KASURI METHI PULAO

This was the first time I tried pulao with dried kasuri methi and it turned out well. I just love the taste and aroma of kasuri methi leaves. Its awesome. This is flavourful and easy type rice that can be prepared in a few min. In short we can say its a quick meal. It tastes great when its served with onion raita or boondi raita specially. Apart from the normal veg pulao do try methi pulao for the weekends and just make ur day feel healthy. Addition of fried paneer makes pulao more attractive and tasty. Same preparation can be done with fresh methi leaves too. My mom prepares with fresh mini fenugreek greens in microwave thats just perfect. Those who want to remove the bitter taste of methi leaves, can soak them in salt water for 5 min and then squeeze out the water from leaves. But guys, doing such can loose all the nutritious value. So its always better to love its taste as it is.

INGREDIENTS.

1 Cup Basmati rice.

1/2 Dried Kasuri methi. (washed and dried).

1/2 Chopped Onion.

1 Chopped Tomato.

2 tbsp Chopped Garlic.

1 tbsp Chopped Ginger.

1 tbps Jeera.

2 tsp Red chilli powder.

1/2 tsp Turmeic powder.

2 tsp Coriander Powder.

11/2 Cup Water.

2 tbsp Ghee.

Salt to taste.

METHOD.

First add 1 tbsp ghee in a pressure cooker. Add washed drained basmati rice and fry for few min. Add water, turmeric powder and salt and cook until its done. Remove and keep it aside.

In a pan, add remaining ghee. Throw in the jeera, chopped ginger and garlic and saute. Then add onions with a pinch of salt so that it get fryed quickly. To this, add tomatoes followed by the red chilli powder, coriander powder and dried kasuri methi. Continue frying for 10 min.

Lastly add the cooked rice. Saute well so that all the masala are well mixed up. Cover with lid and allow them to cook for about 10 min under low flame.

Serve hot with ur fav raita.

Enjoy!!

METHI LEAVES DOSA AND UNNDI

Here I am presenting a recipe of Dosa and Unndi(I will explain this later) that is a special recipe of Konkanies. The recipe of "Methi leaves dosa" has been posted by RANJI also. As she said, its correct that for this dosa batter therez no need for the fermentation process and therez no need for any side dish. The taste increase when you have this dosa or unndi with a touch of coconut oil. The recipe of "Unndi" is done under the same preparation with the same batter adding cabbage or palak or methi leaves or any greens as preferred until it becomes a thick consistency and later its steamed. I contribute this to ITS ALL ABOUT MEMORIES HOSTED BY JEENA. I appreciate ur event jeena. Nice to think about our loving memories.

I have chosen this recipe because this dish and one more konkani dish called "Patravodo" ( I will post this one some time later) is very special and very close to my favorites of all recipes. The sweet memories that are unforgettable is whenever I go to my parents place in Mumbai or to my in laws place in Kerala, one of these dish will be there for sure for me. More over as a dish, I consider this as their love towards me. Now being in US for few months I miss them a lot.

Coming back to the recipe, lets see how to make this delicious dosa and unndi.

INGREDIENTS FOR METHI LEAVES DOSA.

1 Bunch Chopped Methi leaves.

2 cups Sona masuri Rice.

1 1/2 cups Grated Coconut.

10 Dry red chillies.

2 tsp Turmeric powder.

1 tsp Asafoetida.

Water as per required.

Salt to taste.

1 tbs Tamarine extract. (Usually at our home instead of tamarine we add 5 to 6 no of Starfruit for a tangy taste. That too taste better)

METHOD.

Soak rice for 5 hours. Grind rice using water. The paste must not be soo smooth nor rough. Pour it into a bowl and keep at aside.

Grind the grated coconut followed by red chilli,turmeric,asafoetida,tamarine ,salt using less water to a smooth paste and add this to the rice paste. The mixture must not be of flowing consistency.

Take required quantity of batter in another bowl and add half the bunch of chopped methi leaves.Check salt and add water making a lump free flowing batter. (Keep the other half of batter in fridge for making Unndi)

Heat a tawa, smear oil and pour a ladle full of batter as a regular dosa. Sprinkle oil, cover with a lid and sim for a while. Later flip it to the other side and cook well.

Serve hot with coconut oil or as it is.

INGREDIENTS FOR MAKING UNNDI.

Left over remaining Batter.

Left over remaining Chopped methi leaves.

1/2 cup of Chopped palak leaves.

Salt to taste.

Idli stand for steaming.

METHOD.

In remaining batter add both the greens and make sure the mixture should be very thick.

Apply a little oil on each of the idli mould of the idli stand. This makes easier to scoop out when the cooking is done. I used here mini idli stand.

Put the thick filled leafy batter in each of the mould.

Steam those for about 15 to 20 min under low heat. After its done scoop up and place them on the plate. serve hot.

AWARDS TIME.

RAMYA has passed me" U MAKE MY DAY AWARD". Thanks a lot ramya. Thats so sweet of u.

REKHA and RANJI has given me "FRIENDSHIP AWARD". Thank u both. Will keep up our friendship. Thanks a lot.

I would like to pass on to

ANDHRA

DIVYA

A & N

MYVIEWS

DIVYA VIKRAM

Congrates.

Dearest RANJI has given me new award which is "YUM YUM BLOG AWARD". Getting from u is really pleasure ranji. Thank for passing. This is soo pretty and cute too.

I would like to pass on to

PRITI

DEVIPRIYA

MADHAVI

MEDHAA

SIREESHA

Congrates and enjoy!

METHI PAGE (METHI KHEER)

Whenever I think of methi leaves, I always end up making methi dosa or alu methi. One recipe out of methi seeds are 'Methi Page'. It is nearly similar to rice payasam. Normally methi seeds are used for seasoning. We konkanies usually make this recipe during the month of Karkedakam which is the last month of the malayalam calender. It is celebrated as Ramayanamasam. It falls during july or august month of the Gregorian calender. During these days one will read ramayana and other members will listen. The climate during the period is rainy and also it is considered as a month of preventive treatment. Methi seeds helps to maintain sugar level , control choresterol , curing asthama , good for indigestion and also very important for the feeding mothers.

INGREDIENTS.

1 cup Rice.

1/2 cup Methi seeds.

6 - 8 blocks Jaggery.(vellam)

1 1/2 cup Coconut Milk.

4 cups water or as per required.

1/4 cup of Moong dal can be added to make the recipe bit more healthier. But here in my recipe I have not added.

METHOD.

Wash the rice and methi seeds well and soak around 15 min.

Place kadai and add rice , methi seeds and water, and bring to boil.

Reduce flame to low and allow them to cook nearly for 40 min. Make sure keep on stirring every 5 min.

After the rice and methi are cooked , add jaggery and keep on stirring till it dissolves. Then add coconut milk and simmer for few min.

Remove kadai from flame and set aside.

Serve hot along with a spoon of ghee.

I submit this recipe to RICE VARIETIES EVENT...EASY CRAFT OF SIMPLE INDIAN FOOD.

Also as the recipe contains coconut milk , I contribute this also to AFAM - COCONUT BEING HOSTED BY SUGANYA.