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PONGAL RECIPE,Methi Pulao

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PONGAL RECIPE,Methi Pulao Mushroom Spinach Gravy Last night I made dosa, instead of doing regular chutney or sambhar. I want to do something different and tasty.When I saw mushroom and spinach in fridge, I want to try this gravy, it was in my recipe note.Gravy was Super- nutritious and it tasted great with dosa. Ingredients 2/3 Cup of Mushroom( I used baby portabella) 2 Cups of Spinach 1 Large Size Onion 2 Tbsp of Curry Powder 1 and 1/2 Tsp of Ginger Garlic Paste 1/2 Tsp of Turmeric Powder 1/2 Tsp of Garam Masala 1/4 Cup of Milk (1%) 2 Tbsp of Cilantro or Coriander Leaves Salt and Water as needed To Grind 2 Green Chillies 1 Large Tomato 1/4 Cup of Grated Coconut To Temper 2 Tbsp of Oil 1 Tsp of Mustard 1 Tsp of Cumin Few Curry Leaves Pinch of Asafoetida Method Wash and chop the mushroom and spinach. Take a blender and add ” To Grind” ingredients and make it to a smooth paste. Heat a pan with oil, add ” To Temper” ingredients, one by one. Add chopped onion and salt, fry for 1- 2 mins until it turns golden brown color. Take pan away from stove, add turmeric, curry powder or kulambu Milagai podi, fry for a min. Keep pan back to the stove, in a medium flame, add ginger garlic paste, fry for a min until raw smell vanishes. Add ground paste and fry for 2 mins until oil separates. Add mushroom with little water, cook for 2-3 mins. Add chopped spinach and garam masala, cook for 1 min. Add milk, mix well. check the salt. Switch off the stove. Garnish with cilantro leaves. Tips Good accompaniment for dosa or uthappam and paratha You can add kulambu milagai podi instead of curry powder. You can add cream instead of milk for extra creaminess. Health Benefits of Mushroom and Spinach Mushroom Reduces cholesterol levels Prevents cancers. Increases immunity. Helps in weight loss. Spinach Reduces blood pressure. Rich in minerals and vitamins. Good for eyesightbecause of beta-carotene. strengthen the muscles. Sending this recipe to Urad Dal Rice / Ulundu Sadham – Tirunelveli Special Urad Dal rice is a traditional rrice dish from tirunelveli, Tamilnadu. ulundu sadham is really protein rich, healthy and flavorful because of presence of dal, coconut and garlic. urad dal rice is good to eat with coriander seed chutney or sesame (ellu) chutney or coconut chutney. I had it with coriander seed chutney. Ingredients 1/4 Cup of Urad Dal (white) 3/4 Cup of Rice 6 Garlic Cloves 1/2 Tsp of Cumin 2 Tbsp of Grated Coconut Pinch of Asafoetida 2.5 Cups of Water 2 Tsp of Oil or ghee Salt as needed Method Dry roast the urad dal until it turns light brown and fragrant. Soak in water for 1/2 hr. After that wash the urad dal in cold water and keep it aside. Soak rice for 1/2 hr. After that wash the rice in cold water and keep it aside. In a pressure cooker, add dal, rice, garlic, coconut, cumin, asafoetida, salt, water and oil or ghee. Wait for 3 whistles and switch off the stove. Yummy urad dal rice is ready to serve. Tips Serve hot with more milagai( buttermilk chillies) or sesame seed chutney or coriander seed chutney. You can use either black urad dal or white urad dal. You can cook in stove top instead of pressure cooker. Health Benefits of Urad Dal It is a rich source of protein especially for vegetarians It enhances digestion as it was high in fiber content. Good for heart health. Sending this recipe to PANEER TIKKA | PANEER TIKKA MASALA Paneer Tikka is one of the popular dish in Northern Part of India. It is made from chunks of paneer, bell pepper and onion marinated in spices then arranged in a skewer and grilled in oven. It is a healthy and flavourful dish, also vegetarian alternative to chicken tikka. Ingredients 10 Slices of Onion 10 Paneer Cubes ( I used Fried Paneers) 8 Pieces of Red Bell Pepper 8 Pieces of Green Bell Pepper 8 Pieces of Yellow Bell Pepper 2 Tbsp of Yogurt or Thick Curd 1 Tsp of Red Chilly Powder 1/4 Tsp of Garam Masala 3 Drops of Lemon Juice 1/4 Tsp Of Turmeric 2 Tsp of Mustard Oil Salt as needed Method Wash and cut all veggies into big cubes. Soak the skewers in a bowl of cold water for atleast 1-2 hrs this is just to prevent the burning of the skewers. In a bowl, marinate all the veggies, yogurt, red chilly powder, garam masala, lemon juice, turmeric, mustard oil and salt for about 1 hr so that all the veggies absorbs the sauce. Take the skewers and arrange all the veggies as shown in the picture, brush them with little oil. BEFORE BROIL Now turn on the oven and set to high broil, arrange all the skewers in a greased pan and wait for 10-13 mins until all the veggies turns brown. Once done, it is ready to serve with green chutney or you can make panner tikka masala as sidedish for chapathi. AFTER BROIL PANNER TIKKA MASALA Paneer tikka masala is a delicacy from punjab, Northern Part of India. It is made from the paneer tikka, which is served as spicy gravy for paratha or methi roti. Ingredients 1 Chopped Onion 1 and 1/2 Tsp of Ginger Garlic Paste 2 Tsp of Coriander Powder 1 Tsp of Chilly Powder 1/4 Tsp of Turmeric Powder 1 Tsp of Cumin Powder 1 Chopped Big Tomato 1 Tsp of Yogurt/Curd Marinated and broiled Tikka Vegetables 2 Tbsp of Chopped Cilantro leaves 1/4 Tsp of Sugar 1/4 Tsp of Garam Masala 1/2 Tsp of Dried Methi Leaves 1 Clove 1 Medium Size Cinnamon Stick 1 Cardamom 1 Bay Leaf 1/2 Tsp of Whole Cumin 1 and 1/2 Tbsp of Oil Salt as needed Method Heat a pan with oil, add cloves, cinnamon, cardamom, bay leaf, cumin, wait till it changes color. Add chopped onion, salt and ginger garlic paste, fry for 2 mins until raw smell vanishes. Take a pan away from stove, add coriander powder, red chilly powder, turmeric powder and cumin powder, fry for 30 secs. Now keep pan back to the stove, add little water and fry for another 30 secs. Add chopped tomato and fry for 2 mins and wait till oil seperates. Add yogurt and tikka vegetables, mix well. Add pinch of garam masala, dried methi leaves and sugar. Check the salt and turn off the stove. Garnish with cilantro or coriander leaves and serve hot. Tips Good to eat with tandoori roti or paratha You can do paneer tikka in oven either in broil or bake mode.Also if you don’t have oven do it in stove top. You can use either metal or wooden skewers. Make sure don’t keep vegetables and panner in oven for long time. If you don’t have mustard oil, take a pan with little vegetable oil, add mustard to it, let it crackles. This can used as mustard oil. .
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