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,

Haryanvi Thali

Tried and tasted by Nivedita

Hi all,

When I came to know about the event Tried and tasted hosted by Ahwini of (ashwini-spicycuisine.blogspot.com) and which is a brain child of Zlamuska's spicy kitchen, I was excited to know whom we have to follow this time.

And I entered Asha's Foodie's Hope blog. Asha is really talented, creative and deserves so many awards she got on her blog. I was confused what to cook as there are many dishes. Then I went through her RCI event. I was fascinated by all the yummy pictures. I was feeling as if I am in a place where thali's of all the states are available to eat now.

Planning to cook all the dishes very soon, I thought let me start with Haryanvi food. So here is the Thali ready for you all. And I was 100% true to her original recipe. I did not prepare Besan pinni, as I was short of pista.

Check her blog for the recipe to make the Haryanvi thali ready. Here is the link;

http://foodieshope.blogspot.com/2009/02/haryanvi-cuisine-pakodi-di-kadhi-jeera.html

I prepared, Mooli paratha, carrot-ginger pickle, Besan kadhi with pakodi, Aloo Raita and Jeera rice.

I hope you will like it! the way I prepared and arranged in a thali.

And this is going to

Ashwini's Announcing Tried and Tasted event!!!!

Keep smiling,

Tomato Dosa

Tried and tasted by Nivedita

Hi All

Now a days, as I am at home, and getting chance to watch TV, I am watching some cookery shows. My mother watches all the cookery shows, and writes down the recipes. She tries most of the recipes also. Now I have joined her!!!

Yesterday, we were watching one show in Kannada channel, and she prepared tomato dosa, which was different from other normal dosa(I felt it!!) And in my mind, came the event hosted by Padma. So I am preparing the same for her event.

Here is the recipe:

Raw rice - 2 cup

Urad dal - 1 cup

Tomato - 2 big, chopped

Red dry chilly - 2

Coriander seeds - 2 tbsp

Jeera - 1tsp

Salt to taste

Oil to make dosas

(The guest garnished the dosa with few ingredients. But it is optional and according to your taste and time)

For garnishing,

Onion -1 chopped finely

Carrot - 1 grated

Coriander - chopped

Green chilly - 1 chopped

Soak the rice and urad dal for 4 to 6 hours. Before grinding, wash both and add other ingredients except oil. Keep it over night or 8 hours.

Heat tava, spread the batter to make thin dosa. Spread the garnishing ingredients if you like. Let it roast. Add little oil. Remove it and serve hot.

I am sending this to Padma's

Announcing my first event "DosaCorner".

Keep smiling

Curd Rice Balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ)

Tried and tasted by Nivedita

Hi All,

Yesterday, after I posted the recipe for "Paapad Samosas" I was feeling guilty for those who are facing scorching heat. Now to make myself feel good, I am posting the recipe for curd rice balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ).

This food was common in our house, for picnics. At least once in 2 months, My mother and her sisters and cousins always arranged for short picnics. There used to be so many relatives. And we were about 15 cousins. We always had great fun. There were variety of dishes prepared by our grannys, packed nicely and systematical. We visited fields, farm houses or temples. If nothing, we used to meet in some one's house at least. Those were the days!!!, I never wish to forget! This "curd rice ball" was common, as its was easy to give in our hand. We used to run and play while holding it in the hand and eating.

Now, for my daughter, its like a feast!

Here is the recipe,

Rice - 2 cups(cooked with more water)

Fresh curds - 1/2 cup

Milk - 1/4 cup

Onion - 1 medium (chopped)

Garlic - 3 to 4 flakes

(Optional, skip it if you do not like the garlic taste!!, but tastes great with garlic.)

Green chilly - 1

Fresh coriander - 1 hand full

Curry leaves - few

Sugar - 1 tsp

Salt to taste

Mix ready rice, curds, milk, sugar and salt in a bowl.

Crush garlic, green chilly, fresh coriander and curry leaves together. Mix it with rice.

Adjust the quantity of curds and milk. After mixing, the rice should not be very watery, as we need to make balls. Keep aside for half an hour. Make balls and serve in the hands.

Great refresher for the summer!!

