Friday, January 10, 2014

Rice Cooker Paneer Pulao

Cooking a special dish for a vegetarian guest is always a challenge. Paneer and Potato are special ingredients of the vegetarian party food.
1.    Paneer – 1 cup
2.   Popatoes – 1 cup
3.   Oil – 3 tbs
4.   Onions – cut medium size – 1 cup
5.   Tomato – cut in medium size – 1 medium
6.   Green Peas – ½ Cup
7.   Carrots cut in ½ inch cubes – ½ cup
8.   Basmati Rice – 2 cup
9.   Ginger Garlic Paste – 2tbs
10. Biryani Masala – 1 packet
11.  Coriander leaves – Finely chopped - ½ cup
12. Jeera – 1 tbs
13. Green Chili – Long cut – 3
14. Turmeric – 1tsp
15.  Salt – To Taste – about 2 tbs
·         Soak the Rice in water in
·         In a pressure cooker, add oil, and let Jeera splutter
·         Add Green chilies and Onions, add a pinch of salt ( I think it helps cook the onions really fast). Let the onions brown, which should happen in 5 minutes
·          Now add Ginger Garlic Paste, Paneer, Carrots, Peas, Biryani Masala and Salt. Stir the mixture until the spices are evenly covered. Add tomatoes and simmer for 5 minutes. Now Pressure cook for 2 whistles.
·         Drain the water from the soaked rice and add to the rice cooker. Now add the vegetables mixture in the rice cooker. Add 1 and half cup of water and coriander leaves and press the cook button.
·         Serve hot with Raita

Thursday, December 5, 2013

15 minute Creamy Coconut Rice

Coconut rice is something that was a staple whenever we were on a long travel, reason being that it would last forever. I craved it a lot when I was pregnant. My mom tells me that she did not add any vegetable to this rice, but I did when I attempted it. I was pleasantly surprised.
Today, I came home hurriedly to do my Sai Puja. I made this for my Prasad. I wanted to take pictures, but it was gone before I could.

1.   Rice – 1 cup basmati
2.  Cumin – 1tbs
3.  Fennel – 3 tbs
4.   Grated coconut – Fresh or Frozen – ½ cup
5.  Peas – Fresh or Frozen – ½ cup
6.  Carrot – ½ cup small cubes
7.  Onions – 1/ cup
8.  Oil – 1 tbs
9.  Cashews – 2 tbs
10.Garam Masala – 1 tsp
11. Coriendar powder – 1tsp
12.Salt – to taste
13.Green chilies – 3
14.Turmeric – 1tsp
15.Water – 1.25 cups

o   Heat oil in a pressure cooker. Add cumin and fennel, let them pop.
o   Now add onions and let them brown for 2 minutes
o   Add vegetables and sauté for 5 minutes.
o   Now add basmati rice and other ingredients.
o   Let rice sauté for 3 minutes. Add water.
o   Pressure cook till 3 whistles
Serve hot. Serve with Raita.

Thank you for visiting my page, will post picture soon.

Monday, December 2, 2013

Crispy Keema Curry/ Indian Style Ground Chicken

I have made keema curry almost 4 times in the last 3 weeks. I have saved it in the refrigerator and guess what, my hubby does not complain that it is stale or old (he normally would if it was any veggie curry). I love it too. Hence, this blog post. It takes about 45 minutes to an hour to cook, but totally worth it

Ingredients you will need:
1.   Keema - 2lbs
2.  Oil - 1 cup ( I prefer Peanut Oil)
3.  Onions - 2 cups
4.  Capsicum/Methi - Optional - 1 cup
5.  Cashew - 1/2 cup
6.  Whole/Chopped Garlic - 2 tbs
7.  Ginger Garlic Paste - 2 tbs
8.  Garam Masala - 2 tbs
  1. Red Chilli Powder - 2 tbs ( I use the mild version)
  2. Green Chillies - Finely chopped - 2 tbs
  3. Salt - To taste
  4. Cumin - 1 tbs
  5. Turmeric powder – 1tsp
  6. Coriender Powder - 1 tbs

1.   In a Large non-stick pan, add oil and add cumin ( You turned on the stove right?? :-P)
2.  Once cumin starts frying, add Cashews, Garlic, turmeric and let them brown.
3.  Now add onion and let them get brown
4.  Add ginger garlic paste, garam masala, salt and let this cook for 7 minutes.
5.  You will see the consistency of a gravy, now add the ground meat and capsicum/methi. Ideally fresh fenugreek would be good, frozen shall also do just fine. I just love looking at these green leaves
Raw Keema in the Onion Gravy
Fresh Fenugreek Leaves
6.  Use the potato masher to break any lumps and high heat, let it cook for 15 minutes, mixing every 3 minutes

7.  You will see that the water has oozed out. Once the water is almost evaporated ( do not let it burn), reduce the flame and without lid, let it cook for 20-25 minutes.

8.  Add red chilli powder to taste.

9.  Keep it on small flame until you have the crunch that you prefer. I left it slightly soft here.

Serve hot with Rice, Roti, Paratha or just eat it like a snack with drinks..

Thank you for visiting my page. Let me know how it turned out.

Wednesday, January 30, 2013

Rice Cooker Shrimp Pulav

My mantra “Work Smarter not Harder”.  With a little effort you can achieve a crowd pleasing pulao.

Here is the List of Ingredients:

1. 3 Cups of Shrimp
2. 1 and half Cups of Rice
3. ½ Cup Oil

Remember this Mantra: Little less than 1/4 amount of Rice should be the quantity of Oil. Shrimp should approximately be double the amount of Rice.

