Urad dhal chutney

Ingredients :

• Urad dhal - 1 cup
• Dried red chilli - 5 
• Garlic cloves - 1 or 2 
• Ginger - little
• Jeera 
• Tamarind - little
• Hing powder 
• Turmeric powder  - little
• Curry leaves
• Mustard seeds
• Salt
• Oil

Method : 

heat a kadai , add a tsp of oil and fry the urad dhal till done, make sure u don't burnt it ....and set aside in the same kadai , add little oil and fry dried red chilli + garlic + ginger  slightly , and then dry roast for few secs. Jeera + tamarind 
once the urad dhal cools , grind it in blender along with the fried dried red chilli + jeera + ginger + garlic +  tamarind by adding little water ...grind it to smooth paste , once done heat the same kadai and add little oil and add the mustard seeds and allow it to splutter then add the curry leaves +  grinded chutney + salt + turmeric powder + hing powder and cook it for few mins. ..serve it with dosa , idli ...

Thanks to Jay for sharing this award ...I am very happy to share it with my blogger friends

Aarthi ,Champa, Divya, Gayathri Kumar,Priya, Priya Suresh,  Savitha, Smitha, Shobana, Srivalli , Veena , Meena , Hari Chandana, Tina.

Chana dhal Kofta curry

Ingredients to make koftas :

• Chana Dhal - 1 cup
• Jeera 
• Dried red chilli
• Salt
• Oil 

Method :

Soak Chana dhal for few hours and drain it completely , then grind it coarsely  along with Jeera + dried red chilli + salt ...grease little oil in  idli plate ,steam the grinded paste for few mins ...(do it in the same way as u do steam idli )
once done , allow it to cool slightly and crumble it well ...then take small portion of this and shape it in small rounds .. In a paniyaram pan , add little oil in each hole and place the steamed chana dhal balls and fry it well on all sides till done ....now koftas are ready ...

Ingredients to make gravy :

• Onions
• Tomato
• Jeera 
• Gram flour - 1/4 cup
• Chilli powder
• Salt
• Turmeric powder
• Dhaniya powder
• Lemon Juice
• Oil 
• Coriander leaves
• Water 

Method :

Chop onions and tomatoes finely and set aside ...Heat a kadai add a tsp. of oil + Jeera and fry the onions well ...once done add the tomatoes + salt + dhaniya powder + turmeric powder + lemon juice and allow it to cook well take a bowl and mix the gram flour with little water and have it in pouring consistency ...

keeping the flame in medium ,add the gram flour mixture to the  cooked tomato + onion curry and allow it to cook well till it becomes thick in consistency ...once done, switch off the flame and garnish with coriander leaves ...finally add the koftas to the gravy and allow it soak for few mins and serve it with Roti ..

Majoon ~~ ICC

 

For past few months I missed taking part in  ICC , I tried my best to post October month's Indian cooking challenge recipe , was held up with some work, again failed to post it on time ...So posting it now ... This month challenge was Majoon / Majun recipe shared by Vaishali .This sweet is sindhi dish and made specially in  winters

Ingredients needed : 

•  Badam - 1/2 cup
• Cashews - 1/2 cup
• Pista - 1/4 cup
• dry dates - 1/4 cup
• Khus Khus - 1/4 cup
• Sugar - 1 cup
• Milk -  1.5 ltr
• Unsweetened Khoya - 1 cup (See note below)
• Ghee 
• Elachi powder - little

Homemade Unsweetened Khoya :

• Milk - 2 ltrs.

 In a pressure cooker boil the milk and bring the flame to simmer and allow it to get  reduced to half the quantity ...and keep stirring it continuously till all the moisture gets evaporated ..Unsweetened khoya is ready ...

