Nellikai Sevai ~ Gooseberry in Rice Noodles

Ingredients:
Gooseberry/Nellikkai - 3 (big)
Instant sevai - 2.75 cups
Oil (as required)
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Chana dal/bengal gram - 1 tsp.
Asafoetida - 2 pinches
Peanuts - 1.5 tbsp.
Cashew nuts - 2 tbsp. (broken)
Turmeric powder - a pinch
Green chillies - 4 (slit)
Whole red chilli - 1
Curry leaves - a few
Salt - as required
Ginger - a small piece (chopped)


Method:
Cook sevai/rice noodles as per instructions in the packet. Keep aside.
Grate the gooseberries and keep aside.
Heat the oil and add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, peanuts, cashewnuts, red chilli, green chillies, ginger, curry leaves, grated goose berry and turmeric powder one by one and saute.
Mix the cooked sevai and required salt and enjoy with hot chutney.

Note:

The chutney I prepared for this sevai wasn't a perfect combo. It gave a bland taste. Better to have the sevai with a hotter side dish.

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Poha and Fresh Pigeon Peas Upma

Ingredients:
Poha/beaten rice (thick) - 3 cups
Fresh pigeon peas/thuvarai - 1 cup (boiled with little salt)
Onions (small-sized) - 3 (chopped)
Ginger - 1 inch (chopped)
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Curry leaves - few
Dry long red chillies - 3
Salt (to taste)
Asafoetida - a pinch


Ingredients:
Soak poha for a few minutes and strain.
Heat oil and add mustard seeds, cumin seeds and urad dal. When the mustard seeds crackle and urad dal becomes golden color, add broken red chillies and saute till they get shaded to a dark colour. Add onions, ginger and curry leaves and saute till the onions change colour.
Add poha and saute. Sprinkle salt and mix. Mix the pigeon peas.
Cover and cook for a few minutes.
Sprinkle asafoetida.
Serve for breakfast.

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Spicy Tofu Masala

Ingredients:
Tofu - 200 gm
Onions - 2
Ginger-garlic (minced) - 1 tsp.
Tomatoes - 2
Long green chilli - 1
Green bell pepper - 1
Cumin seeds - 1 tsp.
Oil
Salt (to taste)
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Roasted and ground cumin - 1/2 tsp.
Dry mango powder - 1/2 tsp.
Chaat masala - 1 tsp.
Flax seed powder - 1 tsp.


Preparation:
Peel, wash and slice the onions.
Slit the green chilli.
Dice the green bell pepper.
Cube the tofu.
Cut the tomatoes into half. Scoop out the seeds and dice the tomatoes.

Method:
Heat the oil and add the cumin seeds. Add the onions and saute till translucent.
Add the minced ginger & garlic and saute. Add the green chilli and capsicum and saute.
Reduce the flame and add red chilli powder, coriander powder and turmeric powder.
Sprinkle water and mix.
Now add the dry mango powder, cumin powder and flax seed powder. Sprinkle water and mix well.
Then add the tofu and tomatoes and saute without breaking the tofu. Mix in the chaat masala and salt.
Enjoy with rotis or make a roll with rotis.


Note:
Chaat masala already contains salt. Be sure to adjust the addition of salt while cooking.

Sent off to "Dish it Out" event.

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Sprouted Green Gram Salad

Ingredients:
Sprouted green gram - 2 cups
Onion - 1 (finely chopped)
Ginger - 1 tsp. (grated)
Tomato - 1 (chopped without seeds)
Cucumber - half (chopped)
Green capsicum - 1 (chopped)
Pomegranate - 1
Coriander leaves - a small bunch (chopped)
Salt (to taste)
Pepper powder (for seasoning)
Lime juice - a few drops

Method:
Mix all the given ingredients and eat.

Sent off to "CWS-Moong Beans" event.

