When ever i make a light meal i always make something sweet to accompany it. It makes everyone happy especially my hubby who has a very very sweet tooth!

Basmati rice – 1/3 rd cup

Milk – 4-5 glasses

Sugar – 3/4cup add more as your taste

cardamom powder– 1/4 tsp

Finely sliced Pistachios, Almonds, cashew nuts – for garnish

water – 4 glasses

Pressure cook the rice with water until it is very soft. Mash the rice well and transfer it to a heavy bottom vessel or non stick vessel. Add milk and sugar and cardamom. Keep on stirring on ad off. Make sure there are no lumps and the should be cooked in a very low flame. If you want you can add more milk. Keep on stirring for at least 15 mts.  Turn off the stove and add the dry fruits. After the kheer comes to normal room temperature refridgerate it if you like cool desserts. My family like cooled ones so i cool almost al the sweets!

Im sending my Kheer for the Sweet series event.

Rawrice – 2cups

coconut – 1 cup

shallots – 3-4

fennel seeds – 1 tbsp

cooked rice – 1/2 cup

Soak the raw rice for 3-4 hrs. And grind all the rest of ingredients finely. The mix should be watery. But not so running. Pour into a nonstick cookware and close it. These pancakes cook really quickly. I make them a bit thick so that i have to make only 4-5 of them!!

Accompany them with chicken or any other non veg curry.. yummmm..

This is one of the very very famous dishes in kerala. and one of the most popular break fast item too. im blogging this for Srivalli’s Rice Mela she really gives a reason to cook and blog! You rock girl!!!

Puttu is made of parboiled rice flour. It is first washed and dried and then grinded to make flour. Well actually thats the procedure in kerala.. but since im in Singapore i go for the ready madeputtu flour which is much more easier!! LOL!

Brown channa curry or chicken curry or stews goes well with puttu. today morning i made brown channa curry to go with it.

For the puttu you’ll need

3 cups rice flour
1 cup water
1-2 cups of scraped coconut
salt to taste

Take the flour in a large bowl and add salt to it. Add the water slowly to it to make the puttudough. The puttu dough is very loose and should not be any lumps in it. If u find any lumps break it and keep on mixing it.

• If you are using roasted flour you might need more water. so add water accordingly.

Now boil water in the puttu kutti (puttu maker). u can see that there are 2 parts of the puttukutti. Boil water in the below one.

Mean while in the kutti (the upper part of the puttu maker) Add 1 tbsp of coconut. On top of that add 3 tbsp of flour. Again coconut and flour. repeat this till the kutti is full.

But be sure that the top and bottom of the puttu kutti should be filled with coconut layer. Now fix the kutti on top of the puttu maker. And boil it till the steam comes out from the top.

Puttu can also be eaten with bananas and sugar…

Now here goes the brown channa curry or kadala curry

1 medium sized onion thinly sliced
1/2 tsp mustard seeds
2 cups brown channa
1 tbsp ginger garlic paste
1 medium sized tomato cut into small pieces
1 1/2 tbsp coriander pwdr
1/2 tbsp red chilli pwdr (if u want to make it more spicy u can add more.)
1/4 tbsp haldi pwdr
1 spring curry leaves
salt to taste
oil for sauting
4 cups of water

heat oil in a pressure cooker. Add mustard seeds to it. when they splutter add onions and curry leaves to it. When the onions are brownish add ginger garlic paste to it and saute for another 1 mt. After that add tomatoes to it. When the tomatoes are soft add the masalas to it. Once oilseparates form the mixture add the brown channa and water to it and presurre cook for 20-25mts.

And now its ready to serve with puttu!

This entry also goes to WYF:Breakfast Event

I have completed my 7 yrs in Singapore wow! i really didn’t think i would stay this long from my home and family!! Calicut/Kozhikode is famous for the parties and weddings and all the fun related to ti!! All these 7 yrs i have missed a lot of family fun.

We eat red meat here very rarely here. Of course people be very health conscious once they come out of Kozhikode!! .. My husband says that for all the food he eats from Kozhikode in 2-3 weeks during our yearly vaccation  is the reward for being healthy for the rest of the year!

Marinate all together and leave it for 2-3 hours. Then pressuer cook it without water for 15 mts. Deep fry once its cooled. Serve hot with green chutney!!!

Another of my fav rice varities! well actually not mine my picky eater son loves this! He’ll eat this without yogurt!! A rare thing otherwise with any type of rice he needs yogurt!!! This is also easy and packed up with all the vegs. I usually cut the vegs into small pieces so that he wont even notice that he is eating it

You’ll need

Ghee – 2 tbsps
cardamon and cloves – 3-4
cinnamon stick – 1 small piece
bay leaf – 1
onion finely chopped – 1
basmati rice – 3 cups washed and soaked
mix vegs finely chopped- 1 cup (carrots,beans,corn,peas) or what ever u like
turmeric pwdr – 1/4 tsp
garam masala – 1/4 tsp
water – 6 cups
salt to taste

Heat the ghee in a non-stick pan and add the whole spices. When the smell comes out add the onions and fry till brown. Add water to it. When the water boils add the rest of the ingredients and close the pan and cook for 15 mts. Serve with raita, pickle,pappadam.

