Green Peas Pilaf/ Matar Pulav

Rice pilaf with peas

Green Peas Pilaf/ Matar Pulav

Hi friends ! Here is a delicious easy to cook and serve recipe using Basmati rice / long grain rice. Basmati rice has wonderful aroma, literally translated as ‘the fragrant one’ . Basmati rice is a unique species of rice originating from India. Just like all species of rice, basmati is available in white or brown versions, depending on the extent of the milling process. Like jasmine rice, it has its own unique smell. In the case of basmati, this smell is due to the presence of a chemical called 2-acetyl-1-pyrroline, which is found in basmati rice at about 90 parts per billion. That’s about 12 times more than in other types of rice, giving basmati its special aroma. Brown basmati rice is comparable to other types of brown rice in nutrient content (although it does contain about 20% more fiber compared to most other types of brown rice), and white basmati rice is comparable to other types of white rice.

Cooking time: 20 minutes approx.

Cuisine: Indian , North Indian

Course : main

Serves: 4

Ingredients:

  • 250 gms uncooked long grain rice/ Basmati rice in India
  • 225 gms onions, chopped thin lengthwise
  • 2  cups / 200 gms shelled green peas / fresh or forzen
  • 1  Cumin seed / Jeera
  • 1 black cardamom/badi elaichi
  • 2 small green cardamom/hari elaichi or choti elaichi
  • 1/2 tsp black pepper powder
  • 1″ cinnamon stick / 1/4 tsp cinnamon powder
  • 1/2 tsp gram masala
  • 4  tbsp olive oil / any cooking medium
  • 600 ml water
  • 2 level tsp salt /  or salt to taste

Method :

Step 1.

Wash the rice well and soak it for 15 minutes.

Step 2.

Shell the peas, keep aside. Cut the onion length wise and keep aside.

Step 3.

Heat oil in a large heavy-bottomed vessel add cumin seed, when starts crackling add black and green cardamoms, and cinnamon. Fry for a few seconds.

Step 4.

Add chopped onions and fry on medium heat for few  minutes till the onions are light golden brown.

Step 5.

Add to the above seasoning rice, green peas, water and salt, gram masala. Mix well and bring to boil on high heat. Once starts boiling, reduce heat and cook covered on low flame for 15-20  minutes or till all water evaporates and rice is well cooked.

Step 6.

Serve hot garnished with black pepper powder with bottle gourd raita or Indian curries of your choice!

Basmati rice is a healthy ‘supergrain’:

Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol.

Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of e

Ref. http://whfoods.org/genpage.php?tname=dailytip&dbid=365

Ref. http://www.tilda.com/our-rice/why-basmati-is-best

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Rice with Lentil/Khichdi

Khichdi Moong DalMoong dal khichdi

Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. Khichdi is probably India’s most popular version of the rice dishes. It is eaten when one is sick, has an upset stomach, needs some comfort food or wants to eat light yet filling. Every household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and ingredients used. But a basic khichdi is usually made from white rice, yellow, green or split moong dal and topped with some ghee. All these heal and soothe our digestive system. But khichdi is more than just a comfort food. It has numerous other benefits for our body.There are a variety of ways to make khichdi. Here is one  popular way of making khichdi:

Recipe will serve:

Ingredients:

  • ½ cup basmati rice
  • ½ cup moong dal / green gram lentil husked
  • 1 tbsp clarified butter (ghee) / or Olive oil as suitable
  • 1 tsp cumin seeds /jeera
  • 1/8 tsp asafetida /hing
  • 1/2 tsp black pepper powder
  • 1tsp salt
  • 2 1/2 cups water

Method:

Step 1.

Wash and soak the rice and moong dal in about four cups of water for at least 15 minutes. Drain the water and set aside.

Step 2.

Heat the clarified butter in a heavy bottom pan over medium high heat. When ghee or oil is moderately hot, add cumin seeds, when it starts spluttering, add asafetida.

Step 3.

After the asafetida is slightly pink in colour, add soaked and drained rice and dal, salt and water stir.

Step 4.

Let it come to a boil, reduce the heat to low flame, cover and cook for approximately 8-10 minutes.

Step 5.

Turn off the heat and wait for 7-8 minutes before opening the pan.

Step 6.

Mix the khichdi well, dal and rice should be very soft. Serve hot pouring hot butter over the khichdi.

Note: Papdam, pickle, yogurt and are very good accompaniments to the khichdi.

Khichdi – 4 reasons why it is more than just comfort food!

