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May 9, 2022

18 Pulao Varieties - Different Types of Veg Pulao Recipes

Pulao varieties

Here is the list of 18 different types of vegetable pulao recipes from my blog. Most of them are prepared directly using a pressure cooker and its preparation time is less than 30 minutes. So anyone can cook it easily within less time during busy morning hours and pack it for yours and kids lunch box. I have shared both South Indian and North Indian style pulao recipes. Choose and try these flavour packed, healthy veg pulao varieties at home for weekend special lunch or for lunch box. I am sure you will love it.

I have also made a collection of vegetarian biryani varieties. Do check it out !

Lets start this collection with a basic post for beginners on How to cook basmati rice perfectly for Biryani and pulao.

HOW TO COOK BASMATI RICE

Hpw to cook basmati rice

BENGALI MISHTI PULAO – SWEET PULAO RECIPE

Here is a Bengali style sweet pulao recipe which is called as Mishti pulao. With the sweet taste and the flavor of spices, this pulao tastes awesome and unique.

Bengali mishti pulao

 MUSHROOM PULAO

Spicy and tasty pulao recipe with Mushroom that can be prepared directly in a pressure cooker with easily available ingredients at home.

Mushroom pulao
 
 
 
 
 
 
 
 
 
 
 
 
 
 





 

















This pulao is a must try recipe in my blog. Its a show stealing and crowd pleasing recipe. So you can try it for birthday parties and get togethers. Its a fool proof recipe.


Karnataka veg pulao
 

In Karnataka, this pulao / Rice bath is a must try during Avarekalu season. Its a healthy and tasty rice variety that people make it at least once in a week during the season. Its an easy, one pot recipe.
 
Avarekalu bath recipe
 
 
 
 
 
 
 
 
 
 
 
 
 
 







 
This is yet another version of Karnataka style pulao recipe adding Avarekalu / Field beans and methi leaves. It can be made in a pressure cooker directly and tastes so good. 

Avarekalu methi pulao
























 











 

Colorful and healthy beetroot pulao. Ideal for kids lunch box. Tastes so good !
 
Beetroot pulao
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 





 


Flavourful cabbage pulao / Cabbage rice in a pressure cooker. Try it for your weekend lunch or lunch box. You will be surprised to know its taste.
 
Cabbage pulao



 
 
Mild sweet tasting pulao adding colourful fruits, vegetables and nuts. Kids would love it !
 
Kashmiri pulao
 
 
 
 
 
 
 
 
 
 






 


Yet another healthy, tasty and colourful palak rice / Palak pulao also known as Green pulao. Try it out !

Palak pulao


 
 
 
 
 
 
 
 
 
 
 
 
 

 

Easy, peasy Pulao recipe with Paneer and mixed vegetables. Tastes yum !

Paneer pulao
 




 

I made this Pulao for my husband’s lunch box during his weight loss journey. Tastes great and keeps you full for long time.

Sprouts pulao

 


Easy and yummy sweet corn pulao that can be prepared for your kids lunch box and birthday parties.

sweet corn pulao




One of the most popular North Indian street food, Tawa Pulao recipe. It can be prepared instantly if you have left over rice in hand.

tawa pulao
 


 



Its a different South Indian style Tomato pulao recipe with full of masala flavor. Check this out !
 
Tomato pulao
 
 
 
 
 
 
 
 
 
 
 
 
 
 

     
  
 
 


Karnataka style Tomato bath is a must try recipe from my blog. Its a popular rice variety in Bangalore.
 Its mostly served in temples and functions as prasad.

Karnataka style tomato bath



Colourful and tasty tri color pulao with 3 flavours. With Paneer, it tastes great and different. Ideal to attract your kids. 
 
Tri color pulao
 
 
 
Restaurant style vegetable pulao recipe for birthday parties and get togethers.
 
spicy veg pulao
 
 
 
 
 
 
 
 
 
 
 
 
 
 


 EASY VEGETABLE PULAO RECIPE


Easy vegetable pulao made directly in a pressure cooker. Its a less spicy, quick and easy pulao to make it for your kids lunch box.

Easy vegetable pulao

Try these pulao varieties, enjoy and please don’t forget to share your feedback with me.
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May 3, 2022

Cauliflower Curry Without Onion, Garlic - Cauliflower Poriyal Recipe

cauliflower poriyal without onion garlic

Its my long time wish to try cauliflower curry without using onion and garlic. Usually I make Cauliflower poriyal following my mom’s recipe. It has onion, ginger, garlic, tomato and spice powders. We love this version.

Recently when I was looking for a change from my version, I found this Dhaba style Cauliflower curry in Cooking Shooking YouTube channel. Chef had used both cauliflower and potato in this recipe but I used cauliflower alone. Also I tweaked the recipe slightly to make it a low calorie version. Still it came out great. Tasted awesome. Myself and Raksha loved it with Dal rice and rasam rice.

