Basmati Rice and Peas And Cucumber Raita

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #9, click here

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My selected cookbook for this month at Cookbook Countdown #9 is 500 Curries, by Mridula Baljekar.

I've made Cucumber Raita and Basmati Rice and Peas along with two other dishes for an Indian weeknight meal.

I've used my homemade yoghurt to make the Cucumber Raita, and homegrown jalapeno chilli. Lightly perfumed with the ground cumin, very nice raita.

I've cooked the basmati rice in the rice cooker. At step 4 after adding the rice, peas and water to the sauteed ingredients, transfer everything to the rice cooker. We had this Basmati Rice and Peas served with Madras Meat Curry, Karahi Potatoes with Whole Spices and Mixed Chillies, along with the Cucumber Raita. Very delicious meal! 

Basmati Rice and Peas
(adapted from "500 Curries", Mridula Baljekar)
Serves 4
300gm (1-1/2 cups) basmati rice
1 tbsp vegetable oil
6-8 curry leaves
1/4 tsp mustard seeds
1/4 tsp onion seeds
2 tbsp fresh fenugreek leaves (I've used 1 tbsp dried fenugreek leaves)
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp salt
1 cup frozen peas
475ml (2 cups) water

1. Wash the rice well under cold running water and leave it to soak in a bowl of water for 30 minutes.
2. Heat the oil in a heavy pan and add the curry leaves, mustard seeds, onion seeds, fenugreek leaves, garlic, ginger and salt and stir-fry for 2-3 minutes.
3. Drain the rice thoroughly, and add it to the pan with the other ingredients. Stir gently to combine.
4. Add the frozen peas and water and bring to the boil. Lower the heat, cover with a lid and cook for 15-20 minutes. Remove from the heat and leave to stand, still covered, for 10 minutes.
5. When ready to serve, fluff up the rice with a fork. Spoon the mixture on to serving plates and serve immediately.

Cucumber Raita
Makes about 2-1/2 cups
1/2 cucumber
1 fresh green chilli, seeded and chopped
1-1/4 cups natural (plain) yoghurt
1/4 tsp salt
1/4 tsp ground cumin

1. Dice the cucumber finely and place in a large mixing bowl. Sprinkle over the chopped green chilli and mix well to combine it with the cucumber.
2. Place the natural yoghurt in a bowl and bear it with a fork until it becomes smooth, then stir it into the cucumber and chilli mixture in the large bowl.
3. Stir the salt and ground cumin into the yoghurt mixture. Cover the bowl with clear film (plastic wrap) and chill in the refrigerator for at least 30 minutes before serving.

I'm linking this post with Cookbook Countdown #9 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Pumpkin Frittata with Tomato Salsa

This simple frittata is the perfect lunch meal. Recipe uses sweet potato, but I have use pumpkin instead.

A simple tomato salsa is served with the frittata and they are good really together. I have used cherry tomatoes instead of vine-ripened plum tomatoes as stated in the recipe, as I am waiting for my plum tomatoes to ripen on the vines, there are several fruits right now and I can't wait for them to turn all red!

A simple, healthy lunch! Quick and yummy!

Sweet Potato (Pumpkin) Frittata with Tomato Salsa
(adapted from : "Healthy Appetite", Gordon Ramsay)
Serves 2
1 large sweet potato, about 200-250gm  (I use pumpkin)
1 tbsp olive oil
1 shallot, peeled and finely chopped
sea salt and black pepper
4 large eggs
small handful of chives, finely snipped

Tomato Salsa :
250gm vine-ripened plum tomatoes
2 spring onions, trimmed and thinly sliced on the diagonal
handful of coriander leaves, chopped
juice of 1/2 lemon
3 tbsp extra virgin olive oil
1 tbsp sesame oil (I omitted this)
dash of tobasco sauce (I omitted this)
pinch of sugar (optional)

To make the salsa :

Halve or quarter the tomatoes and place in a large bowl. Add all the other ingredients and mix well, seasoning to taste with salt and pepper, and a pinch of sugar if you like. Set aside.

For the frittata :

Heat the grill to its highest setting. Peel the sweet potato and cut into 1-cm cubes. Heat a non-stick omelette or frying pan (suitable for use under the grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden at the edges.

Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over a low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.

Place the pan under the hot grill briefly until the top of the frittata has set. Try not to overcook the eggs or they will turn rubbery. Leave to stand for a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.

I'm linking this post to :

Little Thumbs Up (Oct 2014 Event : Pumpkin) organized by Zoe of Bake For Happy Kids and Mui Mui of My Little Favourite D.I.Y. and hosted by Eileen of Eileen's Diary.

and 

Cook-Your-Books #17 @ kitchen flavours

and
"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House.

Fish In A Green Sauce & Tomato and Onion Relish

I'm sharing today, Madhur Jaffrey's Fish In A Green Sauce and Tomato and Onion Relish which I served with Lemon Rice, from my previous post.

For the fish dish, according to the MJ, firm-fleshed fish like king fish or salmon are ideal. I have however used stingray instead, since I have some pieces in my freezer which I bought just a couple of days earlier. Stingray is pretty common over here in Malaysia, the most popular method of cooking it, is to marinate it with spices and grill it over a hot fire, and enjoy it with a delicious chilli and lime condiment. We love eating stingray, which I often use for a Nyonya dish. The flesh is firm enough and yet tender and extremely tasty, so I thought I used it for this dish.

