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Saturday, June 22, 2019

Watermelon Pineapple Paneer Salad Recipe / Healthy Salad Recipes

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Watermelon Pineapple Paneer Salad
Dressing ingredients
Olive oil - 1 tsp
Lemon juice - 2 tsp
Honey - 1 & 1/2 tsp
( Today i used Agave syrup 2 tsp instead of Honey)
Salt and pepper to taste
A pinch of black salt ( optional)
Roasted and powdered cumin/jeera powder - 1/2 tsp
( Take a bowl mix all the mentioned ingredients together and whisk.Your dressing is ready)
Other ingredients
Homemade paneer cubes - 10
( Use flavoured or plain paneer.Click HERE for flavoured paneer recipe and Click HERE for plain paneer recipe)
Watermelon cubes - 1 cup
Pineapple cubes - 1/2 cup
Chopped mint leaves - 10
Chopped green chillies - 1/8 tsp ( optional)
Method
Take a bowl and mix watermelon,pineapple,paneer,mint leaves and green chillies if using.
Just before serving pour the dressing on top and toss gently.
Serve this salad cold.

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Friday, June 21, 2019

Carrot Sabudana Kheer / Carrot Sago Kheer / Carrot Sago Payasam

images of Carrot Sabudana Kheer / Carrot Sago Kheer / Carrot Sago Payasam
Carrot Sago Kheer
Ingredients
Milk - 3 cups
Sago/Sabudana - 1/4 cup
Sugar as needed
( I used Raw cane sugar - 2 tbsp)
Cardamom powder - 1/4 tsp
Grated carrot - 1
Ghee - 3 tsp
Cashew nuts - 1 tbsp
Raisins - 1 tbsp
Saffron a generous pinch


Method
Wash sago 2 to 3 times well,pour some water and soak it for 1 hour.
Pour milk in a heavy bottomed pan and boil, lower the flame add the soaked sago ( discard the water) and cook till soft.
Heat ghee in a pan fry nuts and raisins till light brown,now add the grated carrots and saute till raw smell has disappeared.Lastly add cardamom powder and switch off the stove.
Add the fried carrot mixture into the boiling milk and give a quick mix.Add sugar and boil once.
Add saffron strings mix and switch off the stove.
Serve hot or warm.


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Thursday, June 20, 2019

Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal

images of Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal
Crispy Parwal
Ingredients
Parwal/Potal - 10
( cut into semi thin slices)
Salt to taste
Red chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Corn flour - 2 tsp heaped
Oil for deep frying

Method
Wash and wipe the parwal,cut the parwal into semi thin slices.
Take a bowl put the sliced parwal to this add the salt,hing,red chilly powder and turmeric powder,mix it well and leave it for 15 minutes.
Now add the corn flour and mix make sure the parwals are well coated on all sides.Leave it for another 15 minutes( Do not add any water).
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides.
Remove it on a kitchen tissue for excess oil to get absorbed.
Enjoy !


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Monday, June 10, 2019

Spot Idli Recipe / Crispy Podi Idli Hyderabadi Recipe / Famous Hydrabadi Spot idli / Crispy Podi Idli

images of Spot Idli Recipe / Crispy Podi Idli Hyderabadi Recipe / Famous Hydrabadi Spot idli / Crispy Podi Idli
Spot Idli
Ingredients for tempering
Butter - 2 tbsp
Oil - 2 tsp
Mustard - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Chopped garlic - 1
Chopped onion - 1/2 cup
Chopped tomato - 2
Curry and coriander leaves - few
Chopped green chillies - 1
Other Ingredients
Idli batter - as needed
( I used 3 big ladle of batter)
Salt to taste
Kashmiri chilly powder - 1/2 tsp
Idli podi / Idli Milagai podi / Gun Powder - as needed
( I used 3 tsp heaped )

Method
Heat butter and oil in a iron skillet temper it with mustard and jeera.
Now add onion,tomato,green chillies,garlic and few curry leavese,fry till tomatoes are soft.
Add the salt,idli podi and red chilly powder mix it well,divide the portion into 3 equal parts and spread it slightly.
Add a ladle of batter on top of each masala,make sure the masala is coved, sprinkle some idli powder on top cover it with a lid.
In low flame cook this till the idli is well cooked.Gently flip the Idli ,pour some oil and cook the other side till its crisp.
Garnish with coriander and curry leaves and serve them hot.


