TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.

Ingredients:

• Rice  ( i used boiled rice ) – 1/2 cup
• Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
• Water – 3/4 cup
• Small onions – 10 nos (Peeled and cut into two )
• Boiled peas – 1/4 cup (I didn’t add )
• Garlic -  5 flakes ( peeled )
• Cashew nuts – 5 nos (Grind it to a paste)
• Red chilly powder – 1/2 - 1 tsp
• Green chilly – 1 no (slit cut )
• Salt – as  needed .
• Lime juice – a few drops

TO GRIND :

• Ginger – 1 inch size
• Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)

TO SAUTE :

• Oil – 1 tbsp
• Cinnamon – 1 small stick
• Cloves – 3 nos
• Bay leaf – 1 no
• Star anise / Marati moggu – 1 no
• Cardamom – 1 no

TO GARNISH:

• Coriander leaves – few (chopped).

Method:

• Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
• Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
• Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
• After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
• Now add the slit green chilly and ginger & coriander leaves paste.
• Saute for a minute and add the cashew paste. Stir well.
• Then add the red chilly powder and tomato puree to it.
• Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
• Now add the measured rice and water and mix it well.
• Transfer everything into a cooker and cook for 1 whistle.
• After removing from the flame add a few drops of lime juice and garnish with coriander leaves.

Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.

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CHUTNEYS FOR TRAVEL | COCONUT URAD DAL CHUTNEY, ONION CHUTNEY RECIPE

I have shared Coconut urad dal chutney & onion urad dal chutney recipes in this post. They are ideal for travel. This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.

Chutneys for travel

Chutney for travel - Coconut-urad dal chutney/ Ulutham paruppu chutney that stays good for one day without refrigeration.

Cuisine: Indian

Category: Chutney

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 250ml

Grated coconut –1 cup Urad dal – 2 tbsp Red chillies – 5-7 nos Tamarind - Small gooseberry size Salt & water – as needed Asafetida / hing – 1/4 tsp Sesame oil – 1 tbsp Cooking oil – 1 tbsp

METHOD

Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water.. Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown. Now add the hing/asafetida and switch off the flame. Transfer it to a plate and let it cool. Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once . Now add the water and grind it to a smooth paste. Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick . Now transfer it to a bowl with spoon and pack it in a separate box for travel. It tastes great with idli!!.

Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !



ONION – URAD DAL CHUTNEY

Chutneys for travel

Chutneys for travel with onion & urad dal - Stays good for 2 days without refrigeration.

Cuisine: Indian

Category: Chutneys

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Big onion – 1  ( chopped ) Small onion – 5-10 nos (peeled n chopped) Tamarind – small berry size Urad dal – 1 tbsp Red chilli – 4 nos (adjust to ur taste) Salt & water – as needed. Cooking and gingely oil – 1 tbsp each

METHOD

Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilli till light golden brown.Set aside. In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent. Grind all the above with tamarind,reqd salt and water to a smooth paste. Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional. Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame. There should be no moisture in chutney.  Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel. Tastes excellent with dosa/idli!!

Note

Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute well in oil after grinding to remove the moisture in it else it will be spoiled. Pack in an air tight box.Use a clean spoon always.Do not use your hands at any cost.

 

Pack these chutneys for idli,dosa and enjoy ur travel food !!

Technorati Tags: Chutney for travel,Onion chutney for travel,Travel chutney recipes,Chutney recipes for travel

Very good recipes Tags: Chutney for travel, Onion chutney for travel, Travel chutney recipes, Chutney recipes for travel

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Tomato Brinjal Sambar Recipe-Side Dish For Idli Dosa

I learnt this sambar recipe from my sister’s MIL.When we visited her house,she made this sambar for idli.It tasted excellent.We loved it very much.The combination of brinjal/Kathirikai and tomato/Thakkali was awesome.Sendhil hates brinjal but still he never complains if I make this sambar for idli.Nowadays I prepare this sambar for idli, dosa regularly.It’s a very easy side dish recipe to make in busy mornings as it has no dal.Lets see how to prepare this simple and yummy tomato brinjal sambar for breakfast/dinner!

