Tag Archives: Tamil Nadu food

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.

 

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

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

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

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.

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

CLICK HERE for more DIY cooking recipes and CLICK HERE for more Chutneys, Dip and Home made masala powder recipes.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

CLICK HERE for Chutneys, Spice powders / Podi, Dips, Pickle recipes

Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.