KONDAKADALAI SUNDAL / CHICKPEAS SUNDAL (GANESH CHATURTHI SPECIAL)

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वक्रतुण्ड महाकाय सूर्यकोटि समप्रभ ।
निर्विघ्नं कुरु मे देव सर्वकार्येषु सर्वदा ॥
Vakra-Tunndda Maha-Kaaya Suurya-Kotti Samaprabha |
Nirvighnam Kuru Me Deva Sarva-Kaaryessu Sarvadaa ||

Ganesh Chaturthi will be  celebrated  this year on 25Aug ,with great devotion all over India. People bring home murtis (Idols) of Lord Ganesha and celebrate the festival by worshiping the Lord in a special way for a day and a half, 3 days, 5 days, 7 days or 11 days depending on the family tradition and commitment of each individual.
On the last day of worship the idol is taken out in a colourful and musical procession to be immersed traditionally in water. Ganpati is one of the most popular God. His blessings are invoked at most religious ceremonies as He is the one who can remove all obstacles to success. He is the giver of fortune and can help to avoid natural calamities.

All rituals start with Ganapati Pooja so that all obstacles will be removed.

My Contribution for 106th #Foodiemonday # Bloghop theme #GaneshChaturthiSpecial is a simple Chickpea Sundal that is always prepeared at my place as an offering to Lord Ganesha.

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Recipe for Kondakadalai Sundal:

Ingredients:

1Cup =250 ML

1 Cup Boiled Chickpeas /Kondakadali

1.5 Tsp Split Black gram

1/2 Cup Freshly grated Coconut

1 Tsp Mustard

A Pinch of Asafoetida

4 Dry red chillies (roughly torn)

Salt to taste

2 Tsp Oil

Method:

Soak Chickpeas overnight. Drain the water and then pressure cook the chickpeas with some water and salt untill they are nicely cooked and soft. Drain the water and it can be used for soups,rasam or sambhar.

Heat the oil in a wok. Add split black gram, asafoetida and mustard. Once the mustard splutters add the red chillies. Saute for a few seconds .Now add the boiled chickpeas and mix well .After 3-5 mins add freshly grated coconut. Mix well and switch off the flame.

Tranfer it to a cup and offer it to Lord Ganesha along with Modak as an offering. After the prayers distribute to everyone.

May Lord Ganesha shower his choicest blessings on everyone !!!!!!!

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SAVOURY EGG MUFFINS

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Hello !!!!

I am back in action after 2 weeks of travelling. It was a memorable trip as i met one of my best friend and guide Alka Jena. She is a gem of a person. We never felt we were meeting for the first time. Memories to be cherished for ever.

Well i am back to my routine after a good break. Are you looking for breakfast ideas that is healthy and can be made in no time? Here is an idea. Today i am sharing a simple savoury egg muffins loaded with veggies and flavourful coriander chutney. A perfect breakfast for kids and adults too.

My contribution for 105th #Foodiemonday #Bloghop theme #Savourybakeddish is this healthy and yummy savoury egg muffins.

Recipe for Savoury Egg Muffins:

Ingredients:

3 Eggs

1 Onion finely chopped

1/2 Tomato finely chopped

2 Tsp Coriander chutney (coriander ,tamrind,ginger and salt ground together)

1/4 Bell Pepper finely chopped

1/4 Tsp Pepper powder

Salt to taste

Method:

Beat the eggs lightly in a white bowl.Add all the other ingredients and mix well.

Preheat the oven at 190C for about 10 mins. Pour the egg mixture into greased mini bunt pans and place these pans in the preheated oven. Bake them for about 20 mins.

Remove them from the Oven . Place it upside down on a plate  and the muffins slide easily .

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Serve it hot and enjoy this scrumptious breakfast!!!!!!!!!!!!!!!!

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STRAWBERRY SOFT SERVE (NO COOK RECIPE)

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Hello!!!!!!!!

I just love Ice cream in any season. I like to whip up soft serve with frozen fruits when you have a sudden craving for desserts or sudden guests at home. Absolutely no cooking involved. Just a few ingredients and a yummy dessert is ready.

Soft serve is a type of ice cream that is softer than regular ice creams as a result of air being introduced during freezing.These days it is commercially sold in many flavours.

This week’s theme for 102 #Foodiemonday #Bloghop is #FirelessCooking and my contribution for this theme is Strawberry Soft Serve. This theme will be very useful for many parents who participate in cooking competitions in their Kid’s school or elsewhere.Do check out all the recipes from my fellow bloggers too for all the amazing ideas.

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Recipe for Strawberry Soft Serve:

Ingredients:

10  big Strawberries fresh or frozen

3/4 Tin Condensed Milk

2 Tins Nestle  Cream

1/2 Tsp Vanilla Extract

Method:

Freeze fresh strawberries one day before you plan you make the soft serve. You can use store bought frozen strawberries if you plan to make it on the same day.

Puree the frozen strawberries in a blender until they are no lumps. Then add the condensed milk, cream and vanilla essence and pulse it until all the ingredients blend well. Pour this mixture in a metal baking pan. Cover it with a cling wrap and freeze it until firm.

Remove from the freezer 5 minutes before serving . Scoop it and serve it in wafer cones garnished with fresh strawberries.

Enjoy!!!!!!!!!!!

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JEERA ALOO (VRAT RECIPE)

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Hello from my part of the world!!!!!!!!!

Hope you are all having a great time !!!!!!!!!!!!!Today i will be sharing a recipe that is perfect for Shravan Somvar . The month of Shravan is also known as Sawan month in North Indian states and is dedicated to Lord Shiva. All Mondays or Somwar(s) which fall during Shravan month are considered highly auspicious for fasting and known as Shravan Somwar or Sawan Somwar Vrats. Many devotees observe sixteen Mondays or Solah Somwar fasting from first Somwar of Sawan month. People fast according to their belief and  traditions in the family.

We don’t follow this tradition in my family .I have got to learn a lot of different traditions that is followed in many parts of India.

Sharing a very Simple Jeera Aloo recipe that is perfect to make on fasting days for 101st #Foodiemonday #Bloghop theme  #ShravanVratSpecial.

Recipe for Jeera Aloo.

Ingredients:

3 Medium size Potatoes (boiled and peeled)

1.5 Tsp Jeera or Cumin seeds

Rock Salt as per taste

4 Tsp freshly grated Coconut

1 Green Chilli finely chopped

2 Tsp Jeera powder or Cumin powder

2 Tsp Ghee

Method:

Boil and peel the potatoes and cut them into cubes. Heat ghee in a wide bottom pan. Add 1 tsp of jeera and chopped green chilli. Once done add the cubed potatoes and roast them untill they turn golden  brown.Now add jeera powder and salt. Keep it on medium flame for about 8 mins. Lastly add grated coconut and mix well.

Switch off the flame. Garnish with roasted jeera and green chilli and serve hot!!!!!!!!!!

Roasted Jeera adds a nice aroma and taste to this Jeera aloo.

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Enjoy!!!!!!!!!!!

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MY BEST RECIPES ON FOODIEMONDAY BLOGHOP

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Hello !!

We are celebrating our 100th Post of our Foodiemonday Bloghop. Hence we decided to share our best recipes with our readers in order to celebrate this milestone. I was introduces to this group by Krithika in Aug 2015. I started contributing from the 3rd Bloghop and today we have reached 100.I try not to miss any bloghop unless inevitable.The themes make me think out of the box.A huge round of applause to all the members of this group Waagmi , Alka ,Pushpita, Sujata Roy, Mayuri ,Saswati ,Kriti for achieving this milestone. I am glad to be a part of this wonderful bloghop where I am  constantly learning to enhance my skills.

On this occasion I would also like to welcome our new members who will surely add more value to the bloghop with their expertise and knowledge.A warm welcome to Aruna ,Amrita Iyer ,Priya Iyer , Veena , Mallika,Poonam . Looking forward to all your wonderful recipes.

Let us take his bloghop to greater heights and promote healthy and clean eating.

Here is a compilation of some of my favorite recipes from Foodie Monday Bloghop. Many pictures could not be a part of the collage, but i am sharing all the links below for your easy reference.

Keep sharing and showering your love for my recipes and blog. It keeps me motivated.

Here you go :

 Street Food  /Snacks / Chaats:

https://preethicuisine.com/2015/08/31/stuffed-multigrain-guntur-bombs-multigrain-stuffed-chilli-fritters/

https://preethicuisine.com/2016/07/04/goli-baje-mangalore-bajji/

https://preethicuisine.com/2015/09/07/stuffed-bread-cups/

https://preethicuisine.com/2016/10/03/momo-chaat/

https://preethicuisine.com/2015/11/02/multigrain-potato-murukku/

https://preethicuisine.com/2016/02/22/pyaaz-ki-kachori/

https://preethicuisine.com/2016/09/19/paneer-and-broccoli-burjee-mini-tarts-mini-savoury-tartsno-onion-no-garlic-recipe/

https://preethicuisine.com/2016/10/17/avarekai-kodubale-hyacinth-bean-spicy-rings/

https://preethicuisine.com/2017/01/16/onion-and-tomato-tartlets/

https://preethicuisine.com/2017/03/13/dhuska-aloo-chana-chaat-holi-special/

https://preethicuisine.com/2017/07/02/multigrain-banana-blossom-fritters-multigrain-balehoovina-ambode/

https://preethicuisine.com/2017/05/29/pisang-goreng-fried-banana/

Dips / Dressing:

https://preethicuisine.com/2017/05/22/mango-and-cilantro-dressing/

Breakfast:

https://preethicuisine.com/2015/10/19/thinnai-pongal-foxtail-millet-pongal/

https://preethicuisine.com/2016/01/04/nuchinunde-steamed-lentil-dumplings/

https://preethicuisine.com/2016/04/11/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread/

https://preethicuisine.com/2016/05/30/mixed-vegetable-and-cheese-pancakes/

https://preethicuisine.com/2016/12/26/no-bake-dry-fruits-energy-bar/

https://preethicuisine.com/2016/12/19/avarekalu-akki-puri-hyacinth-bean-puri/

https://preethicuisine.com/2016/12/05/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/2017/03/27/spiced-poori-studded-with-nigella-seeds-kalonji-ki-masala-poori/

Soups:

https://preethicuisine.com/2016/11/07/spinach-and-macaroni-soupdairy-free/

https://preethicuisine.com/2016/10/31/mix-veggie-soup/

https://preethicuisine.com/2017/05/08/thai-red-curry-bee-hoon-soup/

Salad:

https://preethicuisine.com/2016/08/29/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/2017/01/09/pachai-pattani-sundal-green-peas-sundal-no-onion-no-garlic-recipe/

 Main Course:

https://preethicuisine.com/2015/10/26/paneer-aachari-makhmali/

https://preethicuisine.com/2015/12/07/quinoa-fresh-pigeon-peas-bisi-bele-bath/

https://preethicuisine.com/2016/05/02/sukhi-pudine-ki-dal-dry-mint-and-lentil-stew/

https://preethicuisine.com/2016/04/25/chilli-paneer-semi-dry/

https://preethicuisine.com/2016/08/01/beetroot-cabbage-kofta-curry/

https://preethicuisine.com/2016/11/21/mughlai-egg-curry/

https://preethicuisine.com/2017/01/23/mushroom-vindaloo/

https://preethicuisine.com/2017/02/06/batate-kajepu-curried-potatoes/

https://preethicuisine.com/2017/03/06/cauliflower-kofta-curry/

https://preethicuisine.com/2017/02/20/paneer-korma/

https://preethicuisine.com/2017/04/03/mushroom-and-chickpeas-curryno-onion-no-garlic-recipe/

https://preethicuisine.com/2017/04/24/kachhe-kele-ka-rogan-josh-raw-banana-rogan-josh/

https://preethicuisine.com/2017/06/19/mock-meat-rendang-vegetarian/

https://preethicuisine.com/2017/06/05/broccoli-and-coconut-riceno-onion-no-garlic-recipe/

