Mixed Bean Pulao /Navadhaniya Pulao

Mixed bean pulao is a delectable one pot delicacy,in which rice is cooked along with mixed beans and mild spices.
It is a well balanced and fulfilling dish,tastes divine when paired with raita.This pulao is an ideal dish to cook on a lazy day,as it takes less than 30 minutes to cook in a pressure cooker,if the legumes/beans are soaked. Here I have used black,white channa,green,white peas,pigeon peas,rajma,mochai,black eye beans,mung beans.One can simply soak the mixed beans and make the pulao.No proportions are measurements need to be perfect for the amount of beans,just add them how you would like. Here is the recipe for quick,easy and protein packed pulao.

                                                                    

                                                            

                                 Mixed Bean Pulao/Navadhaniya  Pulao

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Soaked mixed beans	1.5 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Mint leaves/pudina(finely chopped)	4 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. 
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients.Add in the ground paste and fry it till the raw smell goes off.Saute the sliced onion till golden.Add in the chopped tomato,mint and coriander leaves.Cook it until the tomato is mushy.

• Now add in the spice powders and salt.Give it a mix and now add in the soaked beans.Mix it well.

• Add the water and allow it to boil.Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

• If you are soaking the beans for this pulao,soak each bean a tbs for this measurement.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• For a richer version,1/2 cup of coconut milk is also used along with the water.
• The amount of water varies depending on the quality of the rice.

Enjoy.....................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Channa Pulao /Chickpeas Pulao - Easy One Pot Channa Pulao

After sharing couple of gravies using legumes,today I am sharing an one pot meal with channa/chickpeas.

My kids love pulaos and biriyanis,so often I make.I have already shared a spicy version of channa pualo,but this one with few whole spices and coconut milk.

This is one of the quickest and tastiest option for a healthy lunch box.Addition of coconut milk and the ground mint make this pulao more fragrant.Serve this with a curry or onion raitha for a wholesome meal.

                                                                    

                                                            

                                                     Channa/Chickpeas Pulao

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Soaked chickpeas/channa/kondakadalai	1.25 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Coconut milk/thengai paal	1/2 cup
Garm masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Water	2.25 cups

  

  Grind to a fine paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Mint leaves/pudina	12-15 leaves
Green chilly/pachamilagai	4-5

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Black cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a fine paste and keep it aside. 
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredient.Saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.

• Add in the chopped tomatoes and cook it until mushy.Now add in the soaked chickpeas,coconut milk and water.Sprinkle the garam masala powder.Allow it to boil,add in the soaked rice.

• Now goes in the lemon juice,chopped coriander leaves.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

Enjoy..........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans

After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........

                                                                    

                                                            
                                    Lemon Rice  /Lemon rice Version -2

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2.5-3 cups
Black eye beans(cooked)	1/2 cup
Carrot(finely chopped)	1/4 cup
Coconut/Thengai(grated)	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	2-3 tbs
Green chilly(finely chopped)	2-3
Shallot/chinna vengayam(finely chopped)	4-5
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.

• Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.

• Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it with pickle or chips

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added along with cashews.
• Instead of black eye beans.chickpeas or mung beans can also be added.

Enjoy...................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com

Variety Rice Thali 2 - Coconut Rice

Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.

                                                                    

                                                            
                                 Coconut Rice /Thengai Sadam

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   Basic Information

   Preparation time 20 minutes
   Soaking time 20 minutes

   Cooking time 25- 27 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2 cups
Green chilly/pachamilagi	1(finely chopped)
Red chilly/varamilagai	1(broken)
Ginger	1/2 tsp(finely chopped)
Coconut/Thengai(grated)	3/4 cup
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Salt	1 tsp
Oil(preferably coconut oil)	1 tbs
Ghee	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Asafoetida/perungayam	a pinch

  
 For the spice powder

Ingredient	Quantity
Red chilly/varamilagai	1
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Desiccated coconut/copra	1 tsp(optional)

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.

• After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.

• Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.

• Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it potato fry and fryums.

• Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
• Do not over roast the dhals for the powder.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Hyacinth Beans Rice / Anapa Ginjala Annam

Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Egg Dum Biriyani / Egg Biriyani

For day 3 themed under rice dishes in Blogging Marathon #65 is a layered biriyani made with eggs.The procedure of layered biriyani involves making gravy,boiling the rice then layering and finally putting it in the flame for dum process.Though its a bit lengthy proccess,the end result flavorful and long grained biriyani.The same procedure can be followed to make chicken biriyani.Let's move on to the recipe...

                                                                    

                                                            
                                                                                                     Egg Biriyani/Egg Dum Biriyani

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   Basic Information

   Preparation time 20 minutes
   Soaking time 10 minutes

   Cooking time 60- 70 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Boiled eggs	4-5
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	a fistful(finely chopped)
Yogurt/thayir	4 tbs
Red chilly powder/varamilagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garm masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	2 tbs
Hot water	2.5 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Black cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  For the layering

Ingredient	Quantity
Fried onion	3-4 tbs
Ghee/nei	2 tsp
Mint leaves (chopped)	1 tbs
Coriander leaves	as needed
Food color	few drops
Kewra essence(optional)	few drops

  

  Method 

• Soak the basmathi rice in water,meanwhile heat oil and ghee in a pan.Fry a fistful of sliced onion in the oil till it becomes brown and crisp.Drain it from the oil.In the same oil,do the tempering with the given ingredients.

• Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.Now  goes in the chopped tomatoes and cook it until mushy.

• Add in salt and spice powders,give it a mix.Sprinkle some water and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.The gravy is ready.

• Heat a tsp of oil in a pan and fry the boiled egg for a minute or two.Sprinkle a  pinch of salt and 1/4 tsp of red chilly powder.Fry it for one more minute and put off the flame.Make slits on the eggs if you are using whole eggs otherwise cut it into half and keep it aside.

• Now boil around 4-5 cups of water in a pan and once it becomes rolling boil add a tsp of oil to the boiling water.Now completely drain the water from the rice and add it to the boiling water.Stir it occasionally.Once the rice is 60-70% done put off the flame and drain the water.Now in a heavy bottom pan,smear a tsp of oil and spread half of the rice.

• Spread the prepared gravy on top of the rice and keep the eggs around the gravy.Spread the rest of the rice on top of the gray.Sprinkle the fried onion,mint leaves,coriander leaves on top of it.Mix the food color with a tsp of milk and add it on top the rice.Also drizzle the lemon juice and ghee.Cover the  with pan with lid and keep it on a slow flame.Let it be on the flame for 25-30 minutes.

• After 30 minutes remove it from the fire and mix it gently.

• Serve it with raita

• Do not cook the rice for too long time.
• Cashews can be fried and added for extra rich taste.
• Instead of food color,saffron can be soaked in milk and added.
• Don not add too much of tomato.
• Frying the egg is an optional.
• The rice cooks very fast,so keep an eye otherwise it would turn mushy.Mine was done in 4 minutes.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com