Peas Masala Rice

This is yet another simple,protein packed rice easy to make with easily available ingredients which is a good option for lunch box.I got this recipe from a T.V cookery show, tried many times and came out very good.This is my son's favorite, he likes to eat it with potato chips and plain yogurt.

Ingredients

Ingredient	Quantity
Green peas(Pattani)	1cup
Basmathi rice	11/2cups
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Ginger&garlic paste	2tsp
Green chilly	2-3nos.
Coconut(grated)	4tbs
Fennel seeds	1tsp
Red chilly powder	1/2tsp
Coriander powder	1tsp
Garam masala powder	a pinch
Turmeric powder powder	1/2tsp
Mint leaves	1/4cup
Lemon juice	1tsp
Coriander leaves	to garnish
Oil	3tbs
Salt	to taste

To Season

Ingredient	Quantity
Cloves	3nos.
Cinnamon	1 inch piece
Bay leaf	1no.
Star anise	1no.

Method 

                Soak the green peas overnight and cook the peas. Cook the basmathi rice separately in an electric cooker or pressure cooker with a tsp of oil and a pinch of salt.Grind the grated coconut with sombhu to a fine paste and set it aside.

Heat a pan with oil and season it with the ingredients given" to season".Add in onion,green chilly and fry, it becomes translucent then ginger& garlic paste,tomatoes and mint leaves.Cook it till the tomatoes become soft and mushy.

Now add in all the powders and give it a mix then add in the ground paste,peas and 1/2 cup of water. 

Cook it till the raw smell goes off and becomes thick.Finally add the coriander leaves and lemon juice.Turn off the stove.

Add the cooked rice to it and mix well.Now turn on the stove and cover it with lid and keep it for 5 minutes in the low flame.Switch off the stove and transfer it to serving bowl.

Peas Masala rice is ready.

Serve it raitha or potato chips.We enjoyed it with onion raitha and simple potato fry.
Enjoy.....................................................

• Frozen or fresh green peas can be used.
• I cooked the rice in the electric rice cooker and used 11/2 cups of water for 1 cup of rice,soaked the rice for 15 minutes.
  

Sumber http://www.naliniscooking.com

Surul Poli

Surul poli is a traditional and simple sweet which is easier to make with lesser ingredients.Surul means" roll" in Tamil, in which a stuffing made out of powdered coconut, roasted gram dhal and sugar, is rolled in a poli dipped in the sugar syrup.Here is the recipe.

Ingredients

Ingredient	Quantity
Maida	1cup
Salt	a pinch
Ghee	1tbs
Sugar	1cup
Cashews(roughly chopped)	1tbs
Almonds (roughly chopped)	4-5nos.
Saffron(optional)	4-5 strands
Oil	for frying

For the stuffing

Ingredient	Quantity
Roasted gram dhal	1cup
Dessicated cocconut	1/2cup
Sugar	3/4-1cup
Cashews	2tsp
Cardamom	4-5nos.

Method

                   Mix the maida ,salt,ghee and knead to dough with water and keep aside.

 

Put the dhal,cardamom and sugar in a blender, grind it to a fine powder.Mix in the dessicated coconut and finely chopped cashews to it.The stuffing is ready.

Mix one cup of sugar with a cup of water,boil it till it becomes slightly thick(no need of string consistency)and add saffron(I didn't use) to it,set aside.

Divide the dough into small balls and roll out each ball to 6-7 inch diameter circle(like a poori) and keep it in a plate.Heat the oil in a frying pan and fry the rolled out dough and drain it in a paper towel.Make sure it should not be crispy and continue for the remaining dough.

Take one fried poli,dip it in the sugar syrup and keep it in a plate.Sprinkle a spoonful of stuffing, roll it (as shown in the picture)and arrange it in a plate.

Garnish it with the chopped nuts.

• The poli should not be fried too crispy,otherwise its difficult to roll.
• The remained sugar syrup can be drizzled on the top of the poli.
• Instead of dessicated coconut ,fresh grated coconut can be added,which needs to be sauted and used.

Sending this to Only-Sweets and Desserts event hosted by Gayathri Kumar.

Serve it series-Festival potluck.

My Diwali My Way event.

Diwali Special Sweets and Savories.

Diwali - Festival of Lights

Sumber http://www.naliniscooking.com

100 Yummy Diwali Sweet Recipes - Ebook!

For the upcoming Diwali on October 26th, 2011,  Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. They are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, they will also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!!!!!

