SIMPLE COCONUT-TOMATO RICE

No much introduction……. Rice-tomato-coconut milk-some masala…….enjoy lunch with this tasty delight.

INGREDIENTS

• Rice                          1 cup
• Water                        1+1/2 cup
• Coconut milk            1/2 cup
• Salt                            to taste
• Cloves                       5
• Cardamom                 3
• Cinnamon stick          1
• Pepper corns               5
• Coriander seeds          1/2 Tsp
• Jeera                           1/2Tsp
• Turmeric                     1/4tsp
• Tomatoes                    1 cup pureed
• Onion                         1/2 cup chopped
• Red chilly powder      1/2 tsp
• Oil                              3 Tsp

PROCEDURE

Cook the rice with water and coconut milk. Set aside.
Blanch 2 ripe tomatoes, peel the skin and grind to a puree.( Can also use store bought puree)
Heat oil and add the cloves, cardamom, cinnamon, pepper corns, coriander seeds, jeera.

When they are done add the chopped onion.

Add a bit of salt and fry for a minute.

Add the tomato puree.

Add enough salt, turmeric powder.

Fry till oil oozes out.

Finally add the cooked rice, chilly powder.

Toss well and serve hot with any raita or gravy. 

STUFFED CAPSICUM-MASALA JEERA RICE

I always make stuffed curries with brinjal, ridge gourd, bitter gourd, okra and they go well with plain rice. Today I wanted to try the Masala stuffed capsicum but I am not sure if it goes well with plain rice, because the recipe is not purely Indian. So I gave it a try with Jeera rice and the combination is a perfect hit. I am totally satisfied and will make the recipe many more times. 

STUFFED CAPSICUM

INGREDIENTS

• Capsicum                             4
• Salt                                      to taste
• Oil                                       2 Tsp for frying
• Boiled potatoes                   1 cup
• Roasted chana dal powder  1 Tsp
• Dry coconut powder           1 Tsp
• Jeera                                     1tsp
• Coriander seeds                    1tsp
• Coriander leaves                   1Tsp chopped
• Turmeric                               1 pinch
• Red chilly flakes                  1 tsp
•  Cashew nuts                        1 Tsp chopped

PROCEDURE
Coarsely grind the Coriander and jeera and cashews.
In a mixing bowl add all the ingredients for stuffing except capsicum and oil.
Slice the capsicum on the top and  remove the seeds to make it hallow.
Cut into two parts, horizontally or vertically, its your choice.
I chose to cut horizontally.
Now fill the capsicums with the potato mixture.
Heat oil in a non stick pan and place the capsicums with filled side down.
Sprinkle some salt on the capsicums, cover and leave for 2-3 minutes.
Turn over and again cover and cook for another 2 minutes.
Now remove the lid and fry them till the stuffing turns crispy on the edges.
Serve hot.

MASALA JEERA RICE

INGREDIENTS

• Cooked rice                       2 cups
• Salt                                    to taste
• Jeera                                  1 Tsp
• Cashews                           15
• Cardamom                        4
• Cinnamon                         1 inch piece
• Bay leaf                            2
• Pepper corns                    10
• Cloves                              10
• Ghee                                 1 Tsp
• Oil                                    1 Tsp

PROCEDURE
Heat ghee and oil and add the whole garam masala, jeera, cashews.
When the cashews turn brown, add the rice and salt.
Mix well and serve hot

CHAYOTE FRIED-RICE

Don't know a recipe with chayote………try this simple chayote fried rice with Indian masala powder. Just chayote, masala powder, cooked rice and the dish is ready. 

INGREDIENTS

1. Chayote                         2
2. Onion                            1
3. Rice                               2 cups
4. Water                             4 cups
5. Oil                                 3 Tsp
6. Salt                                to taste
7. Jeera                              1 tsp
8. Coriander seeds             1 tsp

for the masala powder

1. Coriander seeds            1 Tsp
2. Chana dal                     1 Tsp
3. Cardamom                   1
4. Cloves                          4
5. Cinnamon                    small piece
6. Red chilies                   2
7. Dry coconut                 2 Tsp

PROCEDURE

Cook 2 cups of  rice with 4 cups of water and let cool.

Dry roast the ingredients for the masala powder and grind to a fine powder.
Finely chop the onions and chayote. (Peel the chayote, cut into half and discard the seed inside it).
Heat oil in the pan and add the jeera and coriander seeds.

Now add the finely chopped onions.

Add a bit of salt.

Now add the chopped chayote pieces.

Chayote requires little less salt. So add salt accordingly for the veggie and the rice.

Cover and cook till the pieces are soft. 

Now add the masala powder and the cooked rice.

Toss and serve with any raita.

 

VEGGIE-PALAK FRIED-RICE

A simple and healthy fried rice recipe packed with lots of veggie goodness and lots and lots of palak. One of the best ways to make your fussy toddler eat more spinach and veggies.

INGREDIENTS

1. Palak/Spinach                        3 cups(fully packed)
2. Carrots                                   1/4 cup(chopped)
3. Beans                                    1/4 cup(chopped)
4. Potatoes                                 1/4 cup(chopped)
5. Onion                                    1/4 cup(chopped)
6. Garlic                                     2 Tsp(chopped)
7.  Rice                                      2 Cups
8. Water                                     4 Cups
9. Ghee                                      1 tsp
10. Oil                                         2 Tsp
11. Cashews                                10
12. Jeera                                      1 Tsp
13. Cinnamon                             1/2 inch piece
14. Cardamom                            2
15. Cloves                                  4
16. Pepper powder                     1Tsp
17. Salt                                       to taste                      

PROCEDURE

Cook 2cups of rice with 4 cups of water and a teaspoon of ghee and let it cool completely.

Mean while blanch the spinach and let it cool off.( i.e Add the spinach to boiling water and keep it for a minute and  remove it and this is called blanching)

Finely chop the blanched spinach. You can also grind the spinach to a fine paste to give your dish a bright green color. My son doesn't like the green color so I prefer chopped spinach.

Chop the veggies as small as possible so that they cook in no time.

You can also microwave or blanch the veggies(carrots, beans, potatoes) to reduce the cooking time.

Heat oil in a large thick bottom pan.

Add the cardamom, cinnamon, cloves, jeera, cashews.

Fry on a very slow flame till the cashews turn golden brown.

Add the onions and garlic and fry till they are brown.

Now add the veggies.

Add enough salt. Cover and cook till the veggies become soft.

Add the palak(chopped/paste).

Fry for a few more minutes till the mixture is dry.

Add the cooked rice and toss well.

Finally add the pepper powder and mix.

Serve hot with any raita or curry.

KHICHDI

A simple dal and rice mixture, easily digestible, simple to make and little ingredients make this a comfort food to all age groups. This healthy recipe can be treated as a next version to kattepongali. Adding simple masalas make it spicy and extra tasty.

INGREDIENTS

• Rice                                  2 cups
• Moong dal                        1 cup
• Water                                8 cups
• Veggies                            1 cup(chopped potato, carrot, beans, peas)
• Tomatoes                          1 pureed
• Ghee                                 2 Tsp
• Jeera                                   1tsp
•  Pepper corns                     1 Tsp
• Cashews                            15
• Salt                                   to taste
• Green chilies                     2 chopped
• Curry leaves                      12

PROCEDURE

1. Heat ghee and add the jeera, cashews, pepper corns, chilies, curry leaves. 
2. Add the moong dal. Fry for a couple of minutes.
3. Add the chopped veggies and fry for 1 more minute. 
4. Add enough salt.
5. Boil the water and add rice and water.
6. Now you can cook on stove top or in a pressure cooker or electric rice cooker.
7. Serve with curd.

CHANA FRIED RICE

Packed with full of proteins, this is a one pot meal on a busy day. All you need is soaked and boiled chana and cooked rice. Very easy to make, yet very tasty. Give it a sure try.

INGREDIENTS

• Cooked rice                           3 cups
• Soaked chana                        1 cup
• Oil                                          3 Tsp
• Whole garam masala             10 cloves, 4 cardamom, 10 pepper corns. bay leaf, cinnamon.
• Salt                                        to taste
• Turmeric powder                   1/4 tsp
• Garam masala powder           1 tsp
• Chopped onion                      1/2 cup

PROCEDURE

Soak the chana overnight and cook the with a little bit of salt.

Heat oil in a wide pan and add the whole garam masala.

When they are fried add the very finely chopped onion. 

Fry for a minute and then add the chana, turmeric, salt.

Cover and cook for 5 more minutes.

Add the cooked rice, gram masala powder.

Fry for 2 minutes. 

Serve hot with raita.