Friends, do try this easy and yummy Cauliflower curry without onion and garlic. You will love it like us. I made it dry like a poriyal. You can also add little water to make it like Sabji / gravy.  Ok, Lets see how to make North Indian style Cauliflower curry without onion and garlic with step by step pictures.

Cauliflower curry without onion garlic

Cauliflower curry without onion, garlic


Cauliflower curry without onion, garlic

Cauliflower curry without onion, garlic for rice, roti.


 
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Cauliflower - 1
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Ginger - 1 inch piece (finely chopped)
  • Curry leaves - 1
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 3/4 to 1 tsp
  • Coriander powder - 1.5 tsp
  • Garam masala powder - 1/2 tsp
  • Curd – 1 tbsp
  • Coriander leaves - to garnish
HOW TO MAKE CAULIFLOWER CURRY WITHOUT ONION GARLIC
  1. Wash and separate the cauliflower into medium sized florets. Keep in water.
  2. Roll Boil 3 cups of water in a bowl and add turmeric powder, salt.
  3. Switch off the flame and add the cauliflower florets. Cover and keep it for 10 minutes till its half cooked. Drain the water and set aside.
  4. Heat oil in a kadai. Splutter cumin seeds, ginger, curry leaves.
  5. Add tomato and saute till mushy. Add turmeric, chilli powder, coriander powder, salt, garam masala powder and curd. Mix well. 
  6. Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame.
  7. Garnish with coriander leaves and serve with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash and separate the cauliflower into medium sized florets. Keep in water till use. Roll boil 3 cups of water in a bowl. Add turmeric powder and salt. Switch off the flame and add the cauliflower pieces. Cover and keep it aside in hot water for 10 to 15 minutes. Drain the water completely and set aside. 
  • Cauliflower curry without onion garlic
  • Heat oil in a kadai. Splutter cumin seeds, ginger and curry leaves. Add tomato and saute till mushy. Add salt, turmeric powder, chilli powder, coriander powder, garam masala powder and curd. Mix well.
  • Cauliflower curry without onion garlicCauliflower curry without onion garlic
  • Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame. Garnish with coriander leaves. Serve with rice and roti. Enjoy !Cauliflower curry without onion garlic

Note

  • Parboil cauliflower to remove the worms. Do not skip this step.
  • Make sure you do not over cook the cauliflower florets.
  • Adjust the quantity of spices as per your taste.

Try this easy, yummy Cauliflower curry without onion, garlic. You will love it !

cauliflower curry without onion garlic

 


 
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April 21, 2022

Mudakathan Keerai dosai – Balloon Vine leaves dosa Recipe

Mudakathan keerai dosai

Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.

Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.

I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.

Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.

 Mudakathan keerai dosai

Mudakathan keerai dosai / Balloon vine leaves dosa


Mudakathan keerai dosai / Balloon vine leaves dosa

Mudakathan keerai dosai / Balloon vine leaves dosa - Instant version using leftover idli, dosa batter.


 
Cuisine: Indian
Category: Main course
Serves: 5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Leftover idli, dosa batter - 2 cups
  • Mudakathan keerai / Balloon vine leaves - 1 cup (tightly packed)
  • Small onion - 7
  • Garlic - 4 cloves
  • Ginger -1/2 inch piece
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Salt and water - as needed
  • Cooking oil – 1 tbsp
  • Sesame oil - to drizzle over dosa
HOW TO MAKE MUDAKATHAN DOSAI
  1. Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
  2. Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
  3. Switch off the flame and add the washed keerai. Saute for a minute.
  4. Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
  5. Check for consistency and add little water if needed. Heat dosa tawa.
  6. Spread thin or thick dosa, drizzle oil, flip and cook both sides.
  7. Remove and serve hot with chutney !
METHOD - STEP BY STEP PICTURES
  • Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside.

  • Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame.
  • Mudakathan keerai dosai
  • Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai.  Flame should be off. Keerai shrinks in quantity. Remove and cool down.
  • Mudakathan keerai dosai
  • Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed.
  • Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !
  • Mudakathan keerai dosai Mudakathan keerai dosai

Note

  • This dosa has mild bitter taste and raw flavor as its an instant version. So please don’t skip onion and other ingredients mentioned here. 


Try this healthy, tasty Mudakathan keerai dosa and enjoy with coconut chutney or onion chutney !!

