How to cook VEG PULAO Recipe |EASY PULAV IN PRESSURE COOKER| VEDAI CUISI...

INGREDIENTS FOR VEGETABLE PULAV:- Basmathi Rice - 1 cup Cooked Peas - 1 cup Finely chopped Ginger - 1/2 tbsp Green Chilly - 1 ( or as per taste) Finely chopped Garlic - 1 tbsp Fresh Mint leaves - a handful Curry leaves - 1 leaflet Chopped Onion - 1 (medium sized) Chopped Carrots - 2 Oil - 4 tsp MASALA SPICES :- BLACK STONE FLOWER, CARDAMOM, MARATI MOGGU, STAR ANISE AND BAY LEAF

CHENNA MASALA | Sidedish for Puri, Chappathi, Idiyappam

This aromatic Chenna Masala is prepared using Onion gravy & Tomato gravy with a secret masala  formula, which tastes similar to restaurant style Chenna Masala. The recipe video is added in Vedai Cuisine YouTube Channel. this recipe is explained in  detail with step by step procedure.  

CHENNA MASALA

INGREDIENTS:- 

Dry Spices

Secret Masala

Onion  = 2 nos.

Tomato = 3 nos.

Ginger = 1 inch

Garlic pods = 8 to 10.

Chenna Dal - 1 cup

Water - 2 cups

Methi leaves powder - 1 tsp  

Jaggery powder / brown coloured sugar - 1 tsp

Oil - 3 tbsp

Ghee - 2 tsp

DRY SPICES:-

• 1 tsp cumin seeds 
• 1 bay leaf 
• 1 marathi moggu 
• 1 black stone flower/kalpasu
• 1 cardamom
• 1/2 inch cinnamon stick
• 3 dried red chillies

SECRET MASALA:-

• 1.5 tsp of coriander powder
• 1 tsp of garam masala powder
• 1/2 tsp of cumin powder
• 1/4 tsp of red chilly powder
• 1/8 tsp of turmeric powder 

METHOD TO PREPARE:-

1.  Finely chop 1/2 onion, 5 garlic pods and 1/2 inch ginger.

2.  Add the remaining  ginger, garlic and 1 & 1/2 big onions to a  mixer jar to make a fine paste using little water. Set aside.

onion gravy

3.  Heat a pressure cooker using 3 tbsp oil & 1 tsp ghee ( or add unsalted butter ), add cumin seeds. 

4.  Keep in sim flame and add the dry spices ingredients. Sauté till aroma arises.

sauté dry spices 

5. Add finely chopped (mentioned in step 1), ginger-garlic, fry till they change it to golden brown in color.

Finely chopped Ginger Garlic added

6. Add secret masala to it. Stir continuously to avoid burnt.

7. Add finely chopped onions ( mentioned in step 1), sauté for a minute and add onion gravy.

8. Cover the pressure cooker with lid for 5 minutes and cook in low flame. In the meantime, let us prepare the tomato gravy.

9. To prepare the tomato gravy, first grind red chillies and badam/cashews to a coarse mix. Now add the roughly chopped tomatoes and grind it.

    

10. Uncover the lid. Onions gravy with spices and masalas are cooked. 

11. Add required salt. I added crystal salt.

12. Now add the tomato gravy to the pressure cooker.

13. Mix well and cover with lid for 3 minutes. 

14.  Uncover the lid; the gravy oozes the oil added. check for salt and spice. if spice required add red chilly powder or black pepper powder. 

15. Now add the soaked and cleaned channa dal to the gravy. we are going to cook the soaked chenna dal in masala gravy. 

16. Mix well. Add 1 tsp ghee. Cover with lid for 30 seconds.

17.  Add 2 cups of water. ( use the same cup, which is measured before soaking). 

18. Add crushed methi leaves and jaggery powder. Also, 1 tsp of butter can be added.

19.  Cover with lid. Pressure cook for 3 whistles in high flame and 15 minutes in low/ sim flame, irrespective of the whistles.  

