Mutton Biryani (Non-Spicy)

Basmati Rice - 2 cup
Ground Fennel Powder - 1 tsp
Cumin powder - 1/2 tsp
Water - 4 cups
Coriander leaves - 1/4 bunch finely chopped
Mint Leaves - 1 cup finely Chopped
Tomato - 1 finely chopped
Onion - 1/2 finely chopped
Salt - to taste
Mutton - 1 lb, (chopped into small bite size pieces)

To temper:
Oil - 2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1

To grind to a coarse paste:
Garlic - 3/4 cloves
Ginger - 1 inch piece

In a pressure cooker, take 2 tsp of oil.
Once its hot, add the cinnamon, cloves and cardamom. Then Add the finely chopped onion. Once the onion is translucent,  add the ground ginger/garlic paste.
Fry for a few minutes and add cumin powder and fennel powder. Add salt to taste. Now add the mutton pieces.
Fry for a few more minutes, add rice, chopped coriander, chopped mint, tomato and mix well.
Now add 6 cups of water(i like the rice well cooked, so I add more water), but if you want the rice cooked right, add 4 cups.
 
Check the salt and adjust if needed.

Close and pressure cook for 5 whistles.

Enjoy!!

Chickpea Vadai - Toddler friendly

Makes 10 medium shaped vadai

To grind:
1 cup cooked chickpeas
1/4 cup cubed and cooked sweet potato
few coriander leaves
1 garlic
1/4 inch ginger piece
2-3 curry leave
2-5 mint leaves
1 tsp ground cumin
Salt to taste

In a small non-stick pan heat a little oil and add all the ingredients required to grind.
fry a little, I just wanted the garlic and ginger to fry a little and lose raw smell and the coriander, curry and mint leave to cook a bit.

Remove from the stove and let it cool. Now add it to a food processor and blend well.
Check the salt and adjust it according to taste.

Now heat the oil for frying.
Make it into small patty shape and fry until golden brown.

Note: if the mixture is a little watery, add corn starch and mix well.

This is a protein rich food and toddler approved.

Beetroot Pulao Recipe

Basmati Rice - 2 cup
Beetroot - 1 cup finely chopped
Green Peas - 1/2 cup
Garam Masala Powder - 1 tsp
Channa Masala Powder - 1/2 tsp
Turmeric powder - a pinch
Water - 4 cups
Coriander leaves - 1 tsp finely chopped
Salt - to taste

To temper:
Oil - 2 tsp
Ghee - 1/2 tbsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1

To grind to a coarse paste:
Onion - 5
Green Chilli - 1
Ginger - 1/2 inch piece
Garlic - 5/6 cloves

Method:

    Take a mixer and grind small onion and green chili to a coarse paste.I used 5 small onions which was big so halved them.Chop beets into small cubes, remove peas from shell rinse the veggies and keep aside.How to make capsicum rice - Step1
    In a pressure cooker heat oil  add cinaamon,cloves and cardamom, let it splutter then add ginger garlic paste , onion chilli paste.Fry till raw smell leaves.Saute in low flame for atleast 3mins.

    Then add chana masala powder, garam masala powder and turmeric powder.Fry the masala well for 5mins.

    Then add beetroot and peas and saute in low flame for 2mins.Add required salt.I soaked rice for 30mins.

    Drain water and add the rice and give a quick saute till the masalas are nicely coated with the rice.Then add water.

    cook until rice is 90% cooked. Switchoff flame and leave on the stove for a few minutes for the rest of the cooking to be done. Serve and enjoy!!

Bas Saaru

Ingredients -

Spinach Leaves -  1 bunch

Methi Leaves -  1 bunch

Cabbage – 1 Cup

Toor dhal -  3/4 cup

Sambar Powder -  2 tbsp

Tomato -  1 big

Onion -  1 big sized

Coriander Leaves -  A handful chopped finely

Grated Coconut -  2 tbsp

Salt to taste

Oil -  1 tbsp

Curry Leaves -  2 strands

Procedure -

1. Take the Toor Dhal in a vessel with salt to taste and a pinch of turmeric and add more water than we usually add for sambhar. Cook on medium flame and when the dhal is 80% cooked , add the spinach, methi and cabbage.

2. When the dhal is totally cooked. Switch off and strain the greens, cabbage and dhal in a colander. Preserve the water that is extracted after the straining. We will use this for the saaru.

3. From the strained greens and dhal mixture, take 1 cup and keep aside. With the rest make palya.

4. Now grind 1 cup of soppu & dal, onion, sambar powder, tomato,  coriander leaves  to a fine paste.

5. Heat 1 tsp oil in the kadai and add mustard seeds, when it starts spluttering add curry leaves and grinded paste from step 5. Fry for few mins.  Add the strained water to this and mix well.

6. Check for salt and adjust accordingly. Boil the saru until the raw smell of onion goes away.

7. Serve with hot rice  and enjoy!!