Rice Cooker Vegetable Pulao

I remember reading an interview in a magazine of Virat Kohli where he talks about his journey of weight loss and fitness.One thing which I noticed was how he said his favorite meal was Naan and Butter chicken and it's been few years since he had it last.I was appalled and silently admired his willpower,but at the same time I asked myself if ever I would be able to give up something similar,say Naan and Paneer Butter Masala.

I have tried to do that a couple of times and failed miserably.One of my favorite weekend indulgence was a home-delivery from our favorite restaurant close by.The order is the same-Butter Naan,Paneer Butter Masala and Veg Fried Rice.I usually have it for at least two meals and whoa,the satisfaction :) But I haven't had it since last two months now,that is a big achievement for me if you ask.

I would be lying if I said I didn't miss it.I do,badly so.But I decided that whenever that craving strikes,I'll make a homemade version.Less oil,less calories and the added advantage of it being made at home,fresh.I quickly whip up a Rice cooker vegetable pulao with loads of vegetables and a Pressure Cooker Paneer Butter Masala.Happy Tummy :)

If you have a rice cooker,this Pulao gets done in a jiffy.If you don't,worry not,I make the same thing in a Pressure cooker too.Same procedure and I cook it for exactly ONE whistle.So let's get going :))

Rice Cooker Vegetable Pulao

Ingredients

Basmati Rice - 1 1/2 cups
Ghee/Oil - 2 tbsp
Cashewnuts- 5-6,halved
Bay leaf -1
Cardamom -2
Cloves - 2
Cinnamon - 1/2' stick

Onion - 1 medium,thinly sliced

Green chilly - 1

Carrot - 1 big,chopped
Green peas - 1/4 cup
Baby corn - 3-4,sliced
Beans - 4-5,sliced
Capsicum - 1/4 cup,chopped
Kasoori Methi - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Water - 3 cups
Coriander leaves - 1 tbsp,chopped

Method

Wash the rice well till water runs clear and soak for about 15-20 minutes.
In a pan{I directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cooking}add ghee/oil and the whole garam masala and cashew nuts.Saute till the cashew turn golden.
Add onion and green chilly and saute till the onions start changing colour.
Mix in all the vegetables{except capsicum} and saute for 2-3 minutes.
Add garam masala,drained rice and give a good mix.
Now mix in salt to taste,water and mix well.
Switch on the rice cooker on the COOK mode.
Meanwhile in a small tadka pan add a bit of oil/ghee and saute capsicum for a minute.Mix in the kasoori methi and switch off the pan.
Once the cooker shuts down,open the lid and add the capsicum and fluff with a fork.
Garnish with coriander leaves and serve hot with some raita or Paneer Butter Masala.

Step by Step Pictorial

Wash the rice well till water runs clear and soak for about 15-20 minutes.

In a pan{I directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cooking}add ghee/oil and the whole garam masala and cashew nuts.Saute till the cashew turn golden.

Add onion and green chilly and saute till the onions start changing colour.

Mix in all the vegetables{except capsicum} and saute for 2-3 minutes.

Add garam masala,

drained rice and 

give a good mix.

Now mix in salt to taste,

water and mix well.

Switch on the rice cooker on the COOK mode.

Meanwhile in a small tadka pan add a bit of oil/ghee and saute capsicum for a minute.

Mix in the kasoori methi and switch off the pan.

Once the cooker shuts down,open the lid 

and add the capsicum and fluff with a fork.

Garnish with coriander leaves and serve hot with some raita or Paneer Butter Masala.

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Pasta with Tomato Cream Sauce and Roasted Vegetables

It's been a while isn't it,well every time I blog I hope it isn't a one-time thing and plan to continue with it at least once in a week but life has other plans.I've decided to take it as it is and post as and when when time permits :)

We love having Pasta for dinner at least once in a week.I make it the same way every time,with lots of vegetables,white sauce and very less cheese.So when we were dining out once and I saw Pasta with tomato and cream sauce in a restaurant,I was anxious to try it and see how it tasted.I love having a blob of marinara sauce on my plate when I have pasta anyway,so I was sure I'd like it.

I wasn't wrong,the pasta was delicious.I wanted to try it at home and decided to go by my taste buds while adding the ingredients.To give it a healthy twist,I added some roasted vegetables as well.Paired with a cheesy garlic bread,this was a meal I was very eager to serve and eat :)

Check out other Pasta recipes here

Pasta with vegetables in white sauce
Whole-wheat Pasta in Roasted Red bell pepper sauce
Pasta with Tomato Cream Sauce and Roasted Vegetables

Ingredients

Mixed Vegetables - loosely 2 cups (I used Broccoli,Baby corn,Capsicum,Mushroom)
Onion - 1,cubed
Garlic - 2-3 cloves
Salt and Pepper to taste
Italian seasoning to taste
Olive Oil - 1 tbsp
Pasta - 1 cup,cooked al dente
Butter - 1 tbsp
Marinara sauce - 4 tbsp
Cream - 200 ml
Water-1 cup ( I used the water in which pasta was cooked)
Cheese - 1 cube (Amul)

For the garlic bread

Bread slices - 5-6
Garlic butter - 2-3 tsp
Grated cheese - 1 cube(Amul)

Method

Preheat oven to 200C.
In a baking tray mix together onion,garlic and the mixed vegetables.Add salt,pepper and Italian seasoning with Olive oil.Roast the vegetables for 20-25 minutes.
In a pan add butter and marinara sauce.
Mix well and add cream.Add enough water to make thin it down(I used about a cup).Add salt to taste.
Mix in the cooked pasta, roasted vegetables and cheese.