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Vazhakka(i) Thoran

Ingredients:
Raw plantains - 3 (small-sized)
Coconut - 1/4 cup (grated)
Shallots - 5
Garlic - 3 big cloves
Green chillies - 2
Pepper powder - 1/4 tsp.
Turmeric powder - 3 pinches
Mustard - 1/2 tsp.
Curry leaves - a few
Oil
Salt

Method:
Peel off the skin and dice the plantains. Cook them in water with 2 pinches of turmeric powder and a little salt.
Strain the plantains and keep aside.
Crush or blend the shallots, garlic, green chillies and curry leaves coarsely.
Heat a little oil in a pan and add mustard seeds. When they crackle, add crushed onions, garlic, green chillies, curry leaves, little salt and a pinch of turmeric powder and saute till shallots turn golden colour.
Now add the grated coconut and pepper powder and saute for 3 to 4 minutes in low flame.
Finally add the cooked plantains and saute gently till dry.
Enjoy as a side dish.

Recipe source: Kaipunyam

Sent off to "Veggie/Fruit A Month-Plantain" and "The Kerala Kitchen" (click here for more details) events.

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Capsicum Fry

Ingredients:
Capsicum - 1 (sliced)
Onion - 1 (sliced)
Sambar powder - 1 tsp.
Salt (as per taste)
Oil - 1.5 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Method:
Heat the oil in a pan.
Add the mustard and cumin seeds to the oil.
Allow the mustard to crackle.
Then include the onions, and saute till they change their colour.
Now add the capsicum and saute for a minute.
Now mix the salt and sambar powder and saute for 4-5 minutes.
Enjoy with some main dish.

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Whole Black Gram Spinach Fritters

Ingredients:
Whole black gram (with skin) - 1.5 cups
Onion - 1 (chopped)
Ginger - 3/4 inch (chopped)
Green chillies - 2 (long)
Spinach - few (chopped)
Coriander leaves - few (chopped)
Pepper (crushed after measurement) - 1/4 to 1/2 tsp. (optional)
Salt (to taste)
Oil (to deep fry)

Method:
Wash and soak black grams for 6-8 hours or overnight.
Discard the water. Grind them into a smooth paste.
While grinding, add a little water (used wet grinder).
Grind the ginger and green chillies into a paste (without adding water).
Mix all ingredients to the batter except oil. Heat the oil in a deep and wide kadai.
Moisten both palms. Take a lime-sized ball from the batter.
Flatten them into patties and make a hole in the centre.
Gently and carefully slide the vadai into the oil.
Continue the process making a batch of 8-9.
Fry till they are golden brown.
Remove and place on an absorbent paper.
Enjoy with coconut chutney.

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Spinach Poori/Puri

Ingredients:
Whole wheat flour/atta - 2 cups
Spinach - 1.5 cups (chopped)
Coriander leaves - 2 tbsp. (chopped)
Ginger-garlic paste - 1.5 tsp.
Roasted and powdered cumin - 1 tsp.
Ajwain (powdered) - 2 pinches
Garam masala - 1/2 tsp.
Green chillies - 2 (or as per taste)
Salt (to taste)
Oil (for deep frying)

Method:
Blanch the spinach. Grind spinach, coriander leaves and green chillies into a paste.
In a bowl, combine all ingredients except oil.
Sprinkle little water and prepare a smooth dough.
Divide the dough into equal-sized balls.
Flatten them into small discs.
Heat the oil and deep-fry them till they're done.
Serve and enjoy with raita and any other side dish.

For raita:
Beat the yogurt without any granules. Add roasted and powdered cumin, black salt and red chilli powder. Mix well and enjoy with puris.

