PALAK RICE~

Palak rice is one of my favorite recipe. First I had this at my neighbor aunty house, she prepares very nice palak rice. Then I asked this recipe for her and tried this…Today am  posting  this recipe here…

 

 

INGREDIENTS:

2 Cup Rice

1 cup palak

1 onion

1 tomato

½ cup coconut

Ginger-garlic paste

3-4 green chilly

2 Clove

2 Cardamom

Cinnamon

Ghee and salt

Cumin seeds

 

procedure :

• First prepare rice and keep it aside.

• Heat some ghee in pan, add chopped onion (half) and green chilly fry till slight color change. Keep it in separate bowl.

• In same pan add palak and fry it.

 

• Now add this palak, fried onion, green chili, ginger garlic paste and coconut, blend this to fine paste.

• Again heat some oil in pan, add cumin seeds and remaining chopped onion, tomato and sauté till it becomes soft.

 

• Add palak paste and simmer for 5 minutes on medium flame.

• Finally add to prepared rice and mix it well.

 

• Healthy palak rice is ready to serve with raita..

 

 

 

 

 

 

VEGETABLE PULAO~~

Ingredients:

1 ½ Cup basmati rice

1 Onion

Veggies (carrot, potato, peas, beans)

2-3 green chili

Ginger-Garlic paste (homemade)

2 tsp red chili powder

Cumin powder

Coriander powder

2 tsp curd/yogurt

Salt and water

Oil

1 inch Cinnamon

2 Cardamom

2 Clove

2-3 pepper

Bay leaf

Cumin seeds

Coriander and mint leaves

 

Procedure: 

              

                             

                                                                                                

• Soak the rice for 15-20 minutes.

• Heat some oil in pan, add all the spices (cardamom, clove, cinnamon, bay leaf) and cumin seeds.

 

• Now add onion, sauté it till it becomes transparent and then add ginger-garlic paste sauté till raw smell disappears.

 

• Add very small amount of pudina and coriander.

• Add the veggies, cook for 2 minutes.

 

• Then add red chili powder, cumin powder, coriander powder and sauté them (if you don’t have all this handy you can add store bought pulao masala).

• Add salt according to your taste.

 

• Add 2tsp of curd and sauté for some time.

 

• Now take the soaked rice, add all this above mixture to this and add 1:1 amount of water for rice..

 

• Keep it on rice cooker till it’s done.

• Take 2 tsp of warm water and add food color (optional)

• Finally when it comes to warm add, add this color..

 

• Garnish with coriander and pudina and serve with raita..:)

 

 

 

 

GOBI CURRY~

Ingredients:

 

Gobi/cauliflower

1 Onion

1 Tomato

Ginger-Garlic Paste

1 tbsp. Garam Masala

2 tbsp. Red Chili Powder

Turmeric Powder

Coriander Powder

Cumin powder

Oil and water

Salt

Mustard Seeds

Jeera/Cumin Seeds

Curry leaves

 

Procedure:

• Chop the Gobi.

• Keep some water to boil, once water starts boiling add this chopped Gobi and boil it for 5-7 minute or till it becomes soft not fully smashed and keep  it aside. 

 

• Heat some oil in skillet, add mustard seeds, cumin seeds, curry leaves and sauté them.

• Now add finely chopped onion, sauté till transparent.

• Then add finely chopped tomatoes sauté it till soft

 

• Add chili powder, Garam masala, cumin and coriander powder. Also add salt according to your taste.

• Add water according to your gravy consistency and simmer it for 5-8 minutes on low flame.

• Now drain water from Gobi  and add  to this mixture and simmer it again for 5-6 minutes till it’s done.

• Finally garnish with coriander and ready to serve…my gobi curry was hot n spicy ...:)

 

 Serve with chapathi or any kind of roti…

 

 

BAJJI~.

Ingredients:

½ cup Besan flour

1 onion

4-5 green chilly

½ tbsp. carom seeds/ajwain

Soda

Salt and water

Coriander leaves

Cumin seeds

 

Procedure:

• Chop the onion lengthwise and keep aside.

• In a mixing bowl add onions, besan flour, finely chopped green chili, ajwain, pinch of soda and cumin seeds.

 

• Add salt according to taste.

• Now add small amount of water till u get bajji  consistency.

 

• Finally add coriander leaves.