I usually finely chop all the vegs so that the kids wont notice it.

Another entry for the Rice Mela and Wholesome Lunch Box Event!

I love Khichdis.. mainly because on a lazy day its so easy to prepare and it had all the vegs and daal in it and i dont need a curry or side dish for it! LOL!! Luckily both my kiddos loves it too.

When Meeta my gujrati friend told me about this recipe i first made it with ponni rice as she suggested. But my kiddos didnt like it. Then i tried it with Basmati rice and it came out really tasty and kiddos loves it

Srivalli, here comes another entry from my blog to your Rice Mela!

Basmati rice – 2 cups
moong daal/ khichadi parippu – 1 cups
onions -1
ghee 2 tbsp
cardamon, cloves – 3-4
garlic – 2-3 crushed
cinnamon stick – a small pieces
carrots,beans,frozen green peas – 1 cup (altogether)
water – 7 cups
turmeric pwdr – 1/4 tsp
red chili pwdr – 1/2 tsp (add more or less according to ur taste)
coriander pwdr – 1/2 tsp
salt to taste

• Soak the rice and daal for an hour.
• In a pressure cooker heat the ghee and add the whole spices and onions.
• when the onion is brown add the garlic to it.
• When the garlic is brown add water to it and let it boil.
• When the water boils add the rice, vegs, salt and masalas to it and cook for 20 mts in low flame.
• The khichdi will be soft and mushy and you’ll have to eat it hot to enjoy it!

My grandma makes the best coconut rice in the whole world!!!! it is so delicious that even if we make it just like her it wont taste the same. she sure has a magic touch. Today i have tried my best to make it just like her i know it doesnt taste like hers but still i tried my best.

In calicut coconut rice is made of matta rice. its round and brown and takes some time to cook. Malabaries usually use this rice. There is also white matte rice but as its not available in singapore i use the brown rice. Another rice which is commonly used is ponni rice. Its white long grain rice and very easy to cook. But my son doesnt like it so i hardly use it.

Back to coconut rice/thenga chor here are the ingredients

2 tbsps dalda or ghee (i used dalda)
4-5 shallots
3 cups rice
1.5 cup grated coconut
1 tbsp methi seeds/ulluva
1 tbsp fennel seeds/perunjeerakam/saunf
7 cups water
salt to taste

In a pressure cooker heat the dalda or ghee and add finely chopped shallots to it

When the shallots are brown add water

Grind the coconut and fennel seeds into a fine paste with less water

When the water boils add the rice, methi seeds, coconut, salt and cardamon to it.

Pressure cook in low flame for 30 mts.

When the steam is gone remove the whistle and mix the rice well.

Now its ready to serve with any chicken curry with gravy!

Srivalli here goes another entry from me for the Rice Mela! i hope your not fed up of me!! LOL!

Now a days im just in a mood to make different types of pulavs because my devar is here and he loves pulavs.. any type!!

So this saturday i was in a loss what ti make.. so i just put the veggies my son loves and made a twist in the normal pulav and then came out the 3 ‘p’ pulav! LOL!!!

here goes the recipe..

2 cups basmati rice washed and socked for 20 mts
11/2 tbsp ghee
1 heaped tsp ginger garlic paste
5 cardomons
5 cloves
1/2 inch cinammon stick
1 bay leaf
1/2 tsp jeera
1 medium onion
1 medium potato sliced
3/4th cup paneer cut into small pieces
1/2 cup frozen peas
1 handful of corriander and mint leaves
1 green chilli

Heat the ghee in a non-stick kadai and add the ginger garlic paste till its brown. then add the spices and onions.

When the onions are tranculent add the potatos and the paneer till slightly brown.

make a paste of the corriander and mint leaves and green chillli. DO add more green chillis if u want it spicy.

add the paste to the potatos and fry for 2 mts.

Add water and salt to it. When the water boils add basmati rice to it.

Close and le tit cook in low fire for 15 mts.

mix well before serving!

this entry goes for the Rice Mela hosted by Srivalli.

Green Pulav.. i usually make this when i have a lot of mint leaves!!! So instead od wasting them i just make a pulav of it and my kiddos love any type of pulav!!

you’ll need

1. 1 bunch of fresh coriander leaves and mint leaves finely chopped
2. 3-4 green chillies
3. 1 tbsp ginger and garlic paste
4. 1 tsp garam masala
5. salt to taste
6. 2 onions finely chopped
7. 4 tspns oil
8. 2 cups boiled basmati rice
9. water
10. a handful of green peas
11. boiled potatoes – fried in oil

how to make:

• Grind coriander leaves, mint leaves and green chilies and make a thick paste.
• Fry onions till golden brown, add garam masala and ginger and garlic paste.
• Fry till oil seperates then add the grinded paste with a little water.
• Let it cook till you get a nice aroma and it should thicken.
• Add salt to taste, peas and the fried potatoes.
• Add the rice to it and mix well.
• Serve hot with any veg or non-veg dish.