Foodbuzz

Friday, December 31, 2010

HAPPY NEW YEAR 2011!!

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Ending this year wonderfully with many dreams that came true & became the fact of life as well as "beaucoup les résolutions"....hope they all take birth in the coming year!! 
Wish u all & ur loved ones a wonderful new year 2011....which will be blessed, charming, healthy & wealthy offcourse!! ;)

I am ending the year by participating in "Monthly Mingle- Chocolate Extravaganza" hosted by Ria. Hope this adds a 'sweet' ending to 2010!! Here's the link:
 Montly Mingle- Chocolate Extravaganza
A Grand Welcome to 2011!!


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Foontastic.com - Orkut Scraps Codes

Thursday, December 23, 2010

Winter Special - Mawa Ladoo

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Winter....Cold...it has already geared up here...all over in Maharashtra... the temperature is falling down. May be this is the first time it is so cold right in the month of December. It never starts so early. If the nature had taken a step ahead...why not me then?? :)

Winter for me means time to pull up a blanket, snuggle up close to your loved one & enjoy a hot cup of tea or coffee! But for Grand Moms & Moms, winter also means something else...time to prepare various types of ladoos with oil seeds like groundnuts, sesame & plenty of dry fruits & ghee....simply mouth melting!!

Mawa Ladoo
Since I have been promoted to a 'Mom' now....I too thought of adding some nutrition to my baby's diet (adults will offcourse enjoy ;) ) by preparing this rich ladoos which Kaku prepares. She never missed sending them to me..all the way from Nagpur...in every winter & Y was the first to finish them up!! But this time, I decided to try out the "Mawa ladoos" (as Kaku calls them) myself! Thanks to her for the ladoos & also permitting me to share this wonderful & simple recipe with you all....

Before I start....something about having dry fruits in winter season:


Due to the cold weather in winter, what the body needs is a lot of energy. Winter is the season in which heavy food (like dry fruits) can be easily digested. Dry fruits are all a powerhouse packed with minerals, vitamins, various nutrients and the very important Omega-3 and 6 fatty acids. These fatty acids are very important for the body but cannot be produced by the body itself. They help to build your brain power and are vital for growing children. They help in keeping the skin soft & supple in the dry weather of winter season (really important!! :) ).

So how about preparing these ladoos, loading them up with all healthy goodies & indulging yourself the healthy way this winter...what say???

Winter Special - Mawa Ladoo

Makes: 30-35 medium size             Preparation Time: 30 mins               Rolling Time: 30 mins

Ingredients:

250 gms kharik/ dry dates
2 cups grated dry cocnut
100 gms cashews
100 gms almonds
100 gms Walnuts
50 gms Pistachios
50 gms Godambi/ Marking Nut/ Marsh Nut/ Oriental Cashew Nut
50 gms Edible Gum/ Resin
50 gms Charoli/ Chironji
30 gms  raisins
1 cup powdered sugar (adjust as per taste)
1 cup ghee
2-3 tbspn khus-khus/ poppy seeds
1/2 tsp Nutmeg pwd
1/2 tsp cardamom pwd

Step 1: De-seed & cut the kharik (dry dates) into small pieces.
Step 2: Heat a pan/ kadhai. Dry roast the kharik (just to help it loose the moisture if any) approx. 5 mins. Set aside.
Step 3: In the same pan, dry roast the Poppy seeds, Coconut, Godambi (Marking Nut). Powder the poppy seeds & set aside.


