I got this delicious recipe from my gorgeous & dear friend Mangala. She doesn't believe in clicking pics & posting them, but an ace cook & dedicates most of her time to her family which makes her ideal woman. This is a stomoch filing healthy & tasty dish & perfect for lunch box/lunch/dinner/parties.
INGREDIENTS:-
Cooked basmathi rice- 1 cup
garlic chopped - 4 pods
spring oinions, chopped & white & greens seperated - 2
button mushrooms, chopped - 1 cup
Mixed bell peppers(to look colourful), chopped - 1 cup
byadgi chillies - 1 or 2( you can more just to get a little flavour)
salt to taste
butter - as required
METHOD:-
1. In a pan heat butter, add chopped garlic& fry until it becomes little reddish & then add chillies & fry for a minute or two.
2. Then add whites of onion & cook till transparent.
3. Then add chopped mushrooms & bell peppers & cook on medium flame till ust done(not too soft)
4. Add salt & mix well.
5. Now mix cooked basmathi rice & mix well on low flame for few minutes.
6. Garnish with spring onion greens & serve hot with gravy.
HAPPY COOKING :))))))
Bengali holud mishti pulao is nothing but saffron flavoured rice with nuts. Its a Bengali delicacy & little sweetish in taste. I adapted this recipe from ARCHANA'S KITCHEN. I skipped mace powder & added chopped almonds instead of pistachio. & added button mushrooms too.
INGREDIENTS:-
basmathi rice - 1 cup
green peas, steamed - 1 cup
button mushrooms, sliced - 1/2 cup
salt - 1/2 tsp
star anise - 1
ginger, grated - 1 inch
sugar - 2 tblsp
nutmeg powder - 1/4 tsp
cumin powder - 1/4 tsp
turmeric powder - 1/4 tsp
bay leaves -h 2
cinnamon stick, roughly torn - 1 inch
cardamom pods - 3
cloves - 3
mace powder - 1/2 tsp(i skipped this)
saffron strands - few
For seasonitng:-
ghee - 3 tblsp
cashew nuts, halved - 2 tblsp
raisins - 2 tblsp
almonds, roughly chopped - 2 tblsp or pistachio
METHOD:-
1. Cook washed & drained rice in pressure by adding 1 tblsp ghee, grated ginger + 2 cups of water until done.i
2. Once done, allow it to rest.
3, Steam sliced mushrooms & green peas, drain & keep aside.
4. In a small pan, roast he nuts & spices in ghee on medium hea until golden brown then add saffron.
5. Turn off the heat & stir in the steamed green peas & sliced mushrooms along with cooked rice & sugar into the roasted nuts.
6. Serve hot either with Shorshe Ilish(hisla in mustard sauce) or Bengali doi maach.
HAPPY COOKING :)))))))
My today's recipe VEGETABLE COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍
Ingredients (240 ml cup used)
1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)
Dry spices
1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)
For garnishing:
Few cashew nuts
Chopped mint & coriander leaves
How to make the recipe
Prepration
Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.
Making veg biryani
1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes.
3. Fry onions until golden.
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame.
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita
Notes
If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.
HAPPY COOKING :))))))
I am posting recipes tried & tasted by me after a long gap. Took a break inbetween 😜 I adopted this recipe from HEBBAR'S KITCHEN. Must say this is healthy & yummy recipe 👍 But in a hurry i forgot to add turmeric powder, hence the colour.
(After adding turmeric powder)
Ingredients
- ½ cup sona masuri rice
- ½ cup moong dal
- 1 medium green chili
- 1 tbsp ginger-garlic paste
- ½ inch ginger
- 1 medium tomato
- 1 medium onion
- ½ tbsp mustard seeds
- ½ tbsp jeera
- pinch hing
- 5 curry leaves
- 2 tbsp ghee or oil
- 3 cups water
- ½ tbsp turmeric powder
- finely chop onion, tomato, ginger, chilli and coriander leaves. keep them aside.
- take moong dal and rice in equal proportion.
- wash and rinse rice and moong dal. add 3 cups of water to 1 cup of rice and dal combined together
- cook it for 3-4 whistles. depending upon your cooker.
- meanwhile, heat 2 tablespoons ghee in a pan and add mustard seeds, cumin seeds, curry leaves and hing.
- when mustard seeds start spluttering, add onions. saute them till golden brown
- once onions turns golden brown, add ginger garlic. fry them till raw smell goes away.
- now add chilli and saute for a minute.
- add tomatoes and fry on medium flame.
- fry tomatoes till they turn mushy.
- open your cooker once the pressure is released. add some water if the consistency is thick.
- now add the masala over the cooked rice-lentils and mix well.
- keep on low flame to simmer the khichdi till you get the right consistency.
