Mix Vegetable Korma/ Coconut Base Vegetable Stew.

Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.

Ingredients:

2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)

1 onion, 3 green chillies, thinly sliced

2tbsp tomato paste

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

1tsp ginger garlic paste

1/2tsp mustard seeds

1cup coconut milk

1 green cardomom

1 cinnamon stick

1 star anise

1 spring of curry leaves

2tbsp oil

Salt to taste.

Cooking Method.

Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.

Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.

Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.

Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.

Serve hot with Rice, chapathi, poori or parotta.

Chicken Dum Pulao/ Chicken Pulao.

Chicken Dum Pulao. I cook chicken dum briyani very often and everybody loves it and this time for a change I cooked this pulao with very less ingredients and it tasted awesome like briyani only. This is very easy to cook dish and can be cooked as dum or even in pressure cooker too. Actually this pulao tastes better when it cooked 5 to 6 hours before and served with chilled onion raita..

Ingredients.

1/2 kg rice or Basmati rice 

Chicken 1/2 kg

1/2cup green peas

2 big size onion

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

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

1/2cup curd, 2tbsp lemon juice

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera

Salt as per taste

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes.

Heat the deep frying pan add oil, when oil is hot, add shah jeera, bay leaves, cinnamon, green cardamom, cloves, star anise and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add coriander powder and garam masala, give a quick stir, then add curd, lemon, green chilly, green peas and mix well, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. drain the water from rice and then add the half boiled rice into the chicken pan and give gentle stir. Then sprinkle from top left over mint and coriander leafs. (you can make as layers also like dum briyani , but I have made it together like pulao). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with Raita.

Baby Prawn And Vegetable Masala Khichdi.. Pressure Cooker Version.

Baby Prawn And Vegetable Masala Khichdi.. I cook this masala khichdi when ever I feel low and to enlighten my mood this is food I would prefer. This particular dish has no recipe from any where, actually one day I wanted to make pulao but I end up adding all the ingredients what ever I got into my hands and that's how I innovated this masala khichdi and this is a dish which you put everything together in a pressure cooker and give 2 whistle and you have a delicious masala khichdi ready to eat... I have also tried many other ingredients but I always thought the first recipe was the best, so since then I'm stick to this recipe only and believe me it taste real good.

Ingredients.

1/4 cup of baby prawn (pre cooked)

1/2 cup mix vegetables

1/2 cup of rice

3 tbsp toor dal

1 small onion, 2 green chilli, 1 small tomato ( finely chopped)

1/2 tsp red chilli powder, 1/4 tsp turmeric

1/4 tsp coriander powder, 1/4 tsp garam masala

1 bay leave, 1 black cardamom, 2 cloves

1 cinnamon stick, 1 green cardamom, 1 star anise

1/4 tsp cumin seeds

Salt and Oil to taste

3 cups of water.

Cooking Method.

In a large mixing bowl add rice, prawns, dal and vegetables, wash them nicely and set aside.

In a pressure cooker, add oil, when oil is hot, add cumin seeds, bay leave, cinnamon, cardamom, star anise and cloves, when they splutter, add chopped onion and green chilli, fry to light brown,

Then add tomato, red chilli powder, turmeric, coriander powder and garam masala, fry for 1 minute, Add prawn, vegetables, dal, rice and salt. Give a good mix and add water, close the lid and cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the lid.

Serve hot with little ghee on top.

Kasuri Meethi Chicken Curry..(Dired Fenugreek Leaves Chicken Curry. Pressure Cooker Version)

Kasuri Meethi Chicken Curry!!! I have taken this picture almost a year back and never post it.. When ever I plan to post this but some how I use to end up posting some other recipe. As I'm fully prepared to clear all my draft, so this was the first recipe to come up on my blog.. 

Kasuri Meethi has lots of medicinal value and I'm not very good at explaining but I know it is very good for health and I always make a point to add few leaves in my veg or non-veg dishes.. I really love the taste of kasuri meethi. This chicken curry is often asked to cook in my family and I'm sure once you people get the taste of it you can't stop yourself cooking this atleast twice a month..

Ingredient's.

1/2kg chicken (cut into medium size pieces)

2 medium onion, 1 large tomato (finely chopped)

2tsp ginger garlic paste

1tsp red chili powder, 1/2tsp turmeric, 1tsp coriander powder

2tsp chicken masala

2tsp kasuri Meethi (dried fenugreek leaves)

1/2tsp cumin seeds

2 bay leaves

3tbsp Oil

Salt to taste.

