Posts Tagged ‘One pot meal’

Saag Pulao

Saag Pulao

We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?

We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)

In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.

Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.

We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.

Saag Pulao

Saag Pulao

Ingredients:

  • 1 1/2 cups basmati rice
  • 3/4  cup cooked greens/saag
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 no’s black cardamom
  • 3 no’s cloves
  • 1 star anise
  • 1 inch cinnamon stick
  • 1 small white onion, finely chopped
  • 2 green chillies, devined and chopped
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 10-12 whole cashew nuts. lightly roasted in oil
  • 2 tbsp light olive oil
  • salt to taste
  • water to cook the rice
Method:
  • Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
  • Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
  •  Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
  •  Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
  •  To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
  •  Serve with yogurt, papad and pickle on side. Enjoy!
Saag Pulao

Saag Pulao

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Kundri Rice

Posted: May 20, 2011 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , ,

Everyone’s loves one pot meal and I am not an exception. I am always in search of delicious and easy one pot meal with minimal ingredients. So, recently while blog hopping, I came across this delicious tendali bhaat on Cinnamon n Chillies which I have bookmarked. Tendali (Ivy gourd) or Kundri is one of the most favorite veggie in our home which is very simple to make and have wonderful taste. I had a friend staying with us last week, she gave me this idea as well to make this delicious tendali rice. In a weeks time I have already made this twice and hence you can imagine how easy and tasty it is:

Ingredients:

  • 2  1/2 cups cooked basmati rice
  • 1/2 pound kundri/ivy gourd, slit in four pieces, length wise
  • 1 medium white onion, sliced
  • 4 green chillies, thinly sliced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon tamarind pulp
  • 1/4 cup  peanuts
  • 2 tablespoon Channa dal, soaked in water for 30 minutes
  • 2 tablespoon olive oil plus 1/2 teaspoon

Method:

  • In a pan, heat one teaspoon of oil, add peanuts, fry them until they turn light brown. Remove from the pan to a plate, keep them aside.
  • In the same pan, heat another 2 tablespoon of oil over medium high heat, add mustard seeds. When the mustard seeds pop, add the green chillies, soaked Channa dal and sliced onions. Stir fry until onions are lightly brown.
  •  Add the turmeric powder, coriander powder, red chilli powder, garam masala powder with salt, stir.  Let it cook on medium heat for a couple of minutes.
  •  Then add the kundri/tenali/ivy gourd to the onion masala mixture. Stir and cover until the ivy gourd is cooked, but crisp.
  •  Add the tamarind pulp, stir to mix well , cover the pan and cook  until all the tamarind pulp is absorbed by the veggies.
  •  Now add the cooked basmati rice and fried peanuts to the pan and gently mix everything together.
  • Take off the heat and serve hot.

Enjoy!!