Today has been a busy day. This is my third post for the day. Don’t forget to read Cream Cheese Frosting and Devil’s Food Cupcakes posts. I am sure you will like it. This post is part of the monthly BM for which I am doing one pot dishes this week. For this theme I have been so creative and have tried different recipes so far. Don’t be confused by the name of this pulao. When I was listing out recipes, I just had an idea. Why not incorporate the flavours of fried rice in pulao. Fried rice cannot be termed as one pot meal, as we need to cook rice separately, sauté the veggies separately and finally combine both in a pan.
Posts tagged RICE
For this week’s BM, I have selected One Pot Meals as my theme. I usually make rice, gravy and a side dish for lunch and Sruti’s lunch box, but with this theme, I made three one pot dishes for my daughter’s lunch box. Instead of usual rice varieties, I went for some different recipes. This pulao is one of them.
For the second day of single serve dishes, I am here with one more easy breezy preparation of tawa pulao. Nowadays, I am always left with myself at noon and I hate to cook just for me. Either I cook rice and finish with curd and pickle or eat what I made for breakfast. But after selecting this theme, I made this just for me. But still I would go back to curd and pickle after this week.
To finish this week’s Punjabi dishes, I selected an easy to make and rich and delicious dessert. Topped with almonds and saffron, this rice and milk based dessert is out of the world. When I searched for recipes, I found so many variations. So keeping the basic concept, I just made the recipe according to our taste. This is allowed to set in terracotta bowls in the fridge. To make sure that the top of the phirni doesn’t dry out, it is covered with cling film or foil and then refrigerated.
For the final day of rice dishes, I needed to make a layered rice dish. There are so many ways of making a layered rice. You can either bake it in oven or cook it over stove top and you can either cover the lid with a cloth or foil or a wheat dough to seal. Each method produces a unique biryani. I was eyeing the Iranian rice for this theme, but when I read the recipe, it sounded not so spicy. For hubby, biryani needs to be hot and spicy and so I just made this based on our usual biryani, combining many recipes I read online.
For the second day, under mixed rice, I wanted to make fried rice. Whenever mixed rice is mentioned, my mind goes to our south Indian rice varieties. As I have blogged about most of the varieties I know, I thought of making fried rice as this also falls under the same category. Recently, my daughter has taken a great liking to Indo-Chinese dishes. So I find it great to make fried rice, manchurian or any noodles dish.
Today we start another week of Blogging Marathon. For this week, I have chosen to do three rice dishes. I have tried so many rice dishes, some one pot meals, some mixed rice and one or two layered rice. This week I need to make three dishes using all the three techniques mentioned above. For the first day, I am making an one pot meal. This thengaipaal saadam / coconut milk rice is very easy to make and is so mild in taste and would be perfect for kids. If serving adults, serve it along with a spicy gravy and onion raitha.
The next dish from Armenia is this simple yet tasty rice pilaf. I am taking part in blogging marathon, in which we blog thrice a week on a particular theme. For this week, I have selected European cuisine in which I have selected Armenia. After yesterday’s Lavash Cracker recipe, today is one more staple food of Armenia. This rice pilaf is rice and pasta cooked in chicken broth. Nothing fancy. And this is served as a side with meat, kebob.
Last weekend went out so busy with Sruti at home and I didn’t even think for a second about the blog. And even today, I have been doing so many tasks that I completely forgot about today’s post. Today is the final day of Alagar in Madurai. We went in search of Alagar before he leaves Madurai to Alagar Kovil. If you couldn’t understand head or tail about what I am saying, then here is a short intro ( this is just what I know). April is the month of Chithirai Thiruvizha in Madurai. Goddess Meenakshi gets married to Lord Sundareshwarar and whole Madurai celebrates it. Alagar, brother of Meenakshi comes to Madurai from Alagar Kovil to attend her marriage. There are two parts of Madurai one on each side of Vaigai river. The first celebrations of marriage takes place on the side of Meenakshi Amman temple. But after marriage, there is another great celebration of Alagar coming to Madurai and he tries crossing the river. But he comes to know that the marriage is done, and he returns back to his place without entering Madurai. I am not very good at explaining these festivals but whole Madurai on this side of the river are excited for Alagar’s visit. After three days, giving darshan to Madurai people, he returns home. Today was that day, and we had tough time locating him (he keeps on going to many streets in different areas and it is very tough to locate the exact place he is at any given time). Finally, when I saw him, I just couldn’t control my tears. He is so beautiful just as his name.
I am doing an A-Z Tamil cuisine recipe marathon this month. We are half way through and have arrived at the alphabet N. For this I didn’t have to think a lot. I decided upon this ghee flavoured simple rice that is served with spicy kurma. Nei is ghee in Tamil and choru is rice. So the rice tempered with lots of ghee is called as nei choru. This is so rich with the addition of cashew and raisins. And it is best when served hot. Even if it is cool, reheat it while serving as ghee tastes great only when hot.