Guacamole Grilled cheese sandwich

INGREDIENTS

• 2 slices of bread
• ⅓ cup guacamole
• 5 fresh sprigs of cilantro

• 2 slices of tomato
• ⅓ cup Cheddar, shredded  or mozzarella
• ½ tablespoon butter

   Procedure::

   take your two slices of bread and place them on a parchment paper lined baking sheet. Put some cheese on the bread, then add the cilantro and tomato (each on a different slice). Then top with more cheese.

Place the tray in the broiler just long enough for the cheese to melt, about 30 seconds or so. The key here is to melt the cheese but don’t wilt the cilantro.

4

Remove the tray from the boiler and smear on some guac.

Add 1/2 tablespoon of butter to an iron skillet and melt it over a medium-high heat. Then place the assembled sandwich in the skillet and brown on both sides, melting the cheese further.

avacado basil sandwich

INGREDIENTS

• 2 slices soft whole wheat bread
• ½ avocado
• 1 tablespoon basil pesto*
• roasted red bell pepper (jarred is fine)
• cucumber, sliced into thin rounds
• thinly sliced red onion
• 6 pitted kalamata olives, thinly sliced
• handful spring mix
• balsamic reduction or regular balsamic vinegar

INSTRUCTIONS

1. Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread.
2. Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring mix. Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.

PaneerTikka Masala

Paneer Tikka Masala

Ingredients:

Marination:
Paneer 200gm
tomatos 1
onion 1
Bell pepper 1
oilve oil or any oil 2 tsp
lemon juice 2tsp
ginger garlic paste 4 tsp
garam masala 1tsp
salt 1/2tsp
red chilli powder 1tsp
coriander powder 1tsp
curd 1/2 cup

Gravy:
tomato puree 1/2 cup
cream 1/2 cup
green chillis 4
coriander leaves handful
kasoori methi 3tsp
chat masala 1/2tsp
salt 1tsp
cornflour 1tsp
tomato sauce 1tsp
cumin pwdr 1/2tsp
ginger pwdr 1/2tsp
cinnamon stick
black cardamom 2
cloves 5

procedure:

Marinate all the veggies with the spices listed above for 20 min.
Take a pan add some oil fry all the marinated veggies until they are crispy.
take a pan add some oil  add cinnamon ,cardamom and cloves and add tomato puree green chillis
add all the spices add 1tbsp water with corn flour . cook for a minute.
add cream mix well. add fried paneer. let it cook for a minute.

Mughlai Mushroom

Mughlai Mushroom::

Ingredients:

Mariantion:

Mushrooms
Curd
ginger garlic paste
green chillis
kasuri methi
coriander leaves
caramalized onions  30gms
chilli powder
salt
turmeric powder
garam masala

gravy

chopped onions 2
cashew powder 2 tsp
coconut powder 1 tsp
poppy seed powder 1 tsp
tomatos

Method:

Marinate mushrooms in curd, ginger garlic paste, green chillies, kasoori methi, coriander leaves, caramalized onions, chilli powder, salt, turmeric powder, garam masala for 15-20 mins.
Take a pan,add some oil and add chopped onions, fry them until soft add all the powders. add tomatoes or puree, cook until oil seperates and add mushroom marinate. cook until the mushrooms are done.

Curried Couscous with Broccoli and Feta

Ingredients

1 3/4 cups water

1 cup uncooked couscous

1 1/2 cups small broccoli florets

1/2 cup finely chopped red onion

1/3 cup shredded carrot

1/4 cup raisins

1/4 cup dry-roasted cashews, chopped

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 teaspoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed

3/4 cup (3 ounces) crumbled feta cheese

Preparation

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Chili-Glazed Tofu over Asparagus and Rice

Ingredients

4 cups water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

2 1/4 cups chopped asparagus (about 1 pound)

1 tablespoon peanut oil

1 tablespoon sugar

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 teaspoon bottled minced ginger

1 teaspoon hot chili sauce with garlic (such as KA·ME)

1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces

1 teaspoon salt, divided

1/4 teaspoon black pepper

3/4 cup preshredded carrot

1 teaspoon dark sesame oil

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Preparation

Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.

