Cauliflower Biriyani

Ingredients:

Basmathi rice- 1 1/2 cup

Onion-2

Cauliflower-1 medium sized

Green chillies-6

Fresh thick curd-1/4 cup

Oil-3 table spoon

Grated coconut-2 table spoon

Coriander powder-1/2 tea spoon

Cumin powder-1/2 tea spoon

Curry masala powder-1 tea spoon

Salt

Ghee-2 tea spoon

Cashew nuts-2 table spoon

Curry leaves- few

Cilantro- a small bunch

Water-3 cups

Mustard seeds-1/2 tea spoon

Turmeric powder-1/2 tea spoon

Asafoetida- a pinch

Fried onions- (optional)

Method:

1.Wash and soak rice for 15 minutes.Cut onions  into thin long pieces.

2.Wash and cut cauliflower into small flowerettes.

3.Heat oil in a heavy bottomed vessel and add mustard.When it crackles, add cut green chillies,asafoetida,curry leaves and cashew nuts.

4.Add cut onions and cauliflower.Fry until it becomes soft.

5.Drain water from the soaked rice and fry it with the flowerettes for few minutes.Add 3 cups of boiling water with salt and turmeric powder.

6.When it starts boiling again, add beaten curd, cumin powder, coriander powder and curry masala powder.Cover the vessel with a lid and reduce flame.Cook for 15-20 minutes.

7.Before removing from fire,add ghee.Garnish with grated coconut and cut cilantro.Fry some thin sliced onions to crisp brown and top it over the rice.

Serves:2

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Sesame Seeds Rice- Ellu Sadham

Ingredients:

Rice-1-1/4 cup

Water-2 1/2 cup

Chana dhal-2 tea spoon

Dried red chillies-5

Cumin seeds-1 tea spoon

Sesame seeds-2 table spoon

Curry leaves- few

Urad dal-1-2 tea spoon

Green peas-1/4 cup

Salt

Method:

1.Dry roast cumin seeds,sesame seeds,chana dal, red chillies, urad dal, curry leaves until they give out a nice flavour.Set aside to cool.

2.Once cool,powder them in a blender.

3.Cook the rice with water, green peas and salt, adding a tea spoon of oil.Once the rice is done, fluff it with a fork .

4.Add the ground powder and mix well.Add oil if needed.Serve warm with pappad and pickle.

Serves:2

This sesame seeds rice is of to Priya’s cooking with seeds event

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Capsicum Pulao

I had loads of capsicum lying in the refrigerator and I decided to make a pulao out of it. Basically, I grabbed all and sundry from the pantry ( rhyme, wasnt intended) and used it to dish out the pulao. As I fried, mixed and laoded it all in the rice cooker for the pulao to cook, I could not wait for it to finish cooking.I rushed to the kitchen when I heard the rice cooker click to the keep warm mode.One look at the cooker, I was happy and sure it is going to taste yummy.Since the end result was more than what I had expected, I thought I will click and share it here.

Ingredients:

Bell peppers/ capsicum- deseeded and finely chopped, 1 cup

Onion-1, small

Garlic cloves-2

Shredded coconut-3 table spoon

Ground nuts-2 table spoon

Green chillies-4

Almonds soaked in warm water-10

Cloves-3

Cinnamon-1 stick

Chana dhal-1 table spoon

Star seed-1

White sesame seeds-1 table spoon

Turmeric powder-1 tea spoon

Red chilli powder-2 tea spoon

Tamarind water-2 -4 table spoon

Garam masala- a pinch

Salt

Oil-3 table spoon

Method:

1.Finely chop the onion, deseed and finely chop the capsicum.

2.Dry roast cloves, cinnamon,garlic, sesame seeds,shredded coconut, green chillies and chana dal until light brown and remove from stove to cool.

3.Powder the above ingredients in a blender and keep aside.Make the almonds into a smooth paste and set aside.

4.Heat oil in a wok, throw in the lonely star seed, the ground nuts and after a couple of minutes, add the chopped onions and fry until light brown.Throw in the chopped capsicum and fry until cooked, yet crisp.Add tamarind water and give it a slight boil.

5.Add turmeric powder, red chilli powder , garam masala and finally the ground powder and the almond paste  and continue to cook until it all coats well.Add salt.Switch off  and remove from stove, when the mixture blends well and forms a thick paste consistency.

