Soya Kofta Curry

Ingredients:-

To make soya koftas

Soya Granules 1 cup

Corn flour 1 tbsp

Maida 2 tbsp

Soya sauce 1 tsp

Ginger garlic paste 1/4 tbsp

Salt as per taste

For gravy:-

Tomatoes 1

Tomato paste 1 small tin

Onion 1

Green chillies 2

Ginger garlic paste 1 tbsp

Coriander powder 1 tbsp

Red chilly powder 1 tbsp

Turmeric powder 1/2

Garam masala 1/4 tsp

Salt as per taste

Oil 3 tbsp

Method:-

• Soak soya granules in hot water and completely squeeze water.
• Mix all the ingredients of koftas and deep fry.
• Heat oil add onion and green chilly.Saute till onions are brown in colour.
• Add tomatoes,ginger garlic paste,salt,red chilly powder,turmeric powder and coriander powder.Saute till oil comes out.
• Now add tomato paste and garam masala and saute again for 4-5minutes.
• Then add fried koftas and mix thoroughly.
• Add little water and let it cook till the gravy is thick.

Kheema Matar

Ingredients:-

Kheema (minced mutton) 250gms

Fresh peas 50gms

Ginger garlic paste 1 tbsp

Onion chopped 1

Green chillies silted 2

Red chilly powder 1tsp

Turmeric powder 1/4tsp

Coriander powder 1/2tbsp

Cinnamon 1

Cloves 2

Garam masala 1/2 tsp

Oil 3 tbsp

How to make:-

• Heat oil add Cinnamon and clove.Add onions and green chillies.Saute till onions are brown in colour.
• Add kheema,salt,turmeric powder,ginger garlic paste,red chilly powder and coriander powder.
• Mix thoroughly, cover and cook for 5-6minutes
• Add peas and garam masala and mix it.
• Add enough water and pressure cook till kheema is cooked.
• Serve it with hot rice/rotis.

Beerakaya Pottu Pachadi-- Ridge gourd skin chutney

Ingredients:-

Berakkaya pottu 3

Green chillies 4

Tamarind little

Garlic 1 pod

Oil 1tbsp

How to make:-

*Peel beerakaya and wash the skin thoroughly

*Fry green chillies and the skin separately.

*Grind green chillies,beerakaya skin,tamarind,salt and garlic.

Serve it hot rice.

Ganbayala/gangapaayala/peddapaayala Pappu/Purslane

Purslane comes from India.It was Gandhi's favorite food. Now it also grows across America, and around the world.The leaves are sour-sweet in taste.Only leaves are used to make the dal.
I am not much aware of this leafy.I never ate this in my mom's house but my m-law uses this very regular.This leaf is available mainly in summer and it is combined with mango,tamarind and dal. The more details are here.
Lubna and rekha helped me to get the english name of this.I request my readers to give the name of this leaf,i will update my post.

Ingredients:-

Purslane 2 bunches
Toor dal 1 cup
Raw mangoes 2
Onion 1 (chopped)
Green chilies 2
Tamarind little
Red chilly powder 1/2tbsp
Turmeric powder 1/4tsp
Salt as per taste

Seasoning:-

Rai few
Udad dal few
Zeera few
Hing a pinch
Curry leaves few
Oil 1 tbsp

How to make:-

*Pressure cook all the ingredients except salt.
*Season the dal with the above seasoning and add salt.

Edited to add:- Prathiba has given few names of this leaves:-

Telugu :-Gangapaayala/Peddapaayala/Peddapaavila aaku koora

Tamil :Parippu Keerai

Hindi: chota lunia

Thanx Prathiba

Purnes and Nuts Cake

Ingredients:-

Cashew 10 (dry roast)

Raisins 10

Walnuts 10

Purnes 10

All Purpose Flour 2 cup
Canola oil 1 cup
Sugar 2 cup
Baking powder 1 tbsp
Egg 2
Milk 1/2 cup
Vanilla essence 1/2 tsp

How to make:-

*Preheat oven 230degrees for 10minutes.
*Grease the cake tin and keep aside.
*Chop all the nuts into big pieces.
*Mix flour with baking powder,chopped nuts and purnes.
*Mix oil,sugar,egg,milk and vanilla essnence.Mix thoroughly.
*Pour the egg mixture into the flour.Mix until combined,but don't over mix.
*Bake it for 40minutes or until done.
**Baking time depends on the oved used.I used microwave oven and my cake was ready by 40 mins.

**Let it cool in the cake tin for 5 minutes and loosen the sides and take it on a wire rack.Cool it and cut into desired shapes.

I made this cakes before with almonds,the recipe is here

Channa And Palak Dal

Ingredients:-

Channa dal 1 1/2 cup

Palak(Spinach) 1 bunch

Onion 1 Chopped

Green chilly 2 silted

Tempering/Seasoning

Rai few

Udat dal few

Zeera few

Red chilly 2

Oil 1 tbsp

Garlic 1 (crushed)

How to make:-

*Soak channa dal for 2-3 hours.

*Pressure cook channa dal,palak,onion and green chillies.

*Tempering with rai,udad dal,red chilly and zeera.

Vegetable Schezwan Spaghetti

Ingredients:-

Spaghetti 1 small packet

Onion 1

Carrots 2

Beans 5

Capsicum 2

Peas few

Spring onions 4

Schezwan sauce 2 tsp
Soya sauce 2 tsp

Pepper powder 2 tbsp

Salt as per taste

Oil 3 tbsp

Schezwan Sauce:-

Dry red chillies 10
Vinegar (white) 3 tbsp
Garlic 4
Cloves 2
Sugar 2tsp
Oil 1 tbsp
Salt 1tsp

Soak dry chillies for 10 minutes in water.Grind all the ingredients except oil into a fine paste.Heat oil and add the paste and saute once and keep aside to cool.Store in a air tight container in the refrigerator. Use as and when required.
How to make:-

* Boil Spaghetti with enough water and 1 tsp of oil until cooked.
* Heat oil,add onions and cook until brown in colour.
* Add all the veggies and saute on a high heat.Fry till all the veggies are well cooked.
* Add salt,soya sauce and schezwan sauce and mix well.
* Add boiled spaghetti and mix well.
* Lastly add chopped spring onions and pepper and mix thoroughly.Serve hot.

Mirchi Ka Salan and 75th Post

Hyderabad is famous for its nawabi cusine hyderabadi dum biryani,mirchi salan,bagara baingan,double ka meeta,qurbani ka meeta and the list is endless.I end up doing all these dishes very frequently.Biryani i cook every week without fail and till today who ever came as a guest to house had a feast of biryani with mirchi salan and the kurbani ka meeta.Today i am going to write my recipe of mirchi salan and very shortly i will be writing about the dum biryani.

Ingredients:-

Big green chillies 10

Onions 2 (chopped)

Turmeric powder 1/4 tsp

Red chilly powder a pinch
Ginger garlic paste 15gms

Tamarind -- size of a medium lemon

Salt as per taste

Oil 5-6tbsp

For gravy paste

Fresh coconut 60gms

Peanuts 60gms

Sesame (Til) 30 gms

Cumin seeds (zeera) 10 gms

Coriander seeds (dhaniya) 10gms

Dry roast all of the above except coconut and make a fine paste and keep aside.

Tempering/Seasoning:-

Mustard seeds (Rai) Few

Cumin seeds (zeera) Few

Onion seeds (Kalonji,nigella seeds) 9-10

Curry leaves few

Preparation:-

• Wash green chillies and wipe it dry.
• Make a slit in the chillies so that the head remain intact.
• Deep fry chillies and keep aside
• Heat oil in a pan,add zeera,mustard,kalonji.Brown them well.
• Add curry leaves and onions.Saute till onions are well fried
• Now add ginger garlic paste and saute for some time.
• Add the grounded masala and fry continuously stirring to prevent if from sticking to the bottom.Fry till oil starts leaving the masala.
• Now add red chilly powder,turmeric powder and salt.Mix thoroughly.
• Now add the tamarind pulp and continue to saute if for another 3-4minutes.
• Add green chillies.
• Add 1 1/2 water and boil till thick gravy is formed

Traditionally mirchi salan is served with the mutton/chicken biryani.
This dish goes to side dish event hosted by Simple Indian food
Enjoy mirchi salan and very shortly i am coming with hyderabadi dum mutton biryani.........................

Simple Alo Kurma/Simple Potato curry

This kurma is my mom's recipe.This recipe is tried and tested many times.In this recipe there is no need to fry the masala,onions or potatoes. Believe me the taste is haven.........