FRIED RICE-CAULIFLOWER STIR FRY

I come with yet another simple fried rice recipe. A dish full of combined flavors of veggies, sauce and pepper. Nothing could be easier than this simple recipe with fried veggies. Fried rice cannot be complete without  manchuria or stir fry or spring rolls or veggie rolls. Today I came with this simple cauliflower stir fry in Chinese sauces with an Indian touch.

INGREDIENTS FOR FRIED RICE

• Cooked rice                    1large bowl
• Oil                                   2 Tsp
• Salt                                  to taste
• Pepper powder                1 Tsp
• Soy sauce                        1 Tsp
• Finely chopped carrots    1/2 cup
• Finely chopped beans      1/2 cup                                  

INGREDIENTS FOR CAULIFLOWER STIR FRY

• Cauliflower florets                  1 large bowl
• Salt                                         to taste
• Lemon juice                           1 Tsp
• Soy sauce                               1 tsp
• Tomato sauce                         1 tsp
• Sugar                                      1 tsp
• Red chilli flakes                      1 Tsp
• Chopped coriander                 1Tsp
•  Oil                                         3 Tsp
• Maida                                     1 Tsp
• Corn flour                               1 Tsp

PROCEDURE FOR FRIED RICE

Cook the rice with a table spoon of oil so that each grain is separate. 

Add 2 table spoons of oil in a pan and add the very finely chopped veggies.

Add salt just enough for the veggies.

When the veggies are done add the cooked rice.

Mix well and now add the soy sauce, salt, pepper powder.

Serve hot.

PROCEDURE FOR CAULIFLOWER STIR FRY

Cut the cauliflower florets into bite size pieces.

Boil water and then add a tea spoon of salt, lemon juice.

Add the cauliflower and let remain for 3 minutes.

Remove onto a paper towel and let cool.

In a bowl add the maida, corn flour, a pinch of salt.

Add water little by little and make a very thin paste.

Coat the cauliflower with the paste and then fry them in 3 Tablespoons of oil.

When the cauliflower pieces are fully fried to golden brown remove them.

Heat a tea spoon of oil add the finely chopped ginger.

Add the fried cauliflower pieces, soy sauce, tomato sauce, sugar, chill flakes, a little bit of salt, chopped coriander.

Toss well and serve hot with fried rice.

PALAK BALLS PULAO( KIDS FAVORITE)

MY 300TH POST

One of the favorite and healthy recipe of my toddler son. Lots and lots of palak and a little bit of masala makes this a healthy recipe for your fussy kids at dining table. I deep fry the palak balls, you can also steam or bake the palak balls so that you can reduce the calories. But I say……..once a while enjoy that extra taste of deep fried foods.

INGREDIENTS

• Shredded palak                           2 cups
• Cooked Rice                               2 cups
• Cashews                                     10
• Whole garam masala                  bay leaf, cinnamon, cardamom, shahi jeera
• Pepper powder                           1tsp
• Ghee                                          2 Tsp
• Besan                                         2 Tsp
• Rice flour                                   2 tsp
• Ginger                                        1 tsp(chopped/paste)
• Garlic                                         1 tsp(chopped/paste)
• Cooked potato                           1
• Salt                                             to taste
• Coriander                                   2-3 sprigs(chopped)
• Oil                                              for deep frying

PROCEDURE

Microwave the finely chopped spinach for 1 minute. You can also blanch chopped palak for a minute in hot water.

Squeeze out excess water if any from palak and add the mashed potato, ginger, garlic, salt,coriander, besan, rice flour. You can add add ginger garlic paste or even chopped ginger and garlic.

Adjust the flours so that you can make a dough. 

Make small balls and deep-fry them in hot oil.

Keep them aside.

Heat ghee in a large pan and add the garam masala, cashews.

Let fry for a minute and then add the cooked rice, palak balls, pepper powder.

Toss and serve hot with raita.

TEMPLE PULIHORA-ANNAM PAYASAM-DADDOJANAM

I have already posted recipes for pulihora-payasam-daddojanam. But the recipes I give today are entirely different. Pulihora is very special and more over it is not the regular Andhra style pulihora. This recipe is for those who know the taste of Tirupathi prasadam……..it is similar to the Tamil pulihora or puliodharai or puliogare. Till today I never knew that the pulihora prasadam we get in the South Indian temples, more towards the Tamilnadu, contains a powder which enhances the taste. I was searching for the prasadam recipe and finally I got it. 

