VEGETABLE BIRYANI IN PRESSURE COOKER| BIRYANI RECIPES

If you are looking for an easy biryani recipe which can  be made in a jiffy and can be made for lunch box too, then i can say this is the best tasty biryani which can be quickly done in pressure cooker . Generally biryani means Dum biryani , which is an elaborate procedure but i know it is worth trying out Dum biryani too. But this pressure cooker biryani do taste equally well. I make this once a week as it is an easy one pot meal . Some times even for a weeknight dinner also i make this vegetable biryani . So try out this easy Vegetable Biryani – made in pressure cooker.

Vegetable Biryani with video

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 2-3

    Basmati Rice  1 cup
    Mixed veggies*  1 and 1/2 cup
    Water  1 and 1/4 cup
    Red chili powder  3/4 tsp
    Ginger  a small piece
    Garlic  3-4 pods
    Mint leaves   a handful 
    Sombu | fennel  1/4 tsp
    Bay leaf | cardamom 1
    Onion  1
    Tomato  1/2
     Oil   2 tblsp
     Ghee  1/2 tsp
     Salt  as needed
*I used carrot, beans, green  peas and potato. You can add cauliflower, frozen corn, broccoli,butter beans and capsicum too.
     

Method:

• Wash the rice and soak it for 20 minutes in 1 and 1/4 cup of water. 
• Mean time chop the veggies and slice the onions and tomatoes.
• Grind the mint leaves, fennel , ginger, and garlic into a very fine paste.( use little water from the soaked water in the rice for grinding. Do not add extra water.)

• In a pressure cooker add oil and ghee and add in the cardamom pods and add the sliced onions.
• When it turns translucent add in the tomatoes. Saute for a few minutes .

• Add the ground mint paste and saute for few minutes in a low flame . Let the raw smell of the garlic disappear.
• Add the chopped veggies and mix well so that the masala will get coated to the veggies nicely.

• Add in the red chilli powder, turmeric powder, and salt. You can use sambar powder too instead of red chilli powder.
• Mix well. Keep the soaked water aside and add the rice only and saute for 2 minutes.

• Now add in the water and keep the cooker closed. Let this cook till one whistle and after that keep it in a very low flame for 5 to 7  minutes. Biryani will be ready.

• Fluff it up with fork and serve hot with any raitha of your choice. I highly recommend to enjoy this biryani with Kothamalli thokku or Pudina Thogayal.

Note:

• You can replace red chilli powder with sambar powder.
• My mom grinds 2-3 green chillies along with the mint leaves and don’t add red chilli powder or sambar powder.
• You can skip adding turmeric powder too.
• My mom grind few coriander leaves too.
• Bay leaves can be added while adding cardamom.

Technorati Tags: Vegetable biryani,biryani recipes,easy vegetable biryani,lunch box recipes,pressure cooker biryani,jeyashris kitchen recipes,rice varieties

BADAM BURFI RECIPE | QUICK DIWALI SWEETS RECIPES | ALMOND FUDGE RECIPE

Recipe of badam burfi - With video

Badam burfi is an easy and quick diwali sweet recipe which my mother in law generally makes for diwali , but she makes it out of cashew nuts. Burfi is a compulsory one which they make at home for Diwali. As i have already posted KAJU KATLI recipe i wanted to try out burfi with badam | almonds. Bookmark this badam burfi recipe to try out for Diwali 2013 which falls on Nov 2 .
Check out my Full collection of diwali recipes too.

CORN FLOUR HALWA RECIPE|EASY DIWALI SWEETS RECIPES

Corn flour halwa | Karachi halwa is i wanted to try for a long time. During our child hood days whenever some guests but assorted sweet box for us some how this Karachi halwa in that box i never share with anybody and yes i will eat the entire corn flour halwa on  my own. But i never know how it was made till i enter into this blogging world. The recipe of corn flour halwa sounded very easy and this can be made in 20 minutes. So if you are searching for an Easy diwali sweet then please bookmark this recipe and try out for Diwali. Trust me, you will love this corn flour halwa | Karachi halwa.

