Methi Pulao/Mendhiya Keerai Saadham/Fenugreek Leaves Flavoured Rice..

Methi or fenugreek leaves as we all know are very strong and aromatic and have multiple uses.They are widely used for culinary as well as medicinal purposes.They are said to reduce the bad cholesterol in the body and excess sugar in the blood or urine.
Have a bunch of methi leaves at home and wondering what to do??
Here's a very simple recipe i came across in showmethecurry.com and would like to share it:

Ingredients:

Methi leaves-2 bunches

Any long grain white rice-2 Cups

Tomato-1 medium size chopped

Green chillies-4 nos. or depending on spice levels

Red Chilly Pwdr-1 Tsp

Turmeric Pwdr-1 Tsp

Garam Masala Pwdr-1/2 Tsp

Cumin coriander Pwdr-1 Tsp

Oil-2 Tbsp

Salt to taste

Procedure:

1. Chop the roots and the thick stems off the bunch of Fenugreek Leaves.

2. Wash well and finely chop the rest.

3. Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.

4. Wash the Rice well and soak in some Water and keep aside for 20 minutes.

5.In a pan (that has a tight fitting lid) or a rice cooker, heat Oil on medium heat.

6. Once the Oil is hot, add in the Cumin Seeds and allow them to change color.
 
7. Add in Green Chillies,Tomatoes and Turmeric Powder.

8. Squeeze out the water from the Fenugreek Leaves and put them in the pan.

9. Add in Cumin-Coriander Powder, Red Chili Powder and Garam Masala Powder.

10. Cook for a couple of minutes.

11. Drain the water from the Rice and add the Rice to the Methi Leaves.

12. Cook for 2 minutes.

13. Add the Water and mix well.

14. Check on the Salt, add in needed.

15. Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.

16. Mix, lower heat, preferably to simmer and cover. Cook for 10 to 15 minutes.

17. After 15 minutes, open cover, turn off the heat, mix/fluff gently.

18. Cover and allow the Rice to rest for a couple of minutes before serving.

19. Serve hot with Raita and Chips.

Capsicum Bath/Kodamilagai Sadham/Simla Mirchi Chawal..

Come Winter,come spicy food!!
And what comes to my mind right now is a plate of hot Capsicum Bath with some raitha and chips.
Oh the very thought of it makes me drool!!
Talking about Capsicum,it is a vegetable very rich in Pottasium and vitamin C and it also gives a very nice flavour when added to any dish.
There are many ways in which this particular rice is made,but the one im going to share is the Karnataka style Capsicum Bath.The spice powder or curry powder used in this dish is primarily of Kannada style and is also used for sauteing a lot of other vegetables such as brinjal,ladies finger,ivy guard etc.
Here goes the Recipe:

Ingredients:

Raw rice-1 cup (cooked and cooled)

Capsicum/Bell Pepper-4 nos.

Mustard seeds-1 Tsp

Urad dhall/Ulutham paruppu-1 Tbsp

Channa Dhall/Kadali Paruppu-1 Tbsp

Turmeric-1 Tsp

Dry red chillies-1 or 2 nos.

Curry leaves- a sprig

Hing/peringayam-a pinch

Salt to taste

Oil-2 Tbsp

Ingredients for curry powder:

To dry roast and coarsely grind:

Kadalai paruppu/channa dhall-1 Tbsp

Ulutham paruppu/urad dhall-1 Tbsp

Thovaram paruppu/thoor dhall-1 Tbsp

Dry Red chillies(bedege/kashmiri mirchi)-6 nos.

Dhaniya/coriander seeds-1 Tbsp

Katti Peringayam/hing- a small piece

Grated dry coconut/kopparai-4 Tbsp

Black Pepper/melagu-1 Tsp

Cumin seeds/Jeeragam-1 Tsp

Cinnamon-1 inch piece

Procedure:

1.Heat oil in a pan and add the mustard,urad dhall,channa dhall,red chilly,hing,turmeric,curry leaves and the capsicum.

2.Add salt and saute it for a few minutes till it is soft yet crunchy.

3.Add the curry powder and mix it well.

4.Now add the cooled rice,mix it well and let it sit for sometime before serving.

5.Serve along with some raitha or appalam,vadagam or chips of your choice.

Note:The curry powder could be stored in air tight containers and freezed for upto a month.

Pudhina Pulao/Mint Flavoured Rice..

Mint or Pudhina as it is commonly known is an aromatic perennial herb and its leaves are widely used for culinary purposes.
It has a natural fresh,cool and refreshing flavour and a cool after taste..
Mint is good in the cure of gases,nausea,body aches,poor digestion etc.
There are many recipes which call for this herb and the one which i'm going to share here is a very simple and flavourful dish which i learnt from my friend K after coming to the US.
Thanx K!!
It is mint flavoured rice or Pudhina rice with just the simple ingredients.
They are:

Ingredients:

Mint- 1 medium sized bunch

Green chillies-2 nos.

Garlic-2 pods

Ginger-1/4 inch

Cinnamon-1/2 inch

Cloves-4 nos.

Bay leaf-1 no. (optional)

Rice-1 cup (any long grain white rice or leftover cooked rice works great too)

Ghee-2 tbsp

Oil-1 tbsp

Roasted Cashew to garnish-1 tbsp (optional)

Fried paneer -10 cubes (optional)

Procedure:

1.Cook rice separately and allow it to cool.

2.Meanwhile heat some oil in a pan and saute all the ingredients mentioned above except the rice,ghee,bay leaf and paneer,adding the mint leaves towards the end.

3.Switch off the heat and let it cool and then grind it into a smooth paste adding very little water if necessary.

4.Now heat the ghee in the same pan and add the bay leaf and add the paste.

5.Cook it for a few mins on low flame till you the see the ghee coming out from the sides of the mixture.Add the fried paneer now if using.

6.Switch off the heat and add the cooked rice and give it a gentle stir taking care not to break the rice.Let it sit for about ten minutes.

7.Garnish with some broken cashews and a few drops of lemon if needed.

8.Enjoy it along with some raitha and chips!!

And that was how it looked with the fried paneer and cashews..