Tomato Rice

Ingredients:

Seeraga samba rice – 1/2kg

Onion – 1 big sliced

Mint leaves – few

Coriander leaves – few

Green chilli – 2 or 3

Ghee –30 ml

Oil – 15 ml

Salt – as per taste

To grind 1:

Tomato – 8

To grind 2:

Mint leaves – ½ cup

Coriander leaves – ½ cup

To grind 3:

Ginger – 6 pieces

Garlic – 6 pieces

Green chilli – 3

To temper:

Bay leaves – 2

Cinnamon – 4

Cardamom – 4

Stone flower – 2

Star anise – 3

Cloves – 3

Fennel seeds – ½ tspn

Preparation:

Grind tomatoes & keep aside, grind mint, coriander leaves & keep aside, grind ginger, garlic, green chilies keep aside.

Heat cooker add ghee & oil, add tempering spices , then add green chilli, onion sauté well, then add mint & coriander leaves sauté for 30 secs.

Pour ginger garlic chilli paste sauté till raw smell goes. Add salt, tomato paste & mint coriander paste mix well . boil for 2 mins.

Add rice mix it well , add 600 ml water. Boil it till water reduces. close and cook it . 1 whistle in full flame and 3 mins in slow flame. Open and mix .

Serve with onion raita or with any gravy.

Hotel Style Salna

Ingredients:

Peas – ½ cup soaked overnight & boiled

Onion – 1

Tomato – 2

Green chilli – 1 or 2

Mint leaves – ½ cup

Coriander leaves – ½ cup

Red chilli powder – 2 spns

Turmeric powder – ½ spn

Coriander powder – 1 tbl spn

Fennel powder – 1 spn

Oil – 200 ml

Salt – as per taste

Ginger garlic paste – 2 tbl spn

To temper:

Bay leaf – 1 or 2

Cinnamon – 3

Cloves – 3

Cardamom – 3

Star anise – 2

Stone flower – 3

Fennel seeds – ½ spn

To grind:

Coconut – ½ cup

Cashew nuts – 15

Poppy seeds – 1 spn soaked for 30 mins

Preparation:
Heat oil in cooker, add tempering spices.

Add onion and green chilli sauté well. Then add ginger garlic paste cook till raw smell goes off.

Add chopped tomatoes and cook until mushy. Add mint & coriander leaves mix and cook.

Add boiled peas mix all well. Add salt, turmeric, fennel, coriander and red chilli powders mix well and add some water let it boil and cover it. Cook for 1 whistle and in slow flame 2 mins.

Open the cooker and heat again while boiling add coconut cashew paste. Let it boil, slow the flame and cook till oil separates or for 20 mins. Stir occasionally

Serve with parotta, roti and chapathi.

Minced Mutton / Kothu Kari / Kheema Gravy

Best Non-veg Gravy For Idly

Ingredients:

Minced mutton/kothu kari/kheema – 200 gm

Shallots – 100gm

Garlic – 5

Ginger – 2 pieces minced

Ginger garlic paste – 1 tbl spn

Turmeric powder – ½ spn

pepper powder - 1 spn

cumin powder - 1 spn

Kulambu powder/ mutton masala powder – 1 tbl spn

Oil – 50ml

Salt - as per taste

Dry red chilli – 2

Bay leaf – 1

Cinnamon – 2

Cloves – 2

Cardamom – 2

Star anise – 1

Fennel seeds – ½ spn

To paste:

Coconut – 7 – 8 pieces / 1/2cup

Fennel seeds – 1 spn

Cashew nuts – 10

Poppy seeds – ½ spn soaked

Preparation:

Heat oil in a cooker.

Add dry red chilli pieces, then temper it with cinnamon, cardamom, fennel, bay leaf, cloves, add garlic, shallots and minced ginger piece sauté well for a while.

Add ginger garlic paste stir well for a min. then add minced mutton pieces cook for 2 mins.

Add salt, turmeric, pepper, cumin powder, mutton masala powders mix and stir for 30 secs. Add coconut masala paste stir and add required water. Boil it. Then close the lid cook for 1 whistle & in slow flame 7 mins.

Open and serve with idly , dosa, idiyappam, aapam. But it goes well with hot idly.

ginger minced

coconut paste

minced mutton

pepper cumin powder

Minced Mutton Gravy With Idly