Cauliflower and Peas Pulao

Today is the fifth day of blogging marathon and this is a simple and easy to make rice with cauliflower and peas with other spices and coconut milk.

Ingredients

Ingredient	Quantity
Basmathi rice	11/4cups
Cauliflower florets	200 gms
Green peas(cooked)	1/2cup
Onion(thinly sliced)	2nos.
Garlic(finely chopped)	4 pods
Ginger(finely chopped)	1tsp
Green Chilly	5-6nos.
Chilly powder	1/4tsp
Coriander powder	1/2tsp
Garam masala powder	1/4tsp
Turmeric powder	a pinch
Thick coconut milk	1/2cup
Mint leaves	10-15 leaves
Coriander leaves(chopped)	as needed
Salt	to taste
Ghee	1tsp
Oil	1tbs

For the seasoning

Ingredient	Quantity
Cloves(lavangam)	3nos.
Cinnamon(pattai)	1 inch piece
Star anise	2nos.
Bay leaf	1no.
Fennel seeds(sombhu)	1tsp

Method

                  Cook the cauliflower in boiled water for one boil(no need to get soft)with turmeric powder and a pinch of salt,drain the water.Cook the green peas,grind the coconut in the blender and make the coconut milk,keep aside.
Heat a pan or wok with oil and season it with whole spices and saute the onions,ginger,garlic and green chillies become soft.Now add the mint leaves,chopped coriander leaves fry it.
Once it is done add in all the powders and mix it well.Then add the coconut milk and cook it for a minute,then add the cauliflower and peas.
Cook it for 2- 3 minutes,till everything gets blend well.Now add the cooked rice and mix it well and cover it with lid,keep it in a low flame for 5 minutes for the flavors to get incorporated.Garnish it with coriander leaves.
Serve it with raitha,veg or non veg curry and chips.

Enjoy.........

• A tsp of ginger and garlic paste can be added for extra flavor.
• After mixing the rice it is very important to keep it in the low flame, for the rice grain to get separated.
• Fresh green peas or frozen can be used,added after the onion gets cooked. 
• I used the coconut milk powder,2tbs of powder mixed with 100 ml of water.

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Sumber http://www.naliniscooking.com

Paneer Paratha

Paneer paratha is a delicious stuffed paratha,usually I make it for lunch box whenever my son takes home lunch as my sweet little monster doesn't like rice for  lunch box.I pack it with ketchup for my son and pickle,plain yogurt for my hubby dear.Today is the 4th day of blogging marathon for lunch box dishes....

Ingredients

Ingredient	Quantity
Wheat flour	11/2cups
All pupose flour(maida)	1/4cup
Salt	to taste
Oil	1tbs
Ghee/Oil	2tbs

For the stuffing

Ingredient	Quantity
Paneer(grated)	11/2cups
Green chilly(finely chopped)	5-6nos.
Amchur powder(optional)	1/2tsp
Garam masala powder	1/2tsp
Coriander powder	1/2tsp
Chat masala	a dash
Coriander leaves(chopped)	2tsp
Salt	1/4tsp

Method

                             Mix the wheat flour, maida, salt and oil in a large bowl,sprinkle water little by little and make a soft and stiff dough.Apply a tsp of oil on the prepared dough and cover it,let it rest for atleast 15 minutes.
Grate the paneer with a grater and combine everything together in a bowl and mix it well.The stuffing is ready.
Divide the prepared dough into equal balls and according to that divide the stuffing into equal portions.
Take one ball of dough,roll out to 3-4 inch diameter circle and keep the stuffing in the center.Gather the edges of the dough,close the filling and keep it on the rolling board.
Press it with the palm to make a disc,dust it with flour. Roll it gently with a rolling pin to desired thickness.
Heat a griddle in a medium flame and place the paratha on the griddle,cook it both sides by drizzling some ghee or oil.
Paneer Paratha is ready.Serve it with pickle of your choice and yogurt.

Enjoy.......

• Finely chopped onion can be added in the stuffing.
• Red chilly powder and turmeric powder can also be added for extra spicy and color.
• Adding maida is purely optional,it helps rolling the paratha thin and easy.

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Sumber http://www.naliniscooking.com

Carrot rice

Carrot rice is a yet another colorful, simple rice and today is the third day of Blogging Mathon#10 and made this one for lunch and served with cauliflower fry, raitha and potato chips.Here is the recipe for the simple rice.......

Ingredients

Ingredient	Quantity
Basmathi rice	11/2cups
Carrot(grated)	2cups
Green peas(cooked)	1/2cup
Onion(finely chopped)	1no.(medium size)
Ginger&garlic paste	1tsp
Green chillies	5-6nos.
Mint leaves(optional)	10-15 leaves
Red chilly powder	1/2tsp
Garam masala powder	1/4tsp
Curry leaves	1 sprig
Coriander leaves	to garnish
Cashews(optional)	1tbs
Salt	to taste
Ghee	1tsp
Oil	1tbs

For Seasoning

Ingredient	Quantity
Cloves	3nos.
Cinnamon	1 inch piece
Star anise	2nos
Fennel seeds(sombhu)	1/2tsp

Method
                     Wash and soak the rice for 15 minutes and cook in a electric cooker with water and separate the grains by adding a tsp of ghee.
Keep the pan with oil and add the ingredients for seasoning then add the onions,mint and green chillies.Once the onion becomes transparent add in the ginger&garlic paste,mint and fry for a minute.
Now add in the grated carrot  and fry it for a minute adding salt.Cover it with lid and cook it for 2 minutes in a low flame.Once its done add the green peas,red chilly powder and garam masala and stir it well.
Now add the cooked rice and mix everything well.Finally add the lemom juice,mix well and garnish with chopped coriander leaves.Simple and healthy carrot rice is ready.
Serve it with raitha and chips or any veggie fry.

