BabyCorn & Coconut Milk Pulao

Learn How To Make An Easy Pulao Using Babycorn & Coconut Milk

Babycorn is everyone's favourite !! Eversince, Trader Joe's started carrying fresh Babycorn, I buy a couple of packets every time i make a visit.

I like to add them in my stir fries, subzis, Thai Curry, Pulao or just about anything that calls for a medley of vegetables.

I had a pack of baby corn waiting to be used, & there was also half a can of coconut milk which had to be put into use before it went bad. And, knowing my love for pulao, I quickly put together, this beautiful one pot meal

Now that we are looking forward to a new academic year, I am trying out new lunchbox friendly recipes. I think this one ticks all the boxes, its quick, easy & delicious. Can be prepped ahead of time or even better if this is previous day's dinner, then all you need to do is heat up the leftovers & pack it along with some sliced cucumbers for a delicious lunch box

Serves 3-4

You Will Need:

1 Cup Basmati Rice
1 Small Onion - Sliced
A small Piece of Ginger - Grated
2-3 Cloves of Garlic, finely chopped - Optional
150 Grams Babycorn - cut into Batons
1/2 Cup Green Peas - Fresh/Frozen
Half a Tin of Coconut Milk
1 Cup Water
2 tablespoon Cooking Oil
Salt

Spices Needed:

1 teaspoon Cumin Seeds
2 Bay Leaves
3/4th teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Kitchen King Masala
1 teaspoon Kasuri Methi

How To:

Add Basmati Rice into a colander & clean under running water, drain & set aside

Add Cooking oil into a Pressure Cooker Pot, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, keep 1 cup of water to boil on the stovetop

Add onions, Ginger, Garlic & sauté for 2-3 minutes. Add Babycorn & All the Spices Powders mentioned in the list along with some salt. Sauté for about 2 minutes

Add Coconut Milk & Mix well

Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.

Close the Cooker Lid & let it cook for 1 whistle. Set aside for the Pressure to release naturally

Gently fluff with a fork & Garnish with fresh chopped coriander, if you wish to & serve with Raita or Yogurt on the side

No comments

, by Deepthi Shankar

Instant Pot Recipes

Everyday Pulao Using MTR Pulao Masala

Pulao or Palav has been one of my favourite things since childhood .. And this version is made very frequently in our household ..

I thought the recipe was too basic to be shared here on the blog, but wanted to tell you guys that MTR Pulao Masala tastes amazing .. I highly recommend trying it, if you haven't used it before

Pulao is one of those dishes that takes very little effort to make but tastes amazing isn't it? And with all the veggies thrown in , it sort of is a wholesome meal with some salad & Raita or plain yogurt on the side

You Will Need:

1 Cup Basmati Rice
1 medium sized Onion - sliced lengthwise
1 Medium sized Tomato
1 small sized Potato
A handful of Green Beans
1/4 Cup Green Peas
1 Small Carrot
Salt as per Taste
2 tablespoon Ghee or Cooking Oil

Spices Needed:

1 teaspoon Red Chilli Powder
1.5 Teaspoon MTR Pulao Masala
3/4 Teaspoon Kitchen King Masala
1 teaspoon Kasuri Methi
2 Bay Leaves
1 teaspoon Fresh Ginger-Garlic Paste
1/2 teaspoon Cumin Seeds

How To:

Add Basmati Rice into a colander & clean under running water, drain & set aside

Add Ghee or Cooking oil into a Pressure Cooker Pot, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, keep 1.5 cups of water to boil on the stovetop

Add onions & sauté for 2-3 minutes. Add chopped Tomatoes & All the Spices Powders mentioned in the list along with some salt. Sauté for about 2 minutes

Add the rest of the vegetables & Mix well

Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.

Close the Cooker Lid & let it cook for 1 whistle. Set aside for the Pressure to release naturally

Gently fluff with a fork & Garnish with fresh chopped coriander & serve with Raita or Yogurt on the side
INSTANT POT METHOD:

(PRESSURE COOK ON HIGH FOR 4 MINUTES, NPR FOR 4 MINUTES & RELEASE PRESSURE AFTER 4 MINUTES)

Clean Basmati Rice in several changes of water, Drain & set aside

Turn on the Sauté mode in the Instant Pot. Select the Normal Mode
Add Ghee & Cooking oil into it, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop

Add onions & sauté for 2-3 minutes. Add chopped Tomatoes & All the Spices Powders mentioned in the list along with some salt. Sauté for about 2 minutes

Add the rest of the vegetables & Mix well

Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.

Now, Press the cancel button to cancel the sauté mode. Close the lid & close the vent to sealing position (I have the model in which the vent automatically seals itself when closed)

Choose the Pressure Cook mode & Pressure cook on High for 4 minutes

When the instant pot beeps, Do an NPR for 4 minutes & then manually release the pressure.

Gently fluff with a fork & Garnish with fresh chopped coriander & serve with Raita or Yogurt on the side

No comments

, by Deepthi Shankar

Karnataka Recipes

Methi Greens Pulao | ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪಲಾವ್‌

The husband has a major green thumb. While, I am quite the opposite. I & my little helpers enjoy watering the plants but repotting, spraying homemade pesticides & the like are clearly not my cup of tea. But I love the little home garden that we have & those pots of fresh Mint & Basil brings such joy.

