Subz Pulao

Today is the last day of Blogging Marathon #13 started by Shrivalli and I am glad to be a part of it.

For this Marathon I have posted Rice varieties, kid friendly and under 20 minutes since  I thought was on a lower side in my blog. Baba re  I am a South Indian so few rice varieties? Sacrilege!! So rice it was.

So here are the links in case you have missed them.

1.    Palak/spinach Pulao

2.    Radish leaves pulao

3.    Trinidad Pulao

4.    Jeera rice

5.    Masuru Anna

6.    Mixed Vegetable Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Today I am trying to finish linking up for few of the events that have been running for this period and I am late latif!!

Bitter Gourd ~Flavours of Nepal

I am guilty of not sending my entries to events.

 Not attending to my e mails regularly in short I am not organised.

About the first thing I did this month was getting this veggie ready and today I am posting it in great hurry on the last day. Thank God it is a leap year.

This is my entry to Nupur’s Flavours of Nepal.

I love karela/bitter gourd/bitter melon/hagalkai/karla. So what best can I cook when I found this site when I Google for the recipes.

The original recipe is here and here is mine.

Mixed Vegetable Pulao BM#13, Day 6

Don’t we all race against time?

Food has to be on the table by 8pm for my younger kid else the next day is tantrums’ morning.  

Well this pulao was made in the similar haste the quantities were more than normal as we had a guests please do scale it down. This was the only dish we were to have and we were 4 adults, 1 kid plus 1 diabetic.

In my hurry I made some mistakes I will mention them in my notes things will be simpler if they are followed.

Masuru Anna, BM #13, Day 5

My childhood memory of Masuru Anna or Curd Rice is when we used to travel by train.

Every holiday we used to take the train to come down to Dharwad from Nagpur. The train was Maharastra Express; the time needed was 48 hours with a changeover at Miraj.

The train used to reach Miraj late the next day in the afternoon. The food we used to carry was all over and we used to be hungry, Pantry Car was unheard of. After a mad hectic scramble we used to board Karnataka Express which used to be waiting just for our train.

By then we were seasoned travellers my sister and I used to run after the porter, Amma used to bring my toddler brother and some small handbags and Pappa used to go in search of food.

Invariably we had just Masuru Anna and lime pickle!! Masuru anna by then would be sour but we loved it!!

Jeera Rice BM #13, Day 4

I do not believe it this is the most basic rice or pulao ever and I make it so often and it is not posted here!!

So on day 4 of the BM#13 lets come straight to the recipe of Jeera Rice.

I follow or rather I am forced to follow the recipe in two ways one with cashew nuts and another without them as needed by my daughters.

Trinidad Pulao BM#13, Day 3

This was what Sanjeev Kapoor demonstrated on TV ages ago my elder daughter and I watched it.
Her being a very fussy eater I was surprised when she asked me to make it. She must have been 7-8 years then and it’s a favourite with her even now. Unfortunately for her I do not make it as often as she would like me to do so. 

Now that I am a part of the Blogging Marathon #13 and my theme as Rice all old forgotten recipes are surfacing and the hunt for the elusive chit of paper is on.

Radish Leaves Pulao BM #13, Day 2

How super excited I am for I am a part of Blogging Marathon #13 started by Srivalli.

I have chosen my theme as Rice.

Yesterday I wrote about making palak pulao. Today since my kids kept on pressing me to make it again I decided to hoodwink them. I made Radish Leaves Pulao and presented it as Palak Pulao!!

 Basically this is same recipe as yesterday I will generally do not like to topple the apple cart when I have hit on a winner of a recipe. Just a few changes like adding flax seed powder for I want them to get the goodness of flax seed also without them tasting it.

Palak Pulao

How super excited I am for I am a part of BloggingMarathon #13  and today is Day#1

I have chosen my theme as Rice.

Cool, yes well it is, till you try to feed your kids everyday rice, which does not happen in my place, but wait it has to be kid friendly and needs to ready in 20 minutes flat. And I am bombarded with suggestions. So there are lovely inputs that I have.

