Thursday, August 22, 2013

Tomato Pappu ~ tomato dal

Tomato Dal

We frequently make brinjal Dal and this tomato Dal at home. This tomato Dal has pleasing color and its perfect in its looks and at taste. Me and Hubby love this Dal so much. Do try if you prefer slightly tangy dal.

Monday, August 12, 2013

Mushroom Fried Rice

Mushroom fried rice

Today i prepared this Mushroom fried rice to pack for lunch. My son and hubby loves to take fried rice for lunch. even i find it easy to make. i also added vegetables along with mushroom, so that my son eats vegetables. Finding different variety rice to pack for lunch box is becoming difficult for me. hope to share more lunch box recipes here soon.

Tuesday, August 6, 2013

Keerai Thandu Poriyal ~ Mulai Keerai Poriyal

There are many ways to prepare greens. I remember my great grand mom cooking different types of kootu with keerai. I tried making mulai keerai poriyal along with its stem and added moong dal for a variation. we liked it a lot. It tasted good when mixed with rice and little ghee. The trick is to use only the tender part of the stem rather hard stem. Then you should first saute and cook the stem before adding the greens. this way, we can cook the greens and stem evenly. Do try this nutritious as well as healthy poriyal. You will like it for sure.

Mulai keerai thandu poriyal


Mulai Keerai - 1 bunch
Moong dal - 2 tsp's
Grated coconut - 2 tsp's
Onion - 1 finely chopped (optional)
Salt to taste

For tempering:

Oil - 1 tsp
Mustard - 1/2 tsp
Split urad dal - 1/2 tsp
Dry red chilly - 2 (broken)


Soak moong dal in water for about 30 minutes. drain the water from moong dal and set the dal aside.

Clean and seperate the mulai keerai from its stem. discard the bottom part of the stem, which will be hard.
just select the tender stem, wash it thoroughly and chop them finely and set aside.

Wash the mulai keerai leaves seperately twice or thrice and chop it finely and set aside.

Heat a pan, add 1 tsp oil, add mustard. let it splutter. then add split urad dal and broken dry red chilly. saute and add finely chopped onion and saute it till it turns translucent.

Next add the finely chopped stem and mix well with the onions. let the stem get cooked for about 2-3 minutes. Then add the finely chopped greens and mix well. soon the greens get cooked in a minute or two.

Finally add the drained moong dal and the grated coconut. Mix well.

Remove from the flame and transfer the poriyal to a serving bowl.

Serve along with Rice and Sambhar.

keerai thandu poriyal


Adding onion and moong dal is optional.

Never cook the greens for more than 5 minutes. it may loose all the nutrition. so just let 2-3 minutes and remove from flame.

Friday, August 2, 2013

Mint Baby Potato Pulao

Mint Baby Potato Pulao

I made this Mint Baby Potato Pulao for Yesterday's Lunch Box. I am trying to find out different variety rice recipes for my son as he just started to have lunch at school. We all liked this pulao and that made me to click pictures of my share of lunch to share it with you all.

Pudhina baby aloo rice

It is very good to eat pudhina. as it is the best for our digestive system. Making kids eat pudhina is difficult. Kids will love to eat pudhina rice when done in this way. just add 1 or 1/2 green chilly, so that kids may not find this rice spicy.

Mint Baby Potato Pulao Recipe

Mint Baby Potato PulaoPrep Time15 mins 
Cooking Time: 15 mins  
Recipe CuisineIndian
Recipe TypeGreens


Mint / Pudhina Leaves - 2 cup's / 1 bunch
Baby Potatoes - 10
Basmati Rice - 1 cup / 200 gms
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 tbsp
Green Chilly - 2
Lemon juice - 1/2 tsp
Ghee - 1 tbsp
Cinnamon stick - 1'inch size
Cloves - 2
Bay Leaf - 1
Star Anise - 1


Peel the skin of baby potatoes and cut them into half. cutting into half helps in pressure cooking the potatoes fast. prick the baby potatoes with fork and keep it aside.

Soak Basmati Rice in water for about 15 mins.

Clean the Pudhina / Mint leaves and wash in water for 3 times. Then drain the water and add it to mixie jar. add one chopped tomato and 2 green chilly. Grind into a smooth paste. add 1 or 2 tbsp of water to help grinding.

Heat ghee in pressure cooker, add cinnamon, cloves, bay leaf and star anise. Then add Chopped onions and saute it well, till the onions turns into light golden color. Add in the Ginger garlic paste and saute along with onions for a minute till the raw smell of ginger and garlic leaves off.

Next add in the baby potatoes and mix well with the onions. Let the baby potatoes sauteed for 1 or 2 minutes in medium flame.

Now add the grounded pudhina, chilly and tomato paste to the pressure cooker and mix well with the onions and baby potatoes.

Add 1 and half cup's of water and let it boil. then add soaked and drained basmati rice to the pressure cooker. Close the cooker with it's lid and put on the weight. In High flame, allow the pulao to get cooked for exactly 2 whistles. then switch off the flame and wait till the pressure knob comes down.

You can also Pressure cook other way by just closing the pressure cooker with it lid. no need to put on the weight. In medium flame allow the pulao to cook exactly for 12 minutes.

Serve this Mint Baby Potato Pulao with onion or cucumber raita.

Mint Baby Potato Rice


You can add other vegetables like green peas or baby corn.

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