Easy One Pot Vegetable Biriyani | Step by Step Recipe

Easy One Pot Vegetable biriyani

Quick,easy and delicious one pot Vegetable Biriyani.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Basmati rice - 1 cup
2. Cumin seeds - 1/4 tsp
3. Fennel seeds - 1/4 tsp
4. Cinnamon - 1" piece
5. Green Cardamom - 2
6. Black cardamom - 1(optional)
7. Cloves- 3
8. Bay leaf - 1
9. Green chilies,cut vertically - 1 or 2( or according to taste)
10. Ginger and garlic,finely chopped- 1.5 tsp
11. Onion,finely chopped - 1 cup( 1 large)
12. Kashmiri chili powder - 1/2 tsp
13. Turmeric powder - 1/4 tsp
14. Coriander powder- 1/2 tsp
15. Cashew nuts and raisins - 1/2 tbsp each( optional)
16. Tomato ,finely chopped - 1/2 cup(1 medium)
17. Vegetables,cubed - 1 cup( i used carrots,green beans and green peas)
18. Yogurt - 2 tbsp
19. Coriander leaves,finely chopped - 1 tbsp
20. Mint leaves,finely chopped - 1/2 tbsp
21. Oil or ghee - as required
22. Salt - to taste

Instructions:

Heat oil in the rice cooker pan .( you may use a pressure cooker or heavy bottomed pan -see notes). Add cumin seeds,fennel seeds,cinnamon,green cardamom,black cardamom,cloves and bay leaf.Saute for few seconds or until fragrant.Next add ginger ,garlic and green chilies.Saute for about 30 seconds.

Now add onion and saute until it turns slight golden brown.

Add Kashmiri chili powder,turmeric powder and coriander powder.Mix well until combined.Add cashew nuts and raisins and saute for few seconds.

Now add tomato and mix well until combined.Cook until it turns mushy.

Add vegetables and mix well.Next add yogurt.

Add chopped coriander and mint leaves.Mix well until combined.

Wash and drain rice well.Add it to the vegetable masala and mix well.Add 2 to 2.5 cups water.( the quantity of water depends upon the rice that you use.I used 2.5 cups water.)

Add salt to taste , cover and cook until done.Fluff it up using a fork.Serve with raitha ,pickle and pappadom.

NOTES

• If you are using a pressure cooker.Close the cooker after adding water,bring to full pressure on high heat.Place the vent weight ,reduce the heat to low and cook for about 10 to 12 minutes( 1 whistle).Allow cooker to cool gradually. 
• You can also use a heavy bottomed pan to prepare the biriyani.In that case after adding water bring it to a boil over high heat.Reduce the flame to low ,cover and cook for about 15 minutes or until rice is done.Fluff the rice using a fork.

Ada Pradhaman | Kerala Onam Sadhya Recipe | Step by Step recipe

Ada Pradhaman

Rich and delicious dessert prepared using rice flakes,coconut milk and jaggery.Prep Time: 5 minutes Cooking Time: 1 to 1.5 hours Serves: 4 to 5Ingredients:

1. Homemade ada, /cooked ada- 1 to 1.5 Cups( see notes)
2. Grated jaggery - 200 to 250 gms( about 1 cup-see notes)
3. Ghee - 3 to 4 tsp
4. Thin coconut milk - 2 cups
5. Cardamom powder - 1/4 tsp
6. Dry ginger powder /chukku podi - 1/4 tsp
7. Cumin powder - 1/8 to 1/4 tsp
8. Thick coconut milk - 3/4 to 1 cup
9. Coconut slices- 1 to 2 tbsp
10. Cashew nuts - 1 to 2 tbsp
11. Ghee,to fry coconut bits,nuts and raisins - as required

Instructions:

Heat ghee in a pan,add coconut slices and fry until it turns golden brown.Similarly fry cashew nuts and raisins and keep aside.

In a pan / uruli melt grated jaggery along with 1/2 cup water .Cook until it turns slightly thick.Next add homemade ada and mix well.( If you are using store bought ada ,soak 100 gms ada in hot water for 30 minutes and cook until it turns soft .Then wash it using cold water to remove the stickiness,drain and add it to the melted jaggery).

Add 2 tsp ghee and cook for about 15 minutes,stirring continuously  until it turns slightly thick again.Next add thin coconut milk.

Mix well and cook ,stirring occasionally until it turns thick. 

Now add cardamom,dry ginger and cumin powder.Mix well until combined.Next add thick coconut milk. 

Mix well and switch off the stove.Add fried coconut,cashew nuts and raisins and remaining 2 tsp ghee.

NOTES

• I used homemade ada for the pradhaman ,you can find the recipe here.
• If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
• Strain the melted jaggery to remove impurities,if any.
• Adjust the quantity of jaggery according to your taste.
• As the pradhaman cools,it will thicken further.Adjust the quantity of thick coconut milk according to the consistency required.
  

Idiappam | Noolputtu | Step by Step Recipe

Idiappam

Soft and fluffy idiappam -Popular Kerala breakfast dish.
Prep Time: 15 minutes .
Cooking Time: 10 to 15 minutes
Serves: 2 to 3
Ingredients:

1. Roasted rice flour- 1 cup
2. Water - approximately 1 cup( or as required)
3. Salt - to taste
4. Oil or ghee - 1/2 to 1 tsp( optional)
5. Grated coconut - 1/4 to 1/2 cup

Instructions:

In a pot,bring water to a boil.In a mixing bowl,combine together,rice flour,salt and oil/ghee.Add boiling hot water and mix well using a spatula /spoon.