Method for making Majoon : 

Slightly crush the nuts ...chop dry dates and keep it ready. In a pressure cooker add milk and bring it to boil then add sugar allow it to reduce to half ..
then add khus khus + dried dates + crushed nuts + unsweetened khoya mix everything well and allow it to cook well. Once the sweet gets thicker in consistency , keep stirring it continuously  and add ghee at this stage and continue cooking it in medium flame. Once done , switch off the flame and allow it cool completely and store it in a container ...and it stays good if kept in refrigerator for 3 - 6 months..

Paruppu Payasam ~~ Blog 3rd Anniversary

Hi all,


It's been very long gap ...both of us where held up with lot of personal work , India trip ....couldn't post any recipes for past few months ....and now I am back ...wish Kavitha , also gets back to blog soon ....Missing her a lot ...


It's been 3 years since we started this blog ...Thanks to Kavitha for joining me with her and I was able to learn lot many things through blogging world and I got lot of good friends . I would like to thank each and every one of our friends, fellow bloggers  for there constant support  and encouragement ...without you all we wouldn't have achieved this much . Now to the recp.

I made this payasam long back but posting it now ...Usually during festival days we make Pasi paruppu payasam or with kadalai paruppu,  ...for a change, I tried mixing 3 dhals and made it : pasiparuppu , kadalai paruppu and toor dhal .. taste was excellent .


Ingredients needed :

• Toor dhal  - 1 / 2 cup
• Pasiparuppu / Moong dhal - 1/2  cup
• Kadalai Paruppu / Chana dhal - 1 /2  cup
• Milk -  2 cups
• Jaggery - 1 .5 cups
• Elachi powder 
• Cashews + Raisins
• Ghee 

Method :


Pressure cook all 3 dhals together , by adding reqd. amount of water and keep it ready. In a kadai, add jaggery and add very little water and allow it to get dissolved well ...once it is done,if reqd. do strain it and remove all the impurities
boil the milk separately and set aside ..
In the same kadai add a tsp. of ghee and fry the cashews + raisins and keep it aside now add the jaggery water to that add the cooked dhal + elachi powder + boiled milk + fried cashews and raisins  and stir it well and allow it to cook for few mins ...and then switch off the flame ...serve it hot or cold.

Palak Channa ~ Dry version.

Ingredients needed : 

• Channa - 2 cups
• Palak - 1 bunch
• Onion - 2
• Tomatoes - 1
• Turmeric powder - 1/4 tsp.
• Jeera powder - 1/4 tsp.
• Dhaniya powder - 1/4 tsp.
• Garam masala powder - little
• Chilli powder - 1/2 tsp.
• Salt 
• Oil 
• Lemon Juice

Method : 

Soak channa with enough water overnight , and pressure cook it by adding little salt till it is done ..finely chop onions and tomatoes and set aside ...clean palak leaves well and chop it finely and keep it ready...

Heat a kadai and add little oil and add onions + salt  and fry it well to that add tomatoes and allow it to cook well ...to that add chopped palak leaves and mi it well ...in few mins. palak leaves will get cooked well to that add turmeric powder + jeera powder + dhaniya powder + garam masala powder + chilli powder and if needed sprinkle little water and mix it well ...to this add the cooked channa and add very little water ,can use the water used for boiling the channa ...and allow it to cook well once it is cooked well , switch off the gas and add the lemon juice and mix it well ....

Goes excellent with chapathi and apt for lunch box .

Paniyaram ~ type 2

My son is a big fan of paniyaram , he loves this more than dosa...as I had very little dosa batter in hand ,I tried this bread paniyaram ....I have seen bread dosa recipe in many blog ..so tried the same method for  paniyaram ...

Ingredients needed : 

• Bread slice - 4 - 5
• Dosa batter - 1 cup
• Rice flour - 1 cup
• Rawa - 1/2 cup
• Curd - little
• Salt
• Onions - 1

Method :  

Finely chop onions and set aside .. Dry grind bread slices in mixie , till it becomes like a powder ...In a bowl add the bread powder + rawa + rice flour + dosa batter + salt and little curd + chopped onions  and mix it well. Heat the paniyaram pan and add little oil in all the holes and once it is hot pour in the batter and allow it to cook well on both sides and serve hot with any  chutney or Idli milagai podi.

