PUDINA RICE

There are many varieties of preparing Pudina rice. This is the simplest one I learnt from my friend which tastes equally soo good. Therez no need of coconut nor whole spices. Do try this simple and  quick rice which will be ready in jiffy :) To attract kids, I have added corn kernels which gives you a nice crunchy bite :)

INGREDIENTS

1/2 Cup Basmati Rice

1 Onion

1.4 Cup Frozen Corn kernels

Cashews if needed

2 tsp Ghee.

Salt to taste.

INGREDIENTS FOR GRINDING

1 Cup Pudina leaves

2 Green chillies

Half of lime juice

METHOD
Wash and soak rice for about 15 min. Meanwhile grind the ingredients until smooth paste using adequate amount of water. Now heat a pressure cooker adding ghee. Fry the onions, corn and cashews followed by the grind ed paste. Once the raw smell of the leaves disappears, add the soaked rice and mix well. Add in 1 cup of water or little less than that and cook until the rice is fully done. Serve hot :)

PUMPKIN LEAVES PATRA (DUDHE PHALLA PATRAVODO)

We konkanies are mad of Patras specially myself ;) I can have it all the time and at any time :)We make Patras using Colacasia leaves. There's is another version of making patra using Pumpkin leaves. Most of the people are not aware that these leaves are edible and are used in preparing various types of dishes.These are not easily available in markets. Most of the people in kerala grow in their own backyard :) So the time I was on my vocation I was lucky enough to taste this delight which equally tastes like normal Patra. Only difference is in this recipe its fry ed one and therez no steaming process.  The batter I have used is the same which I normally use to prepare patravodo. You can get the RECIPE and also the METHOD explained very well by clicking one of my friend cum relative blog :) Click HERE

As I told earlier therez no need of steaming process, though the Pumpkin leaves gets cooked very fastly once its deep fryed. The next step is as the rolls are done, slice the patra carefully applying extra batter on all the sides as shown in the pic below.

Deep fry them on both the sides until slight brown  under low flame.

Serve hot and ENJOY!!

CHICKEN SCHEZWAN FRY

This is a quick Chicken starters if you have ready made schezwan sauce at home :) Its spicy , attractive and tempting indeed. Its great for the parties and very good combi with noodles. Not only kids, even elders would adore having spicy flavour. Lets go on with the ingredients and method as below

INGREDIENTS

500 grams Cutted Chicken

1 Big Onion

1 tsp Ginger Garlic paste.

1/2 tsp Turmeric powder.

2 tbsp Schezwan sauce ( add more or less accordingly to ur spice taste)

Salt to taste.

Butter for sauteing

Coriander leaves for garnish.

METHOD
Marinate chicken with turmeric powder and salt for half an hour. Heat butter in a pan. Add in chopped onion and ginger garlic paste. Saute till the onions turns translucent. Add the marinated chicken and mix well. Allow them to cook under low flame. Once its done, add the schewan sauce and fry the chicken till its turns into dry consistency. Garnish with coriander leaves and serve hot.

ENJOY!!

CAPSI OMELETTE WITH STIR FRYED VEGGIE

This is something different from normal omelets. Here I have used capsicum circle as a magic of attraction :) and then decorated with some stir fry ed veggies. Its the best evening snack for the kids who loves eggs. Veggies can be anything according to your favourites.

INGREDIENTS

2 Eggs

3 Capsicum rings

2 tbsp Cream

Cheese on top

Salt and Pepper to taste

INGREDIENTS FOR STIR FRY ED VEGGIES

1 Cup Veggie sticks

1 tbsp Butter

1 tsp Garlic powder (optional)

Salt and pepper to taste

METHOD FOR MAKING STIR FRY ED VEGGIES

Heat butter or oil a pan. Drop in the veggies adding salt, pepper and garlic powder on top. Saute them until its well coated with butter and until half cooked. Remove them plate. 

METHOD FOR MAKING OMELETTE

In a bowl, break 2 eggs and whisk well. Add in cream, salt and pepper and mix well. Keep it aside. Heat 1/2 tsp of butter in a pan. Place the capsicum rings and let it fry for about 20 sec each on both the sides. Sprinkle little salt. Once its half cooked, transfer them in a plate. Now in a same pan, add little more butter. Spread the egg batter all over. Place the capsicum rings as shown in the pic. Sprinkle some cheese on top. Cover the pan with a lid and let it cook under low flame until cheese melts. Once it done transfer them in a plate and serve hot.

ENJOY!!

TOMATO CINNAMON SOUP

Soups are good appetizers. Its always good to have a bowl of any soup before a meal. But I love them to have it on my dinner with a piece of bread because its light and simple and taste delicious equally. Here is the simple tomato soup with the touch of cinnamon powder which highlights the flavours of tomatoes and of course the addition of Carrots brings a unique colour to the dish. If you need your soup to be creamy, then you can add up fresh cream in the end. Do try this super simple soup.

INGREDIENTS

3 Tomatoes

3 Garlic Cloves

3 Pearl Onions

1 Small Carrot.

1/2 tsp Cinnamon powder

1 tsp Butter.

Water as needed.

Crushed Pepper

Salt to taste.

Cream (optional)

METHOD

Pressure cook or boil chopped tomatoes, onions and carrot in a vessel adding water. Once its cooked, keep aside to cool. Now grind it into a smooth paste adding adequate amount of water. Sieve and keep it aside. Now add butter in a pan, drop in the grind ed paste followed by pepper powder, salt and cinnamon powder. Bring them to boil and serve hot with a piece of roasted bread.

ENJOY!!