Wednesday, June 24, 2009

Gojju Rice

On most days I look into the fridge and then plan what I would like to cook. Then there are days when I am expecting friends, when I plan what I want to cook. Yes, that is the way I operate. Works well for me.
And then I made an acquaintance who, how shall I put it mildly (?), is HIGHLY opinionated. I got lectured on how to take care of my baby, another friend's 5 year old got pinched on his arm (yes, pinched) and then said, "hurts doesn't it? see... that's how it hurts Mommy's heart when you are mischievous", and we all got lectured on how to plan menus in advance, for everyday cooking or when entertaining.
Plan menus for weeks in advance??? Heck, I don't know which pair of un... socks I will wear tomorrow! I left with my ears buzzing and a headache bordering on a migraine.

The only time I plan what to cook is on Sunday mornings, when the hubby travels to go to work and usually will carry his dinner as he reaches his hotel room rather late. Nothing too elaborate and double the amount, he says, so you can keep half and eat when you want, specially when an active 1 year old is running around!
Rice comes in handy on such occasions, tough I have cut down to eating rice in small quantities and only on weekends
I found this recipe scribbled on a notepad, copied long ago, nearly 1 1/2 year ago from a Maharashtrian cookbook, 'Hamkhass Pakasiddhi' and finally tried it!

2 Cups Rice
1/2 cup Tamarind Pulp( I used 1 tsp Tamarind concentrate)
1/2 Tsp Red Chili Pwd.
1 Tsp Sambar Masala
1 tsp Urid & Chana daal EACH
1/4 cup Peanuts and Cashews pieces
12-14 Curry leaves
1/2 cup Sesame powder ( roast sesame and powder)
Jaggery and Salt to taste
1 tsp Mustard seeds
2 hefty pinches Asafetida
1/2 tsp Turmeric
5-6 Dry Red Chilies (+/- to taste)
2 tbs Oil

Cook rice ( separate grains) and cool.

Heat oil in a kadhai /wok, add mustard seeds, after they pop , add asafetida, turmeric , red chili and curry leaves

Ad tamarind pulp, salt, jaggery and boil

Add red chili powder, sambar powder, sesame powder and let the entire mixture boil

Cool the above mix and add the rice

Heat oil, add urid daal, chana daal peanuts and cashew pieces, add this to the rice, mix well and serve

This rice is served cold and makes it ideal for lunch boxes

* Feel free to add all spices , nuts and cashews , daals in the 'tadka'/ seasoning, saves time! In my humble opinion, this recipe can easily be made with or without exact measures, the 'andaz' ( guess) works just as well, just be careful with the tamarind.
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