Category Archives: No Onion No Garlic Recipes

How to make Indian Deep Fried Wheat Flour Triangle Puffy Puri / Poori

Puri is an indian deep fried bread which can be eat any time.

It can go with any veggie or pickle. Best combination with puri is potato veggie, chole or halwa puri.

Making the way kids will love .. yum

Simple recipe of making puffy puri as follows…

Ingredients :

  • 1 Cup Wheat Flour
  • 2 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Oil for deep frying

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well.2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till you get a crumbly texture.12755380_10208626217323719_1126909013_o
  3. Now add a little water at a time and start kneading the dough.
  4. The dough should not be too tight or too soft.2015-12-09 09.08.59
  5. Cover the dough and let it rest for 30 minutes.
  6. Dough is ready to use.

Method of making puri :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make circle with the rolling pin.14429299_10210518997602043_611155280_n
  4. Run knife through it to make triangle.  14429661_10210518997562042_1708641124_n
  5. In a deep frying pan heat oil on medium flame. Add puri for frying.2016-02-21 17.23.10.jpg
  6. Turn after one side fluffs up. Fry both the sides.
  7. Remove it onto the paper towel.14423709_10210518997762047_272700742_o

14407954_10210518997402038_907136656_o_png

Serve hot puries with any vegi or just plain….enjoy!!! I served with Matki usal and Shrikhand…

 

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How to make Instant Pineapple Sweet and Spicy Pickle …

Pinapple Sweet and Spicy Pickle

Tried something different and it turned out awesome..

It is a yummy and delicious in taste. You can serve this pickle with any snack item, bread or paratha.  Its a quick and easy recipe of pickle.

Sharing simple recipe with you all….

Ingredients :

  • 1 Pineapple cut into small pieces
  • 1 tbsp oil
  • 1 Cinnamon stick
  • 4 to 6 Cloves
  • Pinch of Asafoetida
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 to 2 Dry red chilies
  • 1 tsp Kashmiri Red chilli powder
  • 1 cup Sugar
  • 1 tsp Lemon juice
  • Pinch of Salt
  • 1/2 tsp Cardamom Powder

Method:

  1. Cut pineapple into small pieces and keep aside.
  2. Heat oil in a heavy bottom pan on slow flame.
  3. Add mustard seeds and let them splutter.
  4. Now add fenugreek seeds and let them change the colour.
  5. Now add cinnamon stick, cloves, asafoetida and dry red chillies.
  6. Mix well.2016-02-16 15.53.14
  7. Add pinapple pieces, red chilli powder, salt and mix well to coat all the spices to the pieces.14184404_873040316135094_2401136765016157230_n
  8. Now add sugar, cardamom powder and mix well.
  9. Simmer on slow flame till pineapple pieces get cooked.
  10. Keep stirring.
  11. Add lemon juice and bring it to boil for around 5 minutes.2016-08-24 12.23.17.jpg
  12. Adjust spices as per your taste.
  13. Switch off the flame and let it cool completely.14079703_873040289468430_9036465913169788071_n
  14. Store in an airtight container or bottle. You can refrigerate it for better shelf life.

Sweet, Tangy and Spicy Pineapple Pickle is ready to eat with Bread, Chapati, Phulka or any type of Paratha….yum14079595_873040256135100_3958877542741320412_n

Enjoy !!!!!!

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How to make quick mixed vegetable Pulao ?

Quick mixed Vegetable Pulao ?

 NoOnionNoGarlic

This one pot meal is very easy to make and very well goes with raita, pickle, papad, dal or any kind of gravy dish. I used a pressure cooker to make this delicious pulao ?

Here is the recipe will share with you….

Ingredients :

  • 1 cup basmati rice
  • 2 tbsp ghee/ oil
  • Pinch of asafoetida
  • Whole Spices – 1 bay leaf, 1 cinnamon stick, 4 cloves, 4 black pepper corns
  • 1/4 tsp cumin seeds
  • 1 small tomato
  • 1 potato diced
  • 1 carrot diced
  • 1/2 capsicum diced
  • 7/8 french beans cut into pieces
  • 1/4 cup green peas
  • 1/2 tsp ginger- chilli Paste
  • 1 tbsp pulao masala
  • 1/2 tsp turmeric powder (optional)
  • 1 tsp garam masala powder
  • 2 cups hot water
  • Salt to taste

Method :

  1. Firstly rinse and then soak basmati rice in water for half an hour and then drain them.
  2. Heat ghee in pressure cooker on slow flame.
  3. Add cumin seeds. let it become brown, then add bay leaf and asafoetida.
  4. Add cinnamon stick, cloves, black pepper corns, ginger-chilli paste and finely chopped tomato and saute it.
  5. Add turmeric powder, pulao masala.
  6. Add all vegetables like potato, capsicum, carrot, french beans, green peas and mix well.
  7. Add drained rice and saute until all rice coated with all spices.
  8. Add water, garam masala powder and salt and let it boil on medium flame.13599616_10209796356176459_1801437546_n
  9. When water starts boiling, cover with lid.
  10. After 2 whistles, switch off the flame and let it cool down.
  11. Serve hot and garnish with coriander leaves.13533276_838178612954598_2852717108411904946_n

Yummy  mixed Vegetable Pulao is ready to eat with cucumber-tomato raita.

Enjoy!!!!!14233172_165236393917866_1244683424231644920_n

 

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How to make Methi Vadi (Fenugreek Fritters)

Methi Vadi (Fenugreek Fritters )

Its a spicy blend of fresh fenugreek leaves and gram flour. Easy to make and superb, crispy side dish during meal.

I am sharing an easy way of making Methi Vadi. ☺

2016-06-24-11-45-01-6

Recipe as follows .….

Ingredients :

  • 1 cup fresh Methi leaves chopped
  • 1 cup gram flour (besan)
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • Oil for frying

Method:

  1. In a big bowl put all the ingredients.
  2. Fenugreek leaves, besan, ginger chilli paste, turmeric powder, red chilli powder, cumin seeds, sesame seeds, oil, asafoetida, garam masala powder and salt.
  3. Make a thick batter by adding sufficient water at a time and mix well. 12271140_10207979447434876_578320768_o1-3
  4. Adjust spices and salt as per your taste.
  5. Heat 2 cups of water in a steamer or big broad pan.
  6. Grease plate with oil. Pour batter into the greased plate and steam for around 15 to 20 minutes.12287203_10207979447474877_144287377_o-2
  7. To Check, insert a tooth pick and it should come out clean.
  8. After cooling down cut Methi vadi into diamond or square pieces using a knife.13493175_10209712785407242_816883466_o
  9. You can store in airtight container in the freezer.
  10. Shallow fry Methi vadi pieces on slow till it turns golden brown in colour.13509692_10209712785487244_2068088829_o
  11. Serve hot.2016-06-24 11.45.01
  12. Its crispy and delicious. Enjoy!!!!!20160623_221502-1

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How to make colourful layered tutti frutti Rainbow Gujiya / Karanji

Gujiya/ Karanji are delicious sweets, made with semolina, nuts and dry coconut filling. FB_IMG_1458477561887

Its a traditional Maharashtrian and Gujarati sweet dish made in the festivals of Holi and Diwali.

Diwali, the festival of colours is around the corner. I made a colourful twist in my rainbow Gujiya  by adding tutti frutti in the filling and coloured layers on the outer part of the Gujiya.

I am sharing my way of making crispy and delicious Colourful Layered ‘Rainbow Gujiya’ (Name given by my princesses)..

with step by step pictures…

Recipe as follows..

Ingredients :

For making the Filling

  • 1 cup dry grated/  desiccated coconut
  • 3/4 cup powdered sugar
  • 1/2 cup fine semolina
  • 1/4 cup ghee
  • 2 tbsp poppy seeds
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 2 tbsp chopped nuts like cashews and almond
  • 2 tbsp tutti frutti

For making Outer Cover

  • 1 cup all purpose flour/ maida
  • 1 tsp fine semolina
  • 2 tbsp hot ghee
  • Salt to taste
  • 1/4 tsp any 2 types of food colouring
  • Warm milk

For making Cornflour paste

  • 2 tbsp cornflour
  • 2 tbsp ghee

Oil/ ghee for deep frying Gujiya

 

Method:

Method of Making Inside Filling :

  1. In the heavy bottom pan dry roast poppy seeds and grated coconut separately on very low flame. After it changes colour keep aside to cool down.
  2. In the same pan add ghee and roast semolina on low flame till it changes its colour. Then keep aside to cool down.
  3. In a big bowl take powdered sugar, add roasted poppy seeds, coconut and semolina.
  4. Now add nutmeg powder, cardamom powder, nuts like cashews and almond and tutti frutti. Mix well.
  5. Gujiya filling is ready to use.12721862_10208830570192413_1611044807_n

 

Method of Making dough :

  1. In a big bowl take all purpose flour/ maida, semolina and salt and mix well.
  2. Add hot oil or ghee, Mix well till you get a crumbly texture.12324997_10208832171592447_122047526_n
  3. Now pour warm milk little at a time and start kneading the dough. Dough should not be too tight or too soft.12825637_10208832171432443_362666103_n
  4. Cover the dough with a wet cloth and let it rest for 30 minutes.12064396_10208833603268238_1577280820_n
  5. Dough is ready to use.

