Oct 15, 2018 No comments:

Mint Coconut Pulao ~ Lunch Box Recipes ~ Instant Pot Method

One fine rainy Friday this recipe happened when tummy is craving for comfort food, mind is calling for yummy food and the lazy body is yearning for an easy recipe. This is very simple yet comfort food for Friday Dinners and quick and convenient to aptly fit in Lunch Boxes for Kids or Gronw-ups. Here is the recipe, Njoy!

Basmati Rice - 3 cups
Mint Leaves - 2 cups
Grated Fresh Coconut - 1 cup
Ginger - 1 inch stick
Green Chili - 4
Onion - 1 medium
Potato - 1 medium
salt  - 2 tsp
Garam Masala - 1 tsp
Pulao Spices - ( Cardamom - 1, Cinnamon - 2 sticks, Clove - 2, Star Anice - 1 whole , Shazeera - 1 tsp)
Vegetable Oil - 1 Tbsp
Coconut Oil - 1 Tbsp
Cilantro - 1/2 cup ( chopped)
Cashew nuts - 10 ( optional)

Preparatory Steps:

  • Wash and Soak Basmati Rice for 30 min, drain water and set rice in colander to dry. 
  • Chop Onion and Green chili length wise in long slices.
  • Peel and chop potato into medium size cubes.
  • Grind Mint Leaves, Ginger, Fresh Coconut along with 1 tsp salt in small mixie jar, into smooth paste. ( by adding little water as required while grinding)


  1. Start Instant Pot in saute mode. Add Coconut Oil, Vegetable Oil. Add Pulao spices to Oil and saute for 1 min. 
  2. Add Onion and Green Chili slices to IP, mix everything well and saute for 2 min. 
  3. Add Mint & Coconut Paste to Pot and mix well with onions. Add Basmati rice to Pot and mix well with onion and mint spices, Add 1 tsp salt, saute for 3 min. 
  4. Add 4 cups of water to Pot, top with 1 tsp Garam Masala and chopped Cilantro.
  5. Cancel the saute mode in IP. Set IP in Pressure Cook/ Manual mode, set timer to 7 min. 
  6. QR ( Quick Release) after 7 min, and add cashew nuts on top if using and fluff rice up and down with fork, transfer to wide platter to cool down. ( this allows rice grains separate from each other)
  7. Serve warm with Cucumber Raita or Mushroom Masala Gravy Curry or Chicken Korma

Check out another (original ) version of Pudina Pulao / Mint Herbed Rice as well.

Will be back with another easy recipe in Instant Pot,
Take Care until we meet here again!

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Oct 8, 2018 No comments:

Beerakaya Sanagapappu Kura ~ Turai Chanadal Masala Subji (InstantPot Version)

Turai/Beerakaya is not as versatile as Brinjal/Baingan/Vankaya, but you can certainly make several varieties with this Indian squash variety. When I was a kid, Mom used to make Turai Doodh Curry that is very yummy especially when served with Pulka and pretty popular in my house. Turai Chutney is another popular one that goes well with white rice.  I have heard Turai Chana Dal combination as well, but mom never made as Dad won't prefer nuts in these soft curries. But the abundant produce of Turai from my garden these days, forcing me to try all the different curries with this vegetable. Today I have tried this Turai Chana Dal Masala Curry just by using my basic instincts and sense of taste, this came out super delicious. I am sure this is going to be my pinned recipe that i will keep coming back to it. Today I have tried this in my mini IP and the whole curry is done in 15 min (if you have masala handy). Here is the recipe, try it and Njoy!

Turai/Beerakaya - 3 medium
Pachi Sanaga Pappu/ Chana Dal - 1/3 cup
Onion - 1 small
Green Chili - 2
Curry Leaves - 1 stem
Ginger Garlic Paste - 1 Tbsp
Salt - 1 tsp
Turmeric Powder - 1tsp
Oil - 1 Tbsp

2 Red Chili, 1 tsp of each Chana Dal, Urad dal, Cumin Seeds, Mustard Seeds

Red Chili - 3
Pachi Sanaga Pappu/ Chana Dal -  1 Tbsp
Sai Minapappu/Urad Dal - 1 Tbsp
Coriander Seeds - 1 tsp
Fresh Coconut - 2 Tbsp
Oil - 1 tsp

Preparatory Steps:

  • Soak 1/3 cup of Chana Dal in water in a medium bowl. 
  • Roast all the ingredients under masala section except coconut with 1 tsp of Oil. Let it cool and grind these spices in small mixie jar until it becomes fine coarse powder. Add fresh coconut to mixie jar and grind along with spice powder, now it becomes like paste. Masala is ready, keep it aside. 
  • Trim edges of Turai, peel and cut into small pieces. Chop Onion and Green Chili into small pieces as well.


