Peanut Rice

Iam sending this to JFI-Peanuts hosted by Pavani of Cook's Hideout, event started by Indira.

Ingredients:

Rice - 2 cups - cooked
Peanuts - 1/2cup
Channa dal and Urad dal - 1tbsp each
Red chillidried - 2
Oil
Mustard - 1tbsp

1.In a pan add little oil and then add urad and channa dal.
2.Then red chilli and fry well.
3.Keep aside.
4.Next fry the peanuts if using raw peanuts and keep aside.
5.Let it cool and then grind all the ingredients together into a coarse mixture.
6.In a wide pan add little oil and then fry some red chillies and mustard and then add little of the peanut mixture. Fry for a while and then add the cooked rice.
Mix well and serve hot !!

Tofu and Veggies Wrap

Ingredients:

Extra firm tofu - 1 pack
Soya sauce - 1tbsp
Chilli flakes - 1/2tbsp
Lemon zest - a pinch
Olive oil


Carrot - 1/2cup
Potato - 1/2cup
Dried parsley - 1tbsp
Cumin seeds - 1/2tbsp
Chilli and Coriander powder - 1tbsp each
Salt
oil

Tortilla - 2

1.For making the tofu mix the soya sauce,zest,salt and chilli flakes.
2.In a wide pan add olive oil and then the cut tofu and fry for 2mins.
3.Then add the mixture and fry well. After all the liquid has been obsorbed take it away and let it cool.

4.In the same pan add little more oil and then add the cut carrot first and fry for 3mins.
5.Then the potatos and the parsley ,salt and powders.
6.Mix well and close with a lid and let it stand in medium heat for about 10mins.
7.It will be almost fried by now and mix well.

8.Heat the tortilla. I suddenly thought of spreading some hummus on top of it. So I took a tablespoon of hummus and spreaded on tortillas and then the veggies and then rolled it and cut to 2pieces.

Roasted Potato Rice

Ingredients:

Potato - 1

Cooked Rice - 1cup

Peanuts (fried)- few

Onion - 1

Chilli and Coriander powder - 1/2tbsp each

Oil

Salt

1.In a pan add little oil and saute the onion till golden brown.

2.Cut the potato into small cubes and add them and saute well.

3.Close with a lid and cook until the potato becomes tender.

4.Add chilli and coriander powder and mix well.

5.Add the peanuts also and cook until the raw smell goes and potato is well cooked.

6.Add rice and salt.

7.Mix well.

Roasted Potato,Chickpea and Bell Pepper Rice

I am sending this receipe to AFAM-Bell Peppers event hosted by Priya   and Maheshwari 

and Ravishing rice by Nags and Meeta.

Ingredients:

Bell pepper - 1/2cup ( Green,Red and Orange) I used all of this.

Chicpeas - 1/2 cup ( cooked)

Potato - 1 (cut into small cubes)

Cooked Rice - 2cups

Onion - 1

chilli powder and coriander powder  - 1/2tbsp each

Turmeric powder - a pinch

Salt

Cashews - few

Salt

Olive oil

1.In a pan add the olive oil. First put the potatoes and fry well. Add little salt,chilli and corainder powder.Just like you make a fry. Let it cook for 5mins or until it becomes tender. Keep aside.

2.Next in the same pan add little more oil and then add the cooked chickpeas and fry well for 5mins.

3.Then add the bell peppers and fry well.Add salt,turmeric,chilli and corainder powder.

4.Let it cook well until the raw smell of the powders go away.

5.Add the cooked rice and mix well. Adjust salt accoringly.

Instead of mixing the potatoes in the rice I garnished the rice with the roasted potatoes and some cashews.

