RICE - METHI PEANUT PULAV

METHI PEANUT PULAV
Ingredients:
Kasoori Methi-2 tbsp
fresh or dried peanut soaked-1 handful
rice - 2 1/2cups
salt
oil(used sesame oil)
onion-4 medium size cut into small pieces
cloves-5nos
br\ay leaf-2 small size
cumin seeds-2tsp
fennel seeds-1tsp
turmeric powder-1/2 tsp
ginger garlic and chillie paste-3 to 4 tbsp as per your spicy tounge
vegetables of your choice(beans, carrots, potatoes etc)-1/2 cup
water to cook

Method
Soak rice in water.
Heat pan. Add oil and once heated add onion , saunf, half of cumin seeds, bay leaf and cloves and saute them till onions are cooked. Then add kasoori methy and saute till they change its colour lightly to lite brown. Then add all the vegetables, ginger garlic paste, peanuts, turmeric powder and little chilli powder and salt. Cook them till half done.

I have used electric cooker. SO i have added 5 cups of water as the rice was aged. You can increase or decerease water content depending on the type of rice you use.Then i have added all the fried mixture into it and covered the lid and set to cooking mode. Once its cooked the cooker comes to warm mode. But leave it for few minutes in warm mode and mix the rice with a fork and serve hot with onion raita and a pappad.
Nutritional Info:
Vitamin A, Fiber, folate, carbohydrates and protein, calcium as i have used sesame oil and traces of minerals and vitamins.

Comments

MUDAKATHAN KEERAI / BALOON VINE PLANT

MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong anti-inflammatory properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...

UGADHI (TELUGU NEW YEAR)PACHADI

UGADHI Ugadi is celebrated in many states like Maharashtra, Karnataka and Andhra Pradesh. Significance of Ugadi: The name "Ugadi" came from Yuga + Aadi which means "Beginning of a New age. It is believed that the creator according to Hinduism, Lord Brahma started his work of creation on the Chaitra suddha padhyami(Ugadi). Customs IN UGADHI Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement. On Ugadi Day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to ...

INDIAN basic gravies

basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...

yum n fit

Search This Blog