  1. First start IP in Saute mode. Add 1 Tbsp Oil to inner pot, once oil is hot, add red chili, 1 tsp of each chana dal, urad dal, cumin seeds, mustard seeds to pot, saute for 1 min. Add curry leaves, that makes the tempering ready. 
  2. Now add onion and green chili to pot. Add 1 Tbsp Ginger and Garlic Paste. Mix everything well. Saute it for 2 min. Add Turai/Beerakaya pieces to pot, Add 1 tsp turmeric powder. Mix everything well and saute for 2 min. 
  3. Drain chana dal that is soaked in, add to pot. Add Masala Paste to pot and mix everything well. Add 1 tsp of salt followed by 1/2 cup of water to pot.
  4. Switch IP mode to Pressure Cook and set the timer for 10 min. 
  5. Once 10 min is done, QR (Quick Release) and mix the curry well and taste and adjust salt as needed. 
  6. Transfer to serving Bowl, garnish with cilantro and serve warm, this goes well with Roti/Pulka/Rice.


  • You can make this masala ahead and keep it handy. You can use this masala in other curries like Dosakaya Mangalore Style dish.
  • Chana Dal need to be soaked in for about 30 min ( not less or more) to get the perfect consistency of Dal in curry. 
  • You can make the same recipe on stove top as well, In stove top method, after step 3, you have to simmer the curry on stove for about 15 to  20 min to get this consistency. 

Other Related Recipes:

Hope you have enjoyed this quick IP version of Andhra regional recipe 
Will be back with another new recipe, take care until then!

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Oct 7, 2018 No comments:

Cajun Corn Wheels

Call it a Copy Cat or Inspired by recipe, but I have come up with this recipe from the inspiration my tastes buds got when witnessed Street Corn Wheels dish at LazyDog restaurant. I always love to explore variety dishes with seasonal vegetables and fruits when they are abundant in the season. There are several reasons for me to go ga ga about seasonal, one is seasonal vegetables are naturally nutrient rich in that particular season and second reason usually they are very inexpensive in that season. Sweet Corn is one such vegetable that is abundant in summer season. As I have made several sweet corn dishes already, today these 'Street Corn Wheels' came to my mind and that thought resulted as this tasty experiment that turned out be spicy, sassy and delicious side dish. Here is the recipe for you, now it's your turn to mesmerize your family and/or guests! Njoy!


Sweet Corn - 4
salt - 1 tsp

Butter - 1 Tbsp
Cajun Spices - 1 tsp
Black pepper - 1/2 tsp
Paprika - 1/2 tsp
Brown Sugar - 1 tsp
Lime - 1 ( 1/2 for recipe, 1/2 for garnish)
Cilantro - 1 Tbsp (finely chopped)

Preparatory Steps:
  • First remove the husk around corn and trim the stems at bottom. Cut corn into 2 inch rounds
  • Take a big pot, fill half with water, add 1 tsp salt. Add corn rounds to pot and boil for 10 min. 
  • Take out corn rounds from boiling water and set on a platter aside. 

  1. Heat wide non stick pan and add butter to it.  Once butter is melted add chopped cilantro to it and mix well. 
  2. Add Cajun spice, black pepper, paprika, brown sugar to pan, mix all the spices with butter. Add boiled corn rounds to pan, toss it until corn wheels are coated with all spices. Switch off the stove and squeeze 1/2 lime on top of corn. 
  3. Transfer to wide platter/bowl, garnish with lime rounds and serve warm, this serves as a superb side dish on breakfast tables or at grill & chill parties. 

Do not add lime while the pan is on flame. Lime can break quickly adding bitter taste to your dish. Always add lime juice once the pan/pot is off the heat. 

Will be back with another seasonal recipe!
take care until then

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Aug 21, 2018 No comments:

Tarkari Pulao ~ InstaPot Version

Vegetable Pulao is my all time avenue to go when i need comfort and spicy food in a jiffy! Now with Instant Pot this becomes even quicker! :-) One fine day when the weather turned out good and cooler ( 90 in DFW ;-)) during summer hot days + when my vegetable garden gave one vegetable of each kind, then this Tarkari Pulao happened in my kitchen under 15 min! The name sounds fancy but 'Tarkari' in Hindi means Vegetable, so it basically is Vegetable Pulao, but I added variety of veggies today including Greens that I got from my garden and made this in IP, that is done under 15 min. Here is the recipe for you, enjoy!