While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Potato, Turnip, and Spinach Baeckeoffe

• Ingredients

1 tablespoon butter

1 pound sliced mushroom caps

1 teaspoon minced garlic

1 cup white wine

2 tablespoons chopped fresh flat-leaf parsley

1 large thyme sprig

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons 1/3-less-fat cream cheese

Cooking spray

4 cups vertically sliced onion (about 2 medium onions)

1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices

2 cups packed baby spinach leaves

1/2 teaspoon salt, divided

1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices

1 1/2 teaspoons chopped fresh tarragon

1/4 cup heavy whipping cream

1/2 cup (2 ounces) shredded Gruyère cheese

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Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.

4. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.



PIZZA PASTA SALAD

Ingredients:
1 (12 ounce) package garden spiral noodles, cooked and cooled
1 (6 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed
1/2 cup shredded Parmesan cheese
1 cup diced green or red pepper
1/2 cup cherry tomatoes, halved
1 1/2 cups zest Italian dressing, divided

Directions:

In a large bowl, toss together the noodles, olives, cheeses, peppers, and tomatoes. Stir in 1 cup dressing. Refrigerate at least 3 hours or overnight to allow pasta to soak up the flavors. Before serving, stir in an additional 1/2 cup of the salad dressing.

Vegetable Frankies

Ingredients:

For rotis:

1 1/4 cups whole wheat flour/atta

1/2 cup maida/all purpose flour

1/2 tsp salt

water to knead the dough

For filling:

2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage

1 tsp ginger-green chili paste

pinch of turmeric pwd

1/2 tsp chaat masala pwd

1 tsp Kitchen King Masala (optional)

2 eggs, beaten (optional)

1 tbsp lemon juice

2 onions, finely sliced

few tbsps of green chutney

few tbsps of guacamole

2-3 tbsps olive oil

salt to taste

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.
3 Add the lemon juice and salt to taste and mix. Keep aside.
4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

Thai Stuffed Avocados

Thai Stuffed Avocados

serves 2

Ingredients:

1 large avocado, ripe but still a little firm

1/2 cup cream cheese

1/3 cup hummus

1 tbsp chili garlic sauce

spicy sprouts

roasted peanuts

sriracha sauce

Directions:

In a bowl, mix together the cream cheese, hummus and chili garlic sauce until well combined.

Slice the avocado in half and remove the pit. Slice the avocado but keep it in it’s skin — you want it easily scoopable so the easiest way to do that is to make a checkerboard pattern with your knife.

Top each avocado half with a generous amount of the cream cheese mixture. Top with sprouts, peanuts and sriracha sauce. Enjoy immediately!

4-Layer Vegan Sandwich

Ingredients:

FOR THE SUN-DRIED TOMATO HEMP BASIL PESTO: (MAKES 1/2 CUP)

• 1 large garlic clove
• 1 cup fresh basil leaves
• 1/4 cup oil-packed sun-dried tomatoes (about 6)
• 1/4 cup hulled hemp seeds
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1-2 tablespoon extra-virgin olive oil, to taste
• 1/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper, to taste

FOR THE SANDWICH:

• sprouted-grain bread (or wraps or Bibb lettuce)
• 2 tablespoons hummus
• 2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
• 1/2 avocado, thinly sliced
• 1-2 thin tomato slices
• lettuce
• pinch of red pepper flakes
• pinch of salt & pepper

Directions:

1. For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
2. Toast the bread in a toaster.
3. Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!

Sun-Dried-Tomato Pasta Salad

Sun-Dried-Tomato Pasta Salad

INGREDIENTS

12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecchiette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned

DIRECTIONS

1. Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
2. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
3. Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
4. Serve at room temperature.

Tofu Rice

Tofu Rice

Ingredients::
Tofu
potato
carrot
capsicum
peas
turmeric
coriander powder
cumin powder
chilli powder
salt

Procedure:

Fry tofu cubes in oil and keep it aside.
Add some oil to the pan and put some tadka (optional) and/or add some onions.
add the vegetables.
add turmeric let the vegetables fry for few mins.
add all other masalas.
add tofu give it a stir.
add the rice.

