Chiroti Rava/Sajjige/ Semolina Rotti

 An Exquisite Euphony of Melodious Song Wafted Through the  Wind and Wrapped my Ears, the Soft Twitter of a Bird seemed so Musical and  felt  like the Rain Drops danced Rhythmically to the tune..The leaves and the  Branches Banged with each other in order to  create a Musical Ambiance.... In This  Elated and Excited Atmosphere,I got carried away and kept my Mind Afloat in a Magical Music World  ,came to my senses only when my husband said " I am Running late,Is Breakfast Ready"??


I wanted something which gets done in a Winking Time and Tastes like an Idyllic Dish...The recipe which came to my Rescue was 'Rava Roti or Sooji Roti' -The one which I watched in one of the Cookery Shows......


Rava/Semolina/Sajjige Rotti

Ingredients:
1)1 Cup  Semolina/chiroti Rava/Fine Rava 
2) 3/4th cup water
3)salt to taste


Method:
1)Take a pan,add semolina and dry roast for about 1 minute.

2)Add water and stir until lump like mixture forms(takes 1 minute)

3)Take the mixture in a vessel knead well and form a dough (like a chapathi/roti dough) using little water.The mixture should be made into dough immediately before its gets cooled.

                                        4)Make  small balls and roll them like a chapathi 

5)Keep Roti tava on a meduim heat, with a small piece of cloth(or paper towel) dab on either side and bake them   (no oil is required)

6)It should Puff like a Phulka or chapathi..Cut the flame when all the Rotti's are done.....Serve hot with any of your favorite sabji...

Chiroti Rava/Sajjige/Semolina Roti is Ready..

Badnekay Ennegayi makes an  Ideal side dish for this roti...


Refer my Badnekayi Ennegayi  Palya (Stuffed Brinjal) recipe here:
http://www.myvegdishes.com/2009/12/stuffed-brinjalegg-plantennegayi-palya.html

Menasina Saaru

On One Gloomy day,  when the  drops of the Rain kisses and the smell of the Mud  gives such Pleasure and Brings so much joy to the Soul,Our Car wafted through the Wind in search of the Golden Sunshine which was Hiding behind the Vast Dark Clouds and seemed as if the Sun has gone on a vacation.....

Looking Out through the Rain Smeared Window sensing the Chill-wave I Thought It was a Day for Hunkering Down and Keeping Cozy....My Today's recipe Perfectly Accords with the Weather.....


pepper Rasam

Pepper Rassam is one of My Mom's Signature Recipes which has always Swayed Me to Attempt  this Spicy-Tangy Rassam   again and again...

Ingredients:
1)1 small  cup Green Gram dal
2)1 Tomato cut into small pieces
3)2 tsp Ghee or Vegetable oil
4)salt as per the taste
5)1 tsp Turmeric/Haldi powder 
6)1 tsp Ginger Chopped
7)Few Curry Leaves
8)Few Garlic pods(optional) Grated
9)1 Lemon

 Rassam Powder Ingredients:
1)3 Tbsp Coriander seeds or Dania seeds
2)2 Tbsp Cumin/Jeera Seeds
3)1 Tbsp  Whole Black Pepper

 Tadka Ingredients:
1)2 tsp Ghee or Vegetable oil
2)1 tsp Cumin/Jeera 
3)Hing or Asafoetida 

Method:
1)Pressure cook Green Gram dal by adding a tsp of Ghee and Haldi.
2) After the dal is cooked,add diced tomato,haldi,ginger,grated garlic,curry leaves and enough water and get the mixture to a boil..For about 5 minutes until tomato gets cooked.
3)Add salt,jaggery and the 2 Tbsp rassam powder(add more powder to make spicy rassam)
4)Allow it boil for few minutes and check the seasoning and cut the flame to off...
5)Before serving squeeze out 1 lemon and add the Jeera and ghee tadka..

                Pepper Rassam is Ready,Serve Hot with White Rice  

Halasina Hannina gatti/Kadubu

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more  than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was  more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

 Jack fruit is the most Common sight through out Asia and more  popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy  Recipe It is....Simple and Tasty....