Veg. Noodle soup

Ingredients needed :

• Mixed vegetables (carrots, french beans, cauliflower, mushroom) - finely chopped 2 Cups.
• Spaghetti / Noodles 
• finely chopped garlic
• ¼ cup finely chopped onions
• salt and pepper to taste
• oil - little

Method : 

Heat the oil in a pan, add the onions and garlic and saute till the onions are translucent.Add the vegetables and saute for a few minutes. Add 2 cups of water , salt and pepper and allow it to boil and simmer till the vegetables are tender.
In a separate vessel add little water and boil the spaghetti well till done ...if you are using noodles (Maggi) boil it well without using the taste maker powder ...you can use it when making some side dish for roti .Once the noodles / spaghetti is cooked well , add it to the cooked vegetable and add more water if needed and cook it well and serve hot

 Sending this to Shama's event

Aama Vadai / Paruppu Vadai

As I mentioned earlier in this post , prepared this for Tamil New year ...

Ingredients needed :

• Kadala Paruppu  - 1/2 cup  + 1/2 cup
• Toor dhal - 1/2 cup
• Urid dhal - 1/2 cup
• Hing powder 
• Curry leaves 
• Dried red chili - 2 or 3
• Salt
• Oil - for deep frying 

Method : 

Soak 1/2 cup kadala paruppu + toor dhal + urid dhal for one hour ...and soak 1/2 cup of kadala paruppu seperately ...after one hour , grind the soaked dhal + dried red chili and just sprinkle little water and grind it bit coarsely to the grinded batter + salt + curry leaves + 1/2 cup soaked kadala paruppu  and mix it well ..

Heat a kadai add oil for deep frying and take batter little (a small ball size) and place in your palm and flatten it bit and slowly drop it in hot oil fry it in medium heat on both sides till it becomes crispy ...

Karunai Kizhangu fry

Ingredients needed :

• Karunaikizhangu / Yam 
• Onions 
• Salt
• Turmeric powder
• Chilli powder 
• Tamarind Juice - little
• Curry leaves - 1 string
• Mustard seeds
• Urid dhal
• Jeera powder 
• Dhaniya powder 
• Oil 

Method 1 :

1. Remove the skin of yam and clean it well and chop it finely ...and keep it  immersed in water ...
2. Heat a kadai and add oil + temper : mustard seeds + urid dhal + curry leaves + hing powder  and 
3. add the finely chopped yam + salt +  little water and allow it to cook well ...
4. when it is almost done add chilli powder + jeera powder + dhaniya powder + turmeric powder and mix it well and swtich off the flame once done ...

Method 2 :

 

Chop onions finely .. proceed the same way as in method 1 ...just before adding yam add the onions and fry it well and while the yam is almost cooked and little tamarind juice and do the rest as said above in method 1 . Both ways tastes excellent ...

Oats Savory Porridge

Having tried  Oats porridge , I wanted to try this savory version ...and I am loving this lot . Have tried making it in 2 ways ...

Ingredients needed : 

• Oats - 1 cup 
• Water - 3 cups
• Buttermilk - 2 cups 
• Salt - little
• Jeera powder - little
• Carrot  - 1
• Onion  -1/2
• Coriander leaves - little

Method 1 : 

In a saucepan , take a cup of oats and add water and mix it well and then switch on the gas and keep stirring it often and cook it well ...it may take 5 mins ..
once it is cooled , add buttermilk + salt + jeera powder and mix it well and enjoy it ....

Method 2 : 

Clean and peel the skin of carrot and grate it well , Chop onions finely. Cook oats in the same way as said in method 1. To the cooked oats add buttermilk + salt + jeera powder and mix it well to this add the chopped onions + grated carrots + coriander leaves and mix it well ...and enjoy it .

