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Ingredients:

2 cups of wheat flour or durumwheat atta


1 cups lukewarm water
1 tsp salt (optional)
1-2 tsp ghee (optional)
makes 10-12 chapatis
1. Pour the wheat flour, salt, and ghee into a bowl and mix the ingredients together.If you
can get some durum wheat atta, this will give you the tastiest results. Though wheat flour is
perfectly fine to use, it can lead the final product to be slightly more chewy, and will make it dry
out a bit faster. In any event, place 2 cups of wheat flour or atta, 1 teaspoon of salt, about 1/2
teaspoon of ghee into a bowl and use your hands to mix the ingredients together thoroughly.
Your hands will work better than any mixing tools for this one. You may even sift the flour and
salt together before adding the ghee.

If you really want to be health-conscious, you can skip the ghee, but the chapatis won't be
as tasty. If you can't find any ghee, you can substitute olive oil. It won't be quite as authentic, but
it should do the trick.

Though these are the only ingredients you need to make a traditional chapati, you can
add a teaspoon or so of your favorite spice, such as chili powder, if you want to make an addition
to this simple recipe.
2. Add a cup of water to the flour mixture and stir the mixture until it's soft and
supple. Most people recommend lukewarm water, but you can even use water that is a little
warm, which will make it easier to knead the dough. For best results, mix the flour with your
fingers in a circular motion as you add a little bit of water at a time. Dumping in all of the water at
once will make it a bit harder to stir the ingredients. At first, the mixture will feel pretty coarse, but
as you add more water, it'll start to stick together.
3. Add the remaining water slowly, stirring until it's fully combined. Continue to add the
water until you've added all of it and the dough seems to really come together. Once you feel like
you've mixed it together pretty thoroughly, you can knead the dough with your knuckles until it's
soft and round. Knead the dough for about 10 minutes. It's important to knead the dough as well
as you can so that the gluten is formed. When fully kneaded, the dough should be nice and
smooth; if it's too hard, then the chapati won't puff up. However, if it's too soft, then it'll be harder
to roll it and it won't puff up, either. It's important to find the perfect balance.
4. Place the dough into an oiled bowl and cover it for 25 minutes. Cover the bowl with a
cloth; use cling wrap only as a last resort. This should give the dough enough time to come
together. If you let it sit for much longer than that, then the dough will lose some of its moisture.
Some people say you should let it sit for 30 minutes or more, however. Start with the lower time
and do it for longer the next time you make chapati to find what works best for you.

Optionally, when this time has passed, you can moisten your hands with a bit of oil or

ghee and knead the dough for another five minutes. It should feel both smooth and supple when
you're done.
5. Divide the dough into 10-12 small balls, and dip them into flour. Each ball's diameter
should be around 3 inches (7.5 centimeters), but you don't have to make them all equally sized.
You should use your hand or a rolling pin to lightly flatten each ball and then drench it with flour
on both sides. For best results, keep the rest of the balls covered with the cloth while you flatten
each one and cover it with flour. If you uncover all of them, you will release more of their
moisture.
6. Roll the dough with a rolling pin until the balls resemble thin, round pancakes.The first
time around, don't expect these balls to come out perfectly round. That's okay -- they'll still taste
delicious, and you'll get the hand of it as you perfect your skills. Rolling the dough until it is even
will make it possible for the entire chapati to puff up.
7. Heat a heavy frying pan, tawa, or griddle over medium heat and cook each chapati on
both sides. Place the chapati on the pan, cook it until it's a bit less than halfway cooked, and
then flip it over and raise the heat a bit. Once you flip it over, the chapati will begin to fill with air.
You should keep cooking it until blisters appear on both sides of the bread's surface. You should
rotate each chapati every few seconds to make sure that it gets cooked evenly.
As you see the chapati filling up with air, you can lightly press down on these spots to

encourage the air to pass through the entire chapati. This puffiness will make the chapati nice
and soft. Once the chapati has fully puffed up, you can take it off the stove.
Some people will say that, once you start cooking the second side of the chapati, you

should cook it directly over the fire of your stove, using tongs to flip it over. If you do this, make
sure your stove is very sterilized and that you take extreme care.
8. Remove the chapati from the heat, and wrap it in a towel until they are all ready to
serve. You can also place it in a container that is lined with a towel. Make sure to cover each
chapati as soon as it's cooked for best results.
9. Serve. Enjoy this delicious chapati with curry or pickles or use it as a wrap. You can even
brush the chapati with some ghee to add an extra burst of flavor. You can easily enjoy these
staples of Indian cuisine on their own.

