Soya Pulao

We had  a very puzzling weather last weekend. Terribly windy but no rain. Even though clouds gathered up in the sky,they just could not bring in rain for us. The seas were rough and unstable. But then at least the temperatures dropped. We are now enjoying cool days from the balmy days that we had a few days back. The heat started to slow us down and then came this respite. And we have rains forecasted for the next weekend. That's a good news for us. Many people sneak out to parks to enjoy the fresh weather in the evenings now.

This is a long pending post. Lying in my drafts since ages. So I decided to make it again and then post it.  And I was finally able to make it last weekend for lunch. With some salad and yogurt, it served as a very healthy meal.

INGREDIENTS:

1 cup rice
1/2  cup dried soya chunks – washed and boiled in water till soft
2  tbsp Ghee/clarified butter
1 tsp  cumin seeds
2 bay leaves
1 big onion finely sliced
1/2 tbsp grated ginger
3 green chillies slit length wise
1/2 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
½ tsp turmeric powder
Salt to taste
3 tbsps of fresh mint leaves
1 cup of freshly extracted coconut milk
2  cups water
2 tbsps lemon juice
Fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)



For Spice Powder

1 green cardamoms
2 cloves
2” cinnamom stick
3-4 pepper corns
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis

HOW TO MAKE:

1) Lightly dry roast in a pan  all the ingredients for the spice powder and grind to a fine powder. Keep it aside.
 
2) Heat ghee in a heavy bottomed vessel. Add cumin seeds and bay leaves, then add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.

3) Add the mixed vegetables and on medium heat, let them cook. Add salt and cook for 3-4 minutes.

4)  Add turmeric powder and the spice powder and combine well. Stir fry for a minute.

5) Add the cooked soya chunks and the mint leaves and combine. Cook for 2 minutes.

6) Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.

7) Add the rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid till the rice is done.

8) Garnish with the lemon juice, fried cashew nuts and fresh coriander leaves. Serve hot.