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Lemon Rice v2.0

Ingredients:
Basmati rice - 2 cups
Indian lemon - 3 (big)+1 (small)
Mustard + urad dal + cumin seeds - 1 tsp.
Chana dal - 2 tsp.
Asafoetida powder - 1 pinch
Fenugreek seeds - 5
Green chillies - 4 (slit)
Curry leaves - few (I didn't add)
Coriander leaves - few
Ginger - 1/2 inch (finely chopped)
Peanuts - 2 tbsp. (unsalted, roasted and peeled)
Turmeric powder - 1/4 tsp.
Salt as per taste
Gingely/sesame oil - 1 tbsp. (or as desired)

Method:
Cook the basmati rice with grains in such a way they are separate without being mushy.
Heat the oil and add mustard seeds, urad dal, cumin seeds, chana dal and fenugreek seeds.
Allow the mustard to crackle, saute the seeds and dals till golden colour.
Now add green chillies, ginger, curry leaves and turmeric powder and saute for a few seconds.
Pour the lemon juice and sprinkle salt. Remove from heat.
Mix this with rice along with peanuts and coriander leaves.

Note:
Mix rice according to the sourness of lemon juice.
In summers, the dish should be consumed within 5 hours due to the addition of coriander leaves, ginger and green chillies.
Click here.

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Barley Vegetable Pongal

Ingredients:
Barley - 1/2 cup (soaked overnight)
Yellow Moong Dal - 1/3 cup
Cumin seeds - 1.5 tsp. (crushed)
Pepper corn - 1 tsp.
Ghee - as required
Cashew nuts - few
Salt
Oil
Turmeric powder - 1/4 tsp.
Asafoetida powder - 1/2 pinch
Ginger - 2 tsp. (finely chopped)
Broad beans, red capsicum, carrots, corn, beans, cauliflower - few (chopped)

Method:
In a pressure cooker (3 litres Prestige), pour a little oil and saute the veggies except capsicums.
Add soaked barley, moong dal, 3.5 cups of water (US measurement), salt and turmeric powder.
Keep in low-flame. Pressure cook upto 6 to 7 whistles.
In a small pan, add ghee and saute the capsicum, cumin, peppercorn, cashewnuts and ginger.
Add this and asafoetida to the cooked barley and mix well.
Remove and enjoy! :)

Sent off to "WWC-Barley for Breakfast" event hosted by Priya and started by Sanjeeta.

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Mint Rice/புதினா சாதம்

Ingredients:
Mint leaves - 2 cups
Urad dal - 2 tsp.
Chana dal - 2 tsp.
Cooked rice - 3 cups
Dry red chillies - 2 (or as per taste)
Salt (to taste)
Oil
Asafoetida powder - ¼ pinch
Tamarind - small grape size

Method:
Heat 2 tsp. of oil and add mint leaves.
Sauté till they wilt. Place them on a plate.
Again heat 1 tsp. of oil and fry the dals till they turn golden in colour.
Add red chillies and tamarind.
Sauté for a minute. Cool.
Powder the dals, red chillies and tamarind.
Then add the mint leaves, salt and asafoetida. Grind.
Mix with rice and enjoy.
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தேவையான பொருட்கள்:

புதினா இலைகள் - 2 கப்
உளுந்து - 2 தேக்கரண்டி
கடலைப்பருப்பு - 2 தேக்கரண்டி
சமைத்த சாதம் - 3 கப்
வர மிளகாய் -  2 (அல்லது ருசிக்கேற்ப)
உப்பு (தேவையான அளவு)
எண்ணெய்
பெருங்காயம் - ¼ சிட்டிகை
புளி - திராட்சை பழம் அளவு

செய்முறை:
கடாயில் 2 தேக்கரண்டி எண்ணெய் ஊற்றி  புதினா இலைகளை நன்றாக வதக்கவும்.
தட்டில் எடுத்து வைக்கவும். பிறகு 1 தேக்கரண்டி எண்ணெய் கடாயில் ஊற்றி
உளுந்து, கடலைப்பருப்பு சேர்த்து பொன்னிறமாக வறுக்கவும்.
மிளகாய், புளி சேர்த்து 1 நிமிடம் வதக்கவும். ஆறவிடவும்.
உளுந்து, கடலைப்பருப்பு, புளி, மிளகாய் சேர்த்து பொடிக்கவும் பொடித்த பின்
புதினா இலைகளை, உப்பு, பெருங்காயப்பொடி சேர்த்து அரைக்கவும்.
இதனை சமைத்த சாதத்துடன் கலந்து பரிமாறவும்.