Tips

The chapati is supposed to puff up when it's on the pan.

A pinch of sugar would enhance the taste of the chapati and reduces thirst that usually
occurs after eating chapatis.

Check the dough for its salt content by tasting a small piece of dough.

Adding curd while making dough results in softer chapati.

You can use margarine instead of ghee, if you prefer.

This recipe makes 1-2 chapatis.

You need to cover the dough when it is resting.

Don't use too much ghee of margarine.

For more healthier and softer chapati, put 1/2 cup of warm milk and 1/2 cup of warm
water instead of 1 cup of water.

You can use 5 cup of wholemeal and 3 flour if you can't find chapati flour.

Vegetable kurma: There is going to be some prep involved. Once done the recipe
progresses quickly. Crank up the food processor/mixie as we need to make some
puree/paste. We need ginger-garlic paste, cashew-khuskhus(poppy seed) paste ,
coconut paste and tomato puree.
I used the classic veggies like potatoes, peas, beans, carrot and cauliflower. A cup of
each. Boil them until AL-dente and keep aside.
Now lets play with the fire.
Heat oil in a wide skillet and when the oil is shimmering add the spices
(cinnamon,cloves and cardamom), onions and saute until translucent. Add in the
ginger garlic paste and salt and saute until you can see streaks of oil coming out of
the mixture. Thats a sure sign that the garlic mixture is cooked.
Now add in the tomatoes and the spice masala. The spice masala includes turmeric,
coriander powder, red chilli powder and black pepper. Reduce the flame to low and
let it cook for 10 minutes. Now add the boiled veggies and cook for a couple of
minutes. Now last add in the cashew-khuskhus paste and the coconut paste and
cook for a mere minute or two. Dont let it boil for long after adding these two pastes.
Just a minute or two on simmer and take it off heat and garnish with
cilantro/coriander leaves.

SO UT H I NDI AN MI XED VEG ETABLE KURMA

PRINT

PREP TIME
30 mins
COOK TIME
45 mins
T O TA L T I M E
1 hour 15 mins
My dads recipe for South Indian hotel style mixed vegetable kurma recipe with step by step photos. Mixed vegetable curry for chapati/ghee
rice. Side dish.
Author: kannamma @kannammacooks.com
Recipe type: Gravy
Cuisine: South Indian
Serves: 6

I N G R E D I E N TS

For the Puree


4 Big Ripe Tomatoes
2 inch Ginger
10 Cloves Garlic
10 Whole Cashewnut
3 Tablespoon khus khus /white poppy seed
4 Tbs shredded coconut
Spice Masala
1 teaspoon Turmeric
1 teaspoon Red chilli powder
2 teaspoon Coriander powder
teaspoon pepper powder
Veggies
1 cup Potatoes diced
1 cup Peas
1 cup Cauliflower florets
1 cup Carrots diced
1 cup Beans diced
Other Ingredients
2 Tablespoon Oil
2 inch bark Cinnamon
3 Cloves whole
3 Cardamom Whole
2 Red Onion Chopped fine
1 teaspoon coarse salt
3 tablespoon chopped coriander leaves
500 ml water

I N ST R U C T I O N S
1.

The paste: Grind the ginger and garlic with a little water into a smooth paste and set aside. Grind the
tomatoes to a smooth puree. No need to strain. Set aside. Grind the cashew and khus khus with a little
water to a smooth paste and set aside. Grind the coconut with a little water to a smooth puree.
2.
Boil the veggies until Al-dente. Reserve the water used for boiling.
3.
In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
4.
Add in the onions and fry till translucent.
5.
Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
6.
Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
7.
Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
8.
Add the cashew-khus khus paste
9.
Add the coconut paste
10.
Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
11.
Remove from heat and garnish with cilantro/coriander leaves.
12.
Serve hot with Chapati or Ghee rice.

