BOTTLE GOURD(LAUKI) MOONG DAL BIRYANI WITH ONION TOMATO RAITA

Bottle Gourd(Lauki) Moong Dal Biryani with Onion Tomato Raita.

  Stress free WEEKEND Lunch – One pot meal

Bottle gourd ( Lauki) – Dal , Curry , sambar, Chutney and Yogurt Curry . Add one more to the list . Bottle Gourd( Lauki) Moong dal Biryani .

2 pots to clean .

Preparation time – 10 Minutes . Cooking time – 15 minutes .

Result : Nice and fluffy Biryani . Served with Raita .

Taste – Try and let me Know.

After trying Cabbage Moongdal Biryani which became favorite for everyone in my family , this week I tried  new Biryani with Bottle gourd( Lauki) and Moong Dal. Tasty Biryani you can cook in 15 minutes and less pots to clean( 2 Pots)  . I used Rice cooker and Pan for Tadka ( Seasoning) .  Our Saturday Lunch will be Biryani or Pulav. Easy for me to cook because we can add all Vegetables and Cook in Rice cooker  and even my kids like to eat with Onion Tomato Raita. This week I tried with Bottle Gourd( Lauki) , little different from Cabbage Moong Dal Biryani. I added spices and Biryani Masala which is not overpowering with Spices and Kid friendly . Recipe is for 3 to 4 People and we need little more Oil , so the rice will be fluffy and not Mushy . Added Ghee for extra flavor and taste.

                   Khichidi or Moongdal Biryani is a healthy meal and provides right nutrients if vegetables are added and easy to digest.  It is soothing for the intestines when eaten with Curd. Moong Dal is a good source of dietary fiber and Vitamins .In today’s recipe I added Lauki( bottle gourd) also called as Sorakaya in telugu, Ghiya in Punjabi, Sorakkay in tamil and Dudhi in Marathi. It is low calorie vegetable with 12 calories for 100 grams , Zero fat and contains 13 percent of Vitamin C. Free radicals speeds up the process of aging whereas the adequate consumption of vitamin C slows down the appearance . Vitamin C reduces the dryness and wrinkles. Select Bottle gourd which are light . medium and thin . So the seeds will be tender and no need to remove them.  Do try, you are going to like the new taste of Biryani with Moong Dal , Bottle Gourd( Lauki) and other Vegetables.

Pack for Kids Lunch Box with Onion Tomato Raita.

Recipe for 3 to 4 People with Raita and Salad .

Preparation and Cooking time : 30 Minutes .

RECIPE for ONION TOMATO RAITA:

To 2 Cups of Yogurt(Curd) add finely chopped Onion ,  chopped Tomato , Chopped Coriander leaves and Salt. Heat 1 tbsp oil and add Cumin seeds . Cool and add to Yogurt. You can add Green chilli Paste or Chopped Green chillies and Chopped Ginger.

INGREDIENTS:

1. Basamati rice of your Choice( White Basamati Rice, Red Rice or Brown Basmati Rice) – 1 Cup

2. Yellow split Moong Dal – 1/2 Cup

3. Water – 2 Cups

4. Vegetables – Bottle gourd – 20 Pieces , Potato – 2 ( Peeled and Cubed) , Carrot – 10 ( Sliced) , Tomatoes – 2 ( Chopped )

5. Onion – 1 ( Medium , Chopped) , Ginger and Garlic Paste – 1 tbsp

6. Whole Garam Masala – 1 tbsp Cumin seeds , 5 Cloves , 2 Cardamom, 2 Bay Leaves , Cinnamon stick – 1 medium

7. Spices – Red chilli Powder , Coriander and Cumin powder, Biryani Masala

8. Oil – 4 tbsp and Ghee – 1 tbsp

9. Salt

10. Finely chopped Coriander and Mint Leaves .

METHOD:

1. Soak Basmati rice and Moong dal for 15 to 20 minutes. Wash 3 to 4 times  and transfer to Rice Cooker . Add water 2 cups water and season with Salt. Taste water for Salt and add accordingly .

