Showing posts with label Pressure Cooking. Show all posts
Showing posts with label Pressure Cooking. Show all posts

Monday, January 16, 2017

Quick and easy chicken and potato curry l പ്രഷർ കുക്കർ ചിക്കൻ കറി l Pressure cooker chicken curry/ Video recipe

Pressure cooker chicken curry is an easy and quick curry recipe. This chicken curry is apt when you have unexpected guests, for office goers, and bachelors with little time to cook. It's an excellent recipe, which can be done under 25 minutes. This chicken and potato curry serves 4-5 people. The addition of coconut milk makes this curry more tasty. This curry goes particularly well with chapathis. 


Chicken - 1/2 kg
Potato - 2 medium
Onion, sliced - 1 no
Green chilli, slit - 2-3 nos
Ginger, chopped - 1 tbsp
Garlic, chopped - 1 tbsp
Tomato, sliced - 1 
Curry leaves

Coriander powder- 2 tbsp
Chilli powder - 1 tsp
Pepper powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder  (link given) - 1 tsp

Thick coconut milk - 1/2 cup
Coriander leaves, chopped - for garnish
Salt as needed


Heat oil in a pressure cooker. Add onion, green chilli, ginger, garlic, and curry leaves. Saute well. 

When the onion starts to turn color and little bit soft, lower the heat, then add coriander powder, chilli powder, turmeric powder, pepper powder, and garam masala powder. Saute for 2 minutes. When the raw smell of masala leaves, add tomatoes and mix well. When the tomatoes are little bit cooked, add chicken pieces. Saute for 2-3 minutes. When the masala is coated well on the chicken pieces, add potato. Mix well. Now add salt. Mix well. To this add water. You can add water depending on how thick or thin gravy consistency you need for the curry.

Close the lid of the pressure cooker. Place the cooker on stovetop. Cook until 2 whistles or until it is done. Switch off the stove. Let the pressure cooker sit undisturbed. Allow it to release the pressure on its own. Open the pressure cooker. Now place the pressure cooker back on stove to thicken the gravy. When the gravy is slightly thick, add thick coconut milk. When it comes to a boil, add coriander leaves. Switch off the stove. 

Enjoy with rice, chapathi, puttu, or appam. 

Tuesday, October 4, 2016

Beetroot and tomato oats soup

This soup provides you with all the health benefits from vegetables. Here vegetables are pressure cooked and pureed in a blender. The addition of oregano provides a nice flavour and the oats gives thickness to the soup.  


Beetroot, roughly chopped - 1 medium
Carrot, roughly chopped - 1 no
Tomatoes, chopped - 3 medium
Cloves - 3 nos
Peppercorns- 4 nos
Garlic, chopped - 4 - 5 nos
Onion, chopped - 1 no
Dried Oregano -1/ 2 tsp
Salt and pepper powder  to taste
Oats, lightly roasted and powdered - 1/2 cup


Heat oil in a pressure cooker. Saute cloves, peppercorn,onion, garlic, dried oregano. Add beetroot, carrot and tomatoes. Mix well. Now add 4 cups of water. Pressure cook for 5 - 6 whistles. Allow it to cool and then puree it using a blender. Add powdered oats soaked in 1/2 cup of water. Add pepper and salt. Simmer for 5 minutes. Serve hot with a squeeze of lemon.


Monday, September 5, 2016

Easy pressure cooker sambar / ഈസി പ്രഷർ കുക്കർ സാമ്പാർ

Try this simple yet delicious south Indian Lunch ideas Rice with Easy pressure cooker sambar, Aviyal, Grated raw mango pickle and curd. 

Many people have asked me for quick and easy recipes. Also many have requested me to write recipes in Malayam. So keeping your request in mind, I am trying to post more easy to make recipes.


Toor dal - 1 cup

Turmeric powder - 1/2 tsp
Asafoetida - a small piece
Ladies finger, cut into 2 pieces - 6 nos
Drumsticks, cut lengthwise - 2 nos
Tomato, sliced- 1  no
Potato, carrot, pumpkin, ashgourd and cluster beans cut into pieces- 2 cups or as needed
Shallots/kunjulli - 1/4 cup
Tamarind, gooseberry sized - soak in 1/2 cup of water
Instant sambar powder - 3 tbsp
Coriander powder - 1 tsp
Chilli powder - 1/2 - 1 tsp

For tempering

Coconut oil - 2 tbsp

Mustard seeds - 1 tsp
Dry red chillies, slit - 2 nos
Curry leaves
Coriander leaves for garnishing


Pressure cook toor dal, turmeric powder and salt with 3 cups of water for 3 - 4 whistles. When the pressure releases, open the cooker. Add vegetables along with tamarind water. Again cook for one whistle. Do not overcook. 

Heat oil in a pan. Splutter mustard seeds, red chillies and curry leaves . Now add sambar powder, red chilli powder( soaked in little water). Saute on a low flame for a minute. Pour this over the curry. Now bring the curry to a boil and switch off the stove.

Tips;- Check the consistency of the sambar again and add little more water if required.

ഈസി പ്രഷർ കുക്കർ സാമ്പാർ

1 കപ്പ് തുവരപരിപ്പ്,1/2ടീസ്പൂൺമഞ്ഞൾപൊടി,ഉപ്പുപൊടിആവശ്ത്തിന് വെള്ളം ചേർത്ത്  ഒരു പ്രഷർ കുക്കറിൽ 3 -4 വിസിൽ വരും വരെ വേവിക്കുക.

കുക്കർ പ്രഷർ പോകുമ്പോൾ തുറന്ന്,  അരിഞ്ഞു വെച്ചിരിക്കുന്ന പച്ചക്കറികൾ ഒരു കഷ്ണം കായം, വാളംപുളി വെള്ളം, കുഞ്ഞുള്ളി ഇവ  ചേർത്ത് കുക്കർ അടച്ചു 1 വിസീൽ  വരാറാകുമ്പോൾ സ്വിച്ച് ഓഫ് ചെയുക. കുക്കർ തുറന്നു വെച്ചും കുക്ക് ചെയ്യാം.  പച്ചകറികൾ കൂടുതൽ വെന്തു പോകരുത് .

ഒരു പാനിൽ  2 ടേബിൾ സ്പൂൺ വെളിച്ചെണ്ണ ചുടാക്കി കടുക് പൊട്ടിച്ചു 2 ഉണക്ക മുളക്  2 ആയി മുറിച്ചത് ,കറിവേപ്പില കുഞ്ഞുള്ളി അരിഞ്ഞത് മുപ്പിച്ചു  3 ടേബിൾസ്പൂൺ സാമ്പാർപൗഡർ, 1 ടീസ്പ്ണ് മുളകുപൊടി, 1  ടീ സ്പൂൺ,
1 മല്ലി പൊടി   കുറച്ചു വെള്ളത്തിൽ മിക്സ് ചെയ്തു  വെച്ചതു വഴറ്റി  സാമ്പാറിൽ ഒഴിക്കുക . മല്ലി ഇല അരിഞ്ഞതു സാമ്പാറിന് മുകളിൽ ഇടുക.
വളരെ പെട്ടന്ന് സ്വദിഷ്ടമായ സാബാർ റെഡി.

Saturday, January 31, 2015

Vegetable pulao / Pressure cooker vegetable Pulav


Basmati rice - 3 cups
Onion, sliced - 3 medium
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chilli, slit - 3 Nos.

Potato, cubed - 2 medium
Carrot, cubed - 2 medium
Beans, chopped, 1 inch length  - 20 
Tomatoes, chopped - 3 large

Cinnamon - 2 pieces
Green cardamom - 3
Cloves - 6 
Fennel seeds - 1 tsp

Pepper powder - 1 tsp
Red chilli powder - 1 to 1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp

Oil  - 4 to 5 tbsp
Ghee - 2 tbsp

Yogurt - 1/2 to 3/4 cup
Mint leaves, chopped - 2 tbsp
Coriander leaves, chopped - 2 tbsp
Cashewnuts - for garnishing
Salt to taste


Clean and wash rice. Soak rice for about 10 minutes. Drain and set aside.

Heat oil in a pan. Splutter cinnamon, cardamom, cloves, and fennel seeds. Add onion and saute well. When onion turns pink in colour, add ginger paste, garlic paste and green chilles. Then add pepper powder, chilli powder, turmeric powder and garam masala powder and stir well in low flame. Add the chopped tomatoes and fry until they are mashed. Add potato, carrot, and beans. Mix well. To this add yogurt and salt. Mix well and switch off the flame. Set this vegetable mixture aside. 

Heat ghee in a pressure cooker. Add rice and saute for a minute. Add the vegetable mixture, mint leaves, 4 1/2 cups of water, and salt as required. Mix well. Close the lid and pressure cook for 1 whistle and simmer for 5 minutes. Once the pressure is released, open the lid and mix gently. Serve hot with raita, pickle, and pappad.

Friday, September 5, 2014

Pressure cooker Nurukku gothambu payasam/Pressure cooker cracked wheat payasam

This pressure cooker payasam is easy to make and delicious using only four ingredients. 

