What a blessed pair, Long Live the couple!!!! You might have heard these liners umpteen number of times in real & reel life. But I'm not here to discuss or bless any couple - I'm talking about my recent discoveries in the kitchen which is the Rajma- Mushroom Pulao/ Pilaf/ Pulav. The mentioned Potato raita or Dahi Batata is completely adapted from Nupur's One Hot Stove except for few personal variations.
I've cooked this Pulao in a complete Nawabi style- the Dum method. The Rajma and the Mushrooms tasted marvellous with the infusion of all the spices I've put in there. I've also tried out a new masala called Kitchen King Masala from Badshah brand into this pulao which gave the dish a completely new zing!!!!
I'm also sending this entry to The Well Seasoned Cook's prominent legume-centric event- My Legume Love Affair - 14. This will be the first time participation in an event like this and I'm just waiting for the event's roundup to catch hold of the numerous recipes which will be showcased in this particular event.
So here goes the recipe.........
Ingredients
Rajma/ Red Kidney Beans (canned or overnight soaked and boiled) - 1 cup
Button Mushrooms - 1 cup
Basmati Rice - 2 cups
Onion - 3 No.'s minced finely
Tomato - 2 No.'s minced finely
Green Chillies - 3 No.'s finely chopped
Ginger -Garlic Paste - 2 tbsp
Pudina/ Mint Leaves - 2 tbsp finely chopped
Jeera - 1 tsp
Cinnamon - 1 inch long stick broken into tiny pieces
Cardamom -3 No.'s
Garam Masala - 2 tsp
Kitchen King Masala - 2 heaped tsp
Yoghurt -3 heaped tbsp
Milk - 4 tbsp
Saffron - a generous pinch
Salt to taste
Warm Water - 3.5 cups
Ghee - 2 tbsp
Olive Oil - as per usage
Coriander Leaves - For garnish
Method
Wash and soak rice for half an hour. Add saffron into the milk and keep it aside. In an aluminium vessel or a heavy bottomed stock pot, pour ghee and olive oil till hot. Splutter jeera, cinnamon, cardamom and fry onion, ginger- garlic paste till brown. Add tomatoes, green chillies,pudina and fry till the raw smell is gone. Now add the yoghurt and all the masala's with some salt. Fry till the masala starts leaving out oil on the sides, add the rajma and mushrooms at this point time and saute till the mushrooms becomes completely dry.Now add the soaked rice and some more salt and mix well. Add water and let it simmer on low heat. When the rice is half done, pour the saffron-milk mixture on top and keep it on dum. I do the dum method by placing aluminium foil on top of the vessel and wrapping it tightly so that no steam could escape and the lid of the vessel on top of that. Just cook the whole dish for another 15- 20 mins till done. After few mins release the foil and fluff the rice with a fork so that the rice dont stick to each other or gets completely mashed up. Finally garnish the rice with coriander leaves and serve it with the Potato raita which completes the PERFECT PAIR ACCOMPANIMENT
The Potato Raita is really a breeze to prepare. I followed Nupur's method of pricking the potatoes and microwaving it for 3-4 mins. Whisk the yoghurt till creamy, I added 2 tbsp Labneh/ Greek yoghurt into this to give it that tangy taste. Into the yoghurt added the boiled cubed potatoes, cumin- coriander powders, 1 tbsp minced pudina, green chillies, salt and garnished off with some paprika.
This perfect pairing made a perfect hearty lunch, dinner and then even my next day's lunch tiffin. Do try it and let me know how you liked it.
Bon Appetit!!
