One pot meals

Betel leaf rice (veeledhele chithranna)

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DSCN0109                                             Ready to serve Beetle leaf rice( Veeledhele chithranna)

Serves :3-4

Time taken: 45 minutes in all

Betel leaf is considered to be auspicious among the indians.  It is immensely used during all occasions like the weddings,house warming and also in fixing some business deal etc.. Betel leaf is a heart shaped leaf that exhibits unmatched medicinal properties. Betel leaf’s medicinal uses are hugely underrated, but highly efficient. Take a dive in the world of medicinal uses of betel leaf you will be amazed.  It is amazing analgesic and you get relief from pain .  One can just paste the leaf and drink the juice to get relief from pain.  Like wise it also eases constipation.  It   improves digestion and also improves hunger, it reduces gastric pain , it also improves oral health.  We also prepare rasam which i will put up in the coming days.  Here goes the recipe for betel leaf rice…

What you need to have:

1  Cooking oil – 2 teaspoons

2. Mustard seeds – 1 teaspoon

3. Black gram dal – 1 teaspoon

4. Asafoetida powder – 1/2 teaspoon

5. Chopped onions/shallots – 1/2 cup

6. Garlic pods   – 6-8

7. Turmeric powder – 1/4 teaspoon

8. Chili powder – 1/4 teaspoon

9. Curry leaves – 2-3 sprig

10. Lemon juice – 1 teaspoon(to garnish)

11. Chopped cilantro – 2 teaspoons(to garnish)

12. Sprouted moong bean- 1/2 cup(cooked or raw sprouted Moong bean but optional)

12. Cooked rice – 1 cup

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   Ingredients of Betel leaf rice

 

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    Ingredients of wet masala

Ingredients of wet masala:

  1. Betel leaves – 4 (fresh and tender prefered)
  2. Cumin seeds -1  teaspoon

3. Pepper either white or even black- 1/2 teaspoon

What you do with what you have:

1. Wash and drain water from Basumati rice and keep it aside.   Cook it in the cooker in such a way that rice corns are separate but cooked.

2. Place a wide pan with 2 teaspoons of cooking oil in it.  When heated, add mustard seeds to it.  When it is about to splutter, add black gram dal to it.  Once it is fried add curry leaves to it.  Add chopped garlic pods and fry till done.  Add turmeric powder, chili powder  and add chopped onions to it and fry till done adding a little salt so that onions is not burnt.

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 Seasoning in progress
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  Chopped onion being fried in the seasoning

3. In the mean time, grind betel leaves, cumin and pepper in the mixy adding a little water to a fine consistency.  Add this wet masla to the seasoning from step-2 to it and fry till the raw smell disappears.

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  Grind wet masala being fried in seasoning

4. Mix cooked rice from step-1 to it and give a stir with the wooden spatula.  Sprinkle chopped cilantro, squeeze lemon juice once the rice is mixed well with the masala check for salt.  One can even add either sprouted Moong bean either raw or cooked which is an option.  Relish with salad or any side dish of your choice.  As usual yummmmmmmmm

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   Cooked rice being added to it

5. When done , transfer it to a bowl for closer view of the dish.DSCN0109                                           Ready to serve betel leaf rice/chithrannaDSCN0869

              Ready to serve Betel leaf rice(chithranna) with tomato-onion salad

Serves 3-4

Time taken: 45 minutes in all

Good to remember: 1. The betel leaf used should be fresh and tender for better flavour.

2. Rice should be cooked in the right way for a better look and taste.

3. Using sprouted moong is an option but tastes yummy  . I have not added as i wanted to relish betel leaf flavour exclusively.

4. One can even use either peanuts, cashews while seasoning too.

Mujadara (Rice, Lentils and caramelzised onion pulav)

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DSCN0703                                                                                        Ready to serve mujadara

Time taken: 1 hour

Serves : 4-5

Mujadara is a meditaerraeian rice recipe very popular here in the U.S.  We have relished quite it a number of times and is different from the usual pulav.  It is a combination of brown lentils(Masoor) and Basumati rice along with a couple of masala items and the most important ingredient being  the decorated caramelized onions which gives the yummy flavour and the aroma to the dish!!!!Here is my version of the dish.

