Padma's Recipes: 3/1/11

31 Plagiarism- Using my recipes and pictures without my permission

By Chance I stumbled upon this site and was shocked to see almost all of my recipes copied and used without my permission. And after all why should I give my permission to use my content as theirs.

They have used almost all of my posts along with other posts. Cannot find the author. Only thing can leave a message.

I do blogging as it is my passion and nothing else. Feel happy in sharing things and nothing material in return. But definitely do not allow these kinds of act which is against blogging. So please do not use my posts or pictures for your benefit.

All of my 2008 links has been copied ( it shows 90 posts in that site )and many of the 2009 posts.

2010 these are the links that has been copied.

http://maxnyus-food.blogspot.com

http://maxnyus-food.blogspot.com/2010/09/methi-paneer.html
http://maxnyus-food.blogspot.com/2010/08/cucumber-chutney.html
http://maxnyus-food.blogspot.com/2010/08/chintha-chiguru-pulihora-tender.html
http://maxnyus-food.blogspot.com/2010/08/boondi-laddu.html
http://maxnyus-food.blogspot.com/2010/08/vazhakkai-varuval-type-2.html
http://maxnyus-food.blogspot.com/2010/07/cooking-with-seeds-pepper-event-roundup.html
http://maxnyus-food.blogspot.com/2010/06/murukku-chakli.html
http://maxnyus-food.blogspot.com/2010/06/pepper-rasam.html
http://maxnyus-food.blogspot.com/2010/06/sweet-boondhi-boondi-motichoor.html
http://maxnyus-food.blogspot.com/2010/06/ragi-halwa.html
http://maxnyus-food.blogspot.com/2010/06/corn-flour-pakoda.html
http://maxnyus-food.blogspot.com/2010/06/chicken-fry-varuval.html
http://maxnyus-food.blogspot.com/2010/05/announcing-cooking-with-seeds-pepper.html
http://maxnyus-food.blogspot.com/2010/05/palak-with-corn.html
http://maxnyus-food.blogspot.com/2010/05/onion-pakoda.html
http://maxnyus-food.blogspot.com/2010/05/capsicum-pachadi.html
http://maxnyus-food.blogspot.com/2010/05/vegetable-puff.html
http://maxnyus-food.blogspot.com/2010/05/rice-kesari.html
http://maxnyus-food.blogspot.com/2010/04/dhaniya-kuzhambu.html
http://maxnyus-food.blogspot.com/2010/04/biscuit-halwa.html
http://maxnyus-food.blogspot.com/2010/04/kaju-katli.html
http://maxnyus-food.blogspot.com/2010/04/beetroot-pakoda.html
http://maxnyus-food.blogspot.com/2010/04/coconut-burfi.html
http://maxnyus-food.blogspot.com/2010/04/vegetable-hakka-noodles.html
http://maxnyus-food.blogspot.com/2010/04/apple-sauce-pancakes.html
http://maxnyus-food.blogspot.com/2010/04/kai-suthu-murukku.html
http://maxnyus-food.blogspot.com/2010/03/rava-vadai.html
http://maxnyus-food.blogspot.com/2010/03/buttermilk-and-paanakam.html
http://maxnyus-food.blogspot.com/2010/03/obbattu-obbattina-saaru-2.html
http://maxnyus-food.blogspot.com/2010/03/obbattu-sweet-puran-poli-version-ii.html
http://maxnyus-food.blogspot.com/2010/03/ugadi-feast.html
http://maxnyus-food.blogspot.com/2010/03/ugadi-pachadi.html
http://maxnyus-food.blogspot.com/2010/03/oma-water.html
http://maxnyus-food.blogspot.com/2010/03/capsicum-dhal.html
http://maxnyus-food.blogspot.com/2010/03/undrallu.html
http://maxnyus-food.blogspot.com/2010/03/reposts-for-events-and-awards.html
http://maxnyus-food.blogspot.com/2010/03/carrot-and-beans-poriyal.html
http://maxnyus-food.blogspot.com/2010/02/paneer-makhani.html
http://maxnyus-food.blogspot.com/2010/02/methi-idiyappam.html
http://maxnyus-food.blogspot.com/2010/02/pesarattu-upma-with-ginger-chutney.html
http://maxnyus-food.blogspot.com/2010/02/ginger-chutney.html
http://maxnyus-food.blogspot.com/2010/02/sprouted-methi-seeds-rice.html
http://maxnyus-food.blogspot.com/2010/02/tortilla-mixturechevda.html
http://maxnyus-food.blogspot.com/2010/02/awards.html
http://maxnyus-food.blogspot.com/2010/02/mushroom-biryani.html
http://maxnyus-food.blogspot.com/2010/02/sweet-potato-paratha.html
http://maxnyus-food.blogspot.com/2010/01/orange-peel-pachadi.html
http://maxnyus-food.blogspot.com/2010/01/kashayam.html
http://maxnyus-food.blogspot.com/2010/01/aval-mixture.html
http://maxnyus-food.blogspot.com/2010/01/eat-fresh-fruits.html
http://maxnyus-food.blogspot.com/2010/01/some-facts-about-our-liver.html
http://maxnyus-food.blogspot.com/2010/01/brain-damage-habits.html
http://maxnyus-food.blogspot.com/2010/01/hot-n-sour-vegetable-soup.html
http://maxnyus-food.blogspot.com/2010/01/effects-of-cold-water.html
http://maxnyus-food.blogspot.com/2010/01/green-capsicum-chutney-ii.html
http://maxnyus-food.blogspot.com/2010/01/colorful-vegetable-idlis.html
http://maxnyus-food.blogspot.com/2010/01/kulfi.html
http://maxnyus-food.blogspot.com/2010/01/wishing-you-all-very-happy.html
http://maxnyus-food.blogspot.com/2010/01/beans-gravy.html
http://maxnyus-food.blogspot.com/2010/01/pepper-chicken.html
http://maxnyus-food.blogspot.com/2010/01/ragi-vada.html
http://maxnyus-food.blogspot.com/2010/01/kandhi-kaaya-koora.html
http://maxnyus-food.blogspot.com/2010/01/coconut-ladoo.html