Ingredients:-

Potatoes 4

Onions 1

Green chillies 2

Coriander powder 1/2tbsp

Ginger garlic paste 1/2tbsp

Curd 1/2 cup

Red chilly powder 1/2tsp

Oil 2 tbsp

Salt as per paste

Masala

Fresh coconut 1/4 cup(grated)

Cinnamon 1 small piece

Cloves 2

Khus-khus 1 tsp

Make a fine paste of the above ingredients and keep aside.

How to make it:-

*Mix all the ingredients with the grounded masala with little water and pressure cook for 3-4 whistles.The no of whistles depends upon on the pressure cooker used.I served this with puri.

Btw my mom has got a visa and she will be joining us here in UAE on this 30th.More than me my kids are excited about her coming here.

Khus-khus is optional.In this country khus-khus is banned,so i used cashew nuts and roasted Channa dal (putnalu pappu).

Koki

This koki i make it very frequently.I learnt this from Tarla dalal long back and very often i make this.My mom's likes this a lot and also my m-law likes this.She learnt from me and prepares it for her mom.I made little changes in this koki.

Ingredients:-

Wheat flour 2 cups

Coriander 1 bunch (finely chopped)

Onions 2 (finely chopped)

Pudina few leaves (finely chopped)

Menthi leaves (fenugreek) 1/2 bunch (finely chopped)

Cumin seeds 1tbsp

Salt as per taste

Oil

Method:-

Mix all the ingredients with very little water and make a hard dough (onion and green leaves water)

Roll out koki into round shapes and fry it on a tava by applying oil on both sides.

Serve hot with curd and pickle.

Carrot Punugulu

Ingredients:-

Dosa batter 1 cup
Carrot 1 (grated)
Rava (sooji) 4 tbsp
Soda 1/4 tsp
Salt as per taste
Oil to deep fry

Method:-

1. Take thick dosa batter, add grated carrot,sooji, salt and soda.The batter should be like vada batter.
2. Take the batter in hand and make small rounds and drop in the oil slowly.
   Fry till golden brown and take it on a tissue paper.

As i wrote before my daughter loves carrot and i always try to include carrot in her diet.I made this for her school breakfast.She just loved it................

Egg Fried Rice

Ingredients:-

Basmati rice 500gms

Eggs 3

Onions 1

Green chillies 2

Ginger 1"piece

Cinnamon 1

Clove 2

Bay leaf 1

Pepper powder 1 tbsp

Salt as per taste

Oil 4 tbsp

Preparation:-

1. Beat egg and add pepper.Make a big omelet and cut it into small pieces.
2. Heat oil,add all the masala.Saute till they are fried.
3. Add onions,ginger and green chillies.Saute till they are pink in colour.
4. Now add rice to the above mixture and mix thoroughly.
5. Microwave high for 15-17 minutes.The cooking time depends on the microwave watts.

It's Award time Hurray...........................

I have been awarded by my friend sandhya of my other blog.So i thought of giving awards to my food blog friends.
Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

And my award goes to........................

Rekha:- Even before i started my food blog i was very regular to rekha's blog.I have tried many recipes from her blog and they were a big hit in my house.After starting my blog,i started commenting on rekha's blog and one day she also commented on my blog.Then we exchanged our gmail ids and from then onwards there is no looking back.Almost everyday we chat and have fun.One day if i don't see her in my yahoo,i will call her (we exchanged phone numbers as well) and she calls me.Very happy to have a friend like her.

Lubna:-Same here,i used to be very regular to her blog before and even now i am quite regular to her.She has got wonderful recipes in her blog.I had a impression of her that she is a very elder lady who does great recipes and writes very well.But that girl is a kid next door.We chat regularly on yahoo.When i don't see her on yahoo,i hop to gmail to check if she is there.Lubna commented for the first time on my post of Onion Chutney.We both got in touch with each other through rekha.She is the one who changed the look of my blog.I am troubling her even more now by asking her to change it more,which she is doing it for me.Thanx lubna dear.

Pooja:-Pooja first commented on my post of Bobbaralu pulusu.Then i hopped to her blog.She has got a great blog and has many traditional recipes.I have tried her chutneys and they came out very well.One day i got a mail from her on my gmail giving me some links of baking cake which i was looking for.Then we correspond regularly.Thanx pooja dear.

Priya:-Everyone will agree with me that priya is a great cook,who cooks both traditional and international recipes with a ease.She was the first few who commented on my blog.Thanx priya.

