Methi matar pulao, easy pulao recipes

Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too. If you are looking for a healthy and easy pulao recipe, then try this methi matar pulao. You can use frozen peas or fresh peas which is in season now. I have posted corn methi pulao, this simple pulao recipe is similar to that one, but with slight variations. Methi and matar is always a winning combo, i have already posted methi matar malai recipe. If you have a fresh bunch of methi leaves at home, then try this pulao. Usually whenever i buy methi leaves from the market, i make methi thepla, which we all love. Though i love the methi pakora kadhi but sometimes i feel lazy to make it. Do try this one pot meal and let me know how it turned out.

Methi matar pulao

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 20 Minutes
• Serves: 2-3
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too.

    Basmati rice  1 cup
    Oil   3 tsp
    Butter  1 tblsp
    Green chili  2
    Cloves   3 (optional)
    Cumin seeds   1 tsp
    Onion  1 thinly sliced
    Ginger garlic paste  1 tsp
    Water  1 and 1/4 cup
    Salt  as needed
    Green peas   1/2 cup
    Garam masala  1 tsp (optional)
    Methi leaves  1/2 cup (chopped)
    Coriander leaves   1/2 cup (finely chopped)
    Mint leaves   1/4 cup (finely chopped)

                Video of how to make Methi Matar pulao

Method :

• Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
• In a pressure cooker add the butter and ghee.
• Add in the cloves, cumin seeds and slit green chili.
• Saute for a few seconds and add in the onions.
• Cook till translucent. 
• Add the ginger garlic paste and cook till the raw smell goes off. 
• Cook in a low flame. Ensure not to burnt it. 
• Add the chopped methi leaves, coriander leaves and mint leaves.
• Saute for a minute.
• Add the green peas. I used frozen peas, you can add fresh peas too.
• Add salt.
• Add garam masala, if adding and mix well. 
• Add the  soaked rice and the water.
• Mix well and cover the cooker. 
• Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
• Switch off the flame after 10 minutes.
• Once the pressure is automatically released, open the cooker.
• Gently mix the rice without breaking it. 
• Serve hot with any raita of your choice. 
• We had with dhaba style paneer with the methi matar pulao.  

Notes:

1. You can add carrot and beans along with green peas.
2. Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
3. Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too. 

Method with step by step pictures :

• Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
• In a pressure cooker add the butter and ghee.
• Add in the cloves, cumin seeds and slit green chili.
• Saute for a few seconds and add in the onions.

• Cook till translucent. 
• Add the ginger garlic paste and cook till the raw smell goes off. 
• Cook in a low flame. Ensure not to burnt it. 

• Add the chopped methi leaves, coriander leaves and mint leaves.
• Saute for a minute.

• Add the green peas. I used frozen peas, you can add fresh peas too.
• Add salt.
• Add garam masala, if adding and mix well. 

• Add the  soaked rice and the water.
• Mix well and cover the cooker. 

• Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
• Switch off the flame after 10 minutes.
• Once the pressure is automatically released, open the cooker.
• Gently mix the rice without breaking it. 

• Serve hot with any raita of your choice. 
• We had with dhaba style paneer with the methi matar pulao.  

Notes:

1. You can add carrot and beans along with green peas.
2. Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
3. Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too.     

  

Dill leaves Dal recipe, Shepu or Suva dal recipe

Dill leaves dal | Shepu or Suva dal, with step by step pictures, using moong dal and dill leaves as the main ingredient, a popular dal variety of Karnataka. Dill leaves, i have seen in the market but never attempted to pick the pack and cook it at home. For us Vegetarians, dal is a staple food, which i include in my daily meal. I usually make Dal palak or Green moong dal sabji. Traditionally in karnataka they put dill leaves in Akki roti. I have heard from many that dill leaves give an acquired taste and a pungent smell too. Recently my friend shared a small portion of dill leaves with moong dal. That was the first time i tasted dill leaves dal. I liked the taste and i wanted to give it a try. I got a small bunch of dill leaves from the nearest Indian shop and tried the Dill leaves dal also called as Shepu|suva dal. I was waiting for the response from the family but everyone had the dal without any complaints. Generally dill leaves is given for lactating mothers. It has lots of health benefits too. Go ahead and try out this healthy recipe and do let me know how it turned out.

Ghee Podi idli recipe, How to make podi Idli

Ghee podi idli recipw with step by step picture and video, a delicious snack made using left over idlis or even with fresh idlis.  Idli smeared with molagapodi is one my most favorite breakfast | snack. Even my kids prefer to have podi idli for lunch box. Recently i have tasted Ghee podi idli in few different places and i wanted to recreate that version at home. You can make this with whole idlis but i have made by making the idli into cubes. If you have left over idlis at home from morning breakfast, you can make this for tea time snack. So if you are looking for easy recipes using left over idli then it is a must try recipe. Also you can try the Idli tikka recipe which i have posted some time back. This flavourful ghee podi idli can be served along with a onion raita too. Though idli upma is my most favorite one, more than idli, recently this ghee podi idli tops my favorite list. Do try this recipe and let me know how it turns out.

