Masala Murmura || Spicy Puffed Rice Snack || SpiceUrSenses

Masala Murmura (Spicy Puffed Rice Snack) 

This will make a great snack this time for the kids and even for adults. We all are doing one thing in common these days, which is munching, you can make this in bulk and store in a airtight container for atleast 2 weeks, and enjoy as and when you need.. xx

just follow my simple recipe link, x

https://youtu.be/30QgD8nqS0E

Akki Roti (Karnataka Style)

Akki Roti (Karnataka Style) is very popular Karnataka Breakfast, can be served with any type of chutney or with chicken curry. It makes a very healthy and filling breakfast. I have  made it in little different way to get a perfect round shape. This roti can be even cooked with raw rice flour but you need a bit of more hard work to roll the roti. This method will give you perfect round shape roti and it solves the purpose of eating akki roti..

Ingredient's.

1 cup rice flour

1 cup water

1tbsp oil

1/2 tsp cumin 

1 large onion, 2 green chillies (finely chopped)

Hand full of chopped coriander leaves

2 tbsp grated coconut

Salt to taste.

Cooking Method.

Bring water to a rolling boil in a sauce pan. Add salt, oil and cumin, give a mix, then add rice flour, onion, green chilles, coriander, coconut and mix well until no lumps remain. 

Turn the heat off. Cover the pan and set it aside for 5 minutes. Now knead the dough while its still hot, make it like a chapati dough.

Heat a tava on medium heat. Once heated, turn the heat to low.

Divide the dough into 2 inch balls and keep them covered under a damp cloth.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a round with even thickness.

Transfer onto the heated tava with the top surface up and cook the roti both the side. Apply little oil if needed on to both the side.

Follow the same method for the rest of them.

Serve hot with any Chutney or Chicken curry.

Brinjal Rice/ Vangi Bhath.

Brinjal Rice/ Vangi Bhath is a delicious one pot meal. It is a combination of eggplant and rice combined with indian spices!! and serve with coconut chutney. I still can't forget those days, when one of colleague use to bring vangi bhath for me in lunch when ever she cooks, atleast once in a month I use to get a call saying that don't bring lunch today, because I have cooked VB. She was an expert when it came to cooking this dish and I have tried eating in many South Indian restaurants but still I'm not able to get that taste. Anyway even I try my hands on to this dish when ever I get a chance. This dish can be made with even left over rice and serve with coconut chutney and papad, It's a wonderful combination.. I make vangi bhath masala at home, this time I have used a store bought masala, since the home made was over and I was craving to have this dish. What to do desperate times desperate measures!!

Ingredient's.

2 brinjal cut into cubes 

2 cups cooked rice

1/2cup peanuts

1 medium onion chopped

2tbsp vangi bhath masala

2 to 3tbsp tamrind extract

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1/4tsp channa dal, 1/4tsp urad dal

1/4tsp mustard seeds

2 dry red chilli

Pinch of hing

10 to 15 curry leaves

Salt and Oil to taste.

Cooking Method.

Take a broad pan and heat oil. add channa dal, urad dal and peanuts, when they starts to turn brown, add dry red chilli, mustard seeds, curry leaves and hing, when they starts to splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, vabgi bhath masala, tamarind extract and brinjals and cook till the brinjals are well cooked, that might take about 5 to 6 minutes, Now add the cooked rice and mix well. Vangi Baath is ready to serve.

Serve with Coconut Chutney and Papad.

Rice Bhakri/ Akki Roti..

Rice Bhakri is very popular in coastal part of Maharashtra. It is made using rice flour and It goes really well with veg or non veg curries. I had a very bad experience making this bhakri first time, but I did not gave up, I kept trying and trying. Finally after 2 attempts they came out very well and tasted also very good with chicken and potato and green peas curry. 

Ingredient's.

1 cup rice flour

1 cup water

1/4 tsp salt.

Cooking Method.

Bring water to a rolling boil. Add salt and rice flour, mix well until no lumps remain. Turn the heat off. Knead the dough while still hot until it gathers into a soft pliable dough like a chapati dough.

Heat a tava on medium. Once heated, turn the heat to low.

Divide the dough into 2 inch balls and keep them covered under a damp cloth or a paper towel.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a thin circular disc of even thickness.

Transfer onto the heated tava with the top surface up and cook the bhakri both the side.

Follow rest of the method same as above.

Serve hot with any Sabji or Chicken, Mutton curry.

Ven Pongal. Pressure Cooker Version

Ven Pongal is a very easy and comfort food and it is one of the most famous breakfast in South India. Even it is cooked at temples to offer to god and even during several puja/festival specially in Pongal festival it will be cooked in each and every house along with few more different varieties of rice dishes. If your not in mood to cook something spicy or heavy food then this is the best option to cook, because it is very lite on stomach and does not take time at all. But tastes simply awesome along with some coconut chutney..

Ingredient's to boiled rice.

1 cup rice

1/4cup split moong dal

4 cups water

Ping of hing

Salt to taste.

