Protein Packed Pulao

This dish is for one of those lazy winter Sundays when you want to fix something simple and quick . So here is a one-pot meal which is wholesome, nutritious, quick-fix and filling too ! Loaded with available veggies, it's  moong-dal sprout that makes this dish high in protein.   

Rice - 11/2 cup

Onion ( Chopped) - 1/2 cup

Sprouted moong - 1/2 cup

Peas (Fresh/Frozen) - 1/2 cup

Carrot (diced) - 1/2 cup

Pulao Masala - 2 tsp

Salt - as per taste

Red chilli pd (optional) - 1/4 tsp

Turmeric (optional )- 1/4 tsp

Jeera - 1 tsp

Green Chillies - 1

Ginger garlic paste - 2 tsp

Oil/Ghee - 1 tbsp

Water/ vegetable stock - 3 cups

In a pan heat Ghee/oil.  Add jeera, green chillies and onion. Let it turn dark brown. Add  Veggies and saute for a minute. Add washed, soaked and drained rice and let it cook for a minute or two. Add spices and bhuno for 2-3 more minutes. Add water and further cook it on slow flames. Once the water dries, cover it and let it simmer for couple of more minutes. Adjust the cooking time by pressing/checking the grain of rice. Once done, turn off the gas and let it cook in its own steam . 

Sprinkle coriander leaves. 

Serve it with Raita, Papad, Salad, Ghee and Achaar.

 Have a home picnic ! Carry the pots and plates out 

where your house gets rays of bright afternoon sun.

Now spread a sheet and get ready to overeat.

Complete this meal with some sweetmeat.

and remember, without a afternoon nap this treat is incomplete !

So Zzzzzz and enjoy your Sunday !!!!

Tip: 

This make-ahead dish can be prepared in a rice-cooker as well. The tempering and sauteing part of the cooking can be done on the gas stove while having breakfast in the morning . Transfer it in the rice cooker, add required water and leave it . Just switch it on 20 minutes before you are ready to eat lunch !   

The Kingly Kafuli

      By

Prema Kuriyal 

Kafuli is a thick green gravy dish. Traditionally, it is prepared with "Pahadi Palak" or "Rai". Eaten mainly with steamed rice, it is a perfect dish for Sunday lunch. This iron-supplementing dish is undoubtedly one of the yummiest, simplest and humblest gharwali dishes. 

  

Ingredients : 

 Desi Palak - 1 Bunch

Sarson - 1 Bunch

Garlic - 6-7 Cloves

Ginger  - 1/2 inch

Green Chilli - 1/2

Salt - as per taste

Turmeric pd - 1 tsp

Coriander pd - 1tsp

Red Chilli Powder - 1 tsp

For Thickening (optional)

Atta / besan / chawal ka atta paste (Wheat/Rice flour) - 1 tbsp + 2tbsp water 

For Tempering :

Mustard oil - 1 tbsp

Dry Red chillies - 2-3

Jhakiya - 1 tsp

Heeng - a pinch

Method : Clean and wash Palak/ Rai/ mixture of both. Pressure cook it along with ginger, garlic and chillies. Let it cool for a while and then grind it into coarse paste with hand blender/mixer. 

In an iron-kadai , heat mustard oil and add Red chillies. Once the chillies turn brown, remove them and keep aside. Heeng and Jhakiya goes in next. Add palak-paste and required amount of water. Next add spices. Mix in the thickening paste and bring it to the boil. Cook for 5-7 minutes on slow flames. Flames can be turned off now. To get the authentic irony-smoky flavour, let kafuli sit in iron-kadai for a while.Crush one of the tempered red chilli between fingers. Sprinkle these flakes for garnishing the plate.  Relish it with  steamed rice.

Enjoy !

Lazeez Lauki

After days of gorging party or heavy oily food, simple light veggie with few ingredients sounds divine. Lazeez lauki gives much required respite to overworked and overloaded tummy.

Ingredients:  peeled and cubed lauki ( bottle gourd) - 1

Ghee - 1/2 tbsp

Jakheeya seeds - 1 spoon

Green chillies - 2

Red chilli flakes- 1 spoon

Salt and turmeric powder

Bunch of Coriander leaves

Kari patty- optional

Method:  In a kadai put jakheeya in ghee and let it splutter.

Add all other ingredients one by one and let it cook for 15 minutes.

Deliciously simple lauki is ready .

Enjoy with roti !

Bitter Sweet, naturally !

Relishing 'karela' is an acquired taste. And I acquired it pretty late but once I did develop taste for it I don't mind eating it day, noon and night. So, to give karela a twist , I thought of using the natural tastes of karela and sweet potato and mixing them together ! 

* warning* :- This recipe has not many takers...it  is tailored for my taste buds only so in case you do take risk to make it, be prepared to eat it alone! )

Karela and Shakkar kand ( Bitter gourd and sweet potato) !

Ingredients:

Bitter Gourd - 250 grams

Sweet potato - 250 grams

onion - 1 ( chopped )

Aniseed ( Saunf) - 1 tsp

onion seeds ( Kalonji ) - 1 tsp

Cumin seed ( Jeera) - 1 tsp

Carom seeds (Ajwain) - 1tsp

salt, chili powder, coriander powder, mango powder ( amchoor ) 

Sugar - (optional )

Method : Take 2 tbsp hot oil in a non-stick pan. Tip in all seeds and immediately add onion . Saute it for a while and let it brown. Add karela. Stir and let it cook for 5 minute in low flames. Sweet potato can be added now along with all spices except amchoor and sugar . Cook for 15 min and keep stirring it. Now add remaining spices and cook for further 5 minutes. Serve hot with parantha. 

Enjoy !

Moong Mooli ki Bhujji

It's easy. It's quick. And it's tasty too.

We do make usual mooli and patte ki bhuji but 

A twist is given to it by adding moong dal . why? Just like that !

Mooli (diced)- 2 nos.

Mooli leaves (Patte) - a cupful

Soaked Moong Dal (optional) - 1 tablespoon

Jakheeya - 1 teaspoon

Chopped Green chillies- 2 

Salt - as per taste

Turmeric - 1/2 tsp

mustard/refined oil - 2tsp

1. Let jakheeya splutter in the heated oil.

2. Add dal and saute for a minute.

3. Mooli and patte can be added next.

4.Season it with other ingredients and let it cook for 5 minute.

5. Serve it as a side dish, specially with Kadi-chawal.

Welcome Back !!

Welcome Back after a long two-year hiatus !
We will make a collective effort to keep this place interesting and informative.
Keep visiting us !

Love
Kuriyals daughters-in law and daugters !

Signature dish- Jhakheeya wale Aloo

by Seema Uniyal

Ingredients

Boiled Potatoes - 250 gms
Turmeric powder- 1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Green chilly- 1 chopped
Salt to taste

Ghee- 2 tbsp
Jakheeya seeds- 1tsp

Method- Cut potatoes in medium-sized cubes. Put ghee in a wok.
Tip in Jhakeeya seeds and let it splutter. Add potato
cubes and spices. Toss them well with spatula gently.
Let it cook for 3-4 min. Garnish it with coriander leaves.
Serve it as a side dish or with hot puris.

P.S You can squeeze in few drops of lemon juice to give it a tangy taste.