I found this one of the easiest and tastiest to make. My girls love it.. In continuation with my earlier post I am writing down recipes of three more dishes .
CORN CAPSICUM PULAV
1 cup frozen or canned corn kernels
2 tbsp of Biryani or pulav masala( I used Badshah... shahi biryani powder)
1 capsicum sliced
1 sliced onion
2 cups Basmati rice, (washed and drained)
1 tbsp oil/ghee
2 tsp Jeera(cumin)
Salt to taste
Coriander leaves for seasoning.
Defrost/wash corn kernels . In a deep bottom pan or cooker eat the oil.Add the Cumin seeds. Saute the cut onions and then add sliced capsicum when they are slightly cooked add the corn kernels. Stir well together. Add rice and stir- fry for a few minutes.Add salt to taste and Biriyani masala according to your liking. Add 2 cups water. Cover and cook on a medium heat or if you are cooking in a pressure cooker switch off after one whistle.
Serve hot after garnishing with coriander leaves.
A lovely accompaniment made of potatoes , it is delicious with rice, roti or puri. It is very simple yet very tasty.. here is the recipe.
5 large size aloo/potatoes (Boil them in pressure cooker with salt and turmeric powder,cut them in one inch cubes)
3 tsp jeera/ cumin seeds
1 tsp red chili powder
1Tbsp Coriander seeds
2 Tbsp jeera powder/roasted cumin powder
1/2 tsp dry mango powder (Amchur powder)
2 Tbsp fresh coriander leaves chopped
salt to taste
Heat oil, add jeera in oil. Let it crackle. Then add salt / red chili powder /crushed jeera and coriander seeds / dry mango powder every thing in the oil. Stir for a second.
Then lastly add the cut potatoes and mix well. Add fresh coriander leaves.
Mix well. The dry masala will coat the potatoes well.
This is an Indian side dish, Cucumber raita is a delicious accompaniment to any roast or grilled food.. particularly with Pulavs and spicy rice preparations. It's the ideal vegetable to serve on hot summer days, as it is cool and refreshing.
1 large cucumber, peeled, grated.
salt to taste
Jeera powder(roasted cumin powder)
2 cups of natural yogurt
2 tbsp freshly chopped mint and coriander leaves
Freshly ground black pepper.
Put the grated cucumber in a bowl .In another bowl stir the yogurt with a little water to make a homogeneous mixture. Mix the cucumber and yogurt together with half the mint/coriander and plenty of pepper and cumin powder Chill in the refrigerator until serving time. Add salt just before serving to avoid the raita getting all watery. I do give it a seasoning of mustard and red chilies when I serve it with South Indian rice preparations. but for the above pulav I preferred it without mustard.
Ciao for now..