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.

Continue reading “DAL METHI|METHI WITH MOONG DHAL”

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

Continue reading “VANGI BATH OR BRINJAL RICE”

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 🙂

Continue reading “VEGETABLE BIRIYANI-(With brown rice & fresh masala)”

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

 

AMLA/GOOSE BERRY RICE|NELLIKKAI SADHAM

Amla/Gooseberry/Nellikkai is the tiniest berry known to humans which is a store house of all possible nutrients.It is the most powerful rejuvenating agent known to mankind.Mom and grandmom makes amla juice,amla buttermilk,pickle,candies,murabba and this amla rice is my favourite. Amla is said to have 5 out of the 6 tastes. It is rich in Vitamin C and an AMLA a day will definitely keep you away from seasonal infections.I prefer this form of amla intake for babies than all the above. Let us see in detail about the benefits of this miracle fruit after checking out the recipe.

amla rice kk.JPG

Ingredients:

  • Indian Gooseberry-3
  • Peanut/Groundnut-1/4 cup
  • Shallots-1/2 cup(chopped)
  • Cooked rice-1 cup
  • Green Chilly-3
  • Oil-To cook
  • Salt-To taste

To temper:

  • Mustard-1/4 tsp
  • Urad dhal-1/4 tsp
  • Channa dhal-1/4 tsp
  • Curry leaves

nellikkai sadham.JPG

Procedure:

1.Cook rice and fluff it up with a fork and set it aside.

2.Wash goose berries and grate it well.

3.Chop shallots and green chillies.

4.Heat a pan and dry roast the peanuts.

indian goose berry rice1.jpg

5.Cool them and peel the skin and set them aside.

6.In the same pan,add oil and temper with mustard seeds,urad dhal,green chillies,channa dhal and curry leaves.

7.Now add the chopped shallots and saute well.

8.When they turn soft add the grated amla/gooseberry.

9.Saute till they turn non-sticky and add the roasted peanuts when you are about to switch off.

10.Mix them well and let it cool.

indian goose berry rice2.jpg

11.Add salt and the mixture to rice and mix well evenly.

12.Serve it with any deep fry.

amla rice or gooseberry rice.JPG


 

P.S:

Adjust green chillies as per your choice.

You can skip peanuts for babies.

Skip salt and green chilles for babies below one year.

Please have a word with your doctor before introducing any new food to your baby.

This can be given from 6 months but do consider your family history of allergies and also consult your doctor.

This can be an excellent healthy option for lunch box menu and travel menu.

nellikkai sadham kk.jpg

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


 

Health benefits of Amla/Indian Gooseberry:

It is high in Vitamin C and it is known for improving immunity and helps you fight all infections.

It protects your liver ,heart and digestive system.

It is a very good laxative and it cures diarrhoea,gastric problems,burning sensation.

It improves protein metabolism.

Amla helps in nutrient absorption to a great extent.

It improves digestion as it has lot of fibres.

The Vitamin C content helps in absorption and assimilation of iron.

It improves appetite and aids in digestion too.

It regulates the urinary system.

Avoid amla if you are hypoglcemic

 

 

Instant rasam with home made rasam powder

I had posted rasam powder made at home yesterday. Now I am with the recipe of easy rasam with the home made powder. All that you need is few minutes. Rasam is an essential and must have dish in our family lunch. Rasam is an easy and quick recipe which helps in digestion,building immunity and it serves best when you are sick. It aids in quick recovery of cold,cough and fever. The spices added gives an excellent flavour and helps in flushing the phelgm during cold and congestion. Serve it luke warm.

Ingredients:

  • Rasam Powder-1 tbsp
  • Tomato-1
  • Garlic-5
  • Turmeric Powder-1/4 tsp
  • Salt-To taste
  • Oil-To cook
  • To temper:
  • Red chilly-1
  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves
  • Coriander leaves -To garnish

Instant rasam

Procedure:

1.Add oil in a pan and temper.

2.In the meantime grind garlic and half of tomato into a fine paste.

3.Add the remaining tomato and saute well.

Insant Rasam

4.Add the paste and stir well.

5.Pour some water and let it boil.

6.Now add turmeric powder and rasam powder.

instant rasam

7.Add salt and mix well.

8.When it begins to boil,switch off and garnish with coriander leaves.


P:S:

This can be offered after eight months to babies.

Skip salt and red chilly for babies below one year

You can mix this with dal rice and offer your baby or give the watery part as soup.

Please consult your doctor before introducing any new food to your baby.