Oats Bisibelabath

• Prep time: 20 min
• Cook time: 20 min
• Serves: 4

Main Ingredients:

1. oats
2. vegetables
3. tur dal

Ingredients

• Oats - 1 cup, dry roast on low flame for 5 mts
• Tur dal - 1/4 cup, washed and cook till soft
• Carrot - 1, peel and cube
• Potato -1, peel and cube
• French beans - 6, string and cut into small pieces
• Green peas - fistful (optional)
• Tomato - 1, large, finely chopped
• Onion - 1, finely chopped
• Tamarind extract - 1 1/2 tbsps (thick extract)
• Jaggery - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Oil - 1 1/2 tbsps OR 1 tbsp ghee and 1/2 tbsp oil
• For tempering:
• Mustard seeds - 1/2 tsp
• Curry leaves - 5-6
• Oil - 1 1/2 tbsps oil OR 1 tbsp ghee and 1/2 tbsp oil
• For Bisibelabath powder: (roast in a tsp of ghee or oil for 3-4 mts)
• Chana dal - 1/2 tsp
• Urad dal - 1/2 tsp
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/2 tsp
• Black Pepper corns - 5 to 6
• Red chilies - 2-3, tear and de-seed
• Cinnamon stick - 1/2"
• Cardamom - 1
• Cloves - 1
• Marathi Moggu - 2 (Dried capers)
• Poppy seeds - 1 tsp
• Dry coconut - 1 tbsp
• Raw rice - 3/4 tbsp
• Fennel seeds - 3/4 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - pinch (methi)
• Curry leaves - 1 sprig
• Asafoetida - 1/4 tsp

Method

1. Peel and chop the vegetables. Pressure cook the vegetables till soft.
2. Pressure cook the dal. Prepare the bisi bela bhath powder. Dry roast all the ingredients listed above for bisi bela bhath powder in a teaspoon of oil or ghee for 3-4 mts. Remove onto a plate and cool.
3. While the spices cool, dry roast oats for 3 mts on low to medium flame and keep aside.
4. Blend the cooled spice ingredients to make bisi bela bath powder. Keep aside.
5. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they splutter, add curry leaves and mix. Add chopped onions and saute for 4 mts. Add turmeric powder and mix. Add chopped tomato and cook for 3 mts. Add the vegetables along with any left over water and jaggery and cook for 2 mts.
6. Add cooked dal and mix. Add tamarind extract along with a cup of water and cook for 4-5 mts.
7. Add 1 1/2 tbsps of bisi bele bath powder and salt and mix. You need to mix the powder well such that you do not find any lumps of the spice powder. Add a cup of water at this stage and cook for 2 mts.
8. Add oats and mix. Place lid and cook on low flame for 5 mts. Turn off heat and remove onto a serving bowl.

Quinoa Moongdal Soup

Quinoa Mung Daal Recipe

 

Ingredients::
Quinoa – 1/2 cup, washed
Mung Daal – 1/2 cup, washed
Water – 4 1/2 cups (divided)
Salt – to taste
Ginger – 1 Tbsp, minced
Ghee (Clarified Butter) – 1 Tbsp
Asafoetida (Hing) – 1/8 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed
Green Chilies – to taste, slit
Tomato – 1 medium, chopped
Cilantro – 10 sprigs, chopped for garnishing
Lime Juice – to taste
Method:
1. In a large pot, add Quinoa, Mung Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.

Oats Upma

Healthy Indian Breakfast ~ Upma with Oats

Ingredients

• Oats - 1 cup, dry roast for 5 minutes and cool
• Carrot - 1, cubed
• French Beans - 5-6, string and chop into pieces
• Green peas - fistful (optional)
• Onion - 1, finely sliced
• Green Chilies - 2, slit
• Ginger - 1tsp (grated)
• Turmeric powder - 1/2 tsp
• Salt to taste
• Water - 1 cup
• Ghee - 2 tsps
• Oil - 2 tsps
• Coriander leaves - 1 tbsp, finely chopped
• Tempering/Poppu/Tadka:
• Mustard seeds - 1/2 tsp
• Cloves - 2
• Cinnamon Stick - small piece
• Star Anise - 1
• Cardamom - 1
• Bay Leaf - 1
• Cashew nuts - 4-5
• Curry leaves - 1 sprig

