Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

Sprouted Methi Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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Baked Salmon with Mini Sweet Peppers / Foil Baked Salmon With Mini Sweet Peppers

Baked Salmon

Ingredients for marination
Salmon fillet-1
(I cut the fillet into 2)
Salt to taste
Dry parsley-2tsp
Olive oil-2tsp
Red chilly powder-1/2tsp
Chopped onion-1tsp
Chopped sweet peppers-1
Ginger & Garlic paste-1tsp
Lime juice-3tsp
Method
Mix all above ingredients together,leave it to rest for 30 minutes for marination.
Wrap it in a aluminum foil & bake it at 400 deg. for 10 minutes or till the fish is cooked well.
Remove it from the foil & place on a baking tray brush it with little oil on top & broil it for 5 minutes in 350 deg. till the top is slightly brown.
Sprinkle some pepper powder on top & serve.

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