Spicy Vegetable Pulao
Spicy Vegetable Pulao is a wonderful one pot meal which is cooked with a blend of spices and vegetables with flavorful Basmati rice. Pulao can be made in different ways and there are many versions and recipes. This one is a spicy version of pulao cooked in coconut milk which gives it a rich and authentic taste. When I said spicy, I meant the flavorful spices but not the heat. You can serve this pulao with raitha. Preparation time: 30 minutes Cooking time: 40 minutes Spice level: 3 out of 5 Ingredients: Basmati rice – 1 and 1/2 cups Vegetables – 3 cups (carrot, beans, potato, cauliflower) Green peas (fresh or frozen) – 1/4 cup One big onion – thinly sliced Tomato -1 Ginger garlic paste – 2 tbsp Ghee or clarified butter – 2 tbsp Coconut milk –...
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Methi Pulao / Fenugreek Pulao
Today I was little lazy to cook for the lunch. I wanted to make something quick. Then I found a couple of bunches of methi leaves in my fridge. I tried this methi pulao and it came out so well. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 2 Ingredients: Methi leaves – 1 bunch Basmathi rice – 1 cup Onion (finely chopped) – 1 (medium size) Tomato finely chopped) – 1 (medium size) Green chillies (finely chopped) – 4 Ginger garlic paste – 1 tsp Red chilli powder – 1/2 tsp Coriander powder – 1 tsp Turmeric powder – 1/2 tsp Bay leaves – 1 Cinnamon 1/2″ stick – 1 Cloves – 2 Salt – to taste Oil – 1 tbsp Cumin seeds – 1 tsp Method of Preparation: Cut the roots...
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Spinach Pulao (version 2)
This is another version of spinach pulao other than the one Arthi posted. I added carrots and peas and some fresh spices and it came our really good. I hope you will like it. Here you go… Preparation time: 40 minutes No. of Servings: 3 Spice level: 3.5 out of 5 Ingredients: Basmati rice – 1 cup Clarified butter or ghee – 1 tsp Shahi Jeera or Black cumin seeds – 1 tsp Finely chopped spinach – 2 cups (fresh or frozen) Shredded carrots – 1 cup Small onion – 1 Tomato – 1 Ginger garlic paste – 1 tbsp (1″ ginger and 2 to 3 garlic cloves) Frozen peas – 1/4 cup Fennel seeds – 1 tsp Aniseed – 1 Green cardamom – 2 Bay leaf – 1 Chili powder – 1 tsp Coriander powder – 1 tsp...
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Mint Cilantro Pulao
After a very long time I am posting a recipe today. Mint cilantro puloa is a simple and comfort food. I am in my last trimester and my mom is her to help me. she made this puloa and it came out really good. It’s very easy to make and tastes really good. Also I just wanted to update you all that I won’t be posting with any regularity for the next few months since my priorities are going to shift to my soon-to-be here son. However, Arthi & Nithu will continue to bring some wonderful recipes. So, stay tuned. Preparation time : 45 minutes No of servings : 3-4 Spice level : 3-4 Ingredients : Basmati Rice : 2 cups Mint Leaves : 1 1/2 cup Coriander Leaves : 1 1/2 cup Ginger & Garlic Paste : 1...
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Spinach Rice/Palak Pulao
I like Spinach a lot. I usually make kootu or some curry with spinach.I thought I could try this spinach rice for a change. I liked it a lot and it is easy to prepare too. Easy tasty lunch box menu 🙂 Preparation time:40 minutes No of Servings: 2 Spice level: 3 out of 5 Ingredients: Basmathi rice-1 cup Spinach-2 cups(chopped) Onions-1 cup(finely chopped) Bay leaves-2 Cumin seeds-1 tsp Ginger garlic paste-1 tbsp Green chillies-2(slit lengthwise) Coriander-1/2 cup(Grind it to paste) Turmeric powder-1/4 tsp Red chilli powder-1 tsp(according to spice level) Coriander powder-2 tsp Garam masala-1/2 tsp Paneer-1/2 cup(fried)(optional) Peas-1/4 cup(optional) Oil-1 tbsp Ghee-1 tbsp Method of Preparation: Soak the basmathi rice for 20 minutes and drain it. Heat ghee in a pan and fry it for 3-4 minutes and keep it aside. Heat oil in a pan then...
