Vegetable pulao

Vegetable pulao, simple and easy one-pot meal recipe made with basmati rice and choice of vegetables. There are many variations and flavoured pulav recipes, but this is a basic one made with combination of veggies. It is a perfect meal for lunch and dinner and can be served with raita. 

                

INGREDIENTS

• 3 tbsp ghee 
• 1 star anise
• 1 inch cinnamon 
• 4 cloves
• 3 pods cardamom
• 1 bay leaf 
• 1 onion, sliced
• 1 inch ginger 
• 6 garlic pods 
• 3 tsp grated coconut 
• 1/4 tsp fennels seeds 
• 2 chilli, slit
• 1 tomato sliced 
• 1 potato, cubed
• 1/2 carrot, cubed 
• 3 tbsp coriander, finely chopped
• 1 tsp salt
• 1 cup basmati rice, soaked 20 minutes
• 2 cup water

Method : 

• In a blender, add grated coconut, ginger, garlic and fennel seeds 
  
  
  
  
  
  
• Grind into a coarse mixture 
  
• In a pressure cooker, heat 2 tbsp ghee and saute star anise, cinnamon, cloves,  cardamom and bay leaf. 
  
• Saute sliced onion and green chilli, and salt.
  
  
  
  
  
  
• Add grounded mixture and sauté for a couple of minute 
  
• Add diced carrot and potato and mix well 
  
• Add sliced tomato and saute until tomatoes turn soft and mushy. 
  
• Add chopped coriander leaves and mix well 
  
• Add water and bring it to boil for 2 minutes 
  
• Add soaked basmati rice and saute gently. 
  
• Pressure cook for 3 whistles
  
• Add a tablespoon of ghee and mix gently 
  
• Serve veg pulao along with onion raita. 
  

MASALA CHICKEN / CHICKEN MASALA RECIPE

Masala Chicken / Chicken masala recipe, easy and delicious way of cooking chicken. Best to serve with hot steamed rice, roti or naan. 

I served this super delicious masala gravy with hot steamed rice  and sliced onion 

Ingredients:

For Marination :

1/2 kg chicken 

1/4 cup Yogurt 

2 tsp Ginger garlic paste 

1/4 cup fried onions  

Salt to taste

For Masala Paste:

10 Dried Red Chillies

4 tsp Coriander seeds

2 tsp Cumin seeds

1 Onion 

1/2 tsp Turmeric powder/paste 

1 tsp Chilli powder

1/2 tsp Garam Masala powder 

3 tsp Coconut Oil 

Chopped coriander leaves 

Method : 

1. Marinate the chicken with curd, ginger-garlic paste, fried onion and salt. Set aside for an hour. 
   
   
   
   
   
   
   
   
2. For the masala paste, dry roast the coriander & cumin seeds and the red chillies for 2-3 minutes. Let it cool. Now add all these, chopped onion & turmeric powder in a grinder & blend until smooth. 
   
   
   
   
   
   
3. Heat coconut oil in a kadhai. 
4. Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change. 
   
   
   
   
   
   
   
   
   
   
   
5. Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on a medium flame for another 10 mins till the chicken & the masala starts changing colour. 
   
   
   
   
   
   
6. Add Chilli powder and garam masala powder, mix it well & cook for around 15 mins. 
   
7. Simmer for another 5 mins till oil separates & all the masalas are cooked well. 
   
8. Add a cup of water, mix it well & cook covered for 15mins till the chicken is tender. 
   
9. Garnish with chopped coriander leaves 
   
10. Serve hot with roti or rice. 
    

EGG COCONUT CURRY

Egg Coconut Curry, spicy curry best to be served with steamed rice, idly and dosai. Easy recipe with some basic ingredients. 

Ingredients : 

• 4 Boiled Eggs 
• 1 Chopped Onion 
• 1 Tomato Puree 
• 1/2 Inch Ginger 
• 3 Garlic Pods
• 3 Green Chilli 
• Curry Leaves 
• 1/4 cup of Coconut Paste 
• 1/4 Tsp Turmeric Paste 
• 1 Tsp Red Chilli Powder 
• 1/2 Tsp Coriander Powder 
• 1/4 Tsp Garam Masala Powder 
• 1/4 Tsp Mustard Seeds 
• 1/4 Tsp Fennel Seeds 
• 2 Tsp Coconut Oil 
• Salt for taste 

Also, see other recipes

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

 To make egg coconut curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

Method : 

1. Temper mustard seeds, fennels seeds and curry leaves in coconut oil 
   
2. Add chopped onion and roast until soft 
   
3. Then in a blender, add ginger, garlic and green chilli and grind into fine paste. Add this spicy paste to the onion. 
   
4. Roast until the raw smell disappears 
5. Add turmeric paste, chilli powder, coriander powder and garam masala powder. Mix well and roast for 2 minutes 
   
6. Then add tomato puree and cook on low flame for 3 minutes 
   
7. Add salt and water required for curry 
   
8. Add coconut paste and boil for 3 minutes on medium flame 
   
9. Add boiled egg and cover cook for 3 minutes 
   
10. Serve hot