1 onion, finely chopped
1 green chilly, cut into 1/2″ pieces
1/2 tsp cumin seeds
3-4 garlic peels, finely chopped
1 tbsp veg. oil
1 tbsp. ghee or clarified butter
1/4 tsp turmeric powder
3/4 cup rice
1/4 cup split lentils (I use whatever I have on hand usually moong or masoor dal. This time I used a combination of both)
1-2 tbsp fresh coriander leaves and tender stems, chopped
Salt, to taste
Wash the rice and the lentils together and let them soak for 10-15 minutes. You can start prepping the rest of the ingredients in the meanwhile.
Heat the oil in a pressure cooker and add the cumin seeds and let them sputter, taking care not to burn them.
Add the chilly and the onion and saute till the onions are soft and pinkish brown.
Tip in the turmeric powder and stir till well mixed.
Drain the rice and lentils that have been soaking and add them to the cooker. Stir gently to mix everything.
Add salt to taste and 4 cups of water.
Stir gently. Cover the pressure cooker and add the stopper.
Cook on high flame. After the first whistle, cook on low flame for 10 minutes.
Turn off the heat and let the pressure drop on its own.
Once the cooker can be opened, add the chopped coriander and stir to mix.
Prepare the tempering. In another small frying pan, place the ghee and the chopped garlic. Let it saute gently on low fire till it turns fragrant. Don’t burn the garlic as you’ll lose all the flavor. Add this ghee and the garlic to the cooked rice and stir to incorporate.
Serve pipping hot.
For now, we’ll get back to the peas pulao. The preparation is really simple and the few spices used add a fragrant warmth to the rice rather than a spicy heat. Don’t let the simplicity of this dish undermine its flavors. Try it out and see for yourself.
A lot of folks seem to have trouble with the rice ending up very soft and mushy. This happens for a number of reasons like wrong amount of cooking water, too much stirring while the rice is cooking etc. I’ve made this rice hundreds of times and have never encountered such a problem. So I think if you stick to the measures, you should be good to go.
2 bay leaves
1-2″ cinnamon sticks
2 pods green cardamom
6 black peppercorns
1/2 large or 1 small onion, chopped
1 tbsp oil
1 cup long grained rice
2 cups water
1/4- 1/2 tsp turmeric powder
A handful of green peas
Salt, to taste
If you’re using frozen peas, keep them out to thaw for a while.
Wash the rice and leave it to soak in some water for about 15-20 minutes while you prep the rest of the ingredients.
Heat the oil mildly in a vessel and add the bay leaves, cinnamon, cardamom, cloves and peppercorns and let them warm up and infuse the oil with their aromas and flavors, taking care not to burn the spices.
Add the chopped onion and saute till the onions and soft and translucent and start taking on a little colour.
Add the turmeric powder and stir well.
Drain the water that the rice was soaking in and tip the rice into the vessel.
Stir gently making sure you don’t break the grains down while stirring.
Once the rice is well coated with the spices in the pan, add the water, salt to taste and the green peas.
Cover and let it cook on a low flame, till all the water has been absorbed.
Fluff up the rice using a fork and not a spoon so that you don’t mash the grains.
Serve hot with your favourite curry.
Please remember that if you’d like to change the quantity of rice used, the rice to water ratio should always be 1:2. That is 1 measure of rice to 2 measures of water to cook it in.
With the start of the Lenten season, I decided that we would go vegetarian for the duration. With these noble intentions in mind, while planning a few meals ahead, I realized that my vegetarian food repertoire was highly lacking. This is something that needs to be rectified if I am to go vegetarian for the month and a half or so. So join me as I try out new recipes and ideas from blogland and other sites. I will post regularly through this time frame. If you’ve decided to go meatless as well and need a place to start off, here are a few of the vegetarian recipes I’ve posted before. Click on the recipe name to be taken directly to the recipe.
Have a lovely weekend everybody!
Recipe by: Nigella Lawson
125g semisweet chocolate, roughly chopped
150g sugar, powdered
3 tbsp flour
Melt the chocolate and the butter over a double boiler. If you chop your chocolate to smaller pieces, this will hardly take a few minutes. Keep aside.
Break 2 eggs in a bowl and whisk them along with the sugar.
Add the flour to the egg mixture and mix well.
