Search Chitra's Food Book

Showing posts with label BACHELOR RECIPES. Show all posts
Showing posts with label BACHELOR RECIPES. Show all posts

September 4, 2018

Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Paneer noodles
Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings. Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok Friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.


Maggi paneer masala noodles


Maggi paneer masala noodles recipe


Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box



Cuisine: Indian
Category: Maggi recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS


  • Maggi veg atta noodles packet - 3 small ( Use any instant noodles)
  • Paneer / cottage cheese - 100gms ( chop into small cubes)
  • Cooking oil  or butter - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 (Finely chopped or thinly sliced)
  • Ripe tomato - 2 (Finely chopped)
  • Red chilli powder - 1/2 tsp
  • Maggi taste maker powder - 3 packets
  • Turmeric powder - 1/4 tsp
  • Sugar - a pinch
  • Salt - little for masala
  • Water - 3.5 cups ( 3 + 1/2 cup)
  • Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

  1. Chop paneer into small cubes. Soak in hot water till use.
  2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
  3. Add chilli powder, turmeric powder and little salt, sugar.
  4. Add water, noodles tastemaker powder and bring to boil.
  5. Break the noodles and to boiling water. Cook till soft.
  6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
  7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

  • Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end. 

  • Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces.
  • Maggi paneer masala noodles
  • In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Maggi paneer masala noodles
  • Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water.
  • Maggi paneer masala noodles
  • Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy.

  • Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately.Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)Maggi paneer masala noodles

Note

  • Adjust the quantity of chilli powder as per your taste.
  • You can also add 1/2 tsp garam masala powder for more masala flavor.
  • If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder. 
Enjoy Paneer masala Maggi noodles at home. Kids would love it !
Maggi paneer masala

Continue Reading...


July 24, 2018

Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

Eggless Omelette Recipe

Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.
Vegetable omelette recipe without egg

Eggless Omelette recipe - Besan tomato omelette recipe


Besan cheela recipe - Besan tomato omelette recipe

Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner


Cuisine: North Indian
Category: Breakfast recipes
Serves: 5 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Besan flour / Kadalai maavu - 1 cup
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 1 (finely chopped)
  • Green chilli - 1 (finely chopped)
  • Cumin seeds or Ajwain - 1/2 tsp
  • Curry leaves - Few
  • Ginger - 1/2 tsp (finely chopped)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Asafetida / Hing - a pinch
  • Pepper powder - 1 tsp
  • Red chilli powder - 1/4 tsp
  • Turmeric powder - 1/8 tsp
  • Sugar - 1/2 tsp
  • Curd - 1 tbsp
  • Salt & water - as needed
  • Cooking oil / ghee – to drizzle the cheela
HOW TO MAKE BESAN TOMATO OMELETTE / EGGLESS OMELETTE
  1. In a wide bowl, take the besan flour / kadalai maavu.
  2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
  3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
  4. Mix well adding curd and enough water. Make a lump free batter.
  5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !
BESAN TOMATO OMELETTE - STEP BY STEP PICTURES
  • In a wide bowl, take all the ingredients except cooking oil. Add the required water.
    Besan tomato omelette recipe
  • Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick.
  • Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well.
    Besan tomato omelette recipe
  • Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.
Besan tomato omelette recipe

Note

  • Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa.
  • If you want to make thin cheela, make the batter slightly watery.
  • Rice flour is not necessary.
  • You can also refrigerate this batter and use it for 2 days.
Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !
Eggless omelette recipe

Continue Reading...