Anu Sriram:-Anu sriram of Chandrabagh is also a among the few who commented first on my blog.The first post i saw of hers was the Falafels in pita pockets.I got addicted to her blog,and i visit very often to her blog.Thanx Anu.

Priya :- Priya of Sourashtrain kitchen is a wonderful cook as well a good photographer.Her snaps are too tempting to attempt the recipe.I have not yet tried her recipe but bookmarked few,will be doing it shortly.

Trupti:-Trupti of recipe center is also one the blogger who commented first on my blog.When i hoped to her blog,i was surprised to see my blog name in her blog roll,i didnt believe my eyes.Then i clicked to check whether it is my blog or someone else.thanx trupti.

Asha is such a lovely lady inspite having so many followers,she makes it a point to comment on everyone blog.Her comments are always first on my post.Thanx Asha.

I wish i do some cheating and include more of my friends in the list.I love to read posts of lavanya,Aruna,Sree,Siri,Harini,Amu,Uma,vidhas,Vibhas,Mahimaa,Vishali,Ramya vijaykumar,Pavithra,Deepa,Sharada,Varsha,Meeso,Pornima nair,Prathiba,Rajee,Pavani,Food fanatic,N33ma,Chitra,Srikar's kitchen,Pretty,Priti,Suparna,Destination infinity,Vani,Andhra flavours,and many more.I am sorry if i have omitted anyone,it is not that i am ignoring you but it is out of mistake that i have not included you in my list of friends.I am sorry again.....

Please accept the award and pass it on to the seven of your friends,you can do some cheating:)

Hugs to you all and thanx for making my blog what it is now:)

Prawns Curry

Ingredients:-

Prawns 500gms

Onions 2 (big)

Green chillies 2

Ginger Garlic paste 1 tbsp

Cinammon 2

Cloves 4

Red chilly powder 1 tbsp

Turmeric powder 1/4tsp

Coriender powder 1/2 tbsp
Whole pepper 6-8

Curry leaves few

Oil 3 tbsp

Salt as per taste

Preparation:-

1. Wash prawns and remove shell, head, tail and de-vein it.
2. Make a paste of onion,half of clove,half of cinammon and pepper.Keep aside.
3. Heat oil,add the other half clove and cinammon,then add curry leaves
4. Saute for a while and add onions and green chilly.Saute till onions are brown in colour.
5. Add the onion paste,ginger garlic paste and fry till oil comes out.
6. Then add prawns,turmeric powder,red chilly powder and salt.
7. Stir carefully so that masala coats the prawns.
8. Cook till the gravy is little thick.If you want it dry cook for some more time.

Usually prawns doesn't take much time to cook and prawns should not be over cooked.If over cooked they become hard.Goes well with hot rice and rotis.

Peragu annam/ Curd Rice

Ingredients:-

Rice 2 cups (cooked)
Curd 1 cup (fresh)
Milk 2 tbsp
Carrot 1 no (grated)
Ginger 1"pc (chopped)
Green chillies (chopped) optional
Salt as per taste

Seasoning:-
Onion 1 (finely chopped)
Rai few
Udad few
Red chilly 3
Oil 1 tbsp
Curry leaves few

Method:-

Mix rice,curd,milk,ginger,green chillies ,carrot and salt.
Heat oil add all the seasonings and add onions.Saute till onions are brown in colour.
Mix the seasoning with the rice and serve.

My elder kid loves carrot a lot,she doesnt eat other vegetables so i make it a point to give her carrot twice or thrice a week.Both my kids love this curd rice.

This is my entry to CFK-rice kids event hosted by Trupti and started by Sharmi.

Thotakura fry/Amarnath leaves fry

We all love to eat green vegetables at home.There in Hyderabad my mom used to cook every alternate day as there was a guy who used to sell leafy vegetables on his cycle.Every alternate day he used to give my mom.My daughter think this is spinach and she likes to eat it because Popeye eats spinach.This recipe is my mom's recipe.I hardly get this in the super markets here,what i get is the red ones which i don't like.But when ever i see thotakura i pick it up.

