Jeera Rice in Pressure Cooker | Cooking for Two | Lunch Box Series : LBS#70

After the simple Pudina Peas Pulao for lunch, I made this Jeera Rice, different from the regular Jeera Rice. I was again cooking for just two of us and as always I was running out of ideas. Never realized one person not at home, makes so much difference in what you cook. Anyway having had the need I had to think of something simple, yet tasty. Doesn't this be the requirement all the time?

So this Jeera Rice is little more spicy and I used more than the regular spices. Infact I used the Biryani Masala I had made sometime back. For a combination for this rice, I made the Methi Aloo Tamatar, the spicy gravy went quite well with the Jeera Rice.

The school closed for the boys after their exams got over. Unfortunately Konda's exams are yet to start. You can imagine how tough it will be when someone is enjoying their vacation while one has to study for the exams. Konda was cribbing about it, but managed to get over it and is studying for her exams. Whereas Peddu and Chinnu keep running around because it's their vacation. They even decided they will stay at their grandparents place. I told them they can stay through the day, but should be back home for sleeping. They tried convincing me, but then I knew Amma wouldn't be able to manage them.

They are ready with their toys from the moment they wake up and sleep with their cars. I don't know how, but boys love cars and bikes! I am just hoping they will entertain themselves for some more days, before their school reopens for the next academic year.

Now for the simple recipe.

 

Jeera Rice

Ingredients Needed:

Rice - 1 cup
Oil - 3 tsp
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 2 medium
Roasted Cumin powder / Jeera Powder - 1 tsp
Salt to taste
Biryani powder - 1/2 tsp
Water - 2 cups

Whole Spices

Bay leaf - 2 nos
Cinnamon - 2"
Cloves - 3
Cardamon - 2
Dagad Phool / Kallupachi / Black Stone Flower - 2

How to make the Jeera Pulao

Wash and soak the rice for 15 mins.

In a pressure cooker, heat oil, add the whole spices, saute for couple of minutes. Then add onion julienne. Saute them till it turns colour.

Then add ginger garlic paste, green chilies. saute well. Now add the drained rice. Saute well.

Next add the salt, cumin powder, biryani powder, combine everything well. After couple of mins, add water, cover with lid and pressure cook for 3 whistles or till done.

Once the pressure falls, fluff with fork.

Serve with Methi aloo Tamatar.

Paneer Peas Masala | Mutter Paneer ~ Side Dish for Chapati

When you hit on a combination that works out wonders, I am sure we end up using that combination in as many variations as we can come up with! That's true with Peas and Paneer. You can never go wrong with combining these two together for a gourmet gravy and be sure to win over your guests. 

Couple of decades back, when one wanted to host a party, they made sure there planned a proper vegetarian and a non vegetarian dishes, keeping in mind the crowd pleasers. If I remember right, it used to be Channa Masala with Pooris. Be it lunch or dinner, these two found it's way. However ever since Paneer took the crowd by storm, there is nothing but paneer in any party you attend or host yourself. One can't go wrong in selecting Paneer. 

At one point, I almost wondered if all the dishes ended up being made with paneer. So much so that I decided I had to plan a menu with this star. Anyway coming back to our recent parties, that I have ended up clicking pictures and sharing the menus, I noticed we were back to the spot of making sure we had the Paneer for the vegetarians. And let me confess all of them were hit. 

So even though I have three or is it four, versions of Paneer with Peas or other ingredients, it was so well received.

The other versions be it Mutter Paneer Masala, Matter Paneer or Mater Paneer Masala, each has been a different yet appealing in it's own standards!

Ingredients Needed:

Paneer - 250 gms
Peas - 1 cup
Onions - 2 medium
Tomato puree - 2 cups
Ginger Garlic paste - 1/2 tsp
Cashew paste from 10 whole ones
Malai - 2 tsp
Chilli powder - 1 tsp
Coriander powder -1 tsp
Roasted Cumin powder - 3/4 tsp
Curds/Yogurt - 2 tbsps
Salt to taste
Oil - 2 tsp
Butter - 1 tsp

How to make the gravy

Have Homemade Paneer ready. Since this is homemade you don't need to saute in butter. If store bought, cube and saute in butter.

Soak cashews in hot water and grind to a smooth paste. Keep aside.

Blanch the fresh peas and keep it ready.

Heat a non stick pan with oil, saute the onions till they turn colour, then add ginger garlic paste.

Next add the tomato puree, fresh peas, cook for few mins in sim. then add cashew paste, blended malai, and all the spices. Simmer till the gravy gets well cooked. This takes about 10 mins.

Then add the beaten curds and mix well. Add a cup of water and bring to boil. Add the paneer at this time and simmer for 5 - 7 mins.

Finally add the butter and remove, you can garnish with coriander leaves.

Serve with Naans or chapatis.

This was one of the main dish served for the vegetarians in a party and surely disappeared before I could take a proper picture!

Other Paneer Recipes

Chettinad Chicken Kulambu in Pressure Cooker ~ Tamil Nadu Special Chicken Curry

Ok for once it turned out that I was unable to click more pictures in the recent dinner party. I just managed to click most of the dishes together, while rest was being prepared. This time for a change in the menu, Amma wanted to try something else, different from our usual menus. She always says she would want to have her best dish included, even if the new dish that she tries flops, which of course has never happened. Anyway it's always better to be prepared right.

So we have this Chettinad Chicken curry that Amma makes, she wanted to vary the ingredients and made a new combination. This was again liked much, so needless to say I am here to record that on dot! You must make it and enjoy as I have heard very good feedback on the Kulambu. She also wanted to make the roast, which was again a derivative of another dish. All in all this menu was assembled mostly with a thought that we create a new list with what we have already! Kids loved the Paneer Butter Masala. Did I tell you that the current Paneer Butter Masala has gone through lot of modification from what it's on the blog? Well I hope someday I get around sharing the recipe as well. Until then you get to just hear me talk about it all the time.

With today being Women's Day, I went out with my colleagues for an outing, leaving the guys very jealous, they were hoping they would get to go out and enjoy on Men's day. The feminist in me shouted out "as if they don't have a men's day daily!"..:) On the other hand, knowing that the men in my life don't always expect me to hen around them, I can say they can have a special day, else no chance!

Chettinadu Chicken Kolambu Recipe

Chicken - 1/2 kg
Onions - 1 medium
Tomatoes puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4  tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful

Masala to be ground

Coconut - 1/2 of a whole medium size
Poppy Seeds / Gasa Gasa - 1 tsp
Coriander seeds - 2 tsps
Whole peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili whole - 2
Cashew Nuts - 5 -6 whole
Cloves - 2
Cinnamon - 2"
Cardamon - 2 nos

How to make the chicken kolambu

Dry roast the spices for the masala and grind to a smooth paste. Keep aside.

Then in a pressure pan, heat oil, saute the onions till they turn nice brown colour. Add the ginger garlic paste and saute well.

Next goes the chicken and you cook on high flame for the chicken to get nicely roasted, making sure the raw smell leaves.

Then add the tomato puree, red chili powder, salt, turmeric powder and simmer for 5 - 7 mins.

You can add the ground masala and continue cooking for another 5 mins.

When you feel the chicken is nicely coated with the masala, add a cup of water and cover with lid. Cook for 1 or 2 whistle depending on the chicken getting cooked.

Once the pressure falls off, add coriander leaves and cook on simmer again for couple of minutes.

Notes:

Since the chicken gets nicely roasted through the process, you can simply put for one whistle. Else you can check and cook for another whistle. Since you are serving as side dish for parotta, make sure pieces don't get smashed.

Party Menu 4 | Menu Planning | Indian Party Menus | Dinner Party

After what seem to be the most dullest moment here, I finally manage to get some something done. Though days pass away as quickly the come in, I am shocked we are already into March! Where did February go and I never came over here so much as I might have wanted.

