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Monday, December 20, 2010

Mughlai Pulao

I've been wanting to try this recipe for quite some time...years I must say. Its been in my recipe book for ages. I took it down from my neighbour's recipe book way back in 2006 and I tried it out just today!! It turned out really good. I recommend you to try it too. I'm sending this to the 'Bookmarked Recipes Every Tuesday' event hosted by Aipi of US Masala and Priya Mitharwal of Mharo Rajasthan.


Rice (either Basmati or Sona Masoori) : 2 cups
Peanuts : 1 cup
Oil : 2 tbsp
Chilli powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Onion : 2, sliced lengthwise
Lemon : 1
Mint leaves : 1 heaped handful
Coriander leaves : 1 handful
Green chillies : 2
Tomato : 1
Salt to taste


  1. Soak rice and peanuts together in 4.5 cups of water for 1 hour.
  2. Make a paste of mint and coriander leaves and set aside.
  3. Take 1 tbsp oil in a pressure cooker and add the soaked mixture and salt and cook for 1 whistle.
  4. Take the remaining 1 tbsp oil in a pan. Add onions and saute for a few minutes.
  5. Add slit green chillies and tomatoes and saute till cooked.
  6. Add mint-coriander paste and dry spices and saute well. If the mixture gets dry sprinkle some water.
  7. Once done, add this to the cooked rice. Add the lemon juice and mix well.
  8. Serve hot with raita and papad.

Serves : 4

Kos Porichakozhambu (Cabbage Curry)


Cabbage : 2 cups, finely chopped
Coconut : 1/3 cup, grated
Moong dal : 1/3 cup, cooked and mashed
Rice flour : 1 tbsp
Red chillies : 7-8 nos.
Pepper powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Mustard seeds : 1/2 tsp
Curry leaves : a few
Coconut oil : 1 tbsp


  1. In a heavy bottom pan take finely chopped cabbage. Add turmeric powder and 1.5 cups water and bring to a boil.
  2. Meanwhile grind coconut, rice flour, red chillies and pepper powder to a fine paste using little water.
  3. Once cabbage is well cooked, add the moong dal and allow it to boil for 5 min.
  4. Add coconut paste and let it boil again.
  5. In a separate pan, heat coconut oil and splutter mustard seeds and curry leaves and add to the cabbage curry.
  6. Serve hot with chapathis, rice, or dosa.

Wednesday, December 15, 2010

Mushroom Biriyani


Rice : 2 cups
Mushroom : 1 packet
Onion : 1 big, finely chopped
Tomato : 2
Oil : 4 tbsp
Butter : 1 tbsp
Whole garam masala : a few (cinnamon, cloves, bay leaf, cardamom)
Cilantro & mint leaves to garnish
Salt to taste

To grind to a fine paste
Grind the following to a paste using 1/2 cup water.

Green chillies : 2
Pepper powder : 1 tsp
Ginger : 1" piece
Garlic : 5 flakes
Cumin seeds (Jeera) : 1 tsp
Fennel seeds (Saunf) : 1 tsp
Turmeric powder : 1/4 tsp
Chilli powder : 1 tsp
Grated Coconut : 2 tbsp
Poppy seeds (khus khus) : 1 tsp
Cashewnuts : 4-5 nos.


  1. Wash rice and soak in 3.5 cups of water for 20 minutes.
  2. Wash mushroom and cut into chunky slices.
  3. Heat oil (on medium heat) in a pressure cooker and add whole garam masala.
  4. Add chopped onions and saute till golden brown.
  5. Add chopped tomatoes and saute till they become mushy and form a paste.
  6. Add the ground paste and saute well till oil oozes out of the mixture.
  7. Throw in the mushrooms and cook till done.
  8. Add the soaked rice and salt to taste. Stir well.
  9. Add 1 tbsp butter and pressure cook for 1 whistle.
  10. Once pressure releases, add chopped cilantro and mint leaves. Mix gently.
  11. Serve hot with onion raita.

Tuesday, December 7, 2010

Chayote (Chow Chow) kootu


Chayote : 2
Moong dal : 1/2 cup
Grated coconut : 3 tbsp
Cumin seeds : 1 tsp
Red chillies : 4
Turmeric powder : 1/2 tsp
Salt to taste

For the seasoning
Mustard seeds : 1/4 tsp
Urad dal : 1/2 tsp
Chana dal : 1/2 tsp
Asafoetida (Hing) : 1/4 tsp
Curry leaves : a few
Coconut oil : 1 tbsp


  1. Cut chayote into small cubes.
  2. Put the moong dal in a vessel and the chayote pieces on to of it. Add 1 cup water, cover the vessel with a plate and pressure cook for 3 whistles.
  3. Meanwhile grind grated coconut, red chillies and cumin seeds to a fine paste using water as needed.
  4. Once pressure releases, combine the ground paste and the boiled mixture. Add salt and turmeric powder and allow it to boil well and any extra water to evaporate.
  5. In a separate pan heat coconut oil and splutter mustard seeds. Add urad dal and chana dal and saute till golden brown.
  6. Turn off heat and add asafoetida and curry leaves.
  7. Add this seasoning to the kootu and mix well.
  8. Serve as an accompaniment for sambar/rasam rice or with chapathis.