Cracked wheat  - 1 cup

Condensed milk - 1 tin

Sugar   - 1/2 cup

Butter     2 tbsp

water   - 1 1/2 liter


Wash and drain cracked wheat.Heat 1 tbsp butter in a pressure cooker, add cracked wheat and stir for 2 minutes. Now add 1 1/2liters of water and a tin of condensed milk to this. Close the lid of the pressure cooker. When the pressure starts to build, lower the flame. Cook for 10 minutes in low flame. Switch off the stove. After 20 minutes, open the pressure cooker. Now switch on the flame and heat the payasam in low flame till it reaches the desired consistency. Now add 1 tbsp of butter and switch off the stove. 

Friday, March 21, 2014

Jaldi cooker pulao/ Prawns pulao

Recipe - Vanitha Magazine

Basmathi rice - 2 cups

ghee     - 2 tbsp

Cinnamon - 1 inch piece

Cloves  - 3 nos

Cardamom  - 3 nos

Garlic chopped  - 1tsp

Onion cut in to small pieces - 1 no

Green chilli    - 3 nos

Tomatoes cut in to small pieces - 2 nos

Salt  pepper powder - as needed

Turmeric powder   - 1/4 tsp

Prawns cleaned  - 100 gms

Boiled water   - 2 1/2 cup

Coriander leaves - as needed

Mint leaves          - as needed

Lime juice          - 1 tbsp


Wash rice and soak for 10 minutes, then drain.

Heat cooker on stovetop, pour ghee and crackle cinnamon sticks, cloves and cardamom. add garlic and saute, followed by onions and green chillies. When onions are light brown, add tomato, salt, pepper powder, turmeric powder. Add prawns to this. Now add rice to this and fry the rice. Add water, coriander leaves and mint leaves. Now close the cooker without the weights on. When the steam comes, put the weight on, switch off the stove. After sometime, when pressure is released, open the cooker.


Monday, November 12, 2012

Pressure cooker Easy Paal Payasam

Payasam rice/Basmathi rice - 1/4 cup
Milk - 4 cups
Sugar - 1 cup
Water - 1 cup
Ghee - 1 tbsp
Raisins - 1/4 cup
Cashewnuts - 1/4 cup
Cardamom powder - 1/2 tsp

Place payasam/basmathi rice, milk, sugar, and water in a pressure cooker. Let it come to a boil. Then lower the flame and close the lid and pressure cook for 1/2 hour. Heat ghee in a pan, fry cashewnuts and raisins. Pour this over the payasam. Add cardamom powder and serve hot or cold.

Wednesday, September 12, 2012

Chana dal pepper stir fry / Kadala parippu pepper curry

Chana dal pepper stir fry is very easy to make and delicious too. You need only a few ingredients to make this curry. It makes for a comfort meal when paired with chapathis and rice.


Chana dal - 1cup
Onion - 1 small
Green chillies - 4 no
Pepper powder - 1 tsp
Turmeric powder - 1 /4 tsp
Curry leaves
Curry leaves


Pressure cook dal with green chillies, curry leaves, salt and water. Cook it for 2- 3 whistles ( don't overcook). Set aside.

Pour oil in a pan. Saute onion till it turns translucent on medium heat. Now add pepper powder and turmeric powder. When the raw smell leaves, add cooked chana dal to this and allow it to boil for few minutes. When the curry thickens, switch  off the stove. Serve along with chapatis.  

Monday, July 12, 2010

Pork vindaloo / Pressure cooker Method / Easy pork vindaloo / Video recipe


Pork - 1 kg

Onion, sliced - 2 medium

Chili powder - 1/2 tbsp

Kashmiri chili powder - 2 1/2  tbsp

Turmeric powder - 1/4 tsp

Garlic - 15 cloves

Ginger - 2-inch piece

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Vinegar - 1/4 cup as needed

Coconut oil



Clean and cut pork into cubes. Set this aside.

Grind garlic, ginger, mustard seeds, cumin seeds, and 1 tbsp of vinegar. Transfer this paste to a plate. Now to this paste, mix kashmiri chili powder, chili powder, turmeric powder, and 1 tbsp of vinegar. 

Heat oil in a pressure cooker. Saute onion and curry leaves. When onion changes color to light brown, add the set aside paste and saute well. When the oil starts to float on the surface, add pork cubes, salt, 2 tbsp of vinegar, 1/4 to  1/2 cup of water. Mix well. Cook this in a pressure cooker till two whistles. When the pressure is released, open the cooker. Now cook till the gravy thickens. Taste check for salt and vinegar. Add if required.


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