Tondli Bhat is a variation of masale bhat, which is one of my personal favourite dish from Maharashtrian cuisine.In my childhood days masale bhat was served during weddings along with jalebi and mixed vegetable bhajiyas.

This is a one pot meal, more like pulav.The special spice which gives this rice the authentic taste is special blend of spices known as GODA MASALA, which is easily available in market.

Ingredients :

2 cups Rice.

4 cups Hot water.

1 cup Tondli (cut into 4 pieces lengthwise)

1 medium Potato (deskinned and chopped into big pieces )- Optional

1/4 cup Green Peas-Optional.

2 tbsp Gheee.

2 Tamales para.

1/2 tsp Rai.

1/2 tsp Jeera.

1/8 tsp Hing.

1 tsp Chilli Powder.

1 and 1/2 tsp Goda Masala.

1/4 tsp Haldi powder.

2 tbsp Vatan (Ref Glossary)

2 tbsp chopped  Tomato or 2 tbsp Curds.

Salt to taste.

For Garnish :

1/4 cup freshly grated Coconut

2 tbsp Chopped  Fresh Coriander leaves.

Method:

Wash and soak rice in water for 30 minutes. Drain and keep aside.

Chop tondli and potatoes and keep aside soaked in water.

Heat ghee in a thick bottom vessel, add rai,Jeera and hing,stir fry 30 secs.If using tomatoes,add chopped tomatoes saute for a minute.

Add chopped tondli,peas and potatoes.cover and cook for 2 minutes.

Add  red chili powder,haldi powder and goda masala,mix well.

Reduce heat,Add rice and salt ,mix.

Add 4 cups of hot water and bring to a boil.Add Vatan,if using curd instead of tomatoes, add now and mix well.

Reduce flame ,cover and cook till rice is done.

Remove in a serving bowl. Garnish with freshly grated coconut and chopped coriander leaves.

Serve hot.

Happy Cooking !!!

Sameera.

An easy to make lunch-box option, lemon rice is a favourite dish  in southern india!

Ingredients:

1 1/2 tbsp Lemon juice

2 1/2 cups cooked Rice

1 small Onion sliced

1 tbsp Oil

1/2 tsp Mustard seeds ( rai / sarson)

1/2 tsp Urad dal (split black lentils)

1 tsp Chana dal (split bengal gram)

5 to 6 curry leaves (kadi patta)

2 whole dry kashmiri red chillies/Green chillies , broken into pieces

1/2 tsp turmeric powder (haldi)

salt to taste

Method:
Heat the oil in a broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute.

Add red chillies/green chiilies and sauté on a medium flame for 30 seconds.

Add onions and saute till golden brown in colour.

Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Serve hot.

Happy Cookin!!!

Sameera.

Ingredients:

1/2  cup Rice washed and soaked for half an hour.

1/2 cup Split green gram skinless (bina chilkewali moong dal)

1 cup mixed vegetables cubed(Carrots,Potatoes,Beans,Green peas.)

1 Onion chopped .

1 Medium sized Tomato chopped.

1tbsp Ginger and Garlic finely chopped.

2 Green chillies finely chopped.

1/4 tsp Haldi powder

1 tsp Red chilli powder.

1 tsp Dhania Jeera powder.

1/2 tsp Garam Masala.

1 tbsp Oil.

Salt to taste.

1 tbsp chopper Corriander leaves.

For Tempering:

1 tbsp Ghee

2 Red Chillies (dried)

6 Curry leaves.

1/4 tsp Asafoetida.

Method:

Heat 1 tbsp oil in a cooker or pressure pan,add chopped ginger and garlic,saute for a minute and add green chillies and onion.once onion turns translucent add chopped tomatoes, mix well and cook for 2 minutes.

Now add haldi powder,chilli powder and dhana jeera powder. Fry for a while, add 2 tbsp of water and let it cook for 2 minutes.

Add chopped vegetables,drained dal and rice,add salt.Mix well.

Add 3 cups of boiling water,mix well and cook on high for 3 whistles and on low for another 2 whistles.

Open the cooker after the pressure is realised.

Make a tempering of ghee,jeera,asafoetida,red chilli and curry leaves,add to the cooked khichdi,mix well.

Garnish with chopped Corriander leaves.

Remove in a serving plate and serve hot with pickle and papad.

Happy Cooking!!!

Sameera.

This dish is an innovative blend of rice and Kabuli chana.When served with a bowl of raita, this can be a really healthy and satisfying dish.

Ingredients:

2 cup  cooked biryani rice

3 tbsp chopped corriander (dhania)

2 tbsp chopped mint leaves (phudina)

1/4 tsp saffron (kesar) strands dissolved in 1/4 cup mlilk

1 tsp oil for greasing

For The Kabuli Chana Gravy

1 cup kabuli chana (white chick peas)

1 packet Maggi bhuna masala(with onion and garlic)

1 tsp chilli powder

1 tsp Chole masala

1/2 tsp Haldi powder

1 cup Dahi

1 tbsp oil

salt to taste

Method: 
For the kabuli chana gravy

Soak the kabuli chana overnight

Boil with a little water for 6 whistles the next day. Drain.

Heat the oil in a non-stick pan, add  bhuna masala and fry for a while.

Add the red chilli powder, turmeric powder,chole masala and 2 teaspoons of water and fry for 1 minute.

Add the dahi and stir for a while.

Add the cooked kabuli chana and salt and mix well. Keep aside.

To make Biryani:
To the cooked biryani rice, add the coriander, mint, and saffron milk. Keep aside.

Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.

Cover with an aluminium foil and bake in a pre-heated oven at 200°c for 20 minutes.

Remove the foil and serve hot with raita of your choice..

Happy Cooking!!!

Sameera.