INGREDIENTS: YIELDS 2 CUPS. COOKING TIME:  20 MINUTES 
PREPARATION TIME:5 MINUTES
RECIPE SOURCE: UMA'S KITCHEN EXPERIMENTS

CORN FLOUR	1/2 CUP
SUGAR	1 AND 1/2 CUP
GHEE	1-2 TBLSP
WATER	2 AND 1/2 CUP
CASHEW NUTS	FEW
ORANGE FOOD COLOUR	2 PINCHES

METHOD:

• In a pan add a tsp of ghee and fry the chopped cashew  nuts till golden brown and keep it aside.
• Grease a plate with ghee and keep aside.
• In a bowl. mix the corn flour with 1 and 1/2 cup of water , food colour without any lumps.

• In a heavy bottomed pan or non stick pan add sugar and add 1 cup of water.
• Let the sugar gets dissolved , no need to check for string consistency.

• Simmer the flame and mix the corn flour mixture once nicely with a spoon and add it to the sugar syrup.
• Mix well in a medium low flame. Stir continuously.

• Add 1 tblsp of ghee and stir continuously to avoid forming lumps, this will give a glossy texture and the halwa starts getting transparent.
• Add the roasted cashew nuts when the mixture becomes thick.
• Stir well and mix well so that the cashews will get into the halwa.

• Add the remaining ghee and at this stage the halwa will be glossy and starts leaving from the sides of the pan.
• Transfer it to the greased plate. Either you can leave it for 2 hours to cool down and cut into pieces or you can serve it in a bowl too.

• I didn’t make it into pieces as i made the halwa around 3 30 in the evening and if i wait for 2 more hours there won’t be enough of sunlight to click the pictures.

         Note:

• You can make this halwa in microwave too.
• The sweet is perfect for this halwa so no need to add extra sugar.
• Always ensure that the corn flour mixture will not have any lumps.
• This will stay good for 4-5 days in the refrigerator but the texture will not be the same if you keep it inside the refrigerator. So better to make it and consume within 2 days.

  

Technorati Tags: corn flour halwa,easy diwali sweets recipes,karachi halwa,sweets recipes,jeyashris kitchen recipes

PEPPER RASAM | MILAGU RASAM RECIPE|PATHIYA SAMAYAL RECIPES

After all the festival food i wanted to make something very simple today and it was heavily raining from the morning so i made this simple pepper rasam |milagu rasam with a beans curry for lunch and suresh too joined me for this simple lunch and we both enjoyed this simple food a lot. Nothing can beat a simple milagu rasam , my mom makes this when we have cold or cough and a simple food for postpartum delivery too. Even bachelors can try this milagu rasam as this doesn’t requires any grinding too. So after this navaratri, i wanted to try something without any dal and this milagu rasam doesnt need dal too.

INGREDIENTS: SERVES 3 PREPARATION TIME: 5 MINUTES . COOKING TIME: 15 MINUTES

TOMATO	2
SAMBAR POWDER | RASAM POWDER	1/2 TSP
THIN TAMARIND WATER	1 CUP
PEPPER	1 TSP
SALT	AS NEEDED
JEERA|CUMIN SEEDS	1/2 TSP
GHEE | OIL	1/2 TSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• In a vessel put the tomatoes and nicely mash with hands. Add the tamarind water,sambar powder | rasam powder , salt . Bring this to a boil for few minutes.

• Pound the pepper and jeera in a mortar and pestle.

• Once the raw smell of the tamarind water goes add the pepper jeera powder and 1 and 1/4 cup of water.

• When it becomes frothy switch off the flame and temper with mustard seeds and curry leaves in ghee or oil.

• Pepper rasam is ready to serve. Just enjoy with a simple curry or a papad.

PAAL KESARI RECIPE | MILK RAVA KESARI RECIPE

Paal kesari| rava milk kesari | Sooji ka halwa , is generally we make by cooking the sooji in  milk as the usual kesari is made by cooking the roasted rava in water. This kesari i have tasted very long back in my relatives place when i was in chennai. It was totally fantastic. Very recently when she visited here i asked her for the recipe and she told it is the same as rava kesari replacing water with milk. I tried this and it turned out exotic . We all loved it. You can make this rava milk kesari for any festival or poojas at home .