Method

1. Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame.
2. Add the onions, ginger and green chilies and saute for 4 mts. Add carrots and beans and saute on medium flame for 4 mts. Add turmeric powder and salt and mix.
3. Place lid and cook on low flame for 6-7 mts. Add a cup of water and bring to a boil. Reduce flame, place lid and cook for 6-7 mts or till the water is half absorbed.
4. Add the dry roasted oats and mix. Place lid for 3 minutes. Turn off heat and mix well.
5. Remove onto a serving bowl and garnish with fresh coriander leaves. Serve warm with pickle or chutney of your choice.

Tips

• Use any vegetable of your choice. Tomatoes make for a good addition.
• Vegans can avoid ghee.
• If you do not have whole garam masala spices, add a pinch of garam masala powder.

Whole Wheat Vegetable Chilla (utappam) Recipe

Whole Wheat Vegetable Chilla (Cheela) Recipe

SERVES: 4 to 6 Whole Wheat Vegetable Chilla

TIME: 30 Minutes

The Whole Wheat Vegetable Chilla (Cheela) Recipe is an easy to make recipe specially for breakfast. To make this cheela simply mix the whole wheat flour in water and make a thick lump free batter. Then mix the chopped vegetables in it. Spread this on a greased frying pan and fry it on both sides. Whole wheat flour made from Vivatta is the healthiest flour as it is loaded with vitamins, calcium, phosphorous, zinc,iron and folic acid. It is a good source of dietary fiber too. Since it is loaded with vegetables this is extremely nutritious too. The Aate Ka Chilla gets cooked within 20 Minutes. 

Serve the Whole Wheat Vegetable Chilla (Cheela) along with Peanut Chutney for breakfast, tea time snack or dinner.

Equipment needed: Skillet/Tawa

Ingredients

• 1 cup Vivatta Whole Wheat Flour
• 2 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 medium capsicum, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 small bunch coriander leaves, finely chooped
• Salt to taste
• Oil for frying

Directions for Whole Wheat Vegetable Chilla (Cheela) Recipe

1. To begin making the Whole Wheat Vegetable Chilla (Cheela) Recipe, in a mixing bowl, mix the Vivatta Whole Wheat Flour and water and make a thick lump free batter.
2. The paste should be thicker than dosa batter.
3. After making a batter, mix the vegetables like chopped onion, chopped tomatoes, chopped capsicum, chopped coriander leaves,cumin seeds, turmeric powder, red chili powder and salt to taste. Mix well.
4. Heat a tava and grease it with 1 tablespoon oil.
5. When the oil gets heated, add one ladle full of batter on the heated tava.
6. If the vegetables accumulate in the center, then using your finger tips spread the vegetables around the cheela.
7. Cover the tava with a lid for 3 to 4 minutes and cook the wheat chilla over medium heat. The steam that gets created will help cook the chilla evenly.
8. Open the lid and spread 1 teaspoon oil on top of the chilla while it is frying on the tava and continue to cook until you notice the sides and the bottom of the chilla is cooked through and lightly browned.
9. Flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.
10. Serve the Whole Wheat Vegetable Chilla (Cheela) along withPeanut Chutney for breakfast, tea time snack or dinner.

Carrot Rice

Ingredients

• Rice - 5 cups, cooked with each grain separate
• Carrots - 2, peel and grate
• Curry leaves - 1 sprig (optional)
• Bay leaf -1
• Cloves - 6
• Cinnamon stick - 1"
• Cardamoms - 2
• Onions - 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste - (1" ginger/2 cloves garlic/2 green chilies)
• Coriander leaves - 4-5 tbsps, finely chopped:
• Kasoori methi - 1/2 tsp (dried fenugreek leaves)
• Coriander powder - 1 tsp
• Broken Cashew nuts - 2 tbsps
• Coriander leaves - 1 1/2 tbsps (finely chopped for garnish)
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method

1. Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
3. Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

Tips

• You can add 1/4 tsp garam masala powder.
• You can add either cashew nuts or peanuts.