Clockwise: 1. Mixed Kharik & Coconut 2. Fried Edible Gum/ Resin 3. Roasted & powdered Poppy seeds
Step 4: Heat 1 tbspn ghee & toss the raisins till golden. Set aside.
Step 5: Add rest of the ghee. Once its hot, deep fry the edible gum/ resin till it nicely fluffs up!! Make sure you are patient at this stage & no hurry since it can remain uncooked from inside.
Step 6: Now get all set with your grinder. Mix the kharik & coconut (only kharik is difficult to be powdered, hence this step).
Step 7: Put the fried edible gum/resin in the blender & blend once. It will become fine in no time. Set aside.
Step 8: In 2-3 batches, grind the kharik+coconut mixture to fine powder.
Step 9: Now mix all the nuts. In small batches, grind them to powder (a bit coarse will also do!)
Step 10: Mix all the powders in a big pan. Add cardamom & nutmeg pwd. Add raisins & powdered sugar. Mix well.
Step 11: Now warm the ghee used in Step 5 to fry the Edible gum/ resin. Once warm, pour this above the mixture. Mix well.
Step 12: Now you can easily bind the ladoos out of this mixture as per the size you like!!


Dates- تمر on FoodistaDates- تمر

Wednesday, December 22, 2010

Kadhi Pakoda

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I usually prepare kadhi with rice or khichadi & my son just loves it. But that cannot be the only main course preparation then! I have to prepare some kind of other sabji to accompany it. Since Y does not prefer plain kadhi with chapati. Yesterday after reaching home late & that too after shopping....was really bored to cook the complete stuff. So thought of adding some pakodas to kadhi which we enjoyed with chapati as well as rice. I have heard that this is a Punjabi dish, but not sure coz my mom, who cooks nothing else but maharashtrian, also used to prepare this for us as kids. We used to enjoy the pakodas just like that before they enter into the kadhi.....so always make sure you prepare some extras :)...especially bcoz its winter!!

Kadhi Pakoda

Serves: 2-3                 Preparation Time: 15 mins                 Cooking Time: 15 mins


Ingredients:

For Pakodas:

1 cup chickpea flour/ besan
1 medium onion, finely cut
1-2 green chillies, finely cut
small pinch of sodium bicarbonate/ soda
2 tbspn chopped coriander leaves
1 tsp red chilly pwd
1/2 tsp cumin pwd
1/2 tsp coriander pwd
1/2 tsp haldi
1/2 tsp ova/ ajwain
salt as per taste
approx. 3/4 cup water
Oil for deep frying the pakodas

For Kadhi:

1 cup thick curd
2 tbspn chickpea flour/ besan
1 small piece of dalchini/ cinnamon stick
2 cloves
2 pepper corns
8-10 curry leaves
2-3 green chillies, finely cut
1/2 tsp hing/ asafoetida
1/2 tsp haldi
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp sugar
1 cup water
1 tbspn ghee
chopped coriander for garnish
salt as per taste

Step 1: Mix all the ingredients for pakodas except oil. Slowly add water to prepare a batter with consistency as Idli batter.
Step 2: Heat oil & once its hot, fry the pakodas in batches on medium heat.
A click of Pakodas

Step 3: For Kadhi: Mix the curd, water & chickpea flour nicely (I do this with the egg beater). Add salt & sugar to it. Keep aside.
Step 4: Heat ghee. Once its hot, add mustard seeds, followed by cumin seeds. As they splutter, add hing, cinnamon+cloves+pepper corns, curry leaves, green chillies & saute for 30 secs (It should not burn).
Step 5: Add haldi. Increase the flame & pour the mixture prepared in Step 3.
Step 6: Reduce flame to medium & let it simmer for 5 mins. Add pakodas & let it cook for another 2-3 mins.
Step 7: Garnish with coriander & serve hot with chapati or rice.

Thursday, December 16, 2010

Bhendi Fry

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Opened the refrigerator the other day and saw some bhendi peeping out of the bag....Wow!! I exclaimed with a thought of preparing 'bharwa bhendi'....bharwa's my favorite!! I took out the bhendi to wash & all my hopes turned into a failure....very less it was!! Not even 1/4 kg. My mind not being ready to eat the regular bhendi sabzi....what clicked my mind was "Bhendi Fry"....a wonderful medley of crunchy bhendi, potatoes, onion & tomato...an all time hit with very less bhendi at hand!! Here it goes...

