Tuesday, June 28, 2011

Spinach and Sweet Corn Pulao

Spinach:- the most dreaded veggie among children, reason - unknown. I remember, during my childhood days, me and brother would make a big racket if there was spinach or for that matter any of the green leafy vegetables. But my mom did not give up on us. She thought of different ways to incorporate it in our diet. She would make Spinach Parathas, Spinach Dosas, Spinach Pulao etc. We used to love eating those Green and colorful dishes. And my mother would silently feel happy that she could make us eat this simple yet nutritious Veggie in some form or the other.

The vicious cycle continues, you guessed it right; my daughter can’t stand the sight of greens. Then, one day I remembered this pulao which my mom used to make using spinach and green peas. I tried it out by substituting peas with sweet corn and packed it for my lil one’s school lunch. I was waiting apprehensively for the result. The verdict- my mom’s trick had worked again .

Serves: 2
Prep Time: about 25 to 30 mins

What you’ll need

1. Basmathi Rice – 1 cup
2. Spinach – 3 to 4 small bunches
3. Sweet Corn Niblets - ¾ cup
4. Onion – 2 medium sized
5. Green Chillies – 2
6. Garlic – 3 to 4 cloves
7. Cloves – 2
8. Green Cardamom – 2
9. Bay Leaf – 1
10. Cinnamon – a small piece
11. Garam Masala Powder – ½ tsp
12. Cumin Seeds – ½ tsp
13. Fennel Seeds – ½ tsp
14. Oil/Ghee/Butter – 1 tbsp
15. Salt to Taste


Wash and cook rice with 2 cups of water. After it is done, remove the cooked rice onto a plate and allow it to cool.

In the meanwhile, wash and chop spinach finely. Pressure cook or microwave the corn niblets as well. Slit the green chillies, slice onions and finely chop garlic.

Heat a non stick Kadai with about a tbsp of oil, add the cumin, fennel, cloves, cardamom, cinnamon and the bay leaf. Saute for 30 secs to 1 min. Next add in the slit green chillies, chopped garlic and sauté for a minute. Now add the sliced onions and fry for about 2 to 3minutes or till the onions turn slightly brown. Next add the chopped spinach and sauté till all the moisture is absorbed and spinach is cooked. Now add the boiled corn, cooked rice salt and garam masala powder. Mix everything well.

Delicious Spinach Corn Pulao is ready. Tastes good as it is, if you like you could serve it with a raita of your choice.

Linking this to Dish it out – Spinach and Garlic an event started by Vardhini, Light Lunches being hosted at Red Chillies, Quick and Easy Recipe Mela hosted by Nithu and also to My Mother’s Kitchen an event started by Kalyani, Also linking this to WWC - Corn for Dinner being hosted by Reva started by Sangeetha

Monday, June 27, 2011

Ammini Kozhukattai/ Mini Steamed Rice Balls

Ammini Kozhukattais - These Kozhukattais are generally made with the leftover dough after making Poornam Kozhukattai and Uppu Kozhukattai. Poornam Kozhukattai and Uppu Kozhukattai are generally made on the occasion of Ganesh Chathurthi. My MIL makes it more frequently; I should say almost monthly, i.e on every Sankatahara Chathurthi. And everytime, she purposely makes a little extra of the outer dough so that these lovely Ammini Kozhukattais can be made.
Ammini Kozhukattais are savory mini rice balls, steamed and tempered with mild spices. This is an excellent snack for children. My daughter loves making and eating these mini savory balls. Here is the recipe for Ammini Kozhukattai:

What you’ll need

1. Rice Flour – 1 cup
2. Water – 2 cups
3. Salt – a pinch
4. Sesame Oil – 1 tsp

For the tempering

1. Mustard Seeds – ½ tsp
2. Urad Dal – ½ tsp
3. Dry Red chillies – 1 or 2
4. Asfoetida/Hing – a pinch
5. Curry Leaves a few
6. Coconut oil – 1 tsp