What you need to have:

  1. Basumati rice – 1 cup

2. Brown lentils – 1 and 1/2 cup

3. Chopped onions – 3-4 cups(chopped lengthwise)

4. Cinnamon pieces – 2-3

5. Cumin seeds – 3/4 teaspoon

6. Fresh ground pepper – 1 teaspoon

7. Green chili -2

8. salt – as per taste

9. Lemon juice – as needed (optional)

10. Cooking oil – 3-4 tablespoons

DSCN0665                                                                              Brown lentils & Basumati riceDSCN0693                                                                     Chopped onions & other ingredients

What you do with what you have:

1.Place a wide skillet with 1-2 tablespoons of cooking oil in it on medium flame.  Add half the quantity  of cumin seeds,  chopped green chili and chopped onions and salt setting the flame on medium/high flame and stir continuously for 45 minutes till very soft.  In the beginning it will give away lot of moisture later it will start evaporating..
DSCN0696

                                                                                    Chopped onions being fried till soft

2. Turn heat to medium high and keep cooking and stirring until deeply browned for 20 minutes or even more. If pressed for time you can make a higher heat version turning onions with a caramelized exterior and crunchy interior which will be even more delicious!!!( as most of it was used up i had to just keep few caramelized onions and click the photo)DSCN0707                                                                                   Caramelized onions

3. Cook lentils adding a little salt till little soft but not mushy on medium heat. Once done, transfer it to a collander and then transfer it to a plate/bowl.DSCN0679                                                                                    Lentils being cookedDSCN0689                                                                                        Cooked brown lentils

4. Cook rice in the cooker till grainy adding required quantity of water .  When done mix the cooked lentils from step-3 to it and add remaining pepper powder and the cumin and half the caramelized onions and salt as well to it.DSCN0701                                             Cooked rice, lentils and caramelized onions, spices being added

5. Transfer it to a serving plate and enjoy garnishing it with caramelized onions!!!!!!As usual yummmmmmmmmmmmmmm!!!!!!!!!DSCN0703                                                                                    Ready to serve Mujadara

Time taken: 1 hour

Serves : 5-6

Good to remember: 1. Always use quality rice for the dish.

2. Use Brown masoor only for the dish.

3. Cooking rice and lentils should be to the right consistency is very important.

4. Spice level depends upon one’s taste.

Celery vegetable rice

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DSCN0589                                                                                                                                                  Ready to serve celery vegetable rice

Time taken: 45 minutes

Serves: 3-4   

If one has become accustomed to thinking about celery as a crunchy local vegetable, but not a key part of your health it is time to think again.  Recent research has greatly bolstered about celery’s anti inflammatory health benefits, including its protection against its inflammation in the digestive tract it self.  In addition to well known antioxidants, like vitamin c and flavonoids, scientists have identified a dozen of  other type of antioxidant nutrients in celery.  The antioxidant  we get from celery, is largely due to its phenolic  nutrients that have been shown to help protect us against unwanted  oxygen damage to our cells, blood vessels and organ systems.  One more thing if you are planning to steam veggies as part of your meal, you can include celery without having to worry about the excessive loss of its phenol based antioxidants.

Noticing of all these goodness of this veggie i tried out this one pot meal as a first recipe of this veggie on my blog, for the reason being that,  when a person consumes this veggie for the first time can easily relish with rice and other ingredients being familiar to and will not get offended by the same.  Here goes my version of celery vegetable rice recipe….

What you need to have:

1.  Basumati rice – 1 cup

2. Chopped celery stem – 1/2 cup

3.  Chopped onions – 1/2 cup

4.  Chopped carrots – 1/2 cup

5.  Cinnamon stick -2

6.  Cloves – 2-3

7.  Cardamom -1

8.  Cashews – a few

9.  Turmeric powder – 1/4 teaspoon

10.  Cooking oil – 2 teaspoons

 

DSCN0569

          Fresh celery herbDSCN0572

                                                                                                                                                          Ingredients of seasoning

DSCN0570                                                                                                                                                                 Ingredients of grinding

Ingredients of wet masala:  

1. Chopped celery leaves – a few

 2. Ginger – 1″ piece

3.  Garlic pods -2-3

4. Green chili -2-3

5. Fennel seeds – 1/2 teaspoon

6. Mint leaves -3-4

What you do with what you have:

1.Wash and chop peal onions, carrots and celery stem fine and keep it aside as shown in the above image.

