Nuts Pulao

Today I am gonna share another easy and healthy lunchbox recipe. This recipe gives hand when I am running out of veggies. Nuts are essential for the growing children and everyone in the family. Taking them regularly will satisfy our daily protein requirement. As it is mild spicy, kids will like it for sure.

Ingredients:

Basmati Rice - 2 cups (soak for 30 mins)
Nuts - 3/4cup - 1 cup(Cashews, Badam, Pista, Dry Grapes)
Saffron strands - 3-4(soak them in a tbsp of warm water)
Onion - 1/2 of a small onion. (sliced lengthwise)
Green Chilies - 2-3
ginger garlic paste - 2 tsp
salt - as per taste
Oil - 2 tsp
Butter - 1/2tbsp
Mint & coriander leaves - a few

Dry garam masala:
cinnamon stick - 1/2 inch
cloves - 2
Elachi -2
Bay leaf - 1
fennel seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Anistar - 1

Preparation:

1. Soak Rice for 30 mins, drain and keep ready.
2. In Rice cooker heat 2 tsps of oil and add the dry garam masala listed above.
3.Add Nuts to it and give a saute. (Just fry them until the cashews turn golden brown)
4. Now add chopped onions, green chilies and saute well.
5. When the onions are translucent add ginger garlic paste and saute well.
6. Once the raw smell of ginger garlic paste leaves, Add chopped mint leaves and give a gentle mix.
7. Add rice, soaked saffron strands(with water) and stir gently without breaking rice grains.
8.Measure the required water to cook the rice.(for the rice variety I cooked, used 1:1 ratio)
9.When the rice cooked 80%, cut and spread the butter pieces on top of it and close the lid.
10. Once the rice cooked let it rest for 10 mins and then mix it with a fork.
11.Spread some chopped coriander leaves and serve with Raitha, and curry of your choice or just with chips.

Note:
1.I cooked using electric rice cooker. If you use pressure cooker, you may bring the water to boil and add the butter cubes before closing the lid. leave it for one whistle.
2. I used the nuts as it is. If you like you can chop them into pieces and add.
3.If you like, instead of soaking, you can just crush the saffron strands and add while sauteing nuts.
4.You can reduce the nut quantity to 1/2 a cup if you feel the quantity I used is too much for you.
5.do not miss / add too much of dry grapes. they give a mild sweet and tangy taste.

Carrot Rice with Tangy Twist

Hello folks,
Its been really a long time since I have write a post. Happy to connect with you again. Today I am gonna share the lunch box recipe which I prepared few days back. On Friday I was not having enough time to prepare the box, as well as dint have any veggies in fridge except few carrots and a piece of mango. So I thought I would make carrot rice and I can manage to send it for lunch along with chips. Unfortunately I woke up a bit late and no time for roasting the ingredients and cooling it off and grinding. So thought of making it in simpler way. So just kept  rice in cooker, by the time it got ready, I have grated carrots and mango ready(and of course the breakfast was getting ready simultaneously). This is the first time I combine carrots and mango together, But the results were  amazing and got positive feedback from my family;)))

Lets see how to prepare a simple carrot rice with tangy twist.:)

Ingredients:

Carrot - 1 cup(grated and tightly packed)
Cooked Rice -3 cups
Mango - 1/4 cup (grated and tightly packed)
Sambar powder - 1tsp
garam masala powder - a pinch
Green chilies - 4-5
Mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
Channa dal - 1 tbsp
cashew/peanuts - 1 tbsp (optional)
Oil- as needed
salt - as per taste
curry leaves- 1 sprig
coriander leaves - a few


Preparation:

1. Cook rice and keep aside.
2. Grate carrots and mango and keep aside.
3. Heat about a tbsp of oil and add Channa dal, mustard seeds, urad dal, Cashew nuts,green chilies and curry leaves one by one.
4.Then add the grated carrot and mango and saute for a while, until the raw smell leaves.
5.Now add salt, sambar powder, garam masala powder, and a little oil and saute until the smell of masala leaves.
6.Now add the cooked rice and mix gently and let it cook for 2 mins.

