Vegetable Pulav (Bangalore Style):

Vegetable Pulav is very versatile and made in many ways. Each house or family has their own favourite recipes. But this one is found in any small darshini or small eateries in Bangalore. It is a native Bangalore style Pulav which is green in colour due to the usage of Pudina and coriander leaves. It is fried with onion and other masalas and ground to paste. Selection of the vegetable is also unique. With other vegetables, Knol khol, double beans as an added attraction, when compared to normal Pulav. Added to all this, we find deep fried bread croutons.  

Ingredients:

Basmati rice – 3 cups (small steel tumbler)

Beans – 10

Carrot – 1

Knol khol – 2

Green peas – ¾ cup

Double beans – ¾ cup

Lemon – 1

Bread slices – 3

For Masala: (please refer the picture)

Oil – 2 table spoons

Cinnamon – 4 to 5 small pieces

Clove – 4

Cardamom – 2

Black pepper – 10 to 15

Cumin – 1 table spoon

Onion – 2 (medium)

Green chillies – 5 to 8

Ginger – 2-inch piece

Garlic – 12 to 14

Mint / Pudina leaves – 1 fist full

Coriander leaves – 1 fist full

Fresh Coconut – 1 small cup

Seasoning:

Oil – 8 to 10 table spoons

Cumin – 1 tea spoon

Bay leaves – 3 half pieces

Marathi moggu – 2

Star anise – 2

Method:

-Wash rice a couple of times, soak and keep aside.

-Wash pudina, coriander leaves, Chop veggies, onions etc. If you are adding double beans and green Peas keep it ready.

-Now prepare ground masala: Take everything under masala and keep it ready by washing or chopping.

-Take one wok, heat oil, drop all the dry spices from cinnamon to cumin.

-Fry onions, garlic, ginger, green chillies when onion becomes transparent add pudina and coriander.

-Fry until it wilts. Add coconut and fry for 2 minutes and switch off the gas.

-Cool, grind into paste by adding very minimum water. Keep aside.

-Now we would move towards the main preparation. It is the time to drain the soaking rice.

-Take one pressure cooker, pour oil for the seasoning, drop all the dry spices from cumin to star anise, fry for 2 minutes.

-Now put all the veggies, green peas, double beans and fry nicely until raw smell vanishes and all the pieces coats with the oil.

-Next comes the turn of adding ground green masala and salt. Fry nicely and lastly add drained rice and fry for couple of minutes.

-Add water (I normally add 1: 2 for Basmati rice or Sona masuri rice) If you are using small grain (Jeera rice) Use 1: 1 ½ ratio for water. Here 1 is rice and 2 or 1 ½ is water.

-Use rice measured cup for water measurement.

-Check for salt and squeeze lemon and close the lid. Cook for 1 whistle and keep it in a simmer for 2 to 3 minutes.

-During this time, we can prepare bread croutons. Usually bread pieces will be deep fried, drained and added.

But, I normally avoid deep frying and make it like this.

-Take one tawa, drop couple of spoons of ghee or oil, when it is hot, drop the bread pieces and fry for 2 to 4 minutes, until all the bread pieces coats partially and half roasted.

-Now switch off the gas, spread those bread pieces in a baking dish, bake for 20 minutes or until it is crisp in a pre-heated oven or convection microwave at 170-degree C.

-When Pressure relieves, open the cooker lid and mix in bread croutons and mix well. Close the lid and leave for some time to soak all these bread pieces to absorb the aroma.

-Then serve with Onion raita at the side.

 

 

 

 

 

 

 

Red Amaranth and Beet Pulav:

Red amaranth is very beautiful and a natural source of energy, rich in iron and a whole lot of micro nutrients and fibre. It is very high in calcium and very good for all ages, from infants to adults.

On the other hand, beets are also packed with anti-oxidants, Folic acid and Iron. Which is considered as a super food to fight anaemia.

When my home grown red amaranth is harvested, this rice dish is what we love to eat, by adding Beetroot chunks to enhance the nutritional value. One can enjoy this one pot super tasty dish with any form of yogurt based side dish or even with plain yogurt and pickle. One can carry this in a tiffin box as well. It is a very good idea to feed greens to those who don’t like them, without they even noticing 😉

This time, when I harvested red amaranth, I thought of using fresh ground masala and it really tasted divine, oozing with flavours.

second 2

Ingredients:

Basmati Rice – 3 cups

Beet root – 1 big

Red Amaranth – 1 Small bunch

Onions – 2 (sliced)

Ghee/oil– 3 table spoons+1 tea spoon

Cumin -1 tea spoon

Bay leaves – 2 (small)

Ginger garlic paste – 1 table spoon

Milk – 1 cup

Curd -1 cup

Brown Bread – 3 slices

For Fresh masala:

Coriander – 1 tea spoon

Cumin – ½ tea spoon

Cardamom -2

Cloves- 2

Cinnamon – 1”

Black pepper – 8

Nutmeg – 1 pinch

Dried Red chillies – 2

Fenugreek seeds – ¼ tsp

Method:

-Wash rice and soak for 15 minutes.

-Wash Beetroot, chop into bite size pieces.

– Wash Amaranth greens, chop.

-Dry roast fenugreek seeds. When it is slightly brown, add all the other ingredients under masala and fry.

Ribbet collage 1

-Make a powder and keep it.

-Now take one pressure cooker. Add ghee or oil, fry cumin and bay leaves.

Ribbet collage 2

-Add sliced onion, fry until it is brown.

-Add ginger garlic paste, fry for 2 minutes.

-Add beetroot, chopped greens, fry until green wilts.

Ribbet collage 3

-Next add fresh ground masala powder, drained rice, salt.

-Mix everything and add milk, curd , 4 cups of water and 1 tea spoon of ghee,close the lid.

-After one whistle, keep it in a simmer for one/two minutes and switch off the gas.

Ribbet collage 4

-Now make small square size pieces of brown bread and deep fry and drain out excess oil.

-When pressure releases, add bread croutons and lightly mix everything.

second 3

– serve with any raita or plain curd and pickle.