Karibevina Anna/ Kadipatta/Curry Leaves Rice

Karibevu/Kadi patta/Curry leaves is a staple ingredient in Indian cooking.Curry leaf is usually used in tempering which adds a special flavour to the dish.But there is more to humble curry leaf than simple flavour.It is packed with loads of vitamins and minerals.It is rich in Iron which helps in treating Anaemia.It is also good in controlling diabetes,cholesterol level in blood and improves digestion.Curry leaf is great for haircare in treating grey hair,dandruff,thinning of hair and maintains a healthy scalp.My mother used to make hair oil by cooking curry leaves in coconut oil along with few methi seeds.So now you know the benefits of curry leaves there is no excuse for you not eat this flavourful herb,so what better than preparing a curry leaves rice...This is a flavourful

rice which is very easy to prepare when you have the powder prepared in advance.This rice is nice way to add curry leaves to your kids diet and ideal for kids lunch box.

Ingredients:
Cooked Rice-2cups
Cashewnuts-Few(optional)

For Grinding powder:
Curry leaves/Karibevu-2cups(tightly packed)
Dry red chillies-12 (or to taste)
Dry coconut/Desiccated coconut/Kobri turi-1/4cup
Urad dal-2Tbsp
Channadal-2Tbsp
Toordal-1Tbsp
Cumin seeds/Jeera-1tsp
Peppercorns-1tsp
Garlic-1 or 2 cloves(optional)
Tamarind -thumb size
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard-1/2tsp
Urad dal-1tsp
Curryleaves-few
Hing/Asafoetida-pinch
Dry red chilli-1(Broken into pieces)

Method:
1.Take a fresh curry leaves,wash,drain and pat dry with clean towel and dry thoroughly and spread it on a cotton or a muslin cloth and allow it to dry overnight or if you are lucky enough to get sun then dry it under the sun until they become completely dry.
2.Fry the cashew nuts in a little oil until golden brown take out and keep it aside.
3.In a kadai dry roast all the ingredients except dry coconut and curry leaves,roast them until all the dals become golden brown in colour or until nice aroma comes on a low medium flame.Take out the roasted mixture on a plate,leave the mixture to cool.
4.Now in a same kadai fry coconut and curry leaves separately until coconut become light brown and curry leaves become crisp.Make sure that you fry dry coconut on a low flame because it can be easily burnt within seconds.
5.After all the mixture is cooled thoroughly,mix all the dal mixture,curry leaves and dry coconut  along with salt and dry grind it into a coarse mixture.Store it in a airtight container.It will stay for 2 months in the fridge.
6.Heat a oil in a kadai,add mustard and let them pop then add uraddal,when dal is about to turn the colour add the hing,curry leaves and dry red chilli and takeout of the flame.
7.Add the cooked rice to tempering then on the top of rice add 2-3 Tbsp of curry leaf powder or according to your taste.Now mix rice,powder and tempering thoroughly.
8.Adjust the salt as per your taste,garnish with fried cashews before serving.
9.Serve along with curd rice or on its own.This rice is ideal for travelling and picnics.

Note:
1.Here I have used Byadagi chillies (mild variety),if you like more spice you can add more spicy variety like Guntur chillies.
2.Those who can't find byadagi chillies can use kashmiri chillies.
3.Indtead of fried cashews you can also add fried peanuts.
4.When mixing rice if you find it dry add 1 or 2tsp of oil to mix.
5.Adding garlic to the powder is totally optional.If you make it without garlic,the shelf life will be more.

Vegetable Bhath With Mint And Soya Chunks

Vegetable Bhath is  a wholesome nutritious one pot dish which is very easy to make and you can prepare this for larger crowd for parties and gatherings.This recipe is passed on from my maternal grand mother.Every time I prepare this I remember her for her great cooking. I am planning to share more of her recipes.You can add any veggies,beans and green leafy vegetable of your choice.Hope you enjoy preparing it. 

Ingredients:

Rice-2 cups(preferably sona masoori rice)

Onion-1 medium

Tomatoes-2

Green chillies-2

Curry leaves-2 sprigs

Ginger garlic paste-2tsp

Carrot-2

Beans -20-30

Cowpeas/Black eye beans/Alasande kalu

Soya chunks-11/2cups

Mint leaves-fistful
Grated fresh coconut-1/2cup
Sambhar Powder/Sarina pudi-11/2tsp

Turmeric-1/4tsp
Black pepper powder-1/2tsp
Roasted Jeera powder-1/2tsp
Garam masala-1/2tsp
Oil-1Tbsp
Ghee-1Tbsp
Mustard-1tsp
Grated fresh coconut-1/2cup
Lemon juice-1Tbsp
Coriander for garnish
Salt to taste

Method:
1.Wash and chop all the vegetables into bite size pieces,finely slice the onions, chop the tomatoes,slit the green chillies and roughly chop the mint leaves and keep it aside.
2.Pressure cook the beans(alasande kalu) and keep it aside.
3.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.
4.Wash and soak the rice for 10-15 minutes.
5.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.
5.Now add all the veggies and fry for minute then add cooked beans and soya chunks and saute them for a second.
6.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.
7.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.
8.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.
9.Serve hot with Mosaru bajji or plain yoghurt.I served this bhath with curd/yoghurt rice prepared with Brown rice(kempu akki).

