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Chili Garlic Sauteed Vegetables ~ Sandwich

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Sauteed Vegetable Sandwich

Sauteed Vegetable Sandwich

This has to be the month of sandwiches for me. After detesting dry bread with cucumber and tomato slices, I have become a sandwich fiend with a vengeance. There is nothing better than a good sandwich made with fresh bread. Generally I do not like the bread to be slathered on with either butter or mayonnaise. Just a little to get things going and add flavour.  This sandwich filling has three of my current favourites ~ mushrooms, olive oil and a readymade chilli garlic paste which is handy to have in the fridge.

I add this paste to curries, dal, pasta sauce, vegetables and even spinach for a nice kick. It is not too spicy and yet lends a wonderful depth to the vegetables. Am sure this can be made at home, I just picked it up on a whim of my now aimless supermarket trips and am (for a change) making good use of it.

I used onions, sliced mushrooms and a little bit of bell peppers. Am sure zucchini, thin strips of carrot, and even slices of eggplant will taste terrific in this. The key is to add a lot of onions  and saute them on a medium flame till they are sweet from the caramelization, but not brown or crisp.

A box of these sauteed vegetables in the fridge will make it easy to rustle up pasta, a roti wrap or even as a vegetable side on a busy weeknight.

Sauteed Vegetable Sandwich

Sauteed Vegetable Sandwich

Chili Garlic Sauteed Vegetables ~ Sandwich (Makes 2)

4 slices                       Bread of choice, lightly toasted

1 medium                   Onion, sliced (about 2/3 cup)

1 cup                          Vegetables such as bell peppers, mushrooms, zucchini, spinach etc, sliced

1 tablespoon              Extra virgin olive oil

Salt to taste

1 teaspoon                 Chilli garlic paste (or grind together one clove of garlic with 1 ripe red chilli)

a handful of fresh herbs such as coriander or basil

1 teaspoons               Salted butter

  • In a flat pan, heat the oil and add all the vegetables. Saute on medium heat till the vegetables have wilted and the onions are translucent(about 2 minutes).
  • Add the chilli garlic paste, salt to taste and the fresh herbs and mix well.  Continue to saute till the liquid from the vegetables has almost dried off. At this point, the onions should be a deep brown and still soft. Turn off the heat and cool.
  • On a medium hot tava, toast the bread lightly and apply the butter.
  • Place the sauteed vegetables in a thin layer, top with the other slice of bread and press down lightly. Toast for 1 minute on each side, ensuring the filling does not come out.
  • Slice diagonally and serve warm.

Note: these vegetables can be stored in the fridge in an air tight container for upto 5 days to make a quick meal tossed with cooked pasta or in a wrap.

 

Tabbouleh Salad with Jowar Pearls (Gluten Free)

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Note: If you would like to attend the Escapades Culinary Studio Class on salads this week, send me a message on our FB page.

 

I love Mediterranean food. As is evident from my attempts to make non deep fried falafels and pita bread from scratch. I also love the freshness of the salads that are served. Simple fresh ingredients, light and summery dressings and a meal or a side is ready in as much time as it takes to chop all the vegetables.

Tabbouleh Salad

Tabbouleh Salad

Tabbouleh salad is popular as a side. It uses bulgur wheat. I teach this in my salads class, and it is a very big hit with everyone. I’m sharing it here for the readers of this blog. Use jowar pearls as per this recipe for a gluten free version of this salad. The original uses bulgur wheat which can be substituted with broken wheat rava used for upma etc, cooked millets of any kind such as foxtail or even cooked brown rice.

I like to eat this salad spread on a roti wrap with either a sliced boiled egg or grilled paneer and make it a complete meal.

Tabbouleh Salad with Jowar Pearls (Gluten Free)

Serves 3-4

Jowar pearls                                              ½ cup, soaked for 4-5 hours, cooked in a pressure cooker with ½ teaspoon salt

Parsley                                                        11/2 cup, leaves tightly packed

Mint                                                              ½ cup, leaves only

Cucumber                                                  1 medium, retain the skin, remove seeds and chopped small

Tomatoes                                                  3 medium, chopped

Onion                                                          1 small, finely sliced

Feta Cheese                                             ¼ cup, crumbled (use fresh paneer to substitute)

Pine Nuts                                                  1/4 cup, toasted (use walnuts or almonds to substitute)

For the dressing

Lemon Juice                                          2-3 tablespoons (adjust according to taste)

Salt and freshly cracked pepper    to taste

Extra virgin Olive oil                          1/3 cup

 

* Wash all the greens and lay them to drain on absorbent towels.

