Puli Injhi ( Green Chillies & Ginger in Tamarind Gravy)

This is a very traditional Kerala Style Pickle. It is usually prepared during auspicious occassions such as Onam, Vishu & Weddings.

It is a delicacy & very easy to prepare.

Ingredients

1 cup finely chopped ginger

1 cup finely sliced green chillies

3/4 cup tamarind paste

1/2 tsp mustard seeds

3-4 dry red chillies

a few curry leaves

1/2 tsp red chilli powder

a pinch of turmeric powder

1/2 tsp asafoetida (kayam/hing)

1/2 tsp fenugreek powder (uluva/methi)

a small piece of jaggery

2 tbsp oil

salt to taste

Method

Heat oil in a pan. Add mustard seeds. When it splutters, add dry red chillies & curry leaves. Fry for a min. Add red chilli powder, turmeric powder & asafoetida & fry for a few mins.

Add the chopped ginger & green chillies & fry for a few mins.

Mix tamarind paste a 1/4 cup of water to bring it to a pouring consistency.

When the green chillies & ginger begin to turn golden brown, add the tamarind pulp.

Mix well & bring to a boil.

Add jaggery & salt to taste.

When it begins to thicken, turn off heat.

When it cools, add the fenugreek(methi) powder.

Store in the refridgerator in an airtight container.

Paneer Pulao

Ingredients
1 cup Basmati Rice (washed)
200 gms paneer (cubed & fried)

1/2 cup milk
1 onion finely chopped
1" piece ginger (grated)
2 cloves of garlic (minced)
a bunch of coriander leaves & mint leaves finely chopped
1 tbsp ghee
1/2 onion (thinly sliced & fried) to garnish

Method

Heat ghee in a pressure cooker. Saute minced galic & ginger. Then add the chopped onions & saute. When the onions turn transparent, add chopped coriander & mint leaves.

Add washed rice,milk ,1 1/2 cups of water & salt to taste.

Pressure cook till you hear 2 whistles.

Turn off heat & wait till steam is released to open cooker.

Add the fried paneer cubes & stir.

Garnish with fried onions.

Serve hot with raita.