Orange Peel Sweet Pachadi – Orange Skin Recipes Indian

Orange peel sweet pachadi is our latest invention with orange skin. Last week I bought a kg of Orange( Kamala orange in South India) as Raksha loves its juice very much. Every time I discard its skin as I was not aware of its benefits. Recently I found orange peel has so many health benefits. So I told my MIL to try some recipes with orange peel. She prepared 4 different recipes with orange peel. I have shared a picture of them in my instagram page as well. 

Some of my readers wanted the recipe for orange sweet pachadi. So I thought of sharing this as my first post with orange peel. I will try to share the remaining recipes in upcoming weekends. My MIL prepared this orange sweet pachadi following our mango sweet pachadi. But coconut is not used in this recipe. Instead we used ground black dates paste to give thickness and binding. 

You can also call this as orange peel dates pachadi. We used jaggery instead of sugar. It tasted yummy with the sweetness of dates, jaggery to make it healthy. Tanginess & mild bitterness of orange skin with spicy taste of green chillies. So this pachadi is a blend of all the 5 taste. I relished this pachadi with sambar rice and curd rice. I loved it. I am sure you will like it too. Ok, lets see how to make orange skin sweet pachadi with step by step pictures. 

Do check out my  super soft eggless orange cake without condensed milk.

Orange Peel Sweet Pachadi Recipe - Orange skin pachadi

How to make orange peel sweet pachadi with dates and jaggery !

Cuisine: Indian

Category: Orange Recipes

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Orange skin / Orange peel - 1/4 cup Green chilli - 1 no ( Finely chopped) Grated jaggery - 1/2 cup Dates - 2 nos (I used black dates, big) Salt - a pinch Water - as needed ( I used 1/2 cup) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

METHOD

1. Wash and chop the orange skin into small cubes.
2. Pressure cook by keeping in a box in high flame for 2-3 whistles adding little water.
3. Discard the water and set aside.
4. Boil jaggery, green chilli, salt, water till jaggery melts.Add cooked orange skin.
5. Grind dates to paste. Add to the pachadi. Boil till thick.
6. Temper mustard seeds, urad dal in oil. Add to pachadi and mix well.
7. Store in a box after it cools down. It stays good for a week in refrigerator.

METHOD - STEP BY STEP PICTURES

Remove the white threads from orange skin to reduce the bitterness and chop it into small cubes. In a pressure cooker base add 1 cup of water, keep the orange cubes in a small tiffin box, add little water and cook in high flame for 2 to 3 whistles. You can also steam in an idli pot. Discard the excess cooked water. Keep the orange cubes aside. In a kadai, take grated jaggery, finely chopped green chillies, a pinch of salt and 1/4 cup of water.After the jaggery is melted, add cooked orange pieces. Mix well. Do not cook orange pieces for long time. It will become hard to chew. Crush black dates to a paste using mortar & pestle. Add this paste to the orange mixture.  Add 1/4 cup of water. Mix well and boil till raw smell of jaggery and dates goes off. If the pachadi is too thick, you can add some water. Adjust the consistency like jam. Remove from the kadai. Orange pieces tastes slightly chewy on the first day but it becomes soft the next day. Heat oil in a kadai and when it gets heated , splutter mustard seeds, urad dal and add to the pachadi.Mix well and let it cool down. Store in an air tight box and refrigerate. It stays good for 1 week to 10 days. This pachadi thickens over time. So you can adjust its consistency by adding some water and boil it. Relish it with bread, curd rice or sambar rice. I can lick it as such ; –)). Enjoy !

Note

Cooking orange pieces before adding to pachadi is mandatory. If you saute and cook in jaggery, it will becomes chewy and hard. So do not attempt to cook directly in pachadi. Adjust the quantity of jaggery as per the bitterness of orange skin. Dates is used for binding. You can also use tomato puree instead. Add more green chillies if you want to make sweet and spicy pachadi.

Try this easy, yummy orange skin sweet pachadi and enjoy !

In the below image, you can find orange pickle, orange skin kuzhambu and sweet pachadi.

Technorati Tags: orange skin pachadi,orange peel pachadi,orange skin sweet pachadi,orange peel sweet pachadi,recipes with orange peel,orange skin recipe indian,orange peel recipe,orange recipes,pachadi recipes

Continue Reading...

