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

---

                                                                  

   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

Tawa Pulao/Tava Pulao

For the day 2 of blogging marathon #47,sharing you a simple and flavorful tawa pulao.
Tawa pulao is an easy to make rice variety and a great option to use the left rice.
The highlight of the recipe is the use of pav bhaji masala which gives a nice flavor and taste to this recipe.As this rice i z mild its ideal for kids lunch box also.Off to the recipe..............

Tawa Pulao/Tava Pulao

 

   Basic Information

    Preparation time 10 minutes

    Cooking time 30 minutes

    Serves 2

  

   Ingredients

Ingredient	Quantity
Basmathi rice	3/4 cup
Carrot,beans,capsicum(chopped)	1 cup
Onion(sliced)	2 (medium size)
Tomato(chopped)	1 (medium size)
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1/4 tsp
Pav Bhaji Masala Powder	11/2tsp
Turmeric powder/manjal podi	1/4 tsp
Green peas/pattani(fresh or frozen)	1/4 cup
Oil	11/2 tbs
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1-2 tbs
Lemon juice	1-2 tsp

  

   Method 

    

• Cook the rice in a rice cooker  and once its done separate the grains.Heat a griddle with oil and crackle the cumin seeds,saute the sliced onion with a pinch of salt till it becomes transparent.Add in the ginger&garlic paste and fry it till the raw smell disappears.Now add in the chopped tomato and cook it till mushy.

• Add the chopped veggies and peas and mix it well.At this stage add in chilly powder,turmeric powder and salt.Mix it well,add in around 1/4 cup of water and cook it in a low to medium flame for couple of minutes or till the raw smell goes off.Put off the flame.

• Now add in the pav bhaji masala powder and give it a mix.Add in the cooked rice and chopped coriander leaves,lemon juice.Mix it well.Now put on the flame and keep in a low flame for 5 minutes.

• Serve it warm with raita and pappad.

 

 

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.

Sumber http://www.naliniscooking.com

Semiya Pulao/Vermicelli Pulao Vegan Thursday

Whenever I feel lazy to cook lunch on weekdays for myself only my go would be either sandwich or simple upma or pulao with vermicelli.As my hubby dear and kiddo is not a fan of upma,I make it for my lunch and enjoy.
Vermicelli is one such ingredient which cooks fast and can be made in no time.The only thing is it needs right amount of water otherwise it turns out mushy.
I made this pulao very similar to the vegetable pulao,instead of rice used vermicelli.Here I used the roasted vermicelli,if you are using the unroasted just fry it till golden and proceed the process.The whole garam masala spices and the mint leaves makes this pulao so flavorful and delicious.
Now on to the recipe if simple vermicelli pulao...........

Basic Information

Preparation time -15 minutes
Cooking time      -20minutes
Serves                  -2

Ingredients

Ingredient	Quantity
Vermicelli/semiya	11/2cups
Onion(sliced)	1(medium size)
Tomato(finely chopped)	1(medium size)
Mixed veggies(carrot,beans,cauliflower)	1cup(chopped
Green peas(fresh /frozen)	3tbs
Ginger&garlic paste	11/2tsp
Green Chilly(slit lengthy)	4
Coriander leaves(chopped)	2tbs
Mint leaves/pudina	15 leaves
Turmeric powder	1/8tsp
Cashews(optional)	7-8(broken)
Water	21/4cups
Salt	to taste
Oil	1tbs

For the Tempering

Ingredient	Quantity
Cloves/lavangam	4
Cinnamon/pattai	1 ich piece
Star anise	1
Bay leaf/biriyani ilai	1

Method

Heat a pan with oil and do the tempering with the whole spices,fry the cashews to golden.Now add in sliced onion,mint leaves and green chilly.Saute it till the onion becomes translucent.
Add in the ginger &garlic paste anf fry it for a minute then goes in tomato,cook it till mushy.

Now add the veggies and green peas,mix it well.Add the turmeric powder salt and stir it well.Cook it covered for 2 minutes till the veggies become tender.Meanwhile boil the water.Add the roasted vermicelli and give it a mix.

Add the hot water to it.Cook it till the water is absorbed,now keep it in a low flame and cook it covered for 4- 5 minutes.In between stir it for couple of times gently.Finally add  the chopped coriander leaves and put off the fire,mix it well.

Vermicelli pulao is ready.

Serve it warm with raitha.

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

• Don't add more water as mentioned if it is not cooked keep it in a very low flame and cook it covered.
• If the vermicelli is not roasted,mix a tsp of oil in the vermicelli and roast it in a medium flame this way the vermicelli get roasted evenly.
• I used the soaked and cooked dried peas.

Sending this to 30 Minutes Meal Event.

Sumber http://www.naliniscooking.com

Cauliflower and Chickpeas(channa) Kurma

This is my mom's recipe which goes very with almost everything such as roti,paratha,rice and pulao.Whenever we have get together or guests this one will be in her menu,if cauliflower is not available she replaces it with either potato or soya chunks.This is a creamy and delicious kurma with coconut base and coconut paste needs to be finely ground to get a creamy texture.Here goes the recipe..............................

Ingredients

Ingredient	Quantity
Cauliflower florets	2cups
Chickpeas/channa(cooked)	1cup
Onion(thinly sliced)	1no.(medium size)
Garlic(thinly sliced)	3 cloves
Tomato	2-3nos.(
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	1 sprig
Mint leaves(optional)	10-15 leaves
Chilly Powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Lemon juice	1tsp
Salt	11/2tsp
Oil	1tbs

For the seasoning

Ingredient	Quantity
Cloves/lavangam	4-5nos.
Cinnamon/pattai	2 inch piece
Bay leaf	1no.
Star anise	1no.
Fennel seeds/sombhu	1/4tsp
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs

To grind

Ingredient	Quantity
Coconut(grated)	1/2cup
Cashews	3nos.

Method 

1. Put the cauliflower florets in the boiled water along with a pinch of salt and drain it.Then put the tomatoes in the boiling water and cook it and after cooling peel the skin,grind it.Grind the coconut and cashews a very fine paste and set it aside. 

2. Heat a pan with oil and splutter the fennel seeds and add the whole garam masala.Saute the onion,garlic and green chillies along with a pinch of salt.

3. Then add the tomato paste and cook it,now add all the powders and stir it for a minute.Add a cup of water and let it boil till the raw flavor goes off. 

4. Add the blanched cauliflower and cooked channa and cook it for couple of minutes then add the finely ground coconut paste and cook it for 3-4 minutes or till the raw smell disappears and becomes thick.

5. Finally add the chopped coriander leaves and lemon juice and mix it well. 

6. Kurma is ready.Serve it with roti or pulao.

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

• Instead of coconut paste thick coconut milk can be used.
• Do not use store bought tomato puree and the ground tomatoes give the creamy consistency.
• The cooked chickpeas can be replaced with green peas.
• Adding the mint leaves is purely optional but gives a nice flavor.
• The kurma becomes thick on cooling so adjust consistency,if it is too thick add hot water with a pinch of salt.

Sumber http://www.naliniscooking.com

Simple Tomato Pulao/Rice

I have posted my tomato and green peas pulao with coconut milk but today's recipe is a simple yet quick version of tomato rice.
As we liked the flavor and taste of this rice,my mom used to make this pulao for our lunch box atleast weekly twice along with some simple potato fry or raw banana fry.Now my son is a great fan of this rice and likes to have it with chicken fry.Here is the recipe for simple and flavorful rice..........

Ingredients

Ingredient	Quantity
Basmathi rice	1cup
Onion	1no.(medium size)
Tomato	3nos.(medium size)
Green chilly	5nos.
Curry leaves	1sprig
Garlic(thinly sliced)	3-4 cloves
Mint leaves	10nos.
Coriander leaves	as needed
Chilly powder	1/2tsp
Coriander powder	3/4tsp
Gram masala powder	1/8tsp
Oil+ghee	11/2tbs
Salt	to taste

For the seasoning

Ingredient	Quantity
Cloves	3nos.
Cinnamon	1inch piece
Cardamom	1no.
Bay leaf	1no.
Fennel seeds	1/2tsp
Star anise	1no.

Method

                             Soak the basmathi rice in water for 15 minutes and cook it along with a  pinch of salt and a tsp of oil.Once the rice is done spread it on a plate and let it cool.
Heat a pan with oil and ghee and do the seasoning with the whole garam masala and cashews.Add the onion,green chilly,garlic,curry leaves and saute till transparent with a pinch of salt.Now add in the finely chopped tomatoes and cook it mushy.

Once the tomatoes are cooked add the powders and fry it for a minute,sprinkle 2tbs of water and cook it till the raw smell goes away.Add the coriander leaves and give it a mix.Put off the stove.

 Now add the cooked rice and mix it gently and turn on the stove and keep the mixed rice in a low flame for 5 minutes covered with a lid to incorporate the flavors.

Serve it with raitha,chips or fry.

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

• A tsp of ginger&garlic paste can also be added for extra flavor.
• Fresh or frozen peas can be used and some times I puree the tomato and added.

Sumber http://www.naliniscooking.com

Whole Mung Beans and Mixed Vegetable Pulao

From this month I joined in blog hop Wednesday of Radhika of Tickling Palates and I am paired up with Kaveri of Palakkad Chamayal.
In Kaveri's blog I found so many traditional Kerela recipes which are quiet interesting and new to me.But I am so much inspired with the whole mung beans and mixed veggies pulao.
As we prefer one pot meal a lot and my kiddo loves to have pulao kind of rice varieties with plain yogurt,I tried the pulao.It came out very flavorful and delicious,had it with onion raitha,mixed veggie kurma.
I exactly followed her same recipe except added few mint leaves while grinding.Now on to the recipe......

Ingredients

Ingredient	Quantity
Basmathi rice	1cup
Whole mung beans/paasipayaru	1/2cup
Onion	2nos.(medium size)
Tomato	2nos.(medium size)
Carrot(sliced)	1no.
Potato(sliced)	1no.(medium size)
Green peas(fresh or frozen)	1/2cup
Oil	1tbs
Ghee/nei	1tbs
Salt	a pinch

To grind 

Ingredient	Quantity
Ginger/inji	1 inch piece
Poondu/Garlic	4 cloves
Green chilly	5nos.
Coriander leaves/kothamalli	1/2cup
Mint/pudhina	10-15 leaves
Coconut(grated)	1tbs

For the Seasoning 

Ingredient	Quantity
Cloves/lavangam	3nos.
Cinnamon/Pattai	2 inch piece
Green cardamom/ellakai	2nos.
Bay leaf	1no.
Cashews/mundiri paruppu	10nos.(halved)

Method

• Soak the whole mung beans for 1 hour.Wash and soak the basmathi rice for atleast 15 minutes and grind the ingredients to grind into a fine paste and set it aside.
• Heat a pressure cooker or pan with the oil and ghee,do the seasoning with the given ingredients.Saute the onions till transparent with a pinch of salt,then add the ground paste and fry it till the raw smell goes off.Meanwhile boil 11/2cups of water in a sauce pan.
• Then add the tomatoes and cook it till mushy,add the green peas and carrot,give it a mix.Now add the boiled water to it and add the rice,salt.Now add the mung beans and potato,give it a boil.Close the lid and cook it in a medium flame for one whistle.
• Tasty and healthy,protein rich pulao is ready.

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

• Soaking the rice is very important to get a perfect pulao. 
• The amount of water varies depending upon the quality of the rice. 
• Veggies such as beans,cauliflower can also be added.

Linking to the HITS-legumes and lentils event happening at my space started by Spicy Treats of Sangeetha.
Sumber http://www.naliniscooking.com

Variety Rice Thali

Today's thali is a festive thali which we usually make it for Chitra Pournami day(full moon day comes in the month of April) for the pooja naivedhyam along with panakam,neer mor and fruits.
We don't use onion,garlic and other garam masalas but my kiddo doesn't like other variety rice except some kind of pulao,so I made tomato pulao for him.
The rice varieties I made on that day was

• Kalkand sadham(sugar candy rice)
• Puliotharai(tamarind rice)
• Mangai sadham(mango rice)
• Tomato pulao(tomato pulao)
• Thayir sadham(curd rice).

The accompaniments are

• Green peas curry
• Potato chips
• Fryums 
• Kothamalli thokku 
• Mangoes.

Mangai Sadham/Mango Rice

                                          Mango rice is a simple and tangy rice which can be made in a jiffy and it is a good option for lunch box.

Ingredients

Ingredient	Quantity
Raw mango(grated)	1cup
Rice(sona masoori/basmathi)	1cup
Mustard seeds/kadugu	1tsp
Urad dhal/ullutham paruppu	11/2tsp
Channa dhal/kadalai paruppu	11/2tsp
Peanuts	1tbs
Cashews(broken)	2tsp
Asafoetida/perungayam	1/8tsp
Red chilly/varamilagai/	1no.
Green chilly(chopped)	2-3nos.
Curry leaves	1 sprig
Turmeric powder/manjal podi	1/2tsp
Oil	1tbs
Salt	to taste

Method

                             Cook the rice with enough water,cool down and separate the grains.Peel the skin of the mango and grate in a grater.
Heat a pan with the oil,add the mustard seeds,urad dhal,channa dhal and asfoetida.Now add the red chilly,green chilly,peanuts,cashews and finally add the turmeric powder and curry leaves.Add the grated mango and saute it in a medium flame for 2 minutes.

Now add the salt and mix it well and keep it in a medium flame for 1 minute and turn off the stove.

Mix it with the rice till everything gets blend well.

Serve it with fryums,papad or chips.

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

Check out the marathoners participating in Blogging Marathon #16.
Linking to Thali Mela happenings in Srivalli's space.

Sumber http://www.naliniscooking.com