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Nellikai Sadham / Gooseberry Rice / Amla rice

Gingelly oil  -   30ml

Mustard seeds - 1gm

Peppercorns -  1gm

Channa dhal - 1gm

Urad dhal - 1gm

Curry leaves- a few

Ginger, Chopped - 2gm

Groundnut – 1 tbsp

White rice, boiled- 750 gm

Turmeric powder- 1 tsp

Dry red chillies, broken – 2nrs
Asafoetida (Hing) - a pinch

Gooseberry, chopped & grated (any nellikai / amla) – 150gm

Lemon juice – 1tsp

Coriander leaves, chopped - a few

Method

1:Prepare tempering in hot oil with mustard seeds, pepper corns, urad dhal, channa dhal, ground nut, dry red chillies and curry leaves.

              2: Add gooseberry and ginger now, stir it for another half minute. Add                         turmeric powder,salt and hing. Fry it for few seconds. 

             3: Add lemon juice, mix with gooseberry mixture. Add the boiled rice now;                    gently mix with goose berry mixture. Finally put coriander leaves and Serve                   hot.

                Note: Use amla depends on the tanginess you really need for your rice.

Sirammrutham

Milk  -1 litre

Water – ½ litre

Raw rice  -250 g

Cardamam powder -1 tspn

Sugar  -500 g

Ghee  - 150 ml

Cashewnuts  -20 gram

Badam (skinned) - 20 g

Raisins  - 10 g

Saffron -1 pinch

Tender coconut water – 100ml

Method

1.Boil milk in a heavy bottomed vessel, add the rinsed raw rice once it starts roll boil.

2. Let the rice to mash well, once it forms the sarkarai Pongal stage add the sugar.

3. Mix it gently, now sugar melts and mix well with rice mixture.

4. Now drop the golden ghee fried cashewnuts, raisins and other ingredients into the sweet mixture. Stir all around.

5. Take it out from heat then add tender coconut water. Mix nicely and serve it as prasadham.

Makhni Gravy or Butter Masala

If you have Naan or Roti before your table, what would you suggest us an accompaniment? Your eyes would stroll to the menu card to find the creamy cashew gravy for your stuff. Yes it is your lovely Makhni gravy. 

There are few dishes in Indian food which are most popular and recognized worldwide and Makhni Gravy also has a special place for it. This is most favourite food of any Indian Food restaurant. The taste of Makhni is accepted both by the vegetarian and Non -vegetarian food lovers. Butter in Hindi means "Makhan", Makhni gravy is prepared by using butter generously. Often it is stylishly known as “Butter Masala.”

North Indian food tastes and flavours are mostly highlighted by the Makhni gravy which is widely used in other North Indian food preparation. One part of onion and two parts of tomato is the basic ratio in Makhni gravy preparation; these are pasted then cooked in butter which increases the taste.

Cashew paste, Cream, honey and butter are added to bring the Makhni gravy to creamy texture. The original fragrance and taste is excelled by bringing in Kasthuri Methi leaves. Sometime this is called as the National Dish of India by food enthusiasts. This has the bit spicy, sweet and tangy taste which is well balanced and that may be the reason for everyone to like the Makhni dishes. Makhni dish tastes good with Naan, Roti or Indian Breads, Pulao and Biriyani. Interestingly, due to its delectable taste and creamy texture, in some foreign countries the Makhni gravy is served as Sweet.

This shall be great for us to know the preparation of Makhni gravy in the food outlets. If you know the basic recipe, you could surprise your family with Makhni dish with restaurant taste and save your weekend budget. For that purpose I share with you the best Makhni Gravy recipe.

Preparation method of Makhni Gravy

Onion, sliced – 1 1/2 kg

Tomato paste - 2kg

Ginger and garlic paste – 3tbsp

Butter – 200gms

Refined oil – 150ml

Cinnamon – 2sticks

Cardamom – 4nrs

Cloves – 5nrs

Cumin seeds – ¼ tsp

Biriyani Leaves – 1nr

Star anise – 1nr

Mace – 1 blade

Kalpasi – a little

Kashmiri Chilli powder – 3tbsp

Chilli powder – 1 tbsp

Coriander powder – 3tbsp

Cumin powder – 2tbsp

Turmeric powder – ½ tsp

Cashewnut paste – 250g

Salt to taste

Honey – 1 tbsp

Fresh cream – 100ml

Dry Kasoori Methi leaves (fenugreek leaves) – 1tsp

Method

1. Heat oil in a heavy bottomed kadai, sauté the onion till golden colour. Then take it out from kadai let it to be cool, after that grind it well.

2. Heat butter and oil in a heavy bottomed kadai, add the whole garam masala now. Once it splutter add tomato paste, fry it well in butter.

3. Add the ground onion paste and ginger, garlic paste. Stir continuously then add masala powders one by one. Sauté it up to the oil separates from masala.

4. Once it is sautéed enough, add the boiled cashew paste. Mix and cook for another 10 minutes in slow flame.

5. End with fresh cream, fenugreek leaves, honey and butter. Mix and take it out from fire.

6. Garnish with swirl of fresh cream. Serve hot with Pulao and Indian Breads

Note: This is only the preparation method of Makhni gravy, you would add your choice of fundamental ingredient with the same.

Now you tell me Makhni gravy or Butter Masala?

Photo courtsey: Mareena Jerrish - www.mareenasrecipecollections.com

Passiparuppu Neivedhiyam (Moong Dal Prasadham)

Moong dal, boiled – 500g

Honey – 100ml

Cardamom powder – 1 tsp

Sugar – 50g

Cashewnuts – 15g

Method

       1.Boil the moong dal and mash it without water. After mash moong dal keep it to          dry well (minimum 2hours).

       2. Once it dries, add honey, cardamom powder, cashew bits. Mix all thoroughly.

      3. Again let it for dry for another half hour. Give the shape of balls to the mixture           and roll it over the sugar grains.

      4. Serve it as Neivedhiyam.

Kollu Adai

Kollu (Horse gram)– 500g

Dry redchilli paste – 1tbsp

Small onion, chopped – 50g

Ginger, chopped – 4g

Black Sesame seeds – ½ tsp

Salt to taste

Asafoetida powder – ¼ tsp

Coriander leaves, chopped

Gingelly oil


Method

1. Soak the kollu (horse gram) overnight and boil it well to mash with your hands. Carefully mash the kollu first then add the remaining ingredients.

2. Ensure the mixture should not over mash that should be easy to pat the mixture in your palm.

3. Cook it in non-stick pan with gingelly oil as medium.