INGREDIENTS: SERVES 2-3

RAVA	1/2 CUP
MILK	1 AND 3/4 CUP
SUGAR	1 TO 1 AND 1/4 CUP
KESARI COLOUR	A PINCH
GHEE	2-3TBLSP
CASHEW NUTS	FEW
CARDAMOM POWDER	A PINCH

METHOD:

• Roast the cashew nuts in the ghee till golden brown and keep it aside.
• In the same pan add 1 tblsp of ghee and roast the rava nicely till nice light golden brown in a very low flame.
• In a saucepan bring the milk to boil. I used full cream milk.

• Add this milk to the rava and let the rava gets cooked in the milk. Check whether it is cooked by dipping your hands in water and check . If it is cooked the rava will not stick to your hands. else cook for few more minutes.
• Now add the sugar and stir it quickly without any lumps. The mixture will be become runny. Do no panic.

• Add remaining ghee little by little and stir well in a low flame for few minutes till it becomes a whole mass and the kesari should not stick to the bottom. Add a pinch of yellow food colour and mix well to get the colour evenly.
• Add the fried cashew and mix well. Add cardamom powder too and mix well.

• Rava milk kesari is ready for neivedhyam.

Note:

• Always add sugar once the rava is completely cooked.
• Make the entire process in low flame.

Technorati Tags: milk kesari,paal kesari,kesari using milk,rava kesari using milk,navaratri recipes,sweet recipes,tamil brahmin recipes

MOTICHOOR LADOO |EASY DIWALI SWEET RECIPES| MOTICHUR LADDU RECIPE

Motichoor ladoo is one among my favorite sweet and i wanted to try this for a long time. I have posted few ladoo recipes last year . Check out my Boondi ladoo , Besan ladoo, Rava ladoo. Two weeks back we went to Malaysia and i wanted to make a sweet and a savory for my friends and my mama’s family whom i have planned to visit there. I decided on the South Indian Madras mixture and thought of making Mysore pak. Though i made both some how i wanted to make another sweet and suddenly this Motichoor ladoo came to mind and i had this recipe of Motichoor ladoo in a popular cookbook which i wanted to try for a long time. It just turned out perfect and i could finish the entire process in an hour. I can highly recommend to try out this motichoor ladoo for this diwali and trust me it will turn out awesome. Check out my post on Sugar syrup consistency. Check my full diwali collection of  recipes  . Also check out my Boondi ladoo with Khoya.

MOCHAI SUNDAL FOR NAVARATRI| MOCHAI SUNDAL RECIPE

Mochai sundal is one among the sundal which my amma makes during navaratri and this mochai she rarely cooks and to be more precise she cooks only during navaratri for sundal only. I use this for making Kara kuzhambhu and sometimes in Vathakuzhambhu too. I just made this mochai sundal with the similar spice mix which have used for KALYANA RASAM, omitting the pepper and jeera. A very Happy navaratri to all of you.

INGREDIENTS: SERVES 2

MOCHAI	1/4 CUP
TOOR DAL	1 TBLSP
CORIANDER SEEDS | DHANIYA	1/2 TSP
RED CHILLI	1
ASAFOETIDA	A GENEROUS PINCH
COCONUT(SCRAPPED)	2 TBLSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
COCONUT OIL	FEW DROPS(OPTIONAL)

METHOD:

• Soak the mochai for 10 to 12 hours or overnight.
• Dry roast the toor dal, curry leaves, coriander seeds and red chilli .

• Allow this to cool and grind this into a fine powder.
• Pressure cook the mochai till 3-4 whistles by adding salt and asafoetida.
• Drain the water and keep it aside.
• In a pan add oil and add the mustard seeds. Add the cooked mochai to this.

• Add 1-2 tblsp of the ground powder to this. Mix well and add the grated coconut.

• Switch off the flame and drizzle with coconut oil (if adding)
• Mochai sundal is ready for neivedyam.

Technorati Tags: mochai sundal recipe,navaratri sundal recipes,jeyashris kitchen navaratri recipes,tamil brahmin recipes,no onion no garlic recipes