TOMATO SOUP PULAO

Recipe Source & Acknowledment: Homely Food

An absolutely delcious rice dish, if you have leftover soup or instant tomato soup, try out this yummilicious recipe. Surely you will love it. Thanks Meenu, my family and my mom relished this flavorful pulao a lot. 

INGREDIENTS:
1 Cup Kalo Jeera Rice or Basmati Rice (washed and soaked in water for 30 minutes)
1 Cup Tomato Soup
Mixed Vegetables (I used 1 potato, 5-6 florets cauliflower, 1/2 green bell pepper, 1/2 carrot and hand full of green peas)

1 Onion (sliced)
1" Cinnamom
3 Cloves
2 Green Cardamoms (broken)
1 tsp Cumin Seeds
1 tsp Garam Masala Powder
1 tsp Red Chilli Powder
2 tbsps Clarified Butter (ghee)
3/4 cup + 1 Cup Water

METHOD:
In a wok or pan, heat 1 tbsp clarified butter. Add cumin seeds, once it splutters, add onion in it. Saute till onion turns pink.

Add cinnamon, cardamom and cloves, saute for a minute. Pour mix vegetables in it. Add salt, stir for 2-3 minutes.

Pour 3/4 cup water in it. Cover and cook them for 10 minutes on medium heat, or till all vegetables are tender.

Add red chilli powder and garam masala in it. Fry for a minute or two.

It should be dry, not watery. Set is aside.

I prepared 1 cup of  instant 'Knorr' tomato soup.

In another pan, heat 1 tbsp clarified butter. Add rice and salt in it. Fry for 3-4 minutes on medium heat.

Add tomato soup and 1 cup of water in it. Fold nicely. When it starts to boil, lower the heat and cover the lid. Cook exactly 15 minutes, then turn off the heat.

Pour cooked vegetables to rice. Cover the lid and shake well, so that rice and vegetables are incorporated well.

Your tomato soup pulao is ready now. Serve hot with boondi raita.

Sending to: Homely Food Event / Giveaway

CHUTNEY PULAO

Recipe Source & Acknowledgement: Homely Food

Here is a simple delicious pulao recipe, ready within few minutes. Trust me, it is so flavourful and tasty rice dish, if you try it once, will surely love it.

INGREDIENTS:
1 Cup Kalo Jeera Rice (or use basmati rice)
1/2 Cup Coriander Mint Chutney
Handful of Green Peas (frozen)o
1 Green Capsicum (cut into small cubes)
1 Small Carrot, Cut into thin slices
1 Onion, thinly sliced
7-8 Green Beans, Cut into small pieces
2 pods Green Cardamoms
3 cloves
1" Cinnamon
2 tbsps Clarified Butter
1/4 tsp Cumin Seeds
Salt to taste
Water as required

METHOD:

                                                                                                                                                                                                                                                                                                    
Wash and soak rice for 30 mins. Drain waer completely and set aside. In a large pan, heat clarified butter. Add cumin seeds, cloves, green cardamoms and cinnamon. Let cumin splutters. Add onion in it.

Fry onion till it turns golden. Add all chopped vegetables now. Keep stirring for 3 minutes.

Pour rice and salt in it. Fold well.

Add chutney in it. Stir for another a minute.

Pour 2 cups warm water in it. When it starts to boil, cover the pan and lower the heat. Cook exactly for 15 mins. Turn off the heat now.

Delicious pulao is now ready to serve.

Serve hot wih any raita.
                                                                               

                                                                                                                                            
For Green Chutney (mint-coriander chutney) Click Here

Sending to: Homely Food Event / Giveaway

Sending to: Jagruti's Mom's event- Food She Loved

PEAS SPINACH RICE (MATAR PALAK RICE)

This is a simple but wonderful and healthy rice, very unusual combination prepared within minutes. I tried out this recipe from my lovely friend Meena Bhatia's space, Homely Food. I made little bit changes according to my taste buds. This rice dish is an one pot meal - cinnamon, cardamom, mace and caraway seeds added an extra flavour to it. Let me show you, how I made this delicious rice dish...

