Kobi Bhaat (Cabbage Rice)

As a concept, it seems wierd to put cabbage in rice, but this variation of a Marathi recipe is ideal for kids and adults. Its easy to make, quick and can be enjoyed with a raita / kadhi / buttermilk.

Kobi Bhaat:
1 cup basmati rice
1.5 cup grated cabbage - big grates work better than the fine ones.
Oil 2 tsp
Ghee 1 tsp
Jeera Powder - 1 tsp (preferably fresh)
Grated Ginger - 1 tsp
3 slit green chillies - optional, if you want it a little spicy.

Procedure.
Grate Cabbage and Ginger
Wash Rice and set aside to drani for 15-20 minutes.
Heat Oil, Add Green Chillies and the cabbage and ginger.
Saute the mixture on medium for a minute or so.
Add Rice and saute further, until the rice is well roasted.
Add jeera powder.
Add 2.5 cups warm water, salt and ghee and let the rice cook on a medium flame.
Let the rice cook open until 75% done and then cover with a lid.
Top with coriander leaves when done.

Enjoy with Raita / KAdhi / Buttermilk.

Thanks,
Radhika

Mug Daal with ButterMilk

Many children like yogurt and buttermilk. I always make this Daal for my girl, as she likes buttermilk and all its variations. When I found out, she likes Kadhi....I used a variation of Mug Daal Recipe to make it taste it KAdhi. That way she gets the protein and the calcium.

Mug Daal with ButterMilk
Mug Daal 1/2 Cup
ButterMilk (home made or diluted from yogurt) - 5 cups
Garlic - 2
Oil - 2 tsp
Jeera - 1/4 tsp
Hing - couple pinches
kadipatta - 5-6 leaves
Salt - 1.5 tsp
Red Chilli Powder ( as needed)
Cilantro for garnish

Procedure:
Cook Mung Daal with a couple pinches of turmeric until properly cooked (3-4 whistles in cooker). MAsh Daal.
Put Daal in a vessel, add buttermilk, crushed garlic (I leave big crushed pieces so the flavor in in Daal butI can remove the pieces), salt and let it come to a boil.
Season this with oil, jeera, hing, kadipatta.
You can add red chilli powder in the seasoning depending on spice tolerance.

Garnish wih Cilantro for a little color variation.

Please let me know what you think of this recipe.
Thanks,
Radhika

Rice Kheer

As a child, I waited all year for my Mom to make Rice Kheer. Traditionally Rice Kheer is only made in 'Pitru Paksha', a time where you remember all the loved ones that are no longer with us. My mother follows the tradition and so, I do not recall eating this Kheer in a happy setting.
As I grew up, I realised I wanted to make it as and when. The issue was the process. My mom soaks, dries and then lightly grinds the rice to make Kheer out of it. Being a working mom, I do not have the enthusiasm to follow this complicated procedure. So I tried making the kheer with coarse IDLI RAVA. It tasted just as good and Coarse Idli Rava is easy to find. You can subsitute Idli Rava with normal Rava to make Rava Kheer...which is just as yummy....

Rice Kheer:
Coarse Idli Rava - 1/2 cup or Normal Rava - 1/2 cup
Milk - 5 cups
Ghee - 2 tbsps
Sugar - 1 cup...You can add more or less depending on your taste
Chopped Cashews - a handful
Raisins - handful
Nutmeg Powder - few dashes
Kesar - 15 strands


Procedure:
Keep Milk to warm on a burner, use milk with high fat content.
In a seperate vessel, heat ghee and when its hot, roast Rava / Idli Rava for a couple minutes.
Add the milk to this vessel, and let the milk boil. When the milk and Rava mixture is at a pint that the Rava is cooked and milk is thickened, add sugar. You can add the nuts and remaining ingredients now.
boil until the dry fruits are soaked well. Shut off the heat below the vessel and let cool.

Personally I like when the kheer is cold and thick in consistency. It gives a porridge like consistency that even my girl enjoys. I make this kheer ahead of time and she can enjoy it as a snacks for a few days !

Please let me know what you think ....
Radhika