Vegas here I come!

After moving to Miami, we visited Key West with Vivek's friends. So I can say that we haven't had a vacation this year for just the three of us. Las Vegas and Grand Canyon are two of the places I had been wanting to visit and so here we are with the tickets in hand and all bookings done all set to go on a 8 day vacation which I would say is a long vacation for us. Our previous vacation was our 2 week trip to Europe in 2006, and Arya was just 7 months old that time.

For the past two weeks Vivek has been insisting that I hit the gym as there is a lot of walking to do and well he also has started to go too.. . I am not sure, how Arya is gonna handle it as he has never been away from home for such a long time and now as he is gonna turn 3, he has started to ask a lot of questions, "what is that?" and very demanding. I only hope that the trip doesn't drive him crazy and he me! I really want him to enjoy this trip.

I started the packing today and I am going crazy with the stuff that I need to carry along. Shall let you guys know all about it once I get back in 8days, even though the duration is short we all are looking forward towards it, and a break for V from his busy schedule. For the past few days Arya has been asking me, "ellarum plane poroma?"

So see you all in a few days time, and I shall share more recipes with you all. Have fun ladies and take care!

Pazham Pori

A favorite snack of mine since my childhood days. A very common snack/ tiffin of Kerala and can be easily got from any vendor during travel by train and mostly in every street corner too. Banana commonly called nendrampazham is a fruit that can be easily got in Kerala and this recipe brings all memories of me pestering my father to get me pazham pori whenever the guy with the basket passed us by..... Well my recipe did come out good and my son is now a big fan of it :)

Require:-

Ripe banana - 1
Maida - 1/4 cup
Rice flour - 1/2 cup
Sugar - as per requirement
Cardamom powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil to fry
Salt a pinch

Method:-
Mix the maida, rice flour, sugar, cardamom powder, turmeric powder and a pinch of salt with water to make a batter which has the consistency of bajji batter.
Cut the banana into thick long strips, say 1 banana makes 6 strips.
Heat oil in a frying pan and the oil has to be really hot.
Dip the banana one at a time and place them in the hot oil slowly.
Leave some gap in between them.
Fry them until golden brown and well cooked.
Place them on to napkins to drain the oil and eat it warm.
An easy sweet snack that everyone will fall in love with...

I am sending this to the deep fried event by Paajaka.

Soya And Spinach Curry and event entries

A quick and delicious curry that can be eated with rice, rotis, parotta, poori and it can even be made for a big group. Instead of soya chunks/meal maker you can also add boiled kabuli channa to it. Sangeeth of Art of Cooking Indian Food is hosting a calcium rich contest, and an excuse to make this recipe too. This has a flavor of kurma in it and the combo is really good.



I am also sending this entry to Sia's JFI- Soya Event




You will need :-

Soya chunks - 1 cup
Spinach - 1 bunch
Onion - 1 medium minced
Tomato - 3 pureed
Ginger garlic paste - 1 tbsp
Garam masala - 1/4 tsp
Salt to taste

For the masala:-
Coconut - 3 tbsp
Turmeric powder - 1/2 tsp
Sesame seeds - 1 tbsp
Green chilies - 2 nos
Red chilies - 3 nos
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1/4 tsp
Cinnamon - 1 inch
Cloves - 5 nos
Fry all the above ingredients in a little oil and grind it to a fine paste.

Method:-
1. Soak the soya chunks and set aside
2. Cook the spinach with a pinch of baking soda and water until fully cooked and blend it in a food processor into a paste.
3. In a deep kadai pour oil and once hot add the minced onions and pink it.






4. Now add the garam masala and the ginger garlic paste.







5. Once the raw smell of the garlic goes add the tomato puree







6. When done add the ground masala and let it simmer for 5 minutes






7. Add the soya chunks and salt and allow it to cook completely.







8. Pour in the spinach paste and let it simmer on medium flame for 5 - 10 mins






9. Serve hot .......







I am glad to send this recipe along with a few more to Sangeeth's calcium event. Below are the list of the other recipes that I am sending in.

