Crispy rice balls

Tried and tasted by Nivedita

Hi all,

It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!

One more food remake from Suma of Veggie Platter She calls it as "paalakaayalu". I have named it as "Crispy rice balls", as they really turned crispy and very tasty!!! Thanks Suma.

We had cooking competition in our area for Ganesha Chaturthi activities. And the theme was to prepare food from rice. When I was browsing the blogs for a recipe, I came through this one, and here is the result. And the competition result was I got second prize!!!

And my second daughter who is not even 2 years, went on stage for fancy dress competition with her sister. They were dressed up as Chinese girls( last month, my mother bought dresses from China,)in the evening!!! She was not ready to come down from the stage!! She wanted mike in her hand and wanted to sing and dance. Posting the photo of them on the stage!

Keep smiling,

Veg. Juice Pulao

Tried and tasted by Nivedita

Hi All,

My last minute entry to Chaitra's event! The reason is, as I stay little far from the city, it is difficult to get all the vegetables when I need. We depend on weekly markets, which are small and will have very little options to buy varieties. Even though I wanted to make this rice before only, I did not get spinach all these days. But today when I went to market I saw fresh Spinach and thought of making the rice and send this entry to Chaitra's event.

As I told before, I am trying new rice preparations, this is one of them. One month before, I watched this recipe in the TV, but could not write down. So depending on my memory, I tried the pulao, it came out good. But for sure, it is very healthy for kids, as they do not eat palak and beetroot directly.

Here is the recipe,

Long grain rice - 2 cups

Beet root - 1 small

Palak(Spinach) - 1 bunch small

Carrot - 1 big

Onion - 1 small, chopped into long pieces

Cauliflower - cut in to 12 to 15 pieces

Paneer - 8 to 10 cubes(optional, but tastes good)

Soya nuggets - 8 to 10(Soaked in the water for sometime)

Tomato -1 medium

Tej patta - 1

Cinnamon stick - 1/2 inch

Clove - 3

Cardamom - 1

Oil - 1 tbsp

Butter - 1 tbsp(optional)

Salt to taste

Chilly powder - 2 tbsp

Soak the rice in water for 2 minutes. Drain the water and keep aside.

Clean and wash palak leaves. Boil for few minutes. Peel the beet root, carrot. Cut into pieces. Boil and keep it to cool.

Prepare palak, carrot and beetroot juice separately.(you can mix all together and make the paste at a time also.)

Wash, cut the tomato and prepare the paste.

Squeeze the water from nuggets.

Heat oil and butter in a cooker. When hot, add all dry masalas(crush it once or they will pop out). Add onion. saute for a minute. Add soya nuggets, paneer. Saute for 2 minutes, keep on stirring.

Now goes palak,carrot and beetroot juice and tomato paste. Let it boil for 3 minutes. Now add rice, salt, chilly powder and cauliflower. Mix properly. Add hot water till the rice is covered. Give 2 whistles. Wait till the cooker is cool.

The pulao is ready to serve.

Sending this recipe to

Rice Feast @ Aathidhyamfrom Chaitra

Keep smiling,

Green Corn Rice

Tried and tasted by Nivedita

Hi All,

I am not so good, when it comes to rice preparations. But, now after coming to India, I am trying to do new experiments with rice.

One more reason is, I need to send lunch box to my daughter to the school, as she stays in the school for 6 hours. So rice is the best food to eat faster than chapati. And fast food or junk food is not allowed in her school. Even bread, noodles is not allowed. So in these two months I have

tried almost more than 10 rice varieties and surprised that even I can do it!!!!

Here is the recipe for Green corn rice,

Long grain rice(or normal rice) - 1 cup

Onion - 1 big chopped lengthwise

Ginger & garlic paste - 1 tbsp

Green chilly - 2 or 3 finely chopped

Methi leaves - 1/4 bunch cleaned and washed(optional)

Tomato - 1 big chopped

Fresh coriander - 1/2 bunch, cleaned and washed

Pudina - 1/4 bunch, cleaned and washed

Fresh, frozen or canned corn - 1 cup

Salt to taste

Oil - 2 tbsp

Wash and soak the rice for 2 minutes. Remove the water and keep it aside.

Heat oil in a cooker. Add onion and fry till golden brown. Add ginger-garlic paste, green chilly and tomato. Saute for 2 minutes. Now add chopped green leaves mix properly. Now goes the corn and rice. Fry it for two minutes. Add salt and hot water till the rice is covered. Do not add more water.

Close the lid of the cooker and wait for one whistle. Open the lid, when cooker is ready(When it allows to open!!)

Garnish with fresh coriander and serve hot with raita or papad.

Sending this recipe to

Rice Feast @ Aathidhyam from Chaitra

Keep smiling,

Bhindi(okra) in green masala

Tried and tasted by Nivedita

Hi All,

A very easy and tasty Sindhi vegetable preparation, which goes will both with chapati and rice. My husband loves to eat it any time. But, however I try hard to make it tasty, I can never compete with his sister's taste. He always says, my sister makes it better!!!

Coming to the recipe,

Lady finger or bhindi - 12 to 15

Potato -2 cleaned peeled and cut into thick round pieces.

Tomato - 2 big

Green chilly - 3 to 4

Fresh coriander - 1/2 bunch washed and cleaned

Ginger - 1/2 inch cleaned

Coriander powder - 1 tbsp

Salt to taste

Oil - 2 tbsp and 1 tsp

Wash, clean and pat dry the bhindi. Cut the ends, fry them in 1 tsp oil. Keep it aside.

Grind tomato, green chilly, fresh coriander and ginger into smooth paste.

Heat oil. Add potato and for for 2 minutes. Now add ready paste and let it boil for 2 to 3 minutes. Now add bhindi, salt, haldi and coriander powder. Cover it with lid till the bhindi is cooked.

Serve hot with chapati or brown rice.

This traditional recipe of North Karnataka is going to

Shanti's

EVENT ANNOUNCEMENT: STATE SPECIALS

Keep smiling