Pumpkin Pulao (Microwave Version)

 

Ingredients:
Basmati rice - 1 1/4 cup
Yellow Pumpkin - 3/4 cup (chopped)
Carrots (big) - 1 (grated)
Sprouted green gram - 2 tsp.
Sprouted fenugreek seeds - 1 tsp.
Cumin seeds - 1 tsp.
Green cardamom - 2
Cloves - 4
Cinnamon (1 inch) - 2
Green chilies - 4
Ginger - 1 inch
Salt (to taste)
Oil
Onions - 2 (thinly sliced)

Method:
Wash basmati rice for 4-5 times and soak in water for 45 minutes.
Grind green chilies and ginger and keep aside.
Add oil, onions, cumin seeds. cardamom, cloves and cinnamon in a microwave-safe dish.
Microwave high for 4 minutes by stirring in between.
When the onions change color add ground chilies and ginger.
Microwave high for a minute.
Add pumpkins, sprouted fenugreek, carrot and green grams and microwave high for 2 minutes and stir.
Discard the water and add the rice and salt.
Add 2 1/4 cups of water and close the dish with a microwave-safe lid partially with a small gap on one side.
Microwave high for 10 minutes.
Stir gently and microwave low for 15-19 minutes or until the rice is cooked.
After 3 minutes, mix so gently that the fragile rice shouldn't be broken.
Enjoy with your favorite raita.

Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

Read More

Cucumber Lassi

Ingredients:
English cucumber - 3 (medium size)
Curd/Yogurt - 2 cups
Roasted ground cumin - 1 tsp.
Chaat masala - 1/2 tsp.
Ginger - 1/2 inch
Green chilies - 4 (medium)
Black salt - 1/2 tsp.
Sugar - 1/2 tsp.
Ice cubes - 5-6


Method:
Grind chopped cucumbers, green chilies & ginger in a blender.
Add the remaining ingredients in the blender.
Beat the yogurt till there is a formation of foam.
Pour it in a glass and serve with a mint leaf on top and enjoy.

Note:
You can adjust the spice ingredients according to your taste.

 Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

Read More

Rasmalai-ICC of April

April's Indian Cooking Challenge is rasmalai.

Ingredients:
Milk - 2 litres for paneer + 1 litre for milk syrup
Sugar - 16 tbsp. (8 for sugar syrup + 8 for milk syrup)
Saffron - 8 strands (forgot to add)
Vinegar - 3 tbsp.
Water - 3 cups
Maida flour - 1 tsp.
Ground cardamom -1/4 tsp.
Pista - 10 to 1

Method:
Boil 2 litres of milk and cool.
Keep it in refrigerator for 12 hours.
After 12 hours remove the thin layer formed on the top of milk.
Again boil the milk and add the vinegar.
After a minute the paneer will float, now filter the paneer with a muslin cloth placed in a strainer.
Hold the muslin cloth with paneer under the open tap pouring cold water. This process is to avoid the sourness of vinegar.
Tie the muslin cloth and hang it somewhere so that the whey water is rid of completely.
After an hour, remove the paneer from the muslin cloth and knead it on a clean kitchen counter top for 5 minutes.
Knead till the moisture content seems 0%.
Now add the maida flour to the paneer and knead again.
Make small balls out of the paneer dough.
In a wide vessel, add 3 cups of water and 8 tbsp. of sugar.
Bring it to a boil.
Now add the paneer balls one by one and cover it with a lid.
After 10 minutes, remove the double-sized paneer balls.
Slightly press them to remove the excess sugar syrup.
Drop the balls in the milk syrup.

Method for milk syrup:
In a thick-bottomed vessel, boil a litre of milk.
The amount of milk should be reduced to half.
Then add 8 tbsp. of sugar and mix well.
Add saffron and ground cardamom to it.
Add the paneer balls to this milk syrup.
Refrigerate and serve with top pistachios on the top.

