Colorful Peppers Pulao#Improv

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.

Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water

Method  

Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 

Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.

Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free, Improv Cooking Challenge, Main course, Curry powder, Homemade

December Improv Cooking Challenge

Red & Green Foods
• • Red and Green Quinoa and Steak Bowl by Pandemonium Noshery
  • Strawberry Spinach Salad by Palatable Pastime
  • Colorful Peppers Pulao by Sneha’s Recipe
  • Tuscan Tortellini Soup by A Day in the Life on the Farm
  • Grinch Green Pancakes by Cookaholic Wife 

Gola Bhaat With Kadhi - Varhadi Thali#SundayFunday

This is the specialty of Vidharbha, which is the north-eastern region of the Indian state of Maharashtra, I learnt this ‘Gola Bhaat’ from my husband's aunty, who's a fantastic cook. It's a slightly lengthy process but worth the effort, to enjoy something different. 

This is a gluten free meal. If you don't want to enjoy it with kadhi then even vegan's can enjoy this meal. My daughter enjoyed this minus the kadhi.
In the gola/balls adding yogurt is optional, but, adding it gives a softer gola /balls. 
1 Cup Measurement = 250 ML
Serves 3
Ingredients

For The Gola / Balls / Dumplings
1 Cup Coarsely Ground Besan/Gram Flour
1 Tablespoon Finely Chopped Coriander Leaves
1 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon Cumin Seeds
¼ Teaspoon Ajwain Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly Powder
1 Tablespoon Heaped Roasted & Coarsely Powdered Peanuts
1 Tablespoon Heaped Roasted Dry Coconut
A Pinch Asafoetida
1 Tablespoon Yogurt - optional
2 Tablespoons Heaped Oil
4 Curry Leaves - finely chopped

For The Rice/Bhaat
1 Cup Rice - I used Wada Kolam
2½ - 2¾ Cup Water
½ Teaspoon Turmeric powder
1 Teaspoon Salt or to taste
A Pinch Asafoetida
1 Tablespoon Lemon juice
For the Tadka
2 Tablespoon Heaped Oil
½ Teaspoon Mustard seeds
3 Cloves Garlic - slit
2 Dried Red Chillies
A Sprig Curry Leaves

For The Kadhi
½ Cup Yogurt - slightly sour
Water as required
1 Teaspoon Heaped Besan/Gram Four
1½ Tablespoon Heaped Oil
½ Teaspoon Mustard seeds
5 Grains Fenugreek Seeds
2 Cloves Garlic - finely chopped
¼ Teaspoon chopped Ginger
1 Sprig Curry Leaves
2 Green Chillies - slit
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Method
For The Gola / Balls / Dumplings

In a large bowl, mix together the besan and all the given dry ingredients well, add yogurt and oil and mix well with your hand. Now knead to make a slightly stiff dough, add more oil if necessary a teaspoon at a time( do not add water to make the dough, it will make the duplings/gola's hard. Add oil since this will make the dumplings/gola's soft). 

Cover the dough with a damp cloth and keep aside for 10 - 15 minutes. 

Then make small marble size gola's/dumplings from the dough. In the meantime lets start with the rice.   

For The Gola Bhaat

Wash the rice well and soak it for 20 minutes. After the soaking time drain all the water. 

In a mud handi/trezal , add 2½ cups water, salt, turmeric powder, lemon juice, asafoetida and the rice.
Bring this water to a rolling boil, lightly stirring it, when it comes to a boil add oil, again lightly stir it. Reduce the flame to medium high and let the rice cook till 50% done only or till it water is just a little above the rice. 

Now arrange all the gola/dumplings, lightly press them with a spatula . Cover with a lid add ½ cup water on the lid and let this cook on medium low flame till the rice is fully done , yet each grain should be separated. Open the lid every 2 minutes and lightly stir it with a spatula. 

The Gola Bhaat is done... 

When the rice is cooked keep it covered till we make the Kadhi to enjoy with it.
For the Tadka

Heat oil in a tadka pan, add mustard seeds when they crackle add the garlic, when the garlic changes color add the dried red chillies, stir it lightly , switch of the flame add the curry leaves. 