Now the Rice is ready to be served.

Notes:
1. Increase the mango quantity if you wish.
2. Adding ghee at last will give a nice flavour.
3. Use a heavy bottomed vessel to avoid burning.
4.Make sure the raw smell of veggies as well as masala leaves before you add rice.
5. Can be prepared with Sona masoori, Basmati or Ponni rice.
6. Adjust Green chilies and sambar powder according to your taste.

Potato Rice

Hello Folks, Today I am going to share a Rice variety which is so easy to prepare and would be loved by everyone in the family. It is one of the recipe from my trial and error.  First time I made this with leftover Potato fry. Now a days I boil extra potatoes for making this rice itself. My little one loves it.

I would prefer this for lazy days lunch or lunch box.  Lets see how to make it.

Ingredients:

Boiled potato - 2-3 medium
Cooked Rice - 2 cups
Oil- 2-3 tbsp
Green chilies - 2
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
fennel seeds - 1/4 tsp
bay leaves - 1
cinnamon stick -1 inch
cloves - 2-3
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp (adjust as per taste)
garam masala - a pinch
curry leaves - a few

Preparation:

1. Keep boiled potatoes smashed with fork ready. leave some chunky pieces also.
2. In a pan heat 1 tbsp of oil and add, mustard seeds, urad dal, fennel seeds, bay leaves, cloves, green chilies and curry leaves one by one.
3. Then add partially smashed potatoes  and saute for a while, and add turmeric powder, garam masala, and saute for a minute or two.
4. Add rice , another tbsp of oil , required salt and saute well until the rice and potato mixes well.

Serve with chips, raitha or a simple veg curry.

Notes:

1. Tastes best with sona masoori, ponni rice, basmathi rice etc.
2.  Can add ghee at last for best aroma.
3. I have not added coriander leaves as i was not having on that day.
4. can add cashews while tempering.

Sending this recipe to Remya's first blog anniversary event

Methi Corn Pulao

Prepared this tasty pulao a week back. It turned out so well and the mild methi flavor  and aroma in rice was so tempting. Even my kid dint complain about bitter taste.

Lets see the recipe now.

Ingredients:

Basmati Rice - 1 cup
Methi leaves - 1/3 cup (tightly packed)
corn - 1/2 cup
Onion - 1 small
Green chilies -2
Ginger - 1/2 inch piece (finely chopped)
Garlic - 2-3 cloves (finely chopped)
turmeric powder - a small pinch
salt- as per taste
Oil -2-3 tbsp
coriander leaves - a few
cashews- a few


Dry Garam masala:

Fennel seeds - 1 tsp
bay leaves - 2-3
anistar - 1
cloves -4
elachi - 2-3
cinnamon - 1/2 inch stick
jeera/cumin - 1/2 tsp

Preparation:

1.Wash and soak basmati rice for atleast 30 mins.
2. Clean and chop methi leaves and keep aside.
3. In a pressure pan / cooker, heat a tbsp of oil and add the dry garam masala items listed above.
4. add cashews and fry for a while.
5. Add finely chopped ginger and garlic and saute.(dont let it burn)
6. Add lengthily cut onions, green chilies and saute  until they turn soft and brown.
7. Now add corn, chopped methi leaves and saute well. onions and methi will mix together.
8. add a pinch of turmeric, soaked rice and saute for a minute.
9. In the mean time measure required water (i used 1:2 cups) and bring to boil.
10. Add boiling water to the rice mix, add salt and close the lid.
11. Leave it for 2 whilstles and switch off the flame.
12.Let it rest for 10-15 mins and gently fluff the rice with fork.
13.Add chopped coriander leaves and serve hot with Raitha or papad.

Notes:
1.If you like methi taste, you can add a little more of it.
2.You can substitute chopped ginger garlic with ginger garlic paste.
3. Adding boiling water to the rice gives fluffy pulao, than the normal / cold water.

Beetroot Rice

Hi friends, today I am going to share the Beetroot rice recipe. Beetroots are good for health and it is loved by kids. Some people doesn't like beetroots bcoz the sweetness of beetroot and the spices added while cooking might not matched. Luckily our family loves this veg either as cooked or raw.

Lets see how I prepared this rice.

Ingredients:

Basmati rice 2 cups

beetroot - 1/3 cups (1/2 inch pieces)

Green peas - 1/2 cup (optional)

Onion - 1 small

Tomato - 1 medium

ginger garlic paste  -1 tbsp

Green chili - 2

Garam masala - 1 tsp

salt - as per taste

Oil -  2-3 tbsp

Dry garam masala:

fennel seeds - 1 tsp

Cinnamon - 1 inch stick

cloves - 2-3

Elachi - 2-3

anistar - 1 flower

Bay leaves - 1 or 2

Preparation:

1. Wash and soak basmati rice for atleast 30 mins.

2. Chop onions and tomatoes lengthwise, and beetroot as 1/2 inch thick piece.

3. Heat 1 tbsp oil in pressure cooker, add the dry garam masala items listed above one by one.

4. then add sliced onions, green chilies and saute until it turns transparent.

5. Then add Ginger Garlic paste and saute until the raw smell leaves.

6.Now add sliced tomatoes and saute until they turn soft.

7. In the mean time drain water from soaked rice and keep aside for 5 mins

8. Add  chopped beetroot and green peas, garam masala powder and give a gentle saute.

9. add drained rice, salt and 3 &1/2 cups of water and close the lid.

10. Pressure cook for 2 whistles and keep it in simmer for 3-5 mins. then switch off the flame.

Once the pressure is released, fluff with fork and serve it hot with Raitha or any curry or salad.

what i would suggest to the people do not like beetroot poriyal or other dishes, to to cook it by avoiding chili powder or other masala, you may like the plain flavor of it. Or Make some sweet dishes like, beetroot halwa, beetroot Jam etc. But make sure to introduce the veggie to your kids

Notes:
1. Please use greenchilies, instead of chili powder.
2. No need to add any masala powders except a little amount of garam masala.
3. I have tried with masala powder and biryani powders and finally felt comfortable with this way as it dint spoil the actual taste of veggie.
4. Do not add more onions and beetroots. and follow the measurement
5. adding green peas is optional but recommended.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Curd Rice

Today I am going to share a simple yet delicious Variety rice. Curd Rice is one of the soothing dish in the hot summer. As I am a great curd lover, it is must in my diet in all the seasons. Even in parties or while visiting restaurants, after trying all the cuisines, I used to look for at least a scoop of curd rice. This gives a satisfaction of complete meal.

Some times, If i am lazy to prepare any curry or gravy, I used to pack curd rice for my hubby's lunch box. It just goes fine with a simple pickle or chips also.

There are different ways to make curd rice. It is all about our convenient and the available ingredients.

Ingredients:

Cooked rice - 1 cup
Thick Curd - 1/2 cup
Salt- per taste
water - as required

To temper:
Oil - 2 -3 tsps
mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chili -1 small (finely chopped)
Ginger - 1/4 inch piece (finely chopped )
Curry leaves - 1 sprig (finely chopped)
Perungayam - 1 pinch (optional)

Preperation:

1. Smash the cooked rice with a spoon when it is hot itself. Let it become warm.
2. Then Add salt and half a cup of curd to the rice and mix well. Add a little water if required.

3. Mean while, heat a pan with  oil and add items given in "to temper" list one by one in the same order. Saute for a minute.
4. Add tadka to mixing bowl and mix well.

Thats it!. Simple curd rice is ready to enjoy.

Notes:

1. If it is going to be consumed immediately or in few hours, no need of adding milk to it.
2. If it is taken for long travels and picnics(it is depends on your weather, I will add if it is hot summer / sunny day), suggest you to add little milk to it.
3. Gram dal can be added while tempering
4. Fruits like grapes / pomegranate can be added.


Linking this recipe to Lets cook with yogurt event by simply food 

Corn Pulao / Sweet Corn Pulao

How was the weekend Friends? I really had a great weekend with loads of shopping and food :))) This weekend special at our home was Corn Pulao and Chili Paneer.

