Thursday, 19 January 2012

Tahri (mixed veg pulav)

Looking for a comfort food in this weather? Well it can’t get better than the aroma wafting from steaming rice filled with the richness of green veggies, a gift of winter season. The slight hint of spices makes it ideal wholesome food that can be enjoyed anytime. You can serve it with veg or non-veg curries too. If not, then just relish with a raita of your choice and you won’t mind licking your fingers……

1 cup jeera/samba/fragrant rice
1 cup cauliflower florets
1 cup diced French beans
1 cup fresh green peas
½ cup cubed carrots (optional)
½ cup fresh coriander leaves
2 bayleaves
1 tbs cumin seeds
1 cup roughly chopped onion
1 tbs ginger grated
2tbs garlic chopped
1 tbs  coriander powder
1 tsp kitchen king masala
1tbs red chilli powder
1tsp dried mint powder
2 tbs curd
1 tsp garam masala
1tbs turmeric powder
1tbs oil+1tbs ghee

Method:  Pick, wash and drain the rice. Keep aside for 30min. Heat a wok/kadai.  Add the ghee and the oil.  Add cumin seeds and let it crackle. Add bayleaves and the grated ginger. Sauté for few seconds. Add garlic and sauté for few seconds. Add onion and sauté till its gets a slight colour. Add the veggies one by one. First goes the florets. Fry till it gets a slight colour. Add the beans and carrots and sauté. Add the rice and mix well.  Add the spices chilli powder, coriander powder, turmeric powder and the kitchen king. Fry them till the spices give out a nice aroma. Now, it’s time to add garam masala, salt and mint powder. You can add mint leaves but only in the end. Give a good mix. Add curd and mix. Add 2 cups of water. Sprinkle the fresh coriander leaves and reduce the flame. Cover and cook till the rice is done. I add a little more water if cooking in the wok. You can use a pressure cooker but then the water should be just the double of the rice and cooked only for one whistle. You can also sauté the veggies separately and add in the end. The proportion of the veggies and the rice is your choice.  Serve with raita.

Beetroot raita

1cup grated beetroot
2cup curd
Method: Steam the grated beetroot. Cool and mix in the salt and the curd. Serve. You can also sauté the grated beetroot in some oil seasoned with mustard seeds and few curry leaves to give a different flavor. I like it plain though.

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