Carrot beans poriyal, carrot beans thoran, carrot beans stir-fry. Basic technique and a video demo of flash cooking vegetables for poriyal and thoran. Cook veggies in less than 5 minutes with this technique.
If there is one thing you would want to try from this site, then try flash cooking vegetables. So whats the deal and whats flash cooking anyway? Flash cooking is nothing but cooking at high heat for a very short time. So what happens when you do that??? The veggies cook perfectly and retains all the bright and vibrant colors. Veggies are cooked to perfection without becoming mushy with very less intervention during cooking. There is no sauteing, there is no mess. OK. Kind of interesting. Then? Its easy, its addictive and you will never look at cooking veggies the same way again. Its perfect every time. Every single time. Will the veggies smell raw as we are not sauteing? No. Absolutely not. Its my family approved recipe. Trust me and enjoy the joy of flashing. Will the veggies burn? We add a little water to prevent the veggies from burning. If you use the correct equipment and cook just for 2 whistles, you are gonna be just fine. I dont even add oil to cook veggies these days. Dont believe me. See this video and give it a try.
A little note on equipment. Please use a 2-3 liter cooker only. This recipe was tested several times in a 3 liter prestige stainless steel pressure cooker. Indian cookers whistle. If it does not, have it checked. If using induction stove (recommended), cook the veggies in 1200W until your cooker whistles 2 times. If using gas stove, keep on medium high and cook for two whistles again. Depending on the quantity of veggies used, the timing may range from 5-7 minutes. Go by whistles and not time to get the perfect cooked veggies every single time. When 2 whistles are over, switch off the flame and release the pressure immediately. Do not try to force open the cooker with the pressure inside. Its dangerous.
- 3 teaspoon water
- 200 grams carrot (about 2 carrots), chopped
- 100 grams beans ( about 12 - 15 beans), chopped
- 1 small onion, chopped
- 2 sprigs curry leaves
- 1 teaspoon salt
- 3 tablespoon fresh shredded coconut
- Take a pressure cooker ( 2 or 3 liters only).
- Add in the water to the pan. The little water will help in creating steam and to avoid the veggies from burning.
- Layer the veggies in the cooker.
- Add in the curry leaves, salt and the coconut.
- Cover the cooker and add on the whistle weight on top.
- Start the heat on the gas stove or induction stove, whichever you are using.
- If using induction stove, cook on 1200 w until the cooker whistles 2 times.
- If using gas stove, set the heat to medium high and cook until the cooker whistles 2 times.
- In both the methods, it will take about approximately 5-7 minutes. Do not go by time. Go by whistles only.
- After exactly 2 whistles, switch off the stove and remove the pressure from the cooker manually. Be careful. Do not at any point in time, force open the cooker without releasing the pressure first.
- Stir well and serve.
Notes
I have not used any oil in this recipe. You can cook any veggies using the same technique. Beetroot, cabbage, peas, cauliflower, brocolli, potatoes, spinach etc… can be flashed using the same technique. Cut the veggies into small pieces for even cooking. When cooking mixed veggies, slow cooking veggies need to be cut smaller than quick cooking veggies, to match cooking time.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side dish
- Cuisine: Tamilnadu
This is one of the most used OPOS – One Pot One Shot techniques. This recipe method of flashing veggies can become a base for infinite OPOS curries. For example, instead of just coconut, if you added coconut-chili-cumin paste and mixed in yogurt after opening, this would be aviyal !
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes and techniques have been adapted from him. They are used in Kannamma Cooks with prior permission.
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- 3 teaspoon water
- 200 grams carrot (about 2 carrots), chopped
- 100 grams beans ( about 12 - 15 beans), chopped
- 1 small onion, chopped
- 2 sprigs curry leaves
- 1 teaspoon salt
- 3 tablespoon fresh shredded coconut
- Take a pressure cooker ( 2 or 3 liters only).
- Add in the water to the pan. The little water will help in creating steam and to avoid the veggies from burning.
- Layer the veggies in the cooker.
- Add in the curry leaves, salt and the coconut.
- Cover the cooker and add on the whistle weight on top.
