Coriander Rice/Kothamalli Sadham

Coriander leaves are an integral part of our food,whether it comes to adding flavour for the food or the final Midas touch before serving food.Coriander leaves juice are very good for kidneys and it Ifilters out excess toxins from the body but everything should be taken in limit.I always love the fresh flavour of coriander leaves,it brings some nostalgic memory of being with my mom and our hometown.Stories apart,let's get to know about some wonderful facts of our green hulk coriander leaves😜. Coriander leaves are rich in Vitamin C,K and protein.They are also rich in various nutrients like calcium, potassium,thiamine, niacin and carotene.Science class over let's get ahead to our cooking class 😊Here goes the recipe.

INGREDIENTS:

To Grind:
Coriander leaves-2 cups
Garlic 3
Green Chilly-2
Water- as required

To Temper:
Oil-1 tbsp
Mustard -1/2 tsp

Urad dal -1 tsp
Curry leaves -1 sprig
Jeera -1/2 tsp
Peanut -2 tbsp
Coconut Milk -1/4 cup
Lemon juice -2 tsp
Salt

Cooked rice

METHOD:

1. Grind  coriander leaves,garlic,green chilly with little water.

2.Heat oil.Add mustard,jeera,curry leaves and peanuts.

3)Add ground paste and cook.

 4)Grind coconut with little water and extract coconut milk.

5)Add coconut milk and cook till the mixture becomes little thick.

 6)Add cooked rice and mix well.

7) Add lemon juice and salt and mix well.

8) Serve coriander rice with Potato fry.

Egg Biryani

When there is a hard decision to make,all you got to do is close your eyes inhale deeply ,think of all the possibilities and finally ask your little one what to make😆.Yep that's what happens when it comes to cooking biryani and choosing what to cook.If your little one likes or reads a story which includes some favorite characters from your kitchen,there is a high possibility to see that cooked and served on her plate😜.My kid loves eggs and this one is a sure winner and it can be made and served happily in a jiffy🥚(Is that an egg or full stop?😜)

INGREDIENTS:

Basmati rice - 1 cup
Onion -1 big
Tomato -2
Green chilly -1
Ginger garlic paste -1 and 1/2 tbsp
Oil - 1/4 Cup
Ghee -1 Tbsp
Bay leaf -2
Cinnamon -1
Star anise -1
Cloves -3
Cashews -5
Coriander powder -1 tsp
Red chilli powder -1/2 tsp
Turmeric powder -1/4 tsp
Biryani Masala -1/2 tsp
Curd -1/4 Cup
Salt
Lemon juice -2 tbsp
Coriander leaves - handful
Mint leaves - 5 leaves
Water - 2 Cups

For frying eggs:
Boiled eggs -4
Oil -1 tbsp
Coriander powder -1/2 tsp
Red chilli powder -1/2 tsp
Turmeric Powder -1/4 tsp
Salt





METHOD:

1. Wash Basmati rice thrice and soak it in water for  30 minutes.

2)Heat oil in a pressure cooker and add whole garam masala.

3)Add chopped onion and little salt and saute till it becomes slight brown.

4)Add green chilly and chopped tomatoes and saute well.

5)Add ginger garlic paste and saute till raw smell goes off.

6)Add cashews .

7)Add a masalas and saute.

8)Add curd and mix well.

9)Add coriander leaves and mint leaves.

10)Add 2 cups of water along with 2 tbsp lemon juice and bring it to boil.

11)Add soaked rice and  pressure cook for 1 whistle.

12) Add ghee.

13)Heat oil in a pan and add add masalas and fry boiled eggs.

13)Place fried eggs in rice.

14)Serve egg biryani with Thayir pachadi and enjoy.