My hubby had a potluck in his office and he works for an American company, so he told me that he wants some Indian dish,which is a demand from his office.I wanted to make a dish where there is a touch and aroma of Indian spices with loads of veggies which attracts all health consious people. As I had to make the dish befor my hubby goes to the office,so i decided to make Vegetable Pulav which is easy.

Differance between Pulav/briyani/fried rice

Briyani-The name biryani or biriani is derived from the Persian word bery?(n) which means “fried” or “roasted”.This dish originated from the family of Middle Eastern,South Asian dishes made from a mixture of spices,rice(usually basmati), meat/vegetables and yogurt.Biryani is made by the draining method of cooking rice.In biryani the main ingredient is at the base of the vessel.Biryani uses lots of aromatic masalas. There are many kinds of biryanis such as Hydrabadi Briyani,Lucknowi briyani ect.,and each kind is tasty and unique on its own!Its a full meal by itself.

Pulav/pulao- It is also a full meal by its own.Pulao is made by the absorption method of cooking rice.Pulav is lighty fried with clarified butter/ghee or Oil,so that each rich keral is coated and then is steamed with other veggies nuts spices etc.It is also known as Pilaf, polao, pilau, pilav, or pulao.

Fried rice-Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from rice fried in a wok, typically with additional ingredients left over from other dishes.There are dozens of varity of fried rice-Chinese fried rice,Singapore fried rice,Asian Fried rice.

So lets gear up and start up for the day with vegetable pulav:)

Serving: 4 adult

Ingredients:

1 cup uncooked Basmati Rice/Plain rice

1 cup riceRice for Vegetable Pulao

Vegetables(use as much colour veggies as you can and as much as you want)
1 Onion -sliced
1/4 cup cut carrots-cut in any shape
1/4 cup cut capsicum(red ,yellow,green)
1/2 cup broccli
1/4 cup chopped French beans
1/4 cup peas
1   green chilli/red chilli-sliced
Bay leave
2tbs Canola oil (can use vegetable/corn oil also)  Note: I have tried with all types, but it came out too good with canola oil. All the above oil helps in reducing bad cholestrol and improving the good cholestrol)
Spices
1/2tea spoon Cardamom powder
1/2tea spoon clove powder
1 Cinnamon Stick powder
1/spoon cumin seeds

Nuts
8-10 Almond broken/Cashews
few raisins

Procedure

1. Soak the rice in water for ten minutes and then drain. 
2. Take half tablespoon of oil in a pan. 
3. When the oil is hot, add the rice to it and fry for some time.   
4. Heat 1 tablespoon of oil in the cooker. 
5. When it is hot, add some cummin seeds,and the spices and bay leaves. 
6. Stir for a while and add chopped onions to it. 
7. Stir the onion till it is golden brown.   
8. Add the vegetables after frying for a minute. 
9. Add rice and water(2.5cups of water). 
10.Cook in the cooker till two whistles. 

Optional- Improves the taste but add more fats to the dish.

11.In a pan heat half spoon Ghee (Clarified butter).Put the dryfruits when the ghee is hot.

Garnish with the dryfruits and serve hot with manchurian,any gravy vegetable or just with yogart/curd/raita.

Nutrition value of each vegetable used:-

1) Broccli-Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C.

2) Carrots-Carrot is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber,Vitamin k,Vitamin A & Maganese.

3) Capsicum-The fruits contain 0.1 – 1.5% capsaicin, a substance which stimulates the circulation and alters temperature regulation. Applied topically, capsaicin desensitizes nerve endings and makes a good local anesthetic. The seed contains capsicidins, which are thought to have antibiotic properties.

4) Beans-Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A(notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

5) Green Peas-Green peas provide nutrients that are important for maintaining bone health. Green peas also serve as a very good source of folic acid and a good source of vitamin B6. These two nutrients help to reduce the buildup of a metabolic byproduct called homocysteine, a dangerous molecule can obstruct collagen cross-linking, resulting in poor bone matrix and osteoporosis. One study showed that postmenopausal women who were not considered deficient in folic acid lowered their homocysteine levels simply by supplementing with folic acid by itself.

6) Greenn chillies/red chillies-Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism. Spicing your meals with chili may also protect the fats in your blood from damage by free radicals—a first step in the development of atherosclerosis.

Hope you like my recipe. Happy Cooking:)

Before sleeping, my husband said he wanted to eat Yummy Yummy “Chole” for his lunch. I was very happy as my husband rarely demand for food. I thought to make the best for him (i always try). So I soaked the chole.