Moong Dal Halwa – Quick Moong Dal Sheera Recipe

This is an easy and quick version of moong dal halwa / moong dal sheera. I followed this recipe from Tarla Dalal’s website. Usually moong dal halwa takes more time to cook. But this is a quick recipe that can be prepared under 30 minutes. As it is prepared without khoya, I tried it immediately. It came out very well. 

I have tasted moong dal halwa in many North Indian Lunch buffet. I love its coarse texture and softness. When I prepared this recipe, I was very happy that I could make a similar one at home easily. Friends, do try this quick moong dal halwa recipe without khoya. You will love it for sure.  I took a video for this recipe. I will try to add it tomorrow. Now lets check out the recipe with step by step pictures.

Do check out my easy atta halwa / wheat flour halwa, Corn flour halwa/ Karachi halwa,  Badam halwa, easy beetroot halwa !

I have a happy news to share with you all. Chitra’s Food Book has been selected under Top 100 Vegetarian Blogs in feedspot.  Thank you Anuj !

​

Moong dal halwa at room temperature

Moong Dal Halwa - How To Make Quick Moong Dal Halwa Recipe

Quick and easy moong dal halwa recipe without khoya

Cuisine: Indian

Category: Sweet

Serves: Serves 3-4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Yellow moong dal - 1/2 cup Boiled milk - 1/2 cup Water - 1/2 cup Sugar - 1/2 cup + 1 tbsp ( actual recipe used 1/2 cup)  Melted ghee - 1/2 cup Cardamom powder - 1/2 tsp Kesar / saffron thread - 1/2 tsp (soak in 1 tbsp water) Cashews, badam - 2 tbsp ( chopped)

METHOD

1. Wash and soak moong dal in hot water for 2 hours.
2. Drain the water completely and dry grind the dal to a paste without adding water.
3. Strain the ground paste through a thin cloth. Squeeze the water content.
4. Heat ghee in a kadai. Add ground paste and saute in medium flame till it becomes golden brown.
5. Add milk + Water and cook till thick. Add sugar, mix well.
6. Cover and Cook for 5 minutes in low flame. Mix well.Add cardamom powder, saffron.
7. When the halwa starts to leave the sides of pan, remove and garnish with nuts. Serve warm.

METHOD - STEP BY STEP PICTURES

Wash and soak moong dal in hot water for 2 to 3 hours.Drain the water completely. Grind to a slightly coarse paste without adding water.Set aside. Chop the nuts finely. Soak saffron in 1 tbsp warm water.Keep aside. Take a thin cloth and put the ground paste.Squeeze it well and remove the water content. Now the paste looks dry without moisture. Heat ghee in a kadai. Keep the flame low and add the paste. Mix well till it spreads well with ghee. Cook in medium flame for 12 to 15 minutes till it becomes golden brown and crumbly. Add milk and water. Mix well till 3/4 th of the milk + water is absorbed by the moong dal paste. After it becomes slightly thick, add sugar and mix well. Mixture becomes a semi liquid. Cover and cook in very low flame for 5 minutes. Open and  mix well. When it starts to leave the sides of pan, add cardamom powder. saffron thread soaked in little water ( soak 1/2 tsp saffron in 1 tbsp water).Mix well. Halwa becomes thick and starts to leave the sides of kadai with traces of ghee, switch off the flame. No need to wait for the ghee to release. If you stir more, halwa becomes hard after cool down. Remove the halwa in a bowl and garnish with chopped nuts.  When the halwa becomes warm, it becomes non-sticky and well set. Enjoy when warm for best taste.  You can store this halwa upto 3 days in refrigerator. You can reheat it in a kadai , microwave or dosa tawa adding 1 tsp ghee to serve it fresh everytime.

Note

You can skip milk and use water completely. Do not reduce the quantity of ghee. Halwa becomes hard. Do not cook the halwa for more time after adding sugar. Sugar caramelizes and hardens the halwa. Remove the halwa as soon as it starts to leave the sides of pan. Straining the ground moong dal paste in cloth helps to remove the water content. Hence it cooks quickly.

Try this easy, yummy Moong dal halwa and enjoy !

Technorati Tags: Moong dal halwa recipe,moong dal halwa,quick moong dal halwa,easy moong dal halwa,moong dal halwa without khoya,North Indian moong dal halwa

Continue Reading...

Pumpkin Soup In WonderChef Soup Maker – Indian Style Pumpkin Soup, Poosanikai soup

I tried this Indian style Pumpkin soup recipe ( manjal poosanikai soup in Tamil, Kaddu ka soup in Hindi)  using Wonderchef soup maker. Recently I got Wonderchef Automatic Soup Maker to review the product. As wonderchef is a renowned brand, I agreed without any second thought. Wonderchef Kitchenware offers one of the best cookware and kitchenware appliances curated by our Chef Sanjeev Kapoor and Ravi Saxena. It offers a wide range of ultra stylish cook ’n’ serve casseroles, designer non-stick pans with health-friendly 5 layer coating, cold press juicers and super tandoors, mixers and much more for a modern kitchen. When I received their recently launched soup maker for the review, I was very happy to see the product and packaging. It was so good and easy to use with 5 different modes for making smooth soup, chunky soup, making compote, juice and blend mode.

This evening I tried making pumpkin soup in the automatic soup maker. I loved the smoothy, creamy end result. All it takes is just 20 minutes to cook, blend and make a delicious soup. This automatic soup maker does the job of a pressure cooker and mixie. Yes it cooks the vegetables to smooth or chunky pieces as per the selection of the mode and grinds well to make it creamy and thick. Ok, lets see about this product in detail below.

As pumpkin tastes bland, I used bayleaf, onion and garlic sauteed in butter to lend some flavor. We liked it very much. So this is purely an Indian style recipe without using fresh cream. Hope you will like this easy pumpkin soup recipe.

About Wonderchef Automatic Soup Maker – Specifications and Features.

• It resembles a bigger sized kettle with a minimum and maximum capacity of 1.3 to 1.6 liters.
• It has a stainless steel body and a not so sharp blades for blending the soup.
• It just occupies the space of an Indian mixer as its size is not so big.
• It has 5 different operating modes with touch control and programme indicator lights.
• It can make smooth soup, chunky soup, compotes for babies, juices/smoothie/ milkshakes and blends without heating. One can select the mode as per the need.
• Each mode is built in with Intelligent control systems with timer options to prevent dry burning.
• This product comes with a 2 year warranty from the date of purchase.
• Tech Specs: 220V~50Hz Motor: 140W, Heater: 800W, Copper motor.
• It comes with a clear instruction/operation manual with all the do’s & don’ts.

Pros & Cons Of Wonderchef Automatic Soup Maker
Pros :

• The look of this product is good. It looks modern and not so big for this capacity.
• It does the job of a pressure cooker and blender which is very much comfortable.
• This product gives a beep sound once the process is over. So you can relax.
• You can easily make the soup or juice for a family of 4 to 5.
• Operating time is lesser for this quantity.
• It has a hassle free operation.
• There is no need to strain the soup. So the fiber is retained in the dish.
• It has an option to make compote for babies without touching the food.
• Its more hygienic too.
• We can make homemade soup with our own combinations. You can make it more healthy without any preservatives unlike store bought readymade soup packets !

Cons :

• The first thing that strike my mind is the quantity/capacity of this product. We should make minimum 1.3 liters of soup which I felt too much for a 3 member family like us. It would be ideal for 6 to 10 people. For us, it comes to 2 servings each. I felt it would be better If Wonderchef can bring a smaller size in this product.
• There is no reheat or warm mode in this product.
• There is no indicator/led light to show the machine is ON. We should identify its under operation only with the sound.
• There is no Saute option.So if a soup recipe calls for sauting the spices and vegetables, we should do it separately in a kadai and transfer to the soup maker.
• Costwise it is slightly lesser than Philips and Morphy richards.

For more details and to buy this product, visit Wonderchef Automatic Soup Maker. They also have a facebook page WonderchefLife. Wonderchef products are available on Flipkart and Amazon as well.

DISCLOSURE : I have reviewed this product after using it on my own. All the points shared here are my own views.

Lets see how I prepared Indian style pumpkin soup using this soup maker in detail. 

