Paneer Peas Pulao

Paneer Peas Pulao:

We have tasted the yummy Paneer Peas curry for Roti or Naan, now we can experience the unique taste of Paneer Peas Pulao. Aromatic flavourful dum pulao.

Feel something special to serve:

A creamy, mild spiced meal which is the center of attraction as a party dish to enjoy. Juicy vegetables, aromatic fresh ground masala, seasoned with Indian spices with herbs, creamy Paneer and yogurt, colorful peas, chopped tomatoes.

Dum cooking to retain its Aroma and flavor, a mixture of various ingredients put together to form an excellent meal.

Method to prepare:

Mix and Marinate:

Paneer-200 gms

Kasuri Methi-1 Tsp

Chilli powder-1/2 tsp

Pepper-1/2 tsp

Salt-1/2 Tsp

Yogurt-2 tbsp

Turmeric powder-1/4 tsp

Coarse Grind ingredients:

Green chilies-4

Coriander+Mint leaves- a fistful on each

Fennel seeds-1/4 tsp

Cumin seeds-1/4 tsp

Ginger +Garlic-few (5 pods)

Vegetables:

Onion-1 big, chopped

Tomato – 1 big, chopped

Green peas-100 gms

Curry leaves

To Boil Rice:

Rice Basmati or long grain -200gms

Wash and soak rice for 15 to 20 minutes.

Boil 2 liters of water add soaked rice allow it to boil for 10 minutes in medium flame.

It should be partially cooked or half cooked. We will again cook with the sauteed masala as layered in dum cooking.

To season :

  1. Heat thick bottom pan add a tablespoon of oil and a tablespoon of ghee.
  2. Add bay leaves, cinnamon, cloves, and star anise. Now add chopped onion to fry golden brown.
  3. Add Tomatoes and green peas, Finally, then coarse ground masala saute till the raw smell vanishes.
  4. Add one cup of water and allow it to boil for a minute.

Time to layer it  for dum cooking:

  1. Place partially cooked rice 1/4th on the sauteed masala, then marinated Paneer on top add fresh cream little if preferred.
  2. Repeat the same as a second layer and seal the lid with the batter surfaced on top of the pan to retain the steam and cook well. (Dum cooking) in low flame for 20 minutes.
  3. After 20 minutes remove the lid carefully and mix it gently, such that the masala mixes well garnish with roasted cashews and chopped herbs. Serve hot with raitha.

 

 

 

 

 

 

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Mushroom rice / Pulav

Mushroom rice / Pulav

This simple and mild aromatic dish makes its appearance most commonly as a part of the regular meal during celebrations, parties, and festive meals. The mushroom itself has nice aroma and taste to make the dish more toothsome meal. Corn kernels and bell peppers can be added for colorful appearance.

Mushroom fried rice / Pulav
Mushroom fried rice / Pulav

Ingredients to prepare:

Basmati rice-1 cup cooked

Wash and soak rice for 20 minutes, cook with 2 cups of water and a teaspoon of oil.

Mushroom – 1 cup chopped

Corn kernels -2 tbsp

Bell pepper- 2 tbsp chopped

Onion -1/2

Spring onion 1 tbsp

Finely chopped ginger and garlic – 1/2 tsp each

Oil / Butter -2 tbsp

Salt – 1 tsp

Sugar -1/4 tsp

Pepper powder -1/2 tsp

Soya sauce -1 tsp

Vinegar – 1 tsp

Chili sauce or powder – 1/2 tsp

Method:

Heat wide pan with oil, add chopped ginger and finely chopped garlic saute till it gets slightly golden brown.

Add onion stir until it turns translucent, now add cut mushroom and corn kernels cook for a minute or two. (mushroom will ooze out its water content)

Add salt, pepper, chili sauce, soy sauce, and vinegar mix well in low flame.

Finally, add chopped capsicum, spring onion, sugar, and pepper powder saute for 2 more minutes in medium flame.

Bring the plain cooked rice to toss with this mushroom mixture, garnish with chopped coriander leaves.

Mushroom fried rice is ready to serve.

 

 

 

 

 

Tomato Rice

Tomato Rice:

Tangy and mild spiced Tomato rice is a good combination with Potato and Brinjal stir- fry or omelet. Tomato rice is one of the yummy South Indian special variety rice which we pack for schools and offices to enjoy the meal. The natural color of red ripen tomatoes gives attractive color to this rice. Easy to prepare in the morning hours this Tomato rice mix can be prepared in early hand to mix with hot cooked plain rice.

Ingredients to Prepare:

Basmati rice -1 cup

Tomato Red -3 nos (250 gram)

Onion- 1 big size

Green chili -3 nos

Red chili powder -1/2 tsp

Turmeric powder- 1/2 tsp

Salt- 1 tsp

Garam masala powder- 1/4 tsp

Curry leaves

Coriander leaves -1 tbsp chopped

To Temper:

Oil 3 tbsp

Mustard seeds-1/2 tsp

Channa dal-1 tbsp

urad dal -2 tsp

How to Prepare?

