Vegetable Biryani in Rice Cooker

A few years back,Rice cooker was something which I thought was a seldom used appliance in the kitchen.But now I feel it is an integral part of my kitchen.The Pulao,Biryani or any rice dish comes out perfect in a rice cooker and best part is,once we switch it on,we can completely forget about it and go about our work.Isn't that great?

I haven't tried cooking anything other than rice dishes in it but I see so many people use it to make payasam,halwa etc.Someday:)

Today I'm posting a weekend staple in our kitchen,Vegetable Biryani.I know,many people would disagree about the Vegetable in Biryani and some would believe only Dum Biryani is authentic.I believe as long as it tastes good and the family loves it,you can name it anything :)I add lots of vegetables and if time permits,add some stir fried bread croutons too.Paired with a Raita and some papad,this makes for a delicious meal:)

Vegetable Biryani in Rice Cooker

Ingredients

Oil+Ghee - 3 tbsp

Cardamom - 2

Cloves - 3

Cinnamon - 1" stick

Onion - 1,thinly sliced

Ginger garlic paste - 1/2 tsp

Red Chilly powder - 1 tsp

Coriander powder - 1 tsp

Haldi - 1/4 tsp

Garam masala - 1/2 tsp

Tomato - 1,chopped

Beans - 3-4,chopped diagonally

Carrot - 1 medium,chopped

Green peas - 1/4 cup

Cauliflower - 3-4 florets,chopped

Curd - 1 tbsp

Basmati rice -1 cup

Salt to taste

For Garnish

Onion - 1,thinly sliced

Raisins and cashews - a handful

Bread slices- 3,chopped into cubes

Oil+Ghee - 3 tbsp

Method

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

Step by Step Tutorial

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.

Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.

Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

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Avil Milk/Milk Aval | Summer Special Drinks

Come summer and all day you feel like gulping down something cold and refreshing.I love Milk based drinks as it fills you up along with quenching your thirst,cool right?So while browsing through some recipes on a website,I read about this popular juice joint in Calicut which served Milk based drinks,all through the year.We had a similar joint in Ernakulam from where we got our regular dose of Sharjah Shake and the likes.It is from that shop I learnt the trick of freezing the milk for milkshakes which makes it creamier and thicker.

Avil Milk/Milk Aval is a very easy recipe which uses only a handful of ingredients,most of which is easily found in your kitchen.There are different ways to make this drink but I followed a recipe from my memory of drinking it in the juice shop in Ekm.The drink is quite filling because of the addition of Avil/Flattened rice flakes,banana and nuts.You could also take it up a notch by adding a scoop of ice-cream.

Avil Milk/Milk Aval

Ingredients

Avil/Aval/Flattened rice flakes - 1/2 cup
Cashewnuts - 10-12,chopped
Banana - 1 small
Sugar - 1/4 cup
Boost - 1 tbsp (you could also use Horlicks or any Malt drink powder)
Cold milk - 2 cups
1 candied cherry for garnish

Method

In a non stick pan,add the avil and dry roast for 5-10 minutes or until the avil turns crisp.This is a mandatory step because if added fresh,the avil would turn soggy.
In the same pan toast the cashewnuts till light golden brown in colour.
In a mixer/blender add the banana,sugar,boost and milk and blend together till smooth.
For assembling the drink - add roasted avil to a tall glass and top with the toasted cashew.Add the milkshake on top.You could also alternate layers of milk and avil but I just added one layer.
Top with some more avil and nuts.Sprinkle some Boost on top and garnish with a cherry.

Step by step Pictorial

In a non stick pan,add the avil and dry roast for 5-10 minutes or until the avil turns crisp.This is a mandatory step because if added fresh,the avil would turn soggy.

In the same pan toast the cashewnuts till light golden brown in colour.

In a mixer/blender add the banana,sugar,boost and milk and blend together till smooth.

For assembling the drink - add roasted avil to a tall glass and top with the toasted cashew.Add the milkshake on top.You could also alternate layers of milk and avil but I just added one layer.

Top with some more avil and nuts.

Sprinkle some Boost on top and garnish with a cherry.

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Dates and Chocolate Chip Cake with Chocolate Frosting

I bookmark quite a few recipes on a daily basis.But then there are those recipes which capture my attention straightaway.This,my friends,is one such recipe.I saw this recipe in one of my favorite magazines (for recipes) Vanitha.Somehow I couldn't bake it the first time I saw the recipe and as always after a while I forgot it completely.

