The Sumptuous Paal Pongal and Anumulu Sambar

Some comfort foods are best prepared traditionally. This combination of paal pongal and anumulu sambar is a suprising combination that will delight you with its lipsmacking taste. Anumulu is a seasonal bean so it is best now to buy it fresh to prepare this recipe.

Paal Pongal
Ingredients:

• 1 cup raw rice
• 2 cups milk
• 2 cups water
• Salt to taste

Procedure:
Wash rice properly and soak it with 2 cups water for 30min.After 30 min discard the water fully and keep aside.
In a thick bottom pan boil 2 cups milk and 2 cups water once it starts boiling add the soaked rice and cook in a medium to low flame till rice becomes soft. During the whole process stir the rice nicely for every 3 mins interval so that it will not stick to the bottom.Once rice become soft, switch of the flame and add the salt and stir properly. Your paal pongal is ready

 Note:
1.By soaking the rice the cooking process will be faster.
2.Add more water while cooking the rice if required.


Anumulu Sambar
Ingredients:

• 1 cup anumulu/mochai seeds/field beans
• 1 cup chowchow chunks
• a lemon size tamarind
• 2 tbsp channa dal
• 1 tbsp coriander/cilantro seeds
• 4 red chillies
• 1 tbsp grated coconut
• 1 tsp oil
• 1/4 tsp jeera/cumin seeds
• 1/4 tsp musterd seeds
• a pinch of turmeric
• a few fenugreek seeds
• a pinch of hing
• salt to taste

Boil the mochai/anumulu and chowchow with 1 cup of water in a pressure cooker for 3 whistles and keep aside.

Soak tamarind in water for 10 min then extract the pulp and keep side.

In a pan heat 1/2 tsp oil then add coriander seeds,channa dal and red chillies and fry in a low flame till dal become light golden brown.Then add curry leaves and fry for a while till become crispy ,shift this to a blender and make a fine powder then add coconut and little water and make a fine paste ,keep aside.
Heat a tsp of oil in a deep bottom pan add mustard seeds,cummin seeds,fenugreek seeds and once mustard seeds start to splutter add hing and curry leaves and stir for a min then add cooked mochai seeds and chowchow without the water and reserve the water . Stir it properly then add the above prepared paste and stir for 1 min . Add the tamarind pulp, reserve water,turmeric,salt and let it boil for 5 min ,check the consistency if required add some water .

Once its boils nicely switch off the flame and garnish with cilantro.Serve warm with paal pongal.


Note:
1.You can make the spice powder of coriander seeds,channa dal n red chilli much before also n can store it in container and use how much you need  but preferable make it fresh when you need .

2.If you add more powder then sambar will become thick so add carefully.

3.Any excess spice powder can be used for stuffing for brinjal

4.Instead of chowchow you can use onions

5.If you do not have fresh anumulu/mochai/field beans then you can soak the dried field beans for 3 hrs and use in this sambar 

Flavorful No Onion No Garlic Meal

( Click image for enlarged view )

I had prepared this meal ( Mint Pulav, Paneer Makhani and Palak Raitha ) for my mom who visited me this weekend.

According to ayurveda our ancient traditional medicine system of India there are three formats of food rajasik, tamasik and saatvik, foods simple and wholesome in nature are saatvik by nature, onion and garlic have sharp flavors and they fall under the "tamasik" category.

The theory is based on the fact that "tamasik" food tends to excite the negative feelings such a anger, violence, and deceit and therefore should be avoided. It is a hindu custom to have saatvik food on sacred days. Also practised by the wonderful krishna conscious devotees ( ISKCON photogallery ) around the world. So here is the recipe for the complete meal.

Paneer Makhani (Adopted from Nita Mehta Recipe)

Ingredients

• 200 gms paneer (cut into cubes)
• 3 large tomatoes
• 1 inch ginger
• 1 tbsp butter
• 1 tbsp oil
• 4-5 almonds or cashew
• 1 cup milk
• 2 tsp kasuri methi (dry fenugreek leaves)
• 1 tsp tomato ketchup
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp sugar
• 2 green cardamoms crushed
• 3 tbsp cream
• salt to taste

Soak the almonds or cashew in 1/4 cup milk for a 1/2 hr and blend it a smooth paste.