So, these amazing Methi Greens (Menthya Soppu) is from our home garden. Beautiful aren't they? They are very easy to grow & takes a little more than 2 weeks to harvest. Totally worth it.

While Methya Soppu Akki Rotti is my most favourite way of consuming Methi Greens, This Pulao is a close second. A recipe that was passed on to me by a dear friend's sister. It's been a staple at my home ever since.

Methi Pulao (Menthya Soppina Palav in Kannada) is a simple easy peasy everyday kind of a one pot meal. This dish can put put together in 30 minutes, including Prep Time which is why I love making this on weekdays as a lunch box option or a quick weeknight dinner

You Will Need:

2 Bunches of fresh Methi Leaves
1 large Onion
1 - 1.25 cups Basmati Rice
1/4 Cup Green Peas
1/4 Cup Sweet Corn Kernels
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp Red chilli Powder
1 tsp MTR Pulao Masala
1/2 tsp Kitchen King Masala
2 tablespoons Ghee/Oil
Salt as per taste

How To:

Wash Basmati Rice in several changes of water until it runs clear. Drain in a colander & set aside

Wash & Chop Methi Leaves, discarding the stems. You could retain the tender stems. Chop onion lengthwise.

In a Pressure cooker, Heat Ghee & splutter cumin seeds. Add onions & ginger garlic paste & Sauté for a 3-4 minutes until the onions slightly change color.

Add Methi leaves, Red Chilli Powder, MTR Pulao Masala, Kitchen King Masala & some salt. Sauté for 2-3 minutes.

Add drained rice & frozen Sweet Corn & Green Peas. Add 1 & a quarter cup of water. Check for salt & give it a stir. Once the water comes to a boil, put the lid on & pressure cook for one whistle.

Once the pressure is released, Allow it to stand for 10 minutes. Gently fluff with a fork.

Serve with Plain Yogurt on the side along with a few slices of cucumber

NOTE:

You can use any short grained rice too instead of Basmati

If you have never used a ready made pulao masala before, I highly recommend MTR Pulao Masala. It has a very nice flavour & is my go to ingredient in Pulaos these days. It makes my job easy & quick as I don't have to fish out various different spices from the pantry.

Sweet corn pairs very well with the slightly bitter Methi Greens. You can skip it if you wish

METHI GREENS PULAO | ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪಲಾವ್‌

Yield: 4-5

Author: Deepthi Shankar

Ingredients

2 Bunches of fresh Methi Leaves
1 large Onion
1.25 cups Basmati Rice
1/4 Cup Green Peas
1/4 Cup Sweet Corn Kernels
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp Red chilli Powder
1 tsp MTR Pulao Masala
1/2 tsp Kitchen King Masala
2 tablespoons Ghee/Oil
Salt as per taste

Instructions

Wash Basmati Rice in several changes of water until it runs clear. Drain in a colander & set aside
Wash & Chop Methi Leaves, discarding the stems. You could retain the tender stems. Chop onion lengthwise.
In a Pressure cooker, Heat Ghee & splutter cumin seeds. Add onions & ginger garlic paste & Sauté for a 3-4 minutes until the onions slightly change color.
Add Methi leaves, Red Chilli Powder, MTR Pulao Masala, Kitchen King Masala & some salt. Sauté for 2-3 minutes.
Add drained rice & frozen Sweet Corn & Green Peas. Add 1 & a quarter cup of water. Check for salt & give it a stir. Once the water comes to a boil, put the lid on & pressure cook for one whistle.
Once the pressure is released, Allow it to stand for 10 minutes. Gently fluff with a fork.
Serve with Plain Yogurt on the side along with a few slices of cucumber

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

Created using The Recipes Generator

1 comments

, by Deepthi Shankar

Kid Friendly Recipes

Restaurant Style Peas Pulao Recipe + {Video}

Learn How To Make Restaurant Style Peas Pulao

I love Peas Pulao. Such a simple dish yet so hearty & comforting when paired with some Dal

When I used to make Peas Pulao earlier, I would add the peas & pressure cook along with rice & I wouldn't like the bright green peas turning pale

So, I started cooking the peas separately & then adding it into pulao. That way the peas remained Bright & Green yet fully cooked

You Will Need:

1 cup Basmati Rice
1/2 cup Fresh/ Frozen Green Peas (I used frozen )
1 tsp ginger garlic paste
3 green chilies - slit
1 bay leaf
1 stick cinnamon
A few cloves
1 tsp crushed Kasuri Methi
Salt as per taste
2 tablespoon desi ghee

How To:

Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar

Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside

Heat Ghee in a Pressure cooker pan,

Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds

Add Ginger Garlic paste & mix again

Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too

Add 1.5 cups of warm water & 1/2 a cup of Milk

Add Salt as per taste & close the lid & pressure cook for one whistle.

Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked

Drain & set aside

Once the cooker has released pressure, open the lid & add in the green peas

Allow it to cook down a bit & gently fluff with a fork

Serve with a simple Dal tadka or any curry of your choice

NOTE:

Adding Milk is Optional, But it lends a nice creamy taste.

I make Jeera Rice the exact same way, except that I don't add Green Peas & I add Shahi Jeera as well while making the tadka

Make sure the Peas are cooked really well.