1. Vendakka Varuval
2. Peas Pulao in Coconut Milk
3. Strawberry Banana Milkshake
4. Mango Milkshake
5. Spicy Chili
6. Mor Kuzhambu
7. Dhal with greens
8. Makhanwala Curry
9.Vermicilli Kheer / Semiya Payasam

Bowtie pasta & chick peas

On this particular day, I had no idea what I was gonna make for breakfast so when I saw the can of chick peas I thought of making pasta with it. The pasta was ready fast and it tasted good and it wasn't heavy in flavor and it turned out to be the perfect breakfast for a weekday.

You will need:-
Bow ties - 2 cups (cooked al dante)
Chick peas - 1 small can (rinsed and drained)
Shallots - 1 chopped fine
Garlic - 1 clove finely chopped
Jalapenos - 2 chopped
Black pepper powder - 1/2 tsp
White cooking wine - 1/4 cup
Dry or fresh - oregano
Grape tomatoes - a few cut in two (optional)
Olive oil - 1 tbsp

Method:-

In a kadai pour the olive il and when hot add the chopped garlic, shallots, jalapenos and then the chick peas. Fry it for a while and then add the oregano and the white wine. Once it reduces add the tomatoes, pepper and salt and let it cook until the tomatoes are tender and the aroma arises. Now add the cooked pasta and saute for a while and serve hot.
Could making breakfast get any easier?
I am sending this recipe to the A.W.E.D. Italiano event by DK of CulinaryBazaar.

Vengaya Kuzhambu

Among mom's cooking, a very favorite of mine is puli kuzhambu. It was like a comfort food for me, and now a days I make it whenever I feel homesick. Though it doesnt' t have the perfect taste like mom's, it gets better each time. It is a spicy that can be made with drumsticks, brinjal, ladies finger /okra or just shallots. It tastes great with rice and even dosas. It tastes better the next day as the flavor sets in and if kept in the fridge it will stay for atleast 3days and it will still taste yumm....
This time I made it for one fo my friends with just shallots.

You will need:-
Shallots - 1 bowl
Garlic - 4 cloves
Tomatoes - 2 sliced
Curry leaves - a few
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Asafoetida - 4 to 5 pinch
Cookin oil - 3 tbsp
Tamarind paste- 1.5 tbsp
If using tamarind, soak around a lemon size of tamarind

In a kadai pour 1 tbsp of cooking oil and fry the following:-
Coconut - 1 cup
Dry red chilies - 5 nos
Pepper corns - 1/2 tsp
Coriander seeds - 2 tsps
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1/4 tsp

Method:-
1. In a deep dish pour oil and when hot add the mustard seeds, urad dhal and the asafoetida.






2. Now add the cut garlic and shallots and cook it well







3. In the meantime grind the fried masala items into a fine paste by adding water.






4. Once the shallots are well done add the tomatoes.







5. When well done add the ground masala and add a little water and let it simmer for 5mins.






6. Add in the tamarind water or tamarind paste.







7. When it starts to boil add salt and let it simmer until the oil leaves the sides and it thickens a bit.







8. Garnish with cilantro and serve hot with rice or dosas.

Entries for Curry Mela

Srivalli of Cooking 4 All Seasons, is hosting a wonderful event called Curry Mela. Since I wanna send her some of my old entries for the event I am just reposting an entry with the names of those recicpes. This entry also has the new entries to the event too..








1. Chicken in tomato gravy - http://nalabagham.blogspot.com/2008/08/chicken-in-tomato-gravy.html






2. Egg Curry - http://nalabagham.blogspot.com/2008/08/egg-curry.html






3. Baby corn with Soya - http://nalabagham.blogspot.com/2008/08/baby-corn-with-soya.html






4. Brinjal Poriyal - http://nalabagham.blogspot.com/2008/04/brinjal-poriyal.html






5. simple and easy shrimp curry - http://nalabagham.blogspot.com/2008/05/simple-easy-shrimp-curry.html














6. Peerkangai/ridge gourd dishes - http://nalabagham.blogspot.com/2008/05/peerkangai-ridge-gourd-dishes.html



7. Makhanwala curry - http://nalabagham.blogspot.com/2008/04/makhanwala-curry.html






8. Shredded fish curry - http://nalabagham.blogspot.com/2008/06/fish-curry.html






9. Shrimp masala - http://nalabagham.blogspot.com/2008/06/shrimp-masala.html






10. Pepper chicken - http://nalabagham.blogspot.com/2008/05/pepper-chicken.html






11. Sorakkai Koottu - http://nalabagham.blogspot.com/2008/08/sorakkai-koottu.html

Sorakkai Koottu

Bottle gourd or sorakkai as it is called in TamilNadu, is a very regularly used vegetable in almost every home. It cooks fast and it is a nutritious one too. My mother-in-law is the one who introduced me to sorakkai and I have been making it almost every week for the past three years. It is one of Vivek's favorite veges. This is an easy recipe made with bengal gram and can be eaten with rice and rotis.

