Soy Milk Vegetable Pulao

Ingredients

Basmati Rice – 1 cup

Soy milk – 1 cup

Water – ½ cup

Vegetables –2 cups

(Potato, carrot, beans, green peas, cauliflower, mushrooms)

Chopped onion – ½ cup

Green chilli – 3

Cashew nut – 4

Mint leaves – ¼ cup

Coriander leaves – ¼ cup

Ginger garlic paste – 1 tsp

Cumin seeds – 1 tsp

Bay leaves – 2

Cinnamon stick – 1 inch

Cardamon – 2

Cloves – 2

Oil – 3 tsp

Ghee – 1 tsp

Salt to taste

Method

                  Clean and soak the basmati rice in water for about 30 minutes. Chop the vegetables into equal size. If you use potato chop them slightly larger than the other. In a large vessel add the ghee and roast the cashews. Once they golden brown add oil, whole garam masala and saute until you get a nice aroma of the biryani. Add the onions and saute till transparent. Add the ginger, garlic paste and saute. Add the cut vegetables and saute for 3 minutes. Add slit green chillies, soy milk, water and bring them to a boil. Add the basmati rice along with salt. Add mint leaves and close the lid. Cook over medium heat until rice cooking. After completed add a spoon of lime juice and mix well. Garnish with coriander leaves. Serve with raita.

Linking to:

'ONLY' Cooking With SOYA hosted by Preeti.
Akila's Dish Name Starts with S.

Bottle Gourd Coconut Chutney/Sorakaya Kobbari Pachadi

Ingredients

Bottle gourd pieces - 2 cups

(Peeled & cut into pieces)

Green chilli – 10

Chopped onion – 1 cup

Chopped tomato – 1 cup

Garlic - 5

Roasted peanuts – ½ cup

Fresh coconut pieces – ½ cup

Chintakaya thokku – 3Tsp
(Fresh tamarind chutney)

Oil – 2 tsp

Salt to taste

Coriander leaves for garnishing

Method

                  In a pan add oil, bottle gourd pieces, chilli, onion, tomato, garlic and cover it with lid. It may take 10 mins. Cool it. In a mixi jar add cooked ingredients, thokku, peanuts / coconut pieces, salt and make it paste. Garnish with coriander leaves.  

Note: Use either peanuts or fresh coconut.

Linking to:
Pickles & Chutneys event @ Ammaji Recipes,
South Indian Cooking (SIC) Series Event - # 1 @ anuzhealthykitchen,
Summer Special Event hosted by Savaadhjevana.


                        

Masala Egg Curry

Ingredients

Boiled eggs – 2

Chopped onion – 1 medium

Chopped tomato – 2 medium

Chopped green chilli – 2

Coriander powder – 1 tsp

Salt to taste

Oil – 2 tsp

Chopped coriander leaves for garnishing

For Tempering

Mustard seeds- ½ tsp

Cumin seeds – 1 tsp

Method

                In a pan add oil and temper it. Add chopped onions, green chillies and fry for 7-8 mins. Add tomatoes and fry until it soft. Add Red chilli powder, salt, coriander powder and mix well. Now cut boiled eggs into pieces. Add it to gravy. Mix well. Garnish with coriander leaves.   

Egg Fried Rice Samosa

Ingredients

For dough

All purpose flour – 1 cup

Cornflour – 4 Tsp

Carom seeds – 1 tsp

Ghee / Dalda (hot) – 2 Tsp

Salt – ½ tsp

Oil to fry

EggFried Rice Preparation

For Dough

                       In a bowl mix all dough ingredients. Make a dough using water. Keep it aside for 30 mins.  

Method

                 Divide the dough into lemon size balls. Roll it like puri using rolling pin. Cut longitudinally in the center. Take one part, apply water to edges and make cone. Fill it with fried rice close the corners. Deep fry in oil.

Note:

             If you are vegan, avoid egg. Prepare veg fried rice.

Linking to:

Show Me Your - "HITS" hosted by Vardhini,

Spotlight : Healthy Snacks hosted by Chandrani,

Best Recipes @ Youtoocancookindianfood.

         

Egg Fried Rice

Ingredients

Cooked rice – 2 cups

Eggs – 3

Chopped onion – ½ cup

Chopped carrot – 1

Green peas – ¼ cup

Garam masala – 1 tsp

Green chilli – 4

Salt to taste

For Tempering

Jeera – 1 tsp

Curry leaves –few

Oil – 2 tsp

Method

                     In a pan add oil and temper it. Add onion, green chilli, vegetables and sort it cook soft. In a bowl break the eggs and beat well. Add this to pan, mix it well with vegetables for 5-10 mins on medium flame. Add rice and salt. Mix well. Serve with raita.

