gooseberry rice is ready to serve.

An InLinkz Link-up

Drumstick Leaves Fried Rice

    Fried rice be it a simple or with lots of vegetables were my choice than a meal with number of sides. I prefer one pot meals , as it is easy to make as well as we can try with numerous combinations.This rice is a simple yet healthy and delicious.

  This rice is made with Indian ingredients with a chinese touch. It would be perfect lunchbox recipe.

  Drumstick leaves available everywhere in south India , each and every home mostly have a drumstick tree in their backyard. These leaves are rich in iron and is especially recommended to anaemic persons. 

     Check my other version of drumstick leaves rice here.

 Requirements :

2 cup cooked rice

1 cup drumstick leaves

1 tsp oil

3 cloves garlic

One Slit green chili

1 tbs soy sauce

½ tbs green chilli sauce

salt  to taste ( optional )

Method :

Wash the drumstick leaves and pat dry. Peel and chop garlic.

Heat  the wok / kadai , add in the oil.

Add the chopped garlic  , green chilli and sauté for a minute.

Add in the drumstick leaves and stir till the leaves shrink and moisture goes off.

Now , add the soy sauce and green chilli sauce mix well.

If using salt add at this time and mix well. I didn’t add salt as the soy sauce has some salt.

 Add the cooked rice and toss / stir for five minutes.

Drumstick fried rice is ready to be served.

Serve along with any Manchurian dish.

Chapati Upma / Leftover Indian Roti Stirfry

   Upma was an easy and comforting meal in every south Indian homes. Any meal which is simple and easy to cook were my first option on lazy days. Usually one- pot meals or simple stir- fried ones.

   

    We usually make dough to the need for roti , so there won’t be left over. Some times I prepare extra dough to try new recipes.

  

  This recipe is simple and easy to make with few ingredients easily available in every pantry J

                         

Requirements :

Leftover Roti – 5

Onion – 1

Green chilli – 2

Oil – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – 2 sprig

Boiled green pea – ¼ cup

Salt to taste

Juice of ½ lemon

Method :

If using leftover roti  / freshly made roti , tear each roti into small pieces or use a blender for this purpose.

Peel and Chop the onion.

Chop the green chillies.

Heat oil in a pan , add the mustard seeds and let it splutter.

Add in the chopped onion and sauté till it turns into translucent.

Add in the curry leaves and chopped green chilles , sauté for a minute.

Add in the boiled green peas and toss well.

Now , add the tiny bites of roti along with required salt and toss again.

 Keep stiring on a alow flame for five minutes or till the roti pieces are soft and warm.

Take off from flame and sprinkle the lemon juice.

Serve warm or cold.

                     

Roti upma is ready to be served.