We had a small dinner party over the weekend. And I as I said we tend to repeat certain dishes as they get more likes and we also try couple of new dishes. Overall it's a case of making sure you don't end up with all new dishes and nothing anybody likes. There is of course, no question on not liking it. All of Amma's recipes are always a hit. 

The starters were sort of changed, we always make sure have a paneer side dish for the vegetarians. So this time it turned out to be our favorite low calorie Paneer Butter Masala. The recipe that we currently make is so much different from the original recipe that I have shared. Nevertheless, you can still make that if you want.

This simple Vegetable Salad with just salt and pepper, at times I sprinkle Chaat Masala, is always the most sought out in any party. 

Party Menu 4

Venue : Home
Number : 8

Our Dinner Party Menu was:

Drinks
Mango Fruit Juice (Store bought)

Salad

Spicy Channa Sundal, Iyar Style
Onion, Cucumber, Carrot Salad

Veg Starters:

Pepper Fried Masala Cashew
Masala Vada

Non Veg Starters:

Chicken Nuggets (Store bought)
Chicken Pepper Fry

Main Dishes

Chettinad Chicken Kulambu, Tamil Nadu Style
Paneer Butter Masala
Parotta
Pepper Cumin Rasam,
Plain Rice
Curd Rice

Dessert

Vanilla and Butterscotch Ice creams

Both the Chicken Dishes were new and will be sharing shortly.

Pepper Salted Cashews

Fried Cashews have to be part of all parties for Daddy. So for a change we made it with Pepper

Pepper Fried Masala Cashew

Cashews Whole - 1/2 Kg
Pepper powder - 1 - tsp
Salt to taste
Oil to deep Fry

Heat the Oil and when it hot enough fry the cashews till they start turning colour.

Drain them on to a kitchen towel. Sprinkle pepper powder and salt. Cover and shake them well to make sure all the cashews get coated with the masala well.

Allow to cool and then store in air tight container

Pudina Peas Pulao, Cauliflower Subji | Cooking for Two | Lunch Box Series : LBS#69

I am back to cooking for two of us since Athamma has gone for a trip. It's been only three days since she left and it's become a hectic task for me to plan cooking just for two of us. I know it's not right to cook special food for the kids. They simply refuse to eat what I make for the elders. So without Athamma, it's just me and Hubby dear. 

While planning for the kids has always been on the same line, planning what to cook for just us, with the condition we don't eat leftovers for the next meal, is always the toughest! For all the huge list of recipes already listed out, coming out with something with exact measurement, making sure nothing is wasted, is surely a taxing task.

Since I was working on Saturday, I had to pack my lunch. So I ended up making this simple combo, which met all our needs. Another wonderful addition that this rice has is the Pudina or Mint leaves. The interesting thing is, I had used the frozen Pudina paste that Athamma had the brain wave to make and store. Couple of weeks back, I ended up getting too much of Mint leaves. As they would anyway end up getting rotten, she decided to make a paste and freeze it in our magic freezer tray! You name it, and we have it. Be it chili paste, coconut paste, Poppy Seeds paste and the latest to the family, the Pudina paste!

I did say that Athamma is too smart right, well she is always resourceful and comes up with wacky and interesting ideas. Else imagine finding ways to store the excess produce on hand. Trust me, when I used in the rice, it had such wonderful aroma and taste. 

Today's Lunch Box had

Pudina Peas Pulao and Cauliflower Subji, both cooked in Pressure cooker and took only 25 mins

Pudina Peas Pulao ~ Step by Step Pictures

  Mint leaf paste, frozen and can be used whenever there is a need!

 

Ingredients Needed

Rice - 1 & 1/4 cup
Green Chilies - 2 long
Peas - 1/2 cup
Onions - 1/4 of a big one
Cloves - 1
Cardamon - 1
Bay leaf - 1
Cinnamon - 1"
Star anise - 1
Mint paste - 2 tbsp or three small frozen cubes
Salt to taste
Oil - 2 tsp
Water - 2 & 1/2 cups

Cauliflower Sabji ~ Step by Step Pictures

Ingredients Needed:

Cauliflower florets - 1 cup
Onions - 1/2 medium
Tomato puree from 2
Curry Powder - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil  2 tsp
Water as required

How to make both at the same time!