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Sunday, June 9, 2019

Gulkand Tea Recipe / Gulkand Chai Recipe / Rose Flavoured Tea

images of Gulkand Tea Recipe / Gulkand Chai Recipe / Rose Flavoured Tea
Gulkand Tea
Ingredients for a cup of tea
Water - 1/2 cup
Milk - 1/2 cup
Homemade Gulkand - 1/2 tbsp
( For Gulkand recipe click HERE )
Tea powder - 1 tsp
Sugar add if needed
Method
Take a sauce pan pour water add tea powder and gulkand boil for a minute.
Now pour the milk and give a boil.
Switch off the stove and filter it using a tea strainer.
If sugar is needed add to your taste mix and serve them hot.

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Wednesday, June 5, 2019

Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak

images of Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak
Cheese Samosa
Filling ingredients
Cream cheese - 4 tbsp
( I used Jalapeno cream cheese)
Mozzarella cheese - 1/4 cup
Chilly flakes - 1/2 tsp
Chopped fresh parsley - a handful
Salt to taste

Method
Take a bowl put all the above mentioned ingredients,mix well till everything is well combined and keep it aside
Other Ingredients
Samosa sheets - 16
All purpose flour/Maida - 2 tsp
( pour some water and make a paste,this is used for sealing the samosas)
Oil to deep fry

Method
Take a samosa sheet place a teaspoon of the filling at one corner and fold it like a triangle( see picture).
Apply some maida paste at the end to seal the samosas.Repeat with all the sheets.Keep it covered till frying to avoid drying.


Heat oil in a pan and in medium high flame deep fry till crisp and golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy them with tea or as a starter.

Note:
You can also bake these samosas instead of deep frying.
A all time kid's favorite snack.


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Monday, June 3, 2019

Mutton Kola Urundai / Kola Urundai / Mutton Keema Balls


images of Mutton Kola Urundai / Kola Urundai / Mutton Keema Balls
Mutton Kola Urundai
Ingredients to be pressure cooked
Finely minced mutton keema-1 pound
Ginger & Garlic paste - 1 tsp heaped
Green chillies - 10
Channa dal - 1/8 cup
Salt to taste
Turmeric powder - 1/2 tsp
Water - 1/4 cup



Method
Take a pressure cooker add washed mutton keema,green chillies,channa dal,ginger/garlic paste,salt,turmeric powder and very little water.
Pressure cook till keema is cooked.Open the lid once cooled if there is little water cook till they evaporate.Make sure there is no water.



Ingredients to grind
Fennel seeds / Somph - 1 tsp
Khus khus / Poppy seeds - 1 tsp
Whole pepper - 10
Cinnamon stick 2 medium size
Cloves - 4
Cardamom - 1
Coconut - 1 tbsp
Method
Take a mixi jar and powder the above ingredients then add the cooked keema and grind till everything is combined.Do not add any water while grinding.Transfer to a plate.
Other ingredients
Chopped onion - a handful
Chopped mint - 10 leaves
Chopped curry and coriander leaves together - 2 tbsp
Beaten egg - 1
or powdered pottu kadalai as needed
Oil to fry


Method
Add onion,mint,curry,coriander leaves and egg.Mix it well and shape it into small balls.If your mixture is loose and unable to make balls add powdered pottu kadalai for binding,
Heat oil in a pan and deep fry in batches till light brown or fry them in paniyaram pan.
Best served as starters,enjoy the kola urundai hot.



Mutton Kola Urundai Version 2
------------------------------

Ingredients
Finely minced mutton keema-1 pound
Onion chopped-1
Curry & Coriander leaves-little
Pottu Kadalai powder-1/4 cup
( Split chick peas powder just for binding if required)
Salt to taste
Turmeric powder-1/2tsp
Oil -to deep fry
Egg beaten-1
Grind to a fine paste
Ginger & Garlic paste-2tsp
Fennel seeds-2tsp
Green chillies-4
Khus Khus/poppy seeds-1tbsp
Cloves-3,Cinnamon-1stick,Cardamom-1
(grind above ingredients without water)
Method
Wash the kheema and pat it dry.Mix all above ingredients together to form a dry mixture.Roll it into small balls and deep fry them till light brown.If you think your Kola urundai is breaking add some more of the pottu kadalai.This is a very tasty appetizer.

