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.
Heat oil + ghee in a cooker. Saute whole garam masala.
Add onion, gg paste, green chilli, mint leaves and saute till transparent.
Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
Lastly add water or coconut milk and mix well.
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.
Tomato rava upma recipe / Rava upma with tomatowith step by step pictures - Tomato rava upma is an yummy, instant, South Indian breakfast recipe with a nice variation from our regular rava upma. Usually I add tomato and vegetables only for rava kichadi but this morning I prepared rava upma with tomato just for a change. Basically I am a big fan of tomato based recipes. Even though I don’t like rava upma, I loved this tomato rava upma a lot. It tastes tangy and spicy as well just like rava kichadi. If you wish you can add green peas in this upma to make it look colorful.
I had some leftover upma for my dinner too. It was good and stayed soft. So you can pack it for lunch box as well. Friends, If you are bored of making rava upma, do try this tomato upma for your breakfast or dinner. It tastes good with coconut chutney as side dish. Try and let me know your feedback . My School moms friends make Karnataka style tomato rava bath. I will ask them and share that recipe later. Now lets see how to make this Tamil nadu style tomato upma recipe with step by step photos.
Heat oil, Temper mustard, dals.Saute the vegetables adding salt.
After tomato becomes mushy, add spice powders.
Mix well and add water. After water comes to boil, add rava.
Mix well, cover cook for 5 minutes.
Add coconut oil / ghee.Garnish with coriander leaves and serve with coconut chutney.
Tomato Rava Upma Recipe - Step by step photos
Wash and chop the tomato, onion, chilli.Set aside.Dry roast rava for 7 minutes in medium flame without burning it.Keep in a plate.
Heat oil in a kadai.Splutter mustard seeds, urad dal, chana dal and curry leaves. After it turns golden, add finely chopped onion and slit green chilli.
After onion becomes transparent, add finely chopped tomato.Saute till tomato becomes mushy. Add salt to cook tomato quickly.
Add red chilli powder or sambar powder and turmeric powder. Mix well till raw smell goes off.Add water and let it roll boil.
Lower the flame completely.Add the roasted rava in a sprinkled way using one hand while stirring constantly with other hand. It helps to avoid lumps.Once all the rava is added, it absorbs the water and becomes thick. Cover it with a lid and cook for 5 minutes in low flame.Mix once in the middle.
Switch off the flame after rava is cooked soft. Add coconut oil or ghee. Garnish with coriander leaves.Mix well and serve hot with coconut chutney!
Notes
Adjust the quantity of chillies as per your taste.
For variations, you can add 1/2 tsp garam masala powder for masala flavor.
Remember to add rava in a sprinkled way to avoid lumps.
No need to add more water. Adding more water makes it like kichadi.
You can use wheat rava instead of semolina and make the same. But add 3 cups of water.
Color of this upma varies as per the chilli powder you use. Use Kashmiri chilli powder for bright red color.
South Indian style Sambar rice / Sambar sadam using a pressure cooker is an yummy, healthy one pot recipe for vegetarians that is packed with the nutrients of rice, dal and mixed vegetables. Usually I make my hotel style sambar sadam at least once in a week for Sendhil’s lunch box. I prepare it by adding sambar powder made of freshly roasted & ground spices. Recently I saw this easy, bachelors style sambar sadam video in Tamil. Its so easy to make, absolutely no grinding job, no pre-cooking of dals & no tamarind too.
Yes, Its 100% a bachelors kind of recipe and it would be helpful for students, working women and busy moms to cook easily in the weekday mornings. I loved the idea and tried it the next day. It was so quick to make and tasted really good.I made few changes in the original recipe by adding mixed vegetables & spice powders to make it more healthy and flavorful. Sendhil love it a lot with rice papad or vadam as side dish. I loved it with pickle. It tastes good even if cools down. So we can pack this for lunch box as well.
You can skip onion to make a no onion no garlic version on festival days. You can use almost all the vegetables except beetroot and bitter gourd as they dominate the taste. Friends, do try this easy, sambar sadam in pressure cooker and let me know your feedback. I am sure you will love its simplicity and taste. Lets check out how to prepare South Indian style Sambar rice with step by step photos and video !
If you like to make Hotel style sambar sadam recipe, please check this link. For Karnataka style Bisi bele bath, check outthis link .
Easy Sambar Sadam - Bacehlors Style Sambar Rice Recipe
How to make Sambar Rice Recipe easily in a pressure cooker - One pot rice variety
**Mixed Vegetables - 1 cup ( 1 small carrot, 1/2 radish, 1 brinjal, Beans 3 nos, broad beans 5 nosl)
To saute in pressure cooker
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp
Methi seeds - 5 nos
Curry leaves - Few
Coriander leaves - 1 tbsp ( finely chopped)
Green chilli - 1 no ( Slit )
Big onion - 1 no ( sliced)
Ripe Tomato - 3 nos ( finely chopped, I used 2 big tomato)
Sambar Powder - 1 tsp
Red chilli powder - 1/2 tsp
Dhania powder -1 tsp
Turmeric powder - 1/4 tsp
Hing/Asafetida – 1/8 tsp
Salt - as needed
To Garnish
Coriander leaves - 1 tbsp ( finely chopped)
Ghee - 1 tbsp
HOW TO MAKE SAMBAR RICE IN COOKER - METHOD
Wash rice & toor dal.Drain the water & Set aside. Wash & chop all the required vegetables.
