Quick and Easy Vegetable Pulao

 

'Vegetable Pulao or Pilaf' as some people call it is a rice dish mixed with different vegetables and cooked in spices. I find this dish the best way to eat my quota of vegetables. But preparing Pulao the authentic way can be a very daunting task as it involvesaa  lot of preparation.So the other day when  deciding on what meal to cook I thought of making this quick and easy Pulao with whatever vegetables I had lying in my fridge.I added some coconut milk in the end to make it little moist and to add extra flavor.You can skip this part if you do not have coconut milk handy.It turned out very nice, so for all those people looking for a quick meal to cook after a days hard work sharing the recipe.

Ingredients

Basmati Rice – 2 cup (you can also use leftover rice or precook it in the morning and keep aside)

Chopped onions 1

Tomato paste 1 tbsp

Green peas boiled-1/2 cup (you can use the frozen ones)

Carrot chopped-1/4 cup ( pre-boil and keep)

Any other vegetable you have handy like frozen corn, green beans, cauliflower

Ginger garlic paste- 1tsp

Ready made Biryani masala powder – 1tsp (you can use any brand like MDH, Shan Biryani Masala that is available in Indian grocery stores, in case you do not have any Biryani Masala then add red chilli powder, cumin coriander powder and turmeric powder or any other curry powder you have handy)

Cumin seeds-1/2 tsp

Chopped coriander

Lime juice 1 tsp

Coconut milk 2 tbsp (optional)

Salt

Oil- 3 tbsp

 

Method-

1.Cook rice in rice cooker and keep aside.

2. In a deep-bottomed vessel add around 2 to 3 tbsp oil, when the oil becomes hot add the cumin seeds, when they start to splatter add the ginger-garlic paste and sauté for a minute till the raw smell goes away.

3. Now add the chopped onions and sauté till the onions turn transparent. This should take about 4-5 minutes on medium flame.

4. Add the green peas, chopped carrots and any other vegetable and sauté for a minute.

5.Now add the tomato paste and the Biryani masala powder and mix well.

6.Finally add the cooked rice,salt, half of the lime juice and 2 tbsp coconut milk and mix well.Add only enough coconut milk to make it moist and to add some flavor. Cover with a lid and cook for another 3 to 4 minutes.

7.Remove from gas and garnish with chopped coriander and more limejuice if required.

Serve hot with Yogurt, Salad mix and Papadum .

"Kande Pohe"- Spicy Flattened Rice

"Pohe"or "Poha" as some people may call it, is the most loved and eaten breakfast or snack in any Maharashtrian house.  At my mummy's place we used to have Pohe every sunday morning for breakfast .If for some reason my mom could not make it, my brother & me used to make a face.Even today if you go on a Sunday morning to my parents house chances are you will be eating pohe for .I also try to make it on weekends but sometimes if I cannot make it, then I make it on a weekday. Having had pohe religiously for so many years it was but natural I developed a liking for it &this was the first dish that I learnt from my mother. Other than the usual  ingredients like onions and potatoes my mom used to add green peas and trust me it tastes wonderful.So here is my mothers recipe for pohe.
Ingredients
Pohe/Pohe - 2 cups  (You need to use the thick poha , if you use the thin one the dish will become mushy)
Onions finely chopped - 1 big
Potatoes thinly chopped- 1/2
Green peas boiled- 1/4 cup
Green chillies- long slit 1- 2 (use this depending on you liking for hotness)
ginger very finely chopped- 1 inch
curry leaves- 6-8
Cumin seeds- 1tsp
Mustard seeds-1/4 tsp
Asafoetida/Hing- a pinch
shredded coconut for garnishing - 1/4th cup
Chopped coriander -for garnishing
Lime juice- 1/2 lime'
Turmeric-1/4th tsp
Salt
pinch of sugar
Oil- 4tsps

Method-
1. Heat around 3 to 4 big tsps of oil in a pan.Use oil generously otherwise the pohe will become dry.
2.When the oil becomes hot lower the flame &  add cumin seeds, mustard seeds and hing.When they crackle add the chopped ginger, green chillies and curry leaves.Cover with a lid immediately for a minute. This will retain the flavor and smell of the curry leaves.Make sure not to burn it.
3. Remove lid and add chopped potatoes and onions and saute for a minute.Place back the lid back and pour some water on the lid and let the potatoes and onions cook on steam.
4.When the potatoes and onions are almost cooked (this will take around 10-15mins depending on your potatoes) add the boiled green peas and lower the flame to minimum.
5.Now take the poha and put in a colander/straining vessel and pour some water, strain the water immediately and repeat the process 2-3 times till the poha become soft. Remember to strain all the water from the poha by pressing it between you palm.This is a very tricky step as if you leave the poha in water for long it can turn all mushy.I messed it up the first time but overtime I have got it correct.
6.Now place this soft poha  on a dish.Add some salt and the turmeric.
7.Add this poha to the cooked onion-potato mixture in the pan.Add a pinch of sugar and the lime juice Mix well.Taste a little and adjust salt and lime juice accordingly.Again cover with lid and cook for 3-5 minutes.
8.Remove from the gas add some of the shredded coconut and coriander and mix well.Serve hot and garnish again with coriander and sev if you like.

