Vegetable Brinji | Brinji - Tamil Nadu Special

All this while, I was always under the impression that Biryani was colloquially called as Brinji in Tamil Nadu . Not sure, how I got that into my head ;well am thinking still ! 

Coming to my encounter with Brinji; recently on our way back from Chennai ,we had a lunch stop over at famous restaurant near Kanjivaram and that's where I first tasted this Brinji . I had ordered a mini thali which had 3 flavored rice along with some Poori and curry . One of the flavored rice looked like pulao,but it was garnished with bread crumbs . 

Intrigued by that presentation, I asked the waiter what's that and he replied "Akka adhu Brinji". That was my first taste of Brinji a.k.a Birinji .

Without wasting a moment ,I took a spoonful and I must tell you; I totally fell in love with the flavors . That's when my myth was broken and I realized that Brinji is not Biryani and also it is a vegetarian recipe and has no meat .

It was a riot of flavor explosion.  The essence from fennel;sombu as it is called in Tamil and slightly over powering flavor of ginger, garlic ,bay leaf mint along with the vegetables was a treat to the taste buds. 

What is Brinji ?

Brinji is  made using Jeera Samba rice which is a native rice used for Biryanis in TN . A melange of flavors from whole spices , fresh mint , ginger garlic paste along with fresh vegetables is what makes Brinji a delight .

The other main flavor enhancer is the use of coconut milk to cook the rice. The subtle sweetness from the coconut milk lends a wonderful balance of flavors to the palate with every mouthful .Served with a slightly watery onion raita and a veg kurma, the Brinji is a whole meal by itself and keeps us full .

I wanted to try this Brinji ever since I tasted it,but somehow it kept getting delayed, but today we wanted to eat something different for lunch and I immediately told hubby I am making Brinji that too with my own recipe trying to replicate what I ate remembering the taste . 

I am told that Brinji is a very common in the vegetarian menu during Christmas and New Year parties in Tamil Nadu . So for the upcoming year end parties, you could also make it for your office potluck or friends' get together .

Preparation Time - 30 mins
Cooking Time- 30 mins
Complexity - medium 
Serves - 3 to 4 

Ingredients 

1.5 cups Basmati rice 
1 cup coconut milk (canned or home made)
2 cups water 
1 carrot cut into long strips 
2 small potatoes cut into long strips
8 to 10 French beans cut into 1 " strips
1 medium onion cut length wise 
3 to 4 green chillies slit 
2 tbsp ginger garlic paste
2 bay leaves /tej patta/ birinji elai
3 to 4 cloves/lavang
1 inch stick cinnamon/dalchini/pattai
2 to 3 cardamom/elaichi /elakkai
1.5 tsp fennel /saunf /sombu
Handful of chopped mint leaves 
Handful of chopped corriander leaves 
Salt as needed
2 tbsp cooking oil
3 tbsp ghee 

Method 

• Wash the basmati rice and soak it in water for 20 mins and then drain it .
• Heat the pressure cooker vessel with oil and ghee .
• Crackle the fennel seeds and the whole spices until they turn aromatic. 
• Saute the onions until transparent followed by the mint leaves , ginger garlic paste and vegetables.
• Let the fat coat the vegetables and saute ginger garlic  until the raw flavor is lost . This will prevent the ginger garlic paste from burning and sticking to the pan's base .
• Add required salt ,coconut milk and water . Bring  it to a boil .
• Add the drained Basmati rice. Check for salt and adjust if needed.  Add the fresh corriander and close the cooker lid .
• Pressure cook for 2 whistles on high flame and turn off. Let the pressure release naturally. 
• Open it and wait for 5 mins before you can fluff it . Trying to fluff immediately will make it mushy .
• Roast cashews in ghee and add it to the brinji . You may also add some fried or toasted bread crumbs for extra taste.  
• Serve hot with onion raita and a gravy of your choice.  

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Jeera Rice / Jeera Pulao - North Indian Saatvik Lunch

 Jeera Rice is prepared very often in my place and it is one of our family favorites when we want to enjoy some light meal but packed with flavors . Jeera Rice is an inseparable part of any festive North Indian fare . If the spread is heavy then jeera Rice or Matar (Peas) pulao are perfect choice to balance the meal .

Jeera Rice pairs well with Dal Tadka, Rajma ,Chole and even Matar Paneer and can be enjoyed as a solo meal by itself. 

So common that it is in my home,I hardly realised that it has not been blogged yet . I was surprised myself and then decided to go ahead and blog it  today itself without any further delay. 

Jeera Rice or jeera pulao ,whatever you may call, is very easy and simple to make.Absolutely doesn't require any fancy ingredients nor is the process complicated.  Jira Rice is one of the earliest recipes  I learnt while experimenting in the kitchen .

Jeera Rice is a perfect recipe for beginners ,bachelors or hostel staying kids where they can enjoy some healthy meal at their own comfort. If you have no time to make a gravy ,one can enjoy it with salted chilled dahi/yogurt or even a simple raita .

