Greens Pulao | Type 2 | Step-by-Step Recipe!

Greens Pulao is simple and easy recipe. I have already posted Keerai Pulao here, this is with slight changes.

Ingredients
Keerai/Greens - 1 bunch(Any greens)
Coriander leaves -1/2 cup
Basmati Rice - 2 cups
Carrot - 1 cup chopped lengthwise
Water - 4 cups
Green Chilli - 2 nos(As per your taste)
Ginger - 2 tspns
Garlic - 1 big
Onion - 2nos
Cashews - few
Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
Oil - 3 tablespoons
Garam Masala - 1/2 tspn
Coconut - 1 cup or coconut milk - see notes
Salt

Step by Step pictures

Preparation Method
Wash and soak Basmati Rice.
Wash keerai /greens and coriander.
In a mixie or blender, add coconut, greens, coriander, ginger, garlic, 1 no onion, green chilli and spices. Grind it to coarse paste in mixie or blender.
Heat a pressure cooker, add oil and ghee. Add Bayleaf, Add chopped onion, a pinch of salt, saute till onions are transparant.
Now add grounded keerai mixture and saute for few minutes. Add carrot and mix well.
Add soacked rice, water, coconut milk,(if adding coconut milk) salt, garam masala and mix. Allow it to boil and pressure cook for 3 whistles.
Wait for steam to release and slowly mix. Garnish with cashews.



Greens Pulao is ready to serve. Serve warm with Raitha | Channa Masala |Gravy and fryums/papad.

Notes - You can add green peas and corn.(I ran out of it)
You can avoid carrot, you can add in potato and beans. 
Check on water and coconut milk, reduce accordingly
You can just use Palak

Eggless Bakwan!

Bakwan is an Chinese starter available in Singapore. I wanted to eat many times but has eggs. My friend did for me without egg and brought it. So, this snack recipe is from my friend. Thanks Alika:-) My son loved it, as this is not spicy.

Ingredients
Sweet Corn - 1 can/tin
Carrot - 1/4 cup grated
Cabbage - 1 cup grated
Onion - 1 no thin slices
APF - 1/2 cup ( as required)
Garlic - 1 no
Spring onion - 1/2 cup
White pepper - 1/2 tspn(As per your taste)
Salt
Oil for deep frying
Corn flour - 2 tspns(My edition for crispness)

Preparation Method
Heat oil in low flame for deep frying.
In a bowl, add all vegetables, add salt and flour. Mix well. Sprinkle little water and mix well. Add white pepper.
Take small portions flat it by hand and slowly drop in oil and deep fry till golden brown.
Remove on a tissue paper.

Eggless Bakwan is ready to serve. Serve hot with Tomato Ketchup.

This recipe is going to an event Flavours of Singapore by Nayna.

Murungaillai | Carrot |Beans Poriyal!

I had Murungaillai brought from Little India, the quantity was more. So thought of trying it with veggie. Murungaillai/ Carrot/Beans Curry is a simple and healthy curry. I have already posted Beans Curry here, this is slightly different version and tasted good.

This was also for Republic Day!

This bowl is gift given by my best friend Rekha. Thanks a lot dear.

Ingredients
Carrot - 2 nos(Big)
Beans -  20 nos
Murungaillai (Tender) - 1 cup
Onion - 2 nos
Grated coconut - 1/2 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste

Preparation Method
Wash, clean and pat dry veggie.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida.
Add Bengal gram, curry leaves, green chillies and wait till dal is brown.
Add the chopped onions and saute till its transparant. Add Murungaillai and saute for a min.
Add Carrot and Beans.
Add salt, turmeric and water.
Cook under low flame once its cooked with no water left add coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Its a good combination for steamed rice, chapathi, Sambar, rasam and curd rice.