POTATO & GREEN PEAS MASALA BHAAT

POTATO & GREEN PEAS MASALA BHAAT

When you are pressed for time and want to rustle up a quick meal, one option is for you to make masala bhaat using basmati rice, potatoes and green peas. Make a raita or salad as accompaniment and you are ready to go!

I made this the other day when I was rushed for time and it turned out to be quite delicious! I used frozen peas for convenience. This recipe has been adapted from Potatoes & Green Peas Masala Bhaat by Tarlaji Dalal.

Ingredients:-

• Potato, large-sized, 1 
• Frozen Green Peas, 1/2 cup
• Long Grained Basmati Rice, 1 cup
• Ghee/Oil , 1 and 1/2 tbsp
• Hot Water, 2 and 1/2 cups
• Chilli Powder, 1/2 tsp
• Coriander & Cumin Seeds Powder, (Dhania & Jeera Powder) 1 and 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp for garnish

For the Masala : -

• Fresh Coconut Gratings, 2 tbsp
• Ginger, chopped, 1 tsp
• Green Chillies, roughly chopped, 2
• Garlic Cloves, 3

Method:

Wash and soak the Basmati Rice for about 30 minutes and then drain away the water
Wash, peel and cube the potato
In a small mixer jar, grind together fresh coconut gratings, chopped ginger, chopped green chillies and garlic cloves to a smooth paste/masala using very little water.
Heat the ghee/oil in a deep non-stick kadhai, add the soaked and drained rice and saute for 2 minutes on medium flame

To this, add 2 and 1/2 cups of hot water, cubed potato, green peas, chilli powder, coriander-cumin seeds powder, turmeric powder, salt and the prepared masala. Mix well

Cover and cook on medium flame, stirring occasionally, for 12-15 minutes or till all the water evaporates. Stir the rice gently so that the rice grains don't break and that the rice gets cooked evenly.
Switch off the gas and garnish with finely chopped coriander leaves

Serve hot with accompanying salad or raita

PEAS PULAO

PEAS PULAO


In most urban households in India, pulaos made with long grained Basmati rice are prepared from time to time for either lunch or dinner. Generally, pulaos are relatively easy to make and turn out to be aromatic and tasty.

Elsewhere in this blog, you will find recipes for Corn Methi Pulao, Mushroom Mint Pulao  and Panchranga Pulao.

Today's dish is an easy to make pulao made with Green Peas. I choose to use fresh green peas but if they are not in season you could quite easily use frozen peas that are so commonly available these days.

Today's pulao is served with Paneer Khurchan and fresh Curds Raita made with Cucumber, Onion and Tomato.

A tip: whenever we use Basmati rice, it is best to wash and soak it for a minimum of 30 minutes. Then drain out the excess water before you cook the rice.

This pulao is best cooked directly in the pressure cooker.

Ingredients:

• Basmati Rice, 1 cup
• Green Peas ( Fresh or Frozen), 3/4 
• Cloves, ( Lavang) 2-3
• Bay Leaf (Tej Patta ), 1
• Cinnamon, (Dalchini) 1 inch 
• Cardamom, (Elaichi ) 2
• Cumin Seeds, (Jeera), 1 tsp
• Onion, 1
• Green Chillies,  2
• Ginger Garlic Paste, 1 tsp
• Salt, to taste
• Ghee/Oil, 1 tbsp

Method: 

Wash and soak the Basmati rice in adequate water for at least half an hour. Then drain out the excess water and keep aside. 

Thinly slice the onion and slit the green chillies lengthwise.

In a pressure cooker, add the ghee/oil and when it gets hot add the cloves, bay leaf, cinnamon and cardamom. Saute till the cloves puff up and the spices give off a good aroma.
Add the cumin seeds. When they sizzle, add the sliced onion and saute till they become translucent

Add the slit green chillies and ginger garlic paste and saute for a few seconds till the raw smell goes
Now add the green peas and saute for 1 minute
Next, add the Basmati rice and saute for about 2 minutes

Add salt, 1 and 1/2 cups of water and pressure cook for 2 whistles 

Switch off the gas, wait for the cooker to cool and then gently fluff the pulao with a fork
Serve Peas Pulao hot with salad/ raita or side dish  of your choice. 

