Pulav Rice

This is vegetable pulav recipe for a tasty lunch in less than 20 mins.

Ingredients

Jira rice - 200 gms
Ghee
Vegetables (carrots, beans, potato, green peas, channa)
Onions

Indian spices -
Pattai - cinnamon stick - 1cm square piece
Cloves - 2
Annachi poovu - Star Anise - 1
Burnt paper ** - Black Stone flower - Kalpasi - quantity - 25p coin
Bay Leaves - Briyani Leaf - 1/ 2 (half)



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Procedure - 

Heat 2 tablespoon ghee in a kadai
Add 200gms of dried jeera rice (dont use wet rice)
Saute till it changes color slightly (2-3 mins)

Now add a glass of water and let it sizzle.
Leave it to soak up for 5 mins while you cut the vegetables.

Cut the Vegetables - 
Carrots - 1/2 (half)
Beans - 5
Potato - 1
Onion - 1 (long slices, dont dice)

Soak some green peas & channa (2-3 mins)

Take a pressure cooker and add 2 spoons of oil (sunflower, vegetable oil)

Add the indian spices into it - 
Pattai - 1cm square piece
Annachi poovu - 1
Cloves - 2
Bay leaves - 1/2 (half)
Kalpasi - 1cm square piece

Saute this well in the oil.

Now add the onion slices and add 1 table spoon of dalda for nice smell

Add 
1/4 teaspoon of tumeric owner
1 teaspoon of red chilli powder
1 teaspoon of coriander seed powder

2 tablespoons of mommy's ready-made pulav paste.

1.5 tablespoons of ginger paste

Now add the rice along with the water and add another 0.5 glass of water

Add salt (1-1.5 tea spoon) 

Taste the liquid to see if allright.

Close the cooker lid and wait for 1st whistle. Allow it to cook for 5 mins after the whistle.

Switch off the cooker and wait for 10-15 mins before opening. Stir it well before serving.

Voila !! Pulav ready :)

Pulav Paste

Pulav Paste Recipe

This pulav paste is a reusable ready-mix preparation.

Helps in two things -
1. Quickens food preparation
2. Locks freshness of coriander

Ingredients -

Coriander Leaves - (organic variety, the farm variety available in super markets doesnt have sufficient aroma for pulavs)
Pudina - Mint Leaves
Green Chilli
Sombu - Fennel seeds
Bay leaf (biryani leaf)

Image URL - http://drive.google.com/uc?export=view&id=<fileID>

Procedure - 

Ratio is important.

Follow this human-metric system - 

Coriander Leaves - 1 hand ful of leaves
Mint leaves - 10
Chillis - 2 (green)

Grind up all of the above items in a mixie.
Stop when a coarse paste forms

Heat 1 tbspoon of oil (sunflower, vegetable oil)
Add sombu seeds.
Add the mixie paste to this.
Add a pinch of tumeric (this locks the freshness and color). Otherwise it will turn black in some days. Saute it slightly.


Store in a fridge (not freezer) for later use.


Ready-mix ready for pulav.

Muttai Poriyal

Muttai Poriyal Recipe

Ingredients -

Onions - 1.5 (regular sized pink ones)
Eggs - 2 (common indian chicken egg, white)
Mommy's special Muttai Poriyal Podi (reuseable modules - prepare at leisure to quicken everyday cooking)

Procedure -

Dice the onions (1cm squares)

Pour 2 spoons of oil (sunflower / vegetable oil) in a non-stick kadai

Saute the onions till they are no longer white or pink (slight brown)

Add the special mix - 1 table spoon

Break 2 eggs into the kadai

Dont stir the eggs. Flip them like you flip dosas. Keep repeating this and scrape the kadai to ensure nothing gets burnt.

Do this for 2-3 mins or till all the liquid becomes solid.

Add coriander leaves (and some stems) and curry leaves for garnish. This is to avoid the weird egg smell.

Voila ! It's done.

Muttai Poriyal Podi

To be filled