COOKING CORNER
Recipe 1
Mrs. Lalitha Mohandas
METHI PULAO
It can be served for 2-3 persons.
Ingredients
Methi Leaves
1 Bunch
Onion
1 Large
Tomatoes
2 Medium size
Green Chilly
2 slit lengthwise
Ginger
2 cm piece diced
Cinnamon
2 cm broken
Cardamom
1 no broken (Badi Elachi) or 3 nos small
Pepper corn
4-6 nos (whole)
Cloves
3-4 pieces
Bay leaf
1 no (tear to pieces)
Cumin
1 tsp
Basmati Rice
2 cups (wash & keep aside)
Salt
to taste
Red chilli powder
1 tsp (optional for spicy food)
Cashew nut
8-10 pieces (optional)
Cooking oil
3 tsp (can add more as per choice)
Water
4 cups
Method
Clean, wash & chop the methi leaves. Keep in a bowl. Dice onion, tomatoes finely & keep separately. Keep all dry ingredients ready in a small bowl. Wash and keep aside the rice.
Take a pressure pan or cooker. Add oil. When hot add cumin, then bay leaves and all dry ingredients. Sauté till aroma emanates. Next add onions, ginger, green chilly and sauté till colour turns light brown, then the tomatoes. When tomatoes look a little cooked, add Methi leaves. Stir for a minute and add rice. Add salt to taste, red chilly powder, if you need it spicy. Keep stirring a minute more and then add water. Cover with pressure pan/cooker lid. As the steam starts to come, put the whistle. Switch off after 3 whistles. A tasty, nutritious Methi Pulao is now ready and can be served with curd raita.
Take a pressure pan or cooker. Add oil. When hot add cumin, then bay leaves and all dry ingredients. Sauté till aroma emanates. Next add onions, ginger, green chilly and sauté till colour turns light brown, then the tomatoes. When tomatoes look a little cooked, add Methi leaves. Stir for a minute and add rice. Add salt to taste, red chilly powder, if you need it spicy. Keep stirring a minute more and then add water. Cover with pressure pan/cooker lid. As the steam starts to come, put the whistle. Switch off after 3 whistles. A tasty, nutritious Methi Pulao is now ready and can be served with curd raita.
Recipe 2
Ms. Archana Padmanabhan
Aamrakhand (Mango Shrikhand)
This Maharashtrian classic dessert, Shrikhand – gets a delicious twist in the mango season, and is popularly known as Aamrakhand. This is so straight forward and lipsmacking.
Servings : 4
Preparation time : 20min
Ingredients
Mangoes
2
Yogurt
500gm
Castor Sugar
150gm
Cardamom powder
1tspnp
Pistachio
10gm
Nutmeg
1 (optional)
Method
Strain the curd/yogurt in a strainer lined with a muslin cloth or a clean kitchen towel & leave this to continue straining overnight in the refrigerator
Blend 2 mangoes to a smooth paste without adding any water.
Gently mix together the thick hung curd, mango pulp & powdered sugar.
Add in some cardamom powder & grate in half a nutmeg (optional).
Garnish with sliced pistachios & serve chilled as a dessert or as an accompaniment with poories.
Note: If you are looking for a healthier version, do substitute the sugar with jaggery or honey.
Blend 2 mangoes to a smooth paste without adding any water.
Gently mix together the thick hung curd, mango pulp & powdered sugar.
Add in some cardamom powder & grate in half a nutmeg (optional).
Garnish with sliced pistachios & serve chilled as a dessert or as an accompaniment with poories.
Note: If you are looking for a healthier version, do substitute the sugar with jaggery or honey.
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