 

Method making Cornflour paste

  1. Take ghee and cornflour in a bowl.12596601_10208832170952431_1887015740_o
  2. Make thick and smooth paste.12596589_10208833600148160_719880499_o
  3. Add more cornflour if required. Keep aside.

 

Method of Making Gujiya  :

  1. Kneed the dough and divide dough into 3 equal parts. 12272649_10208832171312440_2108878351_n
  2. Add different food colouring in 2 balls and again kneed the dough of each colour.12595988_10208832171152436_1699066433_n
  3. Get ready with these things before starting to making Gujiya.12674863_10208830566472320_750736504_o
  4. Make big disc (Roti) of each dough ball with rolling pin.
  5. Now take 1st disc and spread cornflour paste evenly.12516547_10208833601668198_1608922435_n
  6. Now place 2nd disc on it.12226413_10208833600428167_1726927833_n
  7. Now again spread cornflour paste evenly.12071758_10208833600108159_1885151823_n
  8. now place 3rd disc. 12674496_10208833600628172_407361974_n
  9. Again spread cornflour paste evenly.12324870_10208833573707499_1013204994_n
  10. Now make a tight roll.12674484_10208830570472420_2138002056_n12675268_10208833595788051_1582597280_o
  11. Now cut the roll horizontally.12722611_10208833573267488_468410722_o
  12. Now cut into 1 inch pieces.12516801_10208833599148135_229075538_o
  13. Take one piece and flatten with your palm.
  14. Now roll puri while keeping outer colour layer up.12358256_10208830569432394_902479080_n
  15. Apply milk on the edges of the puri and add filling in the centre.12527708_10208833602148210_1533359585_n
  16. Now seal the edges and create desired shape by using fork or gujiya cutter.12476405_10208833606988331_1868894171_n
  17. Make pleats by using press and fold method.
  18. Watch video for this method:    https://www.facebook.com/jyotiscookbook/videos/786062191499574/
  19. Make all Gujiyas in the same way.12721630_10208830569512396_1235202636_n

 

Method of Frying Gujiya:

  1. In a deep frying pan heat oil on low flame.
  2. Fry Gujiya on low flame till it become crispy from both the sides.12834800_10208830569992408_902731335_n
  3. Remove and put it on a paper towel and let it cool.12674134_10208830568272365_1456566458_n
  4. Delicious Gujiyas are ready to eat.FB_IMG_1458477558583
  5. See the beautiful layers.12380138_10208832170992432_1546760624_n
  6. Happy Diwali…. with colourful layered tutti frutti rainbow “Gujiya/ Karanji”   enjoy!!!12324960_10208830568992383_366626661_n

 

My colourful layered Gujiya was selected  for Chef Sanjeev Kapoor’s  #holiwithmasterchef contest.

 

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How to make Chavali (Black Eyed Peas) Curry

Chavali (Black Eyed Peas) Curry is yummy and delicious indian curry. Onion -garlic not added. Its quick and easy to make. One of the favourite dish in my house.

Sharing simple recipe with you all..

Ingredients :

  • 2 tbsp oil
  • Whole spices – 2 bay leafs, 1 cinnamon stick, 4 cloves, 4 black pepper corns
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida
  • 2 tomatoes (grinded paste)
  • 1 cup chavali (black eyed peas)
  • 1 tbsp ginger chilli paste
  • 1 and 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Washed chavali and add in a pressure cooker.
  2. Add enough water and some salt. Heat cooker on medium flame.
  3. After 7 to 8 whistles, switch off the flame and let it cool down.10647843_10208774235224074_650767469_n
  4. Heat oil in a heavy bottom pan.
  5. Add bay leafs, cinnamon stick, cloves, black pepper corns, pinch of asafoetida and cumin seeds.12647988_10208431649659649_1851040705_n
  6. Add ginger chilli paste and saute it.
  7. Add grinded tomatoes.804697_10208774236144097_1425978699_n
  8. Now add red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.  12498469_10208774235944092_168973794_n
  9. Saute masala till it separates from the oil.12674504_10208774235424079_1084913830_n
  10. Add boiled chavali and coat well with spices.12833281_10208774235544082_411440270_n
  11. Keep lid and simmer on slow flame.
  12. Adjust water and spices as per your curry’s thickness and mix well.
  13. Switch off the flame and sprinkle garam masala.12325549_10208819948526878_1770650319_o10621897_10208819948606880_1309420079_n
  14. Garnish with coriander leaves and serve hot.12822101_10208774236264100_708040894_n

Spicy Chavali curry is ready to serve with chapati, phulka, naan, or white rice.12674516_10208774237184123_2098332102_n12842431_10208774235184073_903140084_o

Enjoy yummy delicious Chavali curry….

