Methi Pulao ( Fenugreek Leaves Pulao )

The Sun god is most generous to us in this part of the world. He shines on us brightly for almost 8-9 months in a year giving us no respite from the heat and humidity. Few moments turn off the A/C and the sweat will come rushing. In this kind of climate I hate to spend lots of time in the kitchen, so I prefer to make one pot meals on weekends which is satisfying and filling. We South Indian's can't stay away from our staple food rice, so rice has to be dressed up in the form of pulao or biryani for our quick lunch. I find that biryani's are more complicated and require lot of preparation so I make pulao in a jiffy. 

Ingredients:

Basmati Rice - 1 1/4 Cup ( Soak the rice in water for about half and hour)

Methi Leaves ( Fenugreek Leaves)- 1 small bunch (leaves chopped finely without the stem)

Onions- 2 Medium sized sliced thinly

Green Chillies- 2 chopped

Tomato- 1 Large chopped roughly

Ginger- 1 Inch piece cut in juliennes 

Green Cardamom- 2

Bay Leaf- 1

Cinnamon- 1/2 Inch piece

Black Peppercorns- 5 or 6

Cloves- 2

Oil- 2 Tbsp

Water- 2 1/4 Cup

Salt- To Taste

Lemon Juice- 1 Tbsp

Fried Cashew nuts for garnishing

Procedure:

• In a pressure cooker add oil and keep it on gas for heating, once the oil is hot add in cardamom, bay leaf, cinnamon, peppercorn and cloves.
• Just stir the whole spices little and then add in onions, green chillies and ginger.
• Sauté till the onions turn translucent. No need to brown the onions.
• Now add in chopped tomatoes and fenugreek leaves. Cook for about a minute.
• Drain the soaked rice and add it in the pressure cooker. Mix everything together and cook for another 1 or 2 minutes.
• Add in the water and salt and mix. Close the lid of the pressure cooker and cook till 1 whistle comes. Immediately off the gas and open the lid as soon as pressure drops. Add lemon juice and mix in gently.

Garnish with fried cashew nuts and serve with curd and banana chips.

Since I learned this from my mother, I am linking this to Gayathri's Walk Through The Memory Lane Event which is guest hosted by Pradanya at Pumpkin Farm

Moong Daal Khichdi With Okra Raita

Sometimes simple and comfort food is what we crave for and what can be more simpler than a khichdi (rice with lentils), and when served with okra raita it makes a complete satisfying meal. 

Ingredients: For the khichdi

Rice- 1 Cup

Yellow moong daal- 1/2 Cup

Tomato- 2 ( ground)

Salt- To taste

Turmeric Powder- 1/4 tsp

Whole Black Pepper- 1tsp

Cumin Seeds- 1 tsp

Ghee- 1 tbsp

Procedure:

• Wash and soak rice and daal together for an hour.
• Dry roast black pepper and cumin till aromatic and coarsely grind them.
• Heat a pressure cooker and add the ghee. Once hot add in the ground spices, tomato and stir.
• Add in the soaked and drained rice and daal and mix well.
• Pour in 4 cups of water and add salt and turmeric powder.
• Put in the lid of the pressure cooker and keep for cooking till 4-5 whistles comes.
• Serve it hot with a big dollop of ghee and the raita.

Ingredients:

Curd- 2 Cups ( Well beaten)

Salt- To taste

Roasted Cumin Powder- 1/2 Tsp

Red Chilli Powder- To Taste

Black Salt- A Pinch

Okra/ Lady's Finger- 6-7

Oil - To fry the okras

Procedure:

• Cut the okras in approximately half inch wide rounds and fry in hot oil till they become soft but they should not loose their colour. Drain and keep them aside.
• In the beaten curd add all the spices, salt then mix well and keep it chilled in the fridge.
• Add in the fried okras just before serving, else they may become very soggy.

Sending this to CWS- Rice event originally started by Priya and hosted this month at Reva's space.

Vegetable Khichdi

A very easy to prepare khichdi which is both comforting and light on the stomach. Usually I make ven pongal but this one is more healthy with the inclusion of vegetables. Served with a dollop of ghee for my lil one and we elders enjoyed it with some mango pickle and curd.

Ingredients:

Rice - 1 cup

Yellow moong daal - 1/2 cup

Carrots, Cauliflower, Green Peas all mixed - 1 cup (diced)

Tomato - 1 large (Chopped)

Salt - to taste

Turmeric Powder - 1/4 tsp

Ghee - 1 tbsp

Spices :

Cumin seeds - 1 tsp

Whole Black Pepper - 1 tsp

Procedure:

• Wash and soak rice and daal together for an hour.
• Dry roast the spices till aromatic and coarsely grind them.
• In pressure cooker heat ghee and add the ground spices, then add in the diced vegetables and tomatoes and stir.
• Add in the soaked and drained rice and daal. Mix everything together.
• Pour 4 cups of water and add salt and turmeric powder.
• Put the lid of the cooker and whistle it for 4-5 times.

Serve the khichdi hot.

Sending this to kurinji's Pongal Feast Event.