Nepali Style Vegetable Pulao-Pressure Cooker#MultiCookerMonday

This Nepali Style Vegetable Pulao is so easy and quick to make, it taste also delicious. I served this Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges which made a complete meal.

Serves 3 - 4
Ingredients
2 Cups Basmati Rice
½ Teaspoon Cumin seeds
½ teaspoon Turmeric powder
1 Bay leaf
4 Cloves
2 Black Cardamoms/Badi Elaichi
½" Stick Cinnamon
½ Tablespoon Ginger Garlic paste
4 Green chilies - finely chopped
1 Onion - chopped
1 Tomato - chopped
½ Cup Green Peas
1 Carrot - chopped
Salt to taste
2 - 3 Tablespoon Oil
1 Tablespoon Lemon juice
4 Cups Water

Method 

Wash and soak the basmati rice for 15 minutes.Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Next, add bay leaf, cloves, cinnamon, black cardamom, when they release an aroma add the turmeric powder, ginger garlic paste & minced green chillies and cook for another minute. Then add the onion, sauté till the onion is translucent, add the tomatoes, carrot and peas, sauté for a minute. Drain water from soaked rice and add the rice into the pan. 

Mix everything properly. Add water and salt, bring this to a rolling boil stirring lightly, let it boil on high flame till water comes to the level of the rice, add lemon juice and lightly mix it. Cover with the lid and on high flame take 2 whistles. Let the cooker cool completely. Open the cooker and fluff the rice with a fork lightly. 

Serve, Enjoy!!

Served this with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges.

Labels: Vegetable, Rice, Vegan, Gluten free, Pressure Cooker, Green Peas ,Multi Cooker Monday, Main course, Nepal, Asian Cuisine

Multicooker Monday January 2021:
Recipes using Small Kitchen Appliances

• Air Fryer Salmon from Making Miracles
• Air Fryer Taquitos from A Day in the Life on the Farm
• Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
• Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
• Port Braised Short Ribs (Instant Pot) from Karen's Kitchen Stories
• Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
• Southern Style Green Beans (Instant Pot) from Palatable Pastime

Waffles

A perfect crisp breakfast or brunch, this is a simple basic waffle which are homemade from-scratch. They  are ready in less than 30 minutes.

Makes 7, Serves 2
Ingredients
2 Eggs
1 Cup (250ML Cup) All Purpose Flour
1 Tablespoon Heaped Caster Sugar
25 Ml Oil
1 Cup Milk
½ Teaspoon Vanilla Essence
Pinch of Salt
¼ Teaspoon Baking Powder
1 Tablespoon Corn Flour

Method 

Beat eggs and sugar, add milk and vanilla essence. Add in salt, flour, corn flour and baking powder, slowly add oil and beat till smooth. Beat egg whites till stiff, slowly fold in the batter. The batter should be free flowing. Let stand for a while and then heat up the waffle iron. 

When hot, grease the waffle iron plates with butter pour a ladle of batter in the iron (do not spread it once you close the lid it will spread on it own) close and let cook takes around 3 to 4 minutes for the first batch, the rest are done even more quickly. 

They are done, flip the sides and keep it for a minute to get even more crisp. 

Let them cool on wire rack. Grease the waffle iron plates, well, each time you ladle the batter for the next batch of waffles. 

Serve with honey or any sauce or your choice, as a dessert with ice cream.

My hubby had with his favorite Maple syrup. I had with Peri Peri Sauce and maple syrup mixed a classic combo of sweet and spicy.
Labels: Waffles, Egg, Breakfast, Brunch, Healthy,Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipes. Sunday Funday: " Waffles"

Culinary Adventures with Camilla: Chicken and Waffles 

Palatable Pastime: Hash Brown Waffles  
Karen's Kitchen Stories: Liège Style Waffles 
Food Lust People Love: Peanut Butter Banana Waffles
A Day in the Life on the Farm: Pumpkin Waffles 
Making Miracles: Savory Cheesy Herb Waffles  
Cooking With Carlee: Sourdough Waffles 
Sneha's Recipe: Waffles 

Mom's Quick Alphabet Soup#SoupSwappers

This was my Mom's quick fix whenever we were not feeling well. She use to make this simple alphabet soup for us and we use to relish it. It has only 3 simple ingredients, onion, tomato and alphabet pasta. I have used vegetarian stock, can use chicken stock too. 

Serves 2 - 3 as a complete meal
Ingredients
1 Small Onion - finely chopped
1 Large Tomato - finely chopped
4 Cups Water
1 Vegetable Stock Cube
1 Teaspoon Sesame Oil
A Dash of Black Pepper
1 Cup Alphabet Pasta

Salt to taste

Method

In a large pot heat the oil add the onions, sauté till the onions start to change color, add the pasta and fry for a minute or two. Add the tomato , fry for just a minute, add the water and stock cube, stir it lightly till it comes to a rolling boil. Reduce the flame to low and let it boil till the pasta is cooked. Serve this into serving bowls with a dash of black pepper powder. 

Enjoy a healthy and delicious soup!! 

Labels: Soup, Soup Swappers, Alphabet Pasta, Onion, Tomato, Vegan, Healthy, Main course

For January 2021, event for Soup Swappers, our host is Karen of Karen's Kitchen Stories, wherein she asked us to share our Favorite Childhood Soups 

• Alphabet Soup from Karen's Kitchen Stories
• Chicken Soup with Danish Flour Dumplings from Sid's Sea Palm Cooking
• Clean the Refrigerator Soup AKA Garbage Soup from A Day in the Life on the Farm
• Mom's Quick Alphabet Soup from Sneha's Recipe
• Potato and Spinach Soup from Magical Ingredients
• Ramen Afternoons: From Powdered Broth to Simmered Trotters from Culinary Adventures with Camilla
• Rotisserie Chicken Alphabet Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tomato Clam Chowder from Making Miracles
• Vegetable Pastina Soup from Palatable Pastime

Prawn Patio#FishFriday

Prawn Patio, its a traditional Parsi dish which is not only spicy but sweet and sour too. Patio is a dish that was brought from Persia by Parsi who settled in India. Patio means hot, sweet and sour in equal measure.

Am, a big fan of Parsi cuisine so, tried this dish and it was really tasty, it is very different from our curries .Usually we do not add jaggery or sugar to our non-veg dishes but this curry has jaggery in it but still we all liked the taste and the aroma of this dish which goes well with rice.
Ingredients
½ Kg Cleaned Prawns
1 Tablespoons Heaped Thick Tamarind paste
3 Medium Onion-finely chopped
3 -4 Tablespoons Oil
2 Medium Tomatoes - finely chopped
2 Teaspoons Jaggery

2 Small Potatoes - cubed
Coriander leaves for garnishing 
For The Masala
2 Tablespoons Coriander leaves
4 Green chillies
6 -7 Dry Kashmiri Red Chillies
2 Sticks Cinnamon(1"piece each)
4 Cardamoms
6 Cloves
8 Black Peppercorns
1 Tablespoon Coriander seeds
1 Teaspoon Cumin seeds
1"Piece Ginger-
6 Big Cloves Garlic

Method 

Mix jaggery with tamarind pulp and keep aside.
Wash clean and devein the prawns.
Grind all the ingredients under masala, adding little water as possible to make a fine thick paste. 

In a heavy bottom pan/kadai heat oil, add onion and fry till translucent, then add tomatoes and fry for a minute.
Add the ground masala paste, and the wash the blender jar with ½ cup water and add that too, sauté well till oil separates. Add the potato cubes and let them cook.  Now add tamarind-jaggery pulp and sauté again for a minute, add water as required to make a thick gravy, add salt to taste. Let this cook till oil surfaces, taste for salt, sourness and sweetness, add accordingly, give this a nice mix. Now add the prawns, cover the pan with a lid and cook on a medium low flame for 5 minutes. 

The gravy should be thick and saucy. 

Serve hot with rice, paratha or crusty bready.. Enjoy!!

My Notes
You can adjust the spices according to your taste, but, do not skip adding jaggery and tamarind, as these two are most important ingredients which give the authentic taste to the dish.

Labels: Seafood/Fish, Fish Friday, Prawns, Shrimps, Parsi Cuisine, Main course

For January's 2021, Fish Friday Foodie event our host is Rebekah of Making Miracles , wherein she asked us to share a dish that you deem company worthy; maybe something that was served to you once that you were impressed by, or a dish that has had rave reviews from friends or family when you've shared it with them.

• Creamy Shrimp Newburg by Food Lust People Love
• Crispy Shrimp Triangle Spring Rolls by Karen's Kitchen Stories
• Dungeness Crab Risotto and Some Italian Bubbles by Culinary Adventures with Camilla
• Easy and Elegant Garlicky Shrimp Pasta by A Day in the Life on the Farm
• Prawn Patio by Sneha's Recipe
• Tilapia Curry by Zesty South Indian Kitchen
• Mediterranean Baked Fish by Making Miracles

Batter Fried Herbed Chicken Wings#Improv

Make this for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Just before serving , refry them in hot oil on high flame for 2 minutes. These are ready to serve.

Ingredients
For Marination
12 - 15 Chicken Wings - with skin
Salt or to taste
2 Tablespoons Heaped Green Chilly Garlic Sauce
For The Coating
Dry Ingredients
1½ Cup Heaped All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies - - finely chopped
1 Teaspoon Paprika powder
¾ Teaspoon Salt or to taste
1 Teaspoon Black Pepper powder
1 Teaspoon Chicken powder
Wet Ingredients
2 Large Eggs
½ Cup - ¾ Cup Buttermilk
¼ Teaspoon Salt
For Deep Frying
Oil as required

Method

Make the wings into lollipops and marinate them in salt and green chilly garlic sauce, keep aside for at least an hour.
For the coating 

Mix all dry ingredients for the coating in a large bowl. In a seperate bowl whisk the egg, ½ cup buttermilk and salt well, add this to the ingredients and keep whisking till it form a a smooth batter, if the batter is thick then keep adding a tablespoon at a time the remaining buttermilk till you get a coating batter. 

Heat oil in a large deep frying pan on medium low flame
Dip each lollipop in the batter, shake it lightly to remove any excess batter.
Deep fry in hot oil medium low flame in a single layer till golden and done.

Serve hot with Homemade Delicious Szechwan Sauce.
Labels : Chicken, Chicken Wings, Egg, Deep Fried, Improv Cooking Challenge, Starters, Appetizer, Party Pleasers

Improv Cooking Challenge: January 2021

Buttermilk and Flour 

• Batter Fried Herbed Chicken Wings by Sneha’s Recipe
• Buttermilk Pancakes by Kate’s Recipe Box
• Kodhuma Dosa / Wholewheat Crepes by Magical Ingredients
• Sourdough Buttermilk Biscuits by A Day in the Life on the Farm
• Baked Cinnamon Sugar Donuts By Cookaholic Wife
• Biscuit Chicken Pot Pie by Making Miracles