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April 13, 2015

Tomato Biryani Recipe/Thakkali Biryani-Sunday Lunch Recipes Series-13

Tomato biryani recipe
I am a big big fan of tomato recipes but Sendhil is just opposite to me.He likes to take only a limited quantity of tomatoes.So i make tomato rice,tomato pulao and other tomato rice varieties for myself & my daughter whenever Sendhil have his lunch in restaurants with his colleagues.Last year i had shared a tomato rice recipe using rice cooker for bachelors.I usually make that way as it is so easy.Today,for a change,i tried tomato biryani/Thakkali biryani for the first time adding coconut milk and loved it a lot.It was so good in taste and super flavourful too.This is my 13th post in Sunday biryani series and i thought of ending this series with 2 more posts as i couldn’t find interesting biryani recipes anymoreConfused.But God had helped me with a 100 biryani varieties cookbook by Deepa Shekar( You might have seen her in Podhigai”Asathal samayal” cookery shows) which i bought recently in a departmental stores in Salem.Now i can confidently take this series at least up to 25 episodes after which i am planning to start simple daily lunch menu series for beginners & office goers.So stay tuned for super tasty,authentic and interesting biryani recipes with my own touch in the upcoming weeks.To begin with,here is an yummy tomato biryani recipe from that book.I am sure there must be many tomato lovers like me.I am presenting this recipe for you all.Lets see how to make this mouth watering thakkali biryani using coconut milkHappy
Tomato biryani recipe

Tomato biryani recipe


Tomato biryani recipe Tomato biryani recipe -Thakkali biryani for Sunday lunch & lunch box
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes


INGREDIENTS

  • Basmati rice - 1 cup ( I used India gate)
  • Green peas - a handful
  • Chopped Bangalore tomato - 1 no (big)
  • Chopped Tamil Nadu tomato - 2 nos ( sour)
  • Big onion - 1 no
  • Coconut milk - 3/4 cup
  • Water – 3/4 cup 
  • Salt - as needed
  • Ghee - 1 tsp
To grind
  • Red chillies( soak in hot water)- 3 nos
  • Green chillies - 2-3 nos
  • Ginger - 1 inch
  • Garlic cloves-5 nos
  • Fennel seeds/soambu - 1/2 tsp
  • Big onion – 1/2 no
To temper
  • Cooking oil - 1.5 tbsp
  • Cinnamon - 1 piece
  • Cloves - 2 nos
  • Cardamom - 1 no
  • Biryani leaf – 1
  • Kalpasi/black stone flower-1 no
Mint & coriander leaves – a handful (finely chopped)
METHOD

  • Wash and soak the basmati ride for 20 minutes and drain the wate completelyr.Heat 1 tsp of ghee in a kadai and roast the rice for 5 minutes.Remove and keep aside.
Tomato biryani recipe
  • Wash and chop the onions,tomatoes and set aside.Soak red chillies in hot water and grind it with other ingredients given under”to grind” to a smooth paste adding enough water.
Tomato biryani recipe
  • In a cooker base,heat oil and saute cinnamon,cloves,cardamom,kalpasi and biryani leaf.Now add the chopped onions & ground paste.Saute till raw smell goes off.Add tomatoes & saute till its mushy.Add the required salt to ease the sauting process.
Tomato biryani recipe
  • Lastly add the green peas,roasted rice,water,coconut milk along with finely chopped mint & coriander leaves.Mix well and pressure cook in low flame for one whistle.Open the cooker & fluff the rice.
    Tomato biryani recipe
    Serve it hot with raita.Enjoy !



Note


  • For variations,u can use either coconut milk or water alone.
  • As tomatoes leave water,we have used rice & water in the ratio of 1:1.5
  • If u don’t want to roast the rice,soak the rice for 1 hour and use 1.5-1.75 cups of water.Add ghee in the water before pressure cooking.
  • You can also use tomato puree instead of chopped tomatoes.In that case,add 1/2 cup.

Check out my Tomato rice,Tomato pulao,Tomato rice using rice cooker .

