Everyday white rice

Everyday white rice

There is something about rice versatile ,beautiful ,earthy and aromatic this small tiny  grains are precious than gold. and some time I feel rice is always  favorite in among all of us specially us ladies. in back home in every home people are divided in  bread and rice lovers. and if you notice that  all of Pakistani food is served with rice or bread.

We Pakistani are very particular about our rice. every grain of the rice must be stand separate in your plate .and elders always said the rice must be fully cooked but not hard and nor too soft or broken if I want to count each grain I can easily do it .

So here folks if you want to cook rice like Pakistani do then try this recipe and I am 100 percent sure even just this simple rice can be the jowls  on you table.

And if you want to serve it with vegetables, or meat or even dal you are good to go.

Hope you all will like it.

Ingredients:

1-cup basmati rice

1 tsp salt.

2-cup water

1bay leave 

5 whole peppercorn 

1 tbsp canola oil.

1/2 tsp cumin seeds

1 onion finally sliced

Method:

Wash and soak the rice for 15 minutes.

In a frying pan fry the onions until golden remove and keep aside.

Boil the rice in pot or rice cooker add salt cumin seeds and 1tbsp oil. Cook until water dries and rice become fluffy and cook serve hot and sprinkle fry onion serve with any meat curry and salad.

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pakistani home cooking: Asiya, s Vegetable Pulao

pakistani home cooking: Asiya, s Vegetable Pulao: My sister asiya always cook   this vegetable pulao .very elegant looking this rice dish invite you on the table .I remember asiya ...

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Asiya, s Vegetable Pulao

My sister asiya always cook  this vegetable pulao .very elegant looking this rice dish invite you on the table .I remember asiya love rice and till that day what ever you cook she will have excuse that I don’t like eating it with bread I will cook some rice.

me and asiya were very good friends we went to school together from kindergarten to 6^th grade we were in the same class and all new teacher and students ask us are you twins. she competed her M.A

she got married and has a beautiful family .I come to  America  but I miss her  and  all my family.

But when ever I cook vegetable pulao  I feel like I am watching the old days with my open eyes  .me and my mom telling her you have to eat good food not only rice. And she has to eat only rice . there were always a big bag of rice available for her incase  she don’t eat anything else.

So here is a rice recipe from the person who love rice and who  know rice more then any other person I know.

                                     Asiya, s Vegetable Pulao

Ingredients:

1/2-cup green beans

1/2-cup snow peas

1/2-cup carrots

1/2 cup green bell pepper

1/2 cup green peas

1 cup French fries

 4 baby corns

2 green onions

1/2 tsp turmeric powder

1 tsp cumin seeds

1 tsp black pepper

Salt according to taste

2 cups basmati rice

4 cups water

1/8-cup canola oil

or

1cup shredded cabbage

1/4cup carrots

green snow peas

1 small potato

1/4cup broccoli florets

2 cup cooked basmati rice

salt and pepper

2tbsp canola oil

½ tsp turmeric powder

½ tsp cumin seeds

 

Method:

Cook the rice by adds rice water, and salt in the rice cooker.

IN non stick frying pan or wok add oil and fry the equally size cut vegetables.

 stir Frequently until cooked. Add turmeric powder salt and pepper cumin seeds and mix well.

Add rice and stir-fry for 2 minutes on low until done.

Serve with any curry of your choice and salad.

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Oma podi - South-Indian Tea-time Snack - Guest post by Vardhini of Cooks Joy

This month's guest host is by my dear blogger friend Vardhini. I believe most of my blog friends would definitely know Vardhini of Cooks Joy (Previously Zesty Palette). She is an ingenuous food blogger giving the most tempting recipes. She is one person who presents each post with beautiful step-by-step pictures. Now how cool is that. It takes a lot of sincere effort to do that and I know it is pretty tough for me :). I especially like her Dish-It-Out event. If you are wondering what it is you should head over to her space and check it out.
She recently moved to her own domain - Cook's Joy and it is simply elegant. When I asked her to do a guest post, she happily agreed even on a very short notice. And she made this delicious snack - Oma Podi, just for me. Oma podi is a South-Indian deep-fried snack made with Besan and carom seeds (Bishop's weed). It is similar to murukku/chakali but has a thinner texture and literally melts in your mouth. Now I present Vardhini in her own words.


I probably have told this quite a few times already, but blogging has opened a whole new world for me and brought me a lot of friends. My first interaction with Krithi was roughly a year ago when she was hosting the pancake event. I was new to blogging and did not know how to link up to the event :). Thus, started my conversation with her on the same.
Over the past year we have interacted a lot of times and I was thrilled when she asked me to do the guest post and finally decided on this recipe. She has a warm and cozy blog and her pictures are adorable. She does a lot of fusion cooking and her recipes are mostly healthy.
Ever since I made Idiyappam, this has been on the list. A lot of recipes call to grind the ajwain(omam), but my mom suggested that I just extract the water so that I do not end up with tiny pieces of ajwain blocking the holes. Just the water had a lot of flavor and everyone loved it. As with most snacks this one also flew out in a very short amount of time.

Ingredients:

1 cup besan (kadala maavu)
1/4 cup rice flour
1 tsp ajwain (omam) soaked in 1/4 cup hot water
1 tsp ghee
Salt to taste
Pinch of turmeric
Asafoetida
Oil to deep fry
Method:
Soak ajwain in hot water for an hour.

We have to extract the water. For this mash the ajwain with a spoon to get the flavors.

Then strain using a tea strainer. Keep the strained water aside.

Take besan and rice flour in a bowl.

Add asafoetida and turmeric powder.