I was not having proper vegetables in the refrigerator today to make anything special. When I searched in the freezer section, I found a pack of paneer and sweet corn which i got a week back. I have bought the corn pack especially to make the pulao and to try some snacks for my daughter. So thought of making it today.And it turned out very well and the family enjoyed it. Here is the recipe.

Ingredients:

Basmati Rice - 1 and 1/2 cups (wash and soak for at least 30 minutes)
Corn - 3/4 cup
Onion - 1 small or 1/2 of big (sliced)
Green chili - 2-3
Mint leaves - a few
salt- as per taste
water - 2.75 cups (the basmati i used require 1:1.75 water to cook, so adjust according to the rice you used)
Oil - 2 table spoon
ghee- 1 table spoon (optional)
Bay leaves -1

To grind:
Ginger - 1 inch piece
Garlic - 3-4 cloves
cinnamon stick - a small piece
cashews - 8-10
pepper - 4-5 nos
cloves-2

In a blender, add all these mentioned ingredients and grind as a fine paste by adding required amount of water.

 Preparation:

1. In a pressure pan / cooker heat 2 table spoon of oil, then add bay leaves and silted green chili
2. Add the sliced onions and saute until they turn transparent.
3. In the mean time, prepare the paste of items mentioned in the section "to grind" and add, then saute them well until the raw smell leaves..
4. Then add the corn kernels, and saute for a minute or two
5. Now add the soaked rice, water, salt,mint leaves and close with the lid
6. keep the flame on the simmer and cook for a whistle.
7. Once the pressure is released, mix gently with a fork and serve with your favorite side dish.

We enjoyed the pulao with Chilli paneer.

Notes:
1. Pulao normally cooked with milk/coconut milk for its richness. Today I have not added, since i didn't have any of those. :)I personally prefer coconut milk for pulao. If you do not have health constrains, do not miss adding coconut milk.
2. While adding milk/coconut milk adjust the water quantity accordingly.
3.Garnish with coriander leaves if you like.

Dont miss to check the Chili paneer Recipe also

Egg Fried Rice

Last month I have prepared more dishes and tried few bakes also, Since the schedule was bit tight, could not post much. So planning to post all the recipes in draft first :)) i could not participate in any events also last month, this month will try to spend time blogging again :))

I have recently shared the Veg Fried Rice recipe, Few of my friends tried it and I have received a good feedback too (Yipeeeeee :))))). Today I am going to share Egg fried Rice recipe which is almost similar to Veg Fried rice, only adding the eggs are included in it.

Ingredients:

basmati rice (cooked) - 2cups
Veggies - 2 cups (carrot,beans, green peas combined, carrot beans finely chopped)
Onion - 2 table spoon (finely chopped)
Garlic - 1 table spoon (finely chopped)
Spring Onion (White part) - 1 table spoon
Spring Onion  (green part) - 2 table spoon
soy sause - 1/2 tea spoon
Green chili sauce - 1-2 tea spoon
Pepper powder - 1 tea spoon
salt - as per taste
Oil -4 to 5 Tea spoons
Eggs- 3-4

Preparation
1. Soak Basmati rice for minimum of 30 mins, cook it fluffy, sprinkle a tea spoon of oil and keep aside.
2. In a Pan or Kadai, heat 3 tea spoons of oil, once heated, add the garlic, onion and spring onion white part.
3. Once the raw smell leaves, add finely chopped beans first and saute, after two minutes add the remaining vegetables and a pinch of salt then saute well.
4. Close the lid and simmer the flame, let the veggies cook well.
5. Once the veggies are cooked, add One Egg to it and saute for a minute.
6.In another pan, drizzle few drops of oil and make scrambled eggs (just add a small pinch of salt and pepper powder)with the remaining eggs.
7. Once the veggies and egg is cooked along, add the cooked rice, and scrambled eggs to it and mix gently.
8. When the veggies and rice are mixed, add the soy sauce, green chili sauce and mix.
9. Adjust the salt accordingly. Then add pepper powder to rice and mix well.
10.Garnish with finely chopped Spring onions green and serve with tomato chili sauce or your favorite side dish.