Aval Uppuma

Saw this recipe in a tv Prog. and tried it ...It is a very healthy dish ...loved the idea of adding ponnangani keerai to the aval uppuma .

Ingredients needed :

• Aval / Rice flakes (Thick ) - 2 cups
• Ponanganni keerai  - 1 bunch
• Onion (Chopped finely)   - 1
• Groundnuts - handful
• Coconut grated - little
• Mustard seeds
• Urid dhal
• Jeera
• Dried red chillies- 1
• Chili powder - little
• Turmeric powder 
• Lime juice
• Salt
• Oil 

Method :

Remove each leaves from the stem and clean it and set aside ...though bit a tedious job , but worth doing it ... In a bowl add the aval and add enough water , till the aval gets immersed well ...then immediately , drain all the water fully and set aside for 10 or 15 mins.Heat a kadai and add little oil and temper it with mustard seeds + urid dhal + jeera + groundnuts + dried red chili then saute the onions well and then add the ponnangani keerai and saute it for few mins ...
to the fried onions + ponnangani keerai add little salt + chili powder + aval and mix it well for few mins. till done ..then switch off the flame, and add the grated coconut + lime juice and stir it well ...

Sending this to the Bookmarked recipes event hosted by Priya and US Masala  

Pooranam Bholi / Poli ~ Type 2

This will approx give 10-12 bholis

For Pooranam:

1 cup chana dhal ( kadalai paruppu)

2 cups Jaggery (or according to your sweet preference)

Grated coconut- 1/2 cup

Ghee - 2tbsp

Cardamom powder - a pinch

For Dough

Maida - 2 cup

Salt - to taste

Turmeric - 2 pinch

Oil

Method : 

For Pooranam

Pressure cook the chana dhal (to  powder consistency). Strain the remaining water and mash it and keep it aside.

In a kadai add ghee . In a medium flame add the mashed channa dhal and jaggery. Keep mixing till the jaggery completely dissolves. Finally add the grated coconut & cardamoom and mix well. Now let the pooran cool from hot to warm. Now make ladoos and keep aside. It is always easy to make the ladoos when warm.

For Dough

It is same procedure as poori. Mix the maida, salt and turmeric along with water and Oil. Make sure the dough is oily instead of watery. The dough should be little rubbery. Make small lemon sized balls out of the dough( same like poori)

Now take a milk cover  and cut it into two squares ( I usually prefer a sandwich bag), apply oil and place the dough. Spread the dough to a minimal size circle and place the pooranam at the center. Now seal the pooranam with the dough. Place the other sheet on the top of this big ball and with a roller make chappatis.

Heat the pan and cook the bholi on either side. Instead of oil use ghee on the both the surfaces of the bholi.

Tofu Bhurji

Ingredients :

Firm Tofu- 1 full packet
Onion - 1
Tomato - 1
Turmeric - 1/2 teaspoon
Jeera - 1/2 teaspoon
Red Chilli Powder - 1/4 Teaspoon
Coriander Powder - 1 teaspoon
Fresh Coriander leaves- to garnish
Oil- 2tbsp
Salt and pepper to taste

Method : 

Firstly, drain the water completely and dry the tofu for sometime. Grate the tofu and keep it aside. In a kadai add oil, and jeera. Add onion and fry till translucent. Now add the tomato and add turmeric, coriander powder and Red chilli powder when the onion and tomato are completely cooked. Mix well and finally add the grated tofu. In a low-medium flame mix the tofu to the mixture in a very gentle way. Do not brake the tofu further. There will be little water from the tofu, so cook until the water is completely evaporated. Finally garnish with coriander leaves. Its an easy side dish for chappathi or paratha.

Paneer-Peas Pulao

Thanks a lot Lavanya, for sharing this recipe ...she says : The inspiration for this dish was from your blog only , Kavitha's Jeera Pulao.

