Ever since we learnt this variety of methi rice from an aunt, we’ve switched over to it from the usual pulav style.
Here’s the recipe....
Methi Rice |
Variations: |
Methi Rice |
Variations: |
Onion Gravy (Eerulli Gojju) |
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Methi Pulav |
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Kalu Uppittu / Upma with pigeon peas |
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Brahmi Tambuli |
Preparation time : 5 min Cooking time : 5 min Serves : 4-5 Ingredients: Brahmi leaves - 1 cup Ghee - 1 Tsp Cumin seeds - 1 Tsp Pepper - 1 Tsp Red chili - 1 Coconut - 2 Tbsp, grated Salt - ½ Tsp or as per taste Curd - ½ cup For tempering: Ghee - 1 Tsp Cumin seeds - 1 Tsp Method: • In a skillet, heat ghee and roast cumin seeds, pepper and red chili • Once the spices are roasted, add washed Brahmi leaves and sauté till they wilt, for a minute or two • Grind the above mixture with grated coconut into a fairly smooth paste • Transfer it to a bowl and mix in salt and curd Tempering: • In a skillet, heat ghee and add cumin seeds and curry leaves and allow to splutter • Transfer the tempering to the Tambuli and serve with hot rice Variations: • Other herbs like Doddapatre, ginger, etc can be used in place of Brahmi |
Menasina Saru / Black Pepper Rasam |
Preparation time : 5 min Cooking time : 10 min Serves : 5-6 Ingredients: Black pepper - 2 Tsp Cumin seeds - 3 Tsp Urad dal - 3 Tsp Channa dal - 1 Tsp Red Chili - 1 Curry leaves - 10-12 Coconut - 2 Tbsp, grated Salt - ½ Tsp or as per taste Water - 4 Cups, change acc to consistency Milk - ½ Cup For tempering: Cumin seeds - 1 Tsp Ghee - 1 Tsp Method: • In a skillet / kadai, roast pepper, Cumin seeds, Urad dal, Channa dal, Red Chili and Curry leaves till the lentils turn golden brown • Let it cool slightly • Grind the roasted mixture with coconut and water if needed to make a very fine paste • Transfer the ground paste to a larger vessel, add enough water to get rasam-like consistency • Add salt and allow to boil for 5-8 minutes • Add milk and put off the heat Tempering: • Heat ghee in a small skillet • Add cumin seeds and allow it to sputter • Add this crispy garnishing to the menasina saru just before serving • Serve hot with piping hot rice and a spoon of ghee Tips n Tricks: • Make sure to grind the ingredients into a very smooth paste, which will add to the taste Variations: • Dry coconut can be added instead of fresh coconut, but nothing can beat the taste of fresh coconut |
Badam Puri |
Preparation time : 20 min Cooking time : 20-25 min Makes : ~20 Ingredients: All Purpose Flour (Maida) – 2 Cups Ghee – 1 ½ Tbsp Baking Powder – ½ teaspoon, optional Food color – 1 pinch/drop, preferably saffron or yellow Salt – a small pinch Cooking oil for deep frying Water For Sugar Syrup: Sugar – 1 Cup Water 1 Cup Method: Dough: • In a bowl, add ghee, baking powder, salt and food color and beat it for 5-10 minutes continuously with your fingers • Once the ghee forms a very smooth paste, add flour and mix thoroughly • Add a little water and form a soft dough, neither too tight nor too loose • Knead the dough for at least 8-10 minutes ensuring there are no cracks in it Sugar Syrup: • Meanwhile in another vessel mix water and sugar and boil it • Food essence may be optionally added for enhanced aroma • A pinch of color can be added as well for attractive color Badam Puris: • Now make small TT-ball sized balls out of the dough • Roll out puris of about 4” diameter • Fold it first into half and then again, making it 4 layered • Slightly press it, using the rolling pin so that the layers are held closely • Heat oil in a frying pan and fry these rolled and folded puris one by one in medium low flame till golden brown. The puris puff up and increase in size when fried. • Drain excess oil by spreading it on a kitchen towel / tissue • Drop the puris one by one as they are fried into the sugar syrup prepared • After 5-6 minutes take out the sugar soaked puris from the syrup, in the order that they were dipped, and spread them out on a dry plate. • The coated syrup is absorbed and the Badam-puris become dry in sometime Serve it immediately when still hot or after cooling Tips n Tricks: • Knead the dough enough to get a uniform texture • The sugar syrup should be thicker than that for Gulab Jamuns, so that the puris do retain crispiness, yet absorb the sweetness • Do not wait for too long after the syrup is made, as the syrup starts solidifying when cooled |
Banana Muffins |