This time I have just prepared few chicken dishes on the same day. Chicken Tikka, Baked chicken Legs and Pallipalayam Chicken.

I have enjoyed the Egg Fried Rice with Chicken Tikka and tomato chili sauce. Just clicked all together;), So the other recipes are on the way :)))

Notes:
1.Adding green chili sauce is optional, if you are adding, adjust the pepper quantity accordingly.
2.I prefer adding a egg with cooked veggie and then adding the remaining as scrambled. It s\is up to you, how you prefer to add.
3. Do not skip adding the spring onions

Soya Chunks Biryani

Anything else can make Lunch special than Biryani? Either it could be veg or non-veg, the word biryani always plays a magical role of making the meal a special one. I love biryani, and I like to follow the simple methods of making. I always prefer using the fresh ground ingredients and the whole garam masala for my biryanis. My daughter always likes  soya chunks recipes, and this is one of her favorite... As soya chunks are rich in protein, I include these chunks in our diet, weekly once at least.

Ingredients:

Basmati rice -1 cup (wash and soak for 30 minutes)
Soya chunks - 1-1/4 cups
Onion -1 medium size
tomatoes -2 medium sized.
green chili - 2
Ginger garlic paste - 1 tea spoon
thick curd - 1/4 cup(optional)
Pudina/mint leaves - a few
coriander leaves - a few to garnish
Oil-1 table spoon

Dry garam masala:
Fennel seeds - 1 tea spoon
cinnamon stick - 1 inch
bay leaf - 1 or 2
anistar- 1
cloves - 2
elachi -1-2

to marinate the chunks
chili powder - 1 tea spoon
garam masala - 1/2 tea spoon
ginger garlic paste - 1 tea spoon
thick curd - 1 table spoon (optional)
salt - a pinch
oil- 1/2 tea spoon

To shallow fry:
Oil -1/2 cup to 3/4 cup

Preparation:

To marinate and fry the soya chunks

1. Boil enough water in a wide pan and soak the soya chunks for 15-20 minutes or until they are soaked well (depends on the size of the chunks the soaking time differs a little.)
2. Then wash it with cold water so the dirt will be removed if any.
3.Squeeze it well so it will not have any water in the chunks and will become dry.
4. Leave them in the paper towel or kitchen towel for five minutes, so the moist will be absorbed.
5. now in a bowl, add the chunks, and the items listed in the marinate list and mix well. adjust the spice level according to your taste.
6.Keep aside the mix for at least 30 minutes. If you have planned it well before leave it for 3-4 hours

7. heat 1/2 cup of oil in a pan and shallow fry the soya chunks in batches. add more oil if required.
8.if the chunks were completely dry before you marinate, it will not absorb more oil.

For Biryani:

1. Chop the onions, green chili and tomatoes lengthwise.
2. In a Pressure cooker, heat a table spoon of oil and add the dry garam masala items listed, saute for a minute.
3. Add onions and green chilies and saute until the onions are transparent.
4. Then add ginger garlic paste and saute until the raw smell leaves.
5. Add the sliced tomatoes and saute until they are soft and blend together.

6. In the mean time, start shallow frying the soya chunks and add the batches to this mix. and keep sauteing, so it will not burn in the bottom
7. Add chili powder, garam masala, coirander powder and mix well.
8. When they all blend together, add the curd and mix, saute until the traces of curd leaves and blend together.
9. Now add the soaked and drained basmati rice and 1 and 3/4 cups of water.

10. Add mint leaves and close the lid, pressure cook for 1-2 whistles.
11. when the pressure leaves, open the lid and mix with fork or the handle of spoon.
12. garnish with coriander leaves and serve with your favorite curry or raitha.

This suits for lunch box, pot lucks, weekend lunches or even parties.