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Saturday, June 1, 2019

Quick Mor Kulambu / Majjiga Pulusu / Easy Mor Kulambu

images of Quick Mor Kulambu / Majjiga Pulusu / Easy Mor Kulambu
Mor Kulambhu
Ingredients ground to a smooth paste
Pottukadalai/Roasted gram dal-3tsp
Green chillies-3
Fresh grated coconut-6tsp
(Do not use dessicated coconut,the taste will change)
Ginger-a small piece
Other ingredients
Beaten curd-2 cups
Salt to taste
Coriander leaves for garnish
Tempering
Oil-3tsp
Mustard,Channa & Urad Dal-each 1/2tsp
Jeera/cumin seeds-1tsp
Red chillies-2
Methi/Fenugreek seeds - 5
Hing-1/4tsp
Turmeric powder-1/2tsp
Curry leaves few
Method
Mix the ground paste into the beaten curd.
Heat oil in a pan & temper it with above ingredients.
Pour the curd mixture into the tempering mix it well and switch off the stove.Do not give a boil.
Garnish with coriander leaves and serve it with plain rice.

Note:
This is a quick version of making Mor Kulambhu,we do not boil the curd here.

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Thursday, May 30, 2019

Vegetable Hakka Noodles / Vegetable Noodles / Hakka Noodles Recipe / Veg Hakka Noodles - Indo Chinese Recipe

images of Vegetable Hakka Noodles / Vegetable Noodles / Hakka Noodles Recipe / Veg Hakka Noodles - Indo Chinese Recipe
Vegetable Hakka Noodles
Ingredients
Hakka noodles - 1 small packet
( Cook it according to the instruction on the packet)
Shredded cabbage - 1/2 cup
Sliced or Shredded carrots - 1
Sliced capsicum - 1/2
Cut beans - 1 cup
Chopped onion - a handful
Chopped spring onion - a handful
Ginger/Garlic paste - 1/2 tsp
( or add chopped ginger and garlic)
Chilly oil or sesame oil - 1 tbsp
Vinegar - 2 tsp
Soy sauce - 1 tbsp
Salt and pepper to taste


Method
Cook noodles according to the instruction on the packet and keep it aside.
Heat oil in a pan add onion and fry next add ginger/garlic paste and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,salt & pepper,cooked noodles and  toss well till everything is combined.
lastly add vinegar mix well,garnish with spring onions and serve hot.



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Monday, May 27, 2019

Green Apple thokku / Apple Thokku / Spicy Apple Thokku / Indian Style Spicy Relish

images of Green Apple thokku / Apple Thokku / Spicy Apple Thokku / Indian Style Spicy Relish
Green Apple Thokku
Tempering
Sesame oil - 1/2 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 2
Curry leaves few
Methi powder - 1/2 tsp
Hing - 1/2 tsp
Other ingredients
Green sour apples - 6 small
( Organic apples from my friend's garden)
Lemon juice few drops
Salt to taste
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
(I add this to give colour to my dish)
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp


Method
Wash and wipe the apples,cut into slices and remove seeds.
Put the apples into a pressure cooker add few drops of lemon juice,turmeric powder,salt and 1/2 cup water.Close and pressure cook till soft,keep it aside.


Heat oil in a pan add the tempering,next add hing and methi powder now add the cooked apples and mix well.Add red chilly powder and cook till oil has separated from the pan.
Switch off the stove add jaggery mix well,cool and put it in a glass bottle and store in fridge.
Best served with rice or spread it on roti and enjoy!


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Monday, May 20, 2019

Fruit & Nut Chia Salad / Chia Seed Fruit Salad - Healthy Kid's Recipes

This is an easy recipe even a small kid can make this as there is no cooking involved.There is no measurement for this recipe use your imagination and make it more interesting.

images of Fruit & Nut Chia Salad / Chia Seed Fruit Salad - Healthy Kid's Recipes
Fruit And Nut Chia Salad
Ingredients
Chia seeds - 6 tsp
Water as needed to soak chia seeds
Fresh fruits as needed
( Use seasonal fruits or any combination of fruits of your choice)
Whole milk /Almond milk/Light Coconut milk - 1 cup
Agave/Honey/Maple syrup - as needed
Chopped nuts of your choice - 1 tbsp
Cardamom powder or Vanilla essence - few pinch or drops
( I did not add )


Method
Put chia seeds into a bowl pour water and soak it for 20 minutes till they swell.
Take a mason jar or a tall glass add some raspberries then some soaked chia seeds then layer the fruits in any order you like and chia seeds as the last layer.
Pour the milk and top it with chopped nuts and drizzle agave syrup.If you are adding any flavouring ingredient then mix it with milk.
Decorate with some more fruits on top and enjoy cold!