Read More

Sundakkai Kuzhambu

Ingredients:
Sundakkai/Turkey berries - 1 cup
Shallots - 10-15 (peeled and sliced)
Garlic - 10-12 cloves (small)
Tamarind - Indian lemon size
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Salt - to taste
Sesame oil
Curry leaves - 1 sprig

To powder:
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1/2 tsp.
Cumin seeds - 1 tsp.

Method:
Soak tamarind in 2 cups of water.
Crush the berries with mortar and pestle.
Wash the berries 2 to 3 times to remove seeds.
Heat oil and add garlic.
Fry till they turn golden.
Add the shallots and fry till they change color.
Add berries and saute for 3-4 minutes.
Add turmeric, chilli, coriander powder and saute for a minute.
Add the tamarind juice, a cup of water, salt and mix well.
Meanwhile, dry roast the mustard, fenugreek and cumin seeds.
Powder them.
Once the berries are cooked (at this stage the gravy's thickened), add the powder and mix well.
After 2 minutes, remove from heat.
Serve with white rice.

Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

Read More

Bharleli Vangi

Although, I prepared Bharli vangi once, I could not help but try this stuffed eggplants from Pari's Blog. It suited our taste buds and we really enjoyed this dish. Thanks Pari!

Ingredients:
Small eggplants - 300 gm
Onions - 2 (large)
Tomato puree - 1/2 cup
Garlic cloves - 6 to 7
Ginger - 1 1/2 inches
Dry grated coconut - 3 to 4 tbsp.
Cumin seeds - 1 tsp.
Red chilli powder - 2 to 3 tsp.
Coriander powder - 2 tbsp.
Turmeric powder - 1 tsp.
Cumin powder - 1 tsp.
Mustard seeds - 1 tsp.
Poppy seeds - 1 tsp.
Fenugreek seeds - 1 tsp.
Sesame seeds - 1 tsp.
Asafoetida - a pinch
Oil
Salt (to taste)
Jaggery - 1 tsp.
Dry kokam - 2 to 3
Goda masala - 2 tsp.
Coriander leaves

Method:
Grind chopped onion, garlic, ginger, dry coconut and cumin seeds.
Heat oil in a kadai and add the mustard seeds and allow it to crackle.
Add the fenugreek, sesame and poppy seeds.
Add the ground onion mixture and sauté till the raw smell fades and oil separates.
Add tomato puree and mix.
Add the red chili powder, coriander, turmeric, cumin powder, salt, jaggery, goda masala and dry kokam pieces.
(If you have enough time, cool the masalas and stuff them in the brinjals).
After a minute add the Eggpants (with a + cut at the base).
Add 1 1/2 cup of water and bring it to a boil. Now simmer and cover and cook the eggplants.
When the eggplants are done, let the gravy thicken.
Remove from heat and add the chopped coriander leaves.
Enjoy with rice or roti.

Read More

Ridge Gourd/ Peerkangai Chutney

Ingredients:
Ridge gourd - 3 (medium & tender)
Green peppercorn/Pacha kurumulaku - 1 medium spike
Coconut flakes - 1/3 cup
Coriander leaves - 1 small bunch
Tamarind - gooseberry size
Garlic - 8 cloves (small)
Bengal gram - 2 tbsp.
Salt (to taste)
Oil

For Tempering:
Curry leaves - 2 sprigs
Vadagam - 1 1/2 tsp.
Oil


Method:
Peel and discard the sharp edges of ridge gourd skin. Cut the ridge into pieces.
Soak the tamarind in required water.
Heat oil in a kadai and sauté the ridge gourd till it becomes tender. Remove from kadai and keep aside.
In the same kadai add 1/2 tsp. of oil and fry the bengal gram till it turns golden color. Remove and cool.
In a blender add ridge gourd, green peppercorn, coconut flakes, tamarind with water, garlic, bengal gram, chopped coriander leaves, salt and grind them. Add water if required.
Temper the chutney with vadagam and curry leaves.

Enjoy with idlies or dosai.
Note: Use red chilli or green chilli instead of green peppercorn.


Green peppercorn/Pacha Kurumulaku:

I already uploaded another photo like this in Chicken with green peppercorn fry, but I'm showing this up for vegetarians.

Read More