OOLAN KERALA DISH
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| Oolan |
INGREDIENTS
Ash gourd - 1 cup
Black eyed beans - 1/2 cup
Green chillies - 1/2 cup
Coconut milk - 2 cups
Salt - to taste
Coconut oil - 1 tbsp
Curry leaves - 1 tbsp
METHOD:
Cut Ash guard into cubes.
Soak black eyed beans for atleast 1 hr. Cook it and keep aside.
Add the cut ash gourd and green chillies together.
Add enough water and salt cook over medium heat till the ash gourd is cooked.
Pour in the coconut milk, the cooked beans, and bring to a boil.
Reduce heat and simmer for 5 minutes.
SPICY POTATO RICE
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| Spicy Potato Rice |
INGREDIENTS:
Basmati rice - 2 cups
Potatoes - 4
Onions - 2
Garlic paste - 2 tsp
Ghee - 3 tbsp
Green peas - 1/4 cup
Yogurt - 1 cup
lemon juice - 2 tbsp
Coriander leaves - for garnishing
Salt - to taste
TO GRIND:
Green chillies - 2
Ginger & Garlic paste - 2 tbsp
Coriander leaves - 1/2 cup
Grated coconut - 1/4 cup
T0 ROAST AND POWDER:
Coriander seeds - 3 tbsp
Cinnamon stick - 1"
Cardamom - 2
Cloves - 2
METHOD:
Cut Potatoes and fry it in oil and set aside.
Cook the basmati rice drain and spread to cool.
Heat a frying pan add ghee.
Then add in the onions and saute well till the onions turns transparent .
Add in the ground paste and saute till the raw smell disappear.
Add in the roasted masala and saute well.
Add 1/4 cup of water and cook till the oil oozes out.
Now add in the fried potatoes and the green peas.
Saute well so that the potatoes are well coated with the gravy.
Beat the yogurt well and add it along with lemon juice and salt.
Mix well and cook for about 5 minutes.
The gravy is ready now add the rice and mix gently and make sure they blend well.
Garnish with the cut coriander leaves.
Serve hot with Kurma and onion and carrot raita.
METHI PARATHA
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| METHI PARATHA |
INGREDIENTS:
Fenugreek or Methi leaves - 1 cup
Wheat flour - 2 cups
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Oil - 5 tbsp
Salt - to taste
Method:
Clean,wash and chop methi leaves and set aside.
Take a mixing bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.
Add water little by little and knead to form a soft and smooth pliable dough.
Let the dough rest for 15 mins.
Divide the dough to equal sized balls.
Roll it to round shape in a rolling board.
Heat a Tawa.
Cook parathas as usual in medium flame by oiling to the sides.
Flip the parathas to get even browning over the surface of the chapathis.
Serve it hot with mint curd or sauce..
PANEER BUTTER MASALA
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| Paneer Butter Masala |
INGREDIENTS:
Paneer - 250 grams
Onions - 1
Tomatoes - 2
Ginger & garlic paste - 2 tbsp.
Cashews - 10
Caraway seeds - 1/4 tsp.
Bay leaf - 2
Green chillies - 2
Cardamom - 2
Cloves - 4
Cinnamon - 1"
Chilly powder - 2 tsp.
Coriander powder - 1 tbsp.
Cumin powder - 1 tsp.
Garam Masala - 1 tsp.
Kasoori Methi - 2 tsp.
Yogurt - 3 tbsp
Milk - 1/4 cup
Coriander leaves - 1/4 cup
Butter - 3 tbsp.
Oil - 2 tbsp.
Salt - to taste
METHOD:
First soak the cashew nuts in milk and keep aside.
Combine all the dry spices together in a cup like Caraway seeds, Dry bay leaf, Cardamom, Cloves, and Cinnamon.
Mix all the powder spices together in a separate cup like Chilly powder, Coriander powder, Cumin powder and Garam Masala.
Grind Onion to a paste.
Make tomato puree.
Take a frying pan heat oil and 2 tbsp butter
Add the dry spices to it.
Add ginger and garlic paste and saute until the raw smell disappears
Add the onion paste and saute it for about 5 minutes.
Then add salt.
Add all the powder spices to it and saute it for 2 minutes until everything blends well
Add tomato puree.
Cook till the oil oozes out.
Add yogurt and mix it well.
Add 1 cup of warm water and let the gravy boil till thick consistency.
Grind the cashew paste in the milk and add this to the curry. Keep stirring.
Now heat 1 tbsp of butter and fry the paneer cubes and add to the gravy.
Crush the kasoori methi add to the gravy.
Cook for about 5 minutes.
Garnish with coriander leaves.
Paneer Butter Masala is ready to taste.....
Goes well with Naan, Pulkas and chapati...