My both mother & in law, have good hand in cooking, so I usually take help from them. This recipe came out too well and not only my husband but all his friends also like the chole’s which i make. Thanks to my both the mum’s!!!!

I use very less of spices and oil in all my dishes, and trust me its healthy as well as tasty!
So lets start….

Serving : 4 Adult

Ingredients:

250gm Chole or Chick pea

Chole (Chick Pea) Soaked in water

1cup green onion or red onion paste
1cup tomato puree or fresh tomato paste

Tomato & Onion paste

1tbs Garam Masala
1tbs chole masala
2tea spoon jeera
2 stick of Cinnamon
3-4 Cardamom/elachi

Spices for Chick Pea masala

5-6 Cloves
1 Bay leave
1/2tbs Tamarind paste
1/2tbs Ginger Garlic paste
3pinch of turmaric/Haldi Powder
1tbs Canola oil (can use vegetable/corn oil also)  Note: I have tried with all types, but it came out too good with canola oil. All the above oil helps in reducing bad cholestrol and improving the good cholestrol)
1 Chopped Green Chilly
Little Cilentro/Corriander leaves
Half cut lemon wedge.

Salt to taste

Paste and masala
Cut 2medium Onion and put it in a mixer.
Cut 2medium tomatoes and put it in a mixer.
Soak Tamarind in water,and squeeze the tamirind.Can use the tamarind paste from the market also.
For Masalas* Grind cloves,cinnamon sticks,cardamom,cloves

Procedure
1. Soak the Chole/chick peas in water, over night.Next day -Putthe water & chole/chick pea , in a pressure cooker.Add the bay leave & Tamarind paste. Pressure cook till one whistle.
2.In a pan,add canola oil.Wait till the oil becomes hot.Sprinkle the Jeera,chopped green chillies.Wait till the jeera turns golden brown,and the chilli turns down its colour)
3.Add the Onion paste & ginger garlic paste,and keep stiring.wait for few seconds,till the onions turns golden brown for red onions,and whitish for green onions.
4.Then add the tomato paste.wait for 2minutes,occassional stirring required.
5.Put the garam masala,chole masala,haldi,& masala’s* with salt to taste.
6.Keep stiring.
7.After 5minutes,add the chole,and mix well.
8.If required add little water.
9.Cook for about 10-15minutes.
 
Add Cilentro’s/Corriander leaves & squeeze half lemon & Serve hot with “Baturas/roti’s/jeera rice/plain rice”.

Happy Cooking

Also Read … Gherkins Yum Yum

Hello friends,

This is the first time i am writting, that too because my husband inspired me to do so. We got married few months before,and as all wify wants to cook different healthy receipes,even i do try and yes i do believe -”The way to a man’s heart is through his stomach”.

Living in this adultrated world,where pizza’s and burger’s have taken over the healthy food, GEN-Y people have started to stay and eat healthy, so here I share my recipe for Gherkin Yum Yum.

Appetizer: Gherkin YUM YUM (Kundru)

Ingridients: For 2 persons

•  250gms Gherkin, also known as Kundru or Coccenia    
• 2 baby corns1
• big potatoe
• 2 small green chilli
• Seasoning
• 1 tsp Olive oil
• 1 1/2tsp Tomato pure
• 1 small lemon wedge
• salt to taste
• 1/2 tsp turmeric
• 1/2 Cumin Seeds

PreparationTime: 8minutes

Cutting- Cut Gherkins,baby corns and potatoe green chilli in length wise

Procedure: Heat oil over medium heat in a non stick heavy base skillet and add Cumin seeds.When it turns light brown,add chilli.heat for 30 seconds,and add Gherkin,baby corns and potatoe. Combine all the spices and wait for 10 seconds. Now mix the puree and saute for 3-4 minutes until the raw smell is gone.Simmer it for 10mins. The YUM YUM appitizer is ready.Put this in the serving dish and squzee the lemon and serve hot.

Nutitional value

1.Olive oil-The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.Olive oil is very well tolerated by the stomach. In fact, olive oil’s protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.

2.Baby corn-3.3 g protein, 15 mg calcium, 0.5 mg iron, 129 lU vitamin A, 12mg vitamin C per 100 g serving.

3. Potaoes-Calories 110,Protein 3 grams,Carbohydrate 23 grams,Fat0 grams,Dietary Fiber 2710 mg,Sodium 10 mg,Potassium 750 mg

4. Gherkin (Kundru)-is rich in carotene, a major precursor of vitamin A from plant sources, also a good source of protein, fiber and a moderate source of calcium.found beneficial in reducing high blood sugar levels.

Also Read Chole (Chick Pea) masala