Cabbage Green Peas Rice ~ Pressure Cooker Method

I always like one pot meals, it makes life easy and less time consuming also, but at the same time I want to try different rice varieties, thought I'l give a try to this Cabbage Green Peas Rice in pressure cooker, and it turned out awesome. Since this recipe is cooked with just 1tsp oil, its a healthy dish also.

Things Required
1 Small cabbage finely chopped
1 small cup green peas(I used frozen peas)
1 cup rice
1 onion finely chopped
1 tomato finely chopped
2 garlic cloves finely chopped
1tsp ginger grated
1/2 tsp Cumin Seeds
1/2 tsp each turmeric, coriander powder, garam masala, amchur powder and red chilly powder
Salt as per taste
Oil 1 tsp

Method
Heat oil in a pressure cooker and splutter cumin seeds, once they are done add garlic and onion and sauté until onion turns pinkish.
Now add finely chopped tomato and wait until tomato becomes mushy.
Add cabbage, green peas and all the masala powders and sauté for 2mins.
Add3 cups of water and bring to boil, when the water starts to boil add salt and rice.
Mix well and cook for 2 whistles.
Serve hot with any raita of your choice

I served with Cucumber Tomato Raita, for this mix together finely chopped tomato, cucumber, beaten curd, salt, black salt and chaat masala, mix and serve chill.

Potato and 3Bean Chaat : for this soak rajma, blackeye beans and kabuli chana overnight, drain the water and pressure cook for 4-5 whistles.
Cook one potato until soft but firm, in a mixing bowl add all the cooked beans, potato, salt and pepper powder.

Squeeze a fresh orange and mix with lemon and sugar and and serve your Orange Lemon Juice chill.


I am sending this recipe to In my VEG BOX ~Cabbage event by citrusspiceuk - http://citrisspiceuk.com/  and guest hosted by  motions and emotions http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

Vanghi Bhat ~ Brinjal Rice

Vanghi Bhat is a combination of rice, spices and brinjal prepared in a spicy and aromatic way. This is one of my favourite recipes aswell. Vanghibhat is very common in Maharasthra, Karnataka and some parts of Andhra.

The term 'Vanghi' means Brinjal in Marathi. Every region has its way of cooking this wonderful recipe.

You Will Need
Purple Baby Brinjals 10-12
Rice 1 cup
Salt as per taste
Jaggery a pinch

For the spice powder
Chana dhal 1 tsp
Urad dhal 1 tsp
Dry Red Chillies 5-6
Dry Coconut 3tsp
Cumin Seeds 1/2 tsp
Black Peppercorns 4-5
Whole Coriander Seeds 1 tsp
Clove and Green Cardamom 2 each
Cinnamon 1/2 inch stick

To Temper
Ghee 2 tsp
Chana And Urad Dhal 1 tsp each
Cashewnut 10-12 broken
Curry Leaves Few

Method
Dry Roast all the items mentioned under 'Spice Powder' one by one or until aromatic, cool and grind to fine powder and set aside.
Cook rice making sure that the grains are separate, spread on a large plate.
Chop brinjals into medium pieces and put them in a vessel of water until required. This is to avoid the brinjals from turning black.
Heat one tsp and sauté brinjal until half done, now add the prepared spice powder and  mix well
Now add the cooked rice, salt and mix well.
Finally add all the items mentioned under to temper and add to the prepared rice and mix well.
Garnish with coriander leaves and serve hot with cucumber raita and any side dish of your choice.


Variations
You can replace brinjal with capsicum and prepare capsicum rice in the same way.

