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Pulao Recipe

Rashmi K -
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 An easy and simple flavoured rice recipe made with long-grain rice, a choice of vegetables, and fresh herbs. It is one of the popular rice variants or choices for many Indians and is often served for lunch and dinner.  The simple pulao recipes do not contain all the required flavour and spice and can be served as it is, but they taste great when served with simple yoghurt raita or curd. Rice-based recipes are integral to Indian cuisine and are made for different reasons. pulao recipe is common across India. It can be made with different types of ingredients, herbs, and spices..i already posted one vegetable pulao recipe..this is the variation of that. Try this too and let me know your thoughts. Here, adding vegetables is open-ended, and you can add them as per your preference. INGREDIENTS: Serves: 6 1 cup= 250ml • Onion- 1 (medium size) sliced • Grated coconut- 3/4 cup • Ghee - 3tbsp • Coconut oil- 3tbsp • Cashew-  1 handful • Cinnamon- 2 inch • Green chilli- 3 • Ginger ...
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Phool Makhana Curry Recipe/ Lotus Seeds Gravy Recipe

Rashmi K -
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 Phool Makhana or Fox nuts are nothing but puffed lotus seeds from lotus roots offering incredible health benefits.. Makhana is especially beneficial for people with high blood pressure, heart disease, and diabetes. The high-fibre, low-calorie, zero-cholesterol, and no-fat seeds are best tasting when they are roasted over a low flame setting before adding them to any curry or stir fry. These seeds are often used in Indian recipes like Kheer, raita, and curries.  As a roasted version sprinkled with seasonings, it is a great tea-time snack. But that’s a recipe for another day. This traditional north Indian dish is served best as a pairing for phulka roti (Indian bread) and pulao.  INGREDIENTS: SERVES:5 1 cup= 250ml • Tomato - 4 • Onion- 1 chopped finely, 1/2 sliced  • Cashew- 2 fist • Jeera- 1tsp • Coriander seeds- 11/2 tsp • Ghee- 4tbsp • Makhana- 2 cups • Bay leaf- 1 • Ginger garlic paste-1 tsp • Kashmiri chilli powder- 1tsp • Garam masala- 1...
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Cucumber Chutney Recipe

Rashmi K -
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 Cucumber is a widely cultivated vegetable from the gourd family that originated in South Asia. They are 95% water, making them perfect for consuming during the summer months. They help in keeping the body cool & hydrated. Cucumbers are often used as a salad or relish, as kachumber/ kosambri/ koshambir in Indian cuisine. Today, we will see the chutney recipe for this cucumber. We call it Gojju. Ingredients: Serve: 3 • Cucumber – 2, medium, grated • Grated fresh coconut – 1/2 cup • Green chilli – 1 • Coriander leaves - 1 handful • Curry leaves- 5 strings • Fried gram (putani)- 3 tsp • Coconut oil - 4tsp • Red chilli- 1 • Mustard seeds – 1/2 tsp • Tamarind – small piece • Salt – 1/2 tsp approx. METHOD: [  ] Grate cucumber and keep it aside. [  ] Heat a pan with coconut oil, then add coriander leaves, curry leaves and green chilli.  Fry for a minute. Keep it aside. Let it cool. [  ] In a mixer jar, add coconut, tamarind and fried coriander leaves. Make a 2-puls...
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Bottlegourd Detox Juice Recipe

Rashmi K -
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 Healthy vegetable juice recipe made from bottle gourd, mint and ginger. This is good detox juice that should be consumed first thing in the morning.  • This juice is a great detox juice to cleanse your body. • It is low in calories and fat, and rich in antioxidants, which is great for weight loss. • It reduces high blood pressure and keeps your heart healthy. • Soluble and insoluble fibres will help in easy digestion and prevent constipation. • It prevents the premature greying of hair. • This juice will improve your complexion and help you get glowing skin. Ingredients: Serve: Makes 3 glasses 1 glass = 250ml  • 1 Baby bottle gourd  • 1" ginger • 1 string pudina leaves (mint leaves) • 3 tsp Lemon juice  • 3 glasses of water Method: • First wash the lauki (bottlegourd), peel the skin and discard. Cut into cubes. • Take that into the blender along with ginger and mint leaves. Add a little water and grind to a smooth paste. • Strain it and add lemon juice. Stir we...
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Colocasia leaves chutney/ kesuvina yele chutney recipe

Rashmi K -
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  Colocasia leaves/ Kesuvina soppu is used commonly for its well-known dish called “Pathrode” and its several variations. But it also lends itself for many other dishes including Chutneys. I also already posted patrode recipe you can check it out in my blog. The link is given below. https://www.houseofthouts.com/2023/07/patrode-recipe.html INGREDIENTS: SERVES : 3 • 6 colocasia leaves/ kesuvina yele • 2 green chilli (add as your taste) • 2 dried red chilli • 1 tsp coriander seeds • Lemon  size tamarind • 1 cup grated coconut • ½ tbsp rock salt • 1 cup water for chutney tempering: • 2 tbsp oil • ½ tsp mustard • 1 tsp urad dal • 7 pods Garlic METHOD: • firstly, wash and chop the colocasia leaves/kesuvina yele • In a vessel add chopped colocasia leaves, 2 green chilli( if you want more spicy you can add more),  2  red chillies, 1 tsp coriander seeds,  1 lemon size tamarind,  1 cup water. Br...
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Jackfruit Mulka Recipe

Rashmi K -
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With the start of the jackfruit season, we have many dishes we prepare from the jackfruit, like sambar, idlis, dosas, etc. Today we'll see sweet jackfruit fritters, or Halasina Hannina mulka/ jackfruit mulka. They are made using ripe jackfruits. They are crisp on the outside and soft on the inside. Mulka is an amazing snack! They're delicious and yummy! They can be stored for up to a week & we enjoy them as a snack, at any time of the day at home. But they taste best while they are fresh. They taste great while they're steaming hot & or once they cool down too. And I love them for the next 2 days. After that, they tend to get a little soggy & dry as days pass by.  They are prepared by grinding together rice, ripe jackfruit pieces, jaggery, salt, and grated coconut for softness. There are 2 kinds of jackfruit available, bakke and imbha. In bakke pods are thick and in imbha pods are very very thin. If you eat, directly it goes to the stomach no need to...
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Jackfruit Idli Recipe

Rashmi K -
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 Halasina hannina idli/ jackfruit idli is a sweetIdli made from jackfruit is lightly sweetened with jaggery and tastes best when served with ghee and pickle. INGREDIENTS: MAKES: 40 IDLI 1 cup= 250ml • 3 cups - pods of ripe jackfruit /halasina hannu • 2 cup idli rava • 1 cup, grated coconut • ¼ cup jaggery • 1 tsp salt • ghee, pickle and honey(optional)for serving Method: • cut the jackfruit with a sharp knife and separate the pods. remove the seeds of jackfruit pods. do not throw the seeds as you can prepare stir fry and or sambar, rasam from it. • Wash the idli rava and keep it aside. • put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water. Now add the grated coconut and grind. • Then add jaggery and salt blend well. (adjust the jaggery according to your sweetness level).tranfer this batter to the washed rava. mix it well to make a thick idli batter. • these idli's are usually prepared with fresh teak leaves. if...
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