Cauliflower rice recipe, easy lunch box recipes

      Cauliflower Rice recipe with step by step pictures, simple one pot lunch box recipe, made with cauliflower and other spices. This cauliflower rice is  one of the my favorite recipe. Though i made this cauliflower rice many times for lunch box , i never had time to click the pictures on weekday mornings. Finally i made it on a day when my hubby came home for lunch and kids were also on holiday.
Also check out my

• Cabbage rice
• Masala rice recipe

Cauliflower rice recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 30 Minutes
• Serves: 2-3
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Cauliflower Rice recipe with step by step pictures, simple one pot lunch box recipe, made with cauliflower and other spices.

     Cauliflower florets  1/2 cup
     Basamti rice  3/4 cup
     Oil   1 tblsp
     Red chili powder  1/2 tsp
     Onion  2
     Tomato  1 
     Garlic  5 cloves
     Cardamom   1
     Cloves  1
    Salt  as needed

Method with step by step pictures :

• Wash the rise and soak it  in 1 and half cup of water for half an hour.

• Pressure cook the rice by adding little salt and a drop of oil.
• When it is done allow it to cool in a broad vessel.
• Immerse the cauliflower florets in hot water for 5 seconds and take it out.

• Cut the onions into big pieces and sauté them till it turns pink.
• Allow it to cool and grind it to a smooth paste along with cardamom, garlic, tomato and cloves.

• In a pan add oil and sauté the cauliflower by adding red chilli powder and salt to it.

• It took 15 mins for me to roast the cauliflower  without adding much oil.

• When the cauliflowers are done keep it separately.
• In the pan add the ground masala and fry till the raw smell goes off.
• Keep it in a low flame while frying.

• Now add the cooked cauliflower florets to this. Mix well.

• Mix it well with rice.

• Garnish with coriander leaves and serve with any rather of your choice.

Cashew coconut burfi recipe, Kaju coconut burfi

 Cashew and coconut burfi recipe, a simple and easy burfi recipe, a perfect Diwali sweet. After a break i am again to celebrate New Year 2011, with a sweet recipe. We had a great vacation with our family and  to add more joy we had a bloggers meet in Chennai and it was nice to fellow bloggers in person.
This recipe i learnt from my Mother in law . She always welcomes us with this sweet  whenever we go to India. I wanted to try this on my own this time and i made this under her supervision and it came out really well. You can make this sweet for Diwali too. In our home, this cashew coconut burfi is the first one which will be prepared for Diwali.
Check out my

• Mysore pak- 20 mins
• Boondi ladoo
• 7 cup burfi  

RAVA IDLI RECIPE| INSTANT RAVA IDLY RECIPE

Rawa idli is a quicker and easier idli recipe made from Rawa or Sooji. This is a very easy recipe and can be tried by bachelors or act as a quick fix recipe for school lunch box as it does not require any fermentation or grinding. I have not been a great fan of Rava idli, until I tried making it last year when our relatives visited us. I wanted to break the monotony of the usual idli variety and tried making Rava idli from Raks. Both me and my guests we happy with the soft and spongy rawa idlis. We enjoyed it a lot. I decided to post this recipe when I made it once again recently. This measurement yields approximately 4-5 Rava idlis. Potato masala is a perfect accompaniment to rava idli along with different chutney varieites. Oats idlis and poha idlis  are also other tasty idli varieties.

Aloo Gobi recipe, No onion no garlic recipes

  No onion no garlic Aloo Gobi recipe, a popular combo of potato and cauliflower pairs well with roti and rice too. I tried this no onion no garlic aloo gobi recipe, when i had guests during navaratri, and one of the friend in the group, does not take onion or garlic. I made rotis ,dal and this aloo gobi without adding onion, instead i added a bunch of coriander leaves and cumin seeds. Our guests enjoyed this a lot and my daughter who always hates onions in curries loved this version a lot.
Check out my

• Pan fried eggplant
• Jeera aloo
• Aloo gobi mutter

Aloo Gobi recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: No onion no garlic Aloo Gobi recipe, a popular combo of potato and cauliflower pairs well with roti and rice too

     Cauliflower  1 (medium)
     Potato  1
    Cumin seeds  1/4 tsp
    Sambar powder  2 tsp
    Turmeric powder  1/4 tsp
    Coriander leaves 1/3 cup (chopped, loosely packed)
    Oil  1 tblsp
    

Method with step by step pictures :

• Cut the cauliflower into florets. Wash it and soak in hot water for 10 minutes and drain the water completely.

• Boil the potato and peel the skin.

• Chop the coriander leaves very finely.


• Add the potato(cut into cubes) ,cumin seeds and coriander leaves to this .

• Heat a pan and add the oil.
• Add the aloo, gobi, coriander leaves and cumin seeds mixture to this and stir well.
• Add sambar powder and salt as needed. You can replace sambar powder with red chili powder and coriander powder (1:1)
• Cook in medium heat for 7-9 mins.
• Stir in between.

• Serve with rotis |naan|rice.
• We had this time with hot steamed rice and Garlic rasam.

