Pasalai Keerai Milagu Kootu/Spinach Pepper Kootu

Expect slower updates since exams are approaching nearby.

Earlier I have posted a recipe of milagu kootu with chow chow and pureed greens. But in this recipe, I didn't puree the greens.

While flipping through a recipe book, I read that the pepper, black gram and coconut were ground and added to kootu in this recipe. My family enjoyed this green dal very much.

Ingredients:
Spinach/pasalai keerai - 300 gms
Tuvar dal/arhar dal/thuvaram paruppu - 1/3 cup
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Asafoetida powder

To temper:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Dry red chilli - 1
Oil

To grind:
Urad dal - 1 tbsp.
Peppercorns - 1 tsp.
Grated coconut - 3 tbsp.
Oil

Method:
Boil the tuvar dal with required water, turmeric powder and little sesame oil in a pressure cooker. Keep aside.

Heat the oil in a pan. Add black gram and peppercorns. Saute till the black gram becomes golden colour. Keep aside.

While sauting, the peppercorns would burst. So be careful.

Heat the oil in a big pan and add mustard seeds, cumin seeds and red chilli (break into 2 or 3).

When the mustard seeds crackle, add the chopped spinach leaves.

Saute the spinach leaves. After a few minutes, the spinach leaves would release water.

Meanwhile add the black gram, black peppercorn and grated coconut in a blender.

Grind the mixture without adding water. Keep aside.

Continue sauteing the spinach.

Now add the boiled tuvar dal. Mix well.

Bring it to boil. Let it boil for 4 to 5 minutes while stirring in between. Now add the ground spices.

Mix well. Sprinkle asafoetida and salt. Mix. At this stage, the kootu becomes thick.

Serve as a side dish for rice or chapathi.

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Fenugreek Leaves Moong Dal Stir-Fry

Ingredients:
Fenugreek leaves - 3 cups
Moong dal - 1/4 cup
Onions (small size) - 3 (chopped finely)
Garlic - 3 cloves (chopped/crushed)
Tomato - 1 (chopped)
Dry red chillies - 2 (long)
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - tsp.
Asafoetida - 2 pinches
Coconut (grated) - 2 tbsp.
Coriander leaves (chopped) - 2 tbsp.
Salt (as per taste)
Oil

Method:
Cook the moong dal whole without mushy. Drain the water. Keep aside.
Heat the oil, and add mustard seeds, cumin seeds and urad dal.
When the mustard seeds crackle, add the broken chillies.
Saute the chillies till they become crisp.
Add asafoetida powder, onion, garlic.
Saute till the onion becomes translucent.
Now add the greens and start stirring.
Cook the greens by stirring in between.
Now add the tomatoes and saute for 3 minutes.
Mix in the salt (after adding the salt, the greens release their juices).
Saute till they become dry.
Finally mix moong dal, coconut and coriander leaves.
Enjoy as a side dish.

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Spinach Poori/Puri

Ingredients:
Whole wheat flour/atta - 2 cups
Spinach - 1.5 cups (chopped)
Coriander leaves - 2 tbsp. (chopped)
Ginger-garlic paste - 1.5 tsp.
Roasted and powdered cumin - 1 tsp.
Ajwain (powdered) - 2 pinches
Garam masala - 1/2 tsp.
Green chillies - 2 (or as per taste)
Salt (to taste)
Oil (for deep frying)

Method:
Blanch the spinach. Grind spinach, coriander leaves and green chillies into a paste.
In a bowl, combine all ingredients except oil.
Sprinkle little water and prepare a smooth dough.
Divide the dough into equal-sized balls.
Flatten them into small discs.
Heat the oil and deep-fry them till they're done.
Serve and enjoy with raita and any other side dish.

For raita:
Beat the yogurt without any granules. Add roasted and powdered cumin, black salt and red chilli powder. Mix well and enjoy with puris.

