One Pot Meal

Cauliflower Rice Pongal

cauliflower_rice_pongal

Ingredients:
Cauliflower Rice – 1.5 cups
Moong dal – 1 cup
Ginger – 1/2 inch
Curry leaves – handful
Whole pepper – 1 tsp
Cumin seeds – 1.5 tsp
Hing – 3 pinch
Turmeric powder – 1/4 tsp
Ghee – 2 to 3 tsp
Cashew nuts – handful
Salt

Method:

Wash moong dal till the water becomes clear.
Pressure cook the dal till it is soft and mushy.

Crush and chop ginger into small pieces.

Coarsely crush pepper.

Heat 2 tsp of ghee in a large pan. Add cashew nuts and fry till they are golden.
Take out the cashews.

In the same ghee, add cumin seeds.Once the seeds crackle a bit, add pepper powder,curry leaves,crushed and chopped ginger and turmeric powder.
Fry for few seconds.

Add cauliflower rice and salt. Mix well and cook for a few seconds.
Add cooked moong dal and 1/4 cup water and mix well.

Cover and cook for few minutes stirring in between till the pongal thickens a bit.

Serve cauliflower rice pongal garnished with roasted cashew and drizzle the remaining ghee on top of the cooked pongal.

Advertisements

Chana dal Pulao

chanadal_pulao

Ingredients:
White Rice/Brown Rice – 1.5 cups
Chana dal – 3/4 cup
Onion – 1 Big or 2 medium
Yogurt/Curd – 1/2 to 3/4 cup
Chopped mint – 1 tbsp
Garlic Cloves – 4
Ginger – 1/2 inch piece
Green chilli – 2
Red Chilli – 1
Black pepper – 8 to 10
Cloves – 4 to 5
Green cardamom – 3 to 4
Bay Leaf – 2
Cumin seeds – 1/2 tsp
Shah Jeera – 1 tsp
Cinnamon powder – 1/8 tsp
Coriander powder – 1/8 tsp
Cumin powder – 1/8 tsp
Turmeric powder – 1/2 tsp
Oil – 2 tsp
Butter/Ghee – 2 tsp
Salt to taste

For Garnish:
Raisins and Cashew nuts – handful
Ghee – 1 tsp
Coriander leaves – handful

Method:

Wash and soak white/brown rice for half an hour.
Cook the rice in pressure cooker or directly in a large pan.
Drain the water and set aside to cool.

Wash and soak Chana dal for 2 to 3 hours.
Pressure cook the dal till it is cooked well but still retains its shape.
It should not become mushy.

Fry Cashew nuts and Raisins in 1 tsp of ghee and set aside.

Crush Garlic Cloves + Ginger + 1 green chilli into a coarse paste.
Crush green cardamom + 3 peppers + 2 cloves into a very coarse powder in mortar pestle.

Slice the onions into thin long slices.
Beat the yogurt/Curd so that there are no lumps and it becomes smooth.

Heat ghee/butter and remaining oil in a large pan.Once hot, add bay leaf, remaining cloves,peppers and fry for few seconds.
Add cumin seeds and shah jeera seeds and fry for few seconds.
Add Red chilli , Sliced green chilli and fry for few seconds.
Add the crushed clove+pepper+cardamom powder.
Add thinly sliced onions and fry till onions turn brown.

Once onion is brown, add ginger+garlic+green chilli paste and fry for few seconds.
Add chopped mint leaves and fry for few seconds.
Add all the powders one by one and fry well.
Add cooked Chana dal and mix well.
Add curd and salt and mix well.
Cook for 3 to 4 minutes.
Add the cooked rice and mix well.

Cover and cook the rice in a low flame for 5 more minutes till all the flavors are incorporated.

Serve the chana dal pulao garnished with fried raisins, cashew nuts and chopped coriander leaves.

This pulao goes well with any raita or plain curd and pickle.

Mint Pulao

MintRice

Ingredients:
BasmatiRice/Kolam Rice – 2 cups
Onion – 1 big
Carrots – 2
Green Peas – 1 cup
Cumin Seeds – 1.5 tsp
Bay leaves – 2
Cloves – 2
Oil – 3 tsp
Salt

For Paste:
Mint leaves – 1 cup
Coriander leaves – 1/2 cup
Grated Coconut – 1 cup
Cinnamon – 1/2 inch
Cloves – 2
Cardamom – 3 to 4
Green chillies – 2
Garlic Cloves – 4 to 5
Ginger – 1/2 inch
Turmeric powder – 1 tsp
Sugar – 1/2 tsp

For Garnish:
Lemon juice – Juice of 1 lime
Fried Cashew nuts

Method:

Wash and cook rice till they are soft and each grain is separated.

Grind all the ingredients under “For Paste” with little water into a smooth paste.

Slice onions .Slice Carrots into long thin pieces.

Heat Oil in a large pan. Once hot, add Cumin seeds,Cloves,Bay leaves and fry for few seconds.
Add Sliced onions and fry till Onions turn brown.
Add Carrots and green peas.
Add salt and sprinkle little water.
Cover and cook till vegetables are half done.

Add the ground paste and little water. Cook till raw smell of the paste goes away.It make take anywhere between 8 to 10 minutes.

Add the rice and mix well.
Cook covered in a very low flame till all moisture goes away and rice becomes nice and fluffy.

Switch off the stove. Add lemon juice and fried cashew nuts and mix well.

Serve this rice with raita or plain yogurt.

Mixed Vegetable Kottu Paratha

kottu_paratha

This dish is generally made with leftover Malabar paratha or rotis.You can make it using fresh parathas also.

Ingredients:
Malabar Paratha/Rotis – 5 to 6
Mixed Vegetables – 2 to 3 cups
Onion – 1 Big
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 2 to 3 tsp
Coriander leaves – handful
Mint leaves – handful
Lemon juice – 2 tsp

For the Paste:
Shallots – 8 to 10
Tomatoes – 2
Cashew nuts – 5 to 6
Fennel seeds – 1 tsp
Kalhua/Dagad phool – 2 to 3 small pieces
Garlic cloves – 4 to 5
Red chilli powder – 1 tsp
Grated coconut – 1/2 cup
Oil – 1 tsp

Method:

For the paste: Heat oil in a small pan. Once oil is hot, add fennel seeds and kalhua and fry for few seconds. Add cashew nuts and fry till it is lightly brown. Add garlic and  shallots and fry till it browns. Add chopped tomatoes and fry till tomato cooks. Add grated coconut and fry for few seconds. Add red chilli powder and mix well.Switch off the stove and cool the mixture .Once the mixture is cool,grind it to a smooth paste.

For the paratha: Heat all the parathas or rotis. Stack them one over the other and cut them into small pieces.
Heat a large pan with 1 tsp oil. Add all the chopped paratha/roti pieces and fry them till they are slightly crisp. Set it aside.

Heat a large pan with remaining oil. Once oil is hot, add chopped onion and fry till it is brown. Add chopped mint leaves and fry for few seconds. Add chopped mixed vegetables, turmeric powder and salt. Fry for few seconds. Add 1/4 cup water,cover and cook till vegetables are cooked well.
Add the ground paste and coriander powder.Cook for 5 to 10 minutes more. Add the paratha pieces and cook for few minutes more.
Switch off the stove. Add lemon juice and chopped coriander leaves and mix well.

PS: I have used mix of carrots,capsicum,french beans,green peas and paneer as mixed vegetables.

Dont skip dagad phool as it gives a very nice taste to this dish.

 

Vermicelli Biryani

vermicelli_biryani

Ingredients:
Vermicelli – 3 cups
Mixed Vegetables – 1.5 cups
Onions – 1
Cumin seeds – 1/2 tbsp
Turmeric powder – 1/4 tsp
Lemon – 1
Oil – 1 tbsp
Ghee – 1 tbsp
Salt

For Paste:
Cloves – 2 to 3
Cinnamon – 1/2 inch
Ginger – 1/2 inch
Garlic cloves – 5 to 6 cloves
Fennel seeds – 1/2 tbsp
Mint leaves – handful
Grated coconut – 1/2 cup
Green chillies – 1 to 2

For Garnish:
Roasted cashew nuts
Chopped coriander leaves

Method:

Grind all the ingredients under “For paste” with little water into a smooth paste.

Mixed Vegetables: I took a mix of carrots,french beans,green peas ,boiled potato and capsicum.
Chop all the vegetables and steam them.

Slice the onions lengthwise.

In a large pan, take lots of water and bring it to a rolling boil. Once water starts boiling, add the vermicelli and cook for 5 minutes stirring now and then.
Drain the water using a strainer and wash the vermicelli in cold water.
Add few drops of oil to the cooked and cooled vermicelli and set aside.

In a large pan, heat oil and ghee. Once hot, add Cumin seeds. Once the seeds start spluttering, add sliced onions and fry till they are slightly brown.
Add turmeric powder and cooked vegetables. Mix well and add salt.
Add the ground paste and mix well.
Let the vegetables cook till they are slightly dry.

Add the cooked vermicelli and chopped coriander leaves and cook for few minutes.
Mix the vermicelli well into the vegetable mixture so that it is well coated.

Before removing the pan from the stove, squeeze juice of one lemon into the vermicelli biryani and mix well.

Garnish with fried cashew nuts and coriander leaves.