If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Rajjo's Kitchenn is a vegetarian food blog where I post North Indian and South Indian Recipes, Desserts and also dabble in Baking and World food once in a while. I come from a family of foodies, where I love cooking as much as I love eating. My recipes are quick and easy to make. Giving elaborate but simple instructions is my style. I innovate too, and you will get glimpses of it from time to time. So, happy cooking! I will also give my views on some restaurants I've visited and its dishes.
Vegetarian cooking blog
Thursday, 24 September 2020
MAVA PANEER CURRY
Tuesday, 22 September 2020
PACHAI SUNDAKKAI KUZHAMBU(CHETTINAD STYLE)
Sundakkai/ Chundakkai in Tamil or Turkery Berry in English, as it is widely known, is a vegetable used in South Indian cooking to make a Kuzhambu or a gravy in which these berries are simmered with spices. As tasty as the Kuzhambu tastes, the berries are slightly bitter and have many medicinal benefits. This Vegetable is also known as Kudenekayi in Kannada or Usthikaya in Telugu. In Hindi it is called Bankatiya. I am giving here different names so that if you know this vegetable, one must try out recipes made of it because of its medicinal properties.
In SouthIndia the berries are blanched and then dried in the sun for a few days until it changes colour and is completely dry. The dried berries are then stored in an airtight jar then used to make the Sundakkai Vathakuzhambu. The dried berries are also fried in ghee and make an yummy accompaniment for curd rice. The berries fried in ghee are also mixed with hot rice and eaten as it is believed that it helps in deworming.
Health benefits of Sundakkai/ Turkey Berry- cures common cold, helps in treating kidney related issues, treats Anaemia, helps in treating cough and asthma, clears mucus, help in controlling diabetes, and they heal gastric ulcers.1Berry myriad benefits.
In this recipe I am using the fresh Sundakkai and not the dried ones( Vathal). Here the berries are cooked in tamarind sauce with a spicy, ground masala paste. The fresh berries are little bitter and so have to smashed using a pestle, so that as the Berry gets cooked in the tamarind pulp the bitterness is reduced. I am calling this a Chettinad style Kuzhambu because the masala paste used here is the Chettinad masala paste.
While you are here check out my other recipes like Vathakuzhambu, Rasam, Coriander rice, Karuvepilai Podi and rice, Mor Kuzhambu and more.
Here is the recipe of Pachai Sundakkai Kuzhambu for you-
Ingredients:
Sundakkai/ Turkey Berry (fresh) 150 gm
Tamarind paste 1.5 tbsp ( or pulp of lemon sized ball)
Onion 1 (medium) diced
Tomato 1 large chopped roughly
Garlic 10 to 12 cloves
Curry leaves a few leaves
Green chillies 2
Gingelly/Til/Sesame oil 1.5 tbsp
Asafoetida 1/2 tsp
To grind:
Coriander seeds 1 tbsp
Fennel seeds 1.5 tsp
Dry red chilli 2
Kashmiri dry red chilli 1(optional)
Coconut gratings 1.5 tbsp
To temper:
Mustard seeds 1 tsp
Chana dal(gram) 1 tsp
Dry red chilli 1 broken
Methi/ fenugreek seeds 1 pinch
Asafoetida 1/2 tsp
Method:
Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway(refer picture). Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.Now add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute until the tomatoes turn tender. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender. Check for doneness of Sundakkai by crushing one with a spoon/ladle. If it mashes easily the berries are cooked. Now grind all the ingredients under "to grind" to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. The tasty and healthy Chettinad style Sundakkai Kuzhambu is ready.
SERVING SUGGESTIONS: With hot rice, with Dosa, Idli, pongal,
and Curd rice.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway.
2. Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.
3. Add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute until the tomatoes turn tender.
4. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender.
5. Now grind all the ingredients under "to grind" to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone.
NOTES:
1. Follow the precedure given to split open the berry midway. The kuzhambu will taste to bitter if the berries are not split.
2. After the berries cook in the tamarind sauce, check for doneness by pressing them with a ladle or soon. If they crush easily, they are cooked.
3. I have used Gingelly/Til oil as it adds extra flavour to the dish. Unless one is allergic to sesame oil or does not like the taste I recommend using the oil. Alternately refined oil can be used.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Saturday, 19 September 2020
AKKARAVADISAL ONE POT
This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.
This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.
While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more...
Here is the recipe of One -Pot Akkaravadisal for you-
Ingredients:
Friday, 18 September 2020
KARUVEPILAI PODI/CURRY LEAVES POWDER(FOR RICE)
Karuvepilai or curry leaf plant is an aromatic plant the leaves of which are used in seasoning dishes. Most south Indian dishes have Curry leaves as their common tempering element. Apart from imparting their aroma to a dish they also add a huge amount of flavour. These leaves have many medicinal properties like- high calcium content, rich in Iron, aids in digestion, improves vision, rich in Vitamin A, and many more such benefits.
In our house, we make this powder with fresh curry leaves and other spices that can be mixed with hot rice and ghee, or it can be added to rice tempered with peanuts and spices and made into Karuvepilai Sadam or Curry leaves rice.
Karuvepilai powder can be stored in an airtight container for 3 months and more.
While you are here please check out my other spice powder and sauce recipes like Sambar Powder, Rasam Powder, Sechzwan sauce, Pesto sauce and more...
Here is the recipe of Karuvepilai powder for you-
Ingredients:
Curry leaves 2 cups(stalks removed) washed and pat dried
Coriander seeds/Dhania 2 tbsp
Chana dal/ Gram 1 tbsp
Urad dal 1/2 tbsp
Jeera/ Cumin seeds 1 tsp
Dry red chillies 5 big ones
Tamarind lemon sized ball
Salt to taste.
Asafoetida 1 tsp
Oil for frying spices 1 tbsp
Directions:
In a Kadai heat the oil and add the chana dal and urad dal and fry until they turn golden brown. Now add the coriander seeds and Cumin and continue to fry. When the coriander turns aromatic add the dry red chillies and continue to fry. Now add the tamarind followed by asafoetida and fry until the tamarind turn a little crisp, about 30 seconds. Finally, add the washed and pat dried curry leaves and saute for about a minute. Switch off the flame and cool all the roasted ingredients. On cooling, transfer them to the dry mixer jar and grind to a fine powder. Add salt and give another spin the mixture. The Karuvepilai powder is ready for storing. Enjoy with hot rice and ghee. One ball of rice with this powder helps maintain iron levels, good for hair growth and has many more benefits.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. Heat oil in a Kadai and add the urad dal and chana dal and fry until they turn light brown.
3. Add the coriander seeds and cumin seeds and continue to fry until the coriander seeds turn aromatic.
4. Now add the dry red chillies, tamarind, followed by the asafoetida and continue frying until the tamarind turns a little crisp.
5. Now add the washed and dried curry leaves and saute for a few minutes and put off the stove. Cool the roasted ingredients.
6. Put all of them in a dry grinder jar and grind to a fine powder. Add salt as required and the Kruvepilai powder is ready to store.
NOTES:
1. The curry leaves must be separated from the stalks, washed and pat dried.
2. Salt can be added while grinding or after grinding.
3. Store ina dry container.
4. More dry red chillies can be added for more spiciness.
Karuvepilai Rice made from the Karuvepilai Podi
To make Karuvepilai Rice- In a Kadai heat oil. When hot add peanuts and fry until light brown. Now add mustard seeds 1 tsp, chana dal 1 tsp, Urad dal 1 tsp, followed by broken dry red chillies and aasafoetida. Fry until the dals turn light brown. Add Cooked rice made from 1 cup rice, followed by 2 to 3 tbsp of Karuvepilai Podi. Check and adjust salt. The yummy and healthy Karuvepilai Rice is ready. Enjoy. Bon Appetit.
Thursday, 17 September 2020
MOR KUZHAMBU (Vendakai)
This is a popular south Indian dish made curd/yogurt and is the counterpart of the North Indian Kadi. In the North Indian Kadi chickpea flour or besan is used to give body to the dish, whereas in Mor Kuzhambu Chana dal and Tuvar dal( yellow lentils and gram) along with coconut are used to give body. The masalas used in Kadi are in powdered form, whereas in the South Indian Mor Kuzhambu the whole masalas are ground to a paste.
The array of vegetables that can be used in making this dish is huge. Vegetables like Plantains, Brinjal, Colaccasia/Arbi, Ash gourd, Pumpkin, Mango(ripe), Bhindi/Vendakai can be used to make this dish. These vegetables are used in a combination or individually to make the Mor Kuzhambu.
