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Wednesday, July 30, 2008

Methi Pulav


1 cup White Rice(Basmathi or Sona Masuri)

1/2 bunch of Methi leaves/ Menthe soppu/ Fenugreek leaves

MTR Pulav Mix

1/4 cup Green peas

10-15 Coriander leaves

1 medium sized Onion

2-3 flakes of Garlic

1-2 Green Chillies

4-5 tsp Ghee/Oil

Salt to taste


Wash fenugreek leaves and keep it aside. Chop fenugreek leaves, coriander leaves into small pieces. Chop onion medium sized thin pieces. Cut green chillies into two pieces. Wash rice in water for about 2-3 times, drain the water and keep it aside.

Remove the outer cover of garlic and smash it. Add 4-5 tsp ghee/oil, smashed garlic in a pressure cooker and fry it for about 1-2 mins. Add 2 tsp MTR Pulav mix, chopped green chillies and fry. Once garlic turns golden in color, add chopped onion and fry them for about 3-4 mins in medium flame. Add washed white rice and fry it for about 1-2 mins. Add chopped fenugreek leaves, coriander leaves, green peas and fry them for about 1 min in medium flame. Add 2 cups of water, salt, mix them well and cook.(3 whistles in a pressure cooker.)

It goes well with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 4-5 plates of Methi pulav.

Seeme Badanekayi Mosaru Gojju / Chayote Squash Raitha

2 medium sized Chayote Squash / Seeme Badanekayi
1- 2 Green Chillies
3 - 4 strands of Coriander leaves
1.5 - 2 cups Yogurt / Curd / Mosaru
1/4 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/4 tsp Cumin seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Cut chayote squash into two pieces, remove the seed, cook it in a pressure cooker(2-3 whistle) by adding little amount of water and salt.

Once the pressure goes off, remove the outer cover of Chayote Squash and mash them into small pieces as shown in the picture below. Chop the coriander leaves into small pieces. Put the coconut, little amount of water in a mixer and grind it to coarse paste as shown in the picture below.

Put mashed chayote squash, chopped coriander leaves, ground coconut, salt, curd in a vessel and mix them well. (If curd is sour, add required amount of milk) Mash the green chillies and mix them well.

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with Rice/Pulav/Biriyani, etc.

Hagalakayi(Bitter Guard) Gojju

4 medium sized Bitter Gourd / Hagalakayi
1/2 tsp of Turmeric powder
Medium lemon siized Tamarind
5 - 6 medium lemon sized Jaggary
3/4 - 1 tsp Chilly powder
1.5 - 2 tsp Rasam powder / Sambar powder
4 - 5 Curry Leaves
Salt to taste
2 - 3 flakes of Garlic
1 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 tsp Oil

Cut each bitter gourd into two halves and remove the seeds. Chop the bitter gourds into small pieces as shown in the picture below.

Put this chopped bitter gourds in a vessel. Add around 5 cups of water, 1/2 tsp salt and keep them aside for about 30 mins. (This step is optional)

Put tamarind in a bowl and add little amount of water and keep it aside for about 10 mins. Squeeze the tamarind and keep the tamarind pulp aside.

Gently squeeze the bitter gourd pieces and put them in another vessel. Add jaggary, salt, tamarind pulp, turmeric powder, chilly powder, sufficient amount of water and cook them well by covering a lid. Once the bitter gourd pieces are cooked, add rasam powder and keep the gojju in medium/low flame for about 1 hr. Keep stirring the gojju once in 5-10 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Carrot Kheer

3 cups chopped Carrot
3 cups Sugar
9 cups Milk
Pinch of Safron / Kesari
5 - 6 Cardamom / Elakki / Elachi

Peel the carrots and chop them into medium sized pieces as shown in the picture below.

Put them in pressure cooker container and sprinkle little amount of water and cook.(3-4 whistles) Once the pressure goes off, grind the carrot into smooth paste by adding required amount of milk.

Add 1/4 cup of warm milk, pinch of Safron in a bowl and keep it aside.

Put remaining milk in a heavy bottomed vessel and bring it to boil. Keep the milk in low flame for about 10 mins.

Add the ground carrot, sugar, mix them well and bring them to boil. Keep this in low flame for about 15 mins and stirring the mixture once in 2 mins.

Add mashed cardamom, saffron milk and mix them well. Keep this in low flame for about 5 mins.

Once it comes to room temperature, refrigerate for about 5-6 hrs and serve chilled.