Keep smiling,

Eggs and rice noodles

Tried and tasted by Nivedita
Hi all,

When it comes to eating eggs, I am always hungry. I love to eat egg in any form, except half fried egg. Rice noodles and scrambled egg is a great combination and a very healthy breakfast for everyone. It is easy and quick recipe to fix.
Here is the recipe
Rice noodles (Sevia) – 150 gms (ready made, Indian)
(I have tried with Thai rice noodles, it wont taste good as with Indian rice noodles)
Eggs – 3
Onion – 1 big
Green chilly – 4 to 5(Put less if making only for kids)
Curry leaves – 8 to 10
Mustard seeds – 1 tsp
Jeera (cumin seeds) – 1 tsp
Cinnamon stick – 1 inch
Lemon Juice – 2 tbsp
Salt to taste
Haldi – ½ tsp
Oil – 2 tbsp
Fresh coriander chopped to garnish
Boil the rice noodles in the hot water and drain and keep aside. (Follow the instructions on the packet)
Heat oil in a thick bottomed shallow pan. Add mustard seeds, jeera, and cinnamon stick then curry leaves. Saute it. Now add green chilly and onion and fry till transparent. Beat the eggs in a bowl and add it to the pan. Stir continuously till it is mixed properly with onion.Sprinkle little water, cover and cook for two minutes, so that egg is cooked full. Add salt and haldi. Mix once again. Now add boiled noodles and lime juice. Mix properly. Cover and cook for 3 minutes. Garnish with fresh coriander and serve hot.

Sevres 3. Good for kid’s lunch box.

I am sending this recipe to Sudeshna's Announcing: Event for Eggs.

Keep smiling,

Mutton Biryani

Tried and tasted by Nivedita
Hi All


(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)

I am very bad cook, when it comes to prepare rice varieties. I can make only white rice, tomato rice and methi rice. Other type always turns into disaster. But few months back, when I was searching for rice recipes, I came across Mishmash’s egg Biryani (http://kitchenmishmash.blogspot.com). The rice in the photo was so tempting; I decided I will make it the same day. Even though, I followed the basic recipe, I skipped adding omelet and frying eggs. But, the result was superb!!!!!!! Thanks Mishmash!!! Then I made the rice several times and every time it was a hit.
Now, I thought of using the same Biryani masala for mutton Biryani and my reward was, I had to prepare again the very next day for our picnic.(as it got over the same day I made!) All enjoyed it in the picnic.
Here is the recipe,
Mutton – Half kilo
Rice – Half kilo (any long grain)
Onion – 3 big (long and thin sliced)
Tomato – 2 big (Finely chopped)
Garlic paste – 1 tsp
Ginger paste – 1 ts[
Fresh coriander – 1 bunch Cleaned and chopped (Optional)
Mint leaves or pudina – ½ bunch cleaned and chopped (Optional)
Curds – ¼ cup
Green long chilly - 2
Salt to taste
Chilly powder – 2 tbsp
Dhania powder – 1 tbsp
Oil – ¼ cup
Tej patta -1 big

To marinate the mutton:
Curds – 2 tbsp
Salt to taste
Chilly powder – 1 tsp
Dhania powder -1 tsp
Oil – 1 tbsp

Biryani masala
Fennel seeds -1/2 tsp
Cumin seeds / Jeera -1/2 tsp
Shahjeera/Caraway seeds – 1/2 tsp
Cloves - 4
Cardamom -1
Cinnamon (1” inch length) - 1
Grated nutmeg -1/4 tsp
Grind everything to a fine powder and keep it aside. We will need 2 tbsp for this Biryani.
Wash and clean the mutton and marinate with the given ingredients and keep it aside for 2-3 hours. The mutton will be tenderer, if it is marinated for full one night or 6-8 hours. Before making Biryani, keep in a cooker and give 3-4 whistles.

Clean and soak the rice. Remove the water and keep it for half an hour.

Add oil in a cooker, when hot add chopped onions. Fry till brown. Now add the Biryani masala powder. Mix it properly. Add 2 long green chilly.
Add chopped tomato and ginger and garlic paste. Stir for a minute. (If you are adding pudina and coriander, you can add now and fry for a minute).Then add curds, salt, chilly and dhania powder. Mix it properly. Add cooked mutton without water. Keep the stock aside. Cover it for 2 minutes. After that, add soaked and dried rice. Mix nicely so that all the things mix with each other properly. Now add the stock and hot water till the rice and mutton is covered. Close the lid and give 2 whistles.
Serve hot with onion raita.

Keep smiling