Spicy Tasty Sprouts Pulao

Ingredients

Basmati rice 1 cup

Mixed sprouts 1 cup

Bay leaf 1

Cinnamon 1 inch

Cumin seeds 1/4 tsp

Onion 1 (Finely chopped)

Ginger green chilly paste 1 tsp

Red chilly powder 1 tsp

Turmeric 1/4 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Oil 2 tsp

Salt as per taste

Method

Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
 Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
 When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
 Add the rice and sprouts and sauté for 2 minutes.
 Add the turmeric powder, chilli powder, coriander-cumin seed powder and salt with 2½ cups of hot water. Pressure cook for 2 whistles.
 Serve hot, garnished with the coriander and serve with raita.

Dill Leaves Peas Pulao

Ingredients

Rice 1  cup
Fresh or Frozen Green Peas 1 cup
Dill Leaves 1/2 cup(Finely chopped)

Onion 1
Garlic 3 pods(Finely chopped)
Cloves 2
Cardamom 1

Cinnamon 1 inch stick
Coriander Powder 1 tsp
Green Chiles 2(Finely chopped)
Broken Red Chiles 3
Salt to taste
Oil 2 tbsps

Method

Wash and finely chop dill leaves.
Wash rice with water, strain and keep aside.
Heat oil in heavy pot or in rice cooker over medium high heat.
Add garlic, cloves, cardamom, cinnamon, red chiles, green chiles, and onion.
Stir until onion turns little brown.
Add rice, fresh peas (if using), coriander powder, dill, 3 cups of water and salt.
Cook covered until almost done.
Add frozen peas (if using) at this stage and cook for 5 more minutes.
Serve hot with any raita.

Baadshahi Pulao ~ Simple and Delicious Pulao

Ingredients

Basmati Rice 1 cup

Capsicum 2(Medium Size

Onion 2

Cinnamon 1 inch

Clove 2

Bayleaf 1

Cardamom 2

Cumin Seeds 1/2 tsp

Almond 4( Soaked and grind to fine paste)

Fresh coconut 2 tsp (grated)

Potato 2(boiled)

Red chilly powder 1 tsp

Coriander powder 1 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1 tsp

Ghee 2 tsp

Oil 2 tsp

Salt as per taste

Curd 1/2 cup

Method

Soak Almonds in warm water for 10-15mins and grind to fine paste with little water.

Grind to coconut to fine paste adding little water.

Boil potato, peel and mash in a bowl add chilly powder, garam masala, coriander powder, ginger garlic paste, coconut paste and salt and mix well.

Chop the stem of the capsicum and cut into half and remove the seeds, keep the potato stuffing inside and fill carefully.

Add a tsp oil and shallow fry the stuffed capsicums for 4-5mins or until it turns slight brown on the sides, keep aside.

Heat ghee and oil in a pan/cooker add cinnamon,clove,bayleaf,cardamom,cumin seeds and fry for 2mins, now add onion(cut into thin long stripes), saute until onion turns pink. Now add rice and almond paste, 2 cups of water and salt.

Mix everything close the lid and pressure cook for 2 whistles.

How to proceed

Apply ghee to the another cooker, add the prepared pulao, sprinkle 1 tsp curd, now place the stuffed and cooked capsicum, again add the pulao and repeat the process.

Close the cooker and heat for 5mins without whistle.

Serve hot Badshaahi Pulao

Punjabi Peas Pulao

Ingredients

Basmati rice 1 cup

Green Peas fresh/frozen 1 cup

Onion 1

Tomato 1

Green Chilly 2

Coriander and pudina leaves few

Clove 2

Cardamom 2

Ginger garlic paste 1 tsp

Biriyani Masala Powder 1 tsp

Red Chilly Powder 1 tsp

Garam masala 1/2 tsp

Salt as per taste

Oil 4tsp

Method

Boil the green peas and keep aside.

Chop onion lengthwise, tomato and green chilly finely.

Clean and chop coriander and pudian leaves finely.

In a cooker or pan heat oil add cardamom and clove once done add onion, tomato and green chilly.

When onion and tomato changes colour add ginger garlic paste, boiled green peas and saute for 2-3mins or until the raw smell of ginger garlic paste goes.

Now add chilly powder, biriyani masala powder, garam masala and salt.

Add coriander and pudina leaves and mix everything.

Now add 2cups of water and wait until the water starts to boil, now add the riceand mix well.

Pressure cook for a whistle and garnish with fried cashews.

Serve hot Punjabi Peas Pulao with any raita of your choice.

Alu Pulao

Ingredients

Potato 2 medium sized

Basmati rice 1 cup

Onion 1

Tomato 1

Cinnamon 1 inch

Bay Leaf 1

Ginger garlic paste 1 tsp

Turmeric powder 1/2 tsp

Chana Dhal 2 tsp

Coriander seeds 2 tsp

Black peppercorns 4-5

Dry red chilly 3-4

Oil 2 tsp

Pudina and coriander leaves few

Salt as per taste.

Method

Soak the rice in water  for 10mins and drain the water

Without adding oil roast chana dhal, coriander seeds, pepper and red chilly for 3-4 mins or until aromatic, cool and grind to fine powder.

Chop onion and tomato finely and potato into medium pieces.

Heat oil add onion, when colour changes to slight pink add cardamom, cinnamon, bayleaf, cloves and tomato, fry all these for 3-4 mins or until tomato becomes soft.

Now add pudina leaves, ginger garlic paste, turmeric powder and potato pieces.

Now add the soaked rice, salt and the prepared ground powder of chana dhal.

Add water, mix everything once and pressure cook for 2whistles.

Garnish with coriander leaves and serve alu pulao with any raita of your choice.

Now

Cardamom 2

Clove 2

Corn Pulao

Ingredients

 Corn Kernels 1 cup(Boiled)

Basmati Rice 1 cup

Coconut Milk 2 cup

Dry Red chilly 2

Green Chilly 2

Garlic pods 3

Ginger 1 inch

Grated Coconut 3 tsp

Pudina/Mint leaves 10-11

Coriander leaf few

Garam Masala powder 1/2 tsp

Cinnamon stick 1 inch

Clove 3

Bay leaf 1

Ghee 1 tsp

Oil 1 tsp

Salt as per taste.

Method

Wash and clean both pudina and corainder leaves.

Grind to fine paste red chilly, green chilly, pudina, coriander leaves, 2 cloves, garam masala, ginger and garlic with little water.

Heat ghee in a pan and fry basmati rice for 3-4 mins or until aromatic and keep aside.

Heat oil in a pressure cooker add clove, bay leaf when done add boiled corn kernels and mix.

Now add the ground paste and cook on low flame until raw smell goes for 4-5 mins.

Now add coconut milk, salt and fried basmati rice.

Close the lid and pressure cook for 1-2 whistles.

Serve hot corn pulao with any raita of your choice.

Onion Tomato Rice - My Way

Ingredients

Steamed Rice 1 cup

Onion medium 1

Tomato medium 1

Garlic pods 2

Ginger finely chopped 1 tsp

Amchur Powder 1 tsp

Chilly powder 1 tsp

Garam Masala 1/2 tsp

Turmeric 1 tsp

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Salt as per taste

Oil 2 tsp

Method

Finely chop onion, tomato and garlic and keep aside.

Heat oil in a pan add mustard when it stops spluttering add cumin seeds.

When cumin seeds change colour add garlic ginger and onion.

Saute for 3-4 min or until onion changes colour to light brown.

Now add tomato and cook until tomato softens.

Add all the powders one by one and salt, mix everything.

Finally add the rice and mix well.

Serve Onion Tomato rice with any raita of your choice.

Brown Masoor Pulao

Ingredients

Brown Masoor dhal 1/2 cup

Basmati rice 1 cup

Onion 1

Bay leaf 1

Cardamom 1

Cinnamon stick 1 inch

Green Chilly 2-3

Grated ginger 1 tsp

Coriander powder 1 tsp

Ghee/Oil 1 tsp

Salt as per taste

Method

Soak the dhal in water for 2-3 hours.

 Wash and soak the basmati rice in water for 10mins.

Heat oil/ghee in a wide pan add bay leaf, cardamom, cinnamon and saute for 2mins.

Now add finely chopped onion and green chilly and fry until onion turns light pinkish colour.

Now add the grated ginger and fry again.

Add the coriander powder, drain the water and add the soaked dhal, rice, salt and 2 glasses of water.

Close the lid and cook on medium flame for 10mins and keep stirring occasionally to avoid the vessel from scorching.

Else transfer the fried items in a pan to a cooker and pressure cook for 1 whistle.

Garnish with fried cashews and coriander leaves.

Serve Brown masoor pulao with any raita of your choice.

Carrot Rice

Ingredients

Steamed rice 1 cup

Carrot 1

Onion 1

Garlic 2-3 pods

Masala Powder 2 tsp

Turmeric 1/2 tsp

Oil 2 tsp

Mustard 1/4 tsp

Hing a pinch

Method

Finely chop onion and garlic and keep aside.

Chop the ends and grate the carrot and keep aside.

Heat oil in a pan add mustard when it stops spluttering add hing.

Add garlic and onion and saute for 3-4 mins or until onions colour change to slight brown.

Now add the grated carrot and saute for 2mins, close the lid for 2mins or until carrot softens.

Now add masala powder, turmeric and salt, mix well

Finally add steamed rice and mix carefully.

Garnish with coriander leaves and serve carrot rice with any raita.

Vada Pulao

Ingredients

For the vada batter

Chana dhal 1 cup

Red chilly 4-5

Onion 1 medium

Coriander and curry leaves.

Cumin/Jeera powder 1/2 tsp

Salt as per taste

Oil as required for deep frying.

Other ingredients

Steamed rice 1 cup

Saunf 1/4 tsp

Mixed Vegetables 1 cup

Pudina 12-15leaves

Garlic 2 pods

Green chilly 4

Fresh coconut grated 3 tsp

Cinnamon 1 inch

Cloves 2

Onion 1 medium

Tomato 1 medium

Turmeric 1/2 tsp

Salt as per taste

Oil 2 tsp

Method

Soak chana dhal and red chilly in water for 3 hrs. drain the water and grind the dhal and red chilly to somewhat coarse paste.

Take the ground mixture of dhal and red chilly to a bowl add finely chopped onion, finely chopped coriander and curry leaves, salt and cumin powder and mix well.

Heat oil in a pan and prepare small vadas from the dhal mixture, vada is cooked when it is golden brown. Keep the vadas on an absorbent paper and keep closed.

Wash and clean pudina leaves and grind alongwith fresh grated coconut, 2 green chilly, garlic pods and cinnamon to a smooth paste.

Wash and chop the vegetables into medium size and boil or pressure cook and keep aside, make sure the vegetables are not mushy but soft.

Wash and finely chop onion, tomato and green chilly.

Heat oil in a pan add saunf, cinnamon, cloves and fry for a min or until you get the aroma.

Stir in onion, tomato and green chilly, and saute for 3-4 mins or until onion colour changes and tomato is soft.

Now add the cooked vegetables, ground mixture of pudina, salt and turmeric.

Min everything well and cook on simmer for 4-5 mins until the raw smell goes.

Now add the steamed rice and mix carefully and drop the prepared vadas and mix well.

Serve vada pulao with any raita of your choice.

Mustard Rice

Ingredients

Steamed Rice 2 Cups

Mustard Seeds 2 tbsp

Green Chilly 2

Red Chilly Powder 1/2 tsp

Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method

Roast mustard seeds in a wide pan for 4-5 mins or until aromatic.

Grind mustard and chilly powder to fine powder.

Heat oil in a pan add mustard when it stops spluttering add urad dhal, cumin seeds, green chillies, hing and curry leaves. Fry everything for 3-4  mins or until everything is aromatic.