Require :-
Bottle gourd - 1
Bengal gram - 1 cup
Coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Green chilies - 4 nos
Salt to taste
Curry leaves - a few
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Asafoetida - 3 to 4 pinch
Oil for seasoning
Salt to taste

Method:-

1. In a deep kadai pour 3 cups of water and add the washed bengal gram and allow it to cook.






2.In the meantime, remove the skin of the vegetable and cut it into 1 inch cubes and keep it aside.






3. In a mixie grind the coconut, cumin seeds and green chilies together into a fine paste using little water.






4. Once the bengal gram is 3/4 done add the cut bottle gourd and let it cook. Add a little water if needed.






5. When half done add the ground paste and salt and let it simmer into a thick consistency.






6. In a small kadai pour 1 tsp of cooking oil and when hot add the mustard seeds, urad dhal, hing and curry leaves.





7. Once it stops spluttering add it to the kootu once it is done and mix it.
8. Serve hot with rice or rotis.

P.S. - If you do not prefer coconut you can grind around 2 tbspns of kaskas or sesame seeds,it will still be flavorful.


I am sending this to Srivalli's Curry Mela.

Vendakkai Varuval

Ladies finger a nutritious vegetable which can be used for so many dishes and a favorite of my son's. Vivek likes vendakka varuval very much and whenever i get good ones i make this for him.


Require:-

Ladies finger - cut into small pieces 1 bowl
Cooking oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Bengal gram - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 3 to 4 pinch
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp or as per requirement
Curry leaves - a few
Coconut oil - a few drops

Method:-
For almost every poriyal that I make, i add a few drops of coconut oil to it, as it enhances the flavor very much.

In a kadai pour both the oils and once its hot add the mustard seeds, urad dhal, bengal gram, asafoetida and cumin seeds.
When the spluttering stops add the curry leaves and the chopped ladies finger.
Cook it on medium heat. When half done add the turmeric powder and the chili powder.
Mix it well and then add the salt.
Remove once well done and serve it hot with rice.
Try it with dhal and rice.

I am sending this entry to Sangeeth's, Calcium Rich event.

Podalanga Poriyal

Podalanga is nothin g but snake gourd, a favorite vegetable of mine. Here we don't get fresh ones for a long time, so whenever I do get my hands on some I make this poriyal with it. It is very simple and gets ready fast too.

You will need :-

Snake gourd - cut small 1 bowl
Onion - chopped fine 2 tbsp
Green chilies - 4 cut lengthwise
Pepper powder - 1 tsp
Egg - 1 whole
Salt to taste
Cooking oil - 1 tsp
Coconut oil- a few drops
Mustard seeds - 1/4 tsp
Curry leaves - a few

Method:-

In a kadai pour both the oils and when hot add the mustard seeds followed by the chopped onions, green chilies and curry leaves.
Once half done add the cut snake gourd and mix it well, do not add water.
When almost done break the egg into it and add salt and pepper and mix it until the egg has scrambled completely.
Remove once fully done adn serve hot with any curry and rice.
Now wasn't that easy to make!

This entry goes to Sangeeth's http://letusallcook.blogspot.com/2008/08/eat-healthy-calcium-rich.html" target="_blank"

>calcium rich.

I've been tagged

Lothika of Natural Remedies at Home has tagged me and she sent me the magic lamp of luck. Thank you Lothika for sending them to me.

The rules are as below:

“At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog”.Let the person who tagged you know when you’ve posted your answers.”-

1.What was I doing ten years ago?

I was studying in plus 2....

2.Five things on Today’s “To do” list

Go to the library
Add one more recipe to the blog
Grocery shopping
Pick up my mails
Try some

3.I am addicted to :
Spicy food and chocolates

4.Things I would do if I were a billionaire:
Spend at least half on the ashramams that my Father-in-law volunteers to help, get my parents and vivek's parents to go on a long vacation for as long as they wish.

