Fenugreek Rice (வெந்தய கீரை புலவு, मेथी पुलाव)

Vendhaya keeri pulav or methi pulav

Ingredients:
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil

Method:
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.

Mix gently before serving.

p.s. Depending on basmati rice quality - water quantity and pressure cooking time may vary.

Read More

Tofu peas kurma

Ingredients:
Tofu - 20 cubes
Peas - 1/2 cup
Onion - 1 ( sliced)
Ginger - 1 inch ( grated)
Garlic - 2 cloves ( grated)
Tomatoes -2 ( chopped)
Garam masala - 1/2 teaspoon
Salt
Oil
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon

For paste:
Poppy seeds - 2 tablespoon
cashew nuts - 2 tablespoons
Yogurt - 2 teaspoon
Grated coconut - 1 tablespoon (fresh or desiccated)
Green cardamom - 3

Method:
Soak the poppy seeds and cashew nuts in warm water for 30 minutes.
In another small pan, bring water to boiling point and turn off the flame. Slip in the green peas. Leave them inside boiling water for 5 minutes. Drain the water and keep it aside.
In blender add the soaked cashew nuts, poppy seeds, grated coconut, green cardamom, yogurt and grind them to a coarse stuff.
In a large frying pan, heat the oil, add onions, grated ginger, and garlic and stir fry for 3 minutes.
Add the tomatoes, salt and sauté.
Add red chili powder, coriander powder and mix well.
Add the peas and add the grinded paste.
Add some water and mix well.
Set the flame to medium position and cook for 10 minutes.
Fry the Tofu cubes on all sides till light golden brown in low flame.
Add this fried tofu to the boiling mixture and cook for 2 to 4 minutes.
Finally add the garam masala.

This will make a sumptuous meal along with any kind of Indian flat breads.

Read More

முட்டை பொடி மாஸ் - Podimaas

Ingredients:

Egg - 6

Onion - 1 ( chopped)

Tomato - 1 ( medium)

Green Chillies - 2 (slit)

Ginger - 1 inch ( grated)

Saunf - 1 teaspoon - சோம்பு

Turmeric powder - 1/4 teaspoon
Green peas - 2 teaspoon

Capsicum ( any colour) - diced

Salt

Pepper powder or crushed - 1/2 teaspoon

Oil

Method:

In a bowl break the eggs and add salt.whisk and keep it aside.

In a kadai heat the oil.

To the oil add saunf and fry.

Add chopped onions and stir for 2 minutes.

Add the green chilli, ginger and tomato and saute for 2 minutes.

Pour the eggs and saute till it becomes dry.

Add the salt, turmeric powder, green peas, diced capsicum and saute.

Finally add the pepper powder and mix.

Read More

Aloo tikki burger

Aloo Tikki: A North Indian food

What you need:
Potatoes - 3 (boiled and skin peeled)
Green peas - 2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Salt to taste
Coriander leaves - 2 teaspoon ( chopped)
Bread crumbs for dusting

How to make:

In a bowl mash the potatoes while it is warm.
No lumps after mashing. Alternatively, you can grate the potatoes.
Boil water and add green peas.
Let the green peas cook for 2 minutes.
Drain and add the green peas to the mashed potatoes.
Add red chilli powder, coriander powder, cumin powder, garam masala, salt, coriander leaves and mix well.
Divide the potatoes into lime size balls and shape into patties or desired shape.

Place the patti onto bread crumbs so that all sides are covered with bread crumbs.

Add oil to the frying pan.
When the oil is hot add the patties and shallow fry on both side till golden brown .

Here is another way of eating the tikki.

Read More

Chocolate Gingerbread cookie

Ingredients:

All purpose flour - 1 1/2 cups and 1 tablespoon

Ground Ginger - 1 1/4 teaspoon

Ground Cloves - 1/4 teaspoon

Ground nutmeg - 1/4 teaspoon

Ground Cinnamon - 1 teaspoon

Cocoa powder - 1 tablespoon

Freshly grated ginger - 1 tablespoon

Unsalted Butter - 8 tablespoons

Dark-brown sugar - 1/2 cup

Unsulfured molasses - 1/2 cup

Semisweet chocolate- 7 ounces

Granulated sugar - 1/4 cup

Baking soda - 1 teaspoon

Method:

In a medium bowl sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In a bowl of an electric mixer, fit the paddle attachment, beat butter and grated ginger until white ( for 4 minutes)
Add brown sugar and beat.

Add molasses and beat until combined.

In 1 1/2 teaspoons boiling water, dissolve baking soda.

Add half of flour mixture into butter mixture.

Beat in baking soda mixture..

Add remaining half of flour mixture.

Chop the chocolate and mix .

Wrap the dough in plastic sheet.

Pat dough out to about 1 inch thick.

Refrigerate until firm for a minimum of 2 hours.

Roll dough into 1 1/2 inch balls.

Place 2 inches apart in baking sheet.

Refrigerate 20 minutes.

Heat oven at 325 degree F.

Roll in granulated sugar.

Bake for 10 to 12 minutes or until the surfaces crack slightly.

Cool for 5 minutes and transfer to wire rack.

Recipe source : marthastewart.com

Read More

Poondu Kuzhambu - பூண்டு குழம்பு

Garlic Kuzhambu: பூண்டு குழம்பு
Ingredients:
Garlic - 1 pod (or) 14 cloves
Onion - 1/2( chopped)
Tomato - 1 ( small -chopped)
Salt
Turmeric powder - 1/4 teaspoon
Tamarind - Lime size
Oil

For Dry grinding:
Dry red chilli - 4
Coriander seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Peppercorns - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon

Seasoning:
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Urud dal - 1/4 teaspoon
Bengal gram - 1/4 teaspoon
Curry leaves - 8
Asafoetida - pinch

Method:
Soak the tamarind in hot water for 30 minutes.
To extract the tamarind pulp - Using fingers or a strong spoon, crush the soaked tamarind thoroughly. Use a strainer and get the extracted pulp.
Dry roast fenugreek seeds, peppercorns, coriander seeds, cumin seeds, and dry red chilli.
Grind in spice jar.
Heat oil in saucepan and add urad dal, bengal gram, cumin seeds, curry leaves, asafoetida.
When the mustard seeds starts to crackle, add the garlic cloves and fry them till it changes to light brown color.
Add the onion pieces and fry.
Add the tomato pieces, salt and fry.
Add the tamarind pulp and turmeric powder. Let it boil till the raw smell goes off. When the liquid reduces to half the quantity, add the ground spices and mix.
Now cook in low flame.

Mix occasionally or else it will stick in the vessel.
After 5 to 8 minutes remove from burner.

Read More