Green Coriander Pulao

Green coriander pulao, a delicious one pot meal recipe by Jaya v Shenoy. This is my family's favorite pulao. My mom used to make this for us when we were kids and we absolutely adored this dish.

Prep time: 15 mins

Cook time: 30 mins

serves:4

Ingredients:

1 cup rice

2 cups water
2 tsp. oil or ghee
4 cloves
1" cinnamon stick
4 green cardamom pods
1 tbsp coriander seeds
8 cashew nuts
1" piece ginger, roughly chopped
2 large cloves of garlic, peeled and roughly chopped
3 green chillies, roughly chopped (adjust according to taste)
1/2 bunch of green coriander leaves and stalks, roughly chopped
1 tbsp fresh or frozen grated coconut
2 tbsp oil or ghee
2 med. onions, finely sliced
2 carrots, peeled and diced
1/2 cup chopped beans
1 cup fresh/frozen green peas
1 med. potato, peeled and diced (optional)
Salt to taste

Directions:

Heat a tsp of ghee and add cloves, green cardamon, cinnamon, coriander seeds and cashew nuts and fry for 30 seconds.

Add the green chillies,  garlic, ginger, coriander leaves and coconut and fry for 2 minutes on medium flame.
Allow it to cool down and grind it to a paste using 1/2 cup of water.
Heat oil in a vessel and fry the onions till golden brown.
Put vegetables and salt and mix well. Cover and cook until the vegetables are tender, around 5-7 minutes.
Add ground paste and bring it to a boil.
Add 2 cups of water and mix well. Adjust the salt.
When it comes to a boil, add the rice and mix well.

when it starts to boil, cover cook on medium heat until 1/2 of the moisture evaporates.

Simmer until all the moisture evaporates.
Fluff it with a fork and serve immediately with some raita on the side





Yard Long Beans Dry Curry (Alsande sukke)

Alsande which means yard long/runner beans and sukke, which means dry in konkani is a everyday side dish.Its a typical dish made with coconut at most of the konkani houses. This recipe does not use any garlic or onions. It tastes delicious on the side with some rice and dal for lunch or dinner

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients

1 cup Yard long beans

1 med. sized potato

1 cup fresh/frozen coconut

3 tsp. coconut oil

1 tsp. urad dal

6-8 roasted dry red chillies

1/4 tsp. tamarind paste

salt to taste

1/2 tsp. mustard seeds

Directions

Cut runner beans and potatoes into 1" pieces and pressure cook by adding salt till tender.

Fry urad dal in 1tsp oil and fry till light brown and keep it aside.

Grind coconut, chillies and tamarind paste by adding about a cup of warm water to a coarse paste.

Now add the fried urad dal to the ground coconut and grind it to a smooth paste.

Heat remaining oil in a pan and add mustard seeds.

When they splutter add the ground masala to this.

Mix it well and add cooked long beans and potatoes.

Bring it to a boil, cover and simmer till all the water evaporates.





Quick Garlic, Coriander and Chilli Mushrooms

This quick and easy mushroom stir fry recipe by Anjum Ananad is a mushroom lover's delight.

 

 

Prep time: 5 min

Cook time: 10 min

Serves: 2-3

 

Ingredients:

1 tbsp. oil

250g baby Portobello or white button mushrooms, washed and thickly sliced
Salt to taste
1 very fat or 2 small cloves garlic, grated
1 tsp.. butter
1 tsp. chopped green chilli
2 tbsp. fresh coriander leaves and stalks, chopped
1 tsp. lemon juice

Directions:

Heat oil in a pan. Add mushrooms and salt. Stir fry on med. high heat until the mushrooms turn golden and all the moisture evaporates.
Add butter, chopped garlic and chillies and combine. Cook on low heat until the raw smell from the garlic is lost.
finish it off with chopped coriander and lime juice.
serve immediately.

 

 



 

 

Green Peas Upma

This light and nourishing upma is often eaten for breakfast. Its a mild, warm and filling dish that can be eaten by all.

 Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

1 tbsp. ghee or oil

1/4 tsp. mustard seeds

1/2 tsp. urad dal/split black gram

1/2 tsp. chana dal/Bengal gram (optional)

1 tbsp. chopped cashew nuts

1 med. onion, finely chopped

2-3 green chilles, slit lengthwise

1 spring curry leaves

1 handful fresh or frozen green peas (blanch the peas if using fresh)

1 cup coarse rava/semolina/cream of wheat

salt to taste

2 cups water

Directions:

Heat ghee in a pan. Add mustard seeds, urad dal, chana dal and cashew nuts and cook until golden brown.

Stir in the onion, green chillies, curry leaves and peas. Cook until onions turn translucent. Cover and cook until the peas are soft.

Add rava and salt and stir fry on a medium heat.

In a separate sauce pan, heat 2 cups of water. When it starts boiling, transfer it to the rava mixture. Mix well. Cover and cook till all the moisture evaporates.

Serve immediately.