2009 - June to December

2009
http://maxnyus-food.blogspot.com/2009/12/happy-new-year.html
http://maxnyus-food.blogspot.com/2009/12/red-rice-idiyappam.html
http://maxnyus-food.blogspot.com/2009/12/schezwan-chicken-fried-rice.html
http://maxnyus-food.blogspot.com/2009/12/ragi-biscuitcookie.html
http://maxnyus-food.blogspot.com/2009/12/horsegram-and-flax-seeds-podi.html
http://maxnyus-food.blogspot.com/2009/12/idiyappam-sweet.html
http://maxnyus-food.blogspot.com/2009/12/idiyappam.html
http://maxnyus-food.blogspot.com/2009/12/pineapple-rasam.html
http://maxnyus-food.blogspot.com/2009/12/egg-biryani.html
http://maxnyus-food.blogspot.com/2009/12/horsegram-sprouts-curry.html
http://maxnyus-food.blogspot.com/2009/12/nut-cutlet-sizzler.html
http://maxnyus-food.blogspot.com/2009/12/brinjal-in-tamarind-gravypuli-kuzhambu.html
http://maxnyus-food.blogspot.com/2009/12/tuti-fruity-cake-my-400th-post.html
http://maxnyus-food.blogspot.com/2009/11/orange-juice.html
http://maxnyus-food.blogspot.com/2009/11/first-blog-anniversary.html
http://maxnyus-food.blogspot.com/2009/11/ragi-kaisuttu-murukku.html
http://maxnyus-food.blogspot.com/2009/11/avarekalufresh-field-beans-palav.html
http://maxnyus-food.blogspot.com/2009/11/masala-rawa-upma.html
http://maxnyus-food.blogspot.com/2009/11/peanut-and-dry-anchovy-curry.html
http://maxnyus-food.blogspot.com/2009/11/pinto-beans-kurma.html
http://maxnyus-food.blogspot.com/2009/11/ridgegourd-dosa.html
http://maxnyus-food.blogspot.com/2009/11/ragifinger-millet-flour-balls.html
http://maxnyus-food.blogspot.com/2009/11/black-channa-sundal.html
http://maxnyus-food.blogspot.com/2009/11/tindora-with-black-channa-fry.html
http://maxnyus-food.blogspot.com/2009/11/potato-peas-kurma.html
http://maxnyus-food.blogspot.com/2009/11/back-with-some-bunch-of-awards.html
http://maxnyus-food.blogspot.com/2009/10/paneer-mutter.html
http://maxnyus-food.blogspot.com/2009/10/idli-mangalore-style.html
http://maxnyus-food.blogspot.com/2009/10/ragi-murukku.html
http://maxnyus-food.blogspot.com/2009/10/badusha.html
http://maxnyus-food.blogspot.com/2009/10/happy-diwali.html
http://maxnyus-food.blogspot.com/2009/10/ukkarai.html
http://maxnyus-food.blogspot.com/2009/10/entries-to-events-and-awards.html
http://maxnyus-food.blogspot.com/2009/10/vegetable-biryani-type-2.html
http://maxnyus-food.blogspot.com/2009/10/award-time.html
http://maxnyus-food.blogspot.com/2009/10/chicken-kurma.html
http://maxnyus-food.blogspot.com/2009/10/thoothuvalai-keerai-chutney.html
http://maxnyus-food.blogspot.com/2009/10/red-bell-pepper-chutneytype-2.html
http://maxnyus-food.blogspot.com/2009/09/jantikalumurukku.html
http://maxnyus-food.blogspot.com/2009/09/entries-reposted-for-3-events.html
http://maxnyus-food.blogspot.com/2009/09/award-time.html
http://maxnyus-food.blogspot.com/2009/09/macaroni-pakoda.html
http://maxnyus-food.blogspot.com/2009/09/bindi-masala.html
http://maxnyus-food.blogspot.com/2009/09/schezwan-fried-noodles.html
http://maxnyus-food.blogspot.com/2009/09/chocolate-milk-peda.html
http://maxnyus-food.blogspot.com/2009/09/appalam-vatha-kuzhambu.html
