Pressure Cooker Vegetable Pulao, Baingan Ka Pakora curry ~ Weekend Cooking

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With the Ganesh Chaturthi pooja being on Monday, we decided to go Vegetarian for the Sunday lunch. This also gave me an oppturnity to make something new and elaborate for the lunch. I had planned on making Coconut Pulao, with Nune Vanakaya Koora, while Amma had planned on a different feast. With the exams just round the corner for the kids, they were busy the weekend as well. Other than their stipulated time for studying, they enjoyed their long weekend.
We also planned for the rice flour to be ground for the neivedhyam preparation. Since I have almost covered most I know and what Amma knows, I didn’t think of planning on making anything new for this year. And moreover I was quite busy with work, which left me no time to even think of anything new.
Anyway coming back to the delayed weekend cooking post, that normally gets posted on a Monday. I didn’t want to mix up both these posts. check out what Vaishali and Champa have cooked up during their weekend.

Veg Pulao in Pressure Cooker

Ingredients Needed

Basmati rice – 1 cup
Butter – 1 tsp
Cloves – 2
Cinnamon – 1″
Bay leaf – 1
Onions – 1 medium
Ginger Garlic paste – 1/2 tsp
Vegetables (beans, carrot, peas) -1 cup
Coriander powder – 1 tsp
Pepper powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric powder a pinch
Salt to taste

How to make the Veg Pulao

Wash and soak for 15 -20 mins.

Clean and cube the vegetables in equal size, keep it aside.

the PC with butter, add the whole spices, let it roast for couple of
mins, then add the onions, saute till the colour changes.

then add the ginger garlic paste, and saute well. Next add the vegetables and saute well.

the rice and add to the pan, now add the coriander powder, pepper
powder, garam masala, salt and turmeric powder. combine everything well
and add 1 & 1/2 cup water.

Cover with lid and cook for 1 – 2 whistle depending on your PC.

Baingan ka pakora Curry

For the Baingan Pakoras

Ingredients Needed

Brinjal – 300 gms
Besan / Gram flour – 1 cup
Rice flour – 1/4 cup
Onion – 1 medium
Green chilli – 1 long
Ginger Garlic paste – 1/4 tsp
Mint leaves – handful
Coriander leaves – handful
Cumin Seeds – 1/2 tsp
Red chili powder – 1 tsp
Butter – 1 tsp
Salt to taste

Oil for Deep Frying

How to make the Baingan Ka Pakora curry

Wash and cut the brinjals into julienne. soak in water till use

Prep the other ingredients and take all of it in a wide bowl. Mix in nicely along with the chopped brinjals. Melt the butter and ad well.

Now sprinkle water and knead to a tight dough.

Heat oil in Kadai and when the oil is hot enough, take the batter in your hand and drop in gently. Cook on all sides.

Drain to a kitchen towel once it’s fried well.

You can serve this as such, which was exactly what happened at home. Half was eaten as such. While rest was saved up for the curry.

Curry for the Baingan Ka Pakora

Ingredients Needed:

Onion paste – 1 medium
Tomato – 2 medium
Ginger Garlic paste – 1/2 tsp
Cloves – 2
Cinnamon – 1″
Cashew nut paste made from 5 whole.
Red chili powder – 1 tsp
coriander powder – 1 tsp
Clove – 1
Cinnamon – 1
Salt to taste
Oil – 2 tsp
Water as required.

Soak the cashews in hot water and grind to a smooth paste.

In a non stick pan, saute the onion paste, followed by ginger garlic paste and tomato paste. Add all the spice powders and let it get cooked well. Once the gravy gets cooked well, add the cashew paste and water. Bring to boil and cook for 2 mins.

Then simmer for 10 mins, just before serving the add the pakoras and serve with rice.

This is also for my Side Dish Mela


Pressure Cooker Vegetable Pulao, Baingan Ka Pakora curry ~ Weekend Cooking

Course Main Dish - Rice
Occasion Ganesh Chaturthi
Dish Type Deep Fried Dishes
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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