2. Wash and drain basumati rice and keep it aside in a bowl/plate aside.

3. Place a  cooker on medium flame with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, cinnamon stick, cloves and cardamom to it.  When a pleasant aroma oozes out, add cashews and fry till done.  Now add chopped onions , turmeric powder and salt and fry till transparent.  When done, add chopped celery stem from step-1 to it and cook till done.  Add chopped carrots, green peas as well to it and give a stir.DSCN0576

                                                                                                                                                          Seasoning in progress

4. In the mean time grind all the ingredients of wet masala in the mixer adding water in steps to a fine consistency.  Add this masala to the seasoning in the mixer, and stir till you get a pleasant aroma.DSCN0578                                                                                                                                                                           Grind wet masalaDSCN0582                                                                                                                                         Grind wet masala added to the seasoning

5. Finally add rice from step-1 to it and add required quantity of water checking for salt and close the lid and cook for about 20 minutes on medium flame.DSCN0583                                                                                                                                                                       Rice being addedDSCN0586                                                                                                                                                                      Water being added    

 

6.  When done, just release the pressure and is as shown in the image below.DSCN0587                                                                                                                                                    Ready to serve celery vegetable rice  

7. Transfer it to a serving plate and relish it with a salad or any dish of your choice.  As usual yummmmmmmm!!!DSCN0589                                                                                                                                             Ready to serve celery vegetable rice with salad

Time taken:45 minutes

Serves: 3-4

Good to remember:

  1. Always use good quality basumati rice for the dish.

2. Use fresh celery for better flavour.

3. One may use some vegetable stock even instead of adding normal water to the dish.

4. If one likes to relish the dish plain , squeeze a dash of lemon juice while serving.

Gorikayi bhath (Spicy cluster bean rice)

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DSCN0433                                                          Ready to serve Spicy cluster bean rice

Time taken: 1 hour

Serves : 4-6

Cluster beans in english is gorikayi in kannada and Midkesanga/chitmidke in konkani and gavar in marati.  This vegetable though not popular has immense health benefits.  It controls diabetes, has a lot of dietary fiber, lowers the blood pressure, heart friendly, brings down the cholesterol level, digestive aid,the presence of iron in gavar increases hemoglobin production .  Thus it is ideal to include  this veggie in our weekly menu at least.  What do you say????  Here goes the recipe for spicy cluster bean rice…..

What you need to have:

1. Chopped cluster beans – 2 cups

2. Basumati rice – 1 cup

3. Green peas – a fistful

4. Jaggery – a generous pinch

5. Tamarind juice – 1 teaspoon

6. Salt – as needed

7. cooking oil – 1 teaspoonDSCN0390                                                                Chopped cluster bean & green peas

Ingredients of seasoning:

1. Cooking oil – 1 tablespoon

2. Mustard seeds – 1 teaspoon

3. Peanuts – 1 tablespoon

4. Red chili -1

5. Asafoetida – 1/2 teaspoon

6. Curry leaves – a fewDSCN0402                                                       Ingredients of seasoning

Ingredients of spicy powder:

1. Black gram dal – 1 teaspoon

2. Bengal gram dal – 2 tablespoon

3. Coriander seeds – 4 teaspoons

4. Red chili powder – 1 teaspoon

5. Cinnamon stick – 1″ piece

6. Cloves – 3-4

7. Cardamom – 2-3

8. Kopak buds – 1

Dry roast all the ingredients in a pan and finally add chili powder in it and give a stir.  On cooling powder it and keep it aside.DSCN0396                                                     Roasted spicy powder

Ingredients of garnishing:

1. Chopped cilantro – a handful

2. Grated fresh coconut – 2 tablespoonDSCN0431

                                                 Ingredients of garnishing & other ingredients

1. Prepare rice in the cooker and when the pressure is released spread it in a wide plate to cool down.

DSCN0411                                                 Cooked rice being stored in a bowl on cooling

