Spicy and easy Vegetable Pulao :

If you do not have much time but want to prepare a quick and comforting meal, then this is a perfect choice. I make this Veg pulao when ever I feel cooking something simple as one pot meal.
An exception for the adage"no pain no gain". With a little effort you can make a delicious pulav.This makes a great lunch box recipe too. The spicy vegetable pulao features a common blend of veggies and everyday spices, yet the outcome so delicious, you will want to make it more than once a week!
Today let us learn how to prepare easy vegetable pulao using the pressure cooker followong this easy mixed vegetable pulao recipe.

Ingredients : 

• Basmati Rice - 2 cups (Soaked for 30 minutes. After that rinse and drain well)
• Onion - 1(sliced)
• Ginger Garlic Paste - 1tsp
• Green Chilli - 2
• Tomato - 2big(finely chopped) 
• Turmeric powder - a pinch
• Chilli powder - 1tsp
• Cumin Seeds - 1tsp
• Cloves - 2
• Cinnammon - 1 small piece
• Cardamom - 2
• Bay leaf - 1
• Coriander powder - 1tsp
• Chopped mixed vegetables- ((french beans, cauliflower and carrots)
• Green peas - 1/4 cup
• Lemon juice - 2tsp
• Curry Leaves
• Salt - to taste
• Mint leaves - 2tbsp (finely chopped)
• Green Coriander Leaves - 2tbsp (finely chopped)
• Oil - 3tsp

Method :

• Take a pressure cooker heat oil, add the cumin seeds, cloves, cinnammon, cardamom, bay leaf and cook till spluttering stops.
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• Now add onions and saute till they are lightly brown. And also add ginger garlic paste,curry leaves and fry for a few more minutes.
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• Add tomato, green chilli, turmeric powder, mixed vegetables, peas, chilli powder, salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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• Add drained rice, coriander powder and saute for a few minutes.
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• Then add 4 cups of hot water, lemon juice, mint leaves, and close the cooker with weight. Keep it on medium flame.
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• After 1 pressure switch it off. Open the cooker pulao is ready to be served with coriander leaves.
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• Serve it with some raita and fresh salad.

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How to Prepare Paneer Bhurji Recipe

This delicious recipe is made with paneer or some selected vegetable like green peas, capsicum crumbled and then cooked with a choice of onion, tomatoes and spices. It is packed with protein and is one of the main sources of protein especially for vegetarians. Here is a simple side dish for roti, chapatti or pulao. It is very popular in all around the world.

Ingredients :

• Paneer - 150gms
• Green Peas - 50gms
• Capsicum - ½cup(finely choped)
• Onions - 1(finely choped)
• Tomatoes - 2(finely choped)
• Ginger Garlic Paste - 1tsp
• Cumin Seeds - ½ tsp
• Green Chilli - 1(finely choped)
• Turmeric Powder - a pinch
• Red Chilli Powder - ½tsp
• Garam Masala Powder - ½tsp
• Coriander Leaves - to garnish(finely choped)
• Oil - 2tsp
• Salt to taste

Method :

• Mash the paneer or grate the paneer.
• Take a frying pan heat the oil, fry cumin seed, allow to seeds popping.
• Add the green chilli, choped onion, ginger garlic paste and fry till the onions are slightly browned.
• Put the tomatoes, turmeric powder, red chilli powder, garam masala powder, salt and cook for 2mts in all the spices on low flame, fry more till tomatoes are soft and pulpy.
• Now add green peas and capsicum, stir well and cook for a few minutes.
• The capsicum should be crunchy.
• Put the grated paneer on a frying pan and fry till  the paneer gets blended well with the masala.
• Stir occasionally.
• Garnish with choped coriander leaves and serve hot with roti, chapatti or fried rice.

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How to Make Mushroom Curry

Mushrooms are not a traditional Indian ingredient, they are still very commonly used in modern Indian cooking and greatly enjoyed. They are good source of minerals and are high in anti-oxidants. As mushrooms are loaded with essential nutrients, we include them on a regular basis. You cook it on high heat and quickly. Button Mushroom easy to cook and good to eat.