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How to make Instant Suji Dhokla…

Instant Suji Dhokla easy, quick and yummy. …white dhokla.

Here is the recipe of yummy, spicy and soft Suji Dhokla,  I want to share with you..

Ingredients :

  • 1 cup fine suji/ semolina
  • 1/2 cup curd
  • 1 tbsp oil
  • 1 cup water
  • 1 tsp chilli and ginger paste
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • 1 pkt Fruit salt (Eno)
  • Salt to taste

For tempering and serving:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 7/8 curry leaves
  • 2 tbsp chopped coriander leaves

Method :

  1. Take suji in a big bowl. Add curd, oil, chilli ginger paste, lemon juice, sugar and salt. 12825539_10208796169132408_529115289_n
  2. Add water and mix well. Keep for 30 minutes.1931925_10208796168332388_613098662_n
  3. Add eno fruit salt mix well.12226405_10208796168772399_387707092_n1462006_10208796169812425_121122406_n12834688_10208796167652371_1850467950_n
  4. Heat 2 cups of water in a steamer or big broad pan. Grease plate with oil. Pour batter into the greased plate.12477002_10208796170212435_1004551587_o
  5. Steam for around 15 to 20 minutes.12443316_10208796170652446_1576065671_o
  6. To check, insert a tooth pick and it should come out clean.
  7. After cooling down cut Dhokla into square pieces using a knife.
  8. In a small tadka pan heat oil on slow flame. Add mustard seeds and let it splutter. Now Add cumin seeds, sesame seeds, curry leaves and fry for seconds.12443350_10208774236504106_1348967990_o
  9. Pour tempering over dhokla. Garnish with chopped coriander leaves.  10366051_10208794240444192_5183942207945454502_n

Yummy  dhokla is ready to serve..

10372768_10208794239364165_8900950402118649073_n12422348_10208793406623347_985662730_o

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How to make Instant Suji Appam (Semolina Appam)

Instant Suji Appam is a quick and easy-to-make snacks with ingredients that are in your home.  Appam patra is used to fry Suji Appam. It uses less oil thus it more healthy.  Do variations by adding finely chopped tomato, grated onion, carrot or any vegi.

Here is the recipe of yummy, spicy and crispy Suji Appam,  I want to share with you..

Ingredients :

  • 1 cup suji/ semolina
  • 2 tbsp curd
  • 1 tbsp oil
  • 1 cup water
  • 1 tsp chilli and Ginger paste
  • 1 tsp cumin seeds
  • 1 tsp lemon juice
  • 1 tsp fruit salt (Eno)
  • Salt to taste
  • Oil for frying

Method :

  1. Take suji in a big bowl. Add curd, oil,  water, chilli, ginger paste, cumin seeds, lemon juice and salt. 12751760_10208754502210761_1653865829_o
  2. Mix well and keep for 30 minutes.
  3. Add eno fruit salt mix well. Keep the batter thick.
  4. Heat appam patra on slow flame.
  5. Add few drops of oil in each mould and pour a spoonful of batter. 12794331_10208745152697029_3634223428297371990_n
  6. Cook it for 2 to 3 minutes.
  7. Flip appam after one side is done.1618532_10208745152417022_3103207644844013056_n
  8. Fry on slow frame on both sides.12814454_10208745152297019_4544117095548029220_n
  9. Yummy Suji Appam is ready to eat with  Green Coriander Coconut Chutney….

12822975_10208767063844794_118794524_o

Enjoy  …

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How to make Alu Vadi/ Patra/ Pathrode..

Alu vadi is a Maharashtrian and Gujarati snack. Made with rolled colocasia leaves which is then fried to perfection. We prepare it during festivals or special occasions.

Sharing you my method of making Alu vadi.

Recipe as follows .….