Pour this over the rice and we are ready to serve. 
To Make the Kadhi

Whisk the yogurt well in a large bowl. Add the besan and whisk it well so that no lumps are formed.
Add 1¼ cup water and whisk it again ,salt to taste, turmeric powder.
Heat oil in large pot/kadai, add the mustard seeds , when the crackle, add the fenugreek seeds, when they start to brown add the chopped ginger, garlic and asafoetida, sauté till it starts to change color, add the curry leaves, slit green chillies, turmeric, fry for a minute. Take this off the flame and add the yogurt besan mixture, whisk it well. Place this back on the flame and on medium high keep whisking continuously till it comes to a rolling boil, reduce the flame to medium low, let it simmer till it thicken a little for about 15 to 20 minutes. 

Add coriander leaves and it's ready to serve. 

Serve this with papad, pickle and salad. When you eating mash the gola/dumplings lightly and mix it with the rice, pour the kadhi. 

Enjoy... Nagpur Varhadi Thali!! 
My Notes
If the yogurt is not slightly sour add a teaspoon of lemon juice, whisk it nicely check for sourness or add more. 
Labels: Nagpur, Maharastrian Cuisine, Rice, Kadhi, Yogurt, Besan, Main course, Thali, Sunday Funday, Vegetarian, Gluten free, Vegan, Pulao, Dumplings

For Sunday Funday our theme is "Yogurt".    

• Greek Yogurt Marinated Chicken Thighs by Amy’s Cooking Adventures
• Dahi Kachumber (with Yogurt) by Palatable Pastime
• 2 Ingredients Mango Yogurt Smoothie by Cook with Renu
• Gola Bhaat With Kadhi - Varhadi Thali by Sneha’s Recipe
• Lemon Yogurt Cake, Eggless by Mayuri’s Jikoni
• Creamy Avocado Yogurt Dip by Food Lust People Love
• Strawberries with Minted Yogurt by A Day in the Life on the Farm

Locrio de Pollo (Dominican Chicken and Rice)#EatTheWorld

Locrio de Pollo is nothing but, what we call it, a one pot dish/pulao made with rice, chicken and veggies. There are many types of locrios, each Dominican family has its own locrio de pollo, in which some ingredients will be added and others will be changed. Some even add auyama (squash) is the secret ingredient that makes it juicier and gives it a beautiful color to the dish.

Locrio de Pollo is probably a descendent from the Spanish paella, which also combines herbs, rice, chicken and vegetables to make a rice dish.
Serves 4 - 5
Ingredients
1¼ Kg Bone In Chicken bone -in cut into medium pieces
1½ Teaspoon salt or to taste
2 Teaspoons Dried Oregano
3 Tablespoon Chopped Coriander Leaves
½ Teaspoon Black Pepper powder
½ Teaspoon Red Chilly Flakes
1 Teaspoon Coriander powder
1 Red Chilly - chopped
1 Green Capsicum/Bell Pepper- diced
1 Large Onion - finely chopped
½ Cup Chopped Celery
1½ Teaspoon Garlic paste
½ Cup Capers
½ Cup Sliced Green Olives
A Juice of One Large Lime
4 - 5 Tablespoons Oil
1 Teaspoon Brown Sugar
1 Cup Diced Carrot
1 Cup Tomato Puree
2½ Cups Long Grain Rice
5 Cups Water
Method

In a bowl combine chicken, half the salt, and rest of the in ingredients along with lime juice except the rice and water. Mix well and let it marinate for 30 to 45 minutes.
In a large pot, heat the oil over medium high flame. Add the sugar to the heated oil. When the sugar turns dark brown/caramelize , add the chicken (reserving the vegetables and herbs from the marinade), let it brown from all sides.  

Then add the vegetables and the marinade, tomato sauce, and stir to combine. Add the water, the remaining salt and bring to a boil. Taste the water for salt if needed add accordingly. Let the chicken cook till nearly done.
When the chicken is nearly done add the rice and stir often to prevent it from sticking too much to the bottom.   

Once the water has come to the level of the rice, reduce the flame to low. Cover with a tight-fitting lid and cook over low heat for 15 minutes or until the rice is done but each grain should be separated. Uncover and stir, stirring the rice from the bottom to the top lightly. Once the rice is cooked, switch of the flame. Let it rest for 5 to 7 minutes.  

Serve and enjoy!!
Made this for lunch and left everyone licking their plates! Super simple and delicious!!  

