Beetroot PULAO Blog Name: Cook click n devour!!! Blogger : Harini Ingredients: 14 cups basmati rice 1 large beetroot peeled and grated Jonion,sliced 3 tablespoons curd/yogurt % teaspoon chilli powder % teaspoon turmeric powder % teaspoon garam masala powder 2 green chillies 1” ginger,crushed 2 tablespoons mint leaves 2 tablespoons cilantro leaves % teaspoon mustard % teaspoon cumin seeds salt 1 teaspoon ghee oil Method: 1. Wash,soak and drain basmati rice.Cook the rice and allow it to cool.-How to cook basmati rice 2. Heat oil in a kadai and temper with mustard and cumin seeds.Add crushed ginger and green chillies. 3. Add the washed cilantro and mint leaves.Saute well.Add the chopped onions and saute till golden 4. Add the grated beetroot and saute well 5. Add chilli powder,turmeric powder,curd and mix well Saute till the curd is absorbed and beetroot is, cooked 6. Add garam masala,cooled rice and ghee.Cover for 10 minutes. 7. Mix gently and serve hot. CSids Lunchbox Recipes QU ves... Jeera RICE Blog Name: Dishing with Divya Blogger : Divya Ingredients: Basmati Rice - 1 Cup Cumin Seeds - 1-1/2 Teaspoons Cinnamon Stick - 1 inch stick Bay leaf - 2 no's, Green Cardamon - 2 no's Cloves - 2 no's Oil / Ghee / Butter - 2 Tablespoon Ginger Garlic paste - 1/2 Teaspoon Red/Yellow Onion - 1 Small (finely chopped) Salt -as needed Water - 2 Cups Method: 1. Take the Basmati rice in a bowl. Wash until clear water runs out. 2. Soak the rice with water until an inch on top of rice for 20 minutes. Drain water completely and keep aside. 3. Take a heavy bottomed pot. Heat Ghee/Oil on low-medium flame. Add Bay leaves, Cinnamon, Cardamon stick, Cloves, Cumin seeds (Don’t let this burn). 4. Add Onion with required salt and cook until they are transparent. Add Ginger garlic paste and sauté for 2 minutes on low flame or until the raw smell goes off. 5. Once onions are golden brown, add rice. 6. Toast rice on Low flame for 5 minutes (you can smell a nice aroma around). Add the water and check for salt. 7. Bring the water and rice to boil. Reduce the flame to low and cover it for 15 minutes or until water is completely absorbed by rice and rice is cooked soft. 8. Move the pot and let it sit for 10 minutes. Fluff the rice with a fork before serving CDBaby Corn PULAV Blog Name: Suji’s Cooking Lab Blogger : Suji Ingredients: Basmati rice - 2 cups Baby corn - 6 - 8 pcs - cut into small pieces Onion - 1 -sliced + 1- chopped Green chilly - 1- chopped Curd - 2 tbsp Turmeric powder - 1/4 tsp Coriander powder - 2 tsp Red chilli powder - 1 tsp Bayleaf - 1 Cloves - 4 Ginger - a small piece Garlic - 6 nos Garam masala powder - 3/4 tsp Salt - to taste Ghee - 1 tbsp Oil - 1 tbsp Method: 1, Grind chopped onion with ginger, garlic and all masala powders with little water to a smooth paste. 2. Heat ghee & oil in a pressure cooker, add the bayleaf and cloves. Saute for a minute and then add the sliced onions and green chilly. 3. Saute till onions turn light brown. Add the masala paste and baby corn, mix well. 4. Saute the mixture for around 6 - 7 mins. 5. Add curd, stir, add rice and water (3 cups), close the cooker and when 1 whistle comes, switch off. After the pressure goes, open the cooker and gently fluff the rice with a fork. Serve with a raita of your choice.