One-Pan Farro with Tomatoes

 

 Pic courtesy Smitten Kitchen

Someone in my ward made me this when I had Caroline and I was blown away by its yumminess. It was my first experience with farro and I'm now a huge fan. It is so simple and so flavorful. I made it again last week and it was just as delicious as I remembered! Oh, and I tripled it for our family.

 One-Pan Farro with Tomatoes
from Smitten Kitchen 

Serves: 4 as a side, 2 as a hearty main
2 cups water
1 cup semi-pearled (pre-cooked) farro (I used Trader Joes 10 minute farro)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil (I left this part out), scatter with basil and parmesan. Eat immediately. Repeat tomorrow.
 

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Basil Pesto And Zucchini Risotto

          We love Italian food at home, so I make pasta dishes once a week or so, other than pasta, risotto is also a favorite. I have made Mushroom and Baby Corn Risotto a couple of times, I wanted to try out a different one this time, so I made this Basil Pesto And Zucchini Risotto. It's an easy one pot dish, of course you have to have store bought or homemade basil pesto in hand. Serve this creamy and delicious risotto along with a some lentil soup and salad for a complete and delicious meal..

Need To Have

• Arborio Rice - 1 cup
• Zucchini - 1 medium, diced
• Onion - 1 medium, chopped
• Frozen Green Peas - 1/2 cup
• Basil Pesto - 3 to 4 tablespoons
• Parmesan Cheese - 2 tablespoons
• Salt And Pepper to taste

Method

          Heat some olive oil, add the chopped onion and saute till it turns pink, then add the zucchini pieces and saute for another minute.

          Wash and add the arborio rice and mix it for one more minute. Add 2 cups of water and a little salt, bring it to a boil, then reduce the heat, cover and cook.

          Keep checking, when the water is gone, add 1 cup and  cook, do this 3 times ( total 3 cups water ). When the rice is almost cooked, add the green peas and cook till the peas are done. Mix in 2 teaspoons of butter, switch off and add the cheese and pesto and black pepper to taste, remove and serve it warm, drizzled with some more pesto.

Note
Cook the rice to the desired softness, we like it slightly mushy and creamy.
Take care with the salt, since both the pesto and cheese has some salt in them.
You can add some garlic along with the onions, or you can add some garlic butter instead of regular butter.
Also, you can serve it with lemon wedges.

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Chitranna, Karnataka Style Lemon Rice

          Chitranna, this is a slight variation from the lemon rice that we make in the Tamil cuisine, it's a Karnataka version. We make it in a very simple way, basic seasoning with green chillies for a little spice and then the lemon juice. But Chitranna, is even more interesting, with a paste with coconut and spices. We also add onions along with the seasoning, and this gives a nice crunch to the dish. Serve it with some avial or chips on the side..

Need To Have

• Cooked Rice - 2 cups
• Raw Peanuts - 2 tablespoons
• Urad Dal/Husked Black Gram - 1 tablespoon
• Mustard Seeds - 1/2 teaspoon
• Onion - 1 big, chopped
• Asafoetida - 1/4 teaspoon
• Dried Red Chilly - 1, broken into half
• Lemon Juice - 2 tablespoons
• Curry Leaves - 10
• Chopped Coriander - 2 tablespoons

To Grind

• Grated Coconut - 1/4 cup
• Mustard Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Green Chillies - 2

Original recipe here.

Method

          Coarsely grind all the ingredients given under ' to grind ', don't add water, remove and keep.

          Heat some oil, add the peanuts, once it's roasted, add the urad dal and mustard seeds. Once it starts spluttering, add the asafoetida, followed by the red chilly and curry leaves, mix for 1/2 a minute, then add the chopped onions and saute.

          Once the onions turn pink, add the ground masala and salt and keep sauteing till the raw mustard smell goes away. Now add the rice, mix and switch off. Finally add the lemon juice and chopped coriander and mix.

Note
The rice should not be hot or mushy.
Increase or decrease the lemon juice according to your taste.

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Green Peas Rice

          My family likes mixed rice or variety rice, be it the traditional lemon rice , tamarind rice or tomato rice or the others using different vegetables. They are not only apt for packed lunches, but even when planning a party menu, we can also add them as one of the dishes. For today's dish I have used some leftover rice and green peas ( fresh or frozen ) along with some capsicum and potato and some fresh spice powder for flavor. Serve it with some raitha or curd and some chips for a complete and delicious meal..