Ingredients needed :

• Oil
• Paneer - 1 cup diced.
• Whole garam masala
• Jeera - 1 tsp
• Presoaked Basmati rice - 1 cup (presoaked for minimum 30 mins).
• Green chilli - 1
• Mint leaves - lil
• Corriander leaves
• Potato - 1/2 of medium sized finely sliced
• Peas - 1/4 cup
• salt
• Fried onions.

Method :

In a frying pan add oil and jeera. After Jeera Splutters, add green chilli, mint leaves, corriander leaves, potato, and peas. Cook for 1 to 2 minutes.Now in a rice cooker add the cooked vegetables along with basmati rice (quantity of water should be twice the amount of Basmati rice) with required salt. Meanwhile fry the onions and paneer separately and keep it ready.When the rice gets 90% cooked, add the paneer so that it gets mixed with rice well. The crispness in the paneer too remains to certain extent and will taste nice. Finally add the fried onion to garnish.

Mango Pachadi ~~ Tamil New year Wishes

அனைவருக்கும் தமிழ் புத்தாண்டு வாழ்த்துகள்

 

My Menu for today is :

• Mango Pachadi 
• Paruppu Payasam
• Aama Vadai / Paruppu Vadai 
• Mango Rice
• Mor Kuzhambu

Thanks to Lavanya for sending Mango Pachadi recipe to me ...She was not able to find the recipe in this blog ...and she has sent me the recipe along with photo..So posting it again here ...

Ripe mango-1

Jaggery - 1 cup

Oil- 1tbsp

Mustard- for seasoning

Dried Red chillies -1

Turmeric - 1/2 tbsp

Salt - a pinch

In a kadai, add oil and mustard. Once the mustard sputters add the mango, salt ,  turmeric , dried red chillies. Add water and let the mango cook until soft.  When the mango is half cooking, I added the jaggery. Since the jaggery available here is not  the one like India(where we can get that string consistency), I let it boil until the mango is fully cooked.

Sago - Vermicelli Payasam

We have already posted both Sago payasam and Vermicelli Payasam . I tried combining both and this was also tasting  good ..I did not add cashews + raisins ...if u wish , U can add it ...and sugar as per your taste ...

Ingredients needed :

• Sago  - 1 cup
• Vermicelli - 1 cup
• Milk - 3 cups
• Condensed Milk - 1/2 tin
• Sugar - 1/4 cup
• Elachi powder - little
• Ghee - little
• Cashews and raisins - few

Method : 

Heat a pressure pan add little ghee and roast the Sago for few secs. and then add enough water and pressure cook it well , till done. Heat a kadai , and add ghee and fry Cashews + raisins and set aside and add ghee and fry the vermicelli for few mins ..make sure u don't burnt that ...and then add enough water and allow it to boil well till done.Once the pressure is released , open the pressure pan and add thevermicelli  to the cooked sago and add condensed milk + sugar + milk and mix it well and allow it to cook for few more mins ....then switch off the flame and garnish with fried cashews , raisins and elachi powder ...

Oats Porridge

Method 1 :

Ingredients :

• Oats 
• Milk
• Water 
• Banana
• Dried grapes
• Condensed Milk (or)
• Sugar

Method :

In a saucepan add oats and mix it with water , then switch on the gas and keep the flame in medium and keep stirring it till it becomes a thick paste. Once done transfer it to a bowl and add milk + condensed milk or sugar and mix it well...
to that add chopped bananas and dried grapes and enjoy it ...

You can add any fruits or nuts as per your wish...

Method 2 :

Ingredients :

• Oats
• Milk
• Fruits (your choice)
• Dried grapes
• Sugar or Honey 

Method :

Heat milk and in a serving bowl add oats and to that add milk and set aside for few hours ...to that u can add any fruits like apple, banana , pear and also add little grapes + honey or sugar and mix it well and set aside ...

Note : add very hot milk to oats ...after few hours u can see that oats becomes like a thick paste .... now add little more milk and enjoy it ....

