Recipes

5 One Pot Cooking Recipes To Those Doing Dishes During Lock Down!

Simple, Healthy and Yummy!

By Aparajitha Rajagopalan, (kaapidaw.com) 

Hariyali Paneer Pulao

Ingredients  :

 

Palak (Spinach) 1 Bunch
Mint  & Coriander Leaves 1 Bunch
Green Chillies 2
Cumin seeds 1 Tsp.
Onions 1 (Sliced)
Turmeric 1/4th Tsp.
Cardamom 3 pods
Cinnamon 2 sticks
Bay Leaf 1
Ginger An inch
Garlic 2-3 cloves
Rice 1 cup
Red Chilli Powder 1 Tsp.
Salt To Taste
Garam masala 1 Tsp.
Paneer 100 Gms. (Cubed)
Capsicum 1 (Sliced)
Ghee 2 Tbsp.

 

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 :

 

Mixed vegetable of your choice ( Broccoli , cauliflower, carrot, potato, onion, mushroom, peas ) 2 bowls
Garam masala 1 tsp
Coriander Powder 1 tsp
Chilli Powder 1 tsp
Salt To taste
Kasuri methi 1 tbsp
Roasted Cumin Powder 1 tsp
Ginger garlic Paste 1 tbsp
Curd 1/2 cup
Ghee 2 tbsp
Oil 1 tbsp
Fried Onions (Optional) 1/4th cup
Fresh Coriander & Mint. Leaves 1/4th cup

 

 

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 :

 

Quinoa 1 cup
Moong Dal 1/3rd cup
Ghee  1 tbsp
Mustard 1/2 tsp
Cumin 1 tsp
Pepper 1/4 tsp
Asafoetida Big pinch
Rasam Powder 1 tbsp
Green chill 1 or 2 Slit
Garlic 4 cloves
Tomato 1 chopped
Water 5 cups
Coriander To garnish
Turmeric 1/4th tsp
Lemon 1/2

 

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 :

Toor dal 1/4th cup
Chana Dal 1/4th cup
Moong Dal 1/4th cup
Masoor Dal 1/4th cup
Green Moong Dal 1/4th cup
Cumin 1 tsp
Mustard 1/2 tsp
Ghee 1 tbsp
Green chilli 2 slit
Ginger 1 inch minced
Red Chilli powder 1 tsp
Salt To taste
Coriander powder 1 tbsp
Garam masala 1/2 tsp
Roasted cumin powder 1/2 tsp
Amchur 1/2 tsp
Kasuri Methi 1 tsp
Turmeric 1/4th tsp

 

 

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 :

Cooked Chick peas 1/4th cup
Cooked Red Kidney beans 1/4th cup
Fresh Butter Beans 1/4th cup
Thick Coconut Milk 1 cup
Coconut Oil 1 tbsp
Cumin 1 tsp
Ginger 1 inch
Garlic 2-3 cloves
Green chilli 2 slit
Cinnamon 1 inch stick
Cardamom 3 pods
Cloves 3 sticks
Bay leaf 1
Onion (Large) 1 finely chopped
Tomato (Large) 1 finely chopped
Turmeric 1/4th tsp
Chole masala 1 tbsp
Red chilli powder 1/2 tsp
Salt To taste
Coriander To garnish

 

 

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.

 

 

 

 

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