Kottimera Rice

Ingredients:
Rice (preferably sona masuri) - 1 cup
Bunches of cilantro (medium sized ones) - 2
Cloves - 6
Red Chillies - 6

Ginger grated - 1 tsp
Dry, grated coconut - 4 Tbsp
Cinnamon pieces (approximately one inch) - 6

Cashews (Optional)
Salt - Accordingly
Oil

Method:
Cook the rice.

Remove and collect the leaves from cilantro stalks.

Heat 2 Tbsp of oil in a pan and fry the cilantro leaves for a couple of minutes till they are wilted.

Heat 1 or 2 tsp of oil and fry cashews till they turn golden brown. Remove them with a slotted spoon and add ginger to the same oil and fry till it starts to turn golden brown. Then add cloves, cinnamon and chillies to it and fry them for a few seconds. Turn off the stove and let them cool.

Grind the fried cilantro leaves, coconut, cloves, cinnamon, chillies, ginger into a smooth paste.

I had to use a little quantity of water for grinding. So, I heated a tbsp of oil in a pan and fried this ground mixture for a few minutes (less than 5 minutes). Turn off the stove. Add the cooked rice, salt and fried cashews to the above cilantro mixture and stir so that the rice is coated well with the mixture.

Methi Paratha

ingredents:

Wheat Flour              2 Cups

Methi washed & dried     1 bunch     

salt                     1/2 tsp

Cumin Powder             1/2 tsp

Paprika                  1/2 tsp

Olive oil                

water        

Method :  

Mix flour,Methi ,salt & required water to make a dough
consistency. Rub oil & knead it soft.Let it rest for an hour.

With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.

When the brown spots appear take it out & keep it in
an in a covered box.

Serve hor or warm with Cucumber yogurt salad .

Tomato Rice

Ingredients

1 1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil

Method

1. Wash and soak rice for 30 minutes.
2. Heat oil in a large saucepan.
3. Add ginger, garlic pastes. Stir.
4. Add chopped onions, green chilli, stir fry till light pink.
5. Add all dry masalas, sugar, salt, stir.
6. When the oil separates, add rice.
7. Stir, add tomato puree, sauce, bring to a boil.
8. Add 1 1/2 cups water, stir gently.
9. Bring to a boil, taste liquid to check salt, etc.
10. Cover, simmer on low till almost cooked.
11. Stir occasionally in between, adding more water if required.
12. When about done, add spring onions, coriander.
13. Stir gently, allow all water to evaporate.
14. Serve hot with or without a gravy vegetable.

Mixed Vegetable Pickle

Ingredients ::

1 green bell pepper

1 red bell pepper

½ mango

1 carrot, grated
4 green chilies, seeded and cut lengthwise

2 tsp ginger cut lengthwise
4 cloves garlic
juice of 1 lemon
1 tsp salt
¼ tsp chili powder
¼ tsp turmeric powder
5 tsp mustard seeds
1 tsp fenugreek seeds

1 tsp whole black pepper
½ tsp mustard powder
1 cup mustard oil
¼ cup oil

Method ::

• Wash, peel and cut the vegetables (best into long slices)

• Blanch the vegetables in hot water for 10 to 15 minutes: then drain.

• Mix all the veggies, add salt, chili powder, turmeric powder, mustard powder, black pepper, lemon juice and keep aside.

• Mix mustard and fenugreek seeds and make a fine powder.

• Add the powder to the mixed veggies immediately

• Finally add vegetable oil and mustard oil. Mix well.

• Cool, put in a jar and keep it for 10 days before using.
  

• with fried rice, or stuffed parathas, rotis or add to the sandwich

Menthikura Pappu

You will need:

1 ½ cups of Moong Dal
½ bunch Fresh Methi Leaves – Washed and Chopped fine
½ tsp Turmeric Powder
Salt to taste
Chopped Cilantro for garnishing

For the Seasoning:

1 tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal
1 tsp Channa dal
A few curry leaves
A pinch of Hing (Asafoetida)
4 Green chillies – Slit lengthwise
½ Onion – Chopped fine
1 big tomato – Chopped fine
2 cloves Garlic – Peeled and chopped fine (optional)
1 tsp chopped Ginger

Method:

In a heavy bottom pan, place the moong dal and about 4 cups of water. Add the turmeric powder and cook the dal until soft. You will see that the dal splits a bit when it is almost cooked. Add more water if needed. Keep aside.
In a pan, heat the oil. Add the mustard seeds, cumin seeds and the dals. Sauté for a few minutes or until mustard splutters. Then add the curry leaves, green chillies, ginger and garlic. Sauté for 1 minute. Then add the chopped onion and sauté until light brown. Then add the chopped tomato and sauté again for about 3 to 4 minutes. Then add the finely chopped methi leaves. Sauté for about 5 minutes stirring in between. Add this to the cooked dal. Add the salt and bring to a boil. Turn off the stove, garnish with chopped cilantro and serve hot with rotis or chapathis.