* Chop the tomatoes into small squares. Remove the seeds from the cucumber and chop to the same size of the tomatoes. Finely chop the onions and set aside.

* Finely shred the greens – parsley, mint

* Whisk all the ingredients for the dressing and do a taste test. Adjust seasonings and set aside.

* In a bowl large enough to toss everything up, add the chopped greens, cucumber, tomato, onion and jowar. Mix well with a large spoon. Pour over the salad dressing and mix everything well. Let stand for at 10 minutes before serving. Top with crumbled feta cheese and toasted pine nuts just before serving.

 

{Quick Recipe} Baby Brinjals with Ginger and Kalonji

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Baby Brinjals

Baby Brinjals

I did a column recently for the newspaper I write for, emphasizing that most beginners in the kitchen shy away from Indian cooking on a weeknight because we think it is complicated, uses too many ingredients and is a multi step process. While this is true for elaborate recipes, there are an astounding number of dishes that can be made in under 20 minutes. For instance this brinjal dish, I like to make it with the freshest and most tender green baby brinjals I can find. With a light seasoning of kalonji, this cooks in less than 10 minutes. Perfect for a week night dinner and pairs well with both rice and roti.

This recipe can be made with any kind of brinjals, although I strongly recommend the green ones.

Baby Brinjals Saute ~ with Nigella Seeds (Kalonji) and Fresh Ginger

Baby Green Brinjals                    250 grams, stems removed and quartered

Onion                                             1 small, sliced (optional)

Green Chilli                                   1, finely chopped or crushed with a mortar and pestle

Fresh Ginger                                 1/2 inch piece, grated

Vegetable Oil                                 1 teaspoon

Kalonji or Nigella Seeds               1 teaspoon

Fresh Coriander Leaves              1 small bunch

Salt                                                  to taste

In a pan, heat the oil over medium heat till hot but not smoking. Make sure the oil is not overheated, as the kalonji seeds will burn easily and become bitter.

Splutter the kalonji seeds, add the onions and quartered brinjal together and saute for about 3-4 minutes, till the vegetables begin to wilt.

Add the crushed green chilli, grated ginger and salt to taste and stir. Cover and cook on low heat for 8-9 minutes, checking to see that the vegetable doesn’t stick to the pan.

Stir in the fresh coriander leaves, remove from the heat and serve hot with rice or rotis.

This dish cooks in the moisture from the brinjal, in steam because it is covered. If you prefer open pan cooking, sprinkle a couple of teaspoons of water every few minutes, till the vegetable is cooked.

Baby Brinjals

Baby Brinjals

Tandoori Aloo Grilled Sandwich Recipe

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Tandoori Aloo Sandwich

Tandoori Aloo Sandwich

I was going through the motions of getting through a random day. It is getting hot in Hyderabad and my energy levels are surely going to hit severely low notes soon. I had a deadline to meet and that involved shopping for ingredients, making 3 recipes, taking pictures, writing out the recipes and sending them to my editor. It was 4:30 PM and I had to complete this task by 6PM. Yes, yes.  This is exactly where you should do the ‘eye-roll’. I wanted to make one subway style sandwich which I have already featured here with home made bread rolls, one with sauteed vegetables in olive oil and Italian spices like they serve at coffee shops and one desi style grilled on a tava sandwich with a potato filling. K really loves potatoes stuffed into sandwiches, and I had boiled a few earlier in the day, that was the loose plan.

On my way to the nearby supermarket, my namesake called and we chatted. I told her my task at hand and asked for ideas. She told me she had made this sandwich with left over tandoori aloos, made for a BBQ and it was the best sandwich ever! That fixed the deal for me! I decided to make the potatoes with the spicy/ tangy tandoori masala. Arundhati cooked the potatoes with yogurt and tandoori masala as they were originally meant for the BBQ. I used the spice mix to pan saute the potatoes.

Even if I say so myself, this sandwich turned out so good, we had it two nights in a row as dinner. The mixtures keeps well and it will be convenient to have a small stash of spiced up potatoes in the fridge for ‘food emergencies’. I don’t have a sandwich maker and grilled this sandwich old school, on a hot griddle, pressing it down with a steel plate to get it to crisp up.