Vegetable Brown Rice

Ingredients:

Brown Rice - 2 cups

Carrot - 1

Cauliflower - 1 cup - florets

Potato - 1

Peas - 1/cup

Onion - 1

Tomato - 1

Garam masala - 1/2 tbsp

Chilli and Coriander powder - 1 tbsp each

Ginger

Garlic

Cloves

Curd - 1/4cup

Mint

1. Cut all the veggies vertically into small pieces.

2. Make a paste of the ginger and garlic.

3. In the cooker add little oil and add the cloves.Then add the ginger garlic paste.

4. Add the onions and saute well. Then add the tomatoes

 and Mint.

5. Add all the vegetables and cook well. Add the salt.

6. Add all the masala powders and add the curd.

7. Add the rice and mix well.

8. Add 4 cups of water and check for salt.

9. Cover the cooker and keep 3 whistles.

Peas Thenga Pal Rice

Ingredients:

Peas - 1cup

Rice - 11/2 cups

Onion - 1

ginger garlic paste - 1 tbsp

Green Chilli - 1

Bay leaves - 1

Cloves - 2

Coconut milk - 3cups

Salt

oil

1.In a pan add little oil and add cloves and bay leaves.Grind the onion,chilli and mix with ginger garlic paste.

2.Add the onion paste and fry well.

3.Then add the peas.Fry for few mins.

4.Add the rice and fry for 3mins.

5.Then add the coconut milk.Then  Add salt mix well. 

6.Shift it in a pressure cooker and cook until 3whistles.

Serve hot with any curry you like. We had with Malai Kofta and Cucumber raita.

Rava Briyani(Sooji Briyani)

Ingredients:

Rava - 2 cups

Carrot - 1

Cauliflower - 1 cup - florets

Potato - 1

Peas - 1/cup

Onion - 1

Tomato - 1

Garam masala - 1/2 tbsp

Chilli and Coriander powder - 1 tbsp each

Ginger

Garlic

Cloves

Curd - 1/4cup

Mint

1. Cut all the veggies vertically into small pieces.

2. Make a paste of the ginger and garlic.

3. In the cooker add little oil and add the cloves.Then add the ginger garlic paste.

4. Add the onions and saute well. Then add the tomatoes and Mint.

5. Add all the vegetables and cook well. Add the salt.

6. Add all the masala powders and add the curd.

7. Add the sooji and mix well.

8. Add 4 cups of water and check for salt.

9. Cover the cooker and keep 3 whistles.

Serve with Raitha.Garnish with some chopped coriander.

Vegetable Roll

Ingredients:

Tortilla - 2

Carrot - 1/2 cup

Peas - 1/2 cup

Potato - 1

Oil

Salt

Chilli powder- 1 tbsp

1.Pressure cook all the vegetables for 1 whistle.

2.In a pan add all the vegetables and add the chilli powder and salt.

3.Mix well until the raw smell goes away.

4.Heat the tortilla and then spread the vegetable mixture and roll it.

Tamil New Year Speacial Lunch

Wishing All a very Happy Tamil New Year !!

Tamil new year is a new beginning of a year for all tamil people. A very special day. 

We had lot of people come home and it was real fun. I was in the kitchen all time doing some cooking or the other.:)..

List of things I made:

Sambar

Small Idly

Potato and beans kurma

Sweet Mango Pachadi

Cabbage Poriyal

Javvarusi Payasam

Potato and Beans kurma:

Potato - 1

Lima beans - 1/4 cup

Onion - 1

Tomato - 1

Garlic- 3

Ginger

Coconut

Chilli powder - 1/2 tbsp

Fennel seeds

1. Grind coconut,Half onion,tomato,chilli powder,fennel seeds,ginger and ga

rlic and keep aside.

2. Pressure cook the potato and Lima beans in a cooker for 1 whistle.

3. In a pan add little oil and saute the onion.

4. Add the grimded mixture and the veggies and add little water it the paste is very thick.

5. Cook until the vegetables are blended well with the gravy.

Sweet Mango Pachadi:

Raw Mango - 1

Jaggery - 1/4 cup

Salt - a pinch

Coconut - scrapped - 1/4 cup

1. Cut the mango into small pieces.

2. Add them in a pan and add little water and cook until it becomes soft.

3.After it is well cooked add the jaggery and mix well until it blends well in the mango.