20. Allow the pressure to release. Transfer it to  serving bowl. Aromatic Chenna Masala is ready to serve. 

For  Recipe Video, Click the link == > Chenna Masala Recipe Video

TIPS :-

• add 10 mint leaves, 1 tbsp coriander leqaves before adding  the secret masala. this avoids burnt, if unattended. 
• for  this gravy, i used country tomato.
• for 1 tomato, 1 dried red chilly to be used. for 3 medium sized tomatoes, 3 dried red chillies were used.
• in the secret masala list, i used 1/4 tsp of  kashmiri  red chilly powder to give colorful look to the gravy.

MINI PIZZA | HOME MADE PLAIN PIZZA | BAKING

HOME MADE PIZZA, without any preservatives, without store-bought sauces. This recipe describes how to make Pizza sauce, how to make Homemade Cheese for making Pizza at home. Without Oven Mini Pizza for Kids a simple and easy pizza recipe made with wheat flour and fruit salt. It is a no yeast, no maida, no oven pizza recipe. In this recipe, Cheese is made, using paneer.

INGREDIENTS :-

Wheat flour = 1 cup Sugar = 1/2 tsp Salt = as required Fruit Salt = 3/4 tsp Curd = 1/2 cup Cooking oil = 2 tsp Pizza sauce = 2 tsp Cheese = 2 tsp Melted butter = as required

PANEER MAKING:-

1. Heat milk in a pan, when it starts to boil, add lemon juice little by little in low flame.

2. At one stage, the curdling of milk will start, stop adding lemon juice and heat till the whey water separates. Whey water should be clear.
3. Add a cup of cold water and mix well. It helps the paneer to get hard and retains the soft texture.
4. Use a close holed strainer and strain the water, press with a spoon so that all the water is strained thoroughly. Restore this water for making cheese. This water is called whey water. 

5. Open the tap water and wash the paneer once or twice, so that the lemon flavour goes off completely.
6. In a clean cloth, place the paneer and squeeze well so that all the moisture is well drained.
7. After 15 minutes, place the paneer in a bowl. Now it would have crumbled. 

CHEESE MAKING:-

In a mixer jar, add Paneer, required whey water with required salt. In Pulse mode, grind it to get a creamy texture. Add whey water to get the creamy consistency accordingly. Restore it in a air tight container and refrigerate. It can used within 2 to 3 days. Since it does not have any preservatives, we can prepare as and when needed. 

Refer this Blog for HOME MADE PIZZA SAUCE

PIZZA MAKING:-

Preheat a Kadai or Pressure cooker for 10 minutes in high flame. 

Sieve the wheat flour and add it to a plate or bowl. Add sugar, salt and fruit salt. Mix well. Make a well in the centre and add curd. Crumble the mixture and knead. The dough turns sticky. Now add the oil and knead for 5 minutes. 

Grease a plate  with melted butter and spread the dough gently using hands. The edges need to be thick then the inner part. Poke the inner part of the dough with a fork or a toothpick. Spread Pizza sauce and the  homemade Cheese. Bake for 5 minutes in high flame and 10 minutes in medium flame. 

Remove the pizza from the plate using Dosa Spatula. The pizza doesn't stick to the plate. It comes out from the plate easily. 

Homemade  Pizza is ready.

For detailed video recipe in English and in Tamil, 

Click the following link:- MINI PIZZA

See also for, 

PROTEIN WHEAT CAKE

RASMALAI

WHEAT HALWA

COOKING TIPS | WEEKEND PORIYAL | சமையல் குறிப்புகள் | PORIYAL WITH LEFTOVER VEGETABLES

CARROTS WITH CAULIFLOWER, CABBAGE, OR BEANS CAN ALSO BE ADDED AND IT LOOKS MORE COLOURFUL, WITH LESS AMOUNT OF VEGETABLES, like CARROTS ALONG WITH GROUNDNUTS.

