Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

Papaya coconut smoothie

If a beverage can make us blissful then this smoothie is one of them. A simple blend of papaya and my all time favourite coconut milk with some sugar and ice is absolutely delicious and really really uplifts the mood if at all one having the blues.

     All we need to have is a cup full of cubed papaya fruit , one 200 ml can of coconut milk , half a cup of crushed ice and two tablespoons of powdered sugar ( optional incase you don’t want the extra calories). Just blend them all. That’s it. 

Gobi koftas / cauliflower dumplings in spicy gravy

"Cauliflower dumplings " , minced cauliflower , seasoned and shaped and eventually deep fried with a spicy onion and tonato gravy , isn't this a perfect treat . The crisp mince of the cauliflower and the tanginess of the sauce is such a perfect blend . You could treat yourself with this preparation and eat it with rice , spagetti or even plain rotis.

     So here is the recipe of "Gobi Koftas " or if you want to glamorise it with the name "Cauliflower dumplings in Spicy Gravy".

Ingredients:

For the koftas

1.   3 cups minced cauliflower ( I processes them in the food processor this time as I want a very fine mice so that it binds well)

2.   one teaspoon grated ginger

3.   One fourth cup chopped coriander leaves

4.  ½ cup besan  / chick pea flour

5.   4- 5 tablespoons water

For the gravy:

6.   One medium onion

7.   Three medium tomatoes

8.   One tablespoon ginger garlic paste

9.   A few whole spices like cumin , cardamom and cloves

10.           ½ teaspoon turmeric powder

11.           ¾ teaspoon kashmiri red chilli powder

12.           1 teaspoon corinander powder

13.          Salt to taste

14.          Half a cup sour cream or single cream

Method:

1.   Mix the mince, ginger and coriander and little by little add the besan and water alternatively till the mixture begins to bind well but still remains soft and very slightly moist.

2.    Deep fry the koftas on medium flame till golden brown and keep aside.

3.   Take two to three tablespoons oil and when it gets warm on medium flame add the whole spices.

4.   The moment they change colour add the onion paste and keep stirring in between while you puree the tomatoes.

 

5.   When the onions turn brown add the tomatoe puree along with the ginger garlic paste.

6.   As soon as the mixture begins to leave oil on the sides , add the turmeric , coriander and the red chilli powders, give a stir and add one  and a quarter cup of water.

7.   When the water comes to a boil add the koftas and turn the gas off and cover with a lid.

8.   Season with half a teaspoon of garam masala and freshly chopped coriander leaves.

9.   If you want a creamier gravy you could add a big dollop pf sour cream or single cream.

10.          Goes well with rice, even spaghetti and rotis.

Choclate Ice cream  with a twist

There are many varieties of chocolate ice creams I am going to put up on the blog. I thought of starting with the best one , this one is spiked with a quarter cup of “Bailleys Irish cream”.

      I wish I could make my food and desserts look more glamorous , but with a simple basic camera and a hectic schedule these are the best results I can manage , so please do not get dissuaded with the looks of the food , it looks the way it is…with a better camera and some cut and paste I can make the food look out of this world…..but I wonder if you will be able to relate to it….I mean the food should look real enough to be eaten …not something so exotic that you feel…would I be able to make that?

Well that’s my expalination and excuse for some not so great pictures of my food. Now lets get on with this delicious and simple home made ice cream.

Ingredients:

1.                 500 ml full cream / full fat milk

2.                 200 ml condensed milk 

3.                 Three tablespoons custard powder

4.                 One fourth cocoa powder

5.                 100 grams shards of milk chocolate

6.                 One fourth to half a cup of powder sugar ( depending on how sweet you want it to be )

Method:

1.                 Place the milk in a heavy bottomed pan and keep it on medium flame , reserve half a cup of milk to dissolve the custard.

2.                 Pour the custard into the boiling milk , and keep stirring till you the custard becomes thick like paint.

3.                 Add the cocoa powder and whisk vigorouly , the custard will become thicker. Turn the  gas off. Now add the shards of milk choclate , condensed milk and sugar while whisking the custard vigorously.

4.                 Let the custard cool off to room temperature  , then pour a quarter cup of baileys Irish cream into it.

5.                 Pour the contents into a aluminium container and freeze.

6.                 After about four to five hours , beat the semi set ice cream in the container itself or in a blender and pour it back into the aluminium box.

7.                 Do the same after another six hours. Thsi step not only makes the icecream lighter and fluffier but also prevents any crystals from forming in the ice cream.

8.                 The ice cream will be ready in about six hours to enjoy.