Basmati rice works best for any pulao and so is the case with Jeera pulao too,but incase you don't have it or dislike the aroma of Basmati we can easily use sona masuri or kolam variety of rice too . Ensure that you use the rice:water ratio properly to get the perfectly fluffed up and grainy Jeera Rice.

This morning, I decided I should make some special meal as we were all bored eating the usual South Indian fare.  Quickly decided to prepare a simple ,Saatvik (no Onion No garlic) North Indian Thali . Deciding the menu didn't need much brainstorming as I had some boiled chole in my fridge which got made as Chole Masala and some soaked up Sabudana/ Jawwarsi from Breakfast helped me make the delicious Sabudana Kheer /Jawwarsi Payasam which took care of the dessert .

Click the individual menu names below for the detailed recipe .

Sabudana Kheer 

Chole /Channa Masala 

Jeera Aloo 

Wheat Puris 

Jeera Rice  (recipe in the post below)

Salted Dahi  - Chilled yogurt flavored with salt,chilli powder  and cumin powder

Masala Chaas 

Fryums /Papads

Preparation Time - 10 mins

Cooking Time - 15 mins

Complexity - simple

Serves - 2 to 3

Ingredients 

1.5 cups basmati rice 
3 cups water 
2 green chillies chopped finely 
2 tsp jeera /cumin
2 cloves
1 bay leaf
2 cloves 
3 tbsp ghee (use oil for Vegan) 
Salt as needed

Method

• Wash the rice well and drain it in a colander for 10 mins
• Heat the ghee in a pressure cooker ,splutter jeera when the ghee is hot,followed by the cloves ,green chillies, cardamom and bay leaf .
• Add the rice and quickly roast it on low flame until you get a nice aroma.
• Add the water , required amount of salt and pressure cook on medium flame for 2 whistles. 
• Let the pressure release naturally, slowly open the lid and fluff the rice lightly without breaking it.
• Garnish it with fresh corriander and serve hot. 

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Simple North Indian Thali

 Some days I am in the mood for an elaborate cooking while at times I hardly feel like stepping into the kitchen to cook up a meal.  Today was one such day when I felt like cooking something different from the usual South Indian menu .

After continuous rainfall for the last few days and a severe dip in mercury levels ,we saw a little sun shine this morning and I set my mood for some elaborate cooking to pep up the mood and prepared this quick and delicious North Indian style menu which can be easily put together in about an hour .  This combination of menu comes very handy when you have to prepare lunch or dinner in short notice for guests .

The entire platter is Saatvik meaning sans Onion & Garlic and hence doubles up even as a Prasad/ Bhog Thaali as well. 

On the Platter ,

Sheera / Sooji Halwa 

Aloo Tamatar Sabji / Potato Tomato Curry

Masala Matar Pulao  / Spiced Peas Pulao 

Hot Fulkas 

Masala Chaas  (video post)

Roasted Papad

To further elaborate this thaali, you can also make Boondi Raita , Moong Bhajjiya , Sweet Corn Salad .

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Coconut Veg Pulao | Coconut Pulav - Pressure cooker method

 Anyone who follows my blog regularly will for sure know my love for pulaos and the many variations I have tried and posted on my blog .

You all may laugh if I say , I prefer pulao over biryani . I feel pulao is mildly spiced and does not have over powering spices and flavors as is the case with Biryani. I always prefer mild seasoning and spices as part of my meal and that is what suits my palate too .

Today's coconut veg pulao was my mom's speciality and she would make it quite frequently at home . The addition of coconut paste with corriander, mint and few other spices adds a natural creamy and sweet taste to the pulao.  Adding veggies and corn makes it a full meal and can be easily packed for lunch or pot lucks . 

This coconut veg pulao comes handy and is sumptuous to make a full meal by itself on  days when  you are pressed for time and unable to prepare a full fledged meal . I normally pair it with some Ginger Raita or Boondi Raita and some chips for the crunchy element.  

This coconut veg pulao is saatvik which means Onion and Garlic are not used in the recipe ,hence this can be prepared and served on festive days too .

This month we are exploring varities of Biryanis and Pulaos suggested by Swaty in our food group "Shhh cooking secretly challenge" . Swaty has an amazing collection of Pulaos on her blog and this Jodhpuri Pulao in particular has drawn my attention to bookmarking it to make it soon.

I was paired with the talented and super cool Shobha aunty of Shoba's food Maaza for this month theme and we exchanged our secret ingredients and came up with exotic recipes. My secret ingredients to aunty were green chillies and Biryani Masala while she gave me fresh coconut and ghee.

Aunty has prepared a yummy Chole Pulao from Sindhi Cuisine which is so  very inviting and I am waiting to try it soon.