2. Heat Oil in a pan and add Whole garam Masala( Cumin seeds, Cloves , Cardamom, Bay leaf and Cinnamon stick ) . Then add thinly sliced Onions . Fry until light Brown . Then add Ginger Garlic paste and fry for Couple of  minutes.

 3.Add Vegetables( Bottle Gourd( Lauki) , Potato , Carrot and Tomatoes followed by spices ( Red chilli Powder , Coriander and Cumin Powder and Biryani Masala) . Mix well .

4. Transfer these Vegetables to rice cooker. Mix gently . Add Chopped Coriander and Mint Leaves .

5. Cook with lid covered. It will take less than 15 minutes to Cook .  

SERVE Bottle gourd Moong Dal Biryani with ONION TOMATO RAITA.

 

CABBAGE MOONG DAL BIRYANI – RICE COOKER RECIPE WITH RAITA

Cabbage Moong Dal Biryani in Rice Cooker with Onion Tomato Raita.

 I will be one happy mommy if my Kids bring their  Lunch Box empty . At the same time I don’t want to spend too much time in the morning to prepare Kids Lunch Box . We all know our morning energy will be drained when waking up kids and pushing them to get ready for school . So I prepare easy Lunch which doesn’t need any attention . I try new recipes over the weekend and if kids are happy with the meal I prepared ,then I pack for Lunch in the following week . I added good amount of thinly sliced Cabbage and Kids will never notice in the rice. If your Kids doesn’t like cabbage or bored of eating Cabbage curry then definitely try this Cabbage Moong dal Biryani .

                 Our Saturday Lunch will be Biryani or Kichidi;  I cook in Rice Cooker, so it is easy and there is no need to baby-sit and only one pot to Clean . In Rice cooker the  Biryani or Kichidi will  cook perfectly without Mushy and grains looks separated  . This week for a variation I added Cabbage by frying for couple minutes in a tbsp Oil . It really tasted good with Onion and Tomato raita. Along with Cabbage I added some more Vegetables . I didn’t add any Biryani Masala Powder , Just Whole Garam Masala because my kids are not big fan of Masala Powder in Biryani. But without the Masala Powder , it turned out very very tasty . Whole Garam Masala just flavored the rice and its’ odor is non-existent when Kids open their Lunch Box .  It is a simple  Biryani recipe that any body in your family can Cook ( Dad and Older Kids).

You can Pack for Kids Lunch Box along with Onion Tomato raita .

Recipe for 3 to 4 People with raita and salad.

Preparation time : 10 Minutes and Cooking time : 15 minutes 

Recipe for ONION TOMATO RAITA :

               To 2 Cups of Yogurt( curd) add One chopped  tomato , Salt ,  finely Chopped Onions and Finely Chopped Coriander Leaves . Heat 1 tbsp Oil and add Cumin seeds . Cool the seasoning and add to curd( Yogurt) . Check for salt and add accordingly .

COOKING TIPS:

1. Measure rice and Yellow moong Dal and store in a Box . Gather whole garam masala and store in a box.

2. Chop Vegetables and refrigerate .

3. Prepare Onion Tomato raita and refrigerate .

4. Morning just add vegetables to Rice and Moong dal, pan fried cabbage and Tadka and Cook in Rice Cooker .

INGREDIENTS:

1. Basmati rice – 1 Cup and Water – 2 cups  

2. Yellow Moong Dal – 1/2 cup

3. Cabbage – 3 Big Handfuls thinly sliced

4. Oil – 3 tbsp and Ghee – 1 tbsp

5. Salt

6. Carrots – 5 ( sliced ) , Potato – 2 ( Cubed)

7. Tomatoes – 2 ( diced)

8. ginger and Garlic Paste – 1 tbsp

9. Finely Chopped Coriander and Mint leaves

10 . Whole Garam Masala – 1 tbsp Cumin seeds , 5 Cloves , 2 Cardamom, Cinnamon stick – 2 small , Bay leaf – 2 

METHOD :

1. Soak Rice and Moongdal for 15 to 20 minutes . Wash 3 to 4 times . Transfer to Rice Cooker . Add 2 Cups Water and season with Salt. Taste the water for Salt and add accordingly .

2 . Add chopped tomato , Cubed Potato, Carrots, Finely chopped Coriander and Mint Leaves .

3 . Fry thinly sliced Cabbage with one Tbsp oil for Couple of minutes and transfer to Rice Cooker.

4. Heat Oil and Ghee and add Whole Garam Masala , Crushed Garlic and ginger . Transfer to Rice cooker. Mix gently .

5. Cover with lid and it will takes less than 15 minutes to Cook .

                           Serve with ONION TOMATO RAITA or pack for KIDS LUNCH BOX with Yogurt Raita .

KIDS LUNCH BOX – 15 MINUTES BIRYANI (COOKING TIME)


Kids Lunch Box – Green Peas  Vegetable Biryani in 15 minutes ( Cooking time) with rice of your choice( Brown Rice or White rice)img_3499img_3500

Morning Rush Hour – Solution 15 minute Biryani (  Cooking time) .My kids like this Green peas Vegetable Biryani in their Lunch Box . It taste good Warm or at room temperature and no need to worry about vegetables . It is loaded with Veggies . One pot meal and I didn’t add any Garam Masala , but added Whole Garam Masala in tadka which flavors the rice along with aromatic flavor from Basmati Rice.  Green Peas Vegetable  Biryani is a Simple Recipe you can prepare with Every day Ingredients from your Pantry. What you are going to like about this recipe is , it can be cooked in 15 minutes in Rice Cooker in your Morning Busy Schedule. By the time you prepare Breakfast , Kids Lunch Box will be ready. Prepare Yogurt ( curd) raita night before and refrigerate. Pack with Green Peas vegetable  Biryani and it will come to room temperature by Lunch time. It taste good Warm or at Room temperature. It is a good Weekend Lunch Idea  with less work ( No need to baby sit when you cook in Rice Cooker) when  you want to Spend time with your family .

Recipe for 3 to 4 People .

Preparation time : 15 minutes and Cooking time : 15 Minutes in Rice Cooker

COOKING TIPS :

1. Chop vegetables and Cook Green Peas ( If you are using dry Green Peas) and refrigerate .

2. Prepare Yogurt( Curd ) Raita and refrigerate.

3. Measure rice and store in a Box. Gather ingredients for Whole Garam Masala and store in a Box.

4. Use Mortar and Pestle for Green Chilli Paste and Grater for Ginger and Garlic Paste .

INGREDIENTS:img_3534img_3533

  1. Basamati  Rice ( Rice of your choice Brown or White)  – 1 cup raw ( Soak for 15 to 30 Minutes) and Water – 2 Cups 

2. Green Peas – 1 cup ( Fresh or Frozen or Dried Green peas , soaked and Cooked in Pressure Cooker for 3 Whistles with 1/4 th cup Water) or in the Microwave for 5 minutes . I keep cooked Beans in refrigerator so it is easy to add for any recipes.

3. Onion – 1 medium ( thinly sliced)

4. Ginger and Garlic paste – 1 tbsp( Fresh )

5. Potato – 1 ( Cubed)

6. Oil – 4  tbsp and Ghee – 1 tbsp ( We need 5 tbsp Oil ,  add according to your taste )

7. Salt

8.  Roma Tomatoes – 3 ( chopped or crushed ) , Cauliflower florets – 6  Big florets ( cut into medium florets )  and Bell Pepper – 1 chopped , Carrots and Green Beans 

9. Whole Garam Masala – 1 tbsp Cumin seeds, 3 Cardamom , Cloves – 5 , Bay Leaf – 2 , Cinnamon stick – 2 small

10 . Green Chilli Paste – 1 tbsp 

METHOD :

1. Heat Oil and  fry thinly sliced Onions. Once Onions are light brown add Grated Ginger and Garlic Paste followed by  whole Garam Masala. Switch off the stove and add Green Chilli Paste to the Seasoning.

2. Wash rice and transfer to Rice Cooker Bowl . Add 2 cups Water . Season with salt . Check water for salt and add accordingly .

