Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana Biryani Recipe

Easy lunch box ideas/recipes.

Channa Pulao

Ingredients ground to a smooth paste
Mint & coriander leaves-1tbsp each
Green chillies-2
Cloves-2,Cinnamon-a small piece,Cardamom-1,Star anise-1/2,Bay leaf-1 small
Ginger & garlic paste-1tsp
Turmeric powder-1/2tsp
Tomato-1/2
Tempering ingredients
Oil-3tsp
Ghee-1tsp
Cardamom-2,cloves-3,cinnamon stick-1 small,star anise-1/2
Other ingredients
Sliced onions-a handful
Chopped tomato-1/2
Salt to taste
Ghee-1tsp
Lime juice-1tsp
Curd-1tbsp
Channa-1/2 cup
(soaked overnight,wash & drain out the water)
Basmati rice-2cups
Water-3 & 3/4 cups
Method
Heat oil & ghee in a pressure cooker,temper it with above ingredients.
Fry onion,tomato till transparent,now add the ground paste & fry till raw smell disappears & oil has separated the masala.
Add the curd,give a nice stir.
Now add the soaked channa,salt,rice & water,pressure cook till just one whistle.
Cool & remove the lid,pour 1tsp of ghee & lime juice on top mix gently.
Serve it hot with any side dish you like.

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Lemonade Recipe / Homemade Lemonade Recipe / Lemonade Indian Style / Homemade Lemonade Recipe / Homemade Lemon Syrup

Lemonade

Ingredients
Freshly squeezed lemon juice - 4 cups
Sugar - 3 & 1/2 cups
Water - 4 cups
Crushed ginger - 1 & 1/2 tsp
Method
Take water & sugar in a saucepan,add the crushed ginger.
Bring this to a nice boil once sugar has dissolved reduce the flame.
Boil this mixture till it reaches to a one string consistency.
Switch off the flame,cool the liquid completely.
Once it has come to room temperature add the lemon juice & mix it well.
Filter this mixture and store it in a clean jar in fridge.
Add 1tbsp of syrup to 1 glass of cold water,add ice cubes and enjoy.
Note:
a) My lemon juice is not that sour so i reduced the sugar quantity,add more if you like.
b) Do not add lemon juice to hot sugar syrup,cool completely & then add.
c) Add a pinch of salt while making lemonade.
d) For extra flavour you can add crushed saffron strings and crushed cardamom.

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Apricot Preserves / Apricot Jam / Apricot Spread / Homemade Apricot Jam

Apricot Preserves

Ingredients
Chopped fresh apricots-2 cups
Sugar -1 & 1/2 cup
Water-1/4 cup
Lime juice-1/2tbsp

Apricot Jam

Method
Add all above mentioned ingredients in a sauce pan.
Cook this mixture in medium flame till the fruits are completely mashed & starts to thicken.
To check the right consistency keep a small plate in the freezer for 10 minutes,remove it and pour some cooked jam on the plate.If the jam is thick & does not run,then that's the correct consistency to switch off the stove.
Cool the jam completely & store it in fridge for a week in a sterilized clean glass jar.
Enjoy them on bread or for any baking recipes

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Fish Koliwada /Fish Koliwada Recipe / Fried Fish in Koliwada Style / Macchi Koliwada Recipe / Amchi Mumbai Spicy Fried Fish Recipe

Fish Koliwada

Ingredients for marination
Boneless fish cut into cubes any kind -15 small cubes
Salt to taste
Red chilly powder -1/2tsp
Coriander powder -1/4tsp
Turmeric powder -1/8tsp
Amchur powder/Dry Mango Powder -1/8tsp
Powdered fennel seeds -1/4tsp
Ajwain seeds -a pinch
Ginger & Garlic paste-1/2tsp
Yellow food colour (optional) -a pinch
Besan - 1 tsp heaped
Rice flour - 1/2tsp
( Mix all above ingredients together in a bowl.Marinate it for 30 minutes.
Other ingredients
Oil-to deep fry
Method
Heat oil in a pan,drop each marinated fish pieces. deep fry these fish cubes till light brown & crisp on all sides.Remove it on a kitchen tissue.
Serve it with any dip you like.Best served as a starter.