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Spinach Stir-Fry

Ingredients:
Spinach (medium size) - 1 (chopped with stems)
Onions (small) - 2 (chopped)
Garlic - 8 pods
Dry red chillies - 2 (broken into half)
Grated coconut - 2 tbsp.
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 1 tsp.
Chana dal - 2 tsp.
Salt (to taste)
Oil (as required)

Method:
Heat oil and add mustard,cumin seeds and dals and temper them. Add onion, garlic and dry red chillies and saute till the onions turn translucent.
Add chopped spinach and continue to saute.
While sauting, the spinach will wilt and release its juice. Continue the process till the stems are well cooked.
Now sprinkle required salt and saute, followed by sprinkling grated coconut and till dry.
Enjoy as a side dish with rice or chapathi.

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Spinach Masiyal/பசலைக்கீரை மசியல்

Ingredients:
Spinach - 1 medium bunch
Onion - 1/2 (chopped)
Tomato - 1/2 (chopped)
Salt (to taste)
Dry red chillies - 2
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1/2 tsp.
Oil - 1.5 tsp.

Method:
Remove the roots from spinach.
Wash and boil it with required water for 5 to 7 minutes.
Let it cool lightly. Blend the spinach.
Heat oil in a pan and add the seeds, chilli and dal.
When they crackle, add onions and saute till they change the colour.
Add the tomatoes and salt. Saute for a few minutes.
Add this to the spinach and mix. Serve warm with hot rice and ghee.
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தேவையான பொருட்கள்:
பசலைகீரை - 1 கட்டு
வெங்காயம் - 1/2 (நறுக்கியது)
தக்காளி - 1/2 (நறுக்கியது)
உப்பு - தேவையான அளவு
வர மிளகாய் - 2
கடுகு - 1 தேக்கரண்டி
சீரகம் - 1 தேக்கரண்டி
உளுந்து - 1/2 தேக்கரண்டி
எண்ணெய் - 1.5 தேக்கரண்டி

செய்முறை:
பசலைகீரையின் வேரை மட்டும் நீக்கி விடவும்.
கீரையை நன்றாக அலசவும். கீரையில் வேண்டிய அளவு தண்ணீர் ஊற்றி 5 முதல் 7 நிமிடம் வரை வேக வைக்கவும்.
சிறிது ஆறவைத்து மிக்ஸியில் அரைக்கவும்.
ஒரு கடாயில் எண்ணெய் ஊற்றி, கடுகு, சீரகம், உளுந்து, மிளகாய் சேர்த்து தாளிக்கவும். வெங்காயம் சேர்த்து நிறம் மாறும் வரை வதக்கவும்.
பிறகு தக்காளி சேர்த்து சில நிமிடங்கள் வரை வதக்கவும். இதனை மசித்த கீரையுடன் கலக்கவும். சூடான சாதத்துடன் மற்றும் நெய்யுடன் பரிமாறவும்.

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Fenugreek Leaves/Vendhaya Keerai Sambar

Ingredients:
Arhar/Toor dal/Split pigeon peas - 1/2 to 3/4 cup
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 3 cups
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Tamarind water - 1/2 cup
Dry red chillies - 2
Mustard seeds - 1 tsp.
Asafoetida - 2 pinches
My mom's sambar powder - 2 tsp. (or as per taste)

Method:
Soak dal for 30 minutes. Pressure cook the dal with turmeric powder.
Heat oil in a deep sauce pan and add the onion pieces. Saute till they are translucent.
Add the tomato pieces and saute till they are soft.
Reduce the heat and add the sambar powder and mix.
Now pour the dal and if required add a little water.
Add salt to taste.
Bring the dal to a rolling boil. Now add the fenugreek leaves and let it cook for 5 to 6 minutes. Add the tamarind water and cook till the raw smell fades away.
Meanwhile in a small pan add oil, mustard seeds, and dry red chillies. When the mustard seeds crackle, add the asafoetida powder and saute. Now add this tempering to the sambar. Cook for another 2 minutes.
Remove from heat and enjoy with hot steaming rice.