The fish is marinated with some spices and then fry on both sides. Remove and keep aside. The sauce is made up of chopped tomatoes, chopped fresh coriander, onion, green chillies, ginger, chilli powder and garam masala, and is seasoned with lemon juice, salt and pepper. For the spices, I have used slightly more than the amount mentioned in the recipe. Madhur Jaffrey has an interesting measurement for the chopped fresh coriander, amount is 1 teacup! I've used a full measurement cup, perhaps a little bit more, as I love fresh coriander. When the sauce is halfway thru cooking, the fish pieces is placed in the sauce, with the sauce spooned over,  cover, and simmer for a few minutes. This is a fairly dry dish, as there is not a drop of water being used. The chopped tomatoes would release its juices and by the time the dish is done, it will be almost dry. A very tasty dish, and an interesting way to cook stingray. There were a few pieces leftover and the next day, instead of reheating it over the stove, since it is already quite dry, I heated it by steaming for a few minutes. The flavours actually improve overnight.

This Tomato and Onion Relish is just so easy, it was done in minutes. A wonderful relish that is just great with any Indian curries.

My weeknight dinner, Lemon Rice, Fish In A Green Sauce, Tomato and Onion Relish.

Fish In A Green Sauce
(adapted from "100 Essential Curries", Madhur Jaffrey)
Serves 2
for the fish
2 good-sized salmon or king fish steaks (about 675gm/1-1/2lb)
salt and freshly ground black pepper
1/8 tsp ground turmeric
1/8 tsp chilli powder (1/4 tsp)

for the green sauce
vegetable oil
85gm (3oz) onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 teacup finely chopped coriander
1 medium tomato, finely chopped
2-3 fresh hot green chillies
1 tsp peeled, finely grated fresh ginger
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp chilli powder (1/2 tsp)
1/2 tsp garam masala (1 tsp)

Step One

Rub the fish on both sides with a generous sprinkling of salt, lots of freshly ground pepper and the turmeric and chilli powder. Rub well and set aside.

Step Two

Put 3 tablespoons oil in a non-stick frying pan and set over high heat. When hot, put in the fish and brown quickly on both sides without letting it cook through. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan. Stir and fry until the onion browns a bit. Add the green coriander, tomato, green chillies, ginger, lemon juice and salt. Stir and cook over medium-high heat until the coriander and tomato have completely wilted. Spread the green sauce around in the frying pan and check the salt.

Step Three

Lay the fish over the top. Now spoon some green sauce over the fish. Sprinkle the chilli powder and garam masala over the top. Biring to a simmer. Cover, lower the heat and simmer gently for about 10 minutes.

Tomato and Onion Relish
(Timatar Aur Pyaz Ka Cachumbar India)
(adapted from "100 Essential Curries", Madhur Jaffrey)
Serves 4
2-3 medium tomatoes
1 medium onion
1 teaspoon roasted, ground cumin seeds
1 tablespoon lemon juice
salt
freshly ground black pepper
1/8-1/4 tsp cayenne pepper

Step One
Cut the tomatoes into 5mm (1/4in) cubes. Peel and finely chop the onion. Combine the tomato and onion in a serving bowl.

Step Two
Add the roasted cumin, lemon juice and salt, pepper and cayenne to taste. Toss to mix. Cover with cling film and refrigerate for 30 minutes.

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I am linking this post to  :

I Heart Cooking Clubs (IHCC),  for February Potluck

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Little Thumbs Up, ingredient for this month is Lemons, an event organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite D.I.Y. and hosted by Grace of Life Can Be Simple.

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Cook-Your-Books #9 hosted by Kitchen Flavours

Fire-Roasted Tomato Salsa

"Dia de Independencia" is this week's theme at I Heart Cooking Clubs (IHCC) , where we are cooking up a feast to celebrate Mexican Independence Day! 

I've made some salsa! Simply because, when I think of Mexico, one of the things that comes to mind is Salsa! And I have never tried making my own before, I bought a bottle of salsa a couple of months ago for my Mexican cooking, and I wonder why did I not make it earlier, when it is so simple, easy and taste absolutely delish when homemade! And definitely much cheaper to make your own! 

When I read the instructions for making Fire-Roasted Tomato Salsa, it seems easy enough! The garlic cloves and jalapenos are being roasted till brownish all over and garlic are tender and soft. Love the smell of the roasting jalapenos and garlic!

The garlic and jalapenos are then thrown into the food processor, whiz to chop and added in the rest of the ingredients, processed to a coarse slightly chunky puree, simple, quick and very easy! Season to taste with some salt and lime juice. The result is a wonderful, tasty and delicious salsa with the spiciness of the jalapenos and also I have used a can of diced tomatoes with mild peppers, a superb choice! This is a little too spicy for my kids, so I get to enjoy it all to myself! This salsa is great eaten with anything. I ate this yummy salsa with another of Rick Bayless's yummy recipe, that's for next week. Craving for some salsa, give this a try!

This post is linked to IHCC, where we are cooking from Rick Bayless's recipes. To view the fiesta menu, hop on over! 

I'm sharing this too with :
Recipe Box hosted by Bizzy Bakes

Fire-Roasted Tomato Salsa

(source : Fronterafiesta, Rick Bayless)

Makes about 1-1/2 cups

1 to 2 fresh jalapeno chiles

3 garlic cloves, unpeeled

1 (15-ounce) can diced tomatoes in juice, preferably fire roasted

1/4 cup (loosely packed) chopped fresh cilantro

2 tablespoons fresh lime juice

salt

1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stems off the chiles and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. Your're ready to serve.