Sunday, August 14, 2016

PURSLANE WITH DAL



A:
3 tbsp dal ( washed & pre-soaked )
1-2 hand full purslane leaves cleaned
1 hand full spinach chopped
1 tomato small chopped ( optional )
5-8 bird’s eye chilies chopped
4 cloves garlic chopped
1 onion medium chopped
½ tsp turmeric powder
Salt to taste

Pressure cook all above ingredients
for 3-4 whistle. Remove from fire,
allow to cool.

B:
¼ cup coconut milk / fresh cream
Remove the lid of pressure cooker,
add coconut milk let it cook for a minute
or bubble start to form on the sides.

C:
1 tbsp cooking oil
½ tsp mustard seeds
¼ tsp cumin seeds
1 dried chili cut small
Shallots sliced

D:
¼ tsp fenugreek powder

METHOD:

In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.

Serve with Rice, Chapattis or any Bread




MURUNGAIKKAI BIRYANI ( DRUMSTICK BIRYANI)



A:
1 cup basmati rice ( washed & pre-soaked
for 10 minutes & stained  )

B:
1-2 tbsp ghee
1stick cinnamon
2 star anise
1 bay leaf
½ cup onion chopped

C:
1 tbsp ginger & garlic paste
1/2 tsp biryani masala
¼ tsp garam masala
1 tomato sliced
1 tsp coriander leaves chopped
1 tsp mint leaves chopped
1 tsp spring curry leaves chopped
1 murungai ( drumstick ) cut small
1 chili green sliced

D:
Salt to taste
2 cups water
1 cup ideal milk / evaporated milk

Mix D in rice cooker & keep aside

E:
For garnishing:
2 tbsp cashew nuts fried in ghee
1 sp ghee
Coriander leaves
Mint leaves

METHOD:

Heat up ghee fry A until onion are golden brown.

Add in ginger & garlic paste fry for a minute.

Add both masala powder stir, add remaining ingredients in C & mix well.

Then add in rice stir-fry for few minutes

Transfer the rice into rice cooker & cook.

Once rice is cooked add E & mix.

Keep warm till served.

Serve with veg or non-veg side dish,
Rita & Papadams.