In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds,curry leaves and coriander leaves. Saute for a second. Add sliced onion, slit green chilli and saute till onion turns transparent.
Add finely chopped tomato, mix well.Add turmeric powder, hing, sambar powder, red chilli powder, dhania powder and salt. Saute in medium flame till tomato turns mushy. Do not burn the masala.( Tamarind extract is not needed for this recipe)
Lastly add the chopped vegetables.Saute for a minute. Add the washed rice, dal and 5 cups of water. Mix well and check for taste.Add more salt, chilli powder or sambar powder if needed.
Close the cooker and pressure cook for 2 whistles in very low flame.Open the cooker after steam is released. Mix well. ( If you want to add tamarind extract, add it now, boil for a minute till its raw smell goes off).Don't forget to garnish with chopped coriander leaves and add 1 tbsp of ghee. Serve hot with chips, papad or pickle if you like !
Enjoy !
Note
Red chilli powder and coriander powder are not given in the original recipe. So if you don’t have in hand, just add 2 tsp of sambar powder instead of 1 tsp.
Tamarind is not used in this recipe. If needed, you should add tamarind extract only after opening the cooker at the end because rice & dal won’t cook mushy in tamarind extract.
Adding coriander leaves and ghee is a must. It gives a nice flavor.
The quantity of water depends on the texture you like. I like it mushy,so I added 6 cups of water.
Try this easy, one pot sambar rice recipe and have a quick, hassle free lunch !
Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in Karnataka style. I learnt this recipe from my School momsfriend Archana.
When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year.
Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !
Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup)
Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango)
Grated coconut - 1 tbsp
Turmeric powder - 1/4 tsp
Salt - as needed
To temper
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1.5 tsp
Raw Peanut - 1 tbsp
Green chillies - 3 nos ( Slit)
Curry leaves - Few
Coriander leaves - 1.5 tbsp
METHOD
Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside.
Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of raw mango based on its tanginess.
Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute.
Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways.
Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish.
Enjoy !
Note
For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle.
Adjust the quantity of green chillies based on the sourness of mango.
I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well.
The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour.
It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin.
Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation.
Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.
Try this simple and yummy raw mango rice at home, enjoy your lunch !
Potato poori / aloo puri in Hindi is an interesting kids friendly puri recipe. Poori would be our Sunday breakfast mostly. So I started exploring varieties of poori for a change. I have already shared Palak Poori, Masala poori, Beetroot poori, Tomato poori, chola poori recipes. This Sunday I tried potato poori ( Alu ki puri in Hindi) for the first time. I made the poori dough by mixing wheat flour with boiled, mashed potato and spice powders.
Puri came out super soft with awesome masala flavor. It stays soft for hours together. So it can be packed for lunch box and ideal for travel as well. Side dish is not required for this puri recipe. Still I served it with tomato sabji and onion raita. Mixed veg kurma also goes well I guess.We loved it a lot. Its a winner recipe in my house. Do try this potato poori recipe for your kids and family. They will love it very much.
Next I am planning to make methi poori and mint poori. Friends, If you know any other interesting poori varieties, do share them in the comments section. I will make it. As I say in all my poori posts, thickness of poori while rolling and the proper temperature(heat) of oil is the secret to get nicely puffed up poori. I have shared those points below in detail. If you are a beginner, It will sure come by practice. Ok, Lets see how to make Aloo Poori recipe with step by step photos and a video !
Potato Poori - Aloo Ki Poori Recipe
How to make aloo ki puri / Potato poori recipe with step by step photos and video
Whole Wheat flour / atta - 1 cup ( I used Aashirvad)
Medium sized potato - 2 nos
Cumin seeds or Ajwain - 1/4 tsp
Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
Dhania powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 2 tbsp ( finely chopped)
Crushed kasoori methi – 1 tsp
Salt - as needed
Water - as required ( I added 1/3 cup)
METHOD
Wash and pressure cook potato in required water in very low flame for 2 whistles.Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it.
To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water.
Add wheat flour and mix well without adding water.
Now add water little by little and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough.Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up.
Roll all the poori and arrange in a plate without overlapping each other.
Heat oil in a kadai and when it gets heated , put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top.
When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease. Cook the other side too.Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori.
Enjoy !
Note
Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up.
At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again.
As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder.
Do not rest the dough for long time. Poori may drink oil while frying.Try to make puri as soon as u make the dough.
No side dish is required for this poori. If you want to make it , mixed veg kurma and tomato onion sabji would be some good options.
Enjoy this soft, masala flavored Potato Poori at home with raita and sabji !
Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life. He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc.
When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him. So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners.
You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !
Gobi paratha recipe/ Cauliflower paratha recipe
How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !
Cauliflower - 1 no or Grated cauliflower - 1.5 cups
Cooking oil - 2 tbsp
Green chilli - 1 no ( finely chopped)
Grated ginger - 1 tsp
Ajwain/Carom seeds – 1 tsp
Red chilli powder - 1 tsp
Dhania powder/coriander seeds powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Aamchur powder - 1/4 tsp ( optional)
Coriander leaves - 2 tbsp. ( to garnish)
Salt - as needed
METHOD
In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing.
Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry.
Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate.
Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.
Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal.
Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly.
Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.)
Enjoy !
Note
Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha.
You should grease the paratha with cooking oil or ghee for best taste.
Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling.
Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.
Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.
