Thursday, August 30, 2018

Vegetable Palav | Karnataka Style Vegetable Pulao

Vegetable Palav is made for this month's "Shh Cooking Secretly" event. This month's theme is Karnataka Cuisine. I am paired with Sujata Roy who gave me rice and coconut as my secret ingredients. The first thing that came in my mind when I got the ingredients was this pulao. I gave Sujata, chana dal and ghee and she made a mouth watering sweet dish - Hayagreeva.

In Karnataka, Pulao is often referred to as Palav. It is an easy to make one-pot meal with rice, vegetables and few spices. It is usually made with Sona Masoori rice. Adding coconut while making the masala paste enhances the taste and I strongly recommend you don't skip it.

Do try this easy, healthy and delicious rice dish.

Serves - 2

  1. Rice (sona masoori) - 1 cup
  2. Onion - 1 no.
  3. Tomato - 1 no.
  4. Green peas - 1/2 cup
  5. Carrots diced - 1/2 cup
  6. Green peas - 1/2 cup
  7. Potatoes diced - 1/2 cup
  8. Coconut - 1/2 cup
  9. Bay leaves - 2
  10. Cardamom - 2
  11. Cloves - 5-6
  12. Cinnamon - 1 inch
  13. Star anise - 1
  14. Ginger - 1 inch
  15. Garlic - 5-7 cloves
  16. Coriander leaves - 1/2 cup + little more for garnishing
  17. Mint leaves/Pudina - 1/2 cup
  18. Green chilies - 2 or as per your spice level
  19. Turmeric powder - 1/4 tsp
  20. Lemon juice - 1 tsp
  21. Oil - 2 tbsp
  22. Salt to taste
1. Take a mixer-grinder and grind the following ingredients into a fine paste:
  •  Ginger
  • Garlic
  • Coriander leaves
  • Pudina
  • Coconut
  • Green chilies 
2. Take a pressure cooker and heat 2 tbsp of oil. To hot oil add bay leaves, cardamom, cloves, star anise and cinnamon and saute for a minute.

3. Add the sliced onion, turmeric powder and 1/2 tsp salt. Saute until onions turn translucent. 

4. Add the ground paste and fry until oil separates. 

5. Add the diced tomatoes, cut vegetables, lemon juice and give it a good mix.

6. Add 2 cups of water and check for the salt and add it if required.

7. Finally add washed rice and cook for 2 whistles. 

Garnish with coriander leaves. Serve hot palav with raitha. 

Sujata Roy blogs at "Batter Up With Sujata". Do check out her blog for a good collection of recipes. 

Thursday, July 5, 2018

Rogan Josh - Kashmiri Mutton Curry

Rogan means meat fat and Josh means heat and literally Rogan Josh translates into fatty meat slow cooked with intense flavour.  The dish gets its heat from the use of  black cardamoms and cloves. The use of Kashmiri chilli imparts bright red color to the dish. In the traditional method, dried red Kashmiri chillies are soaked in hot water and ground to a fine paste. While in the current short cut method we use store bought Kashmiri chilli powder.

1. Mutton - 1 kg
2. Garlic cloves - chopped - 6
3. Kashmiri chilli powder - 1 tablespoon
4. Curd - 1/2 cup
5. Black cardamoms - 1
6. Cloves - 4
7. Mace - 1 blade
8. Green cardamoms - 2
9. Cinnamon - 1 inch stick
10. Ginger paste - 1 teaspoon
11. Shallots - 1 cup
12. Coriander powder - 1 teaspoon
13. Fennel powder - 1/2 teaspoon
14. Turmeric powder - 1/4 teaspoon
15. Salt to taste
16. Oil or ghee - 3 tablespoon

1.  Pressure cook meat along with salt, turmeric powder, garlic cloves and 2 cups of water for upto 5 whistles on medium flame.

2. Whisk the curd and set aside. Also mix Kashmiri chilli powder in a tablespoon of water and make a paste.

3. Heat a thick bottomed vessel and heat 3 tablespoon of oil/ghee. Add chopped shallots and saute until they turn translucent. Add ginger paste and fry for a minute.

4. Add black cardamoms, cloves, cinnamon, green cardamoms and mace and saute for a minute.

5. Reduced the flame to sim and add coriander powder, feenel powder, Kashmiri chilli powder paste and yogurt and give it a good mix.

6. Remove just the meat from pressure cooker and add to the masala. Give it a good mix and simmer for 5 minutes.

7. Now add the liquid from pressure cooker and cook for another 20 minutes until the meat is tender.

Traditionally Rogan Josh is served with boiled rice but it takes good with roti as well.

I am linking this recipe to “Sshh cooking secretly” event. For the July event and I am paired with Sujitha Ruban. She gave me yogurt and garlic as my secret ingredients and I made this dish. I gave her Kashmiri chili and ginger and she came up with a flavourful Kashmiri chicken curry. Do visit her blog to check the recipe.

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