Food luvrs

It is said that way to mans heart is through his stomach so to impress Ur dear ones i would like to share some of my recipes which are konkani and also non Konkani traditional food. I have learn t them from different people, books, watching different TV programs, internet etc due to my interest in cooking and the guidance from my dearest Mom. I must admit most part of inspiration has come to me from my mother who is an excellent cook. i know i cant match with her still i would like to do good cause of sharing the recipes thr my blog and would be happy to hear success stories from you who have tried recipes posted here. It would be my pleasure, if you’ve benefited in some way by what you read on this blog.

Saturday, April 2, 2011

Moong pulav

Usually i used to prepare vegetable pulav i just thought of adding moong instead of vegetable and it as come out really tasty. same method i follow for chickpeas rice also. for now heres recipe for moong pulav.

 1 1/2 cup sprouted moong
 1 cup Basmati rice, soaked for 1/2 hr and drained
 2 onions, sliced
 1 tomatoe, sliced
 1tsp shahi jeera
 1tsp chilli powder
 1/2 tsp garam masala powder
 1tsp MTR pulao mix powder
 10-12 garlic, crushed
 1" ginger, crushed
 2 green chillies, slit
 1 bay leaf
 4 cloves,crush
 1" cinnamon, crush a little bit
 1 star anise, crush
 1tbsp oil/Ghee
 10 strands coriander leaves, chopped

  1. Heat Ghee in a pan, add draind basmati rice and fry for few min and keep aside. 
  2. Heat oil/Ghee in a pressure cooker, add shaijeera, bayleaf, cloves, cinnamon, staranise, ginger, garlic.Fry for a min.
  3. Add onions, fry till translucent and then add tomatoes. fry for 2-3 min. Add sprouted moong and mix well.
  4. Now add Chilli powder, turmeric powder, Garamm masala, MTR pulao mix(Any masala powder will do. i used pav bhaji powder since i didnot had MTR pulao mix powder).Fry well till raw smell goes off
  5. Now add fried basmati rice, salt and water (water should be slightly more than the rice masla). close the lid and cook for 10min without wistle. put off the flame and put the wistle. allow to cook inside the pressure.
  6. When it is done garnish with coriander leaves.

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