Sweet Corn Methi Pulav

This sweet corn methi pulav/Sweet corn  fenugreek rice is the excellent lunch box recipe.The little bitterness of methi/fenugreek leaves and the light sweetness of the sweet corn gives an excellent combination.The aromatic smell of this rice makes our mouth watering.All that we need is we must have both methi and sweet corn at home.

As I told already this is a very good lunch box recipe which can be prepared with in less time.We can give this to children undoubtedly as it is healthier recipe and for serving we need only fresh curd or raita.This sweet corn methi pulav donot require much hectic ingredients.

This can be prepared as one pot item or the way which i prepared.Even if we have much cooked rice we can prepare this.

Now coming into the recipe.

Corn Methi pulav

Ingredients:

• Basmathi Rice:1 cup.
• Water:2 cups.
• Methi/Fenugreek leaves:1/2 cup.
• Sweet corn:1/2 cup.
• Biryani leaf:1.
• Onion:1.
• Ginger garlic paste:1tsp.
• Garam masala:3/4 tsp.
• oil:2 tbsp.
• Cinnamon stick:1 inch.
• Cardamom:1.
• Cloves/Laung:1
• Green chillies:2-3.
• Salt:adjust to taste.
• Mint/Pudina leaves:1 tsp.

Procedure:

• Wash and soak the rice for 30 min.
• Boil the sweet corn and keep it aside.
• Now keep the rice in the pressure cooker for 3 whistles and allow it cool.
• wash the methi leaves and cut the onion into slices and slit the green chillies.
• now in a pan heat oil and add Cinnamon stick,clove,cardamom and fry and add Biryani leaf,ginger garlic paste andfry until raw smell goes.
• Now add onion pieces and fry until it turns into pink color.
• Now add Methi leaves and fry welland add boiled sweetcorn ,salt and fry well.
• Add rice and mix well and then add garam masala and again mix well
• Now garnish with Mint/pudina leaves.
• Serve hot with fresh curd or raita.

There is another way of preparing .Here,I am giving it simply.

First soak the rice and keep it aside.In a pan heat oil and add cinnamon stick,cloves,cardamom,ginger garlic paste,onion slices,green chillies,methi leaves ,sweet corn corn and fry until the raw smaell goes off.Now add soaked rice and fry for another 1 min .Now add water and salt and keep it for 3 whistles.That’s all this process will finish the preparation of sweet corn methi pulao.

tasty pulav

Note:

• Here we can use pepper powder instead of slitted green chillies for those who like pepper flavor.
• Here i used fresh sweet corn but if you are using frozen sweet corn bring them to room temperature.

Please give suggestions below .

 

Crispy Crunchy Cabbage pakoda

Yesterday evening my daughter asked for pakodas that too she want a variety of pakodas other than normal onion pakodas.so,i tried with cabbage surprisingly it came very tasty and crunchy. I am sure that if you prepare this snack definitely you will get compliments from your family members.You can prepare this pakoda easily with in 15-20 min and that too we use the ingredients same as the onion pakoda.

It will also make an excellent pair with Lemon rice,Dal and rice,Sambar rice,Curd rice.This hot hot crispy cabbage pakoda is an excellent starter of snack item.

I think this winter season is the most suitable season to prepare hot hot pakoras.As this is the fast preparing snack we can prepare varieties of pakodas in these beautiful winter seasons.

Now,going into the recipe.

Crunchy pakodas

Ingredients:

• Cabbage pieces:2 cups.
• Besan flour(chick pea flour):1 cup.
• Rice flour:1 cup:
• Green chillies:2.
• Coriander leaves(chopped):1/4 cup.
• Curry leaves(chopped): 2 tbsp.
• Salt:adjus tto taste.
• Red chilli powder:1tsp.(adjust according to your spice level).
• Cookingsoda:1/4 tsp.
• Oil:to deep fry.

Procedure:

• First chop the cabbage into fine pieces.
• Heat oil in a fry pan.
• By the mean time take a big bowl and add the chopped cabbage pieces,Gram flour(Besan flour),Rice flour,cooking soda,salt and mix well.
• Now add very little amount of water to mix it.
• Now add green chillies,Coriander leavs,curry leaves,Red chilli powder and mix well to become a thickpaste.(Do not add more water).
• 
• Now drop the mixture in batches to hot oil.
• Now fry in the low medium flame until they turn to golden brown color.
• Now remove them on the kitchen tissue to drain from excess oil.
• Repeat the same for the rest of the mixture.