Pumpkin soup using Wonderchef Automatic Soup Maker

How to make pumpkin soup using Wondechef Automatic soup maker

Cuisine: Indian

Category: Soup Recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Yellow Pumpkin pieces - 2 cups Water - 4 cups Butter - 1 tbsp Bayleaf - 1 no Big onion - 2 nos Garlic cloves - 6 nos Salt - as needed Pepper powder - as you like Fresh cream – 1 tbsp ( to garnish, optional)

METHOD

1. Wash and peel the skin of pumpkin. Chop into small pieces and set aside.
2. In a kadai, heat butter and saute bayleaf, onion and garlic cloves.
3. Add pumpkin pieces to it. Saute well till raw smell goes off.
4. Add water, salt and transfer to the Wonderchef Automatic soup maker.Cover with a lid.
5. Switch on the machine. Press mode button and select Smooth soup option.
6. It beeps and starts processing. It gets switched off after 20 minutes with a beep.
7. Open carefully and transfer to a bowl. Add pepper powder, fresh cream and serve hot !

METHOD - STEP BY STEP PICTURES

Read the instruction manual before you start with. Wash and slice the skin of pumpkin.Discard it. Now chop the pumpkin into small pieces. Chop onion and garlic cloves finely. Heat butter in a kadai. Saute bayleaf. Add onion and garlic cloves. Saute till transparent. Add Pumpkin pieces and saute till its raw smell goes off. Saute for 5 minutes. Now add water, salt and transfer everything to the Wonderchef Automatic soup maker. If you don’t have the soup maker, you can make everything in the base of pressure cooker and cook it for 2 whistles in low flame, grind to a smooth paste, add pepper powder and serve hot ! For soup maker : After you transfer the pumpkin to the soup maker, cover with the lid.Switch on and press the MODE button. When you press repeatedly, you can see the selection of different options. Press till SMOOTH button flashes. If you like chunky soup, you can select CHUNKY option. Press START BUTTON. Process starts and finishes automatically. Steam releases from the mouth of the jug. You can just sit and relax till it beeps. While it blends the soup, you will hear the sound of a mixie. Do not panic like me , hehe. Approx. it took 20 minutes for the process to complete. After the process gets over, you will hear a BEEP sound. Open the lid carefully because steam comes out vigorously. Do not show your face while opening the lid.Transfer the soup to the bowl. Add pepper powder, fresh cream if you like. Serve hot with any bread, grilled veg sandwich ! Enjoy !

 

Enjoy this easy, healthy, creamy pumpkin soup during this winter !

Technorati Tags: Pumpkin soup,Indian style pumpkin soup,Wonderchef automatic soup maker,soup maker,how to make pumpkin soup,how to make soup in a soup maker

Continue Reading...

Karthigai Adai Recipe – Milagu Jeeraga Adai For Karthigai Deepam

I was not aware of Karthigai deepam adai until my MIL told me. She was telling about a milagu jeeraga adai recipe / Pepper adai using raw rice and urad dal she heard from one of her brahmin friends. Actually milagu jeeraga adai/Pepper cumin adai is not new to me. We usually make it with idli rice or steamed rice. But adai using raw rice and black urad dal is something new and interesting to me. After that, when I browsed for Karthigai adai recipe, I found many versions with raw rice, chana dal, toor dal and urad dal just like our orappu adai. 

Finally I found one authentic recipe from Kaveri’s blog-Palakkad Chamayal. Her recipe was very close to what my MIL told me. So I tried it without any second thought. With the flavor of black urad dal and pepper, cumin, it came out very well with a crispy texture. Sendhil loves pepper based dishes. So he liked this milagu jeeraga adai very much. He told its flavor and taste is very much similar to Anjaneyar Kovil Milagu vadai recipe. 

One thing you should remember is that this adai has to be served hot immediately to enjoy its best taste else it will turn hard and chewy when cooled down. While one person cook the adai, the other has to eat it. Grated jaggery and butter is the best side dish for this adai. For variations, you can make it small in size. Friends, do try this brahmin special Karthigai adai recipe for this Karthigai deepam festival and enjoy !

