Hara bhara subz pulao

Ingredients :

• Soaked basmathi rice - 1 1 / 4 cup
• Cauliflower florets - 1 cup
• Fresh green peas - 1 / 4 cup
• Potato slices- 1 / 2 cup
• Onions - 1 / 2 cup [ chopped ]
• Salt - as required
• Fresh coriander leaves - little [ for garnish 
• Green paste - 4 to 5 tbls. sps.

For making green paste :

• Fresh grated coconut - 1 tbsp
• Mint leaves - 1 / 4 cup
• Coriander leaves - 1 / 2 cup
• Rice flakes [ poha ] - 1 tbsp [ soaked ]
• Green chillies - 2 to 3 [ roughly chopped ]
• Cumin seeds - 1 / 2 tsp
• Salt - to taste

 [ Mix all the ingredients and blend to a smooth paste in a mixer using little water. Store in a fridge till use. You can also make large batch of this paste and freeze it upto 3 months. ]

Method :

Put  3 cups of water to boil, clean  wash  and soak the rice for about 10 minutes. Drain the water and keep aside. Mix all the remaining ingredients including the  hot  water in a pressure cooker and presure cook for 2 whistles. Then allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork.Then garnish with fresh chopped coriander leaves. Serve hot with carrot, onion, tomato raitha.

Note :

Rice is a storehouse of various nutrients like carbohydrates, protein,iron etc. And when combined with veggies it makes a wholesome meal.

Green paratha

Ingredien

• Fresh green peas - 1 hand ful
• Palak leaves - 4 to 5
• Fresh coriander leaves - 1 / 4 bunch
• Green chillies - 4 to 6
• Onion - 1 chopped
• Garlic flakes - 2 chopped
• Ginger piece - 1 / 2 inch piece chopped
• Garam masala powder - 1 / 2 tsp
• Salt - as required
• Tomato - 1 chopped

 [ grind all these ingredients in mixie to a smooth paste. ]

For dough - :

• Wheat flour - 1 1 / 2 cup
• Maida - 1 / 4 cup
• Salt - little
• Melted butter or oil - 1 tbl. sp
• Sugar - 1 / 2 tsp
• Cumin seeds - 1/ 2 tsp
• Fresh ghee or oil - as required for roasting

Mix the flours together in a mixing bowl. Add sugar, salt  butter, and  the ground masala.  Mix well with the flour till butter blends. Slowly add water and kneed to a smooth dough, pat and kneed well for several times.
Make balls and roll out into medium parathas. Roast on a hot tawa first one side.Turn over and apply ghee or oil on top. When its puffs press with landle and roast till light brown on both sides.Serve with thick curd and chunda [ sweet mango pickle refer in my pickle items.]

Vegetable oats [ healthy break fast for all age group ]

Ingredients :

• Grated vegetables - 1 / 2 cup [ carrot, cabbage or cauli flower. ]
• Onion - 1 [ grated ]
• Green chilli - 1 [ chopped ]
• Ginger - small piece [ chopped ]
• Black pepper powder - 1 / 2 sp
• Roasted jeera powder - 1 / 2 sp
• Boiled and mashed moong dahl - 1 / 4 cup
• coconut milk - 1 cup
• Oats - 1 bowl
• Salt - as required
• Sugar - 1 / 2 sp
• Oil - 2 tbls. sps.
• Chopped coriander leaves - little
• Cumin seeds - 1 / 2 tsp

Method :

First keep one deep bottom vessel on the gas. Heat oil, add cumin seeds. When it pops add onion along with green chilli, and  ginger. Fry for 2 second till it change in colour. Then add chopped vegetables and fry  till it become soft, then add mashed dahl along with required water. Add salt, pepper powder, jeera powder, and sugar. Mix well, then add oats. Stir well . [ the oats get well cooked and kanji become thick ] Before remove from the gas add coconut milk. When one boil comes remove from the gas. Garnish with coriander leaves. Serve hot. Healthy and tasty oats  is ready.

