Nursery and Playroom Learn Cooking Recipe

I have posted my tomato and green peas pulao with coconut milk but today's recipe is a simple yet quick version of tomato rice. As we liked the flavor and taste of this rice,my mom used to make this pulao for our lunch box atleast weekly twice along with some simple potato fry or raw banana fry.Now my son is a great fan of this rice and likes to have it with chicken fry.Here is the recipe for simple and flavorful rice.......... Ingredients Ingredient Quantity Basmathi rice 1cup Onion 1no.(medium size) Tomato 3nos.(medium size) Green chilly 5nos. Curry leaves 1sprig Garlic(thinly sliced) 3-4 cloves Mint leaves 10nos. Coriander leaves as needed Chilly powder 1/2tsp Coriander powder 3/4tsp Gram masala powder 1/8tsp Oil+ghee 11/2tbs Salt to taste For the seasoning Ingredient Quantity Cloves 3nos. Cinnamon 1inch piece Cardamom 1no. Bay leaf 1no. Fennel seeds 1/2tsp Star anise 1no. Method                              Soak the basmathi rice in

Today's recipe is a healthy,protein rich and simple to make parathas which can be made with the left over cooked dhal. I usually make this paratha for dinner and use the dhal which I cooked for lunch.To make it more flavorful I add the kasoori methi to the dhal and mix it with the flour. This paratha is a healthy option for lunch which doesn't need any special side dish,yogurt and pickle tastes awesome with this paratha.Now to the recipe.............. Ingredients Ingredient Quantity Wheat flour/kothumai maavu 2cups Masoor dhal 1/4cup Onion(chopped) 1no.(medium size) Green chilly(chopped) 3-4nos. Curry leaves(karivepillai) 1sprig(chopped) Coriander leaves/kothamalli 2tsp(chopped) Kasoori methi 3-4tsp Turmeric powder/manjal podi 1/8tsp Cumin seeds/jeeragam 1/2tsp Asafoetida/perunayam a pinch Oil to cook Salt to taste Aamchur powder 1/4tsp Salt a pinch Method                                   Pressure cook the dhal with enough water and co

Murukku vathal is also called as koozh vathal and we make it every summer and stored.In my grandparents place every summer vacation my mom,her sister and aunts make this vadam in a large quantity.When we were kids my cousins,sister and myself used to help them in spreading the vadam in the terrace.This vadam needs a lot of sunlight and it takes 3 days atleast to dry. As the temperature reaches 100 degrees Fahrenheit here I wanted to try the vadam this year for first time as per my mom's method.I scaled down the measurement as the space for me to spread the vadam is less.It came out very nice and here goes the recipe........ Ingredients Ingredient Quantity Rice Flour/Arisi maavu 2cups Sago/javvarisi 1/2cup Green chilly 10-12nos. Asafoetida/perungayam 1/8tsp Cumin seeds/jeeragam 2tsp Salt 2tsp or as needed Water 9-10cups Method                             Soak the sago for 1-2 hours and grind it in a blender along with green chillies to a fine paste.In a wide bo

Last week was my kiddo's 7th birthday,I made this mango kesari and he was so happy to eat his favorite mango flavored sweet.Here is the recipe for tempting sweet............ Ingredients Ingredient Quantity Semolina/rava 1cup Sugar 11/4cups Condensed milk 4tbs Mango pulp 3/4cup Ghee/nei 6tbs Cashews(finely chopped) 2tbs Almonds(finely chopped) 1tbs Cardamom powder/ellakai podi 1/4tsp Water 21/2cups Salt a pinch Method                      Heat a pan with 1tbs of ghee and roast the rava in a medium flame till it turns pink and a nice aroma comes.Meanwhile boil the hot water and add the hot water to the roasted rawa,cook it till it becomes thick. Now add the sugar and condensed milk and mix it well till the sugar melts and incorporates well.Add the remaining ghee and mix it well. Add the mango pulp and mix it well till everything gets blend. Now add the fried cashews,almonds and finally cardamom powder and mix it well. Delicious mango kesari i

Today is the final day for this week of Blogging Marathon #18 and today's post is how to make the rice rawa for upma  and kozhukattai. Arisi upma is a breakfast or dinner item served along with the coconut chutney or brinjal kothsu .For this upma the rice needs to be processed and broken into rawa and used.The rawa can be prepared in ahead and stored. My grandmother used a stone processor to break the rice and she uses only rice.One of my friend's grand mom uses toor dhal or moong dhal along with the rice and the upma is very tasty.Since then I also added dhal along with rice. If you spend 20-30 minutes in the kitchen with your blender or food processor the rawa will be ready.It is very handy to make upma in a lazy day or kozhukattai as a evening snack for the kids. Ingredients Ingredient Quantity Raw rice/Paccharisi 3cups Toor Dhal/thuvaram paruppu 1/2cup Method  Rinse the rice and dhal 2-3 times and soak it with enough water for an hour.After an hour

Bajji,bonda and pakodas are the tempting deep fried snacks with the same base,the gram flour and rice flour. I always make the mix and store it in the freezer to make bajjis or pakodas in no time if there is a unexpected guest. This recipe I got it from one of our family cook and here goes the recipe................. Ingredients Ingredient Quantity Gram flour/kadalaimaavu 3cups Rice flour/arisimaavu 3tbs All purpose flour/maida 3tbs Red chilly powder/milai podi 1tbs Asafoetida/perungayam 1/8tsp Cooking soda 1/8tsp Turmeric powder 1/2tsp Salt 11/2tsp Method                              Take all the measured ingredients in a wide bowl and mix it well using a spatula or put everything in a food processor and pulse it till everything gets mixed well. Store it in an air tight container or a zip-lock bag. It can be stored in the freezer for 6 months. After mixing everything,you can sieve it in a strainer and store it. If you want to use food col