VEGETABLE PULAO, BRINJAL GRAVY, GOBI 65, CURD RICE:
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SOURCE: PADHUS KITCHEN.
AS I AM BUSY WITH MY CHILD COULDN'T POST FOR A WEEK.
AS SUNDAYS ARE ALWAYS SPECIAL FOR US BECAUSE ALL OUR HOUSE MEMBERS WILL BE AT HOME AND ALL CAN ENJOY COOKING DIFFERENT DISHES TOGETHER AND ENJOY IT.
TRY THIS FRIENDS AND DO PLACE YOUR COMMENTS.
BRINJAL MASALA:
Prep Time : 10 mins
Preparation
Method
Note -Use less tamarind for this dish and not as you use for kulambu.
Prep Time : 10 mins
Preparation
Cut the vegetables lengthwise. (Vegetables I used- beans-6-7, potato -1, cauliflower-6 florets, 1/2 a carrot)
Wash cauliflower well and put it in salted hot water for 5 minutes.
Blend 1 tomato to a paste.
Method
Add ginger garlic paste and saute for a few more minutes.
Add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.
Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it on medium flame.
After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.
Open the cooker, after the pressure subsides. Hot steaming pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.
Preparation
Finely chop all the vegetables.
Method
Cook rice until soft. You can use pressure cooker also for cooking rice.
When done, mash it well with a masher when it is hot. Add milk and mix it well.
After it cools, add curd (plain yogurt) and needed salt. Add all the vegetables.
Heat a tsp of oil, add mustard seeds, when it splutters, add ginger, green chillies and sauté for a few seconds. Add to the curd rice and mix everything well.
Garnish with finely chopped coriander leaves. Yummy curd rice is ready. It can be had as such or with any pickle.
You can add a little butter (optional), a tbsp of pomegranates and few green grapes if you like.
Preparation
In a bowl, mix curd, chilli powder, ginger garlic paste, rice flour, garam masala, salt, cornflour and cauliflower together. Leave it to marinate for 20 minutes.
Method
Note-
\SOURCE: PADHUS KITCHEN.
AS I AM BUSY WITH MY CHILD COULDN'T POST FOR A WEEK.
AS SUNDAYS ARE ALWAYS SPECIAL FOR US BECAUSE ALL OUR HOUSE MEMBERS WILL BE AT HOME AND ALL CAN ENJOY COOKING DIFFERENT DISHES TOGETHER AND ENJOY IT.
TRY THIS FRIENDS AND DO PLACE YOUR COMMENTS.
BRINJAL MASALA:
Cook Time : 20 mins
Serves: 4
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Brinjal - 4-5 medium size
Shallots/small onion - 15
Garlic cloves - 10
Tomato - 1
Tamarind - small gooseberry sized ball
Chilli powder -3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt as required
For grinding (raw)
Grated Coconut -1/4 cup
Whole black pepper - 10
Cumin/jeera seeds - 1/4 tsp
For the seasoning
Oil- 3 tbsp
Mustard seeds -1 tsp
Fenugreek seeds(vendhayam) - 1/2 tsp
Curry leaves - a sprig
Serves: 4
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Brinjal - 4-5 medium size
Shallots/small onion - 15
Garlic cloves - 10
Tomato - 1
Tamarind - small gooseberry sized ball
Chilli powder -3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt as required
For grinding (raw)
Grated Coconut -1/4 cup
Whole black pepper - 10
Cumin/jeera seeds - 1/4 tsp
For the seasoning
Oil- 3 tbsp
Mustard seeds -1 tsp
Fenugreek seeds(vendhayam) - 1/2 tsp
Curry leaves - a sprig
Preparation
Peel onion and garlic and cut it into half if it is too big. Cut brinjals lengthwise.
Grind coconut, pepper and jeera to a fine paste and keep it aside.
Soak tamarind in warm water, extract the juice and discard the pulp. (the tamarind extract should not be thick but should be a little watery)
Method
Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, small onions and garlic. Saute nicely till onions turn pink.
Then add chopped tomato and fry for a few more seconds.
Add brinjal, turmeric powder, chilli powder, coriander powder, salt needed and cook covered on medium heat stirring in between until the brinjals are three fourth cooked.
Add tamarind water and when it starts boiling, simmer and let it cook on low flames till it becomes slightly thick. By this time the brinjals will become tender.
Then add the ground paste and cook for a further 2-3 minutes. Garnish with coriander leaves.
This masala is a fantastic side dish for Coconut rice .You can try this brinjal masala for other mildly spiced pulao also which does not have tomato base.
Note -Use less tamarind for this dish and not as you use for kulambu.
VEGETABLE PULAO:
Cook Time : 25 mins
Serves: 2
Recipe Category: Rice/Pulao Recipes
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Basmati rice -1 cup
Onion - 1
Green chilli -2
Ginger garlic paste - 1 tsp
Tomato - 1 (puree it)
Mint leaves - handful
Mixed Vegetables
Peas - 1/3 cup
Lemon juice -2 tsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.
