Aloo Ghobi Ki Sabzi In Pressure Cooker

Seasonal Cauliflowers are the most loved and cooked!!
Among all those exotic dishes which everyone likes to prepare, today I bring a quicky recipe for everyone which is time saver and yumm to taste!!

Hi Guys Aara Back again trying to make a come back to blogging so badly but no issues as long I cherish seeing all other blogger friends continue their good work I enjoy watching their blogs and their cooking skills. Sometimes I feel just wow!! Keep up all ur good works dear friends :)


Coming to the recipe. 

Ingredients

Cauliflower - 1 floret cut into biteable size
Potatoes - 2 medium cut into biteable size 
Onion - 1 Sliced
Mustard Oil - 3-4 tsp
Ginger garlic paste - 2tsp
Tomatoes Chopped - 3 medium size
chilly powder - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4th tsp
Salt as per taste
Coriander leaves to garnish


Method:

- In a pressure cooker heat oil, add onions and cook till little soft
- Add ginger garlic paste and cook till raw smell goes
- Add in chopped tomatoes and all dry spices. Cook till tomatoes turn soft. sprinkle some water if u find masalas sticking to the bottom in this process.
- add in the potatoes and mix it well
- Add in the gobis and stir well till it coats with masalas
- Add 1/2 cup of water and salt to taste pressure cook for 2 whistles
- Allow the pressure to drop. Open the lid and add coriander leaves, check for salt and serve with roti or parathas!!

Notes:

- You can use any oil you like but sometimes I change my cooking oil for certain recipes. You can trust me it will not give any foul odor to the dish after cooked
- The starting process barely take 5 mins so dont panic with the written procedure practically its much quick!!
- Never add potatoes to tomato based curry or sabzi until you cook the tomato 1st. Potatoes never cook, it will stay hard no matter how long you try to cook to make it soft
 I have no scientific clearance here to talk about, but just my personal experience while making sabzi either add tomatoes 1st and cook it before you add potatoes as mentioned above. 
Or if making sabzi in kadai add tomatoes at the end and cook in low flame. This is my moms method and I will surely try to upload her way of cooking as well sometime in future!
- If you find more water after cooking just switch on the flame n allow all the moisture to dry. dont mix the veggies in this duration as the veggies after being pressure cooked will be soft. mixing might mash them up. 

Hope you liked reading my post 
I wish you try out this quicky sabzi and let me know how it turned :)

Cya until next bye bye...

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Coriander Cashewnut Chicken

This is a very simple and amazing recipe which can be made in jiffy and highly flavorful to serve your guest to impress them. You should try this for sure!~!

Hellow Ladies Its Aara Again Back To Blogging And Im Really Glad to be Around U Guys!!
Yea ofcourse it was a very long break! But I guess it was for gud. I missed all ur updates and wish I catch up all one by one!

Starting With this wonderful recipe I tried recently. Hope U Guys Like It!! If You are Non-Vegetarian I will Highly recommend you to try this out at least once :)

Ingredients

Chicken -750gms

Ginger Garlic Paste – 1tbsp

Coriander Leaves – 1 cup Tightly Pack

Onion – 2-3 Sliced

Green Chilies – 4-5 depending upon your taste
Cashew nuts – 1/4^th cup

Oil – 2-3 tbsp

Curd / Milk - 1cup

Lemon Juice Little If using milk

Salt to taste

Method:

-        -  Marinate Chicken Pieces with Ginger Garlic paste and 1/2tsp salt for minimum 1 or 2 hrs this makes chicken be soft and get cooked quick.

-        -  Heat oil in a kadai/wok and sauté onions and cashew nuts cook till onions are translucent

-        -  Now in a mixer Jar add translucent onions, cashew nuts, coriander and chilies grind it to smooth paste. Use a little water if needed

-        - Add this coriander paste back to the pan , add chicken to it close the lid and let it cook in medium flame for 5 mins.

-       -   Chicken will be tender by now. Add whisked Thicken yogurt and mix it well. If using milk add little lemon juice to give it a little tang to the gravy!

-         - Check for salt and adjust let it cook for another 5 -7 mins till you get a gud gravy consistency and chicken is coating well around with the coriander sauce

-         - Your Coriander Chicken Gravy Is ready!!

-         Serve it hot with White Rice / Pulao / Nan / Parathas / Roti It really goes well with anything!!

Notes:

-         - Marinating Chicken is optional But it lets remains chicken soft and juicy!! If U R in hurry Use chicken just like that no issue that will not make a difference to gravy.

-         - Cashew nut will not give its own taste but will help to thicken gravy and give a gud texture.
     - Use 4-5 green chillies 1st if u need more spice u can add slit green chillies while cooking and remove it later while serving

-         - Make sure u add salt just mildly, if more salt is added it might spoil the taste and there is no means to make the adjustment.

-         - After adding milk or curd the color of gravy will turn light green. If u want a darker side of green color you can use artificial green food color!! But I insist be neutral more naturally it is served the better enjoyed!!

-         - If u don’t have cashew nuts or u feel nuts will make it high caloric dish,  you can easily thicken the gravy at the end point by replacing cashew nuts with some corn flour paste!!

Impression:

I served it with coconut rice and it really went too well with Phulkas also!!

It was just so perfect!! we had sudden guests they too liked it a lot except for salt level which my uncle felt was a little high (he in takes less salt) I was not able to adjust and make it mild!! So be careful with adding salt!!

Otherwise this dish is a repeater for me! Im surely gonna make this again and again whenever possible J

If u got the ingredients just go with giving it a try!! Im sure u’ll love it too!!

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Instant Kadhi Hyderabadi Style

 Instant Kadhi Or Call It Cold Kadhi Is No Cook Recipe and can be prepared Within 5mins

Waahhh Im Flattered Over The Pic!! This is again a Lovely Guest Post By Uma Aunty! Again She dosent need an introduction at all. Her Previous Guest Post Masoor Dal Pulao With Masala Curd And Masala Papad Is unforgettable! Such a Lovely Spread It was!!

Uma Aunty had Inbox me a month back asking if I can feature Another recipe of her's. Really Glad she did Its Welcome Humbly From Anyone Who thinks my space is worth featuring their articles :)  With pics of what Uma aunty puts up in her fb we can notice such wonderful presentation! I hardly ever took that much time for making presentation! So its all in one treat to get her here!!

Getting back to the recipe Its very simple 

Ingredients

Curd / yogurt - 1 bowl

Little Water

Turneric powder - 1 pinch

Salt - As needed

To Grind

Garlic - 8

Green chillies - 6

Cumin seeds - 1 tsp

Coriander leaves - 2tbsp

Water - as needed

For Tempering

Oil - 1tsp

Cumin seeds - 1tsp

Mustard seeds - 1tsp

Dry Red Chillies - 2

Curry Leaves - Few

Coriander Leaves - Few to garnish

Method:

- Grind the items under the list to grind using little water to fine paste

- Add this paste into curd and whisk well, add little more water to form a thick kadhi consistency.

- Add Salt and turmeric accordingly. And Remove In a bowl

To Temper:

- In a pan add oil , once heated add mustard seeds, followed by cumin seeds, dry chillies and curry leaves.

- Pour this tempering into the bowl of curd with spices And serve it Cold in room temp as it is.

- Ready To Serve With Rice And Roti

Notes:

- Do not Boil The Curd

- Keep the consistency thick

- It keeps well for 2 days in refrigerator

 Thank you aunty for such a wonderful quicky recipe to enjoy!!

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Till then bubye 

Love 

Aara

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