Tag Archives: vanga samaikalam

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.

 

Oct10

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

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Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.

CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.

Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.

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Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…

Ingredients:

  • Custard powder – 1 cup
  • Sugar – 1 ½ cups
  • Cashew nuts – 7 nos
  • Water – 2 cups
  • Saffron strands – few strands
  • Ghee / Clarified butter – 3 tbsp

Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –

Preparation:

  • Break the cashew nuts into small pieces, keep it aside.
  • Soak saffron strands in a tbsp of water and keep it aside.
  • In a bowl, add custard powder, sugar and mix it well.
  • Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
  • Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
  • Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
  • Keep on mixing it, until it gets thicken.
  • Once it starts thickening, start beating the halwa, until it rolls out.
  • Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
  • Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
  • Level it with a ladle, let it sit until it reaches room temperature.
  • Slice the halwa into pieces.
With custard powder and sugar
With water
Getting mixed
Custard powder,sugar mixture and saffron in water
Cashew nuts getting roasted in ghee
Custard mixture to ghee
With saffron strands
Getting cooked
Getting thicken
Almost thicken
Getting beaten
Almost ready stage
Ghee oozing out
Transferred to a greased tray
Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe
Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.

 

 

 

 

Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.

 

Oct1

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

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Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands
Thinly sliced nuts getting toasted in ghee/clarified butter
Raosting rava/sooji/semolina
Rava to the boiling water
Rava getting cooked to mashing consistency
With ghee/clarified butter
With mashed banana
With mashed banana
Getting cooked
With sprig gourmet coconut palm sugar
With coconut palm sugar
Getting mixed
With roasted nuts
Getting cooked in medium flame
With crushed cardamom
Getting cooked, oil about to ooze out
Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana
Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.