Tawa Pulao

Though i haven't tasted this pulao before, found this interesting recipe from vahrehvah and tried it immediately. This pulao was entirely different and spicier than usual pulao. We can also call it as fried rice style pulao. You can also prepare this pulao with left over rice. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Basmati Rice           - 1 cup
Carrot                      - 1 (medium size)
Potato                      - 1 (medium size)
Fresh Peas               - a handful
Capsicum                - 1/2
Big Onion                - 1
Tomato                     - 1
Ginger-Garlic paste - 2 tbsp
Salt                           - As required
Turmeric Powder      - 1/4 tsp
Amchoor Powder      - 1/4 tsp (Dry Mango Powder)
Red Chili Paste         - 1/2 tsp
Cumin Seeds             - 1/2 tsp (Seeragam)
Coriander Leaves      - few
Oil                              - 2 tbsp

To Dry roast and Powder:

Dry red Chili      - 1
Coriander Seeds - 1/4 tsp (Malli)
Cumin Seeds       - 1/4 tsp (Seeragam)
Fennel Seeds       - 1/4 tsp (Perunjeeragam / Sombu)
Cloves                  - 2 (Krambu)
Cinnamon Stick   - 1 (Pattai)
Green Cardamom - 2(Elakkai)

Procedure:

• Cook 1 cup of Basmati rice with 2 cups of water.  Chop Carrot, potato and capsicum into medium size pieces. Boil carrot, potato and fresh peas. Chop finely Big onion and tomato. Click here for knowing How to Prepare Red Chili paste at home?. Dry roast and powder everything under ' To Dry Roast and Powder'. This masala powder is nothing but, Pav Bhaji Masala powder. You can also use ready made Pav Bhaji masala powder instead.
• Heat oil in a pan. Add Cumin seeds to it.
• When they splutter, add chopped onions to it. After they turn translucent, add Ginger-Garlic paste to it.
• Saute till raw flavor goes off and then add capsicum. Saute for some time and then add boiled carrot, potato and peas. Add also chopped tomato.
• After tomatoes have been cooked well, add salt, red chili paste , turmeric powder, amchoor powder and ground masala powder.   We are adding both Red Chili paste and Chili powder. So adjust spice according to your taste. Give it a good stir and add cooked rice to it. Toss everything together. Garnish with coriander leaves and serve this pulao hot!!

Spicy Soya Chunks Pulao

The name Spicy and Juicy soya chunks pulao suits this recipe well.. Spices which are added to this recipe makes it differ from usual pulao. Adding coconut milk gives juiciness to this pulao.  One of the best recipes to try on weekend..  Here you go!!!

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Basmati Rice         - 1 cup
Soya Chunks          - 1/2 cup
Fresh Peas              - a handful
Big onion               - 2
Grated Coconut      - 1/4 cup
Chopped Ginger     - 2 tsp
Chopped Garlic      - 2 tsp
Green Chili             - 2
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Coriander leaves     - few
Mint Leaves            - few
Cinnamon Stick       - 1 (Pattai)
Bay leaf                    - 1
Oil                            - 3 tbsp

To Dry Roast And Grind:

Dry Red Chili     - 2
Coriander Seeds  - 1/2 tsp (Malli)
Cumin Seeds       - 1/4 tsp (Seeragam)
Fennel Seeds       - 1/4 tsp (Sombu /Perunseeragam)
Cloves                  - 2 (Krambu)
Cardamom           - 2 (Elakkai)

Procedure:

• Soak Soya chunks in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. Cook soya chunks for a whistle. Boil Fresh peas also.
• Chop Big onion lengthwise. Slit Green chili. See to that Ginger and Garlic are finely chopped. Extract coconut milk from coconut. You can check here for knowing how to extract coconut milk from coconut. 
• Wash rice and keep it aside. Heat oil in a cooker. Add washed rice to it. Saute for some time, You can see rice getting dry. After that take it out in a plate. This is done to prevent rice from getting sticky.
• Dry roast and grind everything under ' To Dry Roast And Grind' adding little water.
• Add some more oil to the cooker. Add Bay leaf and cinnamon stick it.
• Add chopped onions after a minute. Add chopped ginger, garlic and slit green chili after the onions turn translucent.
• Add cooked soya chunks and peas after some time. Add also salt and turmeric powder. Mix everything well together.
• We have to add 2 cups of water for this recipe. You can either add 2 cups of coconut milk or 1 cup of coconut milk and 1 cup of water. Pulao cooked fully in coconut milk really tastes so good.
• When the mixture boils, add rice, coriander leaves and mint leaves. Mix everything well and cook it for a whistle. Your spicy and juicy soya chunks pulao is ready to eat!!!

