The next recipe for Yummy-Tummy-Wednesdays is from another favorite blogger, Trishna who blogs at CraftyMaa.
Over to Trishna –
This is one of my favorite dinner combination,especially on a Friday night or on weekends.I love the colors it brings to the dinner table,making it festive right away. And both the dishes are loaded with vitamins.Its Diet Food,tasting like comfort food!
Without further ado,here are the recipes-
Spinach Pulav
Ingredients-
2 cups rice
2 cup chopped spinach
1 cup grate carrot
1 onion(medium sized) finely chopped.
1 green chili-chopped
1 tsp ginger-garlic paste
2 tsps chopped coriander leaves
Cumin Seeds
Whole spices-(2-3 ,each)
{Cardamom,Clove,Pepper corn,Bay leaves}
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander-cumin powder.
Oil 2 tsps
water-as required for the rice you are using.normally I use 3 cups,for my basmati,when making pulav.
salt to taste
2 cups rice
2 cup chopped spinach
1 cup grate carrot
1 onion(medium sized) finely chopped.
1 green chili-chopped
1 tsp ginger-garlic paste
2 tsps chopped coriander leaves
Cumin Seeds
Whole spices-(2-3 ,each)
{Cardamom,Clove,Pepper corn,Bay leaves}
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander-cumin powder.
Oil 2 tsps
water-as required for the rice you are using.normally I use 3 cups,for my basmati,when making pulav.
salt to taste
Preparation-
Wash and soak rice for 10-15 minutes.
In a pan,heat oil,add cumin seeds and whole spices.Fry for a minute,add onions and saute’ till gold brown.Add ginger-garlic paste mix well and add the spinach and carrots,followed by rice,green chillies and coriander. Add all the spice powders and salt to taste.Add the water and bring it to a boil.Lower flame,cover and simmer till rice is cooked.
Garnish with onion rings and chopped coriander and serve hot with Raita and Papad.
Wash and soak rice for 10-15 minutes.
In a pan,heat oil,add cumin seeds and whole spices.Fry for a minute,add onions and saute’ till gold brown.Add ginger-garlic paste mix well and add the spinach and carrots,followed by rice,green chillies and coriander. Add all the spice powders and salt to taste.Add the water and bring it to a boil.Lower flame,cover and simmer till rice is cooked.
Garnish with onion rings and chopped coriander and serve hot with Raita and Papad.
Time required-20 mins plus chopping time.
Beetroot Raita-
Ingredients-
1 cup fresh low fat yogurt
1/4 cup boiled and grated beetroot
1/2 onion finely chopped
1 green chili finely chopped
1 tsp chopped coriander.
salt to taste
1/2 tsp cumin powder.
1 cup fresh low fat yogurt
1/4 cup boiled and grated beetroot
1/2 onion finely chopped
1 green chili finely chopped
1 tsp chopped coriander.
salt to taste
1/2 tsp cumin powder.
Preparation-Mix everything together.Serve chilled,with chapati,rice or even as a dip.
Thank you Trishna, Beetroot Raita brings back lovely memories of my ajji’s house. A wonderful accompaniment with chapatti n rice. Maharashtrian Soul food 🙂
Next week I’m featuring a recipe from Saritha who blogs at mykitchenaroma
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And this, if your recipe is featured… 🙂
Thanks for the recipe loved it 🙂
and oh! Award for you on my blog 🙂
I tried out the omchilla recipe u published last time and it was awesome!! Looking forward to try this one too 🙂
Hey what a coincidence. This actually was our dinner on Tuesday night. I make beetroot raita a little differently though. Just use boiled, grated beetroot, mix it in curd, add salt to it and give it a ‘tadka’ of mustard seeds, curry leaves and heeng.
@R’s mom: 🙂 I’m enjoying this series
@Simran: We loved it too!! 🙂
@Divs: just like how my ajji used to make it. 🙂
Thanks for sharing these recipes,Shruti!!:)