India is known for many traditional foods not just with food items, even with sweets, snacks and even breakfast.
You might have already seen someone sharing breakfasts like Idli, Dosa and all.
There are traditional sweets like Rasgulla, Rabdi, Belgaum Kunda and many more which tinkles the taste buds of every one.
But, I thought of sharing an Indian traditional food items which we normally savor as a breakfast, lunch and even as dinner!!!
Yes, here I am sharing the recipe of a food item called Veg Pulav which is a rice item cooked with spices and vegetables to get that special aroma and can be eaten on all 3 times(breakfast, lunch and dinner) a day.
OK, without taking further time, here I go with the items required.
This item, I m showing is prepared for a minimum of 6 people with 1 and half cup of water glass.
Recipe Items:
Chopped Onion - 1 big onion.
Chopped green chilies - 3 to 4 green chilies based on the the chilliness you require.
Chopped Carrot - 1 Big Carrot.
Chopped Beans - 6 to 8 Beans.
Chopped Potato - 1 medium to big Potato.
Chopped Curry Leaves - 6 to 8.
Chopped Coriander Leaves - as required.
Split Dry Fruits - 6 to 8 split Cashews and Almonds
Sweet Corns (optional, I use this because kids like this very much).
1 and half spoon of oil(I used sunflower oil for this item).
Garam masala(spices)
Ginger and Garlic Paste - 1 to 1 and half spoon.
Salt as required(I used a little over 1 spoon)
Turmeric Powder - Half spoon.
Mustard and Jeera - little quantity.
Raw Rice - 1 and Half glass of water glass.
Here I have captured the pictures of the recipe items explained above for easy recognition.
We can see the vegetables and dry fruits from the above screenshot.
Here are the details of spice mix, salt, turmeric and sweet corn.
Soaked raw rice, cleaned with water 2 times.
OK, we have the required ingredients for this recipe and all set to start the cooking.
First, we need a utensil big enough to hold 2 times the quantity of rice we have taken i.e. 1 and half water cup.
Keep it on low flame for 2 to 3 minutes to get the water dry up before we pour in the oil.
Take 1 and half spoon of oil(as I said, I am using Sunflower oil) and let it get heated up for 2 - 3 minutes on low flame.
First, pour in the Jeera and Mustard and let them get popping up in the oil and include the Curry leaves and then pour the split Almonds followed by Cashews, so that, we give some time for Almonds to get fried for few seconds to turn into golden brown and so are the Cashews.
When the dry fruits are fried, include the chopped Onion and Chilies followed by Salt and Turmeric powder.
It's said that, the salt and Turmeric powder makes the onion and chili cook well and those should be in golden brown color when we can include all the vegetables.
After that, include the garam masala(spice powder) and then Ginger Garlic paste.
Mix everything and we can see a gravy as in above screenshot and that should be ready for mixing the rice.
Include all the rice and mix it well with the gravy so that, spices mingles well with rice and gives that extra taste when it's fully cooked.
The paste should be as shown in above screenshot, we can see that rice getting yellow color because of turmeric powder.
Now, add water in the ratio of 2 glasses per glass of rice.
Since, we took 1 and half glass of rice, we will add 3 glass of water to the recipe and it will be like as shown above.
Finally, add the chopped Coriander leaves and taste it to adjust salt and chili if required.
Close the lid of the cooker and let it have 3 whistles(or as per your cooking measurements for rice cooking).
Remove the lid when air is gone off and mix the rice properly as the vegetables and corn might have come and precipitated in one part of the cooker and so, mixing will help to mix everything with rice and we are ready to serve the Veg Pulav!!!!
Normally, we use curd with cut Coriander leaves, chopped onion and chili with little salt as a separate recipe called Raitha with this Veg Pulav, which will be more tastier and rice tastes more good with curd.
About the Theme: Why this traditional food is unique in our country?
Well, normally, many people, especially in Northern India and all, they prepare this rice with Basmati Rice but, that's something which cannot be eaten too much becaus eof unique smell of Basmati rice.
Hence, we normally use our regular Sona Masuri Raw Rice instead of Basmati and this tastes good and is something we prepare atleast once in a week and is an unique one.
That's all about this traditional food we love to have once in a while or during festivals together as a family.
As always, I would like to thank @OCD community for these Community Incubation program and I would like to thank Foodies Bee Hive community for enabling us to see so many nice recipes being shared from Hive bloggers all around the World and happy to be one among them with this recipe I am sharing.
I wish I will write many more blogs on this community and share what I can prepare or even the recipes prepared by my family members which can be something new to the people from other part of the World :)
Thank You and Wishing all Good day :)
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