Methi-Paneer Rice and FAHC

Left over rice who doesn’t have ?  Last week we had been busy with events at office and cultural events over the weekend from our sangha in Singapore. Admidst of our kids final exams for non-tamil- speaking kids (hindi/gujrathi….). Generally getting home late not eating enough or eating most junk ended up lot of food were leftovers. leftover rice with sambhar or rasam is not the one likeable if the quantity of rice is a large bowl, even wasting a morsel of rice could which could have helped a little child to fulfill his hunger many of them who just have one meal a day.  Its tough to make understand  these values to our kids not to waste food.

Coming back to food making a family happy with the food at the same time satisfaction of not wasting food at my home is only attained by using left over rice for fried rice, chitraanna, masalebhath….

Last week I happen to get fresh methi, palak and gogura leaves which were irresistable same time i get all the fresh ones and its makes really hard for me to decide which one to cook. So my family is been having continuous green dishes with palak panneer, Gongura pachadi, Moolangi palya and now its methi rice. All are our favorites now I need to be lucky to get so fresh too esp the methi leaves. 

All you need
Cooked rice - 2 cups
methi leaves - 1 bunch
paneer cubes - 1 cup
Black Chick peas/ Kala chana boiled - 1 cup
Capsicum cut lengthwise - 1
potatoes cubed and boiled - 1 cup
onions cut lengthwise - 1 big
Vangibhath powder - 1 tbsp
Cinnamon - 1 inch
cloves - 4-5
green chillies(optional)
mustard seeds - 1 tsp
channa dhall - 1tsp
urad dhall - 1 tsp
ground nuts - 10-15
Asafoteida/hing - 1/8 tsp
Amchur/Dry mango powder - 1 tsp
salt and sugar to taste

Method

•  Sprig out the leaves from the stems of Methi/fenugreek

• Wash in salt water and let the water strain out

• Heat oil in Kadai, add groundnuts, channa dhall, cinnamon stick, cloves wait for a while until they change color

• Add the remaining unrad dhall, mustard, hing. Fry oinions and chillies once the mustard splutter

• Add the methi leaves and fry until they are cooked once the leaves wilt there will a lot of  water just continue frying on medium to high flame

• Add caspsicum, boiled potatoes, paneer cubes, kala chana salt, vangibhath powder and amchur powder and fry until all are blended well

• Continue frying on high flame until the masala flavours into the dish

• Mix the left over rice, stir well and serve hot with raita of your choice.

 

Heres moolangi palya, vegetable fry with radish and radish greens garnished with grated coconut.

Before I take leave few words on FAHC as i was writing this post i recieved an email from Indira of FAHC funding take a look

feedahungrychild.org is a not-for-profit charitable organization formed in a collaborative effort of the like-minded people from all around the world.  It aims to replace the empty plates of the underprivileged children and replace them with ones of food.  While FAHC addresses the holistic needs of each children it supports, it believes illiteracy, malnutrition, and other concerns can only be addressed when hunger is appeased.

Immediate Mission:

• Join the fight against global poverty.
• Help feed hungry children one by one.

Larger Vision: feeahungrychild.org aims to improve the lives of a good many underprivileged children in their efforts to support themselves, their families, and their communities by giving them the chance for better food, better education, better healthcare, and other welfare.

To contribute by donating smilies/chipin please visit FeedaHungryChild also visit Indira’s Mahanandi for details of how this event works.

Thank You

ಮೇತಿ ಪನೀರ್/Methi Paneer with Rajma

After long time again i was in time to get some fresh methi leaves last week. Being sunday i can’t just be doing normal methi sambhar or fry, it must be some tangy curry that goes for puris/parotas.  So i thought of mixing methi with one can of kidney beans which had been lying for quite a few months. I mixed up to be in favour of all our of us kidney beans for my H, paneer for kids and methi well for me …. the curry turned out quite tasty than expected.

All you need

methi /fenugreek leaves - 1 bunch

kidney beans - 1 can

paneer/cottage cheese cut into cubes - 1 cup

ginger paste - 2 tsp

garlic paste - 2 tsp

onion  cut finely - 1

1 onion and 2 tomatoes made into paste

milk - 1/4 cup

cream - 1 tbsp

corainder powder - 1 tbsp

kitchen king masala - 1 tbsp

chilli powder - 2 tsp

salt to taste

• Take a kadai het oil, add (anise, cloves, bay leaves, cinamon stick) fry until nice aromo spreads
• add onions and fry until tansclucent.
• Add ginger garlic paste fry remove raw smell
• Add washed methi leaves, fry until the leaves wilt
• Add tomato onion paste, masala powders, salt and let the mixture simmer for few minutes
• Add kidney beans, do a taste check let the mixture come to boiling point now add paneer cubes either fried/baked.(I do not fry or bake i use as it is)
• Add milk and stir for few secs and mix cream and turn off fire.
• Serve hot with puris/parotas/chapatis

note: Canned kidney beans has sugar and salt.

Methi corn pulav

 All you need

Basmati rice - 2 cups

1 bunch methi leaves

small sweet corn - 4-5

Can add potatoes/peas

onions - 1 thin sliced

spring onion leaves - cut finely 1 cup

green chillies - 2

vangi bhath powder - 1 tsp

mango powder - 1tsp

turmeric powder - 1tsp

mustard seeds - 1tsp

channadhall - 1tsp

peanuts/cashews optional

sugar and salt to taste

• Wash Rise and soak in water for 20 minutes. Presure cook rice.

• Wash methi leaves allow to stand for a while so the water strains out.

• Heat oil in a pan, add channa dhal, mustard, hing fry until mustard splutters

• Add green chillies and onions and fry until the onions are slightly brown in color

• Add the washed methi leaves, salt and fry until the leaves are half done

• Add corn and continue to fry , you sprinkle some water if found the moisture is not enough for the corn and methi to be done

• Add the boiled potatoes/peas, half of spring onions stir and mix

• Add all the masala powder , mango powder and salt and sugar to taste and mix. Add the basmati rice and mix well and keep on low flame for 2-3 minutes. Taste for salt and you are done

• Garnish with cut spring onions leaves.

Note: This pulav can also be prepared with whole garam masala for the takda to add more fragrance