Meethi Pulao.. Fenugreek Rice!!!

Meethi Pulao. I love greens and make it a point to prepare all kind of green vegetables at least 4 to 5 days a week as I strongly believe that we are what we eat. I always prefer the mini meethi leaves which are available here very easily, this mini meethi leafs perfect for a meal rather than those huge bunches which give me a headache when it comes to cleaning!! This is a simple and flavorful pulao made in jiffy and perfect for lunch box also. Nowadays i'm giving more rice items for my hubby in a lunch box, so that even i can get a chance to cook different differnt kinds rice items. Because it is easy to prepare to and delicious to eat...

Ingredients 

2cup Basmati Rice 

1 cup chopped veggies Beans, carrot, peas, potaos. 

1cup meethi leafs 

1 large onion. 2 green chillies, 1 large tomato 

1 star anise, 1 big cardamom, 1 cinnamon, 1tsp cumin 

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala 

2tbsp chopped coriander leafs 

Oil and Salt as per taste

Cooking Directions 

Wash and soak the rice for at least 1/2 hour. In a pressure cooker add oil, when the oil hot, add cumin, star anise, cardamom and cinnamon, when they starts spluttering, add onion and green chillies, fry to golden brown. 

Then add chopped veggies, meethi leafs, turmeric, coriander, garam masala and salt. fry for another 3 to 4 minutes. 

Add chopped tomatos and basmati rice. mix it gently and add 2cups of water and close the lid and cook for 3 whistle (1 in high flame and 2 in low flame) 

Garnish with coriander leafs and Serve hot with Raita.

Cheesy Curry Macaroni !!!!

I have already cooked cheesy macaroni before but this time i have tried it with a little bit of twist which is adding vegetable and tomato sauce. This new combination has blended very well and the curry taste in macaroni was simply awesome. Do try it :)

Ingredients

Macaroni Pasta 2 Cups

2 Tomatoes large, 1 medium size onion, 2 green chilli, finely chopped

1cup chopped veg (carrot, beans, peas,and cabbage) 

Coriander Powder 1tsp, Chilli Powder 1 tsp 

Tumeric 1/2 tsp, Garam Masala Powder 1tsp 

1tbsp Ginger paste 

1tbsp tomato sauce 

Cheese 1 cup 

Salt to taste.

Cooking Method 

In a pressure cooker, add oil, when it is hot, add onion, green chilli and fry to golden brown, then add all the masala powder and ginger garlic paste and fry till oil starts leaving, and then add tomato and cook for 3 to 4 minutes. Then add chopped vegetables and mix it. Now add the macaroni and tomato sauce. mix it well, then add 2 cups of water and salt. Now close the lid and cook for 2 whistle (1 in high flame, and 1 in low flame) Once its cooked, remove from the stove and add cheese and coriander leaves, mix it gently.

Curry Macaroni is ready to serve.

Potato And Green Peas Gravy (Pressure Cooker Version)

This year has been very lucky to me, because i have been travelling alot to attend weddings. This is not the end i have one more wedding coming up in April and i don't no how many will come up in future. It feels good when you meet alot of people and do more and more shopping but i feel pity for my husband :) On 18th of feb he went to London for a week and the next day we went to faizabad to attend my SIL wedding. The wedding was very very grand and beautiful that was the first wedding i attended in north India. Usually people says north Indian wedding are very grand and beautiful.. YES they are right. These days were tiring but very enjoyable...

Ingredient's
2 cup green peas
3 potato cut into medium sized pieces
2 onion, 3 tomato, 3 green chillies
2tbs red chilly powder, 1/2tbs turmeric
1tbs garam masala, 1tbs coriander powder
1tbsp ginger garlic paste
1tbs cumin seeds
Oil and Salt as per taste
Copped coriander leafs for garnishing

Cooking Method
In a pressure cooker, add oil, when it is hot add cumin seeds, when they splutter, add onion, and green chillies fry it to golden brown. Then add all the masala powder and ginger garlic paste and fry for 5 to 6 minutes, then add tomato's and fry till it starts leaving oil. Now add green peas, potato and salt, mix them all together nicely and add 3 cup of water, close the lid and cook for 3 whistle (1 in high flame 2 in low flame) Garnish with chopped coriander leafs and Serve hot with Rice and Roti.

