Paneer Butter Masala

What you would require? 
300 gm of paneer, 2 onions chopped (blanched and pureed), ½ cup butter, 2 tbsp coriander powder, 4 tbsp tomato puree, 1 tablespoon garlic-ginger paste, 2 tbsp cashew nuts, 1 tbsp turmeric powder, 2 tbsp kashmiri chilli powder, 1 tbsp garam masala, 1 cup fresh cream and salt for taste.

Cut the paneer into cubes and fry them. Now put them in hot water to keep them soft. Heat butter in a kadai and add the onion puree and sauté till they are light brown in colour. Now add the garlic-ginger paste and sauté for some time. The add kashmiri chilly powder, coriander powder, turmeric powder, cashew nuts, tomatoe puree, garam masla and salt. Add little amount of water and sauté.

Now add the paneer cubes and add required amount of water. Cook till the gravy turns semi solid or quite thick. Finally garnish with fresh cream and the paneer butter masala is ready to be served with hot rotis.

Shahi Paneer

What you would require? 
300 gm cheese cut into cubes of bite size. Two onions chopped, 1 tablespoon garlic-ginger paste, 2 green chillies, ¾ tablespoon of turmeric powder, 1 tbsp garam masala, ½ cup cream, ¼ cup dry fruits, ½ tbsp white pepper powder, 1 tbsp red chilly powder, 10 tbsp vegetable oil, ½ cup milk and salt to taste.

Fry paneer in a frying pan till they are light brown in color. Now put them in hot water so that they remain soft. Sauté the dry fruits in the remaining oil in the frying pan. Make a fine paste of onion, garlic-ginger paste, and green chilly in a blender. Fry the mixture in oil and sauté till they are light brown in color. Lower the flame and add white pepper, turmeric powder, red chilly powder, garam masala, and salt. Saute the mixture again for 1 or 2 minutes. Pour the milk, dry fruits and heat till the gravy is thick. Cook on a low flame and then add the paneer cubes. Heat the paneer on the gravy for another 2 minutes. Now add the cream over it. The shahi paneer is ready to serve. Garnish with more dry fruits and serve it with tandori rotis.

Life without sweetness is boring. Sweets have always been the integral part of Indian cuisine. Perhaps no where in the world you would come across such a variety of sweets that are predominantly available in every nook and corner of the market streets in India. Along with chat-patas the sweet is another favorite item for evening snacks as well as after meal servings. The sweet dishes are different from Western dishes in the sense they are prepared never with the concept of calorie but taste and richness. They aid in digestion and are normally consumed after taking a good meal.

An Indian meal almost remains incomplete without the sweet dishes. Here are few recipes of popular Indian sweets which are available in all corners of the country.

Khir

Ingredients you would require:
milk 2 liters, 4 tablespoon of sugar, 200 gm of pure basmati rice, few raisins, dry fruits, sliced almonds, chopped cahew nuts, a little bit of permitted color if required and bay leaves.

Heat the milk in a large pan and simmer it till it reduces to 3 quarters of its original volume. Now add the rice on it and let it get cooked for 10 minutes. The milk volume will be now reduced to half. Add sugar and heat for 1 minute. It is time to add the bay leaves, raisins, cashew nuts, almonds and dry fruits. Keep stirring while you put the ingredients in the khir. Cook for another 3-4 minutes. The khir is ready. But don’t serve it hot. Khir is usually served when it is cold and the taste of cold khir is very captivating after a good meal.

Rosogulla

Ingredients you would require:
1 kg of cottage cheese, sugar 1 kg, water 1 ½ liters, ghee 5 tablespoons, semolina 2 tbsp, standard-flour 2 tbsp, rose water few drops and cardamom powder. Sometimes permitted color and flavors are also used.

How to Prepare Rosogulla?