I am giving the method to make Vendakai/Bhindi Mor Kuzhambu here as it is slightly different from the kuzhambu prepared with other vegetables. Here the Bhindi/Okra is sauteed or deep-fried before adding it to the Kuzhambu(gravy). Whereas other vegetables are cooked(boiled) before adding them to the gravy, therefore the process changes a little but not the masalas and other steps.
While you are here please check out other recipes by me like Vatha Kozhambu, Gutti Vankaya Kura, Drumstick curry, Brinjal Pepper masala, and many more...
Here is the recipe of Mor Kuzhambu for you-
Ingredients:
To Soak for 15 mins:
Dhania/Coriander seeds 1 tbsp
Jeera 1/2 tsp
Chana dal 1.5 tsp
Tuvar dal 1 tsp
Dry red chilli 1
Methi seeds a pinch(optional)
To grind:
Green chilli 1 big
Ginger1/2 inch piece
Coconut 2 tbsp +
All soaked ingredients after draining water.
Curd 300 ml or 2 cups(refer method) (1 cup=150ml)
For tempering:
Bhindi/Okra/Ladysfinger around 6 to 8 cut 1 inch long
Salt a little
Oil 1 tbsp
Mustard seeds 1 tsp
Cumin seeds/Jeera 1/2 tsp
Dry red chillies 2 broken
urad dal 1 tsp
Chana dal 1/2 tsp
Curry leaves a few
salt to taste
Directions:
Soak all ingredients mentioned under "to soak" for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender. Add the ingredients mentioned under "to grind" except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.
Now in a Kadai/Pan take oil for tempering. On heating add all ingredients mentioned under "to temper" except the Bhindi and fry for 30 seconds or until the dals turn light brown. Now add the bhindi and saute. Keep stirring every now and then so that the bindi doesn't stick to the pan. We want the bhindi to be crisp and cooked, but not mushy. Once the Bhindi is cooked transfer to a plate or vessel.
Now put the same Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt. The flame should be low throughout. Once the curd is poured, keep stirring constantly for a few minutes. This should take approximately 2 minutes and then switch off the flame. Once the curd is poured, it should not simmer for long. Now add the sauteed/fried bhindi and mix nicely. The tasty Mor Kuzhambu is ready to relish.
Serving Suggestions: Hot rice and Parupu Usili on the sides. It is a match made in heaven with Coconut(Thengai ) Sevai(rice hoopers) or even with Coconut rice.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak all ingredients mentioned under "to soak" for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender.
2. Add the ingredients mentioned under "to grind" except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.
3. Now in a Kadai/Pan take oil for tempering. On heating add all ingredients mentioned under "to temper" except the Bhindi and fry for 30 seconds or until the dals turn light brown. Now add the bhindi and saute.
4. Keep stirring every now and then. Bhindi should be crisp and cooked, but not mushy. Once the Bhindi is cooked transfer to a plate or vessel.
5. Now put the same Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone.
6. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt.
7. Once the curd is poured, keep stirring constantly for a few minutes, approx. 2 minutes and put off the flame. Now add the sauteed/fried Bhindi to the gravy. The yummy Mor Kuzhambu is ready. Enjoy with hot rice and ghee or Coconut rice.
NOTES:
1. I have sauteed the Bhindi in this recipe, it can be deep-fried in little oil too.
2. The flame should always be low while cooking this dish, as curd on the high flame will split and the water will separate.
3. For the same reason once the curd is poured into the masala paste it has to be stirred constantly, to avoid separating of water and curd, which will turn the dish runny.
4. Be liberal with the coconut as it gives body and flavour to the dish.
Video on how to make Mor Kuzhambu here👇
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Monday, 14 September 2020
HOMEMADE PESTO
Pesto is a simple sauce made of fresh Basil leaves, Parmesan cheese, pine nuts, garlic, Olive oil, pepper, and salt. Other greens like Spinach or onion greens can also be used. Basil is fragrant and imparts a lot of flavour so is more commonly used. Pinenuts can also be substituted with other nuts like walnut, cashew nut, etc.
I make this Pesto sauce very frequently as I like using it as a dip for finger food, as a spread on toast, and thin it down a bit and use it as a sauce for pasta. This is a simple 5-minute recipe and needs no cooking. Along with the Basil leaves, I have added Onion greens also. This is optional.