Note:

• Try not to over crowd the oil because it may lead to greasy pakodas.
• Do not  fry the pakoras in high flame because it will not be cooked inside.
• The main important thing is do not add  more water while mixing.It must be a thick paste.

Please leave your comments and suggestions below.

 

 

Kaju-Gongura Rice

All these rice items are prepared very easily  and it will take very less time.Especially now a days I am looking for these rice items because both my darlings my daughter and my hubby started to take lunch boxes.This is a very nice Lunch box recipe.For the first time I prepared and it came very perfect.I like the tangyness which Gongura have naturally and if we take this gongura atleast once in a week it is very good for health as it contains more amount of Iron.I used pepper in this because in this winter season it is very good for our health.

Now here comes the recipe.

Kaju-Gongura Rice

Ingredients:

• Kaju: 1/2 cup.
• Gongura paste:1/2 cup.
• Basmathi Rice:1 cup.
• oil:2 tbsp.
• Green chillies:3.
• Jeera:1/2 tsp.
• Curry leaves:2 springs.
• Coriander powder:1 tsp.
• Pepper powder:1 1/2 tsp.

Procedure:

• Boil basmathi rice and allow it cool.
• Grind Gongura into a fine paste in a mixer and slit the green chillies.
• In a pan heat oil and fry curry leaves and take them outside.
• In the remaining oil add jeera,Green chillies,Kaju and fry until kaju turns golden brown colour.
• Now add Gongura paste until raw smell goes.
• Now add Turmeric powder,salt,coriander powder,pepper powder and fry for only 1/2 min.
• Now add rice and mix it well and keep in low flame for five min.
• Now add fried curry leaves on top.
• Now the Tangy kaju-Gongura rice is ready.

Note:

• We can use Coriander leaves instead of Gongura an d this coriander leaves gives good flavour.
• While frying Cashew Fry in low flame because kaju will turn brown very quickly.
• Even we can use left over rice instead of  Basmathi rice.
• Be careful  with rice the grains must be separate so,that it gives good texture.

Please give your suggestions and comments below.

 

Dahi Bread Bonda.

This is a nice snack item.If we get bored of eating all normal snacks.You can try this snack item.And that too we are using Dahi(curd) which is very good for health.Some times we all are experiencing the problem of having more curd then at that time we can prepare this as evening snack .Children will eat this very interestingly.My daughter loves this very much.Now,Here i am posting how to prepare dahi Bread Bonda .

Dahi Bread Bonda

Ingredients:

• Curd:1 cup.
• Bread:4 slices.
• Boiled potato:3 (medium sized).
• Boiled Green peas paste:1 cup.
• Boiled carrot:1 (large).
• Garam masala:1 tsp.
• Chat masala:1 tsp.
• Salt:adjust to taste.
• Chiili powder:1 1/2 tsp(adjust to your spice level).
• Ginger garlic paste:1 tsp.
• Curry leaves:4-5.
• Coriander:2 tbsp.
• Pudina:1 tbsp.
• Haldi/Turmeric powder:a pinch.

To Temper:

• Mustard and cumin seeds:1/4 tsp.
• Curry leaves:3-4.
• Red chillies:2.

Procedure:

• If we do not have Fresh green peas then soak the dried green peas in warm water for two hours.
• Now boil the green peas for upto 3-4 whistles and allow it to cool.
• Now boil potato and remove the skin.
• Boil the carrot.
• Smash the carrot and potato into smooth paste.
• Now Grind the green peas in a mixer into a fine paste.
• In a bowl add potato,carrot,Green peas paste and mix it well.
• Now add all other ingredients salt,Chilli powder,haldi,Garam masala,chat masala,Corainder,pudina,curry leaves,Ginger garlic paste and mix it well.
• Now cut the sides of Bread slices and dip it in little amount of water and squeeze the water by pressing it gently in between two palms.
• Now take small amount of prepared potato,green piece etc mixture into the bread and make like a ball.
• 
• Now heat the oil in a kadai and fry these balls until it come to golden brown color.
• 
• Like that prepare all the bondas and keep them aside.
• Now mix salt to the curd.
• Now add all the prepared bondas into the curd.
• Now heat 2 tbsp oil in a pan and add all the items which is listed under the To Temper.
• Now add this to the curd.
• Now the tasty Dahi Bread Bondai is ready to eat.