Ingredients:-

Thotakura fry 2 bunches

Onions 2

Green chillies 2

Red chillies 2

Rai 1tsp

Udad dal 2tsp

Oil 2 tbsp

Turmeric powder 1/4 tsp

Salt as per taste

Method:-

1. Wash amarnath leaves twice so that all the sand gets washed away and chop it.
2. Chop onions keep aside.
3. Heat oil add red chillies,green chillies,rai and udat.When udat starts turning brown colour add the chopped leaves and onions.
4. Add salt and turmeric powder.
5. Cover and cook it all the water evaporates and the leaves are well cooked.No need of adding water as the leafy vegetables when cooked leaves water.But if you still think water is not sufficient,you can add little water.

Red chilly powder can be used in place of whole red chillies,i don't use chilly powder because i want the fry colour to be green.Please note that onions are not fried in this curry,they get cooked with the leaves.

Chikudikaya tomato kura/Broad beans tomato curry

Ingredients:-

Chikudikaya/Broad Beans 500gms

Tomato 3
Onions 1

Green chilly 1

Turmeric powder 1/4 tsp

Red chilly powder 1/2 tbsp
Coriander powder 1/2 tbsp
Salt as per taste

Talimpu/Seasoning:-

Rai few
Udat few
Curry leaves few
Oil 3 tbsp

Preparation:-

1. Heat oil add all the seasonings,when they start crackling add onions and green chillies.
2. Fry onions till brown in colour and add tomatoes.
3. Cook till oil comes out.
4. Then add chikudikaya,salt and turmeric powder with little water.
5. Cover and cook till the curry is dry.If required add little water.Don 't saute much.
6. Last add coriander powder and chilli powder and saute for a while.

I served this with rice and sambar.

Pesarapappu pappu/Moong dal

Ingredients:-

Yellow moong dal 1 cup

Onions 2

Garlic 4pods

Turmeric powder 1/4 tbsp

Green chillies 2

For seasoning:-

Oil 1tbsp

Rai 1/4 tsp

Udat dal 1/2tsp

Zeera 1/2tsp
Red chillies 3

Curry leaves few

Hing pinch

Preparation:-

1. Soak moong dal for 1-2 hrs.
2. Microwave high for 10-12 min along with chopped onions,green chillies,chopped garlic and turmeric.Cooking time depends upon the microwave.
3. Add salt and mix well.
4. Season the dal with red chillies,curry leaves,rai,udat dal,hing and zeera.

This is my mom's recipe and her fav dal.My mom cooks this dal with 2cups of water on a slow flame,until cooked.This goes well with hot rice and avakaya(mango pickle) and can be eaten with hot rotis.You can replace red chillies with red chilli powder.I want the dal in yellow colour so i didnt use red chilli powder.

Onion Rice

Ingredients:-

Rice (cooked) 2 cups

Onion (big) 1 sliced

Mustard seeds 1 tbsp

Green Chilli 1 chopped

Garlic 1tsp chopped

Pepper powder 1tsp

Lime juice 2 tsp

Oil 3tbsp

Preparation:-

1. Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.


2. Now add the garlic and fry till it turns golden brown.


3. Add sliced onions and saute till they are golden in color.


4. Add the salt and pepper, add rice and mix well.


5. Put of the stove and mix the lime juice well with the rice.

This is my entry to CFK-rice kids event hosted by Trupti and started by Sharmi. And also Colors of taste-powders:Flavoured rice by kadumanga

Paneer Kabab

Ingredients:-

Paneer cubes 15-20

Capsicum 3

Tomatoes 3

Onions 4

Curd 1 cup (hung)

Lemon 2 tbsp

Ginger garlic paste 1 tbsp

Tandori masala 2 tbsp

Red chilli powder 1 tsp

Chat Masala 2 tbsp

Salt as per taste

Olive oil 3 tbsp

Few wooden skewer

Orange food colour 3-4 drops

Marinated panner and kabab

Preparation:-

Soak the skewer in water for few minutes until soft.

Cut onions,tomatoes and 2 capsicums into big pieces and keep aside.

Mix all the ingredients and food colour except chat masala powder.

Marinate vegetables and panner in the above mixture.

Skewer the vegetables and paneer pieces and refrigerate for 2-3 hours.

After 2-3 hours grill them for 15minutes in the microwave,turning them around in the middle of the cooking to ensure they dont burn and cook them till they are soft and little golden colour.The grill time depends on the microwave,pls check your microwave instruction booklet before making panner kababs.

Once done sprinkle chat masala and serve it with tomota chilli sauce or pudina chutney.

This is a tested recipe,i have done this many times.It is best done in a barbecue.You can make changes in the masala according to your taste.

