By Aparajitha Rajagopalan, (kaapidaw.com) 

Hariyali Paneer Pulao

Ingredients  :

Method:

• Wash and soak rice for a minimum of 20 minutes.
• To a mixer jar add washed pudhina, coriander, palak, green chillies, ginger and garlic. Grind it to a smooth paste by adding just few drops of water.
• To a pressure cooker, add ghee, cumin seeds, whole spices and onions. Sauté for a minute.
• Add Turmeric, sliced bell peppers and stir well.
• Add the ground paste, salt to taste, red chilli powder, garam masala, and sauté for couple of minutes.
• Add 1 cup of water, soaked rice & paneer. Pressure cook.
• Let the pressure release naturally. Fluff the rice and serve hot with raita of your choice or

Vegetable Biriyani

Ingredients :

Method :

• Wash and soak basmati rice for 20-30 minutes in hot water
• To a mixing bowl add a tbsp of oil, mentioned spices, Ginger garlic paste, salt to taste & Curd.
• Mix everything together to a smooth paste and add chopped vegetables.
• Combine everything together and marinate over the kitchen top for 15-30 minutes or over night in the refrigerator.
• To a pressure cooker add 2 tbsp of Ghee and layer the ingredients;
  • Layer 1 : Half of marinated vegetables
  • Layer 2: Half of soaked rice
  • Layer 3: fried onions, coriander & mint
• Repeat the layers for the remaining ingredients.
• Pour in 1 1/2 cups of water – do not mix.
• Pressure cook for 3 whistles on high. Let the pressure release naturally and mix gently fluff the rice.
• Serve Hot with Raita of your choice or curd.

Quinoa Rasam Rice

Ingredients :

Method :

• Wash and Soak quinoa or millet of of your choice and moong dal for 15-20 minutes in warm water.
• To a pressure cooker heat ghee and add mustard and cumin.
• Once they start to splutter add pepper corns, asafoetida, green chilli, garlic and Sauté for a minute.
• Add rasam powder, tomatoes, turmeric, salt to taste and continue to cook for couple more minutes.
• Add water, soaked quinoa and pressure cook for 4-5 whistles. Allow the pressure to release gradually.
• Squeeze juice of 1/2 lemon, garnish with chopped coriander leaves.
• Serve hot with a small dollop of ghee and roasted vegetables or papad or crisps.

Panchmel Dal

Ingredients :

Method :

• To a mixing bowl add the lentils wash and soak for 15 minutes.
• To a pressure cooker heat ghee and add mustard and cumin. Let it splutter
• In low flow flame add the mentioned spices and sauté.
• Add chopped ginger, green chilli, and chopped tomato. Continue to saute and cook for couple of minutes.
• Add soaked lentils, water, salt to taste and pressure cook for 2 whistles on high.
• Allow the pressure to release gradually. Slightly mash the cooked lentils.
• Add kauri methi, lemon juice and mix well. Garnish with freshly chopped coriander.
• Serve hot with Rice.

Mixed Beans in Coconut Milk Curry

Ingredients :

Method :

• To a pressure cooker heat oil, add cumin, bay leaf and whole spices. Give it a quick sauté .
• Add slit green chillies, finely chopped ginger, garlic and onion. Sauté and cook for 3-4 minutes till onion starts to caramelise and turn soft.
• Add finely chopped tomato and continue to cook till mushy.
• Add cooked beans and fresh butter beans, salt to taste, chole masala, turmeric and red chilli powder. Mix and combine everything together.
• Add a cup of thick coconut milk, 1 cup of water and pressure cook on high for 2 whistles.
• Gradually release the pressure and give it a quick mix. Garnish with freshly chopped coriander.
• Serve hot with Rice , roti, paratha or poori.