==============================================================
http://www.padhuskitchen.com/2013/11/instant-breakfast-recipes-15-quick.html

Rava Upma Recipe-How to make Upma-Quick Breakfast Recipes

Upma is one of the most easiest breakfast and can be done in a jiffy. Though I have posted many
types of upma including vegetable rava upma, I realized that I did not post the most basic upma
recipe (without any vegetables). Since it is a very basic recipe, I have given step wise pictures to make
it easier for beginners. Today we will learn how to make rava upma following this easy recipe.

Rava Upma-How to make Rava Upma


Prep Time : 5 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed
Rava /semolina/sooji (any type of rava) - 1 cup
Onion - 1
Green chilli -1
Ginger - 1 inch piece finely chopped
Water - 2 cups
Ghee - 3/4 tsp (optional - added for flavor)
Salt needed
For the seasoning
Oil - 3 tsp
Mustard seeds -1 tsp
Urad dal - 3/4 tsp
Red chillies -1
Curry leaves - few
Preparation
Dry roast rava until it is hot to touch. If you have got ready made roasted rava, you can skip this step.
Chop onions, ginger and green chillies finely.
Method
Heat 3 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves.
When dal turns golden brown, add chopped onions, green chillies and ginger.
Saute until onions turn transparent.

-----------------------

Instant Breakfast Recipes-15 Quick Breakfast Recipes (Indian)Cooking tips for working women
Are you a working women looking for healthy and instant breakfast recipes? If yes, you have come to
the right place. I have compiled 15 quick and easy recipes which include bread recipes, poha recipes,
South Indian breakfast recipes, Instant dosa recipes, oats recipes and upma recipes. These recipes
will save you a lot of time in the morning and make your time in the kitchen, a pleasurable one. I
know many working women who have to start from home early in the morning to reach the office at
9 am.They have very limited time to prepare breakfast for the family and also pack lunch for
themselves and their family. In order to help them and to make their time in the kitchen less hectic, I
just chosen 15 quick and instant Indian recipes and have also given few cooking tips for working
women.

Onion Rava Dosa Recipe-Instant Rava Dosa (step wise pictures)

Rava dosa is a very popular South Indian Breakfast which is very easy to prepare. I have already
posted rava dosa here, this is another recipe of rava dosa from my mother's kitchen. It is an instant
recipe and needs no prior planning. It is very tasty, crispy and instant but you need a little skill to
prepare this dosa. I have given you detailed instructions with pictures so that any can prepare rava
dosa with ease.Today we will learn how to prepare crispy South Indian rava dosa following this easy
recipe with step wise pictures.

Onion Rava Dosa-Instant-Crispy Rava Dosa Recipe


Prep Time : 5 mins (excluding soaking time)
Cook Time : Less than 5 mins per dosa
Yields: 12-14
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed
Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all pupose flour - 2 tbsp
Jeera/cumin seeds - 1 1/2- 2 tsp
Whole black pepper - 1 tsp
Green chilli -1 very finely chopped
Thick Buttermilk - 1/4 cup
Onion -1
Water -appoximately 2 3/4 cup
Oil for making dosas
Salt as needed

Godhuma Dosa Recipe-Crispy Instant Wheat Dosa (Step wise


pictures)
Are you a working women or a busy professional (or anyone for that matter) looking for instant yet
healthy recipes, then this is just for you.This is a very easy and healthy dosa prepared with just 2
main ingredients- rice flour and wheat flour (no maida). If you learn to make this dosa, it will save
you a lot of time, it will come handy when you return home late from the office and make your time
in the kitchen quite pleasant.Though I have posted wheat dosa earlier here, this is a more detailed

recipe with step wise pictures for beginners. I have also given another recipe for wheat dosa which is
also equally good.

Instant and Crispy Wheat Dosa Recipe

Prep Time : 5 mins


Cook Time : under 5 mins per dosa
Yields: 20-24 dosas
Recipe Category: Breakfast-Dinner-Instant Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed
Wheat flour - 1 cup
Rice flour - 1 cup
Green chillies -2 very finely chopped
Ginger - small bit finely chopped
Cumin seeds/Jeera - 2 tsp
Curry leaves - few tender ones
Salt - 2 1/2 tsp approximately or as needed
Water - 4 cups
Oil for making dosas
Tawa for making dosa
For the seasoning
Oil - 1 tsp
Mustard seeds -3/4 tsp
Hing - a pinch
Preparation
In a bowl, mix together wheat flour, rice flour, green chillies, ginger, cumin seeds, curry leaves and
salt.
Add water little at a time and mix well so that there are no lumps.
Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and
mix well. Now our wheat dosa batter is ready. See how watery and thin it is in the picture below.