http://maxnyus-food.blogspot.com/2009/09/neer-dosasweet-filling.html
http://maxnyus-food.blogspot.com/2009/09/entries-reposted-for-events.html
http://maxnyus-food.blogspot.com/2009/08/modak-and-panchakhadya-indian-cooking.html
http://maxnyus-food.blogspot.com/2009/08/maida-murukku.html
http://maxnyus-food.blogspot.com/2009/08/saag-paneer.html
http://maxnyus-food.blogspot.com/2009/08/rice-cutlet.html
http://maxnyus-food.blogspot.com/2009/08/soya-chunks-and-peas-gravy.html
http://maxnyus-food.blogspot.com/2009/08/ragi-semiya-upma.html
http://maxnyus-food.blogspot.com/2009/08/tagged-alphabetically.html
http://maxnyus-food.blogspot.com/2009/08/awards-time.html
http://maxnyus-food.blogspot.com/2009/08/basil-fried-rice.html
http://maxnyus-food.blogspot.com/2009/08/couscous-veg-upma.html
http://maxnyus-food.blogspot.com/2009/08/corner-secondfinal-round-up.html
http://maxnyus-food.blogspot.com/2009/08/corner-first-round-up.html
http://maxnyus-food.blogspot.com/2009/08/3-awards-and-tag.html
http://maxnyus-food.blogspot.com/2009/08/clicks-from-my-garden-and-my-350th-post.html
http://maxnyus-food.blogspot.com/2009/07/khaman-dhokla-indian-cooking-challenge.html
http://maxnyus-food.blogspot.com/2009/07/dosa-entries-by-my-friendsnon-bloggers.html
http://maxnyus-food.blogspot.com/2009/07/cheese-dosa.html
http://maxnyus-food.blogspot.com/2009/07/kreativ-blogger-award-d.html
http://maxnyus-food.blogspot.com/2009/07/some-reposts.html
http://maxnyus-food.blogspot.com/2009/07/pizza-dosa.html
http://maxnyus-food.blogspot.com/2009/07/tomato-rice-type-2.html
http://maxnyus-food.blogspot.com/2009/07/thattai-nippattu.html
http://maxnyus-food.blogspot.com/2009/07/chinese-style-brinjal.html
http://maxnyus-food.blogspot.com/2009/07/potato-channa.html
http://maxnyus-food.blogspot.com/2009/07/announcing-my-first-event-corner.html
http://maxnyus-food.blogspot.com/2009/06/absolutely-amazing.html
http://maxnyus-food.blogspot.com/2009/06/beans-poriyal.html
http://maxnyus-food.blogspot.com/2009/06/vegetable-pakoda.html
http://maxnyus-food.blogspot.com/2009/06/rajmakidney-beans-dip.html
http://maxnyus-food.blogspot.com/2009/06/pepper-chicken-fry.html
http://maxnyus-food.blogspot.com/2009/06/poondu-puli-kuzhambugarlic-in-tamarind.html
http://maxnyus-food.blogspot.com/2009/06/green-peas-sundal-and-award.html
http://maxnyus-food.blogspot.com/2009/06/chicken-65.html
http://maxnyus-food.blogspot.com/2009/06/tomato-dosa-and-award.html
http://maxnyus-food.blogspot.com/2009/06/sambarmini-idli.html
http://maxnyus-food.blogspot.com/2009/06/fruit-salad-type-2.html
http://maxnyus-food.blogspot.com/2009/06/palak-channa.html
http://maxnyus-food.blogspot.com/2009/06/shrimp-masalafry.html
http://maxnyus-food.blogspot.com/2009/06/lovely-blog-award.html
http://maxnyus-food.blogspot.com/2009/06/black-eyes-peas-kurma.html
http://maxnyus-food.blogspot.com/2009/06/moong-dhal-sambar.html
http://maxnyus-food.blogspot.com/2009/06/entries-to-bell-peppercapsicum-event.html
http://maxnyus-food.blogspot.com/2009/06/fish-curry-meen-kuzhambu.html
http://maxnyus-food.blogspot.com/2009/06/green-peas-palav-type-2.html

26 KOOTTAN CHORU- Mixed Vegetable Lentil Rice

Koottan Choru - Mixed Vegetable Lentil Rice

Choru or soru is rice in Tamil and as the name of the dish - this a mixed vegetable and Lentil Rice.

This is a traditional recipe of Tamil Nadu especially south Tamil Nadu- Tirunelveli. Our native is aplce near South Tamil Nadu and my mom and grandma makes this excellent dish very often at home. Recently I was longing to make and eat this dish and the next thing I did was asking the recipe. My mom gave me the recipe with some tips and also suggested that it tastes more good when served cold. I remember them doing this early in the morning and having it for breakfast and lunch. Since we add lot of veggies, dhal and rice we get a very good quantity. This is a also a one pot meal, so they used to cook this in a very big vessel and serve with papad/appalam and pickle.

Rice - 1 cup
Toor/ Tuvar Dal - 3/4 cup
Tamarind - a small lime size
Salt as needed

Veggies:-
Drumstick(Murungakkai)- 1, Brinjal(Katharikkai) - 1or 2, Raw Banana(vazhakkai) - half, Senaikizhangu(Yam) - 1, Potato(Urulaikizhangu) - 1 or 2, carrot - 1, Raw Mango(Mangai)(Few small pieces) - All chopped

For Masala paste:-
Coconut - 1/2 cup grated
Red Chillies - 5 or 6( as spice needed)
Cumin seeds - 1 tbsp
Garlic - 3 or 4 flakes
( Make a wet paste, all ground raw)

For tempering:-

Gingelly oil - 2 or 3 tbsp
Mustard seeds and urdhal dhal - 1/4 tsp each
Onion - 1 or small onions ( around 10)- chopped
Green Chillies - 2 slit long
Curry leaves - 1 sprig
Asafoetida/Hing - 2 or 3 sprinkles

Take a big vessel on stove top and first wash and add rice and dhal with enough water and cook till half done/cooked. Next slowly add in veggies one after the other as fast/slow they get cooked starting from yam,drumstick, potato,carrot, brinjal and raw banana. Make sure you add raw banana in the last as it gets cooked soon and we do not want the veggies to get mushy. Once the veggies are cooked( firm but soft) and also the rice and dhal are cooked. Add in tamarind paste( Soaked in a cup of water for 30 minutes and extract pulp) and also the ground masala paste. Also add salt and mango pieces ( Note test the sourness of the mango if too sour then reduce the tamarind paste) and allow the masala to get cooked until the raw smell leaves for 10 minutes. Remove and temper with the tempering ingredients and pour in the rice. Mix well and serve.

