Jeera Pulao-Jeera Rice Recipe

Jeera Pulao-Jeera Rice Recipe 

Ingredients needed
Basmati Rice - 1 cup
Onion - 1 finely chopped (optional)
Butter - 2 tsp + 1 tsp oil (you can substitute butter with ghee also)
Jeera/Cumin seeds - 1 tbsp

Whole Garam masala

Cloves -2
Cinnamon -1 inch piece
Bay leaf-1
Star anise - 1 (optional)

Preparation

Wash and soak basmati rice in water for 20 minutes. Drain and keep it aside.

Method

Heat butter + oil or ghee in a pan, add cloves, cinnamon and bay leaf, saute for a few seconds and then add jeera seeds.

When jeera splutters, add onion and saute till onions become golden brown, then add the drained rice and fry for a few minutes. Add 2 cups of water, needed salt and cook rice till done.

Fluff it with a fork and serve it with any gravy side dish of your choice.

You can cook rice in a rice cooker or pressure cooker or in a pan with a lid.

Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.com

Okra Tomato Curry

Ingredients

FRor Gravy

• 4 medium tomatoes puree will make approx. 1-1/2 cup
• 1/4 inch piece of ginger
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 1 teaspoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon corn starch/arrow root powder
• Fried Okra
  
• Approx. ½ pond okra sliced from center and cut in half make about 1-3/4 cup cut okra (bhindi)
• 1/4 cup besan gram flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mango powder (amchoor)
• 1 teaspoon fennel seeds coarsely ground (sonff)
• 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
• 1/2 teaspoon red chili powder
• Approx. 3 tablespoons water
• Oil to fry

 Method
Gravy

1. Mix cornstarch with three tablespoons of water and keep aside.
2. Blend the tomatoes and ginger to make tomato puree.
3. Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .
5. Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried Okra

1. In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
2. Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color.
3. Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes.
4. Take them out over paper towel.
5. Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

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Beef Masala Recipe

Beef Masala Recipe

Ingredients:

• Beef – 500g (cut into small pieces)
• Onion – 2
• Fennel seeds – ½ tsp
• Tomato – 2
• Green Chilli  – 2
• Ginger  garlic paste – 3 tsp
• Red chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 4 tsp
• Garam masala – 1 tsp
• Curry leaves – few
• Oil – 5 tbsp
• Salt

 To Marinate

• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder – ½ tsp
• Ginger garlic paste – 2 tsp
• Salt
• Method:
• Mix all ingredients to marinate. Add little water and make it into a good paste.
• Add cut beef pieces and mix well.
• Pressure cook marinated beef till beef is cooked well. (Don’t add any water. I usually go for 4-5 whistle and wait for the steam to go completely)
• Heat oil in a pan and fennel seeds, sliced onion and curry leaves.
• Cook with pan covered, stirring in between till onion becomes brown in color (It takes approx 15-20 min for this)
• Add tomato and saute till it becomes soft
• Add ginger garlic paste, green chilli and saute for a min or two.
• Add all the masala, salt and saute for a min.
• Add cooked beef and mix well ( Along with the stock)
• Cook with the pan covered in medium flame till beef becomes brown and oil starts appearing on the top. Serve hot.

Kuzhi Paniyaram-Masala Paniyaram RecipeI

Ingredients needed

   Idli Batter - 2 cups

   For the seasoning 

   Oil -3 tsp
   Mustard seeds -1 tsp
   Urad dal -1/2 tsp
   Onion - 1
   Green chilli -1 finely chopped
   Ginger -1 inch piece - finely chopped
   Curry leaves - few tender ones
   Coriander leaves - few finely chopped
   Salt to taste

   Paniyaram pan
Method 

Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.

Saute till onions turn pink, add needed salt and coriander leaves. Let it cool a little.

Now mix the above with the idly batter. Our paniyaram batter is ready now.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.(see picture above)

Keep the heat on medium low and close the pan. Once the edges turn golden brown, flip over the paniyaram to the other side using a stainless steel rod or spoon.

Cook the other side also until golden brown. Remove from pan using a rod or spoon and serve hot with tomato chutney or kara chutney or sambar.

Best Side dish for paniyaram 

Parotta Recipe

Ingredients

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water as required

• Method

• 1. In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
  2. Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
  3. Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
  4. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
  5. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
  6. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
  7. On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
  8. Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
  9. Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
  10. Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

Kothimeera Atukulu ~ Coriander Poha

Ingredients

• Poha - 2 cups, (beaten rice/atukulu/aval)
• Turmeric powder - 1/4 tsp
• Salt to taste
• To grind to a paste:
• Coconut - 1/3 cup, fresh and grated
• Green chilis - 2
• Coriander leaves - 3/4 cup, fresh and chopped
• Lemon juice - 1 1/2 tsps
• Rasam powder - 1/2 tsp (homemade or store bought)
• Jaggery - 1 tsp, grated or sugar
• For poppu/tadka/tempering:
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Cinnamon stick - 1/2"
• Asafoetida - pinch (optional)
• Curry leaves - 1 sprig
• Oil - 1 1/2 tbsps

• Method

• 1. wash the beaten rice and drain. Sprinkle 4 to 5 tbsps of water over the beaten rice/poha and keep aside.
  2. Grind grated fresh coconut, fresh coriander leaves, green chilis, lemon juice, jaggery, rasam powder and salt to a paste by adding three tbsps of water.
  3. Mix the ground coconut mixture well with washed beaten rice and keep it aside.
  4. Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the urad dal and cinnamon stick and fry until the dal turns red. Add the curry leaves, asafoetida and turmeric powder and fry for a few seconds.
  5. Add the beaten rice mixture and give a good toss so that the contents are combined well. Allow to cook for a mt, adjust salt, turn off flame and serve warm.

Almond Cashew Burfi

Ingredients:

• 1/2 cup walnuts
• 1/2 cup cashew nuts
• 1 1/4 cup sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 tablespoon sliced almonds to garnish
• Method
  1. Dry grind the walnuts, cashews and almonds in a food processor.
  2. Dry roast the groundnuts in a frying pan on low medium heat.
  3. Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
  4. Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
  5. Turn off the heat and stir in the cardamom powder.
  6. Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
  7. Wait a few minutes until burfi is set but still soft.
  8. Then cut the burfi into any shape you like (such as square, diamond, triangle).
  9. Garnish each piece of burfi with sliced almonds while the burfi is still soft.
  10. Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
  11. Burfi can be stored for a month.
  1/2 cup almonds