Fenugreek idli

Ingredients:
grain rice 2cups
fenugreek seeds 1/2 cup
soda-bi-carb 1/2tsp
salt to taste
ghee
Method of preparation:
grind rice into coarse powder or use biyyam rawa.
soak it in few cups of water for 4-5 hours.
soak fenugreek seeds for 12-14hours.
now grind the soaked fenugreek seeds into smooth paste.
drain the water from rawa and add the paste.
this can be stored in fridge for few days.
when required add pinch of soda-bi-carb and salt to it and pour the batter into idli moulds and steam.
blush with ghee and serve with karam podi.

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Coconut Milk Pulav

Ingredients:
Rice 1 1/2 cups
Cauliflower 1/4 medium size
French Beans 5
Bell Pepper 1/2
Fresh Peas 1/4 Cup
Onion 1
Carrot 1 medium size
Green Chillies 3
Garlic 2 Cloves
Ginger 1 inch piece
Cilantro a small Sprig
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 4
Cinnamon 1 inch stick
Bay Leaf 1
Coconut Milk 1 1/2 Cups
Salt to taste
Oil 2 tbsps
Method of preparation:
Wash rice thoroughly under running water.
Soak the rice in water for half an hour (if using basmati) and strain the rice.
Wash and seperate cauliflower into small florets.
String, wash and chop french beans into 1 inch pieces.
Peel, wash and slice the onions.
Peel, wash and chop the carrot.
Remove stems, wash and slit green chillies into two.
Wash, remove stem, remove seeds and finely chop the bell pepper.
Peel, wash and mince ginger and garlic.
Clean in fresh water and roughly chop cilantro.
Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger, garlic and green chillies.
Then stir in chopped carrot, cauliflower, beans, peas and bell pepper.
Fry the vegetables for a minute, add the soaked rice and fry again for another minute.
Pour coconut milk and 1 cup of water and season with salt.
Cook covered till all the water has been absorbed by the rice.
Garnish with cilantro and serve coconut milk pulav with raita of your choice.

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