Baked / Steamed :

https://preethicuisine.com/2016/02/08/stuffed-masala-mini-buns/

https://preethicuisine.com/2016/03/14/thandai-nectarine-mini-galetteeggless-and-baked/

https://preethicuisine.com/2016/03/07/vegetable-idli-savoury-vegetable-muffins/

https://preethicuisine.com/2016/03/21/whole-grain-veggie-pizza-yeast-free/

https://preethicuisine.com/2016/07/18/choco-chip-cookies/

https://preethicuisine.com/2016/11/14/black-bean-enchiladas/

https://preethicuisine.com/2016/12/12/choco-chip-butter-cookies/

https://preethicuisine.com/2017/06/11/braided-mango-dip-mini-breadeggless/

Noodles:

https://preethicuisine.com/2016/04/18/quinoa-ramen-with-silken-tofu-stir-fryvegetarian/

https://preethicuisine.com/2017/01/02/thai-green-curry-bee-hoon/

Drinks :

https://preethicuisine.com/2016/05/16/jal-jeera-chaas-spiced-buttermilk/

Vrat / Fasting reipes:

https://preethicuisine.com/2016/10/10/aloo-aur-mungfalli-ki-vrat-wali-kadhi-potatoes-and-peanuts-in-yogurt-sauce/

Dessert:

https://preethicuisine.com/2015/11/30/eggless-chocolate-moussewithout-gelatin-or-agar-agar/

https://preethicuisine.com/2016/06/27/dry-fruits-stuffed-apricots-sweet/

https://preethicuisine.com/2016/07/25/belagavi-kunda-belgaum-kunda-traditional-sweet/

https://preethicuisine.com/2017/04/10/nutella-banana-chocochip-icecream/

 

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Enjoy!!!!!!!!!!!!

MULTIGRAIN BANANA BLOSSOM FRITTERS / MULTIGRAIN BALEHOOVINA AMBODE

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Hello from my part of the world!!!!!!!!!

School holidays are over and my boys are back to school from today. Celebrating the last day of their holidays with an unusual Ambode recipe from my hometown. I have tweaked in a little by adding multigrain powder  and banana blossom that makes the amobode more crispy ,crunchy and tasty.

Our 99th #Foodiemonday #Bloghop theme is #Flowerrecipes and my contribution to this wonderful theme is Multigrain Banana Blossom Ambode .

Recipe for MULTIGRAIN BANANA BLOSSOM FRITTERS / MULTIGRAIN BALEHOOVINA AMBODE :

Ingredients:

2 Cups Channa dal / Split Chickpeas

1 Cup Banana Blossom florets  cleaned and chopped

2 Green Chillies

2 Red Chillies

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Hing / Asafoetida

3/4 Cup finely chopped Coriander

1 Tbsp  Fresh Ginger finely chopped

Salt to Taste

2 Tbsp Multigrain Powder ( refer to notes)

Salt to taste

Oil for frying

Method:

Soak channa dal for about 2.5 to 3 hours.

Remove the tough reddish leaves  and florets of the banana blossom one by one.Beneath these leaves there is a row of delicate yellow-tipped florets that can be removed and immediately soaked in butter milk  to avoid discoloration and bitterness.The florets are part of a tedious cleaning process.Pluck the matchstick-shaped pistil and soak the cleaned florets in butter milk again.

Grind and make a fine paste of Coriander ,jeera ,ginger ,green chilli and red chillies .Tranfer this mixture to a wide bowl. Now Coarsely grind channa dal and add it to the chilli coriander mixture. Now add hing, salt , multigrain powder , chopped florets and mix well. Add a tbsp of sizzling hot oil and mix well. Take a small quantity of mixture ,shape it into a round flat patty and deep fry until both the sides are golden brown.

Serve with any chutney or sauce of your choice. I enjoyed them with curd rice.

Enjoy!!!!!!!!!

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Notes :

  1. Clean the florets properly and ensure to remove the pistil. Immediately soak the cleaned florets in butter milk to avoid discoloration and bitterness.
  2. The  multigrain powder mix consists of Green gram ,Jowar, Flaxseed ,Bajra  all roasted and coarsely ground)

 

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STUFFED MANGO PANCAKES

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Hello !!!!!!!