Some more Pulao varieties on my blog for you all to try 

Moti Pulao

Masala Peas Pulao

Chutney Pulao

Aloo Mutter Pulao 

Rajma Pulao

Channa Pulao

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - Medium
Serves - 2 to 3 

Ingredients

Assorted Vegetables chopped in to small cubes ( beans , carrot, fresh corn, peas )
2 cups rice
2 tbsp oil
2 tbsp ghee
fresh corriander for garnish
handful of cashewnuts
salt as needed
pinch of sugar

2 tsp lime juice
2 tsp biryani / pulao masala

whole spices  

small stick Cinnamon,

2 cardamoms

1 tsp jeera 

3 cloves

2 bay leaves

To grind

1/2 cup fresh grated coconut
2 green chillies
few mint leaves
handful fresh corriander
small piece of ginger
1/4 tsp saunf/fennel seeds

** skip carrot and ginger for Jain version

**skip ghee for vegan version

Method

• Wash the rice and soak it for 10 mins in water and then drain it through a colander and keep aside.
• Take all the ingredients mentioned under the To Grind section and grind to a fine paste with sufficient water.
• In a pressure pan or pressure cooker, heat the oil and ghee and splutter all the whole spices one by one on very low flame until you get a fragrant aroma.
• Saute all the chopped veggies with a little salt , turmeric and then add the ground coconut paste with 1/2 cup water along with the biryani masala and let the masala cook for 3 to 4 mins.
• Depending on the variety of rice you have taken add the water ( If basmati then for 1 cup rice add 1.5 cups water) . I used 4.5 cups water for the quantity of rice I took . I used thin grained Sona Masuri rice for making the Pulao.
• Let the water boil nicely , adjust salt and spices at this stage. Add the drained rice to this boiling water with pinch of sugar and 2 tsp lime juice ,mix well and pressure cook for 2 whistles on medium flame.
• Let the pressure release naturally . Open the lid and fluff the rice with fork taking care not to break the rice .
• Garnish with fresh corriander and roasted cashew nuts just before serving.

Motiya Pulao | Moti Pulao

Motiya Pulao is a very fragrant pulao that is topped with some spicy fried paneer balls . Served with some chilled raita or a simple gravy .

I had this at a restaurant here in Bangalore much before the lockdown days and loved the taste and texture of this pulao .Though this was on my to do list for a long time, it was just getting shelved due various reasons ,but now with restaurant hopping totally come to a stand still, I decided to make it for our dinner a few days back.

Traditionally this Awadhi cuisine speciality is a non vegetarian delicacy made using Gosht /mutton but today we will see the vegetarian version .

This will be sure shot hit if served at parties , get togethers or any special occasion. 

I have given a twist to this recipe in making these little fried dumplings or Motiya as it called.  I had run out of paneer so I made use of the ready made gulab jamun mix and added some spices to it and made the fried balls.

Trust me they were equally crisp from out and soft from inside and melt in mouth as if they were made out of paneer .

Preparation Time - 20 mins

Cooking Time - 40 mins

Serves- 2 to 3 

Complexity- Medium

Ingredients 

For the Motiya (Fried Dumplings)

1 cup gulab jamun mix 

1 tsp red chilli powder

Finely chopped coriander 

2 green chillies finely chopped

Salt a pinch .

For the pulao 

1.5 cups rice 

10 to 15 beans chopped 

1 medium carrot chopped 

Handful of green peas 

Few cashews 

Salt as needed 

2 bay leaves 

3 cloves 

3 cardamom 

Small stick cinnamon

1 tsp Shah jeera 

2 tablespoon oil

1 tablespoon ghee

1/2 tsp haldi

1/2 tsp red chilli powder

1 tsp garam masala

1 tsp finely chopped ginger 

Few strands of saffron 

2 tablespoon milk .

Method 

Preparation of Motiya 

• In a mixing bowl , add the chopped corriande , green chillies , salt and red chilli powder and crush them well with your fingers. 
• Add the gulab jamun mix and gently mix it along with spices such that the masala gets mixed well with the flour. 
• Sprinkle water little  by little and knead a dough as you would do for gulab jamun. 
• Grease your palms and make small balls from the dough. Ensure that there are no cracks on the balls you are rolling .
• Refrigerate it for 15 to 20 mins and then fry them until golden brown on medium flame and keep ready. 

Preparation of Pulao

• While the Motiya balls are resting in the fridge, let us make the pulao. 
• Wash the rice multiple times , soak it in clean water for 15 mins and drain it .
• Soak the Saffron stands in warm milk and set aside. 
• In a cooker , heat the oil and 1 table spoon ghee .
• Once the oil is heated, add the shahi jeera , cloves, cinnamon, bay leaves and cardamom and fry on low heat till you get a nice aroma .
• Add the ginger and chopped green chili and fry it for 30 to 40 seconds. 
• Now , add the chopped beans, carrots and peas and give it a quick stir.
• Add salt, haldi, red chilli powder and garam masala and stir it once .
• Add water depending on the rice you are using and let it boil  .
•  For basmati rice for 1 cup rice 1.5 cups water is  needed. 
• I used normal sona masuri rice , so I used 3 cups water .
• As soon as the water boils, add the rice and cover the cooker and on medium flame pressure cook for 1 whistle and turn off .
• Let the pressure release normally. Don't rush up to open the rice.
• After the pressure releases, open the lid, add 1 tablespoon ghee, chopped corriander and the soaked saffron over the rice and lightly fluff it with a fork .
• Close it again  for 5 to 10 mins so that flavor of saffron is infused into the rice. 
• Transfer it to a serving bowl and top it with the fried dumplings and serve it hot with raita or a gravy of your choice .