Method
Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter from the
outside of the tawa, then fill in bigger gaps if any.You cannot spread this batter like regular dosa but
have to pour the dosa batter like rava dosa. There should be small holes in the dosa.
Now drizzle a tsp of oil around the dosa and 1/2 tsp of oil on the dosa.(be a little generous with oil for
this dosa- sesame seed oil is considered very healthy)

This dosa will take a little longer time to get cooked than regular dosa. Using the tongs or handle,
move the tawa in a circular motion once, so that the dosa will get cooked evenly on all the sides. (see
pic 1 below)
Wait until the bottom starts browning and the corners start lifting up. (see pic 2 below)
Now flip the dosa to the other side.Once the other side is cooked, remove the dosa from the tawa.

Before making the next dosa, mix the batter well to avoid sedimentation. You have to mix the batter
every time before making every single dosa.
Repeat the same process for the rest of the batter.
If you are a beginner, you might find it difficult the first two times or you may even fail, but once you
practice, you can make this dosa with ease. Do not give up. Initially try with less quantity.(1/4 cup
rice flour + 1/4 cup wheat flour).
Serve with any chutney or sambar. We had it with tomato chutney with garlic.Instant
tomato chutney also goes well with this.
I have tried my best to make it simpler, if you still have doubts, mail to me or use the comment
section of this page.
Method II - Wheat dosa using urad dal
Soak 1/2 cup whole urad dal for 3 hours. Grind it until smooth and fluffy just as you grind for idly.
Mix 4 cups wheat flour with little water without any lumps.

Then mix the ground dal and needed salt with the above. Add water if needed.
The consistency should be that of dosa batter consistency.
If you make dosas on the same day, mix a little sour buttermilk. If you ferment the batter and
prepare dosa the next day, then you need not add buttermilk.
Prepare dosa just as you make regular dosas.
These dosas should be served hot.
Tips
If dosa sticks to the tawa, switch off the flame, drizzle a few drops of oil and rub the tawa with half an
onion.
You can sprinkle water to bring down the temperature, if the tawa gets too hot.
Use only sponge and liquid soap to clean the tawa. Wipe it dry and store it.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or
Twitter followers or Google+ circles today. All it takes is a simple click on the pin it like, share,
tweet, or Google+ buttons below the post. It will keep me motivated. Thank you!

Vegetable Upma/Vegetable Upma recipe


When I say, I am going to prepare upma for breakfast, I will get lot of objection from my children,
but when I say it is vegetable upma, they will be happy. Vegetable upma is very easy to prepare and it
is also healthy as we are adding vegetables. It is colourful and tasty. Now to the recipe.
Ingredients needed

Semolina/ravai/sooji -1 cup
Onion - 1
Green chillie - 2
Ginger - 1 inch piece finely chopped
Carrot - 1/2
Capsicum - 1/2
Potato (small) - 1
Fresh/frozen Peas -10-15
Tomato - 1
Beans -4
Ghee - 1/2 tsp

For the seasoning

Mustard - 1/2 tsp


Urad dal - 1/2 tsp
Red chillies -1
Asafoetida - a pinch
Curry leaves - little
Oil - 1 tbsp

Method

Dry roast sooji well in a kadai. Since I had bought double roasted sooji, I skipped this step.

Chop all the vegetables and keep it aside.

Heat a tbsp of oil and add mustard, when it sizzles add urad dal, red chillies, asafoetida and curry
leaves.

Then add onions and saut till it becomes transparent. Add ginger, green chillies, tomato and saut a
little. Add all the vegetables and cook for a few minutes. (Do not over cook)

Add 2 cups of water, needed salt and bring it to boil. When water starts boiling, add tsp of ghee.

Add the sooji/ravai gradually to the boiling water stirring, so that it does not form lumps.

Cover it and cook on low flames till done. Garnish it with coriander leaves.

Serve it with any chutney of your choice.

For chutney recipes click here

Tomato chutney

Coriander chutney

Coconut chutney

Plain upma -

Plain upma is done without the vegetables. Heat oil, add the ingredients for seasoning and saut
onions, chillies and ginger and prepare as above without the vegetables.