Fold in the melted chocolate and butter mix.
Pour into greased bowls or ramekins.
Bake at 200ºC for about 20 minutes. (You can tell they’re done when the top appears cracked. Take them out of the oven when that happens. If you overcook them, they wont be nice and molten inside. They’ll still taste good though 😉 )
Serve warm. You can serve some good vanilla ice cream with this if you like.
Baked Apple Chips
Adapted from: Half Squeezed Lemon
2 apple, any crisp and slightly tart variety
1 tbsp granulated sugar
1 tsp cinnamon powder
A pinch of salt
Wash the apples thoroughly and slice thinly. (If your slices are not thin, they won’t crisp up.) Discard both ends of the apple and the seeds.
Mix the sugar, cinnamon and salt thoroughly and sprinkle on the sliced apples.
Toss well to make sure that there’s some of that sweet cinnamon goodness on all the slices.
Place the slices in a single layer on a parchment lined baking sheet, making sure that there is no overlap.
Bake at 100ºC for about 30 minutes. Flip the slices over and bake for another 30-60 minutes or till they crisp up. Keep a watch, you don’t want these to burn.
Let them cool down and get ready to enjoy them.They will continue to crisp up as they cool.
Check out what the others have cooked up this month –
You can check out the recipe I use for shortcrust pastry here. I sure hope you try making these crackers sometime. Let me know what you topped your crackers with. I’d love to hear from you.
Here’s what my platter of crackers looked like –
Toppings of your choice (I used sesame seeds, carom seeds, red chilly powder and chopped fresh rosemary)
Roll out the shortcrust pastry and cut into diamond shapes or any other shape you fancy.
Sprinkle the herbs or seeds of your choice and lightly press them down into the dough using your hand.
Place on an ungreased baking sheet at bake at 170ºC for about 10 minutes or till lightly browned on the edges, making sure not to let them brown too far.
Cool and store in an airtight container.
I can’t wait to share this months assignment with you. I was assigned Heather’s lovely blog this month, Join Us, Pull Up a Chair. What a warm, welcoming name, isn’t it? Hi Heather!!! And I tell you you should listen to her. When you stop by you’ll be spoilt for choice. She has so many wonderful recipes there, I had the hardest time trying to pick one for this months reveal. She has the cutest little helper, Madeline who makes guest appearances every now and then. Do stop by. There’s something for everyone. For this month’s reveal, I picked a classic, the Oatmeal Raisin Cookie and yes, this was my first time making an oatmeal raisin cookie. I know, where have I been all this while? Stuck under a rock, I think! 🙂 Anyway, I’m glad I finally got around to trying these because these were awesome. The oats keep you going for a while, the raisins in it are just yummy and there’s cinnamon in it and that’s always, always a good thing. My brother who’d come over a couple of days after I whipped these up, couldn’t stop even after wolfing down a few. He actually had me take them away, warning me that I may not have another one left if it was upto him. They were seriously that good. I love how you have the option to leave them soft and chewy or make them a little more crisp, based on how you like your cookies. They tasted better the next day – it seems like the flavors had time to come together overnight. Even though this recipe makes a huge batch, I’m down to my last 2. My husband being the chocoholic that he is, thinks I should thrown in a few chocolate chips the next time around and I just might. Thanks Heather for sharing this wonderful recipe. It’s definitely a keeper.
Oatmeal Raisin Cookies
Yields 36 to 40 cookies
1 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 tsp almond extract
1 tsp vanilla extract
3 cups quick oats
1 1/2 cups raisins
Preheat the oven to 180ºC.
In a bowl, combine the flour, baking soda, salt and cinnamon powder and keep aside.
In another large bowl, beat the butter, sugars, eggs and extracts well until blended.
Gradually add the flour mix to the wet ingredients stirring to incorporate.
Lastly add the oats and the raisins and mix well to make sure they’re well distributed through the batter.
Drop the batter by rounded tablespoonfuls onto an ungreased baking sheet. (I flattened these out a little to make sure they cooked through.)
Bake for 7-8 minutes for chewy cookies or for 9-10 minutes for a more crispy version.
Cool on the baking sheet for a couple of minutes and then move the cookies to a cooling rack to cool off completely. Store in an airtight container.
Don’t forget to check what the rest of the group has prepared for today’s reveal.