PRESSURE COOKER MATAR PULAO

Today i am going to share with you an extremely simple pulao recipe prepared with pressure cooker. Matar pulao served along with onion raita is a real comfort food for my family.The wholesome spices roasted in ghee will makes it immensely flavorful and addictive.

This one pot meal is a real fuss free rice variety that comes together in minutes using just pantry staples.

INGREDIENTS

Basmati rice-1 cup

Green peas -1 cup

Water -1&1/2 cup

Onion-1

green chillies -3

Ginger garlic paste -2 tsp

Ghee-2tbs

Bay leaf -2

Cumin seeds -1 tsp

Cinnamon sticks-2

Cardamom – 4-5

cahews -7-8

salt

COOKING INSTRUCTION.

  • Soak basmati rice for 20 minutes .This will give a fluffy and soft texture for rice.
  • In a pressure cooker melt 2 tbsp of ghee.Add whole garam masala and saute it for few seconds till it generates a nice aroma.
  • Add green chillies ,onion and ginger garlic paste. Saute it for a while .
  • Next add green peas ,preferably fresh ones.
  • Add washed and soaked basmati rice along with 1&1/2 cup water.
  • salt as per taste.
  • Cover the lid and cook in a medium flame for 1 whistle.
  • Fry some cashew and pour it on top of rice.
  • Serve hot with some onion raita and pickle. It’s super delicious.

PICTORIAL INSTRUCTION

Basmati rice, green peas, ginger garlic paste ,onion, green chillies, garam masala, ghee
Heat 2 tbsp of ghee in a pressure cooker.
roasting whole garam masala till it becomes aromatic.
It may take few seconds.
Add sliced onions, green chillies, ginger garlic paste etc.
Add fresh green peas.
Add Soaked basmati rice
Pour 1&1/2 cup of water and sprinkle some salt .
Pressure cook for 1 whistle.
Matar pulao is ready.
Soft and fluffy rice.
Finally add some fried cashews.

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BUTTER MURUKKU RECIPE

Butter murukku is a famous south indian snack made with rice flour and gram flour.There are many versions available for this crispy evening snack which are very often prepared in most of the south indian homes.Today’s recipe is a simplest and easiest version of murukku recipe and i am sure you will definitely love it .

This is the quick version of murukku recipe, hence we need rice flour(here i have used store bought idiyappam powder),roasted gram flour ,butter etc.

Since the readymade gram flour was not available ,for this recipe i have used roasted split gram dal and powdered it using a mixer grinder.

INGREDIENTS

Rice flour-1&1/2 cup

Roasted gram flour-4 tbsp

Butter -3/4 th tbsp

cumin seeds -1 tsp

Asafoetida -1/4th tsp

Water -1 cup

salt.

Oil for deep frying.

PREPARATION TO MAKE BUTTER MURUKKU

  • In a mixing bowl add rice flour , roasted split gram flour and butter.Mix well until butter get nicely mixed up with flours.
  • Add salt, cumin seeds and asafetida for that mild and subtle flavor.Pour water little by little and knead until it forms into a soft dough.
  • Take a star designed disc suitable for making perfect shaped murukku.
  • Grease the murukku maker with some oil and fill it with a portion of the dough.
  • Heat some oil for deep frying in a kadai and press the murukku maker directly into hot oil.
  • Do not over crowd it, hence you would end up with less crispy and oily butter murukku.
  • Fry them in batches.Wait until it’s colour slightly changes into golden colour.
  • Once it becomes crispy ,transfer it into an oil absorbing paper .
  • Once it cools, store it in an airtight container .This will remain fresh up to 2 weeks.

PICTORIAL INSTRUCTIONS FOR MAKING BUTTER MURUKKU

In a mixing bowl add rice flour , roasted gram flour, and butter .
Mix well and make sure butter gets well combined with flour.
Next we need to add cumin seeds, asafoetida, salt etc.
Pour 1 cup of water and knead it well till we get a soft dough.
Dough is ready.
Take a star shaped disc and place it inside the murukku maker.
Fill the murukku maker with some portion of the dough .
Directly press it into the hot oil.
Fry until crispy and golden colour.
It’s ready !!!!!!

