Kitchen-Kollections

Ingredients

Basmati rice – 2 cups
Onion - sliced thinly
Turmeric Powder – a pinch
Cardamom pods – 2
Cinnamon – 2cm stick
Cloves – 1
Fennel seeds – 3/4 tsp
Ginger- Garlic paste – 1 tsp
Cashews – 1/4 cup
Oil

For paste:
Cilantro – 1 bunch, leaves picked and washed
Mint – 1 bunch, leaves picked and washed
Green Chillies – 3

Method:

• Wash cilantro and mint leaves properly. Grind cilantro,mint and green chillies to a smooth paste using very little water.
• Wash the rice and soak it in water for 10 minutes.
• Heat oil in a pan. Add fennel seeds, cinnamon stick, cardamom, clove. 
• Add ginger-garlic paste and saute until the raw smell goes away and then add the onions. Saute until they turn golden.
• Add the ground cilantro paste, turmeric, rice, salt and water. Mix well, cover and cook. Add roasted cashews on top. Once its cooked, serve it hot.

Ingredients

1 cup bambino vermicelli
1 cup diced Onion
2 diced green chillies
Curry leaves – 4 to 5
1 potato cut into pieces
1 cup boiled peas
1 cup diced carrot
half cup chopped spring onions
2 cups water

Popu or Tadka

1 teaspoon sanagapappu
1 teaspoon minapappu
1 teaspoon  mustard seeds
1 teaspoon  jeera
2 or 3 red chilli
half a teaspoon of ginger garlic paste
salt to taste

Method

Pour some vegetable oil in a pan. Add mustard seeds and let it splutter. Add sanagapappu, minapapappu, jeera and red chillies. Stir well. Add onion, green chilies, curry leaves and ginger garlic paste and keep stirring until onions are transparent and soft. Add potato, peas and salt and let it cook for a while. Add spring onion. Now slowly add the wheat bran and mix well. Fry till vermicelli turns slightly brown. Now add 2 cups water and boil. Put a lid on the pan and let it cook for 10 min stirring in between.Garnish it with coriander leaves and server hot