Bhendi(Okra) Fry 

Serves: 2-3                      Preparation Time: 10-15 mins                  Cooking Time: 15 mins

Ingredients:

10-15 Bhendis (washed, drained, dried & cut into medium size pieces)
1 medium potato (peeled & cut into cubes)
1 large onion, thinly sliced
1 small tomato, finely chopped
4-5 garlic cloves, finely chopped
small piece of ginger, finely chopped
1/2 tsp cumin pwd
1 tsp coriander pwd
1/2 tbspn red chilly pwd
1/2 tsp haldi
1 tsp mustard seeds
chopped coriander for garnish
Oil for deep frying the vegetables
salt as per taste

Step 1: Heat oil in a kadhai. Once it is hot, fry potatoes & onion till pink, bhendi till crunchy. (1/2 tsp salt can be added while frying)
Fried Bhendi, Potato & onion

Step 2: Add 1 tbspn oil in a pan. Add mustard seeds, as they splutter, add ginger & garlic. Saute for 30 secs. Do this on low heat. Now add all the spice powders & salt to this & mix well. Add the fried vegetables. 
Step 3: Saute for 1 min. Add tomato. Mix well & saute for another minute.
Step 4: Turn off heat. Garnish with coriander & serve with Chapati.
Bhendi Fry (Really sorry for the poor picture quality)

Wednesday, December 15, 2010

Gavar (Cluster Beans) Stir Fry

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This is a very traditional version of recipe used by my Mom as well as Mom-in Law. But out of all the versions I have tried, I finally decided to settle down with this one. I generally roast some peanuts & transfer some of them into fine powder & rest into a coarse powder and store them in air-tight containers. The fine powder helps in mending the dish while the coarse one adds a nutty flavor to it! Though its optional, but if possible, do not skip adding the coarse pwd to this one.....

Gavar (Cluster Beans) Stir Fry

Serves: 2-3                      Preparation Time: 10 mins                 Cooking Time: 10-15 mins

Ingredients:

1/4 kg gavar/ cluster beans (washed & drained)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp haldi
1/2 tbspn red chilly pwd
1 tsp home made kala(black) masala
1 tbspn finely crushed groundnuts (roasted & powdered)
1/2 tbspn coarsely crushed groundnuts (for the nutty flavor) (optional)
1/2 bowl water
chopped coriander for garnish
4 tbspn oil

Grind fine without water:

5-6 garlic cloves
small piece of ginger
3 tbspn grated dried coconut
few strings of coriander
Salt as per taste


Step 1: Heat oil. Add mustard seeds. Once they splutter, add cumin seeds. Add asafoetida & haldi. Following this, add the ground paste. Saute for 30 secs. Make sure not to burn.
Step 2: Add gavar. Saute for 2-3 mins. This help in reducing the stringent taste of gavar & sweetens it. Cover with lid & let it cook for 1-2 mins.
Step 3: Add water. Cover & let it cook for another 5 mins. Just press between two fingers to see if gavar is cooked.
Step 4: Add red chilly pwd & kala (black) masala pwd & mix well. Add groundnut pwd (fine & coarse) & saute on a high flame till all the water evaporates & its starts sticking at the bottom of the pan.
Step 5: Turn off heat. Serve with chapatis.


Tip: Do not overcook the gavar/ cluster beans till it changes its color.My personal experience says, its not required. It should be 'just' cooked.

Tuesday, December 14, 2010

Instant Baingan (Brinjal/ Eggplant) Bharta

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Baingan (Brinjal/ Eggplant), given to me in any form (except raw ;) ) is my weak point!! From simple curries, stir fries, tava baingan, vangi bhat (brinjal rice), stuffed brinjals to bhartas....its just heaven!! This is the simplest recipe, with minimal ingredients & almost no cutting stuff....and is a hurry time preparation for me. Tastes great with proper tempering.....

