Tag Archives: Onion

Main Course

Methi mutter corn pulao (Fenugreek peas and sweetcorn rice)

“Methi mutter corn pulao”. This is a very simple yet delicious recipe with flavorful spices and rice.

Methi Mutter sweet corn pulao

Ingredients:

Cooked green peas- 1/2 cup

Cooked sweet corn kernels- 1/4 cup

Chopped fenugreek (methi) leaves- 1 cup

Oil-3 tbsp

Cooked white long grain rice- 1  1/2 cups

Thinly sliced onion- 1/4 cup

Ginger paste- 3/4 tsp

Green chilli paste- 3/4 tsp

Peppercorns-4

Cloves- 2

Cardamom- 2

Cinnamon – 1/2 inch

turmeric powder- 1/4 tsp

Salt to taste

Method:

Heat oil in a non stick pan, add pepper corns, cinnamon, cloves, cardamom and sliced onions, sauté on a medium flame for 1-2 minutes. Add  turmeric powder, ginger and chilli paste and sauté for 30 seconds.

Methi Mutter sweetcorn pulao

Add cooked green peas, sweet corn kernels and chopped fenugreek leaves. Sauté again for 3-4 minutes. Add 2 tbsp of water if it becomes very dry.  Add salt according to your taste. Once everything is cooked. Add the cooked rice, mix well. Adjust salt to your taste and serve hot with yogurt or just plain.

Methi Mutter sweetcorn pulao

P.S. I  soaked the rice in water for about 10 minutes then drained the water completely. I added 2 cups of water to 1 1/2 cups of rice and cooked it in a rice cooker.

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Chaat

Bhel Puri

Bhel Puri

Serves- 4

Ingredients:

Puffed rice- 3 cups

Bhel mix- 2 cups (available in any indian grocery store)

Tomato- 1big size chopped

Onion -1big size chopped

Cilantro– 1/2 cup

Raw mango- 1/2 cup chopped (optional)

Roasted spicy peanuts- 1/4 cup

Green chillies- 1, minced

Mint chutney- 4-5 tbsp (adjust it according to your taste buds)

Sweet chutney- 4-5 tbsp (adjust it according to your taste buds)

Sev (0 size)- 1/4 cup

Lime juice- 1 tsp

salt to taste

Mint chutney:

Mint leaves- 25 gms

Cilantro- 25gms

Green chilli- 1

Roasted cumin seeds and saunf (fennel seeds)- 1 tsp each (powdered)

Blend all the ingredients together with 1 or 2 tbsp of water. The mixture should be thick.

Sweet chutney:

Tamarind juice- 1/2 cup

Jaggery – 3/4 cup

Bring this mixture to boil with 1/4 cup of water. Boil it for 5-10 minutes until the mixture becomes thick (consistency like tomato ketchup).

(You can store these chutney’s in refrigerator for a week)

Chutneys

Preparation:

Bhel puri

Mix puffed rice, bhel mix, peanuts well. Add rest of the ingredients quickly, Sprinkle sev at the end and serve immediately.

Bhel puri

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Appetizers/Snacks

Guacamole

Ingredients:

Ripe avocados- 2

Tomatoes–  1

Onion–  1

Cilantro– 1/2 cup

Jalapeños– 2 to 3

Garlic cloves- 3 to 4

Lemon -1

Oregano powder- 1/2 tsp

Salt to taste

Preparation:

Finley chop tomatoes, onions, cilantro and keep aside. Mince garlic cloves and jalapeños. Mash the avocados coarsely.  Add all the chopped ingredients, lemon juice, oregano and salt. Mix well and serve with tortilla chips.

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Appetizers/Snacks

Ambode

Ingredients:

Channa dal- 1 cup

Fresh coconut- 1/4 cup

Mint leaves- 1 small bunch

Rice flour- 1 tbsp

Curry leaves- 5 to 6

Green chillies/ jalapeño – 6 to 7( or according to your spice level)

Asafetida – ¼ tsp

Salt – to taste

Oil – for frying

Preparation:

Soak channa dal for 2 hours. Chop mint leaves, green chillies and curry leaves.

Grind all the above ingredients (except oil, salt, rice flour and asafetida) with soaked channa dal coarsely without adding water. Add salt, asafetida and mix well. Take a big lemon size mixture in your hand and make small patties out of it.

Deep fry the patties on medium low flame for 6-7 minutes each side or until golden brown. Enjoy the hot crispy ambodes!

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Main Course

HuLisoppu

Ingredients:

Toovar/Toor dal- 1 cup

Black channa dal- ¾ cup

Dantina soppu (or Amaranthus) – 1 small bunch

Spinach- 1 small bunch

Dill leaves- 1 small bunch

Coriander /cilantro– 1 small bunch

Onion- 1

Tamarind- lemon size

Green chillies – 8 to 9

Cumin seeds- ½ tbsp

Fresh coconut- ¼ cup

For seasoning:

Mustard seeds– ½ tsp

Ghee/clarified butter-2 tbsp

Hing/ asafetida- ¼ tsp

Dry red chillies– 2

Preparation:

Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.

Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt  to taste. Bring the mixture to boil.

Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida.  Add the seasoning , mix well and serve with hot rice or ragi mudde.

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