Ghee Rice & Veg Kuruma

It was awesome to see Sivaji and Padmini together.
It is brilliant to hear SPB and S.Janaki together.
It was super cool to see Sachin and Saurav scoring together.
If there is another combination like that!!!!
It should be Ghee rice and Veg kuruma together. :)

I just adore this combination and its really heavenly. :) A simple rice with a rich kuruma is perfect for lunch. :)

Ghee rice

Ingredients:

Basmathi rice - 1 cup
Ghee - 2 tbsp
Cloves - 3
Cardamom - 2
Bay leaf - 1
Cinnamon - 1 inch piece
Onion - 1
Saunf(Soambu) - 1/2 tsp
water
Salt - for taste


Method:

Take a pressure pan and add the ghee. Once it is slightly hot add all the spices and chopped onion and fry for a min. Now add the washed basmathi rice to it and fry for 2 min. Once done add 2 cups of water and salt and pressure cook for just a whistle.

Yummy ghee rice is ready to serve. :)

Veg Kuruma

Ingredients:

Chopped vegetables(Carrot, beans, potato etc) - 1 cup
Chillies - 4 (you can increse according to your taste)
Grated coconut - 2 tblsp
Cashews - 10
Poppy seeds - 1 tblsp
Saunf - 1/2 tsp
Cloves - 2
Cinnamon - 1/2 inch piece
Salt - for taste


Method:

Cook the diced vegetables and keep them aside. Grind coconut, chillies, cashews, poppy seeds, saunf, cloves and cinnamon together adding water liberally. Now mix the cooked vegetables with the ground masala adding adequate salt and allow it to boil for five min.

Simple yet rich and tasty kuruma is ready to eat. :) Goes best with ghee rice but sure it would be a nice combi with roti or chapathi too :)

Happy making and happy eating :)

I am sending this dish to Aathidhyam's Rice feast event.


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Raw Mango Dhall

Raw mango has a super good tangy taste which I really love. And that too a manga looted from the neighbourhood tree is the best in taste.. ;)

Geer up for another simple raw mango tangy treat. ;)

Ingredients:

Raw mango - 1
Thoor Dhall - 4 tbsp
Green chilies - 2
Red Chillies - 2
Garlic - 6 pods
Turmeric powder - a pinch
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Salt - for taste





Method:

Peel the skin of raw mango and slice it with the slicer. Now in a bowl, cook the sliced raw mango, chopped green chillies, turmeric powder,salt along with little water. Now cook the thoor dhall seperately and add it to the mango mixture. Season it with mustard, cumin, red chillies and chopped garlic. Finally boil it for 5 min.

This goes great with hot steamed rice and rotis. Happy eating :)




I am sending this to 'Mango Mela' conducted by Srivalli.




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Guest Samayal - Paneer Butter Masala

Ingredients:

Paneer - 250 gms
Tomato paste - 1 tsp
Butter - 1 tbsp
Chilly powder - 1/4 tsp
Coriander powder - 1 tsp
Onion - 1/2
Garam Masala - 1/4 tsp
Ginger garlic paste - 1 tsp
Kastoori methi powder - 1/4 tsp
Tomato ketchup - 1 tsp
Milk - 1 cup
Salt - to taste


Method:

Take a bowl and add coriander powder, garam masala, kasthoori methi powder, tomato ketchup and chilly powder to it and dilute it with milk and mix it well. Now keep this aside.

Melt butter in a pan and add ginger garlic paste and mix it well until the raw smell changes. Add onions(finely chopped) to it and fry for a while. Now add the above mixture to the pan and mix well. Simmer the stove and keep it closed for 3-4 min for the contents to get cooked. Now add salt to it. If the gravy becomes thick, add some milk to it and mix quickly and dilute it. Put in some paneer to it and cook for few min. Panner butter masala is ready to eat. Decorate with fresh cream if needed. Serve hot with Kulcha or Nan.

Written by: Anuradha Pratheepkumar

From 4thsensesamayal: Thank you Mrs.Anuradha, for taking interest and sending in your recipe to our blog. We are happy to feature it as the guest samayal this week. :) Keep cooking and keep on sending.

Gobi Muttar Masala

Ingredients:

Cauliflower - 1
Shelled Peas - 2 cups
Salt - as required
Oil - 2 1/2 Tblsp
Tomato Ketchup - 1/2 cup
Cinnamon - 2 inch piece
Cloves - 4
Aniseed - 1/2 tsp

To grind:

Onion - 1 big
Garlic - 10 flakes
Cumin seeds - 1 tsp
Dhania - 1 1/2 tsp
Cashewnuts - 10
Chilly Powder - 1 1/2 tsp
Green Chillies - 2
Turmeric powder - 1/2 tsp

Method:

Cut cauliflower into big pieces, wash well and boil with peas. Grind masala and keep aside. Heat oil, season with cinnamon, clove and aniseed. Add ground masala and fry in medium flame, till oil is separated from it. Mix boiled vegetables, salt and enough water. Cook till the gravy is fairly thick. Sprinkle tomato ketchup and mix well. Remove from fire after one or two minutes. Garnish with coriander or curry leaves.

Variation:
You can add less water to it to serve as dry curry also. Adding paneer along with vegetables can add taste too.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com