CAPSICUM PEAS PULAO|PEAS CAPSICUM PULAV

Early morning lunch packing will make you more innovative as days go by and you tend to make more and more great combinations with rice.One such early morning combination which we liked is what I am sharing with you all today.This is a also a favourite of my son as it has peas.I have used fresh peas after cooking .You can also use frozen peas. Continue reading “CAPSICUM PEAS PULAO|PEAS CAPSICUM PULAV”

Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites. CHICK PEAS PULAO OR CHANNA BIRIYANI Ingredients:
  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook
To grind into a smooth paste:
  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4
To temper:
  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1
CHICK PEAS PULAO OR CHANNA BIRIYANI Procedure: 1.Soak Channa/chickpeas overnight after thoroughly washing in water. 2.Rinse and soak rice for 30 minutes in normal water. CHICK PEAS PULAO OR CHANNA BIRIYANI 3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy. 4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside. CHICK PEAS PULAO OR CHANNA BIRIYANI 5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements. 6.Now add the paste and fry until raw smell vanishes. CHICK PEAS PULAO OR CHANNA BIRIYANI 7.Rinse rice well and add the cooked Channa and rice to this. 8.Now add turmeric powder,garam masala and salt and give a quick stir. CHICK PEAS PULAO OR CHANNA BIRIYANI 9.Add water and coconut milk and cook for three whistles. 10.When the pressure is released carefully fluff it with a fork. channa biriyani6.jpg 11.Serve it with any raitha of your choice. channa biriyani.JPG
  P.S: You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes. I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed. Introduce channa separately to your baby before trying this recipe. Adjust spices as per your taste. Always consult your pediatrician before introducing any new food to babies. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Toor Dhal Rice

This is one of grandma’s recipes which each of us in the family would love to be cooked by her.A very easy one pot meal which I would recommend for working mothers and even bachelors.
toordhal rice Ingredients:
  • Rice-1 cup
  • Toor dhal-1/2 cup
  • Garlic-8
  • Shallots-10
  • Tamarind-Half of lemon size
  • Red Chilly-3
  • Coconut -1/4 cup grated
  • Cumin seeds-1/4 tbsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Oil-To cook
Procedure:

1.Wash rice and dhal and soak them for 10 minutes.

2.Grind coconut and cumin seeds and set it aside.

3.Soak tamarind and prepare half cup of tamarind extract.

toor dhal rice

4.Add oil in a kadai and temper with mustard seeds,urad dhal.

5.As it splutters, add shallots,garlic,red chilly and saute well.

6.Add rice,cooked dhal,the coconut cumin seeds paste and all prepared in step.5 in a vessel in pressure cooker.

toor dhal rice

7.Add turmeric powder ,salt and pressure cook with 1/2 cup of tamarind extract + 1 and 1/2 cups of water.

8.Once pressure cooked,mix well and serve it hot.

toordhal rice


My Observations: Adjust red chilly as per your taste. Adding onion vadagam will add more taste. The ratio of tamarind extract:water is 1:2. In step 6,you can also add toor dhal,rice,turmeric powder and saute before pressure cooking. You can also pre cook dhal separately. This goes well with any deep fry or vathal/vadagam or pickle. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page