Carrot Paneer Pulao | Lunch Box Kids Recipe| One pot meal!

I prepared this simple pulao for my son and hubby. One likes carrot and one likes paneer, so thought of adding both and preparing. This is easy one pot meal. It was very tasty and both enjoyed the rice.

Serves - 3 -4 persons

Ingredients
Basmati Rice - 3 cups
Carrot - 2 nos grated
Paneer - 25 cubes
Turmeric - 1/2 tspn
Kitchen king masala - 3 tspns
Garam masala - 1 tspn
Green chilli - 2nos (as per your taste)
Onion - 2 nos (thin slices)
Ginger garlic - 1 tspn
Milk - 1/2 cup
Oil - 2 tblspns
Cardamom and cinamom - 2pieces
Salt as required
Fresh Methi/Fenugreek leaves/Venthaya keerai - handful(Optional)

Preparation Method
Wash and soak basmati rice.
Keep paneer at room temperature. (Thaw the paneer)
Heat a pressure cooker, put oil, add spices, add onions, g chilli and ginger garlic. saute till onions are transparant.
Add grated carrots and saute for 5mins. Add all masala powders and salt.
Mix well and cook for few mins.
Add basmati rice, 5 cups water and milk.
Add salt and allow to boil.
Add paneer cubes and mix.
Add methi leaves and mix
Close the lid and pressure cook for 2 whistles.

Serve hot/warm with Yogurt/Curd/ Onion Raitha.

Murungaillai | Carrot |Beans Poriyal!

I had Murungaillai brought from Little India, the quantity was more. So thought of trying it with veggie. Murungaillai/ Carrot/Beans Curry is a simple and healthy curry. I have already posted Beans Curry here, this is slightly different version and tasted good.

This was also for Republic Day!

This bowl is gift given by my best friend Rekha. Thanks a lot dear.

Ingredients
Carrot - 2 nos(Big)
Beans -  20 nos
Murungaillai (Tender) - 1 cup
Onion - 2 nos
Grated coconut - 1/2 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste

Preparation Method
Wash, clean and pat dry veggie.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida.
Add Bengal gram, curry leaves, green chillies and wait till dal is brown.
Add the chopped onions and saute till its transparant. Add Murungaillai and saute for a min.
Add Carrot and Beans.
Add salt, turmeric and water.
Cook under low flame once its cooked with no water left add coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Its a good combination for steamed rice, chapathi, Sambar, rasam and curd rice.

Sorakkai/Bottle Gourd Rava Ladoo Repost!!!

I usually make Rava Ladoo, this time tried with Sorakkai/Bottle Gourd. Sometime back this was showed on TV and tried by my friend.  It was different, tasty and moist.

Ingredients
Sorakkai/Bottle Gourd - 1/2 cup
Rava - 2 cups
Sugar - 1 1/2 cup(as per taste)
Elachi/Cardamom - powder of 2 pods
Ghee - 1 tspn + little more
Cashews/Pistachoes - few
Milk - 1 to 2 tspns

Preparation Method
Grate Sorakkai and squeeze just little water but not fully. Keep it aside.

Heat a thick bottom kadai, add 1/2 tspn ghee, add rava and roast till its slightly brown and gets good aroma. Transfer it to a wide vessel. Add sugar, press and mix well with a spoon.

In the same pan, add 1/2 tspn ghee, add grated sorakkai saute till the raw smell goes. Add this to the rava mixture.


In the same pan, add little ghee and fry chopped nuts till brown. Add this also to the mixture.


Now mix everything finely with a spoon.


Sprinkle little milk as sorakkai is little moist and mix to a soft dough by hand.


Take lemon size of the mix to get round shape.


Store it in an air tight container and enjoy. This will be perfect to eat next day or rests for a 2 -3 hrs. Its good to prepare for guests and festivals.

This recipe along with my Carrot Rice Payasam, Dumroot Halwa and MW Low Fat Carrot Halwa, Carrot Halwa, Jackfruit Payasam are going to Celebrate Sweets Fruits n Veggie by Raks and Nivedita.

This recipe alongwith the following is going for
"IndusLadies.com eBook for Diwali.

Badam Puri - http://simplysara07.blogspot.com/2009/05/badam-puri.html

Seven Cup -  http://simplysara07.blogspot.com/2009/06/seven-cup.html

Maaladu/Besan Ladu - http://simplysara07.blogspot.com/2009/03/maaladubesan-laadu-recipe.html

Holige/Obattu - http://simplysara07.blogspot.com/2011/04/holigeobattu-step-by-step-recipe.html

Sorakayi Rava Laddu - http://simplysara07.blogspot.com/2011/04/sorakkaibottle-gourd-rava-ladoo.html

Carrot Rice Payasam - http://simplysara07.blogspot.com/2011/04/carrot-rice-payasamkheer.html

Carrot Thogayal/Chutney!!!

We usually make thogayal for Kootu rice as sidedish. Yesterday, I tried using carrot skin and carrots. It was very tasty and gave good colour. No one could make out until I told it was Carrot Thogayal:-) Last time I prepared Carrot Payasam and it was yummy.

Ingredients
Carrot skin/peel of 1 carrot.
Carrot - 1/2 cup(chopped)
Urad dal - 1/2 cup
Channa Dal -  1 tspn
Dry Red Chilli - 2 nos
Tamarind -a small piece
Fresh Grated Coconut - 2 tspns
Oil - 1/2 tspn
Salt


Preparation Method
Heat a Kadai, add 1/2 tspn oil, add dals and red chilli. Saute till dals are brown. Transfer it to plate.
In the same kadai, add few drops of oil, add carrot skin and carrot and saute for few mins. Transfer it to a plate and allow it to cool.
Grind these with tamarind, coconut and salt to a coarse paste by adding very little water.

This is a sidedish for any Kootu rice or a good combination for Steamed rice with gingely oil.

This recipe alongwith Carrot Payasam is going to Veggie/Fruit a month Carrot by Revathi and Priya. and CC Roti Pachadi/Chutney event by Sravani.

Carrot Halwa

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This is a very easy and tasty sweet dish done with carrot....

Ingredients

Carrot - 3 nos (grated)

Sugar - 1 1/2 cup

Condensed milk  - 1 cup

Milk - 1/2 cup

Ghee - 2 tspns

Cashew, raisins - 2 tspns

Preparation Method

In a pan put grated carrot with milk and allow it to cook.

Once its half cooked add condensed milk and sugar.

Keep stirring.

When its fully cooked and dry.

Fry in ghee cashews and raisins for a minute and then garnish it.

Carrot Halwa is ready for serving. It can be served with ice cream as dessert.