Ajwain leaf/Karpooravalli leaf rasam

This is very good for cold.   It tastes really good.

Ingredients

To grind

Tur dal.                   -  1 tsp
Coriander seeds.   -  1 tsp
Pepper.                    -  1 tsp
Cumin seeds.          -  1 tsp
Red chilli.                -  1
Ajwain/Karpooravalli leaves.  -  5 to 6

Tamarind juice.     -  from small fooseberry size tamarind
Asafoetida.              -  1/8 tsp
Tomato.                    -  1
Coriander leaves
Mustard seeds.       -   1/2 tsp
Turmeric powder  -    1/4 tsp
Jaggery.                    -     1/2 tsp
Ghee.                        -    1 tsp
Red chilli.                -    1
Curry leaves
Cumin seeds.          -    1/2 tsp
Salt to taste

Dry roast the items under to grind except karpooravalli leaves and grind them to paste adding little water with the karpooravalli leaves and jaggery.

In a pan add ghee and when the ghee is hot add mustard seeds.   When the mustard seeds crackles, add red chilli, cumin seeds,  Asafoetida and curry leaves saute for few seconds remove feom the pan and keep it aside.

In the same pan add chopped tomatoes, salt, turmeric powder and tamarind juice.    Let it boil till the tomatoes become soft.   Now add the ground paste and enough water. Boil till it forms a foam on the top.  Switch off the flame and add chopped coriander leaves.   Enjoy with hot rice and ghee. 

     

Vegetable Dum Briyani

Ingredients

For Rice

Basmati Rice    -  1 1/2 cup
Cloves.              -   3
Black Pepper   -   5
Cardamom.      -   3
Cinnamon stick - 2 inches
Cumin Seeds.     -  1/2 tsp
Ghee.                   -   2 tsp

For Gravy

Onion.              -   1
Tomato.            -   2
Carrot.              -   1 small
Green pepper -    1 small
Cauliflower florets. -  1/2 cup
Cooked channa.  -  1/4 cup
Garlic.              -    5
Ginger.             -    2 inch
Bay leaf.           -    1
Red chilli powder  -  3/4 tsp
Garam Masala Powder  -  1 tsp
Turmeric.         -  1/4 tsp
Curd.                 -  1 cup
Oil.                     -  2 tbsp
Salt to taste

For dum rice

Oil.      -  2 tsp
Soak two pinches of saffron in 3 tablespoons of warm milk
Chopped mint leaves.    -  3 tablespoons
Chopped coriander leaves- 3 table spoons
Ghee.    -  2 tbsp
Friend onions.  -  1/4 cup (optional) I didn't use it

In a electric rice cooker add 2 tsp ghee and add all the whole masala given under rice. When nice aroma comes add the washed rice and 2 1/2  to 3 cups water to the rice (this depends upon the quality of rice and as per the individual liking of the texture of rice)   and cook it till it comes to keep warm.   Take the rice out after 5 mts and spread it in a plate to avoid further cooking.

In a pan add 2 tbsp oil and when the oil is little hot add onions, salt and saute for a while. Now add ginger garlic paste or chopped ginger garlic to the pan.  Saute till the onions become soft and transparent.   Now add the chopped vegetables salt, red chilli powder, garam masala powder and saute till the vegetables are cooked. Now add the channa, curd and saute till the curd reduces to half. Switch off the flame.

In a heavy bottom vessel add 2 tsp oil then spread one third of the vegetable mixture and spread it.  Next add one third of the rice on top of the vegetable mixture and spread it.  Now add chopped coriander leaves and mint leaves. Sprinkle the saffron milk and add 1 tbsp of ghee.  Make three layers like this.

Keep a iron dosa tawa and heat it on medium flame.  When the tawa is hot, keep the heavy bottom rice bowl on top of it and close the lid.  Keep the flame in medium for 3 minutes and reduce the heat to low for 15 mts.  Serve the rice with onion raita or any suitable gravy.

Paneer Fried Rice

Ingredients

Basmati Rice.      1 cup

Marinating Paneer

Paneer home made with 500 ml of milk
Curd.                            -   2 tbsp
Red Chilli Powder.    -   1/3 tsp
Turmeric powder.    -   one pinch
Garam masala powder -  1/3 tsp
Salt to taste
Oil.                               - 1 tbsp

For Rice

Green pepper.                - 1/2
Carrot.                            - 1
Green onion.                  -  4
Onion.                            -  1
Garlic.                            -   4
Ginger.                           -   2 inches
Green chilli.                   -   1
Red chilli powder.         -  1/4 tsp
Black pepper powder.   - 1/2 tsp
Garam Masala Powder. - 1/4 tsp
Oil.                                -  2 tbsp
Ghee.                            -   1 tsp
Salt to taste

In a pressure cooker/rice cooker or stove top cook the rice.

Making paneer:

Boil 500 ml milk.  When the milk boils add 1 1/2 to tsp of lemon to the milk. The milk will start curdling.  Switch off the stove and drain it in a drainer with muslin cloth on top of it.  After it drains add cold water and squeeze the water and keep a weight on top the cloth with paneer for 30 minutes.   After that remove the paneer block and make small pieces.

Marinating

In a bowl add all the ingredients except oil under marinating paneer. Leave it for 15 minutes.

After marinating in a pan add 1 tsp oil and the paneer and fry little it turns colour.

In a pan add 2 tbsp oil.  When the oil is hot add finely chopped onions, chopped green chilli, ginger and garlic.  Sauté till the onions are well cooked. Now add grated carrots and chopped green onions, green pepper, salt  and saute. Now add red chilli powder, black pepper powder and garam masala powder and sauté till the raw smell of the powders go. Now add the cooked rice and salt and mix well. Garnish it with fried paneer.

Manathakali Keerai curd pachadi

Ingredients

Manathakali leaves.    -  hand full
Green chillies.            -   2
Shredded coconut.     -   2 tsp
Coriander leaves.      -   1 tsp
Curry leaves
Mustard seeds.          -   1/8 tsp
Asafietida.                 -   2 pinches
Red Chilli.                 -   1
Sesame oil.                -   1 tsp
Curd.                          -   4 to 5 tsp
Salt to taste

In a pan add oil. When the oil is hot add mustard seeds and when it crackle  add chopped curry leaves red chilli and Asafietida. Sauté for few seconds and remove it.

In the same pan add the green chillies and manathakali leaves. Sauté till the manathakali leaves are well cooked .   Cook it completely

Add the manathakali leaves, green chilli and coconut in a mixie and grind it to a coarse paste.  Remove it to a bowl

Add mustard seeds mixture, salt and curd to the coarse paste and mix well. Enjoy with thogayal, vathakozhambhu etc.