Saturday, January 14, 2012

Winter Favourites....

It is winter time and markets are full of fresh green lovely vegetables. Some of the all time winter favourites are cauliflower, peas, carrots, beans etc. And what better way than a vegetable pulao to enjoy the freshness & goodness of these vegetables !!!

Today evening while shopping for veggies, I planned to cook vegetable pulao. But then, the traditional vegetable pulao with khara garam masala & zeere ka tadka seemed too boring and much-used. I was looking for ideas for something different - something with a little south Indian flavour. I googled for the same without much success. Then I decided to try & create something new.

The result was pretty good and hence thought of recording it & sharing it here. For all Indian women (& men), the measurements are not fixed & rigid my any means - they are just indications. Please use your understanding & sense of cooking to decide on measurements.....Thats what I generally do, except in cases where I am trying to cook something authentic or traditional...

Try this out & create your own variations....with other vegetables, chicken, shrimps.

Veg Pulao with Southern Twist

Ingredients:
Vegetables
Cauliflower : 1/2 mid size
Beans: 25-30
Carrots: 2 Medium sized
Shelled Peas : 3 handfulls
Wet Masala:
ginger : 4 inch
Green Chillies : 4 mid sized
Coriander seeds : 1 teaspoon
Grated Coconut : 1/2 cup
Dry Spices:
Mustard seeds : 1 1/2 teaspoon
Curry Leaves : 10-12
Mace : a little
Urad Dal: 1 teaspoon
Chana Dal : 1 teaspoon
Dried Red Chillies: 4
Others
Basmati Rice: 1 1/4 cup
Lemon : 1/2
Grated Coconut : 1/2 cup
Refined Oil: 2 tablespoon
Sugar : 1 teaspoon (optional)
Salt: To Taste

Procedure:
1. Wash & soak basmati rice for 10 minutes & then drain
2. Cut all vegetables into small pieces.
3. Grind together all ingredients of the wet masala with a little water to a fine paste.
4. Heat refined oil & add all the dry spices one by one.
5. Once spices release their aroma, add the vegetables & fry for 3-4 minutes
6. Add the Wet Masala & fry till the moisture has almost evaporated.
7. Add rice & continue frying till all the moisture has evaporated
8. Add water to about 3/4 inch above the level of rice.(Or use your own measurement method that you use for pulao)
9. Bring to a boil & add salt. Add sugar depending on your preference
10. Cover & cook till rice & vegetables are cooked & all the water has been absorbed.
11. Squeeze the juice of half a lemon on the pulao.
12. Mix lightly with a fork.
13. Spread Grated Coconut on the pulao.
14. Serve with a simple raita.

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