Karthigai adai recipe - Milagu Jeeraga Adai

Karthigai adai recipe - Milagu jeeraga adai / Pepper Jeera Adai for Karthigai deepam recipe.

Cuisine: South Indian

Category: Karthigai Deepam Recipes

Serves: 10 

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / pacharisi - 2 cups ( I used dosa rice/ maavu pacharisi) Black Split Urad dal - 3/4 cup Pepper corns - 1.5 tbsp Cumin seeds / Jeera - 1 tbsp Coconut pieces - 1/2 cup Chopped curry leaves – 2 tbsp Cooking oil or ghee - to cook adai Salt & water - as needed

HOW TO MAKE KARTHIGAI ADAI - METHOD

1. Wash and soak raw rice for 2 to 4 hours. No need to soak urad dal. 
2. In a mixie jar, take the black urad dal, pepper corns, cumin seeds and half of the soaked rice.
3. Grind to a coarse paste like rava adding enough water. Collect in a bowl.
4. Grind the remaining rice to a coarse paste collect in the same bowl.
5. Add coconut pieces, chopped curry leaves. Mix well.
6. Heat dosa pan. Spread the adai batter to make it slightly thick. Drizzle oil or ghee.
7. Cover and cook till golden in medium flame. Flip and cook the other side.
8. Remove and serve hot with jaggery and butter as side dish.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice (I used dosa rice/ maavu arisi) for 2 to 4 hours. After soaking, drain the water and keep aside. (For variations, you can use regular raw rice used for lunch).  In a big sized mixie jar, add black split urad dal, pepper corns, cumin seeds, salt and half of the soaked rice. Grind to a coarse paste like rava adding enough water. Collect the batter in a bowl.   (You can also use white urad dal for variations but authentic recipe uses black urad dal only).  Grind the remaining rice to a coarse paste adding water. Add to the same bowl and mix well. Add chopped curry leaves and coconut pieces. Heat a dosa pan. Pour 1.5 ladles of batter and spread it thin or thick as you like. Make a hole in the center. Drizzle 1 tsp oil around it. Cover and cook for sometime. When the bottom turns golden, flip the adai and cook in medium flame till it becomes golden. Remove and serve hot with jaggery and butter ! This adai tastes the best only when served hot. It will become hard after cooling down. Enjoy !

Note

This adai tastes the best only when served hot. So serve immediately after making the adai. It turns hard when warm. For variations, you can add boiled rice/Puzhungal arisi(Saapaatu arisi) instead of raw rice. But you should not use this rice for occasions and festivals for offering God.  You can also use sapatu pacharisi (Sona masoori rice) instead of dosa rice.  Adjust the quantity of pepper as per your taste.

Try this authentic Karthigai milagu adai recipe and enjoy with jaggery and butter !

Technorati Tags: Karthigai deepam adai,Karthigai adai,karthigai adai recipe,karthigai deepam recipes,milagu jeeraga adai,pepper adai,pepper jeera adai,adai recipe

Continue Reading...

Pudalangai Kootu – Snake Gourd Masala Kootu Recipe

I learnt this pudalangai kadalai paruppu masala kootu / snake gourd kootu for rice from my friend Megha. This is not like the usual version of kootu. This kootu has a mild masala flavor with ginger garlic paste. I have already shared a brinjal masala kuzhambu learning from my friend Megha. This is also a very similar recipe but I have used soaked chana dal/ kadalai paruppu. In some hotels, they serve this kind of kootu. I make this kootu  directly in a pressure cooker to ease my job. I also make it slightly thin like a gravy and mix with rice & ghee. If you make it thick, you can have it as side dish for rice or chapathi. It tastes more like kurma kulambu. Whenever I make this pudalangai kootu, I make some spicy rasam to go with it. It would be a simple but comforting meal for us. Ok,  Lets see how to make snake gourd kootu with chana dal for rice.

Do check out my Arai Keerai/ Amaranthus kootu, Manathakkali keerai kootu, Palak Keerai kootu, Carrot kootu, Cabbage kootu, cluster beans kootu, Beetroot kootu and mixed vegetable kootu recipes too.