Wholesome meal: Khichdi is a balance of carbohydrate and protein. Moong beans additionally are a good source of dietary fibre, vitamin C, calcium, magnesium, phosphorus and potassium. It has all the 10 essential amino acids, making it a complete protein. Freshly-cooked khichdi eaten with pure cow’s ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat. Adding vegetables to it makes it a complete meal.

Gluten-free: People who suffer from gluten sensitivity or celiac disease, cannot process gluten which is storage protein found in certain grains like wheat, rye, barley. But they can opt to eat khichdi on a few days as it packs enough nutrition and yet is light and gluten-free. Many people who aren’t suffering from this disease also opt for gluten-free food as a lifestyle change. They too can eat khichdi.

Balances dosha: This dish can be served any time of the day. It is known for its ability to detoxify the body and balance the three doshas – Vatta, Pitta, Kapha. It is a tridoshic food which has a calming effect on the body and is a staple of an Ayurvedic diet. A delicious and nourishing dish of rice, moong cooked with ghee, salt and haldi (turmeric), adding the balance of  basic elements – earth and water for increasing energy and immunity, fire for stimulating digestive enzymes.

Easy to digest: Khichdi is soothing for the intestine and helps in settling an upset stomach when eaten with curd. (Read more benefits of curd). For babies and elderly, it is a hearty meal packed with nutrients and easy to digest as both have slow metabolism and their digestive strength is weak too.

Ref. http://www.thehealthsite.com/fitness/khichdi-4-reasons-why-it-is-more-than-just-comfort-food-k214/

Green Peas Rice

 Rice with peas 2

Green Peas Pulao / Matar Pulav

Serves: 2
Cooking time (approx.): 20 minutes
Cuisine: North Indian, Vegetarian
Ingredients:

  • 1  cup Basmati rice / long grain rice, uncooked
  • 1  cup green peas, shelled
  • 2  medium size onions, finely sliced
  • 1 tsp Cumin seed / Geera
  • 2  tablespoons butter olive oil
  • 2 1/2  cups water
  • 1 1/2 tsp salt to taste

Method:

Step 1.

Wash the rice well. Soak it in water for half an hour for best results. Keep aside.

Step 2.

Heat oil on medium flame in a large heavy-bottomed pan, add cumin seed, when it splutters add sliced onions .

Step 3.

Fry for a few minutes, till onions turn light golden brown.

Step 4.

Add the rice, green peas, water and salt to the fried onions. Mix well bring to boil on high flame. Once it stars boiling , reduce heat to low flame and cook covered on low level for ten to fifteen minutes or till all water is absorbed.

Step 5.

Serve hot , garnishing with a sprinkling of black pepper powder.

Note: Green peas / matar are a good way to add more taste to Basmati rice.Green peas rice is more delicious when served with curries, Raitas and salads .

Vegetable Rice

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Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

 Recipe type: main

Cuisine: Indian

Serves: 8

Ingredients:

  • 2 cups long grained or basmati rice soaked for 30 minutes
  • 1/2 cup each (cauliflower, carrots, green peas, French beans )
  • 1 big potato, peeled and cut into small cubes
  • 2 medium onions, sliced
  • 4 1/2 cup water
  • 2 to 3 tbsp Olive oil
  • 1 1/2 tsp salt or / salt to taste
  • 1 tsp cumin Jeera/cumin seeds
  • 1 bay leaf / tej patta
  • 2-3 cloves/ laung
  • 1 black cardamom / badi elaichi
  • 1 pinch of Nutmeg/ Jayaphal
  • 1 inch cinnamon/ dal chini

Method:

Step 1.

In a deep sauce pan heat oil and fry all the whole spices for 2-3 minutes and a nice fragrance is emitted.

Step 2.

Add the onions and  fry them till golden brown .

Step 3.

Add all the veggies, potatoes and  1/2 teaspoon salt, saute again for 4-5 minutes on a low flame.

Step 4.

Drain the rice add to the fried spices and vegetables and mix well.

Step 5.

Add four cups of water, 1 1/2 teaspoon salt and stir.cover with well fitting lid and bring it to boil on high flame. Reduce the heat to low flame and let the rice cook till the water is absorbed and the rice is well cooked.

Step 6.

Switch off the stove and let the rice stand for 6-7 minutes.

Step 7.

Serve the vegetable pulao hot with some side dishes or raita.
Note: Aromatic, very delicious and wholesome,vegetable pulao is an easy and simple preparation, with Basmati rice.