 Let’s begin at the very beginning

 1.I had made this spinach and garlic onion stir fry as a stuffing for lasagne. It did not happen poor thing was lying in the fridge quite lonesome.

2. Then I don’t know why I made a big batch of rice.

 3. Thanks to Raksha's post that I read here and this is how the idea cascaded into this lovely dish.

And was it appreciated? Serve it with paneer Manchurian and be labelled as the “besttest Mamma”!  

So we here it is   Palak Pulao as our entry for the first day of blogging marathon.

Biryani Masala

I am definitely in love with this masala.

 I do not know the name of the author of this post nor the site that I have downloaded this as it was something I did ages ago.  In case you know whose post this was please let me know so that I can link it back.

It is called Mutta/Egg Biryani-Malbar Style. I will post the biryani recipe eventually as in the recent reformatting I have lost all my drafts and have no desire to start typing all over the same stuff again.

As it is I have got my younger kid to volunteer typing out the ingredients and method.

Ingredients:

½ tsp fennel seeds( saunf)

½ tsp cumin seeds

½ tsp shajeera/caraway seeds

4 cloves

1 cardamom

1 flat cinnamon (1 inch length)

¼ tsp grated nutmeg

1 whole mace

Method:

The recipe says grind everything to fine powder but I have found slightly roasting it give a delicious aroma. The yield is two tea spoons.

Archana

Cucumber Peel Chutney

I was a horrible cook (not that I am any good now) and at my wits end.

I compared myself to Amma and I envied her ease at cooking. I wondered if she had the Midas touch. Anything she made tasted wonderful not only to me but all of us appreciated her cooking.

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Please ignore this post

Mocha Mousse Cake

This is one dish that I enjoyed making.

 Why? My daughters helped me, one of the few rare times when they came in willingly and helped me happily. This was my best Valentine gift from them both. Thanks Kiddos! I love you “gais” (in case you want to misunderstand I am talking about the cow)J.

This one is a Tarla Dalal recipe something that I had bookmarked long long ago. Need I say more?

Tomato Rice ~A Blog Hop

F or the Radhika's Blog Hop this time I am paired with Kaveri again.

I wanted to try some of her rice recipes so as I was prowling her place she posted this yummy Tomato Rice. This one was quite different from what I make so I was definitely interested. 

 I did not have peas else I am sure the rice would have looked and tasted better.  

 Here is Kaveri’s Version. 

 Ingredients:

2 ½ cups rice cooked and fluffed

2 onions

4 Tomatoes  

1 Green Chili   

½ tsp Turmeric Powder

1 tsp Chili Powder (adjust as per taste)

1 tsp Masala powder (which was left over)

Oil

Mustard seeds

Cumin seeds

 Salt to taste

 Sugar (optional)

Method

1.     Finely chop onions and tomatoes. Slit the green chilly.

2.     Heat oil and ghee in a Kadhai, once the oil is heated, add the mustard seeds, cumin seeds till the mustard splutters.

3.    Add the green chili and chopped onions. Sauté till onions are transparent.

4.     Add the tomatoes, turmeric powder, and fry till oils separates.

5.    Add salt, masala and red chili powder. Mix well.

6.     Finally add the cooled and cooked rice and mix well. Adjust salt.

7.     Garnish with chopped coriander leaves.( I did not have any so there is no garnish in mine).

Linking it   to Blog Hop Wednesday Week #14

Archana

Kandya- che-Appe

One recipe that had caught my eye long ago was on Priya’s Blog at Now Serving was Baked Pakoda.

And the wonder of wonders I followed her instructions the only place I deviated was( when I the kids got hungry and wanted immediate feeding ) I had to get out my appe patra also know  as gunpangala or paniyaram tava. 

They disappeared as fast as they appeared on the plate. Barely managed the pics.

Here is the original recipe.

Thus ends the story of baked pakaoda which turned into Kandya-che -Appe as my niece called them!!
Thanks Priya this one rocks!!

Sending this to Bookmarked Recipes by Aipi and Priya

Kalyani's Valentine Fest-Served with love

Sangeetha's Show me your Hits

Archana