Instant Baingan(Brinjal) Bharta

Serves: 2-3                     Preparation Time: 5 mins               Cooking Time: 10 mins

Ingredients: 

3 large purple/ green brinjals/ eggplants (washed)
4-5 garlic cloves (finely cut)
2 green chillies (finely cut)
2 tbspn chopped coriander leaves
1/2 tbspn red chilly pwd
2-3 tbspn oil

Step 1: Apply some oil on the brinjals & roast it on the gas burner over medium heat. A nice roasting aroma will emanate all over the kitchen. It will take approx 10 mins.
Step 2: If you have time, let them cool or else hold them under cold water & peel of the skin. Check them (important!!) & mash.
Step 3: Put the red chilly pwd & salt in middle.
Step 4: Heat oil in tadka pan. Once its hot enough, add garlic, when it turns pink, add green chillies. Saute for 30 secs. Turn off heat. Add this tadka above the red chilly pwd & salt in the middle of the mashed brinjal.
Step 5: Add chopped coriander & mix well. Serve with bajra roti/ chapati.



Instant Baingan Bharta- ready to be served!!


Stuffed Tendli/ Bharli Tondli

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Few years back, if anybody would have tried to convince me that Tendli (Ivy Gourd) can be turned into delicious curries & stir fries....I would have run away from that place!! May be bcoz, being a child, I never ate tondli (my mother failed to introduce this vegetable to me). I mean, I knew about it but just for the sake. Never ate it as a particular dish in my meal. But now the picture has completely changed....I simply love this scrumptious vegetable & have tried many different versions of it....every time I give it a try, the outcome is just amazing....

Stuffed Tendli (Ivy Gourd)/ Bharli Tondli

Serves: 2-3                Preparation Time: 10-15 mins                    Cooking Time: 10-15 mins

Ingredients:

15-20 small tendli (washed & dried with a cloth)

4-5 tbspn grated fresh coconut
3 tbspn sesame seed powder (roasted & then powdered)
3-4 tbspn groundnut powder (roasted & then powdered)
1/2 tbspn dhana (coriander seeds) pwd
1 tsp jeera (cumin seeds) pwd
1 tsp home made garam masala (adjust as per your spice level)
1/2 tbspn red chilli pwd
1/2 tbspn kashmiri red chilli pwd
1/2 tbspn grated jaggery
3-4 tbspn coriander leaves
salt as per taste

1 1/2 bowl water

Tempering:
4 tbspn oil 
1/2 tsp mustard seeds
1/2 tsp haldi
1/2 tsp asafoetida

Stuffed Tendli
Step 1: Mix well all the ingredients except water & those listed in 'Tempering'.
Step 2: Cut the sides of the tendlis & give a cross section at one end for filling. Fill them with the mix prepared in Step 1. 
Step 3: Heat oil. Add mustard seeds. As they splutter, add hing & haldi. Add stuffed tendlis & left over mix (if any). Mix well. Close with a lid for 2-3 mins. 
Step 4: Open the lid, add water. Let it cook till tendlis are well cooked & change their color.
Step 5: Check for desired consistency of curry else let it cook open without lid to achieve desired consistency. In my case, I prefer semi-thick curry. 
Step 6: Garnish with coriander & serve with rice/ chapatis. It goes as a party dish. Just yummyy!!


Friday, December 10, 2010

Dal Fry

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Rice being my favorite...what comes to accompany it is the Dal. I can just have my lunch or dinner with Rice & Dal...but that's not the case with all in the family...sigh!! Not a problem though, I do not prepare chapatis for myself & just relish the Rice-Dal combo with a spoonful of ghee...wonderful meal of a cold day...ahahah!! Here goes the recipe for Dal-Fry which I prepared the other day for dinner:

Dal Fry

Serves: 2-3                           Preparation Time: 10 mins                   Cooking Time: 10-15 mins

Ingredients:

3/4 bowl tuvar dal/ arhar dal (cooked with 1 1/2 bowl water in a pressure cooker with 1 tsp salt)
1 small onion, thinly sliced
1 small tomato, cut into small pieces
2-3 green chillies, finely cut
2-3 cloves garlic, finely cut
1 small piece of ginger, finely cut
8-10 curry leaves
1/2 tsp asafoetida
1/2 tbspn red chilly pwd
1/2 tsp home-made garam masala
1 tbspn ghee+ 1 1/2 tbspn oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp haldi
coriander for garnish
salt as per taste

Step 1:Heat oil+ ghee. Add mustard seeds. Once they splutter, add cumin seeds. Add cut garlic & ginger. Saute.
Step 2: Add curry leaves, green chillies & asafoetida. Saute & add onion. Fry till onion turns pink.
Step 3: Add chopped tomatoes & saute till they are nicely mashed.
Step 4: Add red chilly pwd & mix well. Add cooked dal. (I did not mash it. We like it that way!!)
Step 5: Check for salt & let the dal simmer for 5 mins.
Step 6: Add garam masala & garnish with coriander & remove from heat.
Step 7: Server hot with rice or chapatis. Do not forget to add a spoonful of ghee while serving (mustt!!)
Our Dinner: Dal Fry with Chapati, Rice & Cluster Beans Stir Fry

Chikoo Choco Shake

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Winter & Shakes...sounds weird?? Sorry for that dear readers, but I had some old photographs lying in one of the folders of this shake which I had prepared long back and took  me back to my Grad days when I used to enjoy this Chikoo-Choco Shake with Y (1 by 2), a huge glass for 10 bugs at PJB (Priya Juice Bar)....wonderful memories!!Simplest to prepare, healthy, stomach filling & good on a hot summer day...Shake it....

Chikoo- Choco Shake 

Serves: 2                            Preparation Time: 5 mins

Ingredients:

3 firm Chikoos/ Sapota
1 1/2 tbspn unsweetened cocoa pwd
2 tbspn sugar/honey
1 bowl milk
2-3 ice cubes
some fresh cream

Step 1: Cut the chikoo/ sapota in small chunks. (i did not peel it & still turned out good, u may if you want)
Step 2: Put all the ingredients in a blender at once & blend well. 
Step 3: Serve with fresh cream or just like that of you don't have any. Tastes good either way.


Wednesday, December 8, 2010

Cauliflower-Green Peas-Potato Curry

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Winter has begun & I can see some winter special veggies appearing in the market. Fresh green peas, carrots for Gajar ka Halwa are always awaited for!! I always wonder about how do I get out of stock of the green peas which I pick & freeze in every winter with a view of using them throughout the year & end up finishing them even before 6 months. Many of you will agree with this sad story..isn't it? Posting a very simple curry today, but anything served hot always sounds delicious in this cold weather.

Cauliflower-Green Peas-Potato Curry

Serves: 2-3                      Preparation Time: 10 mins                  Cooking Time: 10-15 mins

Ingredients:

A small bunch of cauliflower florets, cut into medium size pieces, washed & drained
1 potato, peeled & cut into medium size pieces
few frozen/ fresh green peas
1 onion, finely chopped
1 tomato, finely chopped
1 tbspn grated ginger+garlic
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp haldi
1 tsp kashmiri red chilly pwd
1/2 tbspn red chilly pwd
1/2 tbspn Everest Kitchen King Masala (this works magically well for the taste)
4 tbspn oil
1 1/2 bowl water
salt as per taste
few coriander leaves for garnish

Step 1: Heat oil. Add mustard seeds. Once they splutter, add cumin seeds. Add onion. Saute till they turn pink.
Step 2: Add grated garlic+ginger. Saute for 30 secs.
Step 3: Add tomatoes. Saute till they are nicely mashed.
Step 4: Add haldi, red chilly powders & salt. Mix well.
Step 5: Add cauliflower florets, potatoes & green peas & mix well. Add water.
Step 6: Let it cook uncovered on minimum heat for 7-8 mins. Check if the potatoes are cooked (if potatoes are cooked as per your choice, no need to look for cauliflower & peas...coz they already are!!).
Step 7: Check for the desired consistency. Add Kitchen King Masala & coriander leaves & remove from heat.
Step 8: Serve hot with chapatis.
I served it with some rice, dal, salad, & ras-malai bought by Y :)...nice meal

Tuesday, December 7, 2010

Amaranth Leaves Stir Fry/ Rajgira Bhaji

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A Greek song:

Look at the amaranth:
on tall mountains it grows,
on the very stones and rocks
and places inaccessible.

