Health, packed in a pot


Pushpesh Pant

Over the final three months spent below lockdown, if brunches have lingered on, lunch and dinner have usually been ‘one-dish meals’. The choice of ordering meals from takeaways was not obtainable throughout this era and concern lurked that the dreaded virus could creep in together with the supply. People at the moment are studying to reside with coronavirus, however this expertise has modified the way in which households cooked and ate and washed the plates collectively.

Many of our associates rediscovered lengthy misplaced pleasures of sluggish cooking, no-waste cooking and handi or casserole cooking. One usually needed to make do with no matter was obtainable within the fridge or kitchen cabinets. People experimented and improvised. At the identical time, immunity needed to be constructed and monotony averted. Sharing potluck acquired a complete new that means too. For some, happiness lied in noodle-fortified soups, clear or broth-like, others opted for salads, mixing carbohydrates and proteins, garnished with dried fruits, nuts and seeds.

The recipe we share with our readers was additionally created whereas taking part in round with no matter was at hand on a specific day. You will be aware that the substance to this pulao shouldn’t be contributed by grains however veggies, corn and paneer. These additionally add color and texture to the dish. The solely indulgence is butter/ghee that lends the dish a contact of luxurious and a satisfying really feel.

Share this potluck with surprising visitors with out hesitation. Quickly stir fried cauliflower florets and shredded cabbage might be added to stretch the delicacy.

Dalia pulao

  • Dalia 1 cup
  • Peas (shelled) 1 cup
  • Carrots (scraped and cubed) 1/2 cup
  • Sweet corn 1/2 cup
  • Paneer (cubed and flippantly fried) 100 g
  • Button mushrooms (thinly sliced) 50g
  • Onion (medium sized sliced high-quality) 1
  • Tomatoes (pureed) 2
  • Garlic-ginger paste 1 tsp
  • Green chillies (deseeded) 2
  • Coriander leaves (chopped high-quality) 1/2 cup
  • Amritsari badi (non-compulsory) 1
  • Cinnamon stick 1×2-inch piece
  • Black pepper 1/2 tsp
  • Brown cardamom 1
  • Green cardamom 1
  • Bay leaf 1
  • Cloves 2
  • Cumin powder 1/2tsp
  • Coriander powder 1 tsp
  • Red chilli powder 1/2 tsp
  • Turmeric powder 1/four tsp
  • Butter/ghee 1/2 cup
  • Salt to style

Method:

Soak dalia in water for 10 minutes, drain and preserve apart. Heat butter in a pan or strain cooker and put in all the entire spices. Stir briskly. When these change color, add ginger-garlic paste and stir fry for 15 seconds, then add the sliced onions and proceed stir frying on medium flame until these change color to mild brown. Now add the pureed tomatoes together with powdered spices and salt. Stir fry for a few minutes earlier than including peas, carrots, mushrooms, candy corn. Stir effectively, add dalia and stir once more. Pour a cup of water and add the badi, if utilizing, together with chopped coriander and strain prepare dinner until one whistle. If utilizing a pan, verify if accomplished after 8-10 minutes. Uncover and sprinkle fried paneer evenly everywhere in the floor. Using a fork to fluff the pulao and serve with mint raita or plain curd. Perfectly mild and balanced lunch for a summer season day.

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