6.To make this a one pot meal, add the mixture to 1 1/2 cup rice and cook until aldente.Serve with raita or salads.

Serves:2

This is off to Priya’s “cooking with seeds-sesame seeds” event

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Of beaches, parks and partners in crime

Capris-check

cotton tops-check

glasses-check

sunscreen lotion-check

flight tickets-check

Maha excitement-check

We are off to Florida for a weeks vacation.See you all on the other side after am back.But for now, am kickstarting “Tried & Tasted” from the partners in crime’s blogs.It makes my work all the more easier, as all the measurements are already there and all I need to do is follow the recipe religiously.The first one to find its hall of fame is Lubna’s Qubooli.Its the best rice dish one can ask for when you dont have much veggies left at home..all thats needed is onions and chana dal.How easy can that be?It tasted just yummy.Check out her space for the recipe.My end , I will just leave a picture of the outcome.

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Upma kozhukkattai ( seasoned and steamed borken rice and dhal dumplings)

This is one of my favourite tiffin items.I used to think that its difficult to make this kozhakkattai..but I found a easy way and then onwards, its a simple affair to make these dumplings.I would never know the count as I would simply go on popping them into my mouth.I personally like some real hot tangy vethakuzhambu or peanut chutney to go along with these.

Ingredients:

Raw rice-1 cup

Toor dhal-2 table spoon

Oil-2 table spoon

Mustard seeds-1 table spoon

Urad dhal-1 table spoon

Dry red chillies-5-6

Curry leavs- a few

Grated coconut-1/4 cup

Salt

Water-4 -5 cups

Method:

1.Ideally, it calls for soaking the raw rice and toor dhal in water for 6 hours..but as I already said, I found an easy way..so I just rinse the rice and dhal once and spread them out in a newspaper and dry them.

2.When the rice and dhal is about 90% dry, I run them in a mixer to form coarse broken grains.Since its broken by now, the quantity doubles.Set aside.

3.Heat oil in a kadai,splutter mustard seeds, urad dhal,curry leaves and red chillies.

4.Add water and salt and give it a boil.Just when it boils,add the ground rice dhal mixture.

5.When the borken rice mixture is half way cooked, add grated coconut and mix well.Continue to cook until they are close to being done.

6.Switch off and remove from heat when they are almost done and set aside to cool for a couple of minutes.

7.when the upma is wram enough to handle, make small balls with your hand and set aside.

8.Arrange them one by one in a idli maker stand and steam them for 15-18 minutes.

9.Serve hot with chutney or vethakuzhambu.

Makes:30-35 numbers

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Tomato Fried Rice

Ingredients:

Basmati rice- 2 cups

Tomatoes- 2

Coconut milk extract-2 cups

Water-2 cups

Onion-1

Carrots-1/2 cup

Green peas- 1/2 cup

Cardamom-2

Cloves-2-3

Cinnamon stick-1

Oil-4- 5 table spoon

Salt

Grind together:

Green chillies-4

Red chillies-4

Ginger-a small piece

Garlic-3 flakes

Method:

1.Wash and soak the rice for 10 minutes.Later, drain the water, add coconut milk extract and water and cook until rice is done.Spread the rice on a plate to cool.

2.Dice onions, tomatoes and carrots.Microwave the carrots and peas for 3-4 minutes.

3.Heat oil in a wok,add cinnamon stick, cloves and cardamom and then onions.Fry until light brown.

4.Continue frying with diced tomatoes and when it becomes pulpy, add the ground paste and cooked carrots and peas.Stir in medium flame for few minutes.

5.Add cooked rice with enough powdered salt and fry in a high flame for few minutes till rice becomes hot.

6.Serve with raita of your choice.

Serves: 2-3

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Mint peas Pulao & Spinach raita

Mint Peas Pulao

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Ingredients:

Rice-2 cups

Onion-1 , chopped

Green peas-1 cup

Mint leaves- 2 bunches

Dried red chillies-4

Chana dal- 1 table spoon

Urad dal- 1 tea poon

Split chick peas-1-2 table spoon

Mustard seeds-1 tea spoon

Cinnamon stick-2

Cloves-2-3

Salt

Water-4 cups

Oil/butter/margarine-2 table spoon ( I use margarine)

Method:

1.In a pan, heat a table spoon of oil ,roast chana dal, urad dal, red chillies.Once they turn golden brown, add the mint leaves and fry for 2-3 minutes.Switch off stove and let it cool.Once cool, grind them to a smooth paste adding the split chick peas and little water if necessary.