Tomato brinjal sambar recipe

Tomato brinjal sambar recipe - Side dish for idli,dosa

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

To pressure cook Brinjal - 2 nos Ripe tomato - 3 nos   Red chilli - 4-5 nos ( add more for spicy sambar) Salt & water - as needed To saute Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1 tsp Small onions or big onions - 15nos/1 no Hing/Asafetida - A big pinch Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and chop the brinjals.Keep it immersed in water.Wash and chop the tomatoes,small onions and set aside. In a pressure cooker,take the chopped brinjals,tomatoes and red chillies. Add the required salt and water.Cook in high flame for 3 whistles.Open the cooker when the after the steam is released. Mash it well using a ladle/whisk OR grind the mixture to a smooth paste.Set aside. Heat oil in a kadai.Splutter mustard seeds,urad dal,chana dal,hing and curry leaves.Saute the onions till transparent.Then add the mashed brinjal,tomato paste along with some water.Mix well and check for salt and spice levels.Add more red chilli powder if u want spicy taste. Allow the sambar to boil for sometime.It will thicken slightly.Lastly add the coriander leaves.Give a boil and switch off the flame.Serve hot with idli,dosa drizzled with a tsp of sesame oil/Gingely oil.Tastes yumm ! NB:If you love brinjals,you can add equal quantity of brinjal and tomato.I added less brinjals and more tomatoes as per my family’s taste.

Technorati Tags: Tomato brinjal sambar,side dish for idli,dosa,Thakkali sambar,kathirikai sambar for idli,brinjal sambar for idli,brinjal recipes,tomato recipes,sambar without dal

Very Good Recipes Tags: Tomato brinjal sambar, side dish for idli, dosa, Thakkali sambar, kathirikai sambar for idli, brinjal sambar for idli, brinjal recipes, tomato recipes, sambar without dal

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HOME MADE LAYS CHIPS AND A CRUNCHY VEG SALAD

LAYS – Potato chips is loved by all , irrespective of ages.This has become one of the most important snacks during travel time.We used to make potato chips in weekends at home.Once I tried to bring the taste of lays by adding masala powders.It came out well with the  similar taste.Some of us may be afraid of giving these packed chips to our kids because of Oil , MSG and the other spices used in it(Of course,I am afraid to give it to my kid:).Eating once in a while is not going to affect their health.But I've seen my uncle’s children finishing minimum of one packet daily:).So its better if it is home made , isn’t it?..

How you cook your potato chips depends on a number of different things: what equipment you have, how much time you want to take, and what kind of potato chips you like.
In general, deep-fried potato chips turn out crispier and more oily, while baked potato chips are often drier and crunchier. Microwave potato chips, while still good, are often made by people who want their potato chips quickly. So i’ve posted all the three methods.

Ingredients

• Potato – 2  nos (medium)
• Chat masala – 1/2 tsp (increase according to ur taste)
• Red chilly powder – 1/4 tsp (-do-)
• Amchoor powder /Dry mango powder– a pinch (optional)
• Salt – as needed
• Oil – To deep fry.

Preparation:

• Wash your potatoes thoroughly with cold water and dry them with a paper towel.
• Peel the potatoes using a potato peeler .
• Cut the potatoes into thin slices using either a sharp kitchen knife or a vegetable slicer(i used one of the designed moulds in the slicer).
• In a plate or bowl, mix the chat masala ,salt and red chilly powder together and set aside.

1.DEEP FRY METHOD:

• Pour 2 cups of oil into a frying pan and heat it. 
• Add a batch of potato slices at a time to frying pan and cook for 2 - 3 minutes or until the chips are firm and browned by flipping it in the middle(or until the bubbles get ceased).
• Remove the chips from the frying pan and let them dry out on a paper towel. 
• Now add the mixed powder to it when its hot.Shake the bowl well for even mixing(take care the chips should not break)
• Repeat this process for all of the potato slices that you've cut. 

2.BAKED:

• Coat the potato slices with oil by hand or with a sauce brush.
• Sprinkle them with powder which we have kept ready. 
• Pre-heat your oven to around 400 degrees F.
• Place the potato chips on a baking tray (evenly spaced out). 
• Bake the potato chips for 10 - 15 minutes or until they are golden brown and crispy.
• Flip them over halfway through the baking. 
• Take them out of the oven, let them cool off, and serve.
• Sprinkle more powder if required.

3.MICROWAVE METHOD:

Coat the potato slices with oil by hand or with a sauce brush.

Sprinkle them with powder which we have kept ready. 

Spread out your potato slices in a layer on a large microwaveable plate.  

Cook on high for about 3 -5 minutes (or until your chips are properly browned)(time varies based on ur MW). 

Set them aside to cool and repeat the process for the rest of your potato slices. 

Sprinkle additional  masala powder if required. 