The basil leaves I have used here are Italian Basil. The commonly available ones are Italian Basil and Thai Basil. In Tamil, these are called Vibuthi Pachai and are medicinal.
While you are here also check out my Schezwan sauce recipe which is also a simple 5 minute one.
Here is the recipe for Pesto sauce for you. This does not have a stepwise recipe as it is a simple one.
Ingredients:
Basil leaves 1 cup
garlic 3 to 5 cloves
Parmesan cheese 1/2 cup shredded
pepper 1tsp
salt as per taste
Cashew nuts 6 nos
Onion greens one handful finely chopped
Olive oil 1/4 cup or more
Directions:
Put all the ingredients in a blender except the oil and grind to a coarse paste. Now add half the quantity of oil and blend again. A slightly grainy Pesto tastes better than a smooth one. After grinding transfer to a container and top up with the remaining Olive oil and store. Use as required. Add more oil if required. The green and flavourful sauce is ready.
1. Using other cheese like Cheddar will alter the taste a bit and the consistency will differ. Mozarella is not the preferred cheese for this recipe.
2. For that lovely green colour add other greens like blanched Spinach or Onion greens.
3. Be liberal with the olive oil, and use a good quality olive oil for better flavour.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Saturday, 12 September 2020
MALPUA WITH GULAB JAMUN MIX AND PANEER
Malpua is a sweet dish close to my heart and I have taste both the Bengali version and the ones made in the north. I like both of them equally. My hands have been itching to try out this recipe that I thought of and scoured the internet to find if such a one exists. There are a hundred recipes of Malpua with Gulab Jamun mix, but what makes this one different is the use of Paneer(cottage cheese) and Wheat flour. Using Paneer makes the Malpuas soft and fluffy on the inside and wheat flour gives it a little crunch on the exterior.
This is the first time I'm trying out this version and I am happy that it turned out well. Sometimes our hunches do work, and this time the hunch was to use paneer with the mix. The Bengali version of Malpua uses Chenna or paneer along with refined flour though.
The sugar syrup here is a very thin one as it is only to keep the Malpuas moist. I have also made an instant Rabri, the recipe of which I am posting, but I am not uploading the pictures as I couldn't click any, since the Rabri here was made as an afterthought.
I have a Pineapple Rabri recipe here on the blog which you can refer to. This is the authentic way of making Rabri. Whereas what I have made with the Malpua is a shortcut one, which was made as an accompaniment with the Malpua.
While you are on this page please check out my other sweet/dessert recipes like Apple cake, Carrot Kheer, Unni Appam, Blueberry Cheesecake, Maa Ladoo, Berry Smoothie Icecream, and more...
Here is the recipe of Malpua from Gulab Jamun Mix-
Gulab Jamun Mix 1 cup
Paneer 100 gm minced
wheat flour 1/2 cup
Sugar 1 tbsp( for batter)
Milk 1 cup (or more if required)
Sugar for syrup 1 cup
Water for sugar syrup 1/2 cup
Elaichi/green cardamom 2 pods
Fennel seeds 2 pinches
Oil for frying
Directions for making the batter:
In a bowl take the Gulab Jamun Mix. Mince the paneer in a blender and add it to the Gulab Jamun mix in the bowl, add the wheat flour followed by the 1 tablespoon sugar. Nicely mix them all together to a dry mixture. Now adding milk little by little whisk to form a pouring consistency batter( like dosa batter or a little thicker). Now add the fennel seeds to the batter and mix.
Directions to make the sugar syrup:
In a pan/ flat vessel take one cup sugar, add 1/2 cup water, and put it on the flame. Stirring continuously so that the sugar dissolves, allow it to boil for 2 to 3 minutes, and put off the flame. String consistency of the syrup is not required in this recipe. Add 2 cardamom pods while boiling the syrup.
Directions for making the Malpua:
Next, take oil for frying in a flat Karahi or pan preferably and heat. The flame should be medium-high. The oil should not be too hot, nor warm. When you put a little batter, it should sizzle. Now take a scoop of batter in a ladle and pour it into the hot oil. The batter will spread out by itself, like pancakes. Cook on one side and flip it over and cook on the other until both sides are equally golden brown. Remove from oil and drop in the sugar syrup for 10 seconds. Remove and store in a container. If storing for more than a day, let the Malpuas remain in the sugar syrup itself, so that they stay moist. Enjoy the sweet dish. Bon Appetit.
