Z - Zafrani Pulao



BM #99 Day 26 - 

 To conclude this month long amazing Biryani/Pulao/Khichdi festival, here is the dish starting with last letter of the English alphabet, Zafrani Pulao. This pulao so flavorful and rich that it is a right fit for a Nawabi meal. I served it with a typical Hyderabadi Mirchi Ka Salan and Boondi raitha.

 I shall post a recap of all the dishes which I have posted alphabetically in a couple of days. Meanwhile, enjoy the visual treat and please leave a comment below if you try it out.

 Recipe Inspiration Vahchef
Ingredients - 

 Basmati Rice 1 1/2 cups
Saffron a pinch
Warm milk 2 tsp
Onions sliced 1 cup
Ginger-Garlic Paste 1 tsp
Dhania Jeera Powder 1 tsp (Biryani Masala Powder, Garam Masala can also be used)
Yogurt 1/4 cup
Coriander leaves chopped handful
Mint leaves chopped handful
Salt as needed
Water little less than 2 cups
Butter 1 Tbsp
Fried Onion handful (Optional)
Seasoning (Ghee 2 Tbsp, Almonds handful, Cashews handful, Raisins handful, Shajira 1/2 tsp, Cinnamon 1 inch piece, Cloves 4-5, Cardamom 1-2)

Method Of Preparation -
Wash and soak the basmati rice for about 30 minutes.

 Warm the saffron for a couple of seconds and soak in warm milk for about 10-15 minutes. [Tip - Warming the saffron releases more fragrance and color]

 In a heated pan, add ghee, shajira, almonds, cashews, raisins, cinnamon, cloves and cardamom. Saute them for a minute until they turn aromatic. Take care not to burn the raisins.

 Add in the onions, ginger-garlic paste and saute until the onions are golden brown.

 Sprinkle dhania-jeera powder, add the yogurt and chopped coriander and mint leaves. Mix well and add salt.

 Add about 1 3/4 cups of water and let it come to rolling boil.

 Drain the basmati rice and add the rice to the boiling water.

 Cover and cook for about 8-9 minutes or until all the water is absorbed and the rice is about 90% cooked.

 Remove the cover, reduce the heat, sprinkle the fried onion and the saffron water. Cover again and allow it to cook for 5 minutes. 

 Remove from heat and let it cool down for another 5 minutes. Remove the cover and fluff the rice with a fork.

 Garnish with more nuts, coriander leaves and serve warm with any spicy gravy or raitha.




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Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Tuesday, April 30, 2019
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Y - Yam Masala Rice



BM #99 Day 25 - 

 For the penultimate day, we have a rice dish starting with the letter 'Y'. I chose to highlight the yam for today's dish.

 I used the frozen yam which comes in cubes and so it cut down the preparation time by more than half. The simple mixture of garlic, coriander leaves and green chilies brought the flavor of the yam to the forefront and made this a very flavorful rice. 

 Ingredients - 

 Rice 2 cups (I used Sona Masuri Rice)
*Yam / Suran / Kandagadda peeled, grated 1.5 - 2 cups
Onion finely chopped 1/2 cup (Optional)
Salt and Turmeric as needed
Seasoning (Oil 2 Tbsp, 2 tsp Chana Dal, 1 tsp Urad Dal, 1 tsp Mustard seeds, Peanuts 1/2 cup, Asafotida 2 inches, Curry leaves few)
Lime/Lemon Juice as needed (Optional)
To Coarsely Grind - 
Green Chilies 4-5 (or as needed)
Garlic 2-3 cloves (or as needed)
Coriander leaves handful

 *I used the frozen yam which comes in cubes. I just thawed and coarsely pulsed the cubes.

Method Of Preparation -
Wash and cook the rice in any preferred method. Spread the rice in a platter to cool.

 Coarsely grind green chilies, garlic and coriander leaves. Since I used frozen yam, I thawed and coarsely pulsed along with the green chilies mixture.

 In a heated pan, add oil and the rest of the seasoning. After the peanuts are golden brown and the mustard seeds pop, add the yam-green chili mixture and saute for a couple or more minutes until the raw smell goes away. [If using onions, saute the onions until they turn golden brown and then add the yam-green chili mixture and proceed.]

