Hariyali pulao recipe

Ingredients

Rice - 2 cups

Baby potato - 200 gms

Sliced onions - 2

Ghee - 4 tbsp

Bay leaves - 2

Cinnamon - 1" piece

Cardamoms - 3

Cloves - 3

Salt to taste

For spice paste

Green chilies - 4

Garlic - 7 pods

Ginger - 1" piece

Coriander leaves, chopped-50 gms

For garnishing

Coriander leaves (chopped)

Method

1. Grind all the ingredients for the spice paste.

2. Peel the baby potatoes, prick with a fork, sprinkle salt and keep aside.

3. Wash and drain the rice.

4. Heat the ghee in a pan and fry the onions till they are a light golden brown.

5. Add the whole spices and fry for one minute.

6. Mix in the spice paste and fry for another minute.

7. Add the potatoes and fry for another 2-3 minutes.

8. Mix in the rice and salt to taste.

9. Stir well and add enough water to cook the rice.

10. Cover with a lid and cook till the rice is tender.

11. Serve garnished with coriander leaves. 

How to make bhakar wadi?

Ingredient

240 g. gram flour

120 g. wheat flour

salt to taste

a pinch of asafoetida

oil for deep frying

100 g. grated coconut

60 g. sesame seeds

60 g. poppy seeds

a pinch of sugar

salt and chilli powder to taste

100 g. coriander leaves, chopped fine

a marble sized ball of tamarind, soaked in a little water

black masala powder (branded curry powder) to taste

Method

1. Mix together gram flour and wheat flour. Add salt, asafoetida, 60 ml. hot oil and enough water. Knead to stiff dough. Keep it aside.

2. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.

3. Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water.

4. Cut into three cm. long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container.

Mysore Bonda recipe

Ingredients

1 cup All purpose flour

2 Green chilies (finely chopped)

1 small onion ( finely chopped)

1 big spoon full of rice flour

Sour curd ( to make the batter)

Salt to taste

A pinch of baking soda

Chopped coriander leaves (optional)

Method

1 Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3hrs.

2 Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.

3 Serve hot with green chutney or ketchup.

4 Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Egg Biryani recipe

Ingredients

Basmati rice - 2 cups

Water - 3 ½ cups

Eggs - 6

Onion (thin-sliced) - 1

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green chili (thin-sliced)- 2

Cloves - 3

Black pepper - 7

Bay leaves - 2

Brown cardamom - 1

Green cardamom - 2

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Garam Masala Powder - 1 tsp

Cinnamon sticks (thin) 3-4

Cumin seeds - 1 tsp

Vegetable oil - 4 tbsp

Salt to taste

Chopped coriander leaves

Method

1. Heat oil (3 tbsp.) in a pan.

2. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.

3. Fry for a minute. Reduce the heat.

4. Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

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

6. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.

7. Meanwhile keep three eggs for boiling.

8. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.

9. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

10. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.

11. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.

12. Put the rice in the centre of the serving plate.

13. Garnish with coriander leaves and serve hot. 

Heart shaped sandwich recipe for kids

Ingredients

6-8 Bread slices

Jam (strawberry or raspberry)

Chocolate sauce

Grated coconut

Method

1. Using a cookie cutter cut the breads into heart shape.

2. Spread favorite jam such as raspberry or strawberry over the one heart shaped bread. 

3. Spread chocolate liquid sauce over the second bread .

4. Spread cream over the third bread and sprinkle some grated coconut over it.

5. Cover with one more slice of the bread. Heart shaped sandwich is ready.

Baked Bread Rolls Recipe

Ingredients

6 slices soft bread fresh

1 tbsp. butter softened

2 flakes garlic crushed

1/2 tsp. crushed red chilli

salt to taste

1 tbsp. grated cheese

Method

1. Roll the bread flat with the help of a rolling pin.

2. Mix the salt, chilli, garlic in the butter.

3. Apply on all slices generously.

4. Roll one slice tightly from end to end.

5. Brush all over with a bit of butter.

6. Coat the roll with grated cheese by rolling in it.

7. Repeat for all slices. Cover rolls with a moist cloth.

8. Place in the refrigerator for 30 minutes.

9. Bake in a hot oven for 10-15 minutes or till golden brown and crisp.

10. Serve hot with ketchup.

Corn masala rice recipe

Ingredients

Basmati rice – 1cup

Corn kernels – 1 cup

Green peas – 1 cup

Cashews halved, 10 -12

Chili Powder – 1 tsp

Sambar masala – 1 tsp

Garam masala – ½ tsp

Sugar – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

Juice of 1 lemon

Oil or ghee – 2 tbsp

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Method

1. In a heavy saucepan heat the ghee. Add the cashews and fry till light brown. Remove.

2. To same oil add cumin and mustard seeds to splutter.

3. Add the corn, peas, rice and all dry masalas and 5 cups water. Cover and cook till almost done.

4. Add lemon juice, sugar, coriander and cashews.

5. Cover and cook till rice is done and no water is left.

6. Extra masalas may be added as per desired spiciness.

7. Serve hot with curd.