Peas Pulav

2 cups basmati rice
3 1/2 cups water
5 garlic pods
1 piece ginger
or 2 tsp ginger/garlic paste
handful of mint
handful of cilantro
< 1/2 cup shredded frozen coconut
4 green chilies
3 cloves
1 cinnamon stick
2 cardamon
1 1/2 cup sliced onions
3 tsp lemon or lime juice
3/4 cup frozen peas
salt
oil
ghee

Soak the rice in water (3/12 cups) with 1 tsp salt and cook in rice cooker. In a separate pan, add oil and when hot, add shredded coconut, green chilies and cook until the rawness is gone. Then add the ginger and garlic. After 1 minute, add the cilantro and mint leaves. Cook until wilted. After it cools, grind it. Wash the grinder out with 2 tablespoons of water and set the water aside.

In a pan, add 2 tablespoons of oil, 2 tablespoons of ghee. When hot, add the cinnamon stick, cloves, cardamon and fry until brown. Add onions and fry until translucent. Add the peas and cook until the rawness is gone. Then add the mint paste and the 2 tablespoons of wash water, 1 tsp of salt, lime or lemon juice. After the raw smell is gone, then add the rice and mix well. Serve with raita.

Peanut and Tomato Chutney (Amma's recipe)

1/2 cup peanuts (ready made and unsalted)
1/2 tomato, diced
Red chili
1 tsp urad dahl
salt
1/8 tsp tamarind paste
hing
dessicated coconut (optional)
split chana dahl (optional)


In a pan on medium heat, add oil. Add red chili and then add urad dahl and fry until dahl is golden brown. Then add tomato and fry. Lastly, add peanuts for a most roasted taste. Let it cool down.

In a blender, add the peanut/tomato mixture, salt, tamarind paste, garlic (optionally, can roast and add), and hing. Optionally, can add desiccated coconut and/or split chana dahl. Goes well with idli

Palak Paneer

16 oz frozen chopped spinach
1/2 a diced onion
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
Salt to taste
1/2 teaspoon Red chili powder
1/2 teaspoon black pepper powder
Handful of frozen Paneer (ready made)
1/2 teaspoon cumin seeds

Microwave spinach for about 10 minutes. In a
pan, add oil. When hot, add onions and fry. Add ginger and garlic. Then add spinach, salt to taste, chili and pepper powder and simmer for 15 to 20 minutes or until raw taste is gone. Set aside and let it cool down. Add to blender and blend until smooth or desired consistency.

Thaw paneer if necessary and soak in warm water for a minute until soft. In a pan, add oil and when hot, add cumin seeds until lightly browned. Add to paneer mixture and add lastly add paneer. Goes well with chapathi.