Wednesday, July 29, 2009
Wednesday, July 15, 2009
The PME Syndrome
No I’m not talking about any hormonal changes here :). The title is all about my new recipe which was born out of mere coincidence and minimal ingredients at hand. P.M.E. which is Palak- Mushroom- Egg stir fry is really a time saver recipe and the ingredients fuse together so perfectly creating a blast of flavours. This dish is somewhat similar to Muringaela- mutta thoran (Moringa leaves- Egg fry) which is an occassional dish at my home back in Kerala depending upon the availability of Moringa. I will post the recipe for that very soon after my brief vacation which is approaching very fast (yay…..). I’ve made this on a South Indian note and it is not that spicy as well. You can serve this as a salad or like a side dish with any kind of bread or rice. I feasted mine with some hummous and toasted pita bread. Who said eating healthy is a bland affair? (atleast I think so!!!!!! ;) ). So here goes the recipe………….
Ingredients
Palak/ Spinack - 2 big bunch chopped fine, only the leaves and tender stalks here
Button Mushroom - 10 No.'s chopped into cubes
Eggs - 4
Milk - 2 tbsp
Onion - 2 big finely chopped
Garlic - 3 No.'s finely chopped
Chilli Powder - 2 tsp
Salt to taste
Garam Masala - a pinch for garnish
Scrapped coconut - 1 tbsp for garnish (optional)
Coconut / Olive Oil - 3 tbsp
Method
In a wok, heat oil and splutter the jeera. Add onion and garlic, fry till golden brown. Now add the cubed mushrooms and saute till the water dries off. While doing this, break the eggs into a small bowl, whisk it gently adding milk, salt and chilli powder. Keep it aside till its ready to be poured into the pan. Meanwhile check on the mushroom, put the chopped palak into the mushroom when its dry and add some tumeric and salt and saute till it wilts completely.The palak when wilting will leave water on the sides, saute it till the water dries 'coz the whole mixture might turn out soggy. Finally add the egg mixture, mix well and fry it completely till the eggs are in a scrambled form. Switch off and garnish with garam masala and scrapped coconut (optional).
* You can do wonders with this dish by adding pasta into it topped with some shredded mozarella.
* OR roll this mixture in a roti or tortilla with some yoghurt- tahina mixture for a heart filling sandwich.
* OR you can do as I did- have it with toasted pita and hummous.
Ingredients
Palak/ Spinack - 2 big bunch chopped fine, only the leaves and tender stalks here
Button Mushroom - 10 No.'s chopped into cubes
Eggs - 4
Milk - 2 tbsp
Onion - 2 big finely chopped
Garlic - 3 No.'s finely chopped
Chilli Powder - 2 tsp
Salt to taste
Garam Masala - a pinch for garnish
Scrapped coconut - 1 tbsp for garnish (optional)
Coconut / Olive Oil - 3 tbsp
Method
In a wok, heat oil and splutter the jeera. Add onion and garlic, fry till golden brown. Now add the cubed mushrooms and saute till the water dries off. While doing this, break the eggs into a small bowl, whisk it gently adding milk, salt and chilli powder. Keep it aside till its ready to be poured into the pan. Meanwhile check on the mushroom, put the chopped palak into the mushroom when its dry and add some tumeric and salt and saute till it wilts completely.The palak when wilting will leave water on the sides, saute it till the water dries 'coz the whole mixture might turn out soggy. Finally add the egg mixture, mix well and fry it completely till the eggs are in a scrambled form. Switch off and garnish with garam masala and scrapped coconut (optional).
* You can do wonders with this dish by adding pasta into it topped with some shredded mozarella.
* OR roll this mixture in a roti or tortilla with some yoghurt- tahina mixture for a heart filling sandwich.
* OR you can do as I did- have it with toasted pita and hummous.
Sunday, July 5, 2009
Achamma's Stew: another variation of the Kerala Vegetable Stew
I seriously had no clue what to name this curry. I always called it the Achamma's stew 'coz this is ditto how she makes it for breakfast along with Puttu. I had tons and loads of memories attached with this curry especially as it all revolves around my Achamma (Dad's ever loving MOM). Eventhough she's no more physically on this planet, shes left her indelible footprints around her loved ones in the form of her unconditional love and treasued delectable recipes. She was a woman with a strong willpower who tactfully gave proper guidance and strength to all her eight children and thirteen grandchildren. Well this recipe is posted as an au revoir to all the wonderful memories she envoked in us...................