Sent off to "Only-Greens" event hosted by Sara and started by Pari.

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Methi Matar Malai

Ingredients:
Methi/Fenugreek leaves - 2 cups
Matar/Fresh green peas - 1 cup
Onions (small-sized) - 2
Ginger - 1 inch
Garlic - 2 cloves (big)
Cashew nuts - 2 tbsp.
Cinnamon - 1 inch
Cloves - 3
Green cardamom - 2
Green chillies - 2
Cumin seeds - 1 tsp.
Oil
Salt (to taste)
Fresh cream - 1/4 cup
Milk (low fat)- 1/3 cup

Method:
Steam the green peas and keep aside.
Soak the cashews in hot water. Grind onion, green chillies, garlic, ginger, cinnamon, cardamom, cloves and cashews into a paste.
Heat the oil in a pan and add the cumin seeds. When the cumin seeds sizzle, add the paste and saute in a low flame. Saute till it releases oil and leaves the sides of the pan. Don't allow the paste to become brown.
Now add the fenugreek leaves and saute till the leaves start to wilt. Now add 1/2 cup to 3/4 cup of water and stir. Bring it to a boil. Add the green peas and salt to taste.
After 2 to 3 minutes add the cream and milk. Stir well.
Serve with roti or naan.

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Methi Muthia/Muthiya

Ingredients:
Wheat flour - 1 cup
Besan/Gram flour - 1/2 cup
Fenugreek leaves/methi - 2 cups
Cornflour - 1/4 cup
Turmeric powder - 1/2 tsp.
Crushed peanuts - 2 tsp.
Oil - 3 tbsp.
Green chilli paste - 1.5 tsp.
Sesame seeds - 1 tbsp.
Roasted ground cumin - 1.25 tsp.
Baking soda - 1/2 tsp.
Salt (to taste)
Yogurt or lemon juice - 2 tbsp. (I used yogurt)
Sugar - 1 tsp. or as per taste
Water (as needed)

For tempering:
Mustard seeds - 1 tsp.
Oil - 2 tbsp.
Asafoetida - a pinch (optional)

After steaming

Method:
1. Keep the steamer on the stove and boil the water. Grease the steamer vessel with oil. Keep aside.
2. Meanwhile in a bowl, add wheat flour, gram flour, corn flour, turmeric powder, salt, ground cumin, baking soda, sugar, crushed peanuts and sesame seeds. Mix well.
3. Now add the wet ingredients. Add oil, yogurt, green chilli paste, fresh fenugreek leaves and mix well.
4. Add little water and form a dough. Make oblong sized balls from the dough and place them in the greased steamer vessel.
5. Place the vessel in the steamer and cover with a lid. Steam for 25 minutes. Cool them.
6. Slice the muthia. Heat oil in a pan and add mustard seeds and asafoetida (optional). Add the sliced muthia and saute for a few minutes till golden colour or brown colour.
7. Enjoy these healthy muthias with some hot chai.
Adapted from Super Veggie Delight.

Sent off to Nayna's "Flavours of Gujarat" event.

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Gujarati Paatra

Patra/Paatra/Karnataka Patrode/Patarveliya/Maharastrian Alu Wadi

Ingredients:
Patra/Colocassia leaves (large) - 8-10 leaves
Very small leaves - 6
Gram flour/besan - 1 1/2 cup
Thick tamarind water - 2 tbsp.
Jaggery - 2 tsp. (powdered)
Ajwain (crushed) - 1 1/2 tsp.
Turmeric powder - 1/2 tsp.
Ginger-green chilli paste -  1 1/4 tsp.
Red chilli powder - 1/4 tsp.
Coriander leaves - 3 tbsp. (finely chopped)
Salt (to taste)
Oil (for deep frying)