March 8, 2018

Easy Dal Tadka Recipe - How To Make Dal Tadka Using Pressure Cooker

Dal tadka recipe
 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is an one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes.But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home using pressure cooker with simple ingredients following the recipe from Veg recipes of India. It comes out very well every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe in pressure cooker

Dal tadka recipe


Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Toor Dal - 1/3 cup
  • Water - 2.5 cups
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 1 no (finely chopped)
  • Green chilli - 1 no ( small, finely chopped)
  • Ginger – 1/ 2 tsp (Finely chopped)
  • Turmeric powder - 1/8 tsp
  • Cooking oil - few drops
  • Salt - As needed
For tadka / To temper
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic - 5 cloves
  • Red chilli - 1 no (whole)
  • Curry leaves – Few
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Hing / Asafetida – a pinch
  • Coriander leaves - to garnish
  • Crushed Kasoori methi - 1/2 tsp (optional)

METHOD


  1. Wash and take the toor dal in a pressure cooker base.
  2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
  3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
  4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
  5. Temper the ingredients & add to dal. Garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES


  • Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water.
    How to make dal tadka
  • Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy.

  • To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes.

  • Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it.
  • You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka.
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end.
  • In some restaurants, they add a tbsp of fresh cream for garnishing.
  • You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.
Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !
How to make dal tadka recipe in pressure cooker

Continue Reading...


February 23, 2018

Onion Uthappam Recipe – How To Make Onion Uttapam

onion uthappam recipe
Generally South Indians, Tamil people make onion uttapam at least once in a week with leftover Idli, dosa batter. Sendhil likes to eat onion uthappam or rava dosa in hotels and restaurants whereas my choice is always plain uthappam with varieties of side dishes. I love its soft and spongy texture.I have already shared few uthappam varieties like tomato onion uthappam , Kadai onion uthappam(my MIL’s style) and Podi uthappam in my space. But this is the basic version of onion uttapam using big onions. We call it as Vengaya dosai in Tamil. Mostly I make it for breakfast during week days as I don’t have to prepare any side dish for this. Sendhil loves to eat it as such if the onions are browned perfectly. For variations and to make it more colorful, sometimes I use small onions, finely chopped green chillies, coriander leaves or grated carrot. If you want to make any side dish for onion uthappam, you can try coconut chutney, tomato chutney or idli sambar. Uthappam tastes the best and comes out soft, spongy with crispy edges only if you make it with fresh, thick idli batter.Do not add water to the thick If the batter becomes watery, uttapam becomes flat. So to make soft and spongy uthappam, mix the fermented idli batter till half way through on the first day for making idli. By doing this way, soft urad dal batter gets mixed with rice batter evenly and helps to prepare soft idli dosa on the first day, soft uthappam on the second, third day too. For making crispy dosa, remove the required batter in another bowl, add very little water to it. Mix well and spread thin dosa. Ok, lets see how to make onion uttapam recipe with step by step pictures.
Onion uttapam recipe

Onion uttapam recipe - How to make onion uthappam


Onion uttapam recipe - How to make onion uthappam

Onion uthappam recipe with step by step pictures.


Cuisine: Indian
Category: Dosa Recipes
Serves: 5 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Idli dosa batter - 2 cups
  • Big onion - 3 nos (Finely chopped)
  • Water - If needed
  • Cooking oil - as needed ( to sprinkle over dosa)

METHOD

  1. Take the idli dosa batter in a bowl. Add little water if the batter is too thick.
  2. Chop the onions finely. I use my electric chopper to do this job easily.
  3. Heat dosa tawa. Pour 2 ladles of batter and spread slightly. Cook in medium flame.
  4. Spread finely chopped onions all over the dosa. 
  5. Drizzle oil around the corner and center of dosa over the onions.
  6. Flip the dosa and keep the flame medium high. Cook till onions turn golden brown.
  7. Remove and serve hot with any side dish like chutney or sambar.

METHOD - STEP BY STEP PICTURES

  • Take idli dosa batter in a big bowl. Add little water, say 1/4 cup if batter is too thick. Mix well. Chop onions very finely using a knife or turbo chopper if you have it. Set aside.