Labels: Chicken, Rice, One Dish Meal, Dominican, International Cuisine, Eat the World, Main course, Pulao

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  
Check out all the wonderful Dominican Republic dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice) 

Palatable Pastime: Spicy Plantains 

Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa) 

Kitchen Frau: Empanaditas de Yuca (Gluten Free Cassava Empanadas) 

Pandemonium Noshery: Habichuelas Guisadas 

Culinary Adventures with Camilla: Pastelón de Harina de Maíz 

A Day in the Life on the Farm: Chimi Burger  

Corn & Peas Pulao With Beer Chicken Tandoori#Foodieextravaganza

This is a complete meal, you will love the flavor of the beer in the tandoori chicken. 

1 Cup = 200 Ml Cup Measurement
Serves 2
Ingredients
To Marinate The Chicken
400 Grams Boneless Chicken - cut into 2" cubes
1 Teaspoon Heaped Ginger Garlic paste
¼ Teaspoon Heaped Salt
1 Tablespoon Homemade Tandoori Masala
2 Tablespoons Hung Curd
1 Tablespoon Heaped Mustard Oil
1 Teaspoon HP Sauce
¼ Cup Ale Beer
Ingredients For The Rice
1 Cup Basmati Rice 

1 Small Onion - chopped
½ Tablespoon Ginger juliennes
3 Green Chilies - diagonally sliced
¼ Cup Boiled Sweet Corn
¼ Cup Boiled Peas
¼ Cup Colored Bell peppers
1 Tablespoon Lemon juice
1 Spring onions - finely - chopped - optional
½ Tablespoon Vegetable Stock powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Salt or to taste
2 Tablespoons Heaped Oil
1 Tablespoons Coriander leaves chopped
For The Kachumber / Salad
1 Onions - chopped
1 Tomato - chopped
1 Cucumber - chopped
5 - 6 Leaves Butter Head Lettuce
Salt & Black pepper powder to taste
A Sprinkle of Vinegar to taste

Method

Boil the rice in water and salt to taste till 90% done. Drain the rice. When cooled refrigerate the rice ( since the rice should cold) then the rice remains firm and grainy.

Marinate chicken cubes with all the given ingredients, leave it for 30 minutes or overnight for best results, put on skewers, and grill in 2 tablespoons oil until chicken tender. 

It's flavor is simply divine.
To Make The Rice

Heat oil, add chopped onion, fry till transparent, add ginger, green chilies, chicken powder, lemon juice, boiled peas, sweet corn and add in the boiled rice, black pepper powder with ½ cup water lightly give it good mix, taste for salt and add accordingly, mix well. Cover and leave it on dum for 10 minutes on low flame, remove in a platter, top with tandoori chicken skewers, the oil and gravy from the pan pour it over the chicken to moisten it. 

Garnish with chopped coriander leaves.
For The Kachumber/Salad

This is a lovely salad or kachumber mix all onions, tomatoes and cucumber seasoned with salt, pepper and a sprinkling of vinegar, done! 

Enjoy the complete meal !! 
Labels: Foodie Extravaganza Party, Serves Two, Corn, Pulao, Rice, Beer, Chicken, Salads, Vegetarian, Main course

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. Since April 6th is celeberated as New Beer's Event , we are posting recipe for the same. 

• Wendy from A Day in the Life on the Farm grilled up Bratwurst Burgers.
• Sneha of Sneha’s Recipe served up Corn & Peas Pulao With Beer Chicken Tandoori.
• Karen of Karen’s Kitchen Stories baked up some Double Levain Pilsner Bread.
• Sue of Palatable Pastime shares Michelada.
• Camilla from Culinary Adventures with Camilla shared her Porter-Caramelized Onion Dip.
• Ann of Simple and Savory whipped up some Spicy Beer BBQ Sauce 

Pudina/Mint Pulao#PotluckParty

Mint Pulao is a healthy rice recipe which can be prepared within minutes and it's so fragrant, spicy and delicious. Pudina' in Engilsh is Mint. A perfect main course dish which can be had as a complete meal. This can be prepared with leftover boiled rice too.