GREEN PEAS MASALA PULAO

GREEN PEAS MASALA PULAO

In most homes, people relish pulaos and biryanis as a change especially on a week end. This is usually had with an accompanying salad, raita or side dish. We make so many different types of pulaos in Indian. Elsewhere in this blog, you will find recipes for Paneer Pulao, Panchranga Pulao, and Corn Methi Pulao.

Here's an option for an alternative to cooking several dishes like rice, dal etc. It saves time and comes as a welcome change.  This recipe is adapted from Green Peas Masala Pulao by Master Chef Sanjeev Kapoor

As you would do for any dish with basmati rice, please make sure you wash and soak the rice for at least half an hour.

Ingredients:

• Green Peas, (fresh or frozen), 1 cup
• Basmati Rice, 1 and 1/2 cups
• Large sized Onion, cut into slices, 1
• Cloves, 2
• Black Peppercorns, 2
• Cinnamon, 1 " stick
• Turmeric Powder, 1/2 tsp
• Red Chilli Powder, 1 tbsp
• Jaggery, grated, 2 tbsp
• Oil, 2 tbsp
• Salt, to taste
• Ghee, 2 tsp 

To Be Ground To A Paste :

• Coriander Seeds, (Dhania), 1 tbsp
• Fennel Seeds (Saunf), 1/2 tsp
• Ginger, 1 " piece
• Garlic cloves, 3-4 
• Green Chilli, 1
• Fresh Coriander Leaves, roughly chopped, 1/4 cup
• Large-sized Onion, roughly chopped, 1 
• Coconut Gratings, 1 tbsp
• Cinnamon, 1" stick 
• Cloves, 2 
• Black Peppercorns, 2

Method:

Wash the Basmati rice and soak it in water for at least 30 minutes. Drain and keep aside.
Roughly chop 1 onion to be used for grinding. Cut the other onion into slices and keep aside
In a mixer jar, grind together coriander seeds, fennel seeds, ginger, garlic, green chilli, coriander leaves, the roughly chopped onion, coconut gratings, 1" cinnamon, 2 cloves, 2 peppercorns to a fine paste using the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the remaining cinnamon. cloves and peppercorns and saute for 1/2 a minute

Add the sliced onion and saute till it turns a golden brown

To this add the green peas, ground masala  (prepared earlier) and saute till the oil separates

Next add the soaked Basmati rice, turmeric powder and red chilli powder and saute for 2-3 minutes

Add 3 cups of water, grated jaggery, salt and mix well

Cover with a lid (leaving a little gap) and cook on medium flame till the rice is three-fourths done

Drizzle 2 tsps of ghee, stir gently taking care not to break the rice grains, cover and cook till the rice is completely done

Serve hot with raita or curd salad of your choice. Try this out! I am sure you will love this as much as we did.

JEERA RICE

JEERA RICE


Recently I made Dum Aloo Punjabi and paired it with Jeera Rice. It made an excellent combination. The mildly flavoured Jeera Rice also goes well with other dishes which are spicy such as Green Peas Masala, Paneer Kolhapuri, and Paneer Chettinad just to mention a few.

The Jeera Rice is very light and aromatic which makes it a popular choice. It is important that the basmati rice is first washed and soaked for at least half an hour.

Later the secret is to cook it in such a way that each grain stays separate. It is advisable to use water in the ratio of 2: 1 that is two measures of water for one measure of rice.

Ingredients:-

• Basmati Rice, 1 and 1/2 cups
• Jeera (Cumin Seeds ),  1 and 1/2 tsp
• Ghee, 1 and 1/2 tbsp
• Tej Patta (Bay Leaf). 1
• Elaichi (Cardamom),1-2
• Dal Chini (Cinnamon), 2 " piece
• Salt, to taste
• Roasted Cashewnuts, a few, for garnish

Method:-

Wash the basmati rice thoroughly and soak in water for half an hour. After that, drain away the water.

Heat ghee in a thick-bottomed pan. When it gets hot add the cumin seeds, bay leaf, cardamom, and cinnamon.

When cumin seeds sizzle, add the rice, and salt to taste and mix well

Stir till every grain of rice is well coated with ghee and looks glossy

Next add 3 cups of water and bring it to a boil 

Reduce the flame to minimum and cover the pan with a lid, leaving a little gap to prevent the water from boiling over, Stir it once in between, gently, taking care not to break the rice grains

Wait till the water is fully absorbed and the rice is done 

Fork the rice out onto a serving dish to separate each grain
Garnish with a few roasted cashewnuts

Serve hot with a curry of your choice

RAJMA MASALA

RAJMA MASALA

Rajma (Red Kidney Beans) is one of the most popular foods in North India. It is had with both rice and rotis.

