Showing posts with label One pot meal. Show all posts
Showing posts with label One pot meal. Show all posts

Friday, 7 July 2017

Palak Rice / Palak Pulao

Palak Rice / Palak Pulao is a healthy one pot meal. This was the first time I was trying Palak Rice/Palak Pulao. I was bit worried that whether our little daughter will like it or not. But I was confident enough knowing the little foodie inside her ;). Though you know about your best skill but sometimes it is necessary to market your skill as well! So you are putting all your effort in cooking but you are not marketing it properly then you are doing justice to your own skill. This is the way I think, may be your view doesn't match with mine. However, I would suggest you to try my logic once and after that no looking back I assure!



Coming back to the recipe...Palak rice is an easy one pot meal. Normally we use palak in dal or prepare alu baingan palak sabji (Bengali style) I also prepare Aloo Palak and Palak Paneer. This time I thought of preparing something different than what I prepare normally and I decided to prepare palak pulao. Palak and garlic is a very good combo so I added chopped garlic  to make the rice more flavourful. After I served the palak pulao on lunch table the little one was surprised to see the colour. She was curious to know how did I make it green? I just marketed it saying you love pulao and this is a special pulao with a lovely flavour. I also told her first taste the rice if it is not awesome then tell me. And she liked it and said 'you prepare different types of foods for me I love you mamma!' Such a cute compliment I had to quote it here.



I did not made it the palak pulao spicy as our daughter cannot eat pungent food. You can always add a green chilli while making the palak puree.



Palak Rice / Palak Pulao

Ingredients

Rice - 1 cup
Palak - One bunch
Cashew Nuts - few
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon
Salt to taste
Onion - 1 big, chopped
Garlic - 1/2 teaspoon, chopped
Cumin Powder - 11/2 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Cinnamon - 1 inch
Clove - 2
Bay Leaf - 1
Cardamom - 1 or 2
Green Chilli - 1 (optional)

Procedure

1. Take the good leaves from the bunch. Clean and wash the palak leaves and blanch them for few minutes.
2. Drain the water and take the leaves in a blender and make smooth green puree.
3. Wash and soak the rice for 20 minutes.
4. Heat 1 tablespoon ghee and roast the cashew nuts and keep them aside.
5. Now add the remaining ghee and refined oil in pan.
6. Add bay-leaf, cardamom, clove and cinnamon into the pan.
7. Next add chopped onions and garlic and fry till they are translucent in nature.
8. Add cumin powder, coriander powder and salt taste. Mix them well.
9. Now add the palak puree and cook until the raw smell is gone.
10. Finally add the soaked rice and mixed with all the masalas.
11. Add water (approximately 2 1/2 cup) and cook until the rice is done.
12. When the water is almost dried add the fried cashew nuts and serve hot.



Saturday, 10 June 2017

Mushroom Matar Pulao / Mushroom Peas Pulao

Every time I come back with a bang and promise myself that I won't be away from my blog for long time. Unfortunately that never happens and I become irregular at my space. I juggle with too many things at times and I could not make time to write down here. Today is not an exception and I am sharing an one pot meal here. My followers know my love for one pot meals. Mushroom Matar Pulao is my today's recipe.



Bangalore has become cold now and I slept off in the morning switching off my daily alarm. Last month was real fun and parents were around so I did not have to worry about a single thing (still I could not make time for blogging ;), do you think I am lazy?, Actually I was tied up with my work and enjoying with family!) If I miss alarm also my maid wake me up by ringing door bell. Today when I got up at 8 realized maid must have come and went. Seeing her missed call in mobile I called her immediately and came to know she is not coming today.  So immediately left bed and started doing all the daily chores, then finished breakfast and dropped our daughter at dance school. I went to Saturday market picked up fruits, vegetables and fish, few grocery and by that time I had to pick daughter again. Finally I reached home at 12.45 pm and there was no preparation for lunch. I couldn't think about an elaborate meal so one pot mushroom matar pulao came to rescue us. Lunch is ready within an hour, just on time! So now you know why I love one pot meals so much. Next time when you are in my situation, do try one pot meal like mushroom matar pulo.
Here is a link of some more one pot meals, check them and share your feedback: Click here


Mushroom Matar Pulao / Mushroom Peas Pulao

Ingredients

Basmati Rice - 1 cup
Mushroom - 150 gms, sliced vertically
Green Peas - one fistful
Onion - 1 Big, sliced
Ginger paste - 1 teaspoon
Cinnamon - 1 stick (1 inch)
Cardamom - 2 to 3
Clove - 2 to 3
Bay Leaf - 1
Salt to taste
Sugar - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined Oil - 2 tablespoon
Ghee - 1 tablespoon

Procedure

1. Wash the rice and soak it for 20 minutes.
2. Heat oil and ghee together and add cinnamon, cardamom, clove and bay leaf.
3. Now add onions and saute till they are translucent.
4. Next add sliced mushrooms and green peas, and cook for 2 minutes.
6. Now it's time to add the spices including ginger paste, cumin powder, coriander powder, black pepper powder and garam masala powder. Mix them well.
7. Add the soaked rice and mix well so that the rice is coated with all the spices.
8. Now add water (2 to 2.5 cups) and add sugar, adjust the salt.
9. Cook for 10 to 15 minutes or till the rice is cooked on medium flame without covering a lid.
10. Serve hot with raita or any side dish.



Wednesday, 22 February 2017

Scrambled Egg Pulao /Egg Bhurji Pulao

One pot meals are really good these days. I feel instead of eating outside if you prepare something quickly at home is always going to be healthy. So when I work late night and can't manage to get up early morning that time I prefer to prepare some one pot meals. Here are some one pot meals which you can try:

Broccoli Rice
Paneer Pulao
Egg Paneer Fried Rice
Peas Pulao
Lemon Rice

Here is another one today I am sharing with you all. Scrambled Egg Pulao is an easy recipe. People may thing this is kind of egg fried rice but let me tell you this scrambled egg pulao has a distinct taste. This is a very good menu for kids lunch box. If you are searching a different but easy egg recipe then this one is perfect! Try it and share your feedback with me please...