Thakkali biryani recipe
Try this delicious Tomato biryani and have a yummy lunch with your familyHappy
I served with Sago Vadagam and Cucumber Raita.
Thakkali biryani recipe

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April 11, 2015

South Indian Breakfast Recipes - Top 15 Tiffin Items List Of Tamilnadu

South Indian breakfast recipes
South Indian Breakfast Recipes
Here is the list of South Indian breakfast recipes / Top 15 Tamilnadu tiffin recipes that is commonly prepared in every household. Not only in houses, but also in the breakfast menus of hotels/restaurants of Tamil nadu , Kerala and Karnataka. In this collection, some of them are authentic ones for which you need pre preparation and some of them are instant and easy to make tiffin recipes. Soon I will try to compile a list of Instant South Indian breakfast recipes and make a separate post for that too. Here you can find the links for Idli recipe (along with 15 varieties of idli recipes), Onion uttapam, Ven pongal recipe, Rava Kichdi recipe, Puffy poori, Crispy urad dal vada/Medhu vada, Parotta (quick version), Dosa, Crispy restaurant style rava dosa and Soft n spongy aapam recipe (without yeast n soda), Adai recipe, Rava idli(without soda), Karnataka special mysore masala dosa, Kerala puttu and last but not the least super soft spring hoppers/Idiyappam. You will find all these recipes with step by step images. I hope this list will help beginners. Please check out the links for

15 Idli varieties

50 Chutney recipes

30 Idli sambar recipes

Poori varieties

20 side dish for poori

If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, check out this post 

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April 10, 2015

Punjabi Aloo Paratha Recipe - Stuffed Potato Paratha Recipe

Aloo paratha recipe
Long back I had shared an aloo ka paratha recipe learning from my friend. Today I tried Punjabi style aloo paratha for a change. I never thought its so easy to make and tastes like the one we get in paratha joints here. Its a no onion, no garlic jain recipe apt for fasting days. I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita. Yes masala dahi is one of the best side dish for aloo paratha. I came up with this recipe after googling so many punjabi paratha recipes and videos. 

For rolling these parathas, I followed my friend’s method of rolling obbattu using two polythene sheets. It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake. I hope and I am sure it will come out well for you.

Try it and let me know how you liked it. I always make the parathas thin as my man likes it that way. Please make it thick or thin as you wish. This morning I packed few parathas for his lunch box and I am waiting for his feedback. Ok, lets see how to roll and make these yummy, soft Punjabi aloo ka paratha recipe with step by step photos.

Aloo paratha recipe

Punjabi style aloo paratha recipe


Punjabi style aloo paratha recipe Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!
Cuisine: Indian
Category: Dinner
Yields: 8 
Prep time: 15 Minutes
Cook time: 3 Minutes
Total time: 18 Minutes


INGREDIENTS
For the dough
  • Atta/Wheat flour - 2 cups ( i used aashirvaad)
  • Water - as needed ( I used 1 cup + 1/2 tbsp)
  • Oil - 1/2 tbsp
  • Salt - as needed
For the stuffing
  • Potato - 4 nos (medium sized)
  • Ajwain/Omam - 1/2 tsp
  • Ginger - 1/2 inch piece ( grated or finely chopped)
  • Green chilli - 1 no ( finely chopped)
  • Red chilli powder - 1 tsp ( I used 3/4 tsp)
  • Garam masala powder - 3/4 tsp
  • Chat masala powder - 1/2 tsp
  • Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional)
  • Cumin powder/Jeera powder - 1/2 tsp
  • Finely chopped coriander leaves - few tbsp
  • Salt - as needed
HOW TO MAKE PUNJABI ALOO PARATHA - METHOD 


  • In a wide bowl,take the flour and add salt. Mix well. Make a dent in the center and add water little by little. Gather the flour and make a soft and smooth dough. Lastly add 1/2 tbsp of oil and cover the dough. Spread well and set aside for sometime till you make the stuffing.
Aloo paratha recipe
  • In a pressure cooker base,wash and add the potatoes along with required water. Cook for 3-4 whistles. Take the cooked potatoes, peel the skin and mash them very well without any lumps. (This is the first most important point to make the stuffing prevent oozing out). 
Aloo paratha recipe
  • To the mashed potatoes, add all spice powders, ajwain, finely chopped green chillies, grated ginger and coriander leaves. Mix them well adding the required salt. Check for taste and add more spice powders if needed. Make golf sized balls out of the stuffing and set aside.
  • Now take the dough & knead it really well by greasing your hands with oil. Make balls from the dough equal to the size of the stuffing ball.
Aloo paratha recipe
  • Take an obbattu sheet greased with oil & place the dough ball & stuffing ball. Press the dough ball into a small circle. Make sure the sides of ball is thinner than the center .Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball. Press it and put few drops of oil on the stuffed dough ball. Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as you wish. In this method, you don’t need to dust the paratha in flour. Just few drops of oil would do.
Aloo paratha recipe
  • If u don’t want to follow this method, just stuff the filling in the dough as mentioned above. Dust the balls in wheat flour and roll it using a rolling pin. For this method, you don’t need oil but you have dust the paratha with wheat flour. Excessive dusting may result in dry paratha.So take care.
  • Now heat the dosa tawa and drizzle some oil. If using obbattu sheet for rolling, transfer the entire sheet with paratha over the dosa pan and remove the sheet. Cook the paratha only in medium flame on both sides by drizzling some oil around  & all over the paratha. Remove & serve hot with raita !Enjoy !
Aloo paratha recipe


