What does one do with a plethora of fresh green onion tops ? Having no patience for blanching and freezing, I decided to chop them and dehydrate them in the lowest temperature in my oven for about 5 hours. Now that I have green powder, I wanted to make a delicious, wholesome soup mix, the Instant kind, that can be cooked by just pouring hot water… When it comes to wholesome food, nothing like a combination of rice and dal ( carbohydrates and protein).. So here goes!!! … Continue reading
Kashmiri Pulao is a rice dish with a difference. It has veggies, crunchy nuts, crunchy onions, saffron and fruit. Everybody likes nuts but nobody at home likes raisins, not even, if it makes an authentic Kashmiri pulao. So I made my pulao without raisins. As for fruits, I did not want to add apple, pineapple or grapes (that are usually added), but took a chance with some pomegranate and it turned out just fine in fact quite different from other kinds of pulao, that I have made before.
Another thing I did different was to prepare a broth and use it instead of water to make the Pulao. The broth was simmered with spices for about 12 – 15 minutes and that added a nice flavorful touch.
What a treat to learn something new? I had a fabulous time at Sujatha’s kitchen. She was the perfect hostess and had prepared all of her cooking ingredients beforehand: every vegetable was chopped, the spices deftly measured, the rice and daal washed, soaked and ready to be cooked. She subsequently demonstrated the cooking process of Masale bhaat… Continue reading Masale Bhaat from Sujatha’s kitchen