After a break ....

I guess I  took a long  break  from my blogging world :)
I am planning to start posting new recipes which I try out soon. Stay tuned ! 

Sweet and Sour Tofu(Blog's 50th POST!!)

 I am happy to post my 50th recipe in my blog. Have been blogging for almost 1.5 years now. Had a wonderful time blogging and made new friends here who post yummy recipes in their blog. Maintaining this blog has improved my cooking a lot :). In fact I myself refer my blog contents for any recipe which I would forget :). I would like to thank all my blogger friends who made my blog special and encouraged me. Hopefully will give more dishes from my side.

In the 50th post, again comes my favorite TOFU..This time very different with sweet and sour flavors. Very easy to prepare and tastes great. Original recipe is here. Here goes the recipe.

Ingredients:
Chopped tofu cubes - 1.5 cup
Bell pepper(green/red) - 1 cup(chopped lengthwise and thick)
Cabbage - 1 cup (chopped lengthwise and thick)
Oil - 3 tsp
Jeera(cumin seeds) - 1 tsp


For the Sweet and Sour Sauce:
Tamarind paste - 3 tsp
Brown sugar - 1/4 cup
Turmeric - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - as needed
Shredded ginger - 1 tsp
Black pepper - 1/4 tsp


Preparation:

• Mix the ingredients listed under sauce and make a thick paste, keep aside.
• Heat a pan add oil, fry the tofu until golden brown on both sides. Keep aside.
• In the same pan, add jeera, bell pepper fry for a minute. Then add cabbage fry for a minute. 
• Now add tofu, sauce, mix well and simmer for 3 minutes.

Sweet and Sour Tofu is ready to be served with rice/roti.

Sending to Bookmarked Recipe - Every Tuesday event by Priya and Aipi.

Have a great week ahead.

Kuzhi Appams(sweet)

I got an appam pan recently to prepare these Kuzhi Appams or Paniyarams(so called in Tamil Nadu). Very simple to make for a sudden snack special. It can be prepared as a sweet or as a spicy snack where they use the left out dosa batter. Either way they taste so good. In kerala they call this as Unni Appam which has some slight variations in preparation. They use coconut oil. For the kuzhi appams you can use ghee/any oil which you prefer. Here I used Canola Oil which is the regular oil I use since it does not contain saturated fat.Here goes the recipe:

Ingredients:

Wheat flour - 1/2 cup
Rice Flour - 1/2 cup
Maida/all purpose flour - 1/2 cup
Coconut - 1/2 cup
Jaggery - 3/4 to 1 cup(according to the sweet level you need)
Ghee - 1 tsp
Cardomom powder - 1/2 tsp
Baking soda - a pinch(optional)
1 Ripe Banana(optional) - mashed
Oil for frying

Preparation:

• Mix sufficient water with jaggery, heat in a pan until all the jaggery melts.
• Filter this and keep aside.
• Now in a bowl mix everything along with filtered jaggery except oil.
• Add some water if you need. Mix everything smootlhly without any lumps. It should be a dosa batter consistency.
• Heat an appam pan. Once hot enough, fill 1/4 of each kuzhi(hole) with the oil/ghee.
• Fill the remaining 3/4 with the batter as shown below.

• Allow it to cook under medium heat for 3-4 mins.
• Turn them to cook on other side using a fork.

• Once they are brown on both sides, drain them on paper towels.

Server hot and enjoy your evening snack.

Plantain Fry(Bookmarked)

Ever since I saw this is Pushpa's blog I decided to make it because its different in the way I make the usual poriyals at home which is very boring. Fennel seeds, garlic aroma filled my home while preparing this. Rarely I get these raw plantains at the Indian store, so whenever I get I wanted to make something different. So thought of trying this the other day. Glad that I tried and it tasted good too. I got the recipe from here.

The way I prepared:

Ingredients:

Raw plantain - 4 (peeled and cut)
Chilly powder - 1 tsp
Turmeric - 1/4 tsp
Salt - as needed
Oil - 2 tsp

Grind into paste with little water:
Garlic pods - 4-5
Chopped ginger - 1 tsp
Shredded coconut - 4-5 tsp
Fennel seeds - 1 tsp
Cinnamon stick - 1

Preparation:

• Mix plantains, turmeric, little salt in a vessel. Cover and cook with needed amount of water. Drain and keep aside.
• Heat oil in a pan, add chilly powder, ground paste, salt and fry for 2 mins.
• Add the plantain pieces, mix well and fry until they become golden brown and crispy.