3. Add cooked Green peas , Cubed Potato , Crushed tomato , Cauliflower florets , Chopped Bell pepper , Carrots , Green Beans , Onion seasoning and Chopped coriander. Mix gently and  Cook in  RICE COOKER . img_3478

4.PACK  with ONION TOMATO RAITA .

5. ONION TOMATO RAITA : To One cup Yogurt( Curd) add 1/4 th cup Chopped Onions and One chopped tomato, Chopped Green chilli , Chopped Coriander . Season with salt. Heat 1 tbsp Oil and add Cumin seeds ( 1 tbsp) . Cool the seasoning and add to Yogurt raita. 

FRIDAY LUNCH – KATTA WITH SPINACH BIRYANI IN RICE COOKER

Friday Lunch –  Katta with  Spinach Green Split Peas Biryani in Rice Cooker  and Karela Stir fry .img_3477

It is Friday and I ‘m not in the mood of cooking Vegetables. I wanted to eat something different from regular food . While I was talking to my sister, I asked her to suggest a Khichdi or Biryani that I haven’t tried before. She suggested Masoor  Dal Khichdi with Katta .  I needed Masoor Dal so, I checked in my pantry for a substitute for Masoor dal, because I  don’t use much in my Cooking ( Maybe I will buy in my next trip to grocery store to try this Masoor dal khichidi ) . Instead I have Green Split Peas  that I use for Soups  starring at me in the Pantry . I thought I would give this a try  so, I found ingredients for the Rice recipe to go along with it, I needed some gravy i.e Katta means Sour. Need to add few ingredients to make it tastier ( Of course got recipe from my Sister ) . I quickly prepared Karela stir fry ( as meal look incomplete without Vegetable) .

Here is my Friday Lunch Menu  Spinach Split Green Peas Biryani ( Rice)  with Katta and Karela( Bitter gourd)  stir fry . Karela stir fry is Optional , you can just Prepare rice with katta. I Cooked Split Green pea rice in RICE COOKER . Easy and no need to baby sit. Cooks  perfectly with Grains separated and not Mushy .

Recipe for Karela stir fry:

https://vegetarianhomestylecooking2015.wordpress.com/2016/04/25/Bitter gourd

Recipe for 3 .   Preparation and Cooking time : 30 minutes

INGREDIENTS :img_3479

FOR KATTA :

1. Tamarind – Lemon size  

2. Water – 3/4 to 1 cup

3. Salt and turmeric    

4. Oil – 1 tbsp

5. Cumin seeds – 1 tbsp and Red chilli

 6. Curry Leaves and Finely chopped Coriander Leaves

7. Curry Powder – 1/2 tbsp

8. Dry roast Handful of Peanuts with 1 tbsp Sesame seeds . Cool and Grind with 2 tbsp Coconut.

METHOD :img_3475

1. Soak Tamarind in Water and squeeze Pulp.

2. Heat 1 tbsp Oil and add Cumin seeds , red chillies . Switch off the stove and add Curry Leaves and chopped Coriander Leaves .

3. Add tamarind Water to the seasoning followed by Salt, turmeric Powder, Curry Powder and Powdered Peanut Powder . Check for Salt and Spices and adjust accordingly .

RECIPE for  Spinach GREEN SPLIT PEAS BIRYANI :

img_3476img_3478

INGREDIENTS :

1. BASMATI RICE  of your choice – 1 Cup

 2. Split Green Peas – 1/2 Cup

3. Water – 2 cups

   4. Onion – 1 medium ( thinly sliced ) , Garlic cloves – 4 and Grated Ginger – small Piece

5. Salt 

 6. Oil – 4 to 5 tbsp

7. Spinach – 2 Big Handfuls Chopped or Chopped Coriander

8. Whole Garam Masala – 1 tbsp Cumin seeds , 4 Cloves , 3 Cardamom , Cinnamon – small stick , Bay Leaf .

METHOD :

1. Soak Green split Peas . Soak Basmati rice for 30 minutes . After 30 minutes wash rice for 3 to 4 times and add 2 cups water and Salt . Check water for Salt and add accordingly . Wash Split Green Peas and add to the Rice . Transfer Rice with Water and Split Green peas to Rice Cooker Bowl.

