Sunday is the most busy day for me, so I try to make a pretty delicious lunch which can be called a one pot meal, It saves time, its healthy, nutritious and biggest advantage is you can relish a tasty meal after all the hard work. I have got a large mango from the regular vegetable seller, which is bit tangy and fleshy. I used a small piece in the pulao and make mango pickle by chopping the other piece.
Mango and mixed vegetable pulao
Ingredients
2 cups Basmathi rice (Wash and drain water keep aside for 30 minutes)
Chop the following ingredients
one small piece mango
1 small beetroot
1 carrot medium size
4 ivy gourd(kundru)
A few cauliflower florets
1 large onion
1 medium potato
1/2 cup peas
3 green chillies
A small piece ginger
For the delicious aroma add the following ingredients to ghee
Whole spices
2 Cardamom crushed
A piece of cinnamon stick
2 small bay leaves(I used the one I got from my friends farm)
To be added with pulao
1/2 tsp turmeric powder
1/2 coriander powder
1/2 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp dry ginger powder
2 tablespoon ghee
Tips
Wash and drain basmathi rice for half an hour, use old basmathi rice for better results
Add just enough water to the pulao, dip the ladle, heck whether water covers 1/4. The ratio I have used is for 2 cups rice and vegetables 3 cups of water.
Method
In a thick bottomed pressure pan pour ghee, add whole spices, let it emit aroma. Then ass chopped onion, green chilies, ginger, carrot, potato, ivy gourd, mango, peas and cauliflower florets. Add bay leaves. Allow the vegetables to cook in medium flame. Mix in and cook further for about 3 minutes.
* Add basmathi rice and mix all the dry masala powders like turmeric, dry ginger, coriander, red chili, garam masala powder and finally salt. Mix in
* Pour three cups of water and do the ladle test.
* Close lid and cook for two whistles.
* Mix in and serve hot with raitha.
Raitha for pulao
Chop onion/cucumber/tomato. Add to curd, mix in cumin powder, salt. Add freshly chopped coriander leaves, green chilies and salt. Serve with pulao.
Lotus stem fry
I have fried dry lotus stem in oil and served it along with pulao and curd rice.
Curd rice
Ingredients
1 cup cooked rice
2 ups curd
1/2 tsp salt
1 tsp chopped coriander leaves
1/4 cup fresh ruby red pomegranate seeds
2 tsp gingly oil
1/2 tsp mustard seeds
1/2 tsp urad dal
5 curd chilies
2 green chilies(chopped)
A small piece of ginger (Chopped)
Tips
*Use previous days cooked left over rice or cook rice with more water say a cup more for better softer curd rice.
*curd chilies should be roasted till extreme brown or black before adding to curd rice.
Method
*Use a ladle to mix in curd with soft rice. Add salt, pomegranate, chopped coriander leaves. Mix in.
*In a small pan pour gingly oil add mustard seeds, urad dal. Allow mustard seeds to splutter, add curd chilies. Let it turn into dark brown to black.
* Add chopped ginger and green chilies, a few curry leaves. Pour this into prepared curd rice. Serve with mango pickle or any other pickle of your choice.
Mango pickle
Ingredients
1 mango chopped into tiny pieces
1/2 turmeric powder
1 tsp red chili powder
1/4 tsp hing powder
salt as required
2 broken red chilies
1/4 tsp methi seeds
Tips
Use fresh mangoes, it taste good. I used mango which was bit tangy and fleshy. I have not removed the outer skin, used it as it was very tender.
If you wish you can remove the outer skin of the mango.
Shelf life of this pickle is very limited as I am not using any preservatives, so make in small batches and use it.
Method
* In a pan pour gingly oil, methi seeds, mustard seeds and broken red chilies. Let the mustard seeds splutter.
* Add chopped or grated mango, add turmeric, red chilli, hing and salt. Mix in, allow to cook for 2 to 3 minutes.
*A little grated jaggery will enhance better taste. But its optional.I have not added, but usually when the mango is too sour we add jaggery to balance the taste.
Mango and mixed vegetable pulao
Ingredients
2 cups Basmathi rice (Wash and drain water keep aside for 30 minutes)
Chop the following ingredients
one small piece mango
1 small beetroot
1 carrot medium size
4 ivy gourd(kundru)
A few cauliflower florets
1 large onion
1 medium potato
1/2 cup peas
3 green chillies
A small piece ginger
For the delicious aroma add the following ingredients to ghee
Whole spices
2 Cardamom crushed
A piece of cinnamon stick
2 small bay leaves(I used the one I got from my friends farm)
To be added with pulao
1/2 tsp turmeric powder
1/2 coriander powder
1/2 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp dry ginger powder
2 tablespoon ghee
Tips
Wash and drain basmathi rice for half an hour, use old basmathi rice for better results
Add just enough water to the pulao, dip the ladle, heck whether water covers 1/4. The ratio I have used is for 2 cups rice and vegetables 3 cups of water.
Method
In a thick bottomed pressure pan pour ghee, add whole spices, let it emit aroma. Then ass chopped onion, green chilies, ginger, carrot, potato, ivy gourd, mango, peas and cauliflower florets. Add bay leaves. Allow the vegetables to cook in medium flame. Mix in and cook further for about 3 minutes.
* Add basmathi rice and mix all the dry masala powders like turmeric, dry ginger, coriander, red chili, garam masala powder and finally salt. Mix in
* Pour three cups of water and do the ladle test.
* Close lid and cook for two whistles.
* Mix in and serve hot with raitha.
Raitha for pulao
Chop onion/cucumber/tomato. Add to curd, mix in cumin powder, salt. Add freshly chopped coriander leaves, green chilies and salt. Serve with pulao.
Lotus stem fry
I have fried dry lotus stem in oil and served it along with pulao and curd rice.
Curd rice
Ingredients
1 cup cooked rice
2 ups curd
1/2 tsp salt
1 tsp chopped coriander leaves
1/4 cup fresh ruby red pomegranate seeds
2 tsp gingly oil
1/2 tsp mustard seeds
1/2 tsp urad dal
5 curd chilies
2 green chilies(chopped)
A small piece of ginger (Chopped)
Tips
*Use previous days cooked left over rice or cook rice with more water say a cup more for better softer curd rice.
*curd chilies should be roasted till extreme brown or black before adding to curd rice.
Method
*Use a ladle to mix in curd with soft rice. Add salt, pomegranate, chopped coriander leaves. Mix in.
*In a small pan pour gingly oil add mustard seeds, urad dal. Allow mustard seeds to splutter, add curd chilies. Let it turn into dark brown to black.
* Add chopped ginger and green chilies, a few curry leaves. Pour this into prepared curd rice. Serve with mango pickle or any other pickle of your choice.
Mango pickle
Ingredients
1 mango chopped into tiny pieces
1/2 turmeric powder
1 tsp red chili powder
1/4 tsp hing powder
salt as required
2 broken red chilies
1/4 tsp methi seeds
Tips
Use fresh mangoes, it taste good. I used mango which was bit tangy and fleshy. I have not removed the outer skin, used it as it was very tender.
If you wish you can remove the outer skin of the mango.
Shelf life of this pickle is very limited as I am not using any preservatives, so make in small batches and use it.
Method
* In a pan pour gingly oil, methi seeds, mustard seeds and broken red chilies. Let the mustard seeds splutter.
* Add chopped or grated mango, add turmeric, red chilli, hing and salt. Mix in, allow to cook for 2 to 3 minutes.
*A little grated jaggery will enhance better taste. But its optional.I have not added, but usually when the mango is too sour we add jaggery to balance the taste.
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