Bunny Napkin Folding

Funny Bunny Napkin Folding

Perfect napkin folding for Kid's party.

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Happy Folding :)

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Mint Pulav

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

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.

Serve with raita.

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Paruppu Urundai Kuzhambu / Fried dal in spiced coconut gravy

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

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.

Serve with rice or rotis.

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Chickpeas 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

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.

Serve it warm.

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