biryani Lunch OnePot

Raw Jackfruit(Kadgi) Biryani

Raw Jackfruit Biryani

Prepared all the standard curries- ghashi, koddel, chakko, phodi etc using the plenty of jackfruit available this year! I had cut one jackfruit used some and remaining portion had cut into pieces, cooked and kept in the fridge. Wanted to try something new and came across this biryani which I had seen in some restaurant menus but never tried. Raw jackfruit is called vegetarian’s chicken so I imagined it might give similar texture. I decided to try it out in my own way after referring several recipes. It did taste yumm probably waking up late and cooking in hurry added its extra ‘magic of urgency’ to it. Here is how I made it.

Ingredients required-

  1. Jackfruit pieces- 1 big bowl
  2. Curd – about 10tsp
  3. Salt – about 1tsp for marination + 1.5tsp
  4. Chilly powder- 2.5tsp(can vary based on spice level required)
  5. Biryani masala – I took MTR Biryani masala 10rs pack which is 15g
  6. Turmeric powder-1tsp
  7. Oil- 4tsp
  8. Ghee – 2tsp
  9. Jeera – 1/2tsp
  10. Onion – 2
  11. Tomato- 1
  12. Ginger- small piece
  13. Garlic- about 10pods
  14. Basmati rice – 1cup
  15. Coriander leaves

Method of preparation-

  • First clean and remove skin of raw jackfruit, cut it into pieces and cook it in a vessel. Preferably do it in advance.
  • Put curd, 1tsp Salt, 1/2tsp turmeric, 1tsp chilly powder, half pack of biryani masala and mix well.
  • Now add the jackfruit pieces and mix well. Keep aside for 30min.
  • Cut 1 onion into small pieces and fry it till brown with 2tsp oil in a pan. Keep aside.
  • Take the cooker, add oil and ghee. Add jeera and finely chopped ginger and garlic.
  • Fry for a while. Now add onion cut into big pieces.
  • Then add tomato cut into big pieces. Mix well
  • Now add the marinated jackfruit pieces.
  • Wash and clean basmati rice and add to the cooker, no soaking required.
  • Add 1/2tsp turmeric powder, salt, 1.5tsp Chilly powder, remaining biryani masala. Give it a good mix
  • Pressure cook for 2 whistles.
  • Finally top with onion pieces and chopped coriander leaves. You can add roasted cashews as well.
friedrice Lunch OnePot

Veg Fried Rice

Veg Fried Rice

There are many ways in which rice dishes are prepared. For me this veg fried rice is a easy lunch box preparation whichis filling as well as healthy. Also I prepare it during fridge cleaning days as we can add as many veggies(mostly those small pieces of cabbage, carrots etc). Today it looked very colorful with veggies so I thought of clicking pictures. I even add paneer or mushrooms too when available.

Ingredients required-

  1. Basmati rice – 1 cup
  2. Onion – 1 medium
  3. Carrot- 1
  4. Beans – 5-6
  5. Capsicum-1
  6. Sweet corn – 1/4 cup
  7. Garlic- 8-10 pods
  8. Pepper powder – 3tsp
  9. Soya sauce- 3 tsp
  10. Salt if required
  11. Oil – 3+1tsp
  12. Green chilly – 1

Method of preparation-

  • Chop the onion, carrots, beans, capsicum, green chilly into very small pieces. Also cut the garlic pods. I had chopped ginger and coriander leaves so used that as well.
  • Wash the rice and cook it. Add 1tsp oil while cooking to avoid sticking. Do not overcook it. Strain and cool it completely. Generally I prepare rice the previous night and keep.
  • Now take a pan add oil, you may add more oil if you like. Add ginger, garlic, green chilly and saute well.
  • Next add onion and fry till brown.
  • Then add carrots, beans and corn. Fry them on high flame.
  • Next add corn and capsicum and keep stirring. At this point you can add paneer, baby corn or mushrooms too.
  • Then add pepper powder and soya sauce. You can add little salt but soya sauce contains salt so check before adding.
  • Finally add the cooked rice and mix carefully without breaking the grains.
Lunch OnePot pulav Salad

Mint Pulav

Mint/Pudina Pulav

I like to prepare Pulav in Different ways. It amazes me how with each ingredient this rice dish varies in taste and texture. Also there are numerous ways to prepare it. Its a dream to try as many pulav recipes and have a collection of them. This mint pulav is flavourful and my husband says gives him biryani feeling. Well that’s another confusion I have. The similarities and differences between pulav and biryani. So much to learn and explore! For now sharing the recipe of my pudina pulav.

