Dry chutney powder of various kinds are the life line of our cooking. They make tasks easier for busy scheduled days or an extra accompaiment with the daily cooking. Garlic chutney powder is bound to be the heart throb of the younger generation. Continue reading Garlic chutney powder
Dhokla is a popular snack of Gujarat. It is soft, spongy and makes a delicious snack with tea. It is usually made of gram flour by the method of fermentation. Today, I am presenting to you an enriched version of the popular khaman dhokla. It is known as Tricolur dhokla . As the name indicates, it has three layers of different colours, white,green and yellow. Continue reading Tricolour dhokla
Since yesterday, I have been on a baking spree, trying my hand at few recipes. My house is smelling so good, baking is therapeutic, I think, I should do it more often. Yes, it’s again time for our blog hop with the theme as”Baking” . Here is my sincere attempt to make the traditional Indian biscuits, Nan Katai. Well, I am quiet happy, the taste is good and they will not last long.
I had read long time back, that the traditional recipe of Nan katai or Nan khatai as many write, makes use of gram flour and semolina also. I tried to incorporate the same here. Thus, along with self raising flour, I have used a little of semolina and gram flour. I threw in a few strands of saffron and the taste on biting, gave a nice fragrance. For reference, I checked it here. Over to the recipe of my version of Nan Katai biscuits.
My other cookie recipe can be found here.
Here are the other recipes of Culinary Hoppers
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Salads form an important part of our diet. We can eat them any time, either as a snack or as an accompaniment with the main course. This recipe comes soon after the festival, well, at the right time I think. Crunchy salad is simple to make with very few ingredients. Continue reading Two way Crunchy salad
Usually, the month of August starts the season of festival. Now, it’s time for Gauri -Ganesha, which is celebrated with great pomp and show in Karnataka and Maharashtra. Huge idols with vibrant decorations are displayed in nook and corner of the city. At home, pooja is done, sweets are offered to the Lord and Goddess. Here is a round up of the traditional sweets from my blog for all festivals. Continue reading Festive delicacies
Rice is the staple food of Indians. We consume it as plain rice with some accompaniment or any variety of rice dish. The variety of rice dishes are more popular with children.They love variety of pulav and biryanis. Kadai pulav is a tasty rice dish that you can prepare in half an hour. I use only carrot and peas for this recipe. Thus, there is no much chopping also involved.
Kadai pulav is ideal for fussy children. It makes a good brunch or lunch box menu. Children love colourful dishes.
- Rice basmati 250 grams
- carrot 1 big
- peas 1 cup
- coriander powder 1 tsp
- cumin powder 1/2 tsp
- garam masala powder 1/2 tsp
- chilly powder 1-2 tsp
- cumin 1/2 tsp
- oil/ghee 3tbsp
- salt to taste
- Cook the rice in pressure cooker and keep it aside. The grains should be seperate. Put it in a wide plate.
- Grate the carrot and keep it aside.
- Chop the onion finely.
- Take oil in a kadai and heat it. Add cumin and let it crackle. Then add the onions, saute for a while.
- Then, add the grated carrot and peas to it. Let cook for sometime on a low flame.
- Now, add the dry powders, cumin powder, doriander powder, chilly powder, turmeric powder and garam masala. Mix well.
- Add salt and keep it aside.
- Now add the cooked rice and mix it evenly.
- Kadai pulav is ready to serve.
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South Indian Breakfast