Shwet's Sizzling Wok

A foodie's delight

Vegetable Pulao

My Quick and easy one pot meal !! This is my quickest and easiest dinner when I run out of options or feel lazy 😛 And not to forget this one’s healthy too 🙂 Serve it with some cool cucumber raita.. Absolute bliss… So here’s the jiffy recipe !!

Ingredients 

  • Long grain rice (washed) – 2 cups
  • Mixed veggies (Carrots, beans, babycorn, green peas) – 1 heaped cup
  • Ginger garlic paste – 1 tbsp
  • Ghee – 1 tbsp
  • Green chillies – 2 slitted
  • Onions – 2 sliced
  • Star anise – 1 small
  • Cardamom – 2
  • Cloves – 2
  • Bay leaf – 1
  • Chilli powder – 2 tsp
  • Salt to taste
  • Garam masala – 1/tsp

Method

  • Heat ghee in a cooker, Add the whole spices(star anise, cardamom, cloves and bay leaf) and saute for a minute.
  • Now add the onions and fry till translucent. Now add the ginger garlic paste and green chillies and saute for a minute.
  • Add the mixed veggies and saute for 2 mins, add the chilli powder, salt and washed rice with 4 cups of water. Pressure cook for 2 whistles. Once the cooker cools down.. Mix in the garam masala and serve hot with raita.
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Tak-A-Tak Tomato Pulao (Mumbai Style)

Feeling lazy tonight to cook ? Then try this lipsmacking tomato rice !! Ekdum Mumbai Ishtyle !! Bole tho.. Ekdum mast 😀 Yes, This tangy and spicy pulao will remind you of the street food in Mumbai !! Its so very easy and so so tasty, you might end up making it often.. And of course loaded with veggies, a nutritious one too 🙂 Perfect option for your kiddo’s tiffin box or yours 😀 You can use the leftover rice too, hassle free and truly a one to be rustled up when you go blank hunting for dinner or lunch options, Serve it with some cool cucumber raita and enjoy the burst of flavors 🙂

Recipe Original Source : Chef Sanjeev Kapoor

Ingredients

  • Tomato : 2 large
  • Cooked rice : 3 cups (I used the basmati rice)
  • Onion : 3 small
  • Oil : 2-3 tablespoons
  • Cumin seeds : 1 teaspoon
  • Green capsicum : 1 medium
  • Ginger-garlic paste : 1 1/2 teaspoons
  • Red chilli paste : 1 teaspoon
  • Tomato sauce : 1/2 cup
  • Pav bhaji masala : 1 tablespoon
  • Carrot,boiled and cut into small cubes : 1 medium
  • Green peas boiled : 1/2 cup
  • Paneer (cottage cheese) (cubed) : 50 grams (fried slightly)
  • Salt to taste
  • Lemon juice 1 tablespoon
  • Fresh coriander leaves chopped : 3 tablespoons

Method

  • Heat a deep non-stick pan. Cube the onions and separate the layers. Pour oil into the pan and add cumin seeds. Sauté till they are lightly browned.
  • Add the onions and sauté. Dice the capsicum and tomatoes. When the onions turn a light golden brown, add ginger-garlic paste and sauté for a minute.
  • Add red chilli paste, tomato sauce and pav bhaji masala and mix well. Add carrot, green peas, tomato and capsicum and mix, add the fried paneer cubes.
  • Mix gently and add salt and 1 cup water. Add lemon juice and mix well. Add coriander leaves and mix. Add the cooked rice and mix gently and let it get heated through. Serve hot.
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Puliodharai / Puliyogare with Pulikaichal

Puliogare is a tangy tamarind rice preparation, I am very fond of it since childhood. My mom used to make it often for my tiffin box. 🙂

I normally use MTR instant mix for puliogare, But this time I wanted to make it from scratch and came across this recipe in “Raks Kitchen” website,  Anyways I had some leftover rice with me, So thought why not give it a try 😉

Pulikaichal” came out to be so very yumm, I just felt like eating only that 😉 Trust me, Its that yummy !! You can store this masala in refrigerator for about a week, and mix it with rice as when needed. So really handy one, to rustle up a meal if you are busy, isn’t it 😀

Ingredients

  • Tamarind – 1 big lemon sized
  • Turmeric – 1/4 tsp
  • Asafetida – 1/4 tsp
  • Jaggery/sugar – 1/2 tsp
  • Salt,water – As needed
  • Curry leaves – 1 sprig
  • Peanuts – 1 fist full

To Temper:

  • Mustard – 1 tblsp
  • Red chillies – 10-15
  • Urad dal – 4 tblsp
  • Channa dal – 3 tblsp
  • Asafotida – 1/2 tsp
  • Curry leaves – 2 sprigs
  • Cooking oil – 5 tblsp

To Roast and grind:

  • Channa dal – 2 tblsp
  • Red chillies – 4 nos
  • Fenugreek seeds – 3/4 tsp
  • Urad dal – 1 tsp
  • Pepper(optional) – 1 tsp

Method

  • Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour or by your way of extraction.
  • Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside.
  • Heat a heavy bottomed vessel/Kadai with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafeotida-here we are adding raw). Add enough water,it has to boil for long time so let the consistency be thin like rasam.
  • After you boil for some 15-20 minutes,the volume gets reduced by half and at this stage,add jaggery and the roast&ground powder. Now again boil for 2 more minutes and you may see the mixture getting thicker.
  • Now boil more time to get a thick paste and switch of the gas(takes less time after adding the powder,so keep an eye) Mean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
  • Lastly after removing from fire,add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice with 1:2, rice:water ratio, Or you can use leftover rice too,
  • Cool down completely,with added 2-3 tsps. of oil. Add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.
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Tomato and Mint Rice

A Quick and Easy recipe, perfect for those tiring weekdays after work 😛 And all you need is some tomatoes and mint leaves, and Voila !! Your meal is ready in minutes. Serve it with some cool cucumber and onion raita, just bliss 🙂

Here goes the recipe

Ingredients

  • Basmathi rice – 2 cups
  • Tomato – 4 (chopped)
  • Mint leaves – About 20 leaves
  • Ghee – 1/2 tbsp
  • Oil – 1/2 tbsp
  • Star anise – 1
  • Green chilli – 2 (Slitted)
  • Cardamom – 3
  • Bay leaf – 1
  • Peppercorns – 4
  • Cloves – 3
  • Cinnamon – 1 inch stick
  • Ginger garlic paste – 1 tbsp
  • Onions – 2 sliced
  • Coriander leaves – 2 tbsp (for garnish)
  • Garam masala – 1/2 tsp (Optional)
  • Salt to taste

Method 

  • In a pressure cooker, Add ghee and oil, Now add all the spices (Star anise, cardamom, bay leaf, cloves, peppercorns, cinnamon) and fry for a min.
  • Now add the sliced onions, and fry till the onions are translucent. Next, add the ginger garlic paste and saute for a minute till the rawness disappears, Now add green chilli and fry for about a minute.
  • Now add the chopped tomatoes, and continue to saute, till the tomatoes are cooked and the ghee leaves the sides of pan slightly, mix in the mint leaves and toss for a min.
  • Next add the washed rice with 4 cups of water, Adjust the salt. Pressure cook for 2 whistles.
  • Once the cooker cools down, open it, Sprinkle the garam masala, and Garnish with coriander leaves.
  • Serve hot with raita.
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Spicy Garlic & Peanut Rice

If you are a garlic lover, and have a strong liking to spicy food, then this one’s a must try !! I came across this recipe in Rak’s kitchen website, and had bookmarked it since quite some time. Last night I prepared this for dinner. Loved the aroma of garlic in the entire house 😀 Yeah am a die hard fan of garlic too. I just need garlic in almost all my dishes. This dish is quite flavourful and I can also name it as “Indian version of Schezwan rice” Well give it a try yourself and you will know for sure why I referred to Szhezwan rice 😛 . Even left over rice can be used for this, so next time you have some leftover rice you know what to do 😉 Isn’t it ?

Ingredients

  • Rice(Basmati) – 1 cup
  • Garlic cloves – 8 (mash each clove slightly)
  • Kashmiri chillies – 5
  • Red chillies – 2
  • Peanuts – 1/4 cup
  • Scraped coconut – 3 tbsp
  • Turmeric powder – a pinch
  • Salt to taste
  • Curry leaves – a few
  • Mustard seeds – 1/4 tsp
  • Oil – 2tsp + to temper

Method

  • Wash and clean rice, and cook it partially (like how you make it for fried rice). Rice shouldn’t be too soft
  • In a pan, heat 2 tsp of oil and fry garlic till it is slightly golden, now add the peanuts and continue to saute for a minute more. Next add the red chillies (Both), scraped coconut and saute for a min more.
  • Cool this mixture, and then grind it to a coarse powder.
  • Take the cooked rice in a mixing bowl, add salt, turmeric powder and the ground powder and mix well.
  • In a pan, heat a tsp of oil, add the mustard seeds, once its splutters, Add the curry leaves and put this tempering the rice mixture and mix well.
  • Serve hot with yoghurt

 

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Arasi Parappu Saadham

A very comforting meal, best for lazy weekends 😉 when you just want to spend minimum time in the kitchen.. LOL 😀 I came across this recipe in “Sharmis passions” website, And developed an instant liking towards it. It’s quite filling, and it has some soothing comfort to this, Tastes great when had with potato wafers and pickles 🙂 or maybe you can even pair it with fish or chicken fry, Over all a very flavorful dish and am sure you’re gonna enjoy it 🙂

Ingredients

  • Rice – 1 cup
  • Toor Dhal – 1/4 cup + 2 tbsp
  • Onion – 1 small
  • Tomato – 2 small
  • Garlic – 2 to 3 cloves chopped
  • Water – 3 cups
  • Turmeric powder – 1/4 tsp
  • Sambar powder – 1 tsp
  • Coriander leaves – 1 tbsp
  • Ghee – 3 tsp
  • Salt – to taste

To Temper:

  • Oil – 2 tsp
  • Mustard – 3/4 tsp
  • Red chillies – 2
  • Curry leaves – few

Method

Clean the rice and set aside, Rinse the dal and let it soak for 30 mins.

Heat oil in a pressure cooker, Splutter the mustard seeds, Now add the curry leaves and red chillies.

Next, add the onions and saute till it is slightly golden brow. Add chopped garlic and saute for a minute, Add tomatoes and saute till its kinda mushy. Mix in the sambar and turmeric powders and toss well, Add the rice and dal with 3 cups of water and salt.

Pressure cook for about 3 whistles, Garnish with coriander leaves.

While serving, drizzle it with ghee and serve with some spicy potato wafers and pickles, tastes really yumm. !!

Note : This should be served immediately, as it gets dry soon.

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Vegetable Biryani

If you are in a super lazy mood, and in a confusion of what to rustle up for lunch !! Bingo 🙂 This one’s a perfect choice.. Ready in a jiffy and soooo very delicious (Pssst.. its healthy too ;))

Ingredients

  • Basmati rice – 2 cups
  • Onion – 2
  • Green chilli – 3 (slitted)
  • Ginger-garlic paste – 1 tbsp
  • Tomato-2
  • Mixed Vegetables -2 cups (I used carrots, beans and broccoli)
  • Mint / pudina leaves – handful
  • Coriander leaves – handful
  • Red chilli powder -2 tsp
  • Coriander powder – 1 tbsp
  • Biriyani masala – 1 tbsp
  • Salt as required
  • Oil – 1 tbsp (I used olive oil, however you can use even ghee if you want it more richer)
  • Cloves -3
  • Cardamom -2
  • Cinnamon – 1 inch piece
  • Star anise – 1
  • Bay leaf – 1

Method

  • Heat oil in a pressure cooker, add cloves, cardamom, star anise, bay leaf and cinnamon, saute for a 2-3 seconds, then add onions and sauté till it turns transparent.
  • Now add ginger-garlic paste and sauté for a few more minutes.
  • Add green chillies, chopped tomatoes and cook for a minute more
  • Now add the mixed vegetables, chilli powder, coriander powder, biryani masala, mint leaves, salt and sauté for a few more minutes. Now add the washed rice, 4 cups of boiling water and mix well.
  • Cook for 2 whistles, Garnish with fried onions and coriander leaves and serve hot with raitha
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Tawa Pulao

 

Ingredients

  • Basmati rice,soaked : 1 1/2 cups
  • Salt to taste
  • Oil : 3 tablespoons
  • Tomatoes : 3 medium
  • Cumin seeds : 1 teaspoon
  • Onion ,chopped : 1 large
  • Lemon juice : 2 tablespoons
  • Garlic paste : 1 tablespoon
  • Ginger paste : 1/2 tablespoon
  • Red chilli paste : 1 tablespoon
  • Pav bhaji masala : 2 tablespoons
  • Mixed vegetables (bolied partially) (I used carrot, beans, peas and corn) : 1 cup

Method

  • Drain and cook rice in plenty of water with saltin a deep non stick till just done.
  • Meanwhile heat oil in another non stick pan. Roughly chop 3 tomatoes
  • Add cumin seeds to the oil in the pan and when they begin to change colour, add onions and saute.
  • Add garlic and ginger pastes and continue to saute.
  • Add tomatoes,red chilli paste and cook till the tomatoes are soft and pulpy,
  • Add mixed vegetables, salt, pavbhaji masala and mix. Add the rice and toss. Cook for a minute. Mix in the lemon juice. Garnish with coriander leaves
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Chicken Dum Biryani

Craving for chicken biryani ?? 🙂 Try this easy peasy recipe and make your weekends more colorful 😉
Ingredients
  • Chicken – 1kg
For masala,
  • Red chillies – 20
  • green chillies – 5-6
  • coriander seeds – 2tbsp
  • cumin seeds – 2tbsp
  • turmeric powder – 1/2 tsp
  • peppercorns – 1/2tsp
  • ginger, chopped 2tsp
  • garlic pod – 1
  • coriander leaves – 1/2 cup
  • mint leaves – 10-15
  • onion sliced 1/2cup

For the Ghee rice,

  • Basmathi rice – 3 cups
  • Ghee : 5 tbsp
  • Star anise : 1
  • Cloves : 4
  • Cinnamon : 1 inch piece
  • Green cardamom : 4 pods
  • Onions : 3 sliced
  • Salt to taste
  • Water : 6 cups

For the garnish

  • Saffron (Kesar) – about 2 pinches soaked in milk
  • Fried onion
  • Coriander leaves – a few sprigs
Method
For the gravy
  • Grind all the ingredients of masala to a fine paste. Mix with chicken cubes and let it marinate for an hour. Cook on low flam till meat is cooked and gravy becomes thick and coats chicken pieces.

For the ghee rice

  • Heat ghee in a cooker, Add the cloves, cinnamon, star anise, cardamon and stir fry for a minute
  • Add the sliced onions, and saute till its pink in color, Now add the rice and 6 cups of water,
  • Adjust the seasoning.
To Assemble 
  • Make  layers of gravy and the ghee rice in a vessel.
  • Cover it tightly, and cook on a low heat for 15 min, See that the flavour doesn’t go out.

Serve with raita of your choice, Enjoy 😀

Note : This recipe can be substituted with 10 eggs instead of chicken for the eggetarians 🙂

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Mushroom Pulav

I am a great lover of mushrooms, I can have it all day long, for breakfast, lunch, dinner, anytime, anywhere 😀

Mushroom biryani has been on my list for quite sometime now, I was sitting in office and imagining of having some lovely hot biryani with cool cucumber raitha for dinner.. 😛 , I had picked some mushrooms 2 days back from the store.. so now it was time to satisfy my craving for mushroom biryani, I went through some recipes, didnt find anything that good so decided to do on my own, just had a brief glance of some ingredients from the recipe and I was all set, and guess what ?? In 1 hour, my delicious biryani was ready, My hubby relished it to the core 😀 and I was beaming with happiness.. 🙂

I gave it the name of mushroom pulav, because I didnt make gravy and rice separate as we do in a biryani, I did the process in the cooker

Ingredients 

  • Button mushrooms,quartered : 15-20 medium
  • Basmati rice,soaked : 1.5cups
  • Bay leaf : 1
  • Cloves : 4
  • Green cardamoms : 2
  • Black cardamoms : 2
  • Cinnamon : 1 inch piece
  • Salt : to taste
  • Ghee : 2tbsp
  • Onions,thinly sliced : 2 medium
  • Ginger paste : 2 teaspoons
  • Garlic paste : 2 teaspoons
  • Red chilli powder : 2 teaspoons
  • Coriander powder : 1 tablespoon
  • Black peppercorns,crushed : 1/2 tablespoon
  • Cumin powder : 1/2 teaspoon
  • Turmeric powder : 1/2 teaspoon
  • Tomatoes,pureed : 2 medium
  • Skimmed milk yogurt,whisked : 1/2 cup
  • Garam masala powder : 1/2 teaspoon
  • Fresh coriander leaves,finely chopped : 1/4 cup
  • Fresh mint leaves,torn : 1/4 cup

Method

  • Make a paste of coriander leaves and mint leaves, set aside
  • Heat ghee in the cooker, Add bay leaf, cinnamon, cardamom, peppercorns, cloves and sauté for a min.
  • Add the sliced onions and sauté till translucent.
  • Add the ginger and garlic pastes and sauté for another minute.
  • Now add the pureed tomatoes, turmeric powder, red chilli powder, coriander powder and cumin powder, Cook on a high heat for 3 min.
  • Add the whisked yoghurt, paste of mint and coriander leaves and cook for another 2 min.
  • Add the mushrooms and the garam masala, sauté for 3 min.
  • Add the rice, 2 cups of water, salt and mix well. Pressure cook for 1 whistle
  • Serve hot with cool cucumber raitha 🙂
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