Tuesday, August 15, 2017

Tricolor Poha Pudding - Independence Day Dessert

Wishing all my readers a very happy Independence Day. For the first time in my blogging years , I m posting a tricolor dessert for this occasion. Thanks to few blogger friends and you-tubers, if not for them, I would have never attempted to post one.
I m in the final leg of my annual vacation, sitting at MTR, Singapore I m drafting this post. Some  might not understand this feel, but any passionate food person can connect with this feel.
About today's post, a tricolor poha pudding, Simple to make Dessert with veggies for the coloring. I have added a drop of food color to the kheer for the saffron and green color, but this can be completely avoided. The best way to make your lil ones eat veggies, if they are fuzzy eaters,  particularly of carrots and green peas. 
When  served my family this pudding as a dessert for a get together, none could identify the green layer is made of peas. Just make sure, you cook the peas for few minutes before you purée them. A beautiful dessert that tastes amazing and makes a great attraction to your dinner table too.
5 cups of fresh milk, full fat
4-5 cardamom pods, crushed 
1 can condensed milk (400 grams)
1 cup thick poha

For the orange color
1 large carrot, cut into roundels
1/4 cup milk
A generous pinch of saffron
A drop of orange food color, gel color

For the green color
1/4 cup green peas
1/4 cup pistachios 
1/4 cup water 
A drop green food color, gel 

Here is the Video on How to make this Tricolor Poha Pudding

  • In a heavy bottom kadai/pan, dry roast poha for 2-3 minutes for it to turn crisp. Keep the flame in simmer, take care not to burn the poha. Once done, remove the poha to a flat plate,
  • Let it cool, add cardamom to it and grind it to a fine powder. Keep aside until use.
  • In a heavy bottom pan, heat milk, once it starts to boil, reduce the flame and add the powdered poha. Mix well and let this cook for 8-10 minutes for the poha to cook well.
  • Once the poha cooks, add condensed milk , mix well and let this sit on the flame for another 8-10 minutes for the Khmer to thicken.
  • Once done, remove the Kheer from stove, and divide it into 3 equal portions.
Let us make the orange layer.

  • Take chopped carrots in a a microwave-safe bowl, add milk and saffron to it. Microwave cook it at power 80 for 3-4 minutes.
  • Remove and let it cool, grind it to a fine paste in a mixer. Add 2 drops of orange food color and mix well.Take and keep aside until use.
  • Heat ghee in a wide pan, once hot add the carrot-saffron purée to its d sauté for 2 minutes. Now add one portion of poha kheer, to this and mix well.
  • Let this sit on the stove for another 8-10 minutes for the flavors to mingle well.Take it off the stove, let it sit aside until use.
To make the green layer

  • Take peas and pistachios in a microwave safe bowl, add 1/4cup of water. Microwave cook it at power 80 for 4- minutes.
  • Remove and let t cool completely. Drain the excess water from it and grind it to a fine paste in a mixer.Transfer it to a a bowl and add green food color to it and mix well.
  • Now in a flat pan, heat ghee, once it melts, add the peas-pistachios purée to it and sauté for 8-10minutes. Keep the flame summer and sauté. Do not hurry this step as the peas might taste raw if not sautéed well.
  • After the raw smell disappears, add the second portion of the kheer to the green mixture and mix well. Let this be on he drove for another 8-10 minutes for th flavors to mingle well.
  • Once done, and the kheer thickens a bit, remove it from the stove and let it cool.
Arranging the dessert 

  • In a small dessert bowl, first add 1/4 cup of green layer,Followed by 1/4 cup of white Kherson, and top it with orange layer.
  • Let the dessert sit in the refrigerator for atleast an hour for a beautifully set dessert.It can also be served warm after immediately arranging  the layers.

