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PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

I am posting here after a long gap and i hope it will be regular hereafter, all are in the hands of my little prince who is just 1 month old:). Hope now you can understand the absence of posts for these many days :).
In the mean time , i missed to celebrate my blog's 2nd anniversary, which came on october 20. Ok,hope next year will do some special posts/ shares  by god's grace.

PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

ok., now coming to today's recipe. today's recipe is a very simple rice variety. yes. it is peas carrot pulao.
 Peas carrot pulao is such a easy one pot rice recipe, at the same time, a tasty one. Generally I make peas pulao by using green peas only, but adding carrots will give vibrant colorful pulao. So added, and it doesn’t affect the real taste too.
Basmati rice is best to make this pulao. The main thing we need to take care is the fluffiness of the rice. Yes. the rice should not become mushy, and it should be fluffy. So we need to be careful in adding water. Generally I add 1:1 ½ ratio of rice and water and some brand rice will require 1 to 1 ¼ cup of water only. 
And another important tip to get fluffy rice is soaking the rice in water for around 20 to 30 minutes. This step will give long fluffy rice.
One more tip to get fluffy rice is sautéing the rice in ghee. Yes, sautéing the rice for 2 to 4 minutes in ghee will help us to avoid mushy rice.
In this recipe I have used frozen peas, so added directly. If you are using the dried green peas, soak it in water overnight and then pressure cook them till soft. Then add as mentioned in the recipe.

Please check the below links for the other pulao/briyani recipes here in my blog.
·                     Methi pulao
·                     Puthina Pulao/Mint Pulao
·                     Spring onion almonds Pulao
·                     Vegetable Masala Kichedi
·                     Soya Chunks Briyani
·                     Vegetable pulao
·                     Subz Pulao(no onion no garlic Pulao) 
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES


OK, now let’s move on to the recipe.
PEAS CARROT PULAO
(பட்டாணி கேரட் புலாவ் )
SOAKING TIME: 20 MINS | PREPARATION TIME: 10 MINS | COOKING TIME: 20 MINS
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: NORTH INDIAN
SERVES:   2 PERSONS

INGREDIENTS:
                                    1 cup basmati rice
                                    1 ½ cup water
                                    1 medium sized onion
                                    1 tablespoon ginger garlic paste
                                    3 green chillies
                                    2 tablespoon ghee +oil
                                    3 cardamoms
                                    1 inch cinnamon piece
                                    1 or 2 bay leaf
                                     3 cloves
                                    ½ cup green peas
                                    1 medium sized carrot

PREPARATION:
Wash and soak the rice in water for minimum 20 minutes
Chop the onion and keep it ready.
Slit the green chillies and set aside.
Chop the carrots into small pieces and set aside.

METHOD:
In a heavy bottomed pan/pressure cooker add a teaspoon of ghee and let it heat. Add the soaked and drained rice. Sauté for 3 to 5 minutes in low medium heat.
Remove from heat and set aside.
In the same pan add the remaining ghee +oil and then add the bay leaves, cardamom, cinnamon pieces and sauté well.
Then add the chopped onion and green chillies. sauté for 2 to 3 minutes or until onion becomes translucent. Don’t let the onion to change its color.
Then add the ginger garlic paste and sauté well. Add the green peas and chopped carrots and sauté for few minutes.
Then add water and allow it to boil.
Add required salt.
Once the water starts boiling, add the sautéed rice and stir once.
Close the pan with a lid and let the rice to cook. The heat should be low medium otherwise, the rice will burn at the bottom.
Stir in between.
Once the rice got cooked soft and fluffy, switch of the heat.
Add the finely chopped coriander leaves and serve hot along with any spicy gravy.
We had this with fried gopi gravy and it was perfect combination.

NOTES:

  • Don’t add more water and make the rice mushy, because pulao should be fluffy, then only will tastes good.
  • Sauting the rice will help us to get the grains separate.
  • Soaking the rice is also important to get fluffy long grainy rice.
  • Adjust the spiciness by adding /reducing the green chillies.
  • For additional flavor, you can add mint leaves too.
  • Don’t sauté the onion till golden brown; it will affect the whitish colour of the pulao.
  • I have used the frozen green peas. You can use the dried peas too, in that case soak the peas over night, and then cook till soft, then add while sauting.
VIDEO RECIPE:

STEP BY STEP PHOTOS:
Wash and soak the rice in water for minimum 20 minutes
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Chop the onion and keep it ready.
Slit the green chillies and set aside.