 Sprinkle salt and turmeric. Mix well and reduce the heat.

 Add the cooked and cooled rice and gently mix until well combined.

 Adjust flavors if needed. A squeeze of lime/lemon juice works wonders to the flavor profile.



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Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Monday, April 29, 2019
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X - Xacuti Pulao in Instant Pot



BM #99 Day 24 - 

 Xacuti Pulao is an improvised one adding the Xacuti Masala Powder to make a simple yet flavorful pulao. The letter X is a little difficult to get by and so I had this idea of using xacuti masala in a pulao.

 I have a Goan neighbor and so I asked her if there is anything called Xacuti pulao in Goan cuisine. She said she hasn't heard of anything like that and encouraged me to try it and so I did. I shared it with her family and they absolutely loved it.

Ingredients - 

 Basmati Rice 3 cups
Xacuti Masala Powder 2 Tbsp
Ginger-Garlic Paste 2 tsp
Mixed Vegetables (I used Carrots and Peas) 3 cups
Soy Granules 1 cup
Salt and Lime Juice as needed
Seasoning (Ghee 2 Tbsp, Cumin Seeds 1 tsp)

 Method Of Preparation -
Wash and soak Basmati Rice or 30 minutes.

 Wash and boil 1 cup of soy granules with a teaspoon of salt, remove from heat and let it sit for 10 minutes. Wash in fresh cold water and squeeze out any excess water. Set aside.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

 Once it indicates that the pot is hot, add ghee and cumin seeds. After the cumin seeds crackle, add the ginger-garlic paste and saute for a few seconds.

 Add in the precooked soy granules and mixed vegetables and saute for a couple minutes.

 Sprinkle salt and the Xacuti Masala. Mix well and add the drained Basmati rice. 

 Pour about 4 cups of water.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 4 minutes.
Quick Release the pressure after 5 minutes, fluff with a fork and serve warm with raitha or yogurt.

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Preparation Time 30 minutes
Serves 8-10

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Posted by Harini R on Saturday, April 27, 2019
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W - Wheat Rava Khichdi in Instant Pot



BM #99 Day 23 - 

 This is a fast and easy kind of a khichdi. I had made this for a religious event and it was well appreciated. I thought wheat rava was a good substitute for rice. In many religious events, the elders tend to avoid rice and hence this came in handy.

 Ingredients - 

 Wheat Rava 1 cup
Moong Dal 3/4 cup
Salt and Turmeric as needed
Mixed Vegetables (I used Carrot and Peas)
Grated ginger 1 tsp
Whole Black Peppers 7-8
Seasoning (Ghee 2 tsp, Curry leaves few, Cashews few, Asafoetida couple pinches)

Method Of Preparation -

 Wash moong dal and set aside.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.
Once it indicates that the pot is hot, add ghee and the rest of the seasoning ingredients. 

 After the cashews are golden brown, add the grated ginger and pepper corns. Add the mixed vegetables. Saute for a couple minutes.

 Add in the washed and drained moong dal and saute for a couple of minutes.

 Add the wheat rava, salt and turmeric. Mix well adding about 5-6 cups of water.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 8 minutes.

 Allow it to naturally release the pressure.

 Open the Instant Pot lid, if the consistency needs adjustment, put the Instant Pot on 'Saute' mode and let it simmer for a few minutes. Unplug the Instant Pot.

Serve it hot with any chutney of your choice or any tangy gravy like thisBendakaya Gojju, Pineapple Gojju, or Strawberry Gojju.



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Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Friday, April 26, 2019
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V - Varagu Pongal ~ Kodo Millet Pongal



BM #99 Day 22 - 

 In the process of introducing millets to my family, here is another recipe where millets were accepted as an easy substitute for rice.

 This time I used Kodo Millet/Varagu/Arikelu and made my favorite comfort food, Pongal. Here I didn't add any vegetables but added my favorite chana dal tempering for the extra crunch on top.

 This pongal tastes awesome with any chutney of your choice or any tangy gravy like this Bendakaya Gojju, Pineapple Gojju, or Strawberry Gojju.