Sending this to Sameena's event : Oats recipes

Carrot Dates Payasam

Ingredients needed :

• Carrot  - 4 to 5
• Dates (Pitted dates ) - 10 
• Condensed Milk - 1/2 tin
• Sugar (opt.) - little
• Ghee 
• Elachi powder
• Milk -3 cups

Method :

Peel the skin off carrots and boil it with little water and then allow it cool and grind it into smooth paste grind dates in to smooth paste by adding little milk.
Heat a kadai,keep the flame in medium ..add little ghee and add the carrot + dates grounded paste and mix it well to that add the condensed milk + Milk and mix it well and allow it to boil for few mins ....If u wish u can add more sugar and mix it well and cook it till done. Switch off the flame and add elachi powder and serve hot or cold ...

Ps. I am bit held up with few work ...I haven't visited most of ur blogs ...Please do excuse me ...will check all  ur blogs soon ...

Suruttai Poli ~ ICC

This month Srivalli Chose Suruttai Poli for ICC ..Thanks to Nithya's mom for sharing this recipe with us ...This is a new recipe to me ...wasn't that very confident in trying this recipe ...as Nithya gave a note saying frying part is bit tricky ...and we should roll it as quickly as possible,and we have to make sure the pooris are not crispy ....atlast I tried making this ...it came very perfect .Hope u will also enjoy making this ...

Ingredients needed : 
for stuffing :

• Roasted Chana dal / Pottukadalai - 1 cup
• Grated coconut - 1/2 cup
• Powdered Sugar - 1/2 cup
• Elachi powder 
• Cashews - 10 
• Ghee - little

for  Pooris : 

• Maida 
• Salt - a pinch
• Oil for deep frying 
• water

Method : 

In a kadai add little ghee and add broken cashews and fry them for few mins ...to that add grated coconut and fry it in low heat for few mins ...grind the roasted chana dal in to coarse powder to that add the fried cashews and coconut and powdered sugar and mix it well and set aside in a bowl add maida + salt and mix it well and just sprinkle water little by little and make a stiff dough and set aside for 10 mins ...and then,roll the pooris as thin as possible and keep it aside for 10 mins. this way the pooris get dried well and it will avoid puffing up while frying it heat oil in a kadai and fry the rolled pooris on both sides just for few secs. make sure u remove it immediately and place a spoonfull of stuffing and roll it tightly ...and keep it aside in a plate facing down then fry the next poori and continue the same ...if u have anyone for help , it will be bit easy as one can fry the pooris and the other one can do the stuffing and rolling part ...as I had to alone, I did one by one by turning the flame to low. Once it is cooled ..u can even store it for few more days ...

Cauliflower Leaves Pakoda

Saw this in Priya's blog and tried it ..it was so crispy .... I am sure you all will also enjoy this pakoda...

Ingredients needed:

• Besan flour
• Onions
• Cauliflower leaves 
• Salt
• Chilli powder
• Turmeric powder
• Hing powder
• Water (little)
• Oil for feep frying

Method :

Chop Onions + cauliflower leaves finely ...In a bowl add besan flour + chopped onions + chopped cauliflower leaves + salt + chilli powder + turmeric powder + hing and mix it well and sprinkle little water and mix it well ...Heat a kadai and add oil for deep frying ...once the oil is hot ...take a pinch of the dough and drop it slowly and in medium hot ...fry these pakodas till done ...