Method:
1. Wash and pat dry the leaves. Remove the thicker veins from big leaves for easy rolling.
2. In a bowl mix all the ingredients except oil and leaves. Add required water to make a thick batter which is spreadable on leaves.
3. First place the one bigger leaf up side down. Take a handful of batter and spread on the back of the leaf. Place another smaller leaf or bigger leaf and spread batter. Continue this process till 4 to 5 leaves and roll them tightly. In the same way continue with the other batches.
4. Place them on a steamer and steam them for 20 to 30 minutes. Make sure the leaves are cooked thoroughly. Undercooked leaves cause itchiness in the throat. Itchiness is caused by calcium oxalate crystals which is present in the leaves.
5. Cool and slice the rolls 1/2 inch each.
6. If you want a healthier version, just temper it with sesame seeds, cumin seeds, asafoetida and sprinkle some grated coconut.
7. I deep fried them instead of tempering. Deep fry them till they turn golden brown color.
8. Enjoy as a tea time snack.

Sent off to Nayna's "Flavours of Gujarat" event.

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Chana Palak

Ingredients:
White Chickpeas/Chana - 1 cup
Spinach/palak - 1 small bunch
Ginger-garlic paste - 1 tsp.
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Cumin seeds - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Green chilli - 1 (slit lengthwise)
Chana masala - 1/4 tsp.
Cream (25% Amul) - 1/3 cup
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil

Method:
Soak chickpeas in sufficient amount of water for at least 8 hours or overnight. Pressure cook the chickpeas with fresh water and little salt. Cut the spinach roots with kitchen scissors and wash the spinach. Place the spinach in a strainer for a few minutes and then chop them into pieces.
Heat oil in a pan and add the cumin seeds. When the seeds splutter, add ginger-garlic paste and saute till golden color. Add the onions and green chillies, saute till the onions are translucent. Add tomato pieces and salt and saute till mushy. Now add the chopped spinach, coriander leaves and saute till it wilts. Now add the powders and mix well. Add the boiled chickpeas (without the water) and saute. Simmer and add chana masala and cream. Mix and remove from heat. Serve with rotis.

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Curry Leaves Rice

Ingredients:
Curry leaves - 1.25 cups
Urad dal - 1 tbsp.
Bengal gram/chana dal - 1 tbsp.
Whole dry red chillies - 3
Tamarind - 1.5 tsp.
Salt (to taste)
Asafoetida powder - a pinch
Fried garlic - 1 bulb (peeled)
Cooked rice - as required
Oil

Method:
Dry roast the curry leaves till they turn crispy. Fry the urad and chana dal till golden color in 1 tsp. of oil. Fry tamarind and dry red chilli. Grind the dals, tamarind, red chillies, curry leaves, salt and asafoetida. Mix this powder, garlic with rice. Very perfect in a lunch box.
Note: Use fresh and tender leaves

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Greens and Chickpeas Rice

Ingredients:
Rice - 1.5 cups
Brown chickpeas - 1/2 cup (boiled)
Greens (any kind but edible) - 1 bunch
Onion - 2 (sliced)
Garlic -3 cloves (chopped)
Green chilli paste - 1 tsp.
Dry whole red chillies -2
Salt (to taste)
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Channa dal - 1 tbsp.
Oil

Method:
Cook the rice without mushy and keep aside.
Heat oil in a pan and add the seeds and channa dal.
When the mustard starts to crackle, add the sliced onions and saute till translucent.
Add garlic and saute till golden color. Reduce the heat and saute the green chilli paste and red chillies for a few seconds.
Add the chopped greens and saute till it begins to wilt. Saute till dry and add the salt.
Combine the boiled chickpeas and remove from the heat.
Add this green mixture to rice and toss.
Serve this healthy rice with scrambled eggs or chips.

Note:
Instead of green chilli paste, ground pepper can be used at the final stage.