2.Heat oil again, splutter mustard seeds,cinnamon sticks, cloves and fry onions until pink.Add green peas and continue to fry until they are soft and tender.Add the ground paste to this and fry for a few minutes until everything blends well.

3.Since I am making this as a one pot meal, all I did was pour the fried mint peas mixture into the rice cooker along with rice and water.Add the required amount of salt and cook until done.Serve with raita.

Spinach/Palak raita

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Ingredients:

Chopped spinach-2 cup

Cumin seeds- 2 tea spoon

Green chillies-4

Thick curd/yogurt-1 cup

Salt

Oil-1 table spoon

Method:

1.Heat oil in a small kadai, splutter cumin seeds and green chillies. Add chopped spinach and fry for a few minutes.

2.In a serving bowl,throw in the fried spinach and beat in the curd and add the required amount

Ingredients:

Basmati rice-2 cups

Onion-1 , chopped

Green peas-1 cup

Mint leaves- 2 bunches

Dried red chillies-4

Chana dal- 1 table spoon

Urad dal- 1 tea poon

Split chick peas-1-2 table spoon

Mustard seeds-1 tea spoon

Cinnamon stick-2

Cloves-2-3

Salt

Water-4 cups

Oil/butter/margarine-2 table spoon ( I use margarine)

Method:

1.In a pan, heat a table spoon of oil ,roast chana dal, urad dal, red chillies.Once they turn golden brown, add the mint leaves and fry for 2-3 minutes.Switch off stove and let it cool.Once cool, grind them to a smooth paste adding the split chick peas and little water if necessary.

2.Heat oil again, splutter mustard seeds,cinnamon sticks, cloves and fry onions until pink.Add green peas and continue to fry until they are soft and tender.Add the ground paste to this and fry for a few minutes until everything blends well.

3.Since I am making this as a one pot meal, all I did was pour the fried mint peas mixture into the rice cooker along with rice and water.Add the required amount of salt and cook until done.Serve with raita.

Serves:3

Spinach/Palak raita

Ingredients:

Chopped spinach-1 cup

Cumin seeds- 2 tea spoon

Green chillies-4

Thick curd/yogurt-1/2 cup

Salt

Oil-1 table spoon

Method:

1.Heat oil in a small kadai, splutter cumin seeds and green chillies. Add chopped spinach and fry for a few minutes.

2.In a serving bowl,throw in the fried spinach and beat in the curd and add the required amount of salt.

Serves:3

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Chinese Fried Rice

Ingredients:

Cooked basmati rice- 1 1/2 cups

Onion-1, finely chopped

Carrot-1finely chopped

Beans-10 numbers,finely chopped

Shredded cabbage-1/4 cup

Spring onion- a few, finely chopped

Soy sauce- 1 1/2 table spoon

Oil-3 table spoon

MSG seasoning- a pinch

Salt

Pepper

Method:

1.Cook the basmati rice with 3 cups of water and a few drops of oil such that the rice doesnt stick to one another.

2.Drizzle half a table spoon of soy sauce into the rice. Mix well and keep aside.

3.In a wok, pour oil and once hot enough, fry onion for 2-3 minutes. Then add chopped carrots, beans and shredded cabbage and fry until slightly cooked, but crisp.

4.Drizzle the rest of the soy sauce, season with salt, pepper.Cook for 2-3 minutes.Sprinkle  a pinch of MSG seasoning and remove from heat.

5.Add the vegetables to the cooked rice and mix well.Sprinkle chopped spring onions and serve.

Ingredients:

Cooked basmati rice- 1 1/2 cups

Onion-1, finely chopped

Carrot-1finely chopped

Beans-10 numbers,finely chopped

Shredded cabbage-1/4 cup

Spring onion- a few, finely chopped

Soy sauce- 1 1/2 table spoon

Oil-3 table spoon

MSG seasoning- a pinch

Salt

Pepper

Method:

1.Cook the basmati rice with 3 cups of water and a few drops of oil such that the rice doesnt stick to one another.

