Vegetable Pulao

Vegetable Pulao is a rice dish it is delicious, healthy and quick recipe for a perfect dinner or lunch. This dish is made of basmati rice with spices, herbs. We can make many types of pulao Matar Pulao , Vegetable Pulao, Chicken Pulao, Kashmiri Pulao etc. but here I am preparing vegetable Pulao. Other types we can try out in other blogs. Pulao  is served along with raita, pickle and pappad etc.

Each region has its own way of preparing Pulao, here I am sharing most simple recipe for preparing Pulao. It tastes delicious and super fragrant. Rice in Pulao is not sticky and not mushy. We are using spices like cinnamon, mint leaves, cardamom, cloves for perfect aroma and taste.

Since it is a combination of veggies and spices each bite of Pulao surprise with a burst of flavor. It offers a balanced diet and a balanced meal. It can also be a perfect choice of the nutrients and minerals in one meal. It can be easily customizable according to personal choices and it can be can be used in any occasion for a simple lunch box or festival feast.

You can choose vegetables like capsicum, corn kernels, mushrooms, carrots , cauliflower, potatoes etc. You can cook Pulao  in a pot or pressure cooker.

Prep time: 10 minutes

Cook time: 20 minutes

Soaking time: 20 minutes

Total Time: 50 minutes

Servings : 2

INGREDIENTS:

• 1 1/2 cup basmati rice
• 1/2 cup chopped carrot
• 1/2 cup chopped capsicum
• 1/2 cup chopped beans
• 1/2 cup chopped cauliflower
• 1/2 cup tomato
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped mint  leaves
• 1/4 cup green beans
• 1/2 cup chopped onion
• 3 cloves
• 1 bay leaf
• 4 cardamom
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 tablespoon ghee
• salt per taste
• water

INSTRUCTIONS:

• Rinse basmati rice in water and soak for around 20 minutes
• In a pressure cooker add ghee in a medium flame.
• Then add spices like cardamom, cloves and then add ginger and garlic paste.
• Once raw smell of ginger paste and garlic paste is gone add onion and sauté.
• Then carrot, capsicums, beans, cauliflower, and sauté well.
• Add salt as required.
• Add green beans , bay leaf and tomato, then pour 2 1/2 cup of water , check salt if required add more.
• Add mint and coriander leaves and allow water to boil .
• Add rice to water and stir gently.
• Cover the lid of pressure cooker and allow to cook in a medium flame and cook until one whistle came.
• You can off the flame and allow the rice rice to cook in cooker for few more minutes.
• If you are cooking in a pot, cover pot with a lid and cook on low flame until water is absorbed and rice cooked completely.
• Once done , turn off the stove and cover the pot.
• Allow to rest for 10 minutes so rice grains become fluffy.
• Gently mix well with a spatula .
• Serve with raita, pickle, pappad etc.
• Serve hot and enjoy.

Gobi Manchurian

Gobi Manchurian is one of the most popular Indo-Chinese dish used as an appetizer and also a side dish  with main course. Gobi is cauliflower and Manchurian is a sweet and tangy, spicy sauce. You can use other Manchurian recipes like chicken, prawns, paneer etc. instead of Gobi.  There are two variants of Manchurian dry or semi dry and with gravy. Here I am preparing dry version of Manchurian . Both variants are prepared by using common ingredients like all purpose flour, sauces, etc. It taste can vary from middle spicy to hot and fiery based on the recipe and personal preference.

This is one of the most delicious dish that you ever taste and that will bring you to food heaven.

Prep Time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

INGREEDIENTS:

Marinating Cauliflower:

• 1 small cauliflower
• 2 teaspoon vinegar
• 1 teaspoon pepper
• 3 tablespoon all purpose flour
• 500 ml water
• 1 teaspoon chili powder
• salt per taste
• 3 tablespoon corn flour

Frying Cauliflower:

• 75 ml oil

Gravy:

• 3 tablespoon oil
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1/2 cup chopped bell pepper
• 2 tablespoon chopped spring onion
• 1 tablespoon vinegar
• 1 tablespoon sugar
• salt per taste
• 2 tablespoon red chili sauce

INSTRUCTIONS:

• Boil water in a pan and add salt and vinegar.
• Add cauliflower to it to remove pesticides.
• Cover pan with lid and boil for 2 minutes.
• Drain the water and put cauliflower in cotton towel.
• Add corn flour, all purpose flour, chili powder, salt, cauliflower and mix.
• Marinate well and pour oil in a pan .
• Fry marinated cauliflower .
• Drain excess oil from cauliflower once taken out from oil after frying.
• For sauce, heat oil in a pan and sauté ginger garlic in medium flame until raw smell goes away.
• Add chili, bell pepper, spring onion.
• Add chili sauce, soya sauce as per your spiciness.
• Add sugar and mix well.
• Mix fried cauliflower and spicy sauce in medium flame for 2 minutes.
• Garnish with spring onion and bell pepper.