Fenugreek lentil Subzi

Ingredients :

       1.  Paasi paruppu                                     -              1 /  2 cup

        2. Fenugreek leaves                               -              As shown in picture

        3.  Turmeric powder                               -              1 tsp

        4.  Sambar powder                                 -              2 tsp

        5.  Salt                                                      -              As required

        6.  Coconut milk                                     -              1 / 2 cup

To Temper  :

        1.    Jeera                                               -              1 tsp

        2.    Ural dhal                                         -              1 tsp

        3.   Curry leaves                                     -              1 sprig  

        4.    Small onion                                      -              5 to 6

        5.    Tomato                                            -              1

Method :

1.      1.              Chop the methi and keep it aside.Take a pan and roast the lentil without any oil until                U get the fragrance of the lentil(Obviously in low flame).
2.   2.    Take a pressure cooker and boil the lentil in open with around 1 ¼ cup of water.

3.     When it is boiled, add fenugreek leaves.
4.  4.      Then add turmeric and sambar powder and also salt.
5.   5.     In the meanwhile,take a pan and pour oil separately.
6.   6.    Add the items under to temper.

7.       Then add this to the fenugreek  n  lentil in the cooker.
8.   8.     Finally add some coconut milk and leave for a minute .

9.       Serve with rice or roti.

                                      

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Peas Pulav

Peas pulav is one of the rich treats of north India . My hubbi ' s cousin who is a good friend of mine requested for this recipe . A good thing about pulav is that it doesn’t require any spice powder J..Hot summer is not far away to attack us again.. So letz welcome this summer with a pulav (which is never spicy J). If you want to make ghee rice, just avoid adding peas.  I love to eat pulav with a kurma  .I took a quick snap out of it as my little one was grabbing the raitha nearby :) . Here is the recipe and yummy clicks  for u..

                Preparation time – 5 mins | Cooking time – 15 mins | Serves – 3 to 4

Ingredients :

1.       Basmathi rice 2.       Peas 3.       Big onion 4.       Tomato 5.       Coriander and mint 6.       Cinnamon 7.       cloves 8.       Cardamom 9.       Bay leaves 10.   Ginger   11.   Garlic 12.   Coconut milk and milk 13.   Ghee or butter 14.   Oil

-          1 cup -          1 cup -          1 -          1 -          1 cup -          2 small I inch sticks -          2 -          3 -          2 -          1 inch -          6 cloves -          ½ cup -          2 tbsp -          1 tbsp

Method :

1. Soak rice in water  for 10 mins.Chop onion n tomato.

2. Take coconut milk and keep aside. Make a paste out of ginger n garlic or use it by just smashing.

3. Take a pan and add butter or ghee along with little oil.

4. Add Cinnamon, cloves , cardamom n bay leaves.

5. When cloves become bigger , add chopped onions.

6. When onion turns translucent , add the ginger garlic paste.

7. When the raw smell goes off, add peas.

8. Along with it,add tomato and fry for a while.

9. Then  add coriander and mint. 

10.Then add milk n coconut milk. Add water as well.(Rice and the water including both milk should be in the ratio of 1:2 ).

11. Put salt according to your taste.Now add rice .

12. When the water boils, cook it covered until the rice is done or leave it off in a pressure cooker for 2 whistles in medium flame.

13. Serve with your favourite raitha or korma.

Note :

• ·         Don’t soak basmathi  rice for more than 10 mins, otherwise it would become sticky.
• ·     Can add water alone instead of milk n coconut milk .