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Bunny Napkin Folding

>> Tuesday, March 29, 2011

bunny folding
Funny Bunny Napkin Folding


Perfect napkin folding for Kid's party.

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folding 1

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bunny_folding

Happy Folding :)

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Mint Pulav

>> Sunday, March 20, 2011

mint 1

Most of us face the problem of deciding what to pack for the lunch today.  Sometimes, I decide it little earlier but most of the time I cook the dish which flashes in my mind in that second.  So, my collections of lunch box menu is growing in size & this mint pulav is perfect.  Fresh mint leaves should be used for this dish for real taste & flavour.  I like to add  corriander leaves, sometimes equal proportion to mint leaves for taste difference.  This can be served with raita, pakoda or with papads.  

Ingredients :
  1. Raw rice /Basmati rice - 1 cup
  2. Mint leaves - 1/4 cup (small bunch)
  3. Corriander leaves - 1 tbsp
  4. Green peas - 2 tbsp
  5. Potato - 1 medium sized
  6. Onion - 1 1/2 no
  7. Grated coconut - 5 tbsp
  8. Green chillies - 2 nos
  9. A small piece of ginger
  10. Tamarind pulp - 1/2 tsp (concentrate)
  11. Oil - 1 tbsp (or ghee) plus 1 tsp
  12. Cloves - 2 nos
  13. Cinnamon stick - 1 no
  14. Bay leaf - 1 no
  15. Cardamom - 1 no
  16. Salt to taste
mint 2

Direction to Cook :

1.   Heat 1 tsp of oil, add green chillies, ginger, 1/2 onion, mint leaves, corriander leaves & salt to taste.  Allow it to cool.

2.   Grind the cooked mint leaves mixture with the grated coconut & tamarind pulp to smooth paste.  

3.   Heat oil / ghee in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & finely chopped onion.  Saute till tender.

4.   Add grounded paste, green peas, diced potato & rice.  Add enough water (For 1 cup raw rice = 2 cups of water ; 1 cup basmati rice = 1 cup of water) & salt to taste.

mint 3

Serve with raita.

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Paruppu Urundai Kuzhambu / Fried dal in spiced coconut gravy

>> Saturday, March 12, 2011

kuzhambu 2

Fried dal cubes cooked in the spicy and tangy coconut sauce, perfect with rice and rotis as well.

Ingredients :

For Paruppu Urundai :
  1. Toor dal - 1/2 cup
  2. Urad dal - 2 tbsp
  3. Green chillies - 3 nos
  4. Salt to taste
  5. Oil for deep frying
  6. Finely chopped onions - 1/4 cup
  7. Finely chopped corriander leaves
For the Gravy :
  1. Oil - 1 tbsp
  2. Cinnamon stick - 1 small size
  3. Cloves - 2 nos
  4. Onion - 1 medium sized
  5. Tomato - 1 no
  6. Coconut - 1/2  (grounded to smooth paste)
  7. Chilly powder - 1 to 2 tsp 
  8. Turmeric powder - 1/4 tsp
  9. Ginger garlic paste - 1 tsp
  10. Finely chopped corriander leaves
kuzhambu 3

Direction to cook :

1.   Soak the toor dal & urad for atleast one hour.  Grind together with green chillies adding little water.  Add salt to taste, finely chopped onions & corriander leaves.  Steam cook the batter for atleast 15 mins over medium heat.

2.   Once cooked & cooled, cut them into small pieces and deep fry them in the oil till light golden brown in color.  Keep aside.

3.   Heat oil in the pan, add cinnamon stick, cloves & finely chopped onion.  Saute till tender.

4. Add ginger garlic paste, turmeric powder, chilly powder & grounded coconut paste.  Add enough water & bring it to boil.

5.  Once the gravy is cooked, add the fried dal cubes to the gravy & bring it to boil for 10 mins over low heat.  

6.   Garnish it with finely chopped corriander leaves.

kuzhambu 1

Serve with rice or rotis.

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Chickpeas Pulav

>> Sunday, March 6, 2011

chick_peas pulav

Most of the days, I will be running out of time in the mornings.  Rice being the stable food at home, has its different ways to serve.  To make it more healthy, we try to add vegetables & present it more nutritious.  Addition of chick peas & potato makes the dish really tasty & quick to make.   I like to serve it with onion raita or with pakoda.  Its optional to use pulav masala for this dish.  Fried bread pieces can be used for garnishing.  It taste yum !!!

Ingredients :
  1. Basmati Rice - 1 cup
  2. Water - 1 cup
  3. Chick peas - 1/2 cup (Soaked in water overnight)
  4. Oil - 1 tbsp
  5. Cinnamon stick - 1 no
  6. Cloves - 3 nos
  7. Cardamom - 1 no
  8. Bay leaf - 1 no
  9. Onion (sliced lengthwise) - 1/4 cup
  10. Potato - 1 large sized
  11. Chilly powder - 1 tsp (to spice)
  12. Turmeric powder - 1/4 tsp
  13. Salt to taste
  14. Lemon juice - 1/4 tsp
  15. Pulav masala - 1/4 tsp (optional)
  16. Corriander leaves & roasted cashewnuts for garnishing
chick peas_pulav


Direction to Cook :

1.   Heat oil in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & sliced onions.  Saute till tender.

2.   Add cubed potatoes, turmeric powder, chilly powder, salt to taste & basmati rice.  Saute it well until aromatic and the rice becomes translucent. 

3.   Drain & add the chick peas, lemon juice, pulav masala, water & little corriander leaves.  Pressure cook it till done.

4.   Garnish it with corriander leaves & roasted cashew nuts.

chick peas pulav

Serve it warm.

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