Paneer Cheese Corn Grill Sandwich

 Sandwiches are always welcome at my home and we love to experiment with different filling inside the sandwich.  This time we all enjoyed a delicious breakfast of Paneer Cheese Corn Grill Sandwich and hubby termed it as Royal delicious Breakfast. That compliment is more than enough to describe how cheesy and tasty the sandwich must have been.

This cheese corn paneer sandwich will now be a regular brekfast or dinner item at home. In addition to the Vegetable Cheese Grill Sandwich  Bombay style toast sandwich and chutney cheese sandwich.

In Bombay sandwiches are a favorite street food delight and it makes a filling and quick meal for tired shoppers , salesmen on the move  , college students and also many working ladies grab a sandwich on their way back home to keep them fill during  travel . When I moved to Bangalore I missed these yummy sandwiches and would yearn to gorge on them on my trip to Bombay. Now ,I have started experimenting with various varieties of sandwiches and will release them one by one on the blog as I perfect them to the style and taste that I have on my memory

Preparation Time - 15 mins
Roasting/Grilling Time  -  3 to 4 mins per sandwich 
Complexity - Simple 
Makes - 4 sets of sandwich 

Ingredients 

8 slices of sandwich bread / brown bread 
Salted (table) butter at room temperature 
1 cup grated paneer (100 gms) 
2 small Chiplets or 1/2 cup grated processed cheese
1/2 yellow bell pepper finely chopped
1/2 green capsicum finely chopped 
1/2 cup boiled corn kernels 
1tsp chilli flakes
Finely chopped corriander 
1/2 tsp pepper powder 
1/2 tsp chaat masala 
2 tbsp tomato ketchup 
Salt as needed 

Method

Preparing the filling 

• In a large mixing bowl ,add the chopped bell pepper, capscium and paneer with the chilli flakes and mix it lightly. 
• Next add in the corn kernels , grated cheese , pepper powder , chat masala and gently mix with a spoon until they combine well.
• Lastly add the sauce, finely chopped corriander and if you like you may add some chopped onions too.  Gently mix again and check for salt, if need be sprinkle lightly and mix.  I did not add extra salt as the salt from cheese and chat masala was enough for our taste. 
• Let this mixture rest for 5 mins.

Preparing the sandwich 

• Heat the grill pan or if using electric grill turn it on to get heated.
• Take two slices of  bread and spread this cheese corn paneer filling on one slice and cover it with the other and keep ready ..repeat the same for all slices of bread .
• Spread some butter on the grill pan and once heated place the sandwich on the pan for grilling. Keep the flame on medium. 
• Once the bottom side gets roasted well , apply some butter on the top side and flip it over for it to get roasted. 
• Roast it till you get nice deep brown grill marks and the bread turns crispy . You may add some butter while grilling for added taste .
• Once both sides are nicely grilled ,take it off the pan and let it cool for a minute . Cut into slices as desired by you and serve hot with some sauce or mayonnaise. 

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3 in 1 Flavored Sweet Corn

 Sweet corn makes a perfect ingredient for making healthy salads and starters for parties and get togethers .

We can cook the sweet corn in bulk and season it in less than 5mins just before serving. Sweet corns are very easy to cook and doesn't require any special skills .

I prefer to keep a pack of frozen corn always in my fridge to take care of sudden hunger pangs or to treat unexpected guests. 

A few years ago ,these flavored and tasty sweet corn took by the storm and was a hot favorite among kids as well as elders. There would be small food carts stationed at malls , theaters and many other prominent public places where the vendor would dish out lipsmacking piping hot corn in small cups with a lot of flavors .It was fascinating to see how corn be constantly being steamed in a steamer and the vendor would very efficiently dish out various flavors based on customer demands and hand it out perfectly. 

My favorite would always be desi masala and spicy chilli butter . Both these flavors would be so tasty and the after taste with essence of lime juice will be refreshing.   Today,I thought of recreating the same flavors in my kitchen and these were so apt and tongue tickling for the gloomy and chill weather in my city .

Beetroot corn bites by Preethi is on my cards soon . The recipe shared by her is a must try as it is not deep fried and makes it a healthy and nutritious snack for a guilt free indulgence. 

Ingredients 

3 cups frozen corn 

2 cups water 

50 gms salted butter

1 tsp chat masala

1 tsp red chilli powder 

1/2 tsp kala namak /black salt 

2 tbsp lemon juice 

Salt as needed 

Method 

• Wash the frozen corn thoroughly and boil it in a deep sauce pan until the corn kernels are fluffy and well cooked .
• Drain the water using a colander .
• Divide the corn kernels into 3 portions .

Classic Salted flavor

Add some salt to one portion of the boiled corn and add 2 -3 tsp of melted butter and mix it well .

Serve hot ..adjust salt based on your liking.  Remember that the butter is also salted,hence add salt cautiously. 

Chilli Butter Flavor 

Add salt, 2 - 3 tsp melted butter ,red chilli powder and 1/2 tsp lime juice to a portion of cooked frozen corn and mix well and serve .

Indian Desi Masala Flavor

Add salt, 2 - 3 tsp melted butter ,chat masala, kala namak, 1/4 tsp red chilli powder and 1/2 tsp lime juice to a portion of cooked frozen corn and mix well and serve.

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Mexican Bean Rice ( Vegan & No O n G)

I can almost say I had "love at first bite" with Mexican food at Chipotle in the US almost 10 yrs back . It was a weekend and our friend took us to this famous Mexican chain and said you will like the food as it is very close to Indian Cuisine and is definitely spicy and flavorful.

As usual with a double mind I stepped into the restaurant along with hubby and that friend and felt like a lost kid in fair not knowing what to order . There were tacos, quesadillas, burritos, nachos, rice bowl etc etc not knowing what to order .  Hubby very happily settled in for his rice bowl, an ardent rice lover that he is and he suggested I should try the burrito as it is close to the Desi Frankie or Kathi rolls which I love a lot . So I got myself a burrito loaded with some cilantro rice , black beans , veggies , salsa , hot sauce, sour cream and took a bite with full reluctance as to how it would taste ...but I was blown away by the flavors and texture of every element that went into it and thus began my love affair with Mexican food and later on it used to be a regular visit to Chipotle and I enjoyed every single vegetarian option on their menu . Back in India , California Burrito outlets helped satisfy the Mexican cravings though I still miss Chipotle a lot .

Ohh I got carried away as I began writing and got nostalgic.So, if you are wondering what has this love for Mexican food got to do with this post ? Then you guessed it right..this month for our Shhh secret cooking challenge in our FB group , Narmadha who blogs at Nam's Corner  suggested we dish out Mexican recipes and I was paired with the most talented person Mayuri ji, who is nothing short of an encyclopedia in the field of cooking & baking . If you visit her blog Mayuri's Jikoni you will definitely agree to what I have said . 

Narmadha's blog Nam's corner is another chest of recipes( veg and non veg)  and she has certain special recipes which are authentic and famous from various regions of Tamil Nadu.  The famous Veg Biryani prepared using Seeraga Samba variety of rice is one you must try and if you are a non veg lover , go through her blog for exotic Chettinaad Cuisine known for fiery nonveg preparations. 

Mayuri ji's Saffron Tapioca Pudding is a healthy sweet indulgence and this recipe is a must try for all health freaks as it is loaded with fresh fruits and honey with absolutely no Sugar involved.

Mayuri ji gave me Rajma/ kidney beans and Paprika as secret ingredients to dish out a recipe while I gave her sweet corn and tomatoes and as usual Mayuri ji has raised the bar by preparing the authentic and traditional Mexican Mollete . 

With the 2 secret ingredients, I dished out a delicious and lipsmacking Mexican Bean Rice with freshly ground Mexican spice powder . Let's head to the recipe to see how to prepare this flavorful rice . The recipe may look a little lengthy , but with proper pre preparation and planning we can actually put this together in less than 30 mins .

Preparation Time - 8 to 10 hrs 

Cooking Time - 20 to 30mins

Serves - 3 to 4 

Complexity - Medium 

**can be vegan by skipping the use of cheese 

Ingredients 

Mexican spice mix

2 tbsp dhaniya /corriander seeds
1tbsp jeera/cumin
1 tbsp paprika flakes /kshmiri chilli/byadgi chillies 
2 tsp oregano flakes 

For the rice
2 cups cooked rice (grainy and fluffy)
1 big capsicum cut into long stripes 
1 cup of boiled sweet corn 
100gms Rajma/ kidney bean

3 to 4 tomatoes 

1 tsp red chilli powder
1 bayleaf/ tejpatta
2 cloves /lavang 

2 pods garlic finely chopped (optional)

1 medium onion cut length wise (optional) 

2 tbsp cooking oil

Salt as needed 

Pinch of sugar 

Lots of freshly chopped corriander 

Grated cheese as needed (optional/ skip for vegan)

1 tbsp lemon juice 

Method 

• Dry roast the dhaniya and cumin in a pan until crisp and set aside.  Let it cool for a few mins. In a blender add these roasted ingredients, paprika flakes , oregano and pinch of salt and grind to a fine powder . Store in an air tight bottle free from moisture . 
• If using dry kashmiri chilli or byadgi chilli then roast it along with the cumin and corriander and then make the spice mix .

• Soak the rajma for 8 to 10hrs and pressure cook along with bayleaf, salt and cloves until soft and well cooked.  
• Puree the tomatoes in a blender .
• Pressure cook the rice well in advance;atleast 4 to 5 hrs and store it in the fridge. This helps the cooked rice retain its texture and the mexican rice won't turn mushy or soft .

• In a pan heat 2 tbsp oil , first saute the garlic followed by the onions until the onions turn pink .Donot let the onions turn brown.
• If not using onion & garlic skip the previous step and directly saute the chopped capsicum till it turns a little soft followed by the corn and rajma .
• Add 2 tablespoon of the fresh spice mix and saute it well such that the spice mixture gets coated well .
• Add in the tomato puree, required amount of salt  ,pinch of sugar and cook well till the raw flavor of the tomato is lost.
• You may also use different colored bell peppers .

• The puree on cooking with the vegetables and beans will begin to thicken and you can feel a nice aroma waft through. Now add a little red chili powder and mix well. Adjust salt if needed and at this stage you can even add some more spice mix if you need it spicier. 
• Stir in the cooked rice with this puree and careful mix it without breaking the rice . 
• The tomato bean curry/masala must get mixed with the rice properly. Close with a lid and cook for 2 to 3  mins on a low flame . 
• Lastly ,add the lime juice and freshly chopped corriander and mix well .
• Let the rice stand for 15 to 20 mins before serving so that all the flavors are absorbed well into the rice .
• Add some grated cheese, chopped tomatoes, boiled corn over the rice before serving and serve it along with some crispy nachos if you like them.

Though we love Mexican cuisine a lot , I realised that there aren't many recipes on my blog and soon I need to add them on . Meanwhile you can try out my 2 other favorite recipes (click the images for recipes) from the Mexican cuisine and share your feedback with me :-) 

Lemon Coriander Soup - Vegan/ No onion No garlic

A bowl of hot soup with some vegetables added is definitely a comfort meal on a chill rainy evening.  As many of you may know , I am not much of a soup loving person and I hardly make it at home , but there are certain soups which I love to have while dining out . With the present scenario where eating out is a distant dream, we were craving for the hot lemon coriander soup which we would relish at our favorite restaurant Mainland China . 

Lemon coriander soup is a basically a clear soup which very midly spiced with a refreshing flavor of lemon juice and freshly chopped coriander.  The after taste of lemon keeps lingering in your mouth for a long time and it feels so fresh and warm to sip on this on a cold evening. 

There is no specific list of  vegetables that go into it , you can  add whatever you like . Today I  just added few French beans , carrots, frozen corn . You can add some cabbage , celery , bellpepper as well . But personally I don't like to add too much veggies and prefer to keep it clean and easy to sip on.  Homemade vegetable stock can be used if you have it ready or if it is an impromptu call like how I did today, normal water can be used .

How to prepare vegetable stock ?

• Take chopped  vegetables like cabbage , celery, few cauliflower florets, carrots , onions and boil in 4 cups of water with a little salt until it reduces to 3 cups.  Skip the onions if you don't eat them.
• Strain  this mixture through a juice filter and your veg stock is ready .
• Best is when used fresh else you can store in a food grade bottle for 2 to 3 days in the fridge and use it as and when you please .

Preparation Time - 10 mins

Cooking Time - 7 to 8 mins

Complexity- simple 

Serves - 2 to 3 

Ingredients 

8 to 10 French beans chopped finely

1 small carrot finely chopped (skip if preparing jain version) 

Handful of chopped cabbage 

Handful of frozen corn

1 green chilli finely chopped 

1 tsp  corn flour or maida (use rice flour  for GF )

