Search Chitra's Food Book

March 19, 2017

Millet Noodles Recipe – Vegetable Millet Noodles –Siruthaniyam Noodles

veg millet noodles recipe
Recently I got a mail from Native Food Store – An Online millet stores in Chennai, to try their millet products and share few recipes with them. I visited their website Nativefoodstore.com and found  wide range of millets and their products like Instant millet mix, millet flour, millet flakes, millet noodles and many more. Rates are also reasonable when compared to other online stores.I found millet noodles, millet flakes are interesting and new to me. So I decided to try it and asked them to send me the products. As I haven’t shared any millet recipe in my blog for long time, I wanted to take this as a chance to make varieties of millet recipes in my kitchen and share with you all. My contact at Native food store was very much responsive and sent me the products immediately.They sent me Samai/Little millet noodles, Kuthiravali/Barnyard millet noodles, Varagu/kodo millet noodles, thinai aval /foxtail millet flakes and Kambu aval/ Pearl millet flakes. I tried Samai veg noodles recipe for the first time in Indian style. They had also given their own tastemaker masala along with the noodles just like Maggi and other branded noodles. As its my first attempt, I just followed the recipe given in the packet, added all the colorful vegetables and made this millet noodles for our breakfast. It came out really well and I couldn’t find any difference in taste, color or flavor from our regular, plain noodles.We loved it to the core. I feel the tastemaker does the magic to the recipe. It can be prepared in less than 15 minutes. So bachelors and working women can make this healthy as well as quick recipe for their breakfast, lunch box or for dinner. I am sure its a very healthy choice for kids and adults as well. You can try varieties like hakka noodles, Schezwan noodles, vegetable Chinese style noodles and much more. I will try to make some interesting recipes with it and share here soon. I strongly recommend all my readers to try these products from their online stores. They deliver their products in Chennai, all over Tamil nadu, Karnataka and Andhra as of now.They told they will be expanding their service  all over India very soon.  Now lets see how to make Veg Millet Noodles recipe with step by step photos !

Continue Reading...


March 16, 2017

Jaljeera Recipe With Video –Jaljira – How To Make Jal Jeera At Home

Jaljeera recipe / Jaljeera - Jaljira recipe
Jal Jeera / Jaljira is a healthy summer drink that is most popular in North India. In Hindi, Jal means water and Jeera means cumin seeds. This drink is prepared with special spice mix masala powder that is mixed with water or soda. Jal jeera spice powder is made of roasted cumin, pepper, mint leaves, black salt, ginger, amchoor powder and lemon juice. So it has lots of health benefits. Basically it helps to improve digestion and aids for weight loss too. I have tasted this jaljira several times in “The Village” restaurant and in some other hotels as well. Mostly it is served as an appetizer in restaurants whereas I like to have this drink after a heavy meal. I love this drink very much and I don’t mind drinking at any time or any season of the yearWinking. So I bought a packet of jaljeera powder from the shop and prepared this drink at home for the first time. We loved it very much. Then I started serving this to my guests as a welcome drink. Everybody liked it so much and asked me the recipe tooWinking. Even though I make it with store bought powder, I used to tell the ingredients roughly and ask them to buy this jal jeera powder from the marketTongue. Yesterday I was thinking to start summer recipes in my blog. The most refreshing summer drink jaljeera flashed in my mind. I tried it this morning by watching Sanjeev Kapoor’s YouTube video and made it from scratch. I altered the recipe slightly by looking at the ingredients list of store bought jaljira packet. It came out very well and tasty. Traditionally tamarind is used in jaljeera but have used lemon juice instead. So lets check how to make this refreshing, fresh, yummy, healthy, easy Indian drink for this summer – Jal jeera recipe with step by step pictures and a video. Do try it and enjoy !
Check out my other summer recipes in THIS LINK



Jal jeera recipe

Jal jeera Recipe - Jaljira - How to make Jal jeera at home


Jal jeera Recipe - Jaljira - How to make Jal jeera at home Jal jeera Recipe - Jaljira - How to make Jal jeera at home
Cuisine: Indian
Category: Summer Drink
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 250ml
  • Mint leaves - 1/2 cup
  • Coriander leaves – 1/4 cup
  • Ginger - 1/2 inch piece
  • Pepper corns – 1/2 tsp
  • Roasted cumin seeds – 1/2 tbsp / 1.5 tsp  ( Dry roast)
  • Black salt - 1 tsp
  • Powdered white salt – 1/2 tsp  ( Regular salt)
  • Sugar or grated jaggery -  1 to 2 tsp ( adjust)
  • Chat masala powder Or Amchoor powder - 1 tsp
  • Lemon – 1 no
  • Cold Water -  3 cups
To Serve
  • Ice cubes – Few
  • Kara Boondhi – To garnish ( as needed)
METHOD

  • Dry roast cumin seeds in a hot kadai for one minute. Do not burn the jeera. It tastes bitter and spoils the taste of jaljeera.
  • Take all the ingredients given in the list in a mixie jar. Add the roasted cumin seeds. Grind to a smooth paste adding required water. I used 1/2 cup water to grind it.
    Jal jeera recipe
  • Transfer the ground paste to a bowl and wash the mixie jar with one cup of water. Add the washed water to the paste.  Place another bowl, keep a metal strainer and filter the drink. Press it with a spoon to filter well and discard the residue.
    Jal jeera recipe
  • Add 1.5 - 2 cups more water and mix well. Check for taste and add more salt, sugar or lemon juice if needed. If you need more cumin flavor, add 1/2 tsp readymade cumin powder if u have in hand.

  • To serve : Take a tall glass, add some crushed ice or ice cubes, top it with 2 tsp of kara boondhi and pour the jaljeera till the rim. sprinkle a pinch of cumin powder if u wish. Serve immediately. Refrigerate the remaining drink for later use. Stays fresh for 2-3 days in refrigerator.
Enjoy !
Note

  • You can add more black salt, amchoor powder , sugar and lemon juice at anytime after making the drink. Adjust them based on your taste. 
  • Jaljeera tastes the best when its served chilled. So always use ice cold water for preparation or refrigerate it  / add ice cubes while serving !
  • Never try this recipe without black salt and chat masala or amchoor powder.It adds a unique taste to this drink.
Try this easy drink at home and have it after or before a heavy meal. It helps to improve digestion and increases appetite !
Jaljeera recipe - How to make Jal jeera
Continue Reading...


March 13, 2017

Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

tomato sabji for chapathi
When my father was working in Mumbai, he learnt this recipe from his North Indian friend.  Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lotLove Struck . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me  :)
Onion tomato sabji recipe for chapathi

Tomato sabji recipe for chapathi, poori


Tomato sabji recipe for chapathi, poori How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Ripe tomato - 3 nos
  • Big onion - 1 no ( Big sized)
  • Ginger-garlic paste - 1/2 tsp
  • Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
  • Dhania powder/coriander seeds powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp ( optional)
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD

  • Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
    tomato sabji for chapathi
  • Saute onion until transparent and then add ginger-garlic paste and curry leaves.  Saute till the raw smell of g&g paste goes off.
    tomato sabji for chapathi
  • Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
    tomato sabji for chapathi
  • Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !
    tomato sabji for chapathi
    tomato sabji for chapathi
Enjoy !


Note

  • For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
  • You can also add some cooked peas or boiled potato cubes.
  • You can skip dhania powder if u wish. But flavor varies.
  • Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
  • You can also make this sabji in a kadai instead of pressure cooker.
  • For variations, you can add coarsely crushed peanut powder ( 1 tbsp )
Tomato sabzi recipe
Try this easy, yummy tomato sabji at home and enjoy !!
Tomato sabji recipe
Continue Reading...


March 10, 2017

Coconut Khoya Burfi Recipe – Nariyal Ki Barfi With Khoya

Coconut burfi recipe with khoya
I must thank my reader friend Harini for requesting me to try Chennai Ganga sweets shop style coconut burfi with khoya ( Thengai burfi in Tamil, Nariyal Ki burfi in Hindi). When she told me, I had no clue about its taste and texture. Recently I bought that coconut burfi from Ganga sweets during my Chennai trip. When I tasted it, I found the barfi is made with coconut and khoya. I browsed for the recipe and tried it by watching Dr.Shalini’s YouTube video. Even though its my first attempt, I am quiet happy with the results.I won’t say it came out 100% close to the sweet shop ones but it tasted similar. Usually South Indian coconut burfi is made by cooking freshly scraped coconut in sugar syrup of one string consistency. But this coconut burfi with khoya is prepared by cooking khoya/mawa, desiccated coconut, sugar and water together till it reaches the burfi consistency. You don’t have to check for one string sugar syrup. But this burfi takes long time to cook and set as it has khoya in it. I have not used milk, milk powder or condensed milk in this recipe as I had used yellow food color to resemble the sweet shop burfi. If you want to make white colored coconut burfi, use milk instead of water. I am happy that I could try this North Indian style nariyal ki burfi successfully at home. I am sharing this colorful recipe as my contribution for Holi festival 2017Happy. Do try this easy and yummy coconut mawa burfi at home for this festival and have a great celebrationParty. Lets see how to make coconut khoya burfi with step by step photos and a VIDEO !
Do check out my Holi special recipes COLLECTION for more sweets and snacks ideas!
Continue Reading...


March 7, 2017

Yam Fry Recipe – Senai Kilangu Poriyal Recipe

Senai kizhangu poriyal recipe
Elephant Yam ( Also known as Elephant foot yam in English, Senai kizhangu in Tamil, Chena in Malayalam, Suran/ Jimikand in Hindi) is a tuberous vegetable which has lots of amazing health benefits. It helps to reduce bad cholesterol, reduces hypertension, good for piles, controls diabetes, balances hormones, rich in anti oxidants etc. I am a big fan of yam chops/ Senai kizhangu roast that is made in dosa tawa. I have tried so many recipes but nothing was like the one I had in a marriage feast. I will share that recipe once I get it perfect. Today’s recipe is a very simple South Indian style Yam fry/ Poriyal recipe for rice that is usually made in my house. I learnt this recipe from my MIL. Generally Yam creates an itchiness in the tongue after eating. To avoid this, my MIL adds tamarind while cooking yam. It helps to reduce the itchy feeling to some extent.Last month I made this yam fry as a side dish for Instant more kuzhambu. It was a nice combo and tasted good. Do try this easy senai kizhangu fry at home and share your feedback with me. I am planning to try more yam recipes like varuval, masiyal, kuzhambu , roast etc.Stay tuned ! Now lets see how to make Elephant Yam Fry recipe with step by step pictures !
Senai kilangu poriyal recipe

Yam fry recipe - Senai Kizhangu poriyal


Yam fry recipe - Senai Kizhangu poriyal How to make Yam Fry - Senai kizhangu poriyal for rice
Cuisine: South Indian
Category: side dish for rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Elephant yam - 1.5 cups ( chopped)
  • Sambar Powder - 1 tsp
  • Salt - As needed
  • Tamarind extract – 1/4 cup ( Soak gooseberry size tamarind)  
  • Turmeric powder - 1/4 tsp
To Temper
  • Cooking oil - 2 tbsp
  • Big onion - 1 no ( Sliced)
  • Curry leaves - few
  • Hing/asafetida - 2 pinches
  • Grated coconut - 1/ 4 cup
METHOD