I’ve tried 1st & 3 rd method.2nd one yet to try,i took this method from a site.I would say ,MW method is the best among the two methods which I've tried ( donno about bake method) because it consumes very less oil and turns out more crispy and can be quickly prepared.The crispness remains the next day too.But if the quantity is more,u should do it in batches.

Note: Please increase the quantity of masala powders according to your taste buds and the number of potatoes u use!! I didn’t use Amchoor powder because chips become tangier!!

When i prepare this for my toddler, i add just a pinch of chat masala and salt , no chilly powder at all!!.

CRUCHY VEG SALAD

I learnt this recipe from my friend Shalini , who is very close to my heart and always there to share my joys & sorrows.We are friends from  our college days and is continuing now.Yes , she is also settled in Bangalore:).God has blessed me with such a nice friend :)
I used to ask her for different snacks & side dishes .This snack brought me a good name from my husband and FIL.. She gave me the confidence to cook:)
Now coming to the recipe,u all may be thinking how a salad could be crunchy  ?.yes,its a salad made with KURKURE.I think most of u do this in weekends;) Crunchy kurkure pieces in between the grated vegetables tastes excellent..:)
Very simple ingredients and can be made in a jiffy.Tastes great and healthy too:)

Ingredients:

• Kurkure – 1 small packet  ( Any flavor is ok) ( i used green rajasthani )
• Grated carrot – 1 cup
• Grated  big onion –3/4 cup
• Grated beetroot – 1/2 cup (increase if u  like adding it more)
• Lemon juice – few drops.
• Coriander leaves – to garnish.
• Salt ( Optional )

Method:

• Grate all the vegetables and keep aside.
• Break the kurkure into small pieces in a bowl.

• Just before serving,mix all the grated veggies with broken kurkure pieces and add 2 –3 drops of lemon( Don’t add more,it will become bitter) in  a big vessel and mix it well.
• Garnish with coriander leaves.
• Transfer the contents to the serving bowl with a spoon!!.

Tastes great with coffee/Tea!!

Technorati Tags: HOME MADE LAYS CHIPS,LAYS CHIPS RECIPE,BAKED POTATO CHIPS,EASY VEGETABLE SALAD,KURKURE SALAD,COLORFUL SALAD.

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MORU MORU ADAI RECIPE / CRISPY ADAI DOSA WITH CURRY LEAVES CHUTNEY.

Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing adai recipes in many blogs, I found that no two adai recipe resembles the same.U all have your own style of making it with different proportions of lentils.So i wanted to post mine with which u get a crispy (moru moru) adai.My husband likes this adai just because its crispy.I always eat adai with sugar as accompaniment.But my mom used to make curry leaves chutney.This is also a great combination.So i have given the recipes of both adai and chutney.

Ingredients required:

• Idly rice – 1 cup
• Toor dal – 1/4 cup  + 2 tbsp 
• Chana dal / Kadalai paruppu – 1/4 cup
• Red chilly – 5 – 7 nos ( Depends on spice)
• Ginger – A small piece to grind  & a small piece to add in batter.
• Asafetida / Hing – 1/4 tsp
• Salt  & water – as needed.
• Big onion – 2 nos (Finely chopped)
• Curry leaves – a sprig (chopped)
• Coconut pieces – 1/4 cup
• Oil – to cook.

How to make:

• Wash and soak the rice and dals together for 2 -4 hours.
• Grind it slightly coarse like rava by adding red chillies, hing and salt.
• Add water if adai batter is too thick.Adai batter should be in pouring consistency(But not too watery)

• Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter.Mix it well.Check for salt..

• Heat a dosa tawa greasing with oil and pour the batter into it.
• Spread it and sprinkle sesame oil around it.

• Cook in open flame in medium flame.
• Flip the dosa and cook the other side.

Yummy,crispy adai dosa is ready.As we have used more toor dal than chana dal , adai will be crispy.

 CURRY LEAVES CHUTNEY

Ingredients:

• Curry leaves – 2 sprigs
• Grated coconut – 1/2 cup
• Red chilly – 2 to 3 nos(increase based on ur taste)
• Tamarind – 1 seed.
• Salt & water – as needed.

Method:

• Grind all the above to a smooth paste.No seasoning required.

Serve the yummy hot adai with curry leaves chutney!!

 

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PODI VARIETIES / PODI FOR RICE

I have shared the recipes of 4 different podi recipes which we have with rice/idli/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!
Here are the podis,

1. INSTANT POTTUKADALAI PODI / FRIED GRAM DAL POWDER
This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..
Ingredients:

• Fried gram dal / DALIA – 1 handful / 1/4 cup
• Red chilly – 2 nos
• Pepper corns – 10 - 15 nos (depends on ur taste)
• Garlic flakes – 4 nos ( skin removed, finely chopped )
• Salt – as needed.

