Friday, September 21, 2007

Plantain Tambulli (Plantain mixed in yogurt)

This will be another submission for RCI: Karnataka

I would also like to submit this dish for JFI: Banana. Thanks to Mandira and Ashwin of Ahaar for hosting this event.

Plantain - 1 small
Urad daal - 1 teaspoon
Cumin seeds - 1 teaspoon
Pepper corns - 5
Green chillies - 3
Coconut - shredded 1 tablespoon
Fresh curds/yogurt - 1 cup
Asefotida - pinch
Oil - 1/4 teaspoon
Mustard - 1/4 teaspoon

Cook Plantain and peel the skin. Either mash or grate the pulp. Dry Roast urad daal, cumin and pepper corns until the daal turns golden brown. Grind the roasted ingredients with asefotida, green chillies and coconut with little water to a fine paste. Mix the ground paste, plantain and yogurt with some salt. Provide a tempering of mustard.

This dish is relished with rice.

Monday, September 17, 2007

Nuchina Unde, Vegetable Thatte Idli and Onion Mint Chutney for RCI Karnataka

I would like to thank Asha of 'Foodies Hope' for hosting this event.

Nuchina unde:
Toor daal - 1 cup
Green chillies - 3
Dry Red Chillies - 3
Coriander Leaves - 1/2 cup
Asefotida - 1/4 teaspoon
Grated fresh Coconut - 1/4 cup
Ginger - 1 inch piece

Optional Ingredients:
Valore Lilva (Avarekai) - 1/2 cup
Onion fine chopped - 1 cup
Methi leaves chopped - 1 cup

Soak Toor daal for about 3 hours. Drain water completely and grind the daal with Green chillies,Red Chillies,Coriander Leaves,Asefotida,Grated fresh Coconut,Ginger and Salt to a smooth paste.(Make sure no additional water is added, else you will not be able to shape the daal mixture). Mix with any or all of the optional ingredients. Shape into small cylindrical shape and steam in pressure cooker with weight for 2 whistles and once its cool, steam again without weight for 15 minutes and serve.

Tip: If you feel the ground paste is too soft to mould shape, add some rice flour.

This healthy dish can be eaten as is or mixed with rice and ghee. Also we can add these nuchina unde in Majjige Huli or Sambhar after steaming.

Vegetable Thatte Idli
Idli Rice - 3 cups
Raw rice - 1 cup
Urad daal - 1 cup
Fenugreek seeds - 1 teaspoon
Green beans very finely chopped - 1 cup
Carrots very finely chopped - 1 cup

Soak rice and daal seperate. First grind the urad daal into a fine paste and then grind the rice to coarse consistency. Mix the two with enough salt and water(The final batter should not be too thick or too watery). Allow the batter to ferment for at least 8 hours. Before making idlis, steam beans and carrot until half cooked and mix it with idli batter.Pour mixture into plates (thatte) and steam for 10 minutes. Serve with any chutney or Sambhar.

Onion Mint Chutney
Onions - 2 medium sized diced
Ginger - 1 inch piece
Mint Leaves - 1/2 cup
Coriander Leaves - 1/4 cup
Green Chillies - 2
Red Chillies - 2
Urad daal - 1 tablespoon
Mustard - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Tamarind - 1 teaspoon
Oil - 1 teaspoon

Heat oil in a pan, add urad daal and roast. When the daal turns golden, add mustard seeds. After the mustard seeds splutter, add fenugreek seeds and red chillies. Then add all other ingredients and saute for about 5 minutes. Grind to a coarse paste without adding water. Serve chutney with thatte idlis.

