Vegetable Pulao or Pilaf

Vegetable Pulao or Pilaf

Pulao or pilaf, comfort food at its best and I make it usually when I have to cook something quick, easy and satisfying. This one-pot dish made with rice and vegetables has added spices and herbs, giving it a mild aromatic flavor. This is a convenient rice variety that goes with any rich gravy (paneer masala, kofta curry, etc.), Rajma, papad or with a simple raitha. 

Tips for the recipe:

• Spices: This recipe uses whole garam masala spices, rather than adding any pulao or biryani masala. Thus the aroma of the spices is distinctly felt in the dish.

• Rice: I generally like the texture of the rice to be a little soft in pulao, rather than being al dente, which is the way it is typically served in restaurants. So if you are like me, you will love this recipe. Read on below for tips on making the perfect rice for your pulao.

Type And Quality Of Rice:

• Basmati rice is usually used to make pulao. The basmati rice should be fragrant and long-grained to get good results. Aged basmati rice will give you the best results.
• You can also use other types of long-grained rice and short-grained Indian rice varieties like seeraga samba, sona masuri or ambe mohar. 
• In some parts of Tamil Nadu and Kerala (Southern Indian states), seeraga samba rice is widely used to make pulao and biryani.
• Even parboiled basmati rice (Sella basmati) can be used to make this recipe.

Vegetable Pulao

Directions to make my kind of Pulao:

• Begin by rinsing 1.5 cups basmati rice in water until it runs clear of starch. Next, soak the rice in enough water for 30 minutes.
• After 30 minutes strain the rice of all the water and keep aside.
• While the rice is soaking, prep the veggies. Rinse and chop them. Make sure to chop the vegetables in small cubes. For cauliflower, chop them in medium-sized florets. Peel, rinse and slice 1 large onion thinly.
• Keep all the whole spices aside. From the below list of spices, you can skip black pepper, black cardamom, star anise, and mace.
• Add chopped ginger (1 to 1.5 inches), garlic (4 to 5 small to medium garlic cloves, peeled) and 1 to 2 green chilies (green peppers) in a mortar-pestle.
• Crush to a paste. You can also use a small grinder for crushing these. Add a bit of water if required while grinding in a small grinder or mixer.
• Frying spices and onions- Heat 3 tablespoons ghee or oil in a deep thick bottomed pot or pan. Once the ghee has melted and become hot, add all whole spices and fry for a few seconds until they become fragrant. The spices will also splutter while frying. The ghee should not smoke or become too hot. 
• Add 1 cup of thinly sliced onions.
• Mix the onions with the ghee and begin to sauté them.
• Sauté the onions on a low to medium-low flame. First, the onions will become light golden. Keep stirring often and continue to sauté.
• Sauté onions until golden.
• Once the onions become golden, add crushed ginger + garlic + green chili (chili pepper) paste.
• Stir and sauté for some seconds until the raw aroma of the ginger & garlic goes away.
• Add ½ cup chopped tomatoes (optional), and saute briefly.
• Now add all the chopped veggies. You will need about 1 to 1.5 cups of mixed chopped vegetables.
• Add 2 to 3 tablespoons of chopped coriander leaves (cilantro). At this step, you can also add 2 tablespoons of chopped mint leaves.
• Mix and sauté again for 2 to 3 minutes on a low flame.
• Add the rice. Mix it gently with the rest of the ingredients.
• Add enough water, a 1/2 spoon lemon juice (optional), Salt for taste. Cover and let it cook...
• Serve pulao garnished with coriander leaves (cilantro), mint leaves or fried onions and fried cashews or fried raisins...Your Pulao is ready to Eat. Serve hot with your choice of side dish.
  
  

Paneer - Malai Kofta _ quick & easy to make recipe

Paneer-Malai Kofta 

(For vegans, paneer can be replaced with Tofu)

This is yet another classic vegetarian recipe of North Indian cuisine. This paneer recipe has two separate parts, first, make kofta with paneer and then make tomato-based gravy. Whether you are looking for a paneer kofta recipe to serve it as a snack or as a curry with gravy for a sumptuous meal, this easy recipe will satisfy your needs and excite your palate. 

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 2 servings

Ingredients For Kofta:

200 gm Paneer, grated

2 medium Potatoes, boiled, peeled and grated

1 Green Chilli, finely chopped

1/2 teaspoon grated Ginger

1/2 teaspoon Lemon Juice

2 tablespoons finely chopped Coriander Leaves

1½ tablespoons Corn Flour

Salt to taste

Oil for deep frying

Ingredients For Gravy:

3 medium Tomatoes

2 tablespoons Cashew nuts, soaked in water for 20 minutes and 1/4 cup malai (fresh cream)

2 teaspoons crushed Garlic-Ginger

1 Green Chilli, seeded and finely chopped

1 medium Onion, finely chopped or grated

1/2 teaspoon Cumin Seeds

2 Cloves

1/2 inch piece of Cinnamon Stick

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala Powder

1½ teaspoons Coriander Powder

1/2 teaspoon Sugar

1/2 teaspoon Kasuri Methi (dried fenugreek leaves)

2 tablespoons Oil

3/4 cup Water

Salt to taste

Directions for Making the Kofta with Paneer or Tofu:

• Take grated paneer, grated potatoes, cornflour, green chili, ginger, lemon juice, coriander leaves and salt in a large bowl.
• Mix them and make a smooth mixture.
• Grease your palms with oil and divide mixture into 6-8 equal portions (as per the desired size). Give each portion shape of ball. Prepare remaining stuffed kofta balls in a similar way.
• Heat oil in a frying pan over medium flame. When it is medium hot, slide in 3-4 stuffed balls from the edge of the frying pan and deep-fry over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.

Directions for Making the Gravy:

• Boil the tomatoes, drain the water. This is Blanched tomatoes, good to make the tomato puree.
• Saute cut onions, till transparent
• Grind the blanched tomatoes, sauteed onions with soaked cashew nuts with little water and make a paste.
• Heat oil in a pan over medium flame.  Add cloves and cinnamon. Sauté for approx. 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
• Add the ground paste.
• Sauté until oil starts to separate, 3-4 minutes approximately. Add turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, and salt.
• Stir and cook for a minute.
• Add Kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes. Add malai (cream) for added flavor.
• Add prepared stuffed balls, mix well and turn off the flame.
• Transfer paneer kofta curry to a serving bowl and garnish with a teaspoon of fresh malai and coriander leaves (optional).