Evergreendishes

Tag: weekend cooking

  • Green Pulao| how to make green pulao

    Green Pulao| how to make green pulao

    Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

    Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

    green pulao
    green pulao

    Lets get cooking Green Pulao

    Ingredients:

    • 1 cup basmati rice
    • 15 french beans
    • 1 capsicum
    • 1 cup green peas

    To be ground to a paste:

    • 2 green chilly
    • 1/2 bunch coriander
    • 15 mint leaves
    • 3 cloves garlic
    • 1 inch ginger
    • 1 onion

    Other ingredients:

    • 2 tablespoon oil and ghee
    • 1/2 inch cinnamon
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • 1/4 teaspoon shahjeera
    • salt to taste

    Method:

    1. Wash the vegetables and cut them.
    2. Wash the rice and keep it aside for ten minutes.
    3. Grind all the ingredients under the section “To be ground to a paste”
    4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
    5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
    6. Put the soaked rice to it. Saute it lightly for two minutes.
    7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
    8. Allow the pressure to release by itself.
    9. Gently mix the pulao with a ladle.
    10. Serve hot with onion raita.
    green pulao
    green pulao

    Green Pulao

    Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 person
    Course: brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 15 french bean
    • 1 capsicum
    • 1 bowl green peas
    To be ground to a paste
    • 1/2 bunch coriander
    • 15 mint leaves
    • 2 green chilly
    • 1 inch ginger
    • 3 cloves garlic
    Other ingredients
    • 2 tablespoon oil and ghee
    • 1/4 teaspoon shajeera
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • water for cooking
    • salt to taste

    Method
     

    1. Wash the rice and keep it aside. 
    2. Cut the vegetables and keep them ready.
    3. Grind the ingredients under the section,”To be ground to a paste”
    4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.
    5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.
    6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.
    7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

    Notes

    • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
    • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
    • You may soak the rice if you wish.
    • I prefer to use oil and ghee mixture. You may use only ghee or oil.

    Other pulao recipes from the blog:

     

     

    Follow evergreendishes on other social media Twitter, Facebook, Instagram

    I hope you are enjoying browsing our app.

    Subscribe to get updates in your inbox!

     

  • Veg Seekh Kabab

    Veg Seekh Kabab

    The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.

    My other kabab recipes are :

    moong seekh kabab,

    hara bhara kabab

    Ingredients :

    yielded 15 kababs

    • Beans cut finely 15
    • Carrot cut finely 1
    • Capsicum green 1
    • Potato boiled 3
    • Sweet corn kernels 1 cup
    • Onion 2
    • Cottage cheese 6cubes
    • Bread crumbs of 4 slices
    • Hung curd 2tbsp
    • Coriander finely chopped ½ cup
    • Mint leaves finely cut ½ cup
    • Gram flour 1tbsp
    • Amchur powder 1tsp
    • Ginger ,garlic chilli paste 2tsp
    • Chilli powder 1tsp•
    • Oil for shallow frying
    • Corn flour 1tbsp

    • dry fruit mix
    • garam masala powder 1tsp
    • salt to taste

     

    veg seekh kabab
    veg seekh kabab
    1. Sauté the beans,carrot and capsicum in a non stick pan and cook till tender on a low flame.
    2. If using fresh corns , add them too. I used frozen corn, added them a little later.
    3. Remove from fire.
    4. Now add all ingredients to it.Mash the potatoes and put it.
    5. Mix all the ingredients thoroughly with hand. . Knead them together to a dough.
    6. Shape them into long strips .
    7. Heat a skillet.

     

    veg kabab mixture
    veg kabab mixture
    1. In another bowl, mix cornflour with a little water to a smooth paste.
    2. Dip the kebab into this and put it on the skillet.
    3. Alternatively, you can put them on a skewer and grill them . Serve them with mint chutney or tzatziki dip.
    veg seekh kabab
    veg seekh kabab

     

    To make Tzatziki dip:

    Ingredients :

    • cucumber deseeded 1 (big variety)
    • hung curd 2cup
    • mint leaves 2tbsp
    • salt to taste
    • black peppercorns 6
    • garlic 1clove

    To make : Blend all ingredients together to form a thick pulp. Serve with any snack of your choice.

    [social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

    Subscribe to get a book of handyhints for free!

     

     

     

  • Vegetable Biryani | Veg Biryani

    Vegetable Biryani | Veg Biryani

    Vegetable  Biryani is a flavoursome, layered rice cooked with vegetables and spices and  saffron infused. It makes a tasty dinner menu with a yoghurt based salad.

    Biryani is a popular food loved and cherished  Indian food.  It is a mixed rice dish made with meat, rice and some spices cooked in dum usually. The vegetarian biryani with vegetables is made to cater to the other sect of indivduals who do not eat meat.  It is a dish which gained popularity in Hyderabad during the Nizam period and till date is the most ordered dish online. 

    Usually made with meat, here is the vegetable biryani or veg biryani as it is commonly called.

    veg biryani
    veg biryani

    Ingredients :

    • 2 cups of uncooked basmati rice (aromatic long rice)
    • 2 cups of assorted veggies as beans, carrots, cauliflower,potatoes and peas
    • 1 onion
    • 3 green chillies
    • 2 inch ginger     
    • 4 cloves garlic
    • 1 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • 3 cloves
    • 3 cardamom
    • 1 stick of cinnamon
    • 2 tomatoes
    • 3 tbsp oil
    • ½ cup curds or yoghurt
    • 2 tbsp oil for cooking
    • salt

     

    For garnishing:

    • Fresh chopped mint leaves
    • Caramalised  onions

    Method:

    Pre-requsites: 

    • Cook the rice with only two cups of water. It is partially cooked, on further cooking it will be evenly done.
    • Cut veggies into small cubes.
    • Grind onion, green chillies, ginger and garlic into a fine paste.
    • Boil the vegetables in a pan. Add the potatoes, a little later as they should be a little firm.
    • Make powder of clove, cinnamon and cardamom.
    • Make puree of tomato and keep aside.

     

    Cooking procedure :

    • Now take oil in a pressure pan and add the paste of onion. Saute it till light pink in colour.
    • Then add the pound spices and continue to sauté.
    • Later add turmeric powder, coriander powder and chilli powder.
    • Add tomato puree,mint leaves and yoghurt and continue to blend the mixture.
    • As the aroma spreads add the boiled veggies, and the partially cooked rice.
    • Close the lid and allow to cook on a slow flame.
    • Once done, mix the rice well as the masala needs to blend well.
    • Garnish with caramalised onions.
    • Biryani is ready to serve.

    To make caramalised onions :

    Cut onions into thin long pieces. Take oil in a small pan and add the onions. Saute them until dark brown in colour. Be careful as they tend to get burnt easily.

    To Serve :

      Serve biryani  garnished with onions along  with a yoghurt based salad of your choice.

    About the event :

    Sending this to Foodies_Redoing Old Post 129. It is a fortnightly event, where we work on an old post by editing with better pictures or text. Here, I have put better pictures and a lot of formatting had to be done. This is one of the first posts writtwen in 2014, edited today on 17/6/2024.  Phew, this is thee year of my blogging.

    Pin it for later : 

    vegetable biryani
    vegetable biryanii                                                                                                                                    If you  ever make  Veg Biryani,  take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.