Saturday, August 05, 2017

Coriander & Mint Pulao - Kids Lunch box Recipe

Green leaves I don't know what they did to kids and some adults too, the moment they find one in their plate, they pick it up like a dead fly and throw it out, a decent reaction if at all it happens!! I have seen kids who throw a tantrum seeing a small coriander/mint/curry leaf!
I admit they might have a strange taste when eaten raw, but as a tempering to a dish, they are good!!
But god only knows why the lil people react strange!!
I too have 2 of them who give the same reaction . Elder one gives a decent one, don't ask about the younger fella!!! 🙄
So I normally powder the curry leaves and grind the coriander so they don't identify it.
My elder one love green chutney, the same leaves which irks him in its original form! Weird, right! When the leaves are ground with other spices it masks their original taste. 
This is how I hide and seek the greens into their diet. This flavorsome pulao with coriander and mint, sautéed with mild spices makes a delicious meal with a raita. They love the aroma of their pulao, especially my elder one when he opens his lunch box and the aroma glides to his nose , he just enjoys it!!
That is why i m sure, even your lil one who hates these leaves, will definitely enjoy this pulao. 
Since I made this for my kids, it will be mildly spiced, if you are making it for adults adjust the spice accordingly.
1/2 cup basmati rice, i used Tilda basmati
4 tbsp mint leaves
4 tbsp fresh coriander leaves
1 clove of garlci
1 green chili
1/4 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp salt or to taste


1 tbsp oil
1 clove
1 small bayleaf
1/4 tsp cumin seeds
1 small green cardamom


  • Wash rice with water, until it runs clear. Do ot waste the rice-washed water, if you have plants in your balcony or backyard, you can water them with this water.
  • Soak the rice for 15 minutes, drain and keep aside until use. Take coriander and mint leavs along with chili, garlic in a blender, add 2 tbsp of water and blend smooth.
  • Heat oil in a wide pan, when it is hot, add clove, bay leaf and cardamon and saute for 30 seconds, then add cumin. After adding cumin, immediately add the blended green paste and saute for a minute.
  • Now add rice to this and 1.5 cups of water. I washed the blender with 1/2 cup of water and added that water too. Add red chili, coriander, turmeri powder and salt to this. Mix well.
  • When it begins to boil, cover and cook for 10-12 minutes or until done. It was done in 13 minutes for me. 
  • REmove the cover, fluff it up with fork, serve warm with raita or some crisps for a scrumptious meal.

Sending this puloa to Kids Delight - Lunch box recipes, happening in my space, an event hosted by +srivalli jetti 

Friday, August 04, 2017

Jeera Pulao - Kids Lunch box Ideas

Jeera pulao is my kids favorite rice dish. Every time we go to restaurant they either order Dal Khicdi or Jeera pulao with Dal. So when i was planning dishes for lunch box theme, i immediately decided to post this one too. 
This is one life-saving rice recipe on a busy day. It takes just 12-15 minutes to make and a simple dal tadka, while the rice cooking, you have a scrumptious meal ready in no time.
I use little milk while making this pulao just to enhance the flavor of the dish. It is purely optional, if you don't prefer milk, please avoid it. Even coconut milk can also be added, that will definitely enhance the taste and aroma of the pulao.

1/2 cup basmati rice, i use Tilda basmati
1/4 cup of milk (optional) 
1/2 tsp salt or to taste
1.5 cups of water
fresh coriander leaves for garnish

1 tbsp oil/ghee
1 clove
1 small bay leaf
1 green chili
1 small green cardamaom
1/2 tsp jeera/cumin seeds
  • Wash rice with water, until it runs clear. Do not waste this rice-washed water, if you have plants in your backyard or balcony, you can water it with this water.
  • Soak rice in 1/2 cup water for 15 minutes. Drain and keep aside. Heat a wide pan with oil/ghee, once it is hot, add green chili,  clove, cardamon and bay leaf to it. Saute for 30 seconds.
  • Now add cumin or jeera seeds and immediately add drained rice to it. Saute for 30 seconds. Now add milk and water. Milk is purely optional, you can replace it with water. 
  • Add salt to it, mix well. When it starts to boil, cover and cook for 11-12 minutes in a medium flame. The rice would have absorbed all the water and would have fluffed up well, if you find some water still, cover and cook for another 2 minutes.
  • Once done,  remove the cover, take it off the stove, add coriander leaves, and serve warm with some Masoor dal. If packing pack it with some crisps and dal.
Sending this puloa to Kids Delight - Lunch box recipes, happening in my space, an event hosted by +srivalli jetti 