Confused about how and when to add spices to baby food? Please read details here


Check other rasam recipes here

Coriander Garlic Rasam

Instant garlic rasam

Pineapple Rasam

Do you like my recipe? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

1.

HOME MADE RASAM POWDER|RASAM POWDER/MASALA/PODI RECIPE

When I had posted home made sambhar powder many were keenly writing to me asking for rasam powder. As winter/rainy season is approaching and climate keeps varying very frequently including rasam in daily diet helps you improving immunity and also digestion. I have the habit of making various versions of rasam based on availability of ingredients daily.Rasam for babies can be given after 8 months. You can either provide this like a soup or mix with rice or mix with dal rice and offer your little one. Here is the quick recipe of rasam powder. I shall soon post rasam recipe with this powder. I have already posted coriander garlic rasam and pineapple rasam. Stay tuned for more varieties of rasam.

Home made rasam powder

Ingredients:

  • Toor dhal-1/2 cup
  • Coriander seeds-1 cup
  • Cumin Seeds-3/4 cup
  • Red chillies-10
  • Hing-A small piece
  • Pepper-1/2 cup

Home made rasam powder

I have taken lesser quantity than specified.

Procedure:

1.Remove impurities from the ingredients.

2.Dry roast toor dhal,red chilly and hing together in medium flame.

3.Dry roast coriander seeds till aroma arises and set it aside.

Home made rasam powder

4.Dry roast Pepper and cumin seeds till they tend to pop.

5.Let all dry roasted ingredients get cooled.

Home made rasam powder

6.Add it to a dry mixer jar and make a coarse powder.

7.Spread it in a plate.

8.Store it in an air tight container after they completely cool down.


Home made rasam powder

P.S:

You can skip red chillies if you wish,especially when you make for babies.

This can be stored for 3 months in room temperature. However I prefer to  make it once in 15 days.

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

Do you like my recipe? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

Beet root Rice|BeetRoot Pulao

Beet root is highly known for its lovely natural colour and its property to boost up iron content in our body. Some how beet root stir fry or curry haven’t interested me a lot. I like it in soup/rice or halwa or jam. Here is a very quick recipe of beet root rice which can be your perfect lunch box recipe if your choice is for healthy food.

Ingredients:

  • Basmati Rice-1 cup
  • Beet root-1 cup(grated)
  • Onion-1 cup(sliced)
  • Ginger Garlic Green Chilly paste-1 tbsp
  • Ghee/Oil-To cook
  • Salt-To taste
  • Lemon Juice-Few drops(Optional)

Beet root rice

Procedure:

1.Wash rice and soak it for 10 minutes in warm water.

2.Pressure cook rice with 1 cup of water.

3.Fluff the rice with a fork carefully.

Beet root Rice

4.Add ghee/oil in a pan and saute GGG paste.

5.Add onion and cook till they turn soft.

6.Add beet root and fry them well.

7.Sprinkle water and close the pan.

beet root rice

8.Keep stirring occasionally until beet root gets cooked.

9.Add salt and cool the mixture.

10.Mix with the rice and add a drop of lemon and stir well

11.Serve with any raitha of your choice.

Beet root rice


P.S:

You can increase the quantity of GGG(ginger,garlic,green chilly) paste to suit your taste.

You can cook the rice with coconut milk to make it richer.

Adding spices like clove,cinnamon,anise,bay leaf is your choice.

This can be given for babies above 8 months.

Avoid salt before one year.

Have a word with your doctor before introducing any new food.

Ensure that the beet root+onion mix has no water.

SOYA BEAN RICE|SOYA BEAN PULAO|SOYA BEAN BIRIYANI

Soya beans is one the richest sources of protein and it helps a lot for the brain development of little ones and helps in healthy weight gain of babies. It is a must have for a lactating mother and I have already written many recipes for them(Check them here). I love soya bean in any form be it a salad or a gravy or stir fry or sundal or with rice. A very easy one pot meal for your lunch box loaded with nutrients is here.

Ingredients:

  • Soya beans-1 cup
  • Basmati rice-1 cup
  • Onion-3/4 cup
  • Coconut milk-1.5 cups
  • Salt-To taste
  • Ghee-To cook

To grind into a smooth paste:

  • Tomato-1
  • Shallots-5
  • Ginger-A small piece
  • Garlic-6
  • Green Chilly-2
  • Coriander leaves
  • Mint leaves
  • Cahsews-5(Soaked in warm water)
  • Coconut-1 tsp

Soya bean rice

Procedure:

1.Wash and rinse rice well and soak in luke warm water for 10 minutes or plain water for 20 minutes.

2.Make a smooth paste of above mentioned items and set it aside.

Soya bean rice1

3.In a pressure cooker,add a tsp of ghee and finely saute onions and add the paste ground.

4.When the onions turn soft add the soya beans and rice and mix well.

soya bean rice

5.Add salt,coconut milk and give a quick stir.

6.Close the pressure cooker and let it cook for 3 whistles.

soya bean rice

7.After the pressure is released,fluff the rice with a fork carefully.

8.Garnish with coriander leaves and serve it hot with any raitha.

soya bean rice

Do you find this recipe helpful?If yes,please share among your friends and family. I shall keep updating this section with my recipes and inputs regularly. Please bookmark this page or follow my blog here or like my page at www.facebook.com/KitchenKathukutty to receive regular updates.

For any queries please feel free to write to me at kitchenkathukutty@gmail.com or message me at http://www.facebook.com/Kitchenkathukutty. I request you to please refrain from sending requests in social networks. I might not be able to accept them due to few privacy concerns. Thanks for the understanding and support


P.S:

You can use use normal rice too.

You can cook the rice with water instead of coconut milk.

Adjust green chilly as per your taste.

I have placed few raw beans on the plate just for representation.

Babies above 8 months have this .

Have a word with your doctor and consider family history of allergies before introducing any new food.

Avoid salt for babies less one year.

PINEAPPLE RASAM

My MIL makes varieties of rasam and the most tasty one is this pineapple rasam. The flavour of pineapple blended with spices of rasam will invite even your neighbours.

Ingredients:

  • Pineapple-3 slices
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Salt-To taste
  • Oil-To cook
  • Tomato-1/2

To grind into a coarse paste:

  • Garlic-5
  • Pepper-4
  • Cumin seeds-1/4 tsp
  • Coriander seeds-1/4 tsp
  • Red Chilly-1
  • Toor dhal-1/4 tsp
  • Tomato-1/2

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves
  • Coriander leaves

pineapple rasam

Procedure:

1.Make a coarse paste of ingredients mentioned under “To grind into a coarse paste” and set it aside.

2.Make a puree of 1 slice of pineapple and set it aside.

3.Chop the remaining pineapple and saute with the tempering elements.

pineapple rasam

4.Set the tempering elements separately when the pineapple turns soft.

5.Add oil in the same pan and add the tomato slices and the paste.

pineapplerasam2

6.Saute till raw smell vanishes and add some water.

7.Add salt,turmeric powder and hing.

8.Stir well in medium flame.

9.When it is above to boil add pineapple puree and pineapple slices.

Pineapple rasam

10.Switch off when bubbles begin to come and garnish with coriander leaves.

11. A very unique flavourful pineapple rasam is ready.

pineapple rasam


P.S:

Choose a ripe and sweet pineapple.

This can be given for babies above 1 year.

Always consult your doctor before introducing new foods.

You can adjust the spices as per your liking.

You can skip adding tomato slices in step 5.

Do not let it boil for a long time.

Instead of water you can add dhal water too.

CARROT BATH|CARROT RICE

When you are super bored of cooking and you still want to make your lunch nutritious you can go ahead with one pot meals. Here is one yummy,sweet and spicy version of one pot meal and it doesn’t require much time for cooking. This can be an easy way to include veggies to your toddlers menu. They will love it because of the colours and taste of carrot. If your baby is weaned by BLW method I am sure you will get an empty bowl back. My aunt had made this when we visited them 2 months back and we were totally loving it.

Ingredients:

  • Carrot-1.5 cups
  • Basmati Rice-1 cup
  • Onion-1/2 cup(Sliced)
  • Capsicum-1/4 cup(sliced)
  • GGG paste-1 tbsp
  • Ghee-To cook
  • Coriander leaves-To garnish
  • Cashew nut-7
  • Salt-To taste

(GGG -Ginger Garlic Green chilly)

Carrot Bath

Procedure:

1.Wash and soak basmati rice for 20 minutes in luke warm water.

2.Add 1.5 cups of water and pressure cook the rice or open cook the rice and strain excess water.

3.Fluff the rice with a fork and set it aside.

4.In a pan,add ghee and roast cashews and set them aside.

5.In the same pan,add sliced onions,capsicum,grated carrots and GGG paste and saute well

6.Keep tossing until onions turn golden brown.

7.Now add the rice and mix well.

8.Add salt to taste.

9.Garnish with coriander leaves and cashews.

10.A rich but simple to cook carrot bath awaits to tangle in your tongues 🙂


P.S:

This is very suitable for kids who love colours in their foods.