- Start the heat on the gas stove or induction stove, whichever you are using.
- If using induction stove, cook on 1200 w until the cooker whistles 2 times.
- If using gas stove, set the heat to medium high and cook until the cooker whistles 2 times.
- In both the methods, it will take about approximately 5-7 minutes. Do not go by time. Go by whistles only.
- After exactly 2 whistles, switch off the stove and remove the pressure from the cooker manually. Be careful. Do not at any point in time, force open the cooker without releasing the pressure first.
- Stir well and serve.
Notes
I have not used any oil in this recipe. You can cook any veggies using the same technique. Beetroot, cabbage, peas, cauliflower, brocolli, potatoes, spinach etc… can be flashed using the same technique. Cut the veggies into small pieces for even cooking. When cooking mixed veggies, slow cooking veggies need to be cut smaller than quick cooking veggies, to match cooking time.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/flash-cooking-veggies/
Naatu kozhi is nothing but country chicken. Soup made using country chicken is very flavorful. This is an excellent rasam broth you can make for your family. Its an excellent way to clear your cold. Its very comforting to drink when you are not keeping well and very easy to digest too. We will be using chicken bones with little flesh. I have used the carcass and wings of a whole chicken for this recipe.
This is an extremely simple recipe with one little step. That is making your own home made rasam powder. This non-veg rasam powder is the main ingredient that flavors the Naatu Kozhi Rasam / Chicken Rasam. We will be roasting all the ingredients for rasam powder in a teaspoon of ghee. Once the seeds are roasted, its ground to a fine powder and added to the chicken soup.
There are three steps in making this naatu kozhi rasam / chicken soup.
- Making the rasam powder
- Cooking the chicken bones to make stock
- Tempering the rasam
Here are the things you can buy for making the recipe Saute / Stainless Fry Pan https://amzn.to/2AWJDAI Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn
Here is the video of how to make naatu kozhi rasam / country style chicken rasam recipe
Cooking the chicken bones in a pressure cooker is the easiest way to make chicken stock. The bones get completely cooked and all the flavors gets released into the stock. We use turmeric and salt for making the stock for this naatu kozhi rasam / chicken soup.
For Non-Veg Rasam Powder
- 1 teaspoon ghee
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds ( sombu )
- 3 dried red chillies
For Chicken Broth / Stock
- 500 grams chicken bones with little meat
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 litre water
For Tempering
- 1 teaspoon ghee
- 1/2 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium sized onion, chopped
- 1 medium sized tomato, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- 2 sprigs coriander leaves
Take a pan and add in some ghee. Add in a teaspoon each of cumin seeds, black pepper, fennel seeds, coriander seeds and dried red chillies. Saute on a low flame till golden. The spices should slowly change colour and become aromatic. Once the spices are roasted, remove from the pan and let it cool a bit. Add the spices to a small mixie jar or a spice grinder. Grind this to a powder. Pulse several times to grind the masala powder. Our masala powder is now ready. Set aside
Take a pressure cooker and add in the chicken bones. If you want a meaty rasam, add some breast pieces along the chicken. Add a little turmeric powder and the salt. Add a liter of water to the cooker. Cover the cooker and add in the whistle weight. Cook for 10 minutes on high flame. Ignore the number of whistles. After the said time, wait for the pressure from the cooker to settle naturally.
Open the cooker and remove the meat bones to a bowl. When its cool enough to handle, shred the chicken meat and set aside. Discard the bones.
Heat ghee in a kadai. Add in the cumin seeds and the curry leaves. Saute for a few seconds. Add in the chopped onion and saute till the onions are soft. About 2-3 minutes on medium flame. Add in the chopped tomatoes. Add in the salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are nicely cooked and mushy.
At this stage add in the ground masala powder. Mix well to combine and cook for a few seconds. Add in the shredded chicken and mix well to combine. Add in the chicken stock. Mix the chicken stock and let the rasam simmer for about 3-4 minutes for the flavours to blend. Finally sprinkle some black pepper powder and coriander leaves.
Our kozhi rasam is now ready. Serve hot as a soup or with rice as rasam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Rasam / Soup
- Cuisine: Tamilnadu
