Thai Yellow Curry: Sunshine in Bowl to Lift Your Spirit...

Thai Yellow Curry

“How do they taste? They taste like more.”
-H.L. Mencken

And that’s exactly how I feel when ever I am served real good Thai food. I like everything about Thai cuisine; the ingredients used, its flavour, the way it’s cooked, the fresh herbs and aromatic spices and above all the way it tastes. And another reason for my love affair with Thai food is the use of coconut in most of the recipes. A typical Mangalorean girl that I am, my heart skips a beat and makes me do cartwheels in air whenever I find this favourite ingredient of mine in any recipe.

Since the day we have had come back from our India trip, we haven’t been cooking anything elaborate in our tiny kitchen. Although we would like to blame our mothers for spoiling us by not letting us cook in their kitchen, it was plain laziness that has kept us away from pots and pans. All these days we have been satisfying ourselves with soups and breads and simple dal/rasam and rice. But it didn’t take much longer for stomachs to start grumbling for something exotic and our taste buds to crave for something packed with flavours.

It’s not easy to tackle the situation when you are faced with laziness and desire to eat something delicious. And to add to our misery we stumbled upon some really delicious looking Thai Curries on one of the cookery shows. Did we have any choice left? Na…da… So it was decided on simple Thai menu for the day and of course for the blog also ;)

With typical cold and grey winter days and sun god gone missing for days together we were left with no choice but to create this sunshine in a bowl to lift our mood and spirit. We chose to cook this delicious bowl of Thai Yellow Curry and served it with fragrant Thai Jasmine Rice which resembled the snow flakes that had turned our neck of woods into snow kingdom. The colourful and delightful vegetables cooked in creamy and sweet coconut milk and flavoursome curry paste made using freshest of herbs and spices is sure to bowled any foodie’s heart and soul. Thai Yellow Curry is my entry for AWED-Thai event hosted by dear DK at Culinary Bazaar.

Thai Yellow Curry

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Thai Yellow Curry Paste

Prep Time: 10 mins
Cooking Time: 2 mins for roasting the spices
Makes: 1 big Cup
Shelf Life: 1 month when refrigerated or 1 day if kept outside
Recipe Source: Real Vegetarian Thai by Nancie McDermott
Recipe Level: Easy
Spice Level: Medium

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Ingredients:
1 medium Onion, peeled and quartered
8-10 finger length Dry Red Chillies, soaked in warm water for 20 mins
1½ inch Ginger or Galangal
1 cup Coriander Leaves, including its root and stems
4-6 Large Garlic Flakes
1 tbsp Lemongrass Paste or 3 stalks of Lemongrass, trimmed and cut into 1 inch pieces
½ tbsp Brown Sugar
1 tbsp Curry Powder (I used Kitchen King Powder)
1 tsp Turmeric Powder
2 tbsp Lime Juice
1 tsp Salt

Spices to Roast and Ground to Powder:
1½ tbsp Coriander Seeds
½ tbsp Cumin Seeds
10 Black or White Pepper Corns

Thai Yellow Curry Paste

Method:

Heat a pan and dry roast coriander seeds, cumin seeds and pepper on slow flame till they change colour and are aromatic, about 2 minutes. Transfer them to clean bowl and let them cool completely. With a help of coffee grinder or mortar and pestle grind them to fine powder.
Add this powder to all the ingredients listed above and grind them to smooth paste adding little water at time. Make sure that you add water only when it is required to get fairly thick and smooth paste.
You can store this paste in an air tight container and refrigerate for upto one month and use as and when needed.

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Veg Thai Yellow Curry

Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-6
Recipe Source: Real Vegetarian Thai by Nancie McDermott
Recipe Level: Easy/Beginner to Intermediary
Spice Level: Medium
Serving Suggestion: With Jasmine Rice or Basmati Rice

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Ingredients:
5-6 cups of Mixed Vegetables of your choice cut into bite size pieces (I have used half each of Red/Yellow/Orange Peppers, 1 medium Potato, 1 medium Carrot, 5 Baby Corns, Few French Beans, 5 Button Mushrooms, and Green Peas)
1 medium Onion or 4 Spring Onions, thinly sliced
1 can Coconut Milk or 2-3 cups of Coconut Milk
2-3 cups of Vegetable Stock or Water
2-3 tbsp Yellow Curry Paste
2 Kaffir Lime Leaves, thinly cut
1-2 tsp Brown Sugar
1 tbsp Soya Sauce
Coriander leaves of Spring Onion Greens for garnishing
Salt to taste

