Jeera Rice (Mum's style)

When anybody says Jeera Rice, a picture of white rice filled with Jeera/cumin seeds and the yummy taste of it crosses our mind.

The Jeera Rice I am going to show you is even more delicious than the usual one. This is another dish which i learnt from my mum. It is very much different than the usual rice dishes and is so much tastier. I have not modified the recipe and love it the way it is.

This dish brings back so many of my childhood memories and I feel like eating it right now because of the thought of it.

Nutritional Information  (Approx)			(per serving)
Energy	200		Calories
Fat	6		%
Carbohydrate	33		%
Dietary Fiber	4		%
Sodium	2		%
Vitamin A	0		%
Vitamin C	3		%
Calcium	3		%
Iron	14		%
Protein	3.7		Grams
Sugar	0.9		Grams

Ingredients
White rice Cooked	3 cups
Coconut/Copra grated	1/2 cup
Red chillies	3 or 4
Jeera/Cumin seeds	1 & 1/2 tsps
Turmeric powder	1/2 tsp
Mustard seeds	1/2 tsp
Fenugreek seeds	1/4 tsp
Tamarind/tamarind paste	1/2 lemon size
Salt	to taste
Water	3 tbsps

To Temper
Oil	1 tbsp
Mustard seeds	1/2 tsp
Jeera/Cumin seeds	1/2 tsp
Urad dal	1/2 tsp

Gather Coconut/Copra, Red chillies, Jeera/Cumin seeds, Turmeric powder, Mustard seeds, Fenugreek seeds, Tamarind/tamarind paste.

Add water and grind it coarsely.

In a pan, heat oil and add mustard seeds and cumin seeds and wait till they splutter.

Add Urad dal and fry for a minute.

Add the ground masala and 2 tablespoons of water and bring it to boil.

Add salt and boil for 2 more minutes.

Simmer the flame and add rice.

Mix the rice well and serve hot.

Tindora/Ivy gourd Kodilu

Tindora Kodilu is a curry dish prepared without any Dal. This dish is straight from my mum's kitchen.

It is good to have someone who has more than 30 years of experience in cooking to share some of the recipes.Tindora (Ivy gourd) is a vegetable used mainly in Asia. It has medicinal properties which is why Tindora is also used to treat breathing problems, jaundice and fever. Tindora is also rich in Beta-carotene.

Grated Coconut is used to thicken this curry and is easy to prepare. Please excuse the quality of the photos. I guess she tried to take pics in a hurry. Hope you all like the curry.

Nutritional Information  (Approx)			(per serving)
Energy	145		Calories
Fat	8		%
Carbohydrate	7		%
Dietary Fiber	44		%
Sodium	33		%
Vitamin A	10		%
Vitamin C	40		%
Calcium	10		%
Iron	22		%
Protein	2.6		Grams
Sugar	2.3		Grams

Ingredients
Tindora/Ivy gourd chopped	10
Grated coconut	1 cup
Red chillies	6 or 7
Tamarind	size of half a lemon
Turmeric powder	1/2 tsp
Salt	to taste

To Temper
Coconut Oil	1 tsp
Mustard seeds	1/2 tsp
Garlic cloves	10

Wash and slightly smash the Ivy gourds as shown in the picture.

Boil a pot of water and add the smashed Ivy gourds. 

Cover the lid and cook till the Ivy gourds are soft.

Gather the ingredients for masala.

Roast the coconut and red chillies for 2-3 minutes under low heat.

Grind the roasted coconut, red chillies, Turmeric and tamarind to a smooth paste.

Add the ground masala to the cooked Ivy gourds. Also add salt and some water if required. Bring the mixture to boil.

Heat oil and add mustard seeds and wait till they splutter. Add garlic cloves and fry for 20-3 minutes.

Add it to the mixture and serve hot with white rice or rotis.