Basmati Rice - 2 cups (I use Zafrani Brand, available in Costco)
Onion - 1 medium
Green Chili - 2 ( long ones, that are not very spicy)
Potato - 3 (small round ones)
Carrot - 1
Tomato - 1
Amaranth Greens - 1 cup (optional)
Mint Leaves - 1 Tbsp (Chopped)
Cilantro - 1 Tbsp (Chopped)

Pulao Spices:
Clove - 2
Cinnamon Stick - 2 ( 1 inch)
Cardamom - 1
Shazeera - 1 tsp
Marati Moggu - 2
Bay leave - 2

Oil - 2 Tbsp
Salt - 1 tsp (or adjust to your taste)
Coriander Powder - 1/2 tsp
Garam Masala - 1 tsp (You can use Homemade or try Store bought)

Gadgets you need:
Instant Pot (IP Duo Mini 3 Qt)

Preparatory Steps:

  • Chop Onion and Green Chili length wise into long slices. Chop Potato into cubes. Trim edges, peel carrots and chop into 1 in long sticks or cubes. Chop tomato to cubes. 
  • Wash Basmati rice thoroughly and drain in colander and set aside. 

  1. Turn on IP and keep in Saute mode, set time to 5 min. Add vegetable oil to IP pot, add all Pulao spices in the order given in list. After 1 min, add green chili, onion slices, Amaranth Greens, Mint Leaves, Cilantro and mix everything.  After 2 min add Potato, Carrot and Tomato Cubes. Saute for 2min. Now add salt, coriander powder and garam masala spices. Add 1.5 cup Water for each cup of rice (total 3 cups of water for 2 cups of rice) to pot and mix everything well. Add Basmati rice to Pot and mix everything well. Taste water and adjust the salt and seasonings as per your taste.
  2. Now Cancel the Saute mode in IP, keep the IP in Pressure Cook (or Manual) mode and set timer to 7 min and close the lid. (Click start button if you have Ultra IP). After 7 min done switch off the IP by removing the plug and let it for 3 min and do QR (Quick Release).  Fluff rice with fork from upside down and mix gently. Then transfer to wide plate and serve warm immediately with Aloo Kurma and/or Onion Raita. 
Here is the sequence:
Before you close IP
After 7 min done
After fluffing up rice with fork gently

Oh man, this tuned out super delicious! Give it a try all you need is 15 min on hand and big appetite! :-)


  • I have used my 3Qt mini to make this recipe, the same settings and time should work for any version of IP. 
  • This recipe yields 3 to 4 servings, you can easily double or multiply ingredients to make big batch for larger crowds.

Hope you have enjoyed this quick win, Will be back with more IP recipes, stay tuned!
Until next time, Take Care, ba bye,

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Jul 8, 2018 No comments:

Rotisserie Chicken Masala Rice ~ Fusion Recipes

My daughter loves Rotisserie Chicken, when she tags along with me for a grocery trip at Sprouts, she insists me to buy the Rotisserie Chicken. Though we enjoy the Rotisserie Chicken as a family,  we won't be able to finish the whole bird in one shot, kids don't show interest to eat it in second meal. So i convert the left over Rotisserie Chicken into Masala Rice, that does magic at the dinner table in this new Avatar! Since the rotisserie chicken is so tender and soft, it adds very nice flavor to Rice, and a touch of masala spices makes it zesty and delicious. I call it Win-Win recipe, here is the recipe, Enjoy!

Rotisserie Chicken Masala Rice

Rotisserie Chicken - 2 Cups (pull apart chicken pieces with bones)
Cooked Basmati Rice - 3 Cups
Veggies - 1 Cup (frozen, optional)
Onion - 1 medium
Green Chili - 2 medium
Oil - 2 tbsp
Crushed Red Pepper - 1 tsp
Masala Spices -  (Cinnamon, Clove, Star Anice, Shazeera, Bay leave)
Salt - 1 tsp (according to your taste)
Biryani Masala Powder - 2 tsp

Preparatory Steps:
  • Chop Onion and Green Chili length wise. Thaw veggies and microwave for 1 to 2 min.
  • If you are using left over cooked rice, crumble the rice in a wide plate, until each grain gets separated from each other with no lumps. 

  1. Heat Wide Pan on stove, add Oil. Once Oil is hot, add Masala Spices, followed by crushed red pepper. Saute for 1 min, so that oil gets infused with spices. Add onion and green chili slices to pan and mix with spices, saute for 2 min. 
  2. Add chicken to pan and mix gently until it is coated with spices. If you are adding mixed veggie add to pan now and saute with chicken and spices.
  3. Add salt and Biryani Masala to pan and mix with chicken and veggies.
  4. Add cooked rice to pan and mix gently up side down until rice is combined with chicken and spices. 
  5. Simmer for 3 to 5 min in low heat. Taste and adjust salt as needed. 
  6. Top with chopped mint or coriander leaves and switch off the stove. Serve warm immediately  and enjoy this fusion chicken rice as it is!

  • Veggie addition is optional in this recipe, if you don't like adding veggie in your chicken rice you can totally eliminate that with out losing much flavor. :-)
  • I add veggie as I am veggie lover and they add nice natural color to this rice. 

Will be back with another Fusion Recipe, 
Stay Happy and Keep Smiling, Bye until next time!

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