Pour the water in a deep pan and add sugar. Boil the mixture for 20-30 minutes till the volume is reduced to ¾.  Put aside the syrup prepared. Now it is time to prepare the rosogulla balls. Take a mid size bowl which can hold the cottage cheese. Add the cottage cheese to ghee, standard flour, semolina, and cardamom powder. Mix the entire ingredients together fine that they form dough. It must be soft enough to make the balls. Knead the prepared dough evenly until your palm becomes oily.

Now you can make the balls of rosogolla using the dough. Make the balls not less than 1 ½ inches of diameter. Add the prepared balls in the sugar syrup and get them cooked again for another 20-30 minutes. Now you will notice the balls turning spongy. Put off the flame and let it cool. After 15 minutes you should add the rose water to it. The rosogullas are ready to be served after one hour.

If you wish to feel the elate and richness of Indian food, you cannot afford to miss the Punjabi dishes of India. The Punjabi Cuisines are renowned throughout the world for their highly energetic food. The have some awesome cuisines which are very much indigenous to the land of Punjab and which are now eaten by people of all regions. They have brought about a revolution in the breakfast table with so many types of ‘Parathas’ for a heavy and perfect breakfast along with curd and other healthy items.

There are more than hundreds of original Punjabi dishes which you can prepare in your home and serve them. The great feeling of Punjabi food lies in the variety and versatility of their recipes. Here are few popular Punjabi dishes of India which are relished by people from all regions throughout India. They are simple to prepare and very tasty to gulp them down.

Alo-Gobi Recipe:

You need:

1 cauliflower, 4 potatoes, 1 tomato, ½ spoon turmeric powder, ½ spoon red chilly powder, 1 table spoon coriander powder, ½ table spoon sabji-masala, salt to taste, Ghee or oil. The ingredients mentioned here are for two-three people. You can increase the amount according to the servings you need.

Method:

Cut the potatoes (Alo) and cauliflower into pieces. Wash them properly. Now heat the oil or ghee in a cooking pan. Add some amount of chopped onion, paste of garlic and ginger. Fry the mixture till it is brownish in color. Now add the chopped cauliflower and potatoes. Cook in medium flame for 5 minutes. Now add chopped tomato, the turmeric powder, chilly powder, coriander and cook it for another 5-10 minutes. If you wish you can add little amount of water so that the stuff don’t stick to the pan. Serve hot with bread (rotis).

Roasted Baingan ka Barhta

You Need:

two eggplants, I large onion chopped, 1 tomato chopped, garlic cloves, chopped green chillies, ½ oil, fresh coriander leaves chopped, and salt for taste.

Method:

Roast the eggplants till they are soft. Peel the skin of the eggplants and mash them. Add the desired amount of salt on it and mix the mash with salt. Make a mixture of oil (preferably mustard oil), chillies, onion, garlic cloves and coriander leaves. Add the mixture to the mashed eggplant and mix the whole stuff properly. You can pour one tablespoon of lime juice over it for taste and little amount of butter. Serve it with rotis.

Indian food finds a good place in the menu of so many famous restaurant and food joints when a majority of population in the world is making their ways of life totally vegetarian. Indian food is known for their both vegetarian and non vegetarian styles of cooking. But what attract most people to it are the richness, nourishment and taste that is maintained even in vegetarian dishes. Perhaps no other country or place could have such delicious vegetarian food as prepared in India.

The common image of vegetarian food in the West is that - they are tasteless, full of green vegetables, and some cream on them for beating the raw taste. This is what is actually thought about vegetable dishes in most countries in the west. They either boil the vegetables with some salt or serve with cream, sausage or other ingredients. But when you come to India and taste the vegetarian dishes, the whole concept of vegetarian food as tasteless plates change. They can be more delicious and aromatic than non-vegetarian food.