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PAVAKKA /BITTER GOURD THEEYAL RECIPE

Theeyal is a staple dish in south indian cuisine.It is nothing but thick gravy of tamarind extract and spiced roasted coconut cooked along with some vegetables.we can prepare many versions of theeyal changing the main ingredient of the recipe.This is served with rice along with any mild vegetable stir fry .Popular theeyal recipes are Ulli theeyal/shallots theeyal/drumstick theeyal/bitter gourd theeyal etc.

You can expect many unique varieties of theeyal in this blog very soon.

Bitter gourd has so many nutritional benefits.But the real challenge lies on reducing bitterness .Marinating the chopped bitter gourd with some salt and squeezing out the excess moisture helps to reduce bitterness to a great extend.

Try this recipe it tastes heavenly while cooked with spicy coconut masala.

Here’s the recipe :

INGREDIENTS

Bitter gourd -2 medium sized

salt

Oil-1&1/2 tbsp

FOR GRINDING

Grated Coconut -1/2 cup

Shallots-6

Garlic-3

cumin seeds – 1tsp

Dry red chillies -4

curry leaves -1 sprig

coconut oil -2 tbsp

Goose berry sized Tamarind soaked in hot water.

Turmeric powder-1/4th tsp

Chilli powder -2 tsp

Coriander powder -1&1/2 tsp

INSTRUCTION.

  • Rinse off bitter gourd and deseed them.Cut them in roundels or cut into small pieces .
  • Marinate it with enough salt and mix well.Keep aside for 20 minutes.
  • Heat some oil in a pan ,add grated coconut, shallots ,garlic ,cumin seeds ,curry leaves, dry red chillies etc. saute it well until coconut turns brown colour.
  • Once it changes it’s colour add spices(turmeric powder, chilli powder, coriander powder etc.) by keeping flame very low.
  • Saute it well.switch off the flame once masala starts to generate a nice aroma.keep it aside for a while and let it cool well.
  • Grind it by adding soaked tamarind and half a cup of water.Make a fine smooth paste out of it.
  • Squeeze and discard the moisture from bitter gourd.Bitterness will get reduced to the max by this way.
  • Heat a pan and add some coconut oil ,add squeezed out small bitter gourd pieces.Fry this for 3-4 minutes on a medium flame ,wait until it’s colour changes slightly.
  • Next add ground coconut masala.Water is added to the mixture to adjust the thickness of the gravy.
  • Add salt and bring this to boil for few minutes .
  • Delicious Bitter gourd theeyal will be ready to serve.

INSTRUCTION WITH STEP BY STEP PICTURES

Take 2 medium sized bitter gourd and chop them into small pieces.Mix it with some salt and keep aside for 20 minutes.Later squeeze it out well remove excess moisture.

Soak tamarind in a bowl .Prepare masala for grinding by roasting coconut with some flavorful spices.

Fry coconut for few minutes in a medium flame.Once it’s texture and colour changes add Turmeric powder, chilli powder, coriander powder etc. saute it well in a low flame.Let it cool down.

Heat some coconut oil in another pan, fry bitter gourd for few minutes till it becomes slightly crisp and pale in colour.

Grind roasted coconut with soaked tamarind and water.Make a smooth coconut paste .Add into fried bitter gourd and allow this to boil.

Add some salt ,simmer it and let it absorb all the flavors of masala.

Flavorful south indian pavakka theeyal is ready to serve !!!!!

This simple and easy south indian curry tastes best when served with Cabbage thoran ,beans thoran etc.

UDUPI SAMBAR RECIPE

Flavor rich south indian Udupi sambar is perfectly balanced with spiciness ,tanginess and the subtle flavor of sweetness .Sambar is a very popular recipe in south indian cuisine ,especially in Kerala house holds it occupies a prominent role in their daily meals.

