Tomato Briyani..(Pressure Cooker Version)

Tomato Briyani is very similar to Tomato rice with a little twist of ingredients. Tomato rice taste more a like tangy taste, but i have kept very less sour taste in briyani. Last week during his holidays i had cooked this one pot meal for the lunch and i serve with chilled yogurt raita. When ever you ask him shall i cook tomato rice he will never say no to it, he loves tomato rice but i'm not a big fan of rice items, i cook rice items just because he likes it and i enjoy seeing him eating.. This is my new innovation in briyani and my hubby like it very much. I hope my blog readers also like this recipe :)

Ingredient's

2cup Raw rice

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms

2 dry red chillie, 2 star anise 

2 Onions, 2 green chillies (finely sliced)

2 ginger garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin, 1/2tsp mustard seeds 

1/2cup curd

a pinch of food color 

Tomato 2 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste 

Coriander leaves for garnish.

Cooking Method

Heat oil in a pressure cooker, add cumin, mustard, cinnamon, cardamoms, star anise, red chillies and bay leaf, stir fry 30 secs. Add the sliced onions and saute for 3minutes. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5minutes. Add red chili powder, turmeric and coriander powder and mix. Add chopped tomatos, curd and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, food color, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame)

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Merry Christmas!!!! Eggless Mini Bundt Cake.

It's Christmas time again. Merry Christmas to all my blogger friends and readers. Do lots of shopping, cooking and enjoy your holidays... I have made this bundt as i had made the pound cake with little bit of change in ingredient's.. And this bundt also had come out very spongy, this year i'm doing lots of baking, there are many more recipes yet to come, u'll all see it very soon :)

Ingredient's

1+1/2cups all purpose flour

1/2cup butter, room temperature

1/2cups sugar

1cup plain yogurt

1/4cup milk

1tsp vanilla extract

1tsp baking powder

1tsp baking soda

4tbsp dried black grapes and raisin.

For the icing

2tbsp icing sugar

1/2tbsp warm water.

Baking Method

Preheat oven at 350F/180C for 10minutes. Grease and flour the mini bundt cake tin.

In a small bowl blend together the, milk, yogurt and vanilla extract.

In another small bowl sift together the flour, baking powder, baking soda, set aside.

Cream the butter and sugar in a large bowl until it’s light and fluffy. To this mixture, add the liquid ingredients in 3 additions, beating well after each addition.

Now combine the dry ingredients and blend well. Stir in the black grapes.

Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. I made 6 mini bundt cake from this batter.

Remove the pan from the oven and let it cool on a wire rack. You will be able to remove the cake from the pan in about 10-15 minutes. Keep the cake on the wire rack and let it cool completely.

After the cake completely cooled pour the icing on it..

Eggless Pound Cake!!! To celebrate Christmas

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. This is the way to make a perfect pound cake, but i have not used egg in my pound cake so i don't call it a perfect pound cake. Many people don't prefer egg in their cakes, it is the same case with my hubby also. What ever i bake i keep in my mind to use very less eggs in it. Last night i was just going through some websites there this recipe caught my eyes and i have changed the many ingredient's, but still the result was awesome. The cake was very soft and good to taste... So friends do try this recipe and let know :)

Ingredient's

1+1/2cups all purpose flour

1/2cup butter, room temperature

1/2cups sugar

1cup plain yogurt

1/4cup milk

1tsp vanilla extract

1tsp baking powder

1tsp baking soda

1/4tsp salt

4tbsp dried black grapes.

Baking Method

Preheat oven at 350F/180C for 10minutes. Grease and flour the mini bread loaf tin.

In a small bowl blend together the, milk, yogurt and vanilla extract.

In another small bowl sift together the flour, baking powder, baking soda and salt, set aside.

Cream the butter and sugar in a large bowl until it’s light and fluffy. It will take about 5 minutes. To this mixture, add the liquid ingredients in 3 additions, beating well after each addition.

Now combine the dry ingredients and blend well. Stir in the black grapes.

Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. I made 6 mini pound cake from this batter.

Remove the pan from the oven and let it cool on a wire rack. You will be able to remove the cake from the pan in about 10-15 minutes. Keep the cake on the wire rack and let it cool completely.

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

Ingredient's

2cup Raw rice

3tbsp green peas

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie

2 Onions, 2 green chillies (finely sliced)

1 1/2tsp ginger-garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin 

1/2cup curd 

Tomato 3 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste

Coriander leaves for garnish)

Cooking Method 

Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Gatte Ki Sabji (Gram Flour & Curd Curry)

Gatte ki sabji is a popular and all-time favorite marwari recipe with besan based steamed dumplings simmered in buttermilk laden tangy gravy. I had never heard of this sabji nor tasted, few days back i was watching a TV show called Chak Le India on NDTV Goodtimes. There he was showing all marwari dishes in that i liked only gatte ki sabji, because it was sounding very different and very tasty too. On the same day i tried making this gatte ki sabji and it was very tasty with rice and i love it...

Ingredients-For Gatte

1 cup Besan (Gram flour)

1 pinch red chilly powder

1 pinch turmeric powder

2 tsp curd

cumin seeds

coriander leaves

2 tsp oil and salt to taste

Ingredient's-For Curry

2 cup of buttermilk

1onion, 2 green chilly (finely chopped)

5 to 10 curry leaves

2 dry red chilly 

1 tsp mustard seeds

1-2 cloves

1 tsp turmeric powder, 2 tsp red chilly powder

1tsp ginger garlic paste

4-5 tsp oil and salt to taste

Cooking Method

In a mixing bowl add besan, cumin seeds, oil, curd, salt, chilly & turmeric powder in to it & make a thick dough (if needed add little amount of water )

Divide the dough in to 3-4 pieces.

Roll every piece & cut them in to small capsule like pieces. (these are the Gatte)

Now add these gatte in to the boiled water & allow them to boil up to 10-12min (when gatte boiled properly they will appear on a surface of water)remove the water from boiled gatte & keep then aside.

Heat a deep frying pan add oil, when the oil is hot add dry red chilly, curry leafs, mustard seeds and cloves, when they splutter, add chopped onion and green chilly and fry to golden brown.

Then add turmeric and red chilly powder and fry for another 1 to 2 minutes. Then add buttermilk and mix it well, now add the prepared gatte and salt and cook for 4 to 5minutes in a low flame.

Serve hot with Roti or Rice.. I prefer with Rice.

Sweet Lassi..

Lassi is a popular and traditional yogurt-based drink of India. Traditional lassi is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices. This is one of the simplest and very easy way of making sweet lassi. There are many variation in lassi but i like this version because it does not take much time and it can be made with very less ingredients too..

Ingredient's
2cup curd (yogurt)
1cup sugar
1cup chilled water

Method
In a deep mixing bowl, add curd, sugar and water. Mix all together till it is frothy. To blend the ingredients you can use whisk or hand bender. Serve cold.

Egg Biryani.... (Pressure Cooker Version)

Ingredients

4 hard boiled egg, and 1/2 carrot chopped
2 cup Basmati Rice, pinch of food color
2 Onions,3 Tomatoes, 4 Green chillies, Mint leaves finely chopped
2 tsp Ginger garlic paste
3 Cardamoms
1-1/2 tsp Chilly Powder, 1 tsp turmeric, 1 tsp garam masala,3 tsp Coriander Powder
3 bay leaves and 4 dry red chillies
1 Lemon, 1/2cup curd
3/4 cups Oil/ghee
Salt to taste

Cooking Method

Clean and soak the rice for 1 hour in enough water taken in a pot and add the pinch of food color. Heat oil in a pressure cooker and add bay leaves and red chillie, when they turn into brown, add onion and green chillies sautee to golden brown, Than add all the masala powder and fry till oil seprates, now add chopped tomato, lemon and curd fry till tomatos are soft, then add the eggs, carrot and little salt fry for 2 to 3 minutes. Then add the rich and mix it gentely and close the lid, and cook for 3 whistle (1 in high flame, 2 in low flame)
Serve hot with rita..

Mint & Curd Chutney... (Mint & Curd Raita)

Mentha Piperita (usually known as Peppermint). King of all mints. The potent taste of the leaves very strong menthol takes your breath away. Very cool and clean indeed. Peppermint is the mint that is most often used commercially in liqueurs, toothpastes, soaps, and mouthwashes because of its strong, pure qualities. In medicines, it is used not only as a pleasant flavoring, but also because it contains healing properties as well. Mint has been known as both a seasoning and a medicine for centuries. It is also being used for rubbing since the very early stages of human evolution.... Check out some more recipe's of chutney's.

Ingredient's

1 cup Mint leafs
1/2 cup Coriander leaves
2 Green Chilies
1 onion (finely chopped)
4 Tbsp Curd
Salt to taste

Making Method
To make the chutney just combine all the ingredients and blend in food processor. Mix in the finely chopped onion. And serve with anything which ever dish you like..

Cumin & Potato Paratha (Indian Flat-bread)

I had cooked these paratha's long back but never got time to post it. When i was going through my recipe picture which are yet to be posted, i saw this paratha which still has not got its turn. I think this is the right time to post this recipe because tomorrow is Monday and will not cook something which takes lot of time. To save the time i will need something very easy and a quick recipe. All ladies here is the solution for tomorrow's breakfast. It is very very easy to cook and serve some delicious breakfast and for children's lunch box too. It had come out very tasty and delicious. You might also like to try these similar recipe of Parathas.. 

Ingredient's
2 medium size Potato
2tbsp cumin seeds
2 green chillies (finely chopped)
1tbs of Turmeric powder, 1tbsp red chilly powder, 1/2tbsp coriander powder
2 cup of flour
Oil and Salt as per taste

Cooking Steps
Boil potato for 10 to 15minutes, it should be well cooked so it is easy to mash. Heat oil in frying pan, add cumin seeds and green chilly, fry for few sec. Then add all the masala powder, mash potato and salt then fry for 3min and keep it aside. Prepare dough using flour and water, make 1 small size of roti and fill the stuffing and close it gently. Then roll it over slightly to make a round shape. Put paratha in a pre heated pan and cook it both the side using oil. And paratha is ready to eat.
Serve it hot hot with curd and pickle.

Achari Paratha... (Pickle Paratha)

A very tasty paratha that is quick to make and very filling. You can use mango pickle or vegetable pickle to give the best taste. Achari Paratha makes most flavorful, colorful, delightful, which can be served in the form of rolls. stuffed with dry sabji. Instead of eating pickle with paratha, you eat pickle in paratha...

Ingredient's
3 cups Flour
2tbsp pickle masala (any type of pickle)
3 Green chillies
1/2 tsp Salt
Ghee/Oil for frying Water as required

Cooking Method
Make a dough by adding pickle masala, green chillies, salt and sufficient water. Knead the dough properly and keep it aside for 10 minutes. Then roll out 10-12 pieces.Take a piece and flatten it on the floured board to give the shape of a roti. Put the paratha on a preheated tava.Turn after cooking for 1-2 minute. After a minute apply ghee/oil around the edges and turn again. Fry till the brownish color appears on both sides.
Serve it with Curd.

Bottle Gourd Raita

Bottle gourd Raita is a quick and easy accompaniment for any Indian flatbread. It's also great as a dip for chips or as a sandwich spread. Combined with plain yogurt, this raita is a healthy side, and a great addition to any weight-loss diet....


Ingredient's
Grated bottle gourd 1 Cup
Cold curd 2 Cups
Finely chopped 2 green chillies
Finely chopped coriander 1 tbsp
Jeera or cumin powder 1 tsp
Salt to taste

Cooking Method
Boil grated bottle gourd till it get transperant. Drain and let it cool. Beat the yogurt for 1 minute. Mix all ingredients in to yogurt very well. If you don't have cold yogurt, keep raita in refrigerator for an hour.
Serve this chilled raita with any biryani or sabji.

Mushroom Biryani (Pressure Cooker Version)

I just made few changes in the method of preparation. It came out so yummy that my husband enjoyed and asked me to prepare it again for this weekend. I have never tried biryani in this style. I can bet you this is the best mushroom biryani I ever had,and very easy to cook also. Here you go…

Ingredients
200 gms Mushroom, 1/2cup mutter, and 1/2 carrot chopped
4 cup Basmati Rice, pinch of food color
2 Onions,3 Tomatoes, 4 Green chillies, Mint leaves finely chopped
2 tsp Ginger garlic paste
3 Cardamoms
1-1/2 tsp Chilly Powder, 1 tsp turmeric, 1 tsp garam masala,3 tsp Coriander Powder
3 bay leaves and 4 dry red chillies
1 Lemon, 1/2cup curd
3/4 cups Oil/ghee
Salt to taste 

Cooking Method
Clean, wash and soak the rice for 1 hour in enough water taken in a pot and add the pinch of food color.Trim mushrooms into big pieces and keep it aside.
Heat oil in a pressure cooker and add bay leaves and red chillie, when they turn into brown, add onion and green chillies sautee to golden brown, Than add all the masala powder and fry till oil seprates, now add chopped tomato, lemon and curd fry till tomatos are soft, then add the mushroom, mutter, carrot and little salt fry for 2 to 3 minutes. Then add the rich and mix it gentely and close the lid, and cook for 3 whistle (1 in high flame, 2 in low flame)
Serve hot with rita..

