Thursday, 20 October 2016

Easy Veg Pulao | Easy Pressure Cooker Vegetable Pulav


Hello folks, how are you all? Pooja celebrations are done and now you all must be gearing up for Diwali, right? In between this Pooja and Deepavali, we celebrated our DD's first birthday :) :) It was a small cake cutting function followed by dinner with our friends from around. I didn't prepare anything special for him except semiya payasam as he was down with fever and I didn't get the time nor had the mind to :(  I wanted to make muffins, that was in my mind, but maybe sometime later. However, anything fancy I make, he will not be able to relish or enjoy, as he is too small to understand that, right? So I have decided to make them according to his preference for his second birthday. Hopefully, he might be making a list then :) 

So coming to today's recipe, it's a simple veg pulao and can be made in a jiffy, especially if you are craving for some biriyani and do not have the time :) But this is very much subtle compared to biriyani as we do not use red chilly powder or any garam masala powders. The hotness for this one pot meal comes entirely from the ginger and garlic used. You can pair it up with raita and pappad, would taste just right and can be termed as the perfect comfort meal. I had them with oven fried cauli-flower, vinegared onions & pappad. 

Other rice recipes:

Ambur Mutton Biriyani
Capsicum Rice
Coconut Milk Rice | Thengai Paal Sadam
Nei Choru | Ghee Rice
Vegetable Biriyani

  

Recipe Source: Ma


I Took: 

Preparation Time: 10 minutes

Cooking Time: 30 minutes


Serves : 2 persons


I Used:

Oil/Ghee - 3 tbsp
Cinnamon - An inch piece
Cloves - 2 nos
Bay leaf - 1 no
Onion - 3 nos - medium sized -sliced
Carrot - 1 no - medium sized - chopped
Potato - 1 no - medium sized - chopped
Green Peas - ½ cup
Coriander leaves - ¼ cup
Mint leaves - ¼ cup
Basmati Rice - 1 cup
Water - 2.5 cups
Salt - As needed


To Grind:

Garlic - 8-9 pods
Ginger - 2 inch piece
Fennel / Perunjeerakam/ Sombu - ½ tsp
Green Chilly - 2 nos



The Way:


1. Grind the ingredients under 'To Grind' by adding a little water to a smooth paste. Preferably grind the green chillies to the end

2. De-skin the vegetables and onion and rinse them well. Then slice & chop them as required. If using frozen peas, keep them immersed in water for 10 minutes & rinse them and keep aside

3. Soak the basmati rice in water for about 10-15 minutes

4. In a pressure cooker, heat oil/ghee. Add the whole spices (cinnamon, cloves & bay leaf)

5. Add the sliced onions and salt. Saute well till they become translucent. It took around 4-5 minutes for me 

6. Add the chopped veggies (carrot & potato) and green peas. Give a nice stir

7. Now add the ground paste and saute well till the raw smell goes. This may take about 3-4 minutes

8. Add the chopped coriander and mint leaves. Give a nice stir

9. To this add the soaked basmati rice and give a stir so that all the grains are coated well with the oil & masala















10. Now add water and stir softly. Check for salt and add if required

11. Pressure cook till the rice is cooked. I kept for 1 whistle in high and 2 in simmer and it was done















Notes:

  • You can add any veggies of your choice, can include beans, mushrooms, capsicums etc
  • While serving you can garnish with caramelised onions & fried cashews as well. They add a rich flavor and aroma to the pulao
  • You can add half ghee-half oil or full ghee or full oil. Totally depends on you diet plan :)
  • Rice: Water ratio is 1:2 here. I added extra 0.5 cup for the veggies. If you want you can make that 0.25 cup as well. The rice:water ratio works different for different variety of rice. So adjust the quantity of water according to the rice you use

Cheers,
Chitz

Friday, 14 October 2016

1 minute Vanilla Mug Cake | Easy Vanilla Mug Cake

 

Today's recipe is very simple and very quick to make. As the name suggests, it is a 1 minute microwaved mug cake. As it is a 1 minute cake, the quantity is less. So if you are a cake person whose cravings are difficult to satiate, I guess you would have to microwave 3-4 cups at a go ;) But this is a quick fix recipe for those sudden hunger pangs or craving callings. Today was one such day when I wanted to have a cake. I know this mug cake is best with chocolate, but I didn't have cocoa powder in my pantry, hence had to feel contented with the vanilla version. 

