It has been a while (a bit big while that is though), since I wrote down anything here. It was because I got an opportunity to get back to my career after 4 full years of break. It was kinda settling phase that I couldn’t afford time for writing. Yup, now that I feel little like I have landed my foot firm on ground, thought of getting you some nice flavor this week. But still, as always, what to write about?
Sunday, today, early morning 10 AM (Ooops.. 😉 ), I went to the vegetable market to buy some vegetables for the week. I was picking something and one nice flavor made me turn my head towards. Yes, It was the shopkeeper girls making bundles of freshly arrived Pudhina (Mint) leaves. One of the girls, “Madam.. aap ka favourite, abhi aayaga hai”. Those girls know that I’m so addicted to the flavor of mint leaves that if I see them fresh I will buy them even if I have no plans for that leaves that day. I smiled at her and of course I bought them. 🙂
Back home. What would I make today? All vegetables are fresh and the pudhina leaves are fresher than fresh inducing all my senses. I’m basically a 100% non vegetarian,still there is one veg dish that I can sell my soul for. That’s Veg pulao. May be that’s because its one dish where the real flavors of all the veggies are locked in without any masalas dominating them. May be this is the same reason why I’m not so fond of most of other veg dishes. I totally feel, veggies taste better when they stay in their own flavors. Check out my Broccoli Stir fry which follows the same rule.
I don’t know whether you add pudhina leaves for your Pulao. I do like my Pulao with extra dosage of pudhina.
And Veg Pulao is one of the very few dishes that do not need extra effort feeding my kids. They love it, may be for the mild and not so clumsy nature of it. So, it obviously has to be my favorite too 😉
This is quite easy recipe, perfect for lunch boxes. And, works well for bachelors’ weekend cooking as well.
Now, the recipe.
- Basmati Rice – 2 cups
- Mixed Vegetables – 2 cups (Carrots, Beans, Potatoes, Green Peas and Cauliflower diced into cubes)
- Onion – 1, sliced
- Green chillies – 2, slit into halves
- Ginger garlic paste – 1 tea spoon
- Mint leaves – 1 cup
- Whole spices – Bay leaf, Cinnamon, Cloves, Star anise, Black cardamom, 1 each
- Oil – 1 Table spoon
- Ghee or clarified butter – 1 1/2 Table spoons
- Water – 3 1/2 cups
- Salt to taste.
- Soak the rice at least for 20 mins.
- Take a kadai or a heavy bottom pan. Pour oil and then ghee. This is to avoid ghee getting burnt.
- Once they get heated up, add the whole spices. Do not let them get burnt too.
- Add Onion and green chillies. Saute them for 2 minutes.
- While the onion slices are still glossy, add Ginger garlic paste and saute.
- Add Mint leaves now and saute.
- When you feel the nice aroma of mint leaves and Ginger garlic paste filling up the room, add all the diced vegetables.
- Add little salt so that the vegetables get sauted nicely without getting burnt.
- When you see all of them get mixed up and the vegetables are still green and bright, add Rice.
- Saute everything together till the moist in the rice is gone.
- Put this all in a electric cooker. Add water. Add salt if needed and cook till done.
- If you don’t have an electric cooker, no worries, you can use normal pressure cooker. The point to note here is to off the flame in the first whistle itself. That is when you get the correct texture for pulao.
- As I told in the beginning, it is the real flavors of the vegetables and mint leaves that makes pulao as heavenly as can be. So, take extra care while you saute them. Keep the flame in medium low not letting the colors change.
- The Rice to Water ratio is 1: 1 3/4. Little more can make it look like ‘Not a pulao’ 😉
That’s pretty much of it. Enjoy this flavorful rice with any curry or fries.
Happy Cooking!!! Take Care!!!
Spaghetti Aglio Olio is a classic Italian dish. As the name says, it’s Spaghetti tossed with Garlic (Aglio) and Olive oil (Olio). At first, when I knew just the name, I was not so sure about how it can be so special and unique, anyhow I use Olive oil for almost every pasta preparations and I use chopped garlic in most of them. Only after I tried the recipe I realized how uniquely flavorful it is. That is because of the way Garlic is slow roasted in extra virgin Olive oil. The flavor gets diffused so nicely, it sure will fill all your senses. Continue reading “Flavor for Fridays, Spaghetti Aglio Olio with prawns (Recipe)”
Yay, It’s Feb!!! The month to celebrate love. You know what that means. We are gonna make some exotic cakes, yummy yum desserts and some extra special dishes too. And, that means, You just need to leave a month of holiday for Calorie counting. Oh, come on!!! If not now then when??? Continue reading “Oreo, My Love!!! (Double layer Oreo cake recipe)”
On a special day, say your birthday or his, or your anniversary, you always thought dining out is the best choice. Candle lit dinner, Star studded dining, Roof top, Lake side, something like that. We always expect him to surprise us with one such dinner. Why next time, you surprise him with a real special dinner at home? Continue reading “Just two Candles pls!!! (Pasta Alfredo with Chicken and Mushroom – Recipe)”
Sakkarai Pongal (Sweet Pongal) is a traditional sweet made especially on the day of Pongal festival. Pongal is the festival of Harvest celebrated in the southern states of India. It’s marked by the 1st day of the Tamil month ‘Thai’. It’s the day we thank God, nature and the animals who all helped us in making food for the world. Regardless of the religion, Pongal is celebrated by all. It’s kinda close to the heart, because we treasure our tradition and value our morals. (I think I’ve never spoken this serious in any other recipe blogs of mine 😀 )
Continue reading “Wish you a sweet Pongal!!! (Sakkarai Pongal Recipe)”
What is crunchy outside, softy inside and doesn’t have MSG? It’s our traditional Ulundhu vadai. 😉 Our ancestors were geniuses. They applied science in everything. Not only in Religion, also in everyday cooking. What you make for a day? Why you make it? and how you make it? Everything has hidden reasons. Hey, I heard you, “Why this much hype for Vadai?”. I tell you.
Continue reading “Vadai Lovers, Anyone? (Ulundhu Vadai (Urad Dal Vada) Recipe)”
If you ever happen to step into any South Indian bakery I’m sure you will fall in love with this colorful cake. You can feel that juiciness at the first sight itself, after eating with your eyes, I’m again sure you’ll order one for your taste buds.
This cake, commonly called Honey cake, is supposed to have introduced by a famous South Indian bakery called ‘Iyengar Bakery’. But you can see it in all local bakeries there. Continue reading “New Year, New Hope, Why not a New Cake? (Honey cake Recipe)”
We don’t need a reason to make a richie rich chocolate cake. When we have one, the joy just doubles.
I made this cake for my daughter’s birthday and my guests couldn’t just believe that was the first time I made it. They unanimously told me that this home made cake tastes better than the professional one bought from a bakery. Continue reading “Ultra rich Chocolate cake for the Ultra rich season of the year!!!”
Christmas is not just a day. It’s a Season. The whole family sits together to soak all the nuts and dry fruits in red wine at least a month before Christmas. That marks the start of the year’s most awaited season. We cut Black and Golden raisins, Dates, Cherries, Tutti frutti, Cashews, Walnuts and Apricots. We fight for turns in mixing them with wine. Keeping it undisturbed is not that easy, we love to check how it looks then and there because that shows how far Christmas is. Continue reading “Yay!!! It’s December. Come, Lets bake some cakes!!! (Christmas Special Plum cake with Red Wine – Recipe)”
Another 10 mins recipe from my own cook book.
I am quite a foodie. I love to eat, hence I love to cook. But as I always say, I get very little time for cooking. Even if I manage to make a nice tasty dish within the available time, it should meet the nutritional need of my kids. Even if it meets the needs, my kids should like it.
Not only me, all mothers face these nested challenges altogether everyday. And, that’s why I wanted to share some of my success stories, the recipes which could be made in less time, real tasty, nutritional and kids special. Continue reading “Meet the hot new Pair of the season, Prawn with Potato (Recipe) :”