Phodni Bhat (Seasoned Stir-Fried Rice)

Ingredients:

Cooked rice - 1 cup
Onion, finely chopped - 1 cup
Green chili, slit lengthwise - 1 large
Jeera (cumin seeds) - 1 tsp
Rai (mustard seeds) - 1 tsp
Sunflower seeds - 1/4 cup (optional)
Egg - 1 (optional)
Haldi (Turmeric powder) - 1/4 tsp
Oil - 1 tbsp
Salt - to taste

Cooking time: 5 min
Servings: 2

Method:
Add jeera, rai and sunflower seeds to hot oil in a wok. When the rai starts to sputter, add the green chili and onion. Stir fry until the onions are translucent. Break the egg into the wok and stir until scrambled. Mix in the rice, salt and turmeric and fry for a couple of minutes.

Comments:
This is a variation on my mom's recipe and makes for a quick snack for breakfast or in the afternoon. The sunflower seeds are a delicious addition and they are cheaper than cashews!
Source: Mom's recipe
Author: Shrinkingsodacan

Rice Flour Dosa

More about dosas here. This variation on the traditional recipe uses a batter made with non-fermented rice flour. It is quick, easy and delicious!

Ingredients:
Rice flour - 1 cup
Rava (semolina) - 2 tbsp (optional)
Onion, finely chopped - 1 small
Jeera (cumin seeds) - 1/2 tsp
Red chili powder - 1/2 tsp (can be replaced with finely chopped green chillies or red pepper flakes)
Coriander leaves, chopped fine - a handful
Salt - to taste
Oil - 2-3 tbsp

Cooking time: 10 minutes

Method:
Mix all the dry ingredients together and add enough water to make a batter of pancake consistency. Heat a pan and spread a few drops of oil onto it. Spread one ladle of batter onto the pan (there should be enough batter to make a thick dosa), dribble some oil along the sides of the pan and some oil onto the dosa (I used a spray can). Cover the pan with a lid and let fry for 2 minutes. Turn the dosa over and dribble oil down the sides once again. Cover and cook for 1-2 minutes.
Serve the dosas with your favourite chutney or sambar.

Source: Adapted from the Aayi's Recipes page.
Author: Shrinkingsodacan

Masoor Dal Soup With Spinach

Ingredients:

Masoor dal (split red gram lentils) - 1 cup
Spinach, freshly washed - 1/2 cup (or two handfuls)
Ginger, chopped fine or grated - 2" piece (makes this recipe very gingery!)
Vegetable Oil - 1 tbsp
Rai (mustard seeds) - 1 tsp
Jeera (cumin seeds) - 1 tsp
Red chili powder - 1/2 tsp
Haldi (turmeric) powder - 1/2 tsp
Salt - to taste

Cooking time: 20-25 min (15 min soak, 10 minute cook)

Servings: 2-3

Method:
Wash and soak the dal in water for 10-15 minutes. In the meantime, bring 3 cups of water to a boil in a pan. Add the fresh washed spinach leaves to the pan. Drain the dal and add this to the pan. Add haldi, red chili powder and salt to taste. Cook on medium heat until the dal is cooked (about 10 minutes). Season this with rai and jeera sputtered in 1 tbsp of hot oil.

Author: Shrinkingsodacan

Spinach Feta Hummus

Ingredients
Chickpeas - 1 lb soaked overnight (or from a can, drained)
Spinach, freshly washed - 1/2 cup (or two handfuls)
Garlic, roasted - 10 cloves (less if you want)
Feta cheese, crumbled - 4 oz
Tahini - 2 tbsp (optional)
Olive Oil - 1/4 cup
Red pepper flakes - 1/8 cup (more for a spicier taste)
Lemon juice - 3-4 tbsp

Cooking time: 5-7 min
Servings: Party size!

Method:
Blend the chickpeas with everything except the cheese and red pepper. Now add the cheese and red pepper flakes and blend to a smooth paste. Decorate with sunflower seeds if desired.

Source: Inspired by Saad Fayed's recipe on About.com
Author: Shrinkingsodacan