The best part is that, it looks like DD fell in love with this cake. He was coming back from his encounter with his toys every now and then for a nibble. When I wiped the ramekin clean, he leaned over and took a nice look at it. Made sure, it was empty and then returned back to his toys :D :D I feel I have a cake lover son. That thought does make me very happy indeed :D So, this recipe is to many more cake testing and eating together with my DD :) :)




I Took: 

Preparation Time: 5 minutes

Cooking Time: 2 minutes


Serves : 1 person


I Used:


Dry Ingredients:

All purpose flour/Maida - 2 tbsp
Sugar - 1.5 tbsp
Baking powder - ¼ tsp
Salt - A pinch


Wet Ingredients:

Milk - 2 tbsp
Oil - ¾ tbsp
Vanilla Essence - 3-4 drops (As much as you prefer)

The Way:


 1. In a bowl, take all the dry ingredients and mix them together. 

2. Add the wet ingredients to it and mix them well. The sugar should dissolve completely.

3. Now transfer the contents to a microwave safe ramekin or mug or glass.

4. Set the oven to microwave setting at the highest temperature for 1 minute. I set to 900 W.

5. Bake them. Check after a minute if a tooth pick inserted comes out clean or is without moisture. If not keep for a few more seconds according to how much the cake is moist at that point.

Serve hot. 

Notes:

  • If you let them sit for long, they become hard or rubbery. If you need to serve it later, transfer to another cup or serving dish
  • I doubled the measurements and made, as my ramekin is bigger in size. Hence I microwaved for 2 minutes

Cheers,
Chitz

Wednesday, 5 October 2016

Sauteed Mushrooms Recipe

The star ingredient of the day is mushroom :) I am becoming a die hard fan of this ingredient week after week. I make it a point to include mushrooms in my menu once every week. Usually I do not like to cook a specific dish for me alone. So if Deeps doesn't like a veggie I do not cook it ! I feel it's boring to cook and have the entire bowl for myself :D But mushrooms have become an exception nowadays. Deeps can't stand the sight of it whereas I am poles away in this regard ! Even though my liking for mushrooms have increased, I still do not like to pair it up with tomatoes for some silly reason. Maybe I have to try some gravy recipes where I can tweak and add tomato puree instead. Sometime in the future, maybe :)

Did you know that mushroom is the only vegetable that has Vitamin D in it, whereas it is found in plenty in non vegetarian sources like meat, liver and fishes. Now intake of Vitamin D is important as it aids in the absorption of the calcium into our body. This specific recipe is quite a regular in my kitchen as it takes less than 20 minutes to put it together and I can gobble up the entire bowl in one go. At times it cheers up my sometimes boring lunch platter as well. But, as this recipe does not use any garam masala or any other Indian flavourings, it may not appeal to many. It has a strong mushroom flavour, so I would say that this is a recipe for those ardent fans of mushrooms :) Do try it out for yourself and let me know how you liked it :) 

Other mushroom recipes:
Mushroom Dry Fry





I Took: 

Preparation Time: 20 minutes

Cooking Time: 12-15 minutes


Serves : 2 persons


I Used:


Button Mushroom - 200 gm
Butter - 1 tb2sp
Garlic Salt - To taste
Chilly Flakes - To taste
Italian Seasoning - To taste
Lemon jucie - 1 tsp
Coriander leaves - To Garnish


The Way:


1. Clean the mushroom by removing the stalk & peeling off the skin as shown in the photo below. Clean all the mushrooms in the similar manner. 

2. Then rinse them in water twice or thrice and pat them dry immediately using a clean towel. Do not soak them in water for long, rinse them and remove them from water immediately else they will suck and retain water.

3. You can slice the mushrooms and cook as well. Slice or cut them as per your choice. You can use the stalks as well. Cut them into an inch piece in length and a quarter an inch in thickness.


4. Heat butter in a pan, When the butter melts, spread them across the pan and add the mushrooms in the pan. 

5. Add half of the required garlic salt and chilly flakes. Cook for 5 minutes in medium flame.


6. Now flip over the mushrooms and add the remaining garlic salt and chilly flakes. Cook for another 5 minutes. You can cover and cook as well. When you cover and cook, mushroom releases water. So in the end, you would have to open and cook on high flame to evaporate the water.

7. In the end, add lemon juice & italian seasoning and leave on flame for around a minute or two. Switch off the flame and garnish with coriander leaves and serve hot.


Serve for breakfast along with fried eggs or as a side for fried rice or roti or curd rice. Or you can eat as is, as a main course, as I usually do :)

Notes:

  • You can use half and half of butter and oil, if you would like to reduce the quantity of butter
  • Chilly flakes can be replaced by pepper powder
  • If you do not have garlic salt, use normal salt and garlic instead. If then saute 2-3 pods of chopped garlic in butter before adding the mushrooms
  • As this recipe does not use any garam masala or any other Indian flavourings, it may not appeal to many. It has a strong mushroom flavour, so I would say that this is a recipe for those ardent fans of mushrooms :)

Cheers,
Chitz