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Soya Chunks Vegetable Pulao
When I was a kid my mother used to make lots of dishes with Soya chunks. And being the kind of kid who eats only non-veg and hate veggies, she used to cook with soya chunks which looks just like chicken – very tender and tastes a bit like meat. So I easily agreed to eat the soyas. And after that I started liking it. It’s been a while since I cooked anything using soya chunks. Recently I went to the Indian store and I found some Soya chunks which refreshed my childhood day memories and so I bought it. I came back and made this yummy Puloa using the soya chunks and vegetables. It came out really good. Let me know if you try it. Ingredients: Basamati rice : 11/2 cups Ghee : 2 tbsp Cooking Oil :...
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Coriander-Peas Pulao
Coriander-Peas Pulao is a simple and tasty rice dish. I learnt it from my friend Krupa. This is a perfect dish for a quick lunch or dinner. Enjoy this recipe and let me know your comments. Preparation time: 40 minutes No. of servings: 4 Spice level: 2.5 out of 5 Ingredients I: Basmati rice – 1 and 1/2 cups Bay leaf – 1 Cardamom – 1 Fennel seeds -1 tsp Oil – 2 tbsp Ghee – 2 tbsp Green peas – 1/4 cup Chopped onion – 1/2 cup Tomato – 1 Chopped cilantro for garnishing Ingredients II: Coriander leaves – 1 and 1/2 cups 1″ Cinnamon stick – 1 Cloves – 3 Ginger – 3/4 inch Garlic cloves – 3 Coconut – 4 tbsp Green chillies (2″ size) – 2 Method of Preparation: Grind Ingredients II and make a...
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Peas Pulao
This is a another simple dish to prepare and is good for health as it has the flavor of cumin seeds and pepper. Paneer butter masala is a good combination with peas pulao. Ingredients: Basmati rice – 1 1/2 cup Onion (medium size) – 1 Green peas – 3/4 cup Green chillies -3 Ginger garlic paste – 1 1/2 tbsp Cumin seeds – 1 tsp Black pepper – 1/2 tsp Cloves – 3 Cardamom – 2 Cinnamon stick – 1″ Bay leaves – 2 Cashew nut (broken) – 1/4 cup Oil – 2 tbsp Ghee – 2 tbsp Salt to taste Method of preparation: Soak the basmati rice in water for 20 mins. Heat oil in a pan and add cumin seeds. Coarsely ground cardamom, cinnamon and cloves together. Add them once the cumins splutter. Add bay leaves and...
Read MoreVegetable pulao
Ingredients: Basmati rice – 2 cups Oil – 3 tbsp Chopped carrot -1/2 cup Chopped beans – 1/2 cup Peas – 1/4 cup Green chillies – 2 Chopped Onion – 1 cup Fennel seeds – 1 tsp Cloves – 3 Bay leaf – 1 Cinnamon stick – 1″ Ginger garlic paste – 1 tbsp Ghee – 2 tsp Salt to taste Method: Wash and soak basmati rice for 15 mins Heat oil in a pan and add coarsely ground cloves, cinnamon, bay leaf followed by whole fennel seeds Once they splutter, add the chillies, onions, ginger garlic paste and saute Now add the vegetables and toss for a few minutes Now drain the water from the rice and add it to the above mixture and combine well Transfer the contents to a pressure cooker, add 3 1/2 cups of...
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Vendakkai Pachadi – Okra Pachadi
Vendakkai Pachadi or Okra Pachadi is a delicious yogurt based side dish. It is very easy to make and one of the few minutes wonders. Pachadi is considered one of the important dish in any traditional feast in South India. You can make pachadi with fresh vegetable such as beetroot, winter melon, cucumber, carrot, etc. Serve this pachadi with rice, dosa, idli or roti. Preparation time: 30 minutes No.of servings: 3 Spice level: 1.5 out of 5 Ingredients: Chopped okra or lady’s finger – 2 cups Shredded coconut – 3 tbsp Green chili – 1 Cumin seeds – 1/2 tsp Plain yogurt or curd – 3/4 cup Oil – 1 tsp Mustard seeds – 1/2 tsp A few curry leaves Method of Preparation: Wash and let the okra dry. Chop the ends and and cut it into slices. Heat...
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Mambazha Pulissery – Ripe Mango in a Yogurt Curry
Mambazha Pulissery is an authentic Kerala style curry in which ripe mangoes are cooked in a yogurt and coconut based spicy curry. It is sweet, sour, spicy and a little tangy. It is a tradition to make this dish on Vishu and Onam festival. It tastes more like Mor Kootan or Mor Kuzhambu except for being a little sweet. Mango season is here, so try this delicious curry and serve as a side to chapathis, rice and also as raitha to pulao or biryani. Ingredients: Ripe mango – 1 Grated coconut – 3 tbsp Dried red chilies – 2 Fenugreek seeds (methi) – 1/2 tsp Thick buttermilk – 1.5 cups Oil – 2 tsp Mustard seeds – 1/2 tsp A few curry leaves Salt to taste Method of Preparation: Peel the skin and cut mango into big pieces. Boil it...