Directions to make instant Rabri ( optional) No pictures for this.
Ingredients:
Milk 1 cup
Sugar 2 tsp
Milk powder 2 tbsp
Directions for Rabri: Take one cup of milk and boil. When it reduces to half, add 2 tsp sugar and 2 tablespoons of milk powder and stir nicely. Within 2 minutes it will reach the desired consistency. Put off the flame and let it cool completely before plating.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. In a bowl add the Gulab Jamun mix, Paneer, wheat flour, sugar, and mix. Now add milk little by little to make a batter of flowing consistency. Add fennel seeds, mix it in, and keep the batter aside.
2. To prepare the sugar syrup, add 1/2 cup water to 1 cup sugar and put it on the flame to boil. Keep stirring for the sugar to dissolve and boil for 2 to 3 minutes, not more. Put off flame and cool. Add 2 cardamom pods while boiling.
3. In a flat pan/Karahi take oil for deep frying and heat. The flame should be medium-high and the oil should be hot, but not smoking hot. When the batter is poured, it should sizzle. Now take a scoop full of batter and pour it in the oil. Let it spread by itself. Fry until it turns golden brown on one side and then flip it and fry until golden brown on the other side too.
4. Now put the fried Malpua into the sugar syrup and remove after a few seconds if serving immediately. If storing for a day, let the Malpuas remain in the syrup so that they remain moist.
5. Serve warm with Rabri or just as it is.
NOTES:
1. If the sugar syrup solidifies after some time, add a tablespoon of water and put it on the flame and keep the flame very low. The syrup will loosen. Put off the flame. You can keep repeating this process until all the Malpuas are fried, if required.
2. A flat pan or Kadai is the perfect one for frying this sweet as in a curved Kadai the batter may turn to a ball and roundish, instead of a flat pancake-like shape.
3. Before pouring the batter, check if the oil is hot, by dropping some batter gently into the oil. If it sizzles immediately, the oil is ready for frying.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Thursday, 10 September 2020
LOBIA PULAV
Lobia or Black-eyed Beans are a great source of plant-based protein. It has an adequate amount of fibre too and hence is a sought after food for weight watchers. All the same, it is a nutritious legume for everyone, whether weight watchers or not. It has many benefits and many dishes from different cuisine are made from it.
In south India, it is used to make a Sundal/salad and is also used in making Kootu(a dal based gravy dish). In north India, a dal is made using Lobia, which is similar to Rajma. They are used in the famous dish of Kerala-Olan and is used in Mediterranean cuisine in Felafel and Salads. It is also made into flour, which can be added to the wheat flour while making Rotis.
Here I have made a Pulav using these Beans. This recipe is a good lunch box option as it is a meal in itself. It is easy to make and gets done in 30 minutes provided the beans are pre-soaked and cooked. To make this Pulav I have cooked the dal in a tomato-based gravy with spices and added the cooked beans to it.
While you are here please check out my other rice recipes like Masala Rice, Coriander Rice, Coconut Rice, Flavoured Rice, and more...
Here is the recipe of Lobia Pulav for you-
Ingredients:
Rice 1.5 cup cooked
Lobia/Karamani 100 gm (soaked for 2 hrs and cooked)
Onion1 chopped finely
Tomatoes 2 chopped finely
Green chilli 1 chopped
Cinnamon 1 inch stick
Badi Elaichi 1 whole
Shah jeera 1 tsp
Cumin 1 tsp
Cloves 5
Fennel seeds/Saunf 1/2 tsp
Black peppercorns 1.2 tsp
Ginger-garlic paste 1/ tsp
Turmeric powder 1/2 tsp
Salt as required
Red chilli powder 1 tsp
Coriander powder 1 tsp
Fennel powder1/2 tsp
Biriyani powder 1 tsp(optional)
Garam masala powder 1/2 tsp
Coriander leaves finely chopped 1 tbsp
Directions:
Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute. Now add the ginger- garlic paste followed by chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together.
2. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute.
3. Now add the ginger- garlic paste followed by turmeric powder and chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy.
4. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes.
5. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well.
6. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite.
NOTES:
1. I have used the white Lobia here. This dish can be prepared with the Red ones, or even green peas and turns out absolutely delicious.
2. The Lobia should be well cooked but not mushy.
3. I have used Biriyani masala for extra flavouring, the dish tastes good even without it.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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