30 Minute Meals

Hi,

Yes you can - I usually soak the rice and then start chopping vegetables, then fry the masala and vegs and then add the rice - so the total soaking time is around 15 mins. yes it is an unusual combination, when I first read the recipe I was hesitant to try it but now it is a regular in my house.

Nandhu, It is the same recipe that I posted before (on June 20th) in this thread, just attaching the pictures today.

No Nandhu, there is no grinding as I mentioned in the recipe before, just the Ginger paste,garlic paste, slit green chillies and Biryani masala (store bought) gives the spice to this Pulao.

And today, instead of peas, I added red potatoes with capsicum and carrots. Since we give a head start by microwaving these veggies, it is so quick, you won't believe it...!!

Originally Posted by Nandshyam

Awesome Krithika...

So the pulao recipe yours that took just 30 mins? recipeeeeeeeeeeeee.. no grinding nothing?

Oh Venus, probably I can zip this in a file and send it to you !! What do you think?

Originally Posted by Venonimiss

Krithika my dear, what have I done for you to tortoure me like this. Do you know it is still 11AM in California? It is one more hour to noon and your pictures made me super hungry. I have a healthly Eggplant, Mushroom and Basil Spheggeti that I made this morning for lunch, but still can't beat your Pulao.

May be I should save my lunch for dinner and go for a Indian restuarant around the corner from my work. But I doubt it would taste and look like yours.

Lesson for me - DO NOT BROWSE FOOD THREADS AT WORK, ALL THEY WILL DO IS LEAVE YOU HUNGRY AND CRAVING.

Originally Posted by sundarusha

Hi maithreyee

I made the vegetable masala rice and Pakodi kadhi with green pepper and watercress curry for dinner. The vegetable masala rice was superb. The soaking gave the rice the extra length.

Great - that sounds so yum! What is watercress curry? I have never heard of it. Please post the recipe. thanks

Hi Mythraeyi,

For this recipe, I don't even soak or fry the rice. I pressure cook the Basmati rice with water 1:11/2 proportion in the cooker for 2 whistles. That's it. It comes out very well.

Yes, this recipe is always a hit at our home too !! :)

Cheers
Krithika

Originally Posted by Mythraeyi

Hi,

Yes you can - I usually soak the rice and then start chopping vegetables, then fry the masala and vegs and then add the rice - so the total soaking time is around 15 mins. yes it is an unusual combination, when I first read the recipe I was hesitant to try it but now it is a regular in my house.

hmm.. my bad.. I didnt check the first page Thanks krithika.... Sure will try it and post my feedback sooonnnnnnnn

hey nandhu, thanks for starting this thread and all the others for the recipes.......but yes very wrong of me to have peeped in here at this time(1.10 pm) before lunch...must soon try out these recipes ......

Mindi

Originally Posted by Mythraeyi

Great - that sounds so yum! What is watercress curry? I have never heard of it. Please post the recipe. thanks

Hi Mythreyi

I had given the recipe for green pepper and watercress curry in the green leafy vegetables thread.
While sauteing the green pepper, I added some water cress leaves towards the end.Then added the
chili powder and dhan-jeera powder. You can add onions and fried potatoes too, if you like.

Masiyal:


We can make this masiyal using Ridgegourd (Peerkangai in Tamil) or Brinjal

Ingredients:

Ridge Gourd - 1; 1 arm sized
or
Brinjal - 2 ; normal medium sized
Tomato - 1 medium size; chopped finely
Small Onions - 5,6; split vertically
Green chillies - 3; chopped finely;increase or decrease according to taste
Tamarind - 1 grape size piece
Turmeric Powder
Salt
For Seasoning:
Red chillies - 2
Curry leaves - 1 arch
Mustard seeds - 1/2 tsp
Urad dhal - 1/4 tsp
Asafoetida - 2 or 3 pinches
Oil for seasoning.

Preparation:

If you use ridgegourd peel the skin and cut into semicircles.The skin is very delicate @ times so scrape it carefully.Else if brinjal is used just dice into small pieces.

Take a vessel add all the ingredients except tamarind and salt.Add little water so that it covers the vegatables and able to cook.Once it is 3/4th cooked add tamarind and salt and let it cook well. Hardly takes 15-20 mins in total for cooking.Do not add more water; if you have doubt add whenever necessaary.Once cooked remove from fire and mash the cooked vegetables like we do for dhal.The consistency must aso look like dhal or kootu.

Now heat oil and add all the seasoning ingredients and top it onto the masiyal.Mix and serve.

Can treat this as a main dish like sambar or dhal; goes well with plain rice or with curd rice;

Dont throw away the tomatoes or chillies while eating.Mash it well and eat along;