cookbypassion

Spicy onion rice is a simple and easy dish made in just few minutes if you have the rice ready. I had some rice left over from my dinner last night. I didn't have much time to cook any curry for myself with the busy schedule I had today. Then I remembered my maid in India telling me about this simple and tasty dish which she makes very often. I loved this spicy onion rice she made for me 1 day. This dish is such a time saver and also a great dish to make when you have lot of left over white rice.  This recipe goes to week 4 day 3 of Blogging Marathon 109 under the theme " Rice Dishes ". Ingredients: Large onion 1 Cooked rice 2 cups Green chili 2- slit Curry leaves 4-6 Garlic chopped 1 tsp Chana dal 1 tbsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Turmeric powder 1/4 tsp Garam masala 1tbsp Salt to taste Chopped cilantro 1/4 cup Oil  3 tbsp Preparation: In a non stick pan heat oil and add chana dal, mustard seeds and cumin seeds. Saute for a minute and add sliced onions. Saut

Are you a fan of one pot meals like me and want to save time and have less cleaning in your kitchen? Here is one such recipe which is not only easy to prepare but also a healthy and nutritious meal for your entire family. Like lentils and legumes like black beans are high in protein and fiber. For this recipe you can  use store bought canned black beans or soak the beans at home and use them. Black bean pulao tastes amazing with mild spices used in this recipe. You can add more spices like chilies and garam masala if you want the dish  to be spicy. This recipe goes to week 4, day 3 of Blogging Marathon 109 under the theme " Rice dishes". Ingredients: Black Rajma / Black beans 1 cup Basmathi rice 2 cups Onion 1 medium thinly  sliced Tomato 1 medium chopped Green chili 2 slit Ginger Garlic paste 1 /2 tbsp Chopped mint 1/2 cup Chopped cilantro 1/2 cup Cardamom 2 Cinnamon stick 1 inch Bay leaf 1 Cloves 4 Garam masala 1 tbsp Chili powder 1 tsp Turmeric powder 1/2 tsp Salt to taste

Rice being staple food for us, I always looks for simple and quick recipes that can go into lunch boxes and also perfect for dinner and lunch. I can say that today's recipe is a perfect 1 pot meal for all age groups. Paneer Peas Pulao is a quick and delicious dish made with simple and basic flavors.  Accomplished by simple raita makes it a perfect meal for lunch or dinner. Spices can be added according to your taste.  Paneer & Peas Pulao goes to week 4 day 1 of blogging marathon 109 under the theme " Rice Dishes ". Ingredients: Paneer cubes 1 cup Green Peas 1 cup Basmathi rice 2 cups Onion 1 medium sliced Green chili 2 slit Tomato 1 medium chopped Cinnamon stick 1 inch  Cardamom 2 Cloves 4 Turmeric powder 1/2 tsp Chili powder 1 tbsp Garam masala 1/2 tbsp Ginger garlic paste 1/2 tsp Salt to taste Chopped mint 1/4 cup Chopped cilantro 1/4 cup Oil 3 tbsp Preparation: Wash and soak basmathi rice for 30 minutes. In a presser cooker heat oil and add all whole spices. Saute

Hummus is a dip, spread or a savory dish made with cooked chickpeas. Chickpeas are cooked, mashed and added to Tahini,  lime juice and garlic. Hummus is a popular dish in Middle East and Mediterranean countries. It is also found in many grocery stores around the globe. Hummus is typically served with pita chips as a dip and also served as accomplishment with Falafel, grilled chicken and fish. It also tastes great with tortilla chips, crackers,  carrots, cucumbers and celery. I will not be adding Tahini today as I will be serving it to a friend who is allergic to sesame seeds.  I am using store bought canned chickpeas here, you can soak the chickpeas boil them and use it  as well. This recipes goes to day 3 week 3 of Blogging Marathon 109 under the theme " Dips and Spreads". Ingredients: Chickpeas 1 - 15 oz can Lemon juice 2 tbsp Olive oil 3 tbsp Garlic cloves 3 Cumin powder 1/2 tsp Curry powder 1/2 tsp Turmeric 1/4 tsp Jalapeno 1 Salt to taste Preparation: Add jalapeno, garl

Salsa is a Spanish word for Sauce. This sauce is made of tomatoes, chilies, onion and some spices. It is used as dip along side tortilla chips or as a condiment served along with burrito or tacos. This is a very simple yet delicious dip made in just few minutes. No cooking or baking needed. Just add all the ingredients in a chopper and blend with required spices. Or chop all the veggies ahead of time and mix well with the spices. Either ways salsa tastes fresh and delicious. For best results refrigerate for fe hours before serving. Store this  fresh home made salsa  in air tight container and  refrigerate for up to 3 weeks.  This recipes goes to day 2, week  3 of BM 109 under the theme " Dips and Spreads". Ingredients: Tomatoes 4 medium sized ( finely chopped ) Jalapeno 1 ( finely chopped ) Green chilies 2  (finely chopped ) Onion 1 medium  ( finely chopped ) Chopped cilantro 1 / 4 cup Chili powder 1/2 tsp Cumin powder 1/4 tsp Dried oregano 1/2 tsp Garlic powder 1/4 tsp Tomat

Beerakaya or ridge gourd and tomato pachadi or chutney is a Andhra style chutney where the veggies are cooked till mushy along with garlic, green chili and tamarind. Then ground to course paste and tempered. This chutney or dip goes very well with dosa or idly. Tastes great if mixed with hot steamed rice too.  This recipe goes to day 1 week 3 of Blogging Marathon 109 under the theme " Dips and Spreads". Ingredients: Beerakaya / Ridge gourd 2 cups Tomato 1 large Green chilies 5 Garlic cloves 4 Tamarind pulp 2 tsps Cumin seeds 1 tsp Oil 2 tsps Salt to taste For tempering: Oil 1 tbsp Udad dal 1 tsp Cumin seeds 1 tsp Mustard seeds 1 tsp Curry leaves 6 Preparation: In a pan heat 2 tsp oil. Add peeled and chopped ridge gourd, tomato, green chili, cumin seeds, garlic and tamarind pulp. On medium flame cook everything till nicely done without any water. Let the mixture cool done, add salt and  grind it to course paste. Let heat a small pan to make tempering. Heat oil and add mustard