Nursery and Playroom Learn Cooking Recipe

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                                                                    Vegetable Biriyani - Pressure Cooker Method                                                                         Basic Information    Preparation time 20 minutes    Soaking time 10 minutes     Cooking time 25- 27 minutes    Serves 3(generously)  

To make a quick dish for myself on a lazy day,I prefer to make one pot meal or upma.As my family say a big no to upmas and kichadi I make it for lunch,once in a while to satisfy my cravings. My mom used to make mixed vegetable masala kichidi/bath whenever we are bored with regular upam..The same recipe I make it with little more tomato and no veggies.If the semolia/rava is roasted then this can be made in no time.To fasten the cooking process I used the hot water to cook the semolina.                                                                                                                                                                                   Rava Tomato Bath/Tomato Rava Bath                                                                         Basic Information    Preparation time 10 minutes     Cooking time 20 minutes    Serves 2    Ingredients     Ingredient Quantity Semolina/

We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals. Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy. As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice. For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........                                                                                                                                                Vendhaya Kulambhu/

Coming to the final day of the theme under bhurji recipes in Blogging marathon#62 is mixed veggie egg bhurji. This recipe is similar to egg bhurji and uses lot of veggies.This recipe I noted down from a T.V show and tired it couple of times with other veggies too. Here I used one extra large egg and its easily served 2,but if you are using a regular egg,2 eggs are needed.                                                                                                                                                           Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas                                                                         Basic Information    Preparation time 15 minutes     Cooking time 12 minutes    Serves 2     Ingredients     Ingredient Quantity Egg 1-2 Carrot(grated) 2-3 tbs Beans(finely chopped) 2 tbs Cabbage(shredded) a fistful Tomato(finely chopped) 1(small

For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji. Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious. Originally the bhurji is made with the soya granules,if not it can be made with the chunks. Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich. We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.                                                                                                                                                                                   So