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Sunday, May 19, 2019

Pickled Banana Peppers / Easy Pickled Banana Peppers / Quick and Easy Refrigerator Pickled Banana Peppers

images of pickled peppers
Pickled Banana Peppers
Ingredients
Banana peppers - 10 small size
( plucked from my garden)
White vinegar - 1 cup
Apple cider vinegar - 1/4 cup
Water - 1/2 cup
Salt - 1/2 tsp
Sugar - 1/4 tsp
Chopped garlic 1
Method
Wash and wipe the peppers with a clean towel.
 Remove the stem and cut into thin circles.
Put the chopped garlic and the peppers in a clean dry jar.
Boil the water, both the vinegars,sugar and salt.Remove from heat and let it cool completely.
Now pour this into the pepper jar,make sure the peppers are immersed in the liquid.
Close it with a lid and store it in fridge.
Use it after 1 or 2 days.
Best served as topping on pizza,burger or sandwich

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Friday, May 17, 2019

Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry

images of  Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry
Begun Ful Brinjal
Ingredients for marination
Long thin brinjals - 12
Water little
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/3 tsp
Other Ingredients
Thin sliced onion - 1
Green chillies - 2
Red chillies - 2
Oil - 2 tbsp


Method
Wash wipe and cut the brinjals at the end like thin strips do not cut till the top ( see picture).
Take a plate add all the marinate ingredients,add the cut brinjals and make sure brinjals are well coated on all sides.
Heat oil in a pan fry onion,red chillies and green chillies till light golden brown.Remove it to a plate.In the same oil arrange the brinjals and the marinate,cover it with a lid and cook in low flame.
Slowly flip it make sure you don't break the brinjals.
Once both sides are cooked switch off the stove and add the fried onion mixture.
Gently mix and best served as side dish for rice.


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Tuesday, May 14, 2019

Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku
Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Watermelon Mango Juice / Watermelon Mango Mocktail – Refreshing Summer Drink

images of Watermelon Mango Juice / Watermelon Mango Mocktail – Refreshing Summer Drink
Watermelon Mango Juice

Ingredients
Ripe mango - 1 small
Chopped seedless watermelon - 2 cups
Sugar/Blue Agave sweetener - as needed
Vanilla ice cream - 2 scoops
Mint leaves for decoration
Ice cubes

Method
Peel mango and chop into cubes
Remove skin from watermelon and cut into cubes.
Add mango,sweetener and ice cubes to a mixi jar and blend to a smooth thick juice.
Put watermelon,sweetener and ice cubes in a mixi jar and blend smooth.
Take a tall glass pour the mango juice at the bottom.
Pour the watermelon juice on top of the mango juice.
Top it up with vanilla ice cream,decorate with mint leaves and ready  to serve.


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Monday, May 13, 2019

Avocado Popsicles Recipe / Easy Homemade Avocado Popsicles Recipe - Summer Recipes

images for Avocado Popsicles Recipe - Easy Homemade Avocado Popsicles Recipe
Avocado Popsicles
Ingredients
Ripe avocado - 3 medium size
Sweetened condensed milk - 8 tbsp
( Add more condensed milk if you want it too sweet)
Milk - 1 & 1/2 cups
Vanilla essence - 1 tsp
Chocolate chips little to drizzle on top
Method
Cut the avocado into half remove the seed & scoop out the flesh.
Take a blender add all the above ingredients except the chocolate & make a smooth puree.
Add extra condensed milk if needed at this stage.
Pour this mixture into the Popsicle molds until almost full.
Close it & freeze for at least 3 hours or till solid.
Melt the chocolate in a double boiler or microwave for 30 seconds till chocolate melts.
Drizzle the melted chocolate on the Popsicle or dip them into the chocolate.
Enjoy this easy Popsicle !

Courtesy:My daughter made this Popsicle.She saw it in a website made with a slight change.