Sent off to PJ's Mint event.

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Barley Veg Upma/பார்லீ காய்கறி உப்புமா

Ingredients:
Barley - 1/2 cup
Onion - 1 (chopped)
Ginger - 1/2 inch (finely chopped)
Green chillies - 3 (slit)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Chana dal - 1 tsp.
Curry leaves - few
Oil
Salt (to taste)
Carrot - 1/2 (chopped)
Beans - 8 (chopped)
Potato (small) - 1 (chopped with skin)
Green peas - 1/4 cup (frozen)
Corn - 1/4 cup (frozen)
Turmeric powder - 1/4 tsp.
Coriander leaves - few

Method:
Wash and soak the barley in water for 5-6 hours.
Discard the soaked water.
In a non-stick sauce pan, add the barley and pour 2.5 cups of water (or as required) and a little salt and cook till tender (this takes 20 minutes). Keep aside.
In a pan, add oil and temper with mustard and cumin seeds, urad and chana dal.
Saute onions (till translucent), green chillies and ginger.
Saute carrots, beans, potatoes, green peas, corn and add little salt.
Pour 1-1.25 cups of water, turmeric powder and curry leaves.
Cook the veggies till tender.
Now add the cooked barley and coriander leaves and saute till all the water dries up.
Enjoy the healthy and chewy upma with any chutney.
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தேவையான பொருட்கள்:

பார்லீ - 1/2 கப்
வெங்காயம் - 1 (நறுக்கியது)
இஞ்சி - 1/2 inch (நறுக்கியது)
பச்சை மிளகாய் - 3 (நறுக்கியது)
கடுகு - 1/2 தேக்கரண்டி
சீரகம் - 1 தேக்கரண்டி
உளுந்து - 1 தேக்கரண்டி
கடலை பருப்பு - 1 தேக்கரண்டி
கறிவேப்பிலை
எண்ணெய்
உப்பு (தேவையான அளவு)
காரட் - 1/2 (நறுக்கியது)
பீன்ஸ் - 8 (நறுக்கியது)
உருளைகிழங்கு (சிறிது) - 1 (தோலோடு நறுக்கியது)
பச்சை பட்டாணி - 1/4 கப்
சோளம் - 1/4 கப்
மஞ்சள் பொடி - 1/4 தேக்கரண்டி

செய்முறை:

பார்லீயை கழுவி, தண்ணீரில் 5 மணி நேரம் ஊற விடவும்.
நான் ஸ்டிக்  கடாயில்  பார்லீ 2.5 கப் தண்ணீர் அல்லது வேண்டிய அளவு தண்ணீர் ஊற்றி சிறிது உப்பு சேர்த்து வேக விடவும்.
ஒரு கடாயில் எண்ணெய் ஊற்றி கடுகு, சீரகம், உளுந்து, கடலைப் பருப்பு சேர்த்து தாளிக்கவும்.
வெங்காயம், இஞ்சி, பச்சை மிளகாய் சேர்த்து வெங்காயம் நிறம் மாறும் வரை
வதக்கவும்.
காய்கறி, உப்பு சேர்த்து வதக்கவும்.
1 முதல் 1.25 கப் வரை தண்ணீர் ஊற்றி மஞ்சள் போடி, கறிவேப்பிலை சேர்த்து  காய்களை வேக விடவும்.
காய்கள் வெந்ததும் , பார்லீ, கொத்தமல்லி  இலை சேர்த்து தண்ணீர் வற்றும் வரை கிளறவும்.

பிடித்தமான  சட்னியுடன் பரிமாறவும.

 

Sent off to "WWC-Barley for Breakfast" event hosted by Priya and started by Sanjeeta.