This dish is another variation to the oh so popular simple Kerala Veg Stew. The only difference is that a mild interesting paste of Green Chillies,Ginger- Garlic and some Garam Masala is added to make it stand out from the ordinary Stew. Its a very easy dish as everything is done on the cooker and gets prepared in a jiffy!
Ingredients
Mixed Vegetables (Potato, Carrot, French Beans, Cauliflower, Sweet Corn) - 3 cups diced and cubed
Onion - 1 big thinly sliced
Tomato - 1 small quartered
Tumeric Powder - 0.5 tsp
Salt to taste
Coconut Oil - As per one's usage
Thin Coconut Milk - 1.5 cups
Thick Coconut Milk - 3/4 cup
Curry Leaves - 2 Sprigs
For the Paste:
Green Chillies - 5 No.'s (can be increased or decreased as per one's taste level)
Ginger - 1 inch piece
Garlic - 2 No.'s
Whole Garam Masala - 2 matchstick size Cinnamon, 4 Cloves, 2 Cardamoms, 1/4 tsp fennel seeds, 1/4 tsp peppercorns
Grind the above to a fine paste with a dash of water.
Method
In a pressure cooker, heat some coconut oil (approx. 2 tbsp), add the finely diced onions and saute till they become transparent. Add the paste into this and fry till the raw smell wears off. Add the tomato and fry till it becomes mushy. Into this point of time, add the veggies, tumeric powder and salt and fry them for 2 mins. Pour the thin coconut milk into this and mix well. Put the lid on and when slow steam starts escaping, its time to put the cooker weight. Let it cook for 2 whistles to be exact. Switch off and let it cool. Open the lid, add the thick version of the coconut milk, check for salt and cook on a low flame. When you start seeing the first bubbles, switch it off completely and add the curry leaves and pour generous amount of coconut oil as garnish.
Ahem!! - The curry can be attacked with Puttu (which is the best), Appam, Iddiyappam, Chapathi, Poori's or even Ghee Rice.
This dish is another variation to the oh so popular simple Kerala Veg Stew. The only difference is that a mild interesting paste of Green Chillies,Ginger- Garlic and some Garam Masala is added to make it stand out from the ordinary Stew. Its a very easy dish as everything is done on the cooker and gets prepared in a jiffy!
Ingredients
Mixed Vegetables (Potato, Carrot, French Beans, Cauliflower, Sweet Corn) - 3 cups diced and cubed
Onion - 1 big thinly sliced
Tomato - 1 small quartered
Tumeric Powder - 0.5 tsp
Salt to taste
Coconut Oil - As per one's usage
Thin Coconut Milk - 1.5 cups
Thick Coconut Milk - 3/4 cup
Curry Leaves - 2 Sprigs
For the Paste:
Green Chillies - 5 No.'s (can be increased or decreased as per one's taste level)
Ginger - 1 inch piece
Garlic - 2 No.'s
Whole Garam Masala - 2 matchstick size Cinnamon, 4 Cloves, 2 Cardamoms, 1/4 tsp fennel seeds, 1/4 tsp peppercorns
Grind the above to a fine paste with a dash of water.
Method
In a pressure cooker, heat some coconut oil (approx. 2 tbsp), add the finely diced onions and saute till they become transparent. Add the paste into this and fry till the raw smell wears off. Add the tomato and fry till it becomes mushy. Into this point of time, add the veggies, tumeric powder and salt and fry them for 2 mins. Pour the thin coconut milk into this and mix well. Put the lid on and when slow steam starts escaping, its time to put the cooker weight. Let it cook for 2 whistles to be exact. Switch off and let it cool. Open the lid, add the thick version of the coconut milk, check for salt and cook on a low flame. When you start seeing the first bubbles, switch it off completely and add the curry leaves and pour generous amount of coconut oil as garnish.
Ahem!! - The curry can be attacked with Puttu (which is the best), Appam, Iddiyappam, Chapathi, Poori's or even Ghee Rice.
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