I am sending this entry to Gayathri of Gayathri's Cook Post - Walking through the Memory Lane Event.

34 COCONUT CUSTARD HALWA

Coconut Custard Halwa

Craving for some sweet that can be had hot or cold and also which can be prepared in less than 15 minutes, then do try out this simple halwa.

Here goes the recipe

Custard powder - 5 - 6 tbsp( Preferably Strawberry flavor)
Coconut - 2 cups grated or a can of coconut milk
Sugar - 3/4 cup
Ghee/clarified butter - 1 tbsp

Optional - mixed nuts, chopped dry fruits(tuti fruity)

If using grated coconut, then grind it with 3 cups of hot water to a fine paste and extract thick milk.

I used a can of coconut milk and diluted with a cup of water. To it add sugar and custard powder. Mixed well to avoid any lumps.

Heat a pan and pour the mix and allow it to come up to a boil, reduce flame and cook till it is thickened to halwa consistency( for around 5 minutes). Add ghee and mix. Add chopped nuts and or dry fruits(tuti fruity) and mix well. Pour and spread on an ungreased sheet/plate and cool. Cut into required shape or pour in decorative/serving bowl and cool and serve.

P.S:-I did not have strawberry flavored custard powder, so instead have used vanilla flavor.

26 MIXTURE

Mixture / Chevda / Hot mix/ Bombay mix

This is a very famous Indian snack. It is a combination of ingredients( snacks) which is mixed together. Is a perfect snack to have anytime and the best thing is it can be prepared in large quantities and stored in an air tight container for a longer period.

It is our choice to use whatever ingredients we want to add in these snack. So we can add or skip according to our individual/families taste or depending upon what we have at home.

Kara Boondhi - 2 cups
Oma podi/Sev - 2 cups
Murukku - 1/2 cups
Thenkuzhal - 1/2 cup
Fried Thick Aval/puha - 1/2 cup
Fried Peanuts - handful
Fried channa dhal(dalia/pottukadalai) - handful
Curry Leaves - 2 sprig
Red chillies - 3 broken or chilli powder - 1 tsp
Salt - few pinch
Garlic - few flakes(crushed with skin) - Optional use
Fried cashewnuts - few count

Adding crushed garlic( fried in oil) gives out a very good taste to this mixture.

Take a large bowl and add in kara boondhi, crushed oma podi, broken murukku, thenkuzhal , fried aval/puha and mix well.

Add salt and chilli powder or if using red chillies fry first with few drops of oil.
Also add peanuts, fried channa dhal, cashewnuts, curry leaves, garlic all fried in few tsps of oil.

Combine well and store in an airtight container and serve.

Looks for all the recipe below here.
Kara Boondhi
Thenkuzhal
Murukku
Oma podi
Aval mixture

An other interesting recipe sent in by my Gomathi Athai.

32 MIXED VEGETABLE KURMA WITH SUNFLOWER SEEDS

Mixed Vegetable Kurma / Green Kurma using Sunflower Seeds

Sunflower seed is the fruit of the sunflower,then dehulled, the edible remainder is called the sunflower kernel.Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. sunflower seeds are also an excellent source of dietary fiber,linoleic acid (an essential fatty acid) some amino acids (especially tryptophan), Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.(Source wikipedia)

Wondering how to use Sunflower seeds or need more fibre in your daily diet, then do try out this Vegetable Kurma using Sunflower seeds. You can never know the difference and it also tastes too good that would make you use the seeds in many other gravies.

Have used these seeds in making vegetable kurma - Green Kurma. Will post more recipes with these seeds

one by one

Vegetables - 2 cups
Onion - 2 small or 1 large
Garlic - 6- 7
Ginger - 1 inch
Green Chillies - 5 0r 6( as spice needed)
Sunflower Seeds - 1 /3 cup
Coriander Leaves - few sprigs
Dried Kasuri Methi - 1/4 cup or Fresh Methi leaves - 1/2 cup
Garam masala powder - 1 tsp
Salt as needed
Oil - 2 tbsp

Have used 1 Capsicum, Zucchini, peas, carrot, beans, cauliflower. Can use other veggies too like potato.....

Heat a tbsp of oil and add onion. Fry till transculent and add garlic, ginger, green chillies and fry for 2 -3 minutes. Next add kasuri methi or fresh methi leaves. Fry till leaves shrink and raw smell leaves.

Switch off and add coriander seeds and sunflower seeds. Saute for a fry and cool. Grind to a smooth paste.

Heat remaining oil( for additional flavor can add some spices like a piece of cinnamon, cardamom, clove) and add the veggies one by one and cook they are soft( as well can paritally cook or steam some of the veggies like carrot, beans, cauliflower). Add garam masala and the ground masala. Also add salt and cook till raw smell leaves. Add water to adjust the consistency. Serve with your favourite roti/parathas and enjoy your delicious kurma.

Sending this to

32 (CHINTHA CHIGURU) TENDER TAMARIND LEAVES RICE

Chintha Chiguru(aaku) or Tender Tamarind leaves Rice(Pulao/Palav)

Have already posted Pulihora with chintha chiguru(Tender Tamarind Leaves) here.

This time I posting an other interesting recipe with tender tamarind leaves. Please note that it is good to use the tender leaves plucked from the trees and also this is the best season to get those from Tamarind trees when new leaves start growing in spring/monsoon season - Just in case if you are going to look out for them. You can also get those leaves, sun dry and powder and use it later in any of your rices to get the tang taste. I tried this rice during my last visit to India and it was really good and very different. But the only part was I used some regular leaves and that was little hard to munch, that is the reason I say to use the tender leaves.

This is the right time to get tender leaves. Use it in your dishes like pappu/dal and or collect them and dry and make use of it later.

Rice - 1 1/2 cups Sonamasoori/Basmati/Jeeraga samba
Tender tamarind leaves - 1/2 cup
Onion - 2 small sliced thin
Green chillies - 5 or 6
Ginger - 1 inch
Garlic - 6 - 8 flakes
Coconut - few pieces
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Salt as needed
Oil - 1 - 2 tbsp
Lime Juice - few drops(optional)

Spices
Cardamom, cinnamon, clove, bay leaf and anyother - very few

Wash and soak rice for 15 - 20 minutes.
Remove the leaves from the stalk and clean and wash them.
Heat 1 or 2 tsp of oil and add the wshed leaves. Fry till they are shrinked and cooked for 5 - 6 minutes or more. Keep aside.

Grind to paste - Few pieces of onion, green chillies, ginger, garlic, coconut, fennel seeds and half of cumin seeds to a soft paste with little water. Keep aside.

Heat oil in a pan and the spices and remaining cumin seeds. Next add sliced onion and fry till golden brown. Then add the ground masala and fry till the raw smell leaves for 4- 5 minutes. Next add the fried and cooked leaves and stir in few times. Finally add the washed rice, salt,lime juice and water. Cook till done in a rice cooker or pressure pan.

Have a look at my Rice Dishes for this Marathon

Day 1 - Corn and Capsicum Palav
Day 2 - Spinach / Palak Rice
Day 3 - Mango Rice
Day 4 - Peas Palav
Day 5 Egg Fried Rice
Day 6 Cumin Rice
Day 7 - Tender Tamarind Leaves Rice -

Sending this to " Only Original Recipes" hosted by Nivedita an event started by Pari.

Now over to my fellow Marathoners

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.

23 CUMIN RICE

Jeera(Cumin) Rice / Pulao

I love the taste - flavor of cumin and try to add it in most of my dishes especially when tempering. So naturally I love this aromatic rice which is full of cumin. Is so simple and easy to prepare that even when tryint it out for the first time comes out perfect. Best when served with any spicy dish/gravy.

Basmati Rice - 2 cup
Onion - 1 sliced thin
Green chillies - 4 or 5 slit long
Ginger garlic paste - 3/4 tbsp
Salt as needed
Butter/oil - 1 tbsp
Cumin seeds - 1 tbsp
Clove - 2
Cinnamon - 1
Bay leaf - 1

Wash rice and drain water. Keep it aside for 20 minutes.

Heat oil/butter and when medium hot add in bay leaf, clove, cinnamon and cumin seeds. Wait for the seeds to crackle/splutter( do not let it to darken). Next add onion and fry till light brown. Then add in green chillies and ginger and garlic paste. Fry for a minute till raw smell leaves. Add rice and saute for a minute. Finally add salt and water( 3 1/2 - 4 cups ) of water and cook till done on stove top or transfer to a rice cooker or cook in the pressure pan for one whistle. Serve with any spicy gravy.