The India vegetarian food has touch of its culture, place and people. Almost every corner of the nation has some famous vegetarian dishes. They are not simple bowel filled with vegetables made without any sort of delicacy. Rather they are more nutritious, rich and healthy food than non-vegetarian dishes. For instance you take the example of –mixed vegetable’ a special item prepared where more than 4-5 vegetables are used and cheese or Soya is used for additional touch. You won’t believe the aroma of the vegetable dish to be a vegetarian one. It smells better than any meat prepared dish.

The rich aroma of Indian food is due to the use of spices of different kinds. You can now learn about them and prepare within your home some famous vegetarian dishes. Prepare a dish and make your children and husband relish on it. They would find it difficult to believe that it is actually a vegetarian dish. It is the exotic style of Indian cooking with use of spices, ghee, and butter that make them so delectable.

The variety of Indian style of cooling of vegetarian food never makes anything monotonous. You have varied styles of cooking which are diverse and distinct. If you have tried some North Indian Punjabi Vegetarian food, you can now try with some Bengali vegetarian food which are known for their taste and mouth water aroma; then you have the South Indian dishes, the Goan recipes, Gujarati food, Maharashtrian exclusive dishes, or Kashmiri vegetarian dishes, sweets prepared from vegetables like carrots, beats, berries and others.

Indian food is as diverse as its culture is. The food has touch of its every race, geographical settings, its climatic conditions and the essence of people belonging to the place. But one common thing which is found in almost all types of Indian foods is the aromatic use of Indian Species. The foods of India are known as the most mouth watering dishes in the world. The aroma of the food can make your stomach churn and groan to have some taste of them.

They are from different parts of country like Kashmir, Punjab, West Bengal, Gujarat, Kerala, Tamil Nadu and others. The delicacies of Kashmir are known for their inclusion of red chilly, nuts, fruits, saffron, and other ingredients. The Punjabi food is known for their vigor and energy, exclusive use of richness of butter and ghee. The most popular food of Punjab is – ‘Sarso ka saag and Makke di roti.’ They also favor a lot of use of spices like – ginger, garlic and onion along with tomato. The North Indian delicacies are again famous for the famous Mughlai dishes which are a gift to the region from the famous Persian Ancestors. They have made dishes famous like – kabab, kormas and parathas.

Here are few famous dishes which you can prepare in home and have the same taste and aroma as it is served to you in a big restaurant or famous road side food joints called 'Dhabas'.

SHAHI PARATHA:

Ingredients:

Wheat flour 2cup, Minced meat 750 gms, 2 beaten Eggs, I chopped Onion, 1 chopped tomato, 5 green chillies chopped well, garlic and ginger paste, Coriander leaves chopped, 2 tablespoons of oil (refine), 2 tablespoons of ghee, red chilly powder for taste and salt of desired amount.

Method of Preparation:

Knead the floor with some water to form smooth dough. Fry the chopped onions on oil till they are brownish-pink. Also fry the paste of garlic and ginger. Keep them aside. Cook the minced meat in 2/3 cup of water, added with required amount of salt, red chilly powder. Cook it till dry and meat gets boiled. Now make two omelets with the beaten egg of equal size. Make two thin chappathis with the dough. Place one omelet over one chappathi and spread the chopped green chillies, coriander, minced meat prepared; the paste fried with onion and cover it with other omelet. Top this with the second chappathi and press the edges so that they stuff inside don’t come out. Take a tawa fry pan and add the ghee or butter on it. Fry the paratha till it is brownish red and fried well.

Serve it hot with some chutney or sausage. It would be a delicious item to have breakfast.

MASALA GOSHT (Spicy fried meat)

Ingredients:

Meat 750 grams, 1 onion, ginger garlic paste of 1 tablespoon, curd 300ml, pepper corns, cloves, cinnamon, cardamoms, red chilly, turmeric paste, ghee and salt for taste.