2. Heat oil in a wide pan and when heated add chopped cluster beans, salt and generous pinch of jaggery to it and allow it to cook  and when half done, add peas to it and cook till done.DSCN0392                                                Cluster beans being cookedDSCN0400                                                  Green peas being cooked along with cluster beans

3. Cooked veggie would be as shown in the image below.DSCN0405                                                     Cooked cluster bean and green peas

4. Place a skillet with 2 tablespoons of cooking oil in it on medium flame.  When heated add mustard seeds to it.  When it splutters, add peanuts and stir it for a minute and add red chili pieces and curry leaves to it.DSCN0418                                                    Seasoning in progress

5. Add cooked veggies from step-3 to it and add 1 and 1/2 teaspoon of spicy powder from step-1 to it and also add tamarind paste as well to it..DSCN0425                                              Cooked veggie and spicy powder being added

6. Add cooked rice from step-1 to it and stir well.DSCN0428                                                  Cooked rice being added

7. Ready to serve Gorikayi bhath is as shown in the image below.

DSCN0430                                                   Ready to serve Gorikayi bhath

8. Transfer it to a serving bowl and garnish with grated coconut and cilantro DSCN0433                                                  Gorikayi bhath garnished with coconut & cilantro

Time taken: 1 hour

Serves : 4-6

Good to remember:     1. Use fresh and tender veggie as it tends spoil the dish.

2. One can use tamarind and make juice by boiling it as well instead of the paste.

3. Add generous quantity of jaggery to the dish as the veggie is a little bittery .

4. Let the rice corns be cooked right as shown in the above image.            

                                                       

Spring onion pulav/Rice

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DSCN0500                                                                        Ready to serve spring onion pulav

Time taken: 1 hour

Serves: 3-4

Spring onions, on the other hand, look similar to scallions, but you’ll notice that they have small onion bulbs at the base. These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. They are planted as seedlings in the late fall and then harvested the next spring, thus the word “spring” in the name.

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the variety, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

I have already put up a couple of recipes like the stir fried spring onion , spring onion greens paratha and also i have used in oats vegetable oroti etc.  Today i would like to put up spring onion pulav which is really unique and tastes great!!!  Here we go!!!

What you need to have:

1. Basumati rice – 1 cup

2. chopped Spring onion bulbs – 1/2 cup

3. Chopped Spring onion greens – 1 cup (half the quantity to use while cooking & remaining to garnish)

4. Cumin seeds – 1 teaspoon

5. Chopped Garlic pods -6-8

6. Green chili – 2

7. Cashews – a few

8. Garam masala powder – 1/2 teaspoon(home made)

9. Red chili powder – 1 teaspoon

10. Lemon juice – 1 tablespoon

11. cooking oil – 1 tablespoon

12. Salt – as needed

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                                                                 Fresh spring onionsDSCN0476

                                                                  Ingredients of seasoning

DSCN0498                                                                         Ingredients of garnishing

What you do with what you have:

1. Wash and chop spring onion bulbs and green s separately and keep it aside as shown in the images.

2. Place a cooker with 1 tablespoon of cooking oil in it on medium flame.  When heated, add cumin seeds to it.  When fried add  chopped garlic pods to it.  When done, add cashews and slit green chili to it.DSCN0479

                                                                        Seasoning in progress

3. When done, add chopped onion bulbs along with a little salt  and fry till done.DSCN0481                                                Chopped spring onion bulbs being fried

4. When done, add all powders in a row and give a stir.DSCN0484                                                               All powders added in a row

5. Add rice and half the quantity of spring onion greens to it and add water and cook it till done for 20 minutes.DSCN0494                                             Basumati rice, spring onions greens & water added

6. When done, squeeze lemon juice and garnish with chopped spring onion greens and enjoy with either raitha or even plain!!!Yummmmmmm!!!!DSCN0500                                                              Ready to serve spring onion pulav

Time taken: 1 hour

Serves : 3-4

Good to remember: 1. Use fresh spring onions as we need to eat it raw while garnished.

