Shepu Rice/ Dill Leaves Pulav

Dill is basically a aromatic herb which is native to Mediterranean and East European regions. But it is also commonly found in Goa, Maharashtra and Karnataka.It is commonly known as Shepu in local slang.

It has immense health benefits. It contains many anti-oxidants, vitamins like niacin, pyridoxine  and dietary fibers, which help to control blood cholesterol levels. Dill is a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium. It helps in the secretion of bile and digestive juices, which further aid easy digestion. It helps stimulates the appetite as well. It is rich in calcium, which lowers the bone loss. This herb is fortifying in nature, by virtue of which it provides considerable strength to the body. And many more to pen down.

I usually do not prepare this vegetable. But after learning about all the health benefits, I could not miss it in my kitchen.

Here is the simple recipe of Shepu Rice.

Ingriedients:
1 bunch dill leaves (Shepu) - cleaned and chopped
1 Carrot - chopped
Green Peas - half cup
Basmati rice - 1 cup
Biryani Masala - half tsp
Bay Leaf - 2
Cloves - 3
Cinnamon - 1 small stick
Oil
Water
Salt

Procedure:
1. Wash the rice and keep it aside for around 30 minutes.
2. In a steel pressure cooker, pour 2 tablespoon oil, add cloves, cinnamon and bay leaf
3. Add the chopped dill leaves, chopped carrots and green peas with a pinch of salt..
4. Next add the Biryani Masala
5. Finally add in the washed rice and mix well
6. Add 2.5 cups of water and required amount of salt (as per taste) and pressure cook it for 3-4      whistles.
7. Once the cooker cools down, gently mix.

The delicious and Healthy Shepu rice is ready.
The aroma of the shepu fills the whole house and you will fall in love with it.
Serve it hot with raita, pickle and papad.

Crispy Baked Potato Fries

French Fries...Who does not love them...

The only thing that keeps me away from these delicious french fries is the fact that it is deep fried.

Last weekend, I tried baking these potato wedges instead of deep frying.
And the result was amazing.
They taste as great as the deep fried version and you can enjoy them guilt free.

Ingredients:
2 Brushed Potatoes
Olive oil - 1 tsp
Salt - as needed

Procedure:
1. Pre-heat the oven at 180 degrees for 10 mins.
2. In the mean time, wash and slice the potatoes into long wedges.
3. Put them in a mixing bowl, sprinkle olive oil and salt.
4. Cover the baking tray with the baking paper and spread the potato wedges evenly on them.
5. Bake for 15 mins.
6. Flip over to other side and bake for another 10 mins.

The Crispy Baked Potato Fries are ready.

Toss them with Chat Masala and serve them with lemon wedges.

Phodnicha Bhaat/ Maharashtrian Fried Rice

Phodnicha Bhaat is fried rice version of Maharashtra, which is usually prepared with leftover rice. This spicy fried rice taste so delicious that I cook rice specially for this fodnicha bhaat. My entire family is in love with this recipe.

It can be easily prepared in the mornings and packed for lunch boxes too!

Here is my version of the Fodnicha Bhaat which turns this sober recipe into a delicacy :)

Ingredients:
Onion - 1
Basmati rice - 1 cup
Salted peanuts - half cup
green peas - half cup
Green chilies - 3
Chilli powder - half tsp
Turmeric powder - 1 tsp
Jeera/Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Hing/Aseofatida - pinch
Cashewnuts - handful
Saunf/Fennel seeds - 1 tsp
Coriander seeds (roughly crushed) - 1 tsp
Garlic cloves (chopped) - 5
Oil - 2 tbsp
Water - 2.5 cups
Salt - as needed

Procedure:
1. Wash the rice and cook it in a pressure cooker(2.5 cups water for 1 cup rice). Keep it aside.
2. In a kadhai, pour 2 tablespoon oil, add the mustard seeds, Once they start spluttering, add the cumin seeds, fennel seeds, coriander seeds and hing.
3. Next add the chopped onions with a pinch of salt. Add also the chopped garlic and the choped green chillies
4. Once the onions are half done, add the green peas, cashew nuts and the salted peanuts.
5. Once onions turn golden brown, add the chili powder, turmeric powder and fry for some time.
6. Finally add the cooked rice and sufficient salt  and mix well.

Serve the hot Phodnicha Bhaat with papad and pickle.