This Kabab is going to WYF-side dishes by EC of simple indian food.

Enjoy Panner Kabab with veggies..........

Spicy Mutton Curry

Ingredients:-

Mutton 500gms
Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Fried Onion 1
Bay leaf 1
Cinnamon 1
Clove 2
Pepper corns 6-7
Big elachi 1

Make a fine paste of the above.

Preparation:-

1. Heat oil,add all the masala and fry till brown in colour.


2. Add red chillies and onions,saute till onions are brown in colour.


3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder


4. Cover and cook till the curry is dry.


5. Now add the above masala paste and mix thoroughly.


6. Add coriander powder and cook till the masala coats the pieces and oils comes out.


7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as the meat i get here is different from what i get in hyderabad.So, i pressure cook for 5-6 whistles.

This is my mom's dish.The fried onions in the masala gives a different flavour to the curry.My mom is coming here for a holiday,will get her to cook and will post her recipes soon.

Till then enjoy my curry.....

Palak Coriander Paratha (Spinach Cilantro Paratha)

Ingredients:-

Wheat Flour 2 cups

Besan 5 tbsp

Spinach (chopped) 2 cups

Coriander leaves (chopped) 1 cup

Zeera 1 tbsp

Red chilli powder 1/4 tsp

Amchur powder 1 tbsp

Salt as per taste

Oil for frying paratha

Preparation:-

1. Blanch palak and coriander leaves.Strain the water.
2. Mix wheat flour,besan,palak,coriander,zeera,red chilli powder,amchur powder and salt.Make a smooth dough.
3. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick).
4. Heat a griddle and fry the parathas.

I served Palak paratha with curd and chaat masala.

This goes to SWC-Meals on Wheels hosted by Lakshmi of Taste of Mysore.

Enjoy palak coriender paratha.........................

Purnes Almond Cake

This Cake is from 101 cakes & bakes.I got this book few days back,today begin my hubby's bday i thought of baking a cake for him.I took exact measurement mentioned in the book and only thing i altered are the purnes,i replaced fresh cherries with purnes.

Ingredients:-

Almonds 1/2 cup (whole blanched)

All Purpose Flour 1 cup

Canola oil 1/2 cup

Castor sugar 3/4 cup

Baking powder 1 tbsp

Egg 1

Milk 1/2 cup

Almond essence 2-3 drops

Purnes few

Preparations:-

1. Preheat oven 230degrees for 10minutes.
2. Grease the cake tin and keep aside.
3. Put the blanched almonds in a pan and heat gently ,turning occasionally,until golden brown.Cool and grounded it finely.
4. Mix flour with baking powder,grounded almonds and purnes.
5. Mix oil,sugar,egg,milk and almond essence.Mix thoroughly.
6. Pour the egg mixture into the flour.Mix until combined,but don't over mix.
7. Bake it for 40minutes or until done.

Baking time depends on the oved used.I used microwave oven and my cake was ready by 40 mins.Let it cool in the cake tin for 5 minutes and loosen the sides and take it on a wire rack.Cool it and cut into desired shapes.

Enjoy purnes and almonds cake...........

Carrot Coconut Pulao

Ingredients:-

Basmati rice 1 cup
Grated carrots 1/2 cup
Cloves 2
Cinnamon 1
Coconut fresh (grated) 5tbsp
Mustard seeds few

Onion 1
Green chillies 2

Bay leaves few
Canola oil 3 tbsp

Preparation:-

1. Heat oil,add rai,clove,cinnamon and bay leaf, saute for few mins.
2. Add onions and green chillies saute till onions are brown in colour.
3. Then added grated coconut and fry till the coconut is brown in colour.
4. Add grated carrot and mix throughly.

5. Take rice in a bowl add the above mixure and salt.Mix well and add water.For 1 cup rice add 1 1/2 cup water.(amount of water depends on the rice variety.Microwave high for 15mins or until done.

My kid1 likes carrot a lot.She is very fussy eater so i always try to include carrot in her diet.I made carrot rice before but the addition of coconut is new.Coconut gave the rice the nutty flavour.It is a instant hit,both my kids loved it.They both don't like the routine rice and dal,they prefer something like this.I served carrot coconut rice with carrot raita.Carrot rice is very simple to make.Just mix gratted carrot,curd,salt and chat masala.

Enjoy lunch with us.........................