2. Use quality rice for best results.

3. One need not add spring onion greens while cooking and add the whole lot to garnish.  I added half the quantity as i wanted to really enjoy the flavor of it when cooked.

Palak/Spinach-Broccoli rice

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DSCN0307                                                     Ready to serve Spinach-Broccoli rice with salad

Time taken: 45 minutes

Serves:  4-6

Two popular veggies the palak/Spinach and the Broccoli needs no introduction.  Both the veggies are extremely good from the point of view of health.  I have already put up a couple of recipes on this blog like the Broccoli stir fry, paratha, and a number of palak dishes too.  I wanted to incorporate greens in combination with Broccoli which is available in plenty here and hence this recipe is coming up today. This can be a lunch box and a party dish too.   Here it goes…

What you need to have:

1. Basumati rice – 1 cup

2. Chopped  Spinach/palak – 4-5 cups

3. Broccoli florets – 2 cups

Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Chopped Tomatoes – 1/2 cup

3. Chopped Garlic – 5-6 pods

4. Turmeric powder – 1/2 teaspoon

5. Chili powder – 1 teaspoon

6. Dhania jeera powder – 2 teaspoon

7. Garam masala powder – 1/2 teaspoon(home made)

8. Salt – as per taste

9. cooking oil – 2 tablespoonDSCN0280

                                                                      Chopped Spinach/Palak

KONICA MINOLTA DIGITAL CAMERA

                                                                       Broccoli florets

DSCN0290                                                                  Ingredients of seasoning

What you do with what you have:

1. Wash and chop Broccoli into florets and also wash and chop spinach fine and keep it aside. Peal garlic and chop it fine too.

2. Wash, peal and chop onions fine, also wash and chop Tomatoes as well fine and keep it aside.

3. wash and drain water from Basumati rice and cook it in the cooker in such a way that the grains are separate.  Spread it on a plate and allow it to cool.DSCN0287                                                                     Cooked Basumati rice

4. Add oil in the cooker and when heated add chopped tomatoes and allow it to fry till mushy.   While being done, add chopped garlic to it and fry till crispy. DSCN0292                                                    Chopped tomato being fried along with chopped garlic

5. Add chopped onions from step-2  along with salt and fry it till transparent.DSCN0293                                                      Chopped onions being fried adding a little salt

6. When done, add all powders in a row and give a strong stir.DSCN0296                                                                 All powders added in a row to it

7. Add chopped spinach to it and let it stay on the flame till it wilts and the moisture is given out.DSCN0298                                                                   Chopped spinach being added to itDSCN0299                                                                        Spinach being wilt

8. Add chopped Broccoli florets to it and cook till a little soft using the moisture in it(To my surprise it cooked right in no time.)DSCN0301                                                                 Broccoli florets being added to itDSCN0303                                                                   Spinach-Broccoli masala mix

9. Check for salt and add cooked rice from step-3 to it and give a stir gently with a wooden spatula so that nothing is crushed.DSCN0304                                          Cooked rice being mixed in the Spinach-Broccoli masala

10. Transfer it to a serving plate and relish with salad..Yummmmmm!!!!DSCN0306                                                           Spinach-Broccoli rice with salad

Time taken: 45 minutes

Serves 4-6

Good to remember: 1. Cook  rice in such a way that grains are separate.

2. Use fresh spinach and Broccoli for best results.

3. One can use any masala powder of her choice.

4. One can even cook Broccoli florets separately in a different vessel.  But to my surprise it was cooked ideally and also the masala being incorporated to it well.

Okra pulav(Bendekayi pulav)

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                                                                 Ready to serve Okra pulav

Time taken: 1 hour

Serves : 4-6

Bendekayi in kannada is Okra/Ladys finger in english and bhenda in konkani is a very old and popular veggie and is liked by all of us.  I have already put up a few dishes like the okra dosa, okra stir fry, okra fry, Bhenda sagle  and today i would like to put up yet another one pot meal to add to the long list of one pot meal on this blog and a rare one for sure.  I tried it couple of times at home but to my surprise it was yummy…You too try it out for a picnic menu and enjoyyyyyyyy!!!!