Method of Preparation:

Chop the meat into fine pieces that could be cut and eaten easily by a fork and knife. Heat some oil in a pan and add the meat and other ingredients in the pan. Use a good cooking spoon to mix them well. Now cover the whole item and cook for 45 minutes or so. Don’t add any water. Now open the pan and add required amount of ghee and fry the meat till it is reddish brown in color. Serve the preparation hot with few coriander leavens chopped over it.

The light southerly breeze, the crooning cuckoos, the basant bahar melodies-all herald the arrival of spring season and then comes the holi festival, adding more colors to this sultry weather. No Indian festival is complete without food customized for the occasion, same goes for holi too. Each state of India has its own delicacies to add their local flavor. From sugar candies to intoxicating drinks, there is a mind-boggling range of snacks, sweets and thandais, which add more aromas to the southerly spring air. Try and rustle up these holi delicacies.

Thandai

Ingredients:
1 ½ litre water;1 ½ cups sugar;1 cup milk;1 tbsp almond paste;1 tbsp water melon seeds,skinned;1/2 tbsp poppy seeds;1/2 tbsp aniseed;1/2 tsp cardamom powder or 10 whole pods;1 tsp rose water(optional);1 tsp peppercorns;20 gm rose petals

Method:

Soak the sugar in ½ litre of water and set aside. Wash all dry ingredients (except cardamom powder), soak in two cups of water and let stand for two hours. Grind into a fine paste and mix with water. Strain till you get a dry residue. Add milk, soaked sugar, rose water and almond paste. If using cardamom powder, fold it in now. Refrigerate for an hour. Serve chilled.

Gujia (north Indian dish)

Ingredients:
500 gm Maida(flour);1 kg khoya;75 gm raisins;200 gm almonds,silvered;500 gm sugar;200ml water;200 ml refined oil

Method:

Heat six tbsp oil and mix well with the flour, using your fingers. Add some water and knead lightly into soft dough. Cover with a damp cloth and set aside.

Stir -fry the khoya till it turns light brown. Add sugar to it and mix well. Add almonds and raisins. Fry for a few minutes and remove from the fire. Roll out the kneaded dough into small rounds, thicker and smaller than normal chapattis.
Place some khoya mix in the round, fold it into half and seal it, twisting the edges in, so the filling does not ooze out. Heat the remaining oil and deep fry these gujias, till they turn deep golden brown.

Puran poli (maharashtrian dish)

Ingredients:
300 gm chana dal;300 gm jaggary;1 tsp cardamom powder; 150 gm refined flour(maida);3 tbsp ghee;lukewarm water

Method:

Boil the dal in plenty of water till soft. Drain and break it with your fingers. Mash jaggery and mix it with the dal. Put this mixture in a heavy saucepan and cook till a soft lump is formed. Stir continuously, so that the mixture is not charred. Set aside .mix 1 tbsp ghee with flour, adding enough water to make soft dough. Make small balls and roll out into 4 chapattis. Put some dal filling in the centre and seal. Re-roll into 6 chapattis. Roast on a warm tawa till golden brown on both sides. Apply a dollop of ghee on top and serve. Or, shallow fry on tawa like a parnatha. Serve hot.

What’s the point in getting the usual dal makhani, seekh kebabs, rumali rotis home delivered especially when you want to make a difference? The fun is in being experimental. The following tasty recipes would surely help the food lovers, like you, to churn out tantalizing delicacies if you use latest cooking gizmo. So what are you waiting for go raid your kitchen and make the most of what you have in there.

Cottage cheese rings

Ingredients:
1 cup hard (cottage cheese); 2 tsp hard cheese; 6 slices of bread; 1/2 bowl maida; 2 tsp butter (melted)

Method:

Soak the bread slices fully in water and press them lightly. Mix paneer and cheese. Knead carefully after mixing it with Maida. Now make rings of the mixture and apply butter on I with a brush. Bake them at 100 degree Celsius till they turn bright in appearance. Finally, serve it with soups.

