Inji Murabba - Pickled Ginger

INJI MURABBA

Inji Murabba is pickled ginger and it can be savoured before a feast as an appetiser or relished as a digestive after a feast. It is very good to have it handy during the Deepavali festival which is great binging time with so many sweets and savouries being prepared and exchanged among friends and relatives.

INGREDIENTS

Peeled and sliced fresh ginger - 1 cup
Sugar - 1 cup
Salt - 1/2 pinch
Turmeric powder - 1/4 pinch
Juice of fresh lime - 1 tsp


METHOD

1. Cook the peeled and sliced ginger in 1 1/2 cups of water and salt till it becomes tender.
2. Add sugar and cook till the syrup reaches one thread consistancy.
3. Add turmeric powder, stir well and cook for one more minute.
4. Switch off flame and add the lime juice.
5. Stir well and store in a bottle when thoroughly cooled.

( If you prefer a dry murabba or ginger candy continue cooking till the syrup starts crystalising, and avoid the lime juice.)

Enjoy the spicy hot sting of the ginger along with the lemony sweet sugar syrup and feel the attack of hunger pangs in your tummy soon after!

No-oil Mattar Paneer

Last week we went to a International Book Fair @ Sharjah Expo Centre. It felt so good to see all sort of books @ one place. Enjoyed the Kid's Section. More than me, my kiddo enjoyed the fair. He was happy to see lots and lots and lots of books, all at one place. He was running from one aisle to another, going through the pages, colorful pictures, it was a wise decision, visiting there. Kuttu had a good loot, got him some interesting books..

And Kuttu's Mom too enjoyed buying two cookbooks for herself!!!! :) I bought Sanjeev Kapoor's Cookbook's. One was Vegetarian Recipes around the world and No-oil Vegetarian Recipes. Tried Mattar Paneer from the book. Tasted good, didnt miss oil at all!!!!

Ingredients
1 cup green peas
200gms skimmed milk cottage cheese, cut into 1/2-inch cubes
3/4 teaspoon cumin seeds
2 large onions, chopped
1 tbsp ginger-garlic paste
2 green chillies, chopped
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 large tomatoes pureed
salt to taste
1/4 tsp garam masala
1 tbsp fresh coriander leaves, chopped

Method

Heat a non-stick pan and add cumin seeds. When they begin to change colour, add onions and ginger-garlic paste. Cook till lightly browned, add green chillies and all the masala powders except garam masala. Add 1/3 cup of water and mix well.

Add tomato puree. salt and one cup of water. Cook for 2 minutes, add green peas and mix well. Cook until peas are done.

Add paneer cubes and garam masala powder and stir gently, Serve hot garnished with coriander leaves.

I used store-bought paneer and frozed peas, Store-bought/frozen paneer has to be soften by soaking  in warm water for 10 minutes,

The taste was absolutely fantastic. We enjoyed this with Carrot masala Roti's!!!!(Will post the recipe soon)

Sending this to Bookmarked Recipes (Vol-14)-Every Tuesday Event Happening @ Priya Mitharwal's Mharao Rajasthan's Recipes. 
Also to MLLA-29, happening @ Lisa's Vegetarian Kitchen, an Event by of Susan

Horse Gram Sambar / Kollu Kozhambu

Horse Gram is called Kollu in Tamil and Hurali Kaalu in Kannada. It is very good source of protein and very rich in its iron content. This gram is considered as a part of weight loss diet. It is also used to improve water retention in the body. This gram is used to make Usali/ Usal/ Sundal. This gram can be sprouted and used in salads.This gram is also used as a feed for horses in many parts of India.Here is the recipe for this yummy Horse Gram Sambar.

Ingredients:

Horse gram - 1/2 cup 

Tamarind paste - 1 teaspoon

Turmeric powder - 1 teaspoon

Red chili powder - 2 teaspoons

Coriander powder - 1 table spoon

Cumin powder - 2 teaspoons

Red Onions - Finely chopped - 1 small onion               

Mustard seeds - 1 teaspoon

Oil - 1 tablespoon

Curry leaves - 1 sprig

For Masala to be ground:

Shallots - 4-5

Coconut - Grated - 1/4 cup

Garlic cloves - 3-4

Dry Red chillies - 2

Coriander leaves - 1/4 cup

Method:

• Soak the horse-gram overnight in sufficient water and set it aside.
• Next day, pressure cook the horse gram.
• Grind all the ingredients required for the Masala and keep it aside.
• Take a pan and add the oil, add the mustard seeds and allow the mustard seeds to pop up.
• Add the finely chopped red onions and curry leaves and fry till the onions get golden brown. 
• Then, add the ground masala.Fry till raw smell from the Masala goes away.
• Now add the tamarind paste, turmeric powder, Red Chilli powder, coriander powder, cumin powder, salt and add 2 cups of water.
• Once the water comes to a boil, add the horse gram and cover and cook for 15-20 minutes.
• Garnish with coriander leaves. Serve hot with Ragi Mudde. This can also be served hot with rice.
• This Sambar tastes even better when eaten the next day.