Masala Veggie Pulav

Masala Veggie Pulav is very different from other Pulav since we ground special masala. This recipe is from my Mother in Law.

For Deco have used Carrot, Tomato and Curry leaves.

Ingredients
Rice - 2 cups- Normal/Basmati
Carrot - 1no
Potato -1 no
Beans -10 nos
Cauliflower - few florets
Green Peas - 1 cup
Onion - 2 nos
Tomato - 1 no
Garlic - 2nos
Vendhaya Keerai/Methi/Fenugreek Leaves - 1 cup(This was leftover leaves)
Oil


For Masala
Kothamalli Verai/Daniya/Coriander Seeds - 1 tspn
Black Pepper - 1/2 tspn
Dry Red Chilli - 2(As per your taste)
Jeera - 1 tspn
Saunf - 1/2 tspn
Cinamon/Cardamom/Bay leaf/Cloves - few

Preparation Method
In a pan dry roast the masala ingredients. Allow it to cool and grind it to fine powder.
Wash and chop all the veggie into small pieces.
In a Kadai, heat oil, add onion, garlic and fry till light brown. Then add tomatoes and cook till soft.
Now add all the veggie and saute. Add salt and turmeric.
Add the grounded masala powder. Mix well.
Add rice and mix. Add about 5 cups of water, salt and a tspn of ghee. Mix well.

Pressure cook for 3 whistles.

Serve when steam is up with Raitha.

This Recipe is off to the following events.

Iftar Moments by Umm

Joy from Fasting to Feasting S3 by Lubna

Colour your Palate - A Visual Treat by Sanyukta

Mixed Veg. Curry

I chose these veggie for our Independence Day Celebration by Akila. This curry was very tasty with steamed rice. I dedicate this to everyone fighting for our Country.

Ingredients
Carrot - 1no
Cabbage - a quarter piece
Beans - 10 nos
Peas - a handful
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Curry leaves - few
Bisibelebath/Vangibath powder - 2-3 tspns
Hing - a pinch
Turmeric - 1/4tspn
Salt

Preparation Method

Wash and cut all veggie into small pieces. Put frozen peas in water.

In a Kadai, heat oil add mustard and hing. Then add urad dal and curry leaves. When dal is brown. Add all veggie, salt, turmeric  and mix. Add water to cook the veggie well.

Press a Carrot and check when its cooked. Add the masala powder and mix.

Cook for 5 mins till the raw smell goes.

If you wish you can mix it with rice or serve as it is.

Serve with hot steamed rice or chapathi. This is also a perfect one for lunch box.

This is also going to Show me your Curry by Divya.

Kulfi

Kulfi is very tasty ice cream. I remembered we used to have in Bangalore during college days. This time I thought of giving it a try. I didn't have the ice cream candy moulds but tried in the jelly cups. It was so tasty. There are many flavours of kulfis. They serve it in claypots called Matka Kulfi in North India. My son liked a lot.

Ingredients
Milk - 1/2 litre
Condensed Milk - 1/2 tin to 3/4 tin(As per your taste)
Sugar - If required
Pistachos, Badam flakes - 2 tspns
Saffron - a pinch soaked in warm milk.
Fresh Grated coconut - 2 tspns
Cardamom/Elachi powder - a pinch
Water - Optional(I added 1 cup of water to milk)

Preparation Method
Boil milk in a thick bottom vessel.
When its come to boiling point reduce flame and add condensed milk.
Stir well. Allow it to reduce to half the quantity.
Keep it in low flame and stir.
You will know by the colour and quantity. Once its reduced taste and check for sugar as kulfi will be on slightly sweeter side.
Add rest of the ingredients and allow it to cool.
Once cooled pour it in the ice cream cups or jelly cups and freeze to 4-6 hours.

Before serving keep the cups in water for 2mins for easy removal and Serve immediately.

Garnish with Pistachos. Enjoy!!!

Tip - I prepared it at nite and served next day afternoon. Too much freezing also forms ice. So just freeze it to 4-6 hours and Serve.

This recipe is going off to Akheela's Cold Desserts Event  Party Treats by me and Kids Delight by Pari.