Thursday, August 03, 2017

Tomato Pulao/Tomato Pilaf - Kids Lunchbox Recipe And Kids Delight Event Announcement

I don't know what i was thinking when i signed for this month's marathon. I m going on a holiday next week and tomorrow is varalaksmi pooja, I still have 100's of things to do, but here i m, sitting and editing this post!!!
Last week, when i checked the theme, i was happy that i chose Lunch box recipes for week 1. Since it is vacation here, kids at home, and they are hungry all the time. Sometimes i get so tired thinking what to cook.
With such a darling theme, I cooked 3 dishes in one go today, not only cooking, clicked and also did 3 videos as i cooked!!. I made 3 of their favorite dishes today along with some Masoor dal, they enjoyed it well. Both thought, amma is in a weekend mood, that is why she has cooked all their favorite dishes at one go today!
Let them be happy with that thought, i m happy that i m ready with my theme. Enough of my banter, let us go to today's recipe. A simple tomato pulao, an one-pot meal, that gets ready in 15-20 minutes. If you take the soaking time into consideration, it takes approximately 30 minutes.
This is a regular at home, that too when i have to pack 2 lunch boxes for my elder one, for his extra classes. The pulao is mildly spiced, if you need more spicy, adjust red chili powder accordingly. Do try and let me know how your liked this pulao.

Ingredients (Serves 2)
1/2 cup Basmati rice, i use Tilda basmati
1 large tomato
1 clove of garlic
1 green chili
2-3 curry leaves
1/4 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp salt or to taste
fresh coriander leaves for garnish (optional, if kids dont prefer, do not add)

2 tbsp oil
1 no green cardamom
1 no clove
1 small bay leaf
1/4 tsp cumin/jeera seeds

  • Wash the rice in running water until it runs clear. Do not waste the rice-washed water, if you have plants in your balcony or backyard, water them with this water.
  • Take chopped tomatoes, garlic, curry leaves and green chili in a blender add 1/2 cup of water and blend smooth. This liquid will measure to 1 cup.
  • Soak the rice in a cup of water for 15 minutes. In a wide pan, heat oil, when it is hot, add clove, cardamon and bay leaf. Saute for 30 seconds. Next add cumin seeds. 
  • After adding cumin seeds, immediately add blended tomato puree to it and saute in  a medium flame for a minute. Next add red chili powder, coriander powder and turmeric powder.
  • Let it begin to boil , add rice and salt, mix well. Add another 1 cup of water to it, mix well. Cover and cook for 10 -12 minutes in a medium flame. 
  • The rice would have cooked by this time, if not, let it be on flame for another 2 minutes. Once done, take it off the stove, fluff it up with a fork, garnish coriander leaves. 
  • Pack it with some crisps or a vegetable curry or raita for your kids. I packed it with some store-bought crisps and nuts. 
I m hosting this month's Kids Delight - Lunch box recipes, an event by +srivalli jetti . The event runs from 15th July 2017 - 15th August 2017. So, do send in your lunch box recipes to my email id : enveetukitchen@gmail.com.  I have listed the rules for the post below, kindly read before you send in your entries

Read Me
  • Cook any kid approved Lunch box dishes  and post in your blog between July 15-August 15, 2017. Multiple entries are allowed. Mail id : enveetukitchen@gmail.com. 
  • I will accept one month old entries, provided you will update the post with the event announcement link.
  • This is a vegetarian blog, so do not send meat recipes. Eggs are allowed in baked goods.
  • Link to this post and Valli’s Kid’s Delight announcement post is mandatory.
  • Kindly mark your email subject as "Kids delight - Lunch box recipes", it is easy for me to group the entries correctly.
  • Send in your name and recipe link alone, i will take the picture from your blog. 
  • Please make sure the picture is crisp and clear. I will not accept blurred images for the round-up. Sorry for being rude.
  • Non-bloggers are also welcome to send in your recipes, please email me your recipe along with a crisp and clean picture, i will include them in my final round-up.

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