Need To Have

• Rice - 1 cup
• Green Peas - 1 cup
• Capsicum -1, chopped
• Potato - 1 small, diced
• Turmeric Powder - 1/4 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Chana Dal/ Bengal Gram - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 10 - 15
• Salt to taste

For The Masala Powder 

• Coriander Seeds - 3 tablespoons
• Urad Dal/Husked Black Gram - 2 tablespoons
• Dried Red Chillies - 4
• Tamarind - small marble size

Method

          In a little oil, roast all the ingredients given for the masala powder except for the tamarind. Cool and make a powder with it and the tamarind and keep. Cook the rice and let it cool.

          Heat some oil, add the chana dal, urad dal followed by the mustard seeds, when it starts spluttering add the asafoetida and curry leaves. Mix for a few seconds, then add the green peas, capsicum and potato pieces, mix, add the salt, cover and cook till done.

          Then add the turmeric powder and the fresh ground masala and mix it well. Add the cooled rice and mix it on reduced heat, if needed add some oil while mixing in the rice, remove and serve.

Note
Can also add some fresh coconut at the end, can also garnish with some roasted cashews.
Don't make the masala powder too smooth, let it be a little grainy.

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Quick Bisi Bele Bath

          Today's post is going to be a quick alternative for the delicious Bisi Bele Bath, making it the traditional way may be little lengthy, grinding the special bisi bele bath masala paste, cooking the rice and lentils, then the vegetables and then mixing them all together for the final dish. But, I have made this like a one pot meal, in the pressure pan or cooker, it's very easy to make and the taste is really good. Since avarakelu is in season now, I have used it along with red pumpkin, but if you can't find avarakelu, you can use frozen or fresh green peas..

Need To Have

• Rice - 1 cup
• Tuvar Dal/ Split Pigeon Peas - 1/3 cup
• Onions - 2 small
• Tomatoes - 2 medium
• Avarakelu/Papdi Lilva - 1 cup
• Red Pumpkin - 2 cups, diced
• Sambar Powder - 4 teaspoons
• Cumin/Jeera Powder - 1/2 teaspoon
• Fenugreek Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Grated Coconut - 3 tablespoons
• Garam Masala - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/Husked Black Gram - 1 tablespoon
• Raw Peanuts - 3 tablespoons
• Dried Red Chillies - 2
• Fenugreek Seeds - 1/4 teaspoon
• Cumin/Jeera Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 15

Method

          Wash the rice and lentils together and take it in a pressure cooker.

           Add the avarakelu, pumpkin pieces, onion, tomatoes, sambar powder, turmeric powder, cumin powder, fenugreek powder and salt along with about 4 to 41/2  cups of water and pressure cook it.

          Grind the grated coconut into a smooth paste. Add the coconut paste and garam masala to the cooked rice, mix it well and cook on reduced heat for about 5 minutes and remove. Heat some oil and ghee, add the peanuts, roast it till it starts turning golden, at that stage add the urad dal, mustard seeds, cumin seeds, fenugreek seeds, dried red chillies. Once the mustard seeds start spluttering, add the asafoetida and curry leaves, mix for a minute and add it to the cooked rice.

Note
I have given the water amount as 4 to 41/2 cups, because this dish should be slightly loose, not very thick. Even after the rice is cooked, when adding the coconut paste, if needed add some water and mix. Bisi bele bath thickens as it cools.
Ghee gives a nice flavor and peanuts gives a nice crunch to the rice.
If you are cooking the rice and dal directly in the pressure pan, like I have done, then after 1 whistle, reduce the heat to low and cook it for about 10 to 12 minutes.

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Beetroot Rice

          What to pack for lunch tomorrow, this is always a big question for most of us, in my house it has to be either rotis or parathas with some curry or some mixed rice, that's the reason you can see a lot of curries and rice ( one pot meals ) in my blog. Today's dish is another simple rice using beets, I have used the simple basic South Indian seasoning of mustard seeds and urad dal and a coarse paste of coconut, chillies and ginger to give a nice flavor and taste to the rice. If you like beets, go ahead and make this delicious rice, it takes very less time and tastes great with some raitha or chips on the side..