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How to Sprout Fenugreek Seeds / How to Sprout Methi Seeds

Fenugreek Sprouts

Ingredients
Fenugreek / Methi Seeds - 1/2 cup
Water as needed

Methi Sprouts

Method
Wash the fenugreek seeds in water.
Soak the seeds in fresh water,make sure the seeds are immersed well.
Let it soak in water overnight.
Next day rinse the seeds with fresh water for 2 times at least.
Take a container here iam using a steel thermos lunch box,you can use any container to make sprouts.
Line it with a kitchen tissue or a muslin cloth.
Place the seeds on the tissue,sprinkle water generously.Fold it all four sides and close it with a tight lid.Sprinkle water in intervals if needed.
Keep this for another 12 hours,you will see the seeds has started to sprout.
If you want long sprouts then keep it for another 6 to 12 hours.
Remove from the kitchen tissue loosen them & store it in a clean container in fridge.
You can use the same method in making any kind of beans or seeds.For beans soaking & sprouting time takes longer.

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Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe - Stuffed Brinjal Recipe

Vankaya kothimeera

Ingredients ground to a smooth paste
Chopped fresh coriander leaves - a small bunch
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1 tbsp ( Optional)
( I add just to increase the quantity)
Green chillies - 6
( If your chillies are spicy reduce)
Garlic - 2
Jeera/Cumin - 1 tsp
Other ingredients
Long Green brinjals - 6
(cut it into x shape half through the brinjals)
Oil - 12 tsp
Method
Heat oil in a pan add the brinjals in medium high flame roast it till its half cooked & the outer skin has turned brown.
Now pour the ground masala into the roasted brinjals.
Sprinkle very little water,cover & cook in low flame.
In intervals gently turn the brinjals along with the masala,make sure you don't break the brinjals.
Cook till raw smell has disappeared & oil has started to leave the sides of the pan.
Switch off the stove & serve it with plain rice.
Note:
a) You can even stuff the masala into the brinjals & fry.
b) You can also cut the brinjals into strips & cook it with the masala.
c) Adding garlic & onion is optional but i love to add for extra flavour.
d) Try this recipe with any kind of brinjals.

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Cabbage Vada / Cabbage Masala Vadai / Muttaikose Masala Vadai Recipe / Kose Paruppu Vada Recipe

Cabbage Vada

Ingredients ground to a semi coarse mixture
Ginger -a small piece
Garlic-3
Green chillies-4 or 5
Cinnamon-a small piece
Fennel seeds / somph -1tsp
Cloves-2
(do not add any water while grinding)
Other ingredients
Channa dal-1 cup
Salt to taste
Chopped curry & coriander leaves-a handful
Finely chopped cabbage - 1 cup
Oil-to deep fry
Method
Soak channa dal for 2 hours,drain the water completely.Save a handful of dal separately & grind the remaining to a coarse mixture.
Do not add water while grinding,if needed just sprinkle very little water,we need to have a thick coarse mixture.
Transfer into a bowl,now add the saved dal,ground masala,chopped cabbage,curry & coriander leaves & salt,mix it well.
If you think your mixture is a bit watery do not panic add some rice flour,besan or sooji,the water will get absorbed in fact your vadas will be crispier too.
Divide the mixture into small lemon size balls,slightly flatten it with your palm.
Heat oil in a pan in medium high flame deep fry the vadas till both sides are golden brown & crisp.
Remove it on a kitchen tissue for excess oil to get absorbed if any.
Serve them hot.
Note :
a) If your batter becomes watery,add sooji,rice flour or besan to thicken the mixture.
b) Chopped onions can be added,instead of green chillies you can add red chillies.
c) Try to fry the vadas as soon as you mixture all the ingredients,otherwise the mixture will start leaving water.
d) Do not add any water while grinding,otherwise while frying a lot of oil will get absorbed.
e) Chopped mint leaves gives extra flavour to your vada.

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Kothavarangai Poriyal / Cluster Beans Fry

Kothavarangai Poriyal

Ingredients
Chopped kothavarangai/cluster beans - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry & Coriander leaves for garnish
Tempering
Oil - 1 tsp
Red chillies - 1
Cumin & Mustard - together 1 tsp
Hing - 1/8 tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the chopped cluster beans,salt & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till the vegetable is soft.
Switch off the stove,add grated coconut,curry & coriander leaves mix well.
Serve as side dish for plain rice.