 I didn't add serrano chilly, onions, tomatoes. You can add them if you prefer.
Thanks to Pushpa for the wonderful recipes in her blog.

Sending to Bookmarked recipes - Every Tuesday event by Aipi and Priya

 

Also sending to Healing Foods - Banana event - by Krithi and Siri

Peerkangai Thuvaiyal(Ridge Guard Chutney)

Thuvaiyal is one famous dish of south India which is similar to a chutney consistency. It can be be stored in a refrigerator upto a week. There are many versions of thuvaiyal which can be made with different vegetables, dhal etc. Here I have prepared with ridge guard which is tasty and healthy. It tastes great with white rice and ghee or as a side for roti/poori/dosai/curd rice.

Ingredients:

Ridge Guard - Medium sized 2
Grated coconut - 3 tsp
Hing - a pinch
Urad Dal - 2 tsp
Mustard seeds - 1 tsp
Red Chilly - 3
Garlic pods - 2 (optional)
Salt - as needed
Turmeric - 1/4 tsp
Oil - 2 tsp

Preparation:

• Peel the skin of ridge guard, wash the inner portion and chop into small pieces.
• Heat a pan, add a tsp of oil, add ridge guard pieces, fry well and cook until tender. Sprinkle water in between. Keep this aside.
• In the same pan, add the remaining oil, add mustard seeds, hing, urad dal, garlic, red chilly, coconut. Fry well until coconut turns light brown.
• Grind this along with cooked ridge guard, salt and turmeric in a blender adding very little water. The thuvaiyal should not be too dry/watery.

Thuvaiyal is ready to be served. Hope you all had a wonderful week end.

Paneer and Vegetable Puffs

Puff is one delicious snack which I love a lot. Didn't know it was this easy to make at home.  Wanted to try this for a long time and yeah, got a chance last weekend to prepare this. Once the filling is ready, its very easy to prepare. Hubby was asking for more and more.. :) Got some tips for this recipe from Ramya, my dear friend. Hop over to her photography blog to find some interesting photographs captured by her.

Ingredients:

Puff Pastry sheet - as needed ( I took one)
For the Filling:
Medium potato - 2 (wash, peel, boil and mash)
Scrambled Paneer - 1/2 cup
Peas and carrot - 1/2 cup(i used frozen)
Green bell peper - chopped - 1/4 cup

Dry powders:

      Fennel powder - 1 tsp

      Chilly powder - 1/2 tsp

      Chaat Masala =- 1/2 tsp

      Mango powder - 1/2 tsp

      Turmeric - 1/4 tsp

      Corainder powder - 1/2 tsp

      Salt - as needed

Oil - 1 tsp
Cumin seeds - 2 tsp

Preparation:

• Thaw the pastry sheets according to the instructions given. I thawed for 40 mins. I used Pepperidge brand.
• Meanwhile heat a pan, add oil, once hot add cumin seeds, carrot and peas, bell pepper, salt
• Fry this well until they are tender.
• Add all the dry powders, mix well, add mashed potatoes, paneer, mix well until raw smell of masala goes off.
• Add some coriander leaves if you like.
• Keep this aside to cool off before using it..
• Preheat the oven to 400F.
• One the sheets are dry, cut them into desired shape squares/rectangles. Take one portion, place 2 tsp of filling inside, apply some water in the ends, close one end of the square with another tightly like a puff shape. Ensure filling doesn't come out.
• Do this for remaining portions.
• Place them in a tray and bake for 25 mins.

Puffs are ready to be served with tomato ketchup.. Enjoy.

Black Channa In Coconut Milk

I just love black channa not only for its taste but also for its nutrients. Its rich in iron and protein. Not knowing what to do with the black channa which i soaked over night, suddenly got this idea of making a gravy with coconut milk. Its pretty easy once you have cooked the channa. Made this for a quick lunch one weekend. Here is the recipe.

