CORIANDER BHATH

Here is a healthy and tasty rice that can be prepared with easily available ingredients in a jiffy...

INGREDIENTS

• BASMATI RICE -1 CUP
• TOOR DHAL - 1 TEASPOON
• CHANNA DHAL -1 TEASPOON
• CORIANDER LEAVES -2 CUPS
• GREEN CHILLIES - 3
• MUSTARD SEEDS-1/4 TEASPOON
• GARLIC -FEW PODS
• CHOPPED ONION-1
• OIL -FEW TEASPOONS
• SALT TO TASTE
• FRIED CASHEW NUTS-10 to 12

METHOD

• Wash and soak the dhals for 10 minutes
• Wash and clean the coriander leaves.Pat them dry.Chop them into coarse bits.
• Heat the oil in a pressure pan .
• Splutter the mustard seeds.
• Fry the slit chillies ,garlic and chopped onions.
• Now add most of the coriander leaves and saute well.(Reserve some for garnishing.)
• Add the soaked dhals and rice.
• Add salt to taste.
• Add  2 1/2 cups of water and pressure cook for 3 whistles.
• Open the pressure pan.Fluff up the rice.
• Garnish with fried cashew nuts and fresh coriander leaves. 
• Serve with raitha and chips.

CORIANDER ROTI

INGREDIENTS

WHOLEWHEAT FLOUR - 2 CUPS
MAIDA  -1 CUP
OIL -2 TEASPOONS
GREEN CHILLIES -4
CORIANDER (CHOPPED) - 2 CUPS
AJWAIN SEEDS - 1 TEASPOON
CUMIN SEEDS -1/2 TEASPOON
SALT TO TASTE ( APPROX 1/2 TEASPOON OR MORE)
GHEE - AS NEEDED





METHOD

• MIX TOGETHER WHEAT FLOUR,MAIDA,SALT,FINELY CHOPPED CHILLIES ,CUMINSEEDS AND CORIANDER LEAVES.
• ADD THE OIL AND MIX WELL.
• SPRINKLE WATER LITLLE BY LITTLE AND KNEAD TO A SOFT AND PLIABLE DOUGH.
• KEEP ASIDE FOR 30 MINUTES.
• MAKE LEMON SIZED BALLS FROM THE DOUGH AND DUST THE BALLS WITH SOME MAIDA AND ROLL OUT INTO THIN ROTIS ABOUT 6 - 8 INCHES DIAMETER.

• COOK THE ROTIS ON A HOT TAWA TILL BROWN SPOTS APPEAR ON BOTH THE SIDES.

• DRIZZLE WITH A LITTLE GHEE AND ROAST THE ROTIS TILL DONE.

• SERVE HOT WITH PICKLE ,CURD OR RAITHA.
• WRAP IN A PAPER TOWEL OR TISSUE WHILE PACKING UP IN A LUNCH BOX.

Linking up to...

http://www.indusladies.com/food/kids-lunch-box-recipes/

MINT AND CORIANDER PULAV

INGREDIENTS


BASMATI RICE                          - 2 CUPS
MINT LEAVES                            - 2 CUPS
CORIANDER LEAVES               - 3 CUPS
CHOPPED ONIONS                   - 1 CUP
CHOPPED TOMATOES             - 1 CUP
GREEN CHILLIES                       - 2-3
CASHEWNUTS                           - 12-14
TURMERIC POWDER                 - 1/4 TEASPOON
CUMINSEEDS                             - 1/2 TEASPOON
OIL                                               -  3 TABLESPOON
SALT TO TASTE


METHOD

1. WASH THE RICE AND SOAK IT FOR 15 MINUTES.

2.CLEAN AND WASH THE MINT AND CORIANDER LEAVES.

3.HEAT A PAN. ADD A TABLESPOON OF OIL.

4.SPLUTTER  THE CUMIN SEEDS.

5.FRY A PART OF THE ONIONS,CHOPPED TOMATOES ,CHILLIES

AND THE GREENS TILL SOFT.

6.GRIND THE GREENS-TOMATO-ONION MIXTURE WITH A LITTLE WATER.

7.ADD THE ONIONS AND THE RICE .

8. MIX THE GREENS PASTE WITH ENOUGH WATER TO MAKE 4 CUPS OF LIQUID.

9.ADD SALT TO TASTE AND COOK TILL DONE.

10.GARNISH WITH FRIED CASHEW NUTS.

11.SERVE HOT WITH RAITHA OR CHIPS.

# A very healthy dish laden with the goodness of greens.

#As a variation,you can cook the cashew nuts along with the rice without frying them.


http://erivumpuliyumm.blogspot.in/2012/02/ep-series-herbs-spicesevent.html