For the seasoning
Oil -2 tsp
Ghee - 1 tsp
Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2
For garnishing
Coriander leaves
Serves: 2
Recipe Category: Rice/Pulao Recipes
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Basmati rice -1 cup
Onion - 1
Green chilli -2
Ginger garlic paste - 1 tsp
Tomato - 1 (puree it)
Mint leaves - handful
Mixed Vegetables
Peas - 1/3 cup
Lemon juice -2 tsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.
For the seasoning
Oil -2 tsp
Ghee - 1 tsp
Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2
For garnishing
Coriander leaves
Preparation
Soak rice for 20 minutes. Drain the water completely and keep it aside.
Cut the vegetables lengthwise. (Vegetables I used- beans-6-7, potato -1, cauliflower-6 florets, 1/2 a carrot)
Wash cauliflower well and put it in salted hot water for 5 minutes.
Blend 1 tomato to a paste.
Method
Take a pressure cooker or a pressure pan, heat ghee + oil, add the ingredients mentioned under 'for the seasoning'. After it splutters, add onions and saute till they turn transparent.
Add ginger garlic paste and saute for a few more minutes.
Add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.
Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it on medium flame.
After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.
Open the cooker, after the pressure subsides. Hot steaming pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.
Tips for beginners- If you take 1 cup of rice, salt needed will be approximately 2 tsp. You can taste the water to check salt. If the water is slightly salty, then it will be perfect once the rice is done.
Instead of cooking directly in the cooker, transfer the contents to another vessel and pressure cook for 3 whistles.
Instead of cooking directly in the cooker, transfer the contents to another vessel and pressure cook for 3 whistles.
CURD RICE:
Prep Time : 10 mins
Cook Time : 15 mins
Serves:1
Recipe Category: Rice Dishes-Lunch
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Rice - ½ cup
Curd/plain yogurt- ½ cup
Milk – ½ cup ( I used toned milk)
Salt needed
Capsicum finely chopped – 2 tbsp
Tomato deseeded and finely chopped – 1 medium size
Carrots finely chopped – ½ a carrot
Chopped cucumber -2 tbsp
For the seasoning
Oil – 1 tsp
Mustard seeds– ¼ tsp
Finely chopped ginger – 1 tbsp
Green chillies – 1 deseeded and finely chopped
Serves:1
Recipe Category: Rice Dishes-Lunch
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Rice - ½ cup
Curd/plain yogurt- ½ cup
Milk – ½ cup ( I used toned milk)
Salt needed
Capsicum finely chopped – 2 tbsp
Tomato deseeded and finely chopped – 1 medium size
Carrots finely chopped – ½ a carrot
Chopped cucumber -2 tbsp
For the seasoning
Oil – 1 tsp
Mustard seeds– ¼ tsp
Finely chopped ginger – 1 tbsp
Green chillies – 1 deseeded and finely chopped
Preparation
Finely chop all the vegetables.
Method
Cook rice until soft. You can use pressure cooker also for cooking rice.
When done, mash it well with a masher when it is hot. Add milk and mix it well.
After it cools, add curd (plain yogurt) and needed salt. Add all the vegetables.
Heat a tsp of oil, add mustard seeds, when it splutters, add ginger, green chillies and sauté for a few seconds. Add to the curd rice and mix everything well.
Garnish with finely chopped coriander leaves. Yummy curd rice is ready. It can be had as such or with any pickle.
You can add a little butter (optional), a tbsp of pomegranates and few green grapes if you like.
GOBI - 65:
Prep Time : 10 mins (marination time not included)
Cook Time : 20 mins
Serves: 2-3
Recipe Category: Snacks/Starter
Recipe Cuisine: Indian
Author: Padhu Sankar
Ingredients needed
Cauliflower florets - 2 1/4 cup
Chilli powder - 1 tsp
Rice flour - 1 tsp
Cornflour - 2 1/2 - 3 tbsp
Ginger-Garlic paste - 1 tsp
Garam masala - 1/4 tsp
Thick curd - 1/4 cup + 1 tsp
Salt as required
Oil for deep frying
Serves: 2-3
Recipe Category: Snacks/Starter
Recipe Cuisine: Indian
Author: Padhu Sankar
Ingredients needed
Cauliflower florets - 2 1/4 cup
Chilli powder - 1 tsp
Rice flour - 1 tsp
Cornflour - 2 1/2 - 3 tbsp
Ginger-Garlic paste - 1 tsp
Garam masala - 1/4 tsp
Thick curd - 1/4 cup + 1 tsp
Salt as required
Oil for deep frying
Preparation
Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool. Pat it dry.
In a bowl, mix curd, chilli powder, ginger garlic paste, rice flour, garam masala, salt, cornflour and cauliflower together. Leave it to marinate for 20 minutes.
Method
Heat oil and deep fry the cauliflower till golden brown and crisp.
Note-
If curd is watery, use hung curd. (or hang curd in a clean cloth for 2-3 hours to drain off the water in the curd). If you want your gobi 65 to taste great, see to it that there is no water in the curd you use.
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