Instant Rava Uttapam-Sooji Uttapam

Prep Time : 5 mins (excluding resting time)


Cook Time : 10 mins
Yields: 2
Recipe Category: Breakfast-Sooji/Rava
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed
Semolina/Rava/Sooji - 1/3 cup
Curd/Plain Yogurt -1/3 cup
Salt to taste
Baking soda - a pinch
Toppings
Onion - 1 medium size finely chopped
Green chilli -1 finely chopped
Tomato - 1 seeded and finely chopped
Coriander leaves - 2 tbsp finely chopped
Oil for making uthappams
Preparation
Finely chop onion, tomatoes (discard seeds), coriander leaves and green chillies. You can even add
finely chopped bell peppers (any color) if preferred. For kids you can omit green chillies.
In a bowl, mix together rava, curd and salt. Add little water, mix well and let it sit for 20-30 minutes.

After 20-30 minutes, if the batter is too thick, you can add more water to bring it to uttapam batter
consistency (neither too thick nor watery).
Add a pinch of baking soda or cooking soda and mix well. Mix all the topping together in a bowl and
keep it ready.

Method
Heat a tawa/griddle, when it is hot, pour a ladle of batter and spread it lightly. Drizzle a tsp of oil
around the uttapam. The pancake/uttapam should be thick.
Top the uttapam with the prepared toppings and cook covered on medium heat.

Once the bottom has turned golden brown (you can lift it with a spatula and check), drizzle half a tsp
of oil over the toppings (to prevent it from sticking to the tawa) and flip the pancake to the other
side.

When the other side is cooked, remove the oothapam from the tawa and serve hot withinstant
tomato chutney.

Note- Do not allow the rava + curd mixture to sit for more than 30 minutes.

Allow the uthappam to get cooked well on medium heat before flipping it over.

Vermicelli Upma-Semiya Upma-Vermicelli Upma recipe

Upma is a popular South Indian Breakfast dish.There are varieties of upma and I love all types of
upma because they are very quick to prepare and also very delicious. Fortified with vegetables they
make a meal by itself. Vegetable Semiya upma and is one of my favorite dish.I prefer thin vermicelli
for upma and thick ones for vermicelli payasam. I have used vegetables to make this upma but you
can even make plain Upma without vegetables. Today we will learn how to make Semiya Upma with
mixed vegetables following this easy recipe.

Semiya Upma-How to prepare Semiya Vegetable Upma

Prep Time : 10 mins


Time : 20

Cook

mins

Serves: 2
Category: Breakfast

Recipe
Cuisine: South

Recipe

Indian
Sankar

Author:Padhu

Ingredients
Vermicelli
Onion
Ginger
Green

180

grams
big

-1
chilli

(I
inch

-1-2

finely
Vegetables -

needed
used
or
piece

Anil

fine
2
finely

chopped

or

Semiya)
medium
chopped
slit
(optional)

Beans
Carrot
Fresh
Potato

or
-

frozen
small

Peas
(peeled

For
Oil
Mustard
Urad
Hing/Asafoetida
Red
Curry leaves - little

and

the

dal
Chilli

-3-4
-1
a

-4
-1
handful
chopped)
seasoning

1
generous
-

tsp
tsp
tsp
pinch
2

Preparation
Thinly slice or finely chop onions.
Chop all the vegetables finely.
Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted
semiya or roasted vermicelli then you can skip this step.
Method

1.Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry
leaves.
2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions
become transparent.
3.Then add finely chopped vegetables and saute until half cooked.

4.Add water and salt needed.(check tips below for water measurements)
5.When water starts boiling, add the roasted vermicelli.
6.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.
Tips for beginners
To check for salt, taste the water (step 4), if it is a little salty, then the salt added is right. Once you
add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thinfine
semiya, use less water, approximately 1 cup of water for 1 cup of semiya.

Ratio -Vermicelli : water - 1:2 for thick semiya


Ratio - Vermicelli : water - 1:1 for fine semiya

I have used Anil thin roasted semiya, so I have used less water. You have to learn the correct quantity
of water through trial and error depending on the variety of vermicelli used. I have given a general
measurement.

