Amritsari Vadiyaan Pulao

Ingredients

1. 3 Whole Amritsari Vadiyaan (urad daal) break in small bite size pieces

2. 2 onions sliced vertically

3. 2 potatoes sliced vertically like French fries

4. 2 cups of green peas (fresh)

5. 3 cups of basmati rice soaked in water

6. 2 bay leaf / tej pata

7. 1 big black cardamom

8. Salt and Red chili powder to taste

9. 3 green chilies with slit in middle

10. 1 tbsp of ginger

11. 3 tbsp of Oil

12. 2 tbsp of lemon juice

13. Water

Directions

1. In a non stick deep dish pan / kadiay add oil

2. When oil is hot add ginger and green chilies.

3. Sauté them on low heat, when ginger turns pink add bay leaf, cardamom.

4. Turn to high heat now and add vadiyaan pieces and roast them.

5. When vadiyaan turn golden brown add potatoes and let them fry.

6. When potatoes are half done, then add onions and peas.

7. Sauté them and add salt and red chili powder.

8. Now add soaked rice without water and sauté them for 4 minutes.

9. Now turn the gas to medium heat and add water. Stir with wooden spoon and add lemon juice.

10. Cover the pan with heavy lid and let it cook.

11. Serve hot with cold cucumber raita and vinegar onions or any kind of pickle.

-Chitra

Shahi Rice Pulao

Ingredients

1. 2 cups of Rice soaked in water for 30 minutes

2. 2 small diced carrots

3. 1 cup of fresh green peas

4. 2 cloves / long (in Hindi)

5. 1 stick of cinnamon/dal chini stick

6. 1 bay leaf / tej pata

7. 1 tsp of cumin / zeera seeds

8. 2 tsp of oil

9. 3 cups of Water

10. Salt to taste

11. 1 tbsp of lemon juice

Directions

1. In a non stick deep dish pan add little oil.

2. On a low medium heat add cumin seeds, bay leaf, cloves, dalchini.

3. When the oil is infused with all dry spices. Add carrots and peas.

4. Let them cook for 2-3 minutes.

5. Add rice to the pan and add salt.

6. Add water to the pan with tbsp of lemon juice.

7. Let the rice cook for 10 to 12 minutes.

8. Enjoy the shahi pulao. Serve them on rice plate but take out the tej pata and cinnamon stick before serving.

Lemon is key ingredient here, it gives little citrusy flavor to the rice and protects rice to stick to the pan. Cinnamon and tej pata gives so much of flavor and fragrance to the rice that you will remember the special rice you eat in fancy restaurants. Neighbors will be dropping in anytime :)

-Chitra

Irani Pulao blended with bell peppers, garnised with Spicy Vinegar sauce

Here is the recipe I learnt from my mom, she cooked it for my brother and me a lot when we were kids. After getting married now, I miss her food so much, so I am just trying my best to do this. This one is for you Mom, I miss you.

Ingredients

For Pulao:-
· 2 cups of Rice
· 3/4 cup of Whole Masoor daal
(You can get this ½ kg from any Indian store for 4-5 $)
· 1 tsp of Cumin/Zeera
· Salt & black pepper to taste
· 1 teaspoon of red chili powder

For Sauce:-
· 1 yellow and 1 green bell pepper chopped roughly in size
· 2 tsp of vinegar
· 2 tsp of hot sauce

Vegetable/Canola/Olive oil (except mustard oil)
Water

Directions

For Pulao:-
· Soak Rice and Daal for 30 minutes before you make pulao
· In non stick skillet add 2 tsp of any oil (you use for cooking) on med heat
· Add Cumin/Zeera seeds
· When Cumin seeds splutter add salt and red chili powder
· Now add soaked rice and masoor daal without water.
· Stir for 2-3 minutes and now add 1 ½ cups of water
· Pulao will be ready in 10-15 minutes

For Sauce
· In another non stick skillet, add ½ tsp of oil.
· Add chopped bell peppers.
· Now let them cook 5-10 minutes till they turn little pink brown on low heat.
· Now add ¼ cup of water and let it cook for 5 minutes.
· After they are cooked keep them aside and add salt and pepper to taste and let it sit till pulao is ready.
· Now add hot sauce and vinegar to them and stir it so that each bell pepper is coated with
Sauce.

Serve in individual serving dish and garnish Pulao with sides of bell peppers with sauce drizzled on top and enjoy.

-Chitra Pal