Ingredients:
1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

Method:
1)Blend all the ingredients except rava into a  paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes 
3)Add this roasted semolina to the blended mixture
 4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....  

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee  or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:
http://www.myvegdishes.com/2010/07/jack-fruit-payasa.html

Sauthekayi Palya

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe... 


Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or  Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......
                                                              
                          Cucumber Stir Fry( sauthekayi Palya)

Ingredients:
1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp  grated coconut(Optional)


Method:
1) Take a big Wok and  add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and  cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

Ingredients:
1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

Method:
1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney

Ghee rice

A Peck on the Cheek is what My Mother Deserves when ever I see this dish Simmering on the stove with a  Beautiful Spicy Fragrance which Engrosses the whole Kitchen.....

 When ever my mother strives this recipe,I remember laying the ground work for her..Even after having the Elementary skills I must Affirm here that I haven't Mastered this Recipe to the Perfection,it always lacks My Mother's  one Stir... 

Ghee rice is rice fried in ghee along with some aromatic spices and cooked to the perfection using coconut milk,the mildness from the spices and  the sweetness from the coconut  makes it as one of the most delectable rice dishes

Ingredients: 
1)1 cup Basumathi rice(soaked in water for about 1/2 an hour)
2)1/2 cup peas
3)1 big sized onion(chopped length wise)
4)2 small capsicum(chopped length wise)
5)1/2 inch ginger
6)6 to 7 garlic pods
7)2 to 3 cloves
8)1/2 inch Cinnamon
9)2 cups coconut milk
10)salt as per the taste
11)4 Tbsp Ghee( or vegetable oil)
12)1 tsp mustard seeds
13)Coriander leaves for garnishing
14)5 to 6 green chillies split into half(Tune according to the taste)
15) 10 to 12 Black pepper

Method: 
1)Take ghee in a kadai,add mustard seeds,when the spluttering stops add green chillies and fry for a while.
2)In the mean while gently mash the ginger, garlic and the whole spices like cinnamon,pepper,clove using a type of stone grinder..
3)Add chopped onion,capsicum and the gently mashed spices.Fry until the raw smell vanishes and the onion turns into translucent..(adding little salt makes the process fast)
4)Add soaked rice(drain the water) and fry for a minute
5)Finally add coconut milk and salt ,get the milk to a boil and cover the lid and allow it cook..(after the coconut milk is boiled one whistle is enough) 
6)Serve hot with any favorite raita of your choice..For the raita recipe refer my
http://www.myvegdishes.com/search/label/Raita

 

.  

Tip:
1)Coconut milk can be replaced with milk.There will be very slight difference in the taste...

Onion Chutney

Once there was an Affray between  some of the Spices and the Vegetables as  who Effectually rules the Kitchen Kingdom and also Efficient in creating  Signature Recipes..

All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..

All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece  Recipe created by  My Mother which when Savored  Infuses the Perfect Flavor and the Taste....

Onion Chutney 

This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread...... 

Ingredients:

1)1 big sized onion chopped

2)5 to 6 Dry Red Chillies

3)3 Tbsp Vegetable oil

3)1 tsp Mustard seeds

4)1 cup grated coconut

5)Half lemon sized tamarind soaked in water

6)Jaggery

7)3 Tbsp coriander seeds

8)2 tsp Cumin Seeds

9)Pinch of Asafoetida/ Hing

10)Salt as per the taste

11)Few strands of Curry leaves for garnishing

Method:

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of  onion chopped ,salt and water into a coarse paste.

2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

 Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Pudina Vermicelli Pulav(Shavige Pulav)

Today If you have already made up your mind to spend less time in the kitchen and yet promise to have a Delectable Breakfast then you are at the right place..The Recipe which I am Blogging about is very unique Hailing from the Western Ghats of Karnataka(Malnadu)  and Swears to Please the Palate as well as the Guest...I received this recipe from one of my  Aunt in Shimoga who is a Genius in creating such Unique and Tasty dishes....Try out this simple dish and make your day special......

