Bulgur wheat and paneer pulao

Posted on August 3, 2009. Filed under: Chawal/rice/pulao/biryani, Home Remedies, INFANCY - ten to twelve months | Tags: , , , , |

Pulao is usually associated with rice. Here, I have tried to make a different kind of pulao using bulgur wheat which has a very good fibre content. Addition of vegetables and paneer makes it all the more nourishing and helps in good vision as well as appealing for your infant. Serve it with fresh curds to make a complete meal.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Makes 1 cup.

Ingredients
2 tablespoons bulgur wheat (dalia), washed
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 cup mixed vegetables (cauliflower, green peas, french beans and carrots), finely chopped
1/4 cup paneer (cottage cheese), chopped
1 teaspoon chopped coriander
1/2 teaspoon lemon juice
1/2 teaspoon ghee
salt to taste
Method
1. Heat the ghee in a pressure cooker and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the bulgur wheat and sauté for 2 to 3 minutes.
2. Add the vegetables, paneer, 1 cup of water and salt and pressure cook for 3 whistles.
3. Before serving, add the coriander and lemon juice and mix well. Serve lukewarm.
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Vegetable pulao

Posted on July 7, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

This rice dish is traditionally from Northern India.

Ingredients
basmati rice, measured to the 450ml/ ¾ pint level in a measuring jug
3 tbsp olive or groundnut oil
½ tsp brown mustard seeds
1 hot green chilli, finely chopped
100g/4oz potato, peeled and cut into 5mm/¼in dice
½ carrot, peeled and cut into 5mm/¼in dice
40g/1½oz green beans, cut into 5mm/¼in segments
3g/½ tsp ground turmeric
1 tsp garam masala
1 tsp very finely grated fresh root ginger
6g/1¼ tsp salt
570ml/1 pint water

Method
1. Wash the rice in several changes of water then drain. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium high heat. When it is hot, put in the mustard seeds. As soon as they begin to pop – a matter of seconds – put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger. sauté, stirring for 1 minute.
2. Reduce the heat to medium-low and add the drained rice and the salt. Cook the rice gently, stirring for 2 minutes.
3. Add the water and bring to the boil. Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.

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Matki pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Moath and rice that are used in everyday cooking, surprisingly make a delectable dish.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Served 4.

Ingredients
1 cup cooked long grained rice
1 cup sprouted matki (moath), parboiled
2 cloves
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
1 teaspoon grated ginger
1/2 capsicum, chopped
4 to 6 spring onions, chopped
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon oil
salt to taste
For the garnish
1 tomato, chopped
2 tablespoons chopped coriander
Method
1. Heat the oil, add the cloves and asafoetida and saute for a few seconds.
2. Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.
3. Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
4. Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked.
5. Add the rice and toss well.
6. Serve hot, garnished with the chopped tomato and coriander.
Tips
To sprout matki – soak in water for 6 to 8 hours and then tie them in a damp muslin cloth. They will sprout in about 24 to 36 hours in warm water.
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Wholesome pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani, Home Remedies | Tags: , , , |

Rice is usually a no-no for diabetics because it causes a quick rise in blood sugar levels. To counter the effect of rice, toss in some fibre-rich vegetables and other diabetic-friendly ingredients like garlic and fenugreek to create a hearty pulao.

Preparation Time : 20 mins.
Cooking Time : 30 mins.

Serves 4.

Ingredients
1 cup fat grained rice
1 green chilli, deseeded and sliced
25 mm (1″) piece ginger, chopped
1 tablespoon chopped garlic
1 cup finely chopped onions
½ cup finely chopped tomatoes
2 cups finely chopped fenugreek (methi) leaves
2 small brinjals, cut into big pieces
½ cup fresh double beans (pavta), boiled or soaked and cooked dried double beans
4 mushrooms, cut into thick slices
1 teaspoon chilli powder
2 teaspoons oil
Salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1. Heat the oil in a pressure cooker, add the green chilli slices, ginger, garlic and onions and sauté till the onions turn translucent.
2. Add the tomatoes, fenugreek leaves, brinjals, cooked double beans, mushrooms and chilli powder, mix well and cook for a few minutes.
3. Add the rice and 2½ cups of hot water and salt and pressure cook for 3 whistles.
4. Serve hot garnished with coriander.
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Green peas pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

This subtle blend of ingredients like mint, garlic and green peas will send your taste buds into a tizzy!

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1½ cups long grained rice (Basmati), soaked for 1 hour
½ cup chopped onions
6 cloves garlic, chopped
1½ cups boiled green peas
½ cup chopped coriander
¼ cup chopped fresh mint (phudina)
3 green chillies, finely chopped
1 tablespoon oil
Salt to taste
Method
1. Clean, wash and soak the rice for approx. 30 minutes. Drain and keep aside.
2. Heat the oil in a non-stick pan, add the onions and garlic and sauté for 1 to 2 minutes.
3. Add the drained rice and cook on a slow flame stirring continuously till light pink in colour.
4. Add 3 cups of hot water and salt and mix well.
5. Cook till most of the liquid is absorbed.
6. Lower the flame as much as possible, cover the pan and cook till the rice is almost done.
7. Stir in the boiled peas, coriander, mint and green chillies and mix gently.
8. Cook for some more time till the rice is done.
9. Serve hot.
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Aloo gobhi ka pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
1½ cups long grained rice
1 cup potatoes, cut into cubes
1 cup cauliflower, cut into florets
2 bay leaves (tej patta)
5 to 6 cloves (laung)
25 mm. (1″) cinnamon (dalchini)
2 tsp turmeric powder (haldi)
¼ tsp dry ginger powder (soonth)
1 tsp chilli powder
1 tsp garam masala powder
2 tbsp oil
salt to taste
For the garnish
a few mint sprigs
Method
1. Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the bay leaves, cloves and cinnamon.
3. When they crackle, add the turmeric powder, dry ginger powder, chilli powder, garam masala powder, potatoes and cauliflower.
4. Sauté for 2 minutes and then add the rice.
5. Sauté for 2 more minutes, add 3 cups of hot water and salt and pressure cook for 1 whistle.
6. Allow the steam to escape before opening. Separate each grain of rice very lightly with a fork.
7. Garnish with the mint springs and serve hot.
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Pearl pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Cooking Time : 50 mins.
Preparation Time : 15 mins.