Prawn Biryani (Pressure Cooker Version)

Prawn Biryani.. The delicious and tastiest biryani i have ever eaten. I have become a huge fan of this dish from the day i have cooked. Though it was bite of sweet in taste because of prawns but awesome. You guys must be thinking when ever i cook biryani i always cook in pressure cooker, right!! Let me explain. Cooking in pressure cook is very easy compare to open pot, because it saves lot of time and efforts, and i personally feel it taste good too. You might also like some more recipe's of Prawn.

Ingredients
1/2 kg Basmati rice, 1/2 kg Prawns
2 big size onion, 4 tomato, 3 green chilly. Finely chopped
3tbsp of chopped mint and coriander leafs
2tbsp Ginger garlic paste
2tbs red chilly powder, 1tbs turmeric powder, 1tbs coriander powder, 1tbs garam masala
1cup curd, 2tbsp lemon juice
2 bay leafs, 3 dry red chilly
2 small green Cordamom
Pinch of orange food color
Oil and Salt as per taste.

For marinating prawns
1cup curd
2tbsp lemon juice
1/2tsp ginger garlic paste
Salt as per taste.

Cooking Method

In a large mixing bowl, add curd, lemon juice, ginger garlic paste, salt and prawns, mix it well and keep it the fridge for 30 to 40 minutes. Soak the rice in 1 cup of water for about 10 to 15 minutes with food color. Heat pressure cooker and, add oil, elaichi, bay leafs, and red chilly, leave till it become's brown. Then add onion, green chillies and fry to golden brown. after add all the masala powder and ginger garlic paste, fry for another 10 to 15 minutes. Now add the tomatos and fry till it starts leaving oil. Now add the marinated prawn and rice. Give a good mix and from top add mint and coriander leafs. Add salt if needed. Close the pressure cooker lid and cook for 3 whistle(1 in high flame and 2 in low flame). Serve hot with Raita.

Tips: Don't add too much of water. When you are cooking in a pressure cooker. If you are using Basmati Rice. Soak the rice in a water for 10 to 15 minutes before cooking for the best result.

Mushroom Pulao.. (Pressure cooker version)

Pulao usually comes to my rescue when I am not in the mood of cooking and hence prefer to cook 1 pot meal. Yesterday I cooked mushroom pulao which is not just easy to make but also very tasty. Mushroom pulao is a nice variation from the usual matar pulao or vegetable pulao.
Some of my favorite Rice Items Recipe's are: Mutton Briyani, Mushroom Briyani, Soya Chunk Briyani. 

Ingredients

1 cup Basmathi Rice

1 1/2 cup of sliced mushroom, frozen peas and carrot

1/4 cup thinly sliced onion, 2 Green Chilli 

2 Cloves, 1 Stick cinnamon, 2 Bay leaf, 1 Star Anise, 2 dry red chilly

1/2tsp turmeric, 1/2tsp coriander powder and 1/2tsp garam masala

1tsp ginger garlic paste

3tbsp mint leafs

1 tbsp ghee

Salt and Oil as per taste

Cooking Method

Soak the rice in water for few minutes. Heat oil and ghee in pressure cooker. Add cloves, cinnamon, bay leaf, dry chillies and star anise. After a few seconds, add ginger and garlic paste, onion and green chilli. Saute for a couple of minutes. Add mushroom, peas and carrot, stir well. Add salt, all the masala powder and mint leafs. and cook for 2 to 3 minutes. Now add salt, rice and water, mix it well and close the lid and pressure cook for 2-3 whistles. (1 in high flame and 2 in low flame.

Serve with mint raitha or chips.

Bisi Bele Bath.... (Pressure Cooker Version)

This is one of the easiest and simplest way to cook BBB and it taste awesome... It has been a long time i ate BBB, it was there in my mind to cook at home from a long time but was not having right idea to cook. Then i asked my sister how to cook this BBB. She told me one very easy way to cook. It is in pressure cooker, and i laugh at her. She told me it is true and it will taste delicious. I will tell you the recipe you can also trying cooking in this version then tell me or laugh at me ok... Today morning i thought why not cook BBB for brunch and it is true you can cook BBB in pressure cooker too, and it taste delicious :)

Ingredient's
1/2 cup rice, 1/2 cup toordal
3 cup of chopped vegetable. ( cabbage, capsicum, beans, green peas, cauliflower)
1 onion, 1 tomato, 3 green chilies (finely chopped)
1tsp red chilly powder, 1tsp coriander powder, 1/2tbp turmeric
3tbsp bisibele bath masala powder, 1tbsp sambar powder
1tsp ginger garlic paste


Tempering
2tbsp penuts, 1tbsp cashew
4 dry red chilly, 5 garlic cloves, 10 curry leafs, 1tsp mustard
Salt and Oil to taste.

