Ponnanganni keerai also known as dwarf copper leaf is a wonderful herb. I have always heard mom say that ponnanganni increases eye power. I always stock my fridge with some greens and when I saw these tender greens in the farmer’s market, I couldn’t resist buying. Instead of making kootu or mash or poriyal, I usually add them in other recipes where the dish actually masks the greens. Some of the dishes are pulao, adai, roti and sambar. This is mainly because my daughter is so picky when it comes to eating greens. This way I can easily feed her.
I am sure every one knows what sevai is. When we were kids, rice sevai was prepared at home but nowadays it is easily available ready made. My mom used to make so many varieties of sevai and awe her guests. Even I used to make it but Sruti didn’t show any interest. So I stopped making. But once I bought store bought sevai and made some varieties with it and she loved it. So nowadays I don’t prepare it at home. I just go and buy the ready stuff. It is quite easy to make and saves you lot of time. I have already posted lemon sevai and masala sevai previously. When I chose the theme lunch box recipes, I decided to make one sevai recipe for this. And here we are with a really simple but delicious sevai recipe.
After baking with two ingredients, I am making a traditional recipe for the third day. For this week of BM, the theme is quite interesting. Two bloggers exchange ingredients through mail and we are supposed to cook with the ingredients which we received. I was paired with PJ and the third ingredient she sent me was the mixed millet rava. When I saw the rava, I knew that it was millet rava, but I couldn’t say which millet. So I asked PJ and she told that it is mixed millet rava. It is a nutritious ingredient and I was thinking about recipes I could use it for.
Last time when I visited a super market, I bought a huge bunch of spring onions and after refrigerating, I completely forgot about it. But when all the other ingredients were used up and only these spring onions were remaining, I had to use them. And when I was also looking for ideas for one pot meals by that time, I made this pulao for Sruti’s lunch box one day. For the spice paste, I used the green chutney we use for chats, which made my life easier as I always store it in fridge.
For this week’s BM, I have selected One Pot Meals as my theme. I usually make rice, gravy and a side dish for lunch and Sruti’s lunch box, but with this theme, I made three one pot dishes for my daughter’s lunch box. Instead of usual rice varieties, I went for some different recipes. This pulao is one of them.
Today another week in the weekly blogging marathon starts and I have selected a very interesting theme. Cook for one is the theme and to be frank, I have never attempted cooking for one. My hubby teases me that I have a large hand I always end up cooking for 6 persons when we are just three in the house. I know that it is definitely a challenge for me but what is life without challenges? Having the theme in mind, I was waiting for the perfect occasion to cook the dishes. One day, when Sruti was back from school, she wanted me to make her a snack and I did this just for her. It is surely an accomplishment as I have never done perfect portioning before. She just loved it and I was so happy about it.
For this month’s Blogging Marathon, for the first week I am doing dishes which are cooked on tawa. Tawa is a very important part of an Indian kitchen. Most of the flat breads are cooked on tawa and it is an integral part of my kitchen. But I wanted to make three dishes which are not normally made on tawa. I have made Tawa Pulao earlier and so I skipped doing a variation of it.
Wishing all my readers a very Happy Diwali. I hope you are done with all the preparations. I just made two sweets and murukku for this Diwali. And all the dishes have turned out so tasty. Sruti is having a great time relishing them. And we are waiting to burst crackers. Have a wonderful day, take precautionary steps while bursting crackers and have a great time with family. Will meet you all on Monday. Till then have fun..
When I was in college, in Mysore, we used to visit bakeries during free hours, and the only cake I would order was honey cake. With syrup oozing out of the cake, it was such a tasty delight. And after finishing college, I stopped eating eggs and so never went to a bakery after that. It has been nearly 18 years since I stopped eating eggs and it has been that long since I tasted a cake from a bakery. I used to be so crazy about cakes and I think it is the only reason I started making cakes at home. And I never ever dreamed that I would be in a position of advising others regarding baking. It is really so hard to guess life.
For the final day of rice dishes, I needed to make a layered rice dish. There are so many ways of making a layered rice. You can either bake it in oven or cook it over stove top and you can either cover the lid with a cloth or foil or a wheat dough to seal. Each method produces a unique biryani. I was eyeing the Iranian rice for this theme, but when I read the recipe, it sounded not so spicy. For hubby, biryani needs to be hot and spicy and so I just made this based on our usual biryani, combining many recipes I read online.