Heat a non stick Kadai, add the 2 cups of water and bring it to boil. Add a pinch of salt and about 1 tsp of sesame oil to this water. Once the water starts boiling add the flour little by little and mix well without forming lumps until it comes together as a mass. Cover and rest it for about 5 to 10 mins. Then, apply some oil to your hands and knead into smooth dough.
Pinch out a small amount of dough and shape it into a small ball. Repeat procedure with the entire dough.
Now place these in a steamer and steam cook for about 5 to 7 minutes. The balls will be shiny when done.
For the tempering, Heat a Kadai with a tsp of oil. Temper with mustard, urad dal and red chillies. Finally add a pinch of asfoetida and curry leaves. Then add the steamed rice balls and mix well. Remove it on to a serving plate. Yummy ammini kozhukattais are ready.

Linking this to Kid's Delight Event - Mini Bites being hosted by Champa originally started by Srivalli

Also linking this to Anyone can Cook Series 23 being hosted at Taste of Pearl City.

Tuesday, June 21, 2011

Paneer Parathas

Last year, my daughter’s school had given a time table of particular items to be sent in the lunch box during the week. So it was very easy for me to cook it up. I didn’t have to rack my brains every day morning regarding what to send for lunch. This year, they haven’t sent the time table yet and so I’m kind of stuck. I need to think of something that my daughter will like and also that’s quick enough to whip up in the morning rush. Paneer, as most of you by now will know, is my daughter’s favorite. It’s my favorite too. So, yesterday I made Paneer Parathas for her. I too had them for lunch (in my daughter’s name). When she came back from school, she was very happy that I had made her paneer parathas. She loved them. It’s an absolute pleasure to get appreciated by your kids. (At least for me, it is, cos my lil one doesn’t like something very easily.)

Paneer is a rich source of proteins. It is also rich in calcium and phosphorous. It also contains reasonably high amount of fat and cholesterol. It is good for all ages, especially for growing children. Though, people who are calorie conscious should control the portion size. Now let’s get the recipe:

What you’ll need

For the dough

1. Wheat Flour – 2 cups, little extra for rolling
2. Kasuri Methi – 1 tblsp
3. Salt to taste
4. Oil – 2 tsp
5. Water as required for Kneading

For the filling

1. Crumbled paneer – 200 gms
2. Green Chillies – 1 to 2 (finely chopped)
3. Fresh Coriander Leaves – a small bunch (finely chopped)
4. Salt to taste


In a mixing bowl, add the wheat flour, salt and kasuri methi. Mix well. Now add oil and mix it well. Now add water little by little and knead into soft and pliable dough.
For the filling, in a bowl, mix crumbled paneer, finely chopped green chillies, finely chopped coriander leaves and salt. Do not mash the mixture too much. The paneer should remain crumbly.
Now, pinch out a big lemon sized ball from the dough, Flatten the ball a little and put a tbsp of the filling in the centre. Cover the filling by gathering the edges. Press and roll out using little flour into a small round paratha.
Heat a tawa, place the paratha on it and let it cook on medium flame. Drizzle a tsp of oil. Flip the paratha and cook on the other side too with a little oil until brown spots appear.
Hot and yummy paneer parathas are ready. Serve them topped with a blob of butter, some curd and a pickle of your choice.


Avoid green chillies when making for kids. Instead try using a little of chilli powder or pepper powder. (I used a little chilli powder for my daugter’s filling.

Linking these yummy parathas to LGSS being hosted at and also to Shobha Event Cook it Healthy - Protein icious

Friday, June 17, 2011

Watermelon Lassi

When I was away on vacation, hubby dear was left alone to fend for himself. Hubby does not like to eat out often, so he decided to cook for himself. And almost on daily basis he used to make himself some dosas or idlis (with store bought batter of course!) and finish off his dinner with a bowl of watermelon. When I came back, I saw the refrigerator stacked with 2 large watermelons, and since hubby dear had eaten throughout the month he was in no mood to have more of them. So it was left to me and kids to finish these off. Kids and I both had our fill and still there was enough and more left behind. That’s when I saw this recipe for Watermelon Lassi on T.V..I decided to give it a try and it turned out to be an instant hit with everyone wanting another serving (including H). So here is the recipe:

What you need:

1. Watermelon pieces – 2 cups
2. Fresh Curds – 1 cup
3. Sugar – 1 tblsp
4. Ice cubes – a few


Blend the watermelon pieces with sugar and ice cubes. Next add the fresh curds and pulse it for a few more seconds. Strain into a glasses. Refreshing Watermelon Lassi is ready. Serve it chilled.