Send a sweet/dessert recipe link from your blog to partners@indusladies.com by Oct 8th, 2011.


I am sending Ashoka halwa. 
Sumber http://www.naliniscooking.com

Adai

Adai is a protein packed dosa which is made out of lentils ,rice and other spices which can be eaten for breakfast or dinner.We call this one as orapadai(spicy adai) some call them as Vengaya adai(onion adai) since lots of onion is added.It is prepared for dinner on every other Saturday in my mom's place.Every house has their own way of making this one, especially the proportion of rice and dhal  used.My mom makes this one thin and uses less oil whereas in my MIL's house it is thick and  more oil is used to make it crisp.This is one of my family's all time favorite.Now off to the recipe......................

Ingredients

Ingredient	Quantity
Idly rice	1cup
Raw rice	1cup
Channa dhal	1/2cup
Toor dhal	1/2cup
Urad dhal	1tbs
Moong dhal	1tbs
Onion	4nos.(medium size)
Ginger	1 inch piece
Garlic	5-6cloves
Coconut(grated)	1/2cup
Red chilly	10nos.
Fennel seeds(sombhu)	1tbs
Asafoetida	1/2tsp
Curry leaves	2sprigs
Coriander leaves(chopped)	to garnish
Oil	as needed
Salt	to taste

Method

                        Soak the rice and dhal separately for 2-3 hours.Grind the red chillies,sombhu,ginger and garlic with salt.To this add the rice and grind it to fine rava consistency.

Then grind the dhals to a coarse consistency and mix them together .Add in chopped onions,grated coconut,asafoetida,curry leaves and coriander leaves, mix it well and keep aside.

Adjust the consistency of the batter by adding water,it should not be too thin or too thick.Heat a griddle and pour a ladle full of batter and spread it little thick.Drizzle a tsp of oil and cook it till the color of the edge changes to golden brown.

Then flip it to other side, add another tsp of oil and cook it for minute or two.Take out from the griddle when both sides are cooked.

Enjoy it with coconut chutney or avial.

• My mom adds drumstick leaves and sautes the onion and mixed in the batter which will be very tasty and flavorful.
• Instead of grated coconut ,finely chopped coconut pieces can be added.
• Using shallots makes this adai even more tasty. 

Sending this to Let's cook series #8 - Hibernative Foods.

Sumber http://www.naliniscooking.com

Paneer Chettinad

I tasted this dish first time in a famous chettinadu restaurant in U.S and it was so delicious and flavorful with the freshly ground masala.It is a fusion of South and North India spices and flavor in which paneer has simmered in the fresh ground masala.I tried this many a times and came out very well and can be eaten along with roti,naan,parota and rice.Yesterday I made this one for dinner and we had it with Lacha paratha.

Ingredients

Ingredient	Quantity
Panner(cubed)	300gms
Onion(chopped)	1no.(medium size)
Tomato(chopped)	2nos.(medium size)
Ginger&garlicpaste	2tsp
Turmeric powder	1/2tsp
Curry leaves	1 sprig
Coriander leaves	to garnish
Salt	a taste
Oil	2tbs

To roast and grind

Ingredient	Quantity
Red chilly	5-6no.
Coriander seeds	11/2tbs
Fennel seeds	1tsp
Cloves	3nos.
Cinnamon	1 inch piece
Black pepper corns	5-6nos.
Poppy seeds(optional)	1tsp
Coconut(grated)	4tbs

Method

           Dry roast the ingredients given in the table to roast and grind it to fine paste with water.
  

Heat a pan with a tbs of oil,fry the paneer to a golden color.Drain it from the oil and soak the fried paneer in a cup of a warm water.

In the same pan add a tbs of oil,saute the onion and curry leaves till it becomes transparent.Add the ginger&garlic paste and fry it for a while,follows the tomatoes.

Once the tomatoes become mushy add in the ground paste,salt,turmeric powder,saute it for a minute and add water as needed.Let it cook  till the raw smell goes off.

 Finally add in the fried paneer pieces and cook it for couple of minutes.Garnish it with coriander leaves.

 

Enjoy....

• Here I used the ginger&garlic paste,instead ginger and garlic can be sauted in the whole garam masala.
• Pureed tomato or tomato paste can be used.
• Cashews can be added, while grinding the masala gives thickness and extra richness to the recipe.

Sumber http://www.naliniscooking.com