Tomato bath Recipe in pressure cooker - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. 

Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain.

 Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.

Tomato bath recipe

Tomato masala bath recipe in pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice - 1 cup (Sona masoori rice) Water - 2 cups Cooking oil - 3 tbsp Cinnamon - 1 small piece Bay leaf - 1 Cloves - 2 Cardamom - 1 Big onion - 1 (Finely chopped) Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato) Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder) Turmeric powder - 1/4 tsp Coriander leaves – 1 tbsp Mint leaves - 10 Salt - as needed To grind masala Ripe tomato - 1 Grated coconut - 2 tbsp Green chilli - 1 Ginger - 1 inch piece Garlic cloves - 7 Cinnamon - 1 small piece Cloves - 2 Water – to grind masala

HOW TO MAKE TOMATO BATH

1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
2. Grind all the ingredients given under” to grind masala”.
3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
4. Saute onion and ground masala paste till raw smell leaves.
5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
6. Lastly add mint + coriander leaves. Add rice along with soaked water.
7. Mix well. Pressure cook in low flame for one whistle.
8. Switch off the flame. Open the cooker and fluff the rice.
9. Serve hot with onion raita. Enjoy !!

TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES

Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato. Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside. Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent. Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy. Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed. Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. Use Kashmiri chilli powder to get this bright color. Do not add more coriander and mint leaves.

Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !

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Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes.  too !

Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe

Cuisine: Chettinad

Category: Biryani recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Steamed rice / Puzhungal arisi - 1 cup Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Bay leaf - 1 Black stone flower - 1 Fennel seeds – 1/2 tsp Big onion - 1 (sliced or finely chopped) Green chilli - 3 to 4 Ripe tomato - 1 Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas) Turmeric powder – 1/2 tsp (optional, I used it) Water - 2.25 cups Salt - as needed To Grind - Paste 1 Mint leaves - a handful Garlic cloves - 10 To grind - Paste 2 Grated coconut - 2 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1

HOW TO MAKE CHETTINAD VEG BIRYANI

1. Wash the rice. Wash the vegetables and chop into small pieces.
2. Grind paste 1 and paste 2 separately.
3. Heat oil + ghee in a pressure cooker.
4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
6. Add paste 2 and saute for few minutes. Add water and washed rice.
7. Mix gently and pressure cook in low flame for one whistle.
8. Open the cooker and fluff the rice gently. Serve with raita !

CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf. Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato. Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.    Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil.  Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita !

Note

Adjust the quantity of green chilli as per your taste. I made medium spiced biryani. You have to grind the paste 1 and 2 separately. For variations, you can grind green chilli along with garlic and mint leaves. You can also use basmati rice or seeraga samba / jeera rice for more flavor.

Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 

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Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

 

This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

Mushroom biryani recipe - Kalan biryani

Mushroom biryani recipe - Tamil nadu style kalan biryani

Cuisine: South Indian

Category: Mushroom recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cooking oil - 3 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Black stone flower / Kalpasi - 1 Bayleaf - 1 Big onion - 1 Ripe tomato - 1 Indian button mushroom - 10 Turmeric powder - 1/4 tsp Biryani masala powder - 1/2 tsp Basmati rice - 1 cup (soaked for 15 minutes) Salt - as needed Water - 1.5 cups To grind masala Small onion / shallits OR big onion - 7 nos /1 no. Green chilli - 2 Ginger - 1 inch piece Garlic - 5 cloves Mint leaves / Pudina leaves - a fistful Coriander leaves a- fistful

HOW TO MAKE MUSHROOM BIRYANI - METHOD

Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside. Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent. Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy. Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder. Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes. Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish. Enjoy !

Note

Add more green chillies for spicy biryani. For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

Try this yummy mushroom biryani recipe and enjoy !

Technorati Tags: Mushroom biryani,mushroom biryani recipe,kalan biryani,how to make mushroom biryani,mushroom biryani without coconut milk,mushroom biryani easy

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Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant.

This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.

Check out my Purple cabbage poriyal, Purple cabbage salad, Cabbage stir fry, Cabbage kootu recipes too.

Cabbage Peas Biryani Recipe - Cabbage Rice Recipe

How to make cabbage peas biryani recipe for lunch box.

Cuisine: South Indian

Category: Biryani Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Chopped or grated Cabbage – 1 cup Basmati rice – 1 cup Water – 1.75 cups Big onion – 1 (Sliced thinly) Green chilli- 1 to 2 nos (adjust) Ginger garlic paste – 1/2 tsp Mint + coriander leaves – fistful Turmeric powder - 1/4 tsp Red chilli powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt- as needed Curd – 2 tbsp Lemon juice – Few drops (optional) To Saute in oil Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos. Cardamom - 1 Star anise - 1 Bay leaf - 1 Black stone flower / Kalpaasi - 2 nos

HOW TO MAKE CABBAGE PEAS BIRYANI

1. Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
2. In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
3. Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
4. Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
5. Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
6. Mix well and pressure cook in low flame for one whistle.
7. Fluff the rice gently with a fork without breaking the rice.
8. Serve cabbage peas biryani with onion raita !

METHOD - STEP BY STEP PICTURES

Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside. Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates. Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.   Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !   Enjoy !

Note

Adjust the quantity of spice powders as you like. You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly. You can also use jeera rice / seeraga samba rice instead of basmati rice.

Try this easy, yummy cabbage peas biryani and share your feedback with me !

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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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