Djuvec Rice


BM# 103: Week 4, Day 1
Theme : Balkan States

While looking for recipes from the Balkan states, I came across this dish that’s similar to ratatouille. A little bit of reading online told me that Djuvec (pronounced as joovetch), can be a vegetarian or meat based stew. It can be made with a variety of vegetables and you can add beans or meat to make it a complete meal. When rice is added, it becomes djuvec rice and a main dish that can be served on its own if preferred. The recipe is common to the Balkan states so you might find it marked as Bosnian/ Croatian/ Serbian depending on the blog you read from.

I made it for lunch recently and loved it. To an Indian, this is similar to tomato rice loaded with vegetables and free from the regular masalas.

Read on for the recipe.


Recipe source: Bosnian Djuvec rice

Ingredients:

  • 1 cup uncooked rice
  • 2 cups vegetable broth/water
  • 1 medium onion, chopped finely
  • 1 small capsicum, diced small
  • 1 small eggplant, diced small
  • 1/2 zucchini, diced small
  • 1/2 cup frozen peas, thawed
  • 2 tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chili powder, or per taste
  • 2 tablespoons oil
  • Salt and pepper to taste

Method:

  1. Heat oil in a big pan and sauté onions, garlic, capsicum, zucchini and eggplants.
  2. Once the vegetables are almost cooked, add the tomatoes and green peas along with chili powder and salt. Mix well and cook until the tomatoes are mushy, about 5 minutes.
  3. Mix in the rice and broth/water. Taste test and adjust seasonings if needed. Let the water come to a boil. Cover and cook until the rice has absorbed all the water, about 10-15 minutes. Take off the heat. Done!

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Roasted Makhana/ flavored Fox Nuts

BM# 102: Week 4, Day 2
Theme :
One bowl recipes

Makhana / Foxnut / lotus seeds make a tasty and healthy snack. Though you can find flavored ones from Indian stores, it’s very easy to make it at home. The advantage is that you can try more flavor options per your taste.

When I saw Priya Srinivasan’s post, I knew have to give it a try. I have never made these at home before. The effort is minimal, especially if you are roasting the makhana in microwave. I don’t think you save a lot of time when it comes to stovetop vs microwave, since you will have to do multiple batches in microwave to avoid overcrowding. But there is more ease to doing this in a microwave than stovetop.

The flavor options are up to your imagination, it can be as simple as salt and pepper or you can make even caramel or wasabi makhana version. Anything that works with popcorn, would work here as well. So it’s all up to you.

Read on for the recipe.

Ingredients:

    100 grams makhana
    1/4 teaspoon red chili powder
    1 teaspoon oil
    Salt as needed

Stovetop method:

  1. Heat 2 teaspoons of oil in a pan. Add makhana, lower the heat and roast makhana for about 10 minutes or until makhana is crispy and crunchy. You’ll have to keep stirring in between to prevent burning.
  2. Add the chili powder and salt and mix it in. Remove from heat and serve in a bowl.

Microwave Method:

  1. In a microwave proof plate, layer the makhana without crowding. I had to do the 100gm packet in three batches.
  2. Microwave for one minute, stop and mix everything and microwave for another minute. Repeat this two more times until all the makhana is roasted.
  3. Now heat oil in a deep pan. Add the salt and chili powder. Add the roasted makhana and mix carefully. Since it’s weightless, it tends to jump off the pan, so use a deep pan or be careful while stirring/mixing.
  4. After a minute of sautéing, turn off the heat. Let it cool in the same pan before storing in an airtight container.

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Mixed vegetable khichdi

BM#102: Week 4, Day 1
Theme : 
One bowl recipes

For this week’s theme, the dish should be either prepared or served in a bowl. So the vegetable khichdi I had prepared in Instant Pot recently, seemed a perfect choice. What I like about this dish is that it’s a “put everything inside the pot and close the lid” kind of recipe. You start off with a tadka of ghee or oil with cumin seeds and ginger. Then all you have to do is add a bunch of vegetables, spices, rice and lentils and cover and cook. Done!

The best part is that this can be served with just pickle or yogurt on the side. But of course, a yogurt based Kadhi would be excellent as well. Though this is a traditional recipe with each house having their own version, the particular one that I tried is from the book The Essential Indian Instant Pot cookbook. I have followed the recipe as such and absolutely love the results.

Read on for the recipe.

Serves 4-6

Ingredients:

  • 1 tablespoon ghee/oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, minced
  • 1 carrot, diced
  • 1 medium potato, diced
  • 1 medium tomato, diced
  • 1 cup cauliflower florets
  • 1 cup spinach, chopped
  • 1/4 cup green beans, cut into 1/2″ pieces
  • 1/4 cup green peas
  • 2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup rice
  • 1 cup dal (1/4 cup each masoor, moong, toor and Chana dals)
  • 6 cups water
  • Salt as needed

Method:

  1. Wash and Clean the rice. Set aside.
  2. Put the Instant Pot in Sauté mode and add the ghee. Add the cumin seeds and minced ginger. Add all the vegetables, chili powder, salt and turmeric powder. Mix well. Add the rice and the dals along with 6 cups of water. Stir to mix well.
  3. Cancel the sauté program and select to Rice setting. Let the pressure release naturally. Serve with pickle and Methi Kadhi.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

Kanchipuram Idli

BM#102: Week 2, Day 2
Theme :
Restaurant recipes

Me and my husband are both from middle income families where eating out was a rarity. It wasn’t financially feasible for our parents plus there was this firm notion in their minds that outside food is substandard. After we got married and moved out of my in laws place, me and my husband used to eat out a lot. The kitchen was always closed on weekends.

My in laws and my dad still look at eating out as wasting money, but my mother, who was held back by the financial situation while we were growing up but more so by my dad, was quick to change. She always liked eating out, but lacked company to do it. I remember her trying kanchipuram idlis at a South Indian restaurant we had visited once. So when I made kanchipuram idlis recently, I was thinking of her :-).

Read on for the recipe.

Ingredients:

For the batter:

  • 1/2 cup raw rice
  • 1/2 cup parboiled rice
  • 3/4 cup urad dal
  • 1/2 teaspoon fenugreek seeds
  • Salt as needed

For making the idli:

  • 2 tablespoons ghee
  • 2 teaspoons black pepper, crushed
  • 1 teaspoon cumin seeds, crushed
  • Handful of cashew nuts
  • 1/4 teaspoon dry ginger powder
  • 1/4 teaspoon turmeric powder

Method:

  1. Soak the rice, fenugreek seeds and dal together overnight. Grind next morning using a grinder or mixie. Set aside to ferment. Refrigerate once the batter is fermented and has doubled in quantity. This usually takes about 8-10 hours depending on the weather.
  2. When ready to prepare the idli, crush black pepper and cumin together using a mortar and pestle. Heat ghee and add the cumin pepper mix. Add cashews and sauté until it changes color. Remove from heat, let it cool completely and then add to the batter.
  3. Add the turmeric powder and the dry ginger powder also to the batter.
  4. Pour the batter into the idli molds and steam for 10-12 minutes until the idlis are cooked through.
  5. Take off the heat, serve with sambar and idli podi.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.