A tribute to the King of POP & Methi coconut pulao

Micheal Jackson, MJ adored all over the world as King of pop passed away yesterday... I am one of his millions of fan shocked by the news... I thought it might be a prank but this time its real..he is no more..He was one of a kind entertainer, who made his audience dazzle with electrifying performances. MJ was surrounded by controversies than his successful career..His music will stay for ever!!! He is incomparable....My hubby was mentioning a famous saying, " when you go to the top of the world, there is no way other than going down".. MJ proved it.. He was top of the world.. he himself made his life miserable with controversies and finally he is no more...


We all Love you MJ.. May Ur soul rest in peace!!!



Lets focus on today's recipe Methi coconut pulao.. I found this recipe from Indira's mahanandi... I tried it with brown rice. The bitterness of methi/ fenugreek leaves was balanced by sweetness of peas and coconut milk... Tasted very good...



Indira, Ur recipe is Tried, Tasted and Certified: Excellent!!!

Check out the original recipe here!!!





Ingredients:



2 cups basmati rice ( I used Brown rice)

2 cups fresh methi (fresh fenugreek) leaves

6 chillies - sliced thin lengthwise

1 cup fresh peas ( I used Frozen sweet peas)

1 cup finely sliced onion - lengthwise

½ cup homemade coconut milk or ¼ cup of store-bought type ( I used store bought)

½ cup roasted cashews (optional) ( I didnt use it)

1 teaspoon each - ghee or peanut oil ( I used corn oil)

salt to taste

Paste:

¼ teaspoon each - black peppercorns, cloves and fresh ginger pieces coarsely grind.



Preparation:



Wash and soak basmati rice in 3 cups of water for about 15 - 30 minutes. ( I didnt follow this step, coz brown rice doesnt need any soaking)
Meanwhile, in a thick-bottomed wide pot, heat ghee or oil on high heat. Add and fry the onions first and then the peppercorn-clove-ginger paste and chillies. Add the fresh peas and fresh methi leaves. Stir-fry until the leaves wilt.
Add the basmati rice ( Brown rice)and along with the water it soaked in( add water according to packet specification. Mine says 1 cup : 2.5 cups of water). Stir in coconut milk and salt. Mix thoroughly. I transferred the contents to an electric rice cooker and let the cooker do the rest of the job for me. Once u see the green light , add and gently mix roasted cashews.


Serve hot. Sprinkle in some lime/lemon juice just before serving. I dint sprinkle lemon. I will try next time..



QUESTION FOR THE DAY!!!



WHAT DO YOU THINK ABOUT MICHEAL JACKSON (FAME TO FALL) ???

Methi Mattar Malai

Methi mattar malai was totally new recipe to me..I had leftover whipped cream..was about to expire..I was browsing for some recipes, found this perfect recipe from...no guesses!!its none other than Mahanandi. Luckily I had methi/fenugreek leaves/vendiya keerai at home.. It came out very well and was a wonderful combo for rice or chappathi..

Indira, Ur recipe was Tried, Tasted & Certified: Excellent!!!!!



(Recipe source)


Ingredients:

Fresh fenugreek leaves (methi) - 1 cup
Fresh peas (matar) - 1 cup (I used Frozen peas)
Malai (cream) - half cup(homemade or store-bought evaporated milk - unsweetened variety)
2 red potatoes - peeled and cubed to bite sized pieces (I used Idaho potatoes)
Salt and turmeric to taste or half teaspoon each
Peanut oil or ghee - one teaspoon (I used corn oil)

Masala paste:

One small red onion or shallot ( I used 1/4 of big yellow onion)
one inch size ginger
six green chillies
two cloves
one inch piece of cinnamon stick
one teaspoon cumin and
quarter cup of fresh peas (peas are added to thicken the sauce)

Grind all these ingredients to fine paste!!!



Preparation:

I just followed the original recipe...

Heat oil in a wide skillet.
Add and saute the masala paste for 5 minutes on medium heat until the paste starts to turn red.
Now add one after another, first potatoes, then fenugreek leaves and finally peas. Do a quick stir-fry until the leaves wilt.I added peas at last stage after adding malai..to avoid overcooking them..Remember i used cooked frozen peas..
Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water. (I also added a half teaspoon of jaggery which helps to bring out the sweetness of peas. But this is optional.)I Didn't add jaggery as this was optional..moreover I don't like sweetness in my curries... Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens. Serve warm. Tastes superb with chapatis or with naans.