Pudina Pulav | One pot pressure cooker recipe under 30 minutes

Ingredients

2 cups of Basmati rice (washed and soaked in water for 15mins)

1 small sized Onion (thinly sliced)

1 large Bay Leaf

Juice of 1/2 Lemon

5 tsp Oil

3 cups of Water

Salt

For maslala 1

   7 cloves of Garlic 

   1 inch piece of Ginger

   4 Cardamom pods

   1 inch piece of Cinnamon

   7 Cloves

   6 Green Chilies

   2-3 tsp of water

For masala 2

  2 handful or 1 large bunch of Mint 

  2-3 tsp of Water

Method

1. Grind all the ingredients into a coarse paste listed under "Masala 1" and set aside
2. Heat oil in a pressure pan. Add bay, when it starts to splutter, add onions. Saute until onions are wilted about 3-4 minutes
3. Add ground "Masala 1" paste. Saute until masala get aromatic and oil starts to separate
4. Add water, salt, lemon juice. Continue to simmer
5. Add rice and continue to simmer
6. Grind mint listed under "Masala 2" and pour the contents into the pressure pan
7. Mix well. Cover the pressure pan and cook until 2 whistling count
8. Serve hot

Veg Pulav | One pot pressure cooker recipe

Ingredients

2 cups Basmati rice ( washed & soaked in water for 15 mins)

5 tsp Oil

2 tsp Crushed Ginger & Garlic

1/2 cup Chopped Green onions

1/2 cup Chopped Mint

3 Green chilies (slit lengthwise)

3 cups of Diced Vegetables (potato, carrot, peas)

2 Bay leaf

2 sticks of Cinnamon

5 Cloves

3 Cardamom

1 Marati moggu

1 Black stone flower

3 Mace

1 tsp Sambar powder

Juice of 1/2 Lemon

3 cups of water

Salt

Method

1. Heat oil in a pressure pan. When oil is smoky hot, add all the whole spices - bay leaf, cinnamon, cardamom, cloves, marati moggu, black stone flower and mace
2. When oil starts to splutter, add green chilies, green onions and mint. Saute for a minute
3. Add diced vegetables. Saute for a minute
4. Add sambar powder. Mix well until well combined about 30 sec
5. Add water, lemon juice and salt. Continue to simmer
6. Then add basmati rice. Mix well
7. Cover the pressure pan with lid. Cook upto 2 whistling sounds
8. Serve hot

Veg Palak Pulav | Spinach Pulav

Ingredients
3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
Oil
Salt
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


Method

• Wash and soak basmati rice in water for 10 minutes
• Make spinach pure with 1/2 cup of water
• Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
• In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
• Add curry leaves, green chilies and onions. Saute until onions softens
• Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
• Then add spinach pure and water. Bring it boil. Add salt per taste
• Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
• Serve hot with yogurt or raita

Brinjal Pulav

Serving - 4

Ingredients

200 gms Brinjal, diced

2 cups Basmati rice, soaked in water

4 tsp Oil

2 Bay Leaf

2 sticks Cinnamon

1/2 tsp Black Jeera

4 Cloves

4 Cardamom

4 Garlic cloves, crushed

1 Onion, thinly sliced

5 Green Chilies

1/2 tsp Red Chili powder

3 cups Water

Salt

Method

• Wash and soak rice in water

• In a pressure cooker, heat oil. Add bay leaf, cinnamon, cloves, black jeera and cardamom. Leave for a minute

• Add onions, garlic and green chilies. Saute until onions softens

• Then add red chili powder

• Add brinjal and mix well. Leave for 2 min

• Add rice, water and salt. Mix well

• Pressure cook for 2-3 whistles

• Serve hot

Ambur Brinjal Biryani

An easy comforting veggi-delight for a weekday dinner!!