Notes 

You can add some fried onions or roasted cashewnuts as garnish .

Blanched florets of cauliflower also can be added along with the other veggies .

Masala Peas Pulao (pulav) / Masaledar Matar Pulav (pulao) - can be vegan !!

Pulao is the most desired recipe in my home and is also my go to choice when I run out of dinner or lunch ideas . Pulaos are an easy one pot meal which when served with a simple raita takes care of your hunger pangs and the tummy will bless you .

This masala Peas pulav can be packed for lunch box and is also a very good pot luck party choice of menu. Bulk quantity of masala Peas Pulao can be easily made by proportionately doubling or tripling the ingredients.  It will be an instant hit with kids as well as adults.

Making Masala matar pulao ,doesn't need any fancy ingredients or pre preparations, you can whip this up in about 30-40 mins inclusive of preparation and cooking time

 So ironical, that an almost regular meal in my household was not blogged..I really dint know whether to laugh or feel bad about myself. 

Well,better late than never and here comes this yummy recipe in my style as it was on our dinner menu last night.

 I served masala matar pulao with some chilled Boondi tomato raita and a glass of chilled buttermilk to beat the heat . You may serve it with a choice of your gravy as well. Gujrati style Kadhi pairs really well with this masala pulao. 

To make Jain version of this pulao , skip the Ginger .

To make Vegan Version , skip the ghee.

Preparation Time - 15 mins

Cooking Time - 20 mins

Complexity - Simple

Serves : 2-3

Ingredients

1.5 cups rice  preferably Basmati Rice 

3/4 cup fresh peas or frozen peas

2 green chillies finely chopped

1 tsp jeera

1 tsp ginger paste / finely grated ginger

2 bay leaves / tej patta

small stick of cinnamon/ dalchini

2 -3 cloves / lavang

1-2 cardamom / elaichi

1 tsp garam masala

1/2 tsp turmeric powder

fresh corriander and pudina 

2 tsbp oil

1 tbsp ghee (skip if vegan) 

salt as needed

Method

• Wash the rice well and soak it in water for about 15 mins and then drain .
• Keep water ready . If using basmati rice use 2.25 cups water and if using regular cooking rice then use 3 cups water . 
• In a pressure cooker , heat the oil and splutter the jeera followed by the bay leaves , cloves , cinnamon, cardamom and saute on slow flame till you get a nice aroma.
• Now , add in the green chillies and ginger and fry it well.
• Add the peas, garam masala, haldi , salt and give a quick toss.
• Pour the water and let it boil . Adjust salt at this stage if required. The water has to taste a little salty so that when we add the rice the salt will get absorbed into the rice and the taste will be perfect.
• As soon as the water boil, add the drained rice and mix well and close the cooker lid.
• Pressure cook for 2 whistles on medium flame and turn off. Let the pressure release normally.
• Slowly , open the cooker , fluff it with a fork and add the ghee and let it permeate into the rice.
• Add finely chopped corriander and mint just before serving and serve it hot .

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Chutney Pulao - Vegan One Pot meal

Pulao varieties are very easy to prepare at the same time filling and healthy too. I keep experimenting with different flavors of pulao but this particular Chutney Pulao was in my to do list for a long time since I had tasted it at a fine dine restaurant. The refreshing flavor of mint and coriander chutney elevates and adds a different touch to the taste of pulao .

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4
Complexity: Medium

Rajma Pulao - Vegan Meal

Rajma Chawal is a staple delicacy in Punjabi households and is a part of their Sunday or holiday menu invariably.

Rajma pulao for me was inspired from this rajma chawal as hubby somehow doesn't like the RC combo . Surprisingly this pulao was welcome as he is a die hard Pulao / Biryani fan . I haven't use ghee or curd while preparing this pulao, hence it is ideal for Vegans as a wholesome meal.

You may also want to try the classic Rajma Masala from the Indian kitchen or the Mexican Bean Rice from the Mexican cuisine which are my personal favorites and I can eat them anytime. 

Soaking Time - 8- 10 hours
Preparation Time - 40 mins (incl pressure cooking rajma)
Cooking Time - 20 mins
Serves - 3 - 4 people

Ingredients
50 gms or 2 handful of rajma
(Kashmiri or jammu variety is really good small and cooks well)
1.5 cups basmati rice
2 tomatoes finely chopped
2 teaspoon grated ginger
2 green chillies slit
1 tsp red chilli powder
2 tsp garam masala
1/2 tsp haldi
1 tsp jeera
2 cloves
2 bay leaves/ tej patha
Small stick cinnamon
Salt as needed
Pinch of sugar
Coriander for garnish
2 tablespoons oil

Method

• Soak the rajma overnight or atleast  8- 10 hrs in clean water .

• Pressure cook the soaked rajma with 2 cups of water for 6-7 whistles or until soft . It should not become mushy.

• Wash and soak the rice for 15 mins and then drain it in a colander and keep aside .