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Thursday, May 9, 2019

Bengali Doi Potol Recipe / Doi Potol / Doi Parwal / Dahi Potol / Dahi Parwal - Bengali Recipe

images of Bengali Doi Potol Recipe /  Doi Potol / Doi Parwal / Dahi Potol / Dahi Parwal - Bengali Recipe
Doi Potol/Dahi Parwal
Tempering ingredientsOil - 12 tsp
Crushed cardamom - 2
Cumin seeds - 1/2 tsp
Bay leaf - 1
Cloves - 3
Cinnamon - a small stick
Red chillies - 2
Hing - 1/8 tsp
Other ingredients
Parwal /Potol - 11
(peel out the skin)
Onion - 1 large
( grind to a fine paste)
Ginger and garlic paste - 1 tsp (heaped)
Slit green chillies - 2
Thick curd beaten - 1 cup
( make sure its not sour)
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp


Method
Wash and peel the parwal,make slits on all sides.Add salt and turmeric powder rub it all sides and leave it for 10 minutes.
Dice the onion and put it in a mixi jar and grind to a fine paste.
Heat 6 tsp oil in a pan and in low flame fry the parwal/potol.fry till all sides are light brown.Remove and keep it aside
In the same pan add remaining oil and add the tempering ingredients.
Add the onion paste and fry till raw smell disappears,add green chillies,ginger and garlic paste saute for 2 to 3 minutes.
Add chilly powder,coriander powder,salt and turmeric powder,saute till oil is separated from the masala.Reduce flame and add the beaten curd mix it well.Mix well make sure they don't curdle.
Add sugar,fried parwal and pour little water,mix well and cook till gravy is thick.
Lastly add ghee and garam masala mix and switch off the stove.
Enjoy with roti or plain rice.


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Tuesday, May 7, 2019

Vendakkai Puli Kulambu / Vendakkai Kulambu / Vendakkai Puli Kulambhu / Vendakkai Puli Kuzhambu / Kulambu Recipes

images of Vendakkai Puli Kulambu / Vendakkai Kulambu / Vendakkai Puli Kulambhu / Vendakkai Puli Kuzhambu / Kulambu Recipes
Vendakkai Puli Kulambu
Tempering
Sesame oil - 6 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Methi - 1/8 tsp
Channa dal - 1 tsp
Grinding ingredients
Coconut - 6 long pieces
Somph/Fennel seeds - 1tsp
( Add water and grind to a fine smooth paste)
Other ingredients
Chopped okra/vendakkai - 2 cups
Chopped small onions -8
Chopped tomato - 1 small
Chopped garlic - 4
Curry and coriander leaves
Semi thick tamarind juice - 2 cups
Red chilly powder - 1 &1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste


Method
Take tamarind juice in a bowl add red chilly powder,coriander powder,salt and turmeric powder mix and keep it aside.
Grind coconut and fennel seeds to a fine paste.
Switch on Instant pot press saute mode pour oil and add the tempering ingredients,saute till they change colour
Next add the onion,curry leaves and garlic saute till light brown
Add vendakkai and tomato,saute for a minute,pour the tamarind juice and mix.
Close the lid and in manual cook for 2 minutes vent closed.
Open the lid natural pressure release and add the coconut paste and give a nice boil.
Garnish with curry and coriander leaves.
Best served with plain rice.


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Monday, May 6, 2019

Mixed Nut Chikki / Dry Fruits Brittle / Dry Fruit Chikki Recipe / Chikki Recipe

images for Mixed Nut Chikki /  Dry Fruits Brittle / Dry Fruit Chikki Recipe
Mixed Nut Chikki
Ingredients
Mixed nuts chopped into small pieces-1 cup
(I used pistachio,almonds,cashew nut.Slightly warm them in a kadai)
Sugar-3/4 cup
Ghee-3tsp
Method
Grease a rolling pin & a wooden board & keep it ready.
Heat the ghee in a kadai,add the sugar.In a medium heat cook the sugar till it melts & starts to caramelize till light honey colour.
Immediately add the chopped nuts,mix it well & switch off the stove.Quickly pour it on a wooden board & spread it well with a rolling pin( You have to be quick here otherwise it will harden ).
While still warm cut into desired shapes.Leave it to cool completely & break the pieces.