Scrambled Egg Pulao /Egg Bhurji Pulao

Ingredients

Rice - 11/2 cup
Eggs - 2
Onion - 1 large, finely chopped
Turmeric Powder - 1/2 teaspoon
Tomato - 1 small, chopped
Ginger Paste - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Refined Oil - 4 to 5 tablespoon
Ghee - 1 tablespoon
Cinnamon Stick - 1 inch
Cardamom - 2
Clove - 2
Bay Leaf - 1

Procedure

1. Wash and soak the rice for 20 minutes and later drain the water.
2. Heat 2 tablespoon oil in a pan. Beat the eggs in a bowl with salt and add in the pan. Stir it vigorously to make scramble and keep aside.
3. Now heat remaining oil in a wok and add bay leaf and whole garam masalas including cinnamon stick, clove and cardamom.
4. Next ad chopped onions and fry till they are translucent.
5. After that add ginger paste and cook well.
6. Add all the dry spices (except garam masala powder) including turmeric powder, cumin powder, coriander powder and mix well.
7. Now add chopped tomatoes and cook until the raw smell is gone.
8. Finally add garam masala powder and add rice. Mix well.
9. Add water as required. Normally 2 cups water for each cup of rice is required. It may depend on the quality of rice.
10. Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot.



Friday, 17 February 2017

Jeera Rice

Rice is a staple food in many Asian countries including India, China, Japan and many others. Rice plays a versatile role in our food menu and using rice we prepare starter to dessert! Today I am sharing a popular rice recipe which we often order at restaurant. I am talking about Jeera Rice. This is a classic example how spice can make your daily rice more exotic and flavourful. I think this is the reason Indian cooking is famous for the spices used in it. Do you agree?


Recently I bought a rice cooker for my kitchen. Yes I am a bit fond of kitchen appliances though I like the traditional methods as well. However, sometimes I feel wherever possible we can take the help of gadgets to make life more simpler. Coming back to the recipe-- I have used rice cooker to prepare Jeera Rice however you can prepare on stove top also.

Jeera Rice
Ingredients

Basmati Rice - 2 cups
Cumin Seeds/Jeera - 11/2 to 2 teaspoon
Salt to taste
Ghee - 2 tablespoon
Cinnamon Stick - 1 inch
Clove - 2
Cardamom - 1

Procedure

1. Clean and soak the rice for 20 minutes and later drain the water.
2. Now heat a large pan and add ghee.
3. Next add cinnamon stick, cardamom and clove into the ghee. Add jeera and wait foe them to crackle and change the colour into dark brown.
4. Finally add rice into the pan and coat properly with ghee.

Rice Cooker Method (Electric)

5. Now add the rice along with spices into the rice cooker pot and add water as required. I have added 2 cups water for each cup of rice.  Add salt at this time. Cover it with lid and switch on the plug and put on Cook function. Once it is cooked the Cook function automatically goes up to the warm function. Then switch off it and serve hot.

Stove Top Method

5. Add water as required. Normally 2 to 21/2 cup of water is enough for 1 cup of rice. Add salt at this time.  Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot with your favourite side dish.


Monday, 25 January 2016

Fruits and Nuts Pulao / Kashmiri Pulao

Feeding your child some healthy food is really challenging? Do you agree with me or not? Earlier I used to think why it is difficult unless I had my own daughter. he he! Now I can feel the heat of this challenging task. However, my daughter has improved a lot. Though she is a slow eater but nowadays she has learned to eat varieties of  food. Like other kids, she also has a love-hate relationship with fruits. Sometimes she likes them but most of the time she neglects them. Fruits and Nuts Pulao / Kasmiri Pulao is the dish can make your job easier. This is a perfect healthy and nutritious one pot meal for kids and for adults too. Sometimes we are bored of eating fruits so we can have it altogether as a meal. The other name of fruits and nuts pulao is kashmiri pulao as it is originated in beautiful Kashmir.



Fruits and Nuts Pulao / Kashmiri Pulao

Ingredients

Basmati Rice - 11/2 cup
Cashew Nuts - approx 10 nos
Almonds - approx 10 nos
Walnuts - 2 tablespoon, chopped
Pistachios - 8 to 10, blanched and remove the skin
Raisins - 10 to 12 nos
Dates - 6 to 8, chopped
Apple - small diced & peeled, 2/3 cup
Pomegranate - 1/4 cup
Saffron strands - few
Bay leaf - 1
Cardamom - 2
Cloves - 2
Cinnamon - 1 inch stick
Fennel Powder - 1/2 teaspoon
Dry Ginger Powder - 1/3 teaspoon
Salt to taste
Ghee - 2 tablespoon

Procedure

1. Clean and soak the basmati rice for 15 to 20 minutes.
2. Take a wok and heat ghee into it. Add bay leaf, whole garam masalas like cinnamon, cardamom and clove.
3. Next add cashew nuts, almonds and walnuts and roast them.
4. Add half of the apples and dates into it and saute.
5. After that add soaked rice and add saffron strands. Saute for few minutes and add fennel powder and dry ginger powder.Again saute well.
6. Finally add water and salt to taste.Cook until the rice is soft. Water level should be adjusted properly so that rice is perfectly cooked and each grain is separated from the other.
7. At the end add remaining apples and pomegranate and mix them well. Serve the delicious rice.



N.B:
  • You can also add saffron in warm milk and add that warm milk to rice.
  • I have not added onion, if you wish you can add fried onion at the end or after adding whole garam masalas sliced onion can be added. 
  • Apart from apple and pomegranate you can also add pineapple, grapes at the end.
  • Always add the pomegranate at the end other wise it will be discolored. It is better to add the fruits after switching of the gas. I have added half of the apple to get the rice flavoured. 




Saturday, 5 December 2015

Butter Rice

Butter Rice is a simple rice dish which can be serve with any veg or non veg items. Even you can eat butter rice without any accompaniment as like me. Because  I love the flavour and fragrance of butter. I remember having butter on hot rice in my childhood days. I used to have quite frequently, however now thinking about increasing calories and I restrict myself.:P


 Recently, I prepared some chicken starters for dinner and could not think any easiest option than butter rice. It really saves your time and you eat some tasty rice dish. I have used onion in this butter rice, you can avoid using onion. If you are using table or salted butter then adjust the salt quantity accordingly.

Butter Rice

Ingredients

Basmati Rice - 1 cup
Onion - one medium, finely chopped
Cooking Butter - 1 tablespoon
Salt to taste
Refined oil - 1 tablespoon

Procedure

1. Wash and soak rice for 20 minutes. Boil water and cook the rice until 70 to 80% done. Then drain the water and spread the rice on plates to cool them.
2. Now heat oil in a pan and saute the onion till translucent. Keep them aside.
3. Add butter in the pan, allow to melt and add cooked rice into it.
4. Sprinkle salt and fried onions and mix them well by tossing .
5. Serve hot with your favourite side dish or eat just like that.


Friday, 27 November 2015

Soya Biryani / Soya Chunk Biryani / Meal Maker Biryani

Soya Biryani / Meal Maker Biryani is the easiest biryani I have tried till date. I just love to eat soya chunks in any form be it curry or biryani. Last Thursday evening I was planning for soya curry and boiled them already. Later got a call from my husband saying I am packing dinner, so I had to keep the boiled soyas in the refrigerator. Immediately, I thought of making Soya biryani next morning. Instead of cooking rice dal and curry, it was just one shot meal. I always love the concept of one pot meal. Evening when he returned home said "I could not eat my lunch properly."

I was surprised because I ate the same soya biryani and it was delicious, what was wrong in his lunch box?
Breaking my suspense he said, " It was so delicious, my colleagues ate half of my lunch." I was so relieved but felt I should have packed one more box. Here is the recipe of protein packed delicious soya biryani.



Soya Biryani / Soya Chunk Biryani / Meal Maker Biryani


Ingredients

Soya Chunks - 2/3 cup
Basmati Rice  - 1 1/2 cups

Green Peas - 1/2 cup
Bay leaf - 1
Cloves - 4
Green Cardamoms - 2
Black Cardamoms - 2
Cinnamon - 1 inch 2 pieces
Mace (Jaitri) - 1 blade

Star Anise - 2
Kababchini - 6
Dry Red Chilli - 1
Onions -  1 cup + 1/3 cup, sliced

Ginger Paste -  2 teaspoons
Garlic Paste - 2 teaspoons

Green Chilli Paste - 1 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder -1 tablespoon

Cumin Powder - 2 teaspoon
Black Peppercorns - 1/2 teaspoon
Turmeric Powder- 1 teaspoon
Tomatoes Pureed  -2 medium

Garam Masala Powder - 11/2 teaspoon
Fresh Coriander Leaves- finely chopped1/4 cup

Lemon Juice - 2 teaspoon
Kewra water-  4-5 drops(optional)

Sugar - 2 teaspoon
Saffron (kesar)-  a pinch
Milk - 1/4 cup

Salt to taste
Ghee - 2 teaspoon
Refined Oil - 3 tablespoon

Procedure


1. Wash and soak basmati rice for 20 minutes and later drain the water.

2. Boil the soya chunks and wash them well and squeeze the water. 
3. Now heat little oil and stir fry the soya chunks with salt, turmeric powder and garam masala powder. 
4. Next fry onion (1/3 cup) with salt and little sugar and keep aside. Dissolve the saffron in warm milk and keep aside.
5. Now in a heavy bottom pan boil water adding half of the quantity of following spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove). Next add rice and watch it constantly. When 70% of rice is cooked, drain the water and spread the rice in big plates for cooling.
6. On the other hand, heat oil & ghee together in a pan and add remaining spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove) along with bay leaf and dry red chilli. Next add slice onions and add little sugar, when they are translucent add green peas, ginger, garlic and chilli paste. Cook for few more minutes and add dry spices (turmeric powder, coriander powder, cumin powder and red chilli powder).
7. Add tomato puree and cook for 5 minutes. Next add garam masala powder. You can also add curd at this stage. I have avoided it.
8.  Finally add fried soya chunks and salt to taste. Slow the flame and cook for sometime so that the soya chunks are properly coated with spices. 
9. Now in a big vessel (grease it with ghee) arrange the cooked rice, Soya chunk masala in alternate layers and sprinkle fried onions, kewra water and saffron milk after each layer. After assembling cover the big vessel with a tight lid, if required seal it with flour dough. Keep the vessel on medium hot skillet for 10 to 15 minutes. Serve it with raita or salad. 



Tuesday, 17 November 2015

Coriander Rice / Kothamalli Sadam / Dhaniya Rice


After so many festivals, you need to get back to your regular routine life which means you will be busy again. If you are a working women you have to prepare your and your family's lunch box as soon as possible. If you are not an officer goer, then also you are tied up with kid's or husband's lunch box and many other house hold works. So basically you all need quick fix lunch box menu which can save your time. 

Here comes simple and flavourful coriander rice. Before festival you do lots of shopping, lots of preparation and during festival you use all of these and you do not realize when your pantry becomes almost empty. When you realize the fact you do not have time to go to market and pick things and cook. But in our kitchen we keep stock of onion, ginger, garlic and coriander leaves. That's it! You can make a meal out of that. If you won't believe check the recipe of coriander rice and it tastes really delicious.


Coriander Rice / Kothamalli Sadam / Dhaniya Rice
Ingredients

Basmati Rice - 1 cup
Coriander Leaves - 11/2 cup tightly packed
Green Chilli - 2
Ginger - 1 inch
Garlic - 3 to 4 pods
Onion - Big size, finely chopped
Cashew Nuts - 8 to 10
Bay Leaf - 1
Salt to taste
Ghee  - 1 tablespoon
Refined Oil - 2 tablespoon

Procedure

1. Cook the basmati rice before hand. Each grains of rice are separate after cooking.  So the rice should be 70 to 80% cooked.
2. Now wash the coriander leaves properly. Take them in grinder along with ginger, garlic, green chilli and make a fine paste.
3. Heat a kadai and pour ghee. Roast the cashew nuts and keep them aside.
4. Add oil in that remaining ghee. Once the oil is hot add bay leaf followed by chopped onions and fry till they are translucent.
5. Next add the ground paste  and cook until the raw smell is gone.
6. Finally add cooked rice and roasted cashew nuts and mix it well. Serve hot with curd or raita or pickle.



Note: You can also cook it in pressure cooker. In that case do not cook the rice in advance. Follow the step 1, 2, 3, 4 and 5. After that add uncooked rice and adjust the water. Allow 2 whistle in medium flame. Once the pressure is released you can served it hot.

Thursday, 8 October 2015

Chicken Pulao

If you are a regular follower of my blog then you must be knowing my love for One Pot Meal. I believe in this busy schedule of life, One Pot Meals are just apt. I have shared lot of One pot meals earlier. Few of them are:

Broccoli Rice

Jeera Rice

Paneer Pulao

Lemon Rice

However, these are all vegetarian dishes, among non-veg most of the one pot meals are biryani. Today also I am going to share a non-veg one pot meal other than biryani. Biryani takes long preparation and cooking time whereas you can prepare chicken pulao very quickly. When you have sudden guest at home or all of a sudden your kid request a special treat from you, then Chicken Pulao can rescue from such kind of situations. Weekend is near you can try this and share your feedback.                                                                                                                                                                                                                                                                                                      
   

Chicken Pulao
Ingredients

Basmati rice -  1 1/2 cup
Chicken Pieces - Medium size,1/2 kg
Yogurt - 1/2 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Green Chilli - 2, finely chopped
Salt to taste
Sugar - 1 teaspoon
Bay Leaf - 2
Cinnamon 2 inch piece
Green Cardamom - 3 to 4
Cloves - 3 to 4
Onion - 2 medium, sliced
Tomato - 1 big size, chopped
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Refined Oil - 3 tablespoons
Ghee - 2 teaspoon

Procedure

1. Wash and soak the rice for 20 minutes.
2. Clean the chicken pieces and marinate them with yogurt, ginger and garlic paste and salt for 1 to 2 hours. Keep it in refrigerator.
3. Heat the oil along with ghee in a pressure cooker. Add bay leaf, cloves, cinnamon and cardamoms. Sauté again for about ten seconds.
4. Now add sliced onions and saute until they are translucent. Next add tomato and cook until they are soft.
5. Add sugar, turmeric powder, red chilli powder, green chilli and mix well.
6. Now add marinated chicken and cook it for 5 to 8 minutes. Add little water and finally add soaked rice after draining the water from it. Mix them well.
7. Add water as required to cook the rice perfectly in a pressure cooker. Here you need little expertise to adjust the water level. I normally keep water level 3/4 to 1 inch about the rice level.
8. At this time check the salt and if required add some more salt. Finally close the lid and allow for two whistles under medium flame.
9. When the pressure is released automatically, open the lid and stir lightly with a fork to separate the rice grains. Finally, serve hot with raita or salad or you can eat just like that.


Saturday, 15 August 2015

Dalia Khichdi / Broken Wheat Khichdi

Dalia Khichdi or Broken(Crcaked Wheat Khichdi) is a simple, nutritious and tasty one pot meal. It is a comfort meal. You can serve it to your toddler as well as aged person as it is easy to digest and contains lot of fiber in it. It can be your breakfast or lunch or dinner. I have made this as a quick fix meal and added only potato. If you wish you can add other vegetables including carrot, beans, green peas etc. If you are health conscious you can avoid ghee but when you are giving this to your toddler don't forget to add ghee which is very essential in his/her growing years. I have made this recipe without onion and garlic hence can be eaten during fasting or vrat. If you wish, can add some fried onions on top which will make the dish more delicious. I prepared it as toddler food hence did not add any red chilli powder or green chilli, you can add according to your taste.



Dalia Khichdi / Broken Wheat Khichdi

Ingredients

Dalia / Broken Wheat - 1/2 cup
Yellow Moong Dal (Skinless) - 1/2 cup
Potato - 1 medium, cut into cubes
Ginger Paste - 11/2 teaspoon
Tomato - 1 small, chopped
Turmeric Powder - 1/2 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Salt to taste
Refined oil - 1 tablespoon
Ghee - 1 teaspoon

Procedure

1. Dry roast the moong dal and wash it. Wash dalia and keep aside.
2. Heat oil in a pressure cooker and add asafoetida(hing) and cumin seeds.
3. Once the start crackling add potato cubes and saute. Later add turmeric powder, ginger paste, cumin and coriander powder, salt to taste and chopped tomatoes. Cook until the raw smell of tomatoes are gone.
4. Now add little water followed by washed dalia and moong dal. Mix them well.
5. Add water (11/2 cup) and close the lid of pressure cooker. Allow for 2 to 3 whistle under medium flame.
6. Once the pressure releases, add ghee and serve it hot.


Friday, 26 June 2015

Broccoli Rice / Broccoli Fried Rice

Broccoli is a vegetable with lot of health benefits. It is also considered as one of the healthiest food. However, after bringing it from market you must be thinking how to make a dish out of it?? Earlier I have shared Broccoli in Soya Sauce and Broccoli Baby Corn Chicken in Soya Sauce, today I am sharing a simple one pot meal Broccoli Rice or Broccoli Fried Rice. You can pack this in lunchbox as well.

This recipe has an Indo-Chinese flavour. I have added only broccoli to get the distinct taste of this vegetable which is actually very good. You can also add other vegetables including carrot, beans along with broccoli. However, I would suggest to stick with one vegetable and that is broccoli. I serve this dish along with an accompany of Chilli Potato.



So next time when you are at supermarket, don't think twice to pick up a broccoli!!




Broccoli Rice / Broccoli Fried Rice

Ingredients

Broccoli - florets, 1 cup
Rice - 11/2 cup (I used Kolam Rice)
Onion - chopped, 1/2 cup
Garlic - chopped, 1 teaspoon
Black Pepper Powder - 1 teaspoon
Peppercorn - 5 to 6 (black)
Salt to taste
Vinegar - 1 tablespoon
Refined Oil - 2 tablespoon

Procedure

1. Wash and soak the rice for 20 minutes. Then drain the water and cook the rice 70-80% and drain the water.
2. Spread the rice in big plates and allow to cool.
3. In the mean time, blanch the broccoli florets and keep aside.
4. Heat oil in a pan and add peppercorns in oil. Next add chopped garlic, once they are little burnt add chopped onions and broccoli florets. Fry them in high heat.

5. Once onions are translucent and broccoli florets are cooked add cooked rice and mix well.

6. Add salt to taste and black pepper powder. Give a good stir. If required toss it well.

7. Finally, add vinegar and toss again. Serve with any side dish or serve as one pot meal.


Wednesday, 3 June 2015

Kabuli Chana Pulao/Chickpea Pulao/Chole Pulao

Varieties of pulao can be a option for great meal. You can pack them in lunch box, serve to your guest and enjoy as a weekend brunch. Here I am sharing the recipe of  Kabuli Chana or Chickpea Pulao. 
It is also known as chole pulao. In this dish I have used ready available pulao masala, if you want can use chole masala also. If you have soaked the chickpeas a night before, you can easily cook them in an open vessel. However, you can also cook this in pressure cooker and save your time. 



Kabuli Chana Pulao/Chickpea Pulao 

Ingredients
Regular Basmati Rice - 11/2  cups
Chickpeas (Kabuli Chana) - 1/2 cup
Onion - chopped, 2 medium
Ginger Paste - 2 teaspoon
Pulao Masala - 2 teaspoon
Turmeric Powder - 1 teaspoon
Cinnamon Stick - 1/2 inch
Green Cardamom - 2
Clove - 2
Lemon Juice - 1 teaspoon
Salt to taste
Green Chilli - chopped , 1/2 teaspoon
Ghee - 1 teaspoon
Refined Oil - 1 tablespoon

Procedure
1. Soak the kabuli chana overnight and boil them with salt. Keep aside

2. Wash and soak rice for 20 minutes.

3. Now heat oil and ghee together in a pan and add whole garam masala like cinnamon, cardamom and clove into it.

4. Next add chopped onion and when they are translucent add ginger paste, turmeric powder and pulao masala.

5. After cooking the spices add boiled chana and mix well with spices.  Add lemon juice and finally add soaked rice.

6. Add hot water (approximately 21/4 cups) and adjust salt. And cook it covering with lid. When the water almost dries up and rice is almost done, separate the each grain of rice using a fork.

7. Serve hot with raita. 



Thursday, 28 May 2015

Vegetable Biryani / Veg Biryani

Vegetable Biryani is a very good one pot meal with lot of goodness. Though the ingredient list looks little long, however  you can find almost all the ingredients in your pantry. I have used potato, beans, peas and carrot however you can also use cauliflower and other vegetables of your choice. 
I used to like this since my hostel days however whenever I tried preparing this at home my husband said "You better prepare Non Veg one" :( . So every time I had to drop the plan. Recently, guests came at home who does not eat non-veg and I got a chance to prepare this. Now guess what my husband liked this very much within 10 days I had to prepare this one more time. As I always say "Never say no until you taste a dish." Tell me if my quotation is not correct :P.




Vegetable Biryani / Veg Biryani
Ingredients
Basmati Rice - 11/2 cup
Potato - 1medium,cut into cubes
Carrot - 1/4 cup, cut into small cubes
Green Peas - 1/3 cup
Beans - 1/4 cup, cut into 1 inch pieces
Onion - 1 medium, sliced
Onion Paste - 2/3 cup
Garlic Paste - 1 teaspoon
Ginger Paste - 1 teaspoon
Tomato Puree - 1/3 cup
Curd - 1/3 cup
Keora Water - few drops
Coriander Powder - 1 teaspoon
Biryani Masala - 2 teaspoon (I have used MTR)
Turmeric Powder - 1 teaspoon
Salt to taste
Ghee - 2 teaspoon
Sugar - 1 teaspoon
Coriander Leave Paste - 1 tablespoon
Green Chilli Paste - 1/2 teaspoon
Red Chilli Powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Star Anise - 2
Cinnamon - 1 inch two stick
Cardamom - 4
Peppercorn - 6
Mace - 2 petals
Kabab Chini - 6
Refined Oil - 2 to 3 tablespoon

Procedure

1. Wash and soak the rice for 20 minutes. Then parboil the rice using half of the quantity of the following whole spices (Star Anise, Cinnamon,  Cardamom, Mace, Peppercorn, Kabab chini). After draining the water, spread the rice in big plates and allow them to cool. Sprinkle salt on the rice.

2. Heat oil and fry the vegetables such as beans, potato, carrot, green peas. Keep them aside. Fry sliced onions with salt and sugar till they are brown and keep them aside.

3. Add little more oil and mix a teaspoon of ghee with it. Add the remaining whole spices and after that add onion paste, fry till light golden.

4. Next add ginger and garlic paste and mix well. 

5. It is time to add dry spices (turmeric powder, red chilli powder, biryani masala powder, coriander powder, garam masala powder, salt and sugar). Stir well to mix them evenly.

6. Now add coriander leave paste, tomato puree and green chilli paste. Cook until the raw smell of tomato is gone.

7. Beat the curd and add to the masala. Finally add the fried vegetables into it and cook for few minutes and switch of the gas.

8. Now take a heavy bottom vessel and grease with ghee. Put a initial layer of vegetable masala followed by a layer of rice. Repeat this layer two or three times and finally add few drops of keora water on top. Cover the vessel with a lid and put the pan on hot skillet for 10minutes.

9. Before serving mix the masala and rice by giving a good toss holding the vessel along with the lid. Top the biryani with fried onions and serve with raita.








Friday, 20 March 2015

Three Pepper Chicken Rice / Capsi Chicken Rice

After three pepper pizza, how about some three pepper rice?? Yes I am talking about three coloured bell peppers. This recipe was recently shown in a cookery show and I had all the ingredients in my pantry except chicken. After watching the show I had already decided to replicate the dish, hence we two (mom & daughter) went out to buy chicken. The recipe just calls for half an hour marination, so we bought the chicken in the evening and we enjoyed our dinner with delicious three pepper chicken rice. Vegetarians can use paneer or soya chunks instead of chicken and it will also taste as good as chicken I believe. Sharing this quick recipe in weekend special dish. Just try it!


Three Pepper Chicken Rice / Capsi Chicken Rice


Ingredients


Basmati Rice - 11/2 cups

Chicken - 1/2 cup, boneless pieces, cut into blocks
Red Bell Pepper - 1/3 cup
Yellow Bell Pepper - 1/3 cup
Capsicum - 1/3 cup
Onion - 1/3 cup, chopped
Peppercorn - 1 teaspoon, crushed
Black Pepper Powder - 2 teaspoon
Salt to taste
White Vinegar - 3 tablespoon
Red Chilli Powder - 11/2 teaspoon
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Lime Juice - 1 teaspoon
Refined Oil - 3 tablespoon
Butter - 2 teaspoon

Procedure


In a small bowl dissolve red chilli powder in vinegar. Wash and soak the rice for 20 minutes, later drain the water. In the mean time, marinate chicken pieces with ginger-garlic paste and lime juice for half an hour. Now boil the water and pour the rice in to it. When the rice is 70% done, drain the water and allow to cool it. You can spread the rice in big plates. Heat oil in a pan add crushed peppercorn and add marinated chicken to fry, sprinkle salt. After 7 to 8 minutes, add all the three bell peppers and onion. Saute them in high heat for 5 to 6 minutes. Then switch off gas and add rice and mix well. Again switch on gas and add pepper powder, salt. At this time, you will notice the chill powder has settled, so without disturbing that take the top portion of vinegar and add too rice. Give it a stir. Now add butter from top and cover the pan with a lid. Switch off gas. Just toss the rice before serving it.





Tuesday, 24 February 2015

Egg Biryani / Unda Biryani / Mutta Biryani

I was getting ready to prepare Friday night dinner and then I realized I had very few vegetables in my pantry. Even I did not have chickens or fish or paneer in my refrigerator.  I had no mood to go out, shop and then start cooking. Phew! I was thinking how to make an exciting dinner on Friday night. Few eggs were there and they were looking at me as if  they are telling me " You can make a tasty dinner using us". And finally, I decided to prepare Egg Biryani which had put the party mood on. You can prepare your dinner very quickly if you have planned for Egg Biryani.

Egg Biryani / Unda Biryani / Mutta Biryani

Ingredients

Basmati Rice - 3 cups
Egg - 4, boiled
Onion - 2 1/2 cups + 1/2 cup for garnish

Garlic Paste - 21/2 teaspoon
Ginger Paste - 3 teaspoon
Green Chilli Paste - 1 teaspoon
Turmeric Powder - 1 teaspoon
Saffron - a pinch
Milk - 1/2 cup
Biryani  Masala - 2 teaspoon
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red Chilli Powder - 2 teaspoon
Kabab Chini - 8 to 10
Green Cardamom - 2
Cinnamon - 2 inch stick
Clove - 4
Star Anise - 2 -3
Mace - 2
Pepper corn - 8
Tomato - 2 medium, chopped
Yogurt/Curd - 2/3 cup
Ghee - 2 tablespoon
Refined Oil - 1/2 cup
Salt to taste
Lime Juice - 2 teaspoon
Sugar - 1 teaspoon


Procedure

Wash and soak the rice for 20 minutes. Warm milk and put saffron in it and keep aside. Make slits using knife on the surface of each boiled egg. Marinate them with lime juice, salt, turmeric powder and red chilli powder. Fry half cup onions using little salt and sugar. Keep them aside for garnishing. Then heat water in a vessel adding half the quantity of kabab chini, cinnamon, green cardamom, clove, star anise, mace, peppercorn. Now add the rice, when it is 70% done, drain the water and spread rice into big plates immediately. Sprinkle salt on them. Now heat 1 tablespoon oil and fry the boiled eggs. Keep them aside. In a pan add ghee and oil, next add remaining whole spices (green cardamom, cinnamon, clove, mace, star anise, kabab chini, peppercorn). Add chopped onions (21/2 cup) and fry till they are translucent. Next add ginger and garlic paste. After 5 minutes add coriander powder, cumin powder, red chilli powder, biryani masala powder. Mix them well and next goes chopped tomato and green chili paste. When oil starts separating add beaten curd and mix well. Taste the salt and adjust it. Add the fried eggs and mix with spices. Now take a big vessel greased with ghee and add an initial layer of masala along with one or two egg. Next add a layer of cooked rice and add 2 teaspoon of saffron milk. Keep on arranging the layers  and on top put fried onions and finally cover the vessel with lid. Place the vessel on slowly heated tawa for 10 to 15 minutes. Serve hot with raita or any other side dish. 


Friday, 6 February 2015

Bhoger Khichuri / Govindo Bhog Rice Kichuri / Niramish Khichuri / No Onion No Garlic Moong Dal Khichdi

 Bhoger Khichuri is a Pure Bliss!

No onion no garlic khichdi is mainly offered as Bhog (Prasadam to God/Goddess during Puja. It is also served as Brat ka Khana. In Bengal, we use gobindo bhog rice ( a type of fragrant rice) for no onion no garlic khichdi. You can also use any kind of  fragrant rice or basmati rice. This is a very good one pot meal and specially served during Durga Puja and Saraswati Puja. My pantry did not have green peas so I could not add them. Try this simple moong dal khichdi along with cabbage curry or fried brinjal (begun bhaja) or fried potato (Alu Bhaja). 



Bhoger Khichuri / Govindo Bhog Rice Kichuri / Niramish Khichuri / No Onion No Garlic Moong Dal Khichdi 

Ingredients

Gobindo bhog Rice - 1/2 cup
Yellow Moong Dal - 1/2 cup
Cauli Flower Florets - 7 to 8, Medium Size
Potato - 3 to 4, cut into halves
Green Peas - 1/2 cup
Ginger Paste - 2 teaspoon
Cumin Powder - 2 teaspoon
Tomato - 1/3 cup
Green Chilli - 2
Bay Leaf - 1
Cinnamon - 1 inch stick
Cardamom - 2
Clove - 2
Dry Red Chilli - 1 (optional)
Sugar - 1
Salt to Taste 
Ghee - 2 to 3 teaspoon
Mustard Oil/ Refined Oil

Procedure

Wash and soak rice for 15 to 20 minutes, later drain the water and keep aside. Now dry roast the moong dal till it changes the colour to light brown. Wash the dal after that and keep aside.  Blanch the cauliflower florets and fry the till brown using turmeric powder and salt. Similarly, fry the potatoes using salt and turmeric powder and after that boil them in a pressure cooker up to 2 whistles. Keep them aside too. Now heat oil and one teaspoon ghee and add bay leaf, cinnamon stick, cardamom, clove, dry red chilli. Add green peas and after few minutes add ginger paste, turmeric powder, Cumin Powder. Next goes chopped tomato, green chilli, sugar and salt to taste. Add moong dal, mix well with all the masalas. Add 2 to 3 cups water and cover the pan using a lid. Cook under slow flame for 10 to 15 minutes. When dal is half boiled add rice and again add some water and cook under low flame. Do not forget to stir in between to avoid burning at the bottom. After 10 to 15 minutes, when rice and dal both are well cooked , add fried cauliflower florets and boiled potato. Mix them well  and adjust the salt. When the consistency becomes thick switch off the gas and add ghee on top. Serve it with niramish bandhakopi ( no onion no garlic cabbage curry)



Tuesday, 3 February 2015

Paneer Pulao

Every there is some extra milk (150 ml approx) in my pantry I store it in refrigerator and  after two days I make cottage cheese (Homemade Paneer) from it. I like the taste of homemade paneer instead of packed paneer blocks. I prepare variety of dishes using this homemade paneer. This time I prepared a one pot meal which does not contain any onion or garlic and the dish name is Paneer Pulao. If you want to prepare homemade paneer, click here. Otherwise, you can also prepare Paneer Pulao using store bought paneer. People normally do not add sugar in paneer pulao, but I like it to be little sweet and salty. You can adjust the sweetness according to your taste bud.

Paneer Pulao

Ingredients

Basmati  Rice - 11/2 cup
French Beans - 1/3 cup chopped
Carrot - 1/3 cup, chopped
Green Peas - 1/3 cup
Paneer - 100 gms, cut into blocks
Ready made Pulao Masala - 21/2 teaspoon ( I used MTR brand)
Salt to taste
Sugar - 3 tablespoon
Cashew Nuts - 10 to 15
Ghee - 3 to 4 tablespoon
Green cardamoms - 6-8
Clove - 2
Bay leaves - 1 
Cinnamon - 2 inch stck
Ginger Paste - 1 teaspoon

Procedure

Wash and soak the rice for 15 to 20 minutes and later drain the water. Then, roast the cashews in ghee and keep aside. Saute the Paneer in ghee with little salt and keep aside. Now add bay leaf, cinnamon, cardamom, clove in remaining ghee, once the fragrant comes add chopped, carrot, french beans and peas.  After 5 minutes add ginger paste and pulao masala. Next add the rice and saute for 2 to 3 minutes and add required water to cook the rice. Slower the flame and cover it with a lid. After 10 minutes open the lid and add salt and sugar and mix well. Also add the fried cashew nuts and panner and cook until the rice is done and the water is dried up completely. Serve hot as one pot meal or with any flavorful side dish of your choice.


 





Wednesday, 21 January 2015

Mushroom Biryani

Biryani is always top of the preference list at our home! Indirectly, we (even my taste buds has changed over the years I guess)  are biryani lovers. Normally, I prepare varieties of Chicken Biryani. Once or twice I prepared Paneer Biryani which was delicious. However, this time I tried Mushroom Biryani and believe me which was equally yummy and similar to any kind of non veg biryani. Usually, for any kind of non veg biryani preparation (marination) is more, so you have to plan well in advance. But you can prepare mushroom biryani anytime if you have the ingredients at your kitchen.

Are you a Biryani Lover?? Which one is your Favourite Biryani??


