GARAM MASALA RICE

Ingredients

1. Basmati rice- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion ( chopped)- 1 medium
4. Ginger paste- 1/2 tsp
5. Garlic paste-1/2 tsp
6. Green chili ( chopped)-1 no( or to taste)
7. Carrot ( cubed)-1/4 cup
8. Green Beans (chopped)-1/4 cup
9. Green peas( frozen)-1/4 cup ( optional)
10. Turmeric powder-1/4 tsp
11. Garam masala-1/2 tsp
12. Grated coconut-2 tbsp
13. Coriander leaves( chopped)-1 tbsp
14. Mint leaves ( chopped)-1 tbsp( optional)
15. Water- 2 1/4 to 2 1/2 cups
16. Cardamom powder-1 pinch
17. Salt to taste

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a heavy bottomed pan,add cumin seeds and let it splutter.Now add onion,ginger ,green chili and garlic , saute till onion turns translucent.
• Now add carrot ,green beans and green peas( if using) and saute for a minute.Add turmeric powder and garam masala and mix well.
• Now add the rice and stir well.Fry this for a minute or two ,stirring continuously.
• Add grated coconut, coriander leaves,mint leaves and water.Mix well.
• Now Add salt to taste.Bring it to a boil.
• Reduce the flame to low .Cover and cook until the rice is done,this will take approximately 15 minutes.( Do not stir in between)
• After the rice is just done,sprinkle the cardamom powder over the cooked rice and switch off the stove.
• Gently fluff up the rice using a fork and cover and keep aside for  5 minutes.Serve hot with raitha.

CHENA MEZHUKKUPURATTI / ELEPHANT YAM STIR FRY

Ingredients

1. Chena/Elephant Yam (peeled and cubed)- 2 cups
2. Turmeric powder-1/4 tsp
3. Chili powder-1/2 tsp+ 1/2 tsp
4. Mustard seeds-1/4 tsp
5. Curry leaves- 1 sprig
6. Garlic crushed- 2-3 cloves
7. Shallots (sliced)-1/2 cup
8. Pepper powder-1/2 tsp (or to taste)
9. Fennel Powder-1/4 tsp
10. Salt to taste
11. Water

Method

• Thoroughly rinse the cubed chena/yam.Add turmeric powder,1/2 tsp chili powder,salt and water to it and cook until done.Do not over cook.Drain well and keep aside.
• Heat oil in a non stick pan ,add mustard seeds and let it splutter.Add curry leaves,garlic and shallots and saute until it turns translucent.
• Now reduce the flame to low and add 1/2 tsp chili powder, pepper powder and fennel powder.Saute for a few seconds.
• Now add the cooked chena and saute for a few minutes or until it is browned.
• Serve with rice.