Carrot Pulav!!
Ingredients:
2 Carrot grated 1/2 Capsicum sliced 1 Onion Sliced 1 cup Spinach 2 Green Chillies slit 1 cup cooked Rice 1 Bay leaf 2 cloves 1 small Cinnamon stick 1 tsp cumin seeds 1 tsp oil 1 tbsp Desi ghee Some Roasted Cashews Coriander Leaves to garnish. Salt to taste. Read the rest of this entry »Ingredients:
1 cup cooked rice 1 tbsp Ghee Salt to taste 1 tsp mustard seeds 1 tsp urad dal hand full ground nuts 1 tsp oil pinch hing. Curry leaves to garnish. For Dry Roast: 1 tsp mustard seeds 1 tbsp urad dal 1 tbsp seasame seeds 1 Red chilly 1/4 tsp hing Hand full curry leaves.Method:
1. Dry roast all the ingredients under ‘For Dry Roast’ one by one in the same order.
2. Let the roasted mixture cool for a minute and then powder it in a mixie. The curry leaves powder shud be less fine.
Karuvepalai podi / Curry Leaves Powder!!
Coriander Rice!! Go Green 😉
Ingredients:
1 cup basmati rice 1cup Coriander/cilantro leaves 2 green chillies 1/2 cup green peas 1 Onion Sliced 1 tbsp Ginger-garlic paste Some ground nuts 1 tsp cumin seeds 1 bay leaf 2 cloves 1 small cinnamon stick 1 tbsp oil 1 tbsp Desi ghee Salt to taste.Method:
1. Soak the rice with 2 cups of water in the rice cooker pan for about 20 mins.
2. Mean while in a pan, heat oil add cumin seeds. once they splutter saute the bay leaf, cloves and cinnamon stick .
3. Now add the onions and ginger-garlic paste and green peas and saute until the onions are transparent..
4. In a mixie grind the cilantro leaves and green chillies with very little water into a fine paste.
5. After 20 mins remove about 20% of water from the soaked rice i.e slightly less than 1/2 cup of water.
6. Now add the cilantro-chilly paste, onion-peas and other sauted mixture to the rice. add salt and mix well.
7. Cook them in the rice cooker.
8. In the same pan add ghee and roast the ground nuts.
9. Once the rice is done add the roasted ground nuts, mix well and transfer them to a serving dish and garnish it with fresh cilantro leaves.
10. Serve them hot with onion raita or any raita of ur choice.
TitBits 😀
*We remove about 20% of water from the rice as they r soaked and need less water to cook. If you don remove the 20% of water then the rice will be over cooked and ll be mashed up.
* The cilantro-chilly paste shud be made with just enough water i.e the paste shud be thick and should not make the cilantro rice moist.
* I have added only the green peas to the rice to preserve the greenness of the dish. If you wish to add other veggies, you can add and call it a veggie cilantro pulav 😉
* You can also use roasted cashews and raisins instead of the roasted ground nuts.
This a beautiful green rice with a great aroma of cilantro leaves. I love this rice especially for its smell 😉
Enjoy the Coriander Rice!
Thanks a ton!
Mathangi Balasubramanyan
Yummy Cuisines!! 
Comments/Suggestions