Method:

• Grind all the above into a fine powder and store it in an airtight container.

No roasting part is needed here .Hope bachelors would find it useful!!
It tastes heaven when mixed with plain rice adding ghee or sesame oil and paired with vatha kuzhambu.  a 

side dish!!

2.TOOR DAL POWDER / PARUPPU PODI

My MIL used to follow this method.I learnt it from her..
Ingredients:

• Toor dal – 1/4 cup
• Red chilly – 2 nos
• Pepper corns – 10 nos
• Garlic flakes – 4 nos(Skin removed)
• Oil – 1 tsp
• Salt – to taste

Method:

• Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
• Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
• Now add the pepper corns and garlic flakes.
• Run the mixie once or twice.Check for salt.
• No problem even if the salt is less,we can add while mixing with rice..
• Store it in an airtight container.

The same way u can do it with moong dal…
Mix  with plain rice along with sesame oil /ghee .

3.CORIANDER SEEDS POWDER

This recipe is also from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

Ingredients:

• Dry coriander seeds/Dhania – 1/4 cup
• Red chilly – 1 no
• Pepper corns – 10 – 15 nos.
• Garlic flakes – 5 nos(Skin removed)
• Jeera – 1 tsp
• Salt – to taste.

Method:

• Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
• Cool and Grind all the above items with required salt to make a powder.
• Now add the garlic flakes and run the mixie once.
• Store it in  an airtight container.. 

It tastes great when mixed with plain rice and sesame oil (of course with papad!!).



4.IDLY MILAGAI PODI

Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.The recipe i have given is my mom’s version.Its a big hit among my dad’s friends.They used to ask the recipe for this idly podi I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor in it..

Ingredients

• Urad dal – 1/4 cup
• Channa dal / Kadalai paruppu – 1/8 cup
• Red chilly – 12  nos(increase if u need spicy)
• Curry leaves -  a sprig
• Garlic flakes –7-8 nos
• Asafetida – 2 pinches
• Oil – 1 tsp
• Salt – as needed.

Method:

• Heat a kadai with little oil and roast the dals with red chilly.
• Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
• Mix it well so that the curry leaves will get dried in that heat.
• Cool and grind it to a coarse powder without adding salt.
• Now add the salt and garlic flakes and run the mixie twice.

Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

Technorati Tags: HOME MADE PODI,HOME MADE SPICY POWDERS,BACHELOR POWDERS,PODI FOR RICE,POWDERS FOR RICE,BACHELORS COOKING. lUNCH BOX RECIPE.

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MILAGU KUZHAMBU | PEPPER KUZHAMBU

My hubby loves this milagu kuzhambu a lot. He always used to say that  Iam good in making this. Thanks to the supplementary issue of “Aval Vikatan” .It is the source for this kuzhambu. But I made some modifications according to our taste buds!! Whenever I get up late in the morning and when I run short of time to prepare lunch for my husband, I always do this. Its very easy to do. Lets see how to make this easy pepper kuzhambu for rice with simple ingredients.

Ingredients 

To dry roast and grind

• Pepper corns – 1 tbsp
• Jeera/Cumin seeds – 2 tsp

To saute:

• Mustard seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Small onions – 5-7 nos ( finely chopped)
• Garlic -  10 flakes (finely chopped)
• Curry leaves – a sprig
• Tomato – 1 no (finely chopped)
• Turmeric powder – a pinch
• Cooking Oil or gingely oil – 2 tbsp
• Salt and water - as needed

Other ingredients:

• Tamarind – Medium gooseberry size ( 2 to 3 tsp extract)

Method 

• Dry roast pepper and Jeera together just for 1 min in a hot kadai. U’ll get a nice aroma.(Note:Jeera should not be turned black) Grind it slightly coarse.
• Soak tamarind in hot water for 5 –10 mins and extract juice from it. Take 1 cup of juice from it. Add the pepper, jeera powder to the extract. Keep it aside.
• Now heat a wok/pan with 2 tbsp of oil and add the mustard seeds. Once it pops, add the methi seeds. Fry..
• Add the finely chopped onions and garlic pieces along with curry leaves. Saute till they become translucent.
• Now add the tomato and cook till it becomes mushy.
• Add the turmeric powder and tamarind extract along with the required salt.
• Let it boil for 10 to 15 mins in medium flame till its raw smell goes off. Add water in the middle if necessary. You can make it thick or thin as you like. Check for taste and add some raw pepper powder if needed. 
• Now switch off the flame and garnish with  fresh curry leaves and 2 tsp of gingely oil. Cover and rest before you serve. 