  • Heat dosa tawa. Sprinkle few drops of water to check the heat of tawa. Wipe it with a cloth or tissue paper. Keep the flame low.
    Onion uthappam recipe
  • Pour two ladles of batter in the center of dosa tawa. Spread it slightly to make small, round uthappam. Sprinkle onions all over the dosa.
    Onion uthappam recipe
  • Drizzle cooking oil or gingely oil all over the dosa.Drizzle some oil over the onions too.Flip the dosa & cook the other side till onion becomes golden brown in color. Keep the flame medium high.  Wait patiently till onions turn golden brown evenly.

    Onion uthappam recipe
  • Remove the dosa to a plate. Repeat the same and make the remaining dosa. Serve hot with chutney or sambar ! Enjoy!
     

Note

  • Do not use the last batch of idli batter. It won’t make spongy and soft dosa.
  • For best results, use fresh idli batter.You can also use 2nd day batter but make sure batter is not too thin.
  • Flame should be low while spreading the onions so that the bottom part doesn’t get burnt. After you flip the dosa, you can increase the flame to medium high.
  • For variations, you can add finely chopped green chilli,coriander leaves, grated carrot along with finely chopped onion and sprinkle over the dosa.
  • You can also sprinkle idli podi or some red chilli powder/ tandoori masala for spicy taste.
  • Do not mix the chopped onion in the idli batter. It should be just sprinkled over the dosa.
Try this easy, yummy onion uthappam for your breakfast and enjoy !
how to make onion uthappam
Continue Reading...


February 20, 2018

Vegetable Brinji Rice Recipe – Seeraga Samba Rice Pulao Recipe

Vegetable brinji rice
Brinji rice is a very popular rice variety in small hotels in Chennai. Long back I had shared a plain brinji recipe with coconut milk. Recently I came across a vegetable brinji rice recipe(Brinji sadam in Tamil) in Eesha’s kitchen YouTube video which is completely different from my earlier version. So I tried it for our Sunday lunch. It came out well and tasted more like biryani/ pulao made with coconut milk.We all loved it. But I felt there is no much difference between the taste of brinji and biryani. There are many versions available for this particular recipe. Some recipes call for using freshly ground masala. As I had already shared a plain brinji sadam recipe, I wanted to prepare it with vegetables. Friends, If any of you know the authentic Chennai brinji rice recipe, please let me know. I am ready to try again and update this post. I have used jeera rice as its popularly known as brinji rice. So you can call this rice as Seeraga samba pulao as well. In the original recipe, it is prepared with basmati rice. So you can also use basmati or even Sona masoori raw rice to make this brinji. But the flavor and the quantity of water varies. For variations, you can add fried bread pieces at the end. As this recipe has no grinding job and done directly in a pressure cooker bachelors can give a try and pack it for your lunch box. Ok, Lets see how to make Tamil nadu style Vegetable brinji rice with step by step pictures.

Check out my Plain brinji rice recipe, Jeera rice veg biryani and my 40+ veg biryani varieties.

I used my Preethi Zodiac mixer grinder for extracting coconut milk easily. So I have shared separate step by step pictures for the same. Please check it out if interested. Preethi zodiac has really made my cooking much easier by helping me in chopping, grinding, atta kneading etc. Friends, you can think about buying this product if you are planning to change your old mixer. 


COCONUT MILK EXTRACTION USING PREETHI ZODIAC
  • Take the coconut and cut into small pieces. You can also use grated coconut.Preethi zodiac coconut milk extractor
  • Now take the super extractor jar and fit the blade. Cover the spout with the cap. Put the coconut pieces and grind to a coarse paste without adding water.
Preethi zodiac coconut milk extractor
  • Now add the required warm water ( 1:1 ratio of coconut and water for thick milk) and grind continuously.Coconut milk collects in the jar.
Preethi zodiac coconut milk extractor
  • Pour into a bowl and use as required.
Preethi zodiac coconut milk extractor

