Broccoli Pulav

 

 

Broccoli Pulav is a tried and tested recipe. A recipe which is inspired from Green Pulav at Monsoon Spice blog of Sia. A simple and yet flavorful recipe.

 

 

Ingredients :

 

Broccoli : from 1 small broccoli head. (Florets and stem included)

Basmati Rice : 200g

Olive Oil : 4tbsp

Cashewnuts: 5-8 pieces

Tejpatta - 1

Cinnamon, clove, star anise, - 1 each for seasoning

Garam Masala- 1tsp

Ghee-1tsp

 

To grind to smooth paste:

Coriander leaves - 1small bunch

Mint Leaves - 10~15 (if available)

Green Chillies- 4~5

Ginger-1" piece

Garlic- 1 clove

Cinnamon, Clove - 1 each

 

Method:
1. Cook Basmati rice, grains apart. Keep it aside. Soak rice for 10 mins before you cook it.
2. Separate broccoli florets. Cut the stem into small pieces.
3. Boil water with little salt and add separated broccoli florets and stem.
4. Let Broccoli sit in boiling water for 1 min. Switch off the stove. Leave Broccoli sit in hot water for another minute. Separate Broccoli from water. Keep it aside.
5. Grind the ingredients under'to grind' list into a smooth paste.
6. Heat Olive oil, add whole spices (cinnamon,clove and tejpatta). When you see cloves plump, add in ground paste and fry till the raw smell goes off. Add in salt, broccoli florets and mix well.
7.Nex goes cooked rice. Mix well. Switch off the stove.
8. Fry cashew nuts in ghee till they turn golden brown. Pour this over the rice and sprinkle garam masala. Mix well and serve with your favortie raita or yogurt.

Rava Idli ~ Instant

We all love Rava Idli and Saagu. How about you? Our new favorite is mix veg saagu for Rava Idli :D
Last time when I posted saagu for Rava Idli, one of my reader asked me to post the recipe of Rava Idli. Here you go!
P.S : Photo of rava idli not at it's best :P

 

 

Ingredients for rava idli mix:

 

Chiroti Rava (fine rava) OR Upma Rava - 200g

Cashew nuts - 20

Chanadal - 1tbsp

Mustard - 1/2 tsp

Bambino Vermicilli - 2 tbsp

Curry Leaves - few (chopped finely)

Coriander Leaves - 4 tbsp (chopped finely)

Grated Coconut- 2 tbsp

Ginger grated - 1 tsp

Salt

Oil

 

Method: Heat oil in a non-stick pan. Add mustard and let it pop. When mustard stops poping, add chanadal. When chanadal starts to turn red add cashew nuts and wait till it turns red. Add curry leaves, coriander leaves and switch off the stove. Add in Rava (semolina, as we call in English), vermicilli, grated ginger, salt and mix well. When the mix cools down, add in grated coconut and mix.

 

Slurrrp...Vegetable saagu :)

 

 

How to make Rava Idli?

 

Rava Idli Mix - 100g (from above recipe)

Very sour curds - 200ml (I usually let the yogurt to sit outside the refrigerator for 2 days)

 

Mix the both very well and let it sit for 5 mins.

 

Aside, you need :

Sodium Bi Carbonate or simply cooking soda - 2tsp

 

Between this 5 mins, you can do this:

Oil the idli moulds.

Pour water in your idli cooker and bring it to boil.

 

To the mixture of rava and sour yogurt add in sodium- bi- carbonate and mix well. Scoop the batter to idli moulds and steam them in Idli cooker for 10 minutes or till they are done.

 

Enjoy your Rava Idli with your favorite accompaniment :D

 

 



Heralekai Chitranna

Heralekai Chitranna

Chitranna with Heralekayi tastes little different. This slightly different tasting Heralekai, which is of the size of an Orange has lots of seeds in it's stomach. Juice has a hint of bitterness along with sourness.

Ingredients :

Heralkai Juice from 1 Fruit
Cooked Rice from 200g rice
Green Chillies - 5 or 6 (vary it according to your taste)
Ginger grated - 1/2" piece ginger
Curry Leaves - few
Coriander leaves, chopped - 3tbsp
Turmeric - a big pinch
Peanuts - 2tbsl
Chanadal - 1 tsp
Uriddal - 1tsp
Mustard Seeds - 1/4 tsp
Oil - 4 tbsp (vary it according to the needs of the rice)
Salt - as per your taste



Method:
1. Cook rice grains apart.
2. Heat oil and add mustard. Once mustard stop popping, add in peanuts.
3. When peanuts are half crisp, add in chanadal and Urid dal. When dals turn red, add in turmeric, curryleaves, green chillies and ginger. Switch off the stove.
4. Juice the Heralekai ..



5. Mix the oil mixture plus heralekai juice, salt, coriander leave with rice. Check for salt and sourness. If you need more juice add in and adjust salt.
6. Serve hot!

LeftOver Upittu ~ A rotti with Spring onions

Got some left over upittu? Upittu Rotti..

We had left over upittu and this transformation from Upittu to Rotti was loved by all of us.

I added in chopped spring onions to rotti and it turned out perfect!

 

Left Over Transformation - Upittu to Rotti

 

Upittu (left over) - use up all left over upma

Rice Flour - Enough to make up the volume.

Use your judgement here. If upittu is enough for 2 people and you have 5 people for breakfast, add in rice flour to make up the volume.

Spring Onions- 1 bunch (chopped into small pieces)

Green Chilli Paste - 1tsp

Salt - as required

 

Method :

Mix all the ingredients mentioned above. Add little water at a time and make a soft dough. Pat rotti's on the pan and fry them.

If you do not have rotti pan, pat them on non-stick paper and transfer the paper over to non-stick tava and fry rottis.

  

Our Verdict - Very soft and yummy rottis. Transformation was worth!

Another look at the rotti before you go ...