Ingredients required-

  1. Mint leaves- 1 cup
  2. Green chilly- 2
  3. Ginger- small piece
  4. Garlic- 8-10 pods
  5. Oil – 3tsp
  6. Ghee – 2tsp
  7. Onion – 1big
  8. Baby corn – 2-3
  9. Green peas- 1/4 cup
  10. Turmeric powder- 1/4tsp
  11. Garam masala – 3tsp
  12. Chilly powder – about 3tsp
  13. Salt to taste
  14. Coriander leaves
  15. Basmati rice – 1cup

Method of preparation-

  • Firstly separate mint leaves from the stalk and clean them.
  • Add them to mixie along with green chilly, ginger and garlic. You can add roasted whole spices at this stage and reduce or skip garam masala.
  • Grind it to a fine paste
  • Take a pressure cooker and add oil and ghee
  • Add roughly chopped onion and fry for 2min.
  • Now add the baby corn and green peas. You can also add diced potatoes, capsicum and other veggies of choice. I decided to keep it simple.
  • Saute the vegetables for a min. And then add the masala paste and mix well.
  • Now add washed basmati rice. I haven’t soaked it.
  • Then add salt, chilly powder (you can vary it based on tolerance), garam masala and turmeric powder. Give a good mix so that rice is coated with masalas.
  • Add water such that everything is just immersed. Adding more water may make it mushy.
  • Now cover the lid and cook for 1 whistle.
  • Allow the pressure to settle naturally and open the lid.
  • Add coriander leaves and mix well.
  • Keep aside for 10min and then enjoy it along with cucumber raita.

I have paired it with cucumber raita and roasted potatoes.

Breakfast Lunch OnePot

Bisi Bele Bath

Bisi bele bath

This is one of my goto recipe which I have learnt by referring a lot of recipes on internet. Those pictures from different restaurants in Bangalore always tempted me and I decided to learn it. I prepared it in number of ways and finally settled with this pressure cooker method. As the name suggests it tastes best when it is hot. If you are planning to use it for the next course of meal, do add little water and cook for a while before serving.

Ingredients required-

  1. Oil- about 5tsp
  2. Jeera – 1/2tsp
  3. Mustard-1/2 tsp
  4. Red chilly- 1
  5. Ginger- small piece
  6. Garlic- 5-6pods
  7. Chana dal – 1tsp
  8. Curry leaves – 2strands
  9. Sona masuri rice – 1 cup
  10. Toor dal – 1/2 cup
  11. Tamarind- gooseberry sized
  12. Jaggery- lemon sized piece
  13. Onion – 1
  14. Tomato-1
  15. Beans – 5-6
  16. Carrot – 1 small
  17. Green peas – about 1/4 cup
  18. Bisi bele bath powder – about 6-7tsp
  19. Turmeric powder-1/2tsp
  20. Chilly powder – 2 tsp(as per spice level required)
  21. Salt to taste
  22. Coriander leaves
  23. Ghee -1tsp

Method of preparation-

  • First wash and soak the toor dal for about 30min. This will help in faster cooking.
  • Also soak tamarind hot water for 10min
  • Finely chop the ginger and garlic. Cut onion, tomato, beans and carrots into medium size pieces.
  • Take the pressure cooker and add the oil.
  • Once heated add jeera, mustard. Once spluttered add chana dal, ginger, garlic and fry them all well.
  • Next add red chilly cut into pieces, curry leaves and mix.
  • Then add onion and fry for 2min. Next add tomatoes and mix well
  • After that beans, carrots and green peas or any other vegetable of choice can be added.
  • Now add tamarind extract and jaggery.
  • Then add washed rice and toor dal. Mix.
  • To this add bisi bele bath powder, salt, turmeric powder, chilly powder.
  • Add water little more than immersing the mixture. More water helps in giving watery consistency as there is dal added.
  • Mix everything very well and pressure cook for 2 whistle. Let the pressure release naturally.
  • Now open the cooker and add little water. Gently mash the mixture and cook for about 5min on low flame. This helps in making the mixture thick and watery.
  • Add the chopped coriander leaves and 1tsp ghee.

Note :

  • If using dry green peas, soak it over night and cook for 10min before adding to the cooker.
  • Serve it with boondi or potato chips.

Breakfast Lunch OnePot

Rice and Moong Dal Chitranna

Rice and Moongdal Chitranna

Tired of adding masalas to your rice preparation? Want a easy dish which can be #breakfast as well as #lunchbox ready? Give a try, this simple yet flavourful rice preparation is less known but surely going to impress you!

There are a number of ways in which #chitranna is made. Usually people hate it as it is most commonly made. But this one my mom makes and there are no haters so far at #home 🙂

Ingredients –

  1. Rice -1/2 cup
  2. Moong Dal – 1/2 cup
  3. Oil – 3tsp
  4. Mustard – 1/2tsp
  5. Jeera – 1/4tsp
  6. Curry Leaves – 1strand
  7. Ginger – small piece
  8. Green chilly -3
  9. Turmeric – 1/2tsp
  10. Salt
  11. Freshly Grated coconut- about 5tsp
  12. Lemon

Method of preparation –

  1. Wash 1/2 cup rice(I used sona masuri) and half cup moong dal.
  2. Take a pan add 3tsp oil. Add mustard seeds and 1/4tsp jeera. Once spluttered and curry leaves, a small piece of finely chopped ginger and 3 finely cut green chilli. Add 1/2tsp turmeric.
  3. Then add rice and dal. Mix everything well.
  4. Add sufficient water to cook the mixture(3/4th of the pan). It will take 15-20min to cook. Keep the gas on medium flame and also add salt to taste. Once it is cooked completely top it with freshly grated coconut.
  5. While serving add lemon juice and enjoy.