Showing posts with label pulao. Show all posts
Showing posts with label pulao. Show all posts
Butter Beans Coconut Pulao
Saturday, May 10, 2014
Pulao or biryani, i dont mind eating them anytime of the day, yes i love it that much. Pulao goes for a quick preparation when compared to biryani.Vegetable or beans anything works wonder in pulao and i love to add both vegetables and beans together in pulao just to feed my kids easily as they love pulao or biryanis very much. This wonderful one pot meal suits pectly even for a sunday lunch and tastes more delicious when served along with spicy chicken curry or paneer based curry.
Today am here with an another quick,nutritious and flavourful pulao i prepared with butterbeans and with a spiced coconut milk. This pulao may sounds almost like ghee rice or coconut pulao but the addition of butterbeans make it more interesting. I didnt add any veggies but still you can add vegetables like green peas,carrot and beans. If you dont like butterbeans, just replace it with paneer cubes.Its 2nd sunday of the month and since i belong to a group of friends who blogs on sunday for the event Lets Brunch On Sundays am posting this incredible,aromatic and nutritious one pot meal today. Do you know the main motto of this event is to blog on sundays since most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so myself and Veena both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.Sending MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.
2cups Basmati rice (washed and soaked for half an hour)
2nos Onions (sliced thinly)
6nos Garlic cloves
1cup Cooked butter beans or else as more as you desire
2nos Whole spices (bayleaves,cloves,cinnamon sticks,cardamoms)
Oil
Chopped mint leaves
To grind:
1/2cup Mint leaves
1cup Grated coconut
6nos Green chillies (more or less as u desire)
Grind the mint leaves,coconut and green chillies as fine paste.
Squeeze out the spiced coconut milk and add more water to make 4cups of coconut milk and keep aside.
Heat enough oil in a pressure cooker,fry the whole spices until they turns brown.
Add the garlic cloves, fry until they turns slightly brown, then add the sliced onions and saute until the onions turns transculent.
Now add the rice and saute for few minutes.
Finally add the cooked butter beans, give a stir.
Now add the spiced coconut milk,salt to the rice, cook everything in simmer with lid closed until the rice gets well cooked.
Add the chopped mint leaves, toss the pulao gently
Serve with raitas.
); Today am here with an another quick,nutritious and flavourful pulao i prepared with butterbeans and with a spiced coconut milk. This pulao may sounds almost like ghee rice or coconut pulao but the addition of butterbeans make it more interesting. I didnt add any veggies but still you can add vegetables like green peas,carrot and beans. If you dont like butterbeans, just replace it with paneer cubes.Its 2nd sunday of the month and since i belong to a group of friends who blogs on sunday for the event Lets Brunch On Sundays am posting this incredible,aromatic and nutritious one pot meal today. Do you know the main motto of this event is to blog on sundays since most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so myself and Veena both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.Sending MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.
2cups Basmati rice (washed and soaked for half an hour)
2nos Onions (sliced thinly)
6nos Garlic cloves
1cup Cooked butter beans or else as more as you desire
2nos Whole spices (bayleaves,cloves,cinnamon sticks,cardamoms)
Oil
Chopped mint leaves
To grind:
1/2cup Mint leaves
1cup Grated coconut
6nos Green chillies (more or less as u desire)
Grind the mint leaves,coconut and green chillies as fine paste.
Squeeze out the spiced coconut milk and add more water to make 4cups of coconut milk and keep aside.
Heat enough oil in a pressure cooker,fry the whole spices until they turns brown.
Add the garlic cloves, fry until they turns slightly brown, then add the sliced onions and saute until the onions turns transculent.
Now add the rice and saute for few minutes.
Finally add the cooked butter beans, give a stir.
Now add the spiced coconut milk,salt to the rice, cook everything in simmer with lid closed until the rice gets well cooked.
Add the chopped mint leaves, toss the pulao gently
Serve with raitas.
Butter Pulao Mughlai Kesar Murg Bread 65 A Virtual Birthday Party for Divya Pramil
Sunday, April 6, 2014
Celebrating virtually a friends birthday, seriously am loving it. Eventhough many miles separates us we, a bunch online friends aka bloggers trying our best to celebrate birthday of each and every person of our small group. Today Divya Pramil of You Too Can Cook, a young and bubbly chef aka one of my best sister celebrates her birthday and we cooked few party dishes from her space to celebrate this day.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Meanwhile soak the saffron strands in warm milk and keep aside.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Jaipuri Mewa Pulao
Tuesday, March 25, 2014
When i chosed Regional foods for this weeks theme of this months long blogging marathon, immediately my mind went for Jal jeera or jeera pulao for the letter J, but since this both dishes are quite common in Indian cuisine i dont want to make them, while googling i find out an incredible sweet rice from Rajasthani cuisine. Yes,i got to know about this Jaipuri Mewa Pulao, which is quite unknown for me. I checked for the recipe and i landed to Priyas space, trust me its love at first sight. Seriously the recipe goes for simple ingredients and who else will miss a chance to give a try to this delicious nuts pilaf.
Jaipuri mewa pulao aka Jaipuri Nuts pilaf goes for rice,sugar,milk,ghee and mixed nuts with few strands of saffron. An easy, very nutty and an aromatic sweet rice which sounds much more like Zarda rice, eventhough this dish is quite different from it.If you want to make a different dessert in very less time for a get together,dont forget to give a try to this fantabulous pulao, am sure you will get more appreciations and applauses for serving this delicious pulao to your friends and relatives.Sending to my own event CWS-Rice guest hosted by Shruti Dhingra Wahi of Shurti Rasoi.
1cup Basmati rice
2cups Milk
1cup Sugar
1/2cup Ghee
1/2tsp Cardamom powder
1tbsp Chironji,chiroli /Saara paruppu
Few cashew nuts
Few Almonds
Few Pistachios
Few strands Saffron
Wash and soak the rice in enough water for 2 hours.
Drain the water, take the rice, milk,ghee in a heavy bottomed pan,cook in medium flame for few minutes.
Put the flame in simmer, add the cardamom powder and cook for 10minutes, keep stirring continously.
Add the sugar, mix well and cook.
Finally add the nuts, saffron strands, give a mix and cook for an another 10minutes or till rice gets well cooked.
Put off the heat,keep it covered for 10minutes.
Serve warm.
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Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32);
Jaipuri mewa pulao aka Jaipuri Nuts pilaf goes for rice,sugar,milk,ghee and mixed nuts with few strands of saffron. An easy, very nutty and an aromatic sweet rice which sounds much more like Zarda rice, eventhough this dish is quite different from it.If you want to make a different dessert in very less time for a get together,dont forget to give a try to this fantabulous pulao, am sure you will get more appreciations and applauses for serving this delicious pulao to your friends and relatives.Sending to my own event CWS-Rice guest hosted by Shruti Dhingra Wahi of Shurti Rasoi.
1cup Basmati rice
2cups Milk
1cup Sugar
1/2cup Ghee
1/2tsp Cardamom powder
1tbsp Chironji,chiroli /Saara paruppu
Few cashew nuts
Few Almonds
Few Pistachios
Few strands Saffron
Wash and soak the rice in enough water for 2 hours.
Drain the water, take the rice, milk,ghee in a heavy bottomed pan,cook in medium flame for few minutes.
Put the flame in simmer, add the cardamom powder and cook for 10minutes, keep stirring continously.
Add the sugar, mix well and cook.
Finally add the nuts, saffron strands, give a mix and cook for an another 10minutes or till rice gets well cooked.
Put off the heat,keep it covered for 10minutes.
Serve warm.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32);
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