THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Wednesday, 28 January 2015
Got this recipe from a Daily, a few days ago. I was just waiting for the right time for making this. I found it very easy and simple recipe. Actually there was no much time for cutting the vegs and I had a very little time left for the night's preparation. Today I felt I got the ideal recipe for today's dinner.
WHAT YOU NEED:
Basmathi rice - 1 cup
Cashew nuts - 10
Almonds - 15
Raisins - 15
Onion - 1
Saffron - a few strands soaked in warm milk
Milk - 1/2 cup
Pomegranate - 3/4 cup
Cherries - 1/4 cup
Salt - taste
Sugar - 1/4 tsp
KASHMIRI PULAV , HEALTHY RECIPE
KASMIRI PULAV ..
TO TEMPER :
Cinnamon - 1/2 inch piece
Cardamom - 1
Clove - 1
Bay leaf - 1
HOW TO MAKE :
Wash and soak rice in water for 30 minutes. Drain and keep aside.
In a pan, heat ghee and fry nuts till they are golden color. Keep aside.
Then fry raisins till they are fluffy, keep aside.
In the same pan heat oil and fry lengthy cut onion along with sugar till they are brown and crisp. Keep aside.
Then add a tbsp of ghee or oil in same kadahi, add cinnamon, cardamom and bay leaf.
Then add water and milk in it, allow to boil.
Now add rice, saffron and salt and stir well. Reduce the heat. Cover and cook.
When the rice is cooked put off the flame.
Then add fried onion, nuts, cherries and pomegranate seeds. Mix well.