(Fresh) Methi Chaman Pulao

How to make restaurant style Methi Paneer Pulao

                This is one of chef Venkatesh Bhat's recipe that was aired maybe last year. I was so tempted by this recipe, I tried it within a few days & was amazed that it truly tasted like a fine dining restaurant dish. It is definitely a party/pot lock recipe with its richness & aromatic flavors. If you want to cut down on ghee, you can do so & still enjoy this pulao with all its flavors. But, please do try it out as mentioned in this recipe at least the first time, before you make changes to it in order to enjoy its full flavor. Sharing this with my fellow bloggers at SriValli's CCC# 51: November Week 4. Do share your comments on how your family liked the pulao. 

Ingredients :

A) basmati rice (uncooked) - 1.5 cups
     methi / Fenugreek leaves (leaves only) 1 cup, tightly packed.
     onion 1 medium, sliced

     ghee - 2 tbsp + 2 tbsp

     oil - 2 tbsp

     saffron - 1 big pinch

     milk - 1/2 cup

     ginger-garlic paste - 2 tsp

     Salt to taste

     1 inch, ginger - julienned 

     fried onions - 2 tbsp

B )   To fry/saute in oil

      cloves - 4no:s
      cinnamon 1 whole
      cardamom pods - 4 no:s

      black cardamom - 2 no:s
      bay leaf 1

      black peppercorns - 8 or 10 no:s

      halved green chilies - 2 no:s

C )  For the Marinade: 

      Mix all the ingredients listed below & add the paneer as the final ingredient & fold gently. Let sit for at least 30 minutes.

      fresh curd/yogurt - 1/2 cup

      ginger-garlic paste - 1 tsp

      salt for the paneer
      green chilies 3

      turmeric powder - 1/4 tsp

      coriander/dhaniya powder - 1 tsp

      chili powder - 1/2 tsp

      dry roasted jeera powder - 1/2 tsp

      garam masala powder -1/2 tsp

      cubed paneer - 1 cup

Stovetop method:

• Wash and cook the rice until it's almost cooked (3/4th done).
• Wash thoroughly and chop the methi leaves (discard the stems). Before adding to the pan, squeeze the chopped methi leaves to remove some of its bitterness, if you desire.
• In a large deep pan heat oil and add whole garam masalas ( listed under ingredient list B), fry until aromatic & lastly add green chilies. Saute for a minute and add sliced onions, let it turn translucent add ginger garlic paste and, julienned ginger. Let saute until the raw smell is gone and then add the chopped methi leaves & saute until the leaves are cooked.
• Now add the marinated paneer ( listed under ingredient list C ) add salt & 2 tbsp of ghee, stir gently & cook for a few minutes until the raw smell of the marinade disappears.
• Pour warm milk into a cup & add the saffron & give it a stir.
• Layer the cooked rice on top of the paneer-methi mixture, drizzle 2 tbsp of ghee & sprinkle the saffron-milk mixture on top of the rice. 
• Cover the pan with a lid. Place the covered pan on top of a tava/griddle & cook on medium heat until rice is completely cooked. Top with fried onions & then turn down the heat to the lowest setting for 'dum' cooking for a few more minutes & turn off the heat when the rice grains are fluffy & separate.

Mangai Sadham / Mango Rice

How to make Mango Rice/Mangai Sadham

            Manga sadham/Mango rice is one of the lip smacking rice of the south. This recipe brings back nostalgic childhood memories. Sneaking up to the terrace when the adults are busy taking an afternoon nap - find the biggest green mango that you can reach - pluck - take a bite - wait for it & make a sour face literally. On other occasions, it would be sliced and sprinkled with salt & paprika for a sour & spicy treat.

            The sourness of the rice will depend on how sour your mango is.  Serving this with Karivepillai thayir pachadi a.k.a Curry leaves raitha. The two flavors play well together.If you are a skeptic about the combo, try it before you dismiss the idea. 

Ingredients for 4 servings

1 large unripe/green mango
1 cup uncooked rice, cooked but not mushy
2 tbsp sesame oil
1/2 Tsp, chili powder
2 dry red chilies, broken
1 teaspoon mustard seeds
a pinch of asafoetida powder
a sprig of curry leaves
1/4 Tsp turmeric powder
1/4 Tsp roasted & powdered fenugreek seeds (optional)
Salt to taste

Stove top method:

•  Fluff the cooked rice gently, mix in a tbsp of sesame oil & spread the rice on a plate and let it cool. 
• Grate the mango, peeled or unpeeled.Heat remaining oil in a pan and when it's hot, add mustard seeds and fry for 30 seconds.Add curry leaves, dry red chilies and asafoetida powder cook for a minute. Add turmeric powder, fenugreek powder (if using),  grated mango, salt, and cook for a few minutes on medium heat, until the raw smell of the chili powder is gone.
• Turn off the heat, add the cooled rice and mix gently. Check seasoning & serve with papad & curry leaves raitha.

Masala Lemon Rice

How to make Masala Lemon Rice

              I usually make lemon rice, with green chillies & ginger (see recipe - Lemon-Lime Rice) which needs no grinding of ingredients. Once in a while, I like to make this masala lemon rice which has ground fenugreek seeds & red chillies in it for a different flavor. This lemon rice reminds me of the kovil prasadam aka temple offering, back home. So give this recipe a try and evoke nostalgic feelings of your temple visits. Sharing this recipe with my fellow bloggers at CCC# 33: June-Week 3.

          That makes me ponder - we hardly realize that the present moment is special, in that moment (during the actual experience). We yearn for it only after we lose it or go far away from the experience. And, when that happens, even a daily/ordinary happening becomes close to our heart and we long for that experience again. I'm beginning to understand the importance of all the spiritual quotes I've read about being fully present in the moment. 

                                                     

  Live in the present. - Dalai Lama

Wherever you are, be all there.  - Jim Elliot

Realize deeply that the present moment is all you ever have. - Eckhart Tolle

The present moment is the only moment that's available to us, and it is the door to all available moments. - Thich Nhat Hanh

Sakkarai (Sweet) Pongal

How to make Sakkarai/Sweet Pongal (Pressure Cooker Method)

                Happy Pongal, everyone!! I guess, everyone has their favorite version of the Sakkarai Pongal. There are numerous combinations/ratios/ingredients/methods to try from and you will still get a yummy Pongal, no matter what. So, here's my very own version of one of my favorite Pongal's, from my recipe diary, which uses, milk & unsweetened khoa apart from the usual ingredients. 

               Along with the recipe, I'm also sharing a Kolam (poster board size), I drew for a Pongal function. Before you scroll down, let me confess, that I'm no artist & have tried drawing this one after 15 years. This kolam is probably a child's play for many of you. I salute all the wonderful Kolam experts out there :o) (More about Kolams) 

Carrot Methi Pulao

How to make Carrot & fresh Methi (Fenugreek leaves) Pulao

            Fenugreek leaves are called Vendhaya Keerai in Tamil and Methi in Hindi, Marathi & Nepali. Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro greens). While the fresh greens are best for nutrition value; the seeds & dried leaves have a long shelf life and can be used as an substitute when the fresher version is out of reach or even otherwise.

                  Most of the time, It's a challenge to serve greens, to kids and adults alike. Here's a way to turn fresh fenugreek/methi leaves into a delicious rice, that will please your family at the table. But, do you know why I like, recipes like this one? The greens are almost invisible and yet it makes the dish so flavorful & aromatic. Au contraire, It's not the greens I'm hiding in here; it's actually the carrots, I'm trying to get into my child's gut. Can you believe it? The greens don't bother him; it's the carrots!

Spinach Rice / Keerai Saadham /Palak Rice

How to make Spinach Rice / Keerai Saadham /Palak Rice

                Being a descendant of a Tamil family, I have mostly eaten Spinach in the form of Masiyal, Poriyal, Kootu & Kuzhambu during childhood, but never as a Rice or Raitha. So this caught my eye & made it into my collection of  recipes. This dish is from my Recipe diary & often makes it to our lunch box and dining table; because of it's ease of preparation  & well known health benefits. 