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Broccoli Stir-Fry/பிரொக்கோலி ஸ்டிர்-ப்ரை

Ingredients:
Broccoli - 2 heads
Onions - 2 (sliced)
Garlic - 15 pods
Mustard seeds - 1 tsp.
Cumin (dry roasted and powdered) - 1 tsp.
Garam masala - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - a pinch
Salt (to taste)
Oil - 2 tsp.
Peanuts (roasted and peeled) - 2 tbsp.
Methods:
Heat the oil in a non-stick kadai. Add mustard seeds and allow them to crackle.
Add onions and saute till they turn translucent. Add garlic and saute.
Now add the broccoli florets and saute for a minute. Add the powders and saute.
Sprinkle little water and cover and cook for 5 minutes, stirring in between.
Finally sprinkle salt, garam masala and crushed peanuts. Enjoy this crunchy fry.
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தேவையான பொருட்கள்:

பிரொக்கோலி - 2
வெங்காயம் - 2 (நறுக்கியது)
பூண்டு - 15 பல்
கடுகு - 1 தேக்கரண்டி
சீரகம் (வறுத்து பொடியாக்கியது) -  1 தேக்கரண்டி
கரம் மசாலா - 1/2 தேக்கரண்டி
காஷ்மீரி சிகப்பு மிளகாய் பொடி - 1/2 தேக்கரண்டி
கொத்தமல்லி பொடி - 1 தேக்கரண்டி
மஞ்சள் பொடி - 1 சிட்டிகை
உப்பு - தேவையான அளவு
எண்ணெய் - 2 தேக்கரண்டி
வேர்கடலை - 2 மேஜைக்கரண்டி (வறுத்தது)

செய்முறை:
கடாயில் எண்ணெய் ஊற்றி கடுகை தாளிக்கவும். வெங்காயம் நிறம் மாறும்வரை வதக்கவும்.

பிறகு பூண்டை சேர்த்து வதக்கவும். பிரொக்கோலி துண்டுகளை ஒரு நிமிடம்
வதக்கவும்.

பொடிகளை சேர்த்து சிறிது தண்ணீர் தெளித்து ஐந்து நிமிடத்திற்கு மூடி இடை இடையே வதக்கவும்.
பிறகு உப்பு, கரம் மசாலா, கரகரப்பாக பொடித்த வேர்கடலையை சேர்த்து வதக்கவும்.
என்ஜாய்!



Sent off to "Healing Foods-Ginger/Garlic" event hosted by Sara and started by Siri.

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Spinach Masiyal/பசலைக்கீரை மசியல்

Ingredients:
Spinach - 1 medium bunch
Onion - 1/2 (chopped)
Tomato - 1/2 (chopped)
Salt (to taste)
Dry red chillies - 2
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1/2 tsp.
Oil - 1.5 tsp.

Method:
Remove the roots from spinach.
Wash and boil it with required water for 5 to 7 minutes.
Let it cool lightly. Blend the spinach.
Heat oil in a pan and add the seeds, chilli and dal.
When they crackle, add onions and saute till they change the colour.
Add the tomatoes and salt. Saute for a few minutes.
Add this to the spinach and mix. Serve warm with hot rice and ghee.
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தேவையான பொருட்கள்:
பசலைகீரை - 1 கட்டு
வெங்காயம் - 1/2 (நறுக்கியது)
தக்காளி - 1/2 (நறுக்கியது)
உப்பு - தேவையான அளவு
வர மிளகாய் - 2
கடுகு - 1 தேக்கரண்டி
சீரகம் - 1 தேக்கரண்டி
உளுந்து - 1/2 தேக்கரண்டி
எண்ணெய் - 1.5 தேக்கரண்டி

