Gajar halwa / Carrot halwa using Delhi carrot was in my try list for long time. Recently I bought some fresh Delhi carrots in Reliance. I thought of trying carrot halwa and red carrot pickle with it. To begin with, I tried this easy carrot halwa recipe without khoya and condensed milk in pressure cooker for a surprise guest at home yesterday. I finished the preparation quickly under 20 minutes. It came out really well with a bright red color. We loved it very much. I served the same for Valentine’s day treat as well.
Friends, do try this yummy carrot halwa using Delhi carrot easily in a pressure cooker. Don’t forget to share your feedback with me. For variations, you can use Ooty carrot instead of Delhi carrot. Cook the grated carrot in an open kadai, add condensed milk instead of sugar, milk and try it.
Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater.
Measure 2 cups from it. In a pressure cooker base, heat 1 tbsp ghee.
Saute carrot for 5 minutes to leave the raw smell. Add milk and a pinch of salt.
Pressure cook in high flame for 2 to 3 whistles.
Open the cooker after the steam is released. Add sugar, cardamom powder and a tsp of ghee.
Mix well in medium flame till halwa starts to leave the sides of cooker.
Lastly add ghee roasted cashews along with the remaining ghee. Mix well and serve warm with ice cream !
METHOD - STEP BY STEP PICTURES
Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater. Measure 2 cups from it and set aside.
Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in color. Add boiled milk( at room temperature) and a pinch of salt. Mix well.
Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of cooker.
Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of cooker.
Do not over cook the carrot, sugar mixture to prevent halwa becoming hard and chewy. Switch off the flame at the right time with some wetness in it. When it cools down, halwa comes to perfect consistency.
Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream.
Enjoy !
Note
Adjust the quantity of sugar as per your taste.
You can replace sugar and milk with condensed milk. In that case, cook carrot adding little water.
Do not over mix the carrot after adding sugar. Halwa may become chewy and hard after cooling down.
Try this easy, yummy Carrot halwa in a pressure cooker and enjoy ! I served halwa and dry fruits mixture for my guest.
This is my second post under Quinoa recipes. I had already shared Instant quinoa idli without rice. Today I have posted how to make Indian style, soft idli and crispy dosa batter with quinoa by fermentation method. As I always say, quinoa is not thinai in Tamil. Quinoa and foxtail millet/ Thinai are completely different. Quinoa should be pronounced as Keen-wah. This millet is widely available in US and abroad.
In India, you can find it in organic stores in all major metropolitan cities and is available online in Amazon. But It is costly. In this quinoa idli dosa batter recipe, I have used a combination of quinoa, idli rice (Salem rice) and urad dal in the ratio of 2:1:3/4. You can try this recipe without idli rice but idli may be sticky to taste.
Addition of rice helps to keep the idli non-sticky and gives a proper shape. Even though its my first attempt, I am completely happy with the output. Idli came out very well, soft and spongy with a mild nutty flavor. Idli looks pale white in color like quinoa and not pure white. I tried making dosa too. It was crispy in the sides and soft in the center. You can make thin dosa or thick uthappam adding onion, chilli as you wish.
One thing you should remember about this batter is , it becomes sour quickly. After fermentation, you should refrigerate the batter till use. Also It is better to finish the batter in 2 days by making idli, dosa, uttapam or paniyaram. This idli tastes slightly sticky when hot. But it tastes perfect when eaten warm. You can serve this idli with any chutney or sambar. I had it with coconut chutney and idli podi. It was yumm !
After trying this quinoa idli successfully, I am confident of exploring more quinoa recipes. I will post it whenever I make any. Ok, now lets see how to make quinoa idli dosa batter with rice with step by step pictures.
Wash and soak quinoa, idli rice, urad dal together for 7 to 8 hours.
Grind to a smooth paste in mixie or grinder adding required water.
Transfer the batter to a big vessel and ferment it over night.
Next morning batter would have doubled in quantity.
Add salt and mix well with a ladle. Grease idli plate and fill the batter.
Steam in an idli pot for 10 minutes. Check if its cooked well by inserting a wet finger.
Remove the idli plate once its done. Let it rest for 2 to 3 minutes. Then remove the idli and serve with chutney or sambar.