4. 1 tsp whole Elaichi
5. 1 tsp Laung
6. 2 Bay leaves
7. 3 Whole Red Chillies
8. 1 tsp Whole Black Pepper

You can skip 4-8 and add ½ handful whole garam masala pack from indian store

9. 4 Green Chillies – Or to Taste
10. Whole Garlic – 7-8 Cloves
11. 3 Tbs Ginger Garlic Paste
12. 1 Cup 1 inch cut onions
13. 1 Cup 1 Inch Cut Tomatoes
14. 2 Tbs Yoghurt
15. ½ Packet Shaan Biryani Masala or any other garam masala of your choice
16. Salt to Taste
17. Red Chilli Powder 1 tsp
18. Coriander Powder
19. 1 Cup Coridander
20. 7-8 Curry leaves
21. ½ cup cashew nuts
22. Pudina is optional as some people do not like the taste...I definitely do

1. Soak the rice first and foremost
2. Marinate the Shrimp with red chilli powder, yoghurt, ginger garlic paste, salt, ½ of Biryani Masala, Coriander Powder
3. In a pressure cooker add oil, whole garam masala, cashews, Bay Leaves, Red Chilies’
4. Once you smell the masala, add Green Chilles, Garlic, Curry Leaves
5. Now Add onions and let them Brown, add salt
6. Add Shrimp and let cook for 5 minutes
7. Now add Tomatoes and let Pressure cook for 2 Whistles
8. Check the salt (Should be a little salty)
9. Now turn the rice cooker add a 1 cup of water ( Remember for every 1 and ½ rice add a cup of water)
10. Let Cook in rice cooker
11. Add coriander leaves when the rice is about to be cooked.
12. Let the rice cook

Serve Hot with Raita
Please let me know how it turned out for you. Thank you for visiting my page.
Andhra Chicken Pulao


Sunday, January 8, 2012

Baked Dondakaya Fry

Baked Dondakaya Fry
“Dondakaya Fry” reminds me of lots of deep fried dondakaya.
Today, I went to the supermarket and got about 5 pounds of Dondakaya. I love this vegetable, but the dish freaks me out. I thought for a little bit and headed on an experiment, which lead to this recipe.
·         Thinly sliced Dondakaya 3 lbs
·         Green Chili 3Tbs
·         ½ cup Thinly sliced onions
·         Salt to taste
·         Paprika
·         Turmeric
·         Wide baking dish
·         Jeera
·         Roasted Peanuts and semi crushed
1.   In a large bowl mix Dondakaya, Salt, Turmeric, 2 tbs of oil.
2.  Layer the Dondakaya evenly in the baking dish
3.   Pre-heat oven to 500 and bake the Dondakaya for 45 minutes. Stir the mixture every 15 minutes
4.  After the beans are soft, grind all the ingredients and transfer to a bowl. Only fill the bowl 2/3 full.
5.  Turn off the Oven and let it cool
6.  In a separate frying pan, add 1/3 cup of oil and let the oil heat. Add Jeera.
7.  Add onions and let fry till brown
8.   Now add the baked dondakaya, stir evenly on high flame
9.   Add salt, turmeric and Paprika to taste

10.Stir on high flame and serve hot with rice

Thank you for visiting my page. Have a healthy day :-)

Multigrain Dosai

Finally! I am here to post some healthy recipes.
DOSA - who does not like it, but my friend, it does lack the "Healthy Nutrients". So I have decided to make it as healthy as it can get.

You will need:
• 2 Cups 18 Bean Soup Mix ( Note: You can mix your own beans like Black eyed Peas)
• 1/2 Cup Oats/ Quinoa (Optional)
• 3 Tbs Cooked rice ( leftovers)
• 1 Cup White Rice
• ¼ Cup Fenugreek Seeds (Methi)
• Salt to Taste

• Clean dry beans, rice and soak overnight ( 8-10Hours)
• After the beans are soft, grind all the ingredients and transfer to a bowl. Only fill the bowl 2/3 full.
• Leave the batter for 5-6 hours to ferment. ( Tip: In winter, leave the batter in the oven, which is turned OFF)
• Make Dosai as usual
• Serve Hot with Peanut Chutney or Coconut Chicken

I did NOT like the uthapam style with this batter. You can make sprinkle grated carrots, onions, green chilies, Scallions and coriander on the dosa.

Thank You for visiting my page.

Tuesday, May 31, 2011

Paneer Bhurji

Paneer bhurji is a vegetarian version of the famous egg bhurji. The kids like it and the overall preparation takes 10 minutes cooks in another 15.

1. Paneer ( Cottage Cheese : Can use fat free version of this) – 1 Cup
2. Green Peas – 1 cup
3. Grated Carrot – 1 Cup
4. Onion – 1 Cup
5. Cilantro – 3 tbs
6. Tomato – 1 Cup
7. Green Chilies’ – 2-3 ( Depending on how hot you like it)
8. Salt – To Taste
9. Paprika – 1 tsp
10. Garam Masala or Shahi Paneer Masala – ½ Tsp
11. Coriander Powder – ½ Tsp
12. Shahi Jeera/ Jeera – 1 Tsp
13. Turmeric – 1 tsp
14. Ginger Garlic – 2 tsp
15. Oil – 1 Tbs

1. Add Paneer and Green peas to the chopper and make a fine mixture
2. In a pan add oil, when hot add Jeera, Green Chillies and Onions.
3. Once Onions are cooked, add Ginger Garlic Paste, salt, Paprika, Turmeric, Garam Masaka, Coriender Powder and let cook for 3-4 minutes
4. Add the Paneer Mixture and Carrots. Cook with a closed lid, add ½ cup water if needed. Cook for 15 minutes.

5. Serve hot after with freshly cut coriander leaves with Roti, Bread or Rice