5. Places i have lived:
Alapuzha (kerala), Chennai, Bangalore,Trichy, Austin (Texas),St.Louis(Missourri) and now Miami.

The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere.

We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!

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I would love pass this on to - Srivalli ,Bhavana ,Yasmeen ,Cham , Cinnamon Trail , Fusion , Vandana and Anjela

Happy Blogging Everyone!

Egg Curry

This curry is like a comfort dish for me as for as long as I can remember mom used to make it most of the saturdays when I used to be at home. I used to eat it with rice for lunch and it has always been my favorite and now a make it at least twice a month. Mom used to try a lot of things and even though she was busy with work she would always find ways to make yummy dishes.

You will need :-
Boiled eggs - 4 nos
Onion - thinly sliced 1 big
Tomatoes - 6 sliced thin
Chili powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Vinegar - a few drops or even lemon juice
Salt to taste
Cilantro - a small bunch minced
Cooking oil - 2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few

Method:-
1. Boil eggs and remove the shell and keep it aside. Make three of four slits on the sides.
2. In a kadai pour oil and when hot add mustard seeds and when it splutters add the curry leaves.
3. Add the sliced onions and let it cook completely.
4. Once it turns pink add the chili powder and the turmeric powder and a few drops of lemon or white vinegar.
5. Fry it for a while and then add tomatoes let it cook completely and once the oil leaves the sides add the eggs.
6. Let it simmer for a while and then add the cilantro and leave it for another 5 minutes.
7. Serve hot with rotis, aapam, idiyappam or even rice....

I am sending this dish for Srivalli's Curry Mela. She hosts events regularly and its fun to send in entries for her events!









This entry also goes to Sangeeth's calcium rich.

Cabbage Chutney

An easy to make chutney which I learnt from a very good friend of mine, Harini. She makes amazing stuff and a wonderful person too.
She is the one who started me on to this and it was a success at home from the very beginning.
You need:-
Cabbage - 2 cups (cut into pieces)
Garlic - 2 cloves (coarsely chopped)
Dry chilies - 2 nos
Green chilies - 2 nos
Tamarind - 1 inch piece
Asafoetida - 2 to 3 pinch
Urad dhal - 1 tsp
Curry leaves - a few
Cumin seeds - 1/4 tsp
Salt to taste
Gingelly oil - 1 tbsp
Method:-
In a kadai pour the oil followed by the cumin seeds,, asafoetida, urad dhal and curry leaves.
Now add the green chilies and dry chilies along with the garlic and fry well.
Finally add the cabbage and the tamarind and let it cook fully. Do not cover.
When almost done add salt and cool it once fully done. It can get a little brown here and there, as the flavor is amazing.
Grind it into a fine paste, try to avoid water as much as possible.
Serve it for rice with rasam, vathal kuzhambu and even curd rice..

Grill it up!

Last week, I bought tilapia and wanted to do something that I have never done before. Thats right, Grill it!. So I decided to marinate it for as long as I can and I ended up with letting it marinate for almost 36 hours in the fridge. Served it up with crunchy and cold lettuce with ranch and a side of grilled mushrooms and bell peppers. A sumptuous dinner on the patio! For the seasoning I mixed Indian flavor along with american steak seasoning.
It is better to grill food than to fry them, as this is a healthier way to enjoy it too....

Require:-
Tilapia - 1 lb
Chili powder - 1 tsp
Salt to taste
White vinegar - enouch to mix all ingredients into a thin paste.
Steak seasoning - 2 tsps
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Cajun spice - 1/2 tsp

Method:-
Mix all ingredients except for the fish into a thin paste and then rub it well on the fish. Cover it and marinate it as long as you can.
Since we are using vinegar there is no need for it marinate overnight, 3 to 4 hours is more than enough.
Before grilling it, remove the fish and let it get to room temperature. This way you will retain the texture and moisture of the fish.
Make sure your grill pan is hot, spray cooking oil, then place the fish one by one.
Do not disturb the fish too often otherwise it will break. Turn it after 4 to 5 minutes and once fully done place it on to a plate.

For serving :- Serve it over a plate of shredded lettuce or salad of choice with a piece of lemon and ranch.

