Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used.
As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.

                                                                      

                                                            
                                          Vegetable Biriyani - Pressure Cooker Method

---

                                                                  

   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 10 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	2 medium size
Carrot (chopped into 1 inch piece)	1
Beans((chopped into 1 inch piece)	10-13
Green peas/pacha pattani	1/4 cup(fresh or frozen)
Potato(cubed)	1(medium size)
Cauliflower florets	1 cup
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	as needed(finely chopped)
Yogurt/thayir	2 tbs
Red chilly powder/varamilagai podi	1/2 tsp
Coriander powder/dhaniya podi	3/4 medium size
Garm masala powder	1/4 tsp
Lemon juice	2 tsp
Salt	1.5tsp
Oil	2 tbs
Ghee/nei	1 tbs
Hot water	2.25 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Green cardamom	1
Fennel/sombu	1/4 tsp

  

  

  Method 

• Soak the basmathi rice in water,meanwhile heat a pressure pan or cooker with oil and ghee,do the tempering with the given ingredients.Add the sliced onion and green chilly along with a pinch of salt.Saute it for a minute,then goes in the chopped coriander and mint leaves.Continue sauteing until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.

• Now add the yogurt and fry it for a minutes,then goes in the chopped tomatoes.Cook it until mushy..Add the chopped veggies and green peas,mix it well.Add in salt and garam masala powder.Now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.

• Add in salt and spice powders,now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.Add in the chopped potato and cauliflower,mix it well.

• Now add the hot water and let it boil.Add the lemon juice and some chopped coriander leaves.Cover it with the lid and cook it for 2 whistles in a medium flame and put off the flame.

• Serve it with raita and chips

• Cashews can also be added for extra rich taste.
• The amount of water depends on the quality of rice.
• Add the cauliflower and potato tend to cook faster,I added before adding the rice..
• Do not cook for more than two whistles,otherwise the rice will turn out mushy.

Enjoy.........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Read More

Rava Tomato Bath/Tomato Rava Bath/Semolina Tomato Bath

To make a quick dish for myself on a lazy day,I prefer to make one pot meal or upma.As my family say a big no to upmas and kichadi I make it for lunch,once in a while to satisfy my cravings.
My mom used to make mixed vegetable masala kichidi/bath whenever we are bored with regular upam..The same recipe I make it with little more tomato and no veggies.If the semolia/rava is roasted then this can be made in no time.To fasten the cooking process I used the hot water to cook the semolina.

                                                                      

                                                            

                                        Rava Tomato Bath/Tomato Rava Bath

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 20 minutes

   Serves ~ 2

  Ingredients

  

Ingredient	Quantity
Semolina/rava	3/4 cup
Green chilly/pachamilagai	2 slit lenghty
Onion( finely sliced)	1 (medium size)
Ginger&garlic paste	2 tbs
Tomato(pureed)	1(large size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Coriander powder/dhaniya podi	1/4 tsp
Garam Masala powder	a pinch
Salt	3/4 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves(chopped)	1 tbs
Cashwes/mundiri(optional)	2 tsp(broken)
Oil	1.5 tbs

 For the tempering

Ingredient	Quantity
Cloves/lavangam	3
Cinnamon/pattai	1 inch piece
Star anise	1 (petal)
Fennel seeds/sombu	1/4 tsp

  

   Method 

• Heat the pan with 2 tsp of oil and roast the rava in a medium flame for 3-4 minutes or  nice aroma comes out.Remove it and heat the remaining oil in the pan and do the tempering with ingredients.Fry the cashews.Meanwhile boil 2.5 cups of water in the next burner.

•  Add the sliced onion,curry leaves and green chillies along with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.Then goes in the pureed tomato.Fry it for a minute.

• Now add in all the spice powders and salt,mix it well.At this stage add the roasted rava and mix it well till everything blends well.

• Add around 2.5 cups of boiling water and stir it well till the water is absorbed.Cover it with a lid and cook it in a slow flame for 3-4 minutes.Finally add the chopped coriander leaves and put off the flame.

• Serve it with coconut chutney or onion raita.

• Rava needs to roasted well otherwise the bath will be sticky.
• Instead of garam masala tempering mustard,urad and channa dhal can be used.
• Fresh or frozen peas can also be added while sauteing the onion. 

Enjoy.........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Read More

Vendhaya Kulambhu/Vendhaya Kara Kulambhu

We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals.
Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy.
As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice.
For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........