Microwave tomato and ginger with a 1/2 cup water for 5 min.Blend it to a smooth paste.

Heat oil and butter in a pan, add salt,sugar,garam masala,crushed cardamom and chilli powder and stir for 30 seconds and add the prepared tomato paste and ketchup and mix well and cook till oil begins to separate.

Add the cashew paste and kasuri methi and stir well, add 1/2 cup water and cook on medium flame for 5 min.

Now add paneer and milk to get a nice gravy. Mix well and cook for another 5 min

Now add cream and serve hot.

Mint Pulav

( Click image for enlarged view )

Ingredients

• 1 cup rice
• 1 tbsp clarified butter or ghee
• 1 handfull of mint leaves
• 1 handfull of coriander leaves
• 1/2 green peas
• 1 tsp cumin seeds
• 1/2 inch cinnamon stick broken into pieces
• 2 crushed cardamoms
• 4 black pepper
• 1/4 tsp pepper powder
• 1 tsp chopped green chillies
• salt to taste

Soak rice in water for 30 min and stain it and keep it aside.

Heat ghee in a pressure cooker, add cumin seeds, cinnamon stick , cardamom and black pepper and fry till cummin seeds splutter. Add the chopped cilantro, mint leaves and green chilli fry for a min. Then add green peas,salt and pepper powder and stir for 30 seconds. Now add the soaked rice and mix nicely.

Add 1.5 cup water, stir nicely and close the pressure cooker. Let it cook for three whistles and switch off and let it cool.

Once the pressure cooker cools , open the lid add 1 tbsp ghee on top of it and mix carefully and serve hot with your choice of side dish and raitha.

Palak Raitha

( Click image for enlarged view )

Ingredients

• 1 cup curd
• 1 cup chopped spinach
• 1 green chilli
• salt to taste

For tempering

• 1/2 tsp cumin seeds
• 1 tsp oil
• a pinch of hing (asafetida)

In a micowave safe bowl cook the spinach with some sprinkling of water for 2 min, when it cools blend it with the green chilli, then add curd and salt to this mixture and whisk nicely till it becomes really smooth.

Now prepare the tempering , heat oil in a tempering pan, add cummin seeds and asafetida , once cumin seeds splutter transfer this tempering on to the above curd raitha.

Your palak raitha is ready. Serve it with chappati and any other choice of your rice.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

Pongalo Pongal, Wish you all a very happy pongal

(Click all images for enlarged view)

Wish you all a very happy pongal and may every year be filled with prosperity and joy.

As per tradition we prepared pongal , vada with tamarind chutney and radish sambar for breakfast today ... I did not have the time to write the recipes but I am sure all of you would know how to prepare them : )

Andhra Style Chintapandu Pulihora

Chintapandu (Tamarind) rice is commonly prepared in our household during festival times. This was prepared recently . This version is the traditional andhra style and it has got a nice tangy flavor. It is a tradition to prepare bobbatlu too ( and this is a wonderful combination for festival times). So here is the recipe for tamarind rice andhra style.

Ingredients

• 1 cup rice
• a big lemon size tamarind soak in 1 cup water
• 4 red chillies
• 1 tbsp channa dal
• 1 tbsp urad dal
• 1 tsp musturd seeds
• 1/8 tsp fenugreek seeds
• 3 springs curry leaves
• 1 green chilli
• 1/8 tsp hing
• 1/2 tsp turmeric
• 1 tsp jaggery
• 1/8 cup oil
• salt to taste

• 1 tbsp coriander seeds
• 1/4 tsp fenugreek seeds

Cooking procedure

Soak the tamarind in warm water for 30 min ,then nicely squeeze and extract the pulp and keep aside

Cook the rice with 2 cups of water and with a 1 tsp oil in pressure cooker for 3 whistles .

Dry roast coriander seeds and methi seeds till a nice aroma came n let it cool after that make a fine powder and keep aside.

