Fenugreek Rice

Fenugreek is cherished as one of the power houses in Ayurvedha and is very cooling to the body. I always  struggle to find recipes to add some fenugreek and I would say fenugreek-rice is came as a wonderful recipe. So this is nice for people who do not like fenugreek and of course, for others it is a treat. My aunt is so fond of this that she already publicized the recipe in her entire circle all by word of mouth.

Serves: 2

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ingredients:

1.       Steamed rice – 2 cups

2.       Fenugreek – 2 tbsp

3.       Coconut – 2” piece

4.       Green chilies – 2

5.       Salt to taste

6.       Oil – 2 tbsp

7.       Mustard seeds – 1 tsp

8.       Turmeric powder – 1 pinch

9.       Urad dal – 1 tbsp

10.   Curry leaves – 1 sprig

11.   Asafoetida -1 pinch

                  12.   Dry chili – 1

Method:

Step 1: There are 3 ways you can prepare the fenugreek; 1. Soak them overnight, 2. Sprout them after soaking, 3. Directly use cooked fenugreek. The prepared fenugreek would be about ¼ cup.

Step 2: Char the coconut piece and green chilies and grinder them together in a mixer jar.

Step 3:  Heat oil in a non-stick pan, splutter mustard seeds, sprinkle asafoetida & turmeric, add urad dal, thrown in curry leaves and chili and add the fenugreek. Add some salt and sauté until it is done.

Step 4: Add the ground coconut mix and saute for a minute.

Step 5: Add the steamed rice along with required salt and mix gently to smear the entire rice with with masala.

Step 6: Adjust salt and serve with curds or papad. 

Palak Paneer

Culinary versatility of spinach is leveraged in different parts of the world for preparing several dishes from salads, soups, starters, subjis, rice and even juice. Palak paneer is a delectable dish that goes very well with rotis that originated from Punjab. Tofu can be replaced for paneer for dairy allergic people or those who'd like to include soy protein.

Ingredients:

1.       Tomato – 2

2.       Green chili – 2

3.       Ginger – 1 “

4.       Spinach – 1 bunch

5.       Paneer – 200gm  cubed

6.       Cumin seeds – 1 tsp

7.       Chili powder – 1 tsp

8.       Garam masala – 1 tsp

9.       Salt as per taste

10.   Oil – 2 tbsp

Method:

Step 1: Clean and blanch the spinach in some water. Let it cool for some time.

Step 2: Grind the spinach, tomatoes, chilis and ginger finely in a mixer.

Step 3: In a non-stick pan heat the oil and shallow fry the paneer cubes. Drain and keep them aside.

Step 4: In the same oil, splutter some cumin seeds and sauté the puree in it. Add chili powder, garam masala and adjust salt.

Step 5: Mix the shallow fried paneer in the gravy and serve hot with rotis.

Aavi Murukku

Aavi murukku is one of my mother in law's specialties; I have not heard of it, seen it or tasted it before I got married. This recipe had spread from her to our family also now and we all like it very much. It is a steamed and seasoned snack or tiffin made with rice. She prepares a couple of more such tiffin items; however, aavi murukku is my favorite. These days, I have started doing this myself and it comes out decently well.

Ingredients:

1.       Idly rice – 2 cups

3.       Asafoetida – 2 pinches

4.       Salt as per taste

5.       Oil – 3 tbsp

6.       Mustard seeds - 1 tsp

7.       Urad dal – 1 tbsp

8.       Channa dal – 1 tbsp

9.       Dry chilies – 4

10.   Curry leaves – 1 sprig

11.   Onion – 1 finely chopped

12.   Garlic cloves peeled – 15

Method:

Step 1: Wash and soak the rice for 2 hours. Grind the rice finely with turmeric, 2 chilies, asafoetida with some water.

Step 2: Heat a heavy bottomed pan, pour the batter, add 1 tbsp of oil, add necessary salt and stir until it becomes thick. Turn off the stove.

 Step 3: Take a portion, roll with fist and fill the murruku kozhai. Squeeze onto a idly plate and steam for 5-10 minutes, repeat for the entire dough. Let it cool a bit and then break into small pieces, it's easy.

Step 4: In a non-stick pan, heat 2 tbsp of oil, splutter mustard seeds, add urad and channa dals, broken chilies, curry leaves and sauté onion and garlic in that until golden brown. Sprinkle a pinch of salt over this.

                                            

Step 5: Now add the broken aavi murukku into this and mix well. Serve hot.