Mom's Recipies

Pilaf is a smart way to cook up rice and vegetables together in same pot for a wholesome meal.
This is a Kids Friendly Pilaf.It is easy to cook and tasty to eat.

Ingredients:-

1/2 Onion
1 1/2 cups cleaned mushrooms
1 Zucchini
1 tbsp Olive oil / butter
2 Cups Vegetable broth /Water
1 Cup brown or white rice (Long Grain Rice)
1/4 tsp Black Pepper (or as per taste)
Salt to taste


Method:-

1) Wash the rice, drain the water and leave it on the sieve for sometime.
2) Grate the Onion in a blender.
3) Finely chop mushrooms and zucchini.
4) In a frying pan over medium heat warm the olive oil.
5) Add onion and cook until translucent about 2 minutes.
6) After that add finely chopped zucchini and mushrooms.
7) Season with pepper and salt and cook ,stirring often , until their moisture has evaporated, 5-7 mins.
8) Transfer the vegetables to a sauce pan, add the broth and rice and stir to mix. Cover and cook until rice is tender and liquid is absorbed about 15 minutes.
9) Remove the pan from the heat and let stand covered for 10 minutes.
10) Fluff with fork and Serve hot.


Note:-

As you child grows older you can liven up this pilaf by stirring in chopped raisins or other tiny pieces of dried fruits ,spices, such as 1/2 tsp garlic powder or 1/4 tsp cumin and coriander powder,flaked almonds. Add the stir ins along with the rice.

Tofu is rich in protein.Since tofu is made with soybeans,it is also low in cholesterol.Pilaf is known as pilav, pilau, plov or pulao in different countries of the world,and there are hence various delicious pilaf recipes.This tofu pilaf recipe is a very simple one and also quite nutritious. I didn’t have basmati rice at that time, so I just used plain rice. If you cook it with basmati rice, the flavor and taste will be much better .

Ingredients:-

Firm Tofu - 100gms
Basmati rice / Long Grain rice - 1 cup
Green bell pepper - 1 diced
Carrots - 2 diced
Onions- 1 finely chopped
Ginger, garlic paste - 1 tsp
Greenchilli paste- 1 tsp
Bayleaves- 1
Cinnamon- 1"
Cumin seeds- 1tsp
Cardamom -2
Dried Basil Leaves - 1 tsp
Cashew pieces - 1/4 cup toasted in a dry pan or with a little oil (optional)
Soya sauce- 2 tbsp (I used dark Soya Sauce)
Oil- 3tbsp
Salt to taste
Water -2 Cups
Spring Onions to garnish

Method:-

1) Wash the rice, drain the water and leave it on the sievefor sometime.

2) Drain and Cut the tofu in small cubes and marinate them in soya sauce for around 30 minutes -1 hour. Firm Tofu will absorb any spice and sauce added to it.

3) Heat 1 tbsp oil in a non stick pan and lightly brown tofu pieces on both the sides and keep aside .

4) In a pressure cooker, heat oil and add cumin seeds.Then add the cinnamon ,cardamom and bayleaves.

5) Then add the ginger garlic paste , green chilli paste and dried basil leaves. Add the onions and saute for sometime. Add vegetables and saute for 7 minutes then add the rice and stir well. Then add the deep fried tofu.Add salt to taste. Add around 2 cups of water and pressure cook for 2 whistles.

6) Stove Top: Bring to a boil, cover & simmer 10 - 15 mins till rice is done.

7) Garnish with chopped spring onions and fried cashews if using .

8) Serve hot with raitha .


Tip:- You can use the veggies which ever you want.

Mango rice is a Rice mixed with grated raw mango is specifically prepared on “Ugadi” - The Telugu New Year .It is simple, easy and fast to make and tasty to eat.


Ingredients:

2 cups Cooked white rice (each grain should be separate)

3 cups Grated raw green mangoes (peel skin) Adjust according to your taste

2 tbsps Peanuts

Salt to taste

For tempering/poppu/tadka:

3 tbsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tbsp Chana dal / Bengal gram dal

1 tbsp Urad dal / Split black gram dal

3-4 dry red chillis

6-8 slit green chillis

1/4 tsp asafoetida (Hing)

1/4 tsp turmeric powder

15-20 curry leaves




Method:-


1) Peel the skin and grate the raw mango.Measurement is: 1 cup raw rice - 1½ cups grated mango to 2 cups. (Adjust the quantity to suit your tangy flavor.). Add turmeric to the grated mango.
2) Cook the rice (preferably ‘Sona Masuri’).Each grain should be separate.Cool the rice in a wide plate so that the rice doesn’t stick together.
3) Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add cumin seeds , peanuts ,chana dal and urad dal and let them turn red on medium heat. Now add the red chillis, green chillis, curry leaves and asafoetida. Toss them for a few seconds.Turn off heat and keep aside.
4) Spread the cooked white rice on a wide plate, sprinkle salt , add grated mango with turmeric and add the tempering and use your hand or big spoon to combine well till the tempering is well blended with the rice. Adjust salt.
5) Serve hot with vadiyalu, perugu or pachadi of your choice.

Easy to make and delicious to eat... Enjoy !!!

A Popular and simple Maharashtrian recipe is "Phodnicha Bhaat".If you've got some leftover rice that you did rather not go to waste,here is an easy way to turn your plain steamed leftover white rice into a fabulous new lip -smacking one dish meal within minutes.Whenever I end up with leftover rice I prepare this delicious dish. It can be served as breakfast ,brunch ,lunch or dinner.


Ingredients:-

1 cup cooked rice (I have used Leftover rice, but you can use freshly cooked rice also)
1/2 Onion chopped
2 tsp Roasted peanuts (optional)
1/2 tsp Red Chilli Powder / 3 Green chillies
Curry leaves -few
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Hing /Asafoetida
1/2 tsp Turmeric
1 tbsp Oil
Chopped Coriander to garnish
Salt to taste




Method:-

Heat oil in a pan. Add Mustard seeds and Cumin seeds, allow to splutter. Then add curry leaves, hing and Turmeric powder.Then add chopped onions.Saute the onions till they turn translucent. Then add chopped green chilies, groundnuts (if using). . Finally add the leftover rice and salt.Mix well. Stir gently without mashing the rice. Cover the pan. Now let the rice and seasoning blend well for 2 minutes. Garnish with chopped coriander. Serve hot.