AZTEE BLEND RICE; EGG PLANT-PURPLE CABBAGE PORIYAL - CILANTRO THOKAIYAL

I DIDN'T KNOW I JUST ATE RICE.......

USING MAXIMUM INDIAN SPICES - LOW CARB & NUTRITIOUS

(Ur CHOICE -LUNCH / DINNER)

AZTEE BLEND RICE -

1 portion of white rice, 1 portion brown rice, 1 portion red rice, 1/2 portion channa dhal & 1/2 portion whole moong dhal.
Spice up with cumin, 1/2 tsp turmeric powder & salt.

Rich in  Protein, Fiber, B-complex & low in carbs.
Cooking instructions - 1 cup mix : 2.5 cups water. 
(Can cook in pan; rice cooker; pressure cooker - cook till mix softens)

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EGG PLANT - PURPLE CABBAGE PORIYAL

Cooking instruction:-

Ingredients- 1 small egg plant (purple kathrikai) diced

1 small cabbage (purple or green) diced

Diced onions

Diced tomatoes

Finely sliced garlic

Finely sliced green chillies

Salt to taste

Season oil with mustard, cumin, urad dhal & curry leaves.

Sautee onions, tomatoes, garlic and chillies in seasoned oil.

Add 1 tbsp cumin powder, 1 tsp turmeric powder, 1 tsp chilli powder & salt to taste.

Sautee egg plant & cabbage in this mix.

Add 1/2 cup water and let the mix cook till water dries.

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CILANTRO THOKAIYAL

Cooking instructions:-

Ingredients - 1 bunch fresh cilantro (kothamalli)

1/2 diced onion

2 sliced green chillies

4 cloves garlic

Salt to taste

Season oil with cumin and add the mix of ingredients and sautee ingredients.

Turn off stove and let sauteed mix cool.

Blend the mix (not too pasty)

Season oil with mustard, urad dhal & curry leaves

Add ground mix to seasoned oil and let sit till water evaporates.

(You can add some mint leaves or basil leaves to ingredients for more added flavor).

Pineapple-Vanilla Coconut bars Pudding!!

After coming back from my exciting India trip needed some more sweeter and exciting creations to not miss homeland.....

Wahlah... mixed, whipped, colored and decorated this fun dessert for a b'day party..

I loved it (chef has to like it first, right??), my kids loved it, my cousin enjoyed it and a gang of 15 ppl said "it tastes great".  I guess I'll believe it now ; ))

Oh yeah, I am just blahing...& blowing the trumpets here. 
Here you go..

Ingredients

Serves 20
Vanilla pudding -  2 big sized Jello boxes
Crushed Pineapple - Any brand is fine
Vanilla-Almond milk - 2 cups
Regular milk - 2 cups
Mandarin Oranges - 2 or 3 boxes
Honey - 2 tbsp

Whip the pudding as per package instructions.
Arrange coconut bars (not too sweet; yet sweet enough type) in a container.
Pour the pudding on top.
Arrange mandarine oranges (be creative..).
Drizzle Honey over the top.
Refrigerate for atleast 2 hrs before serving.

Tidbit - You could add any fruits, butterscotch chips, chocolate chips, any nuts to this mix
(for extra crunch & yumm).