What you need to have:

1. Basumati rice – 1 cup

2. Fresh chopped okra – 3-4 Cups

3. Chopped tomato – 1/2 cup

4. Chopped onion – 1 cup

5. Ginger-Garlic paste – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/2 teaspoon(home made)

8. Red chili powder(Byadgi) – 1 and 1/2  teaspoons

9. Dhania-jeera powder – 1 and 1/2 teaspoons

10. Cilantro chopped – 2 Tablespoons ( for garnishing)

11. Salt – as per taste

12. Cooking oil – 2 tablespoonsKONICA MINOLTA DIGITAL CAMERA

                                                                  Fresh chopped OkraKONICA MINOLTA DIGITAL CAMERA

                                                       Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash and pat dry okra and chop it into 1″ pieces and keep it aside as shown in image-2.

2.  Place a wide skillet on low flame  and add chopped okra pieces to it and adding a little salt and 1 teaspoon of cooking oil  toast it for a while till it is done but not burnt.KONICA MINOLTA DIGITAL CAMERA

                                                                    Okra being toasted to wiltKONICA MINOLTA DIGITAL CAMERA

                                                                      Toasted Okra pieces

3. Cook rice in the cooker in such a way that the grains is separate adding a pinch of cumin seeds.KONICA MINOLTA DIGITAL CAMERA

                                                           Rice being cooked in cooker

4. Place a skillet with cooking oil in it and on heated , add chopped onions to it with a little salt  and fry it till transparent.KONICA MINOLTA DIGITAL CAMERA

                                                            Chopped onions being fried

5. When done, add chopped tomatoes to it and fry till it is mushy.KONICA MINOLTA DIGITAL CAMERA

                                                               Chopped tomatoes being added

6. When done, add ginger-garlic paste  and give a strong stir to it.KONICA MINOLTA DIGITAL CAMERA

                                                           Ginger-garlic paste being added

7. When done, add all powders in a row and again stir it till the oil is separatedKONICA MINOLTA DIGITAL CAMERA                                                                   All powders added in a row

8. When done the whole mix would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                             The masala mix

9. Toss the cooked rice to it and stir it in such a way that each rice corn is well coated with the masala checking for salt.  KONICA MINOLTA DIGITAL CAMERA

                                                           Rice being added to the masala mix

10. On mixing it would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                 Masala being mixed to coat the rice completely 

11. Finally mix toasted Okra to it and garnish with chopped cilantro , serve with a salad or any side dish of your choice!!!KONICA MINOLTA DIGITAL CAMERA                                                     Okra being mixed with masala coated riceKONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to serve okra pulav

Time taken : 1 hour

Serves : 4-6

Good to remember:    1. Use tender okra for better result and flavour.

2. Rice should be  cooked right to coat the masala well so that it is not soggy.

3. The whole masala mix should be cooked in such a way that the oil should ooze out well to coat the masala to rice corns. 

 

 

 

 

 

 

 

 

 

Beaten rice/Avalakki Bisibele bhath

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KONICA MINOLTA DIGITAL CAMERA

                                                            Ready to serve Avalaki bisibele bhath

Time taken – 1 hour

Serves 6-8 persons

Bisibele bhath is the quint essential dish of south karnataka.  It is prepared with toor dal and rice in combination with veggies and the masala which makes the dish turn delecious.  I have already put it up a couple of years ago.   Today i would like to put up this dish with a variation by  replacing rice with beaten rice, the other ingredients being the same.  Here it goes:

What you need to have:

1. Pigeon pea dal/Toor dal – 1 cup

2. Beaten rice/Avalakki medium – 2 cups

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                                                                                Toor dal & Beaten rice                                                                                

Other ingredients of the dish:

1. Chopped french Beans – 1/2 cup

2. Chopped carrots – 1/2 cup

3. Chopped Ashgourd – 1 cup

4. Chopped onions – 1/4 cup

5. Chopped potatoes – 1/3 cup

6. Fresh/frozen green peas – 1/2 cup

7. Peanuts – A handfulKONICA MINOLTA DIGITAL CAMERA

                                                                         Chopped veggies & Peanuts

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Red chili pieces – 4-5

4. Curry leaves – 4-5

6. Cashewnuts – A fistful

7. Peanuts – A fistful

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                                                                             Ingredients of Seasoning