Ingredients:
For pancake:
1 cup maida;1/2 cup cornflour;1 cup milk;2 eggs;1/2 tsp baking powder; a pinch of salt

For filings:
¼ kg mushroom;2 onions(grated);1 flower of broccoli;2 tsp maida;1 green chili(chopped);1 tsp ajwain;2 tsp butter;1 tsp salt

Method:

For pancake:
Mix all the ingredients of pancake in a pan and make a dilute mixture. If it seems to be a thick concentrate, add some more water to it. Put ½ tsp butter onto a non-stick pan.with the aid of kalchi, spread the ghol into the pan and fry it on a low flame.

For filling:
Heat the butter in a pan. Fry the onion. Add Maida and green chili. Fry for some time. Mix salt and ajwain. Mix mushroom and broccoli and simmer it for some time. Now fill every pancake with this filling.

Spinach and broccoli protein

Ingredients:
4 potatoes(boiled);1 flower of broccoli;1 cup cream;2 cups cheese;1 bowl spinach;1-2 onions (chopped);6-7 garlic;1 tsp oil;1 cup paneer;2 tsp maida;2 tsp butter; a pinch of sodium bicarbonate;1 bowl curd

Method:

Put the palak in boiled in boiled water for 10 minutes. Drain off water. Put oil in a pan, heat it and fry spinach for some time. Mix onion with salt. Mix the bad well in curd. In crushed potatoes, mix paneer, soda, butter and Maida. Mix well. Bake it for 5-7 minutes at a temperature of 200 degrees in a baking dish. Spread the layer of spinach and sprinkle white tartaric acid on it.

]]> http://www.flavours-of-india.com/taste-ticklerssome-great-recipes-to-try/feed/ 0 http://www.flavours-of-india.com/let%e2%80%99s-cook-it-up-protein-rich-healthy-pulses/ http://www.flavours-of-india.com/let%e2%80%99s-cook-it-up-protein-rich-healthy-pulses/#comments Thu, 24 Apr 2008 10:43:30 +0000 IndianCook http://flavoursofindia.co.cc/?p=19

Protein rich pulses are a must in the Indian meal because they offer much of the nutritional material required for the upkeep of our body system at a lower cost-they are substantially cheaper than meats. you will find all variety of pulses, here in India, from whole to spilt pulses like sabat urad (whole black gram), chana dal (spilt Bengal gram) with or without skin, lentils like arhar dal (red gram) and dried beans like rajma (kidney beans).listed below are some delicious recipes made from such pulses which forms a very part of Indian culture.

Tuvar dal (red gram) in Gujarati style

Ingredients:
7 cups water;1 ½ cups oily red gram washed;1 tsp turmeric powder;5 ½ tsp salt;1 tsp red chili powder;1 ½ tbsp coriander powder;65 gms jaggery crushed;1 medium chopped tomato;5 green chilies slit;7 pieces cocum washed;2 tbsp coriander leaves chopped

For tempering:
2 tbsp vegetable oil;1 tsp mustard seeds; ½ tsp cumin seeds;2 whole dry red chilies; 1 sprig curry leaves ;1 large pinch of asafetida

Method:

1. Pour 4 cups water into cooker. Add red gram, turmeric powder and salt. Stir once.

2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Mash dal well with back of a ladle to blend with liquid.

5. Place cooker with dal on high heat. Add remaining water (3 cups) and all other ingredients except those for tempering.

6. Bring to boil. Reduce heat and cook for about 5 minutes, stirring occasionally.

7. For tempering, heat oil in a pan for about 1 minute. Add mustard and cumin seeds. When crackling, add red chilies, curry leaves and asafetida. Stir for a few seconds and pour over dal. Stir and serve hot.