Ingredient's To Grind.

3 green chilli

1 black cardamom, 2 cloves, 1 cinnamon stick

1 green cardamom, 1 star anise

Handful of chopped coriander leaves.

Cooking Method.

In a mixer jar, add all the grinding ingredients and make a smooth paste by adding little water and set it aside.

In a pressure cooker, add oil, when oil is hot, add cumin and bay leaves, when they crackle. Add onion and fry to golden brown. Add the grounded paste along with red chili powder, turmeric, coriander powder, chicken masala and ginger garlic paste. and fry till the raw smell goes.. Add the tomato and fry till the oil start separating.(keep smashing the tomato in between)

Then add chicken, kasuri meethi, salt and 1 to 2cup of water and close the pressure cooker and cook for 2 whistle on a medium low heat.. Allow the pressure to escape before opening the cooker.

Garnish with some more fresh coriander leaves.

Serve hot with Rice or Roti..

Chicken Dum Briyani..

Chicken Dum Briyani. I had cooked this Briyani on my 3rd year marriage anniversary. From that time i had kept this in draft but never got the right time to post it. I think now i can't make this post to wait for any more, because for me tomorrow never comes. I used to think cooking Dum briyani is difficult then the normal briyani which is cooked by mixing every things together, but it is not right. They both take same effort and same time.. Now I prefer dum briyani because it taste better then the normal briyani... I have not used deep fried onion in this recipe, i have saved it for one more recipe of dum briyani. Do try and let me know.

Ingredients.

1/2 kg Basmati rice 

Chicken 1/2 kg

Few strands for saffron 

2 big size onion, 4 tomato (finely chopped)

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

2tbsp red chilly powder, 1tbsp turmeric powder 

1tbsp coriander powder, 1tbsp garam masala 

1cup curd, 2tbsp lemon juice

Salt as per taste.

For Tempering.

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera 

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes. In the same time soak the saffron also in warm water. 

Heat the deep frying pan add oil, when oil is hot, add all the tempering ingredients and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add red chilli powder, coriander powder and garam masala, give a quick stir, then add tomato, curd, lemon, green chilly, and cook till the tomatos becomes soft, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. Then in a separate big pan add one layer of chicken and one layer of half boiled rice. Then sprinkle from top saffron water and left over mint and coriander leafs. (you can make as many as layers you like, but i have made one 2 layers). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with (Raita)

Moong Dal And Vegetable Pulao.. (Pressure Cooker Version)

Vegetable Pulao. Usually people make pulao in so many different ways and there are many recipes and versions to it. Even i cook many version by adding different kinds ingredients, you can make recipe taste different by changing or adding any ingredients. In south India pulao's are very famous in every household because it is easy to make and very very tasty to eat any time of the day. As i have mentioned in my previous post that i don't like to eat much of rice items, i cook all types of rice items just because my hubby finds it very tasty and he feels cooking rice is easy then cooking roti's and sabji, but i feel both are the same.. When it come's to vegetable pulao i cook very often not because it taste good because it looks and smells good..

Ingredient's

1cup vegetable (potato, carrot, beans, mutter, cauliflower)

2cup rice (Basmati or normal rice)

2tbsp moong dal

1 medium onion and 2 green chilli (finely slice)

1 medium tomato (finely chopped)

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

Salt to taste

Coriander leaves for garnishing.

For tempering

1 bay leaves, 2 dry red chili

2 star anise, 1 cinnamon stick

2 cloves, 2 green and black cardamom

1tsp cumin seeds

3tbsp oil.

Cooking Method

If you are using basmati rice then soak the rice in water for atleast 30minutes, no need to soak the rice if you are using normal rice, just wash and keep it aside.

In a pressure cooker, add oil, when the oil is hot add cumin seeds and all the tempering spices, when they turn brown, add moong dal, when dal turns lite golden brown, add onion and green chillies, fry to golden brown.

Then add turmeric, coriander powder and garam masala, fry for 1 to 2minutes, then add all the vegetables and tomato, fry for another 1 to 2minutes. Now add the rice, salt and enough water, cover the lid and cook for 3 whistle (1 in high flame, 2 in low flame), then allow the pressure to go and open the lid and mix well.

Serve hot with Onion Raita.

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.