For Stir Fry Vegetables:-
Mushrooms - 1 cup
Bell peppers - a mix of yellow, red, orange all cut lengthwise - 1 cup (totally)
Onions - 1 medium cut lengthwise
Scallions - 2 nos cut into inch size pieces
Salt to taste
Pepper - 1/2 tsp
Worcestershire sauce - a few drops
Soy sauce - a few drops
Garlic - 1 clove minced
Steak seasoning - 1/4 tsp (optional0

Method:-

In a kadai pour a little oil and when hot add the minced garlic. Once fried add the sliced onions.
Once it turns pink add the mushrooms and fry it for a while.
When half done add the pepper powder, steak seasoning, soy sauce and worcestershire sauce and stir it well.
Now add the bell peppers and salt. Stir it well and remove it once the mushrooms are well done and the bell peppers are cooked. Do not over cook otherwise the bell peppers will lose its crunchiness. I added the steak seasoning to it, so that it will seem more like a part of the meal.

Now plate the salad, a piece of grilled fish , ranch and a piece of lemon and a warm side of stir fried vegetables.
You can also serve the fish with mango salsa instead of stir fry veges.

I am sending this for the Monthly Grill It event by Sig of LiveToEat.

Baby Corn with Soya

Its been a long time since we had baby corn and having a little soya chunks at home, decided to make it together. It was ready fast and guess what, it tasted great as it was spicy and went great along with fried rice. It seems like I came up with this recipe just in time for the events.



This recipe goes to Sia who is hosting JFI -Soya on her blog MonsoonSpice, as this event seems to be the right place for this entry.


This recipe also goes to Curry Mela by Srivalli of Cookign 4 all Seasons.












Ingredients:-

Baby Corn - 1 can cut in halves
Soya chunks - 1 cup soaked
Cumin seeds - 1/4 tsp
Onion - 1 medium minced
Tomatoes - 2 pureed
Ginger garlic paste - 1 tsp
Garam Masala - 1/2 tsp
Chili powder - 1 tsp
White vinegar - 1/2 tsp or Lemon juice - 1 tsp
Cilantro - a handful chopped
Salt to taste
Cooking oil - 1 tbsp

Method:-

1. In a kadai pour the oil followed by the cumin seeds.
2. Now add the minced onions and allow it to cook fully before adding the ginger garlic paste.
3. Once the raw smell is gone add the garam masala, chili powder and fry it well.
4. Add in the soya chunks and the baby corn.
5. After a while add the tomato puree and salt along with the vinegar.
6. Sprinkle a few drops of water if necessary. This dish doesn't have much gravy so if you need more gravy just add puree of two more tomatoes.
7. When almost done add the chopped cilantro and leave it for another minute or two before removing it.

Serve hot!

I am sending this dish to Sangeeth's calcium rich

Vegetable Pasta

Pasta is a regularly made dish at home and I wanted to send in something to Sia of Monsoon Spice as she is hosting JFI-Soya an event with soya based recipes. This entry is also being sent to A.W.E.D. Italiano by DK of Culinary Bazaar, as she is hosting an Italian recipes event.
This is a very easy recipe which doesn't need much work and it gets ready within a short time and of course less vessels to wash :)
Soya is rich in protein and I use it at least twice or thrice a month in any dish that I can add it to. This time I used yellow squash with peas and soya chunks. You can use zucchini, mushrooms or any other vegetable that you like and I used the store bought pasta sauce as I was a bit lazy to make a sauce base at home. And any kind of pasta and any cheese of your choice can be used. I have used shell pasta and cheddar cheese for this recipe.Most pasta recipes work just fine with any kind of pasta.

You need:-
Jalapenos - 3 chopped
Garlic - 3 cloves minced
Green olives - chopped 1 tsp (optional)
Squash - 2 cut into 1 inch cubes
Soya chunks - soaked 1 cup
Peas - 1/2 cup
Parsley - fresh 2 tbsp chopped
Onion - 1 medium sliced thin
Pasta sauce of choice - 2 cups
Shredded cheese - 1 cup
Pepper powder - 1 tsp
Pasta - 1/2 lb
Salt to taste
E.V.O.O. - 2 tbsp

Method:-
1. Cook the pasta as per instructions with salt. Get it ready side by side with the gravy.
2. In a deep skillet pour the e v o o and when hot add the chopped garlic, jalapenos and the olives.





3. Once the aroma arises add the sliced onions and allow it to cook completely.






4. When the onion turns pink add the squash, peas and the soya chunks and mix well by adding salt and pepper. Remember to add less salt as the pasta sauce has salt and the pasta will also have salt.




