Took a long break from posting here. Now back from a quick vacay, and clearing off all backlogs. longpostalert recipesincluded - vegetable rice - sauted bayleaf, cumin, fennel and onions in ghee+oil, added chilli-ginger-garlic-cinnamon-cloves-cardamom paste. Added mixed vegetables, 1 cup basmati rice (washed and soaked for 30mins), mint-coconut paste (handful of mint and 1/4th cup coconut), 2cups water. Brought to a boil and allowed the rice to half cook. Covered cooker with lid and weight. Kept In medium flame for 5/6 mins. Switched off. Fluffed when pressure released. Added lemon juice and coriander leaves. - Sweet potato - paneer paratha -
For dough : pressure cooked sweet potato until soft. Mashed well. Mixed in wheat flour, salt, turmeric, chili powder, garam masala and cumin powder. Made a soft dough.
For stuffing- crumbled paneer with salt, added chopped onions, coriander and green chilli. Make stuffing in batches if making more, to avoid watering of onions.
Roll the dough, stuff the filling, roll again, cook with oil/ghee, eat with butter, yogurt and pickle. - Paneer masala - in oil, tempered cumin and sauted minced onion, ginger, garlic, mixed coloured bell peppers, with salt and turmeric, later added tomatoes. Cooked with chilli powder, coriander powder till oil separated. Added yogurt, mixed well. Added paneer, adjusted consistency with water. Brought to a light boil. Added garam masala, kasuri methi, coriander leaves. - Rasam sadam - pressure cooked 3/4th cup rice and 3tbl spn toor dal with 4cups water for 4 whistles. In a kadai, tempered ghee with mustard, roughly cracked pepper and cumin, curry leaves, asafoetida. Added tomatoes, salt, turmeric. When mushy, added rasam powder. Mixed in mashed rice and dal mixture. Enough water for needed consistency. Brought to a boil. Finished off with coriander leaves. Served with extra ghee on top.
Sweet potato- in comments
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