You can make the powder well in advance and use it when ever you prepare the pulihora. It can be stored for 2 to 3 months. Once you taste the dish you will never want to make the regular pulihora. I doubt if the powder can be used in other recipes. I will try and post the recipes if they try good. 

The payasam is the regular paramanna, but I used jaggery with lots of milk and giving it a liquid consistency so that you drink it rather than eat it with a spoon. And the daddojanam  has a flavor twist with ginger and pepper. Give them a sure try too.

PULIHORA

INGREDIENTS

• Rice                                         1 cup
• Water                                       2 cups
• Tamarind                                  lemon sized ball
• Salt                                           to taste
• Oil                                            4 Tsp
• Cashews, Peanuts                    2 Tsp each
• Chana dal                                 1 Tsp
• Urad dal                                   1 Tsp
• Mustard                                    1 Tsp   
• Curry leaves                             10-12
• Red chilies                                4
• Hing                                         1/2 tsp
• Turmeric                                  1/2 tsp
• Jaggery                                     small piece

for the powder

• Chana dal                                1 Tsp
• Urad dal                                  1 Tsp
• Coriander seeds                      1 Tsp
• Sesame seeds                          2 Tsp
• Mustard                                   1tsp
• Fenugreek seeds                      1 tsp
• Red chilies                               3
• Pepper corns                            1 Tsp

PROCEDURE

Cook the rice with 2 cups of water and lay the cooked rice on a large plate for it to cool down completely. You can also add a tablespoon of oil while it is cooling so that it does not stick. 

Dry roast the ingredients for the powder on a very slow flame and grind to a fine powder. Add the sesame seeds at the end as they burn very quickly.

Soak the tamarind in hot water and extract the juice. If you feel that there is any sand or dirt in the juice use a tea strainer to make the juice clear.

In a large pan heat the oil and fry the peanuts and remove them, fry the cashews too. Keep them separately. 

Now in the remaining oil add the chana dal, urad dal, mustard seeds, red chilies, Curry leaves. When the dals turn brown add the turmeric, Hing. Add the whole tadka onto the rice. Add the fried cashews and peanuts too.

Now add the tamarind juice into the pan. Lower the flame and cook .

Add the jaggery and the salt to the juice. When the juice becomes thick add it to the rice.

Mix the Rice well with tadka and the tamarind juice.

Finally add 1 big heaped spoon of the prepared powder and mix well.

Rest for 1 to 2 hours and serve the pulihora.

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 ANNAM PAYASAM

INGREDIENTS

• Rice                          1/4 cup
• Chana dal                 1 Tsp
• Water                        1 cup
• Ghee                         1 Tsp
• Milk                          1+1/4 cup
• Cashews                    10
• Kishmish                   10
• Cardamom                 1/2 tsp(powder)
• Jaggery                      1/4 cup(Powderd)          

PROCEDURE

Cook the rice and dal till very soft and  set aside.

Fry the cashews and Kishmish  in the ghee and set aside.

Boil the Milk and add the cooked rice and dal.

Cook for another 10 to 15 minutes. Adjust the consistency of the payasam as per your taste.

Add the cardamom powder, jaggery powder and mix well. 

Switch off the flame and garnish with fried nuts.

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DADDOJANAM

 INGREDIENTS

• Cooked rice                        1 Cup(very soft consistency) Rice : water =1:3
• Thick Curd                         1 Cup
• Ghee                                   1 tsp
• Cashews                             5
• Chana dal                           1/2tsp
• Urad dal                             1/2 tsp
• Mustard seeds                     1/4tsp
• Jeera                                    1/4 tsp
• Salt                                      to taste
• Ginger                                 1 tsp(grated)
• Pepper powder                    1 tsp
• Curry leaves                        5

PROCEDURE

Mix in the cooked and cool rice with the curd, grated ginger, salt and set aside.

Heat the ghee and add the dals, mustard, jeera, curry leaves. When the dals turn golden brown switch off the flame and add the pepper powder and immediately add it to the rice. Mix well and serve.

Use chilled curd to enjoy the taste. Add green chilies to increase the spice ratio. I did not use the coriander so that the ginger flavor dominates the dish. You can use it too.

PEPPER CAPSICUM RICE

I have already posted the recipe for capsicum rice. Here I give another version of capsicum rice which is much simple and do not need any pre preparation. Whole garam masala, capsicum and pepper powder and that's it. Give it a try.