You can also make thin or thick dosa with this batter.
QUINOA IDLI DOSA RECIPE - STEP BY STEP PICTURES
Wash the quinoa twice or thrice. Along with it add idli rice, urad dal. Wash it well. Soak them together for 7 to 8 hours.
Grind the batter in a wet grinder or mixie ( in batches) to a smooth paste adding required water. Do not add salt.
Transfer the batter to a vessel. Ferment it over night or minimum 10 hours. The next morning, batter would have doubled in quantity based on the weather. Add salt and mix the batter well with a ladle. Add little water if the batter is too thick.
Grease an idli plate with oil. Pour the batter till 3/4th of each hole. Boil water in an idli pot. Place the idli plate when the water comes to a roll boil. Steam it for 10 minutes or till cooked.
Check the idli by inserting your wet finger. If it comes out clean idli is cooked else cook for more time. Remove the idli plate from the pot and rest it for 3 minutes.
Remove the idli using a spoon and serve it with your desired chutney or sambar. You can also make thin or thick dosa by adjusting the consistency of batter. But cook in low flame because this dosa turns brown quickly.
Enjoy !
Note
If you have quinoa flour, you can use it and mix with rice, urad dal batter.
This batter stays good upto 3 days under refrigeration.
As I told, this idli tastes slightly sticky when very hot but it becomes perfect when warm. It stays good for few hours. So you can pack for lunch box too.
Try this easy, healthy quinoa idli dosa recipe and enjoy !
Recently I started making vendakkai poriyal (Okra fry / Lady’s finger curry) in microwave. Its so easy to make and hassle free. I tried it in my own way by microwaving chopped onion and lady’s finger in high power for 8 to 10 minutes by tossing them twice in the middle. Then did the seasoning. It came out very well. The best part is you don’t have to stand nearby and keep sautéing to remove the slimy texture of vendakkai. Lady’s finger cooks so quickly in less oil. I am happy with my first attempt of making lady’s finger poriyal in microwave. You too give a try and share your feedback with me. Ok, lets see how to make vendakkai poriyal in microwave with step by step pictures.
Wash and pat dry lady’s finger with a towel. Chop into small roundels.
In a microwave safe bowl, take the chopped vendakkai, chopped big onion, turmeric, sambar powder and salt.
Add a tbsp of cooking oil and mix well to coat the vegetable.
Microwave in high power (800w) for 6 to 8 minutes. Open the microwave once in 2 minutes and stir it well.
Remove the lady’s finger after its cooked soft. In a small kadai, temper mustard, urad dal, cumin and curry leaves, add to the poriyal. You can add grated coconut if you like.
METHOD - STEP BY STEP PICTURES
Wash the lady’s finger. Pat it dry using a cloth towel. Chop into small roundels. Wash and peel the onion skin. Chop into small squares.
In a microwave safe bowl, take the chopped lady’s finger, onion, turmeric powder, sambar powder and salt. Pour a tbsp of cooking oil and mix well to coat the pieces.
Microwave in high power (800w) for 2 minutes. Open the microwave and remove the bowl. Mix well. Again cook for 2 minutes.
Lady’s finger starts to cook and becomes slimy leaving out threads. Mix well and cook for 2 more minutes.
Open and mix again. Cook till sliminess goes off and lady’s finger becomes soft. It shrinks in quantity too. It took total 8 minutes for me. Time may vary based on the power of your microwave oven.
Once its cooked soft, remove. Temper mustard, urad dal, cumin seeds and curry leaves in a small kadai. Add to lady’s finger poriyal. Mix well and serve ! Optionally you can garnish the poriyal with grated coconut.
Note
You can red chilli powder instead of sambar powder.
For variations you can add one finely chopped tomato along with lady’s finger. It also helps to remove the sliminess quickly.
Try this easy vendakkai poriyal in microwave quickly and enjoy !
Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job.
All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful. Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.
Beetroot rice / Beetroot pulao recipe
Beetroot rice / Beetroot pulao recipe for lunch box.
Basmati rice - 1 cup ( I used loose basmati rice used for making hyderabadi biryani)
Cooking oil + ghee - 2 tbsp + 1 tbsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Bay leaf - 1
Star anise - 1
Shahjeera / Black cumin seeds - 1/2 tsp
Cashew nuts - few
Big onion - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Green chilli - 2 to 3
Dhania powder / coriander seeds powder - 1 tsp
Garam masala powder - 1/2 tsp
Water - 1.5 cups
Salt - as needed
HOW TO MAKE BEETROOT PULAO
Wash the basmati rice and soak in water for 15 minutes.
Wash and peel the beetroot skin. Chop into small pieces and set aside.
Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
Saute the whole garam masala one by one. Then add cashew nuts, onion.
Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
Open and fluff the rice gently. Serve hot with onion raita !
METHOD - STEP BY STEP PICTURES
Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside.
Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent.
Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.
Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame.
Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out.
After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips !
Enjoy !
Note
Adjust the quantity of green chilli as per your taste.
You can use red chilli powder instead of green chilli but taste of pulao varies.
Try this yummy, colorful beetroot pulao and share your feedback !
Tindora rice / ivy gourd rice known as Kovakkai sadam in Tamil (Dondakaya annam in Telugu) is an easy, yummy Indian lunch box recipe . As many of my readers are asking me to share more rice varieties for lunch box, I thought of posting this easy, one pot rice recipe made using our Indian pressure cooker.
As this recipe has no grinding job, you can prepare it easily under 15 minutes. Ideal for bachelors and working women to pack it for lunch box. I adapted this recipe from
Sailus blog. I made some variations and tried it without coconut as per my convenience. It came out really well. Sendhil and Raksha are not a fan of tindora vegetable. Still they liked this rice. I am sure your family would love it too. Do try it once and share your feedback with me. For variations, you can make the tindora masala separately and mix with leftover rice or freshly cooked rice. Ok, lets see how to make kovakkai sadam / tindora rice with step by step pictures. Check out my 40+ Vegetable biryani and pulao recipes. Also see my other rice varieties for lunch box.
Tindora rice / Kovakkai sadam
How to make tindora rice easily in a pressure cooker for lunch box.
Basmati rice - 1 cup ( I used loose basmati rice bought from Metro)
Tindora/ Kovakkai / Ivy gourd - 15
Big onion - 1 (finely chopped)
Green chilli - 1 or 2
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric ;powder - 1/2 tsp
Lemon juice – as needed
Coriander leaves + mint leaves - 2 tbsp
Water – 1.5 cups
Salt – as needed
To saute
Cooking oil + ghee - 2 tbsp + 1 tbsp
Cinnamon - 1 inch
Cloves - 2
Bayleaf - 1
Black stone flower / kalpasi - 1
Cumin seeds - 1/2 tsp
HOW TO MAKE TINDORA RICE / KOVAKKAI SADAM
Wash and soak basmati rice in water for 15 minutes.
Wash and slice tindora / kovakkai into thin vertical slices.
Wash and chop onion. Set aside.
Heat oil + ghee in a pressure cooker base. Saute the whole garam masala spices.
Saute onion, gg paste, green chilli. Add chopped mint+coriander leaves, sliced kovakkai and saute well.
Add spice powders and mix well. Lastly add water and salt. Mix well.
When the water roll boils, add the basmati rice. Mix gently.
Pressure cook for one whistle in low flame. Add lemon juice. Fluff the rice and serve hot with onion raita !
METHOD - STEP BY STEP PICTURES
Wash and soak basmati rice in water for 15 minutes. In the mean time, wash and slice tindora/ kovakkai. Trim off the top and bottom. Then cut into thin slices vertically. I chopped into 6 thin vertical slices. Wash and chop onion finely.
Heat oil + ghee in a pressure cooker base. Once its heated, saute cinnamon, cloves, bay leaf and black stone flower. Add onion, green chilli. Saute till transparent. Then add ginger garlic paste. Saute till raw smell goes off.
Now add the chopped mint + coriander leaves. Mix well. Add kovakkai pieces.
Saute in medium flame till it starts to shrink. Then add turmeric powder, red chilli powder, coriander seeds powder and salt. Mix well.
