Baked Olive rice பேக்ட் ஆலிவ் ரைஸ்

Baked Olive  rice

 பேக்ட் ஆலிவ் ரைஸ்

Ingredients:

Thai Fragrant Rice (or) Basmati rice ( தாய்லாந்து அரிசி அல்லது பாசுமதி அரிசி ) - 1 cup

Ginger - finely chopped ( இஞ்சி பொடியாக நறுக்கியது) - 1 tbsp

Black Olives sliced ( கருப்பு ஆலிவ் ) - 1 cup 

Sweet corn kernels ( சோள முத்து ) - 1/2  cup

Green Peas ( பச்சை பட்டாணி ) - 1/2 cup

For White Sauce

Butter ( வெண்ணெய் ) - 2 tbsp

Plain flour ( மைதா மாவு ) - 1 tbsp

Milk ( பால் ) - 1 to 1 1/2  cup

Cheese ( பாலாடை கட்டி / சீஸ்) - 4 to 5  tbsp

Basil leaves (dry) ( காய்ந்த பேசில் ) - 2 tsp

Black pepper powder ( மிளகு தூள்) - 1 tsp

Salt to taste ( தேவையான அளவு உப்பு) 

Chili flakes ( மிளகாய் விதை ) - 1 tsp

Olive oil ( ஆலிவ் எண்ணெய்) - 2 tsp

Add a spoon of olive oil and saute the finely chopped ginger.

Throw in the corn kernels removed from fresh corn cob. Switch off the flame.

Wash and soak the rice for 15 minutes. 

To the rice to be cooked add half spoon of butter.

In an electric cooker, add the rice, sauted ginger, corn kernels  and two cups of water ( for 1 cup of rice)

Cook and let the rice cool down.

Slice the olives and keep aside 

Melt butter in a pan

Roast the plain flour in butter

Add in the milk, stir continuously so as not to form lumps.

When the sauce boils, add 2 tsp of grated cheese. Switch off the flame.

Add basil leaves and black pepper. For extra spice add  chili flakes (optional)

Grease a baking dish with butter

Add layers of rice with olive and grated cheese, green peas and white sauce  spread in between the layers of rice.

White sauce

Decorate the top layer with slices of olive followed by

Finally add cheese as final topping. Bake for 10 to 12 minutes 

Enjoy the baked rice with Peri-Peri Sauce or  chili sauce.
Or just the  cheese baked rice

My Note:

This recipe is without any stock added. To have a moist rice, we can use a few spoonful of  vegetarian or chicken stock based on the dietary need.
A favourite with kids, can be served for lunch as well as dinner. An enticing dish for any gathering.

Tomato Pickle / தக்காளி ஊறுகாய்

Tomato Pickle 

தக்காளி ஊறுகாய்

                                             

Ingredients:

Tomato ( தக்காளி) - 1 kg
Garlic ( பூண்டு) - 20 cloves
Tamarind - a small lemon size ( புளி- சிறு எலுமிச்சை அளவு)
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Chilli Powder ( மிளகாய் தூள்) - 3 tsp
Mustard seeds ( கடுகு) - 1 tsp
Salt to taste ( தேவையான அளவு உப்பு)
Sesame oil / Gingely oil ( நல்லெண்ணெய்) - 5tbsp

 Steps:

Wash and dry wipe the tomatoes. Cut into chunks, add the soaked tamarind and make a puree in a blender
Do in batches to avoid spilling.

While slicing, I have removed seeds from half of the tomatoes used as too many seeds not good  for various health factors.

In a heavy bottom pot, add 5 tbsp of oil. When hot let the mustard seeds crack and add in the garlic , saute till fragrant.
Pour in the tomato puree followed by turmeric powder, chili powder and salt.
Stir and allow it to boil on medium flame.

Stir now and then so that the puree does not settle at the bottom.

Cook until the oil leaves at the sides. Switch off and give a standing time and allow it to cool.
Transfer to a clean glass jar . Serve with curd rice or chapathi, or even as spread for your toast. 

My Notes:

A simple home made pickle but a favourite of many.

This is the recipe that I had learnt from my Mother in law. The original recipe calls for spreading the tomato chunks on a big plate together with tamarind pieces and salt sprinkled over it and sun dried daily for few days. This is done so that the tomato juice evaporate and the tomato pieces are well dried. Tamarind and salt are the natural preservative. This pickle stays fresh longer ( more than a month) as the water content in the tomato is almost nil  and does not require refrigeration. 

But in this modern world of flat system one could hardly find open space with direct sunlight for the tomatoes to dry. So I  have switched over to this method of skipping the step of drying under sunlight . But have to  refrigerate this pickle compulsorily  for longer shelf life.

The garlic pieces here and there adds an unique flavour to this pickle. Use the thin small type of garlic and not the big sized variety as the former is more flavourful. If not available it is ok, garlic is garlic but slice the big garlic clove lengthwise into 2 or 3 pieces so that one gets a piece in every spoon that you scoop out. ;)

Soak the tamarind with minimum water. Discard the water, remove seeds if any and blend the soft tamarind pulp with the tomatoes. If the tamarind is used without soaking, you may not be able to blend uniformly with the tomatoes. 