Red and Green Amaranth Leaves are not new in my home because of their nutritional value & also the reasonable cost & availability throughout the year!! Their are many variations of this vegetable right from dals to stir fries, however I am going to share one of the basic stir fry recipe here.

                                                                      Nutrition Facts about Amaranth
It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

 
Amaranth Leaves Stir Fry / Rajgira Bhaji
Serves: 3-4                                Preparation Time: 10 mins                      Cooking Time: 10 mins
Ingredients:
1 bunch freshly picked Green Amaranth Leaves (washed & drained)
1 onion, finely chopped
4-5 green chillies, finely chopped
4-5 garlic cloves, finely chopped
pinch of haldi
2 tbspn masoor dal/ moong dal (washed & drained)
4 tbspn oil
salt as per taste
Step 1: Roughly cut the Amaranth leaves.
Step 2: Heat oil. Add garlic. Saute till it turns pink. Add green chillies. Saute for 30 secs.
Step 3: Add onion. Saute till it turns pink & translucent. Add haldi.
Step 4: Add amaranth leaves. Sprinkle salt. Add moong/ masoor dal & mix well. Let it cook uncovered.
Step 5: Keep stirring in between till the stalks are cooked & there is no more water left. It will take approx. 7-8 mins.
Step 6: Saute on high flame for few secs.
Step 7: Turn off heat & serve with chapatis.
Amaranth Leaves Stir Fry



Pithala- Besan Delicacy

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When there is nothing at hand..no vegetables lying in the refrigerator & no sprouts as well, besan (chana dal flour) is something I always have & I decide to prepare the favorite Maharashtrian dish- "The Pithala". With very minimal ingredients & when served hot, this is a great meal in all maharashtrian families, however in my family, a few accompaniments to this are mandatory- mirchi thecha, papad, onion (for all) & rice (for me)..hehe...Check it..

Pithala/Besan

Serves: 4-5                             Preparation Time: 10 mins                   Cooking Time: 10 mins

Ingredients:

1 bowl besan/ chana dal flour
1 onion, thinely sliced
5-6 green chillies + 5-6 garlic cloves+ 1 tsp cumin seeds (crush in a blender without water)
coriander leaves for garnish
4 tbspn oil
1 tsp haldi
1/2 tsp mustard seeds
1/2 tsp hing/ asafoetida
3 bowls water 
salt as per taste

Step 1: Mix the besan with water nicely so that there are no lumps. Add salt. Keep aside.
Step 2: Heat oil. Add mustard seeds. Once they splutter, add hing. Add onion & fry till golden brown.
Step 3: Add green chilly-garlic paste & haldi. Saute for 2 mins.
Step 4: Add the water prepared in Step 1. Mix well. Reduce the flame & let it cook for 10 mins.
Step 5: Once the bubbles start appearing, add coriander leaves & remove from heat.
Step 6: Serve hot with Chapati or Bajra roti/ Bhakri.
I served Pithala with Amaranth stir fry, onion, papad & mirchi thecha

Sprouted Moong Usal/ Curry

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Sprouts are my family favourites!! They always have some reserved space in my refrigerator & have always come to my help when there are no veggies and above all...are always relished & proved to be a great hit even for my little one!! Above all their health benefits do not prevent me from making them at least twice a week!!