Ingredients

3 cups Seeraga Samba Rice or Basmati rice
10 small Brinjal, cut in half lengthwise
1/4 cup Oil
3 Bay Leaf
2 small sticks Cinnamon
6 Cloves
2 Star Anise
1 tsp Black Jeera
8 Green Chillies, slit lengthwise
1 Large Onion, thinly sliced
Handfull of Mint chopped
1/2 Lemon Juice
4 Cups Water
Salt

For the masala 
4 Red Byadagi Chilli
6 Cloves of Garlic
1 small piece of Ginger
6 Cardamom
2 tsp Fennel seeds
1/2 cup Water

Method

1. Wash and soak rice in water. Set aside
2. Grind all the ingredients listed under masala into fine paste. Then set aside
3. On a heavy bottomed skillet, heat oil until smoky. Add these together - bay leaf, cinnamon, cloves, black jeera and  star annise
4. Then add green chillies and onions. Saute until onions sweat
5. Then add brinjal. Saute for a minute
6. Then add the masala paste. Mix well. Cover the skillet and cook until brinjals are half cooked about 8 minutes
7. Then add these -  water, salt, mint and lemon jucie. Bring it to boil
8. Reduce the heat. Then add the rice. Mix well. Cover the skillet and cook in low flat for 15 to 20 minutes. Turn off heat and set aside for another 10 minutes. 
9. Serve with cool cucumber raita 

***Tips and success factor ***
(Do not add more water, otherwise rice becomes musshy. The success of this recipe depends up how long rice soaks in water and cooking rice in low heat)

Thayir Semiya

Thayir Semiya recipe is very close to my heart. Thayir Sadham otherwise called curd rice is a typical South Indian recipe which has so many dimensions and variations. Well, Thayir semiya is one of them. 

I always plan the menu ahead of time. But, there are certain days  I want to be away from kitchen or even those days where I haven't planned the menu. Thayir Sadham comes in handy!! Both me and PG enjoy this delicious food. And its a great recipe for a lunch box menu.

The recipe itself is very simple, composed of cooked roasted semiya which is seasoned with mustard seeds, bengal gram, curry leaves, lots of fresh ginger, green chilies and yogurt.

Cooking time: 20min | Serves: 3

Ingredients

2 cups Semiya (vermicelli)

3 Cups of water

1 tsp Grated Ginger

2 Green Chilies, finely chopped

Few sprigs of Cilantro, finely chopped

Salt

For Seasoning:

2 tsp Oil

1 tsp Mustard seeds

1 tsp Bengal gram

Few springs of Curry leaves

2 Red Chilies (optional)

Method

• On a preheated sauce pan, roast semiya until it turns light brown. Set aside

• In the same pan, boil water and season it with salt
• Add semiya and stir well. Cover the dish. Cook for 8-10 min until semiya is cooked and water is completely absorbed. Let is cool

• Heat oil in a pan. When it turn smoky add mustard seeds, bengal gram, curry leaves and red chilies. Pour the seasoning on top of semiya

• Add yogurt, ginger, cilantro and chilies. Mix well
• Chill or serve as needed

Note-

Use a fork to separate semiya. When the semiya is warm, they easily seperate

You may also like :
Thayir Sadham
Thayir Oats

Lemon Rice | Chitranna

An age old recipe from South India, yet enjoyed by people from different age groups. Its the most commonly served temple prasadham, to festival, breakfast and lunch box recipes. 

My love for this recipe is so immense that I want to share this recipe to everyone. Lemon rice used to be my lunch box recipe atleast once a week until I graduated. And the joy cannot be expressed when I used to shared my food with the friends @ lunch time ....

A very simple seasoning comprising of oil, mustard seeds, bengal gram, peanuts, curry leaves, onions, turmeric and lemon juice is integrated with warm white rice. A dash of lemon juice and turmeric highlights this  lemon rice recipe and to add a little crunch peanuts and channa dal are incorporated.

Ingredients

2 Cups of Rice

1 Lemon

Few sprigs of Cilantro, finely chopped (optional)

For seasoning

4 tsp Oil

1 tsp Mustard seeds

1 tsp Bengal gram

4 tsp Peanuts

2 sprigs of Curry leaves

5-6 Green Chilies, finely chopped

1 small onion, finely chopped 

1/4 tsp Turmeric powder

Method

• Cook rice with 4 cups of water. Allow rice to cool and separate the rice using a fork or ladle
• In a sauce pan, heat oil. When it is smoky, add mustard seeds, bengal gram & peanuts. Saute until it turns light brown
• Then add curry leaves and green chilies. Give it a little stir
• Add onions. Saute until it turns transparent. Then add turmeric powder. Stir for few seconds. Pour this seasoning on top of freshly prepared rice
• Squeeze lemon juice and add cilantro. Adjust salt as per taste. Mix well
• Serve immediately

Thayir Sadham

Thayir Sadham is called yogurt rice is a simple and easy meal mostly in southern states in India. Warm rice is mixed with yogurt and seasoned with different condiments. In particular,  freshly grated raw ginger is added to boost its flavor which has several health benefits. 

