Vegetable Brinji Rice Recipe – Seeraga Samba Rice Pulao Recipe

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. I am not sure if this the original Chennai brinji rice. But 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 this veg 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.
• 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.

• 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.

• Pour into a bowl and use as required.

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

Chitra Ganapathy

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. 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. Add turmeric powder, red chilli powder and salt. Saute well and add curd. Mix well. Add water and coconut milk. 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. Enjoy !

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 !!

 

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Millet Pongal Recipe Using Millet Ven Pongal Mix

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 Using Pongal Mix

Millet Ven Pongal recipe using Pongal mix from Native food store.

Cuisine: South Indian

Category: Millet Recipes

Serves: 2

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Millet Pongal Mix - 1 packet ( 200gms)   Water - 4 cups 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. Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful ! Enjoy !

 

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

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Mushroom Peas Pulao Recipe In Pressure Cooker – Indian Style Mushroom Rice Recipe

Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian 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 

easy mushroom biryani in pressure cooker

Mushroom Peas Pulao Recipe

Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker

Cuisine: Indian

Category: Mushroom Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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

HOW TO MAKE MUSHROOM PULAO

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. 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. Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute. 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. 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.

Technorati Tags: Mushroom pulao,mushrom peas pulao,mushroom recipes indian,mushroom recipes,Indian mushroom recipes,pulao recipes,mushroom rice

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Chow Chow Poriyal – Spicy Chayote Curry Recipe

Chow Chow Vegetable( Chayote in English, Ishkus in Hindi, Seemai Kathirikai in Tamil, Seeme Badanekayi in Kannada, Seema vankaya in Telugu) makes its appearance in my kitchen at least twice a week. I make sambar, poricha kuzhambu and kootu with it. Chow chow poriyal was in my try list for long time as I have never seen my mom & MIL making poriyal with it. Here in Bangalore, most of the hotels serve this chow chow curry in their lunch thali. So I wanted to try that way. Its a very simple dry curry recipe but spicy in taste. People call it as Seeme Badanekayi Palya in Kannada. As chow chow vegetable is bland in taste, I have used spice powders to bring the masala flavor. I prepared this chow chow curry directly in a pressure cooker to ease my job. Yes it was done under 10 minutes. This recipe is ideal for bachelors and working women to whip up a quick side dish for sambar rice and curd rice. Do try this spicy chow chow curry for rice and enjoy. If you like, you can have it with roti a well.

Check out my other PORIYAL RECIPES too !

Chow Chow Poriyal / Chayote Curry Recipe

Chow chow poriyal for rice,roti - Chayote dry curry recipe, spicy in taste !

Cuisine: Indian

Category: Poriyal Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Chow Chow / Chayote - 1 no (Big) Big onion - 1 no Garlic cloves - 5 nos Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Grated coconut - 1/4 cup Salt & water - as needed To Temper Coconut oil or cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - Few

HOW TO MAKE CHOW CHOW PORIYAL

1. Wash and peel the skin of chow chow/chayote. Slice the head and tail portion.
2. Chop into small cubes.Chop onion and garlic finely.
3. Heat oil in a pressure cooker base. Splutter mustard seeds, urad & chana dal.
4. Saute onion, garlic and chayote. Add salt and spice powders. Mix well.
5. Add very little water and pressure cook in high flame for 2 whistles.
6. Boil if there is excess water. Let it become dry. Lastly add grated coconut, mix well and serve !

METHOD - STEP BY STEP PICTURES

Wash and slice the head and tail part of chow chow. Peel the skin completely and chop into cubes. Chop onion and garlic cloves finely and set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. When dals turn golden, add chopped onion, garlic and chow chow cubes. Saute for a minute. Add turmeric powder, red chilli powder, dhania powder, garam masala powder and salt. Mix well. Add little water say 3 tbsp and mix well. Less water is needed because chow chow will release some water while cooking. Pressure cook in high flame for 2 whistles. Open the lid after steam is released. Mix gently and check for excess water. If its there, boil in high flame for a minute to drain all the water.Do not mix often because poriyal may become mushy. Toss gently. Poriyal should be dry. Lastly add grated coconut, mix well and serve with rice or roti ! Enjoy !

Note

Chow chow needs less water and less time to cook. So do not add more water while pressure cooking. Chow chow becomes mushy if you cook for more time in pressure cooker. So its better to cook in high flame for 2 whistles. It cooks in the steam itself. Adjust the quantity of chilli powder to make it more spicy. You can also skip garam masala powder but it adds a nice flavor to the curry. You can follow the same recipe and use bottle gourd / sorakkai instead of chow chow.