Khara Pongal Recipe-Ven Pongal-(Step wise pictures)

Pongal is the most simplest and easiest breakfast recipe. I do not prefer to eat pongal in hotels as
they mostly use dalda. Making pongal at home is a breeze. It has just 2 steps. Cook rice and dal and
then do the seasoning. Though I have posted ven pongal with easy sambar recipe here, I wanted to
do a step wise recipe for beginners.Today we will learn the Tamil style of preparing khara pongal
recipe.

How to make Ven Pongal (khara pongal)

Prep Time : 10 mins


Cook Time : 15 mins
Serves: 1
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed
Raw rice - 1/2 cup
Split yellow moong dal (pasi paruppu) -1/4 cup
Cashew nuts -6-7
Salt needed
For the seasoning
Oil - 1 1/2 tbsp
Ghee - 1 1/2 tbsp
Ginger finely chopped - 1 tsp
Cumin/ Jeera seeds - 1 tsp
Whole black pepper - 1 tsp
Curry leaves - few
Preparation
Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.

Fry cashew nuts in a tsp of ghee and keep it aside.


Method
Mix both rice and dal, pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old
rice, so added 3 cups of water).The rice has to be cooked in such a way that it should be mushy.
Open the cooker once the pressure subsides and mash the contents well when it is hot (You can cook
rice directly in the cooker also or as I have done).

Heat oil + ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds (you
can pound pepper and jeera slightly for more flavor), curry leaves and pour it over the rice + dal mix.
Add fried cashew nuts and mix everything well. Alternatively you can add rice+dal mix to the
seasoning as I have done and mix well on low flame for 2 minutes. Switch off and serve hot with
sambar or gothsu or coconut chutney.

Side dish for Pongal


Coconut chutney
Arachu vitta sambar
Pongal sambar
Idli sambar
Instant sambar
Brinjal Gothsu

===================
http://www.vegrecipesofindia.com/vegetable-pulao-recipe-veg-pulao/
vegetable pulao recipe
AUTHOR: dassana

RECIPE TYPE: main


CUISINE: indian
PREP TIME: 30 mins
COOK TIME: 25 mins
TOTAL TIME: 55 mins
SERVES: 4
vegetable pulao - simple, aromatic and healthy veg pulao or veg pilaf.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)


main ingredients for veg pulao:

1.5 cups long grained or basmati rice soaked for 30 minutes


heaped cup each of chopped carrots, cauliflower/broccoli, french beans, green
peas (fresh or frozen) and carrots. or 1 to 1.5 cups chopped veggies (you can add
your choice of vegetables)
1 large onion, thinly sliced
1 medium size tomato, chopped
inch ginger + 2 to 3 medium garlic cloves + 1 green chili, crushed to a paste in a
mortar-pestle
6 to 7 drops of lime juice
2.5 to 3 cups water or veg stock (check notes below for details. i added 3 cups of
water)
2 tbsp ghee or 2.5 tbsp oil
salt as required

whole spices for veg pulao:

1 tsp cumin seeds/jeera or tsp caraway seeds/shah jeera


4 to 5 whole black pepper
1 indian bay leaf or tej patta or tamalpatra
2-3 cloves/laung
2 to 3 green cardamoms/hari elaichi or choti elaichi
1 black cardamom/ badi elaichi
2 single strands of mace/jayitri or javitri,
1 small star anise/chakriphool
1 inch cinnamon/dalchini
1 small piece of stone flower/dagad phool or patthar ke phool (optional)

INSTRUCTIONS
1.
2.
3.

rinse rinse till the water runs clear of starch and become transparent while rinsing.
soak the rice in enough water for 30 minutes. drain and keep aside.
in a deep thick bottomed pot or pan, heat ghee/oil and fry all the whole spices
mentioned above, till the oil becomes fragrant
4. add the onions and saute them till golden. saute the onions on a low flame and stir
often for uniform browning.
5. add the ginger-garlic-green chili paste and saute for 10 to 12 seconds.

6.
7.
8.

add the tomatoes and saute for 2-3 minutes on a low flame.
add all the veggies and saute again for 2-3 minutes on a low flame.
add drained rice and saute gently for 2 minutes on a low flame, so that the rice
gets well coated with the oil.
9. pour water and stir.
10. sprinkle 6 to 7 drops of lime juice. season with salt and stir again.
11. cover tightly and let the rice cook on a low flame, till the water is absorbed and the
rice is well cooked. check in between a few times to check if the water is enough.
depending on the quality of rice, you may need to add less or more water. with a
fork too, you can gently stir the rice without breaking the rice grains.
12. once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
13. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or
raita. you can also garnish veg pulao with chopped coriander or mint leaves.

