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Methi Malai Mutter

>> July 22, 2015

It is a combination of fenugreek and peas rich flavored gravy.


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Prep Time : 15-20 Mins
Cooking Time : 15 Mins

Ingredients for MasalaPaste
  • Onions -1/2 cup , chopped
  • Green chillies - 2-3 
  • Poppy seeds / Khuskhus - 1/4 tsp
  • Tomato purree - 2 tbsp
  • Garlic clove - 1
  • Ginger grated - 1/2 tsp
  • Cloves - 2
  • Cardamoms - a small piece
  • Cashews -  1/2 tsp
  • Oil - 2 tbsp
Other Ingredients
  • Fenugreek leaves / Methi leaves - 4 cups
  • Milk - 3/4 cup or Lowfat cream - 1/4 cup 
  • Salt to taste
  • Jeera seeds 
  • Oil - 1 tbsp
  • Peas / Mutter - 1/2 cup
  • Onions - 1/4 cup , finelychopped

Method
  1.  Heat oil in  a pan add, cloves, cardamoms, cashews, poppy seeds, chillies saute for few mins then add onions saute till turns color then add tomato puree , ginger garlic stir for few mins
  2. Grind into smooth puree and keep aside
  3. Chop & wash the fenugreek leaves. In  a pan add 3/4 cup of water and cook the leaves. squeeze ou the water and keep aside
  4. Heat 1tbsp of oil in a large pan add jeera seeds, onions, fry till onions turns color pale. Then add the paste and fry for 1 minute. Add the peas (i used frozen) , cream or milk , salt and fenugreek leaves bring to boil together (if it is too thick add little water) and cook for few minutes
  5. Serve hot
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Valhapalu Sajjige | Banana Sheera/Halwa | Balehannu Sajjige

>> July 10, 2015

Festival Season is just around the corner! Thought to posting this simple sweet dish. Adding banana gives a nice flavor. We used to make this sweet on almost all occasions especially during SatyaNarayana Pooja and offered as prasad. Festivals is around the corner

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Prep Time :  5-8 mins
Cook Time : 10 Mins

Ingredients
  • Rava Coarse / Sooji  - 1 cup
  • Ripe Banana - 1/2 cup chopped & mashed
  • Ghee - 1/2 cup
  • Dry fruits - Cashews pieces and yellow Raisins - 2 tbsp
  • Kesar milk - 2 tbsp (Kesar / Saffron + warm milk)
  • Water - 3/4 cup
  • Banana essence - 2 drops (optional)
  • Sugar - 1 cup (adjust the taste)
Method
  1.  Take a large pan roast the rava in a medium flame until very light brown in color (do not overroast) transfer into a plate
  2. In  a same pan roast the dry fruits in a spoon full of ghee fry till golden in color and transfer into a plate 
  3. Heat same pan add water bring to boil then add mashed banana cook for 2-4 mins then 
  4. Add ghee bring to boil, now add slowly roasted rava into the pan mix quickly stir continuously it does not stick to the bottom stir until rava cooked
  5. Then add sugar and essence mix together stir continuously it should be thick and nice aroma
  6. Then add kesar milk and dry fruits mix well 
  7. Sajjige is ready to serve. 
 photo Bananasajjige2_zpsq3lywr3s.jpg

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Methi and Baby Corn Pulao

>> July 01, 2015

A sweet baby corn  and  bitter methi (fenugreek) leaves pulao easy for brunch, baby corn added to the rice makes the pulao more delicious and  good for health. One pot rice dish is always simple to make.  


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Prep Time : 10 Mins
Cook Time : 20 Mins + Rice

Ingredients

  • Methi leaves - 4 cups
  • Baby corn - 1 cup , chopped corn into roundels
  • Garam masala-1/2 tsp
  • Pualo powder - 1 tsp (i used MTR)
  • Onion + Coriander + green chillies paste - 4 tbsp
  • Onions - 1 cup
  • Lemon  / Lime juice - 2 tsp
  • Launga / Lavanga / Clove  - 4 
  • Dalchini / Cinnamon / Chakke - 2 pieces
  • Teja Patta / Patre / Bayleaves - 2 leaves
  • Chakraphul / Star anise - 2 stars
  • Oil - 1/4 cup
  • KalaJeera seeds - 1 tsp
  • Turmeric - a pinch
  • Salt to taste
  • Basmati rice - 2 cups
  • Ginger Garlic paste
Method
  • Cook baby corn in a pot adding enough water till becomes tender then drain the water and in the same water cook leaves and drain the water (use someother dish) and keep aside
  • Cook basmati in pressure cooker or rice cooker and keep aside
  • Blend onions, coriander & green chillies add little water make a paste and keep aside 
  • Take a big pan , heat oil
  • Add kalajeera seeds when starts splutter add bay leaves, chakke, lavanga, start anise, and onions fry for few mins till onions turns translucent
  • Add turmeric , ginger garlic paste and grinded paste saute for few mins
  • Add pulao powder and garam masala powder for taste
  • Add corn and leaves stir mix well. Then add rice saute gently on a low flame so that rice gets well coated with masala. Switch off the stove
  • Add lemon juice and salt saute gently
Serve with raita

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