Need To Have

• Rice - 3/4 cup
• Grated Beets - 3/4 cup, packed
• Onions - 2 amall, chopped
• Urad Dal/Husked Black Gram - 1 tablespoon
• Mustard Seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 6 - 8
• Chopped Coriander - 1 tablespoon
• Salt to taste

To Grind

• Grated Coconut - 2 tablespoons
• Ginger - 1" piece
• Green Chilly - 1 

Method

          Coarsely grind all the ingredients given under ' to grind ', don't add water. Cook the rice, cool and keep.

          Heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the asafoetida, followed by the chopped onions and curry leaves.

          Saute the onions for a minute or two, till it turns translucent, then add the grated beets and salt. Mix, cover and cook it for about 5 minutes. Remove the lid, add the ground coconut mixture and mix it well for about 2 to 3 minutes.

          Add the cooled rice and mix it well with the beets mixture on reduced heat. Finally add the chopped coriander, mix and remove, serve it garnished with some more grated coconut if you like.

Note
Cook the rice well, but the grains should be separate, shouldn't become mushy.
If you like or when making it for kids, you can mix in some ghee at the and and serve.
Can also add some fried cashews for garnishing.

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Latin Veggie Bowl

This is a homemade version of my very favorite meal at La Duni in Dallas. They also serve fried yucca and plantains on top (you can too, although the following recipe doesn't include it).   The flavors are really fresh and delicious.  Easy to make and extremely healthy and filling.  My kids loved it too!

Latin Veggie Bowl

From BrunchTime Baker

Cilantro Marinade

• 1 cup cilantro, lightly chopped
• 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
• ¼ cup olive oil
• 3 cloves of garlic
• 1 jalapeno lightly chopped (for un-spicy remove the seed)
• 1 teaspoon kosher salt
• ½ teaspoon fine pepper

1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 
2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

Vegetable Mix

Asparagus, diced and ends snapped

Broccoli, cut into small pieces

1-2 cans of black beans, drained

Cooked brown or jasmine rice

Halved cherry tomatoes, for topping only

Mix marinade into veggies and beans.  In large saute pan, pour about 1 Tbs. olive oil and heat.  Saute veggies in oil until tender, about 5 minutes.  Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.

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Sweet Paprika Skillet Chicken

Photo from Mel's Kitchen Cafe


I made this for dinner tonight and was blown away by it's deliciousness. Seriously. Christian said it was one of the best meals he's had in a long time. It's super easy and fast, but it's also really impressive. I served mine with the Cilantro Lime rice and it took it to a whole new level of yumminess.

Sweet Paprika Skillet Chicken

from Mel's Kitchen Cafe 

I almost always cut the boneless, skinless chicken breasts lengthwise into two thinner chicken cutlets (slicing it like you would a hot dog bun but all the way through). This means that often I can get away with using 2-3 thicker chicken breasts and still feeding our family of 7. If you don't choose to do that or the chicken isn't thick enough to cut that way, you may want to pound slightly to flatten to a more even thickness.

Ingredients

• 2 tablespoons packed light brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken breasts pounded to flatten slightly or cut in half to form two thinner chicken cutlets
• 2 tablespoons coconut oil (or canola or vegetable oil)
• Cilantro Lime Rice, fresh mango slices, lime wedges for serving (optional)

Directions

1. In a small bowl, combine the brown sugar, paprika, salt, pepper and garlic powder. Pat the chicken dry with paper towels and pat the spice mixture onto the chicken breasts, rubbing it into the chicken to create an even coating.
2. In a large, 12-inch nonstick skillet, heat the coconut oil (or other oil) over medium heat until hot and rippling. Add the chicken in a single layer (you may need to do separate batches) and cook for 4-5 minutes on each side depending on how thick the chicken pieces are (the chicken will register 160 degrees on an instant read thermometer when cooked fully). The chicken will darken quite a bit due to the brown sugar in the spice rub. Adjust the heat if you feel the chicken is burning or overcooking - it will be dry if it overcooks so cook it just until cooked through so it stays juicy and tender.
3. Remove the chicken to a plate and repeat with the remaining chicken pieces, if needed.
4. Let the chicken rest 5 or so minutes before serving. Serve with cilantro lime rice, fresh mangoes and lime wedges for the ultimate dining experience.