Preparation time : 15 min Baking time : 20-25 min Makes : 12 muffins Ingredients: Ripe Bananas – 4, medium sized All Purpose Flour – 1 ½ Cups Sugar – ¾ Cup Melted Unsalted Butter – 1/3 Cup Baking Powder – 1 teaspoon Baking Soda – 1 teaspoon Raisins - Half Cup, or Walnuts, Finely Chopped Method: • Preheat Oven to 350 degrees F • Line the Muffin tray with the Muffin Liner Paper Cups. I simply greased and dusted the muffin tray • Mash the Bananas in a bowl • Add the Melted Butter and mix well using a spatula • Add in the sugar and stir well. Keep this bowl aside till needed. • Take another bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda. Sieve the mixture a couple of times for uniform mixing. • Mix in the wet and dry mixtures together. Do not over mix. Mix only for a minute or two. Do not use any kind of Electric Hand Mixers. • Keep aside 1 tablespoon of raisins and stir in the remaining raisins in the batter. • Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups. Sprinkle the remaining raisins on the top • Bake it in the Oven for about 20 -25 minutes, until the Muffins are golden brown. • Cool the Muffins completely before serving. Tips n Tricks: • Do not over mix the mixture. Let it remain crumbly. Variations: • Chopped walnuts can be added in place of raisins • One beaten egg can be added to get smoother muffins, but even eggless tastes almost the same |
Gongura pickle |
Preparation time : 10 min Cooking time : 15 min Makes : 1 cup of pickle Ingredients: Gongura leaves - 5-6 cups, washed and picked Oil - 2 tbsp Salt - 1 tsp For spice powder:Dry red chilies - 15-20 depending on taste Mustard seeds - 3 tsp Fenugreek seeds - 3 tsp For tempering: Oil - 2 tsp Mustard seeds - 1 tsp Asafetida - 1 pinch Method: Spice powder• Heat a skillet and roast all the ingredients • Cool slightly and grind it to a powder Gongura pickle• Wash the gongura, separate the leaves from stalk • In a heavy bottomed pan, heat 1 tbsp of oil and add the gongura leaves • The volume of the greens reduces drastically • Sauté it for a while till the water content evaporates • Keep stirring, to avoid sticking to the pan, add more oil if needed • Once done, the oil starts separating out from the pickle • Add the spice powder prepared and mix thoroughly for a couple of minutes, with the heat on • Heat oil in a small skillet, add mustard and allow to splutter, add asafetida and mix it to the pickle • Serve with rice and ghee/oil, curd rice, dosa, etc Tips n Tricks: • The gongura reduces in volume drastically - so use more if you want to prepare more Variations: • Sautéed onions can also be added |
Nutty Okra Masala |
Preparation time : 10 min Cooking time : 20 min Serves : 4-5 Ingredients: Okra/Ladies finger - ½ - ¾ kg Onions - 2 big Oil - 2 tbsp Salt to taste For spice powder: Peanuts - 1 tbsp Bengal gram dal - ½ tbsp Black gram dal - ½ tbsp Sesame seeds - ½ tbsp Dry red chilies - 10-15 depending on taste Curry leaves - 10-12 leaves For tempering: Oil - 2 tsp Mustard seeds - 1 tsp Black gram dal - 1 tsp Peanuts - ½ tbsp Sesame seeds - 2 tsp Curry leaves - 10 - 12 leaves Method: Spice powder • Heat a skillet and roast all the ingredients except sesame seeds • When they are almost roasted, add sesame seeds and turn off the flame, continue stirring for a few more seconds • Cool slightly and grind it to a coarse powder • This can be prepared in larger quantity and stored for multiple uses Okra masala • Wash the okra, wipe it with a kitchen towel and dry it completely • Chop it on a dry cutting board with a dry knife, into ¾” pieces • In a heavy bottomed pan, heat1 tbsp oil and add the chopped okras • Roast the okra on a high flame, continuously stirring, till the slime vanishes. • Add a little more oil if needed • Add salt and mix in thoroughly, continuing heat for 2 more minutes • Chop onions and in a separate pan, heat the remaining oil and sauté till translucent • Mix the roasted okra, add the spice powder prepared above and mix thoroughly till the spice powder is evenly coated over the okras Tempering • Heat oil in a small skillet, add mustard and allow to splutter • Add peanuts and after a few seconds add black gram dal and curry leaves • When the nuts and dal are done, add sesame seeds and turn off the flame • Add this to the above prepared okra-onion masala and mix well • Serve with chapathis / rice Tips n Tricks: • Make sure there is no water content in the okra, or the dish will turn into a disaster. • Don’t worry if the walls of the pan get charred, it can be easily washed off. • Never cook the okras with the pan covered, it gets soft and broken rather than staying crunchy Variations: • Dry grated coconut can also be added, but I prefer without it |
Now, coming to the 10 honest facts about me.... Since I’ve got this award on my food blog, let me try to list down 10 honest things related to food / cooking.... and here it is....
