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.
Basmati rice-1 cup
Green peas -1 cup
Water -1&1/2 cup
green chillies -3
Ginger garlic paste -2 tsp
Bay leaf -2
Cumin seeds -1 tsp
Cardamom – 4-5
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.
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.
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
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.
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 :
Bitter gourd -2 medium sized
Grated Coconut -1/2 cup
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
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.
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
Pumpkin -1 cup
Yam – 1 cup
Cooked toor dal -1 cup
Water -1 cup
Turmeric -1/2 tsp
Asafoetida -1/4th tsp
Jaggery -1&1/2 tsp
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
Tamarind(gooseberry sized ) soaked in hot water for 10 mintes.
Oil -1&1/2 tbsp
Red chillies -3
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.
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 .
Rice flour-1/2 cup
Garlic cloves -3
Turmeric powder -1/4th tsp
Chilli powder -1 tsp
Ghee -1/2 tbsp
Water for kneading the dough
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.
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.
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
Water-2 &1/2 cup
salt to taste.
cumin seeds-1 tsp
curry leaves -1 sprig
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.
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:
TAMARIND -A SMALL PIECE SOAKED IN WATER.
TURMERIC POWDER-1/4 tsp
CHILLI POWDER-1 tsp
PEPPER POWDER-1 tsp
COCONUT OIL-1&1/2 TBSP
MUSTARD SEEDS-1 TSP
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.
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.
Tamarind juice should be added carefully, tomato it self has some sour flavour.
Spice level can be adjusted according to your taste preference.