Saturday, December 7, 2013

Methi and Mutter Pulao / Fenugreek and peas rice

I did this post previously, long time back. Then I didn't have better pictures. Thought I should re-do it with complete pictures. So here it is.

It is a one-pot dish ideal for dinner and tiffin box.

I like to use a pressure pan when I am cooking for 2-3 people, but I use a pressure cooker when I am cooking for more than 3 people. The taste that comes from pressure cooking doesn't come with traditional cooking and the time taken with pressure cooking is also less. So I prefer the former over latter.

I make ginger-garlic paste fresh. I don't pre-make and store as I think that kills the aroma.

I do not like using small fenugreek leaves as it requires a lot of washing, even more than the bigger leaves.

I don't soak soya chunks or basmati rice before hand as I am pressure cooking the whole thing and they are cooked well. It just saves a lot of preparation time and less things to remember to do while preparing the
ingredients for cooking.

I also add chopped coriander  leaves before pressure cooking the whole thing as this increases the flavor of the dish than when it is garnished on top after the whole thing is cooked and just before it is served.

I like to serve it with raita made with beaten yogurt and chopped cucumber ( kheera ), onion and  coriander leaves. I add grated carrot to the raita along with enough salt, a pinch of red chilly powder and a teaspoon of sugar. Try making raita like this and let me know how you liked it.

Till the next post, happy cooking and stay healthy !!!!!!!!!


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