CARROT PULAV / CARROT RICE

Here is your ultimate comfort food...straight from your Mom's kitchen....

Loaded with the goodness of carrots and spiked with a dash of green peas....

Perfect for your packed lunch or a quick meal ...


INGREDIENTS

• BASMATI RICE -2 CUPS
• ONION- 2
• GRATED CARROT-2 CUPS
• GREEN PEAS (shelled) -1 CUP
• GARLIC-4 CLOVES
• GREEN CHILLIES-4
• CUMIN SEEDS- 1/2 TEASPOON
• BAY LEAVES -2
• CLOVES-4
• CINNAMON -2 SMALL STICKS
• OIL -2 TABLESPOON
• CASHEW NUTS -8 to 10
• CORIANDER LEAVES -FEW
• SALT TO TASTE

METHOD

• Soak the rice for 10 minutes.Drain keep aside for  10 minutes.
• Heat the oil in a pressure pan.
• Fry the spices.
• Add the chopped green chillies ,garlic and chopped onions.
• Fry for a few minutes.
• Now ,add the grated carrots,green peas(shelled).Fry for a minute.
• Add the drained rice and stir well.
• Add 4 cups of water and salt to taste.
• Bring to a boil in a pressure pan.
• Close the lid and place the weight.
• Cook for 4 whistles.
• Open the cooker after the pressure subsides.
• Fluff up the rice.
• Garnish with fried cashews and coriander leaves.
• Serve with any dhal or gravy of your choice.
• Even a simple raitha  and chips will be fine.

CASHEWNUT PULAV

Here is a rich,mildly spiced rice dish...

Steamed basmati rice served with a splattering of ghee and cashewnuts...

A perfect dish that goes well with any side dish...gravy,dry,spicy or bland...

INGREDIENTS

• BASMATI RICE-1 CUP
• CASHEWNUTS-1/2 CUP
• ONION SLIVERS-1/2 CUP
• CAPSICUM SLIVERS-1/4 CUP
• CUMIN SEEDS-1/4 TEASPOON
• CINNAMON STICK-2 BITS
• ELAICHI-2
• SLIT GREEN CHILLIES -2
• SALT TO TASTE
• GHEE-1/2 CUP

METHOD

• Boil the basmati rice with a little salt and 4 cups of water to which 1/2 teaspoon of ghee is added.
• When the grains are well cooked,Drain the cooked rice.
• Heat the ghee in a pan.
• Fry the spices,slit chillies,slivered onions and capsicum and cashews. Add some salt to taste.
• Mix with the cooked rice. Toss gently taking care not to break the cooked grains.
• Serve hot with any side dish of your choice.
• The amount of cashew nuts  can be increased if you prefer a richer dish.

#Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

SAFFRON PEAS PULAV

When the mood is celebration..... 

the best dishes decorate your dining table....

and this one is surely a fitting  crown  jewel  for 

 your banquet spread.....

INGREDIENTS

• BASMATI RICE-2 CUPS
• ONION-1
• GREEN PEAS-1/2 CUP
• GREEN CHILLIES-3
• MILK-1/2 CUP
• SAFFRON -1 PINCH
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 SMALL STICK
• CASHEW NUTS-10-15
• GHEE-1/2 CUP
• SALT TO TASTE
• CORIANDER AND MINT LEAVES-FEW

METHOD

• Clean and soak basmati rice for 15 minutes.
• Dissolve saffron in warm milk.
• Cook the green peas till done with enough salt and a pinch of sugar.Drain.
• Chop onions into fine strips.
• Heat the ghee .Fry the cashew nuts. Drain and keep aside.
• Fry a teaspoon of onions till they become reddish.Drain and keep aside.
• Fry the spices ,slit chillies,onions ,peas and rice. 
• Add 4 cups of water and salt to taste.
• Cook till the rice is almost done.
• Now add the saffron milk. Cook till the fluids are absorbed.
• Decorate with fried cashew nuts,fried onions and chopped mint and coriander leaves.
• Serve hot with any tasty side dish (dry or curry) and raitha.

Linking to...

http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

GREEN PEAS PULAV

Here is a simple and tasty pulav with a touch of peas and mild spices...

