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.

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.

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

Coriander Channa Pulao

Channa / Konda kadalai plays a vital role in our diet... It has lot of nutrients in it. All time Kids favorite too. So whenever i get a chance to add this in our meal, i do it. And it adds the flavor to the dish I prepare... I used to add channa in tomato rice and veg pulao usually..Just soaking a handful of channa at night will promise a delicious and healthy dish in the morning... Mostly in the weekends, even if I have not planned what to prepare, I used to soak a cup of channa, and next day either pulao, sundal or channa masala will treat my family.

As usual I soaked channa at night and next day when i was looking at my refrigerator for veg to cook lunch, i found a bunch of coriander lying... So decided to make coriander pulao, as the channa was waiting to add richness my dish, i added them too.. :)

Coriander is also a good source of anti-oxidant, hence it is a real rich and healthy bowl of meal... So here is the recipe of Coriander Channa pulao.. :)

Ingredients:

Basmati Rice - 1 cup
Channa - 3/4 cup (Soaked over night or atleast 8 hours)
Coriander leaves - 1/2 a bunch (Say 1/2 a cup of coriander puree, here the coriander bunches are little bigger).
Onion - 1 medium
tomato - 1 big
Green chilies - 2
ginger garlic paste - 1 tea spoon

Dry garam masala:

cinnamon stick- 1 small
fennel seeds - 1/2 a tea spoon
anistar - 1
bay leaves - 1
cloves - 2-3

Masala powders:

Garam masala - 1/2 tea spoon
Chili powder - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon

to garnish,
coriander and mint leaves - a few
Fried cashewnuts - a few

Preparation:

1. Wash and soak rice for 30 mins.
2. In a Pressure cooker, heat 3 tea spoons of oil and add the items listed in dry garam masala.
3. Then add the sliced onions and green chili and saute well.
4. When the  onions turn transparent, add ginger garlic paste and  saute until the raw smell leaves.
5. Then add cubed tomatoes and saute until they turn soft.
6. In the mean time, wash the coriander leaves and make puree and keep ready.
7.When the tomatoes turn soft, add the puree to it and mix.
8. after a minute add the soaked channa and rice one by one and fry for a minute.
9. Add 1 and 3/4 cups of water and cook for two to three whistles. (Water normally you add to cook the basmati rice is sufficient, no need to add extra water for channa..)
10.When the preaure releases completely, slowly mix with fork. Garnish, then serve with Raitha.

I am sending this to Viji's SYS-W series Hidden Ingredients.

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Made with love Mondays event by Javelin Warrior

Pari's 'Only' event hosted by Priya

Channa Pulao

Channa / Kondakadalai is rich in protein and kid's all time favorite. I used to add lentils in my cooking whenever it is possible. Even if there is no idea, what to cook, I just used to soak some lentil, so next day it will be used to make some dish or make it sprout and serve as salad. Even Sprouted Channa used to taste well, A handful of channa can be added while grinding for idly/ dosa, which gives a new taste with lot if nutrients in it.

Now Lets get into today's recipe Channa Pulao.

Ingredients:

Basmati rice- 1 cup
white Channa - 3/4 cup (soak over night)
tomato-1 small
Onion - 1 large
green chili- 2
ginger garlic paste - 1 tea spoon
garam masala - 1/2 tea spoon
chili powder - 1/2 tea spoon
coriander powder - 1 tea spoon
oil - 4-5 tea spoons
salt- to taste

Dry garam masala:

fennel seeds - 1/2 tea spoon
cinnamon stick -1 small
anistar - 1
bay leaf - 1
cloves - 2-3

1.soak basmati rice for 30 mins
2. In a pressure pan / cooker heat 2-3 tea spoons of oil and roast the items listed in dry garam masala.
3. Slice the onions and saute until they turn golden brown.
4. Add ginger galic paste to it and saute until the raw smell leaves.
5. Add sliced tomatoes, saute until they turn soft, then add the chili, garam and coriander powders, if required add a tea spoon of oil and saute until they all blend together and oil starts to separate.

6. Add soaked and washed channa and fry for few minutes
7. Add soaked and washed basmati rice and fry gently for few minutes without breaking the rice.
8. measure and add 1 and 3/4 cups of water to it,adjust salt and close the lod and leave it for 2-3 whistles.
9. When pressure leaves, add chopped coriander leaves and mix gently with fork.

Serve with Raitha or Kurma of your choice.

Notes: Few mint leaves can be added while cooking.

Sending this recipe to

 'My Legume Love Affair' event hosted by Lisa at Food and Spice. This wonderful event is the brain-child of Susan of Thewellseasonedcook. Event rules & host line -up can be found at Lisa's FoodandSpice.

cook and share what you like event

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Only food for growing kids event hosted by Shrutis Rasoi and organized by Pari