Tandoori Aloo Sandwich

Tandoori Potato Sandwich (Makes 2 Sandwiches)

4 slices                        Bread of choice

2 medium                   Potatoes, boiled, peeled and roughly crumbled

1 teaspoon                 Tandoori Masala

½ teaspoon               Vegetable oil

salt to taste

1 tablespoon            Fresh Coriander leaves

2 slices                     Cheese

1 tablespoon           Table butter

1 medium                Tomato, sliced

In a pan, heat the oil and add the crumbled potatoes. Add the tandoori masala and mix well. Saute till it is well coated. Add the salt to taste, coriander leaves and remove from the heat. Cool slightly.

Toast the bread on a tava, butter the slices and place a slice of cheese on top.

Arrange the sliced tomato over the cheese evenly and put half of the potato stuffing on top. Cover with another slice of toasted bread and press down.

Toast lightly on the tava till the cheese begins to melt. Serve immediately.

Foxtail Millet and Vegetable Patties ~ Gluten free recipe

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I haven’t disappeared. Just been engulfed with things that happen in my non-blog world. I have opened this window countless times to just say hello or post a recipe, and shut it either because the words didn’t come out right (if at all), or I was too tired to even type out a recipe. 

A couple of years ago I began cooking (infrequently) with Millets. We first began buying and using them because they are nutritious and suited Amma’s diabetic diet. Later when we found our dog Sage was gluten intolerant, we switched him over to rotis made out of a combination of millets and rice flour. Millets now find themselves on the shelf with the other staples in my kitchen. Considering how long I have been cooking with them, I am quite ashamed I haven’t posted too many recipes here.

The easiest way to introduce yourself to millets, is to buy the flour and add it to dosa batter. I discovered foxtail millet and have been using it to replace rice to be eaten with dal, vegetables and curries and make pulav or upma with it. This millet looks like broken rice and is neutral in taste and flavour and hence is a good candidate to take for a test run if you are just starting off on millets. Ofcourse K won’t touch anything non mainstream with a barge-pole and one of the ways I got him to eat foxtail millet was to repeatedly sneak it into patties! He loves cutlets of all kinds, shapes and colours and sizes. 

This pattice recipe is quite simple and versatile enough to accommodate whatever vegetables you may have on hand, so feel free not to stick to the ones I used!

foxtail millet and vegetable patties

foxtail millet and vegetable patties

Foxtail Millet and Vegetable Patties

(Makes 8 medium patties)

Potato                                        2 medium, boiled, peeled and crumbled

Foxtail Millet                          1/2 cup, soaked in water for 2 hours, pressure cooked with 1 cup water for 2-3 whistles

Corn Kernels                           1/4 cup, fresh or frozen

Peas                                             1/4 cup, fresh or frozen

Carrot                                         1/2 cup, grated

Salt and pepper                      to taste

Lemon juice                            1 teaspoon

Fresh coriander leaves       a small bunch, chopped finely

Fresh Ginger                           1/2 inch piece, grated or chopped finely

Cumin Powder                       1/4 teaspoon

Garam Masala                        1/4 teaspoon (optional)

Red Chilli Powder                1/2 teaspoon (adjust according to spice tolerance)

Gram Flour (besan)             1-11/2 tablespoons (adjust according to the requirement for binding)

Oil                                                2-3 tablespoons for frying

Wash and soak the foxtail millet. After 2 hours, pressure cook with 1 cup water for 2-3 whistles. When cooled, fluff with a fork.

Add the peas, corn and grated carrot to a bowl and cook on high power in the microwave oven (or blanch in hot water on a stove top) for 3 minutes.

Crumble the potatoes, add the cooked millets and the rest of the ingredients  except the gram flour. Mix together and do a taste test. Adjust salt and spices according to your preferance. 

take a small portion of the mixture and shape into a patty, if it does not hold shape, add the gram flour with 1/2 tablespoon of water and mix together. Make 8 portions, shape into a round and flatten into a patty. 

Heat a frying pan (I use a non stick one) on medium high heat till hot. Add 2 tablespoons of oil swirl the pan so that the oil coats the whole cooking surface. Gently place the patties onto the pan and fry on medium heat for 5 minutes till golden brown. Flip over and fry on the other side too. 

Serve hot with sauce or chutney. 

~

Reader’s of my blog know that I do the disappearing act now and then. It’s some wonder that you are all still here, even if you stumbled upon my blog by chance, please stay, say hello and leave me a comment. A few days ago, we hit the magic number of 10K fans on the facebook page. Those of you who are subscribed to the page will get all the updates as they happen. I have merged the pages of the blog and the classes for the sake of my sanity. So while I apologise for the bombardment of class schedules, hopefully regular programming of recipes, tips and other fun stuff will resume quickly. 

The Culinary Escapades classes have been doing very well. Thank you for your love and support. It all started right here, on this blog. I still remember being super excited when I baked my first ‘edible’ cake. I remember tagging them as ‘baking escapades’ with their own numbers! I cannot believe I am teaching baking and slaying baking demons today. I am grateful for the love and the encouragement I receive each day through this blog. I’m doing multiple classes now, teaching all sorts of recipes from salads to chocolates. I’ve done classes with just one person and groups from corporate offices too. Each class I teach, I learn much more than I give. I’ve gained beautiful friendships and experienced the encouragement of friends who will push me to announce a class or force me to undertake an order for a batch of cupcakes. 

Today in my Dessert making class, I spoke for the first time about how I spent my teens and early twenties trying to prove so hard that I wasn’t a girly girl. I tried to be tough and break every stereotype. People who knew me through school and college gag at the fact that I write a food blog and that I teach cooking. But the truth is, I have found myself in the last 8 odd years, I have made peace with the demons both inside and outside my head, I have learnt to listen to my heart and do what makes me feel good. If this translates into being every form of stereotype, then so be it, because today, it does not make me upset to have a label stuck to me. I know better than to judge my life or that of anyone else’s with a set of words. 

If you want to see the pictures of our dessert making shenanigans, click here

On that note, I wish you a beautiful weekend and wherever in the world you are, stay happy. 

 

 

{Eating Out ~ Review} The Flavours of Kashmir

I was invited to sample the food at the ongoing A Taste of Kashmir ~ Daawat e Wazwaan (a traditional multi-course meal of Kashmiri cuisine) at Trident in Hitech City, Hyderabad. My last memories of Kashmir are from my trip with my family in the 80′s. I was too young to remember what I ate, but I do have some beautiful memories of staying on a houseboat on the Dal Lake and thinking what a magical and charmed life it would be to go to school on a shikara. We trekked up Gulmarg and came down the slopes on makeshift sleds, not bothering about how dangerous they could be, played in the icy cold waters of Pahalgam and I wear the multicoloured beads my mother bought for me on that trip even now. Such is the magic of Kashmir.

Kanak - The Indian Restaurant at The Trident

Kanak – The Indian Restaurant at Trident

The Table Setting

The Table Setting

The tables at Kanak, the Indian restaurant at Trident, Hyderabad had these little shikaras as part of the decor, which was both thoughtful and so significant of the cuisine that was being celebrated.

An array of Chutneys - Chetin

An array of Chutneys – Chetin

A selection of chutneys was brought to the table, of which the Doon Chetin – Walnut chutney was the most unique ~ hung yogurt with salt and dried mint & pieces of coarsely powdered walnut. The flavour of the walnut is surprising and makes for an excellent dip.

Kokkar Kanti

Kokkar Kanti

The Wazwaan Platter began with the Kokkar Kanti ~ succulent cubes of chicken, marinated with Kashmiri spices and tossed with onions and tomato. Succulent and tender, with just the right hint of spice, this had to be a good start to a meal.

Nadir Mand

Nadir Mand

I love lotus stem in any form, it is one of the most widely used ingredients in Kashmiri cuisine, fried, dried, pickled and curried, this is a versatile ingredient. Batter fried marinated Lotus stem or Nadir Manji was served next. The spicy batter a nice contrast to the crunch of fresh lotus stem.

Batter coated and fried florets of both broccoli and cauliflower that was finished off in the tandoor was next. Wasn’t my favourite dish of the day, however the black cumin (one of the main spices used in Kashmiri food) gives it a nice flavour.

Tabak Maaz

Tabak Maaz

The Tabak Maaz ~ Double cooked lamb chops, simmered in a gravy, spiced with Kashmiri spices and shallow fried till crispy had to be the heart stopping dish amongst the starters. Tender fatty succulent pieces of lamb chops, bone in with a hint of cinnamon, bay leaves and cardamom was simply divine. The only way to enjoy this dish, is to eat with your hands and not care about who else is watching.

Just as I was reluctant to let go of the lingering flavour of the Tabak Maaz, the main course was served. A plate laden with multiple little bowls, each one containing a curry was laid before me.

The Chief Waza ~ Khan Mohammad Rafiq

The Chief Waza ~ Khan Mohammad Rafiq

Chef Khan Mohammad Rafiq, the soft spoken (and handsome!) Chief Waza (Chef) who is bringing this food festival to Hyderabad with his team of six cooks, spoke about his love for the food of his state and how his family has been in the business for the last 6 generations. He spoke of the spices they use, what they bring with them – turmeric, kashmiri cumin, pran – a type of kashmiri leek and what they source locally. Of the significance of slow cooking the gravies till the oil floats to the top and the hand pounding of meat to the desired consistency for certain dishes, some of which take over 6 hours to make.

He spoke with passion about preserving Kashmiri cuisine, about the ‘fursat’ (Leisure) that is missing today to enjoy a meal and that the simplest of ingredients can cook up the most ‘lazeez’ (delicious) dishes if they are made with the attention they need.  He insists the food be eaten hot and that photographs and everything else could wait.

The Main Course

The Main Course

From the left of the bowl ~ Rajmah, Nadur Gadh, Dhanwali Korma, Hind Roganjosh, Rista and Phool Gobhi Yakkhan served with a Khmeeri Roti

The Rajmah, simmered with black cardamom till soft, just melts in the mouth. It is unlike any other rajmah dish one may have had. The variety of rajma is the small beaned Kashmiri Rajma which in my opinion packs more flavour.

Nadur Gadh ~ Chunks of fried fish, simmered in a gravy with lotus stems. This was a very different sort of fish curry where the flavour black cardamom, black cumin and turmeric was dominant. This is a curry best enjoyed with plain steamed  rice.

The Dhanwal Korma, which is chicken simmered in  a yogurt based gravy flavoured liberally with saffron and fresh coriander leaves. The gravy is so flavoursome, that it needs a full bowl of rice / roti to be enjoyed with. I enjoyed this dish and it took me by surprise because I wasn’t expecting a chicken dish to win me over. Kashmiri cuisine, is dominated by the use of lamb meat.

Hind Roganjosh

Hind Roganjosh

The Hind Roganjosh was ofcourse the star of this meal. Fiery gravy of Kashmiri red chillies, black cardamom, cumin and saffron, onion and a surprising element of cocks comb, which gives it a deep rich red colour and a very unique flavour. Simmered for hours, until the meat simply falls off the bone, this is Kashmir’s most loved and well known mutton dish. I can safely say that anything with the same name that I may have eaten before, simply pales in comparison. The Roganjosh is a dish that makes this entire meal worth every calorie! Eating this in silence is the only thing I would recommend.

A dumpling of hand pounded lamb meat, in a red gravy ~ Rista was up next. The prominent flavours again as in most of the dishes comes from saffron, black and green cardamom, Kashmiri turmeric and chillies. The flavour of the spices are all there, minus the pungency and heat of chillies. It is a good way to be introduced to the subtle flavours of Indian spices. The texture of the kofta is so soft despite no use of any binders, just lightly flavoured lamb meat, pounded to perfection.

Phool Gobhi Yakkhan

Phool Gobhi Yakkhan

The subtle Phool Gobhi Yakkhan was very tasty, almost elegant. The yogurt gravy is simmered to with cardamom and black cumin and makes for a delightful dish for the vegetarians.

The Kashouri Palow ~ A Kashmiri rice dish with golden fried onion, cashews and raisins is a light yet well flavoured pulav. The khmeeri roti ~ a yeasted flat bread made in the tandoor was a good way to sample the meal, although left to myself I would have eaten everything with Batha ~ plain basmati rice, cooked on dum.

Kesar Firni

Kesar Firni

I had no business to put another spoon of food into my mouth, but who can resist the lure of dessert? Kesar Firni ~ saffron flavoured semolina pudding. This was mildly sweet and so thick, it was evident the milk had been simmered for hours till it thickened as per the Waza’s (chef) satisfaction.

Kashmiri Kahwa

Kashmiri Kahwa

We rounded off the meal with a hot cup of Kahwa ~ Green tea leaves, simmered with saffron, cinnamon & cardamom, poured from a beautiful silver Samovar. I wished I could sit there and savour the flavours for a couple of hours.

