So, we had to shift. And for one entire week, normal life came to a stand still while we setup our new house.
And the gas stove connection was taking time to be setup. Eating food from takeaways gets to be a pain, so thats when cooking in the microwave happens. Normally I avoid using it, and do not advise microwave cooking.
One of my favorites is soy kheema pulao, adapted from a kheema pulao recipe given to me years ago by a fantabulous cook and friend of mine Shantha from Bangalore. Those days I used to eat meat, and as an ex meat eater, with some adaptions, I found no difference in the taste. Infact, soy kheema is also much faster to cook!
I have given 2 versions of the recipe as is made on a gas stove and then the microwave version
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
So here goes..
1 cup soy chunks/kheema
1 cup Basmati rice ( preferably brown basmati rice)
2 large onions, sliced
2 potatoes, chopped into 1" chunks
3-4 green chillies slit vertically
1/2 bunch fresh coriander leaves, finely chopped
5-6 mint leaves
2 large tomatoes sliced vertically in large chunks
2" Ginger grated or crushed
6-7 cloves garlic crushed
salt to taste
1 tbsp oil
Spices:
1 tsp red chilly powder
1/2 tsp tumeric powder
1 tsp each of coriander and jeera powders
1 1/2 tsp amchur powder (dry mango powder)
1 1/2 tsp garam masala powder
Crush together
1" cinnamon stick
4-6 cloves
1 tsp pepper corns
1 clove cardomom
1.5 tsp fennel/saunf seeds
Cooking on gas flames/stoves
Heat oil in a pan on a medium flame
Add 3/4th of the spices that were crushed together and heat a bit. Let the flavored oil spread around the base of the pan.
Add onions and heat till pink
Add the green chillies, ginger and garlic and fry for a minute
Add the spice powders, and fry till oil starts separating
Add the potatoes, coriander and mint leaves and fry for 3-4 minutes till potatoes start browning slightly
Add the brown rice and salt. Mix well.
Fry with the spices for 3-4 minutes and add 2 cups of warm water to it. Bring to a boil, lower gas, cover and simmer till rice is almost cooked. give or take 7-10 minutes.
Add the tomatoes and mix gently. Sprinkle the left over crushed spices on top, and heat on medium gas for an additional 5 minutes.
Cover and keep for 10 minutes to let tomatoes cook and release its flavor. Garnish with coriander leaves and lemon. Serve with Cashew cream raitha
Microwave :
Add oil to a dry glass bowl and heat in microwave for 1 minute
Add 3/4th of the crushed spices and heat for 3 minutes
Add onions, ginger, garlic, green chillies and heat for 6-7 minutes till onions look a bit brown
Add the spice powders to the hot mixture, mix well.
Add potatoes, coriander leaves, mint leaves and salt, mix, cover and cook for 3 minutes
Add soya kheema, mix well.
Add rice, stir in gently and let it cook for 10 minutes
Remove the dish, add the tomatoes, mix gently, garnish with balance crushed spices and replace in oven for cooking for another 5 minutes.
Done...and paired up with cashew cream raita, given next...its a dream.
And the gas stove connection was taking time to be setup. Eating food from takeaways gets to be a pain, so thats when cooking in the microwave happens. Normally I avoid using it, and do not advise microwave cooking.
One of my favorites is soy kheema pulao, adapted from a kheema pulao recipe given to me years ago by a fantabulous cook and friend of mine Shantha from Bangalore. Those days I used to eat meat, and as an ex meat eater, with some adaptions, I found no difference in the taste. Infact, soy kheema is also much faster to cook!
I have given 2 versions of the recipe as is made on a gas stove and then the microwave version
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
So here goes..
1 cup soy chunks/kheema
1 cup Basmati rice ( preferably brown basmati rice)
2 large onions, sliced
2 potatoes, chopped into 1" chunks
3-4 green chillies slit vertically
1/2 bunch fresh coriander leaves, finely chopped
5-6 mint leaves
2 large tomatoes sliced vertically in large chunks
2" Ginger grated or crushed
6-7 cloves garlic crushed
salt to taste
1 tbsp oil
Spices:
1 tsp red chilly powder
1/2 tsp tumeric powder
1 tsp each of coriander and jeera powders
1 1/2 tsp amchur powder (dry mango powder)
1 1/2 tsp garam masala powder
Crush together
1" cinnamon stick
4-6 cloves
1 tsp pepper corns
1 clove cardomom
1.5 tsp fennel/saunf seeds
Cooking on gas flames/stoves
Heat oil in a pan on a medium flame
Add 3/4th of the spices that were crushed together and heat a bit. Let the flavored oil spread around the base of the pan.
Add onions and heat till pink
Add the green chillies, ginger and garlic and fry for a minute
Add the spice powders, and fry till oil starts separating
Add the potatoes, coriander and mint leaves and fry for 3-4 minutes till potatoes start browning slightly
Add the brown rice and salt. Mix well.
Fry with the spices for 3-4 minutes and add 2 cups of warm water to it. Bring to a boil, lower gas, cover and simmer till rice is almost cooked. give or take 7-10 minutes.
Add the tomatoes and mix gently. Sprinkle the left over crushed spices on top, and heat on medium gas for an additional 5 minutes.
Cover and keep for 10 minutes to let tomatoes cook and release its flavor. Garnish with coriander leaves and lemon. Serve with Cashew cream raitha
Microwave :
Add oil to a dry glass bowl and heat in microwave for 1 minute
Add 3/4th of the crushed spices and heat for 3 minutes
Add onions, ginger, garlic, green chillies and heat for 6-7 minutes till onions look a bit brown
Add the spice powders to the hot mixture, mix well.
Add potatoes, coriander leaves, mint leaves and salt, mix, cover and cook for 3 minutes
Add soya kheema, mix well.
Add rice, stir in gently and let it cook for 10 minutes
Remove the dish, add the tomatoes, mix gently, garnish with balance crushed spices and replace in oven for cooking for another 5 minutes.
Done...and paired up with cashew cream raita, given next...its a dream.
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