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Pani Puri Recipe / Pani Poori Recipe / How To Make Pani Puri

Pani Puri

Ingredients for pani
Cold water - 3 cups
Fresh mint leaves - a handful
Fresh coriander leaves - a handful
Lemon juice - from 1/2 of a lemon
Black salt / Kala namak - 1/2 tsp
Salt - 1/4 tsp
Roasted and powdered jeera/cumin powder - 1 tsp
Dry mango / amchur powder - 1 & 1/2 tsp
Green chillies - 1
Ginger - a very small piece
Chaat masala powder (optional) - 1/2 tsp
Other ingredients ( Fillings are of your choice)
Golgappa/Puri
Chopped cooked cubed potatoes
Cooked channa,chole or raw moongh sprouts
Chopped onion
Sev

Method to make pani
Take a mixi jar add mint,coriander leaves,ginger and green chillies.
Grind it to a fine paste.Take a bowl pour this ground mixture,cold water & all above mentioned dry ingredients.
Mix well adjust the taste,filtering is optional.
Your pani is ready to serve.
Note:
You can also add 1 or 2 tsp of thick Imli chutney to the pani for a slight sweetness.
Serving
Take a puri make a small hole on top fill it with chole,potato & sev.
Immerse into the pani and eat immediately.

For Golgappa puri recipe click HERE

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Avocado Bharta Recipe / Avocado Bhartha Recipe - A Quick Side Dish For Roti

Avocado Bharta

Ingredients

Chopped onion-1/2

Chopped tomato-2
Chopped green chillies - 1
Salt to taste
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala- 1/8 tsp
Turmeric powder - 1/8 tsp
Ginger & Garlic paste-1/4tsp
Avocado mashed-2
Lemon juice - 1 tsp
Chopped coriander & curry leaves
Tempering
Oil-3tsp
Mustard & Jeera -1/2 tsp each
Method
Heat oil in a pan temper it with above ingredients.
Add onion & green chillies fry till light brown,now add the tomato,ginger & garlic paste & all the dry ingredients.
Fry till raw smell has disappeared & oil has separated the masala.
Reduce the flame & add the mashed avocado give a quick mix & switch off the stove.
Lastly add the lemon juice,curry & coriander leaves & mix.
Best served with Roti.

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Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe

Bedmi Puri

Ingredients for the dough
Urad dal - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Powdered fennel seeds / Somph - 1/2 tsp
Oil - 2 tsp
Grated ginger - 1/4 tsp
Salt to taste
Whole wheat flour - 1 cup
Water very little needed
Other ingredients
Oil to deep fry

Bedmi Puri

Method
Soak urad dal in water for 3 hours.drain out the water & grind to a coarse paste.
Sprinkle very little water to grind.
Take a bowl add the wheat flour,ground urad dal paste,oil & all the dry masala mentioned above.
Sprinkle water & form a tight dough.Do not add too much water.Your dough will be slightly sticky.
Cover the dough & rest it for 30 minutes.
Grease your palm and divide the dough into small equal size balls.
Roll out these ball into a semi thick disc.Use flour for dusting while rolling out the poori.
Heat oil in a pan slowly slide the poori into the hot oil.Press gently on top for the poori to puff up.
Turn the other side & deep fry till both sides are light brown.
Remove on a kitchen paper for the extra oil to get absorbed if any.
Serve them hot with any gravy you like.
Note:
a) Do not add too much water while kneading the dough,just sprinkle.
b) Do not roll it out very thin otherwise your pooris will not puff up.
c) Increase the spice level according to your taste buds.

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Egg Pepper Fry Recipe / Muttai Milagu Varuva Recipe / Easy Egg Fry Recipe

Egg Pepper Fry

Ingredients
Boiled eggs-6
(make slits on it)
Chopped onion -1
Chopped tomato-3
Curry leaves few
Tempering
Jeera/Cumin-1tsp
Cardamom-1
Cinnamon- a small piece
Oil-1tbsp
Grind to a smooth paste
Whole black pepper-1 & 1/2 tsp
Salt to taste
Turmeric powder-1/2 tsp
Ginger/Garlic paste-1tsp
Garam masala a pinch ( optional)
Method
Heat oil in a pan temper it with above ingredients.
Add onion & fry till light brown,add tomato & the ground paste.
Fry till raw smell has disappeared & oil has separated the masala.
Add the eggs gently mix it well combined with the masala.
Switch off the stove garnish with curry leaves.
Best served as side dish for rice or roti.