Note: Adjust Sugar according to your taste. Since watermelons are naturally sweet, you wouldn’t require too much sugar.

Linking this to Serve it - Chilled event at Oh Taste N See.

Also linking this to Anyone Can Cook hosted by Ayeesha.

Tuesday, June 14, 2011

Nendram Pazham Payasam/ Nendram Pazham in Coconut Milk

Hello Friends!
I had a great vacation and am back in Hyderabad settling down slowly into my routine work. When I was in Bangalore, my mother had bought these delicious looking Nendram Pazhams, they are my favorite – and I don’t see them here in Hyderabad. So during my stay there I ate them to my heart’s content.

This fruit is so versatile, it can be used in a spicy gravy, as a snack as a dessert or just eat it as such. Today’s recipe is a very special one. I tasted this first time in my best friend’s house. From the first spoonful, I knew that I was going to make this very soon. And so I got the recipe from her and made it within 2 days. This happened about 8 years back and this dessert has become an integral part of our family. Actually, neither she nor her mom knew the name for this. So I just decided to give it my own name. So here is the recipe:

What you’ll need

1. Nendram Pazham – 3 (Medium Ripe)
2. Powdered Jaggery – 1 cup
3. Coconut Milk – 200 ml (I used store bought packet)
4. Cardamom – 3
5. Ghee – 1 tsp


Remove skin and chop the bananas into quarters. Heat a Kadai, add the banana pieces. Add water, so that the banana pieces get just submerged in water. Also add about ½ the packet of coconut milk. Stir well cover and let it cook for about 5 to 7 minutes or till the banana pieces are done.
In the meanwhile, dissolve the jaggery in very little water strain for any impurities and keep it aside. Once the banana pieces are cooked add the dissolved jaggery syrup to it and let it boil for another 5 minutes. Turn off heat and add the remaining coconut milk. Sprinkle cardamom powder and drizzle 1 tsp of ghee for flavor. Nendram Pazham Payasam is ready. Tastes best when served warm.


Adjust amount of Jaggery according to your taste.

Linking this to Krithis Healing Foods Event - Banana originally started by Siri

Also linking it to Aipi's Bookmarked Recipes.

Friday, June 3, 2011

Chocolate Burfi

Chocolates! Who doesn’t like them? I love anything that has a hint of chocolate in it. Whenever I am having an ice cream or a pastry I would definitely go for one which has some chocolate flavor in it. There is a shop in Bangalore Called Chocolate Junction; they have a great range of yummy chocolates. I always visit that shop when I am here.

I wanted to try my hand at making these yummy treats at home. Anything made at home is very special isn’t it? I got this recipe from an aunt of mine who is an excellent cook herself. Actually, I think good cooking runs in the family. All the ladies in my family cook really well. Coming back to the recipe, this is a very basic recipe and requires few ingredients. It gets ready in just about 10 minutes. Believe me! So what are we waiting for? Let’s get started

What you’ll need

1. Milk Powder – 2 ½ cups (I used Everyday Dairy Whitener)
2. Cocoa Powder – ¾ cup
3. Sugar – 1 ½ cups (increase or decrease depending on your taste by ½ cup)
4. Cooking / Unsalted Butter – 100 gms


1. Mix milk powder, cocoa powder well and keep it aside.
2. Place a non stick kadai on heat. Add the sugar and dissolve it in ½ a cup of water. Let it reach one string consistency.
3. Now add the butter to the sugar syrup and mix well.
4. Remove from heat and add in the cocoa and milk powder mixture stirring constantly.
5. The whole this will come without sticking to the pan.
6. Now pour this mixture on to a greased plate.
7. Let it cool for about 5 minutes. With a greased knife mark out the pieces.
8. Refrigerate for about ½ hour.

Cut and devour these yummy treats.

Linking this to Akhila's Dish name starts with H
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