This recipe is prepared in Bhramin style  which means no onion & no garlic. In many temples, curd rice is served as prasadam. It is also said that curd rice aids digestion. Usually in weddings or in any functions, after a heavy course meal; it is finished with curd rice.

Tip:

• In summer milk is also added to prevent yogurt getting sour
• Fruits like pomegranate and grapes are also added. Apart from these even roasted cashew nut are also added

Cooking time: 35 -40 min | Serves - 2

Ingredients

1 cup of Rice (uncooked)

4 cups of Yogurt

1/2 cup of Milk (optional)

1 inch piece Ginger, grated

1 Green Chili, finely chopped (optional)

 Handful of Cilantro, finely chopped

Salt

For Seasoning~

2 tsp Oil

1 tsp Mustard seeds

1 tsp Channa dal

A sprig of Curry leaves

2 nos Red chili

Method

• Cook rice with 2 1/2 cups of water. After rice has cooked mash rice with a ladle
• Mix rice with yogurt, milk, ginger, green chili, cilantro and salt
• In a pan, heat oil. Add mustard seeds, channa dal, curry leaves and red chili. When it starts to sizzle, pour the seasoning to the curd rice and mix well

Additional Notes:

• Adjust the thickness of yogurt and rice as per your choice. Rice tends to absorb yogurt when left for long. You can add little water or milk to brng down to right consistency.
• I have used fat free yogurt. You can use yogurt from whole milk to make it more creamy

Sweet Pongal | Sakkarai Pongal

A divine recipe made during auspicious occasions. It is the main sweet dish made for harvest festival ~ MAKAR SANKRANTI or PONGAL which is celebrated for four days by Hindus all over India. Sweet pongal is made mainly with rice, moong dal and jaggery. 

Pongal is made as a part of ritual on 2nd day of the harvest festival which is offered sun god for prosperity. Both the cookware and the stove is decorated with flowers and rangoli (kolum).

Ingredients

1/2 cup Rice

2 tsp Moong Dal

2 cups Water

1/2 cup Jaggery (gur)

1/4 tsp Cardamon powder

8 nos Cashew nuts

2 tsp Golden raisins

4 tsp Ghee (clarified butter)

Method

• In a pressure pan, roast moong dal until it turns golden brown. Add washed rice and water. Cook upto 3 - 4 whistles
• In another pan, melt jaggery with 2 tsp of water to one thread consistency. Use a strainer to remove impurities
• Mash rice and moong dal with a laddle (you can use potato masher). Pour Jaggery syrup and add cardamom powder
• Fry cashew nuts and raisins in ghee. Return it to the pongal and mix well

Additional notes ~

• Some recipe do add a pinch of nutmeg powder and edible camphor
• Moong dal is an optional ingredient. Some versions add moong dal and some don't
• Freshly grated coconut can added in the end

Pudina Rice | Mint rice

Pudina Rice is an aromatic rice dish made from mint leaves  and it is extremely flavorful.  Mint is one of the oldest herb which is widely used.  It has many health benefits like- it helps dealing with skin irritations, used in teeth whitening, removes toxins from body and reduces irritated bowel syndromes.  

This is the first recipe I learn't from my mother-in-law. I loved this recipe instantly because of the fragrance from mint leaves.

Ingredients

4 tsp oil

2 Bay leaves

4 Cloves

2 small sticks of Cinnamon

4 Cardamom

2 Javitri (mace)

1 tsp Fennel seeds

4 Garlic cloves, paste

1 inch piece of Ginger, paste

4 Green chilies, cut lengthwise

1 Onion, cut lengthwise

1 bunch of Mint leaves

2 cups of Basmati rice

2 tsp Lemin Juice

2 1/2 cups of water

Salt

Method

• In a pan, heat oil. when it is smoky add bay leaves, cloves, cinamon, cardamon, mace and fennel seeds. Then add ginger- garlic paste, green chilies and onions. Saute until onions turn transparent
• Wash rice in water and add it to the pan
• Add water and adjust salt as per taste
• Grind mint leaves with little water. When water in the  starts to boil, add pureed mint  and lemon juice. Stir well. Cover the pan and cook in low heat for 10- 15 minutes until rice is completely cooked
• Serve hot with raita

Note:  This recipe can be made in pressure cooker. After adding mint leaves, pressure cook rice for 2 whistles

Thayir Oats

Thayir sadam literally means curd rice or yogurt rice.  Typically in any South-Indian meal, thayir sadam is served at the end. It is also offered to god and served as prasadam in temples.

