Vegetable Rice

Basmati Rice - 4 cups
Onion medium size - 2 nos
Frozen peas - 2 cups
Diced Carrot - 1 cup
Cinammon - 1 stick
Cardamom - 3 nos
Cloves - 2 nos
Bay Leaf - 2 nos
Pepper powder - 1 tsp
Lemon Juice - 2 Tbsp
Cashew - 10-20 nos
Raisin - for garnishing
Ghee/Oil - 3 tsp
Salt - As reqd


Soak Basmati Rice in water for 30 mnts prior to cooking.
After 30 mnts drain the rice well.

In a saucepan melt 2 tsp ghee and add the cinnamon, cardamom,bay leaves, and cloves.
Add frozen peas, carrot and pepper powder and stir fry for another 2 mnts.

Add the rice and sauté it for 4-5 minutes,till the grain becomes slightly soft on biting. Add double the quantity of hot water with salt added and cook till the rice is soft and the water is absorbed. Remove from the fire.

Add lime juice to rice to prevent further cooking. Avoid stirring the rice, fluff it with a fork and let it cool.

Cut the onions into thin slices. In a pan melt the remaining ghee and put raisins and cashews till it becomes brown color.

Drain it from ghee and keep aside. Then put the sliced onions and fry till it is dark brown color.

Add the fried onions, raisins and cashews to the rice and mix well.

Mushroom Masala

White Button Mushroom - 50gm

SET 1

Red Wine Vinegar - 1 tbsp
Olive Oil - 2 tsp
Pepper - 1 tsp
Cumin Powder ( jeera pwder) - 1/2 tsp
Garam Masala - 1/2 tsp
Corriander Powder - 1 tsp
Salt - as Reqd

SET 2

Garlic cloves - 3
Shallots ( small Onion) - 3-4 nos
Cilantro Leaves - a bunch


Wipe off any dirt from mushroom with a damp cloth. Do not wash mushrooms in water will become hard while cooking. Slice mushroom length wise.

Mix all the ingredients of SET 1 with mushroom and keep it aside for 15- 20 mnts.

Chop garlic cloves and shallots into fine pieces. In a pan add few drops of oil and saute the chopped garlic and shallots.

When it becomes golden brown add chopped cilantro leaves and stir for 1 more minute.

Then add the mushroom mix and mix everything well. Once mixed do not stir continuously. Leave it in medium heat for 10 mnts, until all the water ooze out from mushroom. Do not add any extra water. Then stir fry till all water is gone.

Garnish with Cilantro leaves.

Goes good with Pulavo, Roti, Naan and Fried Rice

Mutter Paneer - Peas with cottage cheese

1 cup of frozen peas

500 gms paneer cubed

2 medium onions

2 medium tomatoes

1/2 tsp ginger paste

½ tsp garlic paste

2 tsps coriander powder

1 tsp cumin powder

1 tsps garam masala

1/2 tsp turmeric powder

2 green chillies chopped fine

3 tsp ghee

1 cup water

¼ cup yoghurt

Salt to taste

3 tbsps cream

2 Bay Leaves

1 medium size Cinnamon stick

Coriander leaves chopped fine to garnish

1. Cut the onions into four and boil them in sufficient water for about 5 minutes. Grind it in a mixie.

2. Heat 1tsp of ghee/oil in a frying pan, add the paneer (cheese cubes) and fry for 4-5 minutes, until they gently turn to golden brown on all sides.

3. Remove the paneer and dip it in cold water, squeeze the water and keep it aside.

4. Now pour 2 tsp of ghee in pan, add bay leaves, cinnamon stick, sauté and add ground onion, fry it until light golden brown, now add ginger garlic paste and sauté well.

5. Add Chilli powder , turmeric ,cumin, green chilies and coriander powder, stir it and add chopped tomatoes, cook until the tomatoes juices ooze out and oil leaves masala.

6. Add the peas to the masala and fry for 2-3 minutes.

7. Pour in ¼ cup yogurt add garam masala, mix it well and cook it for 2 minutes.

8. Now add the fried paneer (cheese cubes) and one cup of water and salt.

9. Reduce the heat to low and simmer covered for 5 minutes, stirring occasionally and cook till the gravy thickens.

10. When the gravy is as thick as you would like, turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.

Mutter paneer tastes great with parathas, naans and even jeera rice.

Hint : If health conscious substitute Paneer with Tofu.. Tastes Great…

Uzhunnu Vada with Coconut Chutney

Black gram (Uzhunnuparippu) - 1 glass

Rice Powder – 1 Tbsp

Onion (big) - 1 no

Green chilies - 2 nos

Ginger - 1" piece
Pepper - 1 tsp
Curry leaves - A few

Asafoetida (Kayam) - 1/4 tsp

Soda powder - 1/4 tsp

Salt - As reqd
Oil for deep frying

Soak black gram in water for at least 3 hrs.

Chop green chilies, ginger, and curry leaves into very small pieces.

Grind the black gram with very little water. It is better not to add any

Water at all. Add salt while grinding.

Remove the batter from grinder and add the chopped items and mix well.

Add rice powder, pepper, asafetida, soda powder to the batter. Batter should

Not be too hard, or too watery. Keep the batter for 5 mnts.

Heat the oil in a frying pan.

Apply cold water on your left hand and put a little batter of the size of a

Lemon on it.

Press it softly to get a flat round shape like patties.

Make a hole in the middle with wet finger.

Deep fry them in oil till golden brown in color

Repeat the procedure for the remaining batter.

Serve with chutney or sambhar…..

Hint …. When making for small kids avoid green chilies … Just add ¼ tsp more pepper…. My Kid love it…..

Coconut Chutney for Vada

Grated coconut – 1 cup

Green chili – 4 nos

Channa Dal (Pottukadala) – ¼ cup

Ginger – ¼ inch piece

Curry leaves – a few

Salt – As req

Grind everything into a fine paste with very little water.

Tomato Pachadi

Ripe Tomato – 2 nos

Green Chili – 3 nos

Curd – 1cup

Grated coconut – 1 cup

Cumin seeds (Jeera) – ¼ tsp

Mustard (kaduku) – ½ tsp

Curry Leaves – a few

Oil – 2 tsp

Salt – As required

Chop tomatoes into small pieces. Add some water and salt and cook well. (Or microwave for 3-4 mnts). Grind Green chili, grated coconut and cumin seeds to a fine paste. Mix this paste with curd. When the tomato is cooked well and almost all the water is gone, pour the curd mix to the boiled tomato. Heat it for 2 mnts. Should not boil too much….. Have to take the curry when it’s about to start boiling. Add salt if required. Immerse the curry leaves to the curry. In a pan heat the oil and when hot put the mustards in and pour that over the curry…..

HINT : CAN BE MADE WITH BITTER GOURD, VELLERIKA OR PINEAPPLE.

IF USING BITTERGOURD INSTEAD OF COOKING IT, FRY IN OIL AND THEN ADD TO THE PASTE. IF USING VELLARIKA OR PINE APPLE CUT IN TO SMALL PIECES AND COOK WITH SALT.