Ingredients:

Black channa(Kaala channa) - 1 cup ( soak over night, pressure cook it for 3 whistles and keep aside)
Coconut milk - 3/4 cup
Mild Tamarind Extract - 1/2 cup (or use 1 tsp amchur powder)
Oil - 3 tsp Chopped onions - 3 tsp
Chopped tomato - 3 tsp
Chopped ginger - 1 tsp

For Seasoning:
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Curry leaves - few
Hing - a pinch

Dry powders:
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam Masala - a pinch
Salt - as needed

Preparation:

• Heat a pan, add oil and add all the ingredients for seasoning.
• Once they crackle, add onions. When they turn pink, add tomato, ginger fry well
• Now add tamarind extract, coconut milk. Let this come to a boil.
• Let it boil for 4-5 mins.
• Add the cooked channa, dry powders, give a mix.
• Fry for 5 more mins. Once you get a nice aroma switch off the pan.

 Garnish with coriander leaves. Tastes great with rice/roti/poori.

Seppenkezhangu(Taro Root) Stir Fry

My mom usually prepares this taro root by boiling it and then stir frying it with spices. I wanted to try something different and when I saw this in Manjula aunty's blog, was really excited and tried this the next day. Adding ajwain adds to the digestion factor and flavor. Chopping the vegetable may take some time but gets easily tender while frying.
The recipe is here.

Ingredients:

Taro Root - 8 pieces
oil - 2 tsp
Mustard seeds - 1 tsp
Ajwain seeds - 1 tsp
Red Chilly - 1
Salt - as needed

Dry powders:

Red Chilly powder - 1 tsp
Coriander powder - 2 tsp
Amchur(Mango) powder - 1/2 tsp
Turmeric - 1/4 tsp

Peel the skin of taro root and cut them into 1/8" thick. Heat a pan, add oil, once hot add mustard, ajwain seeds. When they crackle add red chilly, taro root pieces. Mix well, close the pan. Let this cook for 5 mins. Now add salt, mix well and cook for 3-4 mins. Add all the spices, cover and cook for the last 5-6 mins or until tender.
 Crunchy Taro root fry is ready to be served.

Sending to Bookmarked Recipe - Every Tuesday event by Aipi.

I knitted a scarf for last winter which was very useful for us. Thought of sharing this with you all.
Here are some clicks of the scarf.

Have a wonderful week ahead!!!

Creamy Paneer Butter Masala

I always long for paneer butter masala but hesitated to prepare at home. Thanks to my blogger friends who have shared different ways of making this. I just took the ingredients from different recipes and tried this. It was easy to make and healthy. I didn't use cream here. Instead I used low fat yogurt and milk. Here is the recipe.

Ingredients:

Paneer cubes = 1 cup
Yogurt - 2 tsp
Milk - 1 cup
Jeera - 1 tsp
Chopped onions - 1/2 cup
Chopped tomato - 3/4 cup
Chopped garlic - 1 tsp
Chopped ginger - 1 tsp
Coriander leaves - to garnish
Oil - 1 tsp
Butter - 2 tsp(or as per taste)
Salt - as needed

Dry powders:

Chilly powder/paprika - 1/4 tsp
Coriander powder - 1 tsp
Turmeric - 1/2 tsp
Garam Masala - a pinch

Preparation:

• Heat oil in a pan, add jeera. When they splutter add onions,garlic,ginger.
• When they turn brown add tomatoes and fry till they become soft. Keep aside, cool off and grind to a paste.
• Meanwhile mix all the dry powders with yogurt and set aside for 5 mins.
• Heat the pan, add butter. Once it melts add the ground paste along with the milk.
• Let this come to a boil.
• Add paneer and the yogurt mixture, salt, mix well.
• Boil for 3-4 mins until it becomes thick. Simmer for 5 mins and close the pan.

Garnish with coriander leaves. Great with rotis/pooris. 
Mix more butter at last for taste if you want to.

Have a great sunday!!!

Kerala Sweet Puttu

This is a random breakfast item yet tasty. I always love kerala dishes since they have a good aroma of coconut/coconut oil. Puttu is a famous dish in Kerala which can be prepared with salt/sugar,coconut and rice flour using a puttu maker. You can alternatively make with idle steamers if you don't have puttu maker. I have not tried the salt one but tried sweet puttu many times which came out perfect for me. Very healthy dish to make during busy mornings. I use chemba flour(red rice flour) for making this. If not available, replace with rice flour.