1 tsp oil 

Lots of fresh coriander 

1 or 2 lemons 

3 cups water or vegetable stock 

Method 

• In a deep pan or kadai, heat the oil and fry the chillies and add in the chopped veggies and saute for 1 - 2 mins. You can also saute about 1/2 tsp finely chopped garlic.
• Slowly add in the vegetable stock or water with required amount of salt and let it boil for about 5 to 6 mins or until the veggies are cooked. I used plain water today as I was not having the stock ready on hand .
• Mix the corn flour or maida in 2 tablespoon water and make a paste without lump and add it to the boiling soup . This will give a little thickness to the soup . You can skip this if you want to have a pure clear soup .
• After adding the flour paste, make sure you stir it continuously till the raw flavor is lost and then turn off the stove . Stirring is important because there is a tendency for the flour mixture to settle down and stick to the pan and the taste of the soup will be bad and all the effort will be wasted.
• Finally , squeeze in the lemon juice and add freshly chopped coriander and serve it hot . 
• Remember to add the coriander just before serving else it will wilt and turn black in the heat of the soup .

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Sweet Corn Salad - Vegan

Salads are very healthy and refreshing and occupy a very important place as a part of any meal . Generally salads are made using fresh vegetables or fruits and served at room temperature.  There are some varieties of salads that are served warm or cold .

Summers are the time when we love to indulge in fresh fruit juices and fresh salads as it is easy to digest and takes care of the hydration of the body and easy to prepare without much hassles .

This month being peak summer in most parts of the world, Kalyani chose the theme as Summer Salads for our facebook food group shhhhh cooking secretly challenge. Check out this fresh watermelon feta salad on Kalyani's blog . It just looks so refreshing and delicious for this scorching summer. 

 This time I was paired with Aruna of Vasusvegkitchen to whom I gave coriander and peanuts with which she has whipped up a healthy salad with yogurt dressing .Try her Veggie and dry fruit salad without fail.  She gave me the secret ingredients pepper powder and lemon juice. We  both had to whip a salad with the ingredients  we gave one another and as usual our fellow bloggers had to guess what could be the secret ingredient in this salad ... isn't it fun to always play the guessing game ? We love that and this time Poonam guessed my secret ingredients in a jiffy .check out her recioe for flavorful Mango Chick pea salad . It looks so yummy and colorful .

Preparation Time - 10 mins

Cooking Time - 5 mins

Serves - 3 to 4 

Complexity  - simple 

Ingredients 

2 cups frozen or fresh sweet corn

1 medium sized cucumber

2 medium sized tomatoes

Juice from 1/2 lemon

1 tsp pepper powder 

1/2 tsp chat masala

Salt as needed 

Fresh corriander for garnish 

Method

• Boil the sweet corn for about 5 mins and then drain the water and set aside. 
• Peel the cucumber and dice into small cubes 
• Deseed the tomatoes and chop them into small cubes.
• In a wide mixing bowl, add the cucumber, tomato and corn with salt, chat masala , pepper powder , lime juice and toss it gently .lastly garnish with fresh corriander and serve immediately. 

Note

Add salt and lime juice just before serving else the salad will tend to get soggy. 

Crispy Corn

This I am sure is a very favorite recipe for all those who have dined at Barbeque Nation outlets in India . Along with the yummy and lavish spread of grilled food menu , this crispy corn is something that I always look up to munching on at barbeque nation.
It is very easy and quick to make at home, with just a few regular ingredients available in our pantry.
Only care to be taken is to be careful while frying the corn as it tends to splutter and burst when put in hot oil.

Preparation Time : 5 mins
Cooking time : 10-15 mins
Complexity : Medium

Bean Corn Quesedilla

Quesedilla is a native of Mexico made using Flour or Corn Tortilla. This recipe gets its name from Tortilla and Queso meaning Cheese in Spanish.

Tortillas are flat bread made from maize flour ,  APF , whole wheat or Multigrain. 

The tortilla is filled with various stuffing like beans,corn,spinach,chicken,meat etc.The primary filling being Cheese. The tortilla is then folded into half with the stuffing in it and is warmed until the cheese within melts.

I first tasted Quesedilla at a Mexican restaurant on one of our holidays in the US . The Quesedillas were a safe bet for a vegetarian like me as I had the choice of filling which I could select from to be put into my Quesedillas. 

Beans, corn, capsicum, tomatoes ,onions and cheese are anyway my favorites ,so I really loved enjoying this warm cheesy Quesedillas after a tiresome hike .It was a blessing for a hungry tummy .

I fell so much in love with the Quesedillas, that I wanted to replicate them at home and I really loved to put together Quesedillas with different fillings. 

Here,I make use of Red kidney Beans /rajma and boiled corn as stuffing along with chopped onion bellpeppers and tomatoes.I made use of ready made tortillas available in the market.But the tortillas can be made at home too. If you like a healthier version one can use the usual soft whole wheat roti that is made in the Indian homes and follow the same procedure.

