Achari Paneer Capsicum Rice

 

Ingredients :

• Lemon pickle - 2 tbsp [ make it paste ]
• Paneer - 200 gms [ cut in to small pieces ]
• Left over rice - 3 cups
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Bay leaf - 2
• Black pepper - 4 to 5
• Salt - very little  [ already salt is there in pickle ]
• Green capsicum - 1/2 [ finely chopped ]
• Red capsicum  - 1/2 [ finely chopped ]
• Yellow capsicum - 1/2 [ finely chopped ]

Method :

First take one kadai, add oil to that. When the oil  becomes hot, add cumin seeds. When its crackle add bay leaf along with pickle. Mix well then add chopped  capsicum one by one. stir well and add cut paneer pieces. Mix well and  add required salt  along with  rice. Mix well, close with lid for 5 minutes in low flame. Then remove from the fire. Serve with wafer and curd.

Ripe mango pachadi [ andra dish ]

Ingredients :

• Curd - 11/2 cup
• Ripe mango - 1 [ peeled and chopped finely ]
• Salt - as required

For seasoning :

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Dry red chilli - 1 [ broken ]
• Curry leaves - little

Method :

First take one bowl beat the curd till it becomes smooth. Add 1/4 cup of water and mix well. Then add chopped mangoes, salt and mix well. Then heat oil in a small pan, when the oil becomes hot add the mustard seeds and allow to splutter.Add the red chilli and asafoetida  saute for few seconds and remove from the gas and add to the mango mixture and mix well. Keep it in the fridge and serve chill.

Malvani Masala Rice

Ingredients :

• Basmathi rice - - 1 cup [ soaked in water for 20 minutes ]
• Mix chopped vegetables  - 1/2 cup
•  [ green peas, brinjal, french beans ]
• Sambhar small onion - 10 to 12
• Tomato - 1 [ chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Malvani masala - 1 tsp
•  [ it's avilable in the shop ]
• Sugar - 1/2 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp

 For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp

Method :

First cook the rice in a cooker separately and allow to cool. Then take a big deep bottom kadai, add oil and ghee together. When its becomes hot add seasoning to that. Wait a second and add cut onions to that, fry for 2 minutes till it change in colour. Then add tomatoes and chopped vegetables and mix well. If required add little water to that. Then add all dry masalas one by one. mix well.  Close with a lid and cook in low flame. When it completely done remove from the gas. Wait for 5 minutes, and add the cooked rice to that and mix well. Your  malvani  masala  rice ready to serve. Serve with raitha and roasted papad.

Mangai Sambanthi [ kerala dish ]

Ingredients :

• Raw mango - 1 [ make sure not to be more sour ]
• Gren chillies - 2 to 3
• Ginger - small piece
• Fresh grated coconut - 1/2 cup
• Fresh coriander leaves - little
• Salt as required
• Coconut oil - 1 tbsp

Method :

Grind all ingredients together in a mixer to a smooth paste. Transfer to a bowl
and mix the coconut oil to that. Its goes well with idli, dosa and melaguttal.

Mathan Pachadi [ kerala dish ]

Ingredients:

• Raw red pumpkin - 1/2 kg [ cut into small pieces ]
• Tamarind - 1 tbsp [ paste ]
• Fresh grated coconut - 1/2 cup
• Mustard seeds - 1/2 tsp
• Green chillies - 2
• Jaggery - little
• Raw rice - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Curry leaves - little

Grind together:

Grind coconut, green chilli,  pinch  mustard seeds raw rice together to a smooth paste.



For seasoning:

• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Dry red chilli  - 1 [ broken ]

Method:

First take one vessel & add pumpkin to that along with water, salt, turmeric, tamarind and jaggery. Allow to boil for 10 minutes in low flame till pumpkin becomes soft. Then mix the ground masala to that & if required, add little water. When it starts boiling and becomes thick, remove from the gas. Then take small pan & add oil to that. When the oil become hot, add seasoning to that and pour  it to the pachadi. Serve with molakuttal. Garnish with curry leaves.

Vengaya moor Kuzambu [ onion kadi ]

Ingredients :

• Fresh butter milk - 4 cups [ thick ]
• Onion - 2 [ chopped ]
• Green chillies - 2
• Dry red chillies - 5
• Grated fresh coconut - 1/2 cup
• Mustard seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Ginger - 1/2 inch piece
• Curry leaves - little
• Coconut oil - 2 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Curry leaves - little
• Dry red chilli - 1 [ broken ]

Grind together :

Grind fresh coconut, ginger, green chilli, and cumin seeds together to form a smooth paste.


Method:

Mix the ground masala to the butter milk without forming lumps. Then take one kadai, add coconut oil to that. When it becomes hot, add the seasoning. When the mustard seeds pop, add chopped onion, curry leaves to that. When the onion changes in light colour, add the butter milk to that. Mix well. Keep the flame in lower level. When the kuzhambu comes up [ like milk ] switch off the gas and mix required salt and stir well. Serve with roasted potato curry.

Thandai

Ingredients :

• Full fat milk - 5 cups [ boiled and cooled ]
• Powdered sugar - 1/4 cup
• Ground black pepper [ kalimirch ] - a pinch
• Saffron - few

To grind into fine powder :

• Almonds - 1/4 cup
• Poppy seeds [ khus - khus ] - 2 tbsp
• Fennel seeds [ saunf ] - 2 tbsp
• Cardamom powder - 1/2 tsp
• Whole white peppercorns - 20

Method :

Mix the ground powder and milk in a deep bowl. Use a whisk and keep in fridge for 2 hours. Then strain the mixture through a strainer. Add powder sugar, pepper powder and saffron and mix well. Finely pour in a  big glass and serve chilled. Garnish with saffron.