Mixed Vegetable Pulao
140g basmati rice, washed, soaked in cold water for 30 minutes and drained

25g ghee or butter

1 onion, finely sliced

2 garlic flakes, sliced

1/4 tsp turmeric

125g cauliflower, cut into florets

1 small green pepper, cut into long strips

50g carrots, scraped and finely sliced

25g frozen or fresh green peas, boiled until tender

25g sweet corn

290 ml water

Salt to taste

Grind to a fine paste:

1/2 tsp black cumin seeds

1/2 tsp coriander seeds

3 black pepper corns

1 bay leaf

2 red chilies

2.5 cm cinnamon, broken up

3 green cardamoms

Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add water and bring to a boil by covering the pan until all the water evaporates.Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.Cover the pan and keep it undisturbed for 10 minutes before serving.Serve with tandoori chicken or any raita.

Sabudana khichdi

1 cup sago seeds or sabudana(preferably big ones)
1 medium sized potato
one handful groundnuts
2 green chillis
1 lemon
1 tsp sugar
salt to taste
1 tbsp grated coconut (optional)
1 tsp chilli powder
1 tsp haldi
1 tsp each mustard seeds and jeera for tempering
2 tbsp oil
a few curry leaves
2 tbsp coriander leaves


Wash sabudana nicely under running water so that no powder is left. Drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry. After 4hours the sabudana will be spongy. Meanwhile dry roast groundnuts on gas or in microwave and powder them coarsely. No need to peel them. Add salt, sugar, haldi, chillipowder, lemon juice and ground nuts and mix well. Heat oil, add mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.When the potatoes are almost done add sabudana and mix well. Keep on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Remove from fire and serve hot garnished with corinder leaves and grated coconut.
Jeera Rice


2 cups Rice

1 tsp.cumin seeds

3 nos.bay leaves

4 tbsps.butter

1 tsp.sugar

salt to taste
Clean, soak the rice in water for an hour and then drain the water. Heat ghee in a vessel, add the cumin seeds, bay leaves,and let it splutter. Next, add soaked rice and fry a little longer in medium high heat about 4-5 minutes. Add 4 cups of water(hot water is preferable), salt, sugar and boil the rice on high heat for 3-4 minutes and then cook over a low flame till rice gets soft and water is absorbed. Remove from heat and serve hot. Garnish with fried Cashews and Raisins.


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