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Mamidikaya Thurumu Pickle Recipe / Mamidi Turumu Pachadi / Turumu Pachadi / Grated Mango Pickle

Mamidikaya Turumu Pickle

Ingredients to be sun dried
Grated mango with skin-3 cups
Salt -1/3 cup
Turmeric powder-1tsp
Method
Mix all above ingredients together in a bowl.
Spread it on a plate & keep it in sun for 2 to 3 days or till all the water has evaporated.
Do not dry it till too crisp.
Tempering
Sesame oil-3/4 cup
Chilly powder-1/3 cup
Hing-1tsp
Powdered fenugreek/methi seeds-1/2tsp
Mustard-1 & 1/2 tsp
Method
Heat oil in a pan temper it with mustard seeds,switch off the stove when it starts to splutter.
Add the hing & fenugreek powder.
When still warm add the chilly powder & the sun dried grated mango,mix it well.
Cool the mixture completely & store it in a clean bottle.
Best served with curd rice.

Note:
a)If you want to keep it outside then make sure there is no water in the mangoes.
b)Store it in a very clean sterilized jar.
c)Cool the oil when still warm mix the chilly powder & mangoes.Do not add it when hot.

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Udupi Rasam Powder Recipe / Saarina Pudi Recipe / Rasam Powder Udupi Style

Udupi Rasam Powder

Ingredients
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop
Method
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hing & coconut,give a nice mix.
Cool this mixture & dry grind to a fine powder.
Store it in a jar & keep it in fridge to retain the freshness.
Note:
a) Colour of the powder depends upon the quality of the red chillies.
b) I usually keep podi which has coconut in fridge to retain the freshness of the powder.

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Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe

Curd Idli

Ingredients
Mini Idli - 18
Salt to taste
Curd - 1 cup
Grated carrot - 1 tbsp
Chopped coriander leaves - 1 tsp
Sev or Boondhi - for garnish
Idli Podi - for garnish
Tempering
Oil - 1 tsp
Mustard,Urad dal.Jeera - together 1 tsp
Red chillies - 1
Curry leaves few
Chopped green chillies - 1
Grated ginger - 1/8 tsp

Curd Idli

Method
Heat oil in a pan and temper it with above ingredients.
Whisk curd with little salt,add the tempering,some grated carrot & chopped coriander leaves.
Mix well till everything is combined.
Arrange the mini idlis in a plate,pour the curd mixture on top.Keep in fridge for 10 minutes
Just before serving garnish with grated carrot,coriander leaves,sev
& idli powder sprinkled on top.
Serve it immediately!
Note:
a)You can do a variation by adding imli/tamarind chutney & green chutney on top.
b)For garnish you can even add some fried cashew nuts.
c)Do not use sour curd for this recipe.If your curd is sour add some milk.
d)If you don;t have mini idli plate make regular size idli & cut into small cubes.
e)This can be served as an appetizer.

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Menthi Koora Pappu Recipe / Methi Dal Recipe / Menthi Kura Pappu

Menthi Koora Pappu

Ingredients
Chopped fresh methi/fenugreek/vendaya keerai- 1 small bunch
Salt to taste
Chopped onion-1/4
Chopped tomato-1 small
Turmeric powder-1/4tsp
Toor dal -1/2 cup
Oil-1tsp
Tempering
Oil-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Jeera/Cumin-1/2tsp
Red chilly-1
Red chilly powder-1/2tsp
Turmeric powder -a pinch
Crushed garlic-3
Method
Heat 1 tsp of oil in a pressure cooker fry methi leaves,onion,tomato for a minute.
Add the washed dal,turmeric powder & needed water and pressure cook till soft,mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the dal & mix it well.
Best served with plain rice with little ghee.

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How to keep coriander leaves fresh in fridge / How to keep cilantro fresh.

Keeping cilantro fresh

This is the easy way i follow to keep my cilantro/coriander leaves fresh for more than a month in refrigerator.
Once you buy a bunch of coriander leaves remove the string from the bunch.
Loosen then remove rotten leaves from the bunch if any.
Fill a tall glass beer mug or any tall glass with tap water.
Immerse the bunch into the water till the stems are in.
Store it in fridge this will stay fresh for a month.
Change water if colour changes.

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Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli

Oats Murukku

Ingredients

Quick Oats -1/2 cup powdered

Rice flour-1 cup

Besan/Gram Flour-1/2 cup

Chilly powder- 3/4 tsp

Hing-1/2tsp

Ajwain-1/2tsp

White sesame seeds-1tsp

Salt to taste ( around 1 tsp )
Hot oil - 1 tbsp

Oil-for frying

Oats Murukku

Method

Take a bowl add rice flour,besan,powdered oats,hing,chilly powder,sesame seeds,ajwain,salt & hot oil.Mix it well.
Add water little by little & make a soft dough.
Grease the murukku press & fill the dough.
Heat oil and press the dough directly into the hot oil.
Deep fry the murukku in medium high flame till crisp & light brown on both sides.
Remove it on a kitchen paper for extra oil to get absorbed if any.
Cool & store it in a air tight container.