Serves 4.

Ingredients
1 cup brown rice
½ cup baby onions
½ cup whole baby garlic
25 mm. (1″) stick cinnamon (dalchini)
2 cloves (laung)
1 bay leaf (tejpatta)
1 cardamom (elaichi)
½ cup cream
¼ cup cheese, grated
3 tbsp oil
salt to taste
Method
1. Clean, wash and soak the rice for 4 to 5 hours. Drain and keep aside.
2. Heat the oil in a pan, add the onions and garlic and sauté till they are golden brown.
3. Add the cinnamon, cloves, bay leaf, cardamom and sauté for 1 minute.
4. Add the rice and salt and sauté for a further 3 to 4 minutes.
5. Add 2½ cups of hot water, cover the pan with the lid and simmer on a slow flame till the rice is 80% cooked.
6. Add in the cream and cheese, cover with a lid and cook on a very slow flame till the rice absorbs all the liquid.
7. Separate each grain of rice very lightly with a fork.
8. Serve hot.
Tips
Certain varieties of brown rice require a much longer soaking time and also absorb a lot more water when cooking.
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Paneer tikka pulao

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Serves 4.

For the paneer tikkas
1½ cups paneer, cut into 50 mm. (2″) cubes
½ cup capsicum, cut into 50 mm. (2″) pieces
½ cup onions, cut into thick wedges
½ cup thick curds
½ tsp Bengal gram flour (besan)
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
2 tbsp chopped coriander
2 tbsp mustard oil
salt to taste
For the rice
1½ cups long grained rice
½ tsp cumin seeds (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
25 mm. (1″) stick cinnamon (dalchini)
1 tbsp oil
salt to taste
Other ingredients
2 tbsp oil
For the garnish
a sprig of mint
For the paneer tikkas
1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3. Arrange the paneer, onions and capsicum on 4 skewer sticks.
4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
For the rice
1. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
2. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
3. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
4. Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
How to proceed
1. Heat the oil in a non-stick pan.
2. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
3. Garnish with the sprig of mint and serve immediately.
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Spicy sprouts pulao

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

This spicy rice delicacy is a perfect main dish for the time when you have lots of other last minute preparations. All you have to do is to temper the rice and sprouts and let it pressure cook while you complete other chores.
Sprouts are easier to digest and abound in protein, calcium, iron as well as vitamin C. Serve with a chilled low fat raita.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup uncooked rice
1 cup mixed sprouts (moth beans, chick peas, moong etc.)
1 bay leaf
1 clove (lavang)
1 stick cinnamon (dalchini)
½ teaspoon cumin seeds (jeera)
1 onion, finely chopped
1 teaspoon gingergreen chilli paste
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriandercumin seed (dhania-jeera) powder
1 teaspoon oil
salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
3. When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
4. Add the rice and sprouts and sauté for 2 minutes.
5. Add the turmeric powder, chilli powder, coriander-cumin seed powder and salt with 2½ cups of hot water. Pressure cook for 2 whistles.
6. Serve hot, garnished with the coriander.
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Soya mutter pulao

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Pulaos are always a welcome addition to any meal. A pulao can often make a complete meal by itself. The soya chunks added to this aromatic pulao are easily available in the market and are a rich source of protein and vitamin B12 – a vitamin which is otherwise lacking in vegetarian diets.

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
1 cup uncooked rice
¼ cup soya nuggets (chunks)
¼ cup green peas
½ teaspoon cumin seeds (jeera)
1 stick cinnamon (dalchini)
2 cloves (lavang)
1 bay leaf
1 cardamom (elaichi)
½ cup onions, chopped
¼ teaspoon turmeric powder (haldi)
¼ teaspoon garam masala
1 teaspoon coriander (dhania) powder
½ cup tomatoes, chopped
1 teaspoon oil
salt to taste
To be ground into a chilli-garlic paste
3 cloves garlic
3 whole red chillies
Method
1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Combine the soya nuggets and salt with 1 cup of water and pressure cook for 2 whistles. Drain and keep aside.
3. Heat the oil in a pressure cooker and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.
4. When the seeds crackle, add the onions and prepared chilli-garlic paste and sauté till the onions turn golden brown.
5. Add the turmeric powder, garam masala, coriander powder, tomatoes, rice, green peas, cooked soya nuggets and salt and sauté for another 2 minutes.
6. Add 2 cups of hot water and pressure cook for 2 whistles.
7. Serve hot.
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