METHI MALAI MUTTER, SIDE DISH FOR ROTI

Methi malai mutter using kasoori methi, with step by step pictures

 A creamy gravy which i was hesitant to try for a long time (since i am very calorie conscious now a days), of course most of us are like that. When i was going through my friend’s cookbook, this  tempted me very much and finally i tried this for a weekday lunch.
I used kasoori methi since i don’t have fresh methi leaves with me.
Also check out

• Green peas kheer
• Green peas masala

INGREDIENTS:

GREEN PEAS	1 CUP
KASOORI METHI	4 TBLSP
CINNAMON	1/2 “
CARDAMON	2 NO
CLOVES	2 NO
CASHEWNUTS	1 TBLSP
WHITE PEPPER POWDER	1/4 TSP
ONION	1 NO.(GRATED)
REDCHILLI POWDER	1/2 TSP
SUGAR	A PINCH
MILK	1 CUP
CREAM/MALAI	1/2 CUP
OIL	2 TBLSP
SALT	AS NEEDED

METHOD:

• Boil/Microwave the peas for 2 minutes.( i used the frozen peas)

• Soak cashew nuts in warm water for 10 minutes.

• Grind the cashew nuts, cinnamon, clove and cardamon into a fine paste.

• In a kadai, add oil and saute the onions till they turn pink.
• Cook the onions on a low flame and don not let them turn brown.

• Add the cashew ,masala paste.
• Saute for a minute.

• Add the kasoori methi and mix well.

• Add the cream/malai and cook on low heat for 2 minutes.
• I used the Nestle Cream.

• Add the peas and pour the milk.
• Add salt , redchilli powder, pepper powder and sugar to this.

• Mix well and cook in a medium flame for 2 minutes.

• Serve garnished with a a ring of cashew nut bits.

Note:

1. If you are using Fresh peas, shell the peas and boil them in salt water till tender.
2. If using fresh methi leaves, blanch them in boiling water and refresh them in  cold water.
3. Methi malai mutter tastes well with plain kulcha.

THAKKALI PACHADI, TOMATO RAITHA

             As the summer is in the peak, almost everyday for lunch i am a making raitha, as an accompaniment  with rice.  My mom makes this simple tomato raitha ,during festivals and special occasions. I made this two days back when i have guests around ,and we had this with Bisibelabath.
Also check out

• Carrot capsicum raita
• Mixed veg raita

INGREDIENTS:

TOMATO	4 NO
COCONUT	2 TBLSP
GREEN CHILLI	1 NO
CUMIN SEEDS	1/4 TSP
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CORIANDER LEAVES	FEW
SALT	AS NEEDED
YOGURT	1 CUP

METHOD:

• Wash the tomatoes and chop them finely.
• Grind the coconut ,green chilli and cumin seeds into a fine paste and keep aside.

• In a kadai, add oil and throw in the mustard seeds.
• When it splutters add the chopped tomatoes to this and saute for 3-5 minutes in a low flame.

• Transfer it to a bowl and add the ground coconut mixture to it
• Mix it nicely by adding salt and finely chopped coriander leaves to this.

• Mix well with yogurt , before serving .

• Serve with any rice of your choice.

PINEAPPLE RASAM RECIPE | RASAM VARIETIES

      Last week  we are invited  to a friend’s place for lunch and her mom made pineapple rasam . I tasted that for the first time , it tasted very different and nice and i loved the pineapple flavour in the rasam  . I asked the recipe of pineapple rasam from my friend’s mom and  i slightly altered it according to my taste and made it . Everyone enjoyed it and here comes the recipe of pineapple rasam.
  All the pictures are taken in a hurry and i am not satisfied with the clicks this time.
Check out

• Ginger lemon rasam
• Orange rasam

Preparation time :10 mins  Cooking time :20 mins  Serves:  3-4
INGREDIENTS:

PINEAPPLE CHUNKS	1/2 CUP
TOMATO	2
GINGER	1/2 INCH PIECE
GREEN CHILLI	1
SAMBHAR POWDER	1 TSP
SALT	AS NEEDED
ASAFIDITA	A PINCH
TOOD DAL	2 TBLSP
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
OIL	1/4 TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

• Cut the tomatoes and half of the pineapple into fine pieces.
• In a kadai, add the tomatoes, pineapple pieces ,salt , sambhar powder and a cup of water .

• Allow it to cook in a medium flame till the tomatoes and pineapple  becomes soft .
• Grind 3 tblsp of pineapple along with ginger and green chilli into a fine paste.
• Add 2 cups of water to the toor dal .