Ingredients :

• Button Mushrooms - 250gm
• Onion - 1(finely chopped)
• Tomatoes - 2big(finely chopped)
• Cumin Seeds - 1/2tsp
• Cloves - 2
• Turmeric Powder - 1/2tsp
• Chilli Powder - 1tbsp
• Garam Masala Powder - 1tsp
• Cumin Powder - 1/2tsp
• Coriander Powder - 1tsp
• Ginger Garlic Paste - 1tsp
• Green Coriander Leaves - finely chopped to garnish
• Curry Leaves
• Oil - 3tsp
• Salt to taste

Method :

• Wash the mushrooms well and wipe them well on all sides, with towel. then chop it into medium pieces.
• Take a pan heat the oil, add the cumin seeds, cloves and cook till spluttering stops.
• Now add the onion, and Saute onions till it becomes brown.
• Add ginger garlic pastes, curry leaves and fry for 1min.
• Add tomatoes and cook till tomatoes become mushy.
• Add the turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder, salt needed and stir to mix well and   cook for a few minutes.
• Now add the mushrooms and stir fry till cooked, then add a little water and cook till the mushrooms are soft.
• Garnish with chopped fresh coriander leaves.
• Serve hot with chapati, paratha, tandoori roti, naan or rice.

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Rice Kheer Recipe -(Rice Pudding)

Rice Kheer is a classic Indian dessert which is very famous and easy to prepare. Thick and creamy rice dessert flavored with fragrant cardamom powder.

Ingredients :

• Rice - 1/3cup(soak rice in water for an hour)
• Milk - 7cups
• Sugar -1cup
• Ghee - 1tsp(as
• Cardamom Powder - 1/4tsp
• Saffron - a few strands(crushed and soaked in 2tsp warm milk)
• Raisins - 7-8(kismis)
• Cashew Nuts - 7-8(roasted thinly sliced broken)
• Almonds - 7-8

Method :

• Heat the pan add ghee and fry cashew nuts, almonds and raisins till slightly brown.
• Take a pot, add milk and boil it. Reduce the heat.
• Add the soaked rice into the boiling milk.
• Stirring occasionally, to keep rice from sticking to bottom but don't get burnt it.
• When rice is cooked, then add sugar.
• When sugar melt, then add cashew nut pieces and almonds with cooked rice for 2 minutes.
• Add cardamom powder, raisins and saffron, mix well.
• Serve hot or cold.

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Matar Paneer Recipe

                                                        

Matar Paneer, a culinary gem of North Indian origin, is a popular, simple to make and delectable creamy curry that is hard to resist. Matar paneer sabzi can be cooked with curry or without curry.

Ingredients :

• Green Peas - 250grams
• Paneer - 300grams
• Onions - 2(finely choped)
• Tomatoes - 2(finely choped)
• Ginger Garlic Paste - 1tsp
• Cumin Seeds - 1tsp
• Turmeric Powder - 1/2tsp
• Red Chili Powder - 1/2tsp
• Coriander Powder - 1 1/4 tsps
• Garam Masala - 1tsp
• Kasuri Methi(dry fenugreek leaves) - 1/2tsp
• Curd - 2tsp
• Coriander Leaves to garnish
• Salt to taste
• Oil - 2tsp

Method :

Add 1/2 tsp oil in a frying pan and heat it. When it gets heated up, turn the heat to low and add paneer cubes to it. fry them until they get light brown. Then, turn off the heat and keep them aside. Heat the oil in a pan.Put the cumin seeds, onions, ginger garlic paste and fry till the onions are slightly browned. Put the tomatoes, turmeric powder, coriander powder, red chilli powder and cook for 4-5 mts. Add a cup of water and boil it. Reduce flame, add the green peas and cook for 6 mts. Add the fried paneer and curd and simmer for 6-7 mts. Add salt.and cover the pan for 6 minutes.  Stir in curd, garam masala powder, Kitchen King masala and kasuri methi and combine, cook for a 2mt. Turn off flame. Matar paneer is ready to eat. Garnish Matar Paneer with finely chopped coriander leaves. Serve hot with chapati, pulao, tandoori roti or naan.

