METHI PULAO RECIPE

Pulao made with Fenugreek leaves.

    Methi pulao,is a simple and flavorful pulao made in jiffy and perfect one for lunch box also. I learnt this recipe from my friend who makes this so often. The highlight of this pulao is it doesn’t involve any grinding of masala and only cardamom is used for the flavor. The paneer biryani recipe which i posted recently doesn't involve any grinding process.
Also check out an interesting Corn Methi pulao.

Since i made this in the morning couldn’t take proper step wise pictures .Will update soon.
INGREDIENTS:

METHI LEAVES/FENEUGREEK LEAVES	1 CUP (LOOSELY PACKED)
BASMATHI RICE	1 CUP
CARDAMOM	5-6 NO
ONION	1 NO (BIG)
TOMATO	1 NO.( BIG)
GREEN CHILLI	2
REDCHILLI POWDER	1 TSP
MINT LEAVES	FEW
OIL	2-3 TBLSP

METHOD:

• Wash and soak the rice for 10 mins in 1 and 1/2 cup of water.
• Wash the methi leaves and chop it finely . Keep it aside.
• Thinly slice the onions and finely chop the tomatoes.
• In a pressure cooker add oil and add the cardamom.
• Slit the green chillis and add this and add the sliced onions.
• Saute for few minutes, the onions have to be crunchy ,so do not overcook.
• Add the tomatoes and saute for few minutes and throw in the chilli powder and salt.

• Now add the Chopped methi leaves and saute for a minute or two.
• Throw in the mint leaves and stir it well and add the soaked rice.
• Cover it with a lid and pressure coo till 2 whistles.
• Serve hot with onion raitha.

Note:

• Addition of tomato is a must so do not skip this.
• The tomatoes used in this takes out the bitterness of methi leaves.

CHICK PEAS SUNDAL (KONDAKADALAI SUNDAL)|NAVARATRI SUNDAL RECIPES.

  Navaratri season is going to start in another few days and so i am here with sundal recipe. This is the recipe of sundal made with kondakadalai| black chana which is made on saraswathi pooja. As the festive mood is on,you can visit here for more festive recipes in the coming weeks.
Check out similar sundal recipes

• Chaat sundal
• Javarisi sundal

INGREDIENTS:

CHICK PEAS | BLACK CHANA	1/2 CUP
COCONUT SCRAPPED	2 TBLSP
RED CHILLI	1 NO
ASAFOETIDA	A GENEROUS PINCH
COCONUT OIL	1 TSP
GINGER	1/2 INCH PIECE(OPTIONAL)
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Soak the chickpeas overnight or for 7-8 hrs with enough water.
• Before cooking wash them off nicely .
• Then add 1/2 cup of water , salt and a generous pinch of asafoetida to this and pressure cook till 4- 5 whistles.
• Take out once the pressure is released and drain the excess water.

• Grind the scrapped coconut, ginger, redchilli , curry leaves coarsely in a mixer.

• In a kadai add coconut oil and add mustard seeds to this.
• When it splutters add the coconut mixture and fry it in a low flame for a minute or two.
• Add the cooked sundal to this and mix nicely.

• Transfer to a serving bowl.
• Sundal is ready for neivedhyam.

LAUKI KHEER | BOTTLEGOURD KHEER RECIPE

     Lauki|Sorrakai in tamil is a veggie which we use for making kootu. I never know that we can make sweet out of this veggies, till i tasted lauki halwa at my friend’s place. Then she told that we can make Lauki kheer too. Since this was interesting i wanted to give it a try and to my surprise this turned out so yummy and here comes the  recipe:
Also try out my

• Paneer kheer recipe
• Besan kheer recipe

INGREDIENTS:

LAUKI	1/2 NO
MILK	1 LITRE
CONDENSED MILK	1/4 CUP
SUGAR	2 TBLSP(OPTIONAL)
GHEE	1 TBLSP
SAFFRON	FEW STRANDS
CARDAMON POWDER	A PINCH

METHOD:

• Peel the skin of the bottle gourd and scoop out the seeds.
• Grate them and squeeze out the water from this.

• In a kadai add the ghee and saute this grated squeezed bottle gourd for 3-5 mins in a low flame.

• Keep it aside. Boil the milk and reduce it to 3/4 th of the quantity.
• Add condensed milk and stir well.
• Add the grated bottle gourd to the milk mixture and let this boil in milk for 10 minutes in a low flame.

• Switch off the flame and add sugar (if using) and cardamom powder . Stir well.
• Garnish with few saffron strands.
• Serve chilled.

Sending this kheer to the event started by Nivedita and hosted by Rak's Kitchen.

I am sending  my Carrot Kheer and Pineapple Kesari to the same event. Click on the picture for the recipe.

WATERMELON ORANGE JUICE

     Most of the time fruits are consumed as it is at my home, especially watermelon ,but this i wanted to make it a juice and as i had so many oranges in  my fridge, i wanted to make a a medley out of these two . And no doubt this Watermelon orange combo turns out delicious and it was so refreshing too when we had this with our breakfast.

INGREDIENTS:

WATERMELON(DESEEDED AND CUT INTO CUBES)	2 CUPS
ORANGE JUICE	1 CUP( I USED 2 BIG ORANGES)
SUGAR	1 TBLSP
WATER	1/4 CUP(OPTIONAL)

METHOD:

• Combine all the ingredients and blend it in a mixie.
• Strain it through a metal strainer.
• Float some ice cubes on the top and serve.

