Bottleguard Rice/ Sorakkai Rice

This Sorakkai/ Bottle guard Rice is famous in kongunadu region. This rice is similar to Arisimparuppu sadam which I have posted earlier. Here comes the recipe.

Ingredients:
Bottle guard/ Sorakkai - 1 medium

Rice - 1 1/2 cups

Small Onion - 2 cup - chop fine

Green Chilli - 4

Curry leaves - few

Tomatoes - 2 - chop fine

Sambhar powder - 1 tbsp

Salt

Grind to a fine paste:

Garlic Flakes - 15 to 20

Curry leaves - few

Sombhu - 1 tsp

Cinnamon - 1"

Cloves - 2


To temper:

Mustard seeds - 1 tsp

Oil - 5 tbsp

Method:

1. Grate the skin of bottle guard / Sorakkai and chop fine.

2. Heat oil in a pressure cooker and temper with the given ingredients.

3. Add small onions, green chillies and curry leaves.

4. Cook till onions turn pink.

5. Add tomatoes, turmeric powder and cook till mashy.

6. Add bottle guard/ Sorakkai and cook till they are tender.

7. Add sambhar powder and cook for a while

8. Add rice, required amount of water and salt.

9. Pressure Cook for 2 whistles.

10. Cool, open and then serve hot.

Variation:

1. Add only small onions for this rice.

2. Always serve it when hot.

Mutter Paneer

Here is the Mutter Paneer recipe from Vardhini. I have made some attempts in mutter paneer before. But the result doesn't been great and good. But this recipe from Vardhini is really mouth watering and yummy and delicious too. I have made few alterations for this recipe that I have shown here in bold italics.

Here comes my version of this recipe:

Ingredients:

Paneer – 200 gms

Peas – 1 1/2 cups - Boiled

Coriander powder – 2 tsp

Cumin powder – 2 tsp

Chilli powder – 1 tsp

Turmeric Powder  – 1/4 tsp

Garam masala - 1/2 tsp

Salt

Kasuri methi – 2 tsp

Milk - 1/2 cup

Cashews - 6

Peanuts – 6 -  skin removed 

To grind to a fine paste: 

Oil - 1 tbsp

Onion - 2 medium

Ginger - 1"

Garlic - 7 to 8 flakes

Tomatoes - 3 medium

To temper: 

Oil - 1 tbsp

Butter - 6 tbsp

Cinnamon - 1"

Cloves - 3

Method:

1. Heat oil in a kadai, add chopped onions, ginger, garlic and tomatoes. Cook till onions are translucent and tomatoes are mushy.

2. Cool and grind to a fine paste along with cashews and peanuts.

3. In a kadai, heat butter together with oil and temper.

4. Add the ground paste and let it to boil.

5. Meanwhile add all the spice powders ( tumeric, chilli, coriander, cumin and garam masala) and salt.

6. Add Kasoori Methi and Peas.

7. Allow the mixture to boil for 5 - 10 min.

8. Add paneer pieces and milk.

9. Let it boil for 2 min. 

10. Serve with Roumali Roti, chapathis.