Vegetable Kurma ~ Type 2

Ingredients needed : 

• Broad bean (Frozen ) - 1 cup
• Cauliflower - 1/2
• Capsicum - 1
• Onions - 2
• Tomato - 2 
• Tomato Sauce - little (opt.)
• Chilli Powder
• Salt
• Jeera powder
• Dhaniya powder
• Corriander leaves
• Lime juice
• Oil

To grind :

• Coconut
• Mint leaves

Method :

Chop onions + capsicum + tomatoes finely and clean and remove the cauliflower florets one by one. In a bowl of hot water add the broad beans and set aside for few mins.. Grind by adding very little water coconut + mint leaves and keep it ready 
 
In a kadai add oil + onions + Capsicum + little salt and fry it for few mins then add the tomatoes + Jeera powder + Chilli powder + Dhaniya powder and cook for few mins...To that add cauliflower and little water + salt + Tomato sauce and cook till half done ...to that add the broadbean + grinded paste and add little more water and allow it cook well till the gravy becomes into a thick consistency 
 
Switch off the flame and lime juice and Corriander leaves and mix it well ...and serve hot with chapathi...

Today is the last day in blogging marathon ...eagerly waiting for the next chance and got a wonderful oppurtunity to lot more useful thing ....do check out all the other friends recipes..

 Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Aloo Palak (Dry version)

Ingredients needed :

• Palak - 1 bunch
• Potato  - 2
• Onion - 1
• Capsicum - 1
• Tomato - 1
• Chilli powder
• Salt
• Dhaniya powder
• Jeera powder
• Oil

Method :

Clean and roughly chop palak leaves ...and chop onions + capsicum +  tomato + potatoes . In a kadai add oil + onions + Capsicum  and fry for few mins then add tomatoes + potatoes and add little water + salt  and cook it till the potatoes are half cooked ..to that add the chopped palak + Jeera powder + dhaniya powder + Chilli powder  and allow it cook well , if needed just sprinkle little water ..once done switch off the flame and serve hot with chapathi ...if u wish add little lime juice and mix it well...I find this method , easy to pack for my husband's lunch box..

Do check out other fellow bloggers recipe :


Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Leek thogayal

Saw this recipe in Priya's blog ..wanted to try it and we all enjoyed it ...we mixed it with hot rice and had this thogayal sadam first ...we all enjoyed this a lot ..

Ingredients needed :

• Leek - 2
• Ginger  - small piece
• Garlic pod - 2
• Urid dhal
• Dhaniya seeds 
• Tamarind - little
• Dried Red chilli
• Mustard seeds
• Hing 
• Salt
• Oil
  

Method :

Cut the top and bottom portion of the leek and clean it well ..(Check this video ) and roughly chop it and set aside ..Heat a kadai and add little oil and fry urid dhal + ginger + garlic + dhaniya + tamarind + dried red chilli and then finaly add the chopped leeks and fry them well ...once done allow it cool well and grind them in mixie  not too smooth ...now in the same kadai add little oil and temper it with mustard seeds and then add this grinded thogayal and add salt + hing powder and fry it for few secs. and switch off the flame ....mix this to the hot rice + gingely oil and enjoy ....

Sending this to the Bookmarked recipes event hosted by Priya and US Masla  

Minty Peas Corn Pulao

Ingredients needed :

• Sona masoori Rice - 2 cups
• Peas (frozen)  - 1/2 cup
• Corn (frozen)  - 1/2 cup
• Capsicum - 1
• Onions  - 2 nos.
• Tomato  - 1
• Mint leaves - 1 bunch
• Chilli powder
• Jeera powder
• Salt
• Oil

Method :

Remove the mint  leaves from the stalk and keep it aside.Chop onions + Capsicum  lengthwise and chop tomatoes finely. In a pressure cooker add oil + onions + capsicum and fry them well then add the tomatoes and fry for few mins...then goes in the mint leaves and fry it well.Once done add the frozen peas + frozen sweet corn and then salt + chilli powder + jeera powder and fry well ...
Clean and wash the rice well and add it to the peas - corn mixture and add reqd. amount of water ...(my ratio is : rice : water = 1: 1 3/4)mix everthing well and then pressure cook it till done ....once done , gently give a stir to the rice and serve it hot with plain curd or chips or potato fry ....

Ps. you can use Basmathi rice too...and add the masala items (Ginger , garlic, fennel seeds , cloves .....)  as per ur wish 

do check out our fellow bloggers recipes...

Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,