INGREDIENTS

• BASMATI RICE-1 CUP
• CHOPPED ONION -1
• SHELLED GREEN PEAS-1 CUP
• TURMERIC POWDER- 1/4 TEASPOON
• CUMIN SEEDS- 1/4 TEASPOON
• BAY LEAF-1
• CINNAMON STICK - 1
• ELAICHI - 2
• CLOVE -2
• GARLIC - 2 PODS
• GREEN CHILLIES - 2
• SALT TO TASTE
• OIL - 3 TABLE SPOONS

METHOD

• Soak the Basmati rice for 10 minutes.Drain.
• Heat oil in a pressure pan.
• Fry the spices,crushed garlic,chopped onions and chopped chillies.
• Add the green peas and drained rice.Fry lightly till they are coated with oil.
• Add the salt and 2 cups of water.
• Pressure cook till the cooker whistles thrice.
• Remove from heat.
• Cool and open the cooker and fluff up the rice with a fork.

 Serve hot with any tasty curry or raitha or chips.

TOMATO VEGETABLE PULAV

INGREDIENTS

BASMATI RICE             - 1 CUP
TOMATO JUICE            - 1 3/4 CUPS
WATER                           - 1/4 CUP
CARROT   BITS              -1 TABLESPOON
PEAS                                -1 TABLESPOON
CHOPPED ONION         -2 TABLESPOON
GREEN CHILLIES           - 3
GARLIC                            - 3-4 FLAKES
CUMIN SEEDS                 -1/4 TEASPOON
CINNAMON STICK        - 1 " PIECE
CLOVES                           -4
GHEE/OIL                         -2 TABLESPOONS
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING


METHOD

1.SOAK THE RICE FOR 15 MINUTES.CLEAN AND WASH IT.
2.HEAT GHEE/OIL IN A HEAVY BOTTOMED PAN.
3.FRY THE CLOVES,CUMIN SEEDS AND CINNAMON STICK.
4. ADD THE CRUSHED GARLIC AND GREEN CHILLIES .FRY WELL.
5. ADD THE ONIONS AND FRY TILL THEY ARE TRANSPARENT. ADD THE CARROTS AND PEAS. SAUTE WELL.
6. ADD THE  RICE AND STIR FRY FOR 10 SECONDS.
7.ADD THE TOMATO JUICE ,WATER AND SALT.
8.COOK COVERED TILL  THE FLUIDS ARE WELL ABSORBED BY THE RICE.
9.GARNISH WITH CORIANDER LEAVES.

# SERVE WITH RAITHAS  OR ANY OF YOUR FAVORITE SIDE DISH.

MINT AND CORIANDER PULAV

INGREDIENTS


BASMATI RICE                          - 2 CUPS
MINT LEAVES                            - 2 CUPS
CORIANDER LEAVES               - 3 CUPS
CHOPPED ONIONS                   - 1 CUP
CHOPPED TOMATOES             - 1 CUP
GREEN CHILLIES                       - 2-3
CASHEWNUTS                           - 12-14
TURMERIC POWDER                 - 1/4 TEASPOON
CUMINSEEDS                             - 1/2 TEASPOON
OIL                                               -  3 TABLESPOON
SALT TO TASTE


METHOD

1. WASH THE RICE AND SOAK IT FOR 15 MINUTES.

2.CLEAN AND WASH THE MINT AND CORIANDER LEAVES.

3.HEAT A PAN. ADD A TABLESPOON OF OIL.

4.SPLUTTER  THE CUMIN SEEDS.

5.FRY A PART OF THE ONIONS,CHOPPED TOMATOES ,CHILLIES

AND THE GREENS TILL SOFT.

6.GRIND THE GREENS-TOMATO-ONION MIXTURE WITH A LITTLE WATER.

7.ADD THE ONIONS AND THE RICE .

8. MIX THE GREENS PASTE WITH ENOUGH WATER TO MAKE 4 CUPS OF LIQUID.

9.ADD SALT TO TASTE AND COOK TILL DONE.

10.GARNISH WITH FRIED CASHEW NUTS.

11.SERVE HOT WITH RAITHA OR CHIPS.

# A very healthy dish laden with the goodness of greens.

#As a variation,you can cook the cashew nuts along with the rice without frying them.


http://erivumpuliyumm.blogspot.in/2012/02/ep-series-herbs-spicesevent.html