Forward to 2025....

Now a days, most gourmet super stores in India have these tortillas on their racks in different variants like the whole wheat tortillas , spinach tortillas, multi grain tortillas and ofcourse the traditional flour tortillas.

I have been making Quesedillas even after my relocation to India, initially I used our regular rotis  as tortillas  to make them when ready made tortillas weren't easily available, but now occasionally,I do indulge into store bought tortillas especially the multi grain ones and enjoy our dinner.  I discovered these ready made tortillas in the open market a little before the  pandemic struck us .

Some more Mexican delicacies for you to try

• Mexican Bean Rice 
• Corn Capsicum Quesedillas 
• Pineapple Salsa
• Mango Salsa

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Preparation Time : 45 mins
Baking Time : 5-6 mins per tortilla
Serves : 1 tortilla = 1 quesadilla 

Ingredients

3-4  tortillas (Multigrain/plain/spinach) 
1/2 cup red beans / rajma - soaked for 6-8 hrs
1/3 cup of boiled sweet corn
2 tomatoes finely chopped
1 onion finely chopped (optional)

Finely chopped assorted bell pepper (green ,red and yellow)
fresh corriander chopped finely

2 green chillies finely chopped 
Mozzarella cheese
Lime juice from a lemon
2-3 bay leaves
salt
butter

Tomato sauce or Tabasco sauce (optional)  

Method

• Pressure cook the beans along with bay leaves,red chilli powder and some salt. The beans must be cooked until soft but they shouldn't get mushy.
• Boil the sweet corn until soft.
• Drain excess water from the beans and corn & let it cool.
• Do not add too much salt we are going to add the cheese.
• In a wide mixing bowl add the chopped bell peppers tomato,onions,finely chopped chillies ,fresh coriander/cilantro,salt and 2 tsp lemon juice. 
• Add some Mozzarella cheese and mix it well.
• Take 1 tortilla ,smear some tomato sauce ,spread some grated cheese and top it with the beans ,corn and bellpepper mix.
• Top it with cooked beans and then finally some more grated cheese and then fold the tortilla into half .
• Push the filling in tightly so that it doesn't spill out.
• Place the folded Quesedilla on a hot griddle/tawa and toast it evenlt until crisp on both sides . You can smear some butter for added taste and crispness.
• Cut as wedges and serve hot with chips and some salsa or guacamole. 

Notes

1. Lettuce,spinach,guacamole can also be used as a part of the filling.
2. I used a little tomato ketchup for added flavor and the mild sweetness.
3. You can also use chilli sauce or some hot sauce if you prefer to have spicy quesadilla.  

Corn Capsicum Lasagna

I am sure,each one of us have a special liking towards cooking pasta-- the comfort dish. Its a quick meal and also sumptuous.Compared to the normal pastas,I somehow have developed a liking towards LASAGNA. Earlier I was very skeptical about even trying to taste this Cheesy Layered Dish smeared with tomato sauce until my hubby forced me to try and thanks to him.. I now LOVE this dish.
The recipe below is my version of making vegetarian lasagna.You can adjust the filling as per your taste. Vegetables like cauliflower,broccoli,mushrooms can also be added . For the non veg lovers,chicken,fish,eggs can be used as per their taste.

Preparation Time :  20 -30 mins
Cooking Time : 30 mins
Baking Time : 15 mins

 

Cheesy Bread Bites

This recipe ended up as a substitute for sumptuous Bread Upma .I had less number of bread slices in my fridge which would not be enough for making bread upma.Hence I cooked up this tasty yummy bread bites.
Can be a very good starter for any get together, kid's birthday parties or even a lunch box menu for school :)
Do try this and impress your friends or kids at the next upcoming  party.

Preparation Time : 15 mins
Cooking Time : 15 mins
Serves : 3-4

Cheesy Bread Bites

Sweet Corn Gravy

Sweet corn is always an instant in our place.There is always a stock of frozen corn kernels in my fridge.With good nutrition value,I generally tend to use it extensively in my cooking as salad,gravy or in pulao,biryani.

One day I was running short of proper veggies to cook up a gravy for rotis,that is when I saw this corn and bell pepper lying in my fridge and cooked up this gravy and LO! it turned out to be a good hit !

 
Prepartion Time : 15 min

Cooking Time : 30 mins

Serves : 3 

SweetCorn Cashew Gravy

 

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 

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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.