Ingredient's for tempering.

1tsp cumin

1/2tsp black pepper

2 green chillies (finely chopped)

10 curry leaves

2tbsp ghee.

Cooking Method.

Dry roast moong dal until slightly browned, set aside with raw rice. Pressure cook rice, moong dal, hing and salt with 4 cups of water for 3-4 whistles until mushy.

Meanwhile you can get ready with the tempering ingredients. In a frying pan add ghee when it is hot, add the rest of ingredients and fry for 2 to 3 minutes on a low flame.

Once the pressure releases, open and add the tempered items. Mix well, add more ghee if needed.

Serve hot with chutney of your choice and sambar.

Mutton Kheema Pulao. (Pressure Cooker Version)

Mutton Kheema Pulao. This dish can be called Briyani or Pulao. I always love anything which is one pot-meal and gets cooked in no time. This dish takes no time when you cook in pressure cooker all you have do just put all the ingredients together and you have delicious pulao ready in 10minutes. I do prepare many other version but some how I always like this, very soon I would be putting other recipes also for kheema briyani. Do try and enjoy..

Ingredient's.

100gram mutton/lamb kheema

1 cup normal rice

1 small onion, 1 medium tomato (cut into julienne)

2 green chillies

1tsp red chilli powder, 1/2tsp turmeric

1/2tsp garam masala, 1tsp coriander powder

1/2tsp cumin

1tsp ginger garlic paste

1tbsp lemon juice, 2tbsp curd

2tbsp green peas

2tbsp coriander leaves and mint leaves (finely chopped)

2cups water

Salt and Oil to taste.

Cooking Method.

In a pressure cooker, add oil, when oil is hot, add cumin when they splutter, add onion and whole green chillies and fry for a minute. Then add kheema, red chilli powder, turmeric, garam masala and coriander powder and fry for 2 minutes, add tomato, ginger garlic paste, lemon, curd, green peas and salt, mix them nicely.

Now add rice and water, adjust the seasoning and close the lid and cook for 3whistle (1 in high flame and 2 in low flame) allow the pressure to go before opening the cooker.

Serve hot with Onion Raita.

Chicken Dum Pulao/ Chicken Pulao.

Chicken Dum Pulao. I cook chicken dum briyani very often and everybody loves it and this time for a change I cooked this pulao with very less ingredients and it tasted awesome like briyani only. This is very easy to cook dish and can be cooked as dum or even in pressure cooker too. Actually this pulao tastes better when it cooked 5 to 6 hours before and served with chilled onion raita..

Ingredients.

1/2 kg rice or Basmati rice 

Chicken 1/2 kg

1/2cup green peas

2 big size onion

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp garam masala 

1/2cup curd, 2tbsp lemon juice

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera

Salt as per taste

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes.

Heat the deep frying pan add oil, when oil is hot, add shah jeera, bay leaves, cinnamon, green cardamom, cloves, star anise and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add coriander powder and garam masala, give a quick stir, then add curd, lemon, green chilly, green peas and mix well, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. drain the water from rice and then add the half boiled rice into the chicken pan and give gentle stir. Then sprinkle from top left over mint and coriander leafs. (you can make as layers also like dum briyani , but I have made it together like pulao). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with Raita.

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.

Ingredient's.

2 cup boiled rice (you can use leftover rice to)

1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)

2 strand of spring onion, finely chopped

1 green chilli, finely chopped

1tsp grated ginger garlic

1tbsp soya sauce, 1tsp white vinegar

1/4tsp ground black pepper

Oil and Salt to taste.

Cooking Method

In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.

Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.

Serve hot with Dry or Gravy Manchurian.

Instant Rava Idli.

Instant Rava Idli is the best and healthy breakfast. Idli use to be only breakfast dish before in my house but nowadays it has taken the place in lunch, dinner and even evening snacks too. I'm a very big fan of idlis because there is no oil or any masala and they taste great without chutney too. Here in England I'm not able to make over night idli or dosa batter because of the horrible climate, since last 4days it is continuously raining. Keeping this climate in my mind I came up with instant idea using little bit of active yeast.. I know it wont give the same taste but it's better then nothing and I'm happy with it. For this rava idli instead of yeast I have used baking soda and they were very soft and spongy. If your idli is soft and spongy then what else you want.

Ingredient's.

1 cup rava (sooji)

3/4 cup curd

1/2tsp finely chopped giner

1 small onion, 2 small green chillis (finely chopped)

2tbsp chopped coriander leaves

Pinch of baking soda

1/4cup of water

Salt to taste.

Ingredient's For Tempering

1/4tsp channa dal

1/4tsp urad dal

1/4tsp mustard

Few chopped curry leaves

1tbsp oil.

Cooking Method.

In a big mixing bowl, add rava(sooji), curd, onion, green chilli, ginger, baking soda, salt and water, mix them all together well and set it aside for 10 minutes.

In the mean time heat water in a idli steamer and make tempering using all the tempering ingredients. Then mix the tempering into the rava mixture and give quick stir, add more water if you needed to bring it to the right consistency of idli batter. Now pour the ladle full of idli batter into the idli maker trays and steam them for about 15 to 20 minutes.. Take idlis out.

Serve hot with Coconut Chutney and Sambar.

Pulihora/ Tamarind Rice..

Actually it feel good when you start your old life to slowly move on to the new phase of life.. Yesterday when I was writing the post I had nothing in my mind what has happened to me in the past, everything was looking like before, how I use to start writing the post as soon as my husband leaves to office.. That feeling itself gave me lot of positive energy. So from now on I have decided I will not be giving more pain to people around me being sad and I will start writing on my blog what I feel, I'm not a writing person but it really feels good when you write about what you feel.. Cutting of from the world it is not a right solution to me, I really need to face what ever come on my way and wait till everything again falls in a right place, as everybody says I will get back what I have lost... Now lets come to the recipe.

Pulihora is something very common dish in South India. They cook this dish on many occasion. Such as Marriage, Festivals and Pooja. But some of the people don't use onion and garlic to this. This rice is favourite of all in my family, I cook very often and I try out many ways so that you are not eating same every time.. I have already a post of tamarind rice in a different way and this one among the many pulihora what I cook.. It goes very well with a boiled eggs and coconut chutney..

Ingredient's.

2+1/2 cup cooked rice

2tbsp peanuts

1/2tsp channa dal

1/2tsp urad dal

2 dry red chilli

1 small onion (finely chopped)

3 garic cloves (crushed)

1/4tsp mustard seeds

8 to 10 curry leaves

1/2tsp red chilli powder, 1/2tsp coriander powder

pinch of turmeric

2tbsp tamarind paste

Oil and Salt to taste.

Cooking Method.

In deep kadai/frying pan, add oil, when it is hot add peanuts, channa dal, urad dal, crushed garlic and fry to lite golden brown.

Then add mustard, dry red chilli and curry leaves. When they splutter, add onion and fry for 2 to 3min.

Add red chilli power, turmeric, coriander powder, tamarind paste and salt with a 1/2cup of water and allow the mixture to cook till it becomes thick.

Now add the rice and mix well. This rice can be served cold or warm.

Serve with boiled eggs and coconut chutney.

Sesame Rice/ Til Rice/ Ellu Sadam.

Sesame Rice.. This is the authentic South Indian Dish. Most of the time this rice is prepared at homes or even in temples to offer god as only "Prasadam" on festivals along with many other dishes.. I had sesame rice in one of my close friend house and I had asked for the recipe and forgot. Day before yesterday the weather was very cold here and I was craving for some hot and spicy rice, which will not take more then 10 to 15 minutes to cook. I had kept the rice to cook and thought of browsing internet for some recipe, then I found one which refreshed my memory and I planed to cook sesame rice.. It was very simple and very very easy dish to cook and I can't tell you how tasty it was.. It saves lot of time and serves the best meal of the day along with some side dish..

Ingredient's.

2 cups cooked rice

3tbsp sesame seeds

1tbsp channa dal, 1tbsp urad dal

6 to 7 dry red chilly

5 to 6 curry leaves.

For Tempering.

Pinch of hing

8 to 10 curry leaves

2tbsp oil or ghee.

Cooking Method.

In a frying pan, dry roast the above ingredients and coarsely grind. set it aside.

In a same frying pan add oil/ghee, when oil is hot, add hing and curry leaves, when they splutter, add rice and grounded powder and mix it nice and cook for few sec. Then take out in a serving bowl.

Serve warm with Papad, mixture or any side dish of your choice..

Tomato Bhat.. Street Style. (Tomato Rice)

Tomato Bhat.. (Tomato Rice) There are many recipes for tomato rice and every person cooks in different way. Even I cook tomato rice in many ways, when I have more time I cook in pressure cooker and when i'm in hurry I cook with left over rice. Specially this recipe saves lot of time and the taste is also very good.. This is the quick street style recipe with my touch.. The ingredients are very simple and can be cooked with left over rice and serve with boiled eggs and papad...

Ingredient's.

2 cup cooked rice

2 large tomato, 1 medium onion, 1 green chili ( finely chopped)

1tsp red chilli powder, 1/4tsp turmeric, 1/2tsp coriander powder

1/4tsp mustard seeds

5 to 6 curry leaves

2 dry red chilli

1/4tsp channa dal, 1/4tsp urad dal

3tbsp Oil

Salt to taste.

Cooking Method.

In a deep frying pan, add oil, when oil is hot, add mustard seeds, curry leaves, dry red chilli, channa dal and urad dal, when they start spluttering. Add chopped onion and green chilly, fry for 2 to 3 minutes.

Then add chopped tomato, red chilli powder, turmeric, coriander powder and salt, fry till the oil start separating.

Now add the cooked rice and give a good mix. Then add the boiled eggs to the rice and lower the flame and let it cook for another 5 minutes, keep stirring in between..

Serve hot with Boiled Eggs and Papad.