Notes:

1. Adjust the spice level accordingly, mine was medium spice.
2.Adding curd is optional, but I prefer adding for biryanis normally.
3. Some of my friends used to complain that adding curd makes the dish sticky.. It is because they add the curd and immediately add the water and rice, and dont give time for curd to blend with the masala mix.
4. always saute well and give some time after adding curd, which will ensure non-sticky and flavorful biryani.
5. adding mint leaves in biryani will give some extra flavor.

Veg Fried Rice

Most of the Sundays, I used to prepare Egg or Veg fried rice. It goes well with just a tomato ketchup also. It will be easy to make as well as, gives the satisfaction of a special meal on Sundays.
Last Sunday I was thinking to make something simple and thought of having some rest... But after seeing my G+ family's Sunday menu pictures, I was tempted and ended up making the Fried rice and gobi 65.

Here is the simple Recipe I follow, It is less spicy, you can add more pepper or a tea spoon of green chili sauce or even chopped green chilies while sauteing onions.

Ingredients:

basmati rice (cooked) - 2cups
Veggies - 2 cups (carrot,beans, green peas combined, carrot beans finely chopped)
Onion - 2 table spoon (finely chopped)
Garlic - 1 table spoon (finely chopped)
Spring Onion (White part) - 1 table spoon
Spring Onion  (green part) - 2 table spoon
soy sause - 1/2 tea spoon
Pepper powder - 1 tea spoon
salt - as per taste
Oil -4 to 5 Tea spoons

Preparation:

1. Soak Basmati rice for minimum of 30 mins, cook it fluffy, sprinkle a tea spoon of oil and keep aside.
2. In a Pan or Kadai, heat 3 tea spoons of oil, once heated, add the garlic, onion and spring onion white part.
3. Once the raw smell leaves, add finely chopped beans first and saute, after two minutes add the remaining vegetables and a pinch of salt then saute well.
4. Close the lid and simmer the flame, let the veggies cook well.
5. Once the veggies are cooked, add the cooked rice and mix gently.
6. When the veggies and rice are mixed, add the soy sauce and mix.
7. Adjust the salt accordingly. Then add pepper powder to rice and mix well.
8.Garnish with finely chopped Spring onions green and serve with tomato chili sauce or your favorite side dish.

I served with Gobi 65 and sauce.Normally If I make the same quantity, I used to have a little leftover for the dinner.. But this time, the serving dishes and the plates were like wiped:) The difference this time is adding the spring onions. I found spring onions after a long time in shop, so grabbed a bunch.... It made my meal such a flavorful one.

Capsicum Fried Rice

My Daughter loves to see the color capsicums at shops and always like to pick some... This week when went to get veggies, she wanted to get the capsicums of all colors and started picking it by herself... I didn't stop her as the veggies were so fresh and it can make a colorful meal for lunch box again :)

Ingredients:
Cooked Bamati rice - 2 cups
Capsicum cubes(any color of your choice) - 1-1/2 cups
Onion - 1 small (sliced)
Green Chilies - 2
ginger garlic paste -1 tea spoon
fennel seeds - 1/4 tea spoon
cinnamon stick - 1 small piece
clove - 2
bay leaf -1 small
salt - as per taste
 Oil - 3-4 tea spoon
Chopped coriander leaves to garnish (optional)

Preparation:
1. Cook Basmati rice and keep aside
2.Heat 2 tea spoons of oil and add, fennel seeds, cinnamon stick, clove, bay leaf and give a quick stir.
3. Then Add the sliced onions, green chilies and saute until the onions turn transparent.
4. Add ginger garlic paste and saute until the raw smell leaves. Do not burn it, add oil if required
5. Add the cubed capsicums to it and give a stir for 2-3 minutes. close the pan with lid for a minute in lower flame.
6. Capsicums get cooked quickly, then add the cooked rice and required amount of salt to it and mix well
7. Garnish with chopped coriander leaves and serve hot with raitha or your favorite side dish

This suits for Lunch box, parties and get together... So simple to make and delicious in taste...  worth a try :)

Sending to the events:

Black and white wednesdays hosted by Deepali , administrated by Cindy and organized by Susan

Pari's 'Only' event hosted by Priya

WTML hosted by Gayathri

FR event hosted by Tanushree and Organized by Swathi