Note:

1. Sugar can be replaced with 2tblsp of honey.
2. I didn’t add water while making the juice

LEMON RASAM RECIPE

      Lemon Rasam recipe is a simple one which i never eat when  my mom make this during my childhood days, slowly nowadays i started liking this . But still i make this very rarely since my kiddos are a big fan of my Tomato Rasam, and i make this often. so coming to the recipe of lemon rasam:
Check out my Ginger lemon rasam
I couldn't take stepwise pictures and will update this soon.


INGREDIENTS

WATER	1 AND 1/2 CUP
TOOR DHAL(COOKED)	3 TBLSP+3/4 CUP WATER
GREEN CHILLI	3 NO
TOMATO	2 NO
LEMON JUICE	1 TBLSP
ASAFOETIDA	2 PINCHES
TURMERIC POWDER	1/4 TSP
CORIANDER AND CURRY LEAVES	FEW
OIL/ GHEE	1/2 TSP
MUSTARD SEEDS	1/2 TSP
SALT	AS NEEDED

METHOD:

• In a vessel, add the water . Grind the tomatoes and add the puree.
• Slit the green chilli , add this to the vessel along with salt, asafoetida.

• Bring it to boil for 3-5 minutes, till the raw smell disappears.
• Pour in the toor dal+water.
• Add the curry leaves and coriander leaves.
• When it starts frothing switch off the flame.
• Do not boil. Switch off the flame.
• Add ghee/oil  in a small pan and temper with mustard seeds.
• Add this to the rasam.
• Now add the lemon juice and close the rasam with lid.
• Serve hot with any curry. We had with Simple Potato Curry.

Note:(UPDATED)

1. Do not reheat the rasam after adding the lemon juice.
2. It will make the lemon rasam bitter. 

  

FRUIT CUSTARD RECIPE, HOW TO MAKE FRUIT CUSTARD

           Though i make fruit custard very often i never thought of posting the recipe in my space till my friend asked me “how to make fruit custard?”and she added that she searched for that recipe in my page too. So without any second thought on the next day i made this and here comes the recipe for custard. You can make this fruit custard with any flavour of custard powder, like mango,butter scotch, banana or strawberry. I love the addition of mangoes in my custard and so i never miss a chance to make it during mango season. You can also make some interesting recipes using custard powder too.

• Custard powder pancake
• Custard powder ice cream

Ingredients: Serves 3-4

CUSTARD POWDER	2 TBLSP(I USED VANILLA FLAVOUR)
LOW FAT MILK	1/2 LITRE
SUGAR	3 TBLSP
MIXED FRUITS	1 CUP

METHOD:

• Boil milk in a saucepan keeping aside 4 tblsp of milk
• Mix the custard in 4 tblsp of milk without any lumps.

• When the milk comes to a nice boil simmer the flame and add the custard mixture.
• Stir well. Be careful at this stage not to get it burnt.
• Add sugar. Mix well.

• Switch off the flame in 2 mins.
• Transfer it to a bowl and allow it to cool.
• Keep it in the refrigerator for 4-5 hrs.
• Cut the fruits into small cubes and add it to the custard while serving.
• I used mango, pomegranate, apple and banana.
• Grapes can also been added.
• You can also add dry fruits also to make it more rich.

GOBI PARATHA | CAULIFLOWER PARATHA RECIPE

Cauliflower stuffed paratha with step by step pictures  

 I wanted to post this gobi paratha recipe for a long time but somehow, i couldn’t click the picture as i make this for dinner. This weekend when i made these cauliflower parathas for breakfast i could able to click the pictures. A simple and perfect cauliflower paratha recipe follows:
Also check out

• Mango paratha
• Gobi peas paratha

INGREDIENTS: Serves 2-3
FOR THE FILLING:

GRATED CAULIFLOWER	3/4 CUP
GINGER	1/2 TSP(GRATED)
GARLIC	4 PODS(FINELY CHOPPED)
GREEN CHILLI	3 NO( FINELY CHOPPED)
OIL	2 TSP
ONION	1 NO.(OPTIONAL)
CORIANDER LEAVES	2 TBLSP(FINELY CHOPPED)
TURMERIC POWDER	A PINCH
SALT	AS NEEDED

FOR DOUGH:

ATTA	1 CUP
WATER	AS NEEDED
OIL	1 TSP

METHOD:

• Knead the atta into a pliabe dough , cover and keep it aside.
• In a pan, add oil and throw in the finely chopped green chilli, finely chopped garlic and the grated ginger.
• Saute them for few minutes.

• Add the finely chopped onions(if using) and it for few minutes.
• Add the grated cauliflower, salt and turmeric powder.
• Mix well and saute in medium flame for 2-3 minutes.
• Add the coriander leaves.
• Allow it to cool.

• Make a lemon sized ball out of the dough and roll it to form a small disc.
• Add 1 and 1/2 tblsp of filling in the center.

• Cover the edges and roll it gently to form a paratha.

• Heat a griddle and place the paratha on that and cook till it is done on both sides.

• Add 1/4 tsp of  oil if u need,else brush with little oil and serve hot with yogurt / pickle.
• We enjoyed this as it is.

Grated/ scrambled paneer can be added in the filling.