NOTES

if you are making veg pulao in a pressure cooker, then add 2.5 to 3 cups water. for an
al dente texture, 2.5 cups is fine and for a softer texture 3 cups water is fine.

http://www.vegrecipesofindia.com/easy-vegetable-pulao-in-pressure-cooker/

easy vegetable pulao in pressure cooker | veg


pulao recipe
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easy vegetable pulao in pressure cooker | veg


pulao recipe
january 17, 2016 by dassana amit 95 comments

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easy and quick vegetable pulao recipe cooked in a pressure cooker. vegetable pulao is
a comfort one pot meal when we dont have time to do elaborate cooking or you have to
cook food on a short notice or in a quick time.
here i am sharing the way i make vegetable pulao at home. i sometimes make pulao
in a pressure cooker using this recipe or sometimes my moms veg pulao recipe. when i
have time, i cook in a pot and when no time, i use the pressure cooker.
pressure cooking rice can be tricky. different types of rice will cook at different timings.
since i stick to the same brand of organic basmati rice, i now know how much time the
grains take to cook. what i have learnt from experience is that its better to soak the rice
first. the proportion i use for rice to water is 1: 2 or 1:1.5
while cooking, after adding the rice, stir the grains with the rest of the ingredients well, so
that the oil coats each rice grain. i usually pressure cook on a high flame for 2-3 whistles.
then let the pressure drop on its own, since the rice is cooking when the cooker is hot
and the pressure is there inside it. then i gently fluff the rice before serving.
what i have also seen, is that the more oil the more the food tastes better. i dont know
why. the same is with pulaos too. the veg pulao will be oily, but will taste good too.
here i have used 3 tbsp ghee to fry onions and cashews. however, 2 tbsp oil or ghee
would also be fine to use.
i add the caramelized onions and cashews to the pulao as a garnish. the crisp onion
slices and cashews add a lot of flavor and texture to the pulao. on occasions i also add
some mint and coriander leaves while making the pulao. you can easily skip this frying
part and make the pulao in just 2 tbsp oil or ghee.
the best part i like about vegetable pulaos is that they are healthy as we add a lot of
vegetables to this dish. in this recipe, i have added green peas, mushrooms, carrots,
french beans, capsicum/bell pepper, potatoes, tomatoes and onions. you can also add
your choice of veggies to the pulao.
veg pulao can be served with plain yogurt or with any raita. i usually serve this pulao
with boondi raita or onion-tomato raita.
if you are looking for more pulao recipes then do check veg pulao, kashmiri pulao, mix
veg pulao, veg pulao in asian style, tawa pulao, paneer pulao andmushroom pulao.

easy vegetable pulao recipe below:


4.5 from 19 reviews

SAVE PRINT

vegetable pulao recipe in pressure cooker


AUTHOR: dassana

RECIPE TYPE: main


CUISINE: indian
PREP TIME: 30 mins
COOK TIME: 15 mins
TOTAL TIME: 45 mins
SERVES: 4 to 5
easy vegetable pulao recipe made in pressure cooker.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)


for the pulao:

1.5 cups basmati rice, about 300 grams of basmati rice


cup peas/matar, fresh or frozen
cup chopped french beans, chopped
cup chopped carrots, chopped into cubes
cup chopped potatoes, chopped into cubes
to cup sliced or chopped mushrooms
cup chopped medium cauliflower/gobi florets
cup chopped capsicum, chopped into cubes
cup chopped tomatoes or 1 medium sized tomato
1 medium sized onion, thinly sliced or about cup thinly sliced onions
2.5 cups water
3 tbsp oil or ghee * check notes

crushed or ground into paste in mortar-pestle

inch ginger/adrak, roughly chopped


3-4 medium garlic cloves/lahsun
1 green chili, roughly chopped

whole garam masala or spices:

1 inch cinnamon stick/dal chini


2 to 3 green cardamoms/choti elaichi
1 black cardamom/badi elaichi
2 to 3 cloves/lavang
2 single strands of mace/javitri
1 medium sized tej patta/indian bay leaf
1 tsp cumin seeds/jeera
a small piece of stone flower/pathar phool (optional)
3 to 4 whole black pepper/sabut kali mirch

for garnishing:

1 small onion, thinly sliced or about cup thinly sliced onions


12 to 15 cashews/kaju
1 tbsp chopped coriander or mint leaves

INSTRUCTIONS
1.
2.

rinse the rice till the water runs clears of starch.


then soak the basmati rice in water for 30 minutes. drain and keep the basmati rice
aside.