Ok, these were the ten things I could think of for now......
Now, I pass it on to
- Sia
- Kitchen Flavours
- Preeti
- Kaush
- Hema
- Sushma
- And anyone else who wants to take it.....
You don’t have to necessarily write 10 honest things related to food alone... it can be anything :)
If you answer yes to anyone of the above, then here’s the remedy - prepare a bowlful of pongal, and have it hot - real hot with crispy tempering and freshly prepared simple chutney.
Pongal |
Preparation time : 10 min Cooking time : 15 min Serves : 4 -5 Ingredients: Split moon dal - 1 cup Rice - 1 cup Ghee - 1 tbsp Ginger - 1”cube, grated Cumin seeds - 1 tsp Coconut - 2 tbsp, grated Green chilies - 3-4 Coriander leaves - 3-4 strands Turmeric - 1 pinch Hing - 1 pinch Salt to taste Water - 6-7 cups (or more if you want it more watery) For tempering: Ghee - 2 tsp Black pepper - 1 tsp Cashewnuts - 2 tsp Method: • Wash rice thoroughly and keep aside • Grind raw cumin seeds, coconut, green chilies, coriander leaves, turmeric and hing into a coarse paste without adding any water • In a pressure pan, heat ghee • Add split moon dal and fry till light golden, till it gives out an aroma • Add the grated ginger, ground mixture and stir for a few seconds • Add washed rice, water and cook in the pressure pan for 3 whistles Tempering • Heat ghee in a pan • Add black pepper and allow to sputter • Turn the heat low, add cashew nuts and stir till they turn light golden color • Add this to the pongal prepared, just before serving, to retain the crispness of pepper Tips n Tricks: • Dry grated coconut can be used instead of grinding the fresh coconut with chilies, etc Variations: • Add enough water - more than 4 times the quantity of rice and dal combined, to have a watery consistency |
White Chutney |
Preparation time : 5 min Cooking time : 5 min Serves : 4 -5 Ingredients: Coconut - 1 cup, grated Green chilies - 5-6, depending on taste Ginger - ½” cube Asafoetida - a big pinch Cooking oil - 1 Tsp Fried gram dal - 2 Tsp Tamarind - a small marble sized ball Salt - ½ Tsp or as per taste For tempering: Cooking oil - 1 Tsp Curry leaves - A few strands Mustard seeds - 1 Tsp Method: • Roast green chilies and asafetida in a tsp of oil, till the chilies become crisp • Grind the above with all other ingredients, adding a little water if needed • Transfer the ground chutney to a serving bowl Tempering: • Heat the oil in a pan, add mustard and allow to splutter • Add asafetida and curry leaves Garnish the chutney with tadka Tips n Tricks: • Do not make the chutney too smooth – a little coarse consistency will give a better taste |
Dill Rice |
Preparation time : 10 min Cooking time : 15 min Serves : 4 -5 Ingredients: For Spice powder: (makes spice powder to make Dill rice 3-4 times) Chana dal - 1 tbsp Urad dal - 1 tbsp Red chilies - 20 - 25 (preferably byadagi variety) Coriander seeds - 2 tbsp Cinnamon - 2-3 one inch sticks Cloves - 8-10 Maratha Moggu - 2-3 Cardamon - 3-4 For Dill Rice: Dill leaves (Sabsige soppu) - 2 small bunches Cooking oil - 1 tbsp Tamarind pulp - 2 tsp Salt - 1 tsp, adjust acc to taste Spice powder - 2 tsp Jaggery - 1 small marble sized ball Rice - 2 cups For tempering: Cooking oil - 1 tbsp Mustard seeds - 1 tsp Groundnut seeds - 1 tbsp Chana dal - 2 tsp Urad dal - 2 tsp Curry leaves - 2-3 strands Turmeric - 1 pinch Method: Spice powder • Dry roast all the ingredients • Allow to cool for 5 minutes • Grind them into slightly coarse powder • This can be made in larger quantity and preserved for a couple of months Tempering • Heat oil in a