Try this easy, yummy chow chow poriyal at home and enjoy with sambar rice, rasam rice & curd rice.

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Mushroom 65 Recipe – How To Make Crispy Mushroom fry - Kalan 65 Recipe

Mushroom 65 / Crispy mushroom fry ( Kalan 65 in Tamil) is one of the easy Indian snacks recipes using mushroom. We have tasted this several times in restaurants/hotels. Many vegetarians avoid mushroom as it gives the smell of taste of eating non-veg food. But I include in my cooking once in a while as it has amazing health benefits. Its low in calories, gluten free, high in anti oxidants, high in potassium to control blood pressure, helps in weight management, boost immunity and much more. But we should be careful while buying mushroom. Always choose fresh ones to avoid ailments like stomach upset, food poisoning etc. 

Yesterday I bought a pack of fresh, edible button mushrooms from Metro Cash n Carry. Usually I make biryani with Mushrooms. This time I tried crispy mushroom 65 following my fail proof Gobi 65 recipe. It came out very crispy and tasty. Sendhil & myself liked it a lot. I am planning to try some kurma or kuzhambu with the leftover pieces. I also made Paneer 65 with the remaining batter for Raksha. 

If you follow this recipe, you can make crispy paneer 65, baby corn 65 and gobi 65. Its an all rounder recipe. If you want to keep it crispy for long time, you need to deep fry it twice just like the hotels and street side shops. Yes, To make restaurant style crispy mushroom 65, we need to deep fry it twice without worrying about calories. This is the only secret, nothing else I feel. I have shared this point in my Gobi manchurian post too. After all we are going to make it once in a while at home. But don’t feel bad, this recipe itself gives you crispy mushroom 65 even if you don’t deep fry it twice. Ok, lets see how to make mushroom 65 with crispy exterior and soft exterior with step by step pictures.

Check out this post on 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 65 Recipe - How To Make Crispy Mushroom 65

How to make crispy Mushroom 65 at home with easily available ingredients

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mushroom – 10 nos All purpose flour / Maida – 1/2 cup Corn flour – 1/2 cup Red chilli powder or green chilli paste – 2 tsp Ginger – garlic paste – 1.5 tsp Garam masala powder – 1 tsp Crushed fennel seeds or fennel seeds powder – 1/2 tsp (optional) Lime juice – Few drops Salt & water – As needed Cooking oil – To deep fry

HOW TO MAKE MUSHROOM 65

1. Wash the mushroom, discard its stem. Chop into cubes.
2. In a bowl, mix all the ingredients given for the batter except cooking oil.
3. Mix it to thick bajji batter consistency. Add mushroom cubes and marinate for 30 minutes.
4. Heat oil. Deep fry the marinated mushroom pieces. Cook till bubbles cease.
5. Drain in a tissue paper and serve hot with tomato sauce. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash the mushroom twice and discard the stem. Wipe it dry and chop into cubes. In a wide bowl, mix maida, corn flour, red chilli powder, garam masala powder, ginger garlic paste, fennel seeds powder, lemon juice, salt and required water. Mix well without lumps. Make into thick bajji batter consistency. Thin batter makes tails while frying. So batter should be thick and coat mushrooms well. Add the chopped mushroom. Mix well and let it marinate for 30 minutes. You can also refrigerate the batter if you keep it for long time. You can also prepare this batter well in advance, refrigerate and deep fry when needed. Heat oil in a kadai and when it gets heated , put a drop of batter and check the oil temperature. If it comes to top immediately, heat of the oil is right. Now take the batter, put the mushroom pieces one by one in the hot oil using a spoon. Do not use your hands for dropping mushroom in the oil because the coating may go off. So its better to use a spoon. Deep fry in medium flame by tossing it regularly. Flip and cook both sides till golden brown in color. Bubbles should also cease well. No problem if there are one or two bubbles. Remove using a slotted ladle and drain in a tissue paper. Deep fry few curry leaves for garnishing. Add to fried mushroom. Serve hot for best taste. Kids love to have with tomato sauce. Enjoy !

Note

Remember batter should be thick and coat able. If its thin, tails may form in oil while dropping mushroom. You can skip marination if you are in a hurry.   This mushroom 65 stays crispy for 15 to 30 minutes. To make it super crispy that holds for long time, you should deep fry it twice.  No need to use curd in this recipe. If you don’t have corn flour, you can use rice flour. You can also add crushed kasoori methi in the batter for more flavor.