I have this yearly tradition of collecting all the recipe pages from Vanitha and getting it bound by hardcover.My collection is getting huge by the year and those books occupy a prime position,on my bedside table.So as I was browsing through it few nights back,I saw this recipe and believe me when I say this,I had the urge to bake it right away.Better sense and lack of ingredients prevailed and I slept on it.

Next day,I purchased all the required ingredients and waited for the li'l one to nap so that I could start baking it.By the time the cake was inside the oven and I was getting ingredients for the icing ready,he got up.It is a joy,however,to have him as company while I bake.He is fascinated by all the mixing and folding and waiting in anticipation for the goodie from the oven!

Coming back to the cake,it is a simple cake batter with the addition of Dates topped with a chocolate-chip streusel and a chocolate butter icing.It does seem like too much going on but that itself was what made me try it.Worry not,the cake serves a crowd so you do not have to feel guilty about all the calories in it.Perfect for a potluck or during family get-togethers.

Dates and Chocolate Chip Cake with Chocolate Frosting

Ingredients

Dates - 1 cup,finely chopped

Baking soda - 1/2 tsp

Boiling water - 1 1/4 cup

Maida/Flour - 1 3/4 cup

Sugar - 1/2 cup

Brown sugar - 1/2 cup

Baking soda - 1 tsp

Salt - 1/2 tsp

Sunflower oil - 1/3 cup

Eggs -2

Vanilla extract - 1 tsp

For the Streusel topping

Chocolate chips - 1/2 cup

Brown sugar - 1/4 cup

Flour- 1/4 cup

Butter - 2 tbsp

For the Chocolate Frosting

Butter - 75 gms / 1/3 cup

Milk chocolate - 100 gms,melted

Icing sugar - 2 cups

Vanilla extract - 1 tsp

Milk - 2 tbsp

Method

Preheat oven to 175C.Butter and flour a 11/9 inch rectangular cake pan.

Mix together Dates,baking soda and boiling water in a pan and let it rest while you gather other ingredients(about 5 minutes).

In another bowl,mix together flour,sugars,baking soda,salt,oil,eggs and vanilla.Mix it well-it would be crumbly.

Add the softened dates mixture into the bowl and mix well till you get a smooth,lump-free batter.

Pour the batter into the prepared baking tin.

Mix ingredients for the streusel topping and sprinkle it evenly on top of the cake batter.

Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking,prepare the frosting.

Mix together softened butter,melted chocolate and icing sugar mixing in the milk and vanilla.

Once the cake is just warm to the touch apply the frosting evenly on top of the cake.Let the frosting set for a while.You could refrigerate the cake for about 30 minutes and then cut to get neat,even slices.

Step by Step Pictorial

Preheat oven to 175C.

Butter and flour a 11/9 inch rectangular cake pan.

Mix together Dates,baking soda and boiling water in a pan and let it rest while you gather other ingredients(about 5 minutes).

In another bowl,mix together flour,sugars,baking soda,salt,

oil,eggs and vanilla.Mix it well-it would be crumbly.

Add the softened dates mixture into the bowl and mix well till you get a smooth,lump-free batter.Pour the batter into the prepared baking tin.

Mix ingredients for the streusel topping and sprinkle it evenly on top of the cake batter.

Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking,prepare the frosting.

Mix together softened butter,melted chocolate and icing sugar mixing in the milk and vanilla.

Once the cake is just warm to the touch apply the frosting evenly on top of the cake.Let the frosting set for a while.You could refrigerate the cake for about 30 minutes and then cut to get neat,even slices.

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Aloo Capsicum Sabzi | Dry Sabzi for Roti

Roti-Dal-Sabzi can make me a very happy person.I hear my friends complain all the time about the trouble of kneading the dough,rolling the chapathi and cooking it on the tawa in this blistering Chennai heat,but me,anything is bearable when you are rewarded with warm,soft chapathis,even better when paired with delicious side dishes like these.

When I was pregnant and perennially hungry,I used to make chapathi in bulk and store in the fridge.Whenever hunger pang struck me,I heated up one chapathi,added any sabzi cooked that day on top,rolled and relished.My amma says that's the reason why Arjun loves chapathi :)

Aloo-Capsicum sabzi is a very simple one you can whip up in a jiffy.It is inspired by my friend's cook who made this while we were at her place for dinner one night,along with some Jeera rice and Paneer Makhni.

