Potato and peas Pulav

PREP TIME: 10 Mins

COOKING TIME: 20 Mins

Potato & peas pulav ingredients

Ingredients

Cumin Seeds – ½ tea spoon

Bay leaf – 1

Cloves – 2

Cinnamon stick – 1

Cashews – 7 (broken to small pieces)

Onion – 1 finely sliced

Green Chilli – 2

Ginger – 1 teaspoon grated

Garlic – 1 teaspoon grated

Cilantro – 1 small bunch

Oil – 5 teaspoons

Salt – to taste

Chilli powder – 2 teaspoons

Coriander powder – 1 teaspoon

Turmeric powder – ¼ tea spoon

Potato – 2 cups

Peas – 1 cup

Basmati rice – 1 cup washed and soaked for 15 Mins

 Potato & peas pulav spice mixture

Procedure

STEP 1: Clean, peel and cut the potatoes into small cubes. Heat oil in a pan and add the potatoes. Add the required salt with 1 teaspoon of chilli powder and cook till golden brown.

Peas and potato

STEP 2: Heat oil in a pressure cooker. Add bay leaf, cloves, cinnamon and cumin seeds.

STEP 3: Add the sliced onion, green chilli, cashews, grated ginger and garlic. Cook till the onions turn golden brown.

STEP 4: Add the turmeric powder, chilli powder, coriander powder and salt. Add ¼ cup of water and let it cook for 5 minutes.

STEP 5: Add in the peas and the basmati rice. Mix well. Also, add chopped cilantro and close the lid. Pressure cook for 3 whistles and turn off the heat.

STEP 6: Once the pressure is released open the lid and add the roasted/fried potatoes. Mix well garnish with chopped cilantro and serve.

Potato & peas pulav

TIP: Potato and peas pulav can be served with any stir fried vegetable or onion, tomato and cucumber raitha topped with some chopped cilantro.

Sambar Rice

PREP TIME: 20 Mins

COOKING TIME: 30 Mins

Ingredients – for sambar rice

Rice – 1 cup (Washed and soaked for 15 mins)

Shallots– 15

Tomato – 2

Toor Dal/Pigeon peas – 1 cup

Mixed vegetables – 2 cups (Drumstick, potato, eggplant, raw mango, carrot and beans)

Tamarind Juice – 1 cup

Sambar powder – 3 table spoons

Coriander powder – 1 table spoon

Cilantro – 5 sprigs

Salt – as per taste

Ingredients – to temper

Oil – 2 tea spoons

Ghee – 1 teaspoon

Mustard – 1 teaspoon

Urad dal – 1 tea spoon

Curry leaves – 3 sprigs

Hing/Asafoetida– 1 pinch

Dry red chilli – 2

Sambar Rice Veggies

Procedure

STEP 1: Wash the rice and soak in water.

STEP 2: Pressure cook the dal for 8 – 10 whistles.

STEP 3: In a pressure cooker add in all the vegetables, Onion and tomato and cook for 2 whistles.

STEP 4: Once the pressure is released add the dal and the tamarind juice.

STEP 5: Once the mixture comes to boil add sambar powder, coriander powder and salt.

STEP 6: Now add the rice and mix well. Cover the cooker and pressure cook for 2 whistles.

STEP 7: Heat oil in a pan and add all the items given under “to temper” and pour it over the Rice and mix well.

STEP 8: Transfer rice to serving dish and garnish with some cilantro.

Sambar Rice

TIP: Sambar rice can be served with papad, potato chips or any pickle.

Yogurt Rice

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Rice – 1 cup

Yogurt – 2 cups

Curry Leaves – 1 sprig

Salt – to taste

Green Chilli – 1

Mustard – 1 tea spoon

Asafoetida – 1 pinch

Oil – 2 tea spoons

Coriander leaves – 3 tea spoons finely chopped

Raw mango – 2 table spoons finely chopped/grated

Ginger – 1/2 inch piece

Procedure

STEP 1: Cook the rice using a rice cooker. The rice and water ratio should be 1:3.

STEP 2: Heat oil in a pan and add mustard. Once the mustard splutters add asafoetida, curry leaves and green chilli.

 STEP 3: Pour the oil over the cooked rice and let it cool down.

STEP 4: Once the rice is in room temperature add salt and yogurt and mix well.

STEP 5: Now add the chopped coriander, ginger and mango and mix well.

STEP 6: Serve with spicy pickle or spicy potato fry. I have served the rice with 3 different kinds of pickle, home made instant mango pickle, garlic pickle and gongura pickle.

Yogurt Rice

TIP: This is a basic yogurt rice recipe. You can give the dish a twist by adding grapes, grated carrot, pomegranate or finely chopped apple.

Vegetable Biryani

PREP TIME: 15 Mins

COOKING TIME: 20 Mins

Mixed Vegetables

Ingredients

Cumin Seeds – ½ tea spoon

Bay leaf – 1

Cloves – 2

Cinnamon stick – 1

Star anise – 1

Cashews – 7 (broken to small pieces)

Onion – 1 finely sliced

Tomato – 1 sliced

Green Chilli – 1

Ginger & Garlic Paste – 1 teaspoon

Mint leaves – 1 small bunch

Coriander leaves – 1 small bunch

Oil – 2 teaspoon

Ghee/clarified butter – 1 teaspoon

Salt – to taste

Chilli powder – 1 tea spoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ tea spoon

Garam masala powder – 1 tea spoon

Mixed vegetables – 1 cup (carrot, potato, peas, cauliflower and beans cut into cubes)

Basmati rice – 1 cup washed and soaked for 15 Mins

Lemon – 1 wedge

 

Procedure

STEP 1: Heat oil and ghee in a pressure cooker. Add bay leaf, cloves, cinnamon, star anise and cumin seeds. Fry for a minute.

STEP 2: Add the sliced onion, green chilli, cashews and ginger garlic paste. Cook till the onions turn golden brown.

STEP 3: Chop the mint leaves finely and add it to the onion mixture. Cook for a minute and then add the sliced tomato.

STEP 4: Once the tomato turns mushy add the turmeric powder, chilli powder, coriander powder, garam masala powder and salt. Add ¼ cup of water and let it cook for 5 minutes.

STEP 5: Add in the mixed vegetables and the basmati rice. Mix well. Also, add chopped coriander leaves and close the lid. Pressure cook for 3 whistles and turn off the heat.

STEP 6: Once the pressure is released open the lid and add 1 teaspoon of lemon juice and mix well.

STEP 7: Now the vegetable biryani is ready to serve.

Vegetable Biryani

TIP: Vegetable biryani can be served with onion, tomato raitha or potato chips.