Work has kept me busy and away from blogging for sometime. Hope you are all looking forward to my latest recipe.Today i will be sharing a very popular dessert from HongKong. This yummy dessert is so light and refreshing  that it will leave you craving for more.This dessert is actually a thin pillow shaped crepe stuffed with whipping cream and mango chunks.It tastes absolutely divine and is so easy to to make it at home.My boys went gaga over this dish.I just loved the elastic and moist pancake with mango chunks.

Recipe for Stuffed Mango Pancake:

Ingredients:

(1Cup =240 ML)

1 Cup Fresh Milk

1/3 Cup Unbleached All purpose Flour

3 Eggs lightly beaten

1/4 Cup Custard Powder (Plain)

10 Gms melted Butter

For Stuffing :

1/4 Tsp Vanilla Extract

1/2 Tbsp Icing Sugar

300 ML Whipping Cream

3 Mangoes peeled and cut into chunks

Method:

Take a mixing bowl. Pour the milk in the bowl. Now sift the flour ,icing sugar and custard powder into the bowl.Whisk all the ingredients untill it is lump free and well combined.Add the lightly beaten eggs and melted butter to the mixture. Mix well. Now sieve this mixture in order to remove the lumps if any. Custard powder gives a nice yellow colour to the pancake.

Heat  a non stick pan over low heat. Pour  mixture using a ladle and swirl it to form a thin disc (just like  you make dosa). Once the air pockets appear on the top remove the pancake and allow it to cool .It is to be cooked only on one side.Repeat this procedure for the balance mixture.

In the meantime whip the cream and whipping cream till you get stiff peaks. I have added a tsp of icing sugar to this mixture.

Now lay the pancake on a flat surface .Smooth side will be facing down. Add a tsp of whipped cream in the centre of the pancake.Place a mango chunk on the top.Wrap the filling from all the four sides to shape like a pillow. Place the folded side facing down and chill these pancakes for about 30 minutes before you serve . This will keep the whipped cream stiff.  My boys could not wait so i had to serve it immediately.

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Enjoy!!!!!!!!!!!!!

 

 

 

 

Mock Meat Rendang (Vegetarian )

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Hello !!!!!!

It is the holy month of Ramadan . Dedicating this post to all my Muslim friends and readers who are looking for some yummy recipes for Iftaar. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast (sawm) begins at dawn and ends at sunset.Presenting a vegetarian version of the famous Rendang recipe which is a popular dish from Malaysia.

As a part of our 97th #Foodiemonday #Bloghop theme #Ramadan my contribution is this lovely vegetarian Mock Meat Rendang.

Recipe for Mock Meat Rendang recipe:

INGREDIENTS:

3 Tbsp desiccated coconut
2 Garlic cloves
2 Large White Onions roughly chopped
2 Stalks lemongrass, peeled and sliced
3 Fresh red chillies
2 Tbsp fresh ginger( grated)
1/4 tsp turmeric
Salt to taste
250ml Coconut milk

125ml water
½  tsp tamarind pulp, dissolved in 1 tbsp of  water
4 Star anise
1 Inch cinnamon stick

1 Pkt of Mock Meat (Made of Soya)
2 Tbsp fresh coriander, roughly chopped, plus extra to garnish

½ Tsp Palm Sugar

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METHOD:

Heat a wok, add the desiccated coconut and toast until lightly golden. Blend the toasted coconut, garlic, onions, lemongrass, chillies, ginger, palm sugar,turmeric to make a fine paste. Now heat some oil in the wok. Add the paste and cook for about five minutes. Keep stirring until you get the nice aroma.

Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise, and cinnamon stick and bring to the boil. Keep Stirring constantly to ensure the masala does not burn. Reduce the heat and let it  simmer for about five minutes. Then add salt and the mock meat pieces , coriander  and continue to cook the curry on medium flame  for another 10 minutes.

To serve, garnish with more fresh coriander and serve with piping hot Rice, Naan or Rotis.

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Enjoy!!!!!!!!!!!!!!!!

 

BRAIDED MANGO DIP MINI BREAD(EGGLESS)

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Hello!!!!!!!!!

Last week was hectic with lot of work load at work . I was eagerly looking for the weekend to relax . I have not baked for a long time. It is school holidays here and my boys were looking forward to having some homemade savory bread. Baking is always therapeutic to me and helps me to unwind and relax. I had some home made Mango dip or Thokku sent by mom in law.The mango dip was flown all the way from India. You can find the recipe for Mango dip /Thokku here.

