How To Make Coconut Milk Pulao / Veg Pulao In Coconut Milk Recipe

Coconut Milk Veg Pulao is same as our regular pulao. The highlight ingredient is the coconut milk. In the regular pulao the rice and veggies are cooked in water and here they would be done in coconut milk.

Coconut Milk Pulao / Veg Pulao In Coconut Milk

 

Coconut milk is highly nutritious and a rich source of fibres, vitamins, and minerals. Furthermore, it also adds in the richness and the sweet, floral, nutty flavor of coconut.

In the recipe I have used half coconut milk and half water, you can also use full coconut milk. The coconut milk used should be the thick one. Regarding veggies, you can add in your choice of veggies, do not restrict to just what I have added, put in your favorite veggies as per your taste.

Have a look at the full recipe video uploaded below.

Apart from this Coconut Milk Pulao, you can also look at my other pulao recipes Veg Fry Pulao, Veg Stir Fry Pulao

Ingredients:

1 cup Basmati Rice

2 tbsp Ghee

1 tsp Cumin seeds (jeera)

1 Black Cardamom

1 inch Cinnamon stick

1 Bay leaf

5 to 6 Curry leaves

1 Onion (thinly sliced)

1 tbsp Ginger Garlic (finely chopped)

2 Green Chillies (finely chopped)

4 to 5 French beans (chopped)

1 Carrot (chopped)

Some Coriander Leaves (chopped)

¼ cup Cashewnuts (fried or roasted)

Salt

Method:

Rinse the rice till the starch is completely removed. Soak the rice in water for 20 minutes.

Heat ghee in a pan and add cumin seeds to it.

heat ghee, add cumin seeds

When the cumin seeds start to release its aroma add in the whole spices i.e. black cardamom, cinnamon stick and bay leaf.

add whole spices

Saute till they become fragrant on low to medium heat.

saute till aromatic

Then add in the onions and curry curry leaves.

add onion and curry leaves

Saute till onions turn translucent.

saute till translucent

Then put in the finely chopped ginger, garlic and green chillies.

add ginger, garlic, green chillies

Again sauté till they turn light brown in color.

Now its time to add in the veggies (carrot, beans and green peas)

add veggies

Again sauté for a minute.

saute

Then put in the soaked rice and sauté gently for a minute.

add soaked rice

 

saute for a minute

Pour the coconut milk, add in some coriander leaves and salt to taste.

add coconut milk, coriander leaves, salt

Give it a gentle stir and allow the coconut milk to boil. Once the coconut milk starts boiling, stir gently and lower the heat. Cover and cook for 15 minutes.

cook and cover

Add in the cashewnuts and fluff lightly.

add cashewnuts

fluff gently

The Coconut milk pulao is ready to serve.

Coconut Milk Pulao / Veg Pulao In Coconut Milk

I like this pulao with any of the tomato based curry or even with just an onion salad.

Tips:

Add or deduct veggies as per your choice of vegetables.

While the rice is getting soaked start with the chopping of veggies and other preparation simultaneously. It would save your time.

After 20 minutes drain the rice.

After adding salt, taste the stock and adjust it as per your taste.

Check the pulao once after 10 minutes of covered cooking, and then adjust the further time as required.

Try this food-a-licious Coconut Milk Veg Pulao with your family and friends and let us know your experience via comments.

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How To Make Papad Cones / Stuffed Papad Cones / A Perfect Party Snack

Papad also known as poppadam is a very thin and is in the form of a disc. When hot it becomes soft and hence can be given any shape. And today we are giving it a cone shape. These cones would be further used as containers in which we can fill the stuffing of our choice. These papad cones can be made for get together, birthday parties as it is a kids delight.

Papad Cones / Stuffed Papad Cones / A Perfect Party Snack

For making the cones you need to be really quick. As soon as the papad is roasted you would have to give it a cone shape, as once it cools down it won’t be achievable. Keep a kitchen towel or tissue handy to hold it while making a cone as it would be very hot to handle.

