INGREDIENTS
for stuffing
peanuts roasted and powdered roughly 1/2 cup or about 3-4 tbsp ( those who are allergic to it, can use roasted chana dal ( pottukadalai powdered)
jeera pdr. 2 tbsp
coconut grated 1/4 cup
chili pdr. 1 tsp or to taste
salt to taste
coconut milk 2-3 tbsp to mix the spices
haldi ( turmeric pdr.) 1/4 tsp
Veges
small round brinjals 5-6, slit cross wise on top but not till the end, after removing the stalk
baby potatoes/ small potatoes peel and slit cross wise 5-6 ( immerse both potatoes and brinjal in water till you slit)
small sambar onions( shallots) 6-8 slit on top cross-wise
you can use tomatoes too if you prefer after removing the pulp, which you can mix with masala instead of wasting it, 3-4
those who are fond of mushrooms can use 4-6 small button mushrooms, remove the stalk to fill after wiping it clean
you may even use few cauliflower florets or broccoli florets, then cut into big, so masalas can go inside it
To make pulao
oil 2 tbsp
ghee 1 tbsp
jeera/ cumin 1 tsp
ginger finely chopped 1 tsp
green chilies finely chopped 1 tsp ( optional or to taste)
onion finely chopped 3 tbsp
haldi ( tumeric pdr.) 1/4 tsp
red chili pdr. 1 tsp optional or to taste
rice 1 cup soaked for 20 minutes
water 2- 2 1/2 cups ( it depends on the rice you use and you need a bit more to cook the veges)
salt to taste
coconut milk 3-4 tbsp
boiled green peas 3 tbsp or you may use cooked kabuli chana ( garbanzo/ chick peas) or kidney beans ( rajma) cooked
fresh coriander leaves 2 tbsp chopped
METHOD
mix all the spices for stuffing, add enough coconut milk, so when you stuff, the stuffing will not fall out
slit veges cross-wise, stuff the prepared masalas in each vege and keep aside
heat oil and ghee in the pressure cooker, add jeera, once it crackles, add ginger, green chili, fry for a minute
add chopped onion fry till transparent, add drained soaked rice, the soaked water can be used for cooking, if you soak in double the amount of water, use the same, as it will contain water soluble vitamins, add haldi and chili pdr. mix well, and stuffed veges, also the remaining masalas, add salt for the rice, water as needed, close the lid and cook for 2 whistles.
Once the pressure has gone, you may add cooked peas, kidney beans or chana, coconut milk, mix well, add 1 1/2 tbsp coriander leaves, mix well, keep it covered on low flame for 3-4 minutes, then serve hot by sprinkling remaining dhania on top and with roasted papad and cucumber or tomato raita to make a complete meal.
it will make a complete meal, as it has carbs, veges for vitamins and minerals, proteins from peants, peas and beans or chana, also protein from curd in raita and papad.
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for stuffing
peanuts roasted and powdered roughly 1/2 cup or about 3-4 tbsp ( those who are allergic to it, can use roasted chana dal ( pottukadalai powdered)
jeera pdr. 2 tbsp
coconut grated 1/4 cup
chili pdr. 1 tsp or to taste
salt to taste
coconut milk 2-3 tbsp to mix the spices
haldi ( turmeric pdr.) 1/4 tsp
Veges
small round brinjals 5-6, slit cross wise on top but not till the end, after removing the stalk
baby potatoes/ small potatoes peel and slit cross wise 5-6 ( immerse both potatoes and brinjal in water till you slit)
small sambar onions( shallots) 6-8 slit on top cross-wise
you can use tomatoes too if you prefer after removing the pulp, which you can mix with masala instead of wasting it, 3-4
those who are fond of mushrooms can use 4-6 small button mushrooms, remove the stalk to fill after wiping it clean
you may even use few cauliflower florets or broccoli florets, then cut into big, so masalas can go inside it
To make pulao
oil 2 tbsp
ghee 1 tbsp
jeera/ cumin 1 tsp
ginger finely chopped 1 tsp
green chilies finely chopped 1 tsp ( optional or to taste)
onion finely chopped 3 tbsp
haldi ( tumeric pdr.) 1/4 tsp
red chili pdr. 1 tsp optional or to taste
rice 1 cup soaked for 20 minutes
water 2- 2 1/2 cups ( it depends on the rice you use and you need a bit more to cook the veges)
salt to taste
coconut milk 3-4 tbsp
boiled green peas 3 tbsp or you may use cooked kabuli chana ( garbanzo/ chick peas) or kidney beans ( rajma) cooked
fresh coriander leaves 2 tbsp chopped
METHOD
mix all the spices for stuffing, add enough coconut milk, so when you stuff, the stuffing will not fall out
slit veges cross-wise, stuff the prepared masalas in each vege and keep aside
heat oil and ghee in the pressure cooker, add jeera, once it crackles, add ginger, green chili, fry for a minute
add chopped onion fry till transparent, add drained soaked rice, the soaked water can be used for cooking, if you soak in double the amount of water, use the same, as it will contain water soluble vitamins, add haldi and chili pdr. mix well, and stuffed veges, also the remaining masalas, add salt for the rice, water as needed, close the lid and cook for 2 whistles.
Once the pressure has gone, you may add cooked peas, kidney beans or chana, coconut milk, mix well, add 1 1/2 tbsp coriander leaves, mix well, keep it covered on low flame for 3-4 minutes, then serve hot by sprinkling remaining dhania on top and with roasted papad and cucumber or tomato raita to make a complete meal.
it will make a complete meal, as it has carbs, veges for vitamins and minerals, proteins from peants, peas and beans or chana, also protein from curd in raita and papad.
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for crochet designs, my blog, those who like a particular design are free to mail mehttp://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
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