Some healthy and easy soup recipe for Ramadan as well as for other days is here. I have already posted our traditional Fenugreek rice porridge in coconut milk- Metthero kanji recipe. We even like to have this oats soup instead . Its easy, simple. You can skip the chicken and chicken stock cube to make it veg oats soup. Seson it with your favorite spices and enjoy.
Heat a pot or cooker, add 1 teaspoon oil, add onion , saute till translucent. Then add ginger garlic green chilly paste. Saute till raw smell goes. Then add mixed veggies, chicken, 1 cup of water and cook till chicken is done.
Remove the chicken, separate the bone and shredd the chicken. Keep aside.
To the same pot, add chicken stock cube and mix well. Then add oats, 2 cups of water, mix well. Let it cook for 5 minutes on slow- medium flame.
Check for seasoning. Add pepper powder and salt if needed. Add the shredded chicken. Garnish with spring onion & serve.
Note :
Add 1 teaspoon each soya sauce and vinegar to give a Chinese twist to this soup.
Fenugreek rice porridge in coconut milk which is known as meththero kanji in Beary language. It’s a healthy, simple rice dish made with rice, coconut milk and fenugreek seeds which is called as meththe in Beary. Its especially made during Ramadan , to have after ifthar, but also recommended during post delivery because of its highly nutritional values.
Here is a small description about our beary community. 🙂
Beary is a community concentrated mostly along the Coastal Dakshina Kannada, Karnataka state, India. It has its own unique traditions and distinct cultural identity.
The language spoken by Bearys is Beary Baashe. The language has high influence by the Arabic and also has words derived from Tulu ( local language of mangalore), Malayalam and Tamil. The beary cuisine is highly influenced by the Southindian cuisine. A few traditional popular dishes are Pinde ( steamed rice dumplings), Syame ( idiyappam), Guliyappa ( paniyaram), Poo-pole( near dosa) etc.
We are called as Bearys 🙂
Coming back to recipe, thengero kanji is very simple and one pot meal.
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
Ingredients :
Jeera rice – 1/2 cup
Water- 2 cups
Fenugreek seeds – 1/2 teaspoon
Coconut milk – 1/2 cup , thick
Salt – 1/2 teaspoon
Method :
Soak the fenugreek seeds in water for 10 minutes.
In a cooker, add washed and drained jeera rice, water, fenugreek seeds, salt and cook on medium – high flame for 4-5 whistles. Let the pressure settle. Open the lid and stir the porridge.
Then add coconut milk , let it boil for 5 minutes on low flame.
Serve hot with pickle, vegetable poriyal.
You can also add a teaspoon of ghee to the porridge and stir, before serving to enhance the flavour.
Note:
This porridge can be prepared without fenugreek seeds too. Which is known as “thengero kanji” aka rice porridge in coconut milk. Thenge is coconut in beary. Recipe remains same without fenugreek seeds.
Check our Ramadan post for variety of ifthar snacks, drinks, desserts.
Phulka is prepared in almost every house in India. This roti is made from whole wheat flour (atta). Phulka is a hindi word , which means “to puff”. The roti gets puffed up when exposed to direct flame. The phulka can be served with a variety of Vegetarian and Non vegetarian curry ! Here ,phulka is pictured with Soya Chunks masala .
Ingredients:
Atta – 3 cups
salt – 1/2 teaspoon
water – as required to knead
ghee – 1 teaspoon
Method :
Step 1: Take a mixing bowl. Add atta and salt. Add water gradually and knead it into a soft dough. apply ghee all over the dough. Let it rest for 20 minutes (optional)
Step 2 : Make small to medium balls.
Step 3 : Flatten the balls to the desired size.
Step 4 : heat a tawa. put a roti . cook one side.
Step 5 : after a while, (when it is 1/4th cooked) , flip it over. Cook it on this side until well done.
Step 6 : Now turn the roti again and hold it directly on the flame. the roti will puff well.
Step 7Â :Remove from the flame. Apple ghee (optional).