Ingredients :

15 to 20 Colocasia leaves (Arbi ke patte)

For Batter :

  • 2 cup gram flour (besan)
  • 1/2 cup rice flour
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp tamarind (seedless)
  • 2 tbsp jaggery
  • 1 tbsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • 1/2 cup warm water

For tempering and serving:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • Pinch of asafoetida
  • 2 tbsp fresh grated coconut
  • 2 tbsp chopped coriander leaves

Method of making Batter:

  1. Take tamarind, jaggery  and 1/2 cup warm water in a bowl. Keep this for around 30 minutes.
  2. Strain the mixture through a sieve.
  3. Put mixture in a big bowl. Add gram flour (besan), rice flour, ginger chilli paste, pinch of asafoetida, garam masala powder, turmeric powder, red chilli powder, coriander powder, cumin powder, sesame seeds, oil and salt.12804327_10208730730336479_331961250_n
  4. Make a thick batter by adding a little water at a time and mixing well.12834732_10208730730296478_1687104543_n
  5. Batter is ready to use in making Alu vadi..

Method of making Alu Vadi:

  1. Wash, clean and wipe colocasia leaves.
  2. Remove central vein by using knife. Use rolling pin to flatten the leaf.10417009_10208730731456507_2104294756_n
  3. Apply the batter on a large leaf. 12822069_10208730731176500_960139040_n
  4. On it place small leaves and apply batter again. Cover the full leaf with the batter.10668398_10208730731096498_1871097193_n
  5. Now fold leaf from one side and apply batter on that side.11101192_10208730730776490_1571920893_n
  6. Same thing for the other side.
  7. 1937946_10208730730896493_982992608_n
  8. Now start rolling the leave tightly to keep the batter and leaves together.12833197_10208730732136524_2032994910_n
  9. And its done. 939114_10208730730536484_97414376_o
  10. Prepare all rolls in the same ways.
  11. Heat 2 cups of water in a steamer or big broad pan.
  12. Grease plate with oil. Place all rolls into the greased plate.12810074_10208730730376480_837648928_o
  13. Steam for around 20 to 25 minutes.12842358_10208730730496483_1775283360_o
  14. After cooling down cut roll into slices using a knife.

 

Method of tempering and serving  Alu Vadi:

  1. Heat oil in heavy bottom shallow pan on slow flame.
  2. Add mustard seeds, cumin seeds,sesame seeds and pinch of asafoetida.
  3. Add sliced rolls.12834925_10208730732536534_670730375_n
  4. Fry slices on slow flame from both sides for few minutes.938554_10208730733296553_152223940_o
  5. Garnish with fresh grated coconut and chopped Coriander Leave.
    1932398_10208718422388788_5530146724437723983_nIts crispy and delicious. Enjoy!!!!!10400117_10208718422188783_8087579236101363071_nThanks for visiting my blog and do share your valuable comments.

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How to make Tangy, Spicy Tomato Rice (No onion garlic)

Tangy, Spicy Tomatoes Pulao is easy to make and very well goes with raita, pickle, papad, dal or any kind of gravy dish.

12746414_10208596500900827_750155196_n1

No onion-garlic added in this.

You can use leftover white rice also to make this dish.

Here is the recipe will share with you….

Ingredients :

  • 1 cup basmati rice
  • 2 tbsp ghee/ oil
  • Pinch of asafoetida
  • 1 bay leaf
  • 1/4 tsp cumin seeds
  • 1 cinnamon stick
  • 1 big tomato
  • 1 carrot diced
  • 7/8 french beans cut into pieces
  • 1/4 cup green peas
  • 1/2 tsp ginger- chilli Paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp lemon juice
  • 2 cups hot water
  • Salt to taste

Method :

  1. Firstly rinse and then soak basmati Rice in water for half an hour and then drain them.
  2. Heat ghee in a pan on slow flame.
  3. Add cumin seeds. let it get brown colour, then add Bay leaf and Asafoetida.
  4. Add cinnamon stick, ginger-chilli Paste and finely chopped tomato and saute it.12498421_10208638066739947_460819762_n
  5. Add Red chilli powder, turmeric powder, coriander powder, Cumin Powder
  6. Add all vegetables like carrot, french beans, green peas. Covered with lid and let it cooked on slow flame.
  7. Add drained rice and saute until all rice coated with all spices.12755068_10208638066019929_2123404385_o
  8. Add water, garam masala powder and salt and let it boil on medium flame.
  9. When water starts boiling then lower the heat and covered with lid.
  10. Cook until the rice get cooked.12746414_10208596500900827_750155196_n
  11. Sprinkle lemon juice and garnish with coriander leaves.

Yummy Tomato pulao is ready to eat with cucumber raita and Papad…

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