Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro

This is my first time hosting an event and I would like to thank PJ of Seduce Your Tastebuds to let me guest host her event. PJ has a wide variety of healthy recipes collection and almost everything from each category. Be it cereals/vegetables/fruits, she would definitely have cooked a dish from each of the items.
The chosen herb for this month is Coriander Leaves/Cilantro. This is a common herb

Nombu Kozhakattai (Steamed Rice/jaggery balls)

This kozhakattai is made on a special occasion called - "nombu". If you are interested in knowing more about this festival, click here.



Ingredients:

Rice flour - 1 cup
Jaggery - 1/2 cup
Cardamom - 1/4 tsp
Coconut - 1/4 cup
Water - 1 tbsp

Method:

Step 1: Dry roast rice flour on medium flame till it turns light golden color. Stir continuously so that it doesn't burn. Allow it to cool.



Step 2: Add fresh grated coconut and cardamom



Step 3: Add very little water (1 or 2 tbsp) to jaggery and heat till it melts (about 5 minutes). Filter the syrup and allow it to cool.



Step 4: Add this syrup to the rice flour/coconut mixture and make a soft dough.



Step 5: Grease your palm with ghee and make even sized balls and steam in pressure cooker for 10 to 12 minutes.



Enjoy it with some butter!

Onion Rice

I made this to be served with the Fenugreek Chicken just to make it special from regular steamed rice or roti's. I never made this onion rice before but came up with this recipe because I had leftover onions from the onions that I chopped for the chicken recipe so thought of making use of those.

Sometimes we come up with new recipes from leftovers which makes our work easy and can be changed into new recipe in no time. :-)

Ingredients:

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2 cups of Cooked Rice

1 medium Red Onion Chopped

1 medium Yello Onion Chopped

Salt to taste

1 tsp Oil

1 tsp Ghee (clarified butter or butter)

for Roasting:

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1 tbsp Cumin Seeds

1 tbsp Whole Black Peppercorns

Method:

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1. Dry roast both cumin seeds and peppercorns for about 5 mins in medium low heat and allow it to cool and coarsely powder it in a mixer.

2. In a pan add oil and ghee and when it's hot add onions and saute them until they turn slight brown and then add salt and the ground powder and rice and mix well and serve it with your choice of side dish or the Fenugreek Chicken that I served with this rice.