• 

  Dahi Bread Bonda

Note:

• If you are having Fresh green peas then no need to soak in water.You can directly boil.

Tip:

• If you soak Bread slices more in water then it is not possible to make like balls.So,what i did is first i soaked all the four sides in the water and i just sprinkled water in the middle of the bread slice .so,that the bread slice cannot absorb more water and squeezed  the water out.

Hope you liked the post.

Please give comments and suggestions below to improvise my posts.

 

 

 

Pesarattu tomato pulusu

This is a curry made from pesarattu.Previously i posted how to prepare pesarattu.Now today i am posting a recipe called pesarattu tomato pulusu.This  curry is prepared by making pesarattu first and again by adding tomatoes etc.

This is very easy to prepare and the first main important thing we should have is pesarattu batter or left over pesarattu.This recipe i saw in a T.V channel .As i am having already the batter.so,i tried it immediately.This goes good for hot rice.

Pesarattu Tomato Pulusu

Now here comes the recipe and the procedure for Preparing Pesarattu Tomato Pulusu.

Ingredients:

• Green Gram:1 cup.

•  Rice:1/4 cup.

• Tomato Paste:1 cup.

• Ginger:2 inches.

• Salt:adjust to taste.

• Green chillies:8 no.

• Jaggery powder:1 tbsp.

• Coriander powder:3 tbsp.

• Red chilli powder:1 tbsp(adjust to taste).

• Curry leaves:2 strings.

• Red chillies:2 nos.

• Mustard and jeera:1 tsp.

• Garlic pods:3.

• oil:2 tbsp.

• Turmeric powder/Haldi: a pinch.

Procedure:

• Wash and soak rice over night.
• Grind it in a mixer by adding Grren chillies,Ginger,Salt.
• Make a thick pesarattu than normal.(Because thick pieces after adding to curry will not cut into small pieces again and gives good taste).
• 
• Now remove it aside and allow it cool.
• In the mean time heat a pan and add oil.
• Now add mustard and cumin seeds.
• Now add Red chillies,Garlic pods and fry until they lightly changes their color.
• Now add Green chillies,curry leaves and fry for 1 min.
• Now add salt,Red chilly powder,Turmeric powder,Tomato paste and let it cookl.
• In the mean time cut the pesattu into  pieces  and keep it aside.

• Now to the pan add coriander powder,Jaggery and add required amount of water and allow it boil.
• After boiling Now add pesarattu pieces into it and after 1 min turn of the stove.(Because if we over cook now the pieces will loose their shape).
• Now garnish it with chopped coriander leaves.

As i told it is good for hot rice because in the middle we can get that pieces as we enjoy the taste completely.

Pesarattu Tomato Pulusu

Hope you like this post.

For any suggestions or comments comment below.

 

 

 

How to prepare Pesarattu/Green gram Dosa/Moongdal Dosa?

Do you know how easy to prepare Pesarattu and how much healthy it is.After so many days i got this chance to prepare and share it with you.Just to do is soaking one over night is the only before work we should do.Do you know how many advantages we have by taking this green gram.Doctors tell that we should take this green gram once in a week.Normally i will prepare pongal,pesarattu using this green gram.It is having high fiber content and it is loaded with all goodies like vitamin A,B,C,E and also it have iron,potassium and also a powerful source of vegetable protein.It is good for heart and do you know the most important information here i am giving it will shed of some unwanted weight.

Now here comes the recipe.

PESARATTU

Ingredients:

• Green Moong:2 cups.
• Rice:1/2 cup.
• Onion:1.
• Coriander(chopped):1/4 cup.
• Green chillies:7-8.(adjust to your spice level).
• Ginger:2 inches.
• Salt:adjust to taste.

Procedure:

• Wash and soak Green Moong and rice one over night.
• Next morning Cut the green chillies and chop Ginger,Coriander.
• Grind soaked green moong,Rice,Green chillies,ginger,coriander,salt like dosa batter.
• Add the required quantity of water just like dosa batter.
• Now cut the onion into small pieces.
• Now mix the onion pieces into the batter.
• Now heat the dosa tawa and pour the bater and spread like dosa.
• Now add oil over all dosa.
• Now allow it to roast until it turns into golden brown colour.
• Now turn this into another side and roast for 1/2 min.
• Now remove  it.