Pavakkai podi recipe, Bitter gourd podi

Pavakkai podi recipe, Karakaya karam, Bitter gourd podi is a simple and easy podi made using bitter gourd, pairs well with hot rice and even curd rice too. I have tried this recipe twice at home but never clicked the pictures. Recently when i got a bunch of bitter gourd from the nearby Indian shop, i thought i will attempt to make a click of the pavakkai podi also called as Karakaya Karam in Telugu. I adapted this recipe from my favorite Vahchef and everytime i make this podi, it turns out so yum. I have given some tips and slight variations in the notes section, so please check the post till the end to read those tips.
I am a huge fan of bitter gourd and i have posted bitter gourd fry, bitter gourd curry and the traditional tamil brahmin pavakkai pitlai recipe in Jeyashri's kitchen. If you are a big fan of podis, then you must give a try on this bitter gourd podi and also try out my Andhra style paruppu podi, kothamalli podi and Nalla karam podi . 

Ulundu kali recipe, How to make ulundu kali

Ulundu kali recipe, Ulundu kali in Tamil,video and step by step pictures,  it is a traditional dish made using rice, black urad dal and karupatti. It is an authentic Tirunelveli style recipe, made for breakfast and this is very high in protein too. Generally it is given for newly delivered mothers and girls who attained puberty, as it it strengthens the hip bones. I have heard about a lot from my friends and during my childhood days my neighbour autny makes it and send for us. My sister eats that but i never used to touch that. Very recently one of my friend share with me Ulundu kali sometime back and some how liked it too. I already have request from my friends to post this ulundu kali recipe in Jeyashri's kitchen. She clearly explained the recipe as her mom and mil are expert in making this kali. She shared with me the flour too, which she got from India. I am delighted to share this healthy recipe with you all today. Do try this at home and let me know how it turned out.
Also check out my

• Vendhaya kali

Paneer Sandwich, Easy Sandwich recipes

Paneer Sandwich recipe with video and step by step pictures, Paneer cubes marinated in Indo Chinese style and made with a creamy potato spread, a perfect party snack and a lunch box recipe too. I have tried this recipe few times from a cook book which i bought many many years back. Recently when i was arranging my shelf, i saw this recipe again, I have all the ingredients with me and wanted to try for kids. This paneer sandwich is again a super hit at home and kids loved it a lot. Paneer can be replaced with Tofu in this recipe. Do try this recipe at home and let me know how it turned out.
Also check out my

• Mediterranean sandwich
• Aloo Channa chaat sandwich

 Paneer sandwich recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category:Breakfast | Dinner
• Description: Paneer Sandwich recipe with video and step by step pictures, Paneer cubes marinated in Indo Chinese style and made with a creamy potato spread, a perfect party snack and a lunch box recipe too.

     Bread     10 slices
     Paneer cubes  250 gms
     Garlic  1 tbslp (finely chopped)
     Soya sauce  1/2 tsp
     Ginger  1/2 tsp (grated)
     Pepper powder  1/2 tsp
     Salt  as needed
     Butter  1 tsp
    For the potato spread
    Potato  1 cup (mashed)
    Tomato ketchup  1 tblsp
    Pepper powder  1/2 tsp
    Butter  2 tsp
    Salt  as needed

                   Video of how to make Paneer sandwich

       

Method :

• In a wide bowl add the paneer cubes. If it is frozen, bring it to room temperature. 
• Add the ginger, garlic, pepper powder, salt and soya sauce to this.
• Mix well and let this marinate for 5-10 minutes.
• In a pan add butter and add the marinated mixture. 
• Saute for 5 minutes and keep it aside.
• Let's make the potato spread now.
• In a bowl add the mashed potato. Ensure there is no lumps. 
• Add the tomato ketchup, pepper powder and butter to this. 
• Mix well.
• Keep a sandwich maker ready.
• Butter a bread and keep the buttered portion down on the sandwich maker. You can make this on a tawa too. 
• Spread the potato mixture on the top side.
• Place little portion of  paneer mixture on it.
• Butter another bread on one side.
• Place the buttered portion up and keep on the top. 
• Cook till it turns crisp and brown.
• If making on stove top, flip on both sides and cook on a medium low flame. 
• Once done take out and cut them into triangles or squares. 
• Serve the sandwich hot or you can pack them for lunch box too. 

Notes:

1. You can make the potato spread and paneer ready the previous day night and make the sandwich the next day morning for breakfast or lunch box.
2. Sweet potato can be replaced for potato. 
3. Tofu can be used instead of  paneer.
4. Paneer Sandwich can be made on stove top too.

Method with step by step pictures :

• In a wide bowl add the paneer cubes. If it is frozen, bring it to room temperature. 
• Add the ginger, garlic, pepper powder, salt and soya sauce to this.

