Coconut milk Kanji / Porridge

Ingredients:

Rice - 1 cup
Garlic pod - 5 Nos
Water - 3 cups
Thick coconut milk - 1 cup
Salt - taster
Pepper powder - 1/2 tsp

Method:

1. Pressure cook rice, garlic pods & water for 15 ~ minutes. the rice should be cooked mushy.
2. Now take the cooked rice in a bowl and add coconut milk to it and stir well. Turn off the stove when first bubble comes.
3. Sprinkle the pepper powder and serve.

It is good for all.

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Spinach / Keerai Masiyal & Spinach Rice

Keerai / Greens  -  It is necessary for kids. Since it rich in iron and protein, it is good to consume it atleast once in a week.
Kids may not like it if you give them in poriyal form. Hence try my keerai Masiyal recipe. Certainly they will love to eat.

Ingredients:

Spinach / Palak - 1 Bunch

Small onion - 5 Nos

Tomato - 1 No(small in size)

Salt - To Taste

Sugar - a pinch

For Seasoning:

Oil - 2 tbsp

Mustard seeds - 1/2 tbsp

Urdhal - 1 teaspoon

Red chilli - 1 No

Method:

1. Clean & wash the spinach and then finely chop it.
2. In a pan, add 1/2 tbsp of oil and fry the onions & tomato separately and keep it aside.
3. In the same pan add spinach,salt and cook it till it becomes soft.
4. Now grind the cooked spinach in a mixer along with onion and tomato.(You can just pulse it for 2)
5. In a separate pan, add oil and once it becomes hot, add mustard seeds and allow it to sputter and then add urad dhal.
6. Now add broken chillis to it and fry for a while and add this to the grounded spinach and mix it well.

Yummy Spinach / keerai masiyal is ready.

For Keerai Sadham for kids:

Method:

1. Add the keerai masiyal along with spoon of ghee to hot plain rice and mix it well.
2. Keerai sadham /Spinach rice is ready.

Vegetable Biryani

Hope many feel lazy to cook on Sunday. I too fall on the same list. Usually i used cook pulaos, biryani and variety rice for lunch on Sundays. Here goes my recipe for Sunday Biryani.

 Ingredients:

Basmati rice – 2 cups
Mixed Veggies – 1 ½ cup (Carrot,Beans,Potato,Green peas, cauliflower, etc )
Onion big – 2 Nos
Tomato – 2 nos
Pudina / mint – a handful
Green chilles – 3 Nos
Garam masala powder – ¼ tbsp
Coriander powder – ½ tbsp
Curd / yogurt – 2 tbsp
Ghee – 1 tbsp
Lemon juice – 1 tbsp
Cardamom – 2 Nos
Fennel seeds – a few
Cinnamon – ½ inch
Star anise – 1 No
Cloves – 2 Nos
Bay leaf – 1 No
Salt to taste
Oil as required

To grind:

Fennel Seeds - 1/2 tbsp
Ginger- 1 ½ inch

Garlic - 4-5 cloves

Coriander leaves - a handful
Coconut - 2 Tbsp
Cardamom – 1 No
Cinnamon - 1 small piece
Green chilles – 2 No

Method:

1. Wash the rice and drain the water and keep it aside.
2. Wash and cut the vegetables into medium sized pieces.
3. Heat the oil in the cooker.Add the star anise, cloves, fennel seeds, cardamon,cinnammon and bay leaf and saute for a minute.
4. Add sliced onions and green chillies and fry till they start to brown.
5. Add the grounded masala and saute till the raw smell goes offs.
6. Now add vegetables along with the chopped tomatos and saute till the juice dries up. (Tip: you can add a pinch of salt to it. It helps to cook tomato faster)
7. Add garam masala, coriander powder,curd, rice and mix well. now close the lid 5 minutes.
8. Now add ghee, mint leaves, lemon juice and then add 3&1/2 cups of water, mix well.(slowly) (Tip: you can add 3 cups of water & ½ cup of thick coconut milk – for beter taste)
9. Cover and cook with the weight on, until you hear 1 whistle.
10. Switch off gas flame. Allow the cooker to cool naturally

Yummy vegetable biryani is ready.