Thayir sadam is my favorite comfort food of all. It is usually made with already cooked rice and yogurt which is seasoned with mustard seeds, green chilies, curry leaves, bengal gram, asafoetida, pomogranate and grapes.  The recipe below has a little twist to it. Instead of rice, I used oats in preparing this recipe.

Cooking time : 30 min | Serves: 2

Ingredients

1 cup Traditional oats

2 cups Yogurt

1 cup water

salt

For seasoning

2 tsp Oil

1 tsp Mustard seeds

1 tsp Bengal gram 

1 sprig of curry leaves

2 Green chilies, finely chopped

1 Red Chilies

1 tsp Ginger, grated

2-3 sprigs of Cilantro

Method

• Boil water in a large pot. Add oats and stir well. Cook for 5 minutes until oats are completely cooked and water completely reduces. Cool this mixture completely

• Now heat oil in a pan, add mustard seeds, Bengal gram, red chilies and curry leaves. When it starts to sizzle, pour the seasoning to the cooled cooked oats
• Add yogurt, freshly grated ginger, cilantro, green chilies and adjust salt as per taste. Mix well

• Serve with lemon or mango pickle (optional)

You may also like:
Thayir Semiya
Thayir Sadham

Lemon Capsicum Rice | Nimbekai Chitranna

Lemon Rice is a popular rice recipe in Karnataka. It is mostly prepared for breakfast and also widely popular in lunch-box recipes. It is made with lemon and seasoning mixed with steamed rice. It is extremely flavorful. 

At home, my mom makes different kinds of lemon rice like mavinakayi chitranna, nimbekai chitranna, nellikayi chitranna, pudi chitranna and many more. This recipe Lemon  capsicum rice is made with lemon and capsicum seasoned with mustard, channa dal and peanuts which adds lots of crunchiness. 

Ingredients

4 cups Steamed rice

1 Onion, finely chopped

1 Bell pepper, finely chopped
1/2 cup Peanuts

1 tsp Mustard seeds

1 tsp Channa dal

1 sprig of Curry leaves

5 green Chilies, finely chopped

1/4 tsp turmeric powder

1 or 1 1/2 Lemon 

Salt

5 tsp Oil

1/2 cup Freshly grated coconut (optional)

few sprigs of cilantro(optional)

Method

• In a sauce pan, heat oil; add mustard seeds, channa dal, curry leaves and  green chilies. when mustard seeds starts to sizzle, add onions, peanuts and saute until it turns transparent

• Add bell pepper and turmeric. Saute until it is cooked

• In a large mixing bowl, add steamed rice, onion capsicum seasoning, juice of 1 lemon and adjust salt as per taste. Mix well (adjust sour and tartness as per taste)

• optionally you can add freshly grated coconut and cilantro that adds lot of taste and flavor
• serve with Coconut Chutney

Fish Biryani | Meen Biryani

Fish biryani is one of the newest recipes that I tried recently. At home, everyone is fond of Biryani and my husband is  greatest critic. So I try to experiment with different kinds of biryani, though the ingredients are similar; but the challenge is with the preparation.

So, for this recipe I chose farm raised Cat fish because they are flavorful, delicious; and most importantly they are easy to work and this fish retains its shape even after cook, also they dont break apart. I like layered biryani and used this concept for this dish too. 

Ingredients

For fish mariantion

1 kg Cat Fish

4-5 Green chilies, cut lengthwise

1 cup Yogurt

1/2 tsp red chili powder

1/2 tsp Coriander powder

1/4 tsp turmeric

Handful of Mint leaves, finely chopped

Salt

For Fish Gravy

2-3 bay leaf

1 stick Cinnamon

2 Cardamom

4 Cloves

3-4 piecesof Javitri

1 Mace

1 tsp Kala Jeera

4 Garlic cloves, finely chopped

Small piece of Ginger, finely chopped

1 Onion, thinly sliced

2 tsp oil | Ghee

For Rice

1 tsp ghee

1 cinnamon stick

1 Bay Leaf

2 Cloves

3 cups of Basmati Rice

4 1/2 cups Water

Salt

For garnishing

1 onion, thinly sliced

1 tsp ghee

pinch of saffron strands

3 tsp warm milk

Method

For the gravy

• In a large mixing bowl, mix all the ingredients listed in fish marination. Refrigerate for 1 hour
• In a large pot, heat oil, add bay leaf, cinnamon, cloves, javitri, mace, kala jeera and when it starts to sizzle; add onions, ginger and garlic
• Add marinated fish to the pot and cook in medium heat until gravy thickens and oil separates out from rest of the ingredients

