DAL METHI|METHI WITH MOONG DHAL

Today’s recipe is a very simple but a nutritious power packed side dish for rice. Is is methi dal/methi dal fry/vendhya keerai paruppu kootu. A bowl of hot steaming rice  rice, few spoons of ghee and methi dhal fry makes a heavenly  combo.Methi Leaves or Fenugreek leaves or Uluva or Vendhya Keerai is an excellent source of iron and moong dhal is an excellent source of protein. So this becomes perfect combo in terms of nutrition too.Even kids fussy about having greens will love this combination. Come let’s get into the recipe.

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VANGI BATH OR BRINJAL RICE

It has been an year since I started blogging. The experience I have gained,the friendship I have built can never said be said in a post.I have no words to thank my readers,friends and family.A very special thanks and bow down to each of you who honoured the purpose of my blog.Here is small token of gratitude to all those who have helped me in every step

Have you tried my recipes so far?If yes do you a pic clicked?Kindly mail me or message me those images and I will be extremely to have them in my space.first year blog anniversary at kitchenkathukutty

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Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.

CHICK PEAS PULAO OR CHANNA BIRIYANI

Ingredients:

  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1

CHICK PEAS PULAO OR CHANNA BIRIYANI

Procedure:

1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.

CHICK PEAS PULAO OR CHANNA BIRIYANI

3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.

CHICK PEAS PULAO OR CHANNA BIRIYANI

5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.

CHICK PEAS PULAO OR CHANNA BIRIYANI

7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.

CHICK PEAS PULAO OR CHANNA BIRIYANI

9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG


 

P.S:

You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

Hope you find this helpful.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at http://www.facebook.com/KitchenKathukutty or follow me on Twitter. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries.

VEGETABLE BIRIYANI-(With brown rice & fresh masala)

Biriyani is one of my favourites for three reasons-An one pot meal,loaded with veggies and a royal treat.You can make it in n number of ways and my all time favourite is the way my mother makes.I have always wanted try it like the restaurants and with freshly ground masala powder.Fortunately there was an exclusively TV show on biriyani and I had noted the recipe.I am giving below the recipe for 4 servings with all ingredients whereas the images might not have the same quantity.I skipped few ingredients as my family members prefer a lesser spice version.This recipe is yet another one which can be added to my blog’s purpose.Yes,no whites…Check in detail about it here and let me know if you like the PURPOSE OF MY BLOG. I made it with brown basmati rice 🙂

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BABY CORN KATHI ROLL|KATI ROLL

Kathi Roll/Kati Roll/Wrap/Roll-However you call it ,I am a big fan of it. It is an excellent way to load nutrition in meal box.A very easy and attractive on the go snack/meal.I had been having this as my meal in college days whenever my schedule was hectic and I was juggling around. Paneer wrap is my favourite but most wraps bought outside has maida outside. That’s when I decided to make this at home. The origin of this seems to be from Kolkata,West Bengal and it is a very famous street food there. You can make it anyway with any stuffing of your choice hence I love it for being able to attempt “N” endless variations.For kids who love to munch on something this is a healthy meal. I packed for our travel few months back and so I missed few clicks during my hurry burry packing.I shall soon post fresh pictures(step by step) .Now let’s get into the recipe.

baby corn kathi roll.JPG

Ingredients:

  • For the Rolls:
  • Whole wheat flour-1 cup
  • Salt-To taste
  • Water & ghee -To knead.

For the stuffing:

  • Baby Corn-4
  • Onion-1
  • Capsicum-1/2
  • Tomato-1
  • Chilly powder-1/4 tsp
  • Garam Masala powder-1/4 tsp
  • Grated cheese/Mayo/Butter-2 tbsp(Optional)

To grind into a fine paste:

  • Ginger-A small piece
  • Green Chilly-1
  • Onion-1
  • Tomato-1/2
  • Garlic-4

Salt-To taste

Oil-To cook

babycornkathiroll.JPG

Procedure:

1.Make a smooth and firm chappthi dough and set it aside.

2.Chop baby corn,onion,capsicum,tomato lengthwise (Thin long strips)

3.In a mixer jar add the items under”To grind into a fine paste” and blend well.

4.In a pan,add oil and saute the the paste. Set it aside.

baby corn kathi roll 1.jpg

5.In the same pan add oil and add onion,tomato,baby corn and capsicum.

6.Add the masala powder and the paste and sprinkle little water

7.Add salt and cook for five minutes.

8.Take care not to over cook.The crunchy feeling of capsicum should be retained.

9.Make chappathis and cool.

babycornkathiroll2.jpg

10.Grease chappathi with Mayo/Butter and place the stuffing inside and roll or place the stuffing and top with grated cheese and roll.

11.Cut into pieces and serve.

baby corn kathi roll.JPG

P.S:

I like the soggy nature the roti acquires when stored for travel,hence added mayo.If you dislike please skip it.

For babies please use home made cheese.

Adjust spices as per your taste.

The stuffing shouldn’t be watery.Cook accordingly.

Don’t stuff too much.

Roll thinner wraps for younger kids which help them to handle easily.

This can be offered to babies above one year. It will be excellent finger food helping baby to bite,hold and chew.

Always have a word with your pediatrician before introducing any new food.

Hope you find this recipe healthy and interesting.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com/KitchenKathukutty  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries