Vegetable Dum Biryani Recipe In Pressure Cooker

I tried this dum biryani using a pressure cooker for the first time. I had an eye on this recipe for long time.I was searching cook books,blogs etc to get the recipe.At last I got it from a book and a blog.I combined both the recipes and made it on my own. It came out very well with a nice color and aroma.We liked it very much!! Most of  you would have tried Dum biryani in different methods.Here I have shared my version.Hope you will like it.Lets see how to make Vegetable Dum biryani recipe in a pressure cooker.

Vegetable dum biryani recipe

Vegetable dum biryani recipe

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

Ingredients reqd Vegetables(carrot,beans,potato,peas) - 2 cups Rice – 1 cup Water – 2 cups To Saute Oil /Ghee – 1 tbsp Cinnamon – 1” stick Cloves – 3 nos Cardamom – 1 no Bay leaf – 1 no Star anise/Marati moggu – 2 nos Big Onion – 1 no(sliced) Ginger Garlic paste – 1 tsp Green chilly – 2 –3 nos(slit) Mint leaves – 10- 15 leaves Coriander leaves – a few Tomato – 2 no (chopped) Turmeric powder – a pinch Red chilli powder – 1/2 tsp Salt – As needed Curd – 1 tsp Red color – a pinch ( optional) To Grind Cashew nuts – 10 nos To Garnish Roasted Bread/Bun – Few pieces (optional)

METHOD

Wash and soak the rice for 30 minutes.Cube cut all the vegetables and keep it aside. Grind the cashews to make a smooth paste.set aside. Heat a cooker base with oil and add all the spices one by one given under “ to saute” in the same order. Once the spices start to splutter,add the onion juliennes' and fry till transparent.Now add the ginger garlic paste and fry till the raw smell  leaves. Add half of the mint & coriander leaves. Fry it. Add the slit green chillies ,fry and add chopped finely tomatoes.Cover Cook till tomatoes become mushy. Now add the vegetables and mix till masalas are well coated on it. Add the chilli powder,cashew paste and salt ,mix well. Now add the remaining mint & coriander leaves and curd.Fry for a min. Drain the water from the soaked rice and add to the mixture. Mix it well and add 2 cups of water.Add a tsp of ghee to it. Pressure cook till it is 3/4th done.(I kept it for 6 mins after putting weight valve.My cooker generally takes 8 mins to cook the rice completely.)So depending on ur cooker,please vary the time.Now open the cooker and mix it once. How to put DUM

• Heat a dosa tawa and keep the cooker on it with weight valve.
  • Once the tawa becomes hot,simmer the flame and let the cooker stand on it for 8-10 mins..
  • The rice will be cooked full using the vapor inside. It wont get burnt.Once the pressure is released ,open the cooker and toss it once. Add the roasted bread pieces and mix it well.

Yummy Veg Dum Biriyani is ready to serve with onion raita.Enjoy !

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Navratan Korma - How to make Navratna Korma

I took this navratan korma recipe from Indian Culinary expert - Mallika badrinath’s “100 Vegetarian gravies/Kurmas” book. First time , I did a recipe with paneer. It came out very well.I was very happy ,everybody ate well in my home :)

Ingredients

• Paneer – 100 gms

To cook:

• Finely chopped Vegetables (Carrot,beans,potato,peas,cauliflower) – 2 cups

To grind:

• Tomato – 3 (Big sized)

To saute:

• Oil – 1 tbsp
• Big onion – 2 nos
• Ginger-garlic paste – 1.5 tsp
• Coriander seeds powder / Dhania pwd – 2 tsp
• Red chilly powder – 1.5 tsp
• Garam masala powder – 1.5 tsp
• Turmeric powder – 1/4 tsp

To add finally:

• Fresh cream – 2 tbsp
• Milk – 1 cup
• Ghee /Butter – 3 tbsp
• Salt – to taste

To decorate:

• Chopped Pine apple pieces,apple pieces – Few
• Cashewnuts,dry grapes,tutty –fruity – 1/2 cup
• Chopped Coriander leaves

Method of preparation:

• Cut the paneer into small cubes and fry in oil for 1-2 minutes by flipping it over.Make sure the color of paneer doesn’t change to golden brown/red.
• Immerse the fried paneer in hot water for 5-10 mins and take it out.Keep it apart.
• Pressure cook all the finely chopped vegetables.
• Peel the skin of onions and grate it.Keep aside.
• **Blanch the tomatoes and grind it to a smooth paste.Set aside.
• Heat a wok/pan with 1 tbsp of oil and add the ginger-garlic paste to it.Fry for a minute.
• Now add the onions and fry till turns golden brown.
• Add the tomato puree ,turmeric powder,chilly pwd,dhania pwd,garam masala pwd and salt.
• Fry till the oil leaves separates.
• Add the boiled veggies and fry for a min.Add little water and boil for sometime.
• Then add the fresh cream ,milk and boil for a minute.
• Finally add the fried paneer, fruits ,nuts and remove from the fire immediately.
• Garnish with chopped coriander leaves !!

Note : While serving ,u can keep chopped onions and lemon on the plate
**Blanch:Boil water and add the tomato into it.Close it for 5-10 mins .The skin of tomato gets cracked.Now remove the skin and grind it to make a puree.
Tastes great with Roti/Chappati,Naan etc…

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Red Coconut Chutney - Coconut Onion Chutney With Garlic

This is my favourite red coconut chutney with onion and garlic. My mom usually prepares this for dinner as a side dish for dosa, idli. I love to have it with curd rice too. She uses green chillies if making for breakfast and red chillies for dinner. Its very easy to make.We all know coconut milk when mixed with honey is good for curing stomach and mouth ulcers. 

Even raw coconut has amazing health benefits. So its better to include coconut in our diet (But in a limited quantity) without hesitation . Lets see how to make this easy red coconut chutney recipe using red chilli, onion & garlic.

Red coconut chutney

Red coconut chutney recipe with garlic for idli dosa

Cuisine: Indian

Category: chutney

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Red chillies - 4 nos (use 2 for less spice, 6  for spicy chutney. Use byadgi chilli to get this color) Tamarind - 1 small piece Garlic cloves - 3 nos ( small) Big onion - 1/2 no (optional, use for variations) Salt & water - as needed

METHOD

Grind all the items given above except garlic cloves.Grind to a smooth paste. Lastly add finely chopped garlic cloves and grind it together. Serve with idli,dosa topped with gingely oil.

Note

U can replace red chillies by green chillies. It tastes great for idli. For variations , you can also add 2 small onion or half of big onion while grinding.

Serve with idli,dosa topped with a tsp of gingely oil. Tastes superb !!

Technorati Tags: red coconut chutney,red coconut chutney recipe,make red coconut chutney,red coconut chutney recipe south indian,easy red coconut chutney,red chilli coconut chutney recipe,coconut chutney with red chillies,green coconut chutney

Very good recipes Tags: coconut recipes, Easy coconut chutney, side dish for idli dosa

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MY SECOND AWARD!!

Iam very much surprised and honoured to recieve this award from my friend akal of akal's saapadu.

Thanks a lot akal for sharing this award with me:)


Sorry for not posting any recipes for the past 10 days..As my baby was not keeping well,i was not in a mood to browse or post anything.Iam extremely sorry,i couldnt see ur posts too:(

I'll be posting the recipes from next week..Thanks to all the viewers of my blog for ur constant support and encouragement:)Love u all friends..Take care..Bye for now..

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PuliSaaru Recipe / Vendhaya Rasam - Fenugreek Onion Rasam

This saaru( a kind of rasam) tastes excellent with plain rice.When i was pregnant , during the first three months,i didn’t like to eat sambar/vatha kuzhambu etc(u all know our taste changes during pregnancy) .On those days, My Mom-in-law used to prepare this for me.I used to have this rasam mixed with plain rice as my food all the time ;)This is my favorite.Very easy to prepare.When u run short of time to prepare lunch,u can do this saaru/Rasam quickly.We call this as "Vendhaya rasam".It tastes different from our usual rasam recipe as i have added onions in this.

Ingredients 

• Tamarind – Small gooseberry size (soak in warm water)
• Big onion – 1 no(finely chopped)
• Green chilly – 4 nos (slit cut)
• Tomato – 1 no (chopped)
• Salt – to taste

To temper

• Mustard seeds- 1/4 tsp
• Methi seeds/fenugreek – 1/2 tsp
• Urad dal- 1/4 tsp
• Toor dal – 1/4 tsp
• Curry leaves – a sprig
• Asafetida/hing – 1/4 tsp
• Oil – 1 tbsp
• Coriander leaves – to garnish

Method:

• Soak the tamarind in water and extract the juice from it.
• Heat a kadai with oil and add methi seeds first.when it starts to pop,add mustard seeds,urad dal,toor dal ,a pinch of asafetida and curry leaves one by one in the same order.
• Now add the chopped onions and saute till they are transparent.
• Now add the tomato,saute and cook for 1 min.Add the tamarind extract with required salt and water.
• Add the remaining hing and boil it for 2-3 mins.
• After removing from fire,add 1/4 cup of water to it.
• Finally,garnish with coriander leaves..

Mix with plain rice and enjoy ur day with Puli saaru!!

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Tirunelveli Idli Sambar Recipe - Nellai Style Tiffin Sambar For Idli

I learnt this Tirunelveli style idli sambar from my mom. Most of us make idli sambar with toor dal. But my mom makes sambar by combining moong dal and toor dal and with freshly roasted and ground Nellai style idli sambar powder ( my mom calls this as mel podi in Tamil). Last week I prepared this as a side dish for idli. My husband liked it so much. Many thanks to my mom. .Lets see how to make Tirunelveli style Idli sambar with toor dal and moong dal.

I have also shared my mom's moong dal sambar for idli - easy, no grind version , check it :)

If you are looking for Tirunelveli sambar for rice, do check this link .

 

Idli Sambar recipe

How to make idli sambar using toor dal, moong dal adding vegetables in Tirunelveli style

Cuisine: South Indian

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To Pressure cook - 1 cup =250ml Ingredients: Moong dal – 1/8 cup  Toor dal – 1/8 cup Tamarind – Small gooseberry size Tomato – 1 no Carrot – 1-2 nos (use 2 nos if very small) Potato – 1-2 nos(-do-) Besan flour/ Kadalai maavu – 1 tsp Salt & Water – As required To Roast and Grind: Cooking Oil – 1/2 tsp Dry coriander seeds/dhania – 1.5 tsp Chana dal – 2 tsp Fenugreek seeds – 1/2 tsp Red chillies – 3 nos To temper Cooking Oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal –1/2 tsp Curry leaf – 1 sprig Asafetida/Hing – a pinch Red chilly – 1 no Green chilly – 1 to 3 nos(depends on your taste) Small / Pearl onions – 10 nos(Peeled) Coriander leaves – To garnish

METHOD

To make Tirunelveli style idli sambar powder : Roast all the items given under “To roast and grind” adding 1/2 tsp of oil till nice aroma arises. Make a smooth powder by grinding it. Use this powder to make sambar. Just add 2 tsp of this powder at the end. This gives the flavor. Keep this powder ready before doing this sambar. You can store this powder and use later.  Cube cut the vegetables .Chop the tomato into pieces.Soak the tamarind in water. Pressure cook moong and toor dal  by adding water,turmeric powder and a drop of oil. In a small box, keep the chopped vegetables and cook with dal. Cook for 1-2 whistles depending on your cooker. [Normally what I do is , I keep the dal in the cooker base and keep the veggies in a closed tiffin box that suits my cooker so that the veggies will be separate and will not be mashed with the dal .I mash the dal alone with a ladle. I followed the same for this sambar too!! ] If you don’t want to follow this,cook the veggies and dal separately. Extract the juice from soaked tamarind. Keep aside. Now heat a kadai with 1 tbsp of oil and add mustard seeds. Let it pop. Then add urad dal, pinched red chilly and curry leaves. Add onion, green chillies, tomato pieces and saute until tomato turns mushy. Now add the tamarind juice, cooked dal and boiled veggies along with onions, tomato & green chillies. Add a pinch of hing. Add the required salt and water. Let it boil for sometime. Now add 2 tsp of freshly ground powder and boil for 2 mins. Lastly add the diluted besan flour and boil for few minutes. Garnish with coriander leaves. Serve with idly by adding sesame/gingely oil. Enjoy !

This sambar is a combination of moong and toor dal.So it tastes different and yummy. Do try it !

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