Friday, October 19, 2007

Tomato Pulav

I got this recipe from a cook. He worked at my Uncle's house and he made some yummy dishes. I love the tangy flavor the tomato adds to the pulav.


Basmathi rice- 1 cup
Tomatoes- 3 nos
Cumin seeds- 1 teaspoon
Cinnamon- 1 stick
Bay leaf -1
Cloves- few
Onion- 1
Turmeric powder- 1 pinch
Coriander- cumin powder- 1 teaspoon
Ginger garlic paste- 1 teaspoon
Coriander leaves


I make this rice in a pressure cooker. That way it retains the flavor and it is done in a few minutes.

  • Puree the tomatoes
  • Heat oil in a pressure cooker. Add cumin seeds, cinnamon, bay leaves and cloves. You can also add one small cardamom. Saute.
  • Add the onions and saute till the onions turn pink.
  • Add the tomato puree, turmeric, coriander-cumin powder and salt.
  • Add basmati rice, 1 cup water and cook in pressure cooker.
  • Decorate with coriander leaves and serve with raita.


Tuesday, October 9, 2007

Palak Softa aka Spinach Cottage Cheese Curry

Palak Softa- it is the name of my favorite curry which I tried in an Indian restaurant. It is made with spinach and cottage cheese (Paneer) and it tastes awesome.
The dish tastes like Spinach Moorkutaan which is a South Indian curry. This recipe is my version of Palak Softa made with spinach and fat free cottage cheese.


Spinach- 2 bunches
Tomatoes- 2
Coriander powder- 1 teaspoon
Cumin powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Fat free cottage cheese- 6 spoonfuls

Cooking time: 10 minutes


  • Wash and cut the spinach.
  • Heat 1 teaspoon oil in a pan and add the spinach and saute.
  • Add tomatoes and curry powders- turmeric, coriander and cumin powder and add salt.
  • Cook till he spinach and tomatoes become mushy.
  • Add cottage cheese and stir for a few minutes.
  • Serve hot with rotis.


Saturday, October 6, 2007

Vendaya Kuzhambu or Fenugreek Gravy

I remember a song which goes- " Vendaya Kuzhamba, vengaya vadai ah..." ( Fenugreek gravy and onion vadai). They make a wonderful combination. Yum!

I love Fenugreek seeds aka methi mainly because of its medicinal properties. My mother would make me drink the fenugreek seeds water (seeds soaked in warm water for 4-5 hours). It is supposed to cool your body and she also used to soak Fenugreek seeds in water and make a paste out of it. It was a natural hair conditioner and it makes your hair look so shiny!

This is one of the best recipes made with fenugreek seeds. It tastes good and goes well with rice.


Fenugreek seeds aka Methi seeds: few ( 6 or 7 seeds, else the gravy will taste bitter)
Onion- 1 small onion
Urad dal
Channa dal
Tamarind paste
Sambar powder

To roast and powder:
Fenugreek seeds aka methi seeds: 6-7 seeds
Urad daal- 1/4 teaspoon
Red chilli- 1-2
Dry roast the above ingredients and powder in mixer


  • In a pan, heat 1 teaspoon oil and add urad dal, channa dal, fenugreek seeds and onions and saute till fenugreek seeds turn brown.
  • Add tamarind paste, water, salt, sambar powder.
  • Add the powder and stir the gravy.
  • Turn off the heat when the gravy has reached a thick consistency.

Serve hot with rice.