5. Pour in the pasta sauce when the vegetable are half done.







And let it cook on medium heat so that the vegetables get cooked slowly and absorb the flavor of the sauce.






6. When almost done add the chopped parsley and let it simmer for some more time.
7. Add in the cooked pasta and mix it carefully so as to avoid breaking the pasta.



8. Remove from stove and add the shredded cheese and mix it until the cheese melts and gets mixed well.







Garnish with small bunches of parsley and serve hot.
Now wasn't this easy!





I am sending this dish to Sangeeth's calcium rich

Chicken in Tomato Gravy

Tired of eating the same chicken dishes, this time made it with tomato puree and potatoes. It was spicy and tangy and it tasted great with rotis and also pulao. I want to share it with u guys as my husband came to the kitchen just to check it out! He said the smell and the color was really good and that it tasted good too..... Until now I haven't had a bad experience with chicken, I feel that chicken is a life saver when it comes to trying out variety with.
Try it out and I am sure you will agree with me :)

Required:-
Onion - 1 medium minced
Tomato Paste - 1 can (8oz)
Cinnamon - 1 inch
Cloves - 3 nos
Cardamom - 2 nos
cumin seeds - 1/4 tsp
Garam masala - 1/4 tsp
Chili powder - 1 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - a few
Lemon - juice of half a lemon
Salt to taste
Cooking oil
Potato - 2 medium cut into 1 inch pieces
Chicken - 3/4 lb cut into medium pieces

Method:-
In a non-stick deep kadai pour the oil and when hot add the cumin seeds, cinnamon, cloves, cardamom and pepper.
Once the spluttering stops add the mined onions and the curry leaves.





When well done add the ginger garlic paste and let it cook until the raw smell goes.






Add the garam masala, chili powder and the turmeric powder and stir it well.







When the oil leaves the sides add the tomato paste and stir it well and add a quarter cup of water and stir it well.






Allow it to simmer for a few minutes.







Now add the potatoes and let it cook for around 5 minutes






Add the chicken pieces, lemon juice and the salt. Add a little water if required and cover with lid and stir it occasionally. Try to maintain medium heat throughout.





When almost done add the minced cilantro and remove the lid and let it cook completely.






Once the aroma arises and the chicken and potato is well done remove from stove and set it aside for a while. Then transfer it onto a serving dish and serve hot....





This entry is being sent to Curry Mela by Srivalli of Cooking 4 all Seasons.











I am sending this recipe to Sri of Me and My Kitchen's Event for the month of September.

Peas Pulao in Coconut Milk

An easy to make peas pulao, the only difference being instead of water use coconut milk. You can use store bought or freshly made at home. I ws bored of making pulao and since I had no other vegetable I decided to try it with coconut milk for a different flavor. Though rich it did get a pass mark from Vivek!


You will need:-
Green chilies - 3 nos chopped
Cumin seeds - 1/2 tsp
Garam masala - 1tsp
Biriyani masala - 1 tsp
Whole pepper - 1 tsp
Onion - 1 medium chopped
Spring onions - 2 nos chopped
Peas - 1 cup
Saffron - a few soaked in water (optional)
Coconut milk - 3 cups
Ginger garlic paste - 1 tsp
Basmati rice - 1.5 cups
Salt to taste
Cooking oil - 1 tbsp
Ghee - a few drops (optional)

Procedure:-
1. In a kadai pour the oil and the ghee and once hot add the cumin seeds, pepper and green chilies and fry for a few seconds. Now add the onions and once well done add the ginger garlic paste. Wait until the raw smell goes.





2. Add the garam masala and the biriyani masala and fry well.







3. Once the masala is well done add the peas and let it cook for a while. It is not necessary for the peas to get fully cooked now.






4. Now add the basmati rice and fry until the rice is transparent and the aroma arises.






5. Add in the chopped spring onions and salt and let it set for a minute or two.





6. Transfer the whole thing into the rice cooker and mix in the coconut milk and allow it to cook completely. If you do not want it to be very rich, but just need the flavor of the coconut milk use one cup of milk with two cups of water and for a less rich flavor mix one cup of water with two cups of coconut milk.
Remember to stir it occasionally. Serve hot with side dish of choice....

This recipe goes to Sangeeth's Calcium Rich event.