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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Tadka Pav | Simple Bread Recipes

When someone casually mentions about changing seasons and how they look forward to one particular season etc,I just smile gently.I live in Chennai where there are only 3 seasons-hot,hotter,hottest!Right now it's the third season and boy,we are literally getting roasted here.Though this time I hear it's pretty much the same in every city,sigh!

However there are a few silver linings for summer season.Curds set so well and the dosa batter ferments beautifully.I could gulp down gallons of juices milkshakes without any guilt and eat mangoes as meal by itself.One more advantage is the super quick rising of bread dough.Though I have to admit,I've never had a problem with that even otherwise,but in summers it is pretty quick.So one afternoon,when it was 42C outside I had an urge to bake bread.

I had bookmarked this recipe a while back and it was calling out to me.Immediately after my lunch,I set about making the dough and letting the dough rise.Even before tea time,I had fresh,warm Pav rolls on my dining table and I patted myself on my back.Not for making the bread but for choosing the hottest day of the month for doing it :)

Making Pav buns is on my to-do list and this one is it's close cousin.Tadka Pav or Pav rolls with a delicious Tadka added on top of the rolls immediately after they are out of the oven makes it an amazing roll which tastes delicious on its own.Goes perfectly well with a hot cup of Masala chai :)

Tadka Pav

Recipe courtesy - Rajshri Food

Ingredients

Maida/All purpose flour - 250 gms

Kasoori Methi - 1/2 tsp

Chat masala - 1/2 tsp

Pepper powder - 1/4 tsp

Red chilly powder - 1/4 tsp

Haldi/Turmeric powder - 1/4 tsp

Sugar - 1 tbsp

Yeast - 1 tsp

Water - 1/2 cup to 3/4 cup

Refined oil - 15 ml

Salt - 1 tsp

Milk for brushing on top of the rolls

For the Tadka

Butter - 2 tbsp

Kasoori Methi - 1/2 tsp

Chilli flakes - 1 tsp

Chat masala - 1/2 tsp

Method

Add yeast and sugar into a small bowl.Mix in 1/2 cup of warm water and mix well.Let it rest for 5-10 minutes or till the yeast bubbles and froths up.

Meanwhile in another bowl mix together maida,kasoori methi,chat masala,pepper,red chilly powder and haldi.

Add the risen yeast mixture into the flour and knead well.Add more water if required to knead the dough into a soft but non sticky dough.

Mix together oil and salt and incorporate it into the kneaded dough.

Smear some oil into a bowl and place the dough inside and cover with a cling wrap or a damp towel.Let the dough rest for 30-45 minutes or until it doubles in volume.

Once the dough is risen,punch the dough and knead it briefly.

Make 12 equal portions out of it.Shape into smooth round balls and place into a baking tray.Cover with a damp towel and let it rise for another 30 minutes.

Once risen,brush the rolls softly with milk.

Preheat the oven to 230C for 10 minutes and bake the rolls for 12 - 15 minutes or until the rolls turn golden brown and sound hollow when tapped.

Heat butter in a pan and mix in kasoori methi,chilli flakes and chat masala.

Brush this tadka generously on top of the warm rolls.

Serve warm with some masala chai. 

Step by step Pictorial

Add yeast and sugar into a small bowl.Mix in 1/2 cup of warm water and mix well.Let it rest for 5-10 minutes or till the yeast bubbles and froths up.

Meanwhile in another bowl mix together maida,kasoori methi,chat masala,pepper,red chilly powder and haldi.

Add the risen yeast mixture into the flour and knead well.Add more water if required to knead the dough into a soft but non sticky dough.

Mix together oil and salt and incorporate it into the kneaded dough.

Smear some oil into a bowl and place the dough inside and cover with a cling wrap or a damp towel.Let the dough rest for 30-45 minutes or until it doubles in volume.

Once the dough is risen,punch the dough and knead it briefly.

Make 12 equal portions out of it.Shape into smooth round balls and place into a baking tray.Cover with a damp towel and let it rise for another 30 minutes.

Once risen,brush the rolls softly with milk.

Preheat the oven to 230C for 10 minutes and bake the rolls for 12 - 15 minutes or until the rolls turn golden brown and sound hollow when tapped.

Heat butter in a pan and mix in kasoori methi,chilli flakes and chat masala.

Brush this tadka generously on top of the warm rolls.

Serve warm with some masala chai. 

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Pineapple Rasam

When I volunteered to make Pineapple Rasam for our potluck Ona Sadya,the first reaction was a gasp.Rasam?that too with Pineapple,none had even heard such a rasam existed.Well,neither did I a while back.I liked the idea of adding sweet and sour pineapple slices to a tangy tomato rasam,what an amalgamation of flavours,isn't it?

When it comes to making rasam,I'm sometimes stumped.Here is a simple side-dish with dal,tomatoes and rasam powder,sometimes even without dal,I wonder how people say it is an easy recipe to make.If not made well and if there is no balance of flavours,it will just end up being a watery side-dish with some tomatoes in it and I tell you,it is not a good thing at all.

