KASHMIRI PULAO

I tried this pulao from Mrs.Mallika badrinath’s “Rice delights” cook book.I wanted to try this pulao after tasting in a restaurant.I wont say this one tasted exactly as i had in restaurant.But it was good and tasted unique.. we all liked it.

A note to weight watchers :  Though this pulao is healthy with all fruits,veggies and nuts , its highly calorific!!! U can try this by avoiding paneer , butter & fresh cream.Replace fresh cream with condensed milk ..

This would be suitable for kids and slim people like me !!

Ingredients :

• Basmati rice – 1 cup
• Water – 2 cups
• Cooked Carrot – 2 nos (diced)
• Cooked Peas – 1/4 cup
• Pine apple  , Apple – 1 cup (diced )
• Capsicum –1 no (diced )
• Paneer  cubes – a few
• Saffron threads – a few (soak in warm milk )
• Big onions – 2 nos (sliced )
• Fresh cream – 2 tbsp
• Butter – 1 tbsp
• Sugar – 2 tsp ( if u want u can reduce the sugar by half)
• Salt – as required
• Rose water – 2 tsp
• Cumin seeds – 1/4 tsp
• Cloves & cardamom powder – 1/4 tsp (to get 1/4 tsp grind 3 cardamom seeds & 4 cloves together to make a powder )
• Bay leaf – 1 no
• Cashews, Almond and pista – 1 handful.
• Dry grapes – 1 fistful

Method :

• Cook the diced carrot and peas in a cooker and set aside.Take care they dont get over cooked.
• Wash and soak  the rice in 2 cups of water for 30 mins.(if u want u can fry the rice in ghee before soaking ). Pressure cook the rice by adding a tsp of ghee and salt. Rice should be separate and grainy.
• In a wide mouthed kadai , fry the onions till brown & crisp.Keep it aside.
• Also deep fry the paneer cubes and keep it in hot water .
• In a broad kadai take a tbsp of oil and add the bay leaf and cumin seeds.
• Then add capsicum pieces and saute till it becomes soft.
• Add the cooked peas , carrot , boiled rice , fresh cream , dry fruits , nuts ,sugar , saffron milk and required salt .
• Toss it well..Before  switching off the flame add the rose water , fruit pieces , paneer cubes , cardamom & clove powder and butter.
• Mix well and switch off the flame.

Serve hot with raita or any kurma of ur choice..

After a looooooooooong time i am participating in an event..

I prepared this pulao for my hubby’s lunch box..so i am sending this entry to Radhika Vasant’s lunchbox event.Hope she would accept this :) ..

Side Dish For Roti/Chapati

I wanted to send some side dishes something different from I usually make, for our Viki’s event..So I’ve given three distinct entremets that goes very well with chapati/roti.. All these 3 side dishes are very easy to make. Do give a shot !

POTATO – CAPSICUM CURRY 

I learnt this from my friend Shalini..Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So i was a little hesitant to do this.But my friend was telling for a long time..At last i tried yesterday along with an easy tomato gravy for safer side....But we liked it very much…Iwill make it more often.Thanks to Shalu..This can be made in a jiffy..I took just 15 mins to finish including the cutting part.
Ingredients :

• Potato – 2 nos (Cut into finger size)
• Capsicum – 1/2 no (-do-)
• Big onion – 2 nos
• Channa masala – 1 tsp (I used a local brand )
• Pepper powder – 1/2 tsp (optional, I used )
• Salt – as needed.
• Oil – 1 tbsp
• Mustard seeds – 1/4 tsp
• Water – Very little .

Method :

• Cut the above said veggies and set aside.
• Heat a kadai with oil and add  mustard seeds.
• Once it splutters  , add the chopped  potato , capsicum & onion.
• Saute till they are half cooked.
• Then add the channa masala powder , salt & pepper powder.Mix it well and saute for a minute.
• Sprinkle little water and cover cook it for 2 mins.
• Open the lid and mix well (Take care it should not get burnt )
• Sprinkle some more water if necessary.
• Cover cook till its done.

Remove & serve hot with chapathi.

EASY TOMATO GRAVY

This gravy is my own experimentation.I tried with some combinations & it came out very well.This gravy tastes good not only for chapati but also for idly ,dosa..Hope u all will try and leave a note to me :)

Ingredients 

• Ripe Tomato – 3 nos (I used small ones..Finely chopped )
• Big onion – 1 no (Slice cut )
• Salt & water – as needed
• Oil – 2 tsp

To grind :

• Coconut – 1 Pointer finger size piece
• Fried gram dal /Pottukadalai – 1 tsp
• Green chilly – 1 no (adjust , add more )
• Cinnamon /Pattai – 1 small stick
• Cloves – 2 nos
• Water – as needed.

To Temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry leaves – a few

To garnish :

• Coriander leaves – a  few.

Method :

• Heat a kadai with oil and temper with ingredients given under “to temper “.
• Then add the onion slices & finely chopped tomato pieces.
• Saute well till the tomato becomes mushy.
• Add little water and cover cook till onions get cooked.
• In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
• Once the onions get cooked , add the ground masala with required water.
• Add the salt and let the gravy boil for sometime and gets thicken.
• Finally garnish with coriander leaves and serve hot !!

FRIED GRAM DAL , COCONUT POWDER 

I learnt this from my MIL.I am sure Kids would love this to have with chapathi & poori.I too prepared this for my kid i.e... My husband . People with sweet tooth can surely give this a try.I used sugar here..If u wish , u can replace with jaggery.Both tastes good.

Ingredients:

• Fried gram dal /Pottu kadalai – 1 fistful
• Coconut – 1 finger size piece or 2 tsp of grated coconut
• Sugar – 2-3 tsp
• Cardamom – 1 no
  

Method :

• In  a mixie , add coconut , cardamom and fried gram..Run it  twice or thrice to make a powder.
• Finally add the sugar and run it once.
• Remove & serve !!

Have a nice weekend

Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal ..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was good.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

For 10 – 12 nos :
Ingredients :

• Quick Oats – 1/2 cup
• Red chilly – 2 nos (pinch into two )
• Curry leaves – a sprig
• Coconut pieces – a few (cut into very small pieces )
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Hing – 2 –3 pinches
• Salt & water – as needed
• Oil – 1 tsp

Method :

• Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
• Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
• In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
• Add the coconut pieces to it and fry for a minute.
• Mix the seasoned items with the ground oats along with the remaining hing.
• Add salt & water to knead like a chapatti dough.
• Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.

Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!

VARIATIONS :

• Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
• If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.