Lastly add water and let it roll boil. Add the washed rice. Mix gently. Close the cooker. Keep the flame high till vapor comes out. Put the weight valve. Reduce the flame completely, cook for one whistle. It may take 8 to 10 minutes. Switch off the flame. Remove the cooker lid after the steam is released completely.
Add lemon juice. Fluff the rice gently using a fork like ladle. Remove in a plate and serve hot with onion raita or any kurma, chips !
Enjoy !
Note
Adjust the quantity of spices as per your taste.
You can use seega samba rice / Jeera rice or raw rice instead of basmati.
I did not soak basmati. So I used 1.75 cups of water to make soft rice.
Try this easy, yummy, interesting tindora rice for your lunch box and enjoy !
Bitter gourd is one of my favorite vegetables. So I love to try varieties of bitter gourd recipes in my kitchen. Recently I tried this yummy bitter gourd thokku recipe for rice (pavakkai in Tamil, Karela in Hindi) from Sangeetha’s blog. Its basically an onion, tomato, bitter gourd curry very similar to our Tamil nadu style tomato thokku. As usual I tried this bitter gourd thokku in an easy way by using my pressure cooker. It came out so well with a combination of tangy, sweet and mild bitter taste. It was so easy and quick to make in a pressure cooker. It tastes great when mixed with plain rice drizzled with few drops of sesame oil. It goes well with curd rice and chapathi as well. The bitterness is not much visible in this recipe as we are adding tomato, tamarind and jaggery. Also slicing the bitter gourd thinly helps to reduce the bitterness. If you are a bitter gourd lover, you must try this recipe. You will love it for sure. This pavakkai thokku stays good for 10 days or more when refrigerated. If kept outside, it stays good for 2 days. So you can pack it for travel too. But use a clean spoon to handle it. Ok, lets see how to make this easy, yummy bitter gourd thokku recipe with step by step pictures.
Add finely chopped onion and garlic. Once transparent, add sliced bitter gourd.
Add turmeric powder and salt. Mix well and saute for 5 minutes till its quantity reduces slightly.
Now add tomato and saute till it becomes mushy. Add chilli powder and coriander powder.
Mix till raw smell goes off. Lastly add 1/4 cup of tamarind extract, powdered jaggery. Mix well.
Pressure cook in low flame for one whistle. Remove the lid after the steam is released.
Mix and boil if thokku is watery. Once its thick, you can remove and cool down.
Yummy Pavakkai thokku is ready ! Store in a clean box and refrigerate it. Enjoy with plain rice, curd rice and chapathi
BITTER GOURD THOKKU - STEP BY STEP PICTURES
Wash and chop bitter gourd into small, thin slices. Slicing thinly helps to remove bitterness. You can mix the chopped bitter gourd pieces and salt. Keep it aside for 15 to 30 minutes. Squeeze and drain the water. It also helps to reduce the bitterness. But its nutritional value is lost. So I don’t do this way. I just chop the BG thinly. Similarly chop onion, garlic and tomato into very small pieces.
Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves.
Add onion, garlic and saute till transparent. Now add thinly sliced bitter gourd, turmeric powder and salt. Saute for 5 minutes in medium flame till bitter gourd shrinks in quantity slightly.
Add tomato pieces. Saute till it turns mushy. Then add chilli powder and dhania powder. Mix well till its raw smell goes off.
Lastly add 1/4 cup of tamarind extract, jaggery and mix well. You can add very little water if the thokku is too thick. Close the pressure cooker lid. Keep the flame high till steam comes out. Put the weight valve and simmer the flame completely. Cook in low flame for one whistle.
Open the cooker lid after the steam is released. If you find there is excess water in the thokku, boil for sometime till its thick. Switch off the flame and remove in a clean bowl. Let it cool down. Store in a refrigerator. It stays good for 10 days. You can enjoy with plain rice, curd rice, chapathi, idli dosa too.
Enjoy !
Note
Adjust the quantity of chili powder as per your taste.
Do not skip jaggery. It gives a mild sweet taste to this thokku.
Make sure there is no excess water in the thokku. It will reduce its shelf life.
Try this easy, yummy bitter gourd thokku and enjoy !
