Pudinarice

Ingredients
2 cups of Basmati rice, washed and soaked in 4 cups of water but while cooking i add only 3,1/2 or little more water
2 green chillies and one onion - finely chopped, lengthwise
¼ cup of roasted cashews
1 tsp cumin seeds,
mustard for seasoning
a pinch of hing(optional)
5 -7 pudina leaves for seasoning
2 tbsp oil
2 to 3 spoons of lemon juice
(optional)1tsp of ghee and
1 tsp of salt or to taste
ground paste:
2 green chillies
¼ cup of fresh coconut - chopped
1 bunch of mint- Washed and leaves separated
1/4 or little less corriander leaves
1 tsp of garlic-ginger paste4 each - cloves,
cardamom, small cinnamon pieces,
bay leaves & 1 star anise
¼ cup of roasted cashews
2 tsp of ghee and
1 tsp of salt or to taste
method:

Make a paste of mint leaves, coriander leaves ,coconut and green chillies ,half of the spices and a pinch of salt ,without adding any water.Heat oil on medium heat in cooker . When it is hot, add the rest spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. then add the seasoning ingredients then add the ginger-garlic paste onions , and chilli saute until onions start to color. Now add the grounded paste and saute till the raw smell goes or till it leaves oil ,now add the rice to the above mixture and mix it very well for a minute ,do not saute for long after putting rice then add the require quantity of water Add salt; stir the whole thing, so that all the ingredients would mix together. now add the cashew nutsthe ghee and mix it together and pressure cook for 3 whistlesbefore serving mix little lemon juice
To make this more healthy i add peas and frenchbeans

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Spicy Vegetable Kurma

Today is the first day of my blogging.
whenever I have free time I always try to cook something new ,from many days I should say from many years I wanted to make mixed veg kurma but didn’t know how to make So I started searching on net and atlast I came across some recipes and I maniplutaded the recipe according to my taste and was successful in making it a delicious way
The name ‘KURMA ’ stands for curry in some regions of India. The kurma is one of the indain oldest athunteic method of cooking ,here all kinds of vegetables are cooked in rich spices and herbs which make the gravy very yummy and leaves a unique flavour
I start blogging with my favourite recipe

MIXED VEGETABLE CURRY

Ingredients:
French Beans- 10 cut finely
Carrot-1 cut finely
Potato-1 cut finely
Peas- ½ cup
Onions-2 chopped finely
Green chillies 2
Ginger garlic paste- 2 tsp
Cinnamon- 1stick
Cloves- 4
Star anise-2
Garam masala powder- ½ tsp
Turmeric powder- ¼ tsp
Salt to taste

TO GRIND:

Coconut - 1/2 cup ( fresh cocnut gives a rich taste)
Groundnut - about 10 to 15 or 2 teaspoons
Jeera -1 teaspoon
Green chillies - 4
Little salt
Little tamarind
Coriander leaves ½ bunch
Onion ½
Coriander powder
Seasoning: Jeera
Mustard seeds
Curry leaves
Pudina leaves (optional)
Coriander leaves, bay leaf


Preparation: First take a kadai and put little ghee into it when the ghee heats up add all vegetable to ghee and fry them a little ,don’t fry them too much just fry till the ghee flavor goes into the veggies.
In a blender put coconut ,groundnuts ,jeera ,tamarind ,coriander powder,coriander leaves ,onion, and little salt (this is optional u can add it when cooking also,but adding at this stage would add a touch to the masala) Along with the above things I also blend the spice cinnamon,elachi,cloves,star anise as my husband doesn’t like to see them ,he likes to have the spices but not in a raw form so I always try to blend them.

Add a little water and grind well into a thick paste.
In a thick bottom vessel, or a cooker heat oil and splutter mustard seeds,jeera ,. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry.at this stage all the raw spices can be added ,then add Onion fry un,til they become lightly-browned. Now add little turmeric powder,gram masala Then add grounded mixture and fry till the raw smell goes out or until it leaves the oil,once the masals starts leaving the oil add the veggies and mix well (see that the get mixed up well).now add salt as per taste (remember that little salt is already added for masala), then add 1 glass of water and pressure cook if ur using a cooker or in a vessel and cook till the vegetables become tender. Simmer for 5 mins after the 2 st whistle or until the veggies are cooked.
Garnish with coriander leaves and serve hot with poori or chapathis or rice.

Note: If this masala if fried on low heat gives best results and a rich flavour

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