Courtesy:Shanthisthaligai

Peanut Chikki / Kadalai Mittai
-------------------------------------
Ingredients
Peanuts - 3/4 cup
Grated fresh coconut - 1/3 cup
Poppy seeds - 1 tsp heaped
Cardamom powder - a generous pinch (optional)
Jaggery - 1 cup
Water - 1/2 cup
Ghee to grease the tray


Method
Grease a plate or tray with ghee.
Dry roast peanuts still skin turn light brown.Cool completely.using your palm massage the peanuts to remove the skin.Keep it aside.
Dry roast poppy seeds till they pop up,keep it aside.
Dry roast coconut till water has evaporated and slightly brown.
Take a pan add the jaggery and water once the jaggery is dissolved filter to remove impurities.


Boil the jaggery till it reaches hard ball consistency to check if the syrup is right pour a drop of syrup into a bowl of water.If you are able to form a hard ball then your syrup is ready(see picture).
Immediately reduce the flame add the poppy seeds,peanuts and coconut mix quickly.
Once it started to leave the sides of the pan pour it into the greased tray and spread it evenly.
While still hot cut using a knife so it will be easy to break when cooled.
Cool completely and enjoy!


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Saturday, May 4, 2019

Mint Rice Recipe / Pudina Rice Recipe - Easy Lunch Box Rice Recipe

images of Mint Rice Recipe /  Pudina Rice Recipe - Easy Lunch Box Rice Recipe
Mint Rice
Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Green chillies -2
Ginger a small piece
Tamarind a small piece
Coconut - 1 tbsp
Salt to taste
Turmeric powder - 1/4 tsp
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 6 tsp
Mustard,Urad dal,Channa Dal - each 1 tsp
Cashew nuts - 6 broken
Red chillies -2
Sliced onion - a handful
Curry leaves few
Other ingredients
Basmati rice - 1 cup
( cook it with 1 & 3/4 cup water till rice is separate, keep it aside)
Ghee - 1 tsp
Method
Heat oil in a pan and temper it above ingredients.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Reduce flame and add the rice gently mix the rice till everything is well combined.
Lastly add the ghee mix and switch off the stove.
Serve it with raita.

Mint Rice In Instant Pot

images of Mint Rice Recipe /  Pudina Rice Recipe - Easy Lunch Box Rice Recipe
Mint Rice
Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Coriander leaves a handful
Green chillies -2
Ginger and Garlic paste - 1/2 tsp
Salt to taste
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 3 tsp
Ghee - 1 tbsp
Star anise - 1
Cardamom -3
Cloves - 3
Bay leaf - 1
Kadal pasi - a small piece
Cinnamon stick - 1
Marati moggu - 1
Other ingredients
Kalijeera rice - 1 cup ( heaped)
( Soak rice for 10 minutes)
Water - 2 cups
Potato cut into cubes - 1
Sliced onion - 1/2
Peas - 1/2 cup
Salt to taste

Method
Heat oil and ghee in a pan and temper it with the spices.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Add peas and potato saute for a minute,drain out water and add the rice and mix.
Add salt,lemon juice pour water and close it with the lid.
Pressure cook in Instant pot with vent closed for 4 minutes.
Wait for the pressure to release by itself and then open the lid.
Mix and serve with raita.


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Wednesday, May 1, 2019

Instant Pot Recipes

Vegetable Pulao / Easy Vegetable Pulao / Pulao Recipe / Instant Pot Vegetable Pulao

A quick & easy vegetable pulao for lunch box.

images of Vegetable Pulao / Easy Vegetable Pulao / Pulao Recipe / Instant Pot Vegetable Pulao
Vegetable Pulao
Ingredients
Basmati rice or KaliJeera rice -1 cup
Water-1 & 1/2  cups ( If using Kalijeera rice then water is 1 & 3/4 cup for 1 cup rice)
Mixed vegetables-3/4 cup
(carrot,peas,beans,turnip or any vegetable of your choice)
Green chillies-2
Ginger & Garlic paste-1tsp
Turmeric powder-1/4 tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint - a hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Jeera /cumin-1/2tsp
Star anise - 1
Marati mogu - 1
Oil-2tsp
Ghee-2 tsp


Method
Wash and soak rice in water for 20 minute.
Heat oil and 1 tsp ghee in a pressure cooker /Instant pot,add the whole spices & saute.
Add onions and green chillies fry till its light brown.
Add ginger garlic paste saute till raw smell has disappeared,add the cut vegetables,tomato and some mint leaves.Add salt, drain out the water from rice and add,saute for a minute.
Pour water & pressure cook for 4 minutes (vent closed).
Let pressure release and then open the lid.
Add mint leaves and 1 tsp of ghee mix and serve hot.



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