Ingredients:(for 2 persons)

Chemba puttu flour - 1 cup ( available in any Indian grocery store)
Salt - a pinch
Sugar - 5 tsp (or to your taste)
Dessicated/freshly grated coconut - 3-4 tsp
Warm water - as needed
Oil - to grease idli plates

Preparation:

• Mix the flour, salt, coconut well in a wide plate.
• Sprinkle warm water little by  little or in a spoon, mix and repeat sprinkling until you can make a firm small ball out of the flour mix.
• Grease the idli plates with oil and fill it with this flour.
• Once filled, press the top of each filling with a spoon so that the flour doesnt come out while steaming.
• Steam this for 10 mins or until you get a nice aroma of the puttu.

• Now take it out, crumble it well like a flour again.
• Mix in sugar and server hot.

Note:
I used very little coconut here due to its health effects. You can add more if you need after steaming too and enjoy its  flavor :). Add sugar to your taste. Additionally mix cardamom powder for flavor.

Sending this to CELEBRATE SWEETS - SWEETS WITH RICE event by Priya & Nivedita.

Happy weekend!

Spicy Drumstick Eggplant Curry

This is one of my favorites which is a combination of drumstick and eggplant fry with spices. I can just have this daily. I don't buy eggplants so very often and when I buy I make sure I have the frozen drumsticks lying in my fridge:). This curry is perfect with white rice and ghee. (I pour more ghee thou' :)). Also goes well with chapathi/roti/pooris.

Ingredients:

Eggplants - 5 medium
Drumsticks - 8
Chopped onions - 2 tsp
Chopped tomato - 2 tsp
Garlic - chopped - 1 tsp
Hing - a pinch
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Salt - as needed
Coriander leaves - to garnish

Dry powders:

Chilly powder - 1 tsp
Coriander powder - 2 tsp
Amchur(Mango) powder - 1/2 tsp
Turmeric -1/2 tsp

Preparation:

• Wash the eggplants well, chop the ends, and cut into any desired size and place them in cold water until used for cooking.
• Heat a pan, add oil, mustard seeds, curry leaves, hing. Once they crackle add onions and garlic fry till the onions turn pink.
• Add in the tomatoes, cook till tender.
• Add the eggplant, drumstick pieces and fry well.
• Add needed water,cover and cook until the pieces are tender.
• Add all the dry powders along with salt, mix well and fry for 5 more mins.

Make it dry to have with rice/make it like a gravy to have with rotis.(adding more water) 
Garnish with coriander leaves & serve hot..

Have a wonderful weekend.

Mixed Fruit and Nut Milkshake

Very easy and a refreshing evening drink is a milkshake with any fruit of your choice. I love the combination of strawberry, blueberry, bananas. I added some nuts for crunchiness. You will love this in the afternoons/evenings especially now when the summer is nearing.

Ingredients:

(for 2 cups)
Medium sized banana - 1(Peel the skin, chop to pieces)
Blueberries - handful (i used frozen)
Strawberries - 5(Cut the ends, chop to pieces)
Chopped Walnuts - 2 tsp
Milk - 3/4 cup
Sugar - 1 tsp(optional)

Preparation:

Blend all the ingredients together in  a blender until smooth and thick. Make sure its not too watery.

Note:Add in any nuts of your choice like almonds, pista, walnuts, pecans etc. Add sugar as needed.

Coriander stuffed Paratha

Coriander leaves is the one which we use almost daily and a must in every other dish. Be it a rasam, dhal, gravy, coriander leaves give an additional flavor to the whole dish. What I like about cilantro(as we call in the US) is its antioxidants and its ability to reduce cholestrol. I have known so many dishes with coriander leaves, here i have given a simple one though.

For the Coriander stuffed paratha:

Ingredients:

Whole wheat flour - 1 cup
Roughly chopped Coriander leaves - 1/2 cup
Salt - as needed
Cumin seeds - 1 tsp
Warm Water - as needed to knead the dough (around 1/2 cup)

Preparation:

Mix all the ingredients in a bowl and knead into a soft dough. Add a tsp of oil if you want to. Let this rest for 20 mins. Then make 4 medium sized balls out of it, roll each to a roti shape and cook on a pan applying oil/ghee on both sides. Enjoy with pickle/ any side dish of your choice.

Instead of making the regular plain rotis, coriander leaves paratha gives us some additional nutrition. :)

Sending this to "Herbs and Flowers in my platter - Coriander leaves/cilantro" event by PJ & Krithi.