You can see the procedure in the video uploaded

The stuffing can be made as per your choice and taste. I have used the potato stuffing mixed in with some spices and chutneys. To give it a crunch I have also used a farsan and then finally topped with nylon sev.

I have used medium sized papads and the measurements of ingredients given were sufficient for making 12 cones.

Once the papad cones are stuffed serve it immediately or else the papad would become moist and soggy.

Ingredients: (12 cones)

6 Papads (medium sized)

For Stuffing:

2 Potatoes (boiled and chopped)

¼ cup Moong (soaked and boiled)

1 Onion (finely chopped)

1 Tomato (finely chopped)

3 Green Chillies (finely chopped)

A fistful of Coriander (finely chopped)

1 tbsp Chaat Masala powder

2 tbsp Tamarind and Jaggery Chutney

1 tbsp Mint Chutney

¼ cup Farsan

¼ cup Nylon Sev

Salt

Method:

Cur the papads into half. Lightly roast the papad from both the sides on low to medium flame. Press it gently with a cloth to roast the papad evenly.

lightly roast the papad

press gently with a cloth

Transfer it to a kitchen tissue.

transfer to a kitchen tissue

Give it a cone shape. The tip of the cone should be made at the side from where the papad is cut that is the straight line.

give it a cone shape

Hold it for few seconds till the papad attains the cone shape.

 Keep the cones aside.

hold for few seconds

papad cone is ready

Now for the stuffing take all the ingredients mentioned in a bowl and mix well.

take ingredients of stuffing in a bowl

mix well

Fill it in the papad cones and top it with nylon sev.

fill the stuffing in the papad cones

top with nylon sev

Serve it immediately.

Papad Cones / Stuffed Papad Cones / A Perfect Party Snack

Tips:

Corns, cheese, capsicum can also be added in the stuffing.

Do not overload the stuffing with chutneys as it would make the papad turn moist very soon.

Roast the papad on low to medium heat.

Lightly roast the papad we do not want them to turn brown.

Serve immediately, as the stuffing is a bit moist the papad cones would become soggy soon.

Enjoy this lip smacking party snack and make your family and friends go food-a-licious with this very interesting recipe.

Share your experiences with us via comments and do not forget to subscribe our YOUTUBE CHANNEL for more such food-a-licious recipes.

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How To Make A Perfect Tomato Omelette / Besan Cheela / Gram Flour Pancakes / Eggless Omelette

A tomato omelette or the Gram Flour Pancakes in hindi are called Besan Cheela. It is a breakfast dish. When I need a change from my regular parathas I opt for these omelettes, which are healthy and at the same time very mouth-watering. It is called on omelette just because it looks like one, but it does not contain any egg.

Tomato Omelette / Besan Cheela / Gram Flour Pancakes

For making the batter you would need the base ingredient that is the gram flour or besan, with some chopped finely chopped onions, tomatoes, green chillied, coriander with some of our Indian spices.

I used a non stick pan so I applied oil just before pouring the batter on the pan. If you are not using a non stick pan, then you would need to apply oil on both the sides of the omelette so that it would come off easily and would not stick to the pan. Also adding some oil would make the omelette crisp.

The detailed procedure is explained in the video uploaded.

If you are making the batter to use immediately then make it of a pouring consistency else keep it a bit thick because the onions and tomatoes would make it a bit thin. 

Ingredients: (Makes 4)

1 cup Gram Flour (chickpea flour / besan)

1 Onion (finely chopped)

1 Tomato (finely chopped)

2 Green Chillies (finely chopped)

Some Coriander leaves (finely chopped)

1 tsp Turmeric powder

1 tsp Red Chilli powder

1 tbsp Garam Masala powder

3/4 cup Water

Salt

Oil for frying

Method:

In a bowl take all the ingredients except water and mix well.

take all ingredients except water

mix well

Then add water in parts and form a mixture of pouring consistency, which is a medium consistency not very thick or not very runny.

add water in parts

mix well

pouring consistency

Heat a pan.