Sambhar

Ingredients:
11/2 tbsp vegetable oil;6 whole dry red chilies;3 whole dry red chilies(Kashmiri);1 tbsp Bengal rgam;1 cm. piece asafetida;1/2 cup grated coconut grated;2 sprigs curry leaves;1/4 cup coriander seeds;1/2 tsp cumin seeds;1/2 tsp fenugreek seeds;5 ½ cups water;1 cup red gram washed;1/2 tsp turmeric powder;4 tsp salt;25 gms tamarind soaked in 1 cup hot water for 15 minute and pulp extracted; 1 medium onion chopped into 5 pieces;2 drumsticks peeled and cut into 5cm.long pieces

For tempering:
2 tbsp vegetable oil; 1/2 tsp mustard seeds

Method:

1. Heat oil in a pan for about 1 minute and roast together whole chilies, Bengal gram,asafetida,coconut,1 sprig curry leaves, coriander, cumin and fenugreek seeds till coconut turns golden brown.

2. Grind roasted ingredients into a paste, adding a little water (1/2 cup) from time to time. Now pour 3 cups water into cooker. Add red gram, turmeric powder and salt. Stir once. Close cooker .bring to complete pressure on high heat. Reduce heat and cook for 4 minutes. Then remove cooker from heat .allow to cool naturally.

3. Open cooker. Mash dal completely with black of a ladle to blend with liquid. Add round paste, tamarind pulp, onion, drumsticks, remaining curry leaves (1 sprig) and water (2 cups).stir once.

4. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes. Open cooker.

5. For tempering, heat oil in a pan with mustard seeds, when they starts to crackle, pour into sambhar. Stir and serve hot

]]> http://www.flavours-of-india.com/let%e2%80%99s-cook-it-up-protein-rich-healthy-pulses/feed/ 0 http://www.flavours-of-india.com/refreshing-salad-recipes-for-this-summer/ http://www.flavours-of-india.com/refreshing-salad-recipes-for-this-summer/#comments Wed, 23 Apr 2008 07:17:00 +0000 IndianCook http://flavoursofindia.co.cc/refreshing-ssalad-recipes-for-this-summer/

Here are some refreshing and mouth watering soggy cheesy salad recipes for all food lovers.

Marinated mushroom salad

Ingredients:
1 cup sliced fresh button mushrooms;2 tbsp olive oil;1 tsp(chopped)garlic;1 tsp(chopped)ginger;1 (chopped)onion;1 tsp paprika flakes;1 tsp Soya sauce; 1 tsp red chili sauce;1 tsp green chili sauce;1 tbsp tomato ketchup;1 tbsp white wine(optional);red and yellow capsicums shredded;1 cup lettuce leaves; salt and pepper to taste

Method:

Clean the mushrooms well using Maida and then wash under a running tap slice each into 3-4 slices and keep in cold water. Heat olive oil in a pan, sauté the garlic and ginger in a pan, add the onion and the mushrooms and toss well. Cook for just about 2 minutes and remove. Cool and mix all the sauces and paprika etc, season well and chill the same. Arrange the assorted lettuce leaves on the serving plate and arrange the chilled marinated mushroom salad on it. Top with red and yellow capsicum juliennes.

Baby corn and Soya chunk salad

Ingredients:
1 cup baby corn sliced;1 cup soyabean chunks soaked in hot water for 20 minutes;1 tsp garlic (chopped);2 tbsp olive oil;1 tbsp red chili sauce;1 tbsp imli chutney;1 tsp chaat masala;1 tsp lime juice;1 tbsp peanut butter dissolved in 3tbsp water; salt and pepper to taste

Method:

Heat olive oil in a pan, sauté the garlic for a few seconds, add the baby corn and toss well. Add seasonings to taste and the peanut butter, soyabean chunks which have been soaked and then drain. Toss well for 10 seconds and remove. Serve the salad chilled over a bed of lettuce leaves. Drizzle with the sauce and chaat masala.

