Tuesday, September 29, 2015

Posted by Mala at 2:00:00 AM No comments

I have a very very happy news to share with you all!!! My Bhajji Platter entry for the Monsoonmojo event has won the First prize!!!!! Yesterday when I got the results, I was dancing with joy!!! So, my efforts have been recognized!!! Thank you all for your support and encouragement.  And, here is the link, announcing my entry as winner!


Now...over to today's post....

Just look..........what all have gone into this nutrition-packed Pulao???
1. Scallions, aka Spring Onions , used as a  traditional medicine for common cold, acts not only as anti bacterial and anti fungal, but is effective against indigestion, head aches and insomnia.
2. Methi leaves/Fenugreek leaves,  is very rich in dietary fibre, calcium, phosphorous and iron, and its protein content is almost equal to pulses.
3. Palak / Spinach, which is a rich source of vitamin A, cures eye diseases, rich in potassium and low in sodium.
4. Coriander leaves / Cilantro , has vitamins   K & A, also lowers bad cholesterol.
5. Mint / Pudina, good for digestion and packed with anti oxidants
6.  Green Peas,  low in calories, rich in minerals, vitamins, anti oxidants and folic acid.
7. Green beans, which contains no saturated fats, is a very good source of vitamins and  minerals.
8. Green Bell pepper which contains various vitamins, phytochemicals and is a great anti oxidant.

Basmati rice - 1 cup, soaked for 15 minutes and drained
Palak - 1 heaped cup
Methi leaves - 1/2 cup
Spring onions - 3/4 cup
Green peas - 3/4 cup
Green beans - 3/4 cup, cut into long bits
Green bell pepper - 3/4 cup, cut into long strips
Water - 1 cup, boiling hot
Salt to taste

To grind
Coriander leaves - 3/4 cup
Mint leaves - 3/4 cup
Green chillies - 3
Garlic - 3 pods
Ginger - a small piece
Cloves - 2
Cardamom - 2

To season

Olive or cooking oil - 4 tbsps
Ghee - 2 tbsps
Jeera- 1 tsp

Recipe Cuisine: North Indian; Category: Lunch/ Dinner
Prep time:20 mts; Cooking time: 15 mts

Serves 3

Ingredients for grinding, mentioned above,  ground

The washed and chopped palak, cooked without water for 1 whistle, allowed to cool down completely and pureed. If you try to blend the hot palak, it will lose its colour. This puree measured to 1 cup

Soaked basmati rice, drained

In the pressure cooker, add the oil and ghee, season Jeera

Now add the spring onions and the ground mint-coriander mixture. Saute well.

Now add the methi leaves, green beans, bell peppers and green peas

After sauteeing for 2-3 minutes, add the drained rice and salt too.

Now, add the 1 cup palak puree and 1 cup boiling hot water.

Keep on high flame, when steam comes out, lower, and cover the vent with a small cup, and cook for 12 minutes. After 6 minutes, open the lid, and give and quick, gentle stir.

All done! Fluff it with a fork, actually that too is not needed. The rice has cooked so well, but yet each grain of rice is separate from the other.

Serve hot with Cooked Tomato Raita (recipe to follow)


*I used Olive oil, any refined oil too can be used.


Post a Comment