Heat oil in a pan add chana dal,urad dal ,mustard seeds ,fenugeerk seeds and when mustard seeds starts to splutter add red chilli,curry leaves,turmeric and hing and stir for 30 sec ,then add tamarind pulp and jaggery and stir n cook till the mixture become a thick and when oil begins to saturate switch off the flame and let it cool.

Mix the above mixture to the rice till it blends nicely with rice ,then mix the coriander ,methi powder nicely ,then cover n keep aside for 30 min before you serve

Note :

• You can prepare the tamarind paste before ,store in the jar and refregirate it ,use when ever u want .
• If u add more jaggery then will get the sweeter version of pulihora
• Adding corander n methi powder will give nice twist to this tangy rice

Cabbage Rice With Coconut Milk

( Click image for enlarged view )

I had this rice when I was with my SIL. I love the flavor of this rice so much that I tried it again when I came back to my place. This rice has got a creamy texture as it is simmered in coconut milk and it has a mild sweet taste and pleasant aroma with a little crunch of cabbage. It is a great supplement when we have a spicy menu on the platter.

Ingredients:

• 2 cups rice
• 1.5 cup chopped cabbage
• 1/2 cup diced potato
• 1/4 cup chopped onion
• 1 cup thick coconut milk
• 2 green chillies
• 1 tbsp garlic ginger paste(4 cloves garlic ,1/2" ginger)
• 2 springs chopped mint leaves
• 1/2 tsp cumin seeds
• 2 cardamom
• 2 cloves
• 1/2" cinnamon stick
• 6 whole black peppers
• 1 bay leaf
• 2 tbsp butter/oil for vegans
• salt to taste

( Click image for enlarged view )

Cooking Procedure

Soak rice in 3 cups of water for 20 minute,then drain water and keep rice aside.

Heat oil in a pressure cooker ,add bay leaf fry for 30 seconds then add cardamom , black pepper,cinnamon stick,clove ,cumin seeds and fry till cumin seeds crackle.

Add onion,green chilli,garlic ginger paste to the above ingredients and fry till onion become light golden brown .Add cabbage,potato and chopped mint leaves and fry for 2 min then add the rice n fry for one more min.

Then add 1 cup coconut milk with 2.5 cups water to the above rice and mix nicely,close the lid n pressure cook for 3 whistles.

After 3 whistles switch off the flame and wait for the pressure to settle down, remove lid and mix it softly and serve hot.

Easy and Tasty Mushroom Biryani

(Click image for enlarged view)

Biryani is a delicious Indian rice dish which is often reserved for very special occasions such as weddings, parties, or festive occasions. For biriyani long grain rice (Basmati) is used. Ghee(clarified butter) is used to give it a nice rich flavor. Traditionally it has a lengthy preparation, normally rice and veggies are cooked 70 % separately and then cooked together for the remaining 30% in oven or stove on minimum flame. The purpose of this procedure is to infuse the flavors within the rice.

But sometimes I prefer to make it the easier way with minimum risk. To get the flavors into the rice I cook the biryani and let it sit for 5 hours before serving. This will ensure all the spices infuse the rice.

Biryani is a perfect one pot meal for all occasions .

Ingredients:

For cooking rice

• 2 cups basmati rice (soaked for 1 hr)
• 1 inch cinnamon stick
• 1 bay leaf
• 5 cloves
• 1 fist of mint leaves
• 1 tsp oil
• 5 cups water
• 1/4 tsp salt

To marinate veggies

• 2 cup mushrooms(cut to half if big mushroom)
• 1/2 cup small cauliflower florets
• 1/4 cup beans
• 1/2 cup diced potatoes
• 1/2 cup diced carrot
• 1/4 cup peas
• 2 green chilles
• 1 tbsp ginger garlic paste
• 2 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 cup chopped mint leaves
• 1/4 cup chopped cilantro

For Biryani

• 1 cup sliced onions
• 1/2 cup diced tomatoes
• 1 inch cinnamon stick
• 1 bay leaf
• 5 cloves
• 6-7 black pepper
• 1/2 tsp jeera
• 2 cardamom (peeled and crushed)
• 1/2 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp salt
• 1 cup curd
• 1/4 cup chopped cashew
• 1 tbsp oil
• 2 tbsp ghee

(Click image for enlarged view)

Step 1 - Cooking the rice

Wash and soak the rice with 6-7 cups water for 1 hour.After one hr drain the water completely and keep aside.