Mushroom Biryani


Ingredients
Button Mushrooms - 200 gms
Basmati Rice  - 1 1/2 cups
Bay leaf - 1
Cloves - 4
Green Cardamoms - 2
Black Cardamoms - 2
Cinnamon - 1 inch 2 pieces
Mace (Jaitri) - 1 blade

Star Anise - 2
Kababchini - 6
Dry Red Chilli - 1
Onions -  1 cup + 1/3 cup, sliced

Ginger Paste -  2 teaspoons
Garlic Paste - 2 teaspoons

Green Chilli Paste - 1 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder -1 tablespoon

Cumin Powder - 2 teaspoon
Black Peppercorns - 1/2 teaspoon
Turmeric Powder- 1/2 teaspoon
Tomatoes Pureed  -2 medium

Hung Curd - 1/2 cup
Garam Masala Powder - 1/2 teaspoon
Fresh Coriander Leaves- finely chopped1/4 cup

Lemon Juice - 2 teaspoon
Kewra water-  4-5 drops(optional)

Sugar - 2 teaspoon
Saffron (kesar)-  a pinch
Milk - 1/4 cup

Salt to taste
Ghee - 2 teaspoon
Refined Oil - 2 tablespoon

Procedure


Wash and soak basmati rice for 20 minutes and later drain the water. Clean the mushrooms and wipe with kitchen towel. For medium size mushroom make two pieces whereas quarter the bigger size. Marinate the mushrooms with lemon juice. Now 1/3 cup onion fry with salt and little sugar and keep aside. Dissolve the saffron in warm milk and keep aside.

Now in a heavy bottom pan boil water adding half of the quantity of following spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove). Next add rice and watch it constantly. When 70% of rice is cooked, drain the water and spread the rice in big plates for cooling. 

On the other hand, heat oil & ghee together in a pan and add remaining spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove) along with bay leaf and dry red chilli. Next add slice onions and add little sugar, when they are translucent add ginger, garlic and chilli paste. Cook for few more minutes and add dry spices (turmeric powder, coriander powder, cumin powder and red chilli powder). Add tomato puree and cook for 5 minutes. Add garam masala powder in curd and beat well. Next add this curd and mix well. Finally add mushrooms and salt to taste. Slow the flame and cook for sometime so that the mushrooms are properly coated with spices. 

Now in a big vessel (grease it with ghee) arrange the cooked rice, mushroom masala in alternate layers and sprinkle fried onions, kewra water and saffron milk after each layer. After assembling cover the big vessel with a tight lid, if required seal it with flour dough. Keep the vessel on medium hot skillet for 10 to 15 minutes. Serve it with raita. 



Wednesday, 29 October 2014

Zafrani Pulao / Saffron Rice / Zarda Pulao

Zafrani Pulao or Saffron Rice or Zarda Pulao is a famous cuisine of Hyderabad. As by the name you can understand, this recipe has saffron or zafran which gives a beautiful orangish yellow color to the dish. Initially, I used to think this not just the colour of saffron, they must have used some food color to get this strong, vibrant and glossy colour. Since I prepared this , I realized my concept was wrong. This is just the colour of original saffron. Another important ingredient is nutmeg powder, the moment you add this to your dish, you really feel that you are preparing a royal dish. It gives a nice aroma to the dish. Try this royal zafrani pulao during this festive season.



Zafrani Pulao / Saffron Rice / Zarda Pulao
Ingredients

Basmati Rice - 2 cups
Sugar - 3/4 cup
Saffron/Kesar - 2 pinch
Cashew Nuts - 10 to 15
Raisins -  10 to 15
Ghee - 3 tablespoon
Nutmeg Powder - 1/2 teaspoon
Milk - 1/2 cup
Cardamom - 1 or 2
Cinnamon - 1 inch stick

Procedure

Clean and soak rice fore half an hour. Now heat ghee (1 tablespoon) and fry cashew nuts and raisins. Keep them aside. You can slice the cashew nuts. Boil milk and add saffron in it. Keep aside. Now add remaining ghee in pan and add cinnamon stick and cardamom. Drain the water and add rice into it. Gently saute for 3 to 4 minutes. Add sugar, nutmeg powder and saffron milk. Mix them well. Now add required warm water (approx 3 to 4 cups). Cover it with lid and simmer the gas. Stir in between. When the rice is almost cooked add cashew nuts and raisins. When the rice is completely cooked and there should not be any trace of water. Serve the colorful hot zafrani pulao.
Sending this to: Full Scoops

Thursday, 16 October 2014

Lemon Rice

 Lemon rice is an authentic South Indian recipe. It is a great one pot meal which saves you when you are running short of time. Situation: 1. You got up late and you have a meeting on first half
Situation: 2. You are late from office not in a mood to have out side food. Situation: 3. You have a bowl of leftover rice, don't know what to do. Situation: 4. Feeling lazy. 
I believe you got enough reasons when lemon rice can rescue you. You need very few ingredients to make a quick-fix lemon rice for breakfast, lunch or dinner. 




Lemon Rice

Ingredients


Cooked/Leftover Rice - 2 cups

Lemon Juice - 1 tablespoon
Black Mustard Seeds - 1 teaspoon
Urad Dal - 1/2 teaspoon
Split Gram Dal - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Curry Leaves - 8 to 10
Dry Red Chilli - 1 or 2
Peanuts -2 tablespoon
Green Chilli - 1 teaspoon, chopped
Salt to taste
Refined Oil 

Procedure


Fry the peanuts in oil till they turn brown in colour and keep them aside. Heat oil in a pan and add curry leaves, dry red chilli, mustard seeds, urad dal, split gram dal. Once they start crackling add chopped green chilli and turmeric powder. Now add cooked rice and mix them well. Next goes fried peanuts and salt as per taste. Finally add lemon juice and give a good stir and turn off the gas. Lemon rice is ready to serve.