Olive Fried Rice

I am a fan of Chinese and Thai food, especially Fried Rice and Noodles.In India I used to order fried rice at our local Chinese restaurant "Stomach" in Bandra.I remember ordering it at least once in a fortnight .Most of the times I ordered chicken fried rice but sometimes i used to order the spicy scezhwan fried rice.When we were in Singapore getting Chicken  fried rice was difficult, as  non veg dishes  used to contain sea food to which I was allergic. But once we when were at a Thai Restaurant "Thai Express" I happened to see a dish on their menu by name the Olive Fried Rice. On inquiring with the waiter I was told it does not contain any sea food, so I ordered one for myself and it turned out to be very tasty.It looks blackish in color as Black olives are used but has a very distinct flavor of olives.Last week I had made Olive fried rice at home  and  along with it I also made Chicken Lollipop and Veg Stirfry. For the Fried rice I got bottled Black olives from an Asian grocery store.It has  some liquid which can be used for adding flavor to the rice. Its a very easy recipe and change from the normal fried rice.
Ingredients
Black Olives - 10 to 15 nos roughly chopped also use the liquid of the bottled olives
Thai Jasmine rice -1.5 cup
Spring onion chopped -1/2 cup
Onion 1 small chopped
Carrots finely chopped-2 tbsp
Cabbage chopped -2 tbsp
Brocolli- small pieces cut (optional)
Garlic finely chopped-2 tbsp
Ginger-finely chopped 1/2 tsp
Soy sauce- 2 tbsp
VegetarianOyster sauce -1/2 tsp
Chilli sauce -1 tsp
black pepper powder-1/2 tsp
Sesame Oil (or normal cooking oil)
Salt

Method-1. Prepare rice and keep it aside.
2. In a wok heat  oil and when hot add garlic and ginger and saute till you get nice smell of garlic.Add the onion and saute on high heat for a 2 mins.
3. Now add carrots, broccoli, cabbage and saute for a 2-3 mins till vegetables are 3/4th done.
4.Now add the chopped olive (keep some aside for garnishing in the end) and mix well.
5.Finally add the cooked rice, the dark liquid of the olives, soy sauce, oyster sauce, chilli sauce and black pepper and mix thoroughly.Taste for salt and add if needed.
6.Finally garnish with spring onion and olives and serve hot

Weekend food-Veg Fried Rice

After eating chicken dishes for almost all weekends I decided to make something different .I am a die-hard fan of Indian Chinese food the one you get back in India .It is just impossible to get that food outside India so i always try to make some at home.Since I really love the food I try to make it as similar to what we get back in India as possible.So I made veg fried rice and veg manchurian for the weekend and it turned out good . Here is my recipe of making Veg Fried rice
Ingredients
Rice -2 cups (Don't use Basmati rice, I normally use the Thai jasmine rice)
Carrots chopped - 1/4cup
Green Capsicum chopped-2-3 big tbsp
spring onion chopped -1/4cup
Cabbage chopped-1/4 cup
Green beans chopped- 2-3 tbsp
Garlic finely chopped - 3 tbsp
ginger finely chopped -1 inch
dry red chilli 1/2
Black pepper powder -1/4 tsp
white pepper powder -1/4 tsp
Dark Soy Sauce- 2-3 tbsp (I use the one we get in Indian stores -The Indian Chings brand)
Chilli sauce - 1-2 tbsp -adjust accordingly
Vegetable stock 1/2 cup
Oil
salt

Method
Prepare rice try to cook on direct stove and not in cooker. Better to prepare rice few hours before like morning if you are preparing fried rice for dinner .Leftover rice is best.Bear in mind the rice should not be very sticky so try to cook the rice till almost done.Add some salt. black pepper powder and white pepper powder to rice and keep aside.
Not in a wok add 3-4 tbsp oil , once the oil has become hot add the garlic, ginger and red chilli and saute for a minute.The moment garlic starts turning brown add chopped carrot first and saute on medium heat for 2 mins, next add the green beans and again saute for 2 mins .Try not to burn any vegetables so accordingly adjust the heat.Then add capsicum, spring onion and again saute for 3 mins.Finally add the cabbage and mix all and cook on high heat for 2 mins.We do not want to overcook the vegetables. They should not turn soft and soggy.Add black and white pepper powder and stir.When vegetables are 3/4th cooked add the rice .Now add soy sauce, chilli sauce and 2 tbsp vegetable stock and mix well.Since Soy sauce already has salt add salt after tasting.Adjust all the sauce as per taste and liking and finally before serving just garnish with the greens of spring onion.It is best to serve immediately.Try not to prepare in advance as it does not turn out so nice.
I served this fried rice with vegetable manchurian .I will try to post the recipe whenever i get time.