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Shikanji Recipe / Shikanjvi Recipe / Indian Lemonade Recipe

Shikanji

Ingredients
Lemon - 1 medium size
Cold water 2 & 1/2 glasses
Salt to taste
Black salt - 1/8 tsp
Chaat masala - 1/2 tsp
Roasted & powdered jeera/cumin powder - 1/4 tsp
Pepper powder - 1/8 tsp
Mint leaves crushed - 6
Sugar - 2 tbsp
Method
Take a jar squeeze out the juice from the lemon.
Add all the above mentioned ingredients.
Stir to make sure sugar has completely dissolved.
Filter & pour it in a glass,add ice cubes garnish with some mint leaves.
Serve cold immediately as a refreshing drink.
Note:


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Dum Aloo Recipe / Aloo Dum Recipe

Dum Aloo

Ingredients for the gravy
Curd - 3tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Powdered fennel seeds - 1/2 tsp
Method
Mix all the above ingredients in a bowl,keep it aside
Ingredients  ground to a smooth paste
Chopped onion - 1/2
Large vine tomato - 1
Ginger & Garlic paste - 1 & 1/2 tsp
Cashew nuts - 15
Method
Add everything in a blender & grind to a smooth paste.Keep it aside.

Other Ingredients
Small potatoes - 10
( Boil in water,peel the skin,prick with a fork on all sides.Deep fry or shallow fry in oil till golden brown on all sides.)

Dum Aloo

Tempering
Oil - 3 tbsp
Ghee - 3 tsp
Jeera - 1tsp
Star anise - 1
Cloves -1
Cardamom -2
Bay leaf -1

Dum Aloo

Method
Heat oil & ghee in a pan add the tempering ingredients.
Now add the ground masala & in low flame fry till masala leaves the oil.
Now add the curd mixture & cook till everything is well combined & the raw smell has disappeard.
Pour some water add the fried potato & cook till gravy is thick.
Switch off the flame mix in some cream if adding & garnish with crushed methi leaves & ginger strips.
Best served with Roti.

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Vepampoo Sadam Recipe / Dry Neem Flower Rice Recipe / Bevina Hoovu Anna Recipe

Vepampoo Sadam

Ingredients for tempering
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera/Cumin - 1/8 tsp
Mor Milagai/ Sun dried chillies - 2 small
Curry leaves few
Chopped garlic - 2
Dry vepampoo / neem flower - 2 tsp
Other ingredients
Leftover cooked rice as needed
Ghee - 1 tsp
Crushed black pepper - 1/2 tsp
Salt as needed
Method
Heat oil in a pan & temper it with above ingredients.
Fry till vepampoo is light brown & crisp.
Add the leftover rice & salt.& mix well till everything is well combined.
Switch off the flame add crushed pepper powder,curry leaves & ghee.
Gently mix & serve with papad or chips.

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How To Clean Vazhaithandu / How to Clean Plantain Stem / Cleaning & Cutting Of Banana Stem

Method 1
Cut the stem into thin slices you will find the fibers connected to the slice & the stem.
Gently remove the fibers by using your fingers.
Repeat the same till all the fibers are removed.
Chop then into small pieces & soak it in water to avoid blackening.
Cook the stem immediately.Do not store it in fridge once cut.

Method 2
Cut the stem into thin slices you will find the fibers connected to the stem & the slice
Chop it finely and add it to diluted buttermilk.
Take a wooden stick (i used chop sticks ) and swirl it in circular motion for couple times.
Remove the stick from the buttermilk you will find the fibers are stuck to the stick.
Gently remove & repeat the process till all the fibers are removed.
Rinse & then cook it to your choice.
Cook the stem immediately.Do not store it in fridge once cut.