What remained after the meal are the flavours – the unmistakeably liberal use of saffron (for which Kashmir is very famous), black cumin and cardamom. Each dish is slow cooked till the maximum flavour has been extracted, this is not a meal that can be prepared in a hurry or eaten on the go. One has to have the patience to put the brakes on a rushed pace of things, to sit down and savour a Kashmiri Wazwaan.

Chef Rafiq is in Hyderabad till the 25th of February to serve this wonderfully rich cuisine. He hopes to make Kashmiri cuisine more sought after than it already is.

Do not miss going to Kanak, at Trident, Hyderabad. They are open only for dinner with both A la Carte and a specially put together Wazwaan Platter on offer.

A Taste of Kashmir (Kashmir Food Festival) at Kanak, Trident, Hyderabad

Recommendations: Tabak Maaz (appetizer – non veg) and Nadir Mand (appetizer – veg)

(Main course – veg) ~ Phool Gobhi Yakkhan & Rajmah

(Main course – non veg) ~ Hind Roganjosh, Dhanwal Korma & Rista

Price per person (excluding tax): INR 1875 (without alcohol) for the Wazwaan platter

Hours: 7.30 pm to midnight.
Location: Hitech City, Hyderabad
Credit Card Accepted: Yes
Valet Parking: Available
Telephone: 91 40 6623 2323

{Quick Cooking} Pav Bhaji Masala Pulao

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A few days ago, I was busy with work and suddenly realised I had not made lunch but was ravenous. I could have made upma. I make it well even when I add purple coloured veggies to it! But any chance to dig into a rice dish will not be lost. I’m a one dish meal queen. I love the convenience and the versatility of a one dish meal. My preference of carb is of course rice. Which self respecting south Indian will not turn to rice? 

I generally use one particular masala in most of my preparations ~ curries, dals, rice and anything else I may be cooking. It could be the sambar powder using my MIL’s recipe (contrary to purists, I make it and stock it in the freezer minus the coconut for a month) or egg roast masala that I so love or as in this case, pav bhaji masala, a packet of which I had opened and wanted to use at every opportunity.

A masala to me is just something to zing up a dish. Usually, most masalas have a base of coriander, cumin, chillies. the add ons are usually an assortment of garam masala. For instance, pav bhaji has a bit of amchur (dried mango powder) and hence will be slightly sour as opposed to a sambar powder which has roasted channa dal and is great to thicken curries! So depending on my instinct, I reach out and add a few spoons of a masala to whatever I may be cooking.

When I was writing this post, I did an online search and found that pav bhaji masala is used to make a rice dish called Tava Pulao. I have not tasted it, but most recipes call for cooked basmati rice to be sauteed with the masala. When cooked with the raw rice and vegetables, this dish has a milder flavour and takes lesser time!

My neighbourhood supermarket is doing a ‘buy one get one’ offer on a brand of basmati and I decided to be indulgent. This pulao will taste just as good with regular rice as well.

Pav Bhaji Masala Pulao (serves 2, time taken: 20 minutes)

Basmati Rice                    1 cup, washed and soaked in water for 5 minutes

Vegetables                        1 cup ( I used equal parts of mushrooms, cauliflower florets, frozen corn kernels)

Onion                                  1 medium, sliced

Green Chilli                       1, slit lengthwise

Salt to taste

Pav Bhaji Masala            11/2 teaspoons

Ginger Garlic Paste        1 teaspoon

Mint Leaves                       2 tablespoons

Oil / Ghee                            1 tablespoon

Bay Leaf                               1

Cloves and green cardamom 2 each

Cinnamon stick               1 small piece

Shahi Jeera                       1/2 teaspoon

In a pressure cooker, heat the ghee/ oil and when hot add the bay leaf, cinnamon stick, cloves, cardamom and shahi jeera. Saute for a few seconds.

Add the sliced onions and green chilli and saute till onions are translucent. Add the ginger garlic paste and saute for a minute.

Add the vegetables, mint leaves and the pav bhaji masala and saute for 1 minute.

Add the rice, salt and 2 cups of hot water and stir. Close the lid of the pressure cooker and put on the whistle. Cook on high heat for one whistle and turn down the heat for 5 minutes and turn off the heat.

Wait for the pressure to release, open the lid of the pressure cooker and fluff gently with a fork. Serve this pulao hot with a side dish of choice or just plain raita.

 

 

 

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