Add salt.

Add ghee.

Add the strained ajwain water little by little and form a stiff dough. (If more water is needed, use regular water.)

We need a murukku press for this and this is the disc we will be using.

Heat oil in a vessel and load the murukku maker with the dough. Directly press the murukku maker over the hot oil allowing the strands to fall into the oil. Keep moving the murukku press to form a circle.

When the hissing sound stops the oma podi is done. Remove from oil. It hardly takes time to cook because it is thin.

Stack of yummy oma podi ready to be eaten.

Enjoy!


For more recipes from Vardhini, do head over to Cook's Joy!

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Namkeen Gosht

Namkeen gosht is one of the dishes that related to pesheweri cuisine like pesheweri ice cream and chapli kabab ,if you never have pesheweri food before  you will be surprise that even peshewer is in Pakistani pesheweri food is much different then other part of Pakistani food.

Mild not spicy at all a lots of meat such as beef and lamb and use more salads and yogurt  with their food .and always drink green tea at the end of there meal.

I remember my sister mehnaz make this dish ten years ago when we went on family picnic  and she make namkeen gosht  and we love it.

This recipe is very simple and easy but need little bet care and love and it’s also very important that you meat must be fresh .

                       Namkeen Gosht

yummy salty ,tender meat with a lots of flavor you won,t believe how easy and simple this recipe is.

Ingredients

 2 cups  /goat/lamb meat with  bones

Salt according to taste

1tsp fresh ground black pepper

1  tomato chopped optional

1 whole green chili

1/4-cup water

Method:

IN a wok add meat salt pepper and stir-fry for 2 minutes add whole green chili, add water, cover

And let it cook until the meat get fully cooked and the water dries out stir frequently then add tomato and cook until the oil appear on the top and the meat fully cooks. You can use pressure cooker for this recipe .

Serve with bread and salad.

Note. This recipe is very simple and its very important that use fresh meat to enjoy the real flavor of the meat.

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This is one of my experiment and we all loved it .this fish was so yummy tender and well season .perfect for quick dinner or lunch.

My husband love salmon and he always want simple its mean salt and pepper and he eat this on the big bed of salad and I serve it with lemon. and I always advised by him don’t experiment with my salmon  but this one time  I have to make 2  serving of salmon one for him and 1 for my self I was making first for my self  it was just plated and he arrived from his office for lunch early and was in hurry as usual so I have to give my plate and he loved it .the cilantro leaves give this dish beautiful green color and mayonnaise make them extra soft and moist. it was one perfect  lunch for both of us and we love every bite of it hope who ever make this they will love it too.   

Green  masala salmon fish.

Ingredients

1cup chopped cilantro leaves

1tsp black pepper corns

1 red dry chili

3 tbsp low fat mayonnaise

2 tbsp lemon juice

salt according to taste

1tbsp oil

4 salmon fish slices

method.

Clean the fish then add lemon juice to it leave mean while start working on sauce add cilantro, black pepper, red or green chili,mayonnise salt, oil to blender or food processor and blend it into thick sauce reserve 1 tbsp for-sauce on the top when its cooked  .now dry the fish and add to preheat non stick frying pan spoon the sauce on the fish slice just enough to cover let it cook for I minute then turn the fish and spread the sauce on this side and let it cook for 2 minutes on high to medium heat then turn this side again and cook  for 1 minute or until done transfer to serving dish and do the remaining  fish then serve with white rice or peas pulao and salad.      

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Deghi Aloo Gosht

Classic comfort food from the city of Peshawar ,Aloo gusht  .

And there are many variation of this classic dish and the best one is this simple recipe which I create it many years back and I was inspire from my mom Aloo gusht curry .simple elegant curry stand out in many other vegetarian and on vegetarian curries.

As a child growing up in many sisters and brothers I always love the way my mom cook and share food with others .she never cook one dish at any time at least 2 to three dishes  at lunch and we never hade a left over  because she have to shares with poor and people those who work in our house a share of  other people who live near to our house then she start cooking for dinner from the scratch .

I remember as child one day went with my servant to her  home  as we enter all her sisters and brothers and her mom was waiting for the food which my mother give to her a big bowl of Aloo gusht  and 3 large size pesheweri naan  they were so happy  her mom said its like eid for them .

This curry  usually made with pesheweri curry powder  which hard to find so I use all the spices together which just work perfect.

                             Deghi Aloo Gosht

This curry is more like stew or thick soup silky creamy luxuries  curry and on the top tender meat with melt in your mouth  potatoes .

Believe me this one curry that both kids and elders with equally adore.

Ingredients:

1-cup goat meat

2 large peeled potatoes

1 tbsp oil

1 large size onion chopped

2 tomatoes puree or chopped

1 tsp garam masala

1 tsp coriander powder

1 tsp paprika powder

2 cups water

1 tsp garlic crushed

1 tsp ginger crushed

1 tsp turmeric powder

1 tsp cumin deeds roasted

Salt and pepper

1 green whole chili

2 tbsp cilantro chopped

Method:

Heat oil in a heavy based saucepan and fry the onion till golden. Then add cumin seeds and stir. Add meat and rest of the spices one by one and stir. Add ginger and garlic, and stir-fry the meat for1 minute and then add water so the spices don't burn.

Cover it after stirring it and let it cook for 15 minutes on low flame.  Stir after 15 minutes and cut potatoes in half and add to the pan, stir and cover again for 5 min until the potatoes cook from inside.

Add finely chopped tomatoes and cover until tomatoes become soft.

Serve this dish with boiled rice or bread and garnish with slice of lemon and sprinkle cilantro leaves.

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