Cauliflower 65 | Gobi 65 recipe | Cauliflower fry | Simple and Yummy Recipes

Cauliflower 65 - a delicious and crispy Indian tea time snack recipe. It is so easy to make and tastes very delicious too. It can also be served as a side dish for rice and also for any variety rice.

Click the link here for the video recipe 👉  https://youtu.be/Fzqia4QcTww
Preparation time: 15 mins
Marination time: 30 mins
Cooking time: 20 mins
Serves: 4
Ingredients

• 1 big Cauliflower
• 1 cup Maida flour
• ½ cup Rice flour
• ½ cup Cornflour
• 1 tbsp Ginger Garlic paste
• 1 tsp Kashmiri Chilly powder
• 1 tbsp Red Chilly powder
• ¼ tsp Turmeric powder
• Salt as required
• Oil for frying

Method:

• Chop the cauliflower into small florets and keep aside.

• Boil 2 liters of water in a saucepan. Add a little salt to it. Bring it to a boil.

• Switch off the heat and add all the cauliflower florets to it. Give a good mix.

• Cover the pan with the lid and set aside for 10 mins.

• after 10 min open the lid and drain the water completely.

• Take a large bowl, add maida, rice flour, cornflour, ginger-garlic paste, chilly powder, turmeric powder, garam masala, and salt.

• mix well by adding water little by little with the help of a spoon or a spatula.

• Make a medium batter consistency.

• Next, add the cauliflower florets to the batter and mix well, so that the batter coats very well with cauliflower.

• Keep in the refrigerator and marinate for 30 mins.

• Heat oil in a frying pan, when hot add the cauliflower florets one by one in batches. Fry for 2 mins on medium heat. Turn the cauliflower florets and cook for another 1 min and remove to plate.

• Fry the remaining florets in batches and serve hot with tomato ketchup.

Egg Biryani in Pressure Cooker | Pressure Cooker Egg Biryani | Quick Egg Biryani Recipe | Simple and Yummy Recipes

Egg Biryani - an easy and quick biryani recipe made using a pressure cooker. Among all the biryani recipes, egg biryani is very easy and it can be made very quickly at home. It tastes very delicious too. Serve this biryani hot with onion raita and salad by the side.

This is a quick biryani recipe that can be made within 30 mins. This can be served as lunch or dinner. Also, it is best for the lunch box recipes. In this recipe post, I am sharing the recipe of egg biryani in a pressure cooker with step by step photos and a video recipe.

Preparation time: 10 mins

Cooking time: 20 to 30 mins
Serves  2-3 persons

Click here for the video recipe https://youtu.be/C-dlhR1k_io

Ingredients:

• 3 Boiled Eggs
• 250 gms Basmati Rice
• 300 ml of Water
• 1 Onion medium-sized, thinly sliced
• 2 Tomatoes, chopped
• 2 Green chilies
• 1 tbsp Ginger Garlic paste
• 1/2 cup Mint leaves
• 2 tsp Red chilly powder
• 1 tsp Garam masala powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 2 tbsp Curd
• few Coriander leaves
• 2 tbsp Oil
• 1 tbsp Ghee
• Salt as required

Whole Spices

• 1 Cinnamon stick
• 4 Cloves
• 3 Cardamon pods
• 1 Bay leaf
• 1 Star Anise
• few Stone flower

Method:

• Wash and soak the rice for about 15 minutes

• Boil eggs and peel them and make slits on them

• Heat a pan with some oil, add red chili powder, turmeric powder, salt and mix well.

• Add the eggs and fry/roast the eggs for 3 mins on low heat and keep them aside.

• Take a pressure cooker and add oil, ghee to the cooker and roast all the whole spices.

• Next, add the onions and saute till they turn golden brown on medium heat.

• Add green chilies, ginger garlic paste and saute on low heat for 2 mins.

• Add tomatoes and little salt to it. Cook till the tomatoes turn mushy and soft.