Ingredients
2 Cups Basmati Rice - soaked
4 - 5 Green chilies - chopped
1½ Teaspoon Salt
1 Vegetable Stock Cube
½ Cup Packed Mint
½ Cup Coriander Leaves
1 Tablespoon Level Ginger Garlic paste
¼ Cup Oil
2 Tablespoons Desi Ghee
A Sprig Curry Leaves
Mixed Whole Spices
4 Green Cardamoms
4 Cloves
1" Piece Cinnamon
1 Bay leaf
For Garnishing
2 Tablespoons Brista/Fried Onions
1 Carrot - caramelized
1 Large Potato - cut into wedges & deep fried
2 Hard Boiled Eggs - cut into wedges - optional

Method

Boil the rice with the whole spices , salt till done but the grains should be firm. Strain the rice in a colander and let it cool a little
Grind the green chillies, ginger garlic paste, coriander and mint leaves to a fine paste with a tablespoon of oil, add water if necessary , only a tablespoon or two ( when you add oil whiles grinding the mint and coriander will not turn black/oxides) .
In a wok heat oil and ghee, then add curry leaves then the ground paste and fry for a minute or two, add the vegetable stock cube and ¼ cup water, mix well and bring this to a boil. Add the boiled rice and toss, till all the masala is coats the rice well. 

Cover and reduce the flame to low, let this cook on low flame for 5 minutes or till the rice is nicely heated. Serve garnished with fried onions, caramelized carrots, fried potatoes and boiled egg.

Enjoy this delicious and flavor full rice.

My Notes
If you are using leftover rice then add the whole spices along with the curry leaves.

Labels: Potluck Party, Mint, Pudina, Rice, Pulao, Main course, Dinner, Lunch Box, Healthy, Gluten free, Vegetarian

Welcome to Potluck Party #1 (January 2022) 

• Creamy Lemon Garlic Mushroom Pasta from Making Miracles
• Grilled Veggie Tower with Tofu from Patyco Candy Bar
• Pollo Agrodolce from A Day in the Life on the Farm
• Pudina/Mint Pulao from Sneha’s Recipe
• Roasted Fennel and Pumpkin Seed Dip from Magical Ingredients
• Singapore Noodles from Palatable Pastime

Tomato Egg Pulao - Pressure Cooker#MulticookerMonday

Easy meals are always a blessing when you have so many other chores to complete in the morning, with children leaving for school, hubby and me getting ready for work. Preparing a lunch box is definitely a difficult task for a working mom especially if your child is a picky eater. I always try to pack healthy lunch boxes for our meal. Here is one protein rich, quick and healthy meal.
1 Cup Measurement = 250 Ml
Serves 2 - 3 
Ingredients 
1 Cup Heaped Basmati Rice
1 Medium Onion - chopped
1 Big Cube Vegetable Seasoning
2 - 3 Tablespoons Oil
1 Teaspoon Meat Masala powder
½ Teaspoon Sugar
2 Green Chillies - slit for garnishing
Grind To Fine Paste
2 Large Tomatoes
1" Piece Ginger - chopped
3 Cloves Garlic - chopped
2 Green Chillies
For The Egg
3 Boiled Eggs
1 Tablespoon Oil
A Pinch Turmeric powder
¼ Teaspoon Red chilly powder

Method

Fry the boiled egg in a teaspoon of oil with a turmeric and red chilly powder, for 2 minutes until they turns golden brown.. Remove and keep aside.

Soak the basmati rice in water for 15 minutes.

Grind the tomato, ginger-garlic paste, green chillies to a fine paste without adding water. Remove this in a bowl, mix in the meat masala powder and sugar well. Keep aside.

Heat oil in a pressure pan,  fry the chopped onions , fry until it turns translucent. Add the tomato paste to the onions, add seasoning cube and fry until the oil separates. Add the rice and very lightly mix it with a spatula till the spice coats the rice nicely. 

Add 2½ cups water and bring this to boil on high flame for 2 minutes. Add the fried eggs cover with the cooker lid and take 2 whistles on high flame. Switch off the flame. Leave the cooker aside till your ready to serve. Open the cooker and fluffy the rice with a fork. 

Serve in a platter with eggs on top. Serve with raita or salad.
Enjoy!!
Labels: Multi Cooker Monday, Tomato, Egg, Rice, Vegetarian, Pulao, Pressure Cooker, Main course, One Dish Meal 

Multi Cooker Monday December 2021  

• A Day in the Life on the Farm slow cooks a Beef and Sweet Potato Stew 
• Magical Ingredients sips some Slow Cooker Hot Chocolate 
• Making Miracles serves up Slow Cooker Pork Chops and Gravy 
• Palatable Pastime ladles out  Slow Cooker Vegetable Beef Soup 
• Sneha’s Recipe shares Tomato Egg Pulao - Pressure Cooker 
• Karen’s Kitchen Stories gives us Vietnamese-Style Chicken and Rice Soup (Instant Pot)