We make rajma from time to time at home. Elsewhere in this blog, you will find recipes for Rajma Curry, Rajma Saung, and Rajma Kebab.

I have found the best combination is to have rajma chawal, which is nothing but rajma masala along with steamed Basmati rice.

This recipe is adapted from Masterchef Sanjeev Kapoor's recipe from FoodFoodTV channel. 

I  hope you will enjoy the dish as much as we did!

Ingredients:

• Rajma, (Kidney Beans), 1 cup
• Medium-sized Onions, finely chopped, 2
• Adrak Lahsun (Ginger Garlic) Paste, 2 tbsp
• Dhania (Coriander)  Powder, 2 tsp
• Jeera (Cumin) Powder, 1 tsp
• Chilli Powder, 1 tsp
• Tomato Puree, 1/2 cup
• Garam Masala Powder, 1/2 tsp
• Oil, 3-4 tbsp
• Fresh Coriander Leaves, chopped, for garnish

Method:

Wash and soak the rajma overnight or for 8-10 hours

Make tomato puree from 2 medium-sized tomatoes. Keep aside.

Wash the soaked rajma and pressure cook in 5 cups of water with a little salt for about 4-5 whistles or till the rajma gets cooked
After the pressure cooker cools, drain the cooked rajma and retain the rajma stock for later use
Heat oil in a thick-bottomed kadhai, and when it gets hot add the finely chopped onions and saute till they become light brown

Add ginger garlic paste and saute for a couple of minutes till the raw smell goes
To this add the coriander powder, cumin powder and chilli powder, and mix well

Stir in the tomato puree and saute for 3-4 minutes

Now add the cooked rajma and 1 cup of the retained rajma stock
Add salt to taste and mix well. (Remember a little salt has already been added when cooking rajma)
To get thickness to the curry, lightly mash the cooked rajma with the back of the ladle
Add garam masala powder, mix and cook covered on medium flame for 5-7 minutes

Finally, garnish with fresh coriander leaves

Serve hot with rotis or with rice

MUSHROOM MINT PULAO

MUSHROOM MINT PULAO

While I have tried out many dishes with mushrooms (which we love) such as Hakka Mushrooms, and Matar Mushrooms, I wanted to use mushrooms along with rice.

As is usually done, remember to soak the Basmati Rice for 1/2 hour before you use it. Also, the ratio of rice to water should be 1:1 and 1/2.

I have adapted this from Chef Sanjay Thumma's Mushroom Mint Pulao by VahChef, which has a delectable blend of flavours.  It turned out to be quite delicious had with spicy curry.

Ingredients:

• Mushrooms, 200 gms
• Mint leaves, a bunch
• Basmati Rice, 1 cup
• Ghee, 2 tbsp
• Bay Leaves, (Tej Patta), 2
• Cloves, (Laung) 2, 
• Cinnamon, (Dalchini), 2
• Cardamom, ( Elachi), 2
• Cumin Seeds, (Jeera), 1 tsp
• Fennel Seeds, ( Saunf), 1/4 tsp
• Cashewnuts, 8-10
• Onion, sliced, 1
• Green Chillies, slit, 8 or as per taste
• Water, 1 and 1/2 cups
• Salt, to taste

Method:

Wash and soak the basmati rice for 1/2 hour. Keep aside.

Wash and clean the mushrooms, cut them into quarters and keep aside.

Wash and clean the mint leaves and chop them. Keep aside. 

In a non-stick pan, heat the ghee and when it becomes hot add the bay leaves, cloves, dalchini and cardamom, and saute

Then add the cumin seeds, and fennel seeds and let them sizzle 

Add the cashewnuts and saute till they turn golden brown

Next add the sliced onion, quartered mushrooms, salt, slit green chillies and chopped mint leaves

Add 1 and 1/2 cups of water

Mix it well and check the taste of the water. It should be slightly salty as we will next be cooking the rice in this.

When the water comes to a boil, add the basmati rice, and cook covered on high flame for 4 minutes

Remove the cover and gently stir the rice to ensure it is getting cooked evenly

Place the cover on again and simmer for another 3 minutes

Your Mushroom Mint Pulao is ready to be served hot with a curry of your choice.