 Ingredients - 

 Kodo Millet/Varagu/Arikelu  1/2 cup
Moong Dal 1/4 cup
Salt, Turmeric and Pepper as needed
Cumin Seeds 1 tsp
Seasoning (Ghee/Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Hing / Asafotida 2 pinches, Cashews and Curry leaves few)

Method Of Preparation -
Wash and soak Kodo Millet / Varagu / Arikelu for a few minutes. Ideally 2-4 hours. But I never soaked it for more than 15 minutes.

 Wash moong dal and set aside.

 In a utensil, mix kodo millet and moong dal. Add in salt, turmeric, crushed pepper and about 1 1/2 - 2 cups of water. Pressure cook the mixture for 10-12 minutes.

 Upon release of pressure, prepare the seasoning. In a heated pan, add the oil and mustard seeds. After the mustard seeds pop, add chana dal, cashews, curry leaves and hing.

 After the chana dal and cashews are golden brown, remove and transfer into the cooked millet-dal mixture.

 Mix well and serve with an accompaniment of your choice. 



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Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Thursday, April 25, 2019
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U - Usirikaya Pulihora



BM #99 Day 21 -

 Usirikaya or Gooseberry is one of the most nutritious fruits available to mankind. Our elders always had a preserve made out of these berries handy at home and used it to ward off many small ailments.

 I have tried to incorporate these berries in the form of a rice as I figured that the kids wouldn't care for the fruit itself as I couldn't source the fresh berries. I have used the frozen ones and felt good about getting the kids to eat it.

Ingredients - 

 Sona Masuri Rice 2 1/2 cups (Any short grain rice is fine)
*Gooseberries/Usirikaya/Amla about 10-12 big ones
Green Chilies 4-5 (or as needed)
Salt and Turmeric as needed
Sugar 1 tsp (Optional but recommended)
Seasoning (Oil 2 Tbsp, Peanuts 1/2 cup, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin Seeds 1/4 tsp, Curry leaves few, Red chilies 2, Asafotida 1/4 tsp)

 * I have no way to source fresh gooseberries so I used the frozen ones. Just thaw and use.
Method Of Preparation -

 Cook rice in your preferred method and spread the cooked rice in a wide platter allowing it to cool a little.

 Chop the thawed gooseberries (I used the frozen gooseberries) and remove the seeds.

 Coarsely pulse the chopped gooseberries and green chilies in a food processor. Set aside.

 In a heated wok/kadai add oil and peanuts. After the peanuts are golden brown, add the rest of the ingredients in the order they are listed.

 After the dals are brown and the mustard seeds crackle, lower the heat, add the coarsely pulsed gooseberries, turmeric, salt and sugar. 

 Saute the gooseberry mixture for a minute or two and add the cooked rice from step 1.

 Mix well and adjust the flavors if needed. Remove from heat. Keep it covered for a few minutes.

 Serve as part of a meal or pack in a lunch box.



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Preparation Time 30 minutes
Serves 6

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Posted by Harini R on Wednesday, April 24, 2019
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T - Thinai Pulihora ~ Korrala Nimmakaya Pulihora



BM #99 Day 20 - 

 Lime/Lemon rice is very popular in our place. I try making lemon rice every other week and now with the introduction of millets, I have tried the same using all kinds of millets. Today, Foxtail millet or thinai or korralu get to be showcased.

 I tend to add sesame powder to lime/lemon rice which is usually not the norm but a personal preference. So feel free to skip it.

 Ingredients - 

 Foxtail Millet 1/2 cup
Salt and Turmeric as needed
Green Chilies 2-3 sliced
Lime Juice 2-3 tsp (or as needed)
Seasoning (Oil 2 Tbsp, Mustard Seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/4 tsp, Asafotida 1/8 tsp, Curry leaves few, Peanuts handful)
To Grind - 
Sesame Seeds 1 tsp
Coconut Powder 1 tsp
Coriander Seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Sugar 1/4 tsp

Method Of Preparation -
Cook Foxtail millet so that it is fluffy. 
[I cooked in Instant Pot. For 1/2 cup of foxtail millet, I added 3/4 cup of water and cooked at High pressure for 8 minutes and let it naturally release pressure.]

 Grind the ingredients listed under 'To Grind' into a fine powder. Set aside.

 In a heated pan, add oil and the rest of the seasoning ingredients.