Cooking Method
Wash dal and rice and put it in the pressure cooker with 5 cup of water and salt. Allow 4 whistle (1 in high flame 3 in low flame) after the pressure is gone from the cooker then add all the vegetable, onion, tomato, green chilly, ginger garlic paste, and all the masala powder. mix it gently and again cook for 3 whistle (1 in high flame 2 in low flame) In the mean time take a frying pan, add oil and fry cashew and penuts, and set it aside. After the pressure is gone from the cooker open the lid and add the fried cashew and peanuts, Then prepare for the tempering, in the same frying pan add oil, mustard, curry leafs, red chillis and garlic cloves, when they start turning golden brown remove from the heat and add in to the BBB and mix it well.
Bisi bele bath is ready to Serve. 
Serve hot with Ghee and Mixture. 

Mint Rice... (Pudina Rice)

Tempt your palate with an aromatic and cooling rice recipe, the mouthwatering Pudina Rice (Mint Rice). The fresh sprigs of mint or Pudina leaves are ground and then added to the rice while cooking to impart the delectable minty flavour....

Ingredient's

2 cups rice

1/2 cup green peas 

2 cups fresh mint leaves 

1 onion, chopped fine, 3 to 4 green chillies

1 tbsp ginger garlic paste

4 green cardamom pods

1 bay leaf

1 tbsp ghee

Salt to taste

Cooking Method

If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm. Grind the mint leaves, green chillies and ginger garlic to a paste. Heat ghee in a pan add the cardamom, bay leaves and saute for about a minute, taking care not to burn them. Then add the chopped onions and green peas saute unil it turns transparent. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant.the add salt. Mix in the cooled rice without breaking it too much. 

Serve with a raita of choice.

Potato, Tomato and Green Peas Curry

Ingredient's

2 boiled Potato's, cut them in to small Pieces

1 cup green peas 

4 tomato's, 1 onion, 2 green chillies, finely chopped

10 curry leaves

1tsp red chilly powder, 1tsp coriander powder, 1tsp garam masala, 1/2tsp turmeric powder

1tsp mustard seeds, 1tsp ginger garlic paste

2cup of water

2 to 3 tsp oil

Salt as per taste

Cooking Method

In deep cooking pan , add oil, when oil is hot add curry leaves and mustard seeds, when they splutter , add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add green peas and chopped tomato's and cook for 8 minutes, keep smashing tomatos in between, now add potato's and salt mix well, then add 2 cup of water mix it again and cook for another 8 to 10 minutes.

Serve hot with Plain Rice or Roti's. 

Iam sending this to Creative Sanyukta's event, cooking with Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO

Kheema Masala

Kheema or mince can be made with any meat you prefer. It is extremely versatile and just changing the masala can result in a great new taste each time. Masala Kheema tastes delicious with Chapatis (Indian flatbread) or Parathas (pan fried Indian flatbread). Even you can add Potato, Mutter and many more vegetables but i wanted to cook just kheema without any veggies, and i'll try next time with different kind of veggies........ 

Ingredient's
1/2 kg kheema
2 onion finely chopped
4 green chillies, 2 tomato's, 25 gram coriander leafs
1tbsp ginger garlic paste, 1/2tbsp black pepper seeds, 1/2tbsp red chilly powder, 1/2tbsp turmeric
10 to 15 curry leafs
Oil and Salt ad per taste

Cooking Method
Make a thick paste of green chillies, tomato, coriander leafs, ginger garlic paste, black pepper seeds, red chilly and turmeric powder
In a deep fry pan add oil when it is hot add curry leafs and chopped onion, fry for few minutes and then add kheema and salt cook for 10 to 15 minutes , keep stirring in between 
Add the grinned masala and salt if needed , mix all together and cover the lid and cook for another 10 to 15 minutes in a medium flame
Garnish with Coriander leafs and serve hot hot with Roti

Vegetable Poha(Beaten Rice and Vegetable Mix)

Poha is one of favourite breakfasts. And I make it quite often, not just for breakfast, but for dinner as well. And i add as many vegetables as possibly  while making it. I add whatever i can lay my hands on. I love eating colourful stuff and the addition of a variety of vegetables results in a rainbow like dish and I kind of love it. I made a very heavy breakfast so that I could do with something light for lunch.

