Jeera rice in Pressure cooker | Variety Rice Recipe

This recipe was shared with me by a friend many years ago. Jeera rice is said to be popular in Kerala for weddings and special occasions. It is usually paired with coconut milk chicken curry but it goes well with other stews and curries too.

Ingredients   

Rice - 2 cups
Curd - 1/4 cup
Cumin seeds - 1 tsp
Cinnamon - Small piece
Cloves -2
Cardamom - 2
Bay leaves - 2   
Cashew nuts - 15
Ghee or Oil - 2 tbsp

Method 

Heat two tablespoons of ghee or oil in a pressure cooker.

‎Add cinnamon, cloves, cardamom, and saute for few seconds.

‎Add the cumin seeds, bay leaves, and let the cumin seeds splutter.

‎Add the drained rice and saute for 2 to 3 minutes.

‎Add curd and mix well with the rice.
 ‎
Add 3 1/2 glasses of water and enough salt. (I have used jeerga samba rice so I've added 3 1/2 cups of water. Add water according to the rice you use)
 ‎
Close the lid and cook for one or two whistles.

After ten minutes open the cooker and fluff the rice.

Serve hot with any veg kurma or chicken curry.

Egg Curry Recipe | Muttai Kulambu Recipe

This spicy egg curry goes well with rice, appam, idiyappam, and even chapathi.

Ingredients

Egg - 5 Nos

Tomato - 1

Onion Big - 1

Green chilies - 3

Turmeric powder - 1/4 tsp

Chili Powder - 1 tsp

Coriander powder - 2 tsp

To grind

Coconut ( shredded) - 1/2 cup

Fried gram (Daliya dal) - 2 tsp

Fennel seeds - 1 tsp

Pepper - 1 tsp

For tempering

Oil - 2 tbsp

Mustard - 1/2 tsp

Curry leaves - 10

Method

Grind the coconut with fried gram, fennel seeds, and peppercorns

Slice the onion and cut the tomato.

Slit the green chilies and keep aside.

Heat oil in a pan and temper with mustard seeds and curry leaves.

Add the onions, green chilies and saute for two minutes.

Add the tomato pieces and let it cook until soft.

Add the masalas and 1/4 cup of water and allow it to boil.

Then add the ground coconut mixture and adjust salt.

Cover the pan and let it cook until the raw smell goes.

The curry should be a little thin before adding the eggs.

Add in the eggs one by one in separate places.

Reduce the flame and cover the pan and allow the eggs to cook for two to three minutes.

With a flat spoon release the eggs from sticking in the pan.

Cook for three more minutes on low flame and check if the eggs are fully boiled.

Turn off the flame and serve hot with Rice or with appam or chapatis.

                                         

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Mixed Vegetable Curry | Veg Kurma Recipe

This is a spicy and tasty kurma with lot of vegetables and peanuts.

Ingredients.

Mixed Vegetables ( carrot, beans, peas) - 1 cup

Potato (medium size) - 1

Tomato - 1

Onion -1

Green chilies - 2

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Curry powder - 1 tsp
or
Garam masala powder - 1/2  tsp

Coriander leaves - 1 tbsp


To Grind

Coconut (shredded) - 1/2 cup

Peanuts - 1 tbsp

Fennel seeds - 1 tsp


For Seasoning

Cinnamon - 1 inch piece

Cloves - 3

Bay leaves - 2


Method

Heat three teaspoons of oil in a pan and add cinnamon, cloves and bay leaves into it.

Add sliced onions and green chilies and saute for a minute.

Then add the chopped potatoes, cover the pan and cook for sometime.

When the potatoes are half done, add the tomatoes and salt.

Let it cook for two more minutes.

Add the mixed vegetables and add the turmeric, chili and curry powders.

Then add the ground masala mix and add enough water.

Adjust salt, cover the pan and allow the gravy to cook for five more minutes.

Garnish with coriander leaves and serve hot with chapati or rice.

For video recipe in Tamil...

Mixed Vegetable Kurma