Mix vegetable salad with coconut dressing

Ingredients:
1 carrot peeled and diced;2 capsicums diced; 2 cucumbers peeled and diced;1/2 cup cherry tomatoes;1 white radish peeled and cubed;4-6 baby corns sliced;1/2 cup small onions peeled; 1 cup iceberg lettuce eaves

For dressing:
½ cup mayonnaise sauce;1/2 tsp mustard paste;1 tbsp peanuts(chopped);1 tbsp tomato ketchup; ½ cup sliced tender coconut

Method:

Prepare the veggies for the salad. Chill until tossed in the salad. For the dressing mix all the ingredients and toss with veggies and arrange the salad on a bed f crisp lettuce leaves and garnish with roasted peanuts. Serve chilled.

]]> http://www.flavours-of-india.com/refreshing-salad-recipes-for-this-summer/feed/ 0 http://www.flavours-of-india.com/irresistible-flavours-of-rice-great-recipes-of-rice-pulao/ http://www.flavours-of-india.com/irresistible-flavours-of-rice-great-recipes-of-rice-pulao/#comments Tue, 08 Apr 2008 10:04:56 +0000 IndianCook http://flavoursofindia.co.cc/?p=12

Energy rich rice has been the staple food of India since the earliest times. It is easy to cook and blends well with vegetables, meats and pulses. There are three main varieties of rice: the short grained colam rice, used in most of east, west and south Indian; the long grained basmati, used mainly in north India, and the par boiled rice mainly in the coastal regions of south India.

Here are some delicious and mouth watering rice dishes with all together different flavor and touch that you can prepare at your home and enjoy.

Mint and dry fruit pulao

Ingredients:
2 cups basmati rice; 1 tbsp oil; 1 tbsp mint leaves (chopped); 1/2 cup assorted nuts (chopped) (almonds, cashew nuts, raisins, walnuts); water to cook; salt to taste

Method:

Clean, wash and soak the rice for 10minutes.
Heat oil in a pan, fry the rice for few seconds, add water, salt to taste and cook with absorption method.
When done, mix the mint and the dry fruits and serve on a platter along with assorted vegetable pickle, raita or papads.

Tomato coconut pulao with olive raita

Ingredients:
1 cup basmati rice;2 tsp oil;2 bay leaves;2 green cardomoms;1 tsp jeera;1/2 cup tomato puree;2 tomatoes (chopped);1 tsp garam masala;1 tsp garlic(chopped);1 small onion(chopped);1/2 cup grated coconut;2.5 cups hot water; salt to taste

Method:

Heat oil in a pan, sauté the garlic and onion with the whole garam masala, jeera, add the tomato puree and chopped tomatoes and fry for 2-3 minutes. Add the washed and soaked rice, salt to taste, add hot water, bring to a boil, simmer until done, allow then open the lid. Serve garnished with fried red chili and serve with pickle, papad and olive raita.

For olive raita

Ingredients:
1 cup whipped curd;10-20 black olives sliced;6-9 green olive sliced;1 tsp chaat masala; 1tsp green coriander leaves(chopped)

Method:

Mix all together, chill and serve.

Lime rice-Tamil style

Ingredients:
5 cups water;4 cups washed colam rice;1 tsp turmeric powder;1/2 cup vegetable oil;1 tsp mustard seeds; 1tbsp Bengal gram;1 tbsp split skinned black gram; 1 sprig curry leaves;16 green chilies chopped; 4 ¾ tsp salt; 1/3 cup+ 1tbsp lemon juice

Method:

Pour water into cooker. Bring it to boil on high heat. Add rice and turmeric powder. Stir once. Close cooker. Bring to full pressure on a high heat. Reduce heat and cook for 2 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Flick rice gently with a fork to separate grains.

In a pan, heat oil for about 2 minutes. Add mustard seeds. While crackling, add Bengal gram, black gram and fry till golden brown. Add curry leaves and chilies. Stir for few seconds. Remove pan from heat and pour over rice. Mix salt with lemon juice and pour over rice. Mix well. Serve hot.

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