Soya Chunks Biryani (Pressure Cooker Version)

Soya biryani is a protein rich biryani recipe with the soya chunks cooked and then added to rice along with whole spices and garam masala powder.. This was my first attempt to cook the soya chunks biryani and it turned out as usual very tasty. I was not even prepared to cook this biryani but just because of my S-I-L i cooked this biryani. Even i was also thinking that our breakfast and lunch is being repeated again and again,so when i opened my draw i saw a pack of Nutarila soya chunks so i thought why not to give a try in soya chunk only. First i thought to prepare paluo and finally finished with biryani... And it was very tasty and very healthy too..

Ingredient's
2 cup of soya chunks
1/2kg basmati rice
2 cup of all veggie's (mutter, gobi, potato, carrot) cut in to small pieces
2 onion, 3 green chillies, 3 tomatos, finely chopped
1/2cup curd, 3tbsp of lemon juice
1tbsp red chillies powder, 1tbsp turmeric, 1tbsp coriander powder
1 cardamom , 3 tej pata, 3 dry red chillies
Oil and Salt as per taste

Cooking Method
Soak the soya chunks in water for 20 minutes, Then in a pressure cooker add oil, red chillies, tej pata and cardamom , after 20 sec, add onion and green chillies fry to golden brown, add all the masala powder, and fry 5 minutes then add tomato, curd and lemon juice and cook for another 5 to 10 minutes, Now add the soya, all the veggies and salt, then allow the veggies to soak the masala and then finally add the rice and water as per required, and cook for 3 whistle, 1 in high flame and 2 in low flame.
Serve hot with Raita.

Masala Buttermilk

Buttermilk is a very healthy drink containing low fat skimmed milk. In bangalore now days it is very very hot, me after coming back form korea it is being little difficult to adjust here. I am not even feeling like going out some where because of the sun. Before i use to never feel like having buttermilk,but now what to do, to cool in this kind of weather i have to have it :) There is a saying never say no to food.........
Tickle your taste buds with this cool tasty drink :))

Ingredient's 

• 2 cups plain yoghurt
• 3 cups chilled water
• 1 tsp. coriander leaves, 1/2 onion, 1 stalk curry leaves, 1 green chilli finely chopped
• 1/4 tsp cumin seeds
• Salt to taste

Method

• Beat curds with whipper till smooth.
• Add water, churn well.
• Make a powder of cumin seeds and add it to butter milk
• Add coriander, curry leaves, onion and green chilli. stir to mix everything.
• Pour into a large ceramic, glass or earthen pot or jug.
• Chill for one or two hours till required.
• Serve chilled as a cool refreshing drink or with rice.

Dahi Kadhi (Yoghurt Curry)

I had dahi kadhi in my husband's friend house in korea. He is basically from Gujrat and he had cooked dahi kadhi adding basen and it was vary tasty. He always add sugar in his all the dishes..... one day i got to taste the sweet dahi khadhi also from him.
My mom makes delicious Dahi Kadhi with Dal Vada, and it had been a long time i ate dahi khadi from my mom's hand. Then i thought why not i should give a try cooking this dish. 
On Holi i cooked dahi kadhi with dal vada and as usual it was very tasty.... After eating that i was missing my childhood days... Dahi Kadhi is a very tasty recipe. You must try this recipe once, u will like it.....:-)

Ingredient's
1 small bowl Curd
1 medium size onion (Chopped)
1 green chilly
1 medium size tomato
5 stems of coriander leafs
1tbs tamarnid juice
1tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder

For tempering
1/2tbs musturd seeds
5 dry red chillys
10 curry leafs
4 coves garlic (smashed)

Cooking Method
Grind the tomato, coriander leafs to smooth paste
Add oil in a deep frying pan, when the oil is hot, add musturd, red chilly, curry leafs, and smashed garlic when they splutter, add onion and green chilly, fry it to golden brown
Add red chilly powder, turmeric, and coriander powder, fry for 40sec
Add curd, grind tomato paste, mix it well
Then add tamarnid juice, salt and 1 cup of water, Cook it for 10 minutes
Add Dal Vada in the Dahi Kadi...
Serve with Plain Rice

Curd Rice

Ingrendient's
2cup boiled plain rice
2cup Yogurt
1/2 onion, 1 green chilly (Chopped)
Coriander leafs few stems (chopped)
Salt as per taste

For tempering
1/2tbs musturd seeds
5 dry red chilly
1/2cup channa dal (optional)

Cooking Method
In a small frying pan add 1tbs oil, musturd, red chilly and dal fry it to brown, and keep it aside
In a big bowl add rice, onion,chilly,coriander,yogurt and salt
Add tempering and mix it up nicely
Serve with Pickel and Papad.