• Heat oil in the pressure cooker and crackle the jeera , cloves , cinnamon and bay leaf until you feel a good aroma.

• Add in the chopped tomatoes, ginger, chilli along with haldi , chilli powder and garam masala powder and cook until the tomatoes turn soft and mushy .Add some salt. 

• Add in the cooked rajma and drained rice and mix well.

• Add 2.5 cups of water and bring it to a boil.

• (Adjust water depending on the quality of rice) 

• Close the pressure cooker and cook on medium flame for 2 whistles. 

• Let the pressure subside , open it and fluff it with a fork . Let it rest for a few mins.

• Serve hot with raita and some roasted papads.

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Aloo Mutter Pulao | Alu Matar Pulav

Aloo Matar or Peas potato gravy is a very famous accompaniment for rotis , naan ,paratha or even the flavorful jeera rice or veg pulao .
Today , we will infuse the same flavors of the gravy and prepare a tasty pulao. This needs just a simple accompaniment like raita or khadi to go with it . The pulao has a burst or flavors and can be felt each time you savor a spoonful of it in your mouth.

Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 2-3
Complexity- simple

Ingredients
1.5 cups rice ( Basmati or regular raw rice)
2 medium sized potatoes
2 medium sized tomatoes
1 tsp ginger finely grated
1/2 cup frozen or fresh peas
2 green chillies slit
1 tsp Kashmiri red chilli powder
1/2 tsp haldi powder
1.5 tsp pav bhaji masala or garam masala
1 tsp jeera
1/4 tsp Saunf
2-3 cloves
2 tablespoons oil
1 tablespoon ghee (omit for vegan version)
Salt to taste

Method

• Chop the tomatoes finely and keep aside. 
• Peel the potatoes and cut them into medium sized cubes 
• Wash the rice and soak for 15 mins then drain it in a colander and keep ready .
• In a pressure cooker , heat the oil and crackle the jeera , saunf ,cloves until you get a nice aroma .
• Add in the chopped tomatoes , green chillies, ginger, haldi powder, red chilli powder and mix well .Do it in low flame else the masalas will burn.
• Let the tomatoes cook until mushy and soft .
• Add the pav bhaji masala or garam masala and cook for 1-2 mins.
• Now add in the peas and potatoes, saute and mix well .
• Add the drained rice and lightly mix it such that the rice doesn't break.
• Add the required amount of water depending on the rice you are using.
• ( Basmati rice- 1 cup rice will need 1.5 cups water .Sona masuri rice- 1 cup rice will need 2 cups water) 
• Add salt as required and pressure cook it on low flame for 1 whistle. 
• Let the pressure release normally and then carefully open the cooker and fluff the rice. 
• Pour the tablespoon of ghee for added aroma.  (Skip if making vegan variation)
• Serve hot with raita or khadi and some  papads or chips.

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Achaari Pulao | Pickle flavored pulao - No onion garlic version

Hi friends,those of you who follow my blog regularly by now must be familiar that I love to experiment and cook varieties of pulao or flavored rice . In my opinion these one pot flavored rice is very healthy , filling and nutritious as it is loaded with veggies and a easy way to sneak in veggies that kids or adults don't like.
Varieties of pulao are easy to prepare and also can be carried in lunch box for office or school .Pair them with some chilled raitha or thick curd and you dont even have to bother about any side dish or gravy.

There is already another version of Achari Pulao on my blog which makes use of Onion and garlic in the method of preparation.
Today's version is sans O n G and can be easily made during any pooja, satsang or divine get togethers.

Preparation Time - 20 mins
Cooking Time - 20 mins
Serves - 3
Complexity- medium

Karnataka Style Veg Palav - Video Post

This paticular variation of Pulao is very popular in the state of Karnataka and is called as PALAAV.
Karnataka being in the coastal belt uses a lot of coconut in the cooking ,so does this Palav. A flavorful masala is ground using fresh coconut,mint leaves,corriander and whole spices like jeera,cloves,cinnamon etc.
 A one pot wholesome meal that can be done in less than 30 mins and most importantly has an array of flavors and tastes that will pep up your tastebuds wanting you to have some more.

Preparation Time : 15-20 mins
Cooking Time : 25-30 mins
Complexity : medium
Serves : 3-4 people generously

Channa Pulao | Chickpeas Pulao - Easy Cooker Method

Pulavs are always a very comforting and a wholesome meal .It can be assembled easily and gets done in less that 30 mins.There are a lot of variations in Pulao that can be done so as to suit your taste buds. I have already posted about 6-7 variations of pulao in my blog and this is another addition to that list.
Channa Pulao is rich in proteins and fibre hence making it very healthy. I added some vegetables to this and made a wholesome dinner pairing it with tomato cucumber raita.
Chole is liked by most children,hence when you add in veggies as well to the pulao,it will be the best way to sneak in all the nutrition into the child's meal.

The other Pulao varities in this blog

• Achaari Pulao
• Tawa Pulao
• Jain Tawa Pulao
• Sweet Corn Pulao
• Peas Pulao
• Veg Pulao

No onion No garlic version  :Use only ginger paste / grated ginger instead of ginger garlic paste and follow the recipe as is.

Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 2-3
Complexity : Simple

Jain Tawa Pulao

I donot think Tawa Pulao needs any introduction.Its a very famous street food of Mumbai . The regular version of Tawa Pulao is already posted on this blog .You can check it here.

This is a customised version catering to the food lovers of the Jain Community or those who donot include onion/garlic as a part of their daily meals.

If someone wondered how a food would taste without the inclusion of onion or garlic or any root vegetables like potato,carrots,ginger,beetroot etc,then you all are mistaken my friends...I suggest you must make a visit to any restaurant or for that matter even a road side eatery in Mumbai  and you will be amazed to find Jain variation of every other item on the menu. Believe me dear ones its all without the compromise on taste and quality.
You can get Jain Lasagna,Jain Pizza,Jain Quesedillas,Jain Falafels,Jain Fried Rice,Jain Hakka Noodles and the list is endless..
All my Non Jain friends and readers do try this out and I am sure you just won't be dissappointed .

Preparation Time : 10mins
Cooking Time : 30 mins
Serves : 2-3 generously
Complexity Medium.

Veg Pulav / Mix Veg Pulao

Veg Pulav is by and large everyone's favorite including children since it is very mild and doesn't have any over powering masalas / spices.

This particular version of veg pulav is very close to my heart as I have a lot of childhood memories associated with it.Being a very picky/fussy eater as a kid,my mom would make this quite often so that vegetables get incorporated.

 
My close friend 'D' has always been a great fan of this Pulav and she would always be there with me to indulge into.
If she was unable to make it for lunch or dinner when Pulav was on the menu at my place my mom would make sure it reaches her without fail. This post is dedicated to her --An ardent Veg Pulav Lover :- ) .. D this one's for you.

Loaded with vegetables it makes a complete meal by itself and can be paired with any simple raita or even plain curd/yogurt. Dal Tadka or gujurati kadi is an amazing accompaniment to this simple yet flavorful pulao .

Preparation Time : 15 min
Cooking Time : 15-20 mins
Serves : 2
Complexity : Simple

No Onion No Garlic Version : Use only ginger paste / chopped ginger / grated ginger

Ingredients

1 cup rice (preferably basmati rice ) - 220 gms approx
ghee / clarified butter - 2 tbsp
1 tbsp cumin /jeera seeds
1 bay leaf / tejpatta
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang
1 tsp ginger garlic paste or ginger paste

Pinch of turmeric (optional)
2-3 green chillies slit
Mixed vegetables cut lengthwise or as cubes ( Potato,carrots,beans,peas,cauliflower florets)
Salt as per taste

Method

• Wash and soak the rice for 15 mins and then drain it using a colander.
• Heat the ghee in a pressure cooker.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste ,cinnamon,cardamom,cloves and saute well.
• Add the vegetables ,salt,turmeric powder (if using) and saute well.
• Now add the washed and drained rice to this with 2 measures of water. 
• Close the lid and allow the rice to cook for about 12-15 mins on low flame until all the water is absorbed [OR] pressure cook for 2 whistle on medium flame.
• Allow the rice to set for about 10 -15 mins and then fluff it with a fork.
• Garnish with corriander leaves.Serve hot with any kind of  gravy or raita
• Cashewnuts roasted in ghee can also be used as garnish with coriander.

Achaari Pulao / Indian Pickle Flavored Rice

Achaar(Hindi)/Oorgai (Tamil)/Lonche(Marathi)/Uppinkayi(Kannada) are some of the terms used for Pickle in various Indian languages.
Inevitable and must have as a part of any meal,popular varieties of pickles used are Lemon,Mango,Gooseberry,Carrot,Mixed vegetables etc.Offlate due to various medical reasons,the consumption of pickles has reduced considerably but still people do like it indulge in having pickles with parathas,poori,dal rice etc.
I am not a great fan of any kind of pickle,but this Pickle flavored Pulao was something that created interest in me to try after having read Achari Chana Pulao in one of Tarla Dalal's cook book. I did not have boiled chick peas in store,hence I tweaked the recipe by adding vegetables instead of Chick Peas. The tangy flavor of Mango Pickle was infused in every grain of rice and perfectly cooked vegetables,the aroma was very appetizing and the room was filled in with the "aam ka achaar" smell.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Achaari Pulao

Vegetable Dum Biryani

Sorry Folks ,for a long silence. I just dont know kept me off from posting one of my favorite recipes which I have been meaning to do from a long time.Certain unexpected things cropped up which needed my attention.

Biryani has been a very sought after dish in the Indian cuisine slowly gaining popularity world wide.
There are ever so many varieties which are famous such as the Hyderabadi Biryani,Awadhi(Lucknowi Biryani),Ambur Biryani, Malabar Biryani ,Bombay Biryani and the list is endless.
The non veg variety consists of chicken,mutton,egg in addition to the veggies and spices.
The flavour from fresh spices and home ground spice powders fills it with all the flavor and makes the recipe all the more inviting and appetizing.

Without further delay,I shall post the recipe for vegetable biryani.For the non veg lovers,you can use chicken,mutton or egg in combination to the veggies.

Preparation Time : 30 mins
Cooking Time : 60 - 90 mins
Serves : 3-4

Veg Dum Biryani

Peas Pulav / Matar Pulav / मटर पुलाव

Peas Pulao/ Matar Pulao is a classic and yet simple recipe . A perfect menu item for all sorts of parties ,get together and festive days.

A rice preparation that is absolutely mildly spiced, it is a crowd pleaser and also pairs well with any type of spicy gravy like Chole , Matar Paneer , Gujarati Kadhi ,Kaju Matar Masala etc etc.

Matar pulao was one of the recipes I learnt on my own when I was experimenting in the kitchen with flavors, taste and textures.I very vividly remember the surprised and happy look on my mom's face when I served her Matar pulao with raita as a surprise when she came back after completing some errands.

Peas pulav can be easily prepared to pack for lunch box as well . Kids and elderly would love to enjoy this yummy preparation during their lunch time. 

Matar pulao is one of our family favorites and go to recipes when I want to whip up a quick lunch or dinner . I normally pair it with Gujarati Kadhi as it compliments the flavors well . At times  I also serve it with some crispy papad to add up to the crunch.

Masala Matar Pulao is another classic recipe which we like at home but that is reserved for days when we crave for something spicy ,masaledar but at the same time a light and filling meal . Do check out recipe by clicking on the link above .

I had actually forgotten to update my pics on the blog with better pics for Peas Pulao. Each time I make Matar pulao ,the urge to immediately have it piping hot kept delaying my activity of clicking some decent pics, but this time I was determined to click decent pics and update the post which was published in 2013 with amateur pics during early blogging days.  So here it is a revamped post (7/10/23) with  better pics and extra anecdotes from my memories. Recipe is now suited to cater to Vegans,  No Onion No garlic and Jain patrons as well. 

Preparation Time : 10 mins
Cooking Time : 30 mins

Complexity - simple 
Serves : 2

Jain Version : Omit  the ginger garlic paste and follow the recipe as is.

No Onion No garlic version : Use grated ginger or ginger paste and skip the GARLIC

Vegan version can use cooking oil instead of ghee /butter.

Ingredients 

1 measure rice (preferably basmati rice )
ghee / clarified butter - 2 tbsp (or)

Oil 2tbsp ( vegan version) 
1 tbsp cumin /jeera seeds

1 bay leaf 
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang

1 green chilli slit vertically 
1 tsp ginger garlic paste (optional) 
1 cup fresh/frozen green peas
Salt as per taste

Method

• Heat the ghee/oil in a pressure cooker/heavy bottomed vessel.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste , green chilli, bay leaf ,cinnamon,cardamom,cloves and saute well.
• Now add the washed and drained rice and peas to this with 2 measures of water.
• Close the lid and allow the rice to cook until all the water is absorbed if cooking in a pan . If cooking in pressure cooker, cook on medium flame for 1 whistle.  Let the pressure release naturally .
• Allow the rice to set for about 10 -15 mins.
• garnish with corriander leaves.
• Serve hot with any kind of dhaall , kadhi, gravy or raita. 

Pin me up 

Bombay Tawa Pulao | Mumbai Tawa Pulav

Tawa Pulav is a popular street food from Bombay . There will be hardly any pav bhaji stall that doesnt sell tawa pulao. It is prepared on the same huge tawa as pav bhaji. Some even call it Pavbhaji Pulao.

Tawa pulav is made using just basic vegetables like tomatoes,onions,capsicum and fresh peas and cooked with butter in flavorful pavbhaji masala.

A masala is prepared in butter with lots of corriander and pre cooked basmati rice is mixed with this aromatic and delicious masala and cooked on the hot griddle .

Served with chilled raita and roasted papads it makes a complete meal by itself. 

If there is left over pavbhaji masala ,the same can be used to make a flavorful tawa pulao at home. I intentionally make some extra bhaji  when making Pav Bhaji for dinner  ,so we can enjoy hot and flavorful tawa pulao the next day for lunch .

While making at home,we can use an iron kadai or a wok to get the same taste as the street side vendor. If you have a huge tawa you can also make tawa pulao on it. 

Tawa pulao can also be made Jain and Vegan friendly. To serve your Jain friends,skip the onions,garlic and make it the same way and for your vegan and lactose intolerant friends,skip the butter and follow the same recipe. 

Make this flavorful tawa pulao for your next get together or party at home ,and trust me all your friends Will go gaga over this and the entire tray will be polished .

I have updated this post from 2013 with some extra information about making this recipe vegan friendly  and better pictures from the old immature ones which had no proper focus or lighting.  From 2013 to 2025 ,I have come a long way in terms of food photography and I still feel there is a lot of room for improvement. 