INGREDIENTS:
1 Cup Kalo Jeera Rice (you may use any fragrant rice)
2 Cups Chopped Spinach (washed)
3/4 Cup Green Peas (frozen)
3/4 tsp Caraway Seeds / sha-jeera (may use cumin seeds instead of that)
2 strands of Mace
3 Pods Cardamom
1" Cinnamon
3 Cloves
5-6 Black Peppercorns
1/4 tsp Turmeric Powder
1 Green Chilli (chopped)
1 tbsp Fresh Lemon Juice
Salt to taste
1 tbsp Oil
1/2 tbsp Clarified Butter (ghee)
1 tbsp Finely Chopped Coriander Leaves (cilantro)

METHOD:
Boil rice with salt, till it is 80% done. Drain off the excess water and set aside.

In a pan or wok, heat clarified butter with oil. Add caraway seeds, cardamoms, cinnamon, cloves and black peppercorns.

Let it crackles, add green chillies and chopped spinach in it. Stir it for 1-2 minutes.

Add peas, turmeric powder, little salt (mind it the rice already has salt) and lemon juice in it again mix lightly.

Mix cooked rice gently now. Take care not to mash the rice or break it. Add chopped coriander leaves on the top. Peas palak pulao is ready to serve with cucumber raita.

It is very healthy and comfortable pulao as I used very mild and minimum spices in it. You can adjust the spice level if you wish.

Sending to: Homely Food Event / Giveaway

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: JCO's Gain Popularity event

KARUPATTI APPAM / PALM SUGAR APPAM & AWARDS

I am very happy to take part of this interesting SNC event. A great going event started and organished by our sweet friend Divya Pramil from YOU TOO CAN COOK - INDIAN FOOD RECIPES. This is a monthly event where two teams, Southern and Northern team have to challenge each other with their authentic and regional dishes.

This month Northern team got a challenge to make Karupatti Appam from Shama Nagarajan. Same like Southern team got a challenge to make Gujrati Farsan - Khandvi from Hetal Acharya.

Long before I had this appam once from a street vendor, while I was travelling Chennai, yummy crispy sweet pancakes, at that time I didn't know its name, years gone, I forgot about that dish. But when I saw this month's challenge on Shama's space, then also I could not recall my memory. After tasting this yummy pancake, I remembered about our Chennai visit. Actually no need to have any side dish with this delicious appam, its itself is a complete meal. Thanks a lot Shama and Divy dear for this toothsome appam recipe, trully me and our whole family enjoyed this sweet appam a lot.

INGREDIENTS:
1 Cup Boiled Rice
1 Cup Raw Rice
Handful of Urad Dal
250 gm Karupatti (palm jaggery)
Oil as required

METHOD:
Make thick palm jaggery syrup. Once cooled, filter it and remove all impurities by using a stainer. Keep it aside.

Soak rice and dal for 2 hours. Grind it to a very smooth batter, no fermentation needed.

Finally add palm jaggery syrup with the batter without any lumps.

Heat appam tawa or non-stick pan. Pour a small ladle of batter in the centre, then hold its handle with the hands and rotate the pan. Hence the ladle will spread like a dosa.

Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The center part will be of and edges crispy. Just roll over and gently take out the appam from the pan. Delicious vella or karupatti appam is ready to serve. Enjoy!!!

Now it is award time.........

For March 2013, I was awarded by Divya Pramil as "SNC Queen" for HYDERABADI VEGETABLE DUM BIRYANI

For SNC February 2013, got the top number of votes for the favourite challenger / host and favourite challenge recipe GREEN PEAS KACHORI WITH SPICY DAM ALOO (KORAISHUTIR KOCHURI R ALOOR DAM). Thanks a ton my dear friends for choosing me and my recipe. I am honoured by you dearies, thanks again.

Sending to: SHAMA'S EASY2COOK RECIPES & Divya's Space

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights