Kashmiri Pulao..

Pulao recipe is very easy & quick to prepare within 15mins...It is very popular Kashmiri rice prepared with dry nuts & fresh fruits.. You can add pineapple, pomegranate & red apple(of your choice)... 

It is perfect lunch box recipe for kids, especially toddlers... It is rich in calcium, protein because of the ingredients added to it.. I have prepared it without GINGER-GARLIC PASTE, the smell never goes well with other ingredients.. 

Adding of SAFFRON gives nice aroma to the pulao... Kashmiri pulao is perfect One pot Meal.. It is mildly spiced & little sweet, I just loved it... It goes well with onion rata,  paneer gravies, Mushroom Masala & baby corn masala...

Preparation time- 15mins             Cooking time- 20mins

INGREDIENTS:

Basmathi rice- 1 cup
Onion- 1(big)
Green chili- 4
Milk- 1 & 3/4 cups
Saffron- few strands
Salt- as needed
Cashews- 10
Almond- 10
Raisins- 15
Ghee- 3tsp
Green peas- 1/4 cup
Pomegranate seeds(for garnishing)

TO TEMPER:

Oil- 3tsp
Bay leaves- 2
Star anise- 2
Cinnamon- 1/2 inch

METHOD:

• Wash & soak rice for 15mins(not more than that)..
• Heat oil in a cooker, add the ingredients mentioned under tempering, then onion, green chili... saute till golden brown... Then add 1.5 cups of milk into it... Sprinkle some salt & stir well...
  
• Meanwhile, fry the nuts & raisins till golden brown... keep it aside..
  
• Now add the soaked rice, fried nuts & green peas... mix well..
  
• Bring it to boil & cover the lid.. Cook for 1 or 2 whistles... When the pressure completely goes off, add few strands of SAFFRON & pomegranate seeds... Mix gently...
  
• It goes well with paneer gravies & spicy masala veg gravies..
• Yummy pulao is ready to serve hot....
  

Tomato Biriyani(Takaali biriyani)

Tomato biriyani is quick & easy recipe simple ingredients.... I remember it is my favorite lunch box recipe during my school days & my AMMA used to prepare this regularly.... My sister is huge fan of biriyani, she loves to eat all kind of it... So my mom will prepare biriyani very often at home... Actually my Aunt(chithi) is damn good in making of biriyani, my mom learnt this recipe from her.... Now my kid, JINJU loved it... he also big fan of biriyani.... I want to do something new & made him to eat properly... It goes well with simple RAITHA & any kind of fry like potato or vazhaikaai fry(raw banana)...

Actually it is perfect lunch box recipe for kids & adults too.... Kids usually filter onions, tomatoes in their meal, in this case I grinded all & make into paste... so they can able to eat happily & enjoy the taste of TOMATO BIRIYANI....

PREPARATION TIME- 10mins COOKING TIME- 15mins

INGREDIENTS:

Ponni rice- 1 cup
Water- 1.5 cup
Onion- 2
Curry leaves- 1 spring
Mint leaves- 10
Red chilli powder- 1 tsp
Coriander powder- 1tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Ginger-garlic paste- 1tsp
Bay leaves- 2
Star anise- 2
Ghee- 1tsp
Oil- 2-3 tsp

FOR GRINDING:

Onion- 1(sauted)
Cinnamon stick- 1 inch
Fennel seeds(sombu)- 1tsp
Tomato- 2 & half

METHOD:

• First wash the rice & soak for 10mins...
• Meanwhile saute the sliced onion for 2 mins & transfer into blender, with that add cinnamon stick, sombu & give pulse once or twice.....then add chopped tomatoes & grind into fine paste... keep it aside...
  
• In a pressure cooker, add ghee & oil, add in bay leaves & star anise...saute for 1 min...
• Then add onion & curry leaves, saute till golden brown color appears, then add 1tsp of ginger-garlic paste...it gives nice aroma when it blends with oil & onion....next add chilli, coriander & turmeric powder into it.....mix well.....
  
• Now add the ground paste of tomato onion puree, add salt & mix well.....with that add mint leaves & mix well.....
  
• Add rice & bring it to boil, once it started boiling, close the lid of cooker & cook for about 2 whistles...
  
• When the pressure completely goes off, allowed to cool down & gently mix the rice with the spatula... If you want, add ghee & mix well...(optional)
• Tastyyyy TOMATO BIRIYANI is ready to serve with raw banana or potato fry...!!!( click here for raw banana fry http://www.pappuskitchen.blogspot.sg/2014/08/raw-banana-fry-vazhaikaai-varuval.html?m=1 )
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PRAWN Biriyani...

Prawn Biriyani is a delicious treat for seafood lovers... Many people hesitate to eat prawns, because of its bad odour.... Even i too hesitate to touch the prawn....nowadays i used to it... moreover i like the taste...thats the only reason... After trying this recipe, you will realise the real taste of it...

 

Ingredients for Seasoning:

Oil- 3tsp

Cooking butter/ghee- 3tsp

Onion- 1(big)

Bay leaf- 3

Star anise- 1

Mint leaves- 10

Green chilli- 3

PRAWNS- 200 gms

Salt- to taste

BASMATHI RICE- 1cup

Ingredients for Grinding:

Fennel seeds- 1tsp

Cinnamon sticks-1

Cardamom- 4

Ginger- 1inch

Garlic- 4 cloves

Mint leaves- 1handfull

Tomatoes- 2

METHOD:

• De-vein the prawns & wash them well....
• Take a pressure cooker & heat 3tsp of oil & ghee.....add bay leaves, star anise...
  
• Then add sliced onions, chili & mint leaves...saute till it turns golden brown...
  
