PULI IDLI
 |
| Puli Idly |
Ingredients:
Idlies cut into cubes - 10
Tamarind pulp - 1/2 cup
Onion chopped - 1 big
Green chillies chopped - 4
Curry leaves chopped - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Cumin seeds - 1/2 tsp
Asafetida powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Jaggery - 1/2 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - to garnish
Method:
Take a frying pan add 2 tsp of oil.
Add in the channa dal, urad dal, mustard and cumin seeds when splutters add asafoetida and curry leaves.
Add in the onions, green chillies and saute well.
When the onions is transparent add all the powders and saute till the raw smell leaves.
Now add in the tamarind pulp, jaggery and salt.
Cook on slow flame till the raw smell leaves and the gravy thickens.
Add in the cut idly pieces, toss well so that the pieces are well coated with the gravy.
Remove, garnish with coriander leaves
Serve it hot.
RAJMA PULAO
 |
| Rajma Pulao |
Ingredients:
Basmati rice - 1 cup
Rajma (red kidney beans) - 1/2 cup
Green capsicum cut into squares - 1 cup
Onion chopped - 1
Tomatoes chopped - 2
Garlic chopped - 4 cloves
Ginger chopped - 1
Green chillies sliced - 2
Coconut milk - 1 cup
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Ghee - 2 tsp
Salt - to taste
Coriander leaves - to garnish
Method:
Wash the rajma and soak in water for about 6 hours.
Add salt to rajma and cook it in the same water soaked in.
Once cooked drain the water in a container, keep the rajma aside.
Now wash the rice, add the 1 cup coconut milk, and 1 cup of the rajma drained
water, add salt and cook it in a rice cooker.
Take a frying pan add the remaining ghee.
Once hot add in the cumin seed, when spluttered ....
Add in the chopped ginger and garlic, saute well.
Then add the onions saute till it turns transparent.
Add in the green chillies and the tomatoes and saute well,
At this stage add in the salt and chilli powder.
Saute till the tomatoes turn mushy.
Add in the diced capsicum and the cooked rajma.
Saute for few more minutes and remove.
Add in the cooked rice and mix gently.
Garnish with the coriander leaves .
Serve with any Kurma and onion raita.
POTATO WITH SPINACH
 |
| Potato With Spinach |
INGREDIENTS:
Potatoes diced - 2
Spinach chopped - 2 cups
Tomato chopped - 1
Cumin seeds - 1/2 tsp
Ginger paste - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Ghee - 2 tbsp
METHOD:
Heat the Ghee in a non-stick pan.
Fry the potatoes till golden brown.Remove the potatoes.
In the same pan add in the cumin seeds, saute
Add ginger paste and saute till the raw smell fades.
Add in the tomatoes, and saute well.
At this stage add in the chilli powder, garam masala powder and salt.
Saute till the tomatoes turn mushy.
Add in the spinach, saute for few more minutes.
Add in the fried potatoes, saute well and cover and cook for a minute.
Add in the lime juice and remove.
Serve hot.
Goes well with Rice and Roti..
PANEER TIKKA MASALA
 |
| Paneer Tikka Masala |
Ingredients:
Paneer - 250gms
Tomato - 2
Ginger & garlic paste - 1 tsp
Capsicum - 1
Onion - 1
Coriander powder - 1 tsp
Chili powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Kasoori methi - 1 tsp
Cumin seeds - 1 tsp
Yogurt - 3 tbsp
Oil - 5 tbsp
Salt - to taste
METHOD:
For the marinade :
Combine paneer, yogurt, salt, kasoori methi, chilli powder and allow to marinate in a airtight box in the refrigerator for an hr.
Take a frying pan heat 1 tsp of oil, saute the marinated paneer pieces till golden brown and drain it in paper towels. Keep aside
In the same pan heat 1 tsp of oil.
When hot add the cumin seeds.When it splutters...
Add the onion and saute it till translucent..
Then add ginger & garlic paste and saute till raw smell goes off.
Add the turmeric powder ,coriander powder and a little bit of salt.
Add the capsicum pieces and saute for 2 minutes.
Add the tomato puree,garam masala and saute till oil oozes from the masala.
Add 1 1/2 cups of water and allow to boil.
Then add the paneer pieces, cook in medium heat till the paneer gets soft and absorbs the masala.
Garnish with coriander leaves.
Paneer Tikka Masala is ready to serve.
Goes well with Paratha, Roti and Rice....