  • Cut the yam into big slices. Peel its skin and discard the skin.Chop the yam into small  cubes or thin 1 inch strips as I did. I chopped it like this after tasting this poriyal in a hotel.
    Yam fry - Senai kizhangu poriyal recipe
    Yam fry - Senai kizhangu poriyal recipe
  • Soak small gooseberry size tamarind and take extract using 1/4 cup water. In a pressure cooker base, take the chopped yam, turmeric powder, salt and 1/4 cup thin tamarind extract. Mix well and pressure cook in high flame for just 2 whistles. Over cooking makes the yam mushy. Adding more water while cooking also makes it mushy. So take care while cooking. You can also cook the yam in a kadai or bowl instead.
    Yam fry - Senai kizhangu poriyal recipe
  • Open the cooker after the steam is released. Mix well and drain the excess water if any. Heat oil in a kadai, splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent.
    Yam fry - Senai kizhangu poriyal recipe
  • Add the cooked yam pieces, sambar powder and mix well for few minutes. Mix well till raw smell goes off. Lastly garnish with grated coconut. Mix well and switch off the flame . Serve hot with sambar or more kuzhambu.Tastes yum !
    Yam fry - Senai kizhangu poriyal recipe
Enjoy !


Note

  • For masala flavor, you can add 1/2 tsp of garam masala powder or fennel seeds powder along with sambar powder.
  • If you wish, you can use lemon juice after switching off the flame and skip tamarind. In that case, cook the yam pieces with plain water.
  • Yam cooks quickly.So pressure cook it only in high flame adding very less water for just 2 whistles else it will be mashed.

Easy, healthy Elephant Yam poriyal is ready to serve with rice !
Yam fry recipe
Continue Reading...


March 4, 2017

Easy Atta Halwa – Atta Ka Sheera Recipe – Instant Wheat Flour Halwa - Gurudwara Style

atta halwa recipe
Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This is an Instant halwa made with whole wheat flour( atta in Hindi). This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab. Traditionally, it is prepared with equal quantity of Whole wheat flour, Sugar and Butter/ghee to emphasize everyone are equal. Some people make this halwa adding equal quantity of wheat flour and sooji. For variations, this halwa can be made with milk or jaggery instead of sugar. I never thought making this North Indian style wheat flour halwa is so easy. South Indian style Godhumai halwa/wheat flour halwa ( Tirunelveli halwa) is in no way related to this atta halwa in preparation and cooking procedure. Both has its own variations and taste. This sweet can be prepared easily and instantly for surprise guest and to celebrate special occasions at home. I am sure this ghee dripping halwa gets a big applause from your family members and friends. I followed the recipe from HERE and watched some You tube video recipes too. Even though its my first attempt, making this halwa was a breeze for me. You can easily find the correct stage of removing the halwa. Its 100% a beginners recipe. This halwa tastes very soft and it slides in your mouth Love StruckDrooling. I made in very less quantity just to serve 2 people as the quantity of ghee is moreWinking .Holi festival is fast approaching. Include this easy, rich atta ka halwa in your menu and enjoy the festival ! This atta halwa can also be prepared for babies but its made without ghee. I will share that recipe later.Now lets see how to make Instant, easy wheat flour halwa/ atta halwa with step by step pictures and a video !
Check out my Sooji halwa and Bread halwa recipes too.


atta halwa recipe

Atta halwa recipe - Atta Ka Sheera


Atta halwa recipe - Atta Ka Sheera Easy Atta halwa recipe - Atta Ka Sheera - Gurudwara Karah Prasad
Cuisine: North Indian
Category: Sweet
Serves: Serves 2
Prep time: 2 Minutes
Cook time: 10 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Whole wheat flour - 1/4 cup ( I used Aashirvad atta)
  • Sugar - 1/4 cup ( I used 1/4 cup heaped)
  • Melted Ghee - 1/4 cup
  • Water - 1/2 cup
  • Cardamom powder - a pinch ( Optional, Its not used traditionally)
  • Cashews & sliced almonds - To garnish
METHOD

