Sweet Corn Methi Pulav

This sweet corn methi pulav/Sweet corn  fenugreek rice is the excellent lunch box recipe.The little bitterness of methi/fenugreek leaves and the light sweetness of the sweet corn gives an excellent combination.The aromatic smell of this rice makes our mouth watering.All that we need is we must have both methi and sweet corn at home.

As I told already this is a very good lunch box recipe which can be prepared with in less time.We can give this to children undoubtedly as it is healthier recipe and for serving we need only fresh curd or raita.This sweet corn methi pulav donot require much hectic ingredients.

This can be prepared as one pot item or the way which i prepared.Even if we have much cooked rice we can prepare this.

Now coming into the recipe.

Corn Methi pulav.

Ingredients:

• Basmathi Rice:1 cup.


• Water:2 cups.


• Methi/Fenugreek leaves:1/2 cup.


• Sweet corn:1/2 cup.


• Biryani leaf:1.


• Onion:1.


• Ginger garlic paste:1tsp.


• Garam masala:3/4 tsp.


• oil:2 tbsp.


• Cinnamon stick:1 inch.


• Cardamom:1.


• Cloves/Laung:1


• Green chillies:2-3.


• Salt:adjust to taste.


• Mint/Pudina leaves:1 tsp.

Procedure:

• Wash and soak the rice for 30 min.


• Boil the sweet corn and keep it aside.


• Now keep the rice in the pressure cooker for 3 whistles and allow it cool.


• wash the methi leaves and cut the onion into slices and slit the green chillies.


• now in a pan heat oil and add Cinnamon stick,clove,cardamom and fry and add Biryani leaf,ginger garlic paste andfry until raw smell goes.


• Now add onion pieces and fry until it turns into pink color.


• Now add Methi leaves and fry welland add boiled sweetcorn ,salt and fry well.


• Add rice and mix well and then add garam masala and again mix well


• Now garnish with Mint/pudina leaves.


• Serve hot with fresh curd or raita.

There is another way of preparing .Here,I am giving it simply.

First soak the rice and keep it aside.In a pan heat oil and add cinnamon stick,cloves,cardamom,ginger garlic paste,onion slices,green chillies,methi leaves ,sweet corn corn and fry until the raw smaell goes off.Now add soaked rice and fry for another 1 min .Now add water and salt and keep it for 3 whistles.That's all this process will finish the preparation of sweet corn methi pulao.

Tasty pulav

Note:

• Here we can use pepper powder instead of slitted green chillies for those who like pepper flavor.


• Here i used fresh sweet corn but if you are using frozen sweet corn bring them to room temperature.

Please give suggestions below .

Crispy Crunchy Cabbage pakoda

Yesterday evening my daughter asked for pakodas that too she want a variety of pakodas other than normal onion pakodas.so,i tried with cabbage surprisingly it came very tasty and crunchy. I am sure that if you prepare this snack definitely you will get compliments from your family members.You can prepare this pakoda easily with in 15-20 min and that too we use the ingredients same as the onion pakoda.

It will also make an excellent pair with Lemon rice,Dal and rice,Sambar rice,Curd rice.This hot hot crispy cabbage pakoda is an excellent starter of snack item.

I think this winter season is the most suitable season to prepare hot hot pakoras.As this is the fast preparing snack we can prepare varieties of pakodas in these beautiful winter seasons.

Now,going into the recipe.

Crunchy pakodas

Ingredients:

• Cabbage pieces:2 cups.


• Besan flour(chick pea flour):1 cup.


• Rice flour:1 cup:


• Green chillies:2.


• Coriander leaves(chopped):1/4 cup.


• Curry leaves(chopped): 2 tbsp.


• Salt:adjus tto taste.


• Red chilli powder:1tsp.(adjust according to your spice level).


• Cookingsoda:1/4 tsp.


• Oil:to deep fry.

Procedure:

• First chop the cabbage into fine pieces.


• Heat oil in a fry pan.


• By the mean time take a big bowl and add the chopped cabbage pieces,Gram flour(Besan flour),Rice flour,cooking soda,salt and mix well.


• Now add very little amount of water to mix it.


• Now add green chillies,Coriander leavs,curry leaves,Red chilli powder and mix well to become a thickpaste.(Do not add more water).


• 


• Now drop the mixture in batches to hot oil.


• Now fry in the low medium flame until they turn to golden brown color.


• Now remove them on the kitchen tissue to drain from excess oil.


• Repeat the same for the rest of the mixture.

Note:

• Try not to over crowd the oil because it may lead to greasy pakodas.


• Do not  fry the pakoras in high flame because it will not be cooked inside.


• The main important thing is do not add  more water while mixing.It must be a thick paste.

Please leave your comments and suggestions below.

Kaju-Gongura Rice

All these rice items are prepared very easily  and it will take very less time.Especially now a days I am looking for these rice items because both my darlings my daughter and my hubby started to take lunch boxes.This is a very nice Lunch box recipe.For the first time I prepared and it came very perfect.I like the tangyness which Gongura have naturally and if we take this gongura atleast once in a week it is very good for health as it contains more amount of Iron.I used pepper in this because in this winter season it is very good for our health.

Now here comes the recipe.


 Kaju-Gongura Rice

Ingredients:

• Kaju: 1/2 cup.


• Gongura paste:1/2 cup.


• Basmathi Rice:1 cup.


• oil:2 tbsp.


• Green chillies:3.


• Jeera:1/2 tsp.


• Curry leaves:2 springs.


• Coriander powder:1 tsp.


• Pepper powder:1 1/2 tsp.

Procedure:

• Boil basmathi rice and allow it cool.


• Grind Gongura into a fine paste in a mixer and slit the green chillies.


• In a pan heat oil and fry curry leaves and take them outside.


• In the remaining oil add jeera,Green chillies,Kaju and fry until kaju turns golden brown colour.


• Now add Gongura paste until raw smell goes.


• Now add Turmeric powder,salt,coriander powder,pepper powder and fry for only 1/2 min.


• Now add rice and mix it well and keep in low flame for five min.


• Now add fried curry leaves on top.


• Now the Tangy kaju-Gongura rice is ready.

Note:

• We can use Coriander leaves instead of Gongura an d this coriander leaves gives good flavour.


• While frying Cashew Fry in low flame because kaju will turn brown very quickly.


• Even we can use left over rice instead of  Basmathi rice.


• Be careful  with rice the grains must be separate so,that it gives good texture.

Please give your suggestions and comments below.