Wash and soak rice for 10 minutes, add 1: 2 cups water and cook.

Chopp onion tomato and green chilies.

Heat pan with oil and add “To Temper” ingredients.

Add chopped onion, curry leaves, and green chili stir till it gets translucent.

Add chopped tomato, saute for few minutes till it leaves its skin.

Now add Turmeric powder, garam masala, salt and chili powder cook in medium flame for 5 to 10 minutes until it leaves oil around the pan.

Tomato mix for rice is ready. This can be stored in the refrigerator for 4 to 5 days.

Take a wide pan, add the hot cooked plain rice and tomato mix we prepared in pre-hand. Mix altogether such that the masala coated with rice add salt if needed garnish with chopped coriander.

Tomato Rice
Tomato Rice

 

 

 

 

Veg Mutton Soya Biryani

Veg / Soya Mutton Biryani:

Biryani is one of the best aromatic and delicious meal with Indian spices. Mostly it is believed that Biryani will be delicious only with mutton and chicken varieties, but the taste and flavour can be done in vegetarian too. The style of mutton biryani as veg recipe especially for you!Protein rich soya is essential for our healthy life.

Protein rich soya is essential for our healthy life. This can be used alternatively in the usage of mutton.

Veg Mutton Soya Biryani
Veg Mutton Soya Biryani

Ingredients:

Soya Chunks-1/2 cup(soaked and cut into small cubes

Basmathi rice-1 cup

Onion chopped-1 big

Tomato chopped 2

Green chillies-2

Curry leaves-1 twig

Coriander-1 tbsp

Cashew broken-1 tbsp

Chilli powder-1 tsp

Garam masala powder-1/2 tsp

Turmeric powder-1/4 tsp

Ghee-2 tbsp

Salt- 1 tsp

Ginger Garlic paste-2 tsp

Coconut milk- 1 cup 0r curd 2 tbsp

Water-1 cup

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To Grind:

Coriander, Mint leaves-1/2 cup

Fennel seeds-1 tsp

Cumin seeds-1 tsp

Black pepper-1/2 tsp

Ginger+Garlic few

To Temper:

Bay leaf-1 long

Cinnamon-1 inch piece

Cardamom-2

Black pepper-1/4 tsp

Cloves-3 nos

Star anise-few

Jathi pathiri-1 inch

Method to prepare Biryani:

1Soak Soya chunks cut into small cubes.

2.Golden fry cashews in s.

3.Grind the above mentioned “To grind” ingredients to a paste.

4.Wash and soak rice. Cut tomato, green chillies and onion.

5.Heat Pan, add 3 tbsp of oil and season with above To temper ingredients, add ginger garlic paste and fry till it looses its raw smell.

6. Add cut onion, tomato, and green chillies fry for 3 minutes, add soya chunks.

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7. Add the ground paste and saute for a while till it changes its smell.

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8. Now add, chilli powder, garam masala powder, turmeric powder and salt mix well.

 

9.Finally, add soaked rice, coconut milk or curd and water cook in the pressure cooker for 2 whistles.

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10.Mix well once done add few drops of lemon juice if necessary.

11.Transfer to a serving dish and garnish with chopped coriander leaves and fried cashews with the ghee.

Delicious Veg biryani is ready in non-veg style.

Veg Mutton Soya Biryani
Veg Mutton Soya Biryani

 

 

 

 

 

 

 

 

Cashew Biryani

Cashew Biryani / Plain Biryani:

Chettinad special hot and spicy Cashew Biryani served in most of their functions. Rich, Aromatic  and Flavorful biryani made out of wonderful Indian spices and fresh herbs create  a great feel after your meal. Ghee fried Cashews and brown fried onion enhances the taste and smell of this biryani. No cutting or chopping vegetables are made, only the initial preparation takes a time to make this mouthwatering rice variety.

Cashew Biryani
Cashew Biryani

Ingredients to prepare:

Basmathi Rice- 1 cup

Cashews-10

Tomato-1

Onion – 1+1 sliced

Curry leaves-1 twig

Green chilli 2 slit

Coconut milk-1 cup

Water – 1 cup

Red chilli powder-1/4 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

To Grind:

Green chilli-3 or 5

Pudina (mint) leaves- fistful

Coriander leaves-fistful

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper corns-few

Ginger skin peeled-1 1/2 inch

Garlic-4 pods

Cashew-3nos

Ingredients to grind

To temper:

Oil-3 tbsp

Ghee-1 tbsp to fry  cashews, onion and rice

Cinnamon-1/2 inch

Cloves-3 nos

Pepper corns-5 nos

Cardamom-2

Star anise-2

Brinji leaves

Kapok buds (Marathi moggu)-1

Spices for seasoning

Method to Prepare:

Heat pan with Ghee, fry cashews and chopped onion separately to golden brown collect and keep it aside.

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In the same oil fry basmati rice till  hand bearable heat collect and keep it ready.

Coarse grind above mentioned “To Grind” ingredients.

Grind coconut to extract a cup of coconut milk.

Chop onion and tomato.

Heat oil and season it with above mentioned aromatic spices.

Add onion and fry golden yellow, add cut tomato ,green chillies and curry leave fry till you get nice fragrant.

Now add coarse grind green paste to it cook on medium flame for 3 minutes.

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Add water,coconut milk, garam masala powder, chilli powder, turmeric powder and salt.

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When it starts boiling add rice close and cook for 2 whistles.

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Delicious flavorful Biryani is ready to mix and serve with brown onion and cashew toppings.

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Serve with onion cucumber raitha.

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Black Pepper Rice

Black Pepper Rice:

Black pepper is known as the king of spices, commonly used all over the world. It is fortunate that this most popular of spices is available throughout the year.

Spicy and tongue tickling pepper rice is very good for health during the winter season. It has numerous health benefits, it regulates the digestive system cures a cough, sore throat, fever and reduces body pain.

Fresh ground pepper mix is the key ingredient to this recipe. We use ghee and cashews in this recipe to balance the taste and aroma which gives the richness to enjoy.

Black Pepper Rice
Black Pepper Rice

How to use Black pepper: 

Add the pepper nix that we have freshly ground in a mill, at the end of the cooking process to any dish. Since it loses its flavor and aroma if cooked for too long. Avoid using pre-ground pepper powder or store bought pepper powder.

Adding it near the end will help to preserve its flavor.

Black pepper is an excellent source of manganese and vitamin K, a very good source of copper and dietary fiber, and a good source of iron, chromium, and calcium.

Ingredients: Serves 3 person

Rice-150 gms Basmati or Seeraga samba rice is fine

Pepper-1 tsp

Coriander seeds-1 tsp

Urad dal – 1 tsp

Dry red chili-2 nos

Cumin seeds-1 tsp

Salt- 3/4 tsp

Ghee-1/2 tsp to roast

Grated jaggery-1 tsp to enhance the flavor optional

Spring Onion chopped- 2 tsp, optional

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To Season:

Curry leaves-1 twig

Mustard seeds-1/2 tsp

Oil -2 tsp + ghee – 1 tbsp

Cashews broken few

Method to prepare:

Wash and soak rice for 15 minutes cook with 2 cups of water.

Heat pan with 1/2 tsp of ghee and roast pepper, red chillies, cumin and urad till it gets golden yellow.

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Dry grind to coarse powder.

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Heat Pan again, add both ghee and oil, season it with above-mentioned ingredients, add few broken cashews fry until golden brown.

Add curry leaves, ground mixture, salt, grated jaggery and cooked rice reduce flame and mix all gently to get coated nicely with the rice.

Black Pepper Rice
Black Pepper Rice

Sprinkle chopped spring onion on top, black pepper rice is ready to serve.

 

 

 

Paruppu Sadam / Dal rice

Paruppu Sadam:

A wonderful meal for your lunch box, only a few minutes of effort to prepare this delicious and energetic meal. Paruppu sadam is itself a complete meal, matches with any vegetable stir fry, potato spicy fry or with simple papad and chips. Greatly agreeable during the shortage of vegetables.

Paruppu Sadam
                                                                                             Paruppu Sadam

Ingredients to prepare: Yield for three person

Rice 1 cup

Toor dal- 1/2 cup

Sambar powder-1 tsp

Turmeric powder-1/4 tsp

Chili flakes-1/4 tsp

Salt-1/2 tsp

Tomato-1 chopped

Shallots peeled and chopped-7 nos

Capsicum -1 small cut into cubes

Curry leaves-1 twig

Ghee-1 tsp

Turmeric powder-1/4 tsp

For Seasoning:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Assafoetida-1/4 tsp

Method to prepare:

Rinse rice and dal, add 2 1/2 cups of water soak for 10 minutes, add turmeric powder and cook in a pressure cooker for 3 whistles.

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Heat Pan with oil and season it with above mentioned “For seasoning” ingredients.

Add hing and curry leaves to it, add chopped shallots, and tomato saute for a while and add cube cut capsicum.

Now add Salt, Chilli flakes and sambar masala powder,sprinkle some water.

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Finally add cooked rice and dal to it mix well in low flame.

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Smear some ghee and switch it off.

Paruppu sadam is ready to serve or pack for lunch.

Paruppu Sadam
Paruppu Sadam

Note: Capsicum is added for flavor if you don’t like you can skip it.

Rice and dal can be soaked and added to the seasoned ingredients, can be cooked  for 3 whistles after seasoning. It is up to your preference.