Friday, September 07, 2007

Vellai Murukku (Chakli/Wheel shaped rice flour crispies)

Rice flour - 4 cups
Urad flour - 1 cup
Unmelted Butter or Crisco (vegetable shortening) - 5 tablespoons
Cumin - 2 tablespoons
White sesame seeds - 2 table spoons
Asefotida - 1/4 teaspoon
Salt per taste
Water for mixing
Oil for deep frying

Chakli/murukku mould - single star shaped .
Flat plates covered with saran wrap OR plastic sheets

Roast rice flour and urad flour separately without oil for about 10 minutes until warm. Then let it cool. Mix the flours with cumin, sesame, asefotida, salt and crisco. Mix water little by little to form a manageable dough without lumps(consistency of a chapathi dough). Fill the murukku mould with the dough and press into murukku shape on a flat plate/plastic sheets. Slide the murukkus and deep fry in hot oil. When the bubbling reduces around the murrukus its an indication that its well cooked. Remove, drain on a paper towel. When cool store in air tight container. Lasts up to 4 weeks.
This is my entry for Srijayanthi or Janmashtami event hosted by 'The Yum Blog'

Thursday, September 06, 2007

Krishna Janmashtami Delicacies

I would like to dedicate these pictures to my Mother In Law and Periamma for being a source of encouragement to make this festival a very grand celebration.
(Clockwise from top) Butter-sugar, parched rice(poha) with raisins, sugar, desiccated coconut and pinch of cardamom powder, dryginger powder-jaggery

Krishna Janmashtami Decorations

Monday, July 30, 2007

Masala Morkuzhambu (Yogurt based gravy)

My toddler arranged this as a choo choo train :)

I proudly used my home grown vegetables :). Since they summed up to a bounty, I was excited to make this dish. Please ensure to wash all vegetables before use.

Vegetables (any) – 4 cups OR
Cucumbers - 2 cubed
Green bell pepper – 2 deseeded and cubed
Okra – few(I used about 8) cut into ½ inch pieces
Tomato – 1 cubed
Carrots – ½ cup
Japanese eggplant – 4 cubed
Turmeric – ½ teaspoon

For Grinding:
Coconut – Grated about 1 tablespoon
Toor daal - soaked in hot water for 20 minutes
Coriander leaves – about 6 sprigs
Dry Coriander – 1 tablespoon
Dry red and green chillies – 3 + 3
Garlic – 3 pods

To be added later:
Yogurt – 1 cup ( I used Fat free dahi)
Salt per taste

For tempering:
Oil – 1 teaspoon
Fenugreek seeds – ¼ teaspoon
Cumin Seeds – ½ teaspoon
Mustard seeds – ½ teaspoon

For Garnishing:
Curry leaves – few

In a thick bottom vessel add all vegetables except tomato with 3 cups of water and turmeric. Cook the vegetables for about 15 minutes on medium heat (depends on vegetables used). With some water, make a paste of the ingredients listed for grinding.
When the vegetables are almost done, add the ground mixture, tomatoes and salt. Cook this on low flame for about 5 minutes and turn off heat. Temper the kuzhambu and add yogurt and mix it well. Serve with hot rice or rotis.

Friday, June 15, 2007

Cherry Gojju (Cherry in tamarind sauce)

1 ½ cups of cherries pitted and split in half
1 Green bell pepper diced (Optional)
1 tablespoon raisins (Optional)
1 tablespoon urad daal
1 tablespoon white sesame seeds
½ teaspoon cumin
1 tablespoon coconut
½ teaspoon fenugreek seeds
4 dry red chillies
1 small lime size ball of tamarind juice extracted
1 inch piece of jaggery
1 tablespoon oil
¼ teaspoon mustard
Few curry leaves
A pinch of Asofotedia

Dry roast urad daal, sesame seeds, cumin, fenugreek seeds and red chillies separately. Once they are cool. Grind with water (1 cup) and set aside.
In a heavy bottom pan, add cherries, bell pepper and raisins with tamarind pulp. When the liquid is almost ready to boil, add the ground mixture, jaggery and salt as per taste. Switch of the heat when you see the first signs of boiling. This is to maintain the texture of cherries, else they become mushy.
Temper with oil, mustard, curry leaves and asofotedia.
Serve with hot rice and papad