Now over to my fellow Marathoners

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.

33 EGG FRIED RICE

Egg Fried Rice

My older loves egg fried rice and whenever I ask him what he wants for lunch especially on weekends and the first he says is fried rice and with lot of green onions.

Rice - 1 cup( Basmati or long grain rice)
Onion - half chopped fine
Egg - 3
Carrot and Peas - 1/2 cup
Ginger and garlic paste - 1/2 - 3/4 tbsp
Salt as needed
Pepper Powder - few sprinkles( as needed)
Soya Sauce - 1 - 1 1/2 tsp
Green onions - 1 bunch chopped
Oil/Butter - 1 tbsp

Wash and cook rice separately with 3 cups of water( 2 cups for basmati and 3 cups of water for long grain or sona masoori) and cool completely. Best for this dish is long grain rice.

Microwave chopped carrot and peas with a dash of salt for 6 - 7 minutes.

Instead of onions can use the bottom portion of green onions.
In a bowl beat eggs with little salt and pepper powder and keep aside.

Heat oil in a pan and add onions. Saute till nice brown and add ginger and garlic paste. Mix and fry till raw smell leaves for a minute. Then add carrot and peas and fry for 2 -3 minutes. Then add half of green onions and saute till the leaves shrink. Remove these and keep separately.

In the same pan add eggs and fry to scramble them. Carefully turn them and also not do break into very tiny pieces. Fry till they are cooked. You will want to find some big pieces of scrambled eggs here and there right. Next add the cooked rice and the onion, carrot/peas mix and mix well. Also add the remaining green onions and soya suace. Gently mix well and serve with any spicy side dish like manchurian.

Now over to my fellow Marathoners

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.

26 PEAS PALAV

Peas Pulao/ Palav/ Biryani

A simple and delicious rice that can be made within minutes. Can cook by transferring the masala in a cooker or cook on stove top.

Basmati Rice - 2 cups
Onion - 1 sliced thin
Tomato - 2 large or 3 small chopped
Ginger garlic paste - 1 tbsp
Green chillies - 4 or 5 slit long
Turmeric Powder - 1/4 tsp
Chilli Powder - 3/4 tsp
Yogurt/ Curd - 1/2 cup
Frozen/ Fresh Peas - 3/4 - 1 cup
Salt as needed
Oil - 1 tbsp

Spices-
Very few of all these
Cardamom, clove, cinnamon, cumin seeds( can also add any other spice as preferred).

Wash and soak rice for 20 - 30 minutes.

Heat oil in a pan and add all the spices, then add sliced onions. Fry till transculent and add green chillies. Saute for a minute and add ginger garlic paste. Fry for a minute until raw smell leaves. Next add chopped tomatoes and mash and cook till pulpy and water leaves out and oil floats on top. Now add turmeric powder and chilli powder and mix well. Then add peas and yogurt. Reduce flame and mix. Finally add rice , salt and water ( 3 1/2 cups) and cook till done or transfer to a rice cooker and cook.

If you want to enhance more then can cook in dum style. My mom does this for making this rice that is when the water starts to bubble up. Reduce flame and heat a tawa. Place the pan/vessel on top of the tawa. Cover a tight plate and place a heavy vessel on top. Or can place another vessel on top with water filled up so it increases its weight. This way the rice tastes too good.

Now over to my fellow Marathoners

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.

27 MANGO RICE

Mango Rice / Maamidikaaya Pulihora / Manga Sadham

A perfect rice to make this season when we start getting good mangoes.

Rice - 1 cup
Raw Mango - medium sized
Red chillies - 2 or 3 broken into half
Curry leaves - few
Mustard seeds - vey little
Channa dhal and or Urad dhal - 1 tsp
Cashew nuts - few count
Raw Peanuts - few count
Hing/ Asafoetida - 2 - 3 pinch
Turmeric powder - 1/4 tsp
Salt as needed
Oil - 1 tbsp
Coriander leaves - for garnishing

Wash and cook rice separately. Cool.
Meanwhile peel the skin of the mango( have used medium sour tasting mango ) and grate them.