Note

  • Make sure the potato is mashed really well else the stuffing will ooze out while rolling.
  • The consistency of dough should be soft and non-sticky. U can add more oil if needed.
  • The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha.
  • You can roll it thin or thick as you wish.
  • Adjust the quantity of masala powders as per your taste.
  • You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.
  
Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinner. 


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April 8, 2015

Capsicum Masala Curry Recipe - Capsicum tomato curry recipe For Chapathi

Capsicum masala curry recipe

Capsicum masala is a simple and tasty North Indian side dish for chapathi. It’s a very easy and quick recipe that can be made under 15 minutes with capsicum and tomato as major ingredients. Last week I packed roti/chapathi along with this capscium tomato curry and spicy buttermilk for Sendhil's lunch box. He loved it very much. For this recipe, I followed the basic North indian gravy recipe with tomatoes as base. So it resembled more like our South Indian Tomato thokku but tasted completely different.

The consistency of this masala can be varied from gravy to curry as per your wish. For variations, green capsicum (Bell pepper) can be paired with aloo/potato, paneer or sweet corn to make it even more healthy n tasty. So, lets see how to make this easy, no grinding, simple capsicum masala curry recipe. Try it for chapathi. U will love it. Stay tuned for some more easy side dish recipes for roti !

Check out my Capsicum kurma recipe if interested !
Capsicum tomato masala curry recipe

Capsicum masala curry recipe


Capsicum masala recipe Capsicum masala recipe - A simple side dish for chapathi
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS

  • Green capsicum – 1 small
  • Ripe tomatoes– 2 nos(big)
  • Big onion – 1 no
  • Ginger&garlic paste- 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Kasoori methi – 2 pinches
  • Sugar – a pinch
  • Ghee – 1 tsp
  • Water & salt - as needed
To temper
  • Cooking oil – 1.5 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds/Jeera – 1/2 tsp
  • Curry leaves – few 
Coriander leaves – to garnish
HOW TO MAKE TOMATO CAPSICUM CURRY - METHOD
  • Chop the capsicum into small chunks or as u wish.Chop the onions & tomatoes finely.
  • Heat oil + ghee in a kadai and splutter mustard,jeera and onions.Add g&g paste and saute till raw smell goes off.Then add capsicum pieces.Saute for a minute in medium flame.Now add the finely chopped tomatoes and saute till mushy adding required salt and turmeric powder.
Capsicum-masala-recipe-1
  • Add chilli powder, dhania powder and garam masala powder and saute till the masala well.
  • Add some water to cook the masala and capsicum and boil well till the mixture leaves oil. Adjust the consistency by adding more water to make a thick gravy or curry as you wish. Before switching off the flame, add kasoori methi and sugar. Switch off the flame and garnish with coriander leaves.
Capsicum-masala-recipe-2
Serve with roti/Chapathi !
Enjoy !

Try this easy, yummy, colorful capsicum masala for roti ! Tastes great !
Capsicum masala curry
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April 6, 2015

