Saturday, June 27, 2009
Jeera Rice & Poori with Lotus Root Korma
I enjoy trying new dishes from different blogs. Last week I tried the Poori and Lotus root korma from Preety's and Ann's blog. They were super delicious.The lotus Root Korma was Awesome. It had a lot of spices in it ,every bite I could feel the flavours exploding in my mouth,and poori very crispy and yum.
Jeera Rice with a twist
Basmati Rice - 1 cup
Water - 2 cups
Salt - to taste.
Jeera (Cumin) - 1-1/2 tbs
Red Chillies - 2 to 4
Butter - 2 tbs
Corainder leaves (Cilantro) - 2 tbs [finely chopped]
Mint leaves - 2 tbs [finely chopped]
Shallots - 3 or 4 [thinly chopped -optional]
Cook the rice with water and salt. In a steel/cast iron pan, add butter ,jeera, red chillies and shallots. Saute until shallot pieces become crispy. Add the chopped mint and coriander leaves and saute until the the leaves are cooked. Mix it with the cooked rice. Serve hot.
Lotus Root Korma from Ann's Blog
Lotus Root - 1 cup
Onion chopped - 1/2 cup
Tomato chopped- 1/4 cup
Ginger Garlic paste - 1tbsp
Coconut Milk - 1 cup
Cashew paste - 1tbsp (optional)
Green Chillies - 4
Turmeric - 1tsp
Cinnamon - 1/2 stick or 1tsp powder
Star Anise - 1
Cumin - 1tsp
Mustard seeds - 1tsp
Fennel Seeds - 1tsp
Bay Leaf - 1
Cardamom pod- 1
Garam masala powder - 1tbsp
Heat oil, add Mustard, cumin, fennel and green chillies, bay leaf, Cardamom, Cinnamon,Star Anise,Cloves (all together)
Add the chopped onions and fry till its soft, mix the chopped tomato, ginger garlic paste and fry for 2 mins.
Add salt, turmeric, garam masala, add 1/2 cup water let it cook for 2 mins.
Mix the Lotus roots and allow to cook for 5 mins, mix the coconut milk and cashew paste.
Cook in medium heat for 15-20 mins.
Poori from Preety's blog
Whole wheat Flour:- 2 cups
Sooji/ Semolina:- 1/8 cup
Salt a pinch
Oil:- 2- 3 tbsp
Ajwan:- 1/2 tsp ( optional)
Warm Water:- 3 /4 cup ( approximately)
Mix everything in a bowl except water, add water little by little to make a stiff dough ( dough should not be very soft)
Cover the dough with a damp cloth or paper towel and let it sit for 10-15 minutes
Heat a oil in a deep frying pan on high heat.
Now make a lime size ball from the dough and roll each into a small circles with rolling pin .
Deep fry poori's in hot oil for a minute, turn side & fry until puffed and golden in color
Serve hot or at room temperature with any sabji or curry you like..Enjoy:)
This goes to Sri's "EFM-June Breakfast Series"