Soya chunks masala is a tangy – spicy masala. Soya chunks are healthy and rich in protein . It is rightly considered as ‘vegetable protein ‘ or ‘meat analogue’ as many use soya chunks as an alternate to meat . Soya chunks are really easy and quick to cook. It can be served with Rumali Roti , Bhatura , Phulka etc
Preparation time : 20 minutes( soaking) + 7 minutes
Cooking time : 25 minutes
Ingredients :
Soya chunks – 100 gms
onion – 3 medium (chopped)
ginger (chopped)- 1 tablespoon
garlic (chopped) – Â 1 tablespoon
tomato – 2 medium (make puree)
red chilly powder – 1.5 teaspoon
coriander powder – 1 teaspoon
garam masala powder – 1 teaspoon
turmeric powder – 1/4 teaspoon
soy sauce – 2 tablespoon
vinegar – 1 tablespoon
ketchup – 1 tablespoon
chilli sauce – 1/2 tablespoon
sugar – 1 teaspoon
coriander leaves – to garnish
oil
salt
Method :
Step 1 : Soak soya chunks in lukewarm water for 20 minutes. drain it. Heat enough oil in a skillet and deep fry these until golden brown. keep it aside.
Step 2 : Heat 2 tablespoon oil in a pan. saute chopped garlic and ginger for a couple of minutes . then saute chopped onions until it turns golden.
Step 3 : Add spices – red chilly powder , coriander powder , garam masala powder , turmeric powder- and salt. Combine well.
Step 4 : blend tomatoes in a blender / grinder without adding water. Add this tomato puree to the above . give it a good mix. saute for a couple of minutes
This is a delicious prawn biryani with a flavorful combination of basmati rice , fried prawns, spices and herbs. The prawn biryani is made by first frying the prawns and then putting it into a thick gravy made of onions, tomatoes and other spices and herbs. It is then assembled with basmati rice and kept in dum . Fresh veggie salad is enough to complement this biryani. Alternatively, it can be served with Mirchi ka salan too !
Green masala paste (Click here to know how to make it) – 2 tablespoon (or according to your spice requirement) [ I have also mentioned below the quantity of ingredients for green masala paste required for this recipe ]
Coriander leaves – 1 handful
Mint leaves – to garnish
saffron- as required to sprinkle
cashew and raisins – to garnish
whole garam masala
ghee, oil
salt
Method : Step 1 : Wash and soak the rice for at least 30 minutes. Soak a few strands of saffron in 1/4 cup of water.
Step 2: Clean the prawns well. Marinate it with chilly powder , turmeric powder and salt. Heat enough oil in a kadai. Deep fry prawns . Keep it aside.
Step 3Â : In a deep sauce pan , heat 2 tablespoon ghee and 5-6 tablespoon of oil . Deep fry sliced onion. Keep it aside. In the same oil+ghee , fry cashew nuts and raisins. Keep it aside.
Step 4: In the same pan , pour 2-3 tablespoon oil. Saute chopped onions. when it turns golden, add ginger-garlic paste. Saute well. Add tomatoes and saute until it is well cooked
Step 5: Add the green masala paste .Give it a good mix.saute till raw smell disappears .
Step 6: Add the fried prawns and salt. Combine very well. Add lime juice, Â 2-3 tablespoon of chopped coriander and mint leaves. Â Cover and cook on medium flame for 5 minutes.
Step 7Â : Mean while, heat enough water in a pot. Add whole garam masala (cloves, cinnamon, bay leaves, cardomom) . When the water starts to boil, add rice and salt. (you may also add lemon, it prevents the rice grains from sticking to each other). Cook for 4-5 minutes. (rice should not be over cooked). Remove from flame and drain the excess water.
Rice and prawn masala is ready. Now we have to set it.
Step 1: Take a deep saucepan. Put 1/4th of the cooked rice at the bottom of the sauce pan. sprinkle little fried onions, coriander leaves, mint leaves and saffron water.
Step 2 : Put the prawn masala as the second layer.
Step 3 : Put the remaining rice. sprinkle the fried onions, coriander leaves, mint leaves and saffron water.
Step 4Â : Make 5-6 holes throughout using a spoon. Pour a teaspoon of ghee in each hole.
Step 5: Cover it tightly with a lid. Keep in low flame (dum) for about 10-15 minutes. Remove from heat. Mix it well and serve hot .
Note :
Green masala ingredient quantity for 1 kg prawn –
green chillies – 6
ginger – 1/4 inch piece
garlic – 3/4 pod
coriander  – 3/4 tablespoon
fennel seeds – 1/4 teaspoon
jeera – 1/4 teaspoon
cinnamon – 1 small piece
cloves – 1
cardomom – 1
peppercorns – 3
turmeric powder – 1/4 teaspoon
coriander leaves – 2-3 tablespoon
roast all the dry ingredients in slow flame slightly. Then grind everything together.
Methi Chicken is a mildly spiced creamy curry in which the unique flavor of fenugreek leaves is imparted into the chicken. Fresh fenugreek leaves or kasuri methi can be used to prepare this dish. Methi chicken goes very well with rice, roti etc.