  • Heat 1/4 cup of ghee in a wide, non-sticky kadai. Add wheat flour and roast till it turns golden brown in color with nice aroma. Keep the flame low to medium  while roasting and keep mixing to prevent burnt bottom. It takes 3- 5 minutes to roast well based on the quantity you use.
    atta halwa recipe
  • Boil 1/2 cup of water in a bowl and add the hot water carefully to the roasted wheat flour. It splashes. Add 1/4 cup (heaped) sugar, cardamom powder ( I din’t use) and mix well without any lumps. All the water would be absorbed by the wheat flour and gets cooked.
    atta halwa recipe
  • Mix well till halwa leaves the sides completely, becomes a whole mass. Do not switch off the stove. Keep mixing till ghee starts to ooze out in the sides of kadai. It will turn glossy too. Do the whole procedure in medium flame. It takes just 3-5 minutes to release the ghee. Switch off the flame and remove in a plate or bowl. Serve warm or cold as you wish. Please watch the video for clear understanding !
    atta halwa recipe
  • For variations, you can add milk instead of water. You can also use grated jaggery in place of sugar. Enjoy !

Note
  • Traditionally this halwa is prepared with equal quantity of wheat flour, sugar and ghee. But I used little more sugar ( 1.25 cups) as we are sweet toothed.
  • If you don’t want to use equal quantity of ghee, you can use half the quantity mentioned. But texture may slightly vary.
  • Cardamom powder is not used in the traditional atta halwa. If you wish, u can add it along with sugar.
  • If you feel the sweetness is less, you can add it even at the end. Heat the halwa till the sugar melts and ghee oozes out. Serve it warm.
  • I read people have this halwa as a side dish for poori too just like suji ka halwa.


Try and enjoy this easy, yummy, rich wheat flour halwa at home !
  wheat flour halwa




Continue Reading...


March 1, 2017

Potato Kurma Recipe – Potato Kurma For Poori, Chapathi

Potato kurma recipe

Potato kurma @ Aloo kurma is a delicious South Indian style side dish for chapathi and poori, dosa too. Many readers who had tried my Saravana bhavan style veg kurma requested me to share potato kurma recipe. Usually in Tamil nadu, Potato masala is the most common side dish for poori. Its our family favorite too. So most of the time, I make urulaikizhangu masala. But sometimes I make this potato gravy for chapathi. Last weekend I made puri along with this kurma for our breakfast just for posting this recipe in my space.Its a very simple South Indian style potato kurma that can be made easily in a pressure cooker. We all love this a lot. I personally like to have potato kurma with dosa as well. Friends, do try this easy yet yummy side dish for poori and share your feedback with me. If you are looking for a no grind potato kurma without coconut, do check out this recipe. Its a very old post.So pictures are not that good. Soon I will try to update that post with a video. Now lets see how to make this South Indian Potato kurma for poori and chapathi with step by step pictures and video !
Continue Reading...


February 27, 2017

Vegetable Palav Recipe – Karnataka Style Veg Pulao - Rice Bath Recipe

Karnataka style veg pulao recipe
Here is a fool proof, Karnataka special Vegetable pulao recipe (vegetable palav) with step by step pictures and video. This mixed vegetable pulao is a must and should recipe in all the weddings, lunch buffet and parties in Bangalore, Karnataka. In hotels, its called as rice bath or veg palav in the menu. In our school moms group, we used to conduct kitty party once in a month in one of our houses. Mostly it would be a lunch party. I still remember Tara’s kitty party lunch menu. I had this pulao for the first time in her house and after that in few hotels, marriage functions and birthday parties. My friends call this as “Palav” in Kannada. I am a big fan of this Karnataka style pulao especially for its wonderful flavor. I don’t mind eating one full plate of it. I got this recipe from Tara and made it for our Sunday Lunch last week. It came out very well with the awesome masala flavor which is the highlight of this pulao. Tara makes it super spicy and very tasty. The whole pot gets emptied in few minutes. Thanks a lot Tara for teaching me this wonderful, authentic Karnataka veg pulao recipe to me. Now I am confident enough to try this rice variety for my guest and parties. This pulao looks mild green in color. In some hotels here, they serve a red colored pulao adding red chilli powder. If you are looking for that version, check out this delicious and Restaurant style SPICY VEG PULAO recipe which I learnt from my another friend Megha. Now lets see how to make this yummy, Karnataka style Vegetable pulao with step by step pictures and video !


