Baby Shower Menu

Indian Baby Shower Menu

This was my Baby Shower Menu. I celebrated in Düsseldorf,Germany with couple of my indian friends. It was really cool. May be it looks like many,but believe it or not it took just 1 hour for me to make all these. I cooked 4 kilos of SONA MASOORI rice. Then I divided it into 5 groups.
From left its  COCONUT RICE, LEMON RICE, ANDHRA PULIHORA, PUDHINA RICE,CURD RICE,VERMICELLI KESARI. Now you will let know how I made all these,all alone :).

COCONUT RICE 

The generous use of coconuts is a characteristic feature of south indian cooking. Coconut rice is a typical dish that is sure to be relished by all those who like the rich, creamy flavour and texture of coconuts.

 Preparation Time: 15 mins
Cooking Time: 25 mins

 Ingredients

2 tbsp sesame seeds (til)
2 tsp ghee
3 tbsp broken cashewnuts (kaju)
1/2 cup freshly grated coconut
2 tsp coconut oil or any other oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 1/2 cups cooked rice
salt to taste

Method

1. Heat a small pan, add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while stirring continuously.
2. When cool, blend in a mixer to a coarse powder and keep aside.
3. Heat the ghee in the kadhai, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Remove and keep aside.
4. Heat the ghee in the kadhai, add the cashewnuts and saute on a medium flame till they turn golden brown in colour,while stirirng continously. Remove and keep aside.
5. Heat the oil to the same kadhai and add the mustard seeds.
6. When the mustard seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while stirring continously.
7. Add the sesame seeds powder, green chillies, rice, sautéed coconut and salt and mix well. Serve hot garnished with the cashewnuts.                                                                                                                                                                                                                                                                                                                                                                                                           LEMON RICE
   
   

   A hassle-free lunch-box option, lemon rice is a favourite with young and old alike in southern india! lemon adds the tanginess, while the tempering imparts the aroma to this simple rice delicacy. 

   Preparation Time: 15 mins
   Cooking Time: 5 mins 

   
   

   

   
   

   
   
   

   Ingredients

   1 1/2 tbsp lemon juice
   2 1/2 cups cooked rice
   1 tbsp oil
   1/2 tsp mustard seeds ( rai / sarson)
   1/2 tsp urad dal (split black lentils)
   1 tsp chana dal (split bengal gram)
   5 to 6 curry leaves (kadi patta)
   1/2 tsp grated ginger (adrak)
   2 whole dry kashmiri red chillies , broken into pieces
   1/2 tsp turmeric powder (haldi)
   salt to taste

   
   

   Method

   1. Heat the oil in a broad non-stick pan and add the mustard seeds.
   2. When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute.
   3. Add the ginger, red chillies and sauté on a medium flame for 30 seconds.
   4. Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
   5. Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
   6. Serve hot.

   
   ANDHRA PULIHORA
   
   I grew up in an Andhra household and pulihora runs in our blood. Andhra pulihora tastes different from Tamilian or Kannada puliyogare. Give this a try. You will make it again and again. Pulihora is made for almost all Andhra festivals, weddings, and poojas. When we were kids, Pulihora and Daddojanam (curd rice) always travelled with us on train journeys.
   
   

   
   Preparation Time: 15 mins
   Cooking Time: 5 mins 
   

   

   
   
   
   
   
   
   
   
   

   Ingredients

   
   

   Pulihora masala

   • 10 dry red chillis
   • 4 sprigs curry leaves (kadipatta, karavepa aaku)
   • 2 pinches asafoetida (hing) powder

   • 2 tbsp sesame seeds (til)

   • 1/4tbsp fenugreek seeds

   Seasoning 

   ¼ cup urad dal (skinned split black lentils) 
   ¼ cup chana dal (split Bengal gram) 
   ½ cup raw peanuts 
   ¼ cup raw cashew nuts   
   1 teaspoon turmeric (haldi) powder 
   1 large handful tamarind 
   3 – 4 green chillis, slit lengthwise 
   ½ cup groundnut oil   
   Salt to taste
   

   Method

   Spread rice in a large plate so it cools quickly and the rice grains stay separate. This is important.

   1. To make tamarind paste, add hot water to tamarind pulp. Let it sit for 15 minutes, then squeeze pulp. Strain the seeds. You want to keep the pulp thick and not too watery.
   2.  Heat oil in a frying pan. Fry all the nuts, dals, and spices in the following order as they need different cooking times - peanuts, chana dal, urad dal, red chillis, cashewnuts, mustard seeds, asafoetida, curry leaves, green chillis, masala and turmeric. Now add the tamarind paste and salt and cook for a few minutes.
   3. Pour all the masala onto the rice and mix gently, but thoroughly. Hands work best here. You want all the rice grains to be coated by the pulihora masala

   
   

   PUDHINA RICE

   Mint  is very cooling and refreshing. In this summer season I have lots of mint growing up in our front garden. And suddenly it reminds me mom’s Phudina rice recipe and immediately made it.
   

   Preparation Time: 15 mins
   Cooking Time: 5 mins 
   

   

   Ingredients

   
   

   • Mint – ½ cup
   • Green chilies – 2
   • Ginger – ¼ inch piece
   • Garlic cloves – 2
   • Oil – 1 ½ tablespoons
   • Cashew nuts – 1 tablespoon, broken
   • Onion - ½ cup, sliced + handful sliced onions for frying
   • Bay leaf – 1
   • Cinnamon stick – ½ inch piece
   • Cumin seeds – ½ teaspoon
   • Salt – to taste

   Instructions

   1. Wash mint leaves very well. Take mint leaves, green chilies, ginger and garlic to the blender.
   2. And grind it into a smooth paste adding very little water.
   3. Heat the oil in pan on medium heat. Once hot add cashews and fry it till it gets golden brown. Remove it to paper towel lined plate.
   4. Now add handful of sliced onions in the same oil and fry it till it get golden brown and crispy.
   5. This step is purely optional. I wanted to make it like biryani style so I fried some. Once browned remove it to the plate and keep it aside.
   6. Now in the same oil, add bay leaf and cinnamon stick. Let it cook for few seconds, you will get nice aroma.
   7. Then add cumin seeds, let them sizzle.
   8. Then add ½ cup of sliced onion. Mix it.
   9. Let it cook till it gets translucent or pink.
   10. Then add mint paste and salt. If you rice has salt in it then be careful while adding salt here.
   11. Let it cook for 1-2 minutes and all the moisture will evaporates.
   12. Add cooked rice.
   13. Mix it very gently so rice grains do not break.
   14. Garnish with cashews and fried onions and serve.

   CURD RICE

   
   

   Curd rice is close to every south indian’s heart, especially for the brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!

   Preparation Time: 5 mins
   Cooking Time: 5 mins 
   

   

    

   Ingredients
   

   1 1/2 cups cooked rice
   2 cups fresh curds (dahi)
   1 tbsp oil
   1 tsp mustard seeds ( rai / sarson)
   1 tbsp urad dal (split black lentils)
   4 to 6 curry leaves (kadi patta)
   1 to 2 green chillies , slit green chillies
   a pinch of asafoetida (hing)
   salt to taste
   
   For The Garnish1 tbsp chopped coriander (dhania)

   Method
   

   1. Combine the rice and curds together in a bowl and keep aside.
   2. Heat the oil in a broad non-stick pan and add the mustard seeds.
   3. When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
   4. Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
   5. Add the salt, mix well and cook on a slow flame for 1 minute.
   6. Serve hot garnished with coriander.