Potato and cauliflower pulav (Instant pot recipe)

:cauliflower potato pulav1

Here’s an easy and simple pulav that is mild and fragrant. This is one of my little one’s favorite dishes. It has two of her favorite vegetables ( cauliflower and potato ). She is in a stage where she does not like to eat mushy rice (rasam rice/ dal kichdi) so I try and get her to eat rice like this! This pulav is comforting and mildly spiced. It is my go to recipe during the weekends when I have to cook something real quick and go outside rather than slogging in the kitchen. You can add extra veggies ( carrots/ beans/ corn) to make it more colorful. Serve this pulav with some spicy gravy/ salna or a tangy raita 🙂

Ingredients:

  • 11/2 cups basmati rice
  • 2 small potatoes cubed
  • 10 to 12 cauliflower florets
  • 1/3 cup green peas
  • 1 onion sliced thinly
  • 3 to 4 tablespoons chopped mint leaves
  • 21/4 cup coconut milk (thin milk)
  • 1/4 tsp garam masala
  • 1 inch cinnamon piece
  • 3 cloves
  • 1 badi elaichi
  • 1 green elaichi / green cardamom
  • 2 bay leaf
  • 11/2 tbsp olive oil
  • salt to taste

To be ground:

  • 1 tsp fennel seeds
  • 2 garlic cloves
  • 1 inch piece ginger
  • 2 to 3 green chilies as per spice levels
  • 11/2 tbsp coriander leaves

Method:

Switch on the saute mode and add oil. When the oil becomes hot, add the spices (cinnamon, cardamom, bay leaf, cloves) and saute for a few seconds.

Grind the ingredients mentioned under to be ground into a smooth paste with little water. ( fennel, garlic, ginger, green chilly and coriander leaves)

Now add the onions to the IP and saute until they are soft and translucent.

When the onions become soft, add the ground paste and saute for couple of minutes. Then add the chopped veggies, basmati rice, salt to taste and mix everything well. Switch off the saute mode.

Add the coconut milk, chopped mint leaves, garam masala and mix well. Close the lid and cook in manual high pressure for 6 minutes and release pressure after 6 minutes.

Easy and yummy pulav ready. Serve it with some spicy gravy/ salna/ raita.

cauliflower potato pulav

 

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Posted in Instant pot, Recipes, RICE VARIETIES, SOUTH INDIAN, TODDLER EATS, vegan | Tagged , , , | 1 Comment

Peerkangai ( Ridgegourd ) Sabji

Peerkangai sabji(2).jpg

This super simple and easy recipe is a staple in our house. This is my favorite way of cooking ridge gourd. My mom learnt this from one of our neighbor aunty’s and it was an instant hit. The secret is to add a lot of ghee but then I am making a vegan version, so I have used olive oil. But if you are ok with dairy, please do make this with ghee! I can’t stress that enough! It is super delicious, trust me 🙂 It can be served with rotis or just mixed with plain rice.

Ingredients:

  • 2 big ridge gourd / peerkangai chopped into small pieces
  • 3 ripe big tomatoes chopped
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp jeera
  • 1/2 tsp chilli powder ( use less or more according to your spice levels )
  • 1/4 tsp asafoetida
  • salt to taste
  • 1 tbsp ghee / olive oil

Method: (Instant pot version):

Switch on the saute mode and when it becomes hot, add the ghee/ oil and let it become hot. Then add the cumin seeds, asafoetida and let the cumin seeds get roasted.

Now add the chopped tomato, saute for a minute and then add the chopped ridge gourd, turmeric powder, chilli powder, salt and coriander powder. Mix everything well and switch off the saute mode.

Now cook the vegetables in manual high pressure for 3 minutes. Release pressure immediately. The sabji will be watery at this point. Now switch on the saute mode and simmer it for 5 minutes. Keep stirring once in a while, so that it doesn’t get burnt at the bottom.

Switch off saute mode after 5 minutes and serve hot with rotis/rice.

Method: (Normal version):

Heat a kadai and add the ghee/ oil. When it becomes hot, add the cumin seeds, asafoetida and let the cumin splutter.

Now add the turmeric powder and the chopped ridge gourd and cook for 2 minutes. After 2 minutes, add the chopped tomatoes, chilly powder, coriander powder, salt and cook until the tomatoes are fully cooked and the gravy thickens. You will see the oil/ghee coming from the sides.

Serve hot with rotis/ rice!Peerkangai sabji(1)

Posted in curries, Instant pot, Recipes, SIDE DISHES, vegan | Tagged , , , , | 3 Comments