- yummy, tasty and healthy moong dal kichidi is ready
- HAPPY COOKING :))))))))
HORSE GRAM DOSA is a healthy breakfast . This is nothing but our KULTHA RAMDAN recipe only the difference is no need to fermant batter over night & in kultha ramdan, we grind rice coarsely . Here, we grind everything together smoothly. I got this recipe from my gorgeous friend LAXMI SHENOY who is an alrounder. A must try one.
(dosa batter)
INGREDIENTS:-
horsegram - 1 cup
urad dal - 1 cup
dosa rice - 2 cup
salt to taste
ghee - as required
METHOD:-
1. Soak horse gram, urad dal & rice together minimum for 3 hours.
2. Wash & grind them smoothly by adding enough water.
3. Take the batter in a bowl. Add salt & mix well.
4. Heat non stick dosa tawa, spread a laddle full of batter , drizzle ghee/oil on it & close the lid.
5. After a while turn it over , when done remove from fire.
6. Serve it hot with chutney/sambar/ any gravy/bhaaji/pickle.
NOTE:- If you are not using batter immediately, then keep it in fridge. Don't fermant it.
HAPPY COOKING:))))))
This is another amchi delicacy. Usaually we deep fry pathrode slices using MARVALA PAAN means special cococasia leaves that we get from western ghats only during rainy season. You can either deep fry it using bombay rava/rice flour or you can shallow fry it on tawa too. I prefer deep fry using bombay rava. Actually this is my mom's signature dish. She used to send all relatives & friends deep fried marvala panna podi & round mashroom phanna upkari during rainy season. That taste is still on my tounge. After marraige my MIL taught me that we can make pathrode podis in any season using ordinary colocasia leaves. But she used to shallow fry it. But my SIL told we can deep fry them too & it tastes crisp & awesome. & My hub liked her version very much. So, today we are going to make deep fried pathrode slices using ordinary cococasia leaves. You can use marvala paan to for same recipe. Since marvala paan are smaller in size, use 20 for given proportion. Here i used huge colocasia leaves, so i used only 4. If you have smaller leaves also then use biggest colocasia leaf as base other smaller ones adjust on that. Here we are going to make thin slices & going to deep fry it, so make only 2 levels. I mean if you are steaming them using other recipe then you can make upto 3 levels. Use only tender colocasia leaves or fresh marvala paan. Otherwise your throat may start itching after eating it.
(deep fried using rice flour)
INGREDIENTS:-
colocasia leaves - 4 huge OR marvala paan - 20
urad daal - 1/2 cup
white rice - 1/2 cup
dried red chillies - 16 (shallow fried in little oil)
hing - size of peanut
tamarind - small amla size
salt to taste
bombay rava/rice flour - 1/2 cup
oil for deep fry
METHOD:-
1. Soak rice in water atleast for 1/2 hr.
2. Cut the stem & vein of colocasia leaves if they r thick & wash them.
3. In a pan, dry roast urad dal till pleasent aroma comes & it changes its colour to light brown.
4. Wash rice & urad dal together.
5. Grind them along with red chillies+hing+tamarind+salt to a coarse paste by adding very little water, Paste should not be watery & this is very important.
6. Place one colocasia leaf on a flat surface by placing reverse side facing up. & appply ground paste on it.
7. Place another leaf on it & again apply paste on it.
8. Fold both the sides & apply ground paste on them too.
9, Now make the rolls & repeat same for another 2 leaves.
10. Keep the rolls in deep freezer for 1/2 an hour so that we can cut them into thin slices(this is my youngest SIL's tip. My mom's tip is tie banana stem thread around the roll...we call it vaayu by keeping 1/2 inch difference & then slice them. I found my SIL's tip easier , so followed it )
11. Now take them out of freezer & make thin slices of them.
12. Roll them in bombay rava/rice flour(i prefer bombay rava). (To know how to make pathrode rolls follow this link PATHRODE
13. Heat oil & deep fry them.
14. Serve hot either as starter or for lunch/dinner.
(using rice flour)
(using bombay rava)
HAPPY COOKING:)))))))
This awsome recipe i got from my friend LAXMI SHENOY who is an ace cook. She has many interesting & easy recipes. Yet to try her other recipes like undi, buns etc. First i took my step back to try this recipe as recipe says no coconut. I felt neer dosa will become harder. But to my surprise it turned out even more soft. Ingredients are only white rice & salt. Sounds interesting na ?
INGREDIENTS:-
white rice - 1 cup
salt - to taste (1 tsp, not heaped)
oil - as needed
METHOD:-
1. Soak the Dosa rice in water for 3 hours.
2. Drain and wash it.
3. Add water and salt and grind to make a very fine batter.
4. Add more water make a thin batter of pouring consistency.(batter should be watery)
5. Heat a non-stick tawa, grease with a little ghee or oil, & pour a laddleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon. Instead turn the non stick tawa using handle to spread d batter. Pour little more batter if required.
6. Cook the dosa on one side only and fold it twice.
7. Serve hot with your choice of side dish.
HAPPY COOKING :))))))
