Posts filed under ‘Main Course’

Peas Pulav

We can make this pulav very easily. Ideal for any potluck /parties.

Ingredients

  • 2 cups Basmati rice
  • 1 cup Green peas
  • 1/2 cup Onion, sliced lengthwise
  • 1 Green chilli
  • 1 tsp Fennel seeds
  • 3 count Cardamom
  • 3 count Cloves
  • 1 inch size Cinnamon stick
  • 1or 2 Bay leaf
  • 1 clove of whole Garlic, minced
  • 1 tsp GingerGarlic Paste
  • Cilantro, Mint leaves
  • 3 1/2 cups Water
  • 1 Tblsp Oil
  • Salt to taste
 Peas Pulav

Method

  • In a pan, add oil; add whole spices(Jeera, Mint leaves, Cilantro,Curry leaves,Greenchillies, Garlic);saute well.
  • Add onions; saute well till translucent.
  • Add ginger garlic paste at this stage and saute till the raw smell disappears.
  • Add green peas and mix well.
  • Add salt and pour 1 and a half cup of water.
  • Add the rice; mix well; cook them in a rice cooker.
  • Garnish with cilantro leaves.
  • Serve hot with raita and chicken/vegetable gravy.
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February 25, 2009 at 9:30 am 1 comment

Easy Vegetable Pasta

This is kind of very easy to make pasta. overall cooking time comes less than 15 min.You can make your own variations with your favorite vegetables.

Ingredients

  • 3 cups Rotini pasta, uncooked
  • 31/2 cups Water
  • 3 cups Spaghetti sauce
  • 1 cup Carrots, chopped
  • 1 cup Asparagus, chopped
  • 1 cup Broccoli, cleaned
easyveggiepasta

Method

  • Cook all  vegetables; keep it aside.
  • Cook pasta in boiling water as per package directions. 
  • Mix together cooked vegetables and pasta; mix spaghetti sauce if desired.

Note

  • For variations,  add each cup of sliced mushroom, chopped red pepper.
  • Sprinkle with mozzarella cheese before serve.

February 23, 2009 at 7:38 am Leave a comment

Easy Vegetable Biryani

While there’s nothing better than a fresh herbs and spices using as a biryani ingredients, a good biryani mix can take it place when you have no time to cook.There are good biryani mix available in the market.They can still use some doctoring. Here are few tricks I use to turn a biryani mix into something that’s just a little bit more interesting.

Ingredients

  • 1 lb. Vegetable (Carrots,Beans,Peas,Broad bean,Soy chunks) – can use frozen vegetables
  • 1 cup Onion, cut lengthwise
  • 1/2 cup Tomato ,finely chopped or crushed (or) 1/4 cup canned, Tomato paste
  • 1(3.5 oz) packet of Biryani mix/powder
  • 1 tsp. Ginger Garlic paste
  • 2 cups Basmati rice
  • 3 Tbsp. Oil
  • 2 Tbsp. Clarified Butter/Ghee
  • 1/2 cup Yogurt/curd dilute with water to make 1 cup
  • 21/2 cups Water
  • 3 nos Bay leaf
  • 2 nos Cinnamon
  • 5 nos Cloves
  • 3 nos Cardamoms
  • 10 nos Cashew nuts
  • 2 1/2 tsp. Salt or to taste
  • 6 stks Coriander leaves, chopped for garnishing

Method

  • Heat pan with 1 tsp oil add 2 cups of basmati rice;sauté till the aroma comes;keep them aside.
  • In a heavy deep pan heat oil and ghee together; add bay leaf, cinnamon, cloves, cardamoms, cashew nuts; fry for 30 secs;add onions while sauté them.
  • When onions turn slightly brown and crispy add ginger garlic paste, tomatoes fry for a minute.
  • Add biryani mix/powder and stir continuously, note do not allow the ingredients to stick in the vessel.if so, immediately add diluted 1 cup of yogurt. then add vegetables.
  • Sauté everything until it thicken to a gravy consistency;cook for 3 to 4 min.
  • While the gravy is still simmering, add 2 cups of basmati rice.
  • Add the gravy to the rice along with 21/2 cups of water add salt; mix well.
  • Check for salt; cook them in a rice cooker.
  • If using a regular pressure cooker allow 1 whistle (for electric stove)/2 whistles(for gas stove); switch off.
  • Garnish with coriander leaves; mix carefully without breaking the rice.

Note:
If you have separately cooked rice,prepare a gravy with vegetables from above method; mix with rice;garnish with coriander.

December 6, 2008 at 9:32 am Leave a comment

Vegetable Biryani

Ingredients

  • 1 lb. Vegetable (Carrots,Beans,Peas,Broad/double beans,Soy chunks) – can use frozen vegetables
  • 1 cup Onion, cut lengthwise
  • 1/2 cup Tomato ,finely chopped or crushed
  • 1 tsp. Ginger Garlic paste
  • 8 stks. Coriander leaves, chopped
  • 4 stks. Mint leaves, chopped
  • 2 cups Basmati rice
  • 3 Tbsp. Oil
  • 2 Tbsp. Clarified Butter/Ghee
  • 3 nos Bay leaf
  • 2 nos Cinnamon
  • 5 nos Cloves
  • 3 nos Cardamoms
  • 10 nos Cashewnuts(optional)
  • 2 1/2 tsp. Salt or to taste
  • 2 tsp. Chili powder
  • 3 tsp Coriander powder
  • 1/4tsp Turmeric powder
  • 6 stks Coriander leaves, chopped for garnishing
  • 2 tsp Ghee
  • 1 pinch Orange red food color(optional)
  • 1/4 tsp Salt
  • 1/2 cup Yogurt/curd dilute with water to make 1 cup
  • 31/2 cups Water
  • 3 tsp Lemon juice (optional)

vegbiryani

Method

  • Heat pan with 1 tsp oil add 2 cups of basmati rice;sauté till the aroma comes;keep them aside.
  • In a heavy deep pan heat oil and ghee together; add bay leaf, cinnamon, cloves, cardomoms, cashewnuts; fry for 30 secs;add chopped green chilli, chopped corrainder and mint leaves;slowly add onions while sauté them.
  • When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated vegetables along with turmeric powder, red chilli powder, coriander powder and salt.
  • Sauté everything until it thicken to a gravy consistency.
  • While the gravy is still simmering;add 2 cups of basmati rice.
  • Now add the gravy to the rice along with 21/2 cups of water and diluted 1 cup of yogurt ;mix well.
  • Add 3 tsp lemon juice; check for salt;cook them in a rice cooker.
  • If using a regular pressure cooker allow 2 whistles and swtich off.
  • Once done sprinkle food colour and add 2 teaspoons of ghee along with coriander leaves; mix carefully without breaking the rice.
  • Serve hot with raita.

December 5, 2008 at 10:54 am Leave a comment


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