In a rice cooker bowl 5 cups of water when it starts boiling add cloves,bay leaf,cinnamon stick,mint leaves,oil and salt to it.Now add the soaked rice to it.And mix nicely and let it cook.Once it cooks take the lid off and slowly stir it to seperate the rice grains.

Step 2 - Marinating the Veggies and Mushrooms

In a big bowl mix all the vegetables expect mushrooms with 1/2 tbsp ginger garlic paste,1/4 tsp turmeric powder,1/4 cup mint leaves and 1/8 cup colantro and 1 tsp dhania powder, 1/2 tsp chilli powder. Cover and let it sit for 30 min.

In another bowl take mushrooms and mix it with the remaining 1/2 tbsp ginger garlic paste,1/4 tsp turmeric powder,1/4 cup mint leaves and 1/8 cup colantro and 1 tsp dhania powder, 1/2 tsp chilli powder. Cover and let it sit for 30 min.

Step 3 - Preparing the Biryani

Heat oil and ghee in a pan,add all the whole spices mentioned for biriyani and once cumin seed splutter add the cashew and after 1 min add the onions and let it fry till it it turns golden brown, then add chilli powder and coriander powder and then add the tomatoes and saute for a min.

Then add the marinated veggies and let it cook, once it cook 2/3 rd add the mushrooms with salt to taste. Let it cook till all veggies become tender. Now add the curd and cook in low flame let the gravy thicken.

Once all water evaporates add the cooked rice and mix softly and cover and let sit on low flame for 10 min. Stir occasionally every 3 min and your mushroom biriyani is ready. Serve with raitha

Note:

1. If you using pressure cooker to cook rice add 3 cups of water to 2 cups rice.
   
   
2. Soak rice for 1 hr before starting cooking,to save time while boiling the water begin the marination process for the veggies.
   
   
3. If you are planning to make biryani for a party, to get better taste, prepare the biryani on previous day, once it cool refridgerate it and next day just warm it before serving. This will taste better because all the spices will infuse the rice.This will also give u lot of free time before the party.
   
   
4. If you want the biryani to be more spicy you can adjust the chilli powder according to your convenience.

I am sending this yummy biryani to CMT- Rice hosted by Priya started by Jagruti.

________________________________________________________________

Tags: Biryani, Mushroom, Vegetable Biryani, Easy Recipe, Rice Recipe

Mushroom In Hot Garlic Sauce With Fried Rice

( Click image for enlarged view)

Chinese food is one of the most delicious types of cuisine. The wonderful thing about this cuisine is that it tastes so good,healthy and is very easy to prepare. It is one of my favorite cuisine other than indian cuisine. I love the different sauces they use in the cuisine n each dish has a unique taste.

Today I made mushroom in hot garlic sauce which has a nice taste n aroma because of the garlic and I loved it. Along with this I made chinese fried rice too, which turned to be a wonderful combination. I did not use ajinomoto which is common in Chinese cuisine but believe me it still tasted awesome.

Mushroom In Hot Garlic Sauce

Ingredients

• 1 cup diced mushrooms
• 1 cup diced bell pepper(red,green n yellow)
• 2 tbsp chopped spring onions
• 1 tbsp olive oil
• salt to taste

For Hot Garlic Sauce

• 1 tbsp finely chopped garlic
• 2-3 finely chopped dry red chillies
• 1 tbsp oil
• 2 tbsp tomato sauce
• 1 tsp soya sauce
• 1/2 tsp black pepper
• 1/2 tsp honey
• 1 tsp corn flour
• 1 cup homemade vegetable stock (6 cubes)
• 1 cup water
• salt to taste

( Click image for enlarged view)

Cooking Procedure

Mix corn flour with vegetable stock n water n keep aside Heat oil in a pan, fry the chopped red chilles n garlic for a min on medium flame.