Put 2 tbsp of oil and pour the batter on it with the help of a ladle.

heat oil

pour the batter

Spread lightly with the back of the ladle to give it a circular shape.

spread lightly

Cover and cook for a minute.

cover and cook for a minute

Remove the lid, by the time the lower side would have turned brown n crisp. Flip the omelette (can also apply some oil before flipping) and cook the other side.

flip the omelette

Both the sides should be evenly cooked and crisp.

both sides evenly cooked

When both the sides turn brown and crisp top it with butter and serve hot.

top with butter

Tomato Omelette / Besan Cheela / Gram Flour Pancakes

Tips:

Cook on medium to low flame.

While pouring the batter on the pan, the flame should be low.

It is a medium spice recipe, you can adjust it according to your taste by adding or cut down on chilies.

You can add or reduce on water as per required to attain the required consistency. For the amount of gram flour I had taken ¾ cup was adequate.

The omelette should be evenly cooked inside out.

Add water in parts. Gram flour easily forms lumps so mix well as there should be no lumps

Now how do I serve it? I apply butter on the whole omeletts then spread some mint chutney on it and fold it into half. It goes well with buttered bread with some tomato sauce and a cup of hot tea.

So foodies, go food-a-licious with this delightful breakfast recipe of Tomato Omelette / Besan Cheela / Gram Flour Pancakes and share your experiences with us via comments.

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Mint Chutney / Pudina Chutney / Green Chutney / The Basic Green Chutney

This recipe of Mint Chutney is a very basic one for the beginners. It’s a blend of mint leaves, coriander leaves, some garlic mixed with a few Indian spices. It’s an Indian condiment, can be used as a dip or a spread.

Mint Chutney / Pudina Chutney / Green Chutney 

It goes well with kebabs, tandoori dishes, tikkas, sandwiches and many many more.

As I mentioned it’s a basic recipe you can it to next level by adding in variations like curd, peanuts or even some cashew nuts.

For better understanding of the preparation of Mint Chutney, have a look at the video uploaded.

Even some main course dishes are prepared using this chutney as the marinade. One such recipe is Mint Paneer, which I have uploaded recently.

Ingredients:

1 cup Mint leaves

1 cup Coriander leaves

2 Green chilies

5 Garlic Cloves

2 Tbsp Dry Mango Powder

Salt

Method:

Take all the ingredients in the grinder jar.

take all the ingredients in a grinding jar

Grind it till medium coarse. 



Do not make a smooth paste.

grind till medium coarse

The mint chutney is ready to be used as a dip or a spread.

Mint Chutney / Pudina Chutney / Green Chutney 

Tips:

It’s a medium spicy recipe of mint recipe. To make it more spicy add in some more green chilies as per your taste.

Do not make it a smooth paste. Grind it till medium coarse.

Wash the mint and coriander leaves well.

Refrigerate and it can be used for a week.

Go food-a-licious with this green mint chutney use it as a dip or a spread and make your dishes tastier. I would be using this same chutney in my upcoming recipes Gram flour pancakes (besan cheela) and my favorite Papad Cones.

By the time you enjoy this mint chutney and let us know your experience via comments

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Bhindi Stir Fry / Okra Stir Fry / Lady’s Finger Stir Fry

There are different ways to make Bhindi (okra), and this is one of my favorite. Its takes less time to cook, no chopping, just cut off the crown and the base tip of bhindis (okra), give it a vertical slit, fill in the spices and stir fry. It’s just so uncomplicated.

Bhindi Stir Fry

 

While making any dish of bhindi (okra), the most important point to consider is that after washing the bhindis (okra), wipe them dry. There should be no moisture left on them, else while cooking the bhindis (okra) would become slimy and sticky.

In the spices I have added dry mango powder, as it gives the sour shade and also enhances the aroma. For better understanding I have uploaded the video.

The quantity specified of spices are given for ½ kg of bhindi (okra) which also depends on how much do you fill it in each bhindi (okra). In any case, if you run out of the spice mixture you can make it again as per needed.

