Ghee Rice with mildly infused spices

Getting to the recipe directly.  Like I said, I served this rice as a combination with the Chettinad baby potatoes and boondi raita.  So without further prattle of mine, will get to, how I made this rice.  I am sure it is common feature at most of your kitchen's, but thought since I have served this as a combination, let me put up how I made this rice.

INGREDIENTS:

Jeera rice or basmati rice	1 cup
Cinnamon	1 inch
Cloves	3 nos
Cardamom	2 nos
Ghee	1 tbsp
Salt	1/2 tsp or as per preference
Water	11/2 cups

METHOD:

1.       Wash the rice a couple of times and soak it for half an hour.  Drain and keep aside.

2.       In a kadai/cooker add a tbsp of ghee.  Add in the whole spices and let them sauté for a minute.

3.       Add the rice and stir in the rice on high flame for minute.  Add water and salt.  Stir well and cover the kadai with a lid and cook until all the water evaporates and rice is cooked.  Or if using, a cooker cover with the lid and cook for a whistle and lower the flame and cook for another minute or so and switch off the flame.

4.       Once cooled, fluff up the rice and serve hot with the Chettinad baby potatoes or any gravy of your choice.

NOTES:

1.       I have used jeera rice in this recipe, jeera rice is also a very fragrant rice and used in many biryani and pulav preparations.  Basmati will be the best to use.  I had run out of basmati.

2.       Use ghee for best results.

3.       I have used 1 1/2 cup of water for the rice.  Pl use the water measurement like you all do to make your rice.

Chettinad Baby Potatoes

Today am posting a recipe which is not only yum, but very flavourful with just a few spices.  This is a Chettinad preparation.  Chettinad preparations are a little on the spicier side.  When we were in Chennai,  we enjoyed a lot of Chettinad food.  So the other day when I wondering  what to cook, this potato dish came to my mind and the best thing was I had baby potatoes in my pantry which made my job very easy.  So, bringing back those lovely memories from our Chennai days, I made this and served it along with rice which was mildly infused with spices and boondi raita.  So let's get to the recipe right away.

INGREDIENTS:

Baby potatoes	100 gms, 12-15 nos
Onions	2 medium
Tomatoes	1 medium
Ginger garlic paste	1/2 tsp
Cloves	2 nos
Cardamom	2 nos
Cinnamon	1 stick of an inch
Bay leaf	1 no
Black Stone Flower	1/2 tsp
Chilli powder	2 tsps
Turmeric powder	1/4 tsp
Coriander powder	2 tsps
Salt	As per preference
Oil	2 tbsps
Curry leaves	A sprig

METHOD:

1.       Boil the potatoes until soft but not mushy.  Once cool, peel them and keep aside.

2.       Heat oil in a pan/kadai.  Once hot lower the flame to medium and add the cloves, cardamom, cinnamon, bay leaf and the stone flower (I slightly crushed the stone flower with my fingers and then added it to the hot oil).  Sauté for a minute. 

3.       Add in the onions and sauté them till they turn slightly brown.  At this stage add the ginger garlic paste and fry for half a minute. 

4.       Add the chilli powder and coriander powder and sauté till oil leaves the sides of the pan.  Add in the tomatoes and cook till the tomatoes turn soft.

5.       Add the peeled potatoes and salt.  Stir well so as to coat all the potatoes with the cooked masala.  Add the curry leaves.  Cover and let it cook for 5 minutes on low heat.

6.       Serve hot with rice or flat Indian breads.  Enjoy!!

NOTES:

1.       This portion serves 2, if you are making for more number of people then, pl adjust the quantity accordingly.

2.       Once the potatoes are peel you could pierce them with a fork so that a little masala gets into the potatoes.

3.       I found that slightly crushing the stone flower (an edible black stone fungus) gave more flavour.

Mango Chia Pudding

Hello everyone… Today's recipe is a mango combined with Chia seeds and honey.  I may not be qualified to give a whole lotta health benefits but I do know a few good things about including these cute small seeds that bloom up and make up for a healthy diet.  The benefits of Chia seeds are many am sure, but here a few that I know of. 

They are rich in protein, fibre, they help in digestion, it's a good energy booster, helps to control weight, blood sugar, gives you stronger bones and also lowers cholesterol. But, like I said I just know a few of the benefits.  There may be many more.  Might I add, like my hubby says, if anything is eaten in limits nothing is wrong or bad.

Also most imp thing was how could I let go off the mango season without posting any mango recipes.  Although I had it in my mind to put it up earlier, something or the other kept me away from doing so.  Deciding that it was going to be a healthy way to end this mango season I came up with this recipe.  So here I am with this wonderful recipe with just a few ingredients that will be easily available at home.  Without further ado, here I present to you all with this yummy and easy and not to forget a healthy recipe.

INGREDIENTS:

Chia seeds	3 1/2 tbsps
Yoghurt (not sour)	1 cup
Milk	1 cup
Honey	2-3 tbsps
Mango	1 1/2 no
Mango	1/2 cut into cubes

METHOD:

1.       Wash and peel the mangoes.  Cut them into cubes.  Keep a few cubes aside and make a pulp of the remaining mango pieces.

2.       Once the pulp is smooth add in the yoghurt and milk and blend well again.  Once combined transfer the mixture in a big bowl/vessel. 

3.       Add the chia seeds and give it a good whisk (using a balloon whisk).  Alternatively you could use a spoon too but giving it a good whisk is imp.  And set aside for 15 minutes.  Mix it well again.  Keep the bowl/vessel in the fridge and let it stay for a good 4 hours or more.

4.       Serve chilled decorated with the mango cubes which we had set aside earlier.  Enjoy with family or you could make it when you have guests at home.

NOTES:

1.       I have used 3 1/2 tbsp of chia seeds, this makes the pudding a little thicker.  You could add just three tbsps.

2.       Pl add honey depending on the sweetness of the mangoes.  If you do like it a little more sweet then add 4-5 tbsps of honey.

3.       You could substitute mango with any seasonal fruit.    

4.       You could add chia seeds in smoothies too.