Ingredients:
1)1 whole bunch Fresh Pudina/Mint leaves
2)1/2 bunch cilantro /Coriander leaves
3)1 cup vermicelli/Shavige
4)4 to 5 green chillies(according to your taste)
5)1 tsp cinnamon powder 
6)4 to 5 garlic cloves
7)1 cardamom
8)1/2 inch Ginger
9)1/2 cup freshly grated coconut(optional)
10)1 1/2 cup water(to cook vermicelli)
11)salt and sugar(jaggery) as per the taste


For Tadka:
1)2 Tbsp vegetable oil
2)1tsp mustard seeds
3)1tsp urad daal
4)1 tsp channa daal
5)curry leaves
6)10 to 12 cashews

Method:
1)Blend whole bunch of cleaned pudina/Mint ,cilantro/coriander leaves,ginger,garlic,green chillies,cinnamon and Cardamom using little water.(make a fine paste)
2)Roast vermicelli by adding a tsp of oil until it turns to light brown color and keep it aside.
3)Take a kadai and add the remaining oil,when it is warm add,mustard seeds.
4)After it splitters add urad daal,channa daal,cashews and roast until it turns light brown.
5)Add curry leaves and the blended masala and fry until the raw smell vanishes
6)Add one and a half cup water and allow it to  boil.( maximum flame)
7)After it starts boiling add roasted vermicelli and cover the lid and allow it to cook by reducing the flame to medium.
8) when the vermicelli is almost cooked ,add salt and sugar according to the taste(if salt and sugar are added initially then vermicelli may not cook properly)
9)Cut the flame to off when it is done fully and serve after 5 minutes by adding freshly grated coconut on top.

                        Pudina Vermicelli Pulav(Shavige Pulav)

Spicy Pongal(Kara Pongal)

Like any other Staunch Follower of the Festivals or Rituals I too Aimed at Celebrating and making some Traditional Dishes which Befits the Occasion...One such dish was Pongal which I prepared on Pongal or Sankranthi and some how failed to Snag my Attention to Post..Well like a saying Better late than Never this dish finally got Posted with all its Freshness and Spicy Flavors Intact...


Pongal is a dish made Exclusively  on special occasions taking equal share of Rice and Dal together...Sweet and spicy are two different varieties which are widely popular in south India..


Ingredients For Pongal:
1)1 Cup Rice
2)1 Cup Green Gram Dal(Hesaru Bele)
3)2 Tbsp Ghee
4)1/2 cup  Freshly Coconut
5)1 Tbsp Jeera/Cumin
6)1 Tbsp Black pepper
7)3 to 4 green chillies
8)1 tsp mustard seeds
9)curry leaves
10)salt as per taste
11)Pinch of Hing/Asafoetida and Haldi/Turmeric
12)8 to 10 Cashews


Ingredients for Tamarind Rasam(Gojju)
 1)1/2 lemon size tamarind soaked in a Luke warm water
2)2 to 3 tsp red chilly powder
3)Hing/Asafoetida
4)1 tsp mustard seeds
5)2 to 3 Split red chillies/Curry leaves
6)Jaggery/Brown sugar
7)2 tsp vegetable oil
8)Salt as per taste


Method:Pongal
1)Wash Rice and Dal properly and pressure cook until it gets crumbled by adding a teaspoon  of oil and Haldi (Turmeric)
2)Grind Jeera and Pepper and keep it aside
3) Take ghee in a kadai,add mustard seeds when the ghee gets little warm, add  cashews  split green chillies,curry leaves,
4)When mustard starts to splutter add freshly grounded jeera and pepper,haldi and hing
5)Roast until it oozes a fine aroma and Cashews turns light golden brown in color. 
6)Add rice and dal(pressure cooked) and give it  a nice mix(until the masala gets mixed with the spices)
7)Add salt according to the taste,freshly grated coconut,give it a nice mix and switch off the flame.

