Kitchen-Kollections

Today i want to share this recipe as i find it really satisfying and full of nutrients. Fenugreek leaves are rich in minerals and fiber. I do not know the exact reason but they are supposed to be very helpful for new moms.

So here is the recipe-

Ingredients

1 cup rice (soaked for 15 min)
1 cup chopped fenugreek leaves
1 cup diced onion
1 slit green chilli
1/2 cup yellow lentils (soaked for 15 min)
1/2 cup peas
1/2 cup chopped carrots
1/2 tsp ginger garlic paste
a pinch of turmeric
salt to taste
Coriandar for garnishing

For tempering
1 tbs oil
1 tsp fennel seeds
1 sprig of curry leaves

Method

• Take a deep pan and add oil. Add the fennel seeds,onions, green chilli and curry leaves. Fry for 10 min til onions change into light brown color. Add ginger garlic paste,turmeric and fry for 1 min.

• Add chopped carrot,fenugreekleaves and peas and cook for 10 min. You can add chopped mint leaves too..it will add extra flavour to the rice.

• Now add the soaked rice and yellow lentil and mix it well. For 1 cup of rice, add 2 1/2 cups of water. Again mix it well. Cover it with a lid and let it cook on high for at least 10 min till the water is almost gone..when it is half cooked. Now put it on simmer and let it cook for 10 more min.Keep mixing in between so that it is properly cooked.

Once it is ready, garnish it with coriandar.Serve hot with either raita or lemon pickle!!

I generally make this when i am in a hurry..because it just takes 30 min to cook this once your ingredients are ready. I think i should tag it under 30 min meals

unfortunately..i do not have a photo of this rice..because by the time this dish is done….i get soo hungry that i just eat it. haha i will take a pic next time!!

This one dish is made on almost every festival in south india. Its one of the easiest and tastiest dish. The rich flavor of tamarind mixed with rice grains gives a very nice aroma. Tamarind rice is generally called puliogare..or pulihora in south.. Puliogare reminds me of the tv ad wherein a boy keeps repeating the word PULIOGARE..and the thief who is hiding in the house gets really bugged..just by listening to the word again and again..Although, its quite a simple recipe but i know of many people who don’t know how to make tamarind rice. Here is my version…

Ingredients

2 cups cooked long grain rice..(basmati)
For tempering
2 tbs oil
1 tbs mustard seeds
1 tbs chana daal
1 tbs urad dal
1 tbs jeera
4 red chillies
4 green chillies – slit
1 tbs chopped ginger
1 pinch asoefatida
1 sprig of curry leaves
1/2 cup peanuts
1/2 cup cashewnuts
1 cup thick tamarind juice( take 2 lemon size tamarind pieces- add 1 cup water and microwave for 30 sec, mash it and take out the juice)
A pinch of turmeric
Salt to taste

Method

• First wash the rice thoroughly and then cook it. Once its cooked..remove it and spread it evenly a big bowl. Let it cool.
• Now take a pan, add oil. Add mustard, chana dal, urad dal, jeera, red chillies, peanuts, cashewnuts and curry leaves. Roast them till it turns slight brown.

• Add chopped green chillies, ginger, asoefatida and turmeric.
• After the chillies are fried well, add the tamarind extract and salt and let it boil for 3 minutes.

• Switch off and let it cool.
• After the rice and sauce is completely cooled off, add the sauce to the rice slowly without breaking the grains. Mix it well so that each rice grain is coated well with the mixture.

Let it rest for at least an hour, because the juices will go into the rice grains and it will taste awesome!!

Yup…its oven baked….hyderabadiiii dum biryani…guess wht its all veggii specially made by my DH……

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!

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.

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.