Methi Pulao

Methi Leaves help us to be healthy in many ways Consuming fenugreek leaves which are a rich source of iron is highly beneficial for those suffering from anemia. Both the leaves and seeds of this bitter tasting vegetable are fit for consumption. But my son will avoid if it tastes bitter. So I prepare this dish which contains lots of methi and it will not be taste bitter at all. Lets make this recipe now.

Ull Need : 

1. Basmathi Rice - 1Cup
2. Methi Leaves - 1 cup
3. Onion (Chopped) - 1 cup
4. Tomato (Chopped) - 1 cup
5. Turmeric Powder - 1tsp
6. Garam Masala - 1tsp
7. Chilly Powder - 2 tsp
8. Coriander Powder - 1 tsp
9. Coriander Leaves - 1/2 Cup
10. Salt

For Seasoning : 

1. Oil
2. Saunf - 1/2 tsp
3. Jeera - 1/2 tsp
4. Bay leaf - 1

Method : 

1. Wash and soak Basmathi Rice.
2. Heat a Pan and add oil and the above mentioned seasonings.
3. When it splutters add Onion , once it becomes transparent add tomato and cook well till oil splits from the mixture.
4. Add Turmeric, Chilly, Garam Masala, Coriander Powder and salt and mix well.
5. After 2 min add Methi leaves and Coriander leaves and off the stove immediately.
6. Heat Oil or Butter in a Cooker.
7. Drain the water from Basmathi Rice and fry the rice in butter for 2 min.
8. Add the Methi mixture and salt to the rice.(Add salt just for rice alone as we have already added for the Methi mixture)
9. Add 1:2 water and cook in cooker.
10. Serve with any raitha.

Linking this Recipe to EP-series- Fenugreek and green chilly and to Palakkadcooking

Also to Spotlight - Rice/Roti/Pulao/Poori

Cabbage Rice

This is one common food in our house whenever we have less sambar or rasam at home.Generally my son likes cabbage so he'll take this rice without any hesitation.And it is a easy recipe too.

Ull Need :

1. Cabbage (Cut into small pieces) - 2 cups
2. Onion (Cut into small pieces) - 1 cup
3. Capsicum (Cut into small pieces) - 1 cup
4. Basmathi Rice - 2  cups
5. Oil

For Grinding :

1. Coriander leaves - 1 cup
2. Garlic - 3-4 cloves
3. Ginger - 1 inch
4. Green chilly - 1
5. Cinnamon - 1 or 2 sticks
6. Cloves - 3
7. Elachi - 1
8. Saunf- 1 tsp

Method : 

1. Cook Basmathi rice in 1:2 water ratio.
2. Once rice is boiled spread it in a plate and allow it to cool.
3. In a kadai pour needed oil and add onion.
4. Once onion becomes transparent add capsicum and Cabbage.
5. Fry for 1 min and sprinkle water and close with a lid.
6. Cook till cabbage is 3/4th cooked. Sprinkle more water if necessary.
7. In a mixie grind the items listed above.
8. Add the gound mixture and salt to the cabbage.
9. And cook well till raw smell goes.
10. Add this to the rice and mix well.
11. Add salt if necessary and sprinkle some coriander or spring onion leaves.
12. Serve it with tomato sauce and papad.

TIP:

Grind the mixture and add it immediately to the cabbage to get good green colour.

Add a pinch of sugar when you add cabbage so that cabbage will get cooked soon.

Linking this recipe to Spotlight - Rice/Roti/Pulou/Poori

Babycorn Veg Fried Rice

Here is another easy recipe which you can pack for lunch. These kinds of rice are always good as it contains both rice and vegetables and u can just eat with a sauce or raitha. I have added babycorn to this as my son likes babycorn and on seeing it atleast he'll eat and it will fill his stomach. U also get lots of baby corn nowadays which is removed from its hob , u jus need to cut it and boil it and its easy to cook too. Most of the dishes in our house will be less spicy as my kids will not eat if its very spicy , so you can add the spices as per your taste.

Serves 3

Ull Need :

1. Basmathi Rice - 1 n half Cup
2. Onion - 1 big
3. Carrot - 1
4. Beans -  5 or 6 
5. Babycorn -  7 or 8
6. Capsicum - 1 med
7. Pudhina - Little
8. Pepper powder - 2 tsp
9. Salt for taste
10. Dhania powder - 1 tsp (Optional)
11. Soya sauce - 3 drops

For Seasoning :

1. Cinnamon - 3 
2. Cloves - 2
3. Elachi - 1
4. Jeera - 1 tsp
5. Ginger Garlic paste
6. Green chilly - 1 slit into long strips
7. Oil
8. Butter

Method : 

1. Wash and Soak Basmathi Rice for Half n hour .
2. Meanwhile cut all vegetables in small pieces (Onion, carrot, beans, capsicum)
3. Cut babycorn into small round pieces or long thin strands.
4. Heat a pan add 2 tablespoon oil , as it is for kids you can add 1 tsp Butter.
5. When the butter melts add the sesonings one by one.
6. Then add gingergarlic pate and greenchilly.
7. Add Onion and fry well till it becomes soft and till raw smell goes.
8. Now add beans,after a min add carrot and fry little
9. Then add Babycorn and capsicum and mix them well
10. Now add Pepper powder, Dhania powder, Salt and give a nice stir.
11. Cut pudhina into small pieces and add it to the rice (this will give good flavour for your rice and its helpful for digestion also)  add 3 drops of soyasauce
12. Wait for 2 min. Drain water from the rice and mix the rice and fry it for 1 min
13. Now add water as per the rice measurement. For one cup of rice add 2 cup of water
14. if you have 1 1/2 rice then add 3 cups of water.
15. Pour this mixture to a cooker and cook for 3 whistles.
16. When it cools remove the whistle and serve or pack for lunch with Onion Raitha or  Capsicum Raitha and sauce

Babycorn Veg Rice with Capsicum Raitha & Sauce

Tip:

• Add salt carefully. Generally these rice needs more salt as it is cooked with rice so you may need more salt
• You can add salt and pepper as per your taste at end also.
• You can add peas , it will taste even better

Linking this to Spotlight - Rice/Roti/Pulao/Poori