Cilantro Lime Rice
from Mel's Kitchen cafe

Ingredients

• 1 tablespoons butter
• 1 1/4 cups rice (long grain white rice works best)
• 2 1/4 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 large lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

Directions

1. In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

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Vegetable Fried Rice

          Whenever we ordered Chinese Food, it's either some noodles or this Vegetable Fried Rice, being vegetarians, we didn't have many choices. It's been a very long time, that I made it at home, mostly because there'll be some ingredient missing or didn't want to eat Chinese. This time, I had everything in hand and was also at the same time in a mood to eat Chinese too. Chopping the vegetables into small pieces is the only major work here, otherwise it's a very simple dish and the other good thing being, we can make this from leftover rice too. Adding some tofu to the fried rice makes it a complete meal, we can have it as such, along with some chilly sauce on the side or make it even more interesting by serving it with some Cauliflower/Gobi Manchurian..

Need To Have

• Rice - 1 cup
• Carrot - 1 small, chopped
• Baby Corn - 5, sliced into small pieces
• Chopped Green Beans - 1/4 cup
• Chopped Cabbage - 1/2 cup
• Green Bell Pepper/Capsicum - 1/2, finely chopped
• Spring Onions - 1/2 cup, chopped
• Garlic - 3 cloves, crushed
• Thick Soy Sauce - 2 tablespoons
• Red Chilly Sauce - 3 tablespoons
• White Pepper Powder - 1 teaspoon or more to taste
• Salt to taste

Method

          Cook the 1 cup rice with a couple of teaspoons of oil and let it cool. Heat some oil, add the garlic, roast till brown, then remove the garlic. To the same oil, add the spring onions ( reserving a little green portion for garnishing ), saute for a few seconds. Then add the carrots, corn, beans and cabbage and saute for a 2 to 3 minutes.

          Add the capsicum and saute for another 2 minutes, then add the soy sauce, chilly sauce, salt and pepper powder and mix.

          Then add in the rice and keep mixing for 2 more minutes, check for salt and pepper, garnish with the remaining spring onions and remove.

Note
You can use Chinese sesame oil, if you like the flavor.
Can also add red chilly flakes along with the pepper powder.
Can also some scrambled eggs or fried tofu, adds some protein to the dish.
I don't add Ajinomoto ( Mono Sodium Glutamate ), if you want or like it, add it along with soy sauce.
You can add some vinegar and reduce the soy sauce.

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Simple Gujarati Khichdi

          Khichdi, a healthy and tasty dish with rice and lentils, it's an easy dish, that can be put together in no time. It's somewhat similar to the south Indian Pongal, and there are different versions to it, Bengali, Rajasthani, just the rice and lentils, or sometimes with vegetables. Today's version is the simple Gujarati Khichdi. My family loves this when served with some kadhi ( my next post ), serve some sauteed vegetables on the side for a complete and nutritious meal..

Need To Have

• Rice - 3/4 cup
• Split Moong Dal With Skin - 3/4 cup
• Cinnamon - 1 small stick
• Cloves - 2
• Cumin Seeds - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Salt to taste

Method

          Rinse the rice and dal together and keep. Heat some oil and ghee in a pressure pan or cooker, add the cinnamon and cloves, when the cloves start popping, add the cumin seeds and the peppercorns.

          After half a minute, add the rice and dal mixture and mix for a minute. Now add the water ( in the ratio, for 2 cups of rice and dal mixture, add 6 cups + 1cup water, that is 3 times the measure of rice and dal and 1 times the measure of rice ), turmeric powder and salt, cover and cook until one whistle, then reduce the heat to lowest and cook for another 10 minutes. Remove the lid, mix, if needed add some more ghee and serve warm with the kadhi.

Note
You can do the entire cooking in a regular pot too, it'll take more time.
Can use the husked moong dal, but the one with the skin has more fiber.
Moong Dal is Green Gram, if you don't want, you can use only oil, but ghee gives the nice flavor, you can also add a couple of cardamoms along with the cloves.

Here are some more khichdi varieties :

Cauliflower And Capsicum Khichdi with broken wheat and lentils.
Cabbage Pongal, a south Indian version of khichdi.

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Vellarikka Masala Bhath, Cucumber Masala Rice

          It has been a busy weekend, didn't have time to post or visit other blogs. Today also, I am posting very late, well, coming to the dish, Vellarikka Masala Bhath, I had noted the recipe long time back, did it a couple of times, then I thought, I lost the paper that I had noted it down. After so many years, recently, while checking some old notebooks, I came across this piece of paper. This is a very simple recipe, but the rice is so flavorful from the masala and the cucumber, it's not very spicy and it goes very well with tomato raitha or even with some plain curd/ yoghurt..

Need To Have

• Basmati Rice - 1 cup
• Cucumbers - 2, medium, sliced with the skin
• Broken Cashews - 1 - 2 tablespoons
• Cumin Seeds - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Green Chilly - 1, sliced
• Curry Leaves - 10 - 15 leaves
• Chopped Coriander - 1/4 cup
• Grated Coconut - 2 tablespoons
• Salt to taste

To Powder

• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1/2 teaspoon
• Sesame Seeds - 1/2 teaspoon
• Cloves - 3
• Cinnamon - 1" stick

Method

          Roast all the ingredients given under ' to powder' and make a powder and keep. Wash and soak the rice for 20 to 30 minutes.

          Heat some oil in a pressure pan, add the cashews, followed by the cumin and mustard seeds. When it starts spluttering, add the green chilly and curry leaves, mix it, then add the cucumber slices. Saute it for a minute, then add the rice and masala powder and mix.

          Add 21/2 cups of water, salt and pressure cook. After 1 whistle, reduce the heat to low and cook for 7 - 8 minutes. After all the pressure is released, open the pan and mix the coriander and grated coconut and serve it with some raitha.

Note
You can do the entire cooking in a regular pot.
Make thick slices with the cucumber, not very thin ones and don't peel it.
You can add a mixture of ghee and oil for more flavor.

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Mint And Potato Rice, Pudina Urulai Kizhangu Saadam

          Whenever I bought mint leaves, most of the time it ended in a thogayal/ chutney, my family loves it. It's been a long time that I have made a rice with it, so this time, decided to make it. I also had some boiled potato in the refrigerator, so used that also in the rice. This rice tasted extremely good, with lots of flavor and is perfect for lunch boxes, serve it with some raitha for a complete meal..

Need To Have

• Rice - 1 cup 
• Diced Potatoes - 2 cup
• Raw Peanuts - 3 tablespoon
• Chana Dal/ Bengal Gram - 1 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Onion - 1 big, chopped
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon

To Grind

• Mint Leaves - 1 cup
• Grated Coconut - 11/2 tablespoons
• Coriander Seeds - 2 teaspoons
• Chopped Ginger - 1 tablespoon
• Green Chilly - 2

Method

          Cook and cool the rice. Grind together all the ingredients given under ' to grind '.

          Heat some oil, add the peanuts, roast till it turns golden, then add the chana dal, urad dal and mustard seeds.

          When it starts spluttering, add the asafoetida followed by the onions, saute till it turns translucent. Add the potatoes and turmeric powder and mix for a minute.

          Add the paste, salt and saute on reduced heat for another 3 to 5 minutes, till you get a nice aroma and switch off. Mix the rice with the cooked mint and potato mix and serve.

Note
If you want, you can grind a small marble size tamarind along with the mint leaves.
Mix in the mint and potato mixture, little by little with the rice, also depending on the spiciness of the chillies, add more or less while grinding the paste.

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Cumin Rice, Jeera Rice

          Cumin Rice/ Jeera Rice or pilaf/ pulao, this is one of the most simplest rice dishes, it's just rice flavored with cumin seeds. The rice has very few ingredients in it and it goes very well with all side dishes. If you're planning a meal which has a rich or spicy side dish, then this is the perfect rice to go with it..

Need To Have

• Basmati Rice - 1 cup
• Cumin Seeds - 2 teaspoons
• Cloves - 2
• Cinnamon - 1" stick
• Bay Leaf - 1
• Black Cardamom - 1
• Salt to Taste

Method

          Wash and soak the basmati rice for 20 to 30 minutes. Heat some oil, add the cardamom, cloves, cinnamon and bay leaf, once the cloves start sizzling, add the cumin seeds and mix till they turn golden. Now, drain the rice, add it and keep mixing for a minute.

          Now add 3 cups water and salt, bring it to a boil, reduce the heat, cover and cook. When almost all the moisture is gone, switch off and leave the rice covered for at least 15 to 30 minutes. Then serve it warm with any side dish of your choice.

Note
Adding a little ghee along with the oil gives more flavor to the rice.
You can check out the dals, vegetable and paneer curries that I have posted, they all go very well with the rice. 

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