Muslim Wedding Biryani Recipe-Bai Biryani-Sunday Lunch Recipes-12

Muslim wedding biryani
Sorry friends,I couldn’t post this recipe yesterday as I am in Salem and having trips to temples continuously.I got few requests to share Tamil nadu Muslim style wedding biryani recipe in my Sunday lunch recipes series.Actually i was thinking kuska and muslim wedding biryani are one and the same.But after going through few “Muslim biryani recipes,i came to know there are slight differences between the two.This biryani is also called as “Bai biryani”.As usual i replaced Chicken/Mutton with soya chunks/Meal maker and prepared this biryani for the first time.The taste and the smell of this biryani with jeera rice was awesome.It was wafting around my house for long time.Muslim style wedding biryani is not difficult to make as one thinks.Its taste & procedure were very similar to Dindigul thalappakatti and Coimbatore Angannan biryani.With the combination of masala/Spices and freshly ground ginger+garlic+green chilli paste,it gives the delectable aroma and taste.Try it once,u will come to know.I would like to mention a point about the color.In the actual biryani recipe,they add food color to bring the bright orange shade.But here,I have not used any color but still it came out light orange in color because I used ripe green chillies.So the color of this biryani may vary for you if u don’t use food color.I made tomato capsicum masala,roti & badusha along with biryani for my Sendhil’s birthday treat.Very soon,u can expect badusha recipe in my blog.Ok,lets see how to make this yummy muslim wedding biryani recipe in detail.
Check my Badusha recipe HERE
Musslim-wedding-biryani

Muslim Wedding biryani recipe


Muslim Wedding biryani recipe How to make Muslim Wedding biryani recipe at home
Cuisine: Indian
Category: Lunch
Yields: 2
Prep time: 10 Min
Cook time: 15 Min
Total time: 25Min


INGREDIENTS
1 cup = 200ml

  • Jeera Rice – 1 cup 
  • Cooking oil or ghee– 3 tbsp 
  • Cinnamon – 2 inch piece
  • Cloves – 3 nos
  • Cardamom – 1 no
  • Bayleaf – 1 no
  • Blackstone/Kalpasi – 2 nos
  • Green chillies – 4-5 nos ( based on size)
  • Ginger – 1.5 inch piece
  • Garlic – 5 cloves
  • Big onion – 1 no
  • Tomato – 1 no
  • Turmeric powder – 1/8 tsp
  • Crystal Salt – as needed
  • Water – 2 cups
  • Mint + coriander leaves – a handful
  • Curd – 2 tbsp
  • Orange food color ( optional,I dint use as I used ripe green chillies.It gave a slight red color to my biryani.But actual muslim biryani calls for food color)
METHOD

  • Wash the rice and set aside.Wash and soak the soya chunks in hot water for 10 minutes.It will bloat in size.Squeeze it well,drain the excess water and set aside.
  • Grind the green chillies along with ginger,garlic & the salt required.Add water and grind it to a paste.
Muslim biryani-1
  • Heat a pressure cooker base or a big heavy bottomed vessel. Add oil and saute the whole spices(for variation,u can powder the spices and add).Then add the onion and saute till transparent.Now add the ginger+garlic+green chillies paste.Saute till raw smell goes off.Then add half of the chopped coriander+mint leaves.Add the finely chopped tomato & saute it.
Muslim biryani-2
  • After the tomato turns mushy,add the curd,turmeric powder,squeezed soya chunks.Add the curd,mix well.Add water and let it roll boil.Add the washed rice and the remaining mint+coriander leaves now and pressure cook the rice in low flame for one whistle.
Muslim biryani-3
  • Open the cooker after the steam is released.Fluff it with fork and serve hot with raita.
  Muslim biryani-4
Alternatively u can make the entire process in  a wide mouthed pot and cook the biryani using DUM method.This is how muslims cook the actual biryani.The more time u DUM the biryani,the more tasty it would be.


Note

  • You can use either basmati rice or jeera rice.If using basmati rice,soak it for 30 minutes and use 1.75 cups of water for 1 cup of rice. 
  • No need to use chilli powder. U should add more green chillies if u want the biryani to be more spicy
  • U can use mushrooms,cauliflower or mixed vegetables instead of soya chunks.
  • For variations,u can powder the spices instead of sauting as whole spices.

Try this easy,tasty biryani for your lunch and enjoy ! I served with onion raita, tomato masala and badusha as a special treat for my husband’s birthday Smile
Tamil muslim biryani recipe

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April 4, 2015

Koozh Vadam/Arisi Koozh Vathal Recipe-Summer Recipes

Koozh vadam recipe

Every year during summer, my MIL makes arisi koozh Vadam/ Koozh Vathal in large quantities and give me for the whole year’s use. So I never thought of making on my own till today. But I have the anticipation and eagerness to try on my own. Last year I successfully tried and shared mor milagai recipe with my MIL’s guidance over phone. For making koozh vadam dough, I wanted to see my MIL’s preparation in person before I attempt on my own. But every year it is not possible as she finishes all these works in the beginning of summer season as it starts to rain during mid summer in Salem.So this year,when she prepared koozh vathal , I told my in-laws to take step by step pictures for this post and for my future reference as well. I am very thankful to my FIL for taking such a detailed stepwise pictures which even I can’t do. They mailed me a video for making sago vadam/Javvarisi vadam and these stepwise pictures for arisi koozh vadam. My mom usually makes vathal with leftover rice and we call it as”killu vadam/vathal”. Today lets see how to prepare arisi koozh vathal/Rice koozh vadam recipe in detail with step by step pictures.