Veg pulao recipe Karnataka

Karnataka style vegetable pualo recipe


Karnataka style vegetable pualo recipe How to make Karnataka style veg pulao recipe at home
Cuisine: Karnataka
Category: Rice varieties
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Sona masoori / Raw rice - 1 cup ( Use good quality ones)
  • Water - 2 cups ( to soak rice)
  • Mixed vegetables - 1/2 cup ( 1 Carrot, 5 beans, 1 potato, fistful peas)
  • Cooking oil - 3 tbsp
  • Bay leaf - 1 no
  • Black stone flower - 2 nos
  • Marathi moggu - 1 no
  • Star anise - 1 no
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Big onion -1 no ( sliced)
  • Tomato - 1 small ( chopped finely)
  • Dhania powder - 1 tsp
  • Crushed kasoori methi - 1 tsp (optional)
  • Salt - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chillies - 6 nos ( use 8 for more spicy taste, 4 for less spice)
  • Mint leaves - a handful
  • Big onion - 1/2 no
  • Cinnamon - 2 inch piece
  • Cloves - 3 nos
  • Cardamom - 2 nos
  • Ginger - 1.5 inch piece
  • Garlic cloves - 8 nos
  • Water - as needed ( to grind to paste)
METHOD

  • Wash and soak 1 cup of rice in 2 cups of water for 15 to 30 minutes. Wash and chop the vegetables into small cubes.
    Karnataka veg pulao recipe
    Karnataka veg pulao recipe
  • Grind the ingredients given under “ To grind” to a smooth paste by adding required water. Set aside.
    Karnataka veg pulao recipe
  • Heat oil in a pressure cooker base and add the whole garam masala. Saute until aromatic and then add sliced onions. Saute till transparent. Now add the tomato pieces and saute till mushy.
    Karnataka veg pulao recipe
  • Add the ground masala paste. Mix well for a minute. Now add chopped vegetables, mix well for a minute. Then add the soaked rice along with water. Add dhania powder, crushed kasoori methi(optional) and required salt in the water. Mix well. Take some water and check for taste. Add more salt if required and slit green chilli for spicy taste.
    Karnataka veg pulao recipe
  • Pressure cook in very low flame for two whistles. Open the lid after the steam is released completely. Fluff the rice gently with a fork. Remove in a plate and serve hot with onion raita ! This rice looks slightly mushy when hot. But rice grains become fluffy and separate as it cools down.
    Karnataka veg pulao recipe
    Karnataka veg pulao recipe
  • If you are making it for parties or functions, make this pulao one hour in advance and let it be in the cooker to stay warm. If it cools down, sprinkle very little water and reheat it for few minutes before serving. Tastes and smells yum !
Enjoy !
Note
  • My friend Tara adds 8 to 10 chillies for the mentioned quantity. But I used 6 as my chillies were spicy. Adjust the quantity based on your taste. You can even add slit chillies in the water if you feel spiciness is less.
  • If you want, you can use red chilli powder or red chillies instead of green chillies while grinding the masala.
  • Addition of dhania powder and kasoori methi gives a nice flavor to pulao. Kasooi methi is not added usually in Karnataka style pulao, but I followed my friend's suggestion :)
  • Good quality raw rice is used for Karnataka style pulao. You can replace with basmati rice of you wish.In that case, use 1:1.5 cups of rice and water ratio.
  • For variations, you can use coriander leaves instead of mint leaves but flavor may vary. 

Try this yummy, spicy Karnataka style veg pulao for your weekend lunch or lunch box,Enjoy !
Karnataka style pulao recipe
Continue Reading...