Brown Rice Pongal (Lentil Risotto)

Brown Rice Pongal (Lentil Risotto)

When I crave for something homely and downright comforting, Pongal always comes to my mind. There is something so delicious in a plate of Pongal, that makes you feel all warm inside. Plus, its Rice and dhaall. It cannot get better than this. I have used Brown rice here instead of white to give a rustic flavour. One side that always goes hand in hand with Pongal is a nice and crunchy Medhu vada with sambhar. My Mouth waters thinking about it. Maybe someday I will have the patience to make them both! Enjoy!

Ingredients

• Brown Rice – 1 1/2 Cups
• Yellow Split Moong Dhall – 3/4 Cups
• Crushed  / whole Pepper – 2 Tbsp
• Cumin – 1 Tbsp
• Black Mustard Seeds – Pinch for Seasoning
• Curry Leaves – 4 or so
• Salt to Taste
• Ghee – 3 Tbsp

Putting it together

• Pressure Cook Brown Rice and Moong Dhall together in 5 Cups of Water. The Pressure cooked pongal will be slightly mushy and that is what we need
• In a heavy bottomed pan, heat the ghee and add the mustard seeds
• Once the mustard seeds sputter, add the curry leaves and pepper
• Add the cooked brown rice, salt, cumin and mix untill all ingredients are throughly incorporated
• Remove from fire and add a dallop of ghee on top
• Serve hot with Tomato Chutney

Spicy Fried Rice Noodles

Spicy Fried Rice Noodles

The mornings are always a rush. It gets sometimes difficult to choose what to make for lunch and that time spent thinking, is wasted when you finally decide to do something. I always have dry rice noodles at hand since it requires almost zero effort to cook. All you have to do is come up with a sauce to mix it and you are done. This is one such experience. Enjoy!

Ingredients

• Dry rice noodles – 1 serving
• Onions – half of a big one
• Garlic – 2 pods
• Green chillies – 2
• Ginger – 1/2 tbsp
• Green peas – handsfull
• Corn – handsfull
• Chilli powder – 1 tbsp
• Turmeric powder – 1 tsp
• Garam Masala – 1 tsp
• Salt to taste

Putting it together

• In a food processor, grind to a paste onions, garlic, ginger, green chillies
• Bring a pot of water to boil. Switch off the heat and add the rice noodles in the water and let it sit for 5 min. Once soft drain and keep aside
• In a pan add some oil. Once it heats up add the onion paste, salt, chilli powder, turmeric powder, Garam Masala and fry till the raw smell goes off
• Add the peas and corn and cook till tender
• Switch off the heat and mix rice noodles in to the spice mixture  in the same pan
• Serve with raita and some sweet oranges

Kaiser Roll Sandwich

I am usually at a loss to write something before I dive right in to my post. Looking at all the other beautiful food blogs, it makes me wonder, if writing this comment, makes a very personal connection with the reader, you. If you are nodding your head, then I think I realised my point.

This burger comes to help just when you are too tired to even step in to the kitchen. This is one of the , from-the-fridge-in-to-the-mouth things. It takes utmost 15 mins to do. Don’t worry if you do not have kaiser rolls. Any sandwich bread, baguette, rolls, roti, naan, tortilla would do. Enjoy!

Ingredients

• Kaiser Rolls – 4
• Veggie Burger Patties / Potato Cutlets
• Fresh avocado paste
• Chopped onions – 1/3 cup
• Chopped tomatoes – 1/3
• Sliced Olives – 1/2 hands full
• Sliced Jalapenos – According to Heat Level
• Sour Cream – 2 Tbsp
• Tomato Sauce –  1 Tbsp
• Hot Sauce – 1 Tbsp
• Salt and pepper to taste
• Any Cheese

Putting it together

• Grill the Burger patty (if its thawed out and cooked, you can avoid this step)
• In a large mixing bowl, add all the remaining ingredients
• Chop up the patties and add them to the bowl
• Mix all of them gently to spread the sauces and the spices
• Cut the rolls in to half and gently toast them on the cut side
• Stuff the rolls with the filling and serve

Note : For Hot Sandwich, before chopping, grill all the veggies and melt the cheese in to the patties. Mix the sauces separately and assemble while hot.