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Spicy Mushroom Curry
As the name indicates this is a spicy dish which is a perfect combination with roti or pulao or ghee rice. I wanted to try a different version of mushroom curry. So I mixed up a couple of different recipes and tried this dish and it turned it out so good. My husband (GS) and I liked it so much. I used baby bella mushrooms which is my favorite. Try this dish and let me know how it turns out. Preparation time: 20 minutes Cooking time: 50 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Mushroom – 250 gram (1/2 lb) One big onion chopped Tomatoes – 2 One Jalapeno (cut into big pieces) Ginger – 1 “ Garlic cloves – 3 Dried long red chilies – 8 Cashew nut – 2 tbsp (soaked in water)...
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Methi Malai Paneer
Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas. Preparation time: 40 minutes No. of servings: 5 to 6 Spice level: 3 out of 5 Ingredients: Chopped onions – 2 cups Puree from 2 big roma tomatoes Fresh methi leaves (Fresh fenugreek leaves) – 3 cups Fried paneer...
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How to make Ghee or Clarified Butter?
Ghee is clarifies butter and is commonly used in South Asian countries such as India. It all begins by boiling cow’s milk and removing and collecting the thick layer formed on top of the milk. The thick cream is refrigerated and churned using a wooden whisker or an electric whisker until sticky and creamy butter is formed on top and the rest becomes a thick and creamy buttermilk. Straining it gives you the butter. This butter is refrigerated and ghee is prepared out of it. You can also buy unsalted butter from store and prepare ghee. Ghee is used in the preparation of gravies, curries, pulao/ghee rice. Also used for seasoning and spreading on rotis. I hope the step by step instruction will help you to prepare ghee at home which is tasty and economical. Ingredients: Butter – 2...
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Quick and Easy Recipe Mela – Round Up and Winner
Quick and Easy Recipe Mela has come to an end. We would like to thank each and everyone of you for making our “Quick and Easy Recipe Mela” a success by your participation. We are so happy and thrilled to see all your entrees. It’s time to announce the winner and for a quick round up of all the entrees. And the lucky winner is Reva from Kaarasaram.com Congrats Reva!! The winner’s recipe is featured in our website along with an award. Here is a round-up of all the entrees that we have received. Sayantani of ahomemakersdiary has submitted Mango Sorbet. Vimitha of vimithaa has submitted Broccoli Stir Fry. Krithi of krithiskitchen has submitted Oatmeal Breakfast Muffins and Spinach Dhal. Muskaan of a2zvegetariancuisine has submitted Quick & Easy Spicy Vegetarian Mexican Chilli. Sravani of sravscc has submitted Carrot Rice. Love2cook...
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Pudhina Puloa/Mint Rice
We have a vegetable garden in our backyard this summer. We planted some mint and they are growing nicely. I made this Mint Pulao from our garden fresh mint. There is nothing like the smell of fresh mint and fresh cilantro from your own vegetable patch.Mint Pulao is one of those items you can whip up quickly yet it has the taste like you spent hours toiling in the kitchen heat making this perfect dish. Ingredients: Mint : 2 cups Coriander leaves : 1cup Garlic : 3 Ginger : 2 tbsp Coconut : 1/2 cup Green chilies : 8- 10(Adjust according to your spice level) Vegetable Oil : 3 tbsp Bay Leaves : 2 Cloves: 3 Cinnamon stick : 1/2″ Onion : 1 (medium)chopped finely water : 3 1/2 cups Basmati Rice : 2cups Paneer : 1 cup (fried)(optional)...
Read MoreRaitha
Raitha or Pachadi is an Indian side dish. It is yogurt based and is served along with biryani, rice, vada, etc. There are different types of raitha. Today I am sharing a simple and tasty recipe from one of my aunt. You can serve this along with any biryani, pulao or type of rice. Here you go… Ingredients: Tomato – 3 Onion – 1 Chili powder – 1/4 tsp Oil – 2 tsp Mustard seeds – 1 tsp Coriander leaves – a few Curd – 2 to 3 cups Method: Chop onion and tomatoes. Heat oil in a pan, add onions and toss it till it becomes translucent. Add tomatoes and toss them with a little salt for 3 to 4 mins. Remove from heat. Take 2 to 3 cups of nice and smooth yogurt in a bowl. Add...
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