Nombu Kozhakattai (Steamed Rice/jaggery balls)

This kozhakattai is made on a special occasion called - "nombu". If you are interested in knowing more about this festival, click here.



Ingredients:

Rice flour - 1 cup
Jaggery - 1/2 cup
Cardamom - 1/4 tsp
Coconut - 1/4 cup
Water - 1 tbsp

Method:

Step 1: Dry roast rice flour on medium flame till it turns light golden color. Stir continuously so that it doesn't burn. Allow it to cool.



Step 2: Add fresh grated coconut and cardamom



Step 3: Add very little water (1 or 2 tbsp) to jaggery and heat till it melts (about 5 minutes). Filter the syrup and allow it to cool.



Step 4: Add this syrup to the rice flour/coconut mixture and make a soft dough.



Step 5: Grease your palm with ghee and make even sized balls and steam in pressure cooker for 10 to 12 minutes.



Enjoy it with some butter!

Onion Rice

I made this to be served with the Fenugreek Chicken just to make it special from regular steamed rice or roti's. I never made this onion rice before but came up with this recipe because I had leftover onions from the onions that I chopped for the chicken recipe so thought of making use of those.

Sometimes we come up with new recipes from leftovers which makes our work easy and can be changed into new recipe in no time. :-)

Ingredients:

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2 cups of Cooked Rice

1 medium Red Onion Chopped

1 medium Yello Onion Chopped

Salt to taste

1 tsp Oil

1 tsp Ghee (clarified butter or butter)

for Roasting:

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1 tbsp Cumin Seeds

1 tbsp Whole Black Peppercorns

Method:

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1. Dry roast both cumin seeds and peppercorns for about 5 mins in medium low heat and allow it to cool and coarsely powder it in a mixer.

2. In a pan add oil and ghee and when it's hot add onions and saute them until they turn slight brown and then add salt and the ground powder and rice and mix well and serve it with your choice of side dish or the Fenugreek Chicken that I served with this rice.

Fenugreek Chicken (Methi Chicken)

I am trying to use as much as greens as I can. I got this fresh fenugreek leaves (methi) from fresh market and wanted to make something different this time and at the same time wanted to eat chicken too. So thought of this recipe. It came out so good. I was satisfied eating both greens and as well as chicken which is my all time favorite.

You can serve this recipe with Steamed Rice, Jeera Rice or Roti's. I serve this methi chicken with Onion Rice. (click on the link to see the recipe)

Ingredients:

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1 small Chicken cut to medium size pieces.

1 bunch Fenugreek leaves (Methi) ( you can also substitute with Kasuri Methi - it's nothing but dried methi leaves)

2 medium Onions sliced

1 small Tomato sliced

1 tbsp Ginger-Garlic paste

1/4 cup Yogurt

1/2 tsp Turmeric powder

2 tsp Chili powder

1/2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Garam Masala powder

Salt to taste

2 tsp Oil

Method:

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1. In a heavy bottom pan add oil and when it's hot add ginger-garlic paste and saute it until it turns slight brown.

2. Add onions and fry until they turn translucent

3. Add all the masalas (spice powders) except the garam masala and saute it until the masala if fried well for about 3-4 mins on medium to low flame.

4. Now add the fenugreek leaves and chicken, mix well so that all the masala coats well.

5. Add yogurt and salt and mix again. Cover and cook for about 20 mins or until the chicken is cooked 3/4 th.

6. Remove the lid and add the tomatoes and cook for more 5 mins or until the tomatoes become soft and cooked.

7. Serve this hot with steamed rice or rotis, Onion Rice (or any other mixed rice).