Pesarattu(Green Gram Dosa)

My mother tongue being telugu, wanted to try this Andhra dish for a long long time. Heard this from one of my friends and checked this video for ingredients. This is a nutritious and a very filling breakfast. I got the recipe from here. For easy and quick snacks and other recipes i used to refer vahrehvah.com. Great website with tasty dishes for both vegetarians and non-vegetarians.

Ingredients:

Green Gram Dal - 1 cup ( sprouted ones doubles nutrition)
Raw rice - 1/2 cup
Idli rice - 1/2 cup
Green chillies - 4
Chopped ginger - 1 tsp
Cumin seeds - 1 tsp
Salt - as needed

Preparation:
Soak Green gram and rice together in warm water for 8 hours. Grind this with remaining ingredients(with little water) to a smooth batter(not too course like adai). Add needed salt to the batter, mix well and prepare pesarattus like normal dosas in a non stick/iron pan. There is no need to ferment this batter.
I didn't add onions to this. You can add if you want. But I greased my iron pan with a small piece of onion dipped in oil before making pesarattus so that they don't stick to the pan.:)

Tastes great with any chutney.. especially coconut..

Sending this to "Bookmarked Recipe - Every Tuesday Event" by Aipi.

Fenugreek Leaves Sambar

This is a very easily made sambar. Hardly takes 20 mins once the cooked toor dal is ready. I love the flavor of fenugreek leaves especially in sambar. While the sambar was boiling my home was fully filled with fenugreek leaves flavor.

Ingredients:

Washed Fenugreek leaves  - 1 cup
Fenugreek seeds - 1 tsp
Cooked toor dal - 3 tsp
Tamarind Extract - 1 cup
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Sambar Powder - 1.5 tsp
Curry leaves - few
Hing - a pinch
Urad Dal - 1 tsp
Salt - as needed

Preparation:

• In a pan, add oil, once hot add mustard seeds, hing, curry leaves. When they splutter add fenugreek seeds, urad dal and fry for 5 secs.
• Immediately add fenugreek leaves and fry until all the leaves shrink.
• Add sambar powder. Fry well. 
• Then add salt, tamarind water and bring it to a boil for 3 mins.
• Now add the cooked toor dal and let this boil for 7-10 mins until the sambar becomes thick.

 Tastes great with rice and ghee.

My Awards

I feel very happy to receive these awards from my fellow bloggers Krithi, Swapna and Hema. Hope I will continue to post new recipes and improve on my cooking. Thanks a lot for your motivation. I have noticed many blogs that come on my way and astonished to see wonderful recipes on their blog too. So I can't miss anyone. I would love to share these awards with all my fellow bloggers out there. Hope we all will learn new recipes by sharing our blog contents.

Thank you Swapna, Krithi and Hema.

Thank You Krithi.
Hoping to see new dishes from everyone as always!! Once again THANK YOU.

Bhel Puri

Who doesn't love Bhel Puris?? Its all of our favorite and being in the US I can't taste a bhel puri like how i used to get in chennai. So I decided to make my own at home which I learnt from my mom. She used to prepare this tasty bhel puri as an evening snack for me during my college days and during my working days. Good old memories :). Its so filling and nutritious. Can't imagine a better evening snack.

Ingredients:

(for 1 person)
Bhel Mix - 1 cup(Got this from Indian grocery store which is a mixture of puffed rice and sev with spices)

For the Bhel puri chutney:

Grind the following to a smooth and a thick paste adding little water.:
Chopped Mint leaves - 2 tsp
Chopped coriander leaves - 1 tsp
Dates - 3 (chopped)
Tamarind paste - 1 tsp
Jaggery - 1 tsp
Green chilly - 2
Garlic - 1 pod(optional)

Other ingredients:

Chopped onions  - 2 tsp
Chopped tomatoes - 2 tsp(without seeds)
Chopped cucumber - 3 tsp
Chopped coriander leaves - as needed
Grated carrot - 1/4 cup
(You can use the above according to your taste level thou')

Preparation:

In a bowl add the bhel mix, 2 tsp of the prepared paste and the other ingredients listed. Mix them gently and garnish with coriander leaves.

Sending this to event "Walk through the Memory Lane" by Gayathri.

Also to "Healthy Recipe Hunt-2" (puffed rice/pori) by Kurinji.

NOTE: You can store the Bhel puri paste in refrigerator upto a month and use it.