Vegetable Brinji Rice Recipe


Vegetable Brinji Rice Recipe

How to make Chennai special Brinji rice with vegetables & coconut milk


Cuisine: South Indian
Category: Main course
Serves: Serves 2 to 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Mixed vegetables - 1/2 cup ( 1 small carrot, 2 beans, handful of green peas, 1 potato)
  • Basmati rice / jeera rice/ Raw rice - 1 cup
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 1 no ( crushed)
  • Bay leaf - 1 no
  • Black stone flower / Kalpasi- 1 no
  • Big onion - 1 no
  • Ginger garlic paste - 1/2 tbsp ( Use freshly ground paste for best taste)
  • Green chillies - 2 nos. ( Use 3 to 4 for spicy brinji)
  • Mint leaves - 2 tbsp
  • Ripe tomato - 1 no ( big, chop finely)
  • Coriander leaves - Few
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1/2 tsp
  • Salt - as needed
  • Curd - 1 tbsp
  • Water + coconut milk - 1 cup + 3/4 cup
Fried bread pieces – Few (Optional)

METHOD

  1. Wash and chop all the vegetables into small cubes. Set aside.
  2. Heat oil + ghee in a pressure cooker. Saute the whole garam masala.
  3. Add sliced onion and saute till transparent.Saute GG paste till raw smell goes off.
  4. Add green chillies + mint leaves. Saute for a minute.
  5. Saute tomato + coriander leaves till mushy.
  6. Add spice powders, salt, curd and mix well.
  7. Lastly add water, coconut milk and let it roll boil. Add washed rice and pressure cook in low flame for one whistle.
  8. Remove the lid after steam is released. Fluff the rice and serve hot with raita, kurma or brinjal gravy as side dish.

METHOD - STEP BY STEP PICTURES

  • Wash the rice, drain the water completely and keep aside. No need to soak if using Jeera rice/ seeraga samba rice. If you are using basmati rice or raw rice, soak for 30 minutes.

  • Wash and chop vegetables into small cubes, slice onions, finely chop tomato. Heat oil in a pressure cooker base. Saute cinnamon, cloves, bayleaf, black stone flower and crushed cardamom.
    Vegetable brinji rice
  • Add onion, gg paste and saute till onion turns transparent. Add slit green chilli and mint leaves. Saute for a minute. Add tomato pieces, coriander leaves and saute till tomato becomes mushy.
    Vegetable brinji rice recipe
  • Add turmeric powder, red chilli powder and salt. Saute well and add curd. Mix well. Add water and coconut milk.
    Vegetable brinji rice recipe
  • After it comes to roll boil, add washed rice. Mix well and cover the cooker with a lid. Pressure cook in low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita, vegetable kurma, Biryani brinjal gravy, tomato gravy etc.
    Vegetable brinji rice recipe
  • Enjoy !
Vegetable brinji rice recipe

Note

  • Adjust the quantity of green chillies as per your taste.
  • You can also use basmati rice or raw rice. In that case, soak the rice for minimum 30 minutes and use 1: 1.5 cups to 2 cups of water.  
  • You can skip red chilli powder and use green chillies alone. 

Yummy Tamilnadu style vegetable brinji rice is ready ! Try at home and relish with your favorite side dish !!
 Vegetable brinji rice recipe
Continue Reading...


December 25, 2017

Millet Pongal Recipe Using Millet Ven Pongal Mix

Millet pongal
Recently I got a packet of Millet Ven Pongal Mix / Siruthaniya pongal mix & Millet Sambar rice mix from Native Food Store. I tried Pongal mix for my weekend breakfast as I got up late. Its so easy and quick to make.  Our breakfast got ready under 15 minutes. This millet pongal mix is a combination of roasted moong dal, varieties of millets, pepper corns, jeera, salt and cashews. I just followed the instructions given in the pack. All we need to do is to add the mentioned amount of water and cook this mix in a pressure cooker. We can also season it with curry leaves and hing in ghee at the end to make it more flavorful. It came out very soft, flavorful & tasty just like homemade ven pongal. Sendhil & Myself loved it very much. We enjoyed it with coconut chutney. Friends, Native food store products are available online and they deliver their products all over India. I would strongly recommend to buy this pongal mix from them. I am sure you will love its taste and buy it often. Working women and bachelors can buy this product to make a quick and healthy breakfast/ dinner. Ok, now lets see how to make Millet ven pongal using Native food store’s millet pongal mix.

