>> Wednesday, October 31, 2012
With Nilam still trying its best to blow wind all the way, we had a complete showdown at home. Schools have been closed since yesterday and even tomorrow its off for the kids. Just imagine being shut inside, not able to do much as there is frequent power off. Athamma was asking why I wasn't given a day off, and her wish came true when we were asked to leave early. So I came back home because Nilam was expected to cross over by 5.30 pm.
I was at wits end not knowing what else to do. So naturally ended up cooking lots. As the mood demanded I set up to fry pokodas. There were totally 4 different types made, each one disappearing before I could even start the next. Sometimes the climate sets in hunger like nobody's business I guess.
Finally after a simple dinner with Uggani, we decided to retire for the day. It's still lashing out there. Meanwhile I thought it's really been a while since my last update. I wanted to share this Mixed Rice dish that I had made couple of weeks back. It had a twist, that gave such a wonderful taste to the rice. As always it's a simple one pot meal that works out well in those rush hours.
I had an urge to use the Vangi Bath Masala that was supposed to be used up. But I really couldn't go Vangi bath so much a row right, so I thought it should taste good this way and trust me it really gave such a delicious twist!
Basmati Rice - 2 cups
Oil - 2 tbsp
Onions - 2 medium
Tomatoes - 1 medium
Ginger Garlic paste - 1 tsp
Green Chilles - 4 nos
Turmeric Powder - a pinch
Mixed Vegetables - 1 & 1/2 cup
Red Chili powder - 1/2 tsp
Vangi Bath Powder -1 tsp
Bay Leaves - 2
Cinnamon - 1 inch
Cloves - 5
Mogga - 1
Water - 3 & 1/2 cups
Salt to taste
How to make the pulao
Clean and soak Basmati rice for 15 mins in water.
Chop all the vegetables. Keep it aside.
Heat Oil and butter in a cooker, add all the whole spices, then add onions, green Chillies, saute till they are golden in colour.
Then add ginger garlic paste. Once its cooked well, add the Vegetables. Fry for 5 mins Now add the tomatoes and simmer. Let the tomato get soft.
Now add the turmeric powder, salt, red chili powder, Vangi Bath Masala. Saute well and let the masala get mixed up well.
Then add drained rice and fry gently so that the rice is coated well with the masala.
Add the water and cover with lid. Cook for 2 whistles.
Let the pressure fall down before removing.
I served this with a simple Moog Dal Vada