Heat oil in a pan and add mustard seeds, channa dhal, cashewnuts and raw peanuts and saute. Within seconds add hing, red chillies and curry leaves. Wait till peanuts turn in color. See to that it is fried in high heat or it will burn soon and dish will be bitter.

Next add the grated mango and fry in oil for 5 - 6 minutes until they shrink and nicely cooked. Also add some salt and turmeric powder. Finally add rice, chopped coriander leaves and salt if needed and mix gently until it is well coated.

Now over to my fellow Marathoners

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.

21 SPINACH / PALAK RICE

Spinach / Palak Rice

Blogging Marathon - Day 2

I had a big pack of spinach which needed to be used soon and I was not going to use the whole packet in making spinach palav or any gravy with it. Instead decided to use some of them in my rice and made them just like preparing Methi Rice which you can see here.

Tasted too good and everyone at home enjoyed.

Rice - 1 cup( have used Basmati Rice)
Onion - 1 sliced
Tomato - 2 chopped
Ginger and garlic paste - 3/4 tbsp
Chilli Powder- 1 1/2 tsp( or use half of chilli and half of garam masala)
Spinach leaves - 1 big bunch
Salt as needed
Cumin seeds - 1 tsp
Lime Juice - 3 - 4 drops
Oil - 1 tbsp

Wash and soak rice for 20 - 30 minutes and cook separately with 2 cups of water and with some salt. Once done remove and cool and fluff it up with a fork.

Heat oil in a pan and add cumin seeds, wait for few seconds and add sliced onions. Fry till nice brown and add ginger and garlic paste. Saute for a minute and then add chopped tomatoes. Mash and cook till pulpy and water leaves and oil floats.

Next add chopped spinach leaves( I chopped them as thin as possibble and then a cut here and there). Fry till leaves shrink and are cooked. Also add salt . Finally
and the powders and mix well in oil. Gently add the cooked rice and mix well. Add in lime juice and mix gently so all the masala is mixed up well.

Now over to my fellow marathoners,

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.

34 SWEET CORN AND CAPSICUM PALAV

Sweet Corn and Capscium Palav(Pulao)

Blogging Marathon(Group 1) - Day 1

Have seen Blogging Marathon going on in Srivalli's blog for sometime and had been thinking to join sometime and when she announced it this time, I immediately sent her a mail and here I am with a group of 12 bloggers going to blog daily for the next 7 days depending on the themes chosen by each one of us. For this Marathon I have chosen " Seven days of Rice".

For the first day of the marathon am posting a simple and delicious rice prepared from corn and capsicum.

Whenever I make some simple rice or ghee rice , I usually add some green peas. For a change tried addingsome sweet and corn capsicum. Everyone at home loved the taste and also was very colorful. Can serve itwith any raita or some spicy kurma or egg masala.

Rice - 2 cups( have used Basmati)
Onion - 1 large( chopped length wise)
Green Chillies - 4 slit long
Ginger and garlic - 1 tbsp
Sweet corn - 3/4 cup
Capsicum - 2 small or 1 large( chopped thin lengthwise or cubes)
Mint Leaves - a handful( just for some flavor)
Coconut milk - 1 cup
Water - 3 cups
Salt as needed
Oil or butter - 2 tbsp

Spices
Cumin seeds - 3/4 tsp
Cardamom -2
Clove -2
Cinnamon -1
Bay Leaf - 1
(can also include others like star anise, javathri....)

Wash and soak rice for 20 - 30 minutes.

Heat oil/butter in a pan and all the spices. Wait for few seconds and add chopped onions. Fry till
transculent and add green chillies and ginger and garlic paste. Saute for a minute until raw smell
leaves. Next add mint leaves and saute for a minute and then add chopped capsicum and sweet corn. Saute
for 2 - 3 minutes and remove. Cool. Add this masala to the cooked rice. Also add salt, coconut milk and
water and cook in a rice cooker till done or on stove top until rice is cooked.

See what other bloggers of the group have been cooking for the marathon.
Champa,Divya,GayathriAnand,GayathriKumar,Monica,PJ, Savitha,Smitha,Srivalli,Usha,Veena Aravind,

Padma's Recipes

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