Thai Yellow Curry

Method:

Heat a heavy bottomed pan and empty 1/3rd of Coconut milk in a pan. Stir this coconut milk on medium heat till its sweet fragrance is released and starts to thicken, about 4-5 minutes, in a medium flame.
Now add 2-3 tbsp of Yellow Curry Paste and stir well. Keep stirring for 2-3 minutes till the curry paste blends well with the coconut milk and its raw smell disappears. Add the vegetables and spring onions to it and mix them well so that each piece is coated with coconut and curry paste mixture.
Mix in vegetable stock or water, remaining coconut milk, Soya sauce, kaffir lime leaves if using, brown sugar and salt to taste. Cover and cook for 5 minutes.
Open the lid and adjust the seasonings. Simmer the heat and let it cook uncovered for another 5 minutes till the vegetables are cooked to tender. Make sure that the vegetables are not overcooked and retain their crunch.
Garnish with finely chopped coriander leaves and greens of spring onion and serve with aromatic bowl of Jasmine Rice and enjoy.

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Notes:

Other Thai recipes blogged so far,

• Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic
• Tome Yum Soup with Mushroom & Tofu
• Thai Jasmine Rice
• Veg Thai Red Curry
• Veg & Tofu Thai Green Curry
  

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Saga of Saagu

Vegetable Saagu with Rava Idli

There lived a house wife in some part of Karnataka with her husband, kids, in-laws and other family members. Every morning, be it on weekday or weekend, she would get up early before the golden sun rays caressed the mother earth. With pearls of water adorning her long curly hair and the diamond studded nose ring sparkling from the golden glow of Diyas she entered her humble kitchen to prepare breakfast for her whole family. She had to prepare something which all her family members enjoyed and it was not an easy thing to achieve. To make the matters worse it was month end and there wasn’t many vegetables left in her kitchen pantry to cook with. She wished it was a bad dream and she just have to close her eyes for a second and open to see an array of baskets filled with vegetables which all her family members liked.

But it wasn’t any nightmare and all she could find were few potatoes, some wrinkling carrots, few beans from backyard vegetable garden and a bowl of green peas and lilva which she had shelled a few days before with her mother-in-law and sisters-in-law while gossiping over a cuppa. This wasn’t the thing she expected to cook with, which not only should fill her family’s tummy but also please their palette. Sighing deeply she opened the kitchen cabinet and took out her prized possession, the spice box. She took a pinch of this and handful of that, added touch of this for flavour and splashed little of that for colour. The heady aroma of roasted spices lifted her spirit! With her lifted spirit she ground these spices with freshly grated coconut which she knew for certain will be loved by her family. She added this ground masala to cooked vegetables and let it simmer for the flavour to blend well with the vegetables. While the curry was simmering she made few poories for her children, rotties for her in-laws, fluffy idlies for her sisters-in-law and crispy dosas for her brothers-in-law. To add the final touch she fried some onion rings to golden brown and mixed with the curry. Thus the new dish was born, packed with flavour and oh so aromatic!!! It is what we know today as Vegetable Saagu, a dish which is a crowd pleaser and great side dish for poori, chapatti, rotti, dosa, idli or even with simple steam cooked rice. While roasting the spices I thought this might be the story behind the birth of Veg Saagu :)

Vegetable Saagu is a classic Kannadiga dish. Visit any of the Darshini hotels or Dosa corners and you are sure to see Vegetable Saagu as their signature dish. Just visit any Kannadiga home at breakfast time and the probability of finding Saagu for breakfast is very high. And why not? It is one of the delicious blends of spices with sweet coconut which is sure to show its magic on any vegetables it touches. The leftover vegetables at the weekend or month end dazzle with flavour and aroma and are not less worthy than any other exotic dish. Here is my Amma’s signature Vegetable Saagu recipe which I treasure a lot. It is full of flavours and scores high when it comes to taste department. And I love it more the next day. So don’t forget to make extra batch of Saagu which is sure to blow you away when you taste it next day. I just love the aroma of Saagu which lingers for hours on my finger tips and can’t help but feel hungry again in spite of having it just few minutes back.