Monday, June 04, 2007

Strawberry Pickle (Achaar)

1 cup Strawberry - Firm unripe ones, spilt in half and caps removed
¼ teaspoon corriander seeds
¼ teaspoon fennel seeds
¼ teaspoon turmeric
¼ teaspoon chilli powder
½ teaspoon kalongi (Nigella)
¼ teaspoon Oil

Roast corriander seeds and fennel seeds. Pound them and set aside.
In a clean container, add strawberries, turmeric, chilli powder and salt.
With the ¼ teaspoon of Oil, provide a tempering of kalongi and asofotedia and mix well.
This a quick and easy pickle and can be consumed after an hour of preparation. Shelf life is 1 day and Fridge life is 3 days.

Monday, May 21, 2007

Green Jackfruit and Channa Gravy

I am honoured to be posting this recipe for participating in the JFI ( conducted by Jai and Bee. Enjoy this Green Jackfruit and Channa Gravy ;)
1/2 pound Green Jack fruit cut to 1 inch pieces
1 cup Black Channa soaked and cooked with salt
1 tablespoon urad daal
1 tablespoon coriander seeds
1 tablespoon white sesame seeds
1 teaspoon cumin
1 tablespoon coconut
¼ teaspoon fenugreek seeds
4 dry red chillies
1 small lime size ball of tamarind juice extracted
3 garlic pods
1 tablespoon oil
¼ teaspoon mustard
¼ teaspoon cumin
8-10 curry leaves

In a thick bottom vessel add green jackfruit, tamarind extract and a cup of water and let it cook. Drain the cooked channa and add it with green jackfruit.
Dry roast urad daal, coriander seeds, white sesame seeds, cumin, fenugreek seeds, red chillies and garlic. Grind the roasted ingredients with coconut and a cup of water to a smooth paste.
When the jackfruit turns soft and tender, add the ground mixture, salt and curry leaves and let it boil for about 5 minutes...If the gravy turns too thick, add some water.
Temper with oil, mustard and cumin. Cooking time is about 25-30 minutes. This gravy tastes good with rotis and rice.

Young Ginger and Coriander Soup

½ cup moong daal
2 inch long young ginger
1 teaspoon fresh ground pepper
1 teaspoon cumin powder
1 tablespoon oil
pinch of turmeric
pinch of asofotedia
½ teaspoon mustard
½ teaspoon cumin
½ cup fine chopped coriander leaves

Use little water and grind the ginger to a paste. In a thick bottom vessel add ½ tablespoon oil and fry moong daal. When daal turns golden, add 3 cups of water and let the daal cook until soft on medium flame. Keep stirring occasionally so the daal does not get burnt. When the daal is soft and water reduced, blend it with more water (I used 4 cups) to get a soupy consistency, add turmeric, ginger paste, pepper and cumin powder, salt and coriander leaves. Allow it to boil for a few minutes. Temper with ½ tablespoon oil, asofotedia, mustard and cumin.
Cook time was aboul 30 minutes including the time it took for the daal to get cooked.
Variation: Add some fine chopped lemon grass for a different flavoring
Enjoy the healthy soup :)

Thursday, April 26, 2007

Eggless Tutti Fruity Cake

Its' my turn to try and post this recipe. My toddler loved this delicious cake.

Dry Ingredients:
1¼ cup all purpose flour
1 teaspoon leveled baking powder
½ teaspoon baking soda

Other Ingredients:
½ tin of condensed milk
¼ cup oil (I used olive oil)
¾ cup low fat milk
1 teaspoon vanilla essence
1 cup of tutti fruity

Sift all the dry ingredients and set aside. In a mixing bowl, add all other ingredients except tutti fruity and mix well. Add flour slowly so no lumps are formed and mixes into the wet ingredients to form a lumpy texture. Now add the tutti fruity (This is added in the end so that the fruits do not sink to the bottom of pan while placed for baking). Pour the mixture into a greased pan.