4. Add the salt and the coconut and mix well and cook for 5mins.

Javvarusi Payasam:

Javvarusi(sabudana) - 1 cup

Milk - 2 cups

Ghee- 1tbsp

Dry grapes

Cashews

Cardamon - 2

1.In a pan add little ghee and dry the sabudana for 5mins.

2. Add a cup of water and let it cook well. 

3. After it is well cooked add milk and cardamon( If you add milk before it is cooked then the sabuna will not be cook in milk).

4. Add the remaining ghee in another pan and dry the dry grapes and cashews and mix then in the sabudana.

5.Let it boil for few mins.

Today's Lunch

 Here is our lunch for today. After a very long time I tried making Urundai kuzhambhu. It was great.

Spinach Sambar 

Paruppu Urundai Kuzhambhu

Pumpkin Poriyal

Sunday Special

Today we had plans to go out and eat but it was raining heavily so could not go out. So I started to cook and was thinking wat to make. Thought of making a different kind of a starter with sweet potato and did the veggie patties. Then made pasta for me and my hubby as usual ate sambar rice.

Generally we add potatoes but for a change i used sweet potato. It was very nice.

Veg Patties:

Ingredients:

Sweet potato - cooked - 1/2 cup

Carrot,Peas,cauliflower - cooked - 1 cup

Salt

Oil

Flour

1. Mash all the veggies and mix them well with salt.

2. Make small balls out of the mixture.

3. In  a plate put some flour and dip the small balls and keep it.

4. In a skillet add some oil and heat it.

5. Put one by one the floured veg balls and fry them. I dint want to deep fry the vegies. So i used a skillet and added little oil around it and fried.

6. Fry them until golden brown and serve them with tomato sauce.

It was yummy..We both liked it very much.

Pasta:

  I had plenty of the veggie mixture.so what i did is i used them for my pasta. 

Ingredients:

Flour - 1tbsp

Pasta - whole wheat

oil

Salt

Milk - non fat(can use of your choice) - 8tbsp

1.Cook the pasta as per the pack instructions.

2.Heat a pan and add little oil

3. Add the flour and keep stirring.

4. Add the milk slowly so that no lumps are formed.

5. Keep stirring until it becomes thick.

6. Add the veggie mixture and mix well.

7. Add the cooked pasta and mix evenly so that the gravy is blended 

all over the pasta.

8. Cook for another 5mins in low heat.

Your creamy pasta is ready !!

Brocolli Pepper Fry:

Brocolli - 1 cup

Black Pepper - 1 tbsp

Onion - 1

Tomato - 1

Salt

Oil

1. Cut the brocolli into florets and microwave for 4mins.

2. In a pan heat little oil and add the onions and saute till golden brown.

3. Add the tomatoes and salt and cook well .

4. Add the cooked brocolli and mix well.

5. Add the grounded black peper and cook until the raw smell goes.

Carrot Poriyal :

 Ingredients:

Carrot - 2cups - Grated

Onion - 1

Mustard

Urad Dal

Coconut Scrapping - 1/2 cup

1. Grate the carrot.

2. Heat the oil in a pan and add the mustard and urad dal.

3. Add the onions to the pan

 and saute till golden brown.

4. Add the grated carrot to the

 pan. 

5. Cook it for few minutes 

and add the coconut scrap

pings and mix well.

Today's Lunch

The menu for today's lunch was Tomato Rice, Beets poriyal, Beet green poriyal,Egg Burji and Curd.

Tomato Rice:

Mix the tomato curry with hot rice.

Egg Burji:

Egg - 2

Onion - 1

Turmeric powder - 1/4 tbsp

1. Saute the onions in a pan with little oil.

2. Add the turmeric powder and salt and saute well.

3. Add the eggs into the pan and mix well.