INGREDIENTS:-

Carrot - 2 nos

Raw Groundnut - a hand ful

Water - 1/4 cup ( about 40 ml)

Salt - as per taste

Oil - 1 & 1/2 tsp

Mustard  seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 leaflet

Asafoetida - 1/4 tsp

Dried Red Chiily - 1 (or as per taste)

METHOD:-

(1)  Wash & peel the carrot; Cut into small cubes.

(2)  Wash & Soak Groundnut overnight.

(3)  Heat  a pressure cooker, add oil. Add mustard seeds &   allow it to splutter. Add dried red chilly, cumin seeds, curry leaves & Asafoetida.

(4)  Add soaked Groundnut. Cover with lid & cook for 5 minutes & required salt. Groundnut takes time to cook.

(5) Then add cubed carrots to it. Mix well. Add 1/4 cup of  water. 

(6) Pressure cook for 3 whistles in high flame & 5 minutes  in sim flame. Allow the pressure to release.

(7) Carrot-Groundnut Poriyal (WEEKEND PORIYAL)  is ready.

Click the link  👉 WEEKEND PORIYAL for video recipe.

For more Curry / Porriyal varieties, Click the links below 👇:-

STUFFED BRINJAL CURRY

MURUNGAI KEERAI PORRIYAL

PANEER MIXED VEGETABLE CURRY

QUICK KOVAIKAI FRY using 1 tsp oil | RECIPES USING PRESSURE COOKER

Kovakkai in Tamil, is also known by different names —  IVY GOURD, TENDLI  in Marathi, DONDAKAAYA in Telugu and TINDORA  in Hindi.

Let us see, how to prepare Kovaikai fry in 10 minutes...

INGREDIENTS:-

Kovaikai - 200 gms

Salt - as required

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - 1/8 tsp

Curry leaves - 1 leaf let

Sambhar Powder - 1 tbsp

METHOD:-

(1)  Cut Kovaikai into half in lenthwise. Then again cut each half into 3 pieces.  Similarly cut the remaining Kovaikai. Restore it in a bowl.

(2) Now, sprinkle required salt,  some water. (Do no pour water). 

(3)  In a pressure cooker, using the double boiling method, pressure cook  the kovaikai for 3 whistles in high flame and 5 minutes in sim flame. 

(4) Once the pressure releases, remove from the cooker.

(5) Heat a kadai with 1 tsp of oil and add mustard seeds; allow it to splutter. Then add cumin seeds and curry leaves, followed by asafoetida. 

(6) Add Sambhar powder. Fry the powder quickly to avoid burnt; Immediately, add the pressure cooked kovaikai to it. 

(7) Mix well. Cover with lid for 2 minutes.

(8) Quick Kovaikai fry is ready in 10 to 12 minutes.

Click the 👉link  QUICK KOVAIKAI FRY for the video recipe.

TOMATO GOTHSU | TOMATO KOOTU

TOMATO GOTHSU | TOMATO KOOTU

INGREDIENTS:-
Finely Chopped Tomatoes - 250 gms (about 4 to 5 medium sized)
Finely Chopped Onion - 100 gms
Ginger - 1/4 inch, slice thinly
Curry leaves - 2 leaflet
Moong dal - 50gms, washed & soaked for 20 minutes
Sambhar powder /All purpose powder - 1 tsp
Green chillies / Red Chillies - 4 nos. ( or depends upon the spice level)
Roughly Cut Capsicum - 50 gms
Mustard Seeds - 1 tsp
Jeera / Cumin seeds - 1/2 tsp
Bengal gram - 1/4 tsp
Jaggery powder - 1/4 tsp
Oil - 3 tbsp
Water - as required

METHOD:-
Heat a pressure cooker ( I used 3 L cooker), with 2 tbsp of oil and add mustard seeds. Allow it to splutter. Then add Cumin seeds, sliced ginger, chillies, and Onion. Once the onion gets cooked slightly, add finely chopped tomatoes, capsicum and required salt. Mix well.

