Jeera (Cumin) Rice

          After the hectic festivities and all the heavy food, it feels good to have something light and simple. Whats more relaxing then having simple Dal-Rice? And instead of simple white rice, I prefer to spice it up with Cumin and Cilantro which makes a big difference to the taste.

         Last Month, I gave the recipe for Dal Fry. So here is a recipe for the Jeera (Cumin) - Cilantro Rice to accompany the Dal (Lentil) Curry.

Ingredients:

• 2 Cups Basmati Rice
• 2 tbsp Butter or Ghee (Clarified Butter)
• 2 tbsp Jeera (Cumin) Seeds
• 1/4 cup finely Chopped Cilantro
• 2-3 Cloves
• 1-2 small pieces of Cinnamon
• Pinch of Asafoetida
• Salt to taste

Instructions:

• Soak the Basmati rice for 20 minutes
• Drain and then boil the the rice till it is done.
• Heat the butter/ghee in a pan, add Asafoetida
• Once the butter is heated, add the cloves, cinnamon and cumin seeds
• Once the cumin starts to splutter, add the cooked rice.
• Now add the salt and mix it well
• Add the cilantro and serve it hot with any vegetable curry or lentil curry.

Mawa Pedas

           Sweets are an integral part of all the festivals and occasions. We are getting close to the Hindu festival of Diwali, when most Hindu households prepare a bunch of sweets and snacks. Last recipe, Chakri, was my favorite Diwali snack, and here is my favorite sweet, Pedas - small, sweet, delicious patties made with Khoa.

Khoa/Mawa is made by heating milk in an open pan until it thickens. In this recipe, I have used ready made Khoa. But it can be easily made at home too.

Ingredients:

• 12 Oz Mawa/Khoa (http://en.wikipedia.org/wiki/Khoa)
• 3 Tbsp Sugar
• 1 Tbsp Cardamom Powder
• Sliced Pistachios for Garnishing

Instructions:

• Grate the Khoa with a fine steel grater. Preferably don't use an iron grater.

• Put the grated Khoa in a nonstick pan.
• Stir continuously on a medium flame.
• When the mixture thickens and forms like a dough, take it off the heat.
• Add sugar and cardamom powder and mix well

• Now, take a small part of the mixture, form a ball and press it lightly into patty rounds
• Press a pistachio on the peda for garnishing
• Repeat it for the remaining mixture

• Allow them to cool, then store it in an airtight container

Unlike most sweets, Pedas are utterly simple to make, and not too unhealthy. You should really try making some of them at home. I am sure you will like them.

Chakri

      As Diwali - the festival of Lights - is approaching, most Indians would be busy preparing sweets. But no festival can be completed without savory snacks to go well with all the sweets. Chakri - a spicy spiral snack - is made with rice flour and is a perfect snack with tea/coffee or on its own.

      Making flour spirals for chakri is fun with the Sev maker. So here is a quick recipe for everyone to try and enjoy.

Ingredients:

• 3 cups Rice Flour
• 2 tbsp Sesame Seeds
• 2 tbsp Cumin Seeds
• 2 tbsp Green Chilli Paste
• 2 tsp Turmeric Powder
• 1 tbsp Ghee (Clarified Butter)
• Salt to taste
• Plain Yogurt as needed
• Sev maker with star nozzle for making Chakri
• Oil for deep frying

Instructions:

• Sieve the rice flour. 
• Add sesame seeds, cumin seeds, green chilli paste, turmeric powder, ghee and salt to the flour
• I generally like it spicy, but the green chillies can be added as per the spiciness desired
• Mix well

• Add yogurt as needed for kneading the dough. The dough should be of medium consistency.
• Knead the dough properly till it is smooth

• Now take a Chakri maker/sev maker with the star nozzle, shown below.

• Add some dough to the maker 

• Make small spiral chakris on a wax paper or plate. I generally make it on plastic board

• Heat oil in a pan on medium flame for deep frying
• Once the oil is heated properly, take the chakri from the board carefully and drop it in the oil. For safety, I use a spatula to lift the chakri and then use that to slid the chakri in the oil
• Add as many chakris in the oil that will fit without overlapping
• Once the chakri turns light golden brownish, flip them over and fry the other side
• As soon as both the sides are done, remove them from oil and place on a paper towel to drain the excess oil

• Cool them completely and then store them in an airtight container