Chop the carrots into small pieces and set aside.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

In a heavy bottomed pan/pressure cooker add a teaspoon of ghee and let it heat. Add the soaked and drained rice. Sauté for 3 to 5 minutes in low medium heat.
Remove from heat and set aside.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

In the same pan add the remaining ghee +oil and then add the bay leaves, cardamom, cinnamon pieces and sauté well.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Then add the chopped onion and green chillies. sauté for 2 to 3 minutes or until onion becomes translucent. Don’t let the onion to change its color.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Then add the ginger garlic paste and sauté well. 
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Add the green peas and chopped carrots and sauté for few minutes.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Then add water and allow it to boil.
Add required salt.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Once the water starts boiling, add the sautéed rice and stir once.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Close the pan with a lid and let the rice to cook. The heat should be low medium otherwise, the rice will burn at the bottom.
Stir in between.
Once the rice got cooked soft and fluffy, switch of the heat.
Add the finely chopped coriander leaves and serve hot along with any spicy gravy.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

We had this with fried gopi gravy and it was perfect combination.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES

Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
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SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

Kesari is one of a very common sweet we made in south india. For any guest visits or even for neivethiyam. Genrally we prepare kesari using rava/semolina/sooji. But we can make variety of kesaris using aval(poha/flattened rice) , semiya(vermicelli) , wheat rava etc., with various flavors.
Already I have posted few kesari recipes here in my blog.

Please check the below links for the recipes.

SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

So on the list one more addition is vermicelli kesari, yes., semiya kesari. It is so easy to make but as usual few things have to keep in mind while preparing to get perfect kesari.


  • ·         First one is roasting, yes, roasting the semiya plays important role in getting nice textured tasty kesari.
  • ·         Second, is sweetness. Actually this vermicelli kesari doesn’t require more sugar like we add in rava kesari. Also, we can tell the exact measurement of the sugar like we do in rava kesari(1:2 ratio), because the vermicelli have to be broken nicely and evenly to measure it in cups. So add the sugar according to your sweet requirement. For me, 1:1/2 was enough. That is for 1 cup vermicelli, ½ sugar is enough.
  • ·         And finally coming to the water ratio. Some vermicelli like the thin one requires very less water, some may absorb more water. So add accordingly. Always keep some hot water in the side, and add if required. Never ever add the regular/cold water.

OK, now let’s move on to the recipe.
VERMICELI (SEMIYA) KESARI
(சேமியா கேசரி)
SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 15 MINS

SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
SERVES:   2 PERSONS

INGREDIENTS:
                                    1 Cup vermicelli (semiya-broken)
                                    ½ cup sugar
                                    2 cups water
                                    3 tablespoon ghee
                                    Few cashew nuts
                                    Few dried grapes
                                    ½ teaspoon cardamom powder
                                    A pinch of food color
                                    Few saffron strands (optional)
PREPARATION:
Chop the cashews into small pieces and keep it ready.

METHOD:
In a heavy bottomed pan preferably non stick, add a tablespoon of ghee and roast the cashews and dried grapes until it becomes golden brown and keep aside.
In the same pan roast the vermicelli (add ½ a tablespoon of ghee if required) for around 3 to 5 minutes in medium flame. Don’t let it burn.
Remove from flame and keep it aside.
In the same pan, add water and allow it to boil.
Then add the roasted vermicelli and allow it to cook.
Close the pan with a lid and let it cook in medium flame.
Add more hot water if required.
Once the vermicelli got cooked, add the sugar and mix well. Add the food color in this stage (if adding). Add saffron too.
After adding the sugar the kesari will becomes thin, le tti cook in medium flame till it becomes thick.
Add the roasted cashews, and remaining ghee. Stir in between to avoid the burning at the bottom.
Once the kesari become thick and reach the required consistency, switch off the flame.
Serve hot!!

NOTES:

  • Adding food color is optional, you can avoid if you don’t want.
  • Adding saffron will give mild yellow color to the kesari.
  • Adjust the sweetness by adding/reducing the sugar.
  • If your semiya is not properly cooked in the given water ratio, add little more hot water and mix well, and let it cook till soft.
  • Don’t add sugar to the uncooked Vermicelli; always add after the vermicelli is cooked soft.
  • If you want you can add little more ghee, for more richness.

VIDEO RECIPE:

STEP BY STEP PHOTOS:
In a heavy bottomed pan preferably non stick, add a tablespoon of ghee and roast the cashews and dried grapes until it becomes golden brown and keep aside.
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

In the same pan roast the vermicelli (add ½ a tablespoon of ghee if required) for around 3 to 5 minutes in medium flame. Don’t let it burn.
Remove from flame and keep it aside.
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

In the same pan, add water and allow it to boil.
Then add the roasted vermicelli and allow it to cook.
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

Close the pan with a lid and let it cook in medium flame.
Add more hot water if required.
Once the vermicelli got cooked, add the sugar, roasted cashew dry grapes, cardamom powder and mix well. Add the food color in this stage (if adding). Add saffron too.
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

After adding the sugar the kesari will becomes thin, le tti cook in medium flame till it becomes thick.
Add the remaining ghee. Stir in between to avoid the burning at the bottom.
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

Once the kesari become thick and reach the required consistency, switch off the flame.
Serve hot!!
SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
ü  Email Subscription: Kuzhalis samaiyalarai
ü  Face book Page: Kuzhali's Samaiyalarai
ü   Twitter: KuzhaliSamaiyalai
ü   Instagram: kuzhalis Samaiyalarai
ü   Google +: kuzhalis samaiyalarai
ü   Pinterest: kuzhalis samaiyalarai
ü  For videos please subscribe: kuzhalis samaiyalarai


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