Aloo-Capsicum Sabzi

Ingredients

Potato - 2 medium,thinly sliced
Capsicum - 1 medium,sliced
Oil - 1 tbsp
Jeera - 1/4 tsp
Onion - 1 medium,finely chopped
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt to taste
Coriander leaves - 3 tbsp,finely chopped

Method

In a kadai heat oil and splutter jeera.Add onions and saute till it softens lightly.

Add the masala powders and give a quick mix,take care the flame is on low so that the spices do not burn.

Mix in the potato and capsicum,add salt to taste.Mix well so that the spices and salt coat the vegetables well.
Cover and cook on medium heat till the vegetables are cooked.No need to add any water.
Once the vegetables are cooked,open the lid and keep the flame on high so that the vegetables crisp up a bit.Mix in coriander leaves and switch off flame.

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Anjeer Milkshake - Fig & Honey Milkshake

While writing out the title for this post,I was reminded of our college days where my friend Mary always ordered a fig and honey ice-cream from Baskins.I still don't know if she really liked it or ordered it just because it sounded exotic and different.We hadn't even known what a fig looks like then,so how can someone rave endlessly about the fruit,I don't understand.Now Mary,do not kill me after reading this ok?

In March,while we were in Udupi attending a cousins wedding,I was startled to find a Fig Milkshake as a welcome drink.I hadn't given much thought to this humble dry fruit but was willing to give it a chance after all.The milkshake was crunchy and sweet and very refreshing on a hot summer day.I could taste the figs as well as a faint ice-cream taste.

I decided to try it and see if it matches the taste.After all,a few ingredients including ice-cream and figs can never go wrong right.

Anjeer Milkshake - Fig & Honey Milkshake

Ingredients (serves 2)

Dried Figs - 5

Honey - 1 tbsp

Butterscotch ice-cream - 80 ml cup (approximately 2 tbsp)

Milk - 1 1/2 cups ( I used 3/4 cup milk ice cubes and 3/4 cup chilled milk)

Method

 
Soak the figs in warm water for 10-15 minutes.This step is important or else the figs wouldn't grind well.

 
In a blender add chopped figs(chopped after soaking),honey,ice cream,milk ice cubes and milk.Blend for 10-15 seconds.

Serve chilled.

Notes

• I haven't added any sugar in the milkshake because figs,honey and ice-cream provide the sweetness.However,if you feel it is not sweet as per your liking,add 1-2 tsp of sugar while blending.
• Soaking the figs in warm water is a must.It wouldn't blend in the milkshake otherwise(speaking from experience!).
• You can add any kind of nuts too for an added crunch.I added Butterscotch ice-cream coz that's all I had.Feel free to add Vanilla too.

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Instant Tomato Rasam | South Indian Tomato Rasam

For a long time I was indifferent to Rasam.I didn't understand what the fuss was about a water-like gravy with tomatoes and coriander leaves.To top it,whenever I tried making it,it didn't come out all that good.I mean,Rasam was supposed to be a very easy side dish,is it not?Now how hard can that be?

Apparently,Rasam is not a simple gravy spiced up with podis and tomatoes.To make a water-like gravy taste good there has to be a good balance of ingredients.I've tried many recipes for making rasam but this one comes close to what amma always made when there was a dearth of vegetables.One tomato,a handful of dal and coriander leaves and a tsp or so of Rasam powder,she even added sambhar powder sometimes,and a simple tadka of mustard and curry leaves and there it was-simple,quick and delicious!

I've tried to maker her version instant by cooking the dal and tomatoes in a pressure cooker,a method frowned upon by many but works like a charm.

Instant Tomato Rasam

Ingredients

Tomato - 2,chopped
Toor dal - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 sprig
Rasam powder - 1 heaping tbp
Salt to taste
Coriander leaves - 3-4 tbsp,chopped

Method

 
In a pressure cooker add the dal and tomatoes(keep 1/4 of a tomato aside for seasoning) and cook for 4-5 whistles or till the dal is mushy and the tomatoes are cooked to a pulp.Using a potato masher or a spoon,mash and mix the dal-tomato together.
 
In a kadai add oil,splutter mustard seeds and add curry leaves.Mix in the reserved tomato and give a good mix.
 
Add rasam powder and saute for a minute.Pour the dal-tomato mixture into the kadai,add salt to taste and let it come to a boil.
Add coriander leaves and simmer for 3-5 minutes.Switch off the flame,add some more coriander leaves and serve with rice and urulai roast.

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