             The Spinach gives the rice some color, the ground spices give a nice kick to the otherwise, bland Spinach. Top it with roasted peanuts to add some crunch to your bite & you have a hearty one (almost) pot meal to feed your family. Although I've been making this for more than a decade now, sadly there is no mention in my diary, of where I got this recipe from. Anyways, this goes to Valli's CCChallenge #4 week 1. Serve hot with a Tangy Kuzhambu or Pappad & Indian Pickle for a delicious meal.

Kariveppillai Podi / Spiced Curry leaf Powder

How to make Kariveppillai Podi/Spiced Curry Leaf Powder

          The name itself, takes me back to the days when we would get requests from the kitchen for fresh Curry leaves.  We had a tree in the backyard, that was two stories high, so we would go to the roof of the building to lean over & grab a few tender Curry leaves for cooking. Although  they're an essential component of South Indian cooking; they add a subtle aroma and complexity to simple dishes. Most of the time, the Curry leaves are promptly picked out of the plate & discarded. Is it because, we are not aware of it's nutritional benefits? These dark green leaves are believed to possess anti-diabetic properties amongst numerous others health benefits.

           This recipe is one attempt at preventing the disregard that we have for  the humble Curry Leaf. Ever have lot of curry leaves around & wonder what to do with them? Try this recipe and serve it with hot rice with a drizzle of sesame oil/ghee; it also tastes delicious sprinkled on curd rice. Some even like it with Idli's & Dosa's too. I'm sending this delicious recipe from Meenakshi Ammal's book to this week's CCChallenge.

Ingredients:

Curry Leaves - 2 Cups

4 Dry Red Chillies
1/2 Tbsp Black Peppercorns 

1.5 Tbsp Urad Dal

Marble sized, seedless Tamarind 

A pinch of Asafoetida

1 Tsp Sesame oil

Salt - 1 to 1.5 Tsp as preferred

Spiced Cauliflower Rice

How to make Spiced Cauliflower Rice

                While I was looking to make something, other than the usual Biryani & I stumbled into this recipe  in a collection of  variety rices book, that I had hardly peeked into.So, this is what I'm sending to the 2nd week of  CCChallenge. Although I wasn't sure how this would turn out; I took a guess based on the ingredients & decided to go ahead, putting the whole family's lunch at stake!

          I turned to check on my 2 year old, just to make sure he is not eating anything toxic, but there he was like a beautiful angel, reading a picture book. He was pointing to the pictures & saying the name of the object & what we do with it. He said Sofa - Sit, Cereal - Eat, Milk - Drink & Bed - Jump!! According to him, the bed is for jumping, but you could sleep on it as well, if you like; which reminded me of the song "5 little monkeys jumping on the bed" & i hope this mama does not need to call the doctor.

           My gamble with the lunch, paid off big time and the result was a mildly spiced, aromatic & flavorful rice with lots of veggies to nurture your family. You can serve it with a Raitha, if you like. I made Beetroot Raitha to go with it (will post that recipe shortly).

Capsicum (Green Bell Pepper) Masala Rice

How to make Capsicum (Bell Pepper) Masala Rice

            There are days when I am left wondering what I could make for the lunch-box, with the ingredients on hand. This is an easy variety rice, that will please your family for sure. The freshly ground masala adds a zest to the sweet & aromatic peppers; while the roasted Peanuts & Lentils/Dals add a delightful crunch to this  flavorful rice.

         

                

Lemon-Lime Rice

How to make Lemon-Lime Rice

         The Lemon Rice as we know it has taken a turn for the better in this Bold & Tangy Lemon-Lime Rice!! I have been making my Lemon rice this way as my family likes its bold flavor. I prefer not to use Basmati rice, as the flavor of Basmati doesn't compliment this dish.

         This is excellent for picnics, travel, lunch boxes and Valaikkappu (Indian Baby Shower). I bet the pregnant ladies would love this tangy rice. It can be served with Potato fry / pickles / chips or pappad.