Ginger chutney best combination for this.Normally it is a very special in Andhra and even i prepare upma pesarattu  next day.Just making upma and placing it in pesarattu and roast it.

Hope you like the post after long time.

please leave your comment below to improvise my posts.

How to prepare capsicum Rice?

This can be prepared very easily and also this is a perfect lunch box recipe.This is a kid approved dish also.This capsicum rice can be prepared with all colored capsicums.But today I prepared with only green capsicums.These capsicums are also called as Bell pepper.Capsicums are very rich in vitamins and which cures many diseases.

Eating capsicum helps in keeping the skin clear and reduce rashes and do you another important information is which is more important to all of us it helps in burning the calories and mainly capsicums contain compounds called capsaicins which reduce the risk of cancer.

This can be used as naivedyam recipe because we did not use onion,garlic .so,this is no onion,no garlic recipe.

Now to the recipe.

tasty capsicum rice

Ingredients:

•  Rice :1 cup.
• Capsicums:3-4(chopped).
• Oil:3-4 tbsp.
• salt:adjust to taste.
• cashew nuts:10-12.
• Green chillies:2.
• Red chillies:2.
• Haldi/Turmeric powder:2 pinches.
• vangibath powder:3 -31/2 tbsp.
• chana dal:1/2 tbsp.
• Urad dal:1 tsp.
• Mustard seeds and jeera:1/2 tsp.
• Curry leaves:4-5.
• Lemon:1 tbsp.
• Coriander leaves(chopped):1 tbsp.

Procedure:

• Cook the rice and keep it aside and allow it to cool.cook the rice that the grains are separate.Usal masoori rice is fine or you can use Basmati rice.
• Clean the capsicum and cut it into pieces of 1 inch length and slit the green chillies and red chillies.
• now add the oil in a kadai and crackle mustard seeds and add jeera,chana dal,urad dal,cashew nuts,green chillies and fry until it turns into golden brown color.
• Now add slitted red chillies and curry leaves and fry for 1 min.
• Now add chopped capsicum pieces and fry until it becomes soft.
• Now add salt , turmeric powder and vangibath powder and mix well and fry for another 2 min.
• Now remove it from stove and add cooled rice and add lemon juice and mix well and garnish with coriander leaves.
• Now serve hot with raita or potato chips.

Note:

• While roasting be careful that cashew nuts will turn brown so quickly.
• So,first add chana dal and then urad dal and then cashew nuts and fry well.
• I did not use another vegetables like potato,green peas,carrot to enjoy the complete flavor of capsicums.
• This capsicum rice works fine with left over rice also.

Meet you again with another tasty and healthy recipe.

Please leave your comments below to improvise my recipes.

Gunta Ponganalu/Pongadalu/Paddu

This is the Rayalaseema special breakfast.This can prepared with left over Dosa batter.Normally i will prepare dosa batter which is sufficient for two days.The first day i will prepare dosa and the second day i will prepare these Gunta ponganalu.The coconut chutney or peanut chutney is the perfect combination for these Ponganalu.

Specially my daughter prefers to eat with putnala podi or pappula podi.we can prepare this break fast with very less effort.

Now coming into the recipe.

Gunta Ponganalu

Ingredients:

• Left Over Dosa Batter: 2 cups.
• Green chilli paste:1 tsp.
• Cumin seeds:1/4 tsp.
• Chana dal:2 tbsp.
• Coriander leaves(chopped):4 tbsp.
• Curry leaves(chopped):3 tbsp.
• Onion(chopped):1 (Big sized).
• Salt:as required.
• Ginger(chopped):1 tbsp(optional).
• Cooking soda:1 pinch.
• oil:to fry.

Procedure:

• Add little amount of water to the dosa batter.
• Now add salt,Cooking soda and mix well.
• Now add Chopped onions,chopped coriander leaves,chopped curry leaves,chana dal,cumin seeds,Green chilli paste,Chopped ginger and mix well with the batter.
• Now there is a special cooking skillet to make ponganalu usually called as gunta ponganalu penam.In this penam there are small depressions.
• Now in each depression pour few drops of oil and keep in high flame.
• Now pour the batter in each depression only upto 3/4 th because after cooking it will increase the size.
• Now decrease the flame from high to low or medium and pour some more few drops of oil on it to cook easily.
• Now let it roast in medium flame until it turns light golden brown in color.
• Now after two or three min with help of fork flip to another side and allow to  cook for 2 min.
• Now remove them on to the absorbent paper.
• Now the tasty,yummy,easy ponganalu are ready.
• Serve them hot with the chutney.

Note:

• You can use grated carrot into the batter.
• Soak the chana dal before 30 min.
• You can also use spring onions.
• Do not use more water in water or don’t use less water because if we use less water these will not cook properly.
• Use non stick penam/skillet for easy maintenance.

Please leave your  valuable comments below to improvise my posts.

How to prepare Tomato pulao/Tomato Rice

I usually prepare Tomato rice in two ways.One is pulao and another one tomato Baath which is prepared by leftover rice.

Normally these two recipes are very easy to prepare and which can be easily prepared as lunch box recipes.This dish is mostly prepared in south India.

Now i am posting Tomato Pulao recipe which is a bit spicier than tomato Baath.

Spicy tomato pulao

Ingredients:

• Basmati Rice:1 cup.
• Tomatoes:4(Riped).
• Onion:2 (Medium sized).
• Cloves:2.
• Ginger-garlic paste:1 tsp.
• Cinnamon stick:1 inch.
• Mint leaves:1/2 cup.
• Green chillies:2-3.
• Red chillipowder:1 tsp(adjust to your spice level).
• oil:1 1/2 tbsp.
• salt:adjust to taste.
• coriander powder:1/2 tsp.

Procedure:

• Soak Basmati rice for 20 min.
• Cut the onion into thin slices and cut the tomato into small pieces.
• Now heat the oil in a pressure cooker and add cloves,Cinnamon stick and fry for 1/2 min.
• Now add ginger garlic paste and fry until raw smell goes.
• Now add Mint leaves until it decreases the volume.
• Now add Green chillies and onion and fry until they turn into translucent.
• Now add soaked rice and fry for 1 min.
• Now add 2 cups of water and salt,red chilli powder and close the lid of pressure cooker.
• Now the cooker starts whistling(3 whistles) and simmer for 3-4 min and turn off the flame.
• After cooker cools down add chopped coriander on top of it.

Note:

• You can use Ghee instead of oil.
• If you use full ripe juicy tomatoes gives more taste.
• We can use only Green chillies with out using Red chilli powder but the color will not be good.so,instead of using artificial colors i used red chilli powder.

Please leave your comments below to improvise my posts

How to make Ridge gourd payasam/Beerakaya payasam.

This is very easy recipe which will take less time to prepare.Specially this can be prepared for neivedhyam  during festivals.usally i will variety of payasam recipes when ever i am wishing to have a sweet .As payasam recipes are done very fast i love to prepare these recipes.So,this time i tried with ridge gourd it gave an amazing taste.so,i am posting this for you.For the first time when i prepared with a simple mistake it did not come properly so at that time i did not post it.Again after few months i tried it came very perfectly.

The mistake what i did for the first time is in this recipe we must add rice flour paste to the payasam very slowly  .while adding we must continuously stir but with out doing that first i added rice flour paste and after few seconds i started stirring.Due the gap the rice flour paste turned into lumps.So,for the second time i did not do this mistake.

So,coming into the recipe.

Delicious Payasam.

Ingredients:

• Ridge gourd/Beerakaya : 1/4 kg.
• Milk :1/2 ltr.
• Ghee : 1 1/2 tbsp.
• Basmati Rice:5 tbsp.
• Sugar:100 gms.
• pista:1 tbsp.
• Badam:1 tbsp.

Procedure:

• Peel out the Ridge gourd skin and grate it nicely.
• Remove the water from the grated ridge gourd and keep the grated ridge gourd aside.
•  Soak the basmati rice in water for 10 min.
• Now boil the milk in a vessel and add grated ridge gourd to it and let it boil for another 10 min.
• Now grind the basmathi rice to a fine paste by adding required amount of water into a fine paste.
• Now add the basmati rice paste slowly by continuously stirring  and let it boil until it become thick .
• Now reduce the flame and add sugar,cardamon powder and give a nice stir.
• Now switch off the flame and add ghee,roasted badam,pista to it.
• Now the delicious payasam is ready.
• Serve it hot/cold.

I love eating when it is hot.