செய்முறை:
பசலைகீரையின் வேரை மட்டும் நீக்கி விடவும்.
கீரையை நன்றாக அலசவும். கீரையில் வேண்டிய அளவு தண்ணீர் ஊற்றி 5 முதல் 7 நிமிடம் வரை வேக வைக்கவும்.
சிறிது ஆறவைத்து மிக்ஸியில் அரைக்கவும்.
ஒரு கடாயில் எண்ணெய் ஊற்றி, கடுகு, சீரகம், உளுந்து, மிளகாய் சேர்த்து தாளிக்கவும். வெங்காயம் சேர்த்து நிறம் மாறும் வரை வதக்கவும்.
பிறகு தக்காளி சேர்த்து சில நிமிடங்கள் வரை வதக்கவும். இதனை மசித்த கீரையுடன் கலக்கவும். சூடான சாதத்துடன் மற்றும் நெய்யுடன் பரிமாறவும்.

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Okra With Onions

Ingredients:
Okra - 300 gm
Onions - 2 (sliced)
Tomatoes - 2 (deseeded and sliced)
Green chillies - 3 (slit)
Garlic - 4 big pods (chopped)
Cumin seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Oil - 1 tbsp.
Salt (to taste)
Amchur/Dry Mango Powder - 1/2 tsp.
Mustard seeds - 2 pinch

Method:
Wash and pat dry the okra. Make vertical slits and cut into halves.
Heat the oil in a non-stick pan and add the mustard and cumin seeds.
When they splutter, add the onions and saute till translucent.
Add garlic pieces and saute for 2 to 3 minutes without burning.
Add tomatoes and saute till soft.
Add green chillies, salt, turmeric powder and okra.
Saute for 5 minutes. Don't add water.
When the okra release oil, add amchur powder and mix well. Remove from heat.
Enjoy as a side dish.
Source: hamaree rasoi

Sent off to Priya and aipi's "Bookmarked Recipes-Every Tuesday" event.

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Moong Dal Dosai/Dosa

Ingredients:
Moong dal - 2 cup
Raw rice - 1 cup
Coriander leaves - a medium bunch
Ginger - 3/4 ""
Onion - 1 (sliced)
Green chilli - 2 to 4 or (according to your taste)
Salt (to taste)
Oil

Method:
Soak the rice for 3 hours. Soak the moong dal for 1 hour.
Chop the coriander leaves with tender stalks.
Grind all except oil into a smooth dosa batter.
Heat the dosa tawa and spread one ladleful of batter in a circle. Sprinkle little oil.
Cook on both the sides in medium-low flame.
Continue with remaining dosa batter.
Enjoy with a favourite chutney.

Note:
You can keep in the refrigerator and use next day. Don't keep it more than one day in the refrigerator.

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Instant Cracked Wheat & Oats Idli (T&T-Priya's Easy N Tasty Recipes)

This is a very nutritious version of idlis.

Click here for original recipe.
Ingredients:
Cracked wheat - 1 cup
Quick cooking oats - 1 cup
Sour curd - 1 cup
Carrots (small) - 2 (grated)
Ginger - 1 tsp. (grated)
Green chillies (deseeded) - 2 (chopped)
Coriander leaves - a few (chopped)
Salt (to taste)
Eno fruit salt - 1 tsp.

For tempering:
Mustard seeds - 1 tsp.
Chana dal - 1 tsp.
Split urad dal - 1 tsp.
Oil

Method:
(The original recipe goes for rolled oats but instead I used quick cooking oats)
Dry roast cracked wheat for 2-3 minutes.
Cool.
Grind them like rava.
In a mixing bowl, add the ground cracked wheat, oats and salt and mix well.
Now add carrot, ginger, green chillies, coriander leaves, sour curd and salt and mix well.
Add reqired water and mix it to form a thick idly batter.
Temper the given ingredients and add it to the batter.
Grease the idli plates and keep them ready.
Now add 1 tsp. of eno salt and mix immediately.
Pour this batter in the idli plates.
Steam cook for 10 minutes.
After 10 minutes remove from heat and let it cool for 5 minutes.
Carefully remove the idlis and serve with any desired chutney.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Bottle Gourd and Moong Dal Payasam/Kheer

Today, I got some very fresh and tender bottle gourds from the local superstore. I was planning to make kootu for lunch. As today is Karwa Chauth, I changed my plans. So my bottle gourd converted from kootu to kheer. Twisty, huh?

