Thursday, October 26, 2006
Hi friends! I am back from my Diwali break. I was excited to read your comments. Thanks for writting. I will reply one by one.
Well to begin with today's recipe is not a Koli recipe. It is more of a Kayasth recipe. I love this rice recipe for the unique taste quite different than your regular pulao.
1 cup raw rice
1 cup sprouted val
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 green chillies split
1 onion chopped
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
1 tablespoon oil
2 cups water
some chopped cilantro and fresh shredded coconut for garnishing
2 tomatoes chopped (optional)
This requires 3 days. First soak 1/4 cup val in water for 1 day. At night tie the soaked val in a muslin cloth to sprout. Sprinkle water just to wet the pouch of val so the sprouts grow well thru the second day. On the third day the sprouts are ready for further processing.
Now Boil some water in a pan and put the val sprouts in it. This will loosen the skin, deskin the sprouts to get the yellowish sprouts. Keeps the sprouts aside.
Now heat a small cooker add oil and fry the onions. Add the ginger garlic paste and fry. Add the rest of the ingredients and last the washed rice and sprouts. Add 2 cups water. After 2 whistles put of the gas. Open after the steam has subsided. Stir lightly so that the rice grains are not mashed. While serving garnish with some chopped cilantro and fresh shredded coconut. Enjoy the smells and flavours!
This is a sweet preserve I made with the Kashmiri Misri cherries my fruitwalla Sadhuram made sure he got for me before he left for his vi...
Last week Dad brought home a small bunch of Kothimbir or Cilantro for Rs.25! Thank God I had already sowed the seeds for Cilantro ...
Believe it or not India is the largest producer of Fennel in the whole world ! As a young kid growing up in Colaba and Fort...
In Koli lemongrass is called Cha Paati or Tea blade getting its name from the one big use as a flavoring in the morning nectar. In Marathi i...
Bread 101 1. Working with yeast. 2. Types of yeast 3. Proofing 4. Effect of liquid 5. Temperatures 6. Types of breads San...
Many years ago, for the first time I read about Eeya Chombu on this lovely blog called Saffron Hut . I was totally smitten by this ...
I was a kid in the time of black and white TV when on one sunday afternoon I saw this punjabi lady make this dish on TV. After that many a ...
I am posting a recipe after a very long time. After AC its been a very stressful time just collating matters of the home and business, ...
In my home garlic is not something that we depend on to enhance the flavor in our food but there are certain things unarguably that tas...
It is exciting times for me both on the work as well as personal front. I have been working hard and coming back to my waggy tail in the eve...