Pre-heat oven for 400F and bake for 15 minutes. Reduce the temperature to 385F and bake for 20 minutes until the cake is done. Keep checking by piercing a knife until it comes out clean. (I do this often, I am one of the most impatient freaks ;))

When done cool and then cut and serve.

Broccoli and Plantain Curry

2 small plantains peeled and cubed to 1/2"inch pieces
1 medium sized broccoli chopped to 1/2"inch pieces
4 green chillies slit
1 teaspoon cumin powder
2 tablespoons of grated coconut

For tempering:
1 teaspoon Channa daal
1 teaspoon urad daal
1/2 teaspoon mustard
pinch of asafoetida
1 teaspoon oil

(NOTE: Soak the cubed plantain in water to avoid oxidation)
In a thick bottom vessel add oil. When the oil is hot, add the tempering ingredients. Once the mustard splutters and daals turn golden, add the drained plantain and broccoli. Keep the vessel covered and mix once a while to avoid charring. Add green chillies, salt and cumin powder and mix until soft. Turn off heat when done and add coconut.
Serve curry with rotis or rice.

Wednesday, April 18, 2007

Red Bell Pepper Chutney

1 red bell pepper de-seeded and cut into 1 inch pieces
1 cup peanuts
1 small onion diced
2 pods of garlic
4 red chillies
1/2 inch piece of tamarind
1 teaspoon cummin seeds
1/2 teaspoon oil
Salt to taste

Saute onions and all other ingredients until the onions turn red and peanuts are completely roasted.
(I used roasted peanuts)
Grind coarsely with salt. I did not temper this dish. But a tempering of mustard and urad daal may be added. This is a protein rich chutney tastes good with rotis and rice.

Tuesday, April 10, 2007

Potato Methi Curry

6 medium sized potatoes - cubed
1 cup fresh cut methi leaves
1 medium sized onion sliced thinly length wise
4 green chillies slit
1/2 teaspoon garam masala powder
2 tablespoon amchur powder(dry mango powder)
2 tablespoons oil
1/2 teaspoon cummin seeds

In a thick bottom vessel, heat oil and add cummin. After the cummin splutters, add onion and fry. When the onions turn soft, add potatoes. Keep the vessel covered and mix once in a while until the potatoes are half cooked. Add methi leaves, green chillies, garam masala, amchur and salt. Fry for a while until potatoes and methi leaves get cooked. Serve with rotis.

Roasted and Salted Cashews

Raw Cashews split in half - 1 cup
Salt per taste
Timer ;)

In a oven safe pan spread the cashews. Bake for 5 minutes at 375 degrees Fahrenheit. Gently mix and toss the pan back to bake for 5 more minutes to roast evenly. Remove the pan when done and add salt while the cashews are hot. Mix gently. Enjoy this is a quick and easy recipe. Good for snacking or garnishing.

Tuesday, March 20, 2007

Mustard Pachadi (Raitha)

1 teaspoon mustard
1 tablespoon coriander leaves
1/4 teaspoon turmeric
4 green chillies
2 tablespoons shredded coconut
pinch of asefotedia
5 tablespoons low fat yogurt beaten with water
1/4 teaspoon mustard oil (optional - its added as a flavor enhancer)

Grind mustard, coriander leaves, turmeric, chillies, coconut and asefotedia into a smooth paste. Mix it with beaten yogurt, mustard oil and salt. Raitha can be eaten as is with rice.

a. I have added finely chopped cucumber (fresh)
b. Fine chop bell pepper (capsicum), steam until cooked and mix with raitha
c. Add boiled, peeled and mashed potatoes
d. Instead of yogurt, use sour cream and the taste is excellent

Monday, March 05, 2007

Mango Onion Relish

I was in Bangalore and its onset of Summer there (Spring is very short). Weather was beautiful and fresh raw Mangoes sprouting the market. The sweetish sour taste of mangoes rekindles my childhood memories. My parents house had a mango tree in the backyard and raw mangoes were reachable from rooftop, during Summer holidays me and my friends had an evening ritual of looking for raw mangoes ready to ripe. We used to spend our evenings chitchatting devouring the best mangoes with salt and chilly powder as a dip.