I've heard this version,with pineapple chunks,is a hit recipe for wedding feasts.Though I've never had it myself,have heard many people saying it is a welcome change to the regular rasam.When you think pineapple,you think it is going to make the rasam sweet,it doesn't.In fact this one has pepper for spice,pineapple for sweetness and tomato for tanginess,all the flavours come together and make this an instant hit:)

Pineapple Rasam
Recipe source - Rak's Kitchen

Ingredients

Pineapple - 2 slices/rings,chopped(approximately a cup and a half)
Tomato - 2
Rasam powder - 1 tsp
Turmeric powder - 1/4 tsp
Cooked toor dal - 1/2 cup
Salt to taste
Coriander leaves - for garnish

To grind coarsely

Pepper - 1 tsp
Jeera - 1 tsp
Garlic cloves - 2

To temper

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Methi/fenugreek - 1/8 tsp
Hing/asafetida - a pinch
Curry leaves - 1 sprig

Method

Pressure cook toor dal with enough water and mash it well using the back of a spoon.Keep aside.
 
Grind pepper,jeera and garlic cloves to a coarse paste.
 
Make a paste of half the pineapple slices.Puree one tomato and chop the other.
 
In a bowl,mix together pineapple paste,tomato paste,rasam powder,turmeric powder and 3/4 of the pepper-jeera-garlic paste and add a cup and half of water.Mix well and keep aside.
 
In a kadai add oil and splutter mustard seeds and methi.Mix in curry leaves,pepper-jeera paste and hing.
 
Add the chopped pineapple and tomato and saute for a minute.Mix in the puree and stir well.Add salt to taste and let it come to a boil.Simmer till the pineapple chunks are soft.
 
Mix in the mashed dal and cook for 2-3 minutes.Add chopped coriander leaves and switch off the flame.Cover with a lid and let the flavours infuse.
Serve hot with rice,potato roast and appalam.

Notes

• Choose just ripe pineapples which would taste sweet and sour rather than over-ripe ones.
• My rasam turned out a little thick than usual,so I'd reduce the amount of dal next time.Adjust the consistency according to your preference.

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Paneer Makhani Restaurant Style | Easy Paneer Recipes

I am back with another Paneer recipe.Yes,trying to post dishes which are most in demand here-side dishes for chapathi and easy paneer recipes.I never get tired of looking out for new recipes for Paneer,it being one of my most favorite food of all times.People say vegetarians have no choice but to like paneer but I have absolutely no clue why one shouldn't!

Paneer aka Cottage cheese is full of proteins,calcium and vitamin.The "fatty" tag associated with paneer is mostly due to the calorie rich gravies in which these are dunked in mostly.In fact,homemade paneer made using skimmed milk if taken in moderation can actually help you lose weight!Make Paneer Tikka/Paneer Tikka masala or Kadai Paneer and you can have it as a meal by itself,without compromising on taste or health.

Now coming back to this dish,if you are wondering why this one is called Paneer Makhani while it looks very similar to Paneer Butter Masala,I have a reason.Though the base of the gravy is somewhat similar,there are a few subtle differences.PBM gravy is made different by adding several spices into it while the Makhani sauce/gravy is mellow with a faint taste of nuts(due to the addition of cashew paste).

Enough of trivia now,let's get on with the recipe.It is indeed a very simple recipe which pairs perfectly with rotis or naans and simple pulaos.

Paneer Makhani Restaurant Style
Recipe source - Dassana

Ingredients

Paneer/Cottage cheese - 200 gms,cubed
Tomato - 3 or 4 medium,pureed
Cashewnuts - 2 tbsp,soaked in 2-3 tbsp of milk and made into a paste
Butter - 1 tbsp
Oil - 1 tbsp
Bay leaf - 1 or 2
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Kasoori methi - 1 tsp
Water - 1 1/2 cups
Salt and sugar to taste
Green chilly sliced and Coriander leaves for garnish

Method

 
In a thick bottomed kadai add butter and oil.Add the tej patta/bay leaf and stir for a few seconds till the oil becomes aromatic.Add the ginger garlic paste and stir till the raw smell disappears,since I used store-bought paste,it took me only less than a minute.
 
Mix in the tomato puree and stir well.Simmer the flame and let the puree dry up a little and stir occasionally till oil starts floating on top.
 
Mix in the red chilly powder and cashew paste.Now add the water.I rinsed the mixer in which I ground the tomato and the cashew paste and used that water-more flavour without any additional work :)
 
Add salt and sugar to taste.Stir until the curry starts to thicken.Mix in the cubed paneer,I shallow fried the paneer in 1/4 tsp of oil,you could try that or add paneer as is.
 
Cook for 3-5 minutes and then add kasoori methi,green chilly and garam masala.Switch off the flame,cover with a lid and let the flavours infuse.

Serve hot with naan/kulcha or ghee rice.

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