• Keep it aside for 15-20 min so that it mix well and u get soft and delicious bajji... :)

• Heat some oil in frying pan,  take batter and make  small dumpling  and put into the pan , and fry it on medium flame  on both sides ,until u get golden brown color ...

 

It is great evening snacks and our favorite snack….especially during rainy season….:)

 

 

 

 

BHENDI CURRY--

 

Ingredients:

1 Cup Bhendi/Okra

1 Onion

1 Tomatoes

Ginger-Garlic Paste

½ cup yogurt/curd

1-2 tbsp. frozen coconut

6-7 Cashew Nuts

1 tbsp. Kasoori Methi/Dried Fenugreek Leaves

1 tbsp. Garam Masala

2 tbsp. Red Chili Powder

Turmeric Powder

Coriander Powder

Cumin powder

Oil and water

Salt

Mustard Seeds

Jeera/Cumin Seeds

A Pinch of Hing/Asafetida

 

Procedure:

 

• Wash and chop the Bhendi/okra.

• Heat frying pan and add this chopped Bhendi and fry it on medium flame for 8-10 min.

• Soak cashew in warm milk for 5-8 minutes.

• Grind soaked cashew along with frozen coconut and keep aside.

 

                              

 

 

• Heat some oil in skillet, add mustard seeds, cumin seeds, curry leaves and Hing sauté them.

• Now add finely chopped onion, sauté till transparent.

 

                              

 

• Then add tomatoes, grinded coconut, chili powder, cumin and coriander powder.

• Also add salt according to your taste.

• Add beaten curd and sauté for some time.

 

 

• Add water according to your gravy consistency and simmer it for 5-8 minutes on low flame.

• Finally add Bhendi and mix it well and again simmer for 4-5 minutes till it’s done.

 

Serve with chapathi or any kind of roti…

KASHMIRI PULAO~

 

Once I had   tasted this at restaurant, it was so good and tasted unique. I liked it very much then I tried this recipe and it came perfect. Now it became regular dish and our favorite. Kashmiri pulao is delight, flavorful, healthy with all fruits, veggies and nuts..

 

INGREDIENTS

2 cups basmati rice
Onion
5-6 Green chilly
Carrot
Peas
Cashew
Raisins (dry grapes)
Pomegranate seeds
1 inch Cinnamon
2-3 clove
2 cardamom
Cumin
Saffron
Ghee/oil

PROCEDURE

 

 

• Cook the basmati rice and spread it in large plate to avoid sticking.

• Boil the veggies of your choice (avoid potato) and set aside. I used only carrot and peas.

 

 

• Heat skillet, add 1tbsp ghee and 2 tbsp. oil, then roast cashew and raisins and keep aside.

• In same pan add all the spices, cumin seeds, green chili and sauté it.

• Now add onion and fry till it becomes transparent.

• Add boiled veggies and sauté for 3-4 minutes.

 

 

• Add salt as required.

• Now add cooked rice, saffron and mix well. Finally add pomegranate seeds, the original recipes says to add 2 - 3 tbsp. of cream at this point to make it rich. I didn't, but it still came out perfect.

 

 

Kashmiri pulao goes well with any kind of gravy or raita. Am sure you  all like this recipe….:)

 

 

               Leave your suggestion and comments are appreciated.:)

 

 

VEGETABLE KURMA~

  

 

Ingredients

 

1 Tomato

1 Onion

Potato

Carrot

Beans

Peas

Turmeric

Asafetida

Coriander leaves

Curry leaves

Salt and water

Red chili powder

Garam masala

Cumin and mustard seeds

Coriander and cumin powder

 

To grind

 

½ cup coconut

3-4 Green chilly

Coriander leaves

Ginger and garlic

cinnamon and clove

 

Procedure

• Grind all ingredients as given above with small amount of water to fine paste.

 

• Heat oil in skillet, add mustard seeds once it starts spluttering add cumin seeds, curry  leaves.

• Add onion sauté them till transparent, then add blended paste and sauté it till raw smell disappears .

 

     

• Now add tomatoes fry till it becomes soft.

 

• Now add all chopped veggies, red chili powder, 1/2 tbsp.  cumin and coriander powder.

• Add  salt according to taste and mix well.

• Add water according to your gravy consistency and boil it on very medium flame till its done.

• Finally add coriander leaves and ready to serve.

 

        Veg kurma is good combination for chapathi, set dosa and any kind of rice

 

 

 

 Leave your suggestion and comments are appreciated...:)