Spinach Corn Pilaf

Ingredients:

Basmati Rice - 1 and 1/2 cup
Spinach - 1 cup (chopped)
Sweet corn kennels - 1 cup
Green chillies - 2
Ginger - 1 inch piece (finely chopped)
Garlic - 7 cloves (finely chopped)
Cumin seeds - 1 tbsp
Oil - 2 tbsp
Bay leaves - 3
Green Cardamon - 3
Onion (medium) - 2 (sliced thinly)
Black pepper powder - 1 and 1/2 tsp
Red chilli powder - 1 tsp ( or as per taste)
Salt - as per taste

Procedure:

1. Soak the rice for about 20 min.
2. Mean while in a wok take the oil. Once it is hot add cumin seeds, bay leaves and cardamon. Fry for 2 min or so.
3. Add the green chillies, ginger and garlic. Sauté them till they change the color to brown. But don't burn them.
4. Now add onions and fry till they become translucent. And then add spinach and corn. Mix well and continue to cook for 5 min.
5. Now add rice and mix them all together. Fry them for about 6 min.
6. Add 3 cups (approximate) of water and bring to boil. Once it starts to boil simmer and cover with a lid and continue to cook. It may take up to 12 to 15 min.
7. Add salt, chilli powder and pepper powder and mix well. Serve hot.

Tip: You can  garnish with Cilantro leaves or fried onions.

Arvi Curry (Eddoes Curry/ Chemadumpa mudda koora)

Ingredients:

Arvi (Eddeos) - 250 gr
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp ( or as per taste)
Oil - 3 and 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal -  1 tsp
Green chillies - 2 ( chopped)Dried Red chillies - 1 (broken into pieces)
Curry leaves - 8 to 10

Procedure:

1- Boil the arvi, once they are cooled take the skin off and mash them.
2. In a pan take 2 tbsp of oil, once it is hot enough add the mustard seeds. When they start to splutter add the urad and chana dal. Fry them till they turn little brown.
3. Add the chopped green chillies and the broken red chillies . Fry for a little bit. 
4. Add the curry leaves and the mashed arvi. Mix it well.
5. Finally add the salt, turmeric powder and red chilli powder. Mix well and let it cook for 4 min. Add the rest of oil little by little and continue to cook for about 7 to 10 min.
6. Switch off the stove and serve.

Cabbage Rice

Ingredients:

Basmati Rice - 1 and 1/2 cup
Cabbage - 2 cups ( finely chopped)
Onion - 1 (sliced)
Green chillies - 2 (chopped finely)
Cumin seeds - 1 tbsp
Bay leaves - 2
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Green Cardamon - 3
Coriander powder, Garam Masala, Cumin powder - 1 tsp each
Salt - as per taste
Red chilli powder - 1/2 tsp ( or as per taste)
Curry leaves - 10 no.

Procedure:

1. Cook the rice with enough quantity of water or in rice cooker. Make sure it won't become sticky.
2. Mean while in a wok take oil. Once it is hot add Cumin seeds, Bay leaves and Cardamons. Fry for a min or so.
3. Now add ginger garlic paste and green chillies. Fry for 2 min. Now add Onions and fry till they become translucent.
4. Now add chopped cabbage. And on a medium to high flame continue to cook till cabbage is cooked. It may take around 8 to 10 min. Don't forget to stir in-between.
5. Now add salt, red chilli powder, coriander powder, garam masala and cumin powder. Mix well and continue to cook for another 5 min. Make sure not much water is formed in the mix.
6. Finally add cooked rice along with curry leaves. Mix well and serve hot with Raitha.

Hint: You can also garnish with cilantro. And you can also use left over rice to make this dish.