Take care to fluff the rice well with a fork and ensure they don’t stick together.

You can also replace carrot by beet root.

You can use the normal rice instead of basmati rice too.

Ensure not to stir many times after step 7. Otherwise the rice will turn mushy.

This is suitable for babies above 9 months of age. Avoid salt and replace basmati rice with usual rice if required.

You can serve with any raitha of your choice.

Adjust the spice level by adding or reducing the GGG paste.

You can also add other seasoning elements like aniseeds,cinnamon,baby leaf and clove.

Coriander Garlic Rasam/Kothamalli Poondu Rasam

I never gave a thought to post rasam recipe because it was an integral daily part of our meal and it is extremely easy recipe.It takes just 10 minutes in total.But including rasam in your daily food gives you enormous immunity against cold,cough,indigestion and other infections.Rasam is best preferred during sickness and a must daily food for babies above 8 months ,pregnant women. A heavy and scrumptious meal can never be a complete one without a RASAM. I always prefer making rasam with ground rasam masala fresh.You can also make rasam powder and add. I also replace tamarind with country tomato.Since I make it daily I keep doing alterations and making variants like garlic rasam,instant rasam,dhal rasam,curry leaves rasam,mint rasam,pineapple rasam,tomato rasam,tamarind rasam. The below quantity serves 2.

Ingredients:

  • Tomato-1/2
  • Salt-To taste
  • Oil/Ghee-To cook
  • Turmeric Powder-A pinch
  • Hing-1/4 tsp

To grind:

  • Coriander leaves-1 tbsp
  • Garlic-15
  • Coriander seeds-1/4 tsp
  • Pepper-5
  • Cumin seeds-1/2 tsp
  • Red chilly-1/2

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

coriandergarlicrasam

Procedure:

1.Grind items under “To grind ” into a coarse powder.

2.Mix the powder in 1 cup of water.

coriander garlic rasam

3.Add hing,turmeric powder and salt and mix well.

4.Set it aside for 5 minutes.

coriandergarlicrasam

5.In a pan,add ghee and temper with mustard seeds,urad dhal and curry leaves.

6.Add chopped tomato and saute well.

coriandergarlicrasam

7.Add 1/4 cup water and let it boil.

8.When it boils add the rasam powder mixture and let it boil.

coriandergarlicrasam

9.Give a quick stir and switch off as it just bubbles.

10.Garnish with coriander leaves.


P.S:

You just crush all items in hand mortar and pestel

The rasam shouldn’t boil like any other gravy or kulambu

Adjust red chilly as your taste

Tempering with ghee gives a special taste

Avoid red chilly and salt for babies below 1 year.

Serve with hot steaming rice and ghee… Blisssssssssss

Vegetable rice with coconut milk

This is an altered version of my mother’s vegetable biriyani recipe. I made this in electric cooker when I had visited my aunt. It is a real treat for all at home and a nutritious dish for your little ones. When you baby is around one year(10 months plus), you can prefer these type of one pot meals to serve all nutrients in a single plate.

Ingredients:

  • Basmati rice-2 cups
  • Coconut milk-3 cups
  • Vegetables-1 & 1/2 cups
  • Green chilly-4
  • Ginger-A small piece
  • Garlic-5 cloves
  • Turmeric powder-A pinch
  • Salt-To taste
  • Coriander leaves-To garnish
  • Ghee-To cook
  • Bun/bread-To garnish(Optional)

Vegetables-Carrot,potato,beans,shallot,onion,tomato,green peas,butter beans.broccoli,cauliflower(chopped finely)

vegetable rice

Procedure:

1. Wash and soak the rice in lukewarm water for 20 minutes.

2.Add few drops of ghee in a pan and saute green chilly,ginger and garlic.

3.Make a fine paste out of it and set it aside.

Vegetable Rice

4.Add two spoons of ghee and saute the paste till raw smell vanishes

5.Now drain the water from rice and add to the pan.

6.Mix well and add the vegetables.

vegetablerice

7.Give a quick toss by adding salt and turmeric powder.

8.Transfer the contents to electric cooker.

9.Switch the electric cooker on,add coconut milk and mix well.

10.Close it and wait till it gets cooked.It gets switched off automatically when done.

11.Mix well and garnish with coriander leaves

12.You can toasted pieces of bun/bread(ghee) to garnish.

Vegetable riceP.S:

Serve it hot with any raitha.

Adjust the green chilly quantity as per your taste.

Check with your doctor if you doubt on usage of basmati rice.