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5 ingredients recipes Lunch Quick meals Uncategorized

Fenugreek rice porridge in coconut milk- Metthero kanji

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.

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Check our Ramadan post for variety of ifthar snacks, drinks, desserts.

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Lunch Quick meals

Cilantro Rice

Cilantro Rice is an easy and tasty alternative to plain rice. Cilantro leaves  is nothing but coriander leaves. This one pot dish is really aromatic. Have it with raita , pickle , or with any veg / non-veg Curry

Check out other one pot rice dishes like

Palak Pulao

Tomato Rice

Preparation time : 10 minutes

Cooking time : 15-20 minutes

Ingredients : 

  1. Basmati Rice – 2.5 cups
  2. bay leaves – 2
  3. cloves – 5
  4. black pepper corn – 7
  5. cinnamon – 1 inch piece
  6. cardamom – 4
  7. onion – 2 medium (sliced)
  8. turmeric powder – a pinch
  9. boiling water – 5 cups
  10. potato – 2 medium (chopped) (optional)
  11. peas – 1/3 cups (optional)
  12. oil, salt

For cilantro paste :

  1. coriander leaves / cilantro – 1 cup (chopped)
  2. green chillies – 5
  3. ginger – 1 inch
  4. garlic – 8 cloves
  5. cumin seeds – 1 teaspoon
  6. fennel seeds – 1 teaspoon
  7. coconut grated – 5 tablepsoon

Method :

Step 1 : Rinse and soak the rice in water for 30 minutes. Drain and keep aside. Grind the ingredients of the cilantro paste with water (approx. 5 tablespoon) in a grinder and keep it ready.

Step 2: Heat oil in a pan. saute cloves, peppercorn, cinnamon and cardamom until they become fragrant. Add onions and saute till they become golden.

Step 3 :  Add the cilantro paste  and turmeric powder. Stir well. saute for a couple of minutes in low flame. Add potatoes and peas (optional).

 Step 4: Now add rice. Stir gently and saute for a minute.

 Step 5 : Add boiling water . Season with salt. Cover and cook till the rice is done.

 

Check our blog for more Rice Dishes !

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Dinner Lunch Quick meals Salad / chutney / dip

Quinoa salad

This salad recipe is refreshing and delicious. Adding  chopped cucumber, onion , lettuce and pomegranate makes it crispy.  This salad is best lunch, dinner and picnics too. Its a vegan, gluten free recipe!

Preparation time :  10 minutes

Cooking time : 15 minutes ( to cook quinoa)

Serves: 4

Ingredients :

Quinoa – 1 cup

Water – 2 cups

Cucumber – 1 medium, finely chopped

Onion – 1 small, finely chopped

Parsley/ coriander leaves – few, finely chopped

Pomegranate – half,

Lettuce – few, finely chopped ( optional )

Boiled chick peas – 1/2 cup ( optional)

For dressing : 

Olive oil – 2 tablespoon

Lemon – 1

Pepper – 1 tablespoon, freshly ground

Salt- 1 teaspoon

Method :

Wash and rinse the quinoa. In a saucepan,  add quinoa and 2 cups water. Bring the mixture to boil over medium- high heat. Then cover and cook on low heat , until  the quinoa absorbs all water, around 15 minutes. switch off the flame. Let it cool.

Meanwhile, In a large bowl, add chopped onions, cucumber, parsley, chickpeas, lettuce, pomegranate.

In a small bowl, add oil, pepper, salt and lemon juice. Whisk together. dressing is ready.

When the quinoa cools down, add it to the large bowl. Drizzle the dressing to this mixture and toss well.  Let the salad rest for 5 to 10 minutes to get the best results.

You can also cook and keep the quinoa beforehand.

This salad can be refrigerated for couple of days. Serve it cold or at room temperature.

Also check other Salad recipes like

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Breakfast Dessert Kids meals Quick meals Snack

Easy pancake

This easy & quick recipe of pancakes are light and fluffy. It requires a few simple ingredients which are always available in kitchen. To get a fluffy pancakes, it’s better to mix the dry and wet ingredients separately and then combine and cook.

This one is ideal for breakfasts as well as snack time. Kids love the smaller size pancakes or mini pancakes with their favourite fruits & toppings.

Preparation time : 5 minutes

Cooking time : 15 minutes

Serves : 8 pancakes

Ingredients :

Dry ingredients:

All purpose flour – 1.5 cups

Sugar – 2 tablespoons

Baking powder – 1.5 teaspoon

Salt – 1/4th teaspoon

Wet ingredients :

Milk – 1.25 cups, slightly warm

Egg – 1 medium/large

Butter – 4 tablespoons , melted

Vanilla essence – 1 teaspoon

Method :

In a large bowl, add all dry ingredients and mix well.

In another bowl, add all wet ingredients and whisk till mixed well.

Just before cooking, combine both and mix gently to form into a thick smooth batter.

Heat a pan, spread some butter and pour a ladel of batter. Cook for 2 minutes on medium heat. Flip over the pancake and cook the other side for another 2 minutes.

Place it on a plate, pour some honey or maple syrup over the pancake. Serve it with some butter, banana and berries of your choice.

Make mini pancakes for kids and serve with their favourite toppings.

Have a look at our other Quick breakfast too!

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Dinner Kids meals Lunch Quick meals Uncategorized

Egg tawa pulao

Looking for a quick recipes to use left over rice? Here it is! Egg tawa pulao. As the name says , this pulao Is made in tawa ( pan).  The regular egg burji and rice is mixed to give a flavourful rice. This is also a good way to use left over egg burji. Its another ideal lunch box dish too 🙂

Preparation time: 5 minutes

Cooking time : 10 minutes

Serves : 1

Ingredients:

Left over rice – 1 plate

Egg – 2

Oil – 1 teaspoon

Onion – 1 small, finely chopped

Tomato -1/2 small, finely chopped

Ginger garlic paste – 1/2 teaspoon

Red chilly powder – 1 teaspoon

Green chilli – 1, finely chopped ( optional)

Turmeric powder – 1/4 teaspoon

Salt – 1/2 teaspoon ( or as per taste)

Coriander leaves – few chopped

Method :

Heat oil in a pan, add chopped onion and saute till turns translucent. Then add ginger garlic paste, saute for a minute. Then add tomatoes, saute for a minute.

Next add chilly powder, turmeric powder, green chilly, salt and saute for few seconds. Then add egg and scramble it and mix well. Add salt. Saute till egg is cooked well. Then add the left over rice and mix well on a high heat. Close the lid. Let it cook on medium heat for a minute. Switch off the flame and add chopped coriander leaves.

Serve the hot egg tawa pulao with onion raita & pickle 🙂

Check out our other Easy rice dishes too!

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Dinner Kids meals Lunch Quick meals

One pot chicken pasta soup

Chilled days calls for a bowl of comforting  hot soups and nothing else. Why not make it a complete meal by adding pasta!

Here is the one pot recipe for chicken pasta soup to enjoy with your loved ones. Even kids love to have this yummy soup.

Preparation time : 15 minutes

Cooking time : 15 minutes

Serves : 4

Ingredients : 

Any kind of pasta – 1 cup ( wash it and soak in lukewarm water for 15 minutes)

Chicken – 2 bone in pieces/ boneless chunks

Onion – 1 medium, finely chopped

Tomato – 1 small, finely chopped

Ginger – 1/2 inch, finely chopped

Garlic – 3 cloves, finely chopped

Veggies of your choice ( like carrots, beans, capsicum, potato , coriander leaves) – 1 cup , chopped

Garam masala powder – 1/2 teaspoon

Pepper powder – 1 teaspoon

Salt to taste

Method : 

In a cooker or a pot, heat 1/2 teaspoon oil, add onion and saute for 2 minutes. Add chopped ginger and garlic, saute till nice aroma comes.

Then add chopped tomatoes and all veggies, drained pasta, salt , garam masala powder, pepper powder and saute for a minute.

Then add cleaned chicken. Add 4 cups of water. Mix well. Close the lid and cook on medium heat.

If using cooker, then switch off the flame after 2 whistle.

If using pot , then cook till chicken and pasta are done approximately 15 minutes.

Open the lid, remove the chicken pieces and shred it and add again to the soup. Sprinkle some more pepper powder and serve.

Enjoy this easy soup with your family.

Check our  other Soups & Salad recipes!