One of the toughest challenges about having to commute to work, picking up the kids and getting home past 6 is about having something ready for dinner in the next hour, plus doing the dishes, feeding the kids etc. Anything that makes this process easier is welcome and one such thing is the usage of the slow cooker/crock pot. The notion of fix it/forget it about the slow cooker has worked wonders for me. I used to be not so comfortable at being away from home while my food gets cooked, but I have gotten used to it now, that I prep by adding things to my slow cooker the previous night and setting the crock in the fridge. The next morning before going to work, I just place the crock in the slow cooker, set it to low and forget about it. The whole house is filled with the aroma of food when I get home, and there is dinner on the table. I have several dal recipes using the slow cooker, and have used it to make rice dishes that requires the rice to turn slightly mushy such as pongal, bisi bele bath, risotto etc. Will post the recipe for pongal soon, but here is my bisi bele bath recipe. It is such a breeze to put together, but has plenty of flavor as the slow cooking makes the dish more creamy and delicious. I have used brown rice here, as the brown rice takes longer to cook and matches the time it takes to cook the dal, and it is much healthier. Ingredients: 1 cup brown basmati rice(see note below if using white rice) 1 cup toor dal 1/2 cup onion chopped 1/4 cup whole pearl onions 1 tomato chopped carrots, peas, cauliflower, chayote squash, green beans, Read More..
Amla has never been one of my favorite foods. I would never willingly reach out for an amla. I used to like the smaller variety of gooseberries, but never the big variety. My mom was a huge proponent of it, always encouraging me to eat it, telling me how it is beneficial for health and that it has 20 times the Vitamin C of an orange etc. Somehow, the fact that mom wanted me to eat it, made it even more loathsome. I think its a trait common among kids. I know coss I am seeing it in my son now. What goes around, comes around eh! Anyway, times have changed now, and now I find myself wanting to try amla, but unfortunately here in the US, I am yet to find fresh amla in the grocery stores. I am thankful that I can find frozen amla here, and thinking of my mom, I picked up a packet. I decided to make amla rice, the way my mom used to sneak this in to my diet when I was younger. It is a very quick and easy recipe to put together, but very flavorful. Ingredients: 2 cups basmati rice 1 package of frozen whole amla, thawed 3 tbsp gingelly oil(nallennai) 1 tsp mustard seeds 1 tsp urad dal 2 tsp channa dal 2 tbsp peanuts 1 tsp chopped ginger 6 green chillies, slit 1 sprig curry leaves 1/2 tsp turmeric powder pinch asafoetida salt to taste Method: Cook the rice with the ratio of 1 1/2 cups water to 1 cup of rice. When the rice is done, fluff the grains with a fork. Add in one tbsp of gingelly oil and spread on a plate to cool. While the rice cools, rinse the amla with cold water and pat dry. Read More..
If you have been following OhTastenSee, you know of my love for 16 bean soup mix. I love how its a perfect mixture of nutrition and so rich in protein, and I reach for my trusty stash of 16 bean soup mix, in so many ways except for the soup for which it is named after. One such instance is this 16 bean pulav which I have made several times using the pressure cooker. It is my quick go to meal for a weekday dinner, the plus being that you don’t dirty a whole bunch of dishes and the only side you will need is a dollop of yogurt or a cooling raitha. Ingredients: 1 1/2 cups 16 bean soup mix, soaked overnight 3 cups basmati rice 2-3 tbsp oil 2 each of cinnamon, cloves, cardamom and bay leaves 2 medium onions, chopped 3 tomatoes chopped 6 green chillies, slit 2 tbsp chopped ginger 2 tbsp chopped garlic 1/2 tsp turmeric powder 1 tsp cumin powder 1 tsp garam masala or pulav masala 1 tbsp chopped mint 1 tbsp cilantro, chopped 1 tbsp kasoori methi salt to taste Method: Soak the basmati rice in water while prepping other ingredients, around 20 minutes. Heat oil in the pressure cooker over medium heat and add in the cinnamon, cloves, cardamom and bay leaves. Let it infuse the oil and add in the chopped onions. Crush the chopped ginger and garlic in a mortar with a pinch of salt to make a coarse paste. Saute the onions until soft and translucent, add in the crushed ginger garlic paste. Let cook until the raw smell goes away. Add in the chopped tomatoes, turmeric and salt. Let cook until the tomatoes are soft and pulpy. Add in the soaked beans, cumin powder, garam masala or Read More..