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French Beans Recipe

We can make various recipes from french beans. French Beans can be prepared as a whole, can be eaten raw or can be lightly steamed or sauteed. You can also make various salads by adding other vegetables.

Ingredients :

• French Beans - 300gms(cut into small pieces)
• Mustard Seeds - 1tsp
• Cumin Seeds - 1tsp
• Onions - 2((finely choped)
• Tomatoes - 2(finely choped)
• Ginger Garlic Paste - 1tsp
• Turmeric Powder - 1/2tsp
• Red Chili Powder - 1/2tsp
• Coriander Powder - 1 1/4 tsps
• Dry Mango Powder - 1tsp
• Garam Masala - 1tsp
• Thick Coconut Milk - 100ml
• Curry Leaves - 2 to 3
• Salt to taste
• Oil - 2tsp

Method :

Add oil in a frying pan and heat it, fry mustard seeds and cumin seed, allow to seeds popping
Add the choped onion, ginger garlic paste and fry till the onions are slightly browned.
Put the tomatoes, turmeric powder, coriander powder, red chilli powder and cook for 4-5 mts in all the spices on low flame.
When the tomato paste is well cooked and the oil starts to leave the sides of the pan.
Add the garam masala powder, dry mango powder, salt to taste and the coconut milk. Keep stirring and cook well for another mts, then starts to leave oil.
Add chopped french beans and stir thoroughly.
Stir by slowly adding a glass of water for 3 minutes, stirring in between. 
Check out the softness of french beans and cover the pan for 3mts, stir in between.
Serve hot with chapati, pulao, paratha tandoori roti, naan or rice.

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Bharva Karela (Stuffed Karela)

Karela or Bitter Gourd is a vegetable which has many good medicinal properties. I agree that karela is too bitter to eat without adding a lot of sugar to the subzi, but I think, if you can add some other ingredients to the subzi to subside the bitterness, but still retain its nutritional value, it is more beneficial. Some people squeezing out all the liquid but the liquid has a lot of nutritional value.

Ingredients :

Karelas - 5 medium(Bitter Gourd )
Onions - 2(finely chopped)
Tomato - 1(chopped)
Cumin Seeds - 1tsp
Hing - ¼(Asafoetida)
Besan (Gram Flour) - 4tsp
Garlic - 3(chopped)
Ginger - Finely chopped
Turmeric powder - 1/2 tsp
Green Chillies - 2
Cumin Powder - 1tsp
Coriander Powder - 1tsp
Red Chili Powder - 1tsp
Amchoor powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 4 tsp
Salt to taste

 Method:
Mix all the stuffing ingredients and keep aside. Wash the karelas and scrape the superficial skin with a knife and Cut a slit vertically in to the belly of the Karela. Make a lengthwise slit and hollow them out by removing the seeds.  Stuff the besan mixture in the karelas and steam them for 20 minutes(do not let them cook fully) or until they are tender, but can still hold their shape. Take out of the steamer and remove from water, cut them into small pieces (small rounds). Heat oil in a heavy pan heat, add cumin Seeds, green chillies and chopped onions, fry till browned. Add garlic, ginger Add tomatoes, fry till soft. Add coriander, turmeric powder, red chili powder, garam masala powder and Amchoor. Stir well. Add little  water fry for another two minutes. Turn off heat. Carefully Fill the belly of the Karela with stuffing, secure the two pieces with a thread or stick with a thick coat of flour paste. Heat some of the oil in a non-stick pan, carefully slide the karelas one by one, pour some oil over the karelas. Turn on heat. As soon as the steam starts to build, cover the pan with the lid, and turn the heat to medium low and cook about 5 minutes. Take off of the stove, and serve hot with roti, rice or paratha.

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