3.
4.

heat 3 tbsp ghee or oil in the pressure cooker. add sliced onions.
saute on a low flame, till the onions are golden and then remove them with a
slotted spoon. keep the caramelized onions aside.
5. in the same oil, add cashews and brown them. keep the fried cashews also aside.
6. in the same oil or ghee, add the whole spices - cinnamon, tej patta, black
cardamom, green cardamoms, cloves, black pepper, stone flower, cumin seeds and
mace. saute for a few seconds till the spices become aromatic.
7. add sliced onions. stir and saute the onions on a low flame. saute till the onions
become golden.
8. then add ginger+garlic+green chili paste. stir and saute till the raw aroma of the
ginger and garlic goes away. about 15 to 20 seconds.
9. add the all the chopped veggies, including tomatoes and peas.
10. saute for 2 to 3 minutes on a low flame.
11. add the drained basmati rice. saute gently for 1 to 2 minutes till the oil/ghee has
coated the rice grains evenly. pour water.
12. add salt. stir the veg pulao gently.
13. check the taste of the stock. if it tastes bland, then add some more salt.
14. cover the pressure cooker tightly with its lid.
15. pressure cook the veg pulao for 2 to 3 whistles on a medium to high flame. 2
whistles will give you a less softer texture. for more softer texture cook for 3
whistles.
16. when the pressure settles down on its own, remove the lid and gently fluff the rice.
17. serve the vegetable pulao garnished with fried onions, cashews and mint or
coriander leaves. you can also gently mix the garnishing ingredients with the pulao.
18. this pressure cooked vegetable pulao goes well with boondi raita, plain raita or
onion-tomato raita. also accompany some onion slices with lemon or a vegetable
salad or pickle and papad.

NOTES
* skip the fried garnish part of onions & cashews if you prefer. in this case, just make the pulao with 2
tbsp oil or ghee instead of 3 tbsp oil or ghee.

1. first rinse the rice very well and then soak the grains in water for 30 minutes.
2. meanwhile, you can chop all the veggies. then heat 3 tbsp ghee or oil in the pressure
cooker. add cup sliced onions.
3. saute on a low flame till the onions are golden and then remove them with a slotted
spoon.
4. keep the crisp & golden fried onions aside.
5. in the same oil, add cashews and brown them.
6. keep the fried cashews also aside.

7. in the same oil, add the whole spices cinnamon, tej patta, black cardamom, green
cardamoms, cloves, black pepper, stone flower, cumin seeds and mace. saute for a few
seconds till the spices become aromatic.
8. add now cup sliced onions.
9. stir and saute the onions on a low flame.
10. saute till the onions become golden.
11. then add ginger+garlic+green chili paste. stir and saute till the raw aroma of the
ginger and garlic goes away.
12. add the chopped veggies and saute for 2 to 3 minutes on a low flame.
13. drain water from soaked basmati rice after 30 minutes.
14. add the drained basmati rice in the pressure cooker.
15. saute gently for 1 to 2 minutes till the oil/ghee has coated the rice grains evenly.
16. pour water.
17. add salt.
18. stir gently.
19. cover and pressure cook the veg pulao for 2 to 3 whistles on a high flame. pressure
cooking for 2 whistles will give you an al dente texture. for a softer texture pressure cook
for 3 whistles.
20. when the pressure settles down on its own, remove the lid and gently fluff the rice.
serve the vegetable pulao garnished with the fried caramelized onions, cashews and
mint or coriander leaves. veg pulao goes well with a raita like boondi raita, plain raita
or onion-tomato raita and you have a comforting meal ready. a mango pickle or lemon
pickle also goes well with pulao. even a side thin vegetable curry orkadhi or spiced
buttermilk/chaas goes well.

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