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Keerai Milagu Masiyal

Ingredients:
Amaranth leaves - 200 gm
Arhar/Tuvar dal - 3 tbsp. (boiled)
Tomatoes - 2 (small)
Peppercorn - 1 tsp.
Grated Coconut - 2 tbsp.
Black gram - 1 1/2 tsp.
Vadagam - 2 tsp.
Oil
Salt (to taste)

Method:
Cook the amaranth leaves in an open pan with little water.
When the leaves are half done, add chopped tomatoes and mix.
Meanwhile dry roast the peppercorn and fry the black gram and grated coconut till golden color.
Powder peppercorn, black gram and grated coconut.
When the leaves are done let them become warm.
Grind them coarsely.
Add the boiled tuvar dal, powder and salt. Play with the blender for 2-3 times.
Temper with vadagam.
Serve with rice with a drop of ghee. :)

Note:
Adjust the pepper according to your taste.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Palak Paneer (Microwave Version)

Well, took from Chammy.

Ingredients:

Spinach/palak - 1 bunch (medium)
Paneer - 200 gm (cubed)
Green chilies - 3 (chopped)
Ginger - 1 tsp. (grated)
Onion - ½ cup (chopped)
Salt
Oil
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - ¼ tsp.
Garam masala - ½ tsp.
Water - ¼ cup (I didn’t add)
Cream - 2 tbsp.

Method:
In a microwave safe bowl, add the spinach and green chilies. Microwave high for 1 ½ minutes (mine took 4 minutes).
Cool completely and puree them.
Meanwhile in another bowl, add oil, onion and ginger. Toss them so that the oil gets coated well.
Microwave in high mode for 2 minutes. Coarsely grind them.
Now add the ground coarse paste of onions, ginger, green chilies, spinach, cumin powder, cream (I didn’t measure, just poured it). Coriander powder, turmeric powder, garam masala, water (if required), salt in the bowl and mix well.
Microwave for 3 minutes (remove and mix well after 2 minutes).
Add the paneer and microwave for a minute.
Enjoy this yummy & healthy palak paneer with naan or roti.

Sent off to "MEC-Celebrating Bloggers" (hosted by Jayasree & started by Srivalli) & "Healing Foods Event-Spinach" (hosted by Divya and started by Siri).

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Spinach & Scrambled Eggs Stir-fry

Ingredients:

Spinach leaves - 3 cups (after chopping)
Eggs - 3
Shallots - 15 (chopped)
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Whole red chilies - 1
Peppercorns - 5
Salt (to taste)
Coconut (grated) - ¼ cup
Coriander leaves - 3 tbsp. (chopped)
Turmeric powder - 2 pinches

Method:
Heat oil in a kadai.
Add mustard seeds and cumin seeds. When the mustard seeds crackle, add the onions , half cut red chilli and fry till it changes color.
Add the chopped spinach till it wilts and dry.
Add the lightly beaten egg and sauté till it becomes dry.
Add the turmeric powder and crushed pepper.
Next add coconut gratings, salt and coriander leaves. Mix well.
Enjoy as a side dish.

Sent off to "Healing Foods: Spinach" hosted by Divya (started by Siri) and Shama's "Family's Favorite Food Event".

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Chinese Scallion Pancakes

This is a very simple snack. I got the recipe from here. I made a few changes as yeast water was enough for me to knead the dough.

Ingredients:
Maida - 1 ½ cup
Yeast - 1 tsp.
Sugar - 1 tsp.
Scallions/spring onions - 2 (chopped)
Salt (to sprinkle)
Oil - 1 tbsp. + to fry the pancakes

Method:
Dissolve the yeast in warm water with sugar.
Add this water to the sifted flour and knead it into a dough.
Add 1 tbsp. of oil and knead again.
Cover and keep it aside for 2 hrs.
Knead and divide them into equal sized balls.
Flatten the ball into a circle.
Brush with oil on the circle, then sprinkle little salt and scallion pieces.
Roll up the circle.
Roll into lengthwise like a spiral.
Flatten them again.
Pan fry on both sides with a little cooking oil till it becomes golden color.
Proceed the same with the remaining balls.
Enjoy with or without any side-dish.