For the garlic bread - smear the garlic butter on each bread slice,top with grated cheese and bake for 5-7 minutes.

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Baby Corn Paneer Masala ~ Easy Side dish Recipes

How often do you think about making dinner and decide on making chapathi and a second later keep scratching your head for side dish ideas?Well,that's the scene at our house most of the days as both me and Ajay love having hot phulkas for dinner provided we have a scrumptious curry to dip it with.I love making north Indian curries but refrain from making it thinking of the calories.

But there are many curries which taste delicious without adding copious amount of butter or ghee.I chose this as I had to finish up a packet of peeled Baby corn and half a block of paneer.I made this one a while back and have made it a few times ever since.You can add veggies of your choice,substitute Mushrooms in place of paneer or mixed veggies in place of baby corn,it's totally up to your palate.

 
Baby Corn Paneer Masala
Recipe idea - Rak's Kitchen

Ingredients

Baby corn - 10-12,peeled and chopped
Paneer - 100 gms,cubed
Oil - 2 tbsp,divided
Onion - 1 medium,chopped
Tomato - 1 medium,roughly chopped
Green chilly - 1
Ginger garlic paste - 1 tsp
Bay leaf - 1
Cinnamon - 1' piece
Cloves,Cardamom- 2 each
Red chilly powder - 1 tsp
Garam masala - 1 tsp
Haldi powder - 1/4 tsp
Cashewnuts - 5-7,ground till smooth with 2 tbsp milk
Kasoori methi - 1 tsp,crushed

Method

 
Pressure cook the baby corn for 2-3 whistles.
 
In a kadai,add 1 tbsp oil and saute the chopped onions.
 
Grind the onions along with tomato,green chilly and ginger garlic paste.
 
In the same kadai add the remaining 1 tbsp oil and saute the whole garam masala - bay leaf,cinnamon,cloves and cardamom.
 
Mix in the masala paste and saute for 2-3 minutes.
 
Add red chilly powder,garam masala and turmeric/haldi powder.Let the paste simmer for 6-8 minutes or till oil starts floating on top,stir occasionally.
 
Mix in the cashewnut paste and stir well.
 
Add in the cooked baby corn,salt to taste and add water/milk little by little till you get a smooth,thick gravy.
Just before switching it off,
 
add chopped paneer and 
 
kasoori methi and let the curry come to a soft boil.
 
Remove the bay leaf before serving.
 
This curry goes well with phulka,naan and pulao.

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No-Fry Baby Corn Manchurian

I think Baby corn is one of my most favorite vegetables.I can have it in any form,fried baby corn or baby corn curry or mixed in pasta dishes,it remains a delicious affair.I've been steering clear of Manchurian dishes of any kind off late thanks to the amount of oil required for frying.As is the norm after any holiday or binge outings,I am on a self proclaimed diet-exercise regimen,so can't find an excuse there either.

I've tried a no-fry cauliflower manchurian before.To give it it's due,it was delicious but give me a fried version anyday!So I'd be lying if I said I wasn't apprehensive before trying this out.But if you chose tender baby corn,it really takes only a little time to cook,so shallow frying works perfectly fine.

Making the manchurian sauce is the next step.I usually follow a very simple recipe with basic ingredients for Indo-Chinese cooking.However,you can add/subtract ingredients of your choice.

No-Fry Baby corn Manchurian
Recipe for the no-fry baby corn - Dassana

Ingredients

Baby corn - 200 gms

For the batter

Maida/All purpose flour - 3/4 cup
Cornflour - 1/4 cup
Bengal gram flour/kadalamavu - 1 tbsp
Salt and pepper to taste
Enough water to prepare a batter
Oil - 1-2 tbsp

For the Manchurian sauce

Oil - 1 tbsp
Onion - 1 big,finely chopped
Green chilly - 1,finely chopped
Ginger garlic paste - 1 tsp
Capsicum - half of one big,chopped
Tomato sauce - 1 tbsp
Soya sauce - 1 tbsp
Green chilly sauce - 1 tbsp
Vinegar - 1 tsp
Sugar - 1 tsp
Salt to taste
Cornflour - 1 tbsp,mixed with 1/4 cup of water

Method

 
Wash and wipe clean the baby corn and cut into half lengthwise.
 
Make a batter using the ingredients mentioned-starting with flour,cornflour,salt,pepper and water.
 
In a shallow frying pan add 1 tbsp oil.Dip each baby corn pieces into the batter and place evenly on the hot pan.Let it brown on one side then flip over and cook the other side.It may take anywhere between 5-10 minutes for the baby corn to cook,brown and crisp up.
 
Meanwhile make the manchurian sauce.In a non-stick pan add oil and saute the onions and green chilly till golden brown.
Mix in the ginger garlic paste and saute for 3-4 minutes or till the raw smell goes.
 
Add the chopped capsicum,tomato sauce,soya sauce,chilly sauce,vinegar,sugar and salt to taste and stir well.
 
Now add the cornflour slurry and mix well till you get a thick manchurian sauce.
 
Mix in the shallow fried baby corn and stir well till the pieces get coated with the sauce and turns crisp.

 Switch off the flame and serve hot.

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