Paneer Pulav

Necessity is the mother of invention is what I can say about this recipe!

Preparing a complete vegetarian dinner is a tricky one, as we have to sneak protein in some form in almost all the dishes to make them attractive and delicious. Generally I won't coin or try newer recipes for guests. But that particular week was so busy for hubby and he could not take me out for a grocery shopping while I had a party on Friday:) So when all my plans for a vegetable biryani with fresh vegetables were collapsed, I had to find an alternative:)

This paneer pulav is a medley of Shahi pulao and ghee rice. Along with this paneer pilaf I made a vegetable kuruma, fried arbi, Malaysian parotta, raitha, bakalava and gulab jamun as per plan and it was quite a successful one. Try this and enjoy!

Paneer pulav served with raitha and arbi fry.

Ingredients:
Basmati rice - 2 cup
(1/2 cup for 1 person)
paneer - 100 gm
Ghee - 2 tbsp
oil - 2 tbsp
bay leaf - 2
cinnamon - 2 inch
cashew, raisin - each 20
garam masala powder - 1 tbsp
lemon juice - 1/4 fruit
sugar - 1 tbsp
onion - 1 (big)
shahi jeera - 1/2 tsp
ginger garlic paste - 1 tsp
mint, cilantro - handful
saffron - 5 threads

Method:
Cook the rice with lot of water, 2 tsp salt to a stiff finish. Drain water and keep the lid open.

Heat oil and ghee in a wok. Fry the paneer cubes to get a golden hue and take out.

Now add the bay leaves, cashew, raisin, cinnamon, shahi jeera.Add the thinly sliced onion and fry it a little. Then add the sugar and let it caramelize. Put the ginger garlic paste and stir well. Now add the chopped mint, cilantro, fried paneer, little salt, lemon juice and switch off.

Gently mix the cooked rice. Dissolve the saffron in few spoons of warm milk and sprinkle over the pulav. Serve hot.

Paneer pulav is ready!

Not:
We can microwave / directly heat the pulav before serving.
Vary the paneer quantity, so that every one gets at least 5 pieces.

Bisibelebath

Bisibelebath means Hot lentil rice. It is very famous in Karnataka, India and has become the favorite of all others too.

This is my most favorite lentil rice and I always look for an opportunity to insert it in our menu:) Narrating this one for you all and especially for my friend Pushpa. Enjoy!

Ingredients:

Rice - 3/4 cup
Red gram (Thuvar dhal) - 1/2 cup
Turmeric powder - 1/8 tsp
salt - to taste
Bisibelebath powder - 3 tsp

Vegetables: (Usual combination)
Beans - 20
carrot - 1
fresh green peas - 1/2 cup
potato - 1
Tomato - 1 (optional)
(I added some cherry tomatoes for fun, but the authentic recipe does not call for tomatoes)
Lemon - 1/4 (or) tamarind extract - from 2 inch tamarind

Tempering:

ghee - 3 tbsp
mustard (kadugu) - 1/2 tsp
finelly chopped onion - 1 tbsp (optional)
curry leaf - 1 sprig
channa dhal - 1 tsp
Asafoetida (hing / perungaayam) - a pinch

Method:

Wash and soak the dhal for at least 10 minutes. In the mean time chop the vegetables into small pieces.

Start cooking the dhal with a drop of oil, turmeric and 3 cups of water. I prefer doing it 'stove top' to get the native touch. We can pressure cook also.

When the dhal is 75% done add the rice and cook almost completely.

Now add the chopped vegetables and continue cooking. Add water now and then accordingly. The final product should be of very loose consistency, otherwise the bisibelebath gets solidified after cooling.

When the whole mixture is well cooked (almost 45 minutes), take 3 tsp of the bisibelebath powder, mix with a 1/4 cup of water and add to the rice. Bring it to a boil.

Mean while, heat the ghee in a wok and splutter the mustard seeds. Immediately add channa dhal, curry leaf, onion and saute well.

Pour this over the prepared bisibelebath and take off heat. Add lime juice and serve very hot.

Serving suggestions:

The above said quantity would be enoug for 2 adults and a child.
Always use 3 tsp of the bisibelebath powder for the above said quantity.
Always serve BBB very hot with lots of ghee.
Boondhi raitha or potato chips or pappad are best combinations with BBB.
Some people strew some karaa boondhi over the bisibelebath and enjoy.
I usually prepare Arbi yam (seppan kilangu) fry along with this.

Side dish for chapathi - Part 2

Potato Broccoli Sabzi from Jaya Wagle of Jayaspace.
Green beans and moong dal sabzi from Jaya Wagle of Jayaspace.

Thanks Jaya.

The following entries are from Jyoti of Panch Pakwan.
Yennegai badanekai (Stuffed Brinjal).
Dum Aloo.
Matar Paneer.

Thanks Jyoti.

Pakoda Kadhi from Kamala Bhoopathy of cook at ease.

Thanks Kamala.

Bhutte Ka Kees from Kanchan of Kitchen Gossip.
Alu Kanda / Arbi Masala from Kanchan of Kitchen Gossip.