Udupi sambar stands out with it’s unique flavor of sweetness and spiciness from other south indian curries.

Many years back i had a chance to relish the lip-smacking flavor of this south indian dish from one of the restaurants in Karnataka.Then i tried to replicate it in my own style.My family absolutely loved it.

Here ‘s the recipe

INGREDIENTS

Pumpkin -1 cup

Yam – 1 cup

Cooked toor dal -1 cup

Water -1 cup

Turmeric -1/2 tsp

salt

Asafoetida -1/4th tsp

Jaggery -1&1/2 tsp

FOR GRINDING

Grated coconut -1/3 rd cup

Dry red chillies -5-6

Chana dal -1 tbsp

Urad dal -1 tbsp

Coriander seeds -2 tbsp

Oil -3 tbsp

Methi seed-1 tsp

Cumin seeds -1 tsp

Shallots -6

Tamarind(gooseberry sized ) soaked in hot water for 10 mintes.

FOR TEMPERING

Oil -1&1/2 tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chillies -3

Curry leaves

METHOD

  • In a pan add cubed yam ,yellow pumpkins ,turmeric powder ,salt and water.Cover and cook on a medium flame until vegetables become tender.
  • Meanwhile heat a frying pan add 3 tbsp of oil .Keep the flame medium and roast all the ingredients mentioned for grinding until they become crisp and aromatic .(coconut ,dry red chillies ,chana dal, coriander seeds, methi seeds ,cumin seeds, shallots etc.)
  • Keep stirring till it’s colour changes to golden brown.
  • Once it is ready keep aside and let it cool down .
  • Now add mashed toor dal in the vegetables .
  • Next take a blender jar and add all the fried masala along with soaked tamarind and 1/2 cup of water.
  • Grind and make a fine smooth masala.
  • Add ground masala ,at this stage you can add some water to adjust the consistency of sambar.Add salt if required.
  • Cover and cook sambar almost 5 minutes .
  • Add asafoetida which will really enhance the flavor of the curry and aids for digestion.
  • Finally add jaggery powder and give the sambar a nice mix.
  • For tempering ,in a tadka pan heat some oil ,add mustard seeds, cumin seeds dry red chillies ,curry leaves.Once the mustard seeds crackle pour it over the curry.
  • Serve hot with idli ,dosa ,steamed rice etc.

STEP BY STEP INSTRUCTION WITH PICTURES

yellow puking and yam are the vegetables required for this curry.
cooked tuvar dal.
Cook vegetables till they become soft .
prepare masala for grinding.
Soak tamarind in hot water .
Roast all the ingredients required for grinding.
Let it cool down .
Grind by adding soaked tamarind and some water.Make a fine paste.
Ground roasted masala.

Once the vegetable turn soft and tender add ground coconut masala ,cooked dal etc.
Adjust the thickness by adding some water.
Finally add some asafoetida and jaggery powder.
Pour the tempering to sambar and mix properly.
Delicious Udupi style sambar is ready!!!!

GARLIC MURUKKU/POONDU MURUKKU RECIPE

South indian poondu murukku or garlic murukku is an absolutlety delicious and kids’ favorite snack recipe .This snack is quiet easy to prepare and it’s unique flavor makes this scruptious snack a go to recipe which i prepare very often in my home .

INGREDIENTS

Besan-1 cup

Rice flour-1/2 cup

Garlic cloves -3

Turmeric powder -1/4th tsp

Chilli powder -1 tsp

Asafoetida-1/4th tsp

Ghee -1/2 tbsp

Salt

Water for kneading the dough

METHOD

  • Put the garlic cloves in a grinder and grind it by adding 1/4 th cup of water.
  • Strain garlic juice using a strainer and remove all the tiny bits and pieces if any.
  • Take a Mixing bowl and add besan, rice flour,turmeric powder ,chilli powder ,asafoetida and salt.
  • Add strained garlic juice .
  • Knead the dough really well by adding some water .
  • Add 1/2 tbsp of ghee which will make the murukku even more flavorful and crispy.
  • Heat some oil for deep frying in a kadai.
  • Once the dough is ready fill the murukku maker with the prepared dough.
  • Squeeze it on a ladle and keep the ladle into the oil for few minutes.
  • Drop the murukku gently by sliding with a spoon or knife.
  • Deep fry and flip in between.
  • Fry until murukku changes it’s colour and becomes crispy.
  • Crispy Garlic murukku will be ready to serve !!!