• Mix well and let this marinate for 5-10 minutes.
• In a pan add butter and add the marinated mixture. 
• Saute for 2-3 minutes and keep it aside.
• Let's make the potato spread now.
• In a bowl add the mashed potato. Ensure there is no lumps. 
• Add the tomato ketchup, pepper powder and butter to this. 
• Mix well.

• Keep a sandwich maker ready.
• Butter a bread and keep the buttered portion down on the sandwich maker. You can make this on a tawa too. 

• Spread the potato mixture on the top side.
• Place little portion of  paneer mixture on it.
• Butter another bread on one side.
• Place the buttered portion up and keep on the top. 
• Cook till it turns crisp and brown.

• If making on stove top, flip on both sides and cook on a medium low flame. 
• Once done take out and cut them into triangles or squares. 
• Serve the sandwich hot or you can pack them for lunch box too. 

Notes:

1. You can make the potato spread and paneer ready the previous day night and make the sandwich the next day morning for breakfast or lunch box.
2. Sweet potato can be replaced for potato. 
3. Tofu can be used instead of  paneer.
4. Paneer Sandwich can be made on stove top too.

    

  

Tomato Saaru recipe, Mangalore style rasam

Tomato Saaru recipe | Mangalore Rasam  with step wise pictures, an aromatic, delicious udipi style rasam recipe made using freshly ground rasam powder. Rasam is a very staple food in most of the South Indian households. I have posted different varieties of rasam recipesin Jeyashris kitchen. This mangalore rasam, recently i tasted when we had a potluck with friends after deepavali. I instantly fell in love with that Mangapore rasam also called as Tomato Saaru. When i asked her for the recipe, she sent a detailed recipe with perfect measurements. After that i tried this twice at home. It has become our family favorite now.
I was so surprised to see that they don't add black pepper in this rasam. Also they boil the rasam after adding the dal water, which we usually don't do for our Tomato rasam recipe. And tempering is made first and then after that the rasam is boiled for 20 minutes. Generally this rasam is served as a soup and also along with rice in Mangalore weddings. As such i love to try out traditional recipes from other States of India, so this recipe is a super hit among them. Do try this rasam and let me know how you liked it.

Pirandai KaruveppilaiThuvaiyal recipe, Pirandai chutney

Pirandai KaruveppilaiThuvaiyal recipe, in tamil we call it as pirandai, it is called as Adamant creeper in English and Hadjod in Hindi. Pirandai thuvaiyal recipe with step by step pictures, pairs well with dosai and hot rice. Generally pirandai thogaiyal is made during srardams in Tamil brahmin houses(prayers offered to ancestors) Somehow from my childhood i never tasted this thogayal. The name Pirandai itself makes me to feel uncomfortable, don't know why😃. Pirandai has lots of health benefits. It aids in digestion and also a good source of Calcium. It is very good for joint pains. I got the cutting of Pirandai plant from my friend here and it started beautifully growing up. I asked my mom for the recipe and she shared her way of making the Pirandai thogayal. If you want you can add more pirandai, but i have less in my home garden, so i used little only. It tasted nice with hot rice and also tasted yum with curd rice. The ones we get in shops are bit thick. Look out for a tender ones and make the thuvaiyal.

Thinai maavu Nei appam recipe, Easy appam recipe

Millet flour nei appam recipe with video and step by step pictures. Easy and Instant Nei appam made using millet flour, over riped banana and brown sugar, easy recipe for bachelors and working women. Generally we make nei appam with rice or rice flour or wheat flour. I have posted many varieties of nei appam in Jeyashri's kitchen. We make nei appam for ganesh chaturthi, avani avittam, Karthigai deepam and Krishna jayanthi too. This version of nei appam is with Thinai mavu | foxtail millet flour. I got a pack of thinai maavu to try out some sweet. Among the millet flours, thinai is perfect for making sweets. I have given few sweet recipes using thinai maavu in my Millet cook book. Recently a friend shared with me this recipe of nei appam using brown sugar. It tasted so yum and she made with rice flour. I wanted to try the recipe using the Thinai maavu i got from Sri Murugan stores.
For my readers in Singapore
We get Thinai maavu in Sri Murugan stores. They have a wide range of millet flours in their outlets. You can place your order through Sri Murugan stores android or iOs app too. Check out their newly opened huge store at Yishun mall.
Check to see the full collection of Karthigai Deepam recipes in Jeyashri's Kitchen.

Methi leaves Tomato Chutney recipe

Venthaya keerai Tomato chutney recipe, Methi leaves chutney recipe with video and step by step pictures, a chutney recipe using methi leaves and tomato as main ingredients. We South Indians make many varieties of chutneys for idli| dosa. I have posted varieties of recipes in Jeyashri's kitchen. Recently during Navaratri, we tasted a delicious chutney at a friend's place and she told that her mom will make the same with vendhaya keerai too. The recipe sounded very interesting and i tried the chutney, few days later, at home. It was a super duper hit. I wanted to share the recipe with you all. Do try it at home and let me know how it turned out. The best way to make kids eat the greens. Check out my
Methi Thepla recipe
Vendhaya keerai kara kuzhambu