Tag Archives: easy cooking

Nov5

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

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Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.

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Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Plain Pulao is very simple, delicious and flavorful but needs only the basic ingredients that we generally have at home and they are nothing other than the flavored spices. Plain pulao goes out well with any gravy or curry. I have accompanied it with Chicken curry, for veg option Dal suits it very well. I have shared few more Pulao like – Chicken Pulao, Soya chunks Pulao, Afghani Lamb Pulao, Prawn and Peas Pulao, Zarda Pulao (Sweet Pulao), Vegetable Pulao. Let me share the recipe…

Making of Plain Pulao / Pulao Video recipe –

Ingredients:

  • Basmathi / Long-grain rice – 2 cups
  • Onion – 1 nos (medium size)
  • Green chilies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Bay leaf – 2 nos
  • Star Anise – 2 nos
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Salt – 1 tsp or as per your taste
  • Ghee / Clarified butter – 1 ½ tsp
  • Oil (any cooking oil) – 2 ½ tsp
With flavored spices (at leaf, cinnamon, cardamom, green chilies, star anise)
With onions and ginger-garlic paste
Getting cooked
With basmathi / long grain rice
With salt
With water
Getting boiled
Pulao ready to serve
Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Preparation:

  • Peel and thinly slice the onions to pieces.
  • Slit the green chilies into two equal halves.
  • Heat both ghee/clarified butter and oil in a pressure cooker or a heavy bottomed vessel, add the flavored spices (bay leaf, star anise, cinnamon, cloves, cardamom) and wait until the spices crackle.
  • Add onions and green chillies, cook for a min and add ginger-garlic paste, cook until the onion turns glassy and the raw smell goes off.
  • Meanwhile clean the rice in running water, drain the water and keep it aside.
  • Add the cleaned rice, followed by salt and cook for a min.
  • Pour water (for one cup of rice pour 1 ½ cups of water, make sure to use the same cup for measurement).
  • Wait until the water boils, for pressure cooker – cover the lid and pressure cook for 2 whistles, for heavy bottom vessel – cover the lid and cook until the rice is perfectly done.
  • Remove the lid, and gently stir the rice and transfer it to a bowl.

Serve hot with any Vegetarian Curries or Gravies or Non-Vegetarian Gravies or Curries.

 

Oct27

Eggless Chocolate Cupcake recipe / Vegan Halloween Cupcake recipe / Basic Chocolate cupcake recipe

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Basic chocolate cupcake in vegan, is very easy and simple to prepare. As of Halloween I have given spooky icing like Spider web, Witches Eye and Devil. Let me share the recipe…

CLICK HERE for more Halloween Recipes.

Vegan Chocolate cupcake
Halloween cupcakes – Spider web, Monster eye and Devil

Ingredients:

  • All-purpose flour – 1 ½ cups
  • Baking soda – 1 tsp
  • Cocoa powder – ½ cup
  • Salt – a pinch
  • Brown sugar – 1 cup
  • Vegetable oil – ¼ cup
  • Water – 1 ¼ cups
  • Vinegar – 1 tsp
  • For Icing – I have used Pillsbury Creamy Vanilla Icing – 1 box
Flour, baking powder, salt all together getting sieved
Getting sieved
Sieved flour
Vinegar
Oil
Water
Getting beaten
Fluffy
Wet ingredients
With flour
Getting folded
Folded
Getting baked
After bake
Vegan chocolate cupcake
Vegan Chocolate cupcake
Halloween cupcakes – Spider web, Monster eye and Devil
Devil’s Eye
Monsters Eye
Spider Web

Preparation:

  • Take a wide mouth bowl, sieve all-purpose flour, cocoa powder, baking powder and salt, all together.
  • Take another bowl, add the brown sugar, pour water, vegetable oil, vinegar and beat all these together until the sugar dissolves.
  • Add the sieved ingredients to the wet ingredients, little by little and fold it gently (make sure to fold only in one direction).
  • Meanwhile pre-heat microwave to 180-degree C, place the cupcake liner to the cupcake tray, fill half the cupcake liner with the cupcake batter.
  • Bake at 180-degree C for few mins or until the tooth pick inserted in the center of the cake comes out clean.
  • Remove it from microwave, let it rest until it reaches the room temperature.
  • Open the icing box, mix it well, transfer it to a piping cone using a spoon, and squeeze it over the cake as you desire.
  • Refrigerate the cakes for few mins, once it’s done.
  • For witches’ eye – I squeezed out the icing to a circle at the center of the cake and placed a Choco chip at the center.
  • For Devil – I have squeezed icing all over the circle, placed a red color flavored almond for eyes and then a Choco chip in the center.

 

 

 

Aug15

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

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Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp
Rava/semolina/sooji, curd, salt, eno all together with water
Mixed without lupms
Divided to 3 portions with food color – green and yellow
Perfectly mixed together
With oil inDhokla mould
Batter transfered to dhokla mould
About to steam
Getting tempered with mustard, cumin and curry leaves
with green chillies
with water
With sugar
With few drops of lemon juice
Getting boiled for 2 mins
Dhokla steamed
Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special
Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.