The last day of our holidays was kind of slumpy for me. A lot of things to do were lined up in the housekeeping department. I also had to catch up on some sleep to look refreshed for the next day at work. The little one's continuous demand for non-stop attention and the expectation of Mr.Hubby for a delicious lunch were the other pressures of the day along with a last few bits and bobs of grocery shopping.
Its hard to come up with what needs to be cooked each and everyday. Balancing a decent menu with the availability of resources is quite a challenging activity for the already strained brain. So I decided for a full fledged Veggie lunch and something with a bit more substance having a grand aroma but still easy to make.
A peek in my refrigerator confirmed my choice. I had some fresh beans with some carrots and a pack of frozen garden peas. So what was I waiting for? I dashed off to the counter, grabbed my cutting board and began to chop the veggies. I had the salad ready to be dished in the next 10 minutes.
The main course chosen was Veg Pulao -Vegs & long grained rice cooked with whole spices and pasted garlic along with a dash of ginger.
The main thing to watch out for is the garlic and the whole spices you use in the rice as the taste can be a bit overpowering. Otherwise it is a guaranteed crowd pleaser for vegetarians and surely a party dish.
INGREDIENTS:
10-12 beans chopped into 1 inch pieces
Half a carrot sliced
1 small potato diced
1 tbsp. peas
2 Onions sliced
2 Tomatoes chopped
6 Green Chillies cut slanted and seeds removed
100 gms Curd
1 tbsp. Ginger garlic paste
1/4 tsp Turmeric powder
1 tbsp. Chilli powder
1 tsp Coriander powder
Whole Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 1 medium sized cinnamon stick
Salt - to taste
1/2 cup Oil
1 cup Basmati rice
Mint leaves (pudina) -1/4 cup
Finely chopped coriander leaves - 1/4th cup
HOW TO COOK:
1) In a large pan, heat oil and add the whole garam masala items.
2) Add onions and Saute them for a while.
7) Add washed and soaked(for 5 minutes) Basmati rice and stir in so that the gravy is mixed with the rice. Cover the dish at this stage.
8) Allow it to cook covered on low flame till the rice softens but does not stick to each other.
9) Once the rice is cooked you can garnish the Pulao with deeply fried onion slices and fresh chopped coriander leaves.
10) Serve hot with onion raita or cucumber raita.
Its hard to come up with what needs to be cooked each and everyday. Balancing a decent menu with the availability of resources is quite a challenging activity for the already strained brain. So I decided for a full fledged Veggie lunch and something with a bit more substance having a grand aroma but still easy to make.
A peek in my refrigerator confirmed my choice. I had some fresh beans with some carrots and a pack of frozen garden peas. So what was I waiting for? I dashed off to the counter, grabbed my cutting board and began to chop the veggies. I had the salad ready to be dished in the next 10 minutes.
The main course chosen was Veg Pulao -Vegs & long grained rice cooked with whole spices and pasted garlic along with a dash of ginger.
The main thing to watch out for is the garlic and the whole spices you use in the rice as the taste can be a bit overpowering. Otherwise it is a guaranteed crowd pleaser for vegetarians and surely a party dish.
INGREDIENTS:
10-12 beans chopped into 1 inch pieces
Half a carrot sliced
1 small potato diced
1 tbsp. peas
2 Onions sliced
2 Tomatoes chopped
6 Green Chillies cut slanted and seeds removed
100 gms Curd
1 tbsp. Ginger garlic paste
1/4 tsp Turmeric powder
1 tbsp. Chilli powder
1 tsp Coriander powder
Whole Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 1 medium sized cinnamon stick
Salt - to taste
1/2 cup Oil
1 cup Basmati rice
Mint leaves (pudina) -1/4 cup
Finely chopped coriander leaves - 1/4th cup
HOW TO COOK:
1) In a large pan, heat oil and add the whole garam masala items.
2) Add onions and Saute them for a while.
3) Then, add the ginger garlic paste and sauté for a min.
4) Add the red chilly powder, turmeric powder, coriander powder, salt and fry for a minute.Then add the curds and the tomatoes and little water and cook till you see oil coming up and then add the vegetables and cook for 5 minutes or till they look soft.
5) Finally add the coriander leaves, green chillies and the mint leaves and cook for a minute .
6) Pour in 2 cups of water and bring the mixture to boil.
6) Pour in 2 cups of water and bring the mixture to boil.
7) Add washed and soaked(for 5 minutes) Basmati rice and stir in so that the gravy is mixed with the rice. Cover the dish at this stage.
8) Allow it to cook covered on low flame till the rice softens but does not stick to each other.
9) Once the rice is cooked you can garnish the Pulao with deeply fried onion slices and fresh chopped coriander leaves.
10) Serve hot with onion raita or cucumber raita.
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