Coconut Rice

Ingredients:

Basmati Rice - 1 1/2 cup

Coconut (grated) - 1 cup

Peanut-1/4 cup

Cashewnut (broken)-1 tbsp

Chana dal - 1 teaspoon

Fenugreek seeds - 10 seeds

Whole Red chili - 4

Cumin seeds- 1/2 teaspoon

Mustard seeds- 1/2 teaspoon

Urad dal - 1/2 teaspoon

Asafoetida- 2 pinches

Curry leaves - 1 sprig

Oil

Ghee for roasting cashews

Salt to taste

Method:

Boil the rice in your preferred way.

Spread the rice in a big bowl or plate and let it cool.

Roast the cashews in ghee.

Dry roast the peanuts and remove the skin (you can also skip this part).

In a small pan, heat the oil.

To the oil, add the chana dal and urad dal and fry till golden brown.

Then add the cumin seeds, fenugreek seeds, asafetida and mustard seeds.

When the mustard seeds crackle, add the peanuts and fry.

Add the cashews and whole red chili and fry.

Add the grated coconut and saute till coconut becomes dry.

Add the curry leaves and required salt.

Add this mixture to the rice and mix well.

Eat with appalam or papad or any roasted veggies.

I'm sending this to Nags's ravishing rice event.

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Capsicum Chutney

Ingredients:

Red capsicum - 1 (diced)

Onion - 1/2 (diced)

Garlic - 5 cloves

Peanuts - 1/2 cup

Whole dry red chili - 5

Coconut (grated) - 1/3 cup

Salt to taste

Tamarind - 1 teaspoon

Jaggery little (optional)

Oil for frying

Seasoning:

Mustard seeds - 2 pinch

Cumin seeds - 2 pinch

Urad dal - 1/4 teaspoon

Curry leaves - 1 sprig

Oil for seasoning

Method:

Dry roast the peanuts and remove the skin.

Soak the tamarind with little water (this softens the tamarind).

Fry the red chilli individually.

Fry the onion, garlic and red capsicum.

In a blender, add the peanuts, coconut, onion, red chili, tamarind with water, capsicum, garlic and salt.

Grind them.

If required, add jaggery and grind (optional).

Finally, season the chutney.

Serve with whatever you desire.

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Watermelon Jam!

Watermelon is an irresistable fruit. Though I like having it raw, I thought of trying this recipe from here.

Ingredients:
Watermelon - 2 lbs (without seeds and rind)
Sugar - 3 tablespoons
Cinnamon - 2 pinches
Lime juice - from half a slice

Method:
Cut the watermelon into small chunks.
Mix cinnamon with sugar.
Simmer the fruit, sugar mixture and lime juice.
No need to add water (because water in the melon is enough).
Keep stirring when the moisture thickens.
Mash the chunks using the ladle.
When it comes to jam consistency, remove from heat.
Use a hand blender or a regular blender to grind a desired consistency.
Return to heat and simmer for 5 minutes.
Let it cool and keep it in refrigerator.

I'm sending this recipe to the AFAM: Melon event hosted by Ashwini.

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Carrot Muffins

Ingredients:

All purpose flour - 2 cups

Carrot (grated) - 2 cups

Coconut (seetened or unsweetened) - 1 cup
Granulated white sugar - 1 1/4 cups

Pecans or walnuts - 1/2 cup

Apple (peeled and grated) - 1 large

Large Eggs - 3

Canola oil - 3/4 cup

Baking soda - 3/4 teaspoon

Baking powder - 1 1/2 teaspoons

Salt - 1/2 teaspoon

Ground cinnamon - 1 1/2 teaspoon

Pure vanilla extract - 1 1/2 teaspoon

Method:

Pre-heat the oven to 350 degree Fahrenheit.

Place the rack at the center of the oven.

Place paper-liners in muffin cups.

Toast the pecans or walnuts until lightly browned.

Cool and chop coarsely.

Peel and grate the carrot and apple and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.

Stir in the nuts and coconut and set aside.

In another bowl, whisk together the eggs, oil, and vanilla extract.

Add the grated carrot and apple into the mixture and pour it into the flour mixture.

Stir the mixture until moistened.

Then divide the batter into the muffin cups.

Bake them for 20-25 minutes.

To make sure that they're baked, insert a tooth pick into the muffin. When it comes out clean, it's confirmed that it's completely baked.
Remove from oven and let it cool.

Recipe Source: Joy of Baking

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Kadhai Paneer

Ingredients:
Paneer cubes -15 pieces
Capsicum - 1(chopped)
Onion- 3/4 (chopped)
Tomato (ripe) - 1 (BIG)
Ginger grated - 1 teaspoon
Garlic grated - 1 teaspoon
Red chilli powder - 1 1/4 teaspoon
Coriander powder - 2 teaspoons
Kasuri Methi - 1 teaspoon
Cashew pieces- 1 1/2 tablespoons (optional
Garam Masala - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Salt to taste
Oil
Coriander leaves - 2 tablespoons

Method:

Shallow fry the paneer and keep it on a absorbent paper.

(If the paneer is hard, soak it after frying for 10 minutes in warm water and remove. I didn't soak as the paneer was soft).

Soak the cashews in hot water for 20 to 30 minutes. Grind them into paste (optional).

Cut the tomato and throw it in the blender and grind.

Take a thick kadhai, heat the oil.

To the oil, add the cumin seeds and onions.

Fry till it changes color.

Add the ginger & garlic and fry.

Add the tomato paste and saute till the raw smell fades off.

Add the red chilli powder, coriander powder, required salt and fry.

Add the capsicum & paneer and mix well.

Add little water, so that the ingredients blend well.

After 2 to 3 minutes, add the kasuri methi and garam masala.

Finally, add the cashew paste and mix well (optional).

Let it sit for 3 to 4 minutes.

Add the coriander leaves and mix.

Eat it with roti, chappati, naan, kulcha, etc.

I'm sending this dish to Poornima's MFT-Cheese event.

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Spinach Kootu

It is good for health to eat green leaves at least 5 days a week. We can create a kitchen garden in our home. Like mint plants, coriander, Gongura, curry leaves, tomatoes, peppers, spinach ….these plants can be grown in small-sized to medium-sized pots. We can get fresh leaves from our own home. Wherever I stay I like to grow plants in some pots.

Ingredients:

Baby Spinach – 3 cups (chopped)

Tuvar Dal – ½ cup

Coriander leaves – ½ cup

Onion – ½ (sliced)

Ginger grated – 1 teaspoon

Tomatoes – 2 (ripe- chopped)

Cumin seeds – ½ teaspoon

Coconut grated – 2 teaspoons

Asafoetida – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Whole dry red chili -2

Mustard seeds – ¼ teaspoon

Salt to taste

Oil

Method:

Boil the Tuvar dal.

Take the cooked dal in a pan. Keep it in heat.

To the dal, add the chopped spinach and coriander leaves.

Let it boil for 5 minutes.

In another burner, heat the oil.

To the oil, add the mustard seeds and cumin seeds.

When the mustard seeds starts to crackle, add the red chilli, asafoetida and sauté.

Then add the sliced onions and fry.

Add the tomatoes,grated ginger and stir. No need to be mushy.

Then add the coconut gratings and fry for 30 seconds.

Add this mixture to the spinach dal.

Now add the turmeric powder, salt and mix well.

Remove from heat and serve with roti or rice.

This goes to the SWC: Cooking with Greens event.

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