When the tomatoes turn mushy, add the sambhar powder/All purpose powder and mix well.
Add washed and soaked moong dal, required water. Allow it to boil, check for salt and spice.
Cover with the lid and pressure cook for 5 whistles in high flame and 5 minutes in sim flame.
Once the pressure is completely released, add the jaggery powder. (adding jaggery to dal varieties improves digestion)

Tasty Tomato Gothsu is ready ...
Tastes better with Chappathi, Dosa, Wheat Uppma.

See also for Gravy and Kootu Collections

BEETROOT BRIYANI

BEETROOT BRIYANI

INGREDIENTS:-

Grated Beetroot - 1/2 cup (approx. 100 gms)
Basmati Rice - 1 cup (approx. 200gms)
Water - 2 cups
Sliced Onion - 1
Fresh Green peas - 1/4 cup (optional)
Mint leaves - 5 to 8 nos.
Coriander leaves roughly chopped - 2  tsps
Finely chopped Tomato - 1/2 no. or Fresh Curd - 3 tbsps

Slit Green Chilly  - 2 nos.
Chopped Ginger - 1/2 tsp
Chopped Garlic - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red Chilly  Powder - 1 tsp (or as required)

Salt - as required
Methi leaves crushed - 1 and 1/2 tsp
Ghee - 2 tsp

For Seasoning:-
Oil - 3 tbsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch
Cardamom - 2 pods
Cloves - 3 nos.
Black Stone Flower/Kalpasu - 1 no., crushed

METHOD:-

Wash and soak basmati rice for 20 minutes. Set aside.

Heat a Pressure cooker with oil. Keep it in low flame, add all ingredients given under Seasoning, so that nice aroma arises.

Add green chilly, chopped ginger and garlic. Fry in low flame for 1 minute and add coriander leaves, mint leaves, sliced onion, and grated beetroot. Add required salt, mix well, cover the cooker with lid and cook for few minutes; mix occasionally, to avoid burning.

Once the beetroot is half cooked, add fresh peas, garam masala powder, coriander powder, and red chilly powder. Mix well. Add water to boil. Add basmati rice, tomato ( or curd), methi leaves and ghee.

Check for salt, cover the cooker with lid only (with gasket & without cooker whistle). Cook in Sim flame for  20 minutes. After the stipulated time, uncover the lid, mix gently, check for salt and spice. If it is less spicy, add Black pepper powder to it. Switch off the flame and cover the cooker with lid and cooker whistle, let it sit for 5 minutes. After 10 minutes, transfer the contents to a serving bowl.

Garnish with mint leaves and serve.

CHOCOLATE CAKE

CHOCOLATE CAKE

INGREDIENTS:- (Use same cup for all measurements)

Dry Ingredients.....

Wheat flour = 1 cup

Custard powder = 3 tbsp

Cocoa powder = 3 tbsp

Salt = 1 pinch

Wet ingredients....

Milk  =1/2 cup

Oil / Clarified butter melted = 1/3 cup

Powdered Jagerry/ Naattu Sarkarai = 3/4 cup 

Fruit salt = 1/2 tsp

METHOD:-

For Baking, heat a Kadai/ pressure cooker ( with 1 & 1/2 cups of salt and with a separator), for 15 minutes in medium flame. Cover with lid. It is similar to preheating the oven.

Grease a tray or bowl, for baking with ghee & wheat flour for dusting. Set aside

In a separate bowl, using a siever, sieve wheat flour, custard powder, cocoa powder, salt. It helps in air circulation in the flour.

In another bowl, add milk and oil and mix well. Don't worry, even if it gets curdled. Mix well for a few minutes.  Now add the jaggery powder to it and mix well so that the jaggery is completely dissolved in it.

Now add the dry ingredients to this wet ingredients and continue mixing to avoid lumps in the cake batter. Check the consistency. If it is more watery, add wheat flour to it or if it is thick, add milk to it.

Finally, add fruit salt with two drops of water to the cake mix. Mix gently. Pour this mix to the cake tin/tray/bowl which was greased and dusted. Tap it over the cooktop, to release air from the mix.

