Masala Veggie Pulav

Masala Veggie Pulav is very different from other Pulav since we ground special masala. This recipe is from my Mother in Law.

For Deco have used Carrot, Tomato and Curry leaves.

Ingredients
Rice - 2 cups- Normal/Basmati
Carrot - 1no
Potato -1 no
Beans -10 nos
Cauliflower - few florets
Green Peas - 1 cup
Onion - 2 nos
Tomato - 1 no
Garlic - 2nos
Vendhaya Keerai/Methi/Fenugreek Leaves - 1 cup(This was leftover leaves)
Oil


For Masala
Kothamalli Verai/Daniya/Coriander Seeds - 1 tspn
Black Pepper - 1/2 tspn
Dry Red Chilli - 2(As per your taste)
Jeera - 1 tspn
Saunf - 1/2 tspn
Cinamon/Cardamom/Bay leaf/Cloves - few

Preparation Method
In a pan dry roast the masala ingredients. Allow it to cool and grind it to fine powder.
Wash and chop all the veggie into small pieces.
In a Kadai, heat oil, add onion, garlic and fry till light brown. Then add tomatoes and cook till soft.
Now add all the veggie and saute. Add salt and turmeric.
Add the grounded masala powder. Mix well.
Add rice and mix. Add about 5 cups of water, salt and a tspn of ghee. Mix well.

Pressure cook for 3 whistles.

Serve when steam is up with Raitha.

This Recipe is off to the following events.

Iftar Moments by Umm

Joy from Fasting to Feasting S3 by Lubna

Colour your Palate - A Visual Treat by Sanyukta

Homemade Dhaniya Podi/Coriander Powder

Dhaniya Podi is usually added in many dishes in our kitchen. But this podi is quiet different to mix with white rice.

This recipe is from my Mother-in-law who has learnt from her mom.

A very simple and tasty powder. I usually love mixed or podi sadam. Tried for the first time and just loved it and sharing it.

Ingredients
Dhaniya/Coriander Seeds - 1/2 cup
Urad dal - 1/4 cup
Oil - 1 tspn
Dry Red Chilli - 2 nos (As per your taste)
Puli/Tamarind/Imli - a small piece
Peringayam/Asafotida/Hing - 2 pinches
Salt to taste

Method
In a heavy bottom kadai, dry roast dhaniya till its slightly brown/black and transfer it to a plate.
In the same kadai, add 1 tspn of oil, add rest of the ingredients except salt and puli. Saute till its brown.
Now allow it to cool and grind to a coarse powder with salt n tamarind.

Serve with hot rice. You can mix ghee or Nalla Yennai/Gingely oil for yummy taste.

This is going off to Cooking with Seeds Event hosted by Radhika started by Priya.