If you need it more spicy , you can add the raw pepper powder on top of the gravy. No need to boil.That gives a special flavor to this Kuzhambu. I always do this at the end:)

Yummy ,Spicy Milagu Kuzhambu is ready to serve with plain rice and ghee!! It tastes great when crispy potato poriyal or  simple sorakkai poriyal is served as a side dish!!

My MIL’s Tips:

1.     For initial stages of cold: U can try this kashaayam.

Take 1 tbsp pepper, 1/2 tsp cumin /jeera and 1 inch size ginger in a blender and crush it into one or two. Boil a glass of water . Add this mixture to it. Boil till it gets reduced into quarter glass. Drink this by adding honey or jaggery.
2. For loss of appetite and Indigestion:
Grind 1 tsp of pepper ,1 tsp of Jeera with salt. Make it a coarse powder by adding a pod of garlic at the end. Mix it with ghee and hot plain rice and have it for 2 days. It improves the loss of appetite.
3.For dry cough: Roast 5 –7 peppers in 2 tsp of ghee till it splutters. Now remove the roasted pepper and eat it as it is. Drink the hot ghee (throat bearable heat).
We usually do all the above remedies at our home and are really beneficial:)
For Weight Loss:
If you drink pepper rasam(without rice) around 11 in the morning regularly, sure you will reduce your weight by at least 1 to 2 kg per month(no dieting is necessary). But plz dont add too much of pepper . It may lead to stomach ulcer. Just normal amount of pepper as we use for rasam is sufficient!!

Technorati Tags: Milagu kuzhambu,Milagu kuzhambu recipe,How to make milagu kuzhambu,Milagu kuzhambu for cold,Pepper kuzhambu,Pepper gravy for rice,Pepper gravy recipe,Pepper kuzhambu indian recipes,Pepper kulambu,Pepper recipes,Pepper kuzhambu recipe tamil,Milagu kuzhambu south indian,Pepper kuzhambu for cold

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MALAYSIAN PARATHA AND AWARDS!!

I took this recipe from “Aval Vikatan “ magazine under international cuisine section. I’ve done this 2-3 times so far.Its always a hit !!

Ingredients
For dough:

• Maida / All purpose flour – 1 cup
• Salt – to taste
• Hot water – As needed
• Gingely/Sesame Oil – 1 tsp

For Filling/Stuffing:

• Grated carrot –1 cup
• Grated cabbage – 1 cup
• Grated Onion – 3/4 cup
• Boiled n Mashed potato – 1/2 cup(optional)
• Green chilly – 2 – 3 nos(finely chopped)
• Garlic flakes – 4 nos (Finely chopped)
• Ginger – 1 inch size (finely chopped)
• Ajinomoto – 1/4 tsp
• White pepper powder – 1/2 tsp
• Soya sauce – 1/4 tsp
• Salt – as needed
• Water – little to sprinkle.
• Oil – 1 tbsp

Method:

• Knead the dough using Maida,salt,hot water and a tsp of oil and set aside.
• Heat a wok/kadai with oil and add the finely chopped ginger,garlic and green chilly .Fry for a min.
• Now add the grated onions and saute for a min.
• Then add the grated vegetables and fry for sometime till the raw smell leaves it.(keep in high flame and stir it constantly so that it wont get burnt)
• Now add the salt,soya sauce and ajinomoto.Toss it well.
• Finally add the white pepper powder and mix it well.
• Now sprinkle some water and close the kadai with lid.
• Let it cook for 1-2 mins(mix it once in the middle )
• The veggies will be fully cooked .
• Now switch off the flame and close it with a lid.
• Stuffing is ready.

For paratha:
For 1 cup of Maida,u can make 5-6 chapattis.

• Take the dough and make balls of even size as we make for chapatti.

• Roll it into a thin chapatti.
• Take 2 –3 tsp of stuffing and keep it the center.

• Now close all the sides of chapatti to make it a square and roll it once.I hope the picture gives u a clear idea!!

• Heat a dosa tawa and put the paratha over it.
• Sprinkle some oil and cook both sides till golden brown.

Malaysian paratha is ready to serve with raita or pickle of ur choice!!

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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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