Thanks Kanchan.

The following entries are from Kayal of Kayal's kitchen.
Paneer Potato Masala
Cauliflower Pepper Curry
Veg Korma

Thanks Kayal.

Channa Masala from Lata Raja of Flavours and Tastes.

Thanks Lata.

Aloo Matar Capsicum (Potato, Peas and Capsicum Curry) from Lissie of Salt and spice.

Thanks Lissie.

Bharwan Bhindi (Stuffed Okra) from Mansi Twist to the taste.

Thanks Mansi.

Aloo Capsicum from Minu of Chettinad Fiesta.

Thanks Minu.


Bombay Chutney from Mythreyi Dilip of Specialty recipes from My(e) Kitchen.

Thanks Mythreyi.

North Indian Style Aloo Palak from Nisha Mudliar of Nisha's kitchen.

Thanks Nisha.

The following entries are contributed by Padma of Padma's recipes.
Aloo Palak
Black Eye Beans Kurma
Dry Val Dhal
Butter Beans Kurma
Mushroom Kurma
Navarathna Kurma

Thanks Padma.

This slide is dedicated to : Padma and Pari Vasisht.

The below are from Padma of Padma's recipes.

Palak Paneer
Palak Channa
Ridgegourd Masala
Soya Chunks and Peas Gravy
Whole Masoor Masala

Thanks Padma.

Next comes Pari vasisht of Foodelicious.


Aloo Gobi mattar
Bottlegourd in milk
channa masala
Dhaba style palak paneer
Dum arvi

This slide is completely dedicated to Pari Vasisht of Foodelicious.
Garbanzo & Paneer Curry
Healthy Pumpkin raita
Hyderabadi Bhagare Baingan
Kadai Paneer
Lazzatdar Pumpkin subzi
Nadir Yakhni
Paneer kaju pasanda
Paneer peas and potato curry
Punjabi style jeera aloo
Rajma Rasmisa
Steamed B&B kofta curry
Bharaleli Vaangi
Gheeya Makhanwala
Platform Potato Curry
Methi Baingan Bartha
Okra in Poppy and sesame.
Tangy Palak in dhal

Thanks Pari.

Creamy butter beans and green peas from Parita of Parita's kitchen.

Thanks Parita.

The following entries are from Pavithra of Dishes from my kitchen.
Paneer Butter Masala
Milky Mushroom Curry
Grilled Corn Palak
Mushroom Pepper Masala
Mushroom Potato Curry
Gobi Mutter Dry Curry

Thanks Pavithra.


Kobbari Pulusu Coconut gravy from Prasu of Prasu kitchen.

Thanks Prasu.

Sodhi

Sodhi is one of the unique and popular dishes in Tirunelveli.Sodhi is otherwise called Thengaipal kulambu / coconut milk stew. Sothi is a delicious gravy made of coconut milk and vegetables. This is served at marriage feasts, especially during the Maruveedu (return marriage) ceremony which takes place the day after a marriage.
Sodhi is a heavy dish so it is generally consumed as lunch only.
I used a thick coconut milk from can. But if you wish to extract the coconut milk then you may need 1/2 of a big coconut.Extract milk three times and keep the first thick milk separate and add it in the last step. Mix the 2 nd and 3 rd extracts and use it to cook the vegetables.
Stick to the recipe to get the perfect 'sodhi'.
(source - my Rukmani aunty)

Ingredients:
Coconut milk (canned) - 4 tbsp
Ginger grated - 2 inch.
Moong Dhal -1/2 cup
Garlic - 2 pods.
Lime/lemon juice - 1/2 (2 tbsp)
Carrots - 1 cut in long slices (50 gms)
Drum Stick - 1 (100 gms)
potato, - 1 cut in cubes (100 gms)
Onion - 1 cut in large cubes
Cabbage - 1/4 of a medium sized cabbaged cut in large pieces. (100 gms)

To grind:
Grated coconut - 1 tbsp
Cumin seeds - 1/4 tsp
Green chilies - 2-3 (depends on how spicy you want it)

Method:
Cook the moong dhal with garlic in water.
If it is 3/4 th cooked , add all the vegetables and cook it till the dhal becomes mushy.
Take the 2 tbsp of thick coconut milk from the can and dilute it in water to make one can and add it to the boiling vegetables.
(If you are extracting milk, then you may need 1/2 big coconut to do the entire dish.)
Grind the ingredients of the ground mixture.
When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time.
Now add the remaining thick coconut milk (2 tbsp).
Crush the ginger and extract juice .
Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove
When Sodhi cools down add salt and lemon juice and temper with mustard and curry leaves. (some people do not temper it).

Serving suggestions:
Makes nearly 700 ml 'sodhi'.Serves 4 people. Serve it over cooked rice.
It should be served more generously like buttermilk so that it runs out of rice.
Do not heat the sodhi as it will give a bitter taste. So try to serve it with piping hot rice. Ginger chutney, sembu (arbi root) fry are suitable side dishes.