                                                                      

                                                 
                   Vendhaya Kulambhu/Vendhaya Kara Kulambhu          

                

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Shallots/chinna vengyam(chopped finely)	8-10
Red chilly powder/milagi podi	1.5 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind paste/puli	1-1.5 tbs
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu(optional)	1/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Heat the oil in a pan,crackle the mustard seeds,fenugreek seeds.Add the asfoetida and dried red chilly. Add the chopped shallots with a pinch of salt. Saute till transparent,add in  the spice powders like red chilly powder,coriander powder and turmeric powder,fry it for couple of minutes.if its too dry sprinkle some water.

• Now add the tamarind paste and a cup of water.Let it cook for a boil.Add in the salt and let it boil for 4-5 minutes.Add in the ground coconut paste.

• If needed add around 1/2 cup of water and boil it for 2-3 minutes.Let it simmer for another couple of minutes and put off the flame.

• Serve it with rice and kottu or pappad

• Instead of shallots,onion can be used.
• Fenugreek seeds need to crackle completely in the oil otherwise the kulambhu may turn bitter.
• As my red chilly powder was spicy I used 1.5 tsp,it can increased up to 2 tsp.

                                                                      

                                                 
                   Cabbage Kottu/Muttaikose Kottu

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Cabbage/muttaikose(shredded)	3 cups
Channa dhal/kadala paruppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Onion(finely chopped)	2-3 tbs(optional)
Salt	1/2 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Pressure cook the channa dhal for 2-3 whistles in a pressure cooker and grind the coconut,cumin seeds to a fine paste.

• Heat the oil in a pan,do the tempering with the ingredients,add the chopped onion,shredded cabbage. Saute it for 2 minutes,then add around 1/2 cup of water and cook it covered for 5 minutes.

• Now add the cooked channa dhal and mix it well,cook it for a minute.Then goes in the ground paste and cook it for 2-3 minutes or till the raw flavor goes off.Put off the flame.

• Serve it as an accompaniment.

• Instead of channa dhal,moong dhal can also be used..
• Addition of onion is purely optional,also green chilly can grind along with coconut.

Enjoy........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Read More

Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas

Coming to the final day of the theme under bhurji recipes in Blogging marathon#62 is mixed veggie egg bhurji.
This recipe is similar to egg bhurji and uses lot of veggies.This recipe I noted down from a T.V show and tired it couple of times with other veggies too.
Here I used one extra large egg and its easily served 2,but if you are using a regular egg,2 eggs are needed.

                                                                      

                                                            

                 Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas

---

                                                                  

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 12 minutes

   Serves ~ 2

  Ingredients

  

Ingredient	Quantity
Egg	1-2
Carrot(grated)	2-3 tbs
Beans(finely chopped)	2 tbs
Cabbage(shredded)	a fistful
Tomato(finely chopped)	1(small size)
Onion(finely chopped)	1(small size)
Red chilly powder/milagai podi	1/2 tsp
Black pepper powder/milagu podi	1 tsp
Garam Masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1 tbs
Curry leaves/karivepillai	few leaves
Oil	1 tbs

 
  

   Method 

• Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in all the veggies and fry it for couple of minutes.Cook it covered for a minute or two,till the veggies become tender.Add in all the spice powders,salt and give it a mix.

• Now add the whisked egg,coriander leaves and mix it well till the egg is completely cooked.Put off the flame.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Finely chopped cauliflower can also be used..
• Here I didn't use green chilly,so added little extra red chilly powder. 

Enjoy.................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Read More

Soya Chunks Bhurji/Soya Matar Bhurji

For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji.
Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious.
Originally the bhurji is made with the soya granules,if not it can be made with the chunks.

Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich.
We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.

                                                                      

                                                            

                                        Soya Chunks Bhurji/Soya Matar Bhurji

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 20 minutes

   Serves ~ 2(generously)

  Ingredients

  

Ingredient	Quantity
Soya chunks	1/2 cup
Green peas/pattani(fresh or frozen)	1/2 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic paste	2 tbs
Tomato(finely chopped)	1(medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1 tbs
Lemon juicie	2 tsp
Oil	1 tbs

 
  

   Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.

• Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.

• Add the chopped tomato cook it for a while,then goes in the frozen green peas,spice powders and salt.

• Give it a mix and add around 1/4 cup of water and cook it covered for couple of minutes.Now add the pulsed soya chunks.

• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves,squeeze the lemon juice and put off the flame.Mix it gently.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Drain the water completely and squeeze the soya chunks to remove excess water.
• Rinse and wash the cooked soya chunks for couple of times in cold water to remove the unpleasant smell. 
• Veggies such as finely chopped carrot,beans also can be used along with green peas.
• The green peas can also be cooked in the MW for 2-3 minutes.

Enjoy...........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Read More