Place the tray inside the cooker/Kadai, which was preheated. 

Bake in  Medium Flame for 10 minutes and in Sim flame for 40 minutes. 

After the stipulated time, insert a knife and check if it baked or not. If the batter sticks to the knife, bake it for a few minutes.

The above timings are applicable for the above quantity of ingredients. If you are using half the quantity, adjust the timings, to avoid cake gets burning.

Remove the cake tray and allow it to cool. Cover the cake tray with a plate and tilt it. 

Chocolate cake is ready to serve.....

PANEER KURMA | PANEER GRAVY

Paneer Kurma is done using variety of vegetables along with Paneer. The spices are soaked along with coconut and badam  and added to vegetables to give a rich taste. Also, Paneer is roasted on dosa tawa and added to the kurma. This gravy is ideal North Indian dish which can be a perfect side dish for Idiyappam , Chappathi, and Naan. This is Semi- thick gravy and can be served with Fried rice and Pulav varieties.

The entire recipe is done in Pressure cooker, so less oil/ghee is used. Vegetables like carrot, capsicum,chow chow/chayote, green peas, tomato have been used. Even Vegetables like cauliflower, broccoli, potato can also be used. This recipe can be done in quick time if all the ingredients and masala paste is ready. Iam happy to share the first full Video recipe of this blog. 

• Paneer Recipes
• Gravy and Kootu Collections

Video recipe of Paneer Kurma

Recipe for Paneer Kurma

INGREDIENTS:

Paneer - 200g

Onion - 1

Capsicum - 1/2

Carrot - 2

Green peas - 1/4 cup

Chayote/ Chow chow - 1/2

Kasuri methi - 2 tsp

Rice flour - 1 tsp

Oil - 3 tsp

Salt 

To grind

Badam - 10

Coconut - 1/4 cup

Coriander seeds - 2 tsp

Fennel - 1/2 tsp

Poppy seeds - 1/2 tsp

Cinnamon - 1

Cloves - 2

Ginger - 1/2 inch stick

Garlic - 4

Sambhar powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander leaves - handful

METHOD:

• Soak Green peas overnight or for 6 hours.
• Soak Badam for an hour and add all the ingredients given to grind  along with badam and prepare a smooth paste.
• Chop the vegetables and keep aside.
• In a pressure cooker/pan, add oil and place the onions.
• Then add soaked green peas and all other vegetables.
• Add the grind paste over the vegetables and add 1/2 cup of water and required salt.
• Close the lid of the pressure cooker and cook for 3 whistles on high flame.
• Let the pressure subside by itself.
• Meanwhile, heat a dosa pan, place the cubed paneer and roast for a while.
• Roast till it starts to change to brown and keep aside.
• When the pressure reduces, open the lid and place on flame.
• Gently mix the gravy and add slightly roasted paneer.
• If the gravy is watery, add little water to the rice flour, mix well and add to the gravy.
• Taste for salt and add little if required.
• Add Kasuri Methi and mix well and switch off the flame.
• Tasty and flavourful PANEER KURMA is ready.

Step wise recipe with photos:

1. In a pressure cooker/pan, add oil and place the onions.

2. Then add soaked green peas and all other vegetables.

3. Add the grind paste over the vegetables and add 1/2 cup of water and required salt.

4. Close the lid of the pressure cooker and cook for 3 whistles on high flame.

5. Let the pressure subside by itself.

6. Meanwhile, heat a dosa pan, place the cubed paneer and roast for a while.

7. Roast till it starts to change to brown and keep aside.

8. When the pressure reduces, open the lid and place on flame.

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9. Gently mix the gravy and add slightly roasted paneer.

10. If the gravy is watery, add little water to the rice flour, mix well and add to the gravy.

11.Taste for salt and add little if required.

12. Add Kasuri Methi and mix well and switch off the flame.

13. Tasty and flavourful PANEER KURMA is ready.