Wash and soak the rice for 15 mins

Clean the florets and mw with enough water for 2 mins. drain the water and keep it aside.

Since I was using pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.

Use the same ladle as it saves time and energy!

Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chilies, and pudina cubes.

Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.

Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.

For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for couple of minutes.

Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.

For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.

Allow the pressure to fall off before you remove to serving bowls.

' 

It was indeed a wonderful meal, with the pudina adding more zing to it.  And we didn't end up with lot of leftovers.

I am hoping to make some more dishes for just two, hope you will come back to catch them up! Until then have a great week ahead.

Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

There is always a strange feeling getting back to things you haven't been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it's been almost half a month past and there has been no updates. Though it wasn't the lack of dishes. 

As I have said many times, getting Biryani recipe always excites me no end. Couple of weeks back, when Konda had visited her friend's birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend's mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after couple of days and boy, everybody loved it!

I could easily say this looks exactly like how they serve as Thalappakatti Biryani, only difference being I didn't use the Seeraga Samba Rice for the biryani. All Non Veg biriyanis in south use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.

I made this during Sunday lunch and had paired it with Mutton Semi Gravy, Chicken Legs Gravy and X Chicken Fry.

Chicken Biryani

Chicken Biryani Step by Step Pictures

Ingredients Needed

For boiling chicken

Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies -  3 long


Whole Spices

Cloves - 3
Cinnamon 2"
Cardamon -2
Bay Leaf - 1 long

For the Rice

Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp

How to make the chicken biryani

Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.

Extract the coconut milk and keep it ready.

In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.

Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.

Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.

Remove and finally add the lemon juice.

Serve with Onion Raitha or chicken gravy.

Notes:

There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.

Cooking in pressure cooker was much easier, only cautious thing you have to remember is add the salt at different stages and adding less water than required for the rice to be separate and grainy.

Always fluff and never mix too much.

Other Chicken Recipes
Other Biryani Recipes

Beans Potato Curry | Beans Bangaladumpa Koora | Beans Aloo ki Sabzi

For the lunch box that I made along with Kathirikai Paruppu Kulambu, I made this simply Curry or Koora as we also call in Telugu. Now Koora is a name given to vegetable dry sautes as well as gravies. The usage is most confusing, however we manage somehow. Coming to this simple beans and potato subzi, I eat this at my sil's place. She had made it along with Pappu and I was surprised that hubby dear liked it and said he would eat such dishes if I were to make it like that. 

There was nothing so different about it, except of course the green chili spice that he so likes. So back home I decided I should make it and see if he still likes it. My SIL had made it quite spicy and it was bright red in colour, which meant she had added red chili powder as well. Mine didn't end up like that, maybe because I pressure cooked the vegetables and then added. Coming to the simple one, here is how you can make this simple dish that makes a good side dish for both rice and rotis as well.

Pressure cooking makes this dish get done very quickly, else you will have to slog over the stove for a while for the vegetables to get done.

Step by Step Pictures

Beans Potato Curry 

Ingredients Needed:

Beans - 1/4 kg
Potato - 2 small
Coconut - 2 tbsp
Green Chilies - 2 medium
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

For the Tempering

Mustard Seeds, Urad dal  - 1 tsp
Curry leaves - handful
Crushed Garlic - 4 cloves
Oil - 1 tsp

How to make the Beans Potato Curry

Make a coarse paste of coconut and green chilies without adding water.

Wash and trim the beans. Peel the potatos and cube. Pressure cook till done.

In a non stick pan, heat oil, temper with curry leaves, mustard seeds, and crushed garlic.

Next add the ground coconut mix, saute well till done.

Then add the cooked vegetables and cook on high for the water to evaporate. Add the spices and combine everything well.

Continue cooking in sim till the spices and vegetables blend well.

Serve with Rice or rotis

Enjoy the week ahead!