Ingredient's
1 cup Beaten Rice (Poha)

1 Carrot, 1 potato, cut finely
3 Spring Onions, chopped
4tbsp Peas and 4 tabp of chopped beans
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
7-8 Curry Leaves
¼ tsp Turmeric Powder
1 Green Chilli, slit

Cooking Method
Wash the beaten rice and drain it. Add the salt, turmeric powder and keep aside.

Heat the oil in a kadhai and add the mustard, and cumin. When the mustard splutters, add the green chilli and the spring onion whites. Add the curry leaves and fry for a couple of minutes. Add the carrots, peas, beans and potato. Add some salt and then cover and cook for a few minutes. Add the beaten rice and mix it gently. Garnish with with some coriander leafs . Enjoy this as soon as it is made.

Mutter Paratha (Green Peas Paratha)

Ingredient's
2 cups Boiled Green Peas
3 cups Whole Meal Flour
1 tsp Cumin Seeds
5 Green chillies
1/2 tsp Salt
Ghee for frying
Water as required

How to make Green Peas Paratha:
Grind the boiled green peas.
Put a little ghee in a vessel and heat it to fry the cumin seeds.
Now add green chillies and fry for a minute and then add the crushed peas and salt.
Again cook the mixture for 1 minute and keep aside to cool.
After the green peas mixture is cooled, add to the flour, and add 1tbsp ghee/oil to it.
Make the dough by adding sufficient water.
Knead the dough properly and 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 skillet.
Turn after cooking for 1-2 minute.
After a minute apply ghee around the edges and turn again.
Fry till the brownish color appears on both sides.
Green peas paratha is ready. Serve it with Curd or Pickle.

Vegetable Briyani

Ingredient's

2 cup Basmati or Normal Rice
1 medium bowl of fresh vegetable chopped (Bean, Carrot, Potato, Cauliflower, Green Peas)
1 onion, 2 green chillies, 1 tomato (chopped)
3tbsp coriander leafs, 2tbsp Pudina
1tbsp ginger garlic paste, 1tbsp red chilli powder, 1/2tbsp turmeric, 1/2tbsp garam masala, 1/2tbsp coriander powder
Few drops of food color
Oil and Salt as per taste

For Tempering
1/2tbsp mustard seeds
4 dry red chillies
4 bay leafs (tez patta)
2 cardamom (broken in to 2 piecse)

Cooking Method

In a broad pan, add oil, mustard, bay leafs, cardamom, and dry red chillies. When they splutter, add ginger garlic paste, onion and saute to lite brown. When the onion is done add green chillies, fresh vegetable and salt, saute for few seconds, and then add tomato, spices, mix it and cook for 1 minute. After that add the rice, food color, salt and water as per requires. Mix all together gently, cover the lid and bring to boil. Open the lid, after the water is absorbed, mix it one more time very gently, low the flame and cover the lid and cook to complete.
Serve hot with Raita....

Palak - Mutter

Palak Mutter is a nutritious spinach and green peas sabji. Palak Mutter is loved by people all over. It is not that difficult to prepare palak mutter at home. Just follow these easy steps and prepare a truly nutritious and delicious spinach and green peas sabji. I had tried combination of spinach and mutter to create a new taste and it turned out so good.. Hope every one like's it ;-)

Ingredient's
1 cup boiled mutter
500g chopped palak (spinach)
1 onion chopped
3 red or green chillies
1/2tbsp musturd seeds
1/2tbsp cinnamon seeds
1/2tbsp turmeric
4 cloves garlic finely chopped
4 dry red chillies
Oil 4tbsp
Salt to taste

Cooking Method 1
In a broad pan, add 2tbsp oil, when the oil is hot, add cinnamon seeds, 2 dry red chillies and 3/4 of chopped garlic, fry it golden brown
Add chopped onion and turmeric. fry it for 1minute, now add 3/4 of chopped green chilly, Palak, and salt, mix all together and cook it for 10 miuntes
After cooking allow palak sabji to cool it down for 5 to 10 minutes
Then grind the palak sabji to smooth paste.

Cooking Method 2
In a deep frying pan, add 2tbsp oil, Musturd, 2 dry red chillies, when they splutter, add the left over chopped garlic and green chilly, fry it for 30sec
Now add boiled mutter and salt, cook it for 1minute
Then add palak paste and 4tbsp of water, mix all together, cook for another 7 to 8 minutes
Keep stirring in between so that it will not stick to the pan.
Add 1tbsp of Ghee before serving
Serve with Roti, Nan, Paratha's.

Green Peas Gravy (Aaloo Mutter Sabji)

Even though vegetarian diet is still not very popular, mutter sabji stands out as one of a kind. It is typically cooked in the indian method, you get to see it cooked in different ways. try out my way of cooking spicy aaloo Mutter Gravy.... i am sure u'll also like it.......:-)



Ingredient's
1cup Mutter, 2 potato
1 onion chopped
Coriander leafs choped
2 tomato chopped
2tbs red chilly powder, 1/2tbs turmeric, 1tbs garam masala
Oil 3tbs
Salt as per taste

Cooking Method
Cut the potato in to small pieces
In a frying pan add mutter,potato and salt, fry it to the litte brown and keep it separate
In other deep frying pan add oil, onion,coriander leafs, fry it to golden brown
Add all the masala's and fry till leaves oil
Add fried mutter, potato, tomato, salt and 2 cup of water, cook till it become's thick gravy..
Garnish and Serve with (Rice, Roti, Dosa)

Gobi Stir Fry (Cauliflower)

Ingredients
1 medium size Gobi (Cauliflower)
1cup of mutter
1 onion, 2 chilly, 1 tomato
2 tbs red chilly powder, 1tbs turmeric, 2tbs garam masala

Cooking Method
Cut the gobi in to medium size pieces
Chop the onion, chilly and tomato
In a pre heated frying pan add 1tbs oil, gobi, Mutter and salt fry till it become's golden brown
In a other pan add oil, onion,chilly saute for 30sec
Add the masala's and tomato fry for 3mints, then add fryed Gobi, mutter and salt mix and cook it completely
Gobi fry is ready to serve with (Roti, Nan)

Khichdi (Mix Vegetable Rice)

Ingredients
3cup of rice or (Basmati rice)
2 medium size potato
1cup cut Gobi (Cauliflower)
1cup Mutter
1cup toor dal
1 medium size onion
2 green chilly
1 medium size tomato
Ginger garlic paste 1tbs
Turmeric powder 1tbs, garam masala 1tbs
Vegetable oil 3tbs
Salt

Cooking method
Cut the onion,chilly,tomato,potato and gobi in to small pieces
Heat up the frying pan add oil, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala and tomato cook till it starts leaving oil , then add toor dal, add cut vegetable and salt cook it for a 3mint. Add rice and 3cup of water
Add 1tbs Ghee for a taste
serve it with a (Pickel and Omlette)
Khichdi is ready to serve

Nimona (Green peas Curry)

Ingredients
250gram mutter, 2 medium size Potato
2 medium size onion
2 green chilly
Red chilly powder 1½ tbs, turmeric ½tbs,
coriander powder½tbs, garam masala 1tbs
Ginger garlic paste 1tbs
Vegetable oil
Salt

Cooking Method
Soke the mutter for 2hour. Make a paste of mutter. Cut the potato in to very small pieces. Make a paste of onion and green chilly. Make a thick paste of red chilly, turmeric,coriander and garam masala. Heat up the frying pan add 1tbs oil, potato and little bit of salt, sauté for 20sec and keep it separately. In other frying pan add oil and ginger garlic paste, and then add onion and green chilly paste fry till it become’s light brown, add masala paste and fry till it starts leaving oil. Then add the mutter paste and salt mix it up nicely, then add 1cup of water, and cook till it become’s thick in medium flame. add the fried potato and cook for 15minutes, add from top 1tbs ghee. Garnish with coriander leafs. Serve with a (Rice and Roti)