Pinterest link 

https://pin.it/52YmUrPbT

Preparation Time : 15-20 mins
Cooking Time : 45 mins
Serves : 2 to 3

Ingredients 
1 cup basmati rice  
1 Green Bell Pepper / Capsicum  -chopped
1 Onion - chopped
1 Tomato - chopped
1 cup green peas (frozen / fresh )
1 tbsp pav bhaji masala 
1 tsp chilli powder
1 tsp turmeric
1 tsp ginger garlic paste
Oil / Butter
Salt
Lots of fresh corriander 

Method

• Cook the rice in a pressure cooker and keep aside. It has to be well cooked but fluffy . Donot over cook as the rice has to be grainy and not mushy.
• Heat  Oil or butter in a heavy bottomed vessel.
• Add chopped onions and saute till light pink.Add in the tomatoes and saute till it loses the raw smell.
• Add ginger garlic paste,turmeric,chilli powder ,capsicum and saute well.
• Add the salt and pav bhaji masala and mix well.
• Now add the peas and saute well till all of them mix well with the masala.
• If you desire a little more spice,you can add the masala accordingly.
• Sprinkle a little water and close the lid and let the mixture cook well for about 8-10 mins.
• In the mean while,spread the cooked rice on a plate and drizzle a little oil over it and allow the steam to escape from the rice.
• Once the masala gets cooked,add the rice slowly and mix well with the ,masala gravy.
• If you feel salt is less,sprinkle a little more salt.
• Garnish with fresh corriander leaves.
• Serve with roasted papad and raita

Sweet Corn Peas Pulao | Sweet Corn Peas Pulav | Corn Peas Pulao

It was one of those days when my fridge ran out of vegetables and all that I had was frozen peas, sweet corn ,potato ,onions and a few basic things. With these bare minimum ingredients all I could think of was  a quick pulao and onion raita for lunch. The best part of preparing a one pot meal or flavored rice,is it gets done in a jiffy  with simple ingredients and turn out to be a super hit each time .

To go with this flavorful and tasty Sweet corn peas pulao , I prepared a delicious Aloo Jeera Curry . This sabji and raita compliment the pulao so well that you just cannot stop with one spoonful. 

If you wish to make the meal a little elaborate, you can roll out a few rotis and a whip up a quick salad and serve with some roasted papads to complete it .

Sweet corn peas pulao is mildly spiced and has very subtle flavors making it the apt choice for serving at parties and is definitely a crowd pleaser. From children to adults ,everyone would love to have a second serving.  

Cashew Peas gravy , Veg Kofta , Paneer Mattar , Peas Masala  ,Gujurati Kadi are some gravy/curries which will compliment the corn peas pulao really well .

With winter setting in slowly in most parts of India, fresh corn and peas are available in plenty in the market . It is the best time to enjoy such warm meals in the company of your loved ones.  My hubby isn't a great fan of sweet corn and I simply love sweet corn, so this sweet corn pulao is made when he is not there at home for lunch or dinner . I make myself a small portion and enjoy, last week (November 2024) was one such day and I had leisure time to sit and click some good photos of the pulao in my favorite crockery . I have left the stepwise recipe collage as is from my 2013 post since the recipe remains unchanged. 

Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 2 to 3

Jain Version : Skip the ginger garlic and onions from the recipe and follow the rest as is.

No Onion No Garlic  : Use grated ginger / ginger paste and skip the garlic paste and onions.

Pinterest Link 

https://pin.it/DE0PhA2qK

Ingredients

1.5 cups basmati rice 
1/2 cup fresh peas/frozen peas
1/4 cup sweet corn
few mint leaves/pudina (optional)
2 bay leaves/tejpatha
2-3 cloves/lavang
2 cardamoms/elaichi
1 tsp cumin /jeera

2 medium sticks cinnamon/dalchini 
2 tsp ginger garlic paste
1 tbsp oil 

1 tbsp ghee
3-4 green chillies ( adjust as per spice level)
1 tsp lemon juice 

1/2 tsp kasuri methi /dehydrated fenugreek leaves

Method

• Wash the rice  3 - 4 times and soak for about 30 mins . Drain the water and let the rice rest in a colander
• Heat ghee/oil in the pressure cooker, sauté the jeera (cumin),bay leaves, cloves, cardamom and mint
• Fry the onions till they turn translucent .
• Saute the ginger garlic paste till the raw smell is lost. Always add GG paste after you saute onions ,that way the GG paste won't stick to the pan's bottom and get burnt.
• Slowly add the peas, corn and salt with 1/2cup of water and cook until the peas and corn turn tender
• Add the rice and give a quick saute without breaking the rice .
• Pour 1.5 cups of water ,squeeze the lemon ,add some crushed kasuri methi (dehydrated fenugreek leaves) , close the cooker lid and pressure cook for 1 whistle on medium flame . For the Basmati rice that I use, I need 1.5 cups water for 1 cup rice. If using, regular Sona Masuri variety of rice I add 2 cups water for 1 cup rice.  (adjust water ratio depending on the rice variety)
• Release the pressure ,let it stand for 3 to 4 mins and then gently fluff the rice with a fork
• Transfer into a hot pack and garnish with fresh coriander , roasted cashews if you like.
• Serve hot with raita and some curry of your choice.