While deseeding, I  added the seeds directly to a sieve so that the juice can be collected. Later I discarded just the seeds and  got to drink quarter cup of fresh tomato juice :))

 There is another version of tomato pickle with pieces and not pureed tomato. Shall post it when I prepare that pickle few months later. Meanwhile my whole family is going to enjoy this homemade pickle . . Not only with their curd rice, also for chapathi, poori, toast, baguette, salad , the list goes on..😀

Peas Sprout Oyster Mushroom Stir Fry ( முளைக்கட்டிய பட்டாணி காளான் வதக்கல் )

Peas Sprout-Oyster Mushroom Stir Fry 

முளைக்கட்டிய பட்டாணி காளான் வதக்கல் 

Ingredients:

Peas Sprout (முளை க்கட்டிய பட்டாணி)  -  200g or 1 pkt

Oyster Mushroom ( ஆஸ்டர் காளான்) - 1 pkt 

Ginger ( இஞ்சி ) - finely chopped 1 tbsp

Garlic ( பூண்டு ) - 5 cloves, thinly sliced lengthwise

Vegetarian Oyster Sauce ( சைவ ஆஸ்டர் சாஸ்) - 1 tbsp

Red Capsicum ( சிகப்பு குடைமிளகாய்) - 1/2 

Turmeric powder ( optional) (  தேவை என்றால் மஞ்சள்தூள் சேர்க்கலாம்) - 1/4 tsp

Olive oil( ஆலிவ் எண்ணெய்)  - 1 tbsp

Salt to taste (தேவையான அளவு உப்பு )

Steps:

Heat oil, saute garlic and ginger until aromatic.

Wash the sprout. Snip the stem and cut the sprout into pieces..

Wash and shred the mushroom.

Add peas shoot first and saute for a minute. Then add the leaves part of the sprout, turmeric powder  and mushroom. Cook for a minute, dribble the oyster sauce. Add salt to taste.

In a separate skillet dribble few drops of oil and saute the  red capsicum pieces slit lengthwise. Do not cook, retain the crunchiness.  

Once the peas and mushroom is done, decorate with capsicum strips and serve with flatbread or rice.

My Notes:

Peas sprouts are tender and sweet just like the peas. Low in calories and rich in nutrients. What else to say to incorporate this simple dish in our meal. 😊

I have not used any chili or pepper as the original recipe did not call for. 

My Chinese friend adds a slice of grilled fish or red meat onto the bed of this sprout and mushrom for a complete meal.

Roasted / Smoky Eggplant Curry சுட்ட கத்திரிக்காய் கொத்சு

Roasted / Smoky Eggplant Curry 

சுட்ட கத்திரிக்காய் கொத்சு 

Ingredients:

Purple Eggplant ( பெரிய நீல கத்திரிக்காய்) - 1 

Tomato ( தக்காளி ) - 1

Tamarind ( சிறிய அளவு புளி) - a small marble size

Onion ( பெரிய வெங்காயம்) - 1 

Green Chili ( பச்சை மிளகாய்) - 2

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Mustard seeds ( கடுகு) - 1/4 tsp

Split Urad dhal ( உளுந்தம் பருப்பு ) - 1/4 tsp

Curry Leaves ( கறிவேப்பிலை) - 1 twig

Coriander leaves ( கொத்தமல்லி தளை ) - 1 twig 

Oil for cooking ( தாளிப்பதற்கு எண்ணெய்)

Salt to taste ( தேவையான அளவு உப்பு ) 

Wash, wipe clean and smear the eggplant with just one or two drops of  oil.
Using a fork, make holes randomly across the whole eggplant.

Using the fork or tongs to hold, place the eggplant directly on to the flame.
Turn now and then so that all sides are burnt uniformly and not over burnt.

Once done, allow it to cool. Peel the skin

Slice and mash the roasted eggplant into a coarse paste. Do not fine blend it. 

Add the small amount of soaked tamarind and using fingers smoothen and mash well. 

In a heavy bottom pot, add a tablespoon of oil. When hot, splutter mustard seeds followed by urad dhal. Add in curry leaves,split green chili , fine chopped onion and tomato. Saute for 2 or 3 minutes.

To the mashed brinjal add turmeric powder and required salt.
Add this to the sauted onion tomato and cook for 2 minutes.
Garnish with coriander leaves and serve with dosai or chapathi.

My Notes:
Roasted brinjal is flavourful. This recipe is a slight variation of baingan bharta, a north Indian dish, served with chapathi. Ginger and garlic are not used here while it is added together with garam masala or coriander powder in Baingan bharta.

While roasting give it time as it has to cook from inside . If not you may not be able to mash with fingers. In that case, troubleshoot by giving a short quick run in mixie using viper button. Be cautious not to run even extra seconds.
Allow it to cool well before peeling the skin. Mash well and make a pulp.
The smoky taste is unique.

I am a massive Eggplant relisher.  Eggplant, or Brinjal as it is commonly called, is a  vegetable frequently incorporated in one way or other in South Indian cooking - Sambar, kootu, poriyal, pepper fry,.kulambu, kotchu etc.. We are no exception, fed almost twice  a week.
In my hometown, Sholavandan, fresh brinjals are brought to sell at doorstep. They were plucked in wee hours of the very same day.Young, soft, pulpy and yummy. No hard pulp with seeds. Good old memories.

With that instilled in mind, I try to cook brinjal on the day I bring from shop and try not to refrigerate. Ofcourse a few will be stored in fridge to be cooked in two or three days later. There is a difference of brinjal cooked fresh and the one stored in refrigerator for a few days.