(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.

Palak Bahar (Sauteed vegetables on a bed of pureed spinach)

How to make Palak Bahar (Sauteed Vegetables on a bed of pureed Spinach)

          If  I were expecting company, I would probably pick something like this, to serve. The colorful sauteed vegetables, laid on a bed of pureed spinach has got to impress, with its beautiful & vibrant color contrasts. Serve with any unleavened bread or mildly flavored Pulao & you have a winner. This is a very versatile recipe - in the sense that, you can play with the vegetables used on top & still get a delightfully delicious entree, which can be served in 3 ways :)

         When I made this, the last time, my older one, decided to take only the pureed spinach & not the veggies. That reminded me of a story, that I had read, when I was a child. Here it goes - There once lived a poor man, with his pet goat and a parrot. He was in a financial crisis and had very few Paise/Cents on hand to feed all three of them. He went to the market, and after some careful consideration; came home with a water melon. He cut it up and ate the fruit, fed the rind to the goat and the seeds to the parrot. Problem solved! This entree could serve you in a similar way if need be.

Ingredients

Spinach - 2 medium bunches/10 oz - blanched
Carrots 2 medium - cut into thin diagonal slices
French beans 6 - cut into diamonds
1/4th of a Cauliflower- broken into florets
Green chillies - 1
Oil - 1 1/2 Tbsp
Ginger - 1 inch piece, chopped
Garlic - 4 cloves, chopped
Onions - 1 large,  chopped
Tomato - 1, chopped
Nutmeg powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Lemon juice - 1 tsp
Salt to taste
Red chilli powder - 1/2 to 1 tsp
Garam masala powder - 2 tsp
Fresh coriander leaves - a few sprigs, chopped

Karivepillai Thayir Pachadi / Curry Leaves Raitha

How to make Karivepillai Thayir Pachadi/Curry Leaves Raitha

         Have you ever thought, that a Raitha; could be the right accompaniment for Mango Rice? I was skeptical too, but I urge you to try this combination before you come to any conclusion. The flavors of this raitha unite in harmony with the flavors of the rice.

                      

         The Curry leaves / Karivepillai / Kadi Patha is believed to possess numerous health benefits when consumed; aids in digestion help keep anemia at bay, fights diabetes, lowers cholesterol, prevents graying of hair; to name just a few. Here's another option to use up your fresh curry leaves (before they dry out) & store for later use - The Spiced Curry Leaf Powder.

Ingredients for 2 servings:

Fresh Yogurt - 1 Cup

Cleaned, Tender fresh Curry leaves - 1/2 Cup 

Grated Coconut - 4 Tbsp

Ghee/Oil - 2 Tsp

Salt to taste

Black Pepper corns- 1/2 Tsp

Cumin seeds/Jeera - 1/2 Tsp

Mustard seeds - 1/4 Tsp

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