2. Heat Oil and fry sliced Onions till light Brown . Once Onions are Brown add Grated Garlic and Ginger and Whole Garam masala. Transfer to rice Bowl .

4. Add Chopped Spinach too . Mix well and Cook in the Rice Cooker .

5. SERVE WARM with Katta .

KIDS LUNCH BOX – WITH LEFT OVER RICE/ COOKED RICE

Kids Lunch Box idea with Left over Rice/Cooked Rice . Pack with Plain Curd ( Yogurt) or Onion and Tomato Raita.img_3356

 I like 10 Minute  Lunch Box  and Breakfast recipes.  If you have Kids going to Middle School , they will definitely like to pack for Lunch Box.  SAVE  the RECIPE to the LUNCH BOX RECIPE BOOK .  My daughter goes very early morning to school before 7 A.M eating little Breakfast . By Lunch time she will be hungry and  finishes what ever packed for Lunch Box . Pack with Plain curd  ( Good protein source for vegetarians : Greek Yogurt  6 oz – 17 g protein) and fruit. Perfect Lunch . Yogurt is much lower in saturated fat and has more Calcium and Protein as well as Probiotics for digestion . Health beneficial bacteria that live in digestive tract help crowd out harmful micro organisms that can cause intestinal infections. It is a Simple and Easy to prepare Kids Lunch Box in the morning ( Say 10 Minutes)  if you have Left over rice and Chopped Vegetables . This rice recipe taste good at room temperature . Left over Rice is perfect rice to prepare , so it won’t get mushy . Kids will  like the tangy taste of rice with Sweet taste from Veggies and little Crunch from Peanuts. My Kids like eating roasted Peanuts in between which will taste good by Lunch time soaking up all the Spices. Here is the recipe with 5 main Ingredients that you can find easily in your Kitchen .   

Recipe for 3 People

Preparation : 10 minutes and Cooking time : 10 Minutes

INGREDIENTS :

1. Left Over rice – 2 Cups ( Rice of your choice)

2. Capsicum ( Green Bell peppers) – 2 Big ( chopped)

3. Green peas – 1/2 cup ( Frozen or Cooked dried peas) 

4. Roasted Peanuts – 2 Handfuls

5. MTR Puligore Powder – 3 tbsp or Dry roast 2 tbsp Channa dal , 2 tbsp Urad dal , 1/2 tbsp Cumin seeds , 1/2 tbsp Coriander seeds and 2 Red chillies . Cool the spices and grind with 2 tbsp dry coconut and Marble size Tamarind or Mango powder and Salt .

6. Salt and Turmeric – 1/4 th tbsp

7. Oil – 2 tbsp

8. Chopped Coriander Leaves and Curry Leaves

9. Green Chillies – 4 ( Whole and Mild Spicy)

10. Mustard seeds and Cumin seeds – 1 tbsp

METHOD :

1. Heat Oil and Splutter Mustard seeds , Cumin seeds , Green chillies and Curry Leaves .

  2. Add Chopped Bell pepper ( Capsicum) . Season with Salt and Turmeric . Cover and Cook on Medium flame . Stir in between to avoid burning.

3. Once the vegetable is soft , Switch off the stove and add Green Peas , Roasted peanuts, MTR Puligore powder. mix well .

4. Add Cooked rice and Mix gently and make sure the rice is well Coated with Veggie mixture.

5. taste for Salt and Spice powder and adjust accordingly . Add  finely Chopped Coriander Leaves.

PACK the Rice in KDS LUNCH BOX along with CURD (YOGURT) and FRUIT .

GANESH CHATURTHI RECIPES

Ganesh Chaturthi Recipes .image Mango Rice with Rice Rava and Poornam Boorelu ( with  Puran Poli filling)

Ganesh chaturthi is the Hindu festival celebrated in the honor of Lord Ganesha . At home an approximately sized Clay image is installed and worshipped with family and friends. The festival is observed in the Hindu calendar month of Bhaadrapada starting on the Shukla Chaturthi ( fourth day of the working moon Period) Ganesh Chaturthi is a very auspicious day celebrated to pray to the god so that every activity that is started is successfully competed without any obstacles. The festival generally lasts 10 days ending on the fourteen day of the fortnight . At the end of the festival , the idols are immersed in a large body of water such as Sea , river or Lake . The Clay idols disintegrate over time in Water . Source : Google .

