Tuesday, December 16, 2014

Mixed Vegetable Pulao in Pressure Cooker

This is what I made last Sunday when I was short of time and  and craving for hot and spicy carbs!
A simple rice and vegetable dish that is filling and nutritious too.

I used my pressure  to make it. Pressure cooker speeds up the cooking time and also preserves the nutrients in the food so it is healthier for you.

This dish does not require much prep time. Just use whatever vegetables you have in the house like onions, potatoes, peas, tomatoes. If you have mixed frozen vegetables those can be used.

I ate it with a side of yogurt, raw onion salad and mixed vegetable achaar (pickle).

Nothing better than a steaming hot plate of pulao with dahi (yogurt).


2 cups uncooked rice
1 teaspoon mustard seeds 
1 teaspoon cumin seeds
a pinch of asafoetida
1 teaspoon turmeric powder
2 teaspoons red chilli powder (use less if you don't want it too spicy)
1 tablespoon coriander powder
2 teaspoons garam masala or pav bhaji masala ( you can use a little bit of both too)
1 cup mixed vegetables (green peas, carrots, beans, lima beans etc.)
1 onion 
1 potato
2 tomatoes
1 green chilli
Cilantro for garnish
2 tablespoons oil
Salt (according to taste)


Wash and soak the rice till you prepare your vegetables. If using fresh vegetables, chop all 
vegetable and keep them aside. Slice onions and potatoes.

Heat oil, add cumin and mustard seeds. Let them splutter and then add onions and potatoes. Cook for about 5-7  minutes, till the potatoes get a slight golden crust.

Add the garlic and chopped green chillies.Then add all the dry masalas (red chilli powder,turmeric coriander powder, garam masala, pav bhaji masala). 

Stir for about a minute, then add the tomatoes and mix everything well. Once the tomatoes disintegrate, add the rice and the vegetables.

 Add one and a half cup of water to it and put the lid of the pressure cooker. I gave it 3 whistles and let the steam escape completely before opening the lid. 

You can add a dollop of pure ghee to the pulao after it is cooked for flavor.  Garnish with chopped cilantro.

Sunday, December 7, 2014

Kala Chana (Black chickpeas) in Tomato and Onion Based Gravy

Kala chana  is an excellent source or protein for vegetarians and tastes delicious whatever way it is prepared. It can be made dry or gravy based. This is the third time I am posting a recipe with kala chana on my blog. This recipe is similar to the one I made earlier with a slight variation in spices.  It has to be washed and soaked in plenty of water before you boil them (preferably for 6-8 hours).

Other recipes with kala chana on my the blog
Shakahari shami kabab with kala chana and sweet potatoes


1 cup dry chana soaked over night in water (it will double in quantity)
2 black cardamom
1 large onion, finely chopped
1 heaped tablespoon ginger garlic paste
2 tablespoons coriander cumin powder
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 tablespoon chana masala or garam masala
3  tomatoes chopped
chopped cilantro
Half a lemon
Chaat masala (optional)


Boil the soaked chana with enough water, salt and black cardamom till soft but still hold their shape. I used a pressure cooker and gave it 5-6 whistles.

Heat  two tablespoons oil and fry the onions till golden brown. Add the ginger garlic paste and cook for another 2-3 minutes. Now add all the dry masalas (turmeric, red chilli powder, chana masala, coriander powder) and the chopped tomatoes. Mix everything well and cook till tomatoes are soft. Add the boiled chana and simmer for another 10 to 15 minutes on low heat.
Just before serving, squeeze the juice of lemon, chopped fresh cilantro and sprinkle some chaat masala.