Methi Aloo and Chana dal pulao

This recipe is inspired from Ramya Bala of ramya cook's.. This is one of those fabulous recipe from her kitchen.... i tried to reproduce the same with my taste and what i had at home .... So here goes the recipe...

INGREDIENTS

Basmati Rice-2cups
Methi Leaves-1 bunch(cleaned and chopped)
Chana dal - 1cup(soaked overnite i used the kala/black chana)
Potato - 2nos
Onion- 1 big (finely chopped)
Tomatoes- 2 (chopped)
Fennel seeds-1tsp
Cinnamon- 1stick
cardamom-1
clove -4
bay leaves-2-3
Green chilli-4
Ginger Garlic Paste - 1tbsp
Red chilli pwdr-1tbsp
Coriander Pwdr-1tsp
Jeera pwdr-1tsp
Garam masala pwdr-1tbsp
Turmeric-1tbsp
Salt to taste
Oil-1tbsp
Butter - 1tbsp

METHOD

1. Soak 2 cups of Basmati Rice for 30 mins
2. Heat oil in the pan. Season with fennel seeds, cinnamon sticks, cardamom, cloves and bay leaves.
3. Take a couple of mins and add the green chilli and ginger garlic paste. Wait for sometime until the raw smell of garlic leaves
4. Now add the onions and saute until they turn soft. Add tomatoes and lil salt and saute for couple of more mins. Now add all the powders listed above and give a nice stir.
5. After 2 mins add the methi leaves and saute for around 5 mns and close the lid. This process helps to take away the bitter taste in methi leaves.
6. Now add the potatoes, chana dal, salt and give a quick stir.
7. Now add the rice. If you are using a electric rice cooker transfer contents to the vessel and cook until rice is done.
8. Garnish with coriander leaves and serve it with Onion Raita...

Beetroot chutney

This is one simple dish that can be prepared in very less time.... Always chutneys are helping hand when i feel tired and dint feel like cooking..... i just make a chutney/rasam and the dinner is done along with rice.... This is one such chutney which has the goodness of beetroot...

This vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Beetroot is also good for heart and helps reduce high Blood pressure.

INGREDIENTS

Beetroot- 1 cup (grated)
Coconut- 3/4cup(grated)
Red chilli - 4
Oil - 1tbsp
Tamarind - 1/4tsp paste or a pinch
Mustard seeds-1tsp
Urad dal-1 tsp
Asafoetida - 1tsp
Salt to taste

METHOD

1. Heat 1/2tbsp oil in a pan add the red chilli, Coconut, tamarind and saute for a couple of minutes and then add the beetroot and saute until the vegetable is cooked. Take it off the fire and let it cool.
2. Grind the above
3. Heat 1/2 tbsp oil and prepare the seasoning with mustard, urad, asafoetida and add it to the ground chutney.
4. Serve with Hot Rice.

Nutritious Oats Porridge

When you say oats you can hear children running far away. But they don't know that Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.
Did you know that oats are very good for pregnant women and breast feeding mommies. Oats help in better milk secretion. I was given this porridge twice a day when i was feeding my daughter. It is simple to prepare and great for breakfast.

INGREDIENTS

For the Porridge Powder - You can store this powder for upto a month
Oats - 4 cup
Almonds -1cup
Cashews - 1cup
Cardamom- 4tbsp (powdered)
Clarified Butter-1tsp

For the Porridge
Milk-1 glass
Sugar- 2tbsp
Porridge Powder- 2tbsp

METHOD

For the Porridge Powder

1. Fry the almonds and cashews using a 1tsp ghee (clarified butter) until golden brown. Set this aside
2. Now fry the oats in a low flame for 2 mins. Until the oats become light.
3. Let everything cool. Then grind all of them in the mixer until they become coarse and powdered.
4. Now add the cardamom powder to this and mix well.

For the Porridge

1. Take 1 glass of milk add 2 tbsp of the powder and bring it to boil in a vessel while stirring.
2. Leave for 2 mins on flame. Stir occasionally so that they dont form lumps.
3. Add 2 tbsp sugar to this and serve hot.

Vegetable Korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in South Asia^[1] and can be made with yoghurt, cream, nut and seed pastes or coconut milk. ^[1] Both vegetarian and non-vegetarian kormas exist.

(Source:Wikipedia)

As mentioned there are different versions of korma and all of them are unique in their own way. Here i would like to share the recipe of mixed vegetables cooked in onion, cashew and yoghurt sauce. We can make this korma as rich as possible. This can be the best choice of gravy when it comes to party's. I made this on my daughter's birthday party and it was a big hit. So now for the recipe

INGREDIENTS

Mixed Vegetables - 2 cups ( I used Carrots, Beans, Cauliflower, Peas, Green Pepper, Potato)
Red Onion - 2 (Big)
Tomatoes- 2 (Medium)
Cashews- a handful (the more u add the richer the gravy is)
Ginger - 1tbsp (chopped finely)
Garlic - 1tbsp (chopped Finely)
Green Chillies- 4 (chopped finely)
Yogurt/Evaporated Milk- 1 cup
Cinnamon Stick- 1 Inch
Cardamom-3
Cloves-5
Black Pepper-5
Bay leaves-3 to 4
Cumin Powder-1tsp
Coriander Powder-1tsp
Chilli powder-1tsp
Turmeric - 1tsp
Coriander leaves- 1/4 cup chopped

METHOD

1. Heat a little oil in pan. saute cinnamon, cardamom, cloves, black pepper, bay leaves.
2. Add Ginger Garlic, green chillies, cashews, chopped onions and saute for 4 to 5 mins. add some salt it helps the onions cook better.
3. Let this cool and then blend it into a fine paste.
4. Transfer the paste into the pan and saute for a min.... add the coriander powder, cumin powder, chilli powder, turmeric .. add some water to get gravy consistency.
5. Now add the yogurt/evaporated milk to this mixture.
6. Simultaneously pressure cook or microwave the vegetables along with some salt
7. Add the cooked vegetables to the gravy bring it to boil.
8. Finally garnish with chopped coriander leaves.
9. Serve hot with rotis, parathas, or rice.