Peanut Sundal

During navrathri this year as naivedyam I used to prepare one sweet and one Sundal. This is one of the post from Navrathri.

Ingredients :
Raw Peanuts : 1.5 cup
Mustard seeds : 1 tsp
Curry leaves : a sprig
Red Chillies : 5-6
Asafoetida a pinch
Grated coconut : 1/4 cup
Salt according to taste

Procedure :
1. Soak the raw peanuts for 1.5 - 2 hours.
2. In a pan heat oil add mustard seeds, curry leaves, red chillies and the soaked raw peanuts.
3. Add 3/4 cup of water and close the pan and allow the peanuts to be cooked.
4. When a little water is still left add salt and grated coconut.
5. Cook till the water is completely evaporated. 

Moong Dal with Dill Leaves

Dill leaves give a strong flavor to any curry. Try this combination with Ghee rice or Jeera rice and it tastes like heaven.

Ingredients:

Moong Daal – 1 cup  (Wash and Soak for 15 min)
Dill Leaves – 15-20 stems (Cut the hard stems and chop the leaves)
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Turmeric Powder– 1/4 tsp
Asafoetida/Hing –  a pinch
Curry Leaves – 1 sprig
Garlic – 1 tbsp, chopped
Green Chillies – to taste, chopped
Salt – to taste
Water – 4 cups

Method:

1. In a pressure cooker add oil and cumin seeds and once the seeds start spluttering add Asafoetida, turmeric powder, curry leaves, chopped garlic, green chillies and cook till the garlic turns slightly brown in color. 

2. Add the drained Moong dal along with chopped dill leaves and salt and mix.

3. Put the cover of the pressure cooker and cook for 2 whistles and not more than that as it will become very squishy.

4. Open the pressure cooker once the pressure comes down and cook for 2 min and for a tangy flavor add 1 tsp of lemon juice.

Methi Paneer Pulao

Methi was one thing that I never liked as a kid because it gives a bitter taste. I still don't like the vegetable a lot but once I tried this recipe I wanted to eat methi in bunch. It was finger licking good actually. This is again a satvik bhojan with no onion and garlic.

Ingredients:
Fenugreek/Methi leaves– 1 bunch (1 cup exactly with only the leaves, discard the stems)

Basmathi Rice- 2 cups

Paneer/ Cottage Cheese- 15 cubes of paneer (You can shallow or deep fry or use them directly, I used it as plain one's as it gives a creamy taste to the rice)

Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 cut vertically
Turmeric Powder (Haldi) – 1/2 tsp
Green Chillies – to taste, finely chopped
Red Chili Powder – to taste
Coriander Powder (Dhaniya) – 1 tbsp
Salt – to taste
Water – 4 cups

Procedure:

1. Sprinkle Salt on the leaves, mix and keep aside for 15-20 minutes.

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

3.  In a pan (that has a tight fitting lid) heat Oil on medium heat.

4. Once the Oil is hot, add in the Cumin Seeds and once they start spluttering add green chillies, tomato and turmeric powder.

5. Squeeze out the water from the Fenugreek Leaves and put them in the pan followed by coriander powder and chilli powder and cook for 3-4 mins.

6. Drain the water from the Rice and add the Rice to the Methi Leaves and cook (Rice : water ratio should be 1:1.5)

7. Check the salt and add if required; cook on a medium flame. 

8. Serve with Raitha.

Stuffed Ivy Gourd/ Bharwen Tendli

Ivy Gourd is one of my favorite vegetables. I often try and experiment with it. No matter what the combination it turns out yummy every time. This recipe has a mixture of all the spices. Plus when you take a bite out of this the juice of ivy gourd just oozes out.

Ingredients:

Ivy Gourd : 20
Chilli Powder 1.5 tsp
Coriander Powder : 1.5 tsp
Turmeric Powder : 1/4 tsp
Amchur Powder/ Dried Mango Powder : 1 tsp
Garam Masala : 1 tsp
Cumin seeds : 1/2 tsp
Oil: 2 tbsp
Salt according to taste

Procedure:

1. Clean and wipe the ivy gourds and cut off a small portion of the top and bottom edges of Ivy Gourd.
2. Slit vertically into 4 pieces starting from the top and keeping a small portion uncut at the bottom.
3. Mix all the spice powders and salt and fill the slit of the ivy gourd with these powders.
4. In a non-stick kadai add oil and cumin and once the seeds start spluttering add the filled ivy gourd's.
5. If there is left over spice powder sprinkle on top of them and salt if necessary.
6. Cook on a low flame for 20-25 min.

Pea and Dill Leaves Pulao

Dill leaves are a good source of anti-oxidants and is also a source of vitamin A. They bring a different flavor to our food. Also check my other recipe using dill leaves - Potato and Dill Leaves Stir fry. During Navrathri I used to cook without onion and garlic. So this recipe came handy. 

Ingredients: 

Basmati Rice :1.5 cups

Dill leaves :a bunch i.e say 20 stems (Can add more if you like the flavor of dill leaves)

Tomato : 1

Fresh or frozen green Peas : 1/2 cup

Chili powder :1 tsp
Coriander powder: 1 tsp
Water: 3 cups

Tempering Ingredients :
Cooking oil: 5 tbsp
Cumin seeds: 1tsp
Cloves : 3
Cardamom :3
Bay leaves :2
Cinnamon:1/2 inch piece

Procedure:

1. Wash and soak rice for 20 minutes.
2. Discard the hard steams and wash the dill leaves.
3. Heat oil in non-stick kadai (which can be closed using a tight lid); add all the ingredients under tempering and once the fragrance of the spices hits your nose add chopped tomatoes and cook till soft.
4. Add dill leaves followed by the spices.
5. Add the Green Peas followed by water, salt and rice.
6. Cover and cook on a medium flame till the rice is perfectly cooked. 

Urad & Rava Dosa

Dosa... The very name brings water in my mouth.  Being from south India dosa was a daily affair for us. And it still is. But the variations in dosa is the only difference. This dosa is not made of rice.  Dosa is crispy and soft.

Ingredients:
Urad dal : 1 cup
Rava/ sooji : 1 cup
Water to add bring into dosa consistency
Green Chilli : 5 to 6
Ginger : 1 inch
Salt according to taste

Procedure :
1. Soak urad dal in water for 5 to 6 hours.
2. Grind it to a smooth paste and add salt and ferment it overnight.
3. Add the rava/ sooji and water and mix well and bring it to dosa consistency.
4. Add grated ginger and green chilli.
5. With a ladle spread on the tawa and add 1 drop of oil and roast well.
6. Once it is well roasted (it will turn brown) flip and cook and the other side as well.
7. Serve with coconut chutney.

Sesame Pulao

The season of Navrathri has started. And here I am struggling to find ways to cook without onion and garlic.

Ingredients:
Rice : 1 cup
White sesame seeds : 2 tbsp
Peanuts : 2 tbsp
Cashew : 2 tbsp
Milk : 1/2 cup
Ghee : 4 tsp
Curry leaves a few
Urad dal : 1/2 tsp
Red chilli for tempering : 2 to 3

Procedure:
1. Soak basmati rice for an hour.
2. In a deep pan add ghee and temper with urad dal, peanuts,  cashews and once they turn brown add red chilli, curry leaves and sesame seeds.
3. Add the rice and half cup of milk and 1 cup of water for 1 cup of basmati rice.
( The ratio being 1 : 1.5)
4. Add salt and cook the rice using dum method.

Note : Can substitute milk with fresh cream :)