Sent off to "It's A Vegan World: Chinese" hosted by Vaishali.

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Vendhaya Keerai (Fenugreek Leaves) Masiyal

I’m writing this post for my own food collection. This dish is not a ‘special wannabe’ or something except the fact that it has a lot of nutrients. Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. My mom taught this recipe before my marriage.
Ingredients:
Fenugreek leaves - 1 bunch (medium)
Moong dal - ¼ cup
Onion - 1 (small)
Garlic - 2 cloves
Tomato -1
Salt

Tempering:
Mustard seeds - ¼ tsp.
Dry red chili - 2
Cumin seeds - ¼ tsp.
Asafetida - 1 pinch

Method:
1. Boil the moong dal in a pan.
2. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato.
3. When the leaves and dal are fully cooked, remove from heat.
4. When it is slightly warm, grind them coarsely with salt in a blender.
5. Temper the greens.

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Spinach-paneer Balls

In the picture the balls look like any ordinary edible balls but they actually taste good. Everyone in my family finished it up! Recommended for spinach-haters as you won't actually feel the taste of spinach at all. Especially if you make them for kids, tell them it's just bread-paneer balls with some herbs.

Ingredients:
Bread slices (crushed in the mixer) - 10
Spinach - 1 bunch (washed, blanched and pureed)
Ginger, garlic, Green chilli paste - 1 tsp.
Garam masala - 1/2 tsp.
Lemon juice - 1/2 lemon
Salt (to taste)
Oil (for deep frying)

For marinating:
Paneer cubes - 150 gms
Lemon juice - half a lemon
Ginger-garlic-green chilli paste - 1 tsp.
Capsico sauce - 1 tsp.
Oregano - 1/2 tsp.
Pepper (powdered) - 1/4 tsp.
Salt
Corn flour (for rolling) - as required (optional)

Method:
Mix all the ingredients together in the marination and keep it aside for an hour.
Mix bread crumbs, ginger-garlic-green chilli paste, garam masala, lemon juice and salt in a bowl.
Bind the mixture into a dough using the spinach puree as required.
Take a small ball from the dough and flatten.
Stuff the marinated paneer in the dough and make balls.
Rub the balls in corn flour (it's optional as I didn't rub them in corn flour).
Fry in oil till they become crispy.
Remove from heat and serve hot with tomato ketchup.
Recipe source-from my recipe collection.

Sent off to Srivalli's "Kids' Delight" event.

*Edit*-I have added another clear photo for a better view above the recipe method.

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Pudina Roti

Another variation of roti using mint leaves.

Ingredients:
Wheat flour - 2 cups
Mint leaves - 1 cup
Ghee - 1 teaspoon
Salt as required

Method:
In a mixing bowl, add wheat flour, ghee, salt and mix them well.
Chop half cup of mint leaves and include this to the flour mix.
Again mix well.
Add required water and knead into a dough.
Cover and keep it aside for 20 minutes.
While the dough is cooling off, fry the other half of mint leaves till it becomes dry. (no moisture in leaves)
Cool and crush this and keep this aside.

Pick up key lime size dough and flatten it as thin as possible.
Fold it in a zig-zag fashion.


Pack into a strip.
Roll tightly into a spiral shape and seal the edge.

Again flatten into circle.
Sprinkle the crushed mint leaves over the roti.
Roll the rolling pin over roti a couple of times so that the crushed mint leaves stay together with roti.
Lay the roti on a hot tawa in a medium flame.
Cook both sides of roti.
Serve hot with any side-dish if desired.

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Fenugreek Rice (வெந்தய கீரை புலவு, मेथी पुलाव)

Vendhaya keeri pulav or methi pulav

Ingredients:
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil

Method:
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.

Mix gently before serving.

p.s. Depending on basmati rice quality - water quantity and pressure cooking time may vary.

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