When we start something new, there is always a lot of encouragement from friends and family. This was the case with me even in the case of this blog. Everyone lent me helping hand. In telling people about the blog, suggesting recipes, helping with the layout etc. But the sweetest thing happened to me today.
I was keen on submitting a recipe for one of these monthly events. Saw that this months JFI called for recipes based on rice. Sister in law suggested that I make this mint pulao. So today being a holiday, I said no time like now ( as Kabeer so wisely said - "kaal kare so aaj kar, aaj kare so ab, pal me pralay hogi, bahuri karoge kab" ( translation- do tomorrow's work today and today's work now. If even a moment is lost, then how will the work get done? )
Started chopping, grinding etc etc... Finished making the pulao, took all the mandatory pictures and went upstairs to check them out.
Came down after a bit and saw my father in law waiting to have his lunch. It was already late so I asked him... how come so late?. He sweetly said " I was wondering if I could start eating as I was not sure you finished taking your pictures." I was just so touched.
Rice is an integral part of Indian cuisine. Every region uses rice in some form or the other whether in main dishes, or sweets or snacks...
Mint pulao is a happy mix of tastes from all round the country. This is my entry for JFI: Rice.
Masala paste 1:
2" piece of ginger
6 garlic cloves
4 green chillies
Masala paste 2:
2 bunches pudina (mint) leaves
1 bunch coriander leaves
3 onions sliced finely
3 cups basmati raw rice
Salt to taste
1 teaspoon jeera (cumin seeds)
3 cardamom pods
1" piece cinnamon
2 bay leaves
3 tablespoons Oil
1 tablespoon ghee (clarified butter)
2 carrots diced
1/2 cup peas shelled
Method:Make a paste adding a little water with ingredients for masala paste 1.
Next grind mint and coriander leaves together to make masala paste 2.
Heat oil and ghee together in a kadai on medium heat. When oil is hot, add jeera, when it sizzles add cloves, cardamom, bay leaves and cinnamon.
Fry for 3-4 minutes till fragrant .
Add masala paste 1. Fry well till it starts looking cooked (you can add the salt at this stage as sometimes it starts sticking to the pan. Salt will help in the frying process and reduce the sticking).
Add sliced onions. Fry well till everything starts turning a light brown. Add the mint/coriander leaves paste, the carrots, peas and the rice.
Put into the rice cooker adding 5 cups of water. Cook till done
Served here accompanied by a Boondi raita.