METHI RICE

IMG_4973INGREDIENTS 

Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups

METHOD

  • Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
  • Wash all the finely chopped leafy vegetables and keep it aside.
  • Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
  • Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
  • Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
  • Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
  • Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.

SUGGESTIONS

Adjust the water quantity according to your wish.

 

GREEN CHUTNEY

IMG_4486INGREDIENTS

Coriander leaves  – 1 cup

Fresh mint leaves – 1/2 cup

Green chillies – 2

Black salt – to taste

Sugar – 1/4 tsp

Lemon juice – 1tbsp

Peanuts – 1/2 tbsp rosated and skinless

Oil for grinding

Method

  • Combine all the ingredients in a mixer and blend to a smooth paste using oil .
  • Refrigerate and use as required.

SUGGESTIONS

Adjust the amount of oil based on the consistency you are looking for.

The chutney can be used with snacks like sandwiches, and chats.

COCONUT CHUTNEY

fullsizeoutput_19cINGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

  • Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
  • Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
  • Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  • Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
  • Empty it into a bowl.
  • For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
  • When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

CURD RICE

fullsizeoutput_1a4INGREDIENTS

Cooked rice – 1cup

Curd – 1 1/2 cup

Milk – 1/4 cup

Salt to taste

TALIMPU

Oil – 1tsp

Chana dal – 1 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard seeds – 1tsp

Dried red chilli – 8

Curry leaves – few

Finely chopped ginger – 1 tsp

Finely  chopped green chillies – 1/2 tsp

Black pepper corn – 6

Asafoetida – 1/4 tsp

Pomegranate arils – 1 to 2 tbsp optional

METHOD

  • With a masher, mash the cooked rice and keep it aside. Add curd and milk to the rice. Mix well and break lumps if any.
  • You can either use a spoon or your hands while breaking the lumps.
  • Heat oil in a pan, add chana dal and urad dal, fry for few seconds.
  • Add mustard seeds, cumin seeds and black pepper corns. Once the mustard seeds start to crackle, add finely chopped ginger and green chillies .
  • Fry for a few seconds and add broken red chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and turn off the stove.
  • Pour the talimpu over the curd rice and mix well. Add coriander leaves and salt to the curd rice, mix well. Serve cold.

SUGGESTIONS

The rice has to be more soft than what we cook on a daily basis.

Serve curd rice topped with few coriander leaves and pomogranate arils.

You can skip the fruit.

MAGAYA CHUTNEY

IMG_4274INGREDIENTS

Magaya pickle – 3 tbsp

Curd – 3 tbsp

Finely chopped onions – 2 tbsp

Finely chopped coriander – 2 tbsp

Finely chopped green chillies – 1

Salt – a pinch

METHOD

  • Put all the ingredients into a blender. Blend to a coarse paste.
  • Do not grind into a smooth paste.
  • Goes well with bonda and bajji.

SUGGESTIONS

You can also use chintakaya pachadi or avakaya instead of magaya.

PAV BHAJI RICE

IMG_4192INGREDIENTS

Basmathi rice – 1 1/2 cup

Water – 3 cups

Oil – 2 to 3 drops

Salt as required for cooking rice

FOR PREPARING RICE

Oil – 1 1/2  tbsp

Ghee – 1/2 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 1/2 tsp

Tomato puree – 1/2 cup

Finely chopped tomato – 1 large size

Frozen peas 1/4 cup boiled for 3 minutes

Finely chopped capsicum – 1/4 cup

Red chilli paste – 2 1/2 tsp

Pav baji masala – 2 1/2 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Finely chopped coriander – 2 to 3 tbsp

Salt to taste

METHOD

  • Wash and soak rice for 30 minutes. Cook with 3 cups of water, oil and salt.
  • Dont cook the rice too much. It will spoil the texture of the pulao. Transfer the rice to a wide plate, cool it completely.
  • Heat ghee/oil in a pan, add cumin seeds and saute till they begin to crackle. Add onions, fry them until they turn translucent.
  • Add ginger garlic paste, turmeric powder and salt, fry till a nice aroma emanates your kitchen.
  • Next, add tomato puree. Mix and cook on high heat for 2 to 3 minutes or till the mixture thickens.
  • Add chopped tomatoes, mix and cook for 2 minutes. Add capsicum and green peas, mix and cook for 2 minutes.
  • Add red chilli paste and pav baji masala, stir and cook on medium heat for 2 to 3 minutes.
  • Add rice and mix gently. Add lemon juice and finely chopped coriander leaves. Mix well.
  • Serve hot with yogurt. Adjust seasonings according to your taste.