Linking to:
Show Me Your -"HITS" Hosted by Vardhini.

Cabbage Dosa

Ingredients

Raw rice – 1 ½ cup

Methi seeds – 1 tsp

Chopped cabbage – 2 cups

Chopped coriander leaves – ½ cup

Curry leaves – 1 string

Chopped green chilli - 2

Salt to taste

Oil

Method

                  Soak rice in water for 3 hours. Grind them with cabbage, green chilli together to a batter. Add curry leaves and salt to the batter. Mix well. Heat a tawa, apply oil and once the pan is hot, pour a ladleful of batter in the center and spread like dosa. Cook both sides. Serve with chutney.

Linking to :
"Serve It - Griddled" by Kirthi,
"Show Me Your - HITS" by Vardhini.



      

Lettuce Fruit Wraps

Ingredients

Lettuce leaves – 2

Black grapes chopped - 10

White grapes chopped – 10

Banana chopped – 1

Kiwi chopped – 1

Honey to taste

Method

1. In a bowl add all fruits, honey and mix well. 
2. Place 1 Tsp fruit mixture in the center of lettuce and roll it.

Linking to:
Lets Cook With Fruits@ simply.food,
Heart & Soul Blog Hop 115: 8/28/12,
Best Recipes @ youtoocancookindianfood
Spotlight : "Healthy Snacks" @ Cusine Delights & Recipe Junction.


         

               

Maida Flowers

Ingredients

All purpose flour (maida) – 2 cups

Oil to fry

For Sugar Syrup

Sugar – 1 ½ cup

Water - little

           In a pan add sugar and water. Mix it. Put it on the stove and mix. Check it whether it gets one string consistency or not. Add elachi powder. Keep it aside.

Method

                   In a bowl add maida. Make a dough using water. Divide into puri size balls and roll it.

                           



 Using knife cut in the middle, without cutting the corners. 

Roll it and press the corners. 

                                          


Deep fry in oil. Transfer it to sugar syrup. Mix it lightly.  

Linking to
Lets Party - Festive Special Event.

Paneer Matar Masala

Ingredients

Paneer fried – 150 gm

Brown onion paste – ½ cup

Tomato puree – 2 cup

Heavy whipping cream – ½ cup

Green peas – 1 cup

(Boiled & fried in butter)

Ginger garlic paste – 1 tsp

Green chillies -3

Kasoori methi – 1 tsp

Red chilli powder – ½ tsp

Garam masala powder -1/2 tsp

Whole garam masala – 1 tsp

Butter – 2 tsp

Salt to taste

Method

                 In a pan add butter and melt it. Add onion paste, ginger garlic paste and fry for 2 mins. Add whole garam masala and fry for 2 mins. Add tomato puree, green chillies and salt. Fry till oil oozes out in medium flame. Add the cooked peas and mix well for 5mins. Add the well beaten whipping cream and mix for 5 mins. Add paneer cubes and simmer for 5-6 mins. If you need thick gravy add little water. Add kasoori methi, coriander powder, garam masala powder and cook for 2 mins. Garnish with Coriander leaves and cream. Serve with roti.

Linking to:
"Only Recipes From The Royal Kitchen" hosted by Divya.

Cauliflower Rice

Ingredients

Cauliflower florets – ¾ cup

Cooked rice – 1 ½ cup

Chopped onion – ¼ cup

Carrot pieces – 1

Green peas – ½ cup

Chopped green chillies - 5

Garam masala – 1 tsp

Salt to taste

Coriander leaves for garnishing

For Tempering

Jeera – 1 tsp

Hing – a pinch

Curry leaves – 1 string

Chana dal – 2 tsp

Urad dal – 2 tsp

Oil – 3 tsp

Method

                 Soak the florets in warm water with salt for 10 mins. In a pan add oil and temper it.  Add onion and sort it for 5 mins. Add green chillies, florets, carrot, green peas and mix well. Close the lid. Cook until vegetables become soft. Add rice, salt, garam masala. Mix well for 3 mins. Garnish with coriander leaves. Serve with raita.

Linking to:
"Shoe Me Your HITS - Rice" hosted by Vardhini.
Announcing 30 Minutes Meal Mela,
Fun-Fair Food @ Thoushaltcook.