Ranchikud – A Goan’s Kitchen

A quick recipe I experimented for today’s dinner. It turned out good.

IMHO, a rice dish should be good enough wherein whoever eats it forgets about the accompaniments 😉
This was one of them! And I am shocked 😀

Ingredients:
1 and 1/2 cup rice
3/4 cup veggies like carrot, green peas, cauliflower..
1 tomato
1 onion
1/2 tea spn jeera
2 elaichi pods
2 cloves
2 pepper corns
a small piece of cinnamon stick (tikhi)
2 cloves of garlic
1/2 heaped tea spn turmeric powder
3 green chillies/1/2 tea spn chilli powder
1/4 tea spn coriander powder/few strands coriander
few curry leaves (optional)
oil
salt to taste

Method:
Wash and soak rice for 5 mins. Roughly chop onion and tomatoes.

Heat oil in pressure cooker. Add jeera, pepper, cloves and cinnamon stick. Let the jeera splutter.
Add garlic and curry leaves. fry for few mins.

Now add the onion. Fry till it turns slightly pink. Add tomatoes.
Add the veggies and fry for some more time.

Add turmeric, chillies, coriander and salt to taste. Mix well.
Add rice and 2 and 1/4 cups of water. Cover and pressure cook for 4 whistles.

Enjoy with Raita and papad 🙂

Happy Weekend!

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Some months back, this dish was my staple diet! I didn’t know what to cook and how to cook!

Had this wonderful dish at a friends’ place and just loved it!

Ingredients:
1 cup rice
1/2 cup dal ( toor or moong )
1/4 cup shengdane (peanuts)
1 medium onion
1 medium potato
1 tea spn jeera
1/4 tea spn turmeric
1 tea spn chilli powder or 2 green chillies
few curry leaves ( optional)
1 tea spn oil
salt to taste

Method:
Wash the rice & dal, and soak for 15 mins in water.
Wash and soak shengdane in water.
Wash & peel potato. Chop the onion (chop finely) and potato (into cubes).

Heat oil in pressure cooker, add jeera. let it splutter.
Then add the curry leaves and peanuts. Saute for a few secs.
Add onion. Saute for few mins and add the potatoes.

Now add turmeric, chilli powder ( if using green chillies add before adding the curry leaves) and salt to taste.

Saute for few seconds.

Now add the rice & dal, mix well and add 3 cups of water. ( add more water if you want a watery khichadi.. i prefer the semi-watery one! hence 3 cups suffice for me!)

Close the lid and keep on mid-high flame for 4 whistles.

Tasty khichadi is ready!
Serve hot with papad & pickle! you can have it with curd as well.

Tip: You can vary the ingredients as per your choice (that’s the best part 😉

another friend does it this way:
rice, moong dal, 2 pods of garlic chopped, 1 onion chopped, 3 pepper corns, turmeric, chilli powder, and salt! Cook in pressure cooker! Ho gaya! 🙂

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There was no electricity whole day today and I was getting bored to cook. So here’s what I made up from what was available and easy to make!
Can be called as another version of making ‘Vangi Bhaath’!

Ingredients:
1 medium eggplant/brinjal/vaynge (chopped)
1/2 cup rice
1/2 tea spn mustard
1 heaped tea spn vegetable masala or any masala you may have (Do NOT use garam masala !)
a little oil
salt to taste

Method:
Cook the 1/2 cup rice with 1 cup water ( ratio is 1:2) in pressure cooker for 3-4 whistles. ( I cook for 4 whistles)

Heat oil in a pan. After the oil heats up, add mustard seeds. Let the seeds splutter. Then add the brinjal. Fry for 2-3 mins.

Add 1/3 cup water and let the brinjal cook.
After the brinjal has cooked, add the vegetable masala powder ( I used Chandelkar Vegetable masala from Goa for this) and salt. Keep on heat for 3-4 mins.
Don’t allow this mix to turn dry. Let it remain a bit watery.

Remove from heat and mix the cooked rice to this mixture.

Enjoy this easy Masala bhaath with curd raita or dal !

Note: You can replace Brinjal with any other vegetables you may want to use.
Snaps taken with my Nokia N70 🙂

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