This recipe is inspired by other Spinach-Coriander Pulav recipe . I made this yesterday morning to take in our lunch box. It came out really well. We both are not big fans of spinach taste, but I like to use it frequently because it is very healthy. This pulav masks the taste of it, which we loved.
I used red and yellow bellpeppers(capsicums) in this instead of green ones because of their mild taste. You can use any of your usual pulav vegetables.
Ingredients: 2 cups basmati rice 2 cups vegetables (red & yellow bellpeppers, potatoes, carrot, cauliflower, green beans, green peas) 1 tea spn cumin seeds 2 cardamoms 4 cloves 2 bay leaves 2″ cinnamon Ghee 1/2 cup onion Salt
Paste (grind to a smooth paste)- 2 cups spinach(palak) 1/4 cup coriander leaves 2 tea spns ginger 1 tea spn garlic 1 tea spn coriander-cumin powder 6 green chillies
Method: Heat ghee and add cumin seeds, cloves, cardamom, cinnamon, bay leaves. When cumin starts popping, add onion and all other vegetables and fry for about 2 minutes. Now add paste, rice, salt and fry again for 2-3minutes. Add 3 and 1/2 cups of water and let it cook on medium heat(Transfer the pan on a tava to give extra thickness). When all water is absorbed, reduce the heat to low and let it cook for another 10mins, in this time, the rice finishes cooking in the steam. Serve hot with raita.
Serves : 4 Preparation time : 60mins
I had mentioned about our love for Mongolean grill here in US . The best part of it is, we can make the dish according to our own taste. While I like to put almost everything that is available – all vegetables, some chicken, some seafood, most of the sauces, some spices in mine – I usually don’t even remember what went into my bowl, V is very particular about what goes in his bowl. My food tastes different every single time and I like it slightly spicy and sweetish, he usually likes it hot.
It was on my to-do list for a long time to make his version at home. The only noodles I had on hand were Pad Thai noodles. Since he is not a big fan of Pad Thai , I thought of making something else with these noodles. I asked him what are the sauces he uses at Mongolean grill. His sauces were pretty simple. Since I did not have the exact sauces or vegetables, so used the sauce that I had and the final result was really great. I also added some peanut powder to give a crunch – which was actually a replacement for roasted sesame seeds, I was out of my sesame seeds stock. We both enjoyed a hearty dinner (which took hardly any time to put together). I am going to stick to this recipe hereafter. Any kind of noodles can be used for this.
Ingredients: 1/2 lb noodles 2 cups vegetables (snow peas, carrot, onion, red and yellow bellpeppers) 1 tbl spn lemon juice 2 tbl spn coarsely powdered roasted peanuts Olive oil
Sauce (mix together): 2 tbl spns red chilli sauce 1 tea spn brown sugar 1/2 tea spn ginger powder 2 tea spn chopped garlic Salt
Method: Cook noodles according to packet instructions. Keep aside. Heat olive oil in a thick bottomed pan (ideally use a stir fry pan, I don’t have it, so used a thick bottomed pan). Add all vegetables and fry for about 2 mins. Add noodles and the sauce mixture. Mix well, if it becomes too dry, you can add little starchy water used for cooking the noodles. Spread peanut powder and mix well. Add the lemon juice, mix and take off the heat. Serve hot.
Serves : 2 Preparation time : 30mins
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