Ingredients:
Bottle gourd - 1 (medium)
Moong dal - 1/3 cup
Milk - 2 1/4 cups
Sugar - 1 cup (or as per taste)
Sweetened condensed milk - 1 cup (or as per taste)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tbsp.
Green cardamom powder - 1/2 tsp.
Cashew nuts - 10
Ghee - 2 tsp.

Method:
Peel and grate the bottle gourd.
Heat 1 tsp. of ghee in a pan and saute the grated bottle gourd for 2 to 3 minutes.
Now pour 2.25 cups of milk. Cook the bottle gourd.
Meanwhile cook the moong dal. Cool and grind them.
Add this to the bottle gourd and stir.
Now add the sugar and stir till the sugar dissolves.
Dry roast the poppy seeds till golden color. Grind the poppy and grated coconut with little water into paste.
Now add this paste to the kheer. Cook for 2 minutes.
Pour the condensed milk and stir. Sprinkle the cardamom powder.
Fry the cashew nuts in 1 tsp. of ghee. Add this to the kheer.
Enjoy warm or chilled. Slurp!

Note:
Adjust the sugar and condensed milk according to the size of the bottle gourd.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Beans Poricha Kootu

Ingredients:
Beans - 250 gm (chopped)
Moong dal - 1/3 cup
Salt (to taste)
Turmeric powder - 2 pinches

To grind:
Coconut pieces - 1 tbsp.
Coriander seeds - 1 tsp.
Whole dry red chillies - 3
Peppercorns - 1/4 tsp.
Channa dal - 1 tsp.
Urad dal - 1 tsp.
Asafoetida - a teeny weeny pinch.
Oil

For Tadka:
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Channa dal - 1 tsp.
Curry leaves - 1 sprig
Oil

Method:
1. Boil dal and beans in a pressure cooker separately.
2. Add oil in a kadai and fry channa dal, urad dal, peppercorns, coriander seeds, coconut pieces, red chillies and asafoetida by adding one by one till golden color. Cool and powder them.
3. Add this powder to the dal and beans. Mix well. Add turmeric powder and salt also. Cook in low flame for 3 to 4 minutes by stirring in between.
4. Prepare the tempering and pour over kootu. Mix well.  Remove from heat. Serve as a side dish for rice.

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Paneer Veg Pulav

Photography by Nandini

Ingredients:
Rice - 2 cups
Onions - 2 (sliced)
Green - 2 (slit lengthwise)
Green cardamom - 2
Cinnamon 1" - 2
Cloves - 3
Bay leaves - 2
Paneer - 200 gm (small cubes)
Beans - 12 (chopped)
Carrot - 1 (chopped)
Cauliflower florets - from 1 small head
Potatoes (small) - 2 (skin peeled and diced)
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil

Photography by Nandini

Method:
1. Wash and soak rice for 20 minutes.
2. Heat oil in a deep pan and add cloves, cardamom, cinnamon and bay leaves. When they splutter add onions and green chilli. Saute till onions are translucent.
3. Add the veggies and saute. Add red chilli powder and turmeric powder.
4. Strain the rice and add with salt to taste. Saute gently for a few seconds. Add 4 cups of water and close the pan with a lid.
5. After 7 to 10 minutes, when the water gets absorbed, remove the lid and cover with aluminium foil. Cover the lid and cook the rice in simmer for 15 to 20 minutes.
6. Meanwhile heat the oil in a pan and shallow fry the paneer cubes till golden brown color. Place them on an oil absorbent paper.
7. Remove the pulav from heat and add the fried paneer pieces. Fluff the rice with a fork.
8. Enjoy the pulav with raita or any hot curry.

Note:
I didn't add garlic, ginger and garam masala. Add them according to your taste.

Sent off to Jay's "Let'z Relish Paneer" event.

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