• Meanwhile grind the ingredients mentioned under grinding into fine paste...
  
  
  
  
• Now add the washed prawns & mix well...saute for 3mins(not more than that)
  
• Add the ground paste & salt...mix well....
  
• Now add 1.5 cups of water & soaked basmathi rice into it...
  
• Stir well & bring it to boil.... close the cooker with lid & cook for 7mins(1 or 2 whistles)..
  
• Set aside untill the pressure releases on its own & allowed to cool down.....gently stir to mix well...
  
• Wowwwww.....delicious PRAWN BIRIYANI is ready to serve with onion raitha..... 

 

Mutton Biriyani....

Wowwww....Mutton biriyani is one of my hubby's favourite food...it is quick special one pot meal....actually it tastes even better on next day....

Ingredients:

Mutton- 1/2 kg

Jeera samba rice- 2cup(1/2 kg)

Onions- 4

Tomatoes-3

Green chillies- 5

Mint leaves- 1handfull

Red chilli powder- 1.5tsp

Coriander powder- 2tsp

Biriyani masala- 1/2tsp

Salt- to taste

Water-3 cups

For tempering:

Ghee- 4tsp

Oil- 3tsp

Bay leaves- 3

Star anise- 2  

Ingredients for Grinding:

Fennel seeds- 1tsp

Cinnamon stick- 1 (inch)

Cardamom- 5

Cloves- 2

Ginger- 1.5 inch

Garlic- 5 cloves

Mint paste- 1 handfull

Method:

• Wash and clean the mutton pieces...
  
• Place it on a pressure cooker & add sufficient water, pinch of salt & 1/4tsp of turmeric powder....cook for 5whistles....
  
• Now heat oil, ghee in a pressure cooker....add the whole spices mentioned under tempering..
• Add chopped onions, green chillies & mint leaves....saute till onion turns pale....
  
• Add tomatoes & saute for 2mins...then add red chilli powder, coriander powder & biriyani masala..
  
• Meanwhile grind the ingredients mentioned under gringing into fine paste.....grind mint leaves separately...
• Now add the ground paste into the pan & saute until raw smell goes off....
  
• Add mint paste & salt into it....mix well....
  
• Add  mutton pieces & 3cups of water( you can use the boiled muton water) ....
  
  
  
  
• Add the soaked rice....stir well...bring to boil....
  
  
  
  
• Stir well until 1/2 of the water is absorbed by rice, reduce the flame & close the lid....cook for about 10mins...2 whistles....
  
• Once the pressure releases, open the lid & allowed to cool.... gently mix well.....
  
• Yummmmmy delicious biriyani is raedy to eat......
• Serve it with onion raitha...... 
  

 

Mushroom Biriyani

My kid's favourite dish...it is great one pot meal for lunch box...most delicious & tasty recipe.... 

Ingredients:

Basmathi/ordinary rice- 1 cup

Onion- 1.5(large)

Tomatoes- 2

Mushrooms- 300gms

Mint leaves- 1handful

Green chili- 4

Red chili powder- 1/2tsp

Coriander powder- 1tsp

Salt- to taste

For grinding:

Fennel seeds- 1tsp

Cinamon stick-1

Cardamon -3

Ginger- 1inch

Garlic- 3cloves

Mint leavs- 1handfull

For Seasoning:

Ghee/ cooking butter- 2tsp

Oil- 2tsp

Bay leaves- 2

Merhod:

•  Wash & soak rice for 10mins....
• Meanwhile grind the ingredients mentioned under grinding into fine paste....
• Heat a cooker with oil & ghee, add bay leaves, onion, mint leaves....saute for 3mins...
• Add tomatoes & saute well....now add chili & coriander powder...
• Now add the ground paste & saute well.....
  
• Add sliced mushrooms & cook for 3mins...once the mushroom is soft & masala blended well.....add 2cups of water into it...
• Add rice(i've used ordinary ponni rice) & close the lid...cook for 2-3whistles...
  
• Mushroom biriyani is ready to serve with onion raiha... Enjoyyyyy..!!!!!
  
• NOTE:   DO NOT WASH MUSHROOMS, USE DAMP CLOTH TO WIPE IT....BECAUSE IT BECOME SOGGY......  

Sambar Sadham/ Bisibelabath

  Sambar sadham is one of my favouite dish...its a signature recipe of Tamilnadu...it is quick & tasty recipe with masalas & mixed veggies... it is healthy food for kids too...

Ingredients:

Rice 3/4cup

Toor dal- 1/2cup

Onion- 1

Tomato- 1.5

Curry leaves- 2spring

Chili powder- 1tsp

Sambar powder- 1tsp

Turmeric powder- 1/2tsp

Salt- to taste

Tamarind pulp- 2tsp

Water- 3cups

For Seasoning:

Ghee- 3tsp

Mustard seeds- 1tsp

Cumin seeds- 1tsp

Fenugreek seeds- 1/4tsp

Curry leaves- 2spring

Vegetables needed:(chopped)

Carrot- 1

Beans- 10

Drumstick-1

Potato-1 

(can use any vegetables)

Method:

• Wash & soak rice and dal for 15mins..
• Heat oil in a cooker, add the ingredients metioned under seasoning....
• Add chopped onions, tomato...saute for 3mins...
• Add chili & sambar powder into it.....sprinkle some salt.....mix well...
• Now add all the veggies & mix well with masalas..
  
• Pour water & add rice, dal into it....some tamarind pulp into it & pinch of asafoetida...
  
• Bring it to boil & cover the lid...
• Cook for 5 whistles & turn off the flame...
• Drizzle with ghee & mix well...
• Garnish it with coriander leaves & serve hot with papad & mango pickle...