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Wednesday, June 27, 2012

Veg Pulavo

Vegetable Pulao Recipe-How to make Vegetable Pulao

Vegetable Pulao Recipe
Serves -2 adults

Ingredients needed

Basmati rice or ordinary raw rice -1 cup
Onion - 1
Green chilli -2
Ginger Garlic Past 1 tsp
Tomato - 1 (puree it)
Mint leaves - handful
Mixed Vegetables - (beans-6-7 , potato -1, cauliflower -6 florets , 1/2 a carrot)
Peas - 1/3 cup
Lemon juice -2 tsp
Oil -2 tsp + ghee - 1 tsp

Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.

For the seasoning

Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2

For garnishing

Coriander leaves


Soak rice for 20 minutes. Drain the water well and keep it aside.

Cut the vegetables lengthwise.

Wash cauliflower well and put them in salted hot water for 5 minutes.

Blend 1 tomato to a paste.


Take a pressure cooker or a pressure pan, heat ghee+ oil, add the ingredients mentioned under seasoning (whole spices). After it splutters, add onions and saute till they turn transparent.

Add ginger garlic paste and saute for a few more minutes.

Add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it in medium flame.

After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.

Open the cooker, after the pressure subsides. Hot steaming pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

Thursday, June 21, 2012

How to Make Pongal

Yummy pongal recipe



» 1 cup Rice
» 1/4 cup Moong dal
» /2- 1 tsp jeera
» 1/2-1 tsp peppercorns
» 1/2 tsp pepper powdered fresh
» A few Cashewnuts broken
» 1/2 cup dessicated Coconut
» A pinch of Turmeric powder
» Ghee


1. Fry the Moongdal a little till you get a light flavour.
2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.

The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.

Wednesday, June 6, 2012

Lemon Rice

1  cup rice
1/2 cup onion
3-4 green chilies (or as desired)
1 and 1/2 table spns lemon juice
1/2 tea spn mustard seeds
1 tea spn
urad daal
5-6 curry leaves
1 tbl spn ground nuts
A pinch turmeric
¾ cup grated coconut
1 tea spn oil
Salt to taste
Lemon juice quantity can be increased or decreased according to individual taste.
1.       Cook rice in pressure cooker.
2.       Heat oil and add ground nuts, mustard seeds and urad daal. When they start popping, add green chilies, curry leaves. Fry for a minute.
3.       Add onion, turmeric, and fry till the onions turn slightly brownish.
4.       Add grated coconut and fry little.
5.       Add the rice, salt and mix well. Turn off the heat and add the lemon juice. Mix well.