Healthy Nutritious Pulao

Vegetable Pulao is my all time favourite especially when there is no time for elaborate curries and rotis. A healthy and quick recipe liked by all. 

The addition of soya chunks along with the veggies make it all the more nutritious. Soya is making headlines these days because of its nutrient facts. It is high in protein, iron, dietary fibre, vitamin C and many more...

INGREDIENTS

Basmati Rice	1 ½ cup
Soya Chunks	1 cup
Cumin Seeds	½ teaspoon
Ginger paste	1 teaspoon
Garlic Paste	1 teaspoon
Tomatoes	1 cup
Carrot	1 cup
Beans	½ cup
Peas	½ cup
Vegetable stock cube	1
Water	3 cups+ 1 ½ cup
Salt	As required
Oil	3 tbsp
Bay leaf	1
Garam Masala	½ teaspoon

METHOD

Wash and soak rice for half hour and strain.

Boil 1 ½ cups of water and soak soya chunks in it for 15 minutes. Squeeze out the water and chop into small pieces.

Wash and chop vegetables.

Heat oil. Add cumin and stir for 4 seconds.

Add ginger garlic paste and stir.

Add onion and stir fry till its golden in colour.

Add the bay leaf.

Add the vegetable stock cube, garam masala and mix well.

Sauté the carrot and beans. Cover and cook till the vegetables are half cooked.

Add the tomatoes and cook again till the tomatoes are mashed.

Add green peas and let cook for 2 minutes.

Boil 3 cups of water in a separate vessel.

Add the chopped soya to the vegetable mixture and stir well for a minute.

Check salt, add water. When the water comes to a boil add the rice. Cover and cook on medium flame for 10 minutes.

Stir slowly and cook for another 5 minutes/ till done on slow flame.

Remove the bay leaf.

Serve with raitha and chutney.

Coriander Mint Chutney

INGREDIENTS

Coriander	1 cup
Mint leaves( Pudina)	½ cup
Grated Coconut	1 ½ cup
Chilly	1 or 2 large
Tamarind	A small piece
Onion	1 medium
Salt	As required

METHOD

Chop coriander, pudina, chilly and onion.

Grate coconut.

Mix all the ingredients along with salt and blend coarsely.

Check salt and serve with Pulao / Biriyani.

Sending this recipe to Savory Sunday at The Sweet Details by Amanda

Also sending this recipe(FB, WLI) to Anyone can cook: Series 21 by Umm Mymoonah of Taste of Pearl City.

Coconut Groundnut Chutney

Coconut Groundnut Chutney is a delicious chutney quite different from the usual coconut chutney. It goes well with Idly, Dosa, Rava Idli or even upma. 

INGREDIENTS

1	Coconut	1 medium size grated
2	Groundnuts	2 tbsp
3	Roasted broken chana dal	5 tbsp
4	Chilly	3
5	Ginger	1 tbsp
6	Coriander	½ cup
7	Mustard seeds	1 tsp
8	Urad dal	1 tsp
9	Curry leaves	5 strands
10	Salt	As required
11	Coconut oil	2 tbsp
12	Water	¼ cup

METHOD

•  Grate coconut
•   Add groundnuts, roasted broken chana dal, chilly, grated ginger, coriander, few curry leaves and salt
•  Blend this to a fine paste.
•   Heat oil. Add mustard seeds.
•  When it splutters add urad dal and fry for 4 secs in low flame.
•  Add curry leaves
•   Add the blended mixture and mix well
•   Add water. Check salt.
•   When the chutney is warm remove from the fire. It need not boil.
•   Check salt and serve with Idly or dosa.