Vegetable Kurma

This  is one of my hubby's favorite dishes. So I prefer making this for the weekend. We can have this with rice/roti. It tastes so good and its full of nutrients with all the veggies present in it. You can add in any vegetables of your choice. Here I have used carrot, cauliflower and potato. You can even add peas, beans. It is not time consuming except that the veggies should be cooked well enough.

Ingredients:

Vegetables:
Cauliflower -  cup
Potato - 1 cup
Carrot -1/2 cup
(Chop them into medium sized pieces)

For seasoning:

Oil - 2 tsp
Mustard seeds - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon - 2 sticks
Chopped onions - 2 tsp
Chopped tomato - 2 tsp
Salt - as needed
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric - 1/2 tsp

Grind to a smooth paste:

Shredded Coconut   - 3 tsp
Fennel seeds - 1 tsp
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp
Cloves - 4
Cinnamon - 1 stick
Cumin seeds - 1 tsp
Cashew nuts - 2 tsp

Preparation:

• Heat oil in a pan. When hot, add mustard, fennel seeds, cinnamon. When they crackle add onions fry till they become pink. Add tomatoes and salt. Fry well.
• Add all the veggies with 1-2 cups water and cook in a medium flame till they become tender.
• Now add in the dry powders, stir well and add the ground paste.
• Let the whole mixture boil for 7-8 mins until the raw smell of masala goes off.

Garnish with coriander leaves. Server hot.
Hope you all had a wonderful weekend.

Butter Beetroot Stir Fry

"Butter beetroot" is the recipe which I tried myself..rather my innovation:). I just gave it a try one weekend but it turned out great and the flavor of butter with beetroot was unique. Instead of making the normal beetroot fry with coconut flakes this is a different one to try out. Quantity of butter used depends on your taste and how much you like butter. The recipe is here:

Ingredients:

Beetroot - 2 medium
Frozen peas - 1/2 cup
Butter - 1 tsp
Salt - as needed
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - a pinch
Oil - 2 tsp

Preparation:

• Peel and boil the beetroots in a pressure cooker upto 3 whistles
• Chop this into your desired size cubes.
• In a pan, add oil, when hot, add mustard seeds, asafoetida.
• When they crackle, add peas and fry till it becomes soft.
• Now add beetroot pieces and all the dry powders with salt.
• Stir well and fry for 5 mins.
• Add butter now, wait till it melts. Stir well and switch off the pan.

Spicy Beetroot stir fry with butter flavor is ready. Goes well with rice.

Sending this to the event "Only Original Recipes" by Nivedita and Pari

Nutrella Pulao with Peas Gravy

This combination is perfect for lunch. Both are easy to make too. I had some nutrella pieces left at home. So instead of making simple jeera rice, i added some nutrella chunks along with it for extra taste and flavor. Both are nutritious and i love to make them again. Here is the recipe.

For the pulao:

Ingredients:

Basmathi rice - 1 cup (wash, soak and cook with 2 cups water)
Cinnamon - 2-3 sticks
Bay leaves - 2
Jeera - 2 tsp
Mint - handful
Nutrella - handful(wash and soak them in hot water for 20 mins before using)
Green chillies - 2 (chopped)
salt - as needed
Butter/oil - 1 tsp

Preparation:

• In a kadai, add the butter/oil. Once hot, add jeera, cinnamon, bay leaves, green chillies. 
• Once they crackle, add the mint leaves and fry until they shrink. 
• Now add the nutrella and fry for 5 mins till they become soft(sprinkle water in between). 
• Add  the cooked rice, salt and mix well.

Sending this pulao to "Any one can cook" event by Ayessha

For the Gravy:

Ingredients:

Frozen peas - 1 cup
Tomato - 2 medium
Cinnamon - 2 sticks
Jeera - 1 tsp
Chilly powder -  1 tsp
Coriander leaves - handful
Salt - as needed

Grind to smooth paste:
Chopped Ginger - 1 tsp
Chopped garlic - 1 tsp
Chopped onions - 3 tsp
Cloves - 3-4

Preparation:

• In a pan, add butter/oil. Once hot, add the cinnamon, jeera. 
• When they crackle, add the ground paste,chilly powder and fry until the raw smell goes off. 
• Add in the tomatoes, salt and fry till they become soft. Add peas and 1/2 cup water. 
• When the mixture comes to boil, close the lid and simmer for 5 mins. At last mix the coriander leaves.

Along with peas, you can also add potatoes for extra taste!!