I decided to bake yummy braided mini bread stuffed with home made mango dip . Tasted heavenly and was over as soon as it was out from the oven.

My Contribution for 96th #Foodiemonday #Bloghop theme #Baked my contribution is this wonderful braided Mango dip Mini bread. It is eggless too.

Recipe for Braided Mango Dip Mini Bread:

Ingredients:

2.5 Cups All purpose flour (Unbleached)

11 Gms (1 Sachet) Instant Yeast

1/4 Tsp Salt

2 Tbsp Olive Oil

1 Cup Water

Mozzarella 1/2 Cup(Increase or decrease as per your taste)

1/2 Cup Mango Thokku / Mango dip

Method:

Heat water till lukeworm. Sift the flour in a large bowl. Add salt and instant yeast and mix well. Make a well in between the flour mix. Add luke warm water and oil and mix well. Knead for about 5 mins until the flour comes together to form a sticky dough. Transfer the dough to a greased bowl and cover it with a clean Kitchen towel or Cling wrap. Place this bowl in the oven or any warm place for about 40 mins or until the dough doubles in size.

Once the dough has doubled remove the kitchen towel / cling wrap ,deflate it and knead for a minute. Divide the dough into 8 equal parts. Roll each dough into a rectangular shape. Spread the mango dip / Thokku ,sprinkle some cheese and roll the dough like a log and seal the edges. Slit the dough in to 2 equal parts with the thokku / dip stuffing facing the top.Seal the edges of both the pieces ,list one piece over the other and plait it like a braid. Repeat the process for the remaining dough.

Place the braided dough on a greased baking tray and form a circle with the braid.Pinch the dough and tuck the edges at the bottom. Allow it to raise for another 30 mins. I baked 3 pcs at one time. Now pre heat the oven at 190C for about 10 mins. Place the baking tray in the preheated Oven and bake for about 30 -35 Mins.

Serve hot with soup of your choice. My boys polished the braided mini bread and did want to have any soup.

A positive feedback and contentment on their faces made my day!!!!!!

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Enjoy!!!!!!!!!!!!!!!!!

 

BROCCOLI AND COCONUT RICE(NO ONION NO GARLIC RECIPE)

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Everyone is  busy with a hectic life style these days. We are always on the run juggling work ,family,home.When you are short of time to cook and still want your family to have a healthy meal, one pot meal recipes come in handy. They can be cooked in a less time and yet be a nutritious meal.I usually cook one pot meals on weekday morning. Best way to incorporate veggies into my family’s diet. Today i am sharing one such healthy and yummy recipe.

Broccoli is a powerhouse of nutrients.It is rich in Vitamin C, Vitamin K, Manganese.Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.They form a regular part of the diets of many people in the tropics and subtropics.Broccoli and freshly grated coconut make a great combo.

My contribution for our 95th #Foodiemonday #Bloghop theme #Onepotmeal is this yummy and healthy Broccoli and Coconut Rice.

Recipe for Broccoli and Coconut rice:

2  Cups Basamati Rice (each cup is 160ml)

1.5 Cups Broccoli florets( 1 cup is 250 ml)

3/4  Cup freshly grated Coconut (1 Cup is 250 ML)

2 Tsp Jeera / Cumin seeds

1/4 Tsp Pepper corns crushed

2 fresh Red Chillies

8-10 Cashews

2 Tsp Oil

Salt to taste

Method:

Soak Rice for about  15-20 mins.You can skip this step if you are short of time.

Make a fine paste of  grated coconut, red chillies and 1 tsp jeera and keep it aside. Do not add water when grinding.

Heat oil in a heavy bottom pan. Add Jeera and then the broccoli florets. Keep in on medium flame for about 7-8 mins. Now add the coconut mixture , crushed pepper corns and mix well. Now add the soaked rice and salt to taste. Mix all the ingredients and switch off the flame. Transfer the contents to a electric Rice cooker and add the required amount of water.One done  garnish with roasted Cashews and serve hot with any Raita or Nonya Achar.

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Enjoy!!!!!!!!!!!!!!!!