Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Sunday, June 20, 2010

Vegetable Pulav

Recipe No: 38                                                                        
This is a recipe without any Onion. So this Pulav will stay good at room temperature for quite a long time, making it excellent to pack for picnics as well as for trips. I have to say it tastes better the next day, stays good in the freezer for at least two weeks, thaws well and best of all if seasoned properly, it can be eaten just like that with Raita. Enjoy...
Ingredients                                                           Serves 6 adults
  • Basmati rice……………………...3 cups
  • Ghee (Clarified Butter)..……..2 tablespoons
  • Whole Garam Masala…….....6 Cardamoms, 8 Cloves, 2 two inch Cinnamon piece and 2 Star Anise
  • Water……………………………...5 ½ cups
  • Chopped vegetables………....1 cup (I like to use a combination of Carrot, Beans and Peas)
  • Crushed Ginger and Garlic…2 Tablespoons (I use paste at times too)
  • Tomato chopped………………1 medium
  • Curd………………………………...1/2 cup
  • Oil……………………………………1 Tablespoon
  • Salt…………………………………..as per taste (I use at least a tablespoon)
For Garnishing
  • Fried Onions………………………1/4 cup
  • Cashew nuts and Raisins…….3 Tablespoons each
Method of Preparation
  1. Wash the rice properly and let it soak in warm water for 20 minutes and drain.
  2. Start boiling 5 ½ cups of water in a pan.
  3. Heat Ghee in a wide deep pan on medium high heat and fry the Cashew nuts for 30 seconds followed by Raisins. When the Raisins plump up remove it from the pan and keep aside for garnishing.
  4. To the rest of the ghee add whole Garam Masala and fry till fragrant.
  5. Add the Rice and fry really well. I used to fry till the rice grains on the bottom of the pan start to move on its own. Remove the rice and keep it aside for later use.
  6. In the same pan add a tablespoon of Oil and add Ginger and Garlic.
  7.  When the raw smell is gone add chopped Tomato followed by the Vegetables. Saute for a minute and add the curd. Mix well and let it cook for a minute.
  8. Add the fried Basmati rice, boiling water and Salt, mix once, close the pan and let it cook on the lowest flame till all the water is absorbed.
  9. When all the water is absorbed open the pan, mix once and let it cool down for 30 minutes.
  10. Fluff up the rice without breaking the grains, add the garnishes on top and serve warm.
     





     Make it, enjoy the deliciousness and
    serve it to your family with love…

    3 comments:

    Manju John said...

    very nice and easy recipe..itried it for my friend and family..we all liked it!!!

    ann said...

    Thanks Asha. I tried this recepie and it came out very nice. Plan to make it for my daughters bday next month. How do I adjust the rice and water if I need to cook for 25 people.

    Asha said...

    Ann,
    The amount of rice needed will depend on the other courses too. If you are planning only on rice and its side dish, then I'll say 9 Cups (Actual measuring cup) of rice and 15 Cups of water. If you are planning on an appetizer (heavy or small reduce it to 7 Cups of rice and 12 Cups water. Both cases will give left overs because, I am sure there will be cakes and sweets... The only problem when making such large amounts in one pot is that there are chances for the rice in the bottom to get over cooked. So what I suggest is fry rice all at once and make vegetable mixture together... Divide both in halves and cook in two different pots with half of the whole amount of water in each... You can surely divide your work too..Fry the rice and the onions the previous day... Let me know if you need more help...

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