For the rice

• In a separate pot, heat ghee, add cinnamon stick, bay leaf and cloves. Add water and bring it boil. Add basmati rice and adjust salt as per taste. Cook in medium heat until rice is completely cooked. 

For garnishing

• In a sauce pan, heat ghee and add thinly sliced onion. Saute until onions turn brown
• In a bowl mix milk and saffron strands

For layering

• In a large pot, first add fish gravy; second- add a layer of cooked rice and spread it evenly; third add fish gravy and some fish pieces, next add rice and spread it evenly. Repeat this step. In the end add fried onions and saffron milk . Cover the pot with a lid. Cook in low heat for 15 to 20 minutes
• Serve hot

Jeera Rice

Bored of eating plain steamed rice?  Then you must try this flavored rice- Jeera Rice !!

Jeera rice is a simple and humble recipe. Basically, rice is flavored with cumin seeds. There are other spices used in this recipe to boost taste like bay leaf and garlic. Jeera rice compliments with any kind of curries or sauteed veggies/ meat. This recipe can be cooked effortlessly, especially  when you don't have enough time to cook.

You can also include this recipe in party planner when you planning to gather large crowd.

Ingredients

2 cups Basmati Rice

3 Cups Water

1 tsp Cumin seeds

2 Bay Leaf

2 cloves of Garlic

1/2 Red onions, thinly sliced

Salt

1 tsp Ghee

Method

• In a large heavy bottom vessel, heat ghee. Add bay leaf, cumin seeds, garlic and onions. Fry until onions turn golden brown

• Add water and adjust salt as per taste. Bring it to boil

• Add washed basmathi rice. Cover the vessel and cook rice in low heat for 15 to 20 minutes

• Serve hot with  your favorite curry. I served it with Tomato Egg Curry

Mutton Biryani

Mutton Biryani  is a delectable recipe  made with southern flavors. Ask anyone who doesn't love biryani !! This one of many recipes enjoyed by all and it is a celebrating recipe with exquisite taste.

The recipe below is partly borrowed from my maternal side. Tender pieces of mutton are crammed with different kinds of spices and marinated in yogurt sauce. It is flavored with various aromatic ingredients, and the highlighting aspect of this recipe is the combination of meat and rice cooked in coconut milk along with different condiments. 

When I made this dish, I couldn't wait to taste hot piping meat which just falls off from the bone. Meat is cooked tender and its juices are retained because of yogurt and the texture and taste of rice is so rich due to coconut milk. 

Ingredients

1 kg Mutton (with bones it tastes better)

4 cloves of Garlic, minced

Small piece of Ginger, finely chopped

2 bay leaves

4 Cloves

 3 Cardamom

1 Stick of Cinnamon

1 star Anise

3 Mace | javitri

1 Onion, thinly sliced

3 cups Basmati rice

2 cups Coconut Milk

2 cups of water

salt

2 tsp Oil

For marinade

1 cup yogurt

4 Green Chilies, slit length wise

4- 6 sprigs of Mint, roughly chopped

1 tsp Coriander powder

1/2 tsp Pepper Powder

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

1/2 Lime

Salt

Method

• Ina large mixing bowl, marinade mutton in yogurt, green chilies, mint, coriander, pepper powder, red chili powder, turmeric powder, juice of 1/2 lime and salt. Refrigerate for 30 minutes

• In a pressure cooker, heat oil, add bay leaves, cinnamon, cloves, cardamom, star anise, mace, ginger and garlic

• Next, add onion and fry until it turns transparent

• Add marinated meat and fry for 5 to 10 minutes. Add 1/2 cups of water and pressure cook for 15 - 20 minutes

• After pressure cooker has cooled, add 2 cups of water and 3 cups of coconut milk. Bring it to boil

• Adjust salt as per taste and add washed basmati rice

• Pressure cook upto 2 whistles

• Serve hot with raita  or Mutton Gojju

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 Mutton Gojju -