Note:
1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.
2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.
3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Chilli Cheese Toast

Ingredients:
White/Brown bread slices-4
Grated cheddar cheese-1Tbsp
Grated Mozzarella cheese-1Tbsp
Green chilli-1,finely chopped or red chilli flakes
Dried oregano-1/2tsp
Salt to taste
Black pepper powder-1/4tsp
Butter spread/margarine-4tsp(I have used olive spread)

Method:
1.Apply spread on  the bread slices and keep it aside.
2.In a bowl mix chopped chillies,grated cheddar,oregano,salt and pepper.
3.Spread this mixture on the two buttered slices then close the other two slices on top press them gently.
4.Heat a griddle or tawa, place the sandwiches on tawa and cook on low medium heat for 2-3minutes on each sides until crisp and golden brown.
5.Take out of the tawa and cut into 2 halves and serve with any sauce or ketchup.

Note:
1.Here I have used green chillies if your kids don't like spice use mild red chilli flakes.
2.If you want more spice you can add more chillies.
3.Ideal for above 7yrs old kids lunch boxes.
4.You can also add veggies like finely chopped capsicum,corn or any veggies of your choice.

Fusilli With Tomato And Basil Sauce/Marinara Sauce

Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.

Ingredients:
Pomodoro tomato can-1
Onion-1
Garlic-2-3
Extra virgin olive oil-2tbsp
Dried basil-1/2tsp
Fresh Basil leaves,chopped -handful(reserve few for garnishing)
Chilli flakes-1/2tsp(optional)
Salt to taste
Sugar-1tsp
Black pepper powder-1/2tsp
Bell pepper/Capsicum(diced)-1
Fusilli pasta(cooked)-2cups

Method:
1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent.
2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid
and simmer on a low heat for 10-12 minutes.
3.Fry the bell pepper with little oil until nearly soft and keep it aside.
4.Take a pasta in a wide bowl,add sauce and bell pepper mix well.
5.Garnish with torn basil leaves and dash of olive oil.
6.Serve hot with Garlic bread.

Note:
1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth
paste.
2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc
3.It can be Prepared in advance and can be freezed for upto 1 month.
4.This sauce can also used on Pizza as pizza sauce.

Red and Green Pesto Sauces for Pasta

Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta  or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.

Ingredients: For Basil/ Green Pesto

Basil leaves-2 small bunch
Garlic -3-4 cloves
Pinenuts-Handful
Olive oil-1/4cup
Cheddar cheese-1Tbsp(optional)
Red chilliflakes-1/2tsp or to taste(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Wash  the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.
2.Put everything in a blender  or a food processor and blend into a fine paste,
if needed add little more olive oil. Serve with any type of pasta and roasted
veggies.

For Sun dried Tomato Pesto/ Red Pesto
Sun dried tomatoes in oil-1 cup
Garlic-3-4cloves
Pinenuts-Handful
Olive oil-1/4cup
Red chilli flakes-1/2tsp or to taste(Optional)
Cheddar cheese-1Tbsp(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Toast the pinenuts lightly on a skillet on a low flame.
2.Put everything in a blender and blend into a smooth paste,if needed add little more olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.

Note:
1.I have used Cheddar cheese instead of  Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.
2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc
3.Pesto can be used for sandwiches,spice up veggies,and on pizza.
4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily. 
5.Storing Pesto:Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.

Green Pulao

Ingredients:
Copra/dessicated coconut/Kobari turi-1cup
Fresh pudina-1/2cup
Fresh coriander-1/2cup
Onion-1
Green chillies-6
Poppyseeds-1tsp
Cinnamon-2sticks
Cardamom-4
Cloves-4
Ginger-1inch
Green peas(frozen)-1cup
Salt to taste
Rice-2cups
Oil/ghee-2tbsp
Mustard-1tsp


Method:
Cook the rice nice and fluffy and leave to cool in a wide mixing bowl.
Grind,Copra,pudina,coriander,poppyseeds,onion,green chillies,cardamom,
cloves and  ginger into a fine paste.
Heat a oil in a pan,add mustard when they begin to splutter add grinded paste
and saute for 3-4 minutes,then add green peas,add salt  and simmer for 5minutes.
Mix the gravy to rice and mixwell.Serve hot.

Green chutney

Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.