Wednesday, November 14, 2012

Mint Pulav with Paneer

Basmati Rice - 1 1/2 cups
Onion - 2 (thinly sliced)
Frozen Peas and Carrots - 1 cup
Paneer Cubes - 1 cup
Cumin Seeds - 1 tsp
Cinnamon - 1/2  stick
Cloves - 5
Bay Leaves - 3
Salt - to taste
Ghee and Oil - 2 TBSP each

To grind:
Mint Leaves - 1 cup
Green Chilies - 5
Ginger - 1 inch piece
Garlic - 2 cloves (optional)

Grind the above ingredients with little water into a smooth paste.  Keep it aside.

  1. Wash and soak the rice for 15 minutes and pressure cook it with three cups of water.
  2. Steam cook or microwave the frozen peas and carrots until tender.
  3. In a wide non stick pan, heat oil and ghee.
  4. Add cumin seeds, bay leaf, cinnamon and cloves.  Fry for 30 seconds.
  5. Add the sliced onion and fry till it turns translucent.
  6. Add the ground mint paste and fry for 10 minutes or until the oil separates.
  7. Add the carrots, peas and salt.  Mix well.  If the mixture is dry add 1/4 cup water.
  8. Add the paneer pieces and cook for 5 minutes.  Turn off the flame.
  9. Add the cooked rice and mix gently to coat. 
  10. Serve hot with raita.

Saturday, November 10, 2012

Ribbon Pakoda

Rice Flour - 2 cups
Gram Flour / Besan / Kadalai Mavu - 1 cup
Melted Butter - 2 TBSP
Red Chili Powder - 1 tsp or to taste
Black Pepper Powder - 1 tsp
Sesame Seeds - 1 TBSP
Asafetida - 1 tsp
Oil - for frying
Salt - to taste
Water - as needed

  1. In a large mixing bowl, sieve both the flour.
  2. Add the butter, red chili powder, black pepper, sesame seeds, asafetida and salt.  Mix well.
  3. Add water little by little and form a stiff but smooth dough.
  4. Heat oil in a skillet.
  5. Grease the  murruku achu with a ribbon plate, and fill it with the prepared dough.
  6. Press the dough in a circular motion directly in to the hot oil.
  7. Cook until golden brown on a medium to low heat on one side and flip and cook on the other side.
  8. Remove and place it on a paper towel to drain excess oil.
  9. Repeat the process.
  10. Store it in a air tight container once it cooled completely.

Some of my other sweets and savories to try for this Deepavali:

Semiya Payasam with Carrot and Pumpkin

Baked Brown Rice Appam with Tutti- Frutti

Adirasam / Ariselu

Mint Vadai

Mixed Fruit Kesari


Kasi Halwa

Quinoa Sarkari Pongal

Peanut and Moong Flour Murukku

Sathu Maavu / Health Mix Mysore Pak

Bhadam Paal Puri

Peanut - Sesasme - Almond Ladoo

Bournvita Burfi

Kara Sev

Multigrain Thattai

Whole Moond Dal and Broken wheat Payasam

Sweet Potato Poli


Coconut Macaroons