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Posts Tagged ‘Basmati rice’

‘Thinnai pechu veenaa pochu’ goes a famous tamil saying . It means that all chitchat is a waste of time. I agree, but in one such  kind of gala chat I had with my friends back home,  we started  talking about food and it ended up like a recipe exchange workshop. I carried home this recipe , tried it and from then owned it in a special page of my recipe book. It is so rich in taste and perfect for a special occasion.

By the way, have you ever had the problem with the kids spitting the full mouth of rice just for a spicy chunk or for  a chilli peice? My  daughter does it and I try in all my preparations to include the spices in a form she takes it. For this reason, I like to call this as a ‘no spit’ vegetable pulav.

 

 Vegetables for pulav

Ingredients:

Basmati rice – 1 and 1/2 cups

Coconut milk-1 and 1/2 cup

Water -1 and 1/2 cup 

Oil –  1/2 cup

Butter-  2 tbsp

Bay leaf – 1 number

Pearl onion – 1 cup

Diced tomato-3/4 cup

Peeled and diced  potato- 1/2 cup

Diced carrots, beans, cauliflower florets, peas – each 1/2 cup 

Cilantro-1/4 cup

Mint leaves- 10 leaves

Ingredients for masala 

To grind:

Cloves- 5 number

Poppy seeds- 1/2 tsp

Cardamom- 2 number

Cinnamon- 2 inch peice

Red chilli powder -1 tbsp

Coriander powder-1 tsp

Turmeric  powder- 2 pinches

Fennel seeds- 1/2  tsp

Green chilli- 2 number

Ginger-1 inch peice

Garlic-5 cloves

 Vegetable pulav with raita

Take the dry ingredients in the spice list and grind first. This is important when using poppy seeds. Add garlic, ginger and chilli then and grind to a fine paste.

In a big pressure cooker, heat oil and butter. When it is real hot, throw in the bay leaf and onions , saute well. When the onions turn transparent, add all the vegetable except tomato. Stir in for few minutes and add the masala. After a couple of minutes, throw in tomatoes and salt to wilt the tomatoes quickly. Add the cilantro and mint.

Work on slow heat, by that time wash  and soak the basmati rice. When the raw smell fades away, add the rice and stir slightly. Now add the coconut milk and water . Test the spice level and salt level. When the water comes to a boil, close the lid and cover the nozzle with a  stainless steel tumbler. Keep medium heat. Turn off the heat after 10 long minutes. Wait for a while  and  open the lid to fill your house with the spicy aroma. Smell, see and eat! Enjoy!

 

 

 

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 Tomato potato pulav

‘Mummy, This is not fair’ grieved  my daughter.

‘Whats the matter?’

‘You never serve me with a rose.’

‘But, you don’t eat raw tomatoes.’

‘Thats ok, I want that plate.’

She went ahead, ate half of it and rushed to school. I grabbed another serving and clicked my dish.

Evening when I was editing the  photos and regretting for a poor lighting, my school returned scholar was watching me . She asked ‘ Do you have it anymore?’

I nodded, she went and fetched her own leftover from the fridge , microwaved and ate  all by herself. Thats the power of taste .

I learnt this dish from my  chitthi (mother’s younger sister) and  is always my rescuer when I am late to get up in the morning.

Ingredients:

Basmati rice- 2 cups

Oil – 1 tbsp

Butter – 1/2 tbsp

Tumeric powder- 2 pinch

Chilli powder- 1 tsp

Cilantro

Few  mint leaves

Medium onion- 1

Red poato-1

Frozen peas- 3/4 cup

Fennel seeds- 2 tsp 

Large  tomato-1  (Should be juicy and  ripen one)

Green chilies- 3

Garlic- 4 cloves

Ginger- 1 inch piece

cloves- 3 no

cardomom- 1

cinnamon- 1 inch stick

Wash the rice once and soak for 10 minutes. Chop the onion finely. Peel and chop the potato into 1 cm cubes.  Grind the last 7 items in the list into a fine paste. Heat oil + butter in the pressure pan. Sputter fennel seeds. Saute the onion. When it turns transparent, add potato , peas, mint leaves and ground  paste. Add salt, tumeric powder, chilli powder.  Saute till all  oil comes out. Add  the rice and fry slightly. Pour  4 cups of water. When the water boils, cover the pressure pan and  cover the  nozzle with a tumbler instead of  the weight. Cook on medium heat for 12 minutes. This gives similar result of a dum briyani.Garnish with cilantro and roasted cashews. Serve  with raitha/coconut chutney.

Anyway, I learnt a way how to tickle my girl’s hunger. So, for the moms who want to impress thier kutties, here is the illustration for the rosy tomato.Peel the tomato with a knife and take care  not to break the continuity.Gently coil from one end, spreading as you proceed.

              Peel the skin spirally Start winding from one end Spread as you wind Rosy tomato

In our home, nobody eats it , so today’s rose will be in  tomorrow’s  salad/raitha.

 

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