Enjoy........

• Cashews or peanuts can be added in the seasoning for extra rich taste.
• Whole garam masala seasoning can be replaced with mustard seeds and urad dhal. 
• Adding mint leaves is purely optional,turmeric powder can be added for extra color.

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Cabbage Paratha

This is a simple and healthy paratha which is a good option for lunch box and today is the second day of blogging Marathon#10. I make this one for lunch box weekly once atleast since its easy to make and nutritious,accompanies it with  raita and pickle for my hubby dear,ketchup for my son.Here is the recipe for simple and healthy paratha.........

Ingredients

Ingredient	Quantity
Wheat flour	11/2cups
All pupose flour(maida)	1/2cup
Cabbage(finely shredded)	1cup
Chilly powder	1tsp
Garam masala powder	1/4tsp
Turmeric powder	a pinch
Amchur powder(optional)	1/2tsp
Carom Seeds(omam)	1/2tsp
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	1tbs
Oil/Ghee	2tbs

Method
                    Mix everything together and add a tbs of oil,mix it well.Make a dough by adding little by little of water and the dough should be stiff,keep it aside for 10 minutes.
Divide the dough into equal balls and roll it gently to a paratha by dusting the flour.Cook it in a griddle both sides by adding few drops of oil or ghee.
Cabbage Paratha is ready.

Enjoy it with pickle and raitha.

• Make the dough stiff and add water little by little otherwise the dough will be very soft and difficult to roll.
• Instead of oil ghee can be used which gives a nice flavor.
• Finely chopped onions can be added along with cabbage.
• A tbs of curd can be added to give softness and a tangy taste to the paratha.

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Karivepillai(Curry leaves)Sadham/Rice

Karivepillai sadham is a flavorful,colorful and healthy rice which is a good choice for lunch box or on the go.This is my mom's recipe and makes it frequently and this rice can be made in a jiffy if the powder is made in advance.Today is my first day of BM#10 of lunch box dishes and made this rice for Hubby's lunch box as he always prefer one pot meal for the lunch box which is easy to have it in the office and mess free.

Ingredients

Ingredient	Quantity
Basmathi rice or Raw rice	11/2cups
Curry leaves	3/4cup
Coriander Seeds	2tsp
Red chilly	4-5nos.
Dessicated coconut	1tbs
Channa dhal(kadalai paruppu)	1tbs
Black pepper	4-5nos.
Tamarind	Peanut size
Lemon juice	1tsp
Salt	to taste

For the Seasoning

Ingredient	Quantity
Mustard seeds	1tsp
Urad dhal	1tsp
Channa dhal(kadalai paruppu)	11/2tsp
Cashews(broken)	1tbs
Oil	1tbs
Asafoetida	a pinch

Method

                      Cook the rice and separate the grains by adding little oil.Heat the pan and roast the red chillies,coriander seeds,channa dhal and black pepper corn in a medium flame.Then add the dry coconut,fry it for a minute and turn off the stove and keep aside.Finally roast the curry leaves separately till it changes the color.
Put the fried dhal and red chiilies mixture in a blender and grind to a coarse powder.Then add the curry leaves,salt and tamarind,grind it to a powder and set it aside (or store it in an air tight container).
Keep a pan with oil and splutter the mustard seeds,urad dhal,channa dhal.Then add the cashews and asafoetida,fry it till golden color.Add the ground powder and turn off the stove and mix it well.Add it to the rice and mix it well and finally add a tsp of lemon juice.
Rice is ready.

Enjoy it with raitha,papad or chips and potato fry.

• The powder can be stored in the refrigerator but tastes better when the powder is freshly made.
• Peanuts can be added in the seasoning for extra rich taste.
• Instead of making powder thick paste can be made and saute in the oil.

Okra Raitha/Thayir Pachadi

                                 Okra raitha is a simple recipe which goes very well with this rice.As hubby dear prefers raitha rather than curd rice for his lunch I paired up the rice with raitha.

Ingredients

Ingredient	Quantity
Okra(ladies finger)	10-15nos.
Red chilly	4-5nos.
Mustard seeds	1/2tsp
Urad dhal	1tsp
Curry leaves	4-5leaves
Asafoetida	a pinch
Yogurt	1/2cup
Oil	2tsp
Salt	to taste

Method
                  Clean and cut the okra to thin slices,heat a pan with oil and splutter the mustard and urad dhal.add in red chilly,asafoetida ,red chilly and okra.Saute the okra for about 5 minutes in a medium flame.Once the okra becomes crispy add in the salt and mix it well,turn off the stove.
Add the fried okras to the well beaten yogurt and mix it well.
Okra raitha is ready.

Serve it as an accompaniment for rice varieties.

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