Snake gourd kootu / Pudalangai kootu

Snake gourd kootu with chana dal & masala - Pudalangai kadalai paruppu kootu

Cuisine: South Indian

Category: Kootu Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Snake gourd / Pudalangai - 1 medium sized Chana dal / Kadalai paruppu - 3 tbsp Big onion - 1 no Ripe tomato - 1 no To grind Grated coconut - 2 tbsp Cinnamon – 1 small piece Cloves – 1 no Big onion - 1 no Coriander leaves - 1 sprig Red chilli powder - 1 tsp Coriander seeds powder / Dhania powder - 1 tsp Ginger Garlic paste - 1 tsp Turmeric powder – 1/4 tsp To Temper Coconut oil or cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and chop Snake gourd into small pieces.
2. Soak chana dal in enough water for 15 minutes.
3. Grind the items given under “To grind” to a smooth paste.
4. Heat oil in a cooker base and temper mustard, urad dal and curry leaves.
5. Saute chopped onion, tomato until mushy. Add snake gourd pieces, chana dal and ground masala paste.
6. Saute till raw smell goes off. Add enough water and salt. Mix well and pressure cook in very low flame for 2 whistles. Serve with rice or chapathi.

METHOD - STEP BY STEP PICTURES

Wash and soak chana dal in enough water for 15 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop onion and tomato into small pieces and set aside. Grind all the ingredients given under “ To grind” to a smooth paste adding water. Set aside. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and curry leaves. Saute onion and tomato pieces. When tomato becomes mushy, add chopped snake gourd and soaked chana dal.Mix well. Now keep the flame medium and add the ground masala paste. Saute till raw smell goes off. Add water and required salt. Mix well and pressure cook in very low flame for 2 whistles.Remove the lid after the steam is released. If the kootu is watery, boil for sometime to make it thick. If its too thick, add little water, mix well and boil for few seconds. Enjoy mixing with hot rice adding ghee Or as a side dish for vatha kuzhambu sadam & chapathi / roti. Enjoy !

Note

Soaking chana dal is very important else it won’t cook properly. You should soak at least for 15 minutes, You can use ridge gourd, bottle gourd or chow chow  instead of  snake gourd and make the same. You can also use 1/2 tsp of garam masala powder if making for chapathi. Grinding onions and gg paste gives a nice flavor.So do not avoid them. You can skip coriander leaves if you don’t have in hand.

Try this yummy snake gourd masala kootu easily in a pressure cooker and enjoy !

Technorati Tags: Snake gourd kootu,pudalangai kootu,snake gourd kootu recipe,pudalangai kootu recipe,snake gourd gravy for rice,snake gourd recipes,pudalangai recipes,kootu recipes

Continue Reading...

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

Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

Check out my crispy mushroom 65

how to choose n buy, clean mushroom

Thalapakkatti biryani with mushroom

Thala ajith style biryani with mushroom 

easy mushroom biryani in pressure cooker

Mushroom Peas Pulao Recipe

Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker

Cuisine: Indian

Category: Mushroom Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mushroom - 10 nos Green peas or dried peas - 1/4 cup Basmati Rice - 1 cup Water or coconut milk - 1.75 cups Cooking oil+ Ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Black stone flower/ Kalpasi - 2 small Fennel seeds - 1/4 tsp Bay leaf – 1 no Big onion - 1 no Ginger Garlic Paste - 1.5 tsp Green chilli - 3 nos ( Use 2 for less spice) Mint leaves - a handful Salt - as needed Lemon juice – Few drops

HOW TO MAKE MUSHROOM PULAO

1. Wash and clean mushroom. Slice it and set aside.
2. Heat oil + ghee in a cooker. Saute whole garam masala.
3. Add onion, gg paste, green chilli, mint leaves and saute till transparent.
4. Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
5. Lastly add water or coconut milk and mix well.
6. Pressure cook in low flame for one whistle.

METHOD - STEP BY STEP PICTURES

Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it. Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent. Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute. Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released. Mix gently, fluff the rice and serve hot with any spicy kurma or raita ! Enjoy !

Note

Adjust the quantity of green chilli as per your taste. You can use thin coconut milk instead of water. I used lemon juice. You can saute one finely chopped tomato along with onion.

Try this easy, yummy, healthy mushroom pulao and enjoy ! I served with raita and Paneer 65.

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

Continue Reading...