                                      Spicy Pongal!!!


Method :Tamarind Rasam(Gojju) 
1) Squeeze the tamarind juice and dilute it according to the required consistency
2)Get this tamarind juice to a boil,add red chilly powder,hing,salt and jaggery/brown sugar(Check the seasoning)
3)Take oil in a small kadai,add mustard seeds,split red chillies and curry leaves
4)When mustard starts to splutter switch off the flame and add this tadka to the tamarind Rasam.
5)Serve hot with Spicy Pongal..

                                Tamarind Rasam!!

                    Spicy Pongal Served with Tamarind Rasam!!! 

Coconut and Mint Pulao

When I think of Comfort Food,My mind Sticks to the Absolute Basics which my Mom prepares.Coconut Mint Pulao is a Cool refreshing pulao with a light seasoning, clubbed with some colorful veggies which makes it more tempting and tastier.....Every Time when  My Mom makes this Pulao ,I would be Smitten by the Wonderful  Aroma Wafting in the Kitchen..... 


The Galores of  Flavor which Lies in this pulao is mainly from Mint,so try to grab a Whole bunch of fresh Mint and some Absolute Basic Spices from the Larder..


Ingredients:
1)Whole bunch of Mint/Pudina
2)1 cup coconut freshly grated
3)1 Tbsp ginger-Garlic Paste
4)4 to 5 green chillies
5)1 tsp Cinnamon
6)1/2 cup beans
7)1/2 cup carrot
8)1/2 cup Capsicum
9)1/2 onion
10)1 1/2 Rice(Preferably Basumathi rice) 
11)Cilantro
12)Lime juice
13)2 tsp sugar
14)1 tsp mustard seeds
15)1 tsp cumin/Jeera seeds
16)2 Tbsp vegetable oil
17)Salt as per taste


Method:
1)Finely wash the rice and add 3 to 4 cups of water(water measurement can vary) cover the lid and get one whistle or rice can be made in rice cooker as well
2)Blend finely washed pudina/mint,cilantro,cinnamon, green chilies,ginger garlic,freshly grated coconut
3)Boil the veggies(except onion) until they become soft
4)Take  wok/Pan add oil,when it is warm enough add,mustard seeds,jeera
5)When the mustard splutters add onion and  little salt
6)Add the boiled Veggies and fry for 2 to 3 minutes
7)Add pudina and coconut paste(blended) salt,sugar and saute  until the raw smell vanishes for 2 minutes
8)Add the cooked rice and mix it throughly
9)Cut the flame to off,add lime juice,cilantro and serve with any Raita...

                          Coconut and Mint Pulao is ready to serve
                                 

                        

     Bread Crumbs can be added to get  a crunchy taste.       


Heath Benefits of Mint/Pudina:
1)Mint/Pudina is well known as Mouth and Breath Freshener.
2)It has a Deep Cooling/Soothing Effect on the Body.
3)Its a good Appetizer and Promoted Digestion.
4) The Refreshing Aroma in the Mint Helps In Preventing Nausea and Headache..
5)very Effective in Opening Up Congestion of Nose,Throat,Bronchi and lungs..
6)Good Reliever for the Asthma Patient
7)The oil present in the mint helps in preventing pimples and acne..A good Antiseptic plays a major role in Skin Care





Coconut

Chapati/Phulka/Fulka

Chapathi's/ Phulka's are one of the most common forms in which wheat is consumed.
 It is well- liked and is Ruling our Indian Cuisine till-date..It can be served with all most any curry you have going on the fire....


These chapathi's/Phulka's have always played Trick on me,it has given me some of the most Daunting experiences in my Kitchen and  used to end up as dry,life-less,burnt chapathi's... Above all the odds, now I can proudly say that I have mastered this simple technique to a major extend by mere practise.I think the phrase 'Practise makes man perfect' justifies in my case...