INGREDIENTS

Raw rice                       1 cup
Water                            2 cups
Salt                               to taste
Capsicum                     1/2 cup chopped
Pepper powder             1/2 tsp
Whole garam masala     -
Oil                                2 Tsp
Fried onions                  2 Tsp(optional)

PROCEDURE

Cook the rice with 2 cups of water, whole garam masala(bay leaf, peppers, cloves, cinnamon) and a little bit of salt.
Spread the rice on a plate and let cool completely.
Now heat add oil in a pan and add the chopped capsicum. Add a little bit of salt and fry for 2-3 minutes. The pieces should not loose the crunch.
Now add the cooked rice and the pepper powder. Add fried onions if you prefer.
Toss well and serve hot with any mild curry and raita.

CRACKED WHEAT KHICHDI

A very healthy and easily digestible dish for young toddlers. This is very easy to make and on the top you can include any vegetable into it. This is also suitable for old persons and sick persons. A simple raita or any pickle goes well with it. You can make this overcooked, just like as I did it or use less water to make the khichdi fluffy and each grain distinct and not mushy. This is made with ghee which can be replaced with oil if you want it more healthy. Make sure to add at least one tablespoon of ghee at the end.

INGREDIENTS

Cracked wheat            1 cup
Yellow moong dal      1/2 cup
Whole garam masala   cardamom, cloves, cinnamon, bay leaf, peppercorns .
Jeera                            1 Tsp
Salt                              to taste
Onion                          1/2 cup chopped
Tomato                        1/2 cup chopped
Potatoes, beans,
Carrots, peas                1 cup
Cashews                      to garnish
Ginger                         1 Tsp minced
ghee/oil                       4 Tsp

PROCEDURE

Heat ghee and add the jeera, whole garam masala. When jeera tends to pop up, add the chopped onion and tomato. Add salt just for onions and tomatoes.
Traditionally khichdi is mild so I did not add any chillies. You can add them if you like it a little spicy.
Cover and cook till the onion and tomatoes turn mushy.
Now add the moong dal and fry till the raw flavor is removed.
Add the finely chopped veggies. Wait for 5 minutes by mixing intermittently.
Add the cracked wheat and 3 cups of water.
Cook well, garnish with cashews and serve hot.
You can also pressure cook at this point.(rather do all the frying in the pressure pan and cook in it directly)

SAFFRON RICE

Saffron is one spice which is very costly and is grown in very cold places. It gives a very special color and flavor to any recipe. Apart from it being used in many curries, sweets, desserts and biryani recipes, it can be used to make a simple flavored rice recipe which can be had with any masala gravy. Give it a sure try.

INGREDIENTS
Cooked rice                  3 cups
Salt                               to taste
Saffron strands             a big pinch
Milk                             3 Tsp
Whole garam masala    cinnamon, cloves, cardamom, bay leaf, star anise.
Cashews                      a handful
Ghee                           2 Tsp

PROCEDURE
Soak the saffron strands in hot milk for 10 to 15 minutes.  Now you can also grind the strands with mortar and pestle or use as is.
Heat ghee and add the whole garam masala, cashews.
When the cashews are fried add the cooked rice, saffron milk, salt.
Cover and cook on a slow flame till all the flavors incorporates well.
Serve with any masala gravy curry.

MY 250th POST

                         JEERA RICE

Flavored rice recipe is always the best and easy way to show off your kitchen skills. These simple rice dishes can be favorite for your kids and can be prepared easily for their lunch boxes. Whether it is tomato rice or pudina rice or palak rice or even a simple ghee rice......anything can accompany many spicy curries. Jeera rice is one such flavored rice which can be made in a jiffy and doesn't need any preparation.

INGREDIENTS

Cooked rice               2 cups
Jeera                          3 Tsp
Salt                            to taste
Cardamom                2
Cloves                       4
Cinnamon                 1 inch piece
Ghee                         2 Tsp
Cashews                   a handful

PROCEDURE
Heat ghee and add the jeera, cardamom, cloves, cinnamon, cashews. Fry on a slow flame till the cashews turn to golden brown.
Add the cooked rice, salt.
Top it with finely chopped coriander leaves.
Serve with any spicy gravy curry or a simple raita.

TIPS
Use fluffy and cooled rice. If the rice is hot then you will end with jeera rice paste.
You can also skip the garam masala ingredients if you don't like the flavor.
Don't use the masala powders or any ginger garlic, as they will dominate the jeera flavor.

