Green Chickpeas & Paneer Curry

Ingredients:

Green chickpeas - 1 cup
Paneer - 200 gms (cut into cubes)
Onion - 4 (medium)
Tomatoes - 4 (medium & pureed)
Ginger - 1 inch (crushed)
Garlic - 4 cloves (crushed)
Cinnamon - 1 inch stick
Cloves - 2
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Amchur powder - ¼ tsp.
Garam masala - ¼ tsp.
Tandoori masala - 1 tsp.
Salt (to taste)
Oil
Coriander leaves (chopped) - 2 tbsp.

Method:
Grind the onions into paste.
Heat the oil in a kadai. Add cinnamon and cloves.
Add the onion paste and fry till light brown color.
Add crushed garlic and ginger. Fry for a minute.
Now add the turmeric, red chili, coriander, amchur powders, garam masala and salt (reduce heat).
Mix well.
Add the tomato puree and cook till oil separates.
Add the green chickpeas and one cup of water.
Cover and cook till the peas are done.
Meanwhile shallow fry the paneer.
Add the paneer and cook for 2 minutes.
Now add the tandoori masala and coriander leaves. Mix well.
Remove from heat and enjoy with roti or chapathi.
Adapted from a recipe book ( Truth is always bitter)

Sent off to "My Legume Love Affair (Part-18)" hosted by Srivalli. MLLA is originally started by Susan.

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Curd Rice with Turmeric

This rice is one of my favorites. Usually I prepare this type whenever I cook vegetable biryani.


One of my friends told me that she used to get curd rice with cheese in parties. I have never used this technique in curd rice as I’m not fond of cheese which supports fatness leading to ‘motu’ ness or ‘goondu’ ness. Sometimes it’s called bagalabath, when soft fluffy butter is added. I sometimes add grated mangoes, grated cucumber & carrot to this rice to make it more healthy. I like to add dry red chili also.

I saw the turmeric (haldi) in Big Bazaar and immediately bought it two days ago. I suddenly remembered to make this dish. I think it was almost after 2 years the last time I had this special kind of yogurt rice. With this golden chance, I searched and almost raided the fridge for that majestic-looking orange colored turmeric (it’s actually yellow but it looks orange) and added this to the rice. This is my kind of curd rice which is usually prepared in raw rice and should be mushy. Add extra water to boil the rice.

A little fact:
In temples, when a prasadam is offered, the cooks add butter to the curd rice.

Ingredients:
Raw rice - 1 cup
Curd - ½ cup
Milk - 1 cup
Turmeric - ¼ cup (grated)
Ginger - 1 tsp. (grated)
Green chilies - 2 (deseeded and chopped finely)
Curry leaves - 5-8 (chopped or not)
Coriander leaves - 2 tbsp. (chopped)
Salt

For tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - ½ tsp.
Chana dal - 1 tsp.
Asafetida - ½ tsp.
Oil

Method:
Boil the rice till it becomes mushy.
Add milk and curd. Mix well. Keep aside.
Peel the skin of turmeric and grate.
Heat the oil and add the tempering ingredients.
When the mustard splutters, add the dal and let it turn golden color.
Add it to the rice.
Now add the green chilies, ginger, curry leaves, coriander leaves & turmeric and start to mix well.
Finally add the salt and mix.
When you want to take it for a picnic, party or for travel don’t add the salt.
At the time of serving add the salt and mix.
Adding turmeric is optional. All other procedures are the same.
Serve with pickles or dry potato fry.

Sent off to Srilekha's "EFM: Variety Rice Series" event.

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Ring Murukku/Chegodilu - Indian Cooking Challenge

Theme for ICC  in November - Chegodilu/Chegodi.

Ingredients:
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal/Pesara pappu/Mung Dal/Pasiparuppu - 2 tbsp.
Cumin Seeds - 1 tsp.
Sesame Seeds - 1 tsp.
Chili powder - 3/4 tsp.
Ghee or oil - 1 tbsp.
Salt (to taste)
Oil (for deep frying)

Method:
Soak moong dal for 30 minutes to 1 hour.
Boil water and add salt, ghee and moong dal.
Again bring to a boil.
Meanwhile in the rice flour add cumin seeds, sesame seeds, chili powder. Mix all.
Add the boiled water along with moong dal (little by little) to this rice flour and with the help of base of wooden spatula mix it.
Let it cool.
Knead it into a smooth dough.
Grease your fingers with oil
Take a key lime size of a ball and roll them to form a thick rope.
Bring the ends together to from a rings.
Do the same with the remaining dough.
Deep fry till golden color. Remove and place it on an absorbent paper.
Enjoy.

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Carrot Methi Pulao

Mount of rice on a plate & very simple rice.

Ingredients:


Basmati rice - ¾ cup

Onion - 1 (chopped)

Carrot - 2 (medium & grated)

Fenugreek leaves/methi - a handful

Garlic - 3 cloves (crushed)

Red chili powder - ½ tsp.

Cinnamon stick - 1 inch

Cloves - 2

Garam masala - 2 pinches

Salt (to taste)

Ghee - 1 tsp.

Oil

Coriander leaves - 2 tsp.



Method:

Boil the basmati rice and keep aside.

Heat oil and add the cinnamon and cloves.

Now add the onions and sauté till translucent.

Add the crushed garlic and fry for a minute.

Now add the fenugreek leaves and mix well.

Sauté in between till the leaves are cooked.

Now add the carrot and fry till they are dry.

Add the red chili powder and fry.

Now add the boiled rice and mix well.

Add salt, ghee, garam masala, coriander leaves. Mix

Remove from heat and enjoy with any side dish or yogurt
 
Sent off to Srilekha's "EFM-Variety Rice Series" event

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Orange and Sugarcane Juice

Ingredients:
Orange juice - 1 cup
Sugarcane juice - 1 cup
Mint leaves - 10 (small)
Lemon juice - from half-sliced lime
Black salt - 1/4 tsp.
Chat masala (optional)

Method:
Crush mint leaves and add to the orange, sugarcane and lemon juices.
Now add the black salt and mix well.
Strain the juice.
Now sprinkle chat masala and Enjoy.

Sent off to Sanghi's "FIL-Fruits" event.

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Kuzhi Paniyaram

Ingredients:
Raw rice - 1 cup
Idli rice - 1 cup
Urad dal - ¼ cup
Pistachios - ¼ cup
Onion - 2 (medium-chopped finely)
Green chilies - 2 (deseeded & chopped)
Coriander leaves - few (chopped)
Mustard seeds - ½ tsp.
Urad dal - ¼ tsp.
Curry leaves - 4 to 5 (torn)
Asafetida - 2 inches
Salt (to taste)
Oil
Coconut grated (optional-didn’t add)

Method:
Soak rices and urad dal for at least 4 hours.
Grind them.
Add salt and ferment for 8 hours.

After fermentation:
Soak pista in water for at least 30 minutes. Remove the skin and keep aside.
Heat ½ tbsp. oil and add the mustard and urad dal. When the mustard splutters, add the onions.
When the onions are translucent add the green chilies, curry leaves, asafetida and sauté for a few seconds.
Remove from heat and add this to the batter.
Also add the coriander leaves and pistachios. Mix well.
Now heat the paniyaram mould and add a little oil in every hole.
Add the batter in every hole and let it cook on one side till it turns a golden color.
Turn on the other side with a skewer and cook till it becomes golden color.
Serve hot or warm with a favorite chutney.

Sent off to Srilekha's "EFM-Variety Rice Series" event.

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