Tag Archives: pressure cooker recipes

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

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

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

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.

 

Kalkandu Pongal recipe / Sugarcandy Pongal / How to make karkandu pongal in pressure cooker

Kalkandu Pongal recipe / Sugarcandy Pongal / How to make karkandu pongal in pressure cooker

As I shared in my earlier blogs about the home, interiors and stated that “Healthy Home leads to Healthy Life”, when it comes to cleanliness I am more conscious about it. So I use to clean my kitchen at least once in a month. During festivals the cleaning would become a little toughest job, because not only kitchen, but we need to clean the whole house.

CLICK HERE for Pongal Recipes.

Pongal is one among the most important Tamilian dish prepared on Pongal festival (Tamilian festival). Usually people prepare Pongal with coconut jaggery (vellam) and here I have prepared the same dish with Kalkandu/Rock Candy. This is one of festive recipe prepared among all tamilians. Also check out my Karkandu Pongal / Rockcandy Pongal below…

It tastes delicious and had good texture with the combination of milk, ghee/clarified butter, roasted nuts, green gram dal and raw rice, a very simple, easy and healthy recipe. It is also a favorite dish for kids. Let us move on to the recipe…

 

Kalkandu Pongal / Karkandu Pongal / Rockcandy Pongal

Kalkandu Pongal / Karkandu Pongal / Rockcandy Pongal

Ingredients:

  • Raw rice – 1 cup
  • Greengram dal/Moong dal/Paasiparuppu – ½ cup
  • Ghee/Clarified butter – 3 tbsp
  • Rock candy / Kalkandu – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Milk – ½ litre

Making of Karkandu Pongal / Rockcandy Pongal –

Preparation:

  • Wash the rice and green gram dal/paasiparuppu/mung dal, drain the water and keep it aside.
  • Crush the rock candy/kalkandu and keep it aside.
  • Heat ½ tbsp of ghee/clarified butter in a pressure-cooker, add in the rice and green gram dal/paasiparuppu/mung dal, and cook until the raw smell goes off.
  • Pour in 3 cups of milk and a cup of water, let it boil and pressure-cook it for 3 whistles.
  • Remove the lid when the pressure subsides, the rice should be mashing consistency or should be mashed. Mash the rice and dal with a spoon (no lumps should be formed).
  • Transfer it to a non-stick kadhai and keep in medium flame.
  • Pour over the leftover milk and bring it to boil.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and cook until it starts turning golden brown.
  • Add in the raisins and cook until it doubles in size, pour it to the boiling rice along with the leftover ghee/clarified butter.
  • Add in the crushed kalkandu/rock candy and cook until it melts.
  • Keep on stirring once in a while, else it would be burnt.
  • Cook until it thickens and the ghee/clarified butter separates and floats on the sides of the rice.

Serve hot. Goes out well for breakfast, as an offering to god.

As a tamilian, and now heading to Pongal and other south Indian states heading to Sankaranti, and it’s believed that starting new things over pongal that may get good health and fortune year long. So To welcome prosperity & good health, we thoroughly clean our home & kitchen every Pongal. But cockroaches escape from our cleaning by hiding deep into the cracks and crevices, contaminate food and utensils behind our back to spread food poisoning. Don’t let these cockroaches disrupt your family’s health ever. Use LAL HIT not just this Pongal, but every month during the kitchen cleaning. Its unique ‘Deep Reach Nozzle’ reaches deep into the corners and crevices, and kills even the hidden cockroaches. #SayNoToFoodPoisoning.

I have started with my cleaning process, how about you? Do follow the above instructions for the easy, simple, painless and quick but perfect cleaning of home with LAL HIT as Health is Wealth. Wish you all a HAPPY PONGAL/SANKARANTHI from MADRAASI.

Bisi Bele Bath

Bisi Bele Bath

As I have shared already Bisibelebath is one of my kids all-time favorite rice. I use to prepare sambar sadam at home but thought bisi bele bath resembles the same, but having bisi bele bath is Bangalore, I became a great fan of Bisi bele bath. For last one year I have been preparing bisibelebath frequently at home, but somehow missed to share the recipe.

Mostly I use to prepare bisi bele bath for lunch on week days and pack in lunch box. I prepare bisi bele bath powder once in every month and store it in an air tight container, and use whenever I am need. This also helps in making my cooking faster in weekdays. CLICK HERE for Bisi Bele Bath Masala recipe and now let me share the bisi bele bath recipe with the home made masala…

Taking it to Fiesta Friday #134 hosted by Angie@thenovicegarderner.

Ingredients:

  • Raw rice / Pacharisi – 2 cups
  • Split pigeon peas / Tuvaram paruppu / Toor dal – 1 cup
  • Turmeric powder – ¼ tsp
  • Tamarind – a gooseberry size
  • HomeMade Bisi Bele Bath Masala – 3 tbsp
  • Onion – 1 no (medium size)
  • Coconut pieces or grated coconut – 15 gm
  • Brinjal – 3 nos (medium size)
  • Radish – 1 no
  • Salt to taste
  • Ghee / Clarified butter – 1.5 tbsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Cumin seeds and Fenugreek seeds – a pinch
  • Jaggery – a tbsp (optional)
  • Curry leaves – a sprig

Preparation:

  • Wash the rice and pigeon peas in water, drain the water and keep it aside.
  • Peel and finely chop the vegetables, keep it aside.
  • Take cleaned rice, pigeon peas, chopped vegetables, a tsp of salt, turmeric powder in a pressure cooker, pour water (for 1 cup of rice – 2 cups of water and 1 cup of pigeon pea – 1 ½ cup of water).
  • Pressure-cook for 3 whistles. Remove the lid when the pressure subsides.
  • Meanwhile soak tamarind in a tbsp of water, drain the water.
  • Take the soaked tamarind, coconut, a tbsp of bisi bele bath masala in a mixer and grind them to a fine paste by adding little water.
  • Pour the ground masala along with a cup of water, 2 tbsp of bisi bele bath masala and a tsp of salt in a kadai and cook in medium flame for 5 mins or until the raw smell goes off and the masala thickens.
  • Pour the masala to the pressure-cooked rice, dal mixture, jaggery (optional) give a stir, add a tsp of ghee/clarified butter and cook in low flame for 5 mins.
  • Heat the leftover ghee/clarified butter in a small pan, add the mustard seeds, split black gram, curry leaves, cumin seeds, fenugreek seeds and roast until they turn crispy and pour it to the rice.
  • Stir the rice and remove it from fire.

Serve hot by topping it with finely chopped raw onions, a tsp of ghee/clarified butter and spicy boondi (karaboondi). Also it goes out well with onion raita and Rice crackers or chips or arbi fry.

Note: CLICK HERE for more rice recipes.

Making of Bisibelebath: