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!!!
Hey there, here comes a brand new section in Snowyspace->Cooking,
The world famous Indian pairs!!!
Indian Cuisine is loved by people all over the world for its unique flavors and blend of spices. But also that most of them think that it is not easy to make those dishes at home. So, I thought, together we can explore those unbeatable combos. You ready? Continue reading “One world famous Indian pair, Chole-Bhature (Recipe):”
There is this tree, of which not only the fruit, also the blossom, stem and everything it has is good for you. What tree is it? It’s the Banana tree. What we all know is the benefits of it’s fruits, I mean the ba-na-na. What most of us do not know is the goodness of it’s stem and blossom. Continue reading “Let it Blossom!!! (Banana blossom stir fry (Vazhaipoo Poriyal) – 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)”
We do have a lot of Power foods from our own land, only that they don’t get as much as branding as these fast foods get.
Black Gram, not only has carbs and protein, it’s also rich in vitamins, minerals and devoid of cholesterol. It is store house of calcium, potassium, iron, magnesium, copper, manganese etc. Urad dal also contains dietary fibers.
So Black gram, with all the above nutrients Continue reading “A real Power food!!! (Ulunthu Soru (BlackGram Rice) 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)”
Yes. Be it with Idly, Dosa, Pongal or plain Rice, its the Sambar that makes you lick your finger. It’s the rich aroma of Sambar that makes you wait at the authentic TamilNadu restaurants. I tell you what? it’s easy to make that same sambar with that same rich aroma and taste, may be even tastier, at home. Continue reading “I bet you can not help licking your fingers!!! (Sambar Recipe)”
My love for Chennai has various reasons. One of them is the yummy Pongal you get at its authentic restaurants like Murugan Idly kadai, Saravana Bavan and our office cafeteria. :p
How can someone love a food that is served at Office cafeteria? Well, I do. Continue reading “Love Chennai. Love Pongal!!! (Ven Pongal Recipe)”
Have you ever made a dish with no proper recipe in mind, no prior plan? Just adding whatever you have that day, “May be I’ll add one chilli, may be some jeera powder now”.. like that? And what would you feel if the outcome was damn tasty making everyone home lick their fingers? Awesome is the word, right?
Today was one such day. Continue reading “A tasty twist for a healthy reason : Broccoli Butter masala (Recipe)”