Ingredients of Garnishing & others:

1. Fresh grated coconut – A handful

2. Chopped cilantro – A handful

3. Mixture or sev – As needed

4. Bisible bhath powder – 4 Tablespoons(refer to my powder recipe)

5. Tamarind pulp – 1 Teaspoon

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                                                             Ingredients of Garnishing & others

What you do with what you have:

1. Wash and cook Toor dal and chopped veggies in the cooker till soft.

2. Wash and drain water from beaten rice and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                  Water drained from Beaten rice

3.  Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  On heating add mustard seeds to it.  When it starts spluttering add blackgram dal to it.  When fried add cashew, peanuts to it.  When being fried add red chili pieces and curry leaves to it.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Seasoning in progressKONICA MINOLTA DIGITAL CAMERA                                                                                         Seasoning in full swing

4.  When done, add cooked dal-veggie mix and stir well.  Now add bisibele bhath powder, tamarind pulp , salt and soaked  and drained  beaten rice from step-3 to it and give a strong stir with a wooden spatula adding required quantity of water to bring it to the required consistency checking for salt.KONICA MINOLTA DIGITAL CAMERA

                  Veggie dal mix, Beaten rice,bisibele bhath powder, tamarind pulp, salt being added  

5. When hot itself transfer it to a serving bowl garnishing with cilantro, fresh grated c a dash of butter and mixture or sev.KONICA MINOLTA DIGITAL CAMERA

                                                                  Ready to serve Avalakki bisibele bhath

KONICA MINOLTA DIGITAL CAMERA

                                                                 Avalakki bisibele bhath being garnished

Time taken : 1 hour

Serves: 6-8 people 

Note:

1. Always use quality dal and fresh veggies for best results.

2. I have used home made powder for the dish.  Please refer to my recipe here.

Kashmiri pulav

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IMG_0982

    Ready to serve Kashmiri pulav garnished with chopped cilantro & pomegranate seeds

Time taken : 45 minutes

Serves 4-5

Kashmiri pulav is unlike the normal pulav recipes will not be spicy.  Even when we go to restaurants also we never order this kashimiri pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This is actually a request recipe by a few readers of this blog and i borrowed it from one of my friends and a few tips i could incorporate on my own.  It can be relished with any spicy side dish especially with paneer based gravy.  Here goes my version of the recipe.

What you need to have:

1. Basumati rice – 1 and 1/2 cups

2. Saffron strands – 1/2 teaspoon

3. Milk – 1/2 cup

4. Butter  or ghee – 2-3 Tablespoons

5. Cashews – 10-15

6. Raisins – 10-15

7. Cardamom – 10

8. Mace – 1

9. Cloves – 3-4

10. Sugar – 1/2 teaspoon

11. Chopped onions – 1 medium (2-3 tablespoons)

12. Salt – to tasteIMG_0965

                                                          Ingredients of Kashmiri pulavIMG_0963

                                                        Other ingredients of Kashmiri pulav

What you do with what you have:

1. Soak rice for 4-5 minutes in water , strain and keep it aside.

2. Soak saffron strands in milk and keep it aside so that milk turns orange.

3. Heat butter in cooker and fry nuts in it till done.IMG_0968

                                                              Dry fruits being fried in butter

4. Place cooker with a little butter in it and fry cardamom,  mace and cloves, in it till done.IMG_0971

                                                                  Spices being fried in butter

5. Add sugar and rice and saute for a while.IMG_0972

                                                                Basumati rice being sauted

6. Add saffron milk from step-2 to it and just give a stir.  Also add required quantity of water to it and cook till done.