Allow this to cool slightly,knead the dough using your hands to form a smooth dough.( To check if it done, take a small portion of the dough and roll it between your fingers ,it should form a smooth ball and should not be sticky.)Fill the idiappam maker with the prepared dough.

Grease the idli moulds with oil and sprinkle 1/2 to 1 tsp grated coconut . Squeeze the dough onto the prepared  idli moulds in circular motion.Sprinkle more grated coconut on top,if desired.

Steam for 8 to 12 minutes depending upon the thickness of the idiappam .

Allow it to cool slightly and remove them using a spoon and transfer to a serving bowl.

NOTES

• The quantity of water depends upon the type of rice flour you use. 
• Do not cook the idiappams for long ,if you do so it may turn out hard.
• Side dish for idiappam- Vegetarian- Kerala Kadala Curry , Kerala Vegetable Stew ,Egg-Egg curry with potato,Nadan Mutta Curry,Meat-Mutton stew,Kerala Duck Curry,Chicken Mappas
  
  

Vendakka Thoran | Okra Stir-Fry with Coconut

Vendakka Thoran

Quick and easy Okra stir fry with coconut.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2
Ingredients:

1. Vendakka /Okra,sliced- 1.5 cups
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Green chilies,sliced- 1 or 2 ( according to taste)
5. Garlic,finely chopped - 1 clove
6. Onion or shallots,finely chopped - 1 tbsp
7. Turmeric powder- 1/8 tsp
8. Cumin powder - 1/8 tsp
9. Water - as required
10. Grated coconut- 2 to 2.5 tbsp (or as required)
11. Salt - to taste
12. Coconut oil- as required

Instructions:

Heat  oil in  a pan, add mustard seeds and let it splutter.Now add curry leaves,green chilies,garlic and onion.Saute for few seconds or until onion turns translucent.Reduce flame to low,add turmeric powder and cumin powder.Mix well.

Immediately add vendakka /okra and mix well.Cook over medium low flame for 2 to 3 minutes.Now add salt to taste.Sprinkle some water ,cover and cook until it is done.(Make sure you stir it every 2 to 3 minutes to avoid burning.)

Now add grated coconut and mix well.Cook for few more minutes.Serve with rice.

NOTES

• Adjust the quantity of green chilies according to your taste. 

Thai Fried Rice

Thai Fried Rice

Quick and easy Thai Fried rice ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Recipe source: A dash of soul,you can find the original recipe here.
Serves: 3 to 4
Ingredients:

1. Cooked Brown Rice- 4 cups
2. Shallots,chopped - 2 Tbsp
3. Spring onion whites,chopped - 2 to 3 tbsp
4. Golden raisins - 1/4 to 1/3 cup
5. Garlic,minced - 3 cloves
6. Vegetables,finely chopped- 2 cups( i used cabbage,carrot,green beans and broccoli)
7. Sugar- 1 to 2 tsp
8. Black pepper powder- 1/2 tsp (or according to taste)
9. Eggs - 2
10. Tomato sauce- 1/4 cup
11. Tomato,diced- 1 Cup
12. Sesame oil - 1 tsp( or as required)
13. Soya sauce- 2 Tbsp
14. Cashew Nuts,roasted- 1/4 to 1/2 cup
15. Coriander leaves,chopped- 2 Tbsp
16. Salt- To taste
17. Coconut Oil- 2 tsp

Instructions:

Heat  coconut oil in  a pan, add shallots,spring onion whites and raisins.Saute until it turns golden brown.Next add garlic and saute for about 30 seconds.Add the chopped vegetables and mix well.

Saute until the vegetables are cooked through.Add sugar,pepper powder and salt to taste,mix well until combined.Move the vegetables over to one side of the pan and add the eggs.

Add a pinch of salt and scramble the eggs as they cook and mix into the vegetables.

Next add the cooked rice,tomato sauce,diced tomato,sesame oil,soya sauce,cashew nuts and coriander leaves.Mix gently until combined.Cook for few more minutes until all the ingredients are heated through.

NOTES

• I used red onion instead of shallots.
• I halved the recipe as you can see in the pics.

Pineapple Kichadi | Pineapple in Coconut and Yogurt Sauce| Onam Sadhya Recipe

Pineapple Kichadi

Pineapple in coconut and yogurt gravy.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 5
Ingredients:

1. Grated coconut - 1/4 cup
2. Cumin seeds - 1/4 tsp
3. Pineapple,chopped- 1 Cup
4. Green chilies,sliced- 1 ( or according to taste)
5. Turmeric powder- 1/4 tsp
6. Sugar /grated Jaggery- 1 or 2 tsp( or according to taste)
7. Yogurt - 3/4 cup
8. Mustard seeds- 1/8 tsp
9. Salt- to taste

For tempering:

1. Mustard seeds- 1/4 tsp
2. Curry leaves - few
3. Dry red chilies- 1 or 2
4. Oil- as required

Instructions:

In a blender combine together grated coconut ,cumin seeds and water ,grind to form a smooth paste.Keep aside.

In a pan,add pineapple ,green chilies ,turmeric powder ,salt and sufficient quantity of water.Cook until it turns soft .Next add the coconut-cumin paste and sugar/jaggery ( if using),mix well and cook for 3 to 5 minutes.Make sure that the water is completely absorbed and mixture is thick.

Crush 1/8 tsp mustard seeds using a mortar and pestle.Add this to the curry and mix well.Switch off the stove and allow this to cool slightly.

Add yogurt and mix well until combined.Add more salt ,if required.

Heat oil in a pan,add mustard seeds and let it splutter.Add curry leaves and dry red chilies and saute for few seconds.Add this to the curry and mix well.

NOTES

• Adjust the quantity of sugar /jaggery according to the sweetness of the pineapple used.