Kothamalli rice

Ingredients :

• Coriander leaves - 1 bunch [ clean and chopped ]
• Cooked rice - 2 cups
• Green chillies - 4 to 5
• Ginger - 1 / 2 inch piece
• Garlic flakes - 2 flakes
• Fresh grated coconut - 2 tabl. sps.
• Salt - as required
• Cumin seeds - 1 tsp
• Asafoetida - 1 / 4 sp
• Madras small onion - 1 / 2 cup[ peel and cut into pieces ]
• Oil - 2 tablespoon

Grind together :

Grind coconut, green chilli, ginger garlic, and half portion of coriander leaves in mixcer without adding  water.


Method :

First keep one broad deep bottom kadai on the gas. Add oil, heat it and season with cumin seeds. When it pop, add small onions to that fry for 2 minutes until it change in colour. Then add the ground masala to that, and fry till the masala become dry. Then add salt and remaining coriander leaves along with cooked rice and mix well. Remove from the gas and serve with fried papad and thick curd.

Healtly tip : This is a highly nutritious and tasty rice. Can be served as a party dish.

Festive biriyani

Ingredients :

• Basmathi rice - 1 cup
• Onions - 2 diced
• Fresh thick curds - 1 / 2 cup
• Salt - as required
• Mixed diced vegetables - 2 cups
• Chopped coriander leaves - 3 tbl. sps.
• Green chillies - 3
• Coriander powder - 1 / 2 sp
• Cumin powder - 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Black pepper powder - 1 / 2 sp
• Ginger garlic paste - 1 / 4 sp
• Tomatoes - 2 diced
• Ghee and oil - as required

Method :

Wash and soak the rice for 20 minutes. Boil in water till half cooked. Then drain water completely, and allow it to cool. Beat curds and mix coriander powder, cimin powder, slit green chillies, pepper powder, ginger garlic paste, garam masala powder and coriander leaves.Keep aside for 25 minutes. Then heat ghee and oil together and fry onions, tomatoes and then other vegetables. Sprinkle little  water and allow the vegetables to cook till soft. Mix in, marinated curds, salt and cooked rice. Reduce flame and keep under dhum till moisture is absorbed. [ or bake in  hot oven for 10 minutes covered with foil.

Pooshinikkai mor kootu

This dish is extremely cooling especially in the summer. The flavour of a well cooked crunchy ash gourd [ pooshinikkai ] is delicious when served as a vegetable in a gravy.

Ingredients :

• Ash gourd [ pooshinikkai ] - 1 / 2 k. g. [ remove the outer skin and cut into cubes ]
• Drumstick - 1 [ cut into 1 / 2 inch lenth pieces ]
• Fresh curds - 2 cups [ beaten in 1 / 2 cup water ]
• Asafoetida - 1 / 4 tsp
• Salt -  as required
• Turmeric powder - 1 / 2 tsp
• Curry leaves -  little

For seasoning :

• Mustard seeds - 1 / 2 tsp
• Coconut oil - 2 tbl. sps.

Grind together :

• Fresh grated coconut - 1 1 / 2 cup
• Green chillies - 4 to 5
• Rice powder - 2 tsp

Method :

Cut the ash gourd and drumstick together and boiled in water in kadai adding salt, and turmeric, till it becomes soft and done. Blend rice powder, green chillies and coconut into a fine paste. Add this paste and beaten curds to the cooked vegetable and stir over a low flame for 3 minutes until it comes to boil. Remove from the gas. Heat coconut oil in a pan and pop the mustard seeds, add to the vegetable. Garnish with  fresh curry leaves.

A . B . C. Halwa [ apple, banana, carrot halwa ]

Ingredients :

• Grated apple - 1 cup [ without skin ]
• Mashed banana - 1 cup
• Grated carrot - 1 cup
• Fresh grated coconut - 1 cup
• Milk powder - 1 / 2 cup
• [ or ] Milk - 1 cup
• Fresh ghee - 1 / 2 cup
• Sugar - 2 cup
• Cardamom powder - 1 tsp
• Any foood colour - few drops
• Mixed nuts - 1 / 4 cup

Method :

Grind coconut and milk. Mix all the ingredients together except ghee. Keep on stirring till the apple banana pieces are cooked and the halwa becomes one mass. Then add ghee, cardamom powder. [ add little food colour, and a few drops essence while stirring ]  Remove from the gas and garnish with nuts of your choise.
Your tasty a. b. c. halwa ready to serve.