Stir in steamed rice and ground mustard seeds chilly powder and salt.

Remove from heat. Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.

Serve mustard seeds rice with any raita or with a glass of buttermilk.

Peas Pulao

Ingredients

Green Peas 1 Cup

Basmati Rice 1 Cup

Onion 1

Green Chiles 3

Ginger 1 inch Piece

Garlic 2 cloves

Caraway Seeds 1/2 tsp

Cardamom 1

Cinnamon 1 inch Long Stick

Cloves 2

Bay Leaf 1

Salt to taste

Oil 1 tbsp

Method

Wash basmati rice under water and soak the rice in enough water for around half an hour.

Strain the rice and keep aside.

Remove stems, wash and slice the green chiles.

Peel, remove ends, halve and thinly slice the onion.

Peel and mince the ginger and garlic cloves.

Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf.

Fry for few seconds or until caraway seeds start to pop.

Add sliced onion and fry till onion turns translucent.

Stir in ginger, garlic and green chiles.

Fry for few seconds, add green peas and basmati rice.

Stir fry for a minute, add 1 1/2 Cups of water and salt.

Cook covered until all the water has been absorbed by the rice.

Fluff the pulao and serve peas pulao with raita of your choice

Beetroot Rice

Ingredients

Beetroot 1 Medium

Green Peas 1/2 Cup

Steamed rice 1 cup

Onion 1

Red Chilli Powder 1/2 tsp

Green Chiles 2 – 3

Ginger 1 inch Piece

Garlic 2 cloves

Cumin Seeds 1/4 tsp

Cardamom 1

Cinnamon 1 inch Long Stick

Bay Leaf 1

Coriander few Springs

Lemon Juice 1 tsp (optional)

Salt to taste

Oil 2 tbsp

Method

Boil green peas and keep aside.

Wash, peel, remove ends and grate the beetroot.

Remove stems, wash and slice the green chiles.

                                          Peel, remove ends, and finely chop onion.

Peel and mince the ginger and garlic cloves.

Wash, remove hard stems and finely chop coriander leaves.

Heat oil in a pan, add cumin seeds,  cardamom, cinnamon and bay leaf.

Fry for few seconds or until cumin seeds change color.

Add finely chopped onion and fry till onion turns translucent.

Stir in ginger, garlic and green chillies.

Fry for few seconds, add grated beetroot, red chilli powder and salt.

Cook covered on low flame till beetroot is cooked a little.

Now add green peas and steamed rice and mix well.

Garnish with coriander leaves.

Serve hot beetroot rice with any raita of your choice.

 

Curd Rice

Ingredients

1 cup steamed rice

Yogurt/Curd 1 cup

1 carrot

1/s tsp mustard

1/2 tsp cumin seeds

1/2 tsp chana dhal

1/2 tsp urad dhal

2 green chillies

4-5 curry leaves

coriander leaves few springs

salt as per taste

2 tsp oil

Method

Wash cut the ends, peel the outer skin and grate carrot and keep aside.

Wash remove the end and finely chop green chillie.

Heat oil in a pan add mustard when it stops spluttering add cumin seeds.

When cumin seeds change colour add chana dhal, urad dhal, green chillies and curry leaves and fry for 2-3  mins or until the colour of the dhals change to slight brown.

Take the rice to a mixing bowl add yogurt, salt, coriander leaves and pour the tempered items.

Mix everything well and serve curd rice with any pickle of your choice.

Suggestions

Curd rice can be prepared with left over rice also.

Golden raisins, cashews, and pomegranate seeds can also be added if you want the sweet taste.

Powdered Dhal Rice

Ingredients

1 cup steamed rice

Toor Dal 1  Tbsp

Chana Dal 2 Tbsp

Urad Dal 2Tbsp
Garlic 2 Cloves
Red Chilly Powder 1/4 tsp
Turmeric Powder 1/2 tsp
Salt to Taste
Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5
Oil 2 Tbsps

Dry coconut grated 2 tsp

Coriander leaves few springs

Method

Peel and finely chop the onion.