Arisi Koozh Vadam recipe


Arisi Koozh Vadam recipe How to make arisi koozh vadam at home
Cuisine: Indian
Category: Snacks
Yields: 3-4 cups
Prep time: 5 Hours
Cook time: 45 Minutes
Total time: 5H45M+3days


INGREDIENTS
1 cup = 250ml

  • Rice – Raw rice or steamed/ parboiled rice ( Puzhungal arisi/ saapatu arisi) – 2 cups 
  • Javvarisi/sago – 3 tbsp 
  • Lemon – 1/2 no
  • Green chillies – 4-6 nos ( based on size)
  • Cumin seeds/Jeera – 1/2 tbsp
  • Crystal Salt – as needed
  • Water – to make dough ( we used 8 cups)
For making vadam
  • Murukku press with star mould or Ribbon pakoda mould
  • White cloth or polythene sheet
  • A heavy bottomed vessel for cooking the koozh dough + a ladle
METHOD

  • Wash and soak the rice / saapattu puzhungal arisi and javvarisi / sago ( Do not use idli rice) for 4 hours. Grind the rice adding enough water to a very smooth paste. No matter even if the batter becomes watery.
  • Grind the green chillies along with the salt required for koozh vathal. Add water and grind it to a paste.
  • Heat a pressure cooker base or a big heavy bottomed vessel. Add 2 cups of water to the ground koozh batter and mix it without lumps. Heat 8 cups of water to the cooker and let it boil. Add the chillies paste and cumin seeds while the water boils.
Koozh Vadam-1
Koozh Vadam-2
  • When the water starts to roll boil, add the koozh batter in one hand while stirring the water in the other hand. Keep the flame high & mix well till all the water is absorbed by the dough. Check for salt and add some powdered salt if needed.
Koozh Vadam-3
  • Now simmer the flame and cover the cooker. Let the dough cook well for 30 minutes. Stir it in regular intervals else the dough will be burnt in the bottom.
  • Once the dough is cooked, it will become shiny and non sticky. U should be able to roll by greasing your hands in water. But do not make the dough too hard. It should be slightly goesy and easy to press. Lastly add the lemon juice, mix well and let it rest for few minutes. ( Adding lemon juice gives a mild sour taste to vadam and makes the vadam white in color. But you should add it only at the end else the batter will taste bitter.)
  • Now take a murukku press with star mould or ribbon pakoda mould.Ribbon pakoda mould is better to use.Take a ladleful of koozh dough and fill the murukku press when the dough is hot. If you wait for the dough to cool down, a layer may form ie rice aadai and it may block the holes of press making it hard to press. So my Mil always press the dough when it is hot.
  • Wash and spread a white cotton cloth or polyester cloth ( helps to remove easily) or plastic sheet. Press the murukku press over the cloth vertically as shown in the picture.
Koozh Vadam-5
  • Allow it to sun dry for a day till the evening and dry it under the fan over night. It will be half dried. The next day morning, sprinkle water on the back side of cloth and remove the half dried vadam. Spread them well and again sun dry it for whole day. Repeat the same process till they are completely dry. It takes maximum 3-5 days based on the weather.
Koozh Vadam-6
  • When they turn completely dry, heat oil and check for its temperature by dropping a pinch of vadam. If it rises to the top immediately, oil temperature is right. Now fry few pieces. If it comes out crispy and big in size, it is perfect. If it tastes chewy, hard and uncooked, it has to be dried for more time. So let it dry for 2 more days.
  • Once they are completely dry, store it in a box. Fry it whenever needed.
Koozh Vadam-7
  • It stays good for years when you use clean dry hands to handle. Never touch the vadam with wet hands because small insects will come over time.
Enjoy with your favorite variety rice. We love to have it for tamarind rice, sambar rice and lemon rice.