1 Medium sized mango fine chopped
1 Medium sized onion fine chopped
1 teaspoon red chilly powder (vary the quantity according to spice level)
1/4 teaspoon salt
1 tablespoon oil
1/4 teaspoon mustard
1 teaspoon grated jaggery
Pinch of asefotedia

In a thick bottom pan add oil. When oil is hot add mustard. Once the mustard splutters, add asefotedia and turn off heat. Mix onions, mango, red chilly powder and jaggery in the warm vessel. Add salt before you are ready to serve. This can be eaten with rotis and rice.

Note: Salt tends to drain onion and the relish becomes watery if salt is added before serving. I personally like the watery taste so I add the salt and set it aside.

Tuesday, February 13, 2007

Cluster Beans (Gawar) daal curry

This is one of the favorite dishes in our household. My husband made it for dinner last night and I decided to adapt it into this blog. We had it with Rotis and Rice accompanied with Garlic Rasam. Another version of this curry is posted by Indira of Mahanadi as Parappu Usli With Gawar Beans. We also make this curry with toor daal instead of channa daal and red chillies instead of green chillies for variety.

2 cups of Cluster beans stringed and cut into small pieces
1 cup channa daal
Green chillies (approximately 10)
2 tablespoons grated coconut
1/2 teaspoon mustard
2 tablespoons oil
8 curry leaves
Water for cooking beans and grinding the masala

1 tablespoon fine chopped coriander leaves
2 tablespoons of lime juice (about 1/2 lime)
2 tablespoons grated coconut

Cook the cluster beans with salt until done.
Soak channa daal for 20 minutes in hot water. Grind it with 2 tablespoons of coconut, green chillies, curry leaves,asefotedia and salt. Make sure the mixture is thick in consistency not dilute.

In a thick bottom vessel, heat 2 tablespoons of oil. When the oil is hot - add 1/2 teaspoon mustard. After the mustard splutters, add the ground mixture and fry it until it gets cooked. Add the cooked and drained cluster beans and mix it. Mix the curry on medium heat for about 2 minutes.

Garnish with 1 tablespoon fine chopped coriander leaves, 2 tablespoons of lime juice (about 1/2 lime) and 2 tablespoons grated coconut

Thursday, February 08, 2007

Ridge Gourd Pepper Gravy (Kootu)

I usually make this dish when someone in the house has cold or cough. Pepper helps as an expectorant. Its a very simple recipe. Can also be made with any type of beans.

1 medium sized ridge gourd peeled and cubed
1.5 cups cooked and mashed toor daal
1/2 cup peanuts
1 tablespoon urad daal
1 teaspoon whole black pepper corns
1 tablespoon coconut
few curry leaves
1/2 teaspoon ghee
1/2 teaspoon cummin

Method: Roast urad daal, black pepper, cummin, curry leaves and asefotedia in ghee until urad daal turns light brown and pepper corns splutter. Grind the roasted ingredients with coconut and keep it aside. (Water can be added to grind to a smooth paste)

In a vessel, cook peanuts and ridge gourd with some water. When the gourd and peanuts are almost cooked, add toor daal and the ground mixture. Add salt as per taste and bring the gravy to a boil. Garnish with fresh curry leaves. Serve with rice or chapathi.

