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

4 years ago

By Aparajitha Rajagopalan, (kaapidaw.com)

Hariyali Paneer Pulao

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

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

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

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.