NUTTY FRIED RICE(INDIAN RECIPE)

Nutty fried rice is one such recipe which will be a favorite for all who crave crunchiness in all dishes. Made with only nuts and no other veggie this is loved by kids. Can be had with any raita or gravy curry. It is a must try recipe.

INGREDIENTS

Cooked basmati rice                  3 cups
All kinds of nuts                        1/2 cup
Whole garam masala                 cardamom, cloves, cinnamon
                                                  bay leaf, star anise.
Ghee                                          2 Tsp
Saffron strands                           4-5

PROCEDURE
Soak the saffron strands 3tablespoons of hot milk.
Heat ghee in a pan and add the whole garam masala, nuts(I used cashews, almonds, pista, kishmish.).
Fry till all the nuts are fried fully.
Add the cooked rice, salt, saffron milk.
Serve with any gravy masala curry, raita.

TIPS
Use the chopped nuts to mix in the rice and top the dish with whole nuts.
You can add the crushed red chillies for a spicy taste.      

CORN AND PEAS FRIED RICE(INDIAN STYLE)

A simple and tasty flavored rice which is a good for any party or function. This is certainly a crowd pleaser. Can be made in no time and all you need is some whole garam masala, peas and corn. As both the corn and peas are on the sweeter side, a rich spicy gravy can be a good side dish. Give it a try.

INGREDIENTS
Cooked rice                 3 cups
Peas                             1/2 cup(cooked)
Corn                            1/2 cup(cooked)
Whole garam masala   cardamom, bay leaf, cinnamon, shahi jeera, cloves
Pepper powder            1/2 tsp
Salt                              to taste
Tomato chilly sauce    1 Tsp(Hot and Sweet sauce)
Oil                               4 Tsp

PROCEDURE
I made the fried rice and not the pulao so I used the pre cooked rice.
Heat the oil and add the garam masala.
Quickly add the peas and corn. Fry for a minute and add the pepper powder, salt, tomato chilly sauce.
Mix well and add the cooked rice.
Mix well, cover and leave for a minute or so.
When all the flavors incorporate well in the rice serve hot with any spicy gravy and raita.
If this is for kids you can skip the sauce.

GHEE RICE

Ghee rice- the name itself indicates that ghee is the main ingredient. It is just a simple flavored rice which can be had with any masala gravy curry. It will be a wonderful and easy recipe for your kids.
You can introduce the masala flavor to you toddler with simple flavored rice recipes.

INGREDIENTS
Cooked rice                2 cups
Whole garam masala  cardamom, cloves, cinnamon, bay leaf
Ghee                           3 Tsp
Salt                             to taste.
Cashews                     a handful

PROCEDURE
Heat ghee and add the garam masla, cashews. Fry till golden brown.
Toss the cooked rice and salt.
Serve hot with any side dish. Even a potato fry goes well with this dish.

SIMPLY PULAO

Now that I am a mother of a Toddler I started finding quick, easy and tasty recipes that he could eat. Here is a simple pulao recipe which is rich in taste, rich in calories and rich in protein and vitamins. After all this is a kids recipe so it can be calorie rich. Try it now.

INGREDIENTS

Rice                  1 cup

Vegetables        1 cup (cut into small pieces)

Ghee                 4 Tsp.

Salt                   to taste

Red chilies        3

Shahi Jeera        1 Tsp

Cinnamon          1 inch piece

Cardamom         3-4

Bay leaf              2

Ginger, garlic     1 tsp.(paste and this is optional)

Onion                 1 small( finely cut)

PROCEDURE

Chop all the vegetables of your choice into bite sized pieces.

I used carrots, green peas, beans, corn, potato.

In a pan, (preferably pressure cooker) add the ghee. 

Now add the red chilies, jeera, cinnamon, cardamom, bay leaf, ginger garlic paste. 

Use whole red chilly as is. This gives the flavor, mild spiciness and can be easily removed after cooking.

Saute for a minute. Add the finely chopped onion.

When the onions turn transparent add the veggies.

Fry for a minute. Add salt and rice.

Add enough water, a little bit more than you usually use.(2 and a half cups)

This way rice will be over cooked but the ghee helps keep the rice separate without sticking. 

Cover and cook till the pulao is perfectly cooked.

You can add grated paneer at the end if your kid don't eat paneer as is.

TIPS

Add more of ginger garlic paste and lots of green chilies if this is for you.
Soy chunks or granules can also be added.
Add nuts of your choice if for kid is more than 2 years of age.
Serve with any raita or plain curd.

