PACHADI

Pachadi is a very simple & very easy to prepare. A white pumpkin /ash gourd in curd curry, pachadi is served for vishu kani  ( new year) & onam sadhya. Sadhya is a traditionally a vegetarian meal served on a banana leaf for festivals & guests sit on a mat laid on the floor to have the meal.

Preparation time:5-10 min.
Cooking time:10-15 min.
Serves : 4

Ingredients:

• 300 gm white pumpkin / ash gourd.
• 3-4 green chilies(slit) or according to taste.
• 1/3 cup grated coconut.
• 1/4'' ginger.
• 1/4 tsp yellow mustard seeds.
• 1 tbsp + 1 tsp coconut oil.
• 1/2 cup curd.
• Salt to taste.

Seasoning:

• 1 tsp mustard seeds.
• Few curry leaves.
• 1 tbsp heaped grated coconut.

Method:

• Peel, wash & cut pumpkin into small cubes.
• Grind the coconut, 2 green chilies & ginger to a fine paste adding very little water.
• Add the yellow mustard seeds & blend for 1-2 min.
• Cook the pumpkin with 2 green chilies, salt & 1 tsp coconut oil adding very little water till tender & the water is absorbed. let it cool, discard the green chilies.
• In a earthen pot or any other vessel add the pumpkin, ground paste,curds, salt & mix well.
• Heat oil in another pan add the mustard seeds & let it pop.
• Add the grated coconut, curry leaves & fry till light brown.take off flame.
• When its cold add to the mixture & mix well.

Note: Do not heat the gravy, can be kept in the refrigerator for 3-4 days, serve this dish directly from the fridge without making it hot.
Can be prepared with bitter gourd & ladys finger, both these vegetables should cut into thin round slices then deep fried...remove & place it in a tissue paper to remove excess oil,then add to the curd mixture.

Onam sadhya

vishu kani

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KHEEMA BIRYANI

Last week i had sudden guests for dinner. didn't know what to do, I wanted to do something special & quick,opened the refrigerator & saw that there was keema which i minced it in my food processor( i mince the keema at home never buy as they add lots of fat) thanking myself for this & thought of preparing biryani,coz biryani is something everyone loves & my guests enjoyed it.Here is my quick keema biryani!!!!! Enjoy 😋

Preparation time: 15-20 min.
Cooking time:1 hr.
Serves : 4

Ingredients:

• 2 cups basmati rice.
• 1 cup keema.
• 1/2 cup boiled green peas.
• 1 tsp ginger paste.
• 1 tsp garlic paste.
• 1 large onion sliced.
• 2 tomatoes chopped.
• 1/4 tsp turmeric powder.
• 3 green chilies or according to taste.
• 1/2 tsp chilly powder.
• 4 1/4 cup hot water.
• 1/2 tsp biryani masala powder.
• Salt to taste.
• 2 tbsp oil.
• 3 tbsp ghee.
• 1/2 cup chopped coriander leaves.
• 1/4 cup chopped mint leaves.
• 1/4 tsp saffron.

Whole garam masala: 1 tsp saunf(fennel seeds), 2 cloves, 1'' cinnamon, 2 black cardamoms, 2 green cardamoms, 2 bay leaves/ tej patta.

Grind to a paste: Ginger, garlic, green chilies, turmeric & biryani masala powder.

Method:

• Wash & squeeze out the water from the keema.
• Wash & drain the rice & keep aside.
• Pressure cook the keema with salt, pinch of turmeric & chilly powder till tender & keep aside.
• Heat oil in a pan add the sliced onion & fry till brown.
• Add the ground paste & fry till the raw smell goes out.
• Add the coriander leaves & mint leaves & saute for a while.
• Add the tomatoes, boiled keema, boiled green peas, salt, cover & simmer till a thick gravy forms. keep aside.
• Heat ghee in a heavy bottomed vessel add the whole garam masala & let it crackle.
• Add the rice & fry for 5-10 min.
• Add the hot water, saffron, salt & cover with a tight fitting lid & cook till water is absorbed & the rice is cooked.
• Fluff it with a fork & keep aside.

In a greased baking dish spread a layer of 1/4 of the keema mixture then top it with a layer of  1/2 of the cooked rice next layer rest of the keema mixture last layer spread the rest of the cooked rice press firmly & cover with a tight fitting lid & bake in a preheated oven for 20-30 min.
Place it upside down on a serving plate & garnish with fried onion & fried carrot julienne..

Serve with  Cucumber Raita ... This constitutes a full meal 😋

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