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Vegetable Saagu
Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 4-5

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Ingredients:
1 large Potato, chopped into ½ inch cubes
2 medium Carrots, cubed
Few Cauliflower Florets
½ cup Avarekaalu/Tuvar Lilva
¼ cup Green Peas, fresh/frozen
Few French Beans
Few Flat Beans
(Basically, take about 5-6 cups of mixed vegetables of your choice)
½ tsp Turmeric Powder
1 tbsp Jaggary/Brown Sugar (Adjust acc to taste)
1 tbsp Coriander Leaves, finely chopped
1 large Onion, thinly sliced
1 tsp Mustard Seeds
Big pinch of Hing/Asafoetida
1 tbsp Oil
Few Curry Leaves

For Ground Masala:
1-1½ inch Cinnamon Stick
3-4 Cloves
3-4 Cardamom pods
4-6 Dry Red Chillies (adjust acc to taste)
1 tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
1-2 Green Chillies (Optional)
¾ - 1 cup Coconut, fresh/frozen
1 tbsp Raw Rice, soaked in water for 15 mins
½ tbsp Poppy Seeds
2 tbsp Coriander Leaves, including stems

Roasted Spices for Saagu Masala

Method:
Cook vegetables with turmeric powder and salt to taste in a pan or pressure cook till they are fork tender.
While the vegetables are cooking, dry roast all the spices (cinnamon, cardamom, cloves, coriander seeds, jeera, dry red chillies) for 1-2 minutes on a medium to low heat till nice aroma appears.
Grind these spices with coconut, soaked rice, poppy seeds, coriander leaves, and green chillies, if using any, to a smooth paste adding very little water.
Mix this ground paste with cooked vegetables. Add jaggary and adjust the seasoning and let it cook on a medium flame for 15-20 minutes for all the flavours to blend well.
While the Saagu is cooking, heat oil in a pan and add mustard seeds. When the mustard starts to pop and splutter, add curry leaves and hing. Sauté it for few seconds and add thinly sliced onion. Saute it on a medium flame for about 5-10 minutes till it turns golden brown.
Remove Saagu from fire and mix browned onions and coriander leaves. Cover and let it sit for 10-15 minutes for the flavours to blend well. Serve hot Saagu with Poori, Chapatti, Dosa, Idli or with steaming Rice and enjoy. It tastes better the next day.

Veg Saagu with Rava Idli

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Note:
Other Saagu Recipes worth trying in Blogsphere
Asha’s Chayote-Carrot-Green Peas Saagu
Latha’s Vegetable Saagu
Sailu’s Veg Saagu with Set Dosa
MT’s Veg Saagu

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Reminder!

An Ode to Potato ends on 15th of March (GMT Time). Send in your entry before the deadline and join us in the singing. Bake, boil, mash, fry, sauté, grill, stuff, cook... The choice is endless.

Deadline: 15th March, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry along with the gorgeous Photo of Potato dish.

Click Here to find out more information on this event.

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Winter Warmers: Thai Clear Soups

Tome Yum Soup with Mushroom & Tofu

With the mercury hitting south in our part of the globe, our kitchen smells of sizzling pots of soups, rasams and dals. Sizzling bowl of soup with warm bread straight from the oven or steaming cup of rice with hot Rasam/Dal is what we crave for. After my successful attempt at making Thai Curries, I was keen to learn and cook something new. Thai food is greatly influenced by its neighbours, India, China, Malaysia and Laos. No wonder our Indian taste buds start singing and dancing when tasting Thai food, an explosion of salty, spicy, sweet and sour flavours that sparkle with personality. The four main Thai flavour groupings are salty (from fish sauce), sweet (from coconut and palm sugar), spicy (from dry and fresh chillies) and sour (tamarind, lime, lemongrass), with the less used bitter as a fifth primary flavour. These five primary flavours are the characteristics of Thai cooking, something to touch and delight every taste bud.

As I said in my earlier post, don’t get intimidated by the unfamiliar ingredients used in Thai cooking. There are good substitutes available which you can use if few ingredients are not available in your local shop or you can omit those ingredients which you are not very fond of. And more importantly, don’t be afraid to make changes to suit your taste. While cooking Thai food at home, we found that the food tasted much better than the one from local Thai restaurant. And why it shouldn’t, with freshest of fresh ingredients used, homemade curry pastes and spices made a whole difference. You will never get to see the liberal use of fresh ingredients in any restaurant as at home. Many people shy away from cooking Thai food under the misconception that it takes lot of time and ingredients which are unfamiliar to them. Something magical is created when you cook Thai food or any foreign food over time and the ingredients which were aliens in the beginning become more familiar. I find the time consuming dishes more rewarding. Believe me when I say it is as close as meditation when you get to use mortar and pestle and pound out day’s anxiety.

With today’s recipes we want to prove that Thai cuisine can be as simple as it can get and you need not use many ingredients to taste some authentic Thai fair. By planning ahead and little preparation everyone can cook delicious Thai food which sure to please every taste bud. Make sure you use the best and freshest ingredients and be flexible. Cook with an air of playfulness, experiment with flavour and learn to balance. If you are not sure and nervous, follow the recipe strictly and pay careful attention to the final result. As you taste the dish, think to yourself: is it spicy/sweet/sour/salty enough? Does it suit your palate? Most importantly, remember to please yourself-cook the food the way you like it because it should taste good to you and enjoy the whole process. Every time we experiment and cook, we learn something new. Cooking is as refreshing as meditation with delicious food as a reward and nobody can say no to this delicious reward :)

Armed with our new acquisition Real Vegetarian Thai by Nancie McDermott to our empty cookbook rack we tried two Thai clear soups, Tome Yum Soup with Mushroom & Tofu and Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic. As author says, “Soup is an essential component of almost every meal, served and savored along with rice and its accompanying dishes. In keeping with Thailand’s Chinese culinary ancestry, soup functions as a beverage, a liquid refreshment that cleanses the palate between bites and makes way for further rides on roller coaster of tastes that make up a classic Thai meal.” Most of the Thai Vegetarian recipes are also perfect for Vegans and I thought these soups will be a perfect entries for this Vegan Month. These two Thai Clear Soup goes to Suganya's Vegan Ventures Event.

Nancie says,

“Tome Yum Soup with Mushroom & Tofu is a one bowl celebration of Thailand’s sparkling cuisine. Spicy hot with roasted chilli paste and sharply fragrant with lemongrass, wild lime leaves, and a squeeze of lime, tome yum sounds an inviting reveille to your senses.”

And I totally agree with her. This delicious flame-colored broth studded with green herbs and vegetables with exotic citrus perfume is a pure delight to one’s senses. Serve hot with a bowl of jasmine rice and enjoy its healing power.

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Tome Yum Soup with Mushroom & Tofu
Prep Time: 10 mins
Cooking Time: 20 mins
Makes: 3-4

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Ingredients:
4 cups Vegetable Stock
2 Lemongrass Stalks
3+2 Kaffir Lime Leaves, cut into long stripes
1 inch Galangal/Ginger, sliced (Optional)
3 tbsp Lime Juice, freshly squeezed
3 Spring Onions, thinly sliced
1 Green Chilli, thinly sliced
1 cup Tofu, cut into 1cm cubes
1 cup Button Mushroom, thinly sliced
½ cup Carrot, julienned (Optional)
½ cup Red Bell Peppers, cut into i cm pieces (Optional)
1-2 tbsp Sambal Olek
1 tbsp Basil Leaves, finely chopped (Optional)
2 tsp Palm Sugar
1-2 tsp Soya Sauce
Salt to taste

Tome Yum Soup with Mushroom & Tofu

Method:
In a large pan bring vegetable stock to boil over medium heat.
Meanwhile, trim the lemongrass stalk by removing upper hard, dried skin leaving smooth stem. Cut the stalk into 2 inch pieces and lightly bruise the stalk with pestle and mortar.
Add bruised lemongrass , 3 kaffir lime leaves strips, galangal to boiling stock and reduce the heat to low. Let the ingredients simmer for 5-8 minutes till lemongrass stalks turn into khaki green and nice citric aroma fills the room.
While the soup simmers, combine spring onion greens, 2 kaffir lime leaves strips, green chilli slices and lime juice and place them into serving bowls and keep aside.
Scoop lemongrass stalks, galangal from vegetables stock and discard. Add tofu, mushrooms, carrot, bell peppers, basil leaves, sambal olek, soya sauce, sugar, spring onion and salt to taste and increase the heat to high.
When the soup boils again, remove it from heat and pour it on serving bowls and serve at once with Jasmine Rice.

Tome Yum Soup with Mushroom & Tofu

Nancie says, “Rice soup is comfort food in Thailand, simmered up from leftover rice to nourish a family member who is ill. It is also popular as a hearty breakfast or midnight snack. Cold, fever, aches, hangover and heartbreaks all seem to soften their edge just a little when a generous steaming bowl of Kao Tome appears.” And how can we not try this soup which claims to have medicinal properties and can be served as one-dish meal to satisfied our taste buds. We omitted Wheatballs or Wheat Gluten which the recipe calls and made few changes to suite our taste.

Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic

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Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

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Ingredients:
1 tbsp Garlic, coarsely chopped
½ tsp freshly ground Pepper
¼ cup Coriander Roots or Steams, coarsely chopped
5 cups Vegetable Stock
1 cup Mushrooms, thinly sliced
½ cup Carrots, shredded
½ cup Sugar Snap Peas, cut into 1 inch pieces (Optional)
1½ cups Cooked Jasmine Rice
¼ cup Spring Onion, chopped
1-2 tbsp Coriander Leaves, coarsely chopped
2 tbsp Crispy Garlic in Oil (Recipe follows. Original recipe used ¼ cup)
1 stalk Lemongrass (Optional)
½ inch Galangal/Ginger (Optional)
½-1 tsp Palm Sugar
Salt to taste

Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic

Method:
In a blender, combine 1 tbsp garlic, pepper, coriander roots/stems with little vegetable stock and grind to smooth paste.
Heat vegetable stock in a pan and mix in ground paste over a low flame. Add bruised lemongrass stalk, sliced galangal if using and bring the stock to boil in low flame.
Meanwhile, deep fry or pan fry sliced garlic pieces till they are crisp and golden and transfer to paper towel till required.
Heat 1 tbsp vegetable oil in a pan and add mushrooms. Toss them for about 3-5 mins until they are shiny and tender and keep them aside.
Discard lemongrass stalk and galangal from vegetable stock and add sautéed mushrooms, carrots, sugar snap peas, sugar and salt to taste and cook for further 5-8 minutes over low heat.
Add cooked jasmine rice, spring onions and cook for further 5 minutes.
Serve hot or warm soup garnished with crisp fried garlic and coriander leaves and enjoy this one-dish meal.

Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic

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Notes:
To check substitutes for different ingredients used in Thai Cuisine and also read more of Thai Cooking at Monsoon Spice Click Here. Also Read
Thai Vegetarian Red Curry
Thai Veg and Tofu Green Curry
How to cook Jasmine Rice
How to make Thai Red Curry Paste
How to make Thai Green Curry Paste
Also Check Jugalbandi’s Thai Pantry.

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Akki Rotti with Coriander Chutney

Akki Rotti is one of my favourite breakfast/brunch items. It’s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma’s recipe as a winner:)

Akki Rotti with Coriander Chutney

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Akki Rotti
Prep Time: 15 mins
Cooking Time: 15-20 mins
Serves: 3-5

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Ingredients:
3 cups Rice Flour
1 large Onion, finely chopped
1 Carrot, finely grated
2-3 Green Chillies, finely chopped
¼ bunch Dill, finely chopped
¼ bunch Coriander Leaves, finely chopped
½ cup Grated Coconut (optional)
1 tbsp Channa Dal
½ tbsp Urad Dal
½ tbsp Mustard
½ tbsp Jeera/Cumin Seeds
1 tbsp Curry Leaves, chopped
2-3 tbsp Oil
Salt to taste

Akki Rotti

Method:
Take oil in kadai and add channa dal, urad dal, mustard and jeera.
Add chopped curry leaves, onion and green chillies when mustard stars spluttering.
Sauté them till onions turn transluscent.
To this add grated carrot and sauté it for a minute.
Pour 2 cups of hot water and add salt to it.
Now add rice flour, grated coconut, chopped dill, coriander leaves and mix well.
Keep mixing the mixture till dough comes together. Make sure that the dough is moist enough.
Turn off the gas and keep the dough to cool for about 5-10 minutes.
Using little water make large lemon sized balls.
Take butter paper or plastic sheet and apply little oil on the surface.
Keep the dough ball in the centre and press it flat using finger tips to ½ cm thickness. I usually cover the sheet with another plastic sheet or butter paper and press them using wide plate, where as my mother use plantain/banana leaves.
Heat the pan and carefully transfer the rotti.
Cook both the sides till they turn golden yellow by applying little oil or ghee if desired.
Serve hot with Coconut Chutney or Sambar or Badane/Eggplant Ennegai of your choice.

Akki Rotti with Coriander Chutney

I served Akki Rotties with Coriander Chuteny. Here is the recipe.

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Coriander-Coconut Chutney
Prep Time: 5 mins
Cooking Time: -
Serves: 4-5

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Ingredients:
¾ cup Coconut, grated
1-2 Green Chillies
½ cup Coriander Leaves
½ marble sized Tamarind
¼ inch Ginger
Salt to taste

Coriander Chutney

Method:
Grind all the ingredients to smooth paste using warm water.

Akki Rotti with Coriander Chutney

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Navaratna Dosa with Coriander Chuteny

Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. My hubby prefers dosa/pancakes for breakfast. Dosa can be made using just one ingredient. But here I am posting a recipe of dosa where I have used 9 different lentils/beans, so the name Navaratna which means 9 precious gems. The recipe source is of course my mother.

Ingredients:
1 cup Rice
1 tbsp Methi/Fenugreek Seeds
½ cup Grated Coconut
Handful of Poha
6-8 Dry Red Chillies
Salt to Taste
Lentils/Beans used:
Whole Green Gram
Split Green Gram
Toor Dal
Urad Dal
Split Chana Dal
Chana Dal/Chickpeas
Kidney Beans/Rajma
Whole Wheat
Black Eyed Beans

Navaratna Dosa with Coriander Chuteny & Soppu Sambar

Method:
Soak rice, fenugreek seeds and all lentils/beans in water for 2-3 hours.
Add poha, chillies and coconut and grind them to smooth paste adding enough water and salt to taste.
Keep it over night to ferment the batter in warm place.
Next day prepare dosa and serve hot with any Chutney or Honey or Sambar

Navaratna Dosa

I served this dosa with Coriander Chutney. Here is the ingredient and method for making fresh coriander chutney.

Ingredients:
Small bunch/handful of Fresh Coriander Leaves
½ inch Ginger
1 cup Grated Coconut
2-3 Green Chillies
½ tsp Cumin/Jeera Seeds
1 tsp Tamarind Paste
Salt to taste

Navaratna Dosa with Coriander Chuteny & Soppu Sambar

Method:
Grind all the ingredients adding little water at a time to smooth paste.
You can also season it with mustard and curry leaves.

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Green Pulao

As my blogger buddy Pooja said, winter in green. So I thought why I don’t try cooking some green dish. After scratching my head and also my hubby’s head I thought why I don’t try some green rice for our lunch box. So I rushed into my kitchen and opened my treasure chest which happens to be my fridge and started taking out whatever green veggies available there. Well, I had Coriander leaves, Mint leaves, Green Chillies, Dill, Green Peas and Broccoli… Wait a second, broccoli? Well, why not? If we can make cauliflower rice then why not with broccoli? So with this thought in mind and backing up from my sweetheart I went into a mission of creating my own version of ‘Green Pulao’.

Green Pulao

Ingredients:
2 cups of Rice
1 medium Onion, roughly chopped
½ cup Green Peas
1 medium Broccoli, cut into big florets including stem
½ tbsp Jeera/Cumin Seeds
1 inch Cinnamon
3-4 Cloves
2-3 Green Cardamom
2 Bay Leaves
½ tbsp ginger Paste
½ tbsp garlic Paste
½ tbsp Ground Pepper
1 tbsp Ghee
Grind to smooth paste:
1 small bunch of Coriander Leaves
1 small bunch of fresh Mint
1 small bunch of Dill (optional)
4-5 Green Chillies (according to taste)
1 tbsp of Lime Juice

Go Green with Green Pulao

Method:
Soak rice in water for 15-30 minutes, wash and drain excess water.
In a pressure cooker, heat ghee and add cinnamon, cloves, cardamom and bay leaves. Fry them till they start leaving aroma.
To this add cumin seeds, chopped onions, ginger and garlic paste and fry till onions turn transparent.
Now add washed rice, ground paste, salt and pepper powder and fry for 2-3 minutes.
Add broccoli florets and green peas and enough water and pressure cook till done.
Serve hot Green Pulao with any Raita of your choice.

Green Pulao

Final Verdict:
Green Pulao with broccoli as my experimental addition turned out a huge success with my hubby and me. The mix and match of whole spices with herbs and sweetness of peas and broccoli was amazing. I’m happy that I added broccoli because the dark green colour of it complimented the light green of other ingredients mixed with rice and also the tender taste of broccoli cooked with herbs and whole spices were amazing. Over all, a great tasty rice dish which I’m happy to cook again and again…;)

Go Green with Green Pulao

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