Sprouted Moong Usal/ Curry

Serves: 3-4                    Preparation Time: 10 mins               Cooking Time: 15 mins

Ingredients:

1 bowl sprouted moong
1 onion, finely chopped
1 tomato, finely chopped
1 tbspn grated ginger garlic
1 tsp kashmiri red chilli pwd (for color)
1/2 tbspn red chilli pwd
1/2 tsp home-made garam masala OR Everest garam-masala will do
pinch of mustard seeds, pinch of cumin seeds, pinch of haldi pwd
4 tbspn oil
2 bowls water
salt as per taste
few coriander leaves for garnish

Step 1: Heat the oil in kadhai.Add mustard seeds. As they splutter, add cumin seeds. 
Step 2: Add onion & fry till golden brown.
Step 3: Add grated ginger garlic & saute for 30 sec.
Step 4: Add tomatoes & saute till they are mashed well.
Step 5: Add haldi & salt.

(At this stage, I take out a small portion of this masala in a different pan & cook the curry separately for my toddler with some kitchen king masala, since he does not eat spicy yet. This makes life simpler for Moms)

Step 6: Add rest of the spices (except garam masala) & mix well. Saute for another 30 secs.
Step 7: Add sprouts & water. Mix well & let it cook uncovered for 8-10 mins.

Note: I generally like to cook it uncovered since I believe that the curry maintains its colors & above all since its already sprouted, it takes very less time in cooking. 

Step 8: Check if the sprouts are cooked & the curry has the desired consistency.
Step 9: Add garam masala & coriander leaves. Mix well & remove from heat. Serve hot with chapati.

Vegetable Pulao

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A day before, I saw the Pudina Leaves lying in the rack of Reliance Fresh. I don't often use Pudina in my day to day preparations, but thought of picking them up for some rice kind of preparation as I am a 'Rice Lover'!!

I would like to add a tip here to increase the shelf life of Pudina Leaves. Pick them up & wrap in a tissue paper & store in some air tight plastic container at the door of the refrigerator. Do not store it inside the refrigerator. It will stay fresh & green for a longer time if stored at the door.

If you are good at cutting vegetables & enjoy doing it...this is the simplest recipe & also a good and satisfying one pot meal. Generally few of them hate adding pudina to pulao or biryani coz it turns black. But I can assure you about the value it adds to the dish as mentioned in Step 7. Makes the pulao simply mintyyyy!!

Vegetable Pulao

Serves: 4                  Preparation Time: 10 mins                   Cooking Time: 10 mins

Ingredients:

1 bowl basmati rice (washed & drained)
2 tbspn oil+ 2 tbspn ghee
1 carrot cut into cubes
1 onion thinly sliced
few pieces of cauliflower (u can also use french beans if you have)
few Nutrela mini soya chunks (fried in a tsp oil, boiled, washed & drained)
1 bowl coconut milk (I had Maggi coconut milk powder so prepared the coconut milk using the same)+ 1 bowl water OR 2 bowls water
few corainder leaves & pudina leaves for garnishing
1 tej patta+ 2 cloves+ 2 peppercorns + 1 small piece of dalchini
1 tsp cumin seeds or shahjeera
1 tsp everest biryani pulao masala
salt as per taste
Ingredients
Step 1: Heat the oil & ghee in a pressure cooker.
Step 2: Add  cumin seeds, once they splutter add tej patta, cloves, peppercorns, dalchini & saute for 10-15 secs.
Step 3: Add onion & saute till they just turn transparent.
Step 4: Add rest of the veggies & soya chunks followed by salt & everest masala & saute for 2 mins on a medium heat. Add rice & mix well.
Step 5: Add coconut milk + water.
Step 6: Close the lid & let it cook on medium heat upto 2 whistles. Reduce the heat to minimum for 1 min & turn off heat.
Step 7: Let it cool. Once the steam escapes completely, open the lid, add coriander & mint leaves & run a spoon through the pulao & close again with another dish. This will give a wonderful mint flavour to the pulao which will be loved by all!!
Step 8: Its ready to be served!! 



Note: I have used the spices to suit my toddlers taste. You may increase the amount of Everest masala or other whole spices as per your choice.
 
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