Peas Pulao

This is a different type of Peas Pulao which I learnt from my son. A bit of extra work than the regular one
but, believe me it is worth the effort.

INGREDIENTS

Onion----------------------------- 1 Medium size finely sliced lengthwise
Fresh or Frozen Peas------------- 1 Cup
Grated Coconut------------------ 1 Cup
Green chilly----------------------  1
Powdered Cardamom,Cloves and Cinnamon---Each a liberal pinch or 2 pinches
Oil------------------------------- 2 Tbsp
Ghee---------------------------- 1 Tbsp
Rice----------------------------- 2 Cups
Salt------------------------------As required
Coriander leaves chopped finely for garnishing---little

METHOD
Add 2 cups of water to the grated coconut to make coconut milk and grind it with the green chilly.Strain this and keep this aside.We can reduce the water accordingly.Normally I add 1 1/2 cups of water for 1 cup of rice.For this we have to add 3 cups of water.

Heat oil in pan which can cook 2 cups of rice.I don't use pressure cooker for making Pulao. Add the onion and saute for two minutes.Then add the green peas and saute for a minute.Now add the Ghee and then add the rice.(I don't soak or wash the rice for Pulao or Biriyani).Fry till the rice become shining and transparent.Now add the salt and add then the coconut milk.Add one more cup of water and reduce the flame.Cover and cook for 2 minutes.Stir the rice carefully without breaking.Repeat the process till the rice is cooked well. Now add the masala powders and stir carefully so that you don't make the pulao mushy. If you like adding whole masala add 2 of each while putting the onion and fry it.This will result in a whiter pulao than adding the powdered masala.Garnish with coriander leaves and serve hot with any raitha.

Instead of making milk form coconut you can add the finely ground coconut with water directly too.But grind it to a smooth texture.

Tomato Rice(Easy method)

There are two ways of making Tomato Rice( as far as I know)) and this is the easier one.

INGREDIENTS:

Tomato medium size------------------------------------------3 Finely chopped

Onion medium size--------------------------------------------2 Finely chopped

Grated Ginger-------------------------------------------------1 Tsp

Chilly Powder-------------------------------------------------1 Tsp

Garam Masala-------------------------------------------------1 Tsp

Green Chilly----------------------------------------------------2 Make a small slit lengthwise  

Turmeric Powder----------------------------------------------1/2 Tsp

Oil---------------------------------------------------------------2 Tbsp

Coriander leaves chopped------------------------------------- As required

Salt-------------------------------------------------------------- As required

Cook 2 cups of Basmathi rice with 3 cups of water (or as you prepare for any mixed rice). Make sure your rice is not mushy and the grains are separate.

METHOD:

Heat oil in a Kadai and add the chopped Onions,Green chillies,Grated ginger and Turmeric powder and saute till the onion becomes transparent.Add the chopped Tomatoes and Chilly powder cook for a minute.Now add Salt and cook till the oil starts separating.Keep stirring occasionally to avoid the gravy from sticking to the bottom.Add the garam masala and mix well.Cook for a minute and then switch off the stove and keep covered for 5 minutes. Now add the cooked rice and mix softly without mashing the rice.Add the Chopped coriander and serve this with any Raitha.

I normally cook everything in low flame,except for those recipes which need to be cooked in high flame. By doing this we can avoid the food from getting burnt.

Vegetable rice and Mutter Paneer

This is actually vegetable fried rice without spring onions.It is as tasty as that.

Ingredients


Basmathi Rice--------------------------------------------2 Cups
Beans finely chopped-------------------------------------1 Cup
Carrot finely chopped-------------------------------------1 Cup
Capsicum finely chopped---------------------------------1/2 cup
Onion finely chopped-------------------------------------1 Cup
Soy Sauce------------------------------------------------1 tsp
Chilly Sauce----------------------------------------------1 Tsp or if you want it hot you can add up to 2 Tsp
Oil-------------------------------------------------------2 Tbsp

Cook the rice with 4 cups water with half teaspoon of salt and keep.

Keep the flame in high and add oil in a Kadai.Once it is very hot add the onions and fry till it turns transparent.Then add the vegetables and add the required amount of salt and fry them till they are cooked.As the vegetables are finely chopped it will cook very soon.So keep an eye on it or else it will get burnt.Then add the soy sauce and chilly sauce and fry for 2 minutes. Lower the flame and the add the rice little by little and mix well.The Rice is now ready to serve.

For the Side dish

Ingredients

Paneer-------------------------------------------------------------200 gms cubed
Mutter-------------------------------------------------------------100 Gms
Tomato puree------------------------------------------------------100 gms
Grated onion-------------------------------------------------------1 Cup
Tomatoes-----------------------------------------------------------2 grind it in a mixie
Turmeric Powder---------------------------------------------------1 Tsp
Chilly Powder-------------------------------------------------------1 Tsp
Salt------------------------------------------------------------------1 Tsp
Garam Masala-------------------------------------------------------1 Tsp
Magic Masala(Cloves. Cinnamon,Cardamom)powder each a liberal pinch
Coriander leaves for garnishing
Oil-------------------------------------------------------------------1 Tbsp

Add oil in a non stick pan or Kadai and once it is hot add the grated onions  and stir.Add the Turmeric powder and mix well.Now add salt and chilly powder and cook for 3 minutes.Cook the Peas(Mutter) with a pinch of salt and keep.Fry the paneer in a Tawa with very little oil.Turn the pieces so that both the sides are evenly fried. Add the ground tomatoes to the onion and cook for 5 minutes.Then add the peas and Mix well.Cover and cook in low flame for 5 more minutes.Add the Paneer and cover and cook for two more minutes.Then add the tomato puree and add all the Masala and  mix well.Turn off the flame and garnish it with finely chopped coriander leaves.

Bisi Bela Bath

This is a dish form Karnataka and is very easy to make.

For the masala

Toor dhal---------------------------------------1 1/2 tsp
Channa Dhal----------------------------------- 1 1/2 tsp
Urid Dhal---------------------------------------1 1/2 tsp
Coriander seeds--------------------------------2 tsp
Red chilly---------------------------------------10
Cloves------------------------------------------5
Cinnamon stick---------------------------------2"
Black Pepper-----------------------------------1 tsp
Fenugreek seeds(Methi)------------------------1 tsp
Grated Coconut--------------------------------3 tbsp
Tamarind---------------------------------------Small lemon size(make it into pieces)
Oil---------------------------------------------2 tsp
Ghee-------------------------------------------1 tsp

Heat oil and ghee together in a tawa and fry all the ingredients except coconut.Add the grated coconut when you switch off the flame.Once it has cooled grind it to a smooth paste and keep.

For the Rice


Rice---------------------------------------1 Cup
Toor Dhal---------------------------------1/2 Cup
Water-------------------------------------5 Cup
 Mix rice and dhal together and pressure cook it.

Vegetables
Dice all the vegetables evenly
Carrot----------------------1/2 Cup
Beans-----------------------1/2 Cup
Potato-----------------------1/2 Cup
Peas-------------------------1/2 Cup
Shallots(small onions)----------at least 15 numbers
Curry leaves-----------------2 sprigs
Coriander leaves chopped---------little or according to taste
Sambar powder--------------------2 tsp

Heat 1 table spoon of oil in a Thick bottomed pan.Add a little mustard seeds and hing.Add the shallots and fry for a minute.Then add all the vegetables,curry leaves and add enough salt(1 1/2 tsp) and Saute for 2 minutes.Add the sambar powder and mix well.Add 2 cups water.Cover and cook in low flame till the vegetables are cooked well.
Add the ground masala and mix well.bring it to a boil and switch off the flame.Add the cooked rice and mix well.Put 2 tbsp of ghee and garnish with coriander leaves.

This can be served with any Raitha,Pappad or potato curry.

Vegetable Biriyani

 I learnt this method of making biriyani from a television show some 20 years back.This is really an easy way of making and is very tasty too.

INGREDIENTS


Basmathi rice------------------------------------------2 cups
Beans------------------------------------------------- 100 grams
Carrot------------------------------------------------100 grams
Onion-------------------------------------------------3 medium size
Tomato----------------------------------------------- 4 medium size
Ginger------------------------------------------------ 2 inch piece peel and keep it
Mint leaves ------------------------------------------- 1cup
Coriander leaves--------------------------------------  1 cup
Turmeric powder-------------------------------------- 1/2 tsp
Chilly powder----------------------------------------- 1 tsp
Dhaniya powder--------------------------------------- 1 tbsp
Garam masala-----------------------------------------  1 tsp
Curd--------------------------------------------------  1 cup
Lime juice--------------------------------------------- 2 tsp
Oil---------------------------------------------------- 4 tbsp or as per your need.


METHOD
Prepare a paste with 1 onion and the ginger and keep(As I told in the introduction to my blog I don't use garlic,so I use onion instead of that).Cut the onions, beans and carrot length wise.cut or grate the mint leaves and coriander leaves.Chop the tomatoes finely.Keep everything ready before putting the vessel on the stove.

Heat oil in a thick bottomed vessel as we are not going to cook it in a pressure cooker.So a heavy bottomed pan is a must so that it will not get burnt in the base. Add the onions first and fry it till it is cooked and turned into light brown colour.If you like fried onions as a topping on the finished Biriyani take 2 more onions and slice it and then fry it in oil with little salt and add it once the Biriyani is ready to serve or when serving you can add it on top of the Biriyani.Add the ginger ONION paste and mix it well.Once the raw smell of the ginger and onion goes add the turmeric powder, chilly powder and little salt and saute for a minute.Add the vegetables and toss it and then add the masala powders and the finely chopped mint and coriander leaves.Toss this and once it is mixed well add the tomatoes and the curd and saute for 2 minutes in low flame From hereon we have to do the entire process in low flame only.


Add the rice.(there is no need to wash or soak the rice for this method)Add 4 cups (or what your rice requires) into the vessel and add enough salt and mix well.Carefully mix this without breaking the rice or vegetables.Once the water is fully absorbed and vegetables and rice are cooked, add the lime juice and mix well.Switch off the stove. Close the vessel  immediately with a proper fitting lid, and keep a heavy item on top of so that the steam is not let out.This will make the Biriyani even more tastier and it will not be sticky too.
Serve this with any raitha.
Take care in adding the water as each variety of rice need different amount of water.