Note

  • You can use either raw rice or steamed rice. Raw rice vadam looks white in color. But my MIL says vadam made with steamed rice tastes good.
  • You can also add little quantity of sago/javvarisi. It gives crispy and light vathal. But it absorbs little more oil while frying.
  • If you want to store the fried vathal, keep it in a polythene cover and close it air tight. It will stay good for a day.
  • If the koozh vadam doesn't spread well while frying, water content in the dough is less OR its not dried properly else oil temperature for frying is less. 


Try this arisi koozh vathal and enjoy with your favorite variety rice ! I had it with sambar rice
Koozh vadam recipe


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April 2, 2015

Sweet Corn Pulao Recipe-Corn Pulav-Lunch box Recipes

Corn pulao recipe

Corn pulao is an yummy,easy to make lunch box recipe.It would be an instant hit among the kids as it has sweet corn.I learnt this recipe from my friend Shalini.I modified her recipe slightly & tried it for Sendhil & Raksha’s lunch box.It has become their favourite rice varieties.I don’t make any gravies or curries as side dish for this rice.A simple onion raita would do.You would have come across many versions for this particular recipe.Here is my style of making it.You can make any variations to this recipe by adding capsicum,green peas etc.The color of this rice would be light green.If u want to have white colored rice,saute all the spices instead of grinding.You can make it as per your wish.It comes out well.Try this easy,one pot rice recipe for your lunch and let me know your feedbackHappy.Lets see how to make this Indian style corn pulao recipe with step wise pictures.

Corn pulao recipe

Sweet corn pulao recipe


Sweet corn pulao recipe Sweet corn pulao recipe-An easy lunch box recipe for Kids !
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS

  • Basmati rice - 1 cup (I used India gate super)
  • Water - 1.75 cups ( use 2 cups if u soak for 30 minutes)
  • Salt - as needed
  • Cooking oil - 1.5 tbsp
  • Ghee - 2 tsp
  • Bayleaf - 1no
  • Big onion - 1 no ( finely chopped)
  • Sweet corn - 1/2 cup ( frozen or fresh ones)
To grind to a paste
  • Cinnamon - 1 inch piece
  • Cardamom - 1 no
  • Cloves - 2 nos
  • Soambu/Fennel/Saunf - 1/4 tsp
  • Green chillies - 2 nos ( use 3-4 for more spice)
  • Ginger - 1 inch piece
  • Garlic - 4 cloves
  • Mint leaves - 5 nos
  • Coriander leaves - 1 tbsp
  • Cashewnuts - 5 nos
METHOD

  • Wash and soak the basmati rice in water for minimum 30 minutes and maximum 6 hours.The quantity of water will vary based on the soaking time.If u soak for 30 mins or less,u should add 2 cups of water.If u soak more time,u can add 1.5-1.75 cups of water to get a soft n firm rice.I soaked the rice for 6 hours.So i used 1.75cups of water.So measure the water u need and set aside( you can also use milk & water in equal quantity)

  • Take all the ingredients given under “to grind”  to a smooth paste using 1/4 cup of water from the measured 1.75 cups of water.So now u will have 1.5 cups of water in hand,remember.
    Sweet corn pulao recipe
  • In a pressure cooker base,heat oil and put the bay leaf.Then add the finely chopped onions and saute till they turn transparent.Now add the ground masala paste and required salt.Mix well till raw smell goes off.To this,add the corn kernels( to remove corn kernels easily,take a knife and run through the corn from the top.Kernels will fall off easily.U can use it for the recipe)U can use frozen corn too.
Corn pulao recipe
  • Mix well and add the measured water.Let it come to roll boil.Now add the soaked basmati rice by draining all the soaked water.Cover & pressure cook in low flame for one whistle.It takes 10-12 minutes in very low flame.After the steam is released,remove the lid and fluff the rice with a fork.Serve hot with onion raita.
Corn pulao recipe
Corn pulao recipe

Enjoy !



Note


  • For variations,u can add 2 tbsp of finely chopped capsicum along with onions.
  • You can add 2 tbsp of coconut in place of cashews. 
  • You can also add a handful of peas to make it healthy.
  • If u want to make white colored pulao,just saute the masalas instead of grinding them.Replace half of the water with milk.
  • To make this pulao more flavorful,add kalpasi/balck stone flower along with bayleaf.
  • No side dish is needed for this recipe.If u want,u can make any tomato based gravies.

Try this easy,one pot corn pulao for lunch box.It tastes yummy !
Sweet corn pulao recipe

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