pan • Add mustard seeds and allow to sputter • Turn the heat low, add groundnut seeds, and stir • After the groundnuts are half-done, add chana dal and urad dal • Add curry leaves and stir for half a minute till all the ingredients are properly roasted. Keep aside till needed. Dill rice • Wash rice, soak in water for 10 minutes • Cook rice in pressure cooker or in microwave by adding about 4 cups of water (quantity of water should be adjusted depending on the variety of rice)• Pick the dill leaves, wash thoroughly and chop into small pieces • In a heavy bottomed pan, heat 1 tbsp oil • Add the chopped dill leaves, and stir every 2 minutes for about 10 minutes • Ensure it doesn’t stick to the bottom of the pan. It takes a while to cook thoroughly. • Once the dill leaves are cooked, add tamarind pulp, salt, jaggery and 2 tsp of spice powder prepared • Stir for another 5 minutes till the mixture becomes slightly dry • Spread the cooked rice in a wide pan, cool slightly and mix in the dill mixture and tempering • Mix thoroughly using hands, so that the dill is evenly mixed into rice • Serve it warm, or by heating slightly, optionally along with any raita Variations: • The same can be prepared with methi leaves too |
Jackfruit Halwa |
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White Rajma Masala |
Preparation time : 10 min, apart from soaking time Cooking time : 20-25 min Serves : 4-5 Ingredients: White Rajma (Bean seeds) - 1 cup, fresh/dried; Soak overnight if using dried Tomato - 3 medium sized Onion - 2 medium sized Green chilies - 2-3 Ginger - 1” cube Garlic - 5-6 cloves Garam masala powder - 1 Tsp Red chili powder - ½ - 1 tsp, depending on taste Kitchen king masala - ½ tsp, optional Jeera powder - ½ tsp Coriander powder - ½ tsp Oil - 1 tbsp Salt - 1 tsp, as per taste Sugar - ¼ - ½ tsp Coriander leaves - 1 tbsp, chopped Method: • Soak rajma overnight if you’re using dried ones. I used fresh ones so didn’t have to soak, and the cooking time was less too. • Pressure cook rajma with enough water for 3-4 whistles, or till well cooked • Boil tomatoes in water till tender, cool and make puree • Heat oil in a pan • Add chopped onion and sauté for 2 minutes • Crush ginger and garlic and add the paste and continue to sauté till the onions turn translucent • Add all the spice powders and mix thoroughly so that no lumps are formed • Mix in tomato puree, salt and sugar and bring to a gentle boil • Add the boiled bean seeds, and water if necessary to maintain a gravy consistency • Let it boil for 5-10 minutes, till the bean seeds absorb the taste and flavors from the gravy • Garnish with coriander leaves and serve with rotis/chapathis/ghee rice Tips n Tricks: • Cook the bean seeds just tender enough for the right taste |
What else can be beetter than this to enter the event RCI-Udupi, Mangalore, hosted by Sia of Monsoon Spice...
Sweet Mulka |
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Spicy Mulka |
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Mavinkai Hasi Gojju |
Preparation time : 10 min Cooking time : 15-20 min Makes : A bowlful Ingredients: Raw Mango - 2 medium sized, sour variety Green chilies - 10 -12 Curry leaves - 10 - 15 Coriander leaves - a small bunch Fenugreek seeds - ¾ tsp Channa dal - 1 tsp Coconut - 2 cups, grated Cooking oil - 1 tsp Turmeric - a small pinch Jaggery - 2-3 big marble sized lumps Salt - 1 tsp, vary acc to taste For tempering: Cooking oil - 2 tsp Mustard seeds - 1 tsp Sesame seeds - 1 tsp Curry leaves - 15-20
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