Click this link to buy millet pongal mix.

Check out their varieties of millet products & rice mix, cold pressed oil in their website.

Also find my post on their Millet Noodles .



Millet pongal

Millet Pongal Using Pongal Mix


Millet Pongal Using Pongal Mix Millet Ven Pongal recipe using Pongal mix from Native food store.
Cuisine: South Indian
Category: Millet Recipes
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
To season
  • Ghee - 1 tbsp
  • Curry Leaves - Few
  • Chopped Ginger – 1 tsp 
  • Hing - a pinch
METHOD
  1. In a pressure cooker base, take the millet pongal mix.
  2. Add the mentioned amount of water given in the pack.
  3. Cook for 2 whistles in very low flame.
  4. Open the lid after steam is released. Mix well.
  5. Season curry leaves, ginger and hing in ghee. Add to pongal.
  6. Mix well and serve hot with coconut chutney !
METHOD - STEP BY STEP PICTURES
  • Take 1 cup of pongal mix in a pressure cooker. Add 4 cups of water, mix well. Close the lid.

  • Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released. Mix well. Its consistency would be just right. Heat ghee & temper ginger bits, curry leaves & hing. Add to pongal, mix well.
    Millet pongal
  • Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful !
    Millet pongal

    Enjoy !

 

Try this healthy, yummy, quick millet pongal with pongal mix. You will love it.
Siruthaniya pongal
Continue Reading...


November 26, 2017

Mushroom Peas Pulao Recipe – Mushroom Rice Recipe

Mushroom peas pulao recipe
Last Sunday I prepared this mushroom peas pulao with some leftover mushrooms and fresh green peas. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in a pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

Check out my crispy mushroom 65, how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.


mushroom pulao

Mushroom Peas Pulao Recipe


Mushroom Peas Pulao Recipe

Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker


Cuisine: Indian
Category: Mushroom Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Mushroom - 10 nos
  • Green peas or dried peas - 1/4 cup
  • Basmati Rice - 1 cup
  • Water or coconut milk - 1.75 cups
  • Cooking oil+ Ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2 nos
  • Cardamom - 1 no
  • Black stone flower/ Kalpasi - 2 small
  • Fennel seeds - 1/4 tsp
  • Bay leaf – 1 no
  • Big onion - 1 no
  • Ginger Garlic Paste - 1.5 tsp
  • Green chilli - 3 nos ( Use 2 for less spice)
  • Mint leaves - a handful
  • Salt - as needed
  • Lemon juice – Few drops

METHOD

  1. Wash and clean mushroom. Slice it and set aside.
  2. Heat oil + ghee in a cooker. Saute whole garam masala.
  3. Add onion, gg paste, green chilli, mint leaves and saute till transparent.
  4. Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
  5. Lastly add water or coconut milk and mix well.
  6. Pressure cook in low flame for one whistle.

METHOD - STEP BY STEP PICTURES

  • Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it.
    Mushroom peas pulao
  • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent.
    Mushroom peas pulao
  • Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute.
    Mushroom peas pulao
  • Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released.
    Mushroom peas pulao
  • Mix gently, fluff the rice and serve hot with any spicy kurma or raita !
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • You can use thin coconut milk instead of water.
  • I used lemon juice. You can saute one finely chopped tomato along with onion.

Try this easy, yummy, healthy mushroom pulao and enjoy ! I served with raita and Paneer 65.
Mushroom peas pulao recipe
Continue Reading...