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Methi Corn Malai Recipe / Methi Makai Malai / Fenugreek And Corn Curry Recipe

Methi Corn Malai

Ingredients dry roasted & powdered
Cloves- 5
Cinnamon - 2 small sticks
Cardamom - 2
Peppercorns - 7
Cumin seeds/Jeera - 1tsp
( Dry roast the above ingredients till just hot,cool & grind to a fine powder)
Ingredients ground to a smooth paste
Onion - 1/2
Green chillies-3
Ginger - a small piece
Garlic -3
Cashewnuts - 1tbsp
Poppy seeds - 1 tbsp
Other Ingredients
Frozen Methi/Fenugreek leaves - 2 cubes
( Approximately 1/2 cup)
Frozen corn - 1 & 1/2 cups
( cook in microwave for a minute)
Sugar - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil- 2 tbsp
Butter - 2 tbsp
Method
Heat 1 tsp of oil in a pan add the methi & fry for 3 to 4 minutes.Cool & grind to a semi coarse paste.Keep it aside.
Now heat remaining oil & butter in a pan ,in medium low flame fry the ground paste till the masala leaves the sides of the pan.
Now add the salt,sugar, ground methi & corn,saute for couple more minutes.
Add the ground masala powder & milk,cook till everything is well combined.
Switch off the flame & serve them with roti or jeera rice.
Note:
a) Cream can be added at the last for extra richness.
b) Fresh methi leaves can also be added.

Courtesy: Priya with a slight change

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Vegetable Pulao /Veg.Pulao - Easy,Simple & Quick Veg. Pulao Recipe

Vegetable Pulao

Ingredients
Basmati rice-1 & 1/2 cups
Water-3 cups
Salt to taste
My Biriyani /Pulao Masala-1tsp
Chopped onion-2 tbsp
Slit green chillies-1
Ginger & Garlic paste-1/2tsp
Mixed vegetables-1 & 1/2 cups
(I used peas,carrot,beans,cauliflower,potato,cabbage)
Chopped tomato-1/2 (optional)
Mint leaves-few
Oil-2tsp
Ghee-1tsp
Method
Heat oil in a pan fry onion till light pink,now add the ginger & garlic paste & fry till raw smell has disappeared.
Add all the vegetables & mint leaves,saute for 2 minutes.Add the rice,salt,biriyani masala powder & water.
Cover it with a lid & in very low flame cook the rice is done.
Remove the lid mix in the ghee,give a quick mix & serve it with raita of your choice.

Check for version 2 Veg.pulao recipe Here

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Aloo Broccoli Kurkure / Potato Broccoli Kurkure Recipe - Easy Kids Snack

Aloo Broccoli Kurkure

Ingredients to be combined together
Boiled potato - 2 medium size
Finely grated broccoli - 1/4 cup
Chopped fresh mint leaves - 1 tbsp heaped
Red chilly flakes - 1/4 tsp
Chaat masala - 1/4 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Amchur powder - 1/8 tsp
Other ingredients
Maida / All purpose flour - 2 tsp heaped
Poha / Rice flakes powdered - 1/2 cup
Oil to deep fry
Method
Take a bowl mash the potatoes add all the above mentioned ingredients.
Mix till everything is combined.Take small portion & form into tight round balls.
Make a semi thin batter with maida & little water.
Dip these balls into the maida batter then into the powdered poha.
Make sure all the sides are evenly coated.arrange them on a plate.
Heat oil in a pan and deep fry these balls in medium high flame till crisp & light brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve with any dip you like.
Note:
a) Make sure there is no water in your potatoes,otherwise your balls may break while frying.
b) Always fry in medium high flame then you can reduce it later.
c) Instead of red chilly flakes you can also add chopped green chillies.

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Idli 65 Recipe / Idli Fritter Stir Fry- How to make Idli 65

Idli 65

Ingredients for marination

Lime juice -1 tsp
Salt to taste
Red chilly powder- 3/4 tsp
Turmeric powder-1/4tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1/2tsp
Yellow food colour-a pinch(optional)
Rice flour-1tsp
Corn flour-2tsp
Maida / All purpose flour - 2 tsp (heaped)
Other ingredients
Idli -8
( cut it into small cubes)
Oil to deep fry
Garnish
Fried green chillies & curry leaves
Lemon wedges
Onion rings

Idli 65

Method
Take all the marination ingredients in a bowl,pour water & make a semi thick batter.
Add the idly pieces make sure all the pieces are well coated with the masala,rest it for 10 minutes.

Heat oil in a pan & deep fry the idli pieces in batches till crisp on all sides.
Remove it on a kitchen paper for extra oil to get absorbed.
Before serving sprinkle some chaat masala,garnish with fried green chillies,curry leaves,lemon wedges & onion rings.
Best served as a starter.
Note:
You can make this recipe with leftover Idli too.

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