Aloo bhat (Potato rice) and Samiya Payasam-- Microwave

Aloo Bath

Ingredients:-

Potatoes 1/2 kg

Basmati rice 1/2 kg

Coconut 6 tbsp (fresh grated)

Green chillies 4

Onion 1 big

Ginger garlic paste 1 tbsp

Coriander 1 tbsp

Clove 3

Cinnamon 1 inch pc

Cardamom 3

Bay leaf little

Turmeric powder 1/4 tsp

Salt as per taste

Oil 4 tbsp

Method:-

Cut potatoes into big pieces and soak in the water till use.

Soak rice for 1/2 hour

Make a fine paste of coconut,coriander,Cinnamon and cardamom.

Take 4 tbsp of oil in the microwave safe bowl.Keep in the microwave for 30 secs.

Add onions , green chillies and bay leaf microwave high on 2 min.

Add the grounded masala and ginger garlic paste microwave high for 2 minutes.

Then add potatoes and salt and mix thoroughly and microwave high for 4 minutes or until potatoes are roasted slightly.

Add soaked rice and water.Microwave high for 10 minutes or until the rice is cooked.I used 1 1/2 cup water for 1 cup of rice.

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Semiya payasam

Ingredients:-

Vermicelli 1 cup
Milk 3 cups
Sugar 1 cup (can be adjusted according to the taste)
Cardamom 1 (crushed)
Cashew and raisins few
Ghee 2 tbsp

Method:-

Take ghee in a microwave safe bowl and add vermicelli and microwave high for 2 minutes or until the vermicelli is little brown in colour.

Remove vermicelli from the bowl and add cashew and raisins,microwave high for 1 minute

Remove cashew and raisins and add milk and microwave high for 10 minutes.Now the milk will be reduced to half.

Add the roasted vermicelli and sugar.Mix thoroughly and microwave high for 5-6 minutes or until the vermicelli is soft.

Lastly add cardamom,cashew and raisins and mix thoroughly and serve hot.

These dishes are going to the pot luck party -- Microwave easy cooking event by srivalli of cooking 4 all seasons.

Besan curry

Yet times when i don't feel like going out to buy vegetables i resort making something jatpat as well as yummy.This curry goes very well with hot rotis and i learnt this from my m-law.

Ingredients:-

Onion 1 sliced
Green chillies 2 silted
Tomato 1 chopped
Ginger 1/2" pc
Besan/Chanaga pindi 5 tbsp
Lemon juice 2 tbsp

Seasoning:-
Rai 1/2 tsp
Red chillies 2
Curry leaves few

Method:-

Mix besan with little water and keep aside.
Head kadai,add all the seasoning and when curry leaves are fried add ginger,onions and green chillies.Fry for just 2 minutes (don't fry it completely).
Add tomatoes and fry just about done,be careful not to fry completely.Add 2 cups of water.
Bring into boil.Add besan into the boiling water and stir simultaneously.Cook for 3-4 minutes until semi liquid.
Just before serving add lemon juice and serve it with rotis.

This curry is going to participate in the Side dish for chapathi event by viki of elite foods

Murmura Laddu/ Rice Puff Balls

Ingredients:-

Puffed rice 500gms
Jaggery 1 cup
Elachi 2
Water 1/2 cup

Method:-

Take a heavy bottom vessel add water and jaggery.Let the jaggery melts for 5-10minutes.
Cook on a medium heat until syrup begins to concentrate.Take a small plate with water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.
Add murmura and constantly stir it.Now add elachi powder.Within 2-3 minutes murmura and jaggery gets mixed up.
Wait for 5 minutes,wet your hands with little water and make round balls.

These are very easy to make and even kids can do it.The above laddus are done my daughter.
The laddu is going to participate in the cooking for the kids--evening snacks by divya of divya-dilse