Ingredients:
1)3 cups wheat flour
2)2 tsp oil
3)salt as per taste
4)Water to make a dough 

Method:

1)Take wheat flour in a bowl,add oil,salt, and mix it well
2)Make a Pliable Dough by using the water(Generally 3 cups of wheat flour takes 1 cup of water to make it flexible)
3)Knead well to get the correct pliable consistency& Cover the dough with the wet towel(keep it aside for at least half an hour)
4)Make a small balls of dough(desired size according to your liking)

5)Roll the dough using a rolling pin to form a circular disk(dry wheat flour should be used to make it non sticky)

6)Dust off the excess flour & Place it slowly on the pre heated griddle on the  lowest scale of the heat

7) Flip it to another side when you notice the small ripples or bubbles on the layer,by rising the heat to maximum
8)Allow it to bake for some seconds until you  notice the small brown spots
9)Then directly place the  first baked side on the heat by taking away the griddle(heat should be maximum)until it blows up

10)The hot air allows the other side  to cook faster
11)Butter or ghee can be applied(optional) and should be stored in a tight box to retain the softness.

Phulka or Chapati is ready,serve hot with any side dish of your choice

Methi Pulao/Menthe Pulao

                       Methi Pulao(Menthe Soppina Pulao)


This Recipe will Surely Ring the Bell of many Epicures,who are Constantly seeking Varieties in their Food and also for those who would like to  Spice- Up their palate...Pulav is one Comfort Food  which I would like to Relish on the Lazy-Day's during Weekends.


There are  some Ample Ways to prepare this Single Pot Dish...Each variation is a Gate-way for  the new recipe in which one or the other Ingredients will be leading and Mastering the Entire-Recipe. In this case it is 'Methi Leaves'


Methi Leaves also called as 'Water Cress' ,they are one of the fast-growing leafy vegetable.Contains significant amounts of Iron,Calcium,Folic acid along with proteins and vitamins.


Ingredients:
1)1 big bunch of chopped methi leaves
2)1 finely chopped onion 
3)1/2 cup  diced carrots & beans
4)1/2 cup peas
5)1 bay leaf(optional)
6)1 1/2 cup Basumathi rice(or any white rice)
7)3 to 4 green chillies
8)cilantro/coriander
9)3 tsp jeera/cumin
10)1 tsp cinnamon powder(or 1/2 inch)
11)1Tbsp Ginger & Garlic paste
12)1 tsp whole black pepper & 2 to 3 cloves
13)1 tsp Coriander/dania seeds
14)lime juice
15)1 tsp sugar & 1tsp Haldi/Turmeric
16)salt as per taste
17)Bread Crumps(optional)
18)3 Tbsp oil
19)Roasted Cashews for garnishing


Method:
1)Soak the Basumathi Rice in a 3 cups of water for at least half-an-hour(Water measurement can vary)
2)Dry roast all the spices and make a fine powder(coriander seeds,cumin,cinnamon,bay leaf,pepper,haldi)
3)Take oil in a kadai,toss in a tsp of jeera and Onion.Fry until the onion edges turns into golden brown in color
4)Add ginger garlic paste ,chillies and fry until raw smell vanishes
5)Add all the vegetables starting from the hardest(fry for a minute on the addition of the every vegetable)
6)Add the whole bunch of methi leaves until the leaves become tender and a nice aroma fills the place
7)Add freshly prepared spicy powder(adjust the spice to get the required hotness)
8)Add soaked rice along with the water(Throw in some more water if required),salt,tsp of sugar,cilantro
9)Cover the lid and cook on a medium heat  until all the water disappears 
10) Finally garnish it with bread crumbs,Cashews and add a dash of lime juice.

                    Methi Pulao is ready,Serve hot with Raita


Click this link for Tomato & onion Raita Recipe:
http://mysignaturedishes.blogspot.com/2009/12/tomato-and-onion-raita.html


Nutritional Benefits of Water Cress
1)Along with the usual proteins and Minerals it also has a high amount  of Iodine which has a strengthening  effect on Thyroid Gland
2)A good body Cleanser
3) Have good amounts of antioxidants