• Next add curd, chili powder, turmeric powder, garam masla, coriander powder and mix well. Cook for 5 mins on low heat.

• Then add the mint leaves and mix well and cook for a minute.

• Then add the soaked basmati rice, water, and salt as required. Mix well.

• Add the coriander leaves and give a mix.

• Finally, place the eggs one by one on the rice.

• Close the pressure cooker with the lid. When the steam releases, place the weight and cook for 2 whistles and switch off the heat.

• When the steam releases, open the lid and serve the biryani with onion raita.

Pressure Cooker Chicken Biryani | How to make Chicken Biriyani in pressure cooker | Seeraga Samba Biryani | Chicken Biryani | Simple and Yummy Recipes

Chicken Biriyani in Pressure Cooker - an easy, flavourful and one-pot chicken biryani recipe. When you have no time to make the dum biriyani, try this version using a pressure cooker. This pressure cooker chicken biriyani can be made under max 30 mins.

I usually make biriyani in this method only. Most of the times I use only jeera rice ( seergha samba rice ) to make this chicken biriyani recipe. But this chicken biriyani recipe can be made also using basmati rice.

Click here for the video recipe 👉 https://youtu.be/m2FMXb8PeCk

Preparation time: 5 mins

Cooking time: 20 to 30 mins

Serves: 2

Ingredients:

• 1½ cup or 300 gms of Jeera Rice  ( seeragha samba rice ) or Basmati Rice
• 1 large Onion, chopped
• 1 Tomato, chopped
• 1 Cup Mint leaves, chopped
• ½ kg Chicken Pieces
• few coriander leaves
• ½ Lemon
• 2 tbsp Oil
• 1 tbsp + 1 tbsp Ghee

Whole Spices needed

• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamon pods
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• little Mace

To Grind to a paste

• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• 5- 6 Green chilies
• 1 tsp Fennel seeds
• 8-10 Garlic cloves
• small pice Ginger
• ½ cup Coriander leaves

Preparation:

• Grind all the ingredients in a blender or mixie to a fine paste by adding little water and keep aside.

• Wash and soak the rice in 3 cups of water and keep aside

Method:

• Heat oil and ghee together in a medium flame, when hot add all the spices one by one and fry for a few seconds.

• Next, add the chopped onions and fry till it turns light brown in color in medium heat.

• Next, add the chopped tomatoes and salt. Fry till the tomatoes become mushy.

• Then add the chopped mint leaves and fry for a minute.

• Next, add the ground paste and combine well. Saute the mixture in low heat until the oil separates.

• Add the chicken pieces and mix well. Cook for about 10 mins on low heat. Stir occasionally.

• Then add the soaked rice, water, and salt as required. Mix well and bring it to a boil.

• Then add the few chopped coriander leaves. Cover the pressure cooker with the lid.

• When the steam releases place the weight and cook for 2 whistles on medium flame. Then switch off the heat.

• When the pressure goes down open the lid. Squeeze ½ lemon and 1 tbsp ghee. Gently fluff up the rice. Mix very gently.

• Serve hot with onion raita

Chicken Keema Curry Recipe | Minced Chicken Curry | Chicken Keema Masala | How to make Chicken Keema with Averakai | Simple and Yummy Recipes

Chicken Keema Curry recipe - It is a curry recipe made with minced chicken sauteed with onion, tomatoes and few aromatic Indian spices using a pressure cooker. It goes very well with rice, bread and rotis. I have made this chicken keema with avarekai. This will give a slight crunch taste to the curry. If averakai is not available you can substitute green peas instead and make chicken keema matar recipe.

I have made this chicken keema masala recipe using a pressure cooker. Since this is one pot cooking, I find it easy and quick. It can be also prepared using a heavy-bottomed pan or a kadai. This chicken keema masala can be served with any Indian bread like phulka, paratha, chapathi, naan, poori etc. Here is how to make chicken keema curry recipe at home.