You can also have a look at the other stir fried recipes Veg Stir Fry Pulao, Potato and Peanuts Stir Fry

Ingredients: (Serves 2)

½ kg Bhindi (okra / lady’s finger)

1 tsp Turmeric powder

1 tsp Red chilli powder

1 tbsp Garam Masala powder

1 tbsp Dry Mango Powder

2 tbsp Oil

Salt

Method:

Wash the bhindis (okra) thoroughly and wipe them dry.

Cut off the crown and the base tip of each bhindi (okra)

cut the crown and base tip

Give it a vertical slit.

give a vertical slit

In a mixing bowl, take turmeric powder, red chilli powder, garam masala powder, dry mango powder, salt and mix well.

all the spices

mix well

Fill this spice mixture in all of the bhindis (Okra).

fill in each bhindi (okra)

Heat oil in a pan. 



Put in the spice filled bhindis (okra)

heat oil and put in the bhindis (okra)

Stir fry on medium to high flame for 10 minutes or until cooked.

stir fry for 10 min or until cooked

Serve hot.

Bhindi Stir Fry / Okra Stir Fry / Lady’s Finger Stir Fry

 

It goes well with rotis and phulkas with a bowl of dal and some raita.

Tips:

The recipe is medium spicy, add in more red chilli powder to make it more spicy.

After washing the bhindis (okra), wipe them dry. There should be no moisture left on them, else while cooking the bhindis (okra) would become slimy and sticky.

Make this food-a-licious Bhindi (okra) stir fry for your family and friends in lunch or dinner, it can also be packed for tiffin.

Do share your experiences with us via comment. 

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Cabbage Mayo With Rice Salad

Mayonnaise is loved by all, be it kids or adults almost everyone likes mayonnaise.

Cabbage Mayo With Rice Salad

My today’s recipe is of a salad, which is quite different - The Rice Salad. I have made it in combination with cabbage mayo and it tastes really great.

Again a very simple recipe, as it is a salad, there is less of cooking and just mixing the ingredients.

For better understanding I have uploaded the video.

The cabbage mayo has to be refrigerated before serving. The dressing also should be kept in the refrigerator before mixing it with the salad.

Ingredients:

Cabbage mayo:

½ cup Mayonnaise

1 tsp Lemon juice

1 tsp Sugar

1 tsp White Pepper powder

Salt

2 cups Cabbage (shredded)

½ cup Spring Onions (chopped)

Rice salad:

½ cup Rice

1 small Onion (finely chopped)

1 small Tomato (finely chopped)

1 small Capsicum (finely chopped)

½ cup Corn (boiled)

Dressing:

6 tsp Olive Oil

2 tsp Lemon Juice

½ tsp White Pepper Powder

1 tbsp Mixed Dried Herbs

Salt

Method:

Cabbage mayo:

In a bowl take mayonnaise, add lemon juice, sugar, white pepper and mix well.

mayo,  lemon juice, sugar, white pepper, salt

mix well

Then add the shredded cabbage, spring onions and combine.

add cabbage, spring onions

 

combine

Keep it in the fridge.

Dressing:

In a bowl, take oil, add lemon juice, salt, white pepper powder and whisk it till the dressing turns light in color. Cover it with wrap and refrigerate it.

take ingredients of dressing in bowl

 

whisk

Rice salad:

Boil the water and after it comes to boil add clean and washed rice and salt. Boil the rice till just tender and strain it. Cool the rice completely.

Chop an onion finely, remove the seeds of the capsicum and chop it finely. Take away the bulky part of the tomato and chop it fine. Boil the corns.

Then add all these onion, tomato, capsicum, corn, and the salad dressing that we have kept in the refrigerator.  Mix it lightly with a fork.

rice salad

Serving:

First make a layer of rice salad. You can also use a mould for this. Then top it with cabbage mayo.

Or, place the cabbage mayo at the centre of the plate surrounded by the rice salad.

Cabbage Mayo With Rice Salad

Try this cabbage mayo with rice salad and write in your experiences and suggestions via comments

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