2.Drizzle half a table spoon of soy sauce into the rice. Mix well and keep aside.

3.In a wok, pour oil and once hot enough, fry onion for 2-3 minutes. Then add chopped carrots, beans and shredded cabbage and fry until slightly cooked, but crisp.

4.Drizzle the rest of the soy sauce, season with salt, pepper.Cook for 2-3 minutes.Sprinkle  a pinch of MSG seasoning and remove from heat.

5.Add the vegetables to the cooked rice and mix well.Sprinkle chopped spring onions and serve.

Serves:2-3

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Beetroot Rice

Ingredients:

Basmati Rice-2 cups

Beets-1

Onion-1

Green peas-1/4 cup

Ginger garlic paste-1/2 tea spoon

Cloves-3

Cinnamon stick-2

Garam masala-1 tea spoon

Biriyani masala-1 tea spoon ( any store bought variety)

Salt

Oil-3 table spoon

Method:

1.Soak the basmati rice in water for half an hour and cook the rice in 3 cups of water.Set aside the cooked rice.

2.Peel the beet skin and chop the beets.Chop the onion.

3.Microwave the chopped beets and green peas in high power for 4 minutes.

4.In a kadai, heat oil and splutter cloves and cinnamon.Add the chopped onions and fry until light brown.Add ginger garlic paste and fry for a few seconds.

5.Add semi cooked beets and green peas , garam masala, biriyani masala and continue to fry.

6.Add very little water if necessary.Add salt and cook until done.

7.Mix it along with the cooked rice and serve with raita.

Ingredients:

Basmati Rice-2 cups

Beets-1

Onion-1

Green peas-1/3 cup

Ginger garlic paste-1/2 tea spoon

Cloves-3

Cinnamon stick-2

Garam masala-1 tea spoon

Biriyani masala-1 tea spoon ( any store bought variety)

Salt

Oil-3 table spoon

Method:

1.Soak the basmati rice in water for half an hour and cook the rice in 4 cups of water.Set aside the cooked rice.

2.Peel the beet skin and chop the beets.Chop the onion.

3.Microwave the chopped beets and green peas in high power for 4 minutes.

4.In a kadai, heat oil and splutter cloves and cinnamon.Add the chopped onions and fry until light brown.Add ginger garlic paste and fry for a few seconds.

5.Add semi cooked beets and green peas , garam masala, biriyani masala and continue to fry.

6.Add very little water if necessary.Add salt and cook until done.

7.Mix it along with the cooked rice and serve with raita.

Serves:2

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Jeera rice & Aloo matar

Jeera rice

Ingredients:

Basmati rice-1 cup

Cumin seeds-1 table spoon

Ginger garlic paste- 1 tea spoon

Onion-1 sliced thin

Green chilly-3

Salt

Corriander leaves- a few

Water-4 cups

Oil-1 to 2 table spoon

Method:

1.Wash the rice and keep aside.

2.Heat oil in a pan on the stove and when hot, add cumin seeds.Fry for a minute.Then add sliced onions,green chillies and ginger garlic paste and fry till onion turns light brown.

3.Add the washed rice and fry for a few minutes till the rice becomes crisp.

4.Add salt,water and cover with a lid till the rice is cooked.

5.Garnish with corriander leaves.

Serves:2

Aloo Matar

Ingredients:

Potato-2

Onion-1

Tomatoes-2, pureed

Green peas- 1 cup

Ginger garlic paste- 1 tea spoon

Chilli powder-1 tea spoon

Dhaniya powder-1/2 tea spoon

Jeera powder-1/2 tea spoon

Turmeric powder-1 tea spoon

Garam masala-1 tea spoon

Oil-1 table spoon

Salt

Fresh cream/ milk-1/2 cup

Corriander leaves- for garnishing

Method:

1.Boil the peas and potatoes.Chop the onion.Blanch the tomatoes and puree them.

2.In a kadai, pour oil add onion and fry until light brown.

3.Add ginger garlic paste, fry for a minute, add the tomato puree and fry for a few minutes.

4.Add the boiled peas and potatoes. Then add turmeric powder, chilli powder, garam masala,jeera powder and dhaniya powder and fry until raw smell goes away.

5.Add salt and add water if necessary.When everything blends well, add the cream/ milk ( I opted for milk) and garnish with corriander leaves.

Serves:2

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