Oats/wheat pongal March 19, 2008

This is one of the dishes which will be quite tasty for people having diabetes.  

Ingredients

Oats/Wheat rava 1 cup
Yellow moong dal 1/2 cup
Black pepper powder 1 sp
Cumin seeds 1 sp
Curry leaves
Ginger grated 1/2 sp
Asafetida powder 1/4 sp
Ghee 2 sp
Salt

Method

• In a cooker vessel put oats or wheat rava, yellow moong dal together. Add 3 cups of water and pressure cook as usual.
• Take a pan and add ghee. Add the seasoning ingredients and fry well. Mix it well with cooked wheat rava/oats and yellow moong dal. Serve hot!

Kashmiri Pulav February 5, 2008

The state of Jammu and Kashmir is not just a paradise for the tourist but also for the lovers of good food. The state offers a variety of exotic recipes bearing a distinct seal of the state. One of the vegetarian recipes is kashmiri pulav..check it out.

 

Ingredients

2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
a pinch of saffron
1/2 tsp. cumin seeds
3 cloves
1″ cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup chopped mixed fruit (pineapple or sweet grapes)
2-3 edible rose petals or 1 tsp rose water

Method

• Wash and soak rice for 15-20 minutes.
• Mix milk, cream, sugar, salt. Drain rice, keep aside.
• Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes.
• Add milk, cream, mixture.  Mix well and add 1/2 cup water. Bring to a boil.
• When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate.
• Mix in fruits very gently. Serve hot with a curry or tadka dal.

Methi Rice January 27, 2008

 

Ingredients 

1 cup – Methi leaves
1 cup – onions
4 or 5 chillies sliced
1 cup peas
1 tsp ginger garlic paste
1 cup fried paneer

4 or 5 bay leaves
1 tsp peppercorns
Illiachi or cardamom
half cup – cashewnuts
oil and ghee(1 1/2 tsp each)
salt to taste
1 tsp red chilli powder
a pinch of turmeric powder
3 cups basmati rice soaked in salt and 1 tsp ghee for 15 min

Method

Wash the methi leaves properly and grind them in a blender into a smooth paste. Now take a pan and add 2 tbs of oil and add bay leaves, peppercorns, cardamoms, cashewnuts and fry for a while. Add onions,ginger garlic paste and green chillies and fry till golden brown. Add peas and fry. Add salt, red chilli powder and turmeric and fry for a while. Now add the blended paste and cook for 10 minutes till the raw smell of the leaves is gone.

Now add the basmati rice and fry for a while and then add paneer pieces. Pour 6 cups of water and mix it well. Cover it with a lid and let it cook for another 25 min. Once ready, remove the lid and let it cool. Serve hot with curd raita or pickle.

Lemon rice December 7, 2007

Nimmakaya pulihora

Ingredients

2 cups basmati rice – cooked
Juice of two lemons
3 Slit green chillies
1 tsp chopped ginger

Tempering
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp jeera
4 red chillies
1 sprig of curry leaves
Turmeric
Salt to taste
1 tbsp oil

Method

• In a pan, add 1 tbsp oil and add all the ingredients for tempering and fry for a while till the dals turn golden brown.
• Add chillies and ginger. Add turmeric and lemon juice. Add salt and mix well. Cook for 1 min and turn off the gas. Let it cool.
• Let the rice cool off before you mix it with the mixture. Mix it well so that every rice grain is coated with the mixture. Thats it!! its done! Serve hot.

Cilantro mint pulao December 7, 2007

Ingredients

Basmati rice – 2 cups
Onion - sliced thinly
Turmeric Powder – a pinch
Cardamom pods – 2
Cinnamon – 2cm stick
Cloves – 1
Fennel seeds – 3/4 tsp
Ginger- Garlic paste – 1 tsp
Cashews – 1/4 cup
Oil

For paste:
Cilantro – 1 bunch, leaves picked and washed
Mint – 1 bunch, leaves picked and washed
Green Chillies – 3

Method:

• Wash cilantro and mint leaves properly. Grind cilantro,mint and green chillies to a smooth paste using very little water.
• Wash the rice and soak it in water for 10 minutes.
• Heat oil in a pan. Add fennel seeds, cinnamon stick, cardamom, clove. 
• Add ginger-garlic paste and saute until the raw smell goes away and then add the onions. Saute until they turn golden.
• Add the ground cilantro paste, turmeric, rice, salt and water. Mix well, cover and cook. Add roasted cashews on top. Once its cooked, serve it hot.

Andhra Khichdi October 22, 2007

Here is the recipe of simple andhra khichdi. It is quite healthy and nutritious.  It tastes really well if you eat it along with some andhra pickle or with curd.

Ingredients

2 cups of rice nicely washed and soaked

1 cup diced red bell pepper

1 cup boiled peas

half cup kandi pappu or masoor dal - soaked

1 tsp chilli powder

2 pinches of turmeric powder

1 cup diced onions

4 green chillies sliced

half spoon of ghee

Salt to taste

half tsp peppercorns

3 bay leaves

2 or 3 cinnamon sticks

4 cups of water 

Method

 

Take a pan and pour some oil into it.  Add bay leaf, cinnamon stick and peppercorns and stir them well. Add the vegetables and fry them for a while. Add the soaked dal and rice. Add water. Add salt, chilli powder and turmeric and mix well. Pour the entire mixture into rice cooker and cook. Garnish with coriandar leaves and serve hot with pickle or curd! Your dish is ready to eat.