Peas Pulao / Matar Pulao

Peas Pulao / Matar Pulao

Green Peas Pulao/Matar Pulao is one of the authentic recipe of North India, which is served as main course with raita or papads or with any side dish. This is a simple and easy recipe, which can be served for lunch, get-together, parties, dinner or for lunch box. 

Ingredients:
Green peas - 100 grms / 1 cup ( soaked overnight)
Basmati Rice - 1.5 cups
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin / Jeera powder - 1 tsp
Chopped onion - 2 nos
Green chillis - 3-4 nos
Tomato - 1 medium size
Coriander leaves - handful
Ginger - 1 inch
Cumin seeds - 1 tsp
Bay leaf - 2 nos
Clove - 2-3 nos
Cinnamon - 1 inch
Cardoman powder / Cardoman - 1/2 tsp
Oil - 2 tablespoons
Salt to taste

Method:
# Wash rice and keep aside.

# In a mixie....grind tomato, ginger, green chillis, coriander leaves to a smooth paste.

# In a pressure cooker....add oil once heated add bay leaf, cumin seeds, cloves, cinnamon and onions and saute well.

# Add soaked peas / matar, grinded paste, salt, turmeric powder, cumin powder, cardoman powder, corriander powder and saute well.

# Add washed basmati rice, add water accordingly. (For 1 cup rice - 1.5 cups - 2 cups....no need to add extra water for green peas)

# Pressure Cook for 2 whistle and switch off the stove.
# Once pressure is released....give a resting time for 10-15 minutes then mix well....serve with raita or papads.
Hope you all like it!
Please do try and provide your comments.
Thank you!

Jackfruit Rice Payasam

Jackfruit Rice Payasam

In South India we call pudding or kheer as Payasam or a dessert recipe. This is one of the authentic recipe of Palakkad Iyer. As we all know we can prepare number of recipes with jackfruit such as Chakka Pradhaman, Ela adai, Chakka Varati, Kheer, Nei Appam etc... 

One of the most delicious recipe is jackfruit Rice Payasam, which is my Grandfather's favourite.

Ingredients:
Jackfruit - 7-8 bulbs
Raw Rice - 1/2 cup
Jaggery - 1/2 - 3/4 cup
Dry ginger powder - 1/2 tsp
Cardoman powder - 1 tsp
Coconut bits - 1 tablespoon
Cashew's - 4-5 nos
Ghee - 1 tablespoon

Method:
# Wash rice and cook well.
# Dissolve jaggery in water and strain it.
# Chop jackfruit bulbs.
# Once rice is cooked well, add jaggery syrup and chopped jackfruit  bulbs and boil well on medium flame.

# Once it comes to porridge consistency, switch off the stove.

# Add cardoman powder and dry ginger powder and mix well.

# Fry coconut bits and cashew peices in ghee and add to the payasam.

Payasam is ready to serve.
Please do try and provide your comments.
Thank you!

Potato Masala

Potato Masala / Aloo Masala
Potato Masala or Masala for poori is one of everyone's favourite. In South India, this recipe is prepared for breakfast or during tiffin time.

The same recipe, if you make it thick, it can be served like masala dosa.

Ingredients:
Boiled Potatoes - 4 nos (medium size)
Onion - 1 big
Tomatoes - 2 nos
Green chillis - 2-3 nos
Ginger (finely chopped) - 1 tablespoon
Turmeric powder - 1/2 tsp
Asafatedia - 1 tsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Channa dal - 1 tsp
Refined oil - 2 tablespoons
Curry leaves few
Coriander leaves  for garnishing
Salt to taste

Method:
# Heat a pan, add oil, once oil gets heated add mustard, channa dal, chopped onion's, ginger saute well.

# Add chopped tomatoes, curry leaves, green chillis, turmeric powder, asafatedia, salt to taste.... simmer the stove until onion and tomatoes are mashed well.

# Add boiled and mashed potatoes and 1/2 cup of water and boil well, till it becomes a thick gravy.

# Garnish with chopped coriander leaves and serve with poori, chapati, dosa or idli.

Please do try and provide your comments.
Thank you!

Vegetable Masala Rice - Lunch Box Special!

Vegetable Masala Rice - Lunch Box Special!

Vegetable Masala Rice is an excellent lunch box special recipe. A simple and quick recipe with very few ingredients.

In this recipe I added vegetables like potato's, beans, carrots and capsicum....but you can add vegetables of your choice or vegetables which is available in your kitchen.

Ingredients:
Vegetables - 1 cup
(Carrots, beans, potatoes, capsicum)
Cooked Rice - 1.5 cups
Masala powder - 1.5 tsp

(Bay leaf - 1,
Poppy seeds / kasakasa - 1 tsp

Clove - 2-3 nos

Cinnamon - 1 inch

Red chilli - 2-3 nos
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pepper - 4-5 nos)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Asafatedia - 1/2 tsp
Peanuts - 2 tablespoons
Mustard seeds - 1 tsp
Urud dal - 1/2 tsp
Refined oil / Gingerly oil - 3 tablespoons
Salt to taste

Method:
# Chop vegetables of your choice.

# Dry roast one by one the masala's which I have mentioned in the ingredients.

# Make a fine powder. ( can store this powder in an airtight container for few weeks)

# Heat a pan add oil, add peanuts once roasted add mustard and, urud dal (once mustard splutter) add vegetables, turmeric powder, red chilli powder, asafatedia, salt to taste and sprinkle water and cook well. 

# Add the vegetables mixture with cooked Rice and add masala powder and mix well.

# Add some gingerly oil and salt and mix well.
Garnish with chopped coriander leaves and serve with raita or papads.

* You can add chopped onions, if you wish.
* While boiling rice, add salt.
Hope you all like this recipe. Please do try this recipe and provide your comments.
Thank you!