Coriander Pesto Pulao

BM# 103: Week 2, Day 2
Theme : Recreate into a new dish

I had picked up a bunch each of basil, mint and coriander when I did grocery shopping last month. I made pesto with basil leaves and then made another pesto with the coriander and mint leaves with almonds. Since there was so much pesto, I was looking at ways to use it up beyond pesto pasta and sandwiches. Pesto rice came to my mind and it sounded like a good idea.

Since the base for my pesto was already coriander, I decided to make it similar to the coriander pulao I usually prepare. I still have some pesto leftover, I think I will be making this pulao again. This pairs well with plain yogurt and chips.

Read on for the recipe.

Ingredients:

  • 2 cups basmati rice
  • 3 cups water
  • 2 tablespoons rice
  • 1 onion, cut in half and sliced into thin pieces
  • 2 carrots, diced into 1/2″ pieces
  • 8-10 beans, cut into 1/2″ pieces
  • 1/2 cup diced capsicum
  • Salt

To grind:

  • 1/3 cup mint coriander pesto
  • 1/4 cup shredded coconut
  • 2 green chilies
  • 2 cloves of garlic
  • 1″ ginger piece

Method:

  1. Wash and soak the rice in 3 cups of water. Set aside.
  2. In a blender jar, blend everything under the “to grind” list to a smooth paste. You might have to add a tablespoon or two of water to help with grinding. Set aside.
  3. In the Instant Pot, turn the Sauté function on. Add ghee or oil and once it’s hot, add the onions and all the other vegetables. Sauté and cook under the vegetables are almost cooked.
  4. Add the ground pesto coconut paste and cook over low heat for about a minute.
  5. Drain the rice and add it to the pot. Sauté for a minute. Add three cups of water and salt as needed. Cancel the Sauté function and change it to Manual function. Cover and cook for 2 minutes. Let the pressure release naturally.
  6. Serve it hot with an onion Raita or plain yogurt on the side.

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Instant Pot Jeera rice

BM# 102: Week 4, Day 3
Theme : One bowl recipes

Jeera rice is one of the oft repeated dish at my place. Most of the times I am making a North Indian curry, I always make some Jeera rice to serve it with. It pairs very well with Rajma, Chana masala, mushroom Chettinad and almost all the Curries. The rice pairs especially well with spicier curries. I serve the meal in a bowl with rice on one half and the curry filling the other half.

Earlier I used to cook rice first and then prepare and add the tadka separately. Now I just add everything to the rice and cook for 1 whistle if using stovetop pressure cooker or 2 minutes if using Instant Pot. So just grab a pot that fits inside the Instant Pot or stovetop cooker, add the cleaned rice, 1.5 times water, peas, salt, Jeera and ghee. It’s a good idea to let the rice rest for 30 minutes before cooking. If I need to go out, I set the timer function for 30 minutes in Instant Pot for this. With the timer on, the cooking starts after the set time has elapsed, so the rice