Puthina Paneer Pulav

A complete meal.

Puthina Paneer Pulav

 

Ingredients

Puthina leaves (cleaned) - one medium size bunch

Cooked Basmati rice or raw rice or Jeera samba rice (for one cup of rice)

Big onion medium size - 1 no.

Grated coconut - 1tbsp

Green chilli - 2 or 3 numbers as per taste

Ginger  ¾ inch

Turmeric powder - 1 tsp

Green peas one fistful (optional – if it is added the pulav will have a better taste)

Fresh lemon juice - 1 tsp

Paneer small size cubes - 100 to 150 grams (as per taste)

Salt to taste

For the seasoning

Butter - 2 teaspoon
Oil - 4 tsp
Cardamom - 1
Cinnamon - 1 inch piece
Cloves - 2

Bay leaf - 1

Kashmiri chilly - 1 big size (or) red chilly 1 big size

Preparation

Fry green chillies, puthina leaves in one teaspoon of oil, bring them to room temperature, grind them with grated coconut, ginger and turmeric powder with little salt and keep aside.

Method

In a Frying pan put 2 teaspoon of butter and fry the masala ingredients listed for seasoning.

Add the remaining oil and fry the onion pieces with little salt till they change to golden brown color.

Add the boiled fresh green peas and add the ground paste and fry for a minute. Add the paneer cubes and mix well so that the cubes get the malasa taste.

Be very careful while frying the paneer cubes, they might get mashed and the masala will not look good. Now add the cooked rice and salt according to your taste in the mixture; mix well in high flame for a while and switch off the flame.

After a few minutes add some drops of lemon juice. Now the dish is ready to serve.

Tips

For boiling fresh green peas (available in frozen form) it is enough to keep the peas with little water in a small flat bowl above the pressure cooker while cooking the rice.

Add little salt to rice before mixing the rice with the main dish so that the salt will spread evenly in the rice. 

Take care while sprinkling the salt because it is used in various stages. 

Side dish preferred 

A curd raitha with cucumber or onion or tomato.

 

Alagarkoil adai dosai

A protein rich morning breakfast with a spicy taste packed with tradition. Allow yourself to mingle with a good morning dosa variety.

Alagarkoil adai dosai

Ingredients (serves for 4 to 5 members)

Boiled rice 3 cups (Idly rice or pulungal rice)
Broken black urud dhal 1 cup (fresh,not soaked)
Red chillies 9 numbers (without seeds)
Pepper 2 tsp (ungrounded)
Jeera 2 tsp
Asafoetida powder 2 tsp
Curry leaves one handful 
Salt to taste

Method of preparation

Soak the boiled rice for 3 to 4 hours, drain the water and keep aside. 

Mix the cleaned broken black urud dhal, red chillies, pepper, jeera, asafoetida powder, fresh curry leaves and salt along with the soaked boiled rice and grind the mixture using the drained water, add fresh water if needed. (Not necessary to grind to smooth paste)

Keep the dough overnight to ferment.

Now your dough is ready for dosa. Before making dosa check if the salt is enough for your preference. For extra taste spread the dosa in the form of thin layer and apply ghee over it before taking from pan.

Side dish preferable

Ghee with sugar for children

Sambar for all age group

Variation

The dough can be grinded using less water and coarsely. Now deep fry small round dough in oil to get tasty Appam which is for evening snack.

B12 Pachadi (Manathakkali Keera Pachadi)

Many of us don't find greens as grasping as other food items, but try this greens and you'll definitely change your opinion. This green the Manathakalli keera or less known as The Black Nightshade is very rich in Vitamin B12 that many women lack these days. So here is a tasty recipe to increase you B12 levels...

B12 Pachadi (Manathakkali Keera Pachadi)

Ingredients 
Manathakkali Keera 2 to 3 handful

Curd one tbsp
Grated coconut 2 tbsp 
Salt to taste

For the seasoning

Cooking Oil - 1 tsp
Mustard seeds -1/2 tsp
Asafoetida one pinch
Green chillies 2 to 3 numbers as per size

Preparation 
Wash well the keera 2 to 3 times in water.

Method

In a Frying pan put 1 teaspoon of cooking oil and fry the ingredients listed for seasoning.

Then add the keera and fry. Sauté for 2 to 3 minutes until the raw taste disappears.

Now switch off the flame and add grated coconut with the mixture.

Wait till the fried items come to room temperature.

Put them all into a mixer jar and grind.

Now add curd, salt and enough water in the mixer jar and grind to paste.

Transfer to a serving vessel.

Now the dish is ready to serve.

This pachadi is a good side dish for Idly or dosa and rice.