Tuesday, January 23, 2007

Spinach Rasam

1 bunch of spinach washed and cleaned
1/2 cup toor daal
1 large onion
1 large tomato
1 small onion fine chopped
5 flakes of garlic fine chopped
8 green chillies
1 teaspoon cummin
1 tablespoon oil
5 cups of water

Pressure cook - 4 cups of water, toor daal, spinach, whole onion, tomato and green chillies. Cool and mash it in a blender / food processor

In a large vessel, add a tablespoon of oil. When the oil is hot, add cummin. After cummin splutters, add chopped onion, garlic and saute. When the garlic turns golden brown, add the mashed pulp, salt as per taste and remaining water. Let it come to a boil and ready to serve. Can be eaten with rice or drink as rasam.

Monday, January 22, 2007

Crispy Garlic and Onion Pakoda

3 large onions thinly sliced length wise
Pods of 1 medium sized garlic-skin and edges removed,sliced length wise
1 cup chickpea flour (besan)
1/2 cup rice flour
1/2 cup semolina (rava/sooji)
1 cup of fine chopped coriander leaves
10 green chillies fine chopped - Its spicy ;)
1 teaspoon red chilly powder
10 fine chopped curry leaves
1 teaspoon ginger garlic paste (optional)
Water for mixing the flour (optional)
Oil for deep frying

Mix all the ingredients except water. Vary the green chillies and red chilly powder as per your taste. Leave the mix aside for about 30 minutes. The onion tends to drain water mixing with the spices (Depends on the quality of onion). Consistency of batter is such that, when you scoop it, it should not drop easily.

Tip: If the batter is too thick (dry flour sticking around), add a couple of teaspoons of water ELSE if the batter is too thin, add a couple of spoons for chickpea flour and salt

Heat oil in a thick bottomed vessel. Drop about a teaspoon of batter by hand and deep fry on medium heat. Remove them when they turn golden brown. Once they are completely cool, they can be stored for a about a week. Serve with any flavored tomato sauce.

Monday, January 15, 2007

Akki Rotti made of Dill Leaves

3 cups of rice flour
1 cup of fine chopped dill leaves
1 large onion fine chopped
1/4 cup freshly grated coconut
4 green chillies fine chopped
1 teaspoon cummin
Pinch of asefotedia
Water for mixing the flour
Oil for roasting the rotti

Mix all the above ingredients except oil. The consistency is like chapathi/roti dough.
On a nonstick griddle, take handful of rotti mixture and pat it as thin as possible. Smear oil on edges and cook for about 3 minutes on medium heat. Keep the pan covered. (Tip: The steam falls on the hot griddle and sizzles. That's the indication the rotti is almost done on one side)
When the edges are light brown, turn over the rotti and leave it for about 2 minutes - now the pan may remain uncovered.
Cool the griddle to make the next rotti by running it under cold water and follow the same procedure to make the next rotti. Makes about 6 rottis.
This tastes good as is, can also be served with Ghee, butter or any Chutney.

Tuesday, January 09, 2007

Steamed Sweet Rice Dumplings (kadabu/modak)

For Shell:
2 cups of rice flour
2.5 cups of water
Pinch of salt

For Filling:
1 cup grated fresh coconut
1 cup of jaggery
1 teaspoon cardamom powder
1 tablespoon khuskhus

Oil for smearing steaming container and palms

In a thick bottomed vessel, fry coconut and jaggery on medium heat. Mix until the jaggery melts and blends with coconut. Add cardamom and khuskhus, mix well and turn off the heat and allow the mixture to cool.

In another vessel, add salt to 2.5 cups of water and bring it to a boil. As the water starts boiling, add rice flour to the water and mix well. Ensure that no lumps are formed. It turns to a smooth paste and the rice dough starts to move as a unit. Now turn off heat.

The dumplings are made while the rice flour is hot, so make it while you feel that you can handle the rice flour mix on your palm. Smear oil onto palms to protect from the heat. Roll rice flour into a small ball and pat it flat to form a circle ( about 5 inch diameter).
Fill 1 teaspoon of the coconut/jaggery filling and seal the edges of the rice flour. (Tip: Use little water to seal the edges)

Smear oil to a steaming container. When all the dumplings are ready, place them in the steaming container. Steam for 20 minutes. Allow to cool for a while before serving. Makes about 10 Steamed Sweet Rice Dumplings.