IMG_0974                                                                Saffron milk being added to rice

7. Once done slowly give a stir with a wooden spatula so that rice corns are intact and the colour of saffron is uniformly spread.   Add salt instantly so that the whole dish gets incorporated well with it.  Transfer it to a serving bowl.IMG_0978

                                                                              Pulav being cooked

8. Place a spatula with a little butter/ghee in it.  When heated add chopped onions to it and fry till light brown in colour and crispy but do not burn.IMG_0977

                                                                        Chopped onions being fried

9. When done mix fried crispy onions to cooked pulav in a bowl along with fried dry fruits from step-3 to it.IMG_0984

Ingredients of garnishing :

1. Fries onions – A handful

2. Pomegranate seeds – as needed

3. Chopped cilantro – as needed

4. Fried nuts – as neededIMG_0981

                                                                        Ingredients of garnishing

10. Garnish with chopped cilantro and pomegranate seeds and enjoy with any side dish of your choice , preferably spicy for sure!!!  We relished with shahi paneer dish.(sorry no photo)IMG_0982         Ready to serve Kashmiri pulav garnished with chopped cilantro & pomegranate seeds

Time taken – 45 minutes

Serves 4-5

Note: 1. Use long grain Basumati rice for the dish.

2. Pomegranate is a must fruit to decorate the dish.

3.Saffron strands give extra flavour to the dish.

4. It is better to relish it with a spicy dish as the main dish is blant.

Baby corn pulav

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                                                                                 KONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve sweet corn pulav

How long it takes: 45 minutes

Number of servings: 5-6

Baby corn, young corn, or cornlettes, is a cereal again taken from corn (maize) harvested early while they are very small and immature.  It typically is eaten whole-cob included, in contrast to mature corn,  whose cob is too tough for human consumption.  Baby corn is eaten both raw and cooked.  Baby corn is most common in Asian cuisine.  In thai cookbooks, it is referred to a candle corn.

Now-a-days baby corn is so popular that we use it in various dishes like the salads, baby corn frys, stir  frys,  baby corn masala and today I would like to put up baby corn pulav which is so easy and tasty too.  I have not used many veggies other than the green peas.  Here it goes!!!!

What you need to have:

1. Basummati rice – 1 cup

2. Baby corn chopped – 2 cups

3. Green peas – 1/2 cup

KONICA MINOLTA DIGITAL CAMERA

                                                          Chopped baby corn & Green peas

 Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Bay leaf/Masala patha – 1

3. Cashews – a few

4. Garam-masala powder – 1/2 teaspoon(homa made)

5. Turmeric powder – 1 teaspoon

6.Red chili powder – 1/2 teaspoon

7. Salt – as per taste

8. Coconut milk – 1 cup(just to add to the dish while cooking)

KONICA MINOLTA DIGITAL CAMERA

                                                                      Ingredients of seasoning

Ingredients of wet masala:

1. Mint leaves – 1/4 cup

2. Cilantro – 1/2 bunch

3. Garlic pods – 4-5

4. Ginger – 1/2 ” piece

5. Green chili – 1-2

6. Fresh grated coconut – 2 tablespoons

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                                                            Ingredients of wet masala

What you do with what you have:

1. Wash and chop baby corn into lengthwise pieces and keep it aside along with green peas as shown in image 1.

2. Place a cooker with 2 tablespoons of cooking oil in it on medium flame. On heating add Tej patha/masala patha to it.  When a pleasant aroma oozes out, add cashews and fry it.  Add chopped onions and required quantity of salt to it and fry till transparent.

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                                                Chopped onions being fried till transparent

3. In the mean time grind all the ingredients of wet masala in the mixer to a fine consistency.

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                                                                               Grind wet masala

4. When onions are fried to transparent, add chopped baby corn and green peas to it and just give a stir .

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                                                         Baby corn  and green peas being added

5. Once done, add grind  wet masala from step-3 to it  and stir into it .

KONICA MINOLTA DIGITAL CAMERA                                                            Wet grind masala being added

6. Once done, add soaked, strained basmati rice to it.  Add coconut milk and the remaining(required quantity ) water to it and closing the lid of the cooker and cook for about 20 minutes on simmering the flame.

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                                                      Coconut milk and water being added

7. When cooked transfer it to a serving plate.  Garnish it with tomato and onion slices or even with a salad!!! Yummmmmmm

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                                                             Ready to serve Baby corn pulav

Good to remember:

1. One need to use basumati rice for best results.

2. You can even use any other veggies of your choice for the dish.

3. One can even avoid coconut milk if not needed.

4. You may have to add more of garam masala powder since the powder I have used is very strong.