 After the peanuts and dals are golden brown, add green chilies, salt and turmeric. Sprinkle the sesame-coconut powder set side from step 2. Saute for a few seconds.

 Remove from heat and mix it into the fluffed foxtail millet.

 Squeeze the lime juice and mix well.

 Fluff and serve warm.



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Preparation Time 30 minutes
Serves 2

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Posted by Harini R on Tuesday, April 23, 2019
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S - Sambar Varagu Saadam in Instant Pot



BM #99 Day 19 - 

 For the letter S I have made sambar saadam using another millet called Kodo Millet. It was a breeze to prepare this in the Instant Pot. The same can be prepared using a regular pressure cooker.

 I prepared the tadka separately after the sambar saadam was done as we love the crunch of the dals in the tadka. If I am in a hurry I first do the tadka in the pressure cooker, add the dals, vegetables and spices. And just serve after it is done.

 Ingredients - 

 Kodo Millet (Arikelu, Kodon, Varagu) 1/2 cup
Toor Dal 1/4 cup
Salt, Turmeric, Jaggery, Red Chili Powder and Sambar Powder as needed
Vegetables 2 cups (I used Carrots and Chayote)
Tamarind juice 1-2 Tbsp (Depending on the consistency of the juice)
Seasoning (Ghee/Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Hing / Asafotida 2 pinches, Peanuts few and Curry leaves few)

Method Of Preparation -

 Wash and soak Kodo Millet / Varagu / Arikelu for a few minutes. Ideally 2-4 hours. But I never soaked it for more than 15 minutes.

 Wash toor dal and set aside.

 In the IP inner pot, mix kodo millet and toor dal. Add in the chopped vegetables salt, turmeric, red chili powder, jaggery, sambar powder and about 2 cups of water. Set it to Pressure cook or Manual Mode for 10 minutes.

 Upon release of pressure, prepare the seasoning on the stove top. In a heated pan, add the oil and mustard seeds. After the mustard seeds pop, add chana dal, cashews, curry leaves and hing.

 After the chana dal and cashews are golden brown, remove and transfer into the cooked millet-dal mixture.

 Mix well and serve with an accompaniment of your choice. 



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Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Monday, April 22, 2019
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R - Red Sorrel Leaves Rice ~ Gongura Pulihora - 2


 
BM #99 Day 18 - 

 For today I have a classic pulihora recipe from my home state. I already made a different version here. This is a No Onion No Garlic recipe and is suitable for festive occasions as well.

 I made the gongura mix a day early, refrigerated it  and used it on 2-3 occasions as needed.

 Ingredients - 

 Rice 3 1/2 cups (I used Sona Masoori)
Gongura / Red Sorrel Leaves 2 cups 
Green Chilies slit 3-4
Salt as needed
Turmeric 1/4 tsp
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1 tsp, Red Chillies 1-2, Curry Leaves few, Asafoetida 1/8 tsp, Peanuts handful)
Tamarind as needed 
To Roast and Grind - 
Chana Dal 1 Tbsp
Urad Dal 1 tsp
Coriander seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds / Methi seeds pinch
Dry Red Chillies 1-2

Method Of Preparation -

 Cook the rice separately and spread in a serving bowl to cool.

 Pick the leaves without the stalks and wash them thoroughly.

 In a heated pan, fry chana dal, urad dal, coriander seeds, mustard seeds, fenugreek seeds and dry red chillies until they are just brown. Keep aside to cool. Powder all of them and set aside.

 In the same heated pan, add a teaspoon oil, fry the gongura leaves and green chilies until they become soft and mushy. 

 Remove from fire and let it cool.

 Grind the wilted gongura leaves, green chilies and tamarind. Add in the spice powder from step 3. And give them a good mix so the powder mixes well with the gongura paste.

 In a heated pan, add oil and prepare the seasoning by adding 
Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Red Chillies, Curry Leaves, Asafoetida and Peanuts.

 After the mustard seeds crackle and the dals are golden brown, add the gongura paste, add in the salt, turmeric and mix well and remove from heat.

 The gongura pulihora mix is now ready. 
Mix it in the cooked rice. Serve it as part of a meal.


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Preparation Time 30 minutes
Serves 8-10

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Posted by Harini R on Saturday, April 20, 2019
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