Lemon Rice

Ingredients:

• Cooked Rice - 1 cup rice
• Mustard – ½ tbsp
• Cumin seed – ¼ tbsp
• Urad dhal – ½ tbsp
• Bengal gram dhal – ½ tbsp
• Roasted groundnut – ¼ cup
• Green Chilly – 1 chopped
• Red chilly – 2 Nos
• Lemon Juice – ¼ cup
• Tumeric powder – ½ tbsp
• Hing – ¼ tbsp
• Curry leaves – a few
• Salt – as required
• Oil – 2 tbsp
• Coriander leaves – for garnishing

Method:

1. Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
2. Take out the peanuts from oil and use the same oil for rest of the seasoning.
3. Add mustard, cumin seeds and sauté for a while and then add urad dhal, bengal gram dhal, green chillies, red chillies, curry leaves and stir for a few seconds.
4. Add turmeric powder, hing and mix it well.
5. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
6. Mix gently, making sure do not break the rice and stir-fry for about 2 minutes.
7. Garnish with Coriander leaves and Enjoy!

Peas Pulao

Ingredients:

• 2 cups - Basmati rice
• 1 cup - peas
• 2 teaspoons - ginger+garlic paste
• 3 cups - water
• 1 teaspoon - aniseed
• 2 sticks cinnamon
• 5 cloves
• 2 bay leaves
• 4 cardamoms
• 1 chopped onion
• 2 green chillies
• 7 tablespoons vegetable oil or ghee
• coriander leaves
• salt to taste.

Method:

1. Soak rice in water for half an hour.
2. Heat oil in a pan for about 2 minutes. Add aniseed, bay leaves, cinnamon sticks, cardamoms and cloves. stir for a few seconds. Add onion, green chilly, ginger and garlic paste. Stir and fry for about 2 minutes.
3. Add peas & then rice. Fry till rice turns opaque(approximately 3 minutes). Add salt and water. Stir once and pressure cook for 10 min.

Decorate with coriander leaves and serve

Arisi Paruppu Sadam / Dhal Rice

Ingredients :
Rice - 1 cup
Toor Dhal- 1/4 cup
Oil-1 tsp
Mustard-1/2 tsp
Cumin-1/2 tsp
Red Chili-5 nos
Curry Leaves - 1 strand
Asefoetida/ Hing - 1 pinch
Onion-1 no
Tomato-1 no
Garlic - unpeeled and mashed - 2 nos
Salt-to taste
Water - 3 cups

Method:
1.Soak rice and dhal together for 30 min. Wash and keep it aside. Chop the onion, tomatoes and cut the red chilies.
2. In a pressure cooker, heat oil. When hot add mustard. When the mustard crackles, add curry leaves, asefoetida, red chili,chopped onion & garlic. Fry till onion turns golden brown. Add the tomato and cook till they are done. Add water, rice and salt. Allow it cook for 3~4 whistles.
3. Add a tbsp of ghee before serving.

Yummy Dhal rice is ready. Whenever I feel lazy to cook, i used to cook this. Pickle would be best combination.

Variation: 1/2 tbsp of sambhar powder can be added

Puliyogare / Tamarind rice

Ingredients:

Cooked Rice - 2 Cups
Tamarind - lemon sized
Fenugreek seeds - a few
Green Chilles - 2 Nos
Groundnuts - one handful
Tumeric powder - 1/4 tbsp
Red chilly(karnataka chilly) - 2 nos

To Saute:
Gingely oil - 4 tbsp
Mustard - 1/2 tbsp
bengal gram - 1/4 tbsp
Urad dhal - 1/4 tbsp
Jeera - 1/4 tbsp
Asafoetida - a pinch
Curry leaves - a few

Method:
1. Soak the tamarind in a 1 & 1/2 glass of water.
2. Dry roast the fenugreek and powder it.
3. Put oil in a kadai, add asafoetida, mustard, bengal gram, urad dhal, jeera, curry leaves, green & red chilles and ground nuts. Saute untill the groundnuts are fried.
4. Now pour the tamarind extract to the above and add tumeric, jaggery and salt to this.
5. Allow it to boil until the tamarind extract becomes thick.
6. Turn off the flame. Puliyogare mix is ready

7. Place the rice in a bowl and add 1 tbsp of gingely oil to it. Add puliyogare paste to it and mix well. Now add fenugreek powder and mix.

Garnish with coriander leaves