Peel the garlic cloves.

Roast toor dal, chana dal and urad dal in a pan on low heat until they turn golden brown in color.

Remove from heat, cool to room temperature and grind into fine powder using a spice blender.

Heat oil in a wide pan add mustard, cumin seeds, urad dhal and cumin seeds.

Fry for 2 mins or until the colour changes of urad dhal and cumin seeds.

When cumin seeds change colour add chopped onion.

Fry till onion turns brown around the edges.
Add sliced green chiles and toss in garlic . Fry till raw smell of garlic is gone or until few seconds.

Stir in ground dal powder, red chili powder, turmeric powder and salt.

Immediately stir in steamed rice and carefully mix all the ingredients.

Remove from heat and keep covered for couple of minutes.

Serve hot powdered dhal rice with any raita of your choice.

Spicy Jeera Rice

Ingredients

Steamed Rice 2 Cups

1 medium size onion

Cumin/Jeera Seeds 2 Tbsps
Green Chiles 2
Red Chilly Powder 1/2 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2-3

Hing a Pinch

Curry Leaves 5
Oil 2 tsps

Method

Remove stems, wash and slice the green chiles.

Wash and chop the onions finely.

Roast cumin seeds until they turn aromatic or colour changes.

Grind cumin seeds with red chilly powder to fine powder.

Heat oil in a pan add mustard, urad dhal, red chillies, hing and curry leaves.

When urad dhal changes colour add steamed rice, ground cumin powder and salt.

Mix everything well and keep on simmer for 4-5mins.

Serve hot spicy jeera rice with an raita of your choice.

Mushroom Pulao

Ingredients

1 cup basmati rice

1 packet of button mushrooms of about 200-250 gms

1 medium size onion
1 medium size tomato or 2 small tomatoes
1 medium size potato

1 medium sized capsicum 

1 green chili

½ tbsp ginger garlic paste or crushed ginger-garlic
2 green cardamoms
3 cloves
5-6 black peppercorns
Cinnamon  2 inches
2 tbsp oil
Salt as per taste.

Method

Soak the basmati rice in water for 15-20mins.

When the rice is getting soaked up, chop all the vegetables in the meantime, including mushroom.

In a pressure cooker heat oil and fry cinnamon, cardamom, cloves, peppercorns until they turn aromatic.

Now toss in chopped onions and fry till transparent.

Add the ginger garlic paste ans saute for 4-5 mins.

Now add all the chopped vegetables and saute for 5-8mins or until vegetables are half cooked.

At this stage add the soaked rice and green chilli and stir for 3-4 mins.

Add 3 cups of water and salt and pressure cook the pulao for a whistle or until it is cooked.

Serve hot delicious mushroom pulao with any raita or dhal fry.

Curry Leaf Rice

Ingredients

1 cup steamed rice

Curry leaves 20-30

2 tsp dhanya/coriander seeds

4-5 red chillies

2 tsp dry coconut(grated)

1 tsp mustard

1 tsp jeera/cumin seeds

2 tsp peanuts

1 tsp lime juice

salt as per taste

2 tsp oil

Method

In a pan fry coriander seeds and dry chilly with a tsp oil.

Fry until it becomes aromatic or colour changes.

Switc off the flame and in the same pan add dry coconut and curry leaf and fry until it withers and becomes crisp.

Cool the fried items to room temperature and grind to fine powder.

Heat oil in pan add mustard when it stops spluttering add cumin seeds, curry leaf, peanuts and turmeric.

Switch off the flame and add lime juice and salt and mix well.

Add the steamed rice to a bowl mis the ground powder and fried items and mix well.

Serve hot curry rice with any raita of your choice.

Method