 Poornam Boorelu is a traditional festival delicacy in South India prepared during Festival times  .  These Sweet and Savory Dumplings with Mango rava rice are  offered  to God as Naivedam .

                    Enjoy these FESTIVAL RECIPES any time of the year with less work by preparing them day before . Grind the Dosa Batter , Prepare Sweet Dumplings and refrigerate . Shallow fry them before you offer to God . Grind rice rava or store bought Rice rava. Cook Day before and refrigerate . If your Sweet dumplings mixture is runny after adding Jaggery , Cook in a Sauce Pan by adding 2 tbsp. Ghee on Medium High heat . Stir continuously till it forms a Ball . Take a small portion and try to shape it like a Ball . If you are able to shape then your Mixture is ready . Grease your hands with Oil and shape them like Balls . The rest DOSA batter can be used to Prepare Savory dumplings .

Recipe for Mango Rice with Rice Rava :image

INGREDIENTS:

1. Rice rava – 1 Cup

2. Water – 2 Cups

3. Grated Raw mango – 1/2 Cup

4. Oil – 3 to 5 tbsp.

5. Salt and turmeric – 1/4 th Tbsp

6. Green Chillies – 4 or Chopped Green Chillies – 2

7. Seasoning ( Tadka) – Channa Dal – Handful , Cashews – Handful , Urad Dal – 1 tbsp. , Cumin seeds and mustard seeds – 1 tbsp. , Red chillies – 2 , Hing – Pinch

METHOD:

1. Wash Rice rava 3 to 4 times . Add 2 cups Water , little salt and 2 tbsp. Oil . I cooked in Rice Cooker . or alternatively bring 2 cups water to Boil and add little Salt , 2 tbsp. Oil and add rava slowly . Mix to avoid lumps .

2 . Once cooked Cool on a wide Plate .

3. Heat Oil and add Channa Dal , Cashews followed by Urad dal , Cumin seeds, Mustard seeds, Red chillies , Turmeric , Hing and Curry Leaves .

4. Switch off the stove and add Cooked and Cooled rice rava and mix gently so all the seasoning is well coated to rice rava . Add grated Mango . Mix gently .

5. Wait 10 minutes before you serve .

RECIPE FOR POORNAM BOORELU :image

INGREDIENTS: 

FILLING :

 1. Channa Dal – 1 Cup   2. Jaggery – 1 cup   3. Water – 1/4 th Cup  4. Cardamom – 3 .

Soak Channa dal for an Hour . Wash 3 to 4 times . Add 1/4 th Cup Water and Pressure cook for 3 to 4 Whistles . When Pressure comes down , transfer the Dal to a Bowl and Mash it . Add Powdered Jaggery and Cardamom . Mix well .

Divide the batter into 10 equal Portions , grease your hands with little Oil and shape them like balls .

OUTER COVERING :

DOSA BATTER : 1. Urad dal – 1 cup 2 . Long Grain Rice – 2 Cups 3. Fenu greek seeds .

Soak Dal and Rice with fenugreek seeds for 3 to 4 Hours . Grind with water . The batter must be thick . Ferment Overnight or you can use without fermenting if you don’t have time to ferment .

METHOD :

1. Heat 1 Cup or little more OIL  for Shallow frying .

2 . Dip the Sweet Dumplings into Dosa Batter . Make sure it is coated well with Dosa Batter .

3. When the Oil is warm enough drop the dumplings into warm Oil slowly . Cook on Medium High Heat till brown on both sides .

4. Transfer them to Plate lined with Paper towel to absorb excess Oil .

5. Serve warm .

Savory Dumplings with left over DOSA BATTER :image

Mix Chopped Green chillies or Green Chilli Paste or Sambar Powder to Left over Dosa batter . If needed you can add APF flour . Shape them like round balls and shallow fry them.

ENJOY these festival recipesimage any time of the Year .