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4

Click here for the video recipe 👉 https://youtu.be/W1DaXDC5YCE

Ingredients:

• 300 gms Minced Chicken
• 1 Cup Avarekai
• 1 large Onion, finely chopped
• 2 Tomatoes, finely chopped
• 1 Cinnamon stick
• 2 Cloves
• 1 Bay leaf
• ½ tsp Cumin seeds
• 1 tsp Chilly powder
• 2 tsp Coriander powder
• 1 tsp Red Chilly powder
• 1 tsp Kashmiri Chilly powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• Salt as required
• ¼ cup Mint leaves, chopped
• few Coriander leaves
• 2 - 3 tbsp Oil
• Salt as required

To Grind

• 1-2 Cinnamon sticks
• 3 Cloves
• 6-8 Garlic Cloves
• 3 Cardamon pods
• small pieces Ginger
• 4 Green chilies

Preparation:

• First, grind all the ingredients mentioned under "to grind " to a smooth paste by adding little water and keep aside.

Method:

• Heat oil in a pressure pan or a pressure cooker. When hot add cinnamon, cloves, cumin seeds, bay leaf and fry the spices a few seconds in the oil.

• Next, add the finely chopped onions and cook in medium flame until the onion turns light brown.

• Then add the finely chopped tomatoes and cook for 5 mins on medium heat or until the water evaporates from the tomato.

• Next, add the mint leaves and the ground paste. Mix well.

• Then add red chilly powder, coriander powder, turmeric powder, garam masala powder, and salt.

• Mix well and add 2 tbsp of water. Cook the mixture on low heat till the raw smell of the spices goes off. It will take 4 to 5 mins.

• Next, add the avarekai / field beans and mix well. Then add the minced chicken and again mix well.

• Add 1½ cup of water and mix well.

• Let the gravy comes to a boil. Now close the pressure cooker with the lid.

• When the steam comes, add the weight and cook on medium heat for 2 whistles.

• When the pressure goes down, open the lid and mix well. At this stage, if the gravy is too watery, cook for a few more mins until it thickens.

• Finally, add coriander leaves and switch off the heat. Serve hot with poori, rice, chapathi etc.

Brinjal and Potato fry | How to make Brinjal and Potato fry | Simple and Yummy Recipes

Brinjal and Potato fry - a simple stirfry recipe made with brinjal and potato and made under 15 minutes. It's a very easy and quick stirfry recipe to make and it is a great side dish for rice especially the curd rice. The curd rice and this brinjal potato fry is an excellent combination.

This recipe is very very simple to make. If you have never tried this combo, then you must definitely try this. Use a good quality non-stick pan for a mess-free fry. I have used cast iron kadai / wok to make this fry. Also, you can increase or decrease the quantity of veggies in this recipe. If you want more potatoes then reduce the quantity of brinjal, it completely depends on you.

Ingredients

• 3 medium-sized Brinjal
• 2 medium-sized Potatoes
• 1 tsp Red Chilly powder
• 1 tsp Mustard seeds
• Salt to taste
• 2 tbsp Oil

Preparation

• Cut potatoes and brinjal into bite-sized pieces and keep aside. Soak the brinjal pieces in a bowl of water and keep aside.

Method:

• Heat oil in a heavy-bottomed kadai or a pan. Once hot add mustard seeds and allow it to splutter.

• Next, add the potato pieces and mix well. Cook for a minute in low flame.

• Cover the kadai with the lid. Let potatoes get 50% cooked. Open the lid and stir in between.  It will take 5 to 6 minutes to cook.

• Once the potatoes are half done, add the brinjal pieces, red chilly powder, and salt. Mix well.

• Cook in low flame for 3 to 5 minutes or until brinjal gets completely cooked.

• Finally, add curry leaves and cook for 2 more minutes and turn off the heat.

• Serve it with curd rice or rice with sambar, rasam.