STEP BY STEP METHOD WITH PICTURES

Grind garlic by adding 1/4th cup of water.
Strain garlic juice and keep aside.
Take a mixing bowl ,add besan,rice flour,turmeric powder,chilli powder,asafoetida,salt and ghee.
Add strained garlic juice .
Mix it well adding some water and knead the dough until it forms into a soft dough.
Filling murukku maker with the dough .
Squeez it out on a ladle .
Drop it on to the hot oil.Wait for few minutes.
Gently drop it and fry unti it turns crispy and golden in colour.
Crispy garlic murukku is ready to serve

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DAL CURRY WITH DRUMSTICK LEAVES /MURINGAYILA PARIPPU CURRY IN PRESSURE COOKER

Super healthy dal curry which can be prepared with in 15 minutes .Here i have used drumstick leaves along with dal , to make even more healthier .Instead of this you  can use Methi leaves ,palak etc.This can be served along with some rice ,chapati etc.

INGREDIENTS

Masoor dal -1 cup

Drumstick leaves /muringayila – 1&1/2 cup (chopped)

turmeric powder-1/4th tsp

kasmiri chilli powder -1 tsp

Slitted green chillies -2

Minced garlic-4

Water-2 &1/2 cup

salt to taste.

 

For Seasoning

Oil-1 tbsp

cumin seeds-1 tsp

curry leaves -1 sprig

 

 

METHOD

Wash dal and drumstick leaves thoroughly.

Take a pressure cooker ,add dal, drumstick leaves ,green chillies ,garlic ,turmeric powder ,kashmiri chilli powder and water .

Pressure cook this  until we hear  3 whistles .

Switch off the flame ,once the steam goes off completely , open the  lid and add salt.

Adjust the consistency of the curry adding more water.

Bring this to boil.

For seasoning heat some oil in a pan ,add cumin seeds ,once it starts to crackle add curry leaves and pour it over the curry.

Serve hot with rice ,chapati etc.

 

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SIMPLE KERALA RASAM /RASAM RECIPE WITHOUT RASAM POWDER

 

Today’s recipe is an instant kerala rasam which can be prepared  very quickly and a great combination for any type of vegetable stir fry or thoran .I  have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:

INGREDIENTS

TOMATO-2

GARLIC-8

TAMARIND -A SMALL PIECE SOAKED IN WATER.

GREEN CHILLIES2

TURMERIC POWDER-1/4 tsp

CHILLI POWDER-1 tsp

PEPPER POWDER-1 tsp

CORIANDER LEAVES

COCONUT OIL-1&1/2 TBSP

ASAFOETIDA/HING-1/2 TSP

MUSTARD SEEDS-1 TSP

JEERA/CUMINSEEDS- 1TSP

SALT

WATER

 

METHOD

  • Heat a pan  ,when it  becomes hot pour some oil  ,when the oil become hot add some mustard seeds ,splutter it .
  • Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
  • when it’s raw flavour and smell goes off add  chopped tomatoes, when tomatoes become mushy , add some masala.
  • Add turmeric powder, chilli powder, pepper powder and salt.
  • mix well.
  • Add tamarind water and adjust the consistency of the curry by adding enough water.
  • Allow this to boil for 2-3 minutes .
  • Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
  • Mix well.Finally garnish with some coriander leaves and switch off the flame.
  • Serve hot with some white rice, boiled rice etc.

 

NOTE:

  • Tamarind juice should be added carefully, tomato it  self has some sour  flavour.
  • Spice level can be adjusted according to your  taste preference.

 

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