Chettinadu Vegetable Briyani

I  always love to try different types of Briyani. Vegetable Briyani is one of the best ,healthiest  and nutrition packed one pot meals. Its also a good Time saver. Today's recipe is one such Briyani, Chettinadu Vegetable Briyani. This Briyani differs from that of usual Briyani in the masala and spices which is added to it.

Here comes the recipe..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Basmati Rice                    - 1 cup
Big Onion                         - 2 (medium size)
Carrot                               - 1 (medium size)
Fresh Peas                        - a handful
Butter Beans                     - a handful
Tomatoes                          - 2
Coconut                            - 1/4 cup
Turmeric Powder             - 1/4 tsp
Chili Powder                    - 1/2 tsp
Coriander Powder            - 1/2 tsp
Garam Masala Powder    - 1/4 tsp
Salt                                  - As required
Whole Garam Masala     - Each 2
Coriander leaves             - few
Mint leaves                     - few
Ghee                               - 1/2 tbsp
Oil                                  - 1/2 tbsp

To Grind:

Small Onion                - 8 to 10
Coriander Leaves        -  a handful
Mint Leaves                - a handful
Green Chili                 - 2
Chopped Ginger         - 2 tsp
Chopped Garlic          - 2 tsp

Procedure:

• Chop carrot into little bigger pieces. Boil carrot, peas and Butter Beans. You can also use other vegetables like Potato and French Beans 
• Chop Big onion lengthwise. Chop tomatoes finely. Grind everything under ' To Grind' to obtain masala. Extract coconut milk from coconut using the link How to prepare coconut milk?. Wash rice and keep it aside. I used half coconut milk and half water for the recipe. You can increase or decrease the amount of coconut milk as per your taste.
• Heat oil + ghee in a cooker
• Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
• Take out the rice 
• Add more oil + ghee and add everything listed in 'whole garam masala'.Whole Garam Masala includes Cinnamon stick, Cloves, Briyani leaf, Star aniseeds and Cardamom.
• After a minute add chopped onions to it.
• When they turn translucent, add boiled vegetables to it.
• After some time add chopped tomatoes to it.
• Add the ground masala, salt, turmeric powder, Chili powder, Coriander powder and Garam Masala powder. Saute well until raw flavor of masala goes off.
• Add rice, 1 cup of coconut milk and 1 cup of water.. 
•  Add coriander leaves and mint leaves. Check for salt. Add salt if needed.  Mix everything well and keep the cooker for 1 whistle. Your tasty briyani is ready..
• Adjust the spice, according to your taste. You Can also use Seeraga Samba Rice (Briyani Rice) for this recipe.
• Enjoy your briyani with raita.

Egg Pulao

Egg Pulao

Today's recipe is one of the perfect weekend recipes.. Egg Pulao!!! A Mild spicy Pulao, cooked in coconut and spices paste and topped with Boiled eggs.. The procedure is quite simple. Try this recipe for a different, tasty and rich pulao..

Ingredients: (Recipe For 2)

To Roast And Grind:

Cloves                   - 2

Cinnamon Stick    - 1

Cardamom            - 2

Cumin Seeds         - 1 tsp

Poppy Seeds          - 1/4 tsp

Chopped Coconut  - 3 tbsp

Green Chili            - 2

For Pulao:

Basmati Rice               - 1 cup

Hard Boiled Eggs        - 2

Bay Leaf                      - 1

Whole Black Pepper    - 1/2 tsp

Aniseeds                      - 1

Cashew Nuts                - 8 (Optional)

Big Onions                   - 2

Ginger-Garlic Paste     - 1 tbsp

Yogurt                          - 1/4 cup

Curry Leaves               - few

Mint Leaves                 - few

Egg                               - As required

Oil                                - As required

Ghee                             - 1 tsp

Procedure:

• Wash the rice , empty all the water and keep it aside.
• Dry Roast and Grind everything under ' To Roast and Grind'.
• Finely Chop Big Onions lengthwise.  
• Heat oil + ghee in a cooker
• Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
• Take out the rice.
• Heat oil+Ghee to the same cooker. You can skip adding ghee also.
• Add Bay leaf , Whole pepper, Aniseeds, cashew nuts to it.
• After sauteing for a minute, add chopped onions, curry leaves and mint leaves.
• When the onions are translucent, add Ginger- Garlic paste. 
• Saute till raw flavor goes off. Then add ground paste.
• Pour yogurt also to the cooker.
• Add 2 cups of water, enough salt and rice to the cooker.
• Mix everything and cook  for a whistle.
• After the pressure subsides,  open the cooker. Mix pulao well  add boiled eggs and enjoy it hot.
• You can also saute boiled eggs in less oil, along with salt and pepper and add to the pulao. This will make the eggs crispier outside and hence enhanced taste.
• Since the pulao is only mild-spicy , try having it with very spicy side-dish.
• We had this pulao with Chicken Bhuna Masala.