If you have been trying different recipes for a rich and creamy paneer gravy, then your search is finally over. This one is super simple and quick enough to impress your loved ones with its richness and taste. I went ahead and added whatever veggies I had to make it a mix veg korma, but you can choose to add your favorites or use only the Paneer.

Lets move right to the recipe... No more Rambling!

Who doesn't love curd? Except me who doesn't like it much on the chats, especially the dahi puri. But I really love this one. This can be whipped up in 2 minutes and can be called as yogurt spaghetti pasta or thayir semiya. ;)

Ingredients:
Semiya/ vermicelli - 1 1/2 cups
Thick Curd - 1 cup
Milk - 2 tbsp
Mustard - 1 tsp
Broken urad dal - 1 tsp
Cashews - 6
Curry leaves
Finely chopped onions - 1/4 cup (optional)
Finely chopped green chillies - 2
Chopped Coriander leaves
Oil
Salt

I remember whenever we head for North India trips... we go in search of local dhabas and have the stuffed parathas roadside. They are yummy apart from the fact that they are almost deep fried in oil while cooking. 
Nevertheless we simply love stuffed parathas made at home too with less oil/ghee. They are absolutely yummy with or without any side dish. Its quite easy to make too. I love aalu paratha and have tried it many times. This time I wanted to try something healthy and so picked up raddish and gobi. I know how your face turns when you hear raddish. It's smelly only when you grate it, once you cook it as i say.. there is absolutely no smell of raddish. People would never find what was the stuffing inside. 

I usually try my mom's proven recipe for biriyani all these years. It's totally south indian and lip smacking recipe.. but I'm not talking about that one now. I would share that recipe on a another post. But this time I tried a different way to make chicken biriyani... and it ended as exactly I wanted it to be!! We love Andhra style biriyani served in Nagarjuna Hotel in Bangalore.... (not the Hyderabadi style). This is similar to south indian style, but more of green chillies. I tried a combination on my own to mimic the Nagarjuna Biriyani... and yayyyyyy I won it!! Sandy loved it to the core!! Now let's look into the recipe:

Pongal is a South Indian Rice Dish made for morning breakfast usually. I get tempted to have pongal in any of the South Indian famous restaurants... It tastes so heavenly when they serve it hot with a dollop of ghee, with white chutney and sambar. I love to have Pongal at any time of the day... but not the Karnataka style one. It is like porridge and you have to drink it... and the worse part is that they serve it with raitha. Eeeks!!

I make Pongal at home almost every week, because it's easy, tasty and heavy for weekend breakfast. So that my husband doesnt complain when lunch takes time. :) You would have read a lot of Pongal or Venpongal recipies... this one is especially for the working women who want to do stuff faster and avoid using lots of vessels for cooking. You need only one pressure cooker!! That's why i call it One pot Recipe.

I had been trying to make my best pulao, ever since I started cooking and you know what I finally made it!! :) I follow a lot of food bloggers to get inspired in cooking new recipies everyday. I dont like to repeat any recipies often and bore others too. One of the food blogger who is my favorite and has never let me down is Rak's Kitchen. Her photos are amazing, lip smacking and will definitely urge you to try them. This recipe is inspired from her tomato and peas pulao recipe. I do not want to repeat it's version, so here is the link to the recipe: Tomato Pulao Recipe.
My tweaks to the recipe:
# Avoided green chillies to reduce the spice and elaichi because i dont like it's flavor much :(
Happy Cooking!!
Do let me know if this recipe turned out well for you too.