Radish/Mooli Onion Sambar

1 Large radish peeled and sliced to thin circles
2 small onions cut to cubes

2 cups of cooked and mashed toordaal
1 tablespoon channa daal
1 tablespoon corriander seeds
1 tablespoon fresh coconut
8 dry red chillies
½ teaspoon fenugreek seeds
½ teaspoon Jeera
1 small lime size ball of tamarind juice extracted
1 teaspoon oil
1 teaspoon mustard
Pinch of asefotedia
Salt to taste
Few curry leaves
In a thick bottom pan add radish, onion, tamarind extract and a cup of water and let it cook.

Meanwhile dry roast channa daal, corriander seeds, red chillies, jeera and fenugreek seeds. Grind it with Coconut.

When the radish is almost cooked, add the ground mixture, mashed toor daal and salt. When the sambar boils, add curry leaves.

In a smaller pan heat oil and add mustard, when mustard splutters, turn off heat. Add asefotedia and pour it on the sambar. The whole process took about 30 minutes.
The sambar tastes good with rice and ghee.

Monday, January 08, 2007

Bottle Gourd Steamed Muthia

1 small bottle gourd peeled and grated
1.5 cup wheat flour
1 cup chickpea flour
½ cup rava (sooji)
4 green chillies
1 inch piece of ginger
4 pods of garlic
½ tablespoon turmeric powder
1 teaspoon cummin powder
1 teaspoon corriander powder
2 tablespoons lime juice
2 teaspoons sugar
Chopped coriander leaves
20 oz yogurt
20 oz oil
salt to taste

For Seasoning:
2 tablespoons oil
1 teaspoon sesame seeds
1 teaspoon mustard
1 table spoon fine chopped corriander leaves
1 table spoon fresh grated coconut

Squeeze out all the water out of the grated bottle gourd and mix all the above ingredients
Texture of the mix should not be of dripping consistency, that is when you try to pour the mix, it should not fall.

Note: Add a little bit of the squeezed bottlegourd water if the mixture is too thick OR if the mixture turns too thin add more wheat flour and adjust salt accordingly

Steam the bottle gourd mix for about 30 minutes, check by inserting a knife and it should come out clear, else steam longer. When done let it cool

Cut the cooled muthia to small cubes.

In a large pan, heat oil for seasoning. Add mustard, when mustard splutters, add sesame and the muthia pieces. Mix gently with coconut and corriander.

Bottle Gourd Steamed Muthia tastes good as is. It can also be eaten with tomato sauce, mint chutney or can be eaten with rice and rotis.

Sunday, January 07, 2007

Paneer Mint Pulav

This is a very easy and quick recipe. I had made it for my husbands birthday, when I cooked this for my husband and guests, they said it was the BEST PULAV EVER!!

1.5 cup grated Paneer
1 cup of mint leaves
1 cup of corriander leaves
1 medium sized onion fine chopped
5 green chillies slit
1 teaspoon ginger garlic paste
1 cup green peas (optional) ...I used frozen
2-3 small bay leaves
1 teaspoon cummin
1 teaspoon oil
2 cups Basmati rice
3 cups water
Salt to taste

Grind mint and corriander with little water. Heat 1 teaspoon oil in a pan, add bay leaves, cummin. When Cummin splutters, add onion, ginger garlic paste and saute. Add Paneer and fry for about 2 minutes, then add mint-corriander liquid and mix for 2-3 minutes. In a rice cooker, add washed and drained basmati rice, green peas, 3 cups water, green chillies, paneer masala and salt to taste and lightly mix once. Switch on the cooker.

If this is done outside in a pan follow the same instructions and cook on low heat with pan covered for about 20 minutes.

Decorate with roasted Cashews and serve with pomegranate raitha