Add tomato sauce,soya sauce,salt,pepper,honey n cook for 1/2 min. Then add the corn

flour mixture n stir continously till it boils. Let it simmer for 2 min till the sauce thickens.

Remove the pan from the stove and keep aside.

Note: If you use ginger in place of garlic it becomes ginger sauce.

Heat oil in another pan add all the veggies and saute on high flame for 4 min shift it to a serving plate and before serving heat the garlic sauce n pour over the veggies n serve with fried rice.

Chinese Fried Rice

• 1 cup rice
• 1 tsp chopped garlic
• 1/4 cup finely chopped beans
• 1/4 cup finely chopped carrot
• 1/2 cup chopped bell pepper
• 2 chopped green chilli
• 1 tsp soya sauce
• 1 tsp chilli sauce
• 1 tsp vinegar
• 1 tbsp oil
• salt to taste

( Click image for enlarged view)

Cooking Procedure

Soak rice with 1.5 cup water for 20 min then cook it in a pressure cooker with the addition of 1/2 tsp oil in the water. ( Tip: Adding oil helps to make the rice less sticky n separate). If it is a rice cooker use 2.5 cup water. And keep aside.

Heat oil in a pan or wok add green chilli,garlic,onion n stir fry for 30 sec. Then add beans carrot n stir fry for one min,then add bell pepper,salt,pepper n stir for one more min. Now add the rice,soya sauce,vinegar,chilli sauce n mix nicely n stir for 2 more min.

Serve hot with mushrooms in hot garlic sauce.

________________________________________________________

Tags: Fried Rice, Mushroom, Garlic, Sauce, Hot Garlic Sauce

Gujarati Kichadi With Kadhi

( Click image for enlarged view )

Gujarati cuisine is termed as "the haute cuisine of vegetarianism". I love gujarati cuisine but never prepared at home so I wanted to start with a very simple n delicious combo. I choose gujarathi kichadi and kadhi.

Gujarati kichadi is rice & lentil cooked in a porridge style and kadhi is a yogurt based soup that goes well with it ..It had a soothing unique flavor n also a complete meal by itself.

Gujarati Kichadi

Ingredients:

• 1 cup rice
• 1 cup mung dal
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tsp chopped ginger
• pinch of hing
• 1 inch cinnamon stick
• 1/2 tsp whole black pepper
• 2 green chilli
• 2 tbsp clarified butter
• 6 cups water
• salt to taste

Cooking Procedure:

Soak rice n dal together for 15 min. Boil the six cups water in a deep bottom pan.

Heat ghee in a pan, add cumin seeds,cinnamon stick n black pepper fry for a min then add hing, chopped green chilli, ginger fry for 30 sec. Add soaked rice n dal stir for 1 min.

Now shift all the above mixture to the boiling water,add salt n turmeric powder n cook on a medium flame, stir occasionally till the rice is cooked.

Gujarati Kadhi

( Click image for enlarged view )

Ingredients

• 2 cups plain yogurt
• 3 cups water
• 3 tbsp chickpea flour
• 1 tsp chopped ginger
• 2 chopped green chilli
• 1/2 tsp sugar
• 1/4 tsp turmeric powder

For tempering

• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 2 dry red chilli
• 2 tbsp coriander/cilantro leaves
• 1 spring curry leaves
• 1 tsp oil
• salt to taste

Cooking Procedure:

Take a deep bottom pan n mix all the ingredients except tempering to a smooth paste n heat on medium flame till it boils.

Prepare the tempering with 1 tsp oil in a frying pan, add mustard seeds, cumin seeds and fry till it splutter.Then add red chilli,curry leaf n fry for 30 sec. Add this tempering to the above mixture n let it cook on medium flame for ten min.Add salt to taste n chopped cilantro.

Serve hot with kichadi.

_______________________________________________________
Tags: Gujarati Cuisine, Gujarati kichadi, gujarati kadhi