Methi Rice

If you think making methi-pulav is a lengthy task, and needs preparations, and should be decided before making rice, then here’s an alternative. You can make this version of methi-rice after preparing rice. And while the rice is being cooked, the preparations with methi can be done in parallel, which saves time. And the taste is quite different, with an enhanced flavor of fenugreek.
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

Preparation time : 10 min Cooking time : 10 min, apart from making rice Serves : 4-5 Ingredients: Methi - 1 cup, chopped Onion - 2 medium sized, chopped (optional) Green peas - ½ cup (optional) Cooking oil - 1 Tbsp Cumin seeds - 1 Tsp Cinnamon - 1” stick, broken into 4-5 pcs Cloves - 4-5 Pepper - 8-10 Cooked Rice - 3 cups (preferably Basmati) Water - 3 cups Salt - ½ Tsp or as per taste Coconut - ½ cup, grated Green chilies - 5-6, depending on taste Ginger - 1" cube Method: • Heat oil in a pressure pan and add cumin seeds, cinnamon, cloves and pepper • After half a minute, add grated ginger, slit green chilies, chopped onion and peas. Sauté for 2-3 minutes • Add chopped methi leaves and sauté for 3-4 more minutes, till the raw smell of methi is replaced by an aroma of sautéed methi • Add grated coconut, salt and stir • Mix in the cooked rice thoroughly and optionally heat it for another few minutes • Add water and cook in the pressure pan till 2 whistles • Serve it hot, optionally with any raita Tips n Tricks: • Avoid adding methi in excess as it gives the pulav a bitter taste Variations: • Onion and green peas can be added or omitted – both give a different taste

Eerulli Gojju - Onion Gravy

We generally make this when we're bored of gravies with vegetables, and want a change in taste. This onion gravy is quite simple to make and has a distinct taste when compared with other vegetable gravies. Making it a little spicy, with a correct blend of chilies, tamarind, jaggery and salt makes it an ultimate dish for rice, chapathis or even dosas. And it can be preserved for a couple of days too, when boiled sufficiently.

Here’s the recipe....

Onion Gravy (Eerulli Gojju)

Preparation time : 15 min Cooking time : 15 -20 min Serves : 5-6 Ingredients: Onions – 8-10 medium sized Cooking Oil - 1 Tbsp Turmeric - a small pinch Chana dal – 2 tsp Urad dal – 1 tsp Fenugreek seeds - ¾ tsp Red chilies - 10 -12, byadagi variety (use Guntur variety for spicier version) Coconut - 1 cup, grated Mustard seeds - 1 tsp Curry leaves - 15-20 Jaggery - 2 big marble sized lumps Tamarind - 2 -3 big marble sized balls, washed and soaked Salt - 1 tsp, vary acc to taste Method: • Chop onions into small pieces (Need not be very fine, and nor should it be very big ) • In a thick bottomed pan, heat the oil and mustard seeds and allow to splutter • Add half the curry leaves and chopped onion and turmeric • Sauté it well on medium flame for 5 to 10 minutes, till the onions turn translucent. • Meanwhile, in a separate pan, dry roast chana dal, urad dal, fenugreek seeds, red chilies and remaining curry leaves for 1-2 minutes till they become aromatic and golden brown • Allow to cool slightly and grind the roasted spices with grated coconut, salt and jaggery, tamarind pulp adding water if required • Add this ground paste to the sautéed onions, and bring it to a boil • Add water to maintain gravy-like consistency • Put off the flame after 5 minutes of boiling Tips n Tricks: • Sauté the onions well, till they turn translucent to avoid the raw smell

Methi Pulav

A flavored rice with fenugreek leaves, this one can be easily prepared. This is my most common choice when I’ll have to host a big bunch of people for lunch/dinner. Keep the ingredients ready before hand, and prepare the pulav just before they arrive, and have no worries at all! Reheating also may not be required if the pressure cooker is kept closed till serving (if served within a couple of hours). And a simple raita makes a good combination.
This one is one of my favorites for lunch pack too.

PS: The pic is an old, not-so-good one, will try to replace it sometime...

Methi Pulav

Preparation time : 15 min Cooking time : 15 min Serves : 4-5 Ingredients: Methi - 1 cup, chopped Onion - 2 medium sized, chopped (optional) Potato - 1 small, cut into pcs (optional) Green peas - ½ cup (optional) Cooking oil - 1 Tbsp Cumin seeds - 1 Tsp Cinnamon - 4-5 small pcs Cloves - 4-5 Pepper - 8-10 Rice - 2 cups (preferably Basmati) Water - 3 cups Salt - ½ Tsp or as per taste Coconut - ½ cup, grated Green chilies - 5-6, depending on taste Ginger - 1" cube Coriander - 1 Tbsp, chopped Ghee - 1 Tsp Cashew nuts - 10-12 Method: • Heat oil in a pressure pan and add cumin seeds, cinnamon, cloves and pepper • After half a minute, add the cut onion and potato sauté for 2-3 minutes • Add chopped methi leaves and sauté for 2 more minutes • Add washed basmati rice to the pan and sauté for a minute • Meanwhile coarsely grind coconut, green chillies, coriander leaves and ginger without water • Now mix the ground mixture and salt in to the pan and stir for a minute • Add water and cook in the pressure pan till 2 whistles • In another small pan, heat ghee and fry cashew nuts till golden • Add to the pulav and mix after the pressure comes down • Serve it hot, optionally with any raita Tips n Tricks: • Avoid adding methi in excess as it gives the pulav a bitter taste Variations: • Any combination of onion, potato and green peas can be added – every combination gives a slightly different taste

Upma with green pigeon peas (Kalu uppittu)

I always loved Upma with some peas in it – green pigeon peas (togarikalu) or green peas (batani) or Indian beans (avarekalu). It seems when I was a kid, I used to call it “kaupputtu”, my version for Kalu-uppittu (Upma with some peas in it).

And it still is one of my favorites, especially when it is prepared in the right way, with right proportions of ingredients. The aroma that fills into the house when preparing upma, a plate of hot upma with a spoon of ghee topped on it, the crisp lentils in it, awww... it’s mouthwatering.......

And now at home, my FIL gives me good company in being a fan of it! We both conspire to prepare it, against my MIL’s wishes and just savor it..... when there are green pigeon peas in the fridge, definitely there would be a demand for upma from FIL.....

Here’s how you make tasty tasty kalu-uppittu....

Kalu Uppittu / Upma with pigeon peas

Preparation time : 15 min Cooking time : 20 min Serves : 4-5 Ingredients: Semolina/Soji/Rava - 2 cups Fresh green Pigeon peas / Togari kalu / Tuvar Lilva – 1 cup Cooking Oil - 2 Tbsp Mustard seeds - 1 tsp Turmeric - a small pinch, optional Green chilies - 8 – 10 Ginger – 1” piece Onions – 1 medium sized, optional Curry leaves - 15-20 Coriander – 1 tbsp, chopped finely Water – 3-4 cups Coconut - ½ cup, grated Chana dal – 2 tsp Urad dal – 2 tsp Salt - 1 tsp, vary acc to taste Method: • Dry roast semolina in a thick bottomed pan for 5-10 minutes, continuously stirring. Roast till semolina starts browning and the aroma fills into the house • If pigeon peas are not very tender, cook them in a little water, either on stove-top or in microwave for 3-4 minutes • Meanwhile, chop onions into small pieces (Need not be very fine, and nor should it be very big ). Slit green chilies, grate ginger • Heat water in a vessel and bring it to boil while you start with the upma • In a thick bottomed pan, heat the oil, add mustard seeds and allow to splutter • Add the curry leaves, slit green chilies and chopped onion and turmeric. (I did not use onions and turmeric this time) • Sauté it well on medium flame for 2 minutes, add grated ginger • Now add the pigeon peas (without water; save the water for later use) and sauté for another 3-4 minutes till the peas are soft • Add salt and stir for another minute • Now add the roasted semolina and mix thoroughly • Carefully pour the boiling water into the pan, stirring continuously, ensuring no lumps are formed. Use a long ladle/spoon to avoid burning your hands • Add grated coconut, coriander, cover the pan with a plate and cook for 5-8 minutes, on medium low flame. Stir occasionally. Turn off the flame and keep covered for a couple of minutes more. • Finally, in a small skillet, heat a teaspoon of oil and roast chana dal, urad dal for about a minute till they turn golden brown. Mix it to the upma just before serving. This ensures that the dals are crisp when served. Serving: • To make the upma more attractive, take a cup, add a bit of coconut, a few coriander leaves. • Stuff the cup with the hot upma. • Invert it over the serving plate and remove the cup carefully • Add a spoonful of ghee and serve it before the ghee melts on hot upma :) Tips n Tricks: • Make sure the pigeon peas are tender, before adding it to the oil • Chana dal and urad dal can be added along with other tempering, but adding it late retains the crispiness Variations: • Pigeon peas can be substituted with green peas • Adding onions or not gives very different tastes