• Add the ground paste and toor dal water to the kadai.
• Keep the flame to medium low and switch off when it becomes frothy.
• Garnish with curry leaves and coriander leaves.

• Heat oil in a small pan and throw in the mustard seeds and when it splutters transfer it to the rasam.
• Serve with any dry curry.

If the pineapple is very sweet , you can add a tblsp of lemon juice after switching the flame (towards the end.)

Vellaiappam recipe, uppappam

   Vellaiappam recipe,Uppappam | Morappam recipe with step by step pictures and video, is a deep fried snack made using rice and urad dal as the main ingredients. My mom makes on Diwali morning along with breakfast. In my in – laws place nobody knows about this and after 11 years of our marriage this is the first time i made at my home and my hubby and kids liked this very much.
    Sometimes my mom makes with left over idli batter and that will absorb a lot of oil. This Vellaiappam is quite famous in Madurai. During our childhood days we used to go the famous Madurai Gopu Iyengar kadai and relish this vellai appam with getti chutney.
Also check out my

• Rava kunukku
• Thavala vadai

Vellaiappam recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 30 Minutes
• Serves: 5-6
• Author: Jeyashri
• Recipe Category:Snack
• Description: Uppappam | morappam recipe, Madurai famous deep fried tea time snack, detailed recipe with video and step by step picture.

     Raw rice  1 cup
    Urad dal  1/2 cup
    Green chilli 4-5
    Black pepper  1 tsp
    Cumin seeds  1/2 tsp
    Ginger a small piece
    Coconut bits  2 tblsp (optional)
    Curry leaves   few
    Yogurt  2 tblsp
    Oil  for deep frying

                                    Full video recipe

                       

Method with step by step pictures :

• Soak rice and urad dal  separately for 2 hours .
• Grind the urad dal into a very smooth paste without adding much water(as we do for urad dal vadai)
• Just sprinkle water while grinding. 

• Grind the rice and it should be little coarse.(add very little water to this while grinding). Transfer the batter to a bowl.

• Coarsely grind the green chilli, curry leaves , pepper, cumin seeds,ginger and asafoetida in a mixie.

• Add this to the batter.
• Add yogurt too.
• Add salt and mix well.

• Allow the batter to sit for half an hour. Let this get fermented slightly.
• Heat the oil in a pan. 
• When it becomes hot, keep the flame in medium.
• With  the help of a spoon or using hands, pour the batter to the oil. 

• Cook till it turns golden brown.
• Drain excess oil in a kitchen tissue.
• Serve hot with Getti chutney.

Notes:

• Do not add too much water while grinding and if the batter becomes watery it will absorb more oil.
• If the yogurt is sour you can start frying in the oil . No need to ferment the vellaiappam batter.

RASMALAI RECIPE , RASMALAI | EASY SWEET RECIPE

       Rasmalai I  tried first time, using Haldirams instant rasgulla during my son’s birthday and it was a super hit . I have seen this recipe in Priya's blog  and Raks also inspired me to make this .
After tasting this, many of my friends in my apartment tried this and they were insisting me to post this recipe in my blog also , and here comes the recipe for rasamalai.
I made with the Haldiram’s instant rasgulla. If you want to make rasugullas at home click here for the recipe.
Also check out my

• Kesar rabdi recipe
• Instant Cham cham recipe 

      

INGREDIENTS:

RASGULLAS	15 NO.(1 TIN)
FULL CREAM MILK	1 LITRE
CONDENSED MILK	1 TIN
EVAPORATED MILK	1 TIN
GRATED BADAM	2 TBLSP
SAFFRON	FEW STRANDS
ELACHI	A PINCH(OPTIONAL)
PISTA	FEW(FINELY CHOPPED)

METHOD:

• Boil the milk and when it becomes warm take out 3 tblsp of milk and soak  the saffron in that milk.

• Boil the remaining milk for 15 minutes.
• After 15 minutes  add  the condensed milk.

• Add the evaporated milk and the saffron soaked milk.

• Keep the flame very low and stir continuously.
• Open the rasgulla tin and gently squeeze the rasgullas and dip it in the hot milk.
• Switch off the flame.

• Grate the badam and finely chop the pista(i didn’t use since i don’t have this time).
• Add this to the rasmalai.

• When it is cool, keep it in the fridge and serve chilled.

Note:

1. While squeezing the rasgullas keep it between your palms and gently squeeze it.
2. If you squeeze it very hard, after you put it in milk, it will get break.