TOMATO RICE

Simple to prepare and tasty to eat - Tomato rice is the all time favorite in many homes. This is very easy to prepare and the slight tangy taste of this rice makes it distinct from other flavored rice. I used a hand full of mint leaves to make the rice special and more  flavorful. You can add you own spices to suit your taste.
INGREDIENTS

• Rice                           2 cup
• Tomatoes                 3 large
• Onions                        1 medium
• Mint leaves                a hand full
• Cashews                     10
• Cardamom                 2
• Cloves                         4
• Cinnamon                   1 inch piece
• Bay leaf                       1
• Ginger garlic paste   1 tsp.
• Ghee                            2 Tsp.
• Salt                              to taste
• Green chilies               2
• Red chilly powder     1 tsp.
• Sugar                          1 tsp.

PROCEDURE
Cook the rice and keep it aside.
Puree the tomatoes and add the sugar and keep it aside.
Finely chop the onions and the green chilies.
Heat ghee in the pan, fry the cashews and keep aside.
In the same pan add the cinnamon,  cloves, cardamom, bay leaf, ginger garlic paste.
Fry for a minute and add the chopped onions and the green chilies.
Fry till the onions become golden brown.
Now add the tomato puree, cover and cook for 5 minutes.
Remove the lid and cook uncovered till all the moisture evaporates and the mixture becomes thick.
Now add the chopped mint leaves. Fry for another minute.
Add the salt and cooked rice. Mix well.
Finally garnish with the fried cashews and serve hot with raita and curry.

GARLIC RICE(Filipino style)

I was surfing the web for the flavored rice recipes and that is when I came through this recipe. Garlic is used in wide variety of flavored rice in India. But flavored rice only with garlic…….this made me think twice about its taste. But finally I decided to try. Actually this is a Filipino dish with whole lots of garlic and nothing else. I added a hand full of corn for a different twist. The taste is very awesome and the procedure……very simple. For those who don’t take garlic every day, this is the best way to take more of garlic. Give it a try.
INGREDIENTS

• Rice                             1 cup
• Oil                                2 Tsp
• Garlic cloves             4-5(chopped)
• Sweet corn                2-3 Tsp(optional)
• Salt                              to taste
• Crushed red chilies    1
• Coriander                  2 sprigs(chopped)

PROCEDURE
Cook the rice with 2 cups of water and let the rice cool completely. Any long grain or sticky rice will be fine.
Heat oil in a pan and add the garlic cloves and sweet corn. Fry for a minute. Both of them should not change color. So keep the flame low.
Now add the cooked and cooled rice. Fry for one more minute. Finally add the salt and crushed chilly flakes and chopped coriander. Mix well and serve hot.

DADDOJANAM

Daddojanam

Every South Indian meal ends with curd rice. Curd rice is had with a simple pickle and good for a hot summer day. Daddojanam is a small variation to curd rice. Give a tempering for curd rice with ghee add cilantro, green chilies and salt and ur Daddojanam is ready.

INGREDIENTS

• Cooked rice            2 cups
• Fresh cold curd       2 cups
• Cold milk                 1/2 cup
• Salt                         to taste
• Ghee                       2 Tsp
• Chana dal                1tsp
• Urad wash               1 tsp
• Mustard seeds         1/2 tsp
• Jeera                       1/2 tsp
• Curry leaves             5-6
• Green chilies           1 (finely chopped)
• Cashews                  2 Tsp
• Hing                        a pinch
• Coriander                3-4 sprigs

PROCEDURE
The cooked rice should be completely cooled add the curds, milk, salt, green chilies and  finely chopped coriander. Mix well and see the consistency. If serving immediately it can be thick, if serving after an hour or so, it should be liquidly. Rice absorbs the curd very quickly. Now for the tadka add the ghee in a pan, heat it and add the chana dal, urad wash,mustard seeds,jeera,cashews,hing,curryleaves in the order mentioned. When it is done add to the rice and serve the mouth watering tempered curd rice(daddojanam) with Buttermilk chilies(oorumerapakayalu)
TIPS

• Do no add the green chilies to the tadka, you will end up with burning your mouth.
• A little bit of turmeric can be used for color.
• Green grapes and pomegranate seeds can be used in the daddojanam for a different taste.
• If the daddojanam become dry just add curd or milk.
• This tastes heavenly  if had on a summer afternoon.