 Mudakathan keerai dosai

 

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April 8, 2022

Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Padengi batata ghassi

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalore padengi batata gassi

Mangalorean Padengi Batata Ghassi Recipe


Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa


 
Cuisine: Mangalore
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram sprouts / Moong sprouts - 1 cup
  • Potato - 1 (cubed)
  • Coconut oil - 1 tbsp
  • Big onion -1
  • Tomato - 1
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
To roast and grind
  • Cooking oil - 1 tbsp
  • Big Onion – 1/2
  • Coriander seeds - 1 tbsp
  • Byadgi Red chilli - 3 to 4
  • Cumin seeds - 1 tsp
  • Methi seeds – 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 10
  • Grate coconut - 1/2 cup
  • Cinnamon - 1 inch (optional, I used it)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Crushed Garlic cloves with skin - 3
  • Dry red chilli - 1
  • Asafoetida / Hing - 1/2 tsp
  • Curry leaves - few
METHOD
  1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
  2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
  3. Grind to a smooth paste adding water. Set aside.
  4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
  5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
  6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
  7. Serve hot with plain rice, roti and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.

  • Grind to a smooth paste adding required water. Set aside.

  • In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.
  • Sprouted green gram currySprouted green gram curry
  • Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

                
  • Adjust the quantity of red chillies as per your taste.
  • Use Byadagi red chilli for bright color gravy.
  • Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
  • You can skip potato if you don’t like it.
  • Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.


Try this Mangalore special Sprouted green gram curry and Enjoy !

Sprouted green gram curry

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March 29, 2022

Amla Jam – Gooseberry Jam Recipe With Jaggery - Amla Chunda Recipe

amla jam

Amla / Gooseberry is a power house of Vitamins and minerals. Recently I am trying to include amla in our diet regularly. As I am bored of making Nellikai thayir pachadi, Nellikai thogayal and pickle, I wanted to try some other interesting recipes with it. I googled for some recipes and tried this Amla jam also known as Amla chunda in Hindi along with Amla candy adding jaggery. I will blog amla candy next.

This Amla murabba is a super healthy and tasty recipe with the blend of spices like cinnamon,  cardamom and fennel seeds. It smells and tastes so good with sweet, spicy and sour taste. Tastes good with curd rice, roti/ chapathi, poori and even with bread.

Friends, do try this easy and yummy Amla jam recipe. You will love it for sure. You can make and store in a refrigerator for months. Lets see how to make Gooseberry jam recipe with step by step pictures.

Gooseberry jam

Amla murabba / Amla Jam recipe


Amla murabba / Amla Jam recipe

Amla murabba / Amla Jam recipe - Gooseberry jam recipe for rice, roti and bread.


 
Cuisine: Indian
Category: Condiments
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Amla / Big gooseberry - 12
  • Powdered Jaggery - 3/4 cup
  • Red chilli powder - 1/2 tsp
  • Salt - as needed
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 inch
  • Cardamom - 2
  • Ghee - 2 tbsp
HOW TO MAKE AMLA JAM
  1. Wash the Gooseberry and arrange in a idli plate. Let it steam for 15 minutes.
  2. Remove and let it cool down. Deseed them and remove each into 4 pieces.
  3. Grind the gooseberry pieces to a coarse paste without adding water.
  4. Heat ghee in a kadai. Add the gooseberry paste and saute for few minutes in medium flame.
  5. Crush fennel seeds, cinnamon and cardamom to a powder. Add to the paste.
  6. Add red chilli powder, salt and jaggery. Cook till everything becomes thick.
  7. Let it cook for few minutes till the jam leaves the sides of pan and looks glossy.
  8. Switch off the stove and let it cool down. Store in a glass bottle and refrigerate.
  9. You can use it for a month or twp. Use a clean spoon every time.
METHOD - STEP BY STEP PICTURES
  • Wash Gooseberry and steam in idli pot for 15 minutes. Remove and cool down.
  • Deseed the gooseberry and cut into 4 pieces. Grind the cooked gooseberry into a coarse paste without adding water.amla jam
  • Heat ghee and add the gooseberry paste. Saute for few minutes. Add powdered jaggery, salt and mix well.amla jamamla jam
  • Crush fennel seeds, cinnamon and cardamom to a powder.amla jam
  •  Add to Gooseberry paste. Add red chilli powder and mix well. Check for taste and add more jaggery if needed.
  • Cook till the raw smell goes and paste becomes thick and glossy. Cook till the paste leaves the sides of kadai.
  • amla jam
  • Remove and let it cool down. Store in an air tight box and refrigerate it for months. Use clean spoon every time while handling it. Serve with roti/ chapathi, poori and curd rice. You can also spread in bread and enjoy. It tastes sweet, sour and spicy.

  • Enjoy !

Note

  • Adjust the quantity of jaggery based on your taste.
  • Fennel seeds, cinnamon gives nice flavour to this jam.
  • Make sure you cook the amla paste till glossy and thick. It stays good for long time.


Try this healthy and yummy Amla jam and enjoy !

amla jam with jaggery

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