    Lentil soup recipe,a healthy low calorie soup and a quite filling one too perfect for diet watchers. Today i wanted to make some some soup and i tried this soup from tarla dalal recipe book, and it came out very well. According to the recipe the soup was made with masoor dal. Since i don't have masoor dal at home, I replaced that with yellow moong dal.
Check out my

• Garlic almond soup
• Sweet corn soup

Lentil soup recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Lentil soup recipe,a healthy low calorie soup and a quite filling one too perfect for diet watchers.

     Yellow moong dal  1/4 cup
     Onion  3
     Tomato   3
     Garlic  3-4 cloves 
     Red chili powder  1/4 tsp
     Oil  1 tsp
    Salt  as needed
    Cooked rice  1 tsp
   Lemon juice  2 tsp

Method with step by step pictures :

• Soak moong dal in water for 10 mins.
• Cut the onion and tomatoes into big pieces.

• In a pressure cooker, add oil and add the onions.
• Saute for 2 mins.


• Now add the tomatoes and garlic and saute for 2 mins.

• Now add the red chilli powder and salt to this.
• Add the moong dal now.

• Add 4 cups of water and pressure cook till 3 whistles.
• When it is done allow this to cool.
• Grind this in a mixie and bring it to a nice boil.
• Add water to adjust the soup consistency. 
• Add lemon juice to this, after switching off the stove.
• Add the cooked rice  while serving.(This is Optional).

 

Dum Aloo recipe, Side dish for roti

   Dum aloo  recipe a popular tomato and yogurt based gravy, pairs well with jeera rice and chapati. I  wanted to try Dum aloo recipe for a long time and when i saw cute little baby potatoes in the market i bought it without giving any second thought. If you don't get bright red ripe tomatoes in your place,  i highly recommend the usage of tomato puree since it gives a great taste and nice colour. Let's see how to make dum aloo.
Check out my

• Baby corn kurma
• Veg kheema masala

Beans curry recipe | beans poriyal

    Beans Curry recipe| Beans Poriyal recipe, South Indian version of beans curry, the addition of cooked toor dal enhances the taste of the curry. This beans curry is a quite common one in our house and pairs well with Sambar, Rasam and Vathakuzhambu too. Generally we don't add cooked toor dal to beans curry. We just temper with mustard seeds and red chili and cook the beans and add coconut in the last. But if we don't have coconut in stock or not allowed to take coconut due to any health reasons, you can add some cooked toor dal to the curry.
Also check out our

• Vendakkai Thoran
• Keerai Vepudu

PORI URUNDAI RECIPE | KARTHIGAI PORI URUNDAI

    Pori urundai we always make for karthigai deepam, i am sharing the recipe of PORI URUNDAI today.
For Karthigai deepam, we also make Paruppu Payasam,and appam. Check my complete collection of Karthigai Deepam recipes . Follow Jeyashri's kitchen on facebook for latest updates.



Check out the video of how to make Nel pori urundai. Follow this link for detailed recipe - Nel pori urundai 

 
INGREDIENTS:  YIELDS: 14 BALLS

PORI(PUFFED RICE)	3 CUPS
JAGGERY	1 CUP
DRY GINGER	1/4 TSP
ELACHI POWDER	1/4 TSP
COCONUT PIECES	2 TBLSP
GHEE	1 TBLSP
WATER	1/2 CUP

METHOD:

• In a kadai, add ghee and fry the coconut pieces until golden brown.
• Keep it aside.
• Melt the jaggery in water and filter it to remove impurities.

• Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.

• Take a little water in a small bowl. This is to check the consistency of the jaggery.
• Just add a few drops of nicely boiling jaggery into the water.
• Add the dry ginger powder and elachi powder at this stage.

• If you could able to make it a hard ball,then switch off the gas.
• Otherwise allow it to boil till u reach the consistency.
• Keep the pori in a wide bowl and pour the jaggery to it.
• Mix it nicely with a ladle.
• Greese your hands with a drop of ghee and make it balls when it is warm.

• This measurement yielded me approximately 14 urundais.

Akaara adisal recipe with Sugar

   Akkara adisal is  a sweet dish which i wanted to try for a long time. Finally i made it this weekend and it came out very nice and i love the creamy texture of the dish.
Check out my

• akkara adisal with jaggery
• Samba wheat sakkarai pongal

INGREDIENTS:

RAW RICE	3/4  CUP
MOONG DAL	1/4 CUP
WATER	4 CUPS
MILK	3 CUPS
SUGAR	1 CUP
GHEE	2 TBLSP
CASHEW NUTS	10 NOS.
ELACHI POWDER	A PINCH
EDIBLE CAMPHOR(PACHHA KARPOORAM)	A PINCH(OPTIONAL)

I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.

METHOD:

• Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.
• In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.

• When it is done keep it aside and add the rice and moongdal (keep the water aside)
• Fry for a minute
• Add the water and milk to this.

• Allow it to cook, by stirring in between.
• Allow the rice and dal to cook very nicely.

• In a  kadai add the sugar and add 2 tblsp of water.
• When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .
• Add ghee and the fried cashew nuts , elachi powder and mix well.

• If using pachha karporam add it at the last stage and mix well.

Note:

1. Sugar can be replaced with jagerry also.
2. You can also keep the rice and moongdal in a vessel and pressure cook it.
3. If  you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.