Methi Pulao

Ingredients :

Basmati Rice - 1 cup 
Onion - 1 small
Tomato - 1 small 
Methi Leave - 1 bunch
Fresh Coriander - 1/2 bunch
Mint / Pudhina - 10 leaves
Green chilly - 2 
Ginger garlic paste - 1/2 tsp
Salt - 1 1/2 tsp
Bay leaves - 1
Clove - 2
Cinnamon - 1 inch
Jeera / cumin - 1/4 tsp
Oil - 2 Tbsp
Water
Turmeric - 1/4 tsp

Method of Preparation :

Step 1 : Heat oil in a pressure cooker add bay leaves, cinnamon,cloves and jeera , fry for 2 mins now add finely chopped onions and fry until it turns slightly brown , add the ginger garlic paste , green chillies and tomatoes and cook for 2-3 mins.

Step 2: Wash the methi , coriander and mint leaves add them in and mix well cook for 2 mins.Now Add the washed Basmati Rice and add 1/2 cup of water , salt stir and mix well.close the cooker and let it give out 1-2 whistles.

Before serving mix the cooked pulao  in the cooker once.

Serve hot with Raitha of your choice .

For Raita : add finely chopped onion, tomato, cucumber , green chillies , fresh coriander in a cup of plain yogurt / curd.Add a pin of salt & Sugar mix well.

Sarvam KrishnArpanam!

Curry - Common Method (Potato , Okra/ Vendakkai, Snake gourd / podalangai, Ivy Gourd / Kovakkai)

Ingredients:

Vegetable - 1/2 kg(potato , snake gourd , okra)

Salt - 1/2 tsp

Oil - 2 Tbsp

Red chilly powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Asafoetida - 1 pinch
Channa dal - 1/2tsp (optional)

Preparation Method:

Step1 : Wash and cut the vegetable of your choice. ( Tip : after washing okra dry it with a cloth before cutting, doesn't get sticky this way)

Step2: Heat 2 Tblspoons of oil in a pan add the mustard seeds once they splutter add the urad & channa dal fry until it turns a little brown now add the cut vegetable and fry it for 5-6 mins, add salt , red chilly powder and asafoetida and fry for few mins until it is roasted or cooked well approx 10 -15 mins.

Serve with Rice or Roti.

Sarvam KrishnArpanam!

Araichuvitta Sambar

                                                       

Ingredients :

Toor dal Preassure cooked - 1cup
Tamarind Lemon sized dissolved in 1 cup water
Coriander seeds / Dhania - 2 tsps
Channa Dal - 2 tsps
Red chillies - 4-5
Coconut shredded - 1/2 cup
Shallots / pearl onions - 1 cup (skin peeled)
Curry leave 4-5
mustard seeds - 1/2 tsp
fenugreek seeds /methi seeds - 1/4 tsp
oil - 2 tsps
Salt - 2 tsps

Method of Preparation :

Step 1: Dry roast Dhania , Red chillies and channa dal until they give out nice aroma for about 4-5mins and allow to cool a bit . Now add fresh shredded coconut and grind them together into a thick paste by adding very little water.

Step 2: Heat oil in a kadai and add the mustard and methi seeds , once the mustard splutters add the curry leaves and shallots and fry a until they turn slightly brown , now add the cooked dal and cook for 5 mins.

Step 3: Add the tamarind water , ground paste and salt stir well and let it cook for fews mins until the sambar thickens.

Serve hot with Idlies , Dosa or Rice.

Sarvam KrishnArpanam!

Curd Rice / Daddojanam

                                                  

Ingredients :

Rice - 1 cup 
Curd / yogurt plain - 2 - 3cups
Salt - 1/2 tsp
Mustard seeds - 1/2 tsp
Red Chillies - 2  or ( mor milagai 3-4)
Greenchilly - 1(minced)
Ginger - 1/2 inch (minced)
Asafoetida - 1/4 tsp
Urad dal - 1/2 tsp (optional)
Curry leaves - 4-5
Oil - 1 tsp
Fresh coriander finely chopped - 2 tsps (optional)
Water

Method of Preparation :

Step 1 : Pressure cook the rice 1 cup rice with 2 '1/2 cups of water. Now add salt and curd to the cooked rice mix well and keep aside.

Step 2 : For Tempering heat 1tsp of oil in a small kadai....add mustard seeds once they splutter ...add urad dal once it turns slightly red add curry leaves , minced ginger and green chilly and the red chillies or mor milagai...fry for 1 - 2 mins and now add the asafoetida and switch off the stove. Now pour the them into the curd rice and add finely chopped fresh coriander and mix well and serve.

Sarvam KrishnArpanam !