Try this easy, yummy , crispy mushroom 65 recipe at home and enjoy !

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Javvarisi Upma – Sago Upma – Sabudana Upma Recipe

Recently I started making javvarisi upma at home for breakfast and dinner. This is a South Indian style sabudana upma without using potato and peanuts. Actually I came to know about sago upma(Sabudana in Hindi, Saggubiyyam in Telugu) from my friend Shalini. She taught me a version with nylon javvarisi. I will share that recipe later. 

Today I have shared javvarisi upma with big, white sago pearls. My MIL makes a similar upma without soaking sabudana. She roast it and make just like javvarisi payasam. I too follow this method for making kheer. But I couldn’t make upma as javvarisi becomes sticky. Once I make it perfect, I will share that version.

Last week I made this upma by soaking sabudana overnight. It came out very well, non-sticky and tasted great. I added vegetables like carrot and capsicum to make it colorful. Sendhil & Raksha loved it a lot. Now I am confident enough to try North Indian sabudana khichdi too. Hope I will start to explore more sabudana recipes from now. Now lets see how to make South Indian style Javvarisi upma with step by step pictures.

Javvarisi upma - Sago upma - Sabudana upma recipe

South Indian style Sabudana upma - Javvarisi upma recipe with step by step pictures

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 5 Hours

Cook time: 20 Minutes

Total time: 5H20 Minutes

Chitra Ganapathy

INGREDIENTS

To soak ( 1 cup - 240ml) Javvarisi / Sago / Sabudana - 2 cups ( White big ) Water - to soak sago ( I used 1.5 to 2 cups ) To temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Big onion – 2 nos (medium sized) Green chillies – 2 to 3 nos (Finely chopped) Carrot - 1 no (Small sized, Finely chopped) Capsicum - 1/2 no Curry leaves – Few Ginger – 1 inch piece(Finely chopped) Coriander leaves - 2 tbsp (chopped finely) Lemon juice - 1 tsp Salt - as needed

HOW TO MAKE JAVVARISI UPMA

1. Wash sabudana / javvarisi twice. Drain, Soak it overnight adding water.
2. Temper mustard, urad and chana dal. Saute onion, chilli , curry leaves and vegetables.
3. Saute till veggies turn soft and cooked. Add soaked sago and mix well adding salt.
4.  Cover cook in low to medium flame till sago becomes transparent. 
5. Lastly add lemon juice and coriander leaves. Serve hot !

METHOD - STEP BY STEP PICTURES

Wash the sabudana twice or thrice. Drain the water completely. Soak in 1.5 to 2 cups of water over night or atleast for 5 hours minimum. The level of water should be 1/2 inch above sabudana. The next morning sabudana absorbs all the water and grows in quantity. If you take a sago and press it, it should be mushy. It shows sago is soaked well. Fluff it well without any water and keep aside. Wash and chop onion, chilli, carrot and capsicum finely. Set aside. Heat oil in a good non-stick kadai. Temper mustard seeds, urad dal and chana dal. When it turns golden, add finely chopped onion, green chillies, curry leaves, capsicum, carrot , required salt and mix well. Take care while adding salt because sago upma takes less salt unlike other upma recipes. Saute in low to medium flame till carrot becomes soft. No need to add water. Now add sabudana and mix well. Keep the flame low to medium. Cover cook till done. Open the lid once in 2 minutes and toss gently. No need to add water. Sabudana turns transparent. It takes nearly 10 to 12 minutes to become transparent completely. Make sure it is not sticking to the bottom of kadai.  Sabudana tastes soft when its cooked completely. You can taste and find it. If you keep cooking for more than 10 minutes, javvarisi starts to become sticky. So cover cook in low flame, toss once in 2 minutes till done. Sometimes a layer of sabudana sticks to the bottom of kadai if you over cook it. Don’t worry. You can serve it as adai at the end. It tastes crispy. Switch off the flame. Sprinkle lemon juice and garnish with coriander leaves. Mix well and serve hot ! Enjoy !

Note

Use white big sago variety for this upma. Do not soak in excess water ( i.e more than 1/2 inch) to cover sago. It will turn mushy. For 2 cups of sago, I used 1.5 cups of water.  You can use maximum 2 cups. You should cook the sago in low to medium flame without adding water. So you should keep tossing it once in 2 minutes. If you cover cook it for long time, sago may stick to the bottom. So keep stirring it in the middle.  Be careful while adding salt because sago needs less salt.

Try this easy, yummy javvarisi upma for your breakfast or dinner and enjoy  !

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