Hyacinth Beans Rice / Anapa Ginjala Annam

Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Usha's blog.
She shared authentic Telangana recipes for April mega Marathon and I bookmarked few recipes.One such interesting rice preparation she shared is anapa ginijla annam.Hyacinth beans aka mochai is called as Anapakaya in Telugu.
Here we get frozen hyacinth beans and often I make curry out of it.But for the first time I made the rice and it came out so good.The rice is mildly spiced and flavored with fresh fenugreek leaves and mint.It goes very well with a spicy veg or non-veg curry.We had it with chicken kurma and it was so perfect for our early dinner.Also I used the rice cooker to cook this rice,it can be made with pressure cooker too.Off to the recipe........

                                                                    

                                                            
                                                                        Hyacinth beans rice/Anapa ginjala Annam

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.5 cups
Onion(thinly sliced)	1 medium size
Fresh methi leaves/vendhaya keerai	3/4 - 1 cup
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	as needed(finely chopped)
Hyacinth beans/mochai	3/4 cup
Coriander powder/dhaniya podi	3/4 tsp
Garam masala powder	1/4 tsp
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	1 tbs
Water	3 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Green cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  

  

  Method 

• Soak the basmathi rice in water for 20 minutes.If you are using frozen beans thaw it for 10-15 minutes.Put it in hot water for couple of minutes and drain the water,keep it aside.

• Boil around 3 cups of water in the rice cooker and meanwhile heat a pan with oil ion a stove top.Crackle the cumin seeds and add in the whole masala.Add in the onion and green chilly.Saute it with a pinch of salt till the onion turns transparent.Add the fenugreek and mint leaves ,fry it until the fenugreek leaves wither.

• Add in ginger&garlic paste and fry it till the raw smell disappears.Add the hyacinth beans and fry it till the spices coat well.

• Add in the rice and give it a mix.Finally add the coriander powder and garam masala powder,mix it well.

• Add the mixture to the boiling water in the electric cooker and cook it covered until the cooker shuts off automatically.

• Keep it in the warm mode for 10 minutes and sprinkle the coriander leaves and mix the rice gently.

• Serve it warm with curry of your choice and raita.

Enjoy..................

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Nokkal /Sugar Coated Cashews/Mundiri Nokkal

 For day 2 under bookmarked recipes in Blogging Marathon#65 is a traditional snack Nokkal.
Nokkal is an authentic Tambram recipe,mostly made for functions in paruppu thengai koodu(cone),a traditional cone made in their cultures.I bookmarked this recipe from Sandhya's blog where she shared for the April mega marathon.
Coming to the recipe its  a simple yet easy to make.All you need is cashews,sugar and a pinch of cardamom powder for the flavor.Here I used the store bought roasted,unsalted cashews to reduce the cooking process.Lets move on to the recipe...............

                                                             

                                                            

                                                                         Nokkal/Mundiri Nokkal/Sugar coated Cashews

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15-20 minutes

   Makes ~ 1.5 cups(approximately)

  Ingredients

Ingredient	Quantity
Unsalted whole cashews/Mundiri	1 cup
Sugar/sakkarai	3/4 - 1 cup
Cardamom Powder/ellakai	1/4 tsp
Ghee /nei	2 tsp

  

   Method 

• Heat a pan with ghee and fry the cashews in a medium flame till it turns a golden brown color.Remove it and keep it aside.In the same pan add the sugar and water,mix it well.

• Boil it in a medium flame until it reaches a single string consistency.Add the cardamom powder,put off the flame.

• Now add in the roasted cashews and mix it continuously.After some point the sugar coats very well to the cashews.Now keep the nuts separated and let it cool down completely.

• Store it in an airtight container.

• The ghee roasted cashews needs to be cool down before adding to the sugar syrup.
• If unroasted cashews are used then add little more ghee and fry in a slow flame till a nice aroma comes out.
• I used 3/4 cup of sugar for a cup of cashews,if you want more sweeter version upto 1 cup can be used.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

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Ghugni - Bengali Street food with Yellow peas

Entering the final week of Blogging Marathon #65 and this week is going to be  bookmarked recipes.
I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes.
Today's recipe is from Pavani's blog and it's simple yet delicious street food of West Bengal.
Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here.
But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......

                                                             

                                                            

                                                                                                                            Ghugni

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   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours
   Cooking time ~ 30-35 minutes

   Serves ~ 4(generously)

  

Ingredients

  

Ingredient	Quantity
Yellow peas/Pattani	3/4 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	1 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Aamchur powder or tamarind paste	1 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	2-3 tbs
Potato	1(medium size)

 To roast and grind(bhaja masala)

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1tbs
Cumin seeds/jeeragam	2 tsp

  
For the toppings

Ingredient	Quantity
Boiled egg(optional)	1 -2
Onion( finely chopped)	as needed
Green chilly(finely chopped)	2
Tomato (finely chopped)	as needed
Coriander leaves(finley chopped)	as needed

   Method 

• Soak the peas overnight or minimum of 6-8 hours.

• Meanwhile heat a pan and dry roast the ingredients .Once all the ingredients turned golden, put off the flame.After cooling grind it to a fine powder.

• Boil the peas in  a pan with water.Add 1/2 tsp of grated ginger and garlic,red chilly powder,turmeric powder and 1/2 tsp of bhaja masala.Cook it until the peas is tender.Meanwhile boil the potato and cubed it.Heat a tsp of oil in a pan and fry it till golden.

• Heat the oil in a pan and crackle the cumin seeds.Add in the onion,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato  and cook it for 2-3 minutes until mushy.

• Now add the bhaja masala to it.Add in the cooked peas along with the water left while cooking the peas and aamchur powder.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Add in the fried potato cubes and mix it well.

• Add in the chopped coriander leaves and mix it well.put off the flame.Top it with finely chopped onion,tomato and sliced egg and serve it.

• Potato can be cooked along with peas but I cooked it separately and fried it and added.
• Peas can be cooked in pressure cooker for one whistle only otherwise it would turn mushy.
• After cooling ghugni would become thick.

Enjoy...........

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Punjabi Chole Masala

For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....

                                                             

                                                            

                                                                         Punjabi Chole Masala

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   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours
   Cooking time ~ 30-35 minutes

   Serves ~ 4(generously)

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa/vellai kondakadalai	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	2-3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3-4 tbs

 To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1.5 tbs
Cumin seeds/jeeragam	1 tsp
Cloves /lavangam	2
Cinnamon/pattai	1inch
Black cardamom	1
Aamchur powder	1 tsp

  

   Method 

• Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.

• Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.

•  Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

• Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.

• Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

• For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
• Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
• Tea bag is optional while cooking the chickpeas in the pressure cooker.

Enjoy...........

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Paneer Pasanda / Paneer Pasanda Gravy

Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............

                                                                      

                                                            

                                                                         Paneer Pasanda Gravy

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   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 45-50 minutes

   Serves ~ 4(generously)

  Ingredients

  

Ingredient	Quantity
Paneer/cottage cheese	400 gms
Onion( finely chopped)	1 medium size
Ginger&garlic paste	1.5 tbs
Tomato (finely chopped)	3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Whole cashews/mundiri	7-8
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Whole milk	1 cup
Oil	1/2 cup
Fresh cream(for garnishing)	as needed

 For the stuffing

Ingredient	Quantity
Paneer/cottage cheese	2 tbs(grated)
Cashews(finely chopped)	2 tsp
Almonds(finely choppd)	1 tsp
Green chilly/pachamilagai	1(finely chopped)
Salt	a pinch
Garam masala powder	a pinch

  To make the paste

Ingredient	Quantity
Maida or corn flour	2 tbs
Salt	1/8 tsp
Water	as needed

   Method 

• Slice the paneer to 2 inch slice with 1/2 inch thickness.Then cut it diagonally and keep it aside.Now take all the ingredients needed for stuffing in a bowl and keep it aside.Take the paneer triangle and carefully make a slit in the middle with a knife and keep one end intact as shown.

• Keep some stuffing in the slit end and keep it on a plate.Continue for the paneer triangles.Now mix the maida and salt well in a bowl.Add water and make a thin paste.Heat a pan with oil,once the oil becomes hot,dip the stuffed paneer cubes in the maida paste and drop it in the oil.

• Fry it till golden and remove it from the oil,drain it on a paper towel and set it aside.Now take a tbs of the oil which used for frying,in a  separate pan.To this add the chopped onion with pinch of salt. Saute till transparent.

• Add the chopped tomato and cook it until mushy.Add the cashews and red chilly powder,coriander powder.

• Mix it well and put off the flame,let it cool down.After cooling grind it to a smooth paste.Heat a pan with 3 tbs oil and crackle the cumin seeds.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground paste and fry it for a while.

• Once the mixture becomes thick add the milk and let boil for 5 minutes.Let it simmer for another 2-3 minutes or till the oil separates.Add the chopped coriander leaves and garam masala powder and mix it well.

• Now add the fried panner and let it cook for one boil.Add some fresh cream and coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

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