spinach Rice

2 cups rice 1 teaspoon salt 1 cup spinach 1/2 teaspoon mustard and cumin seeds 2 green chillies 1 small onion chopped 1/4 teaspoon turmeric 1/2 teaspoon chilly powder 1/2 teaspoon coriander powder 1 tablespoon Olive oil To make Spinach rice. Wash and soak rice for 10 minutes. Cook in 41/2 cups of salted water until 75% done. Drain all water using a colander. In meantime puree spinach with 3/4 cup of water and set aside Heat Olive oil in a saucepan, add the seeds,chopped onions,chillies and saute for a minute.Add the ginger garlic paste and saute until lightly brown then mix powdered spices. Stir in the spinach puree and cooked rice and cover. let cook for about 10minutes. Garnish with cilantro or mint leaves.

1 tsp turmeric List 1 fennel seeds garlic .1 tbsp coconut . When it is soft add turmeric. So here I go to the recipe.10 florets onion . . Add soy chunks in it and mix it well. When it is brown add oinon and saute it well.1tbsp salt y y y y y y y Soak soy chunks in hot water for 20 mins. gram malasa powder and saute it well. pour 3 tbsp of oil and when it is hot add jeera.1 inch piece split gram dal/pottukadali .1 tsp garam masala powder .3 Jeera .2 ginger .20 chunks cauliflower . In a kadai. Now add cauliflower florets and add little water and cook it well. and let it cool. Take half of the sauted tomatoes and onion along with the spieces. I prepared this today for dinner. Ingredients Soy chunks . Add chopped tomatoes.1 tomato .soy chunks gravy for chappathi This is my husband's favorite.

squeeze water completely and do the next rinse. samosa chenna etc. chappati and we also love to have this as Bread chenna. It taste Yum with chappathi! Tips: To get rid of the smell from soy chunks. this for puri. This is very easy to prepare yet tasty too. close the lid and let it cook well. INGREDIENTS Kabuli chenna 2 cup Tomato 2 Onion 2 Green chilli 3 to 4 Red chilli 2 Garlic 5 pods Ginger one inch Anni seeds 1 tsp Poppy seeds ½ tsp . salt. When adding it to the curry squeeze of the water completely and then add. soak the chunks in hot water for 20 min and after that.y y y Now take the tomato onion mixture that is cooled and grind it along with other items in list 1 to a smooth paste. Garnish it with coriander leaves. CHOLE MASALA typical south Indian-Tamil Nadu style. Add it to the cooked cauliflower/soy chunks and mix it well. Add little water. Everytime you rinse. wash and rinse it 3 or 4 times.

Then add the masala paste in to it. Keep aside. salt and masala powder. If the paste is too thick add water and let it boil for few mts till the aroma of masala spreads.1 cup Clove . Garnish with some coriander leaves and serve hot. Take a pan heat abt 2 to 3 tsp of oil. Rajma Masala For pressure cooking Rajma . Saute for few mts until the raw smell goes. turmeric and salt. Use the water which we have used for cooking the chenna. Pop up mustard/cumin/anni seeds. Add turmeric.1 Cardamon . Add cooked Chenna and combine well and allow to boil for few more mts. Mix well. Pressure cook by adding half salt to it.1 Garlic julienne 0 2" For the gravy . Grind all above said ingredients to a thick paste except masala.Cinnamon ½ inch Cumin seeds ½ tsp Black pepper ½ tsp Grated coconut 2 tsp Coriander ½ bunch and a few for garnishing Garam masala/Chenna masala 1 tsp Turmeric a pinch Salt to taste Oil for tampering PRPERATION Soak Chenna over night or abt 8 hrs.

Before cooking. then add the onions. wash again.1 small Salt to taste Oil . Simmer for 10 mins with lid.6 whistles for me.1 medium Tomato . Meanwhile. add fresh water along with the clove. add the cooked Rajma.1 tsp Turmeric powder a pinch Black cardamon . It normally takes about 5 . heat a pan with oil and add the cumin. Remove lid.1 Cumin Seeds .2 tsp Coriander leaves for garnish Method to prepare: Wash and soak Rajma overnight. Bring to boil and cook till you get a thick gravy. Fry till the onions start turning brown. . garam masala. Saute for a min.1/2 tsp Chili powder .1/2 tsp Bay leaf .2 medium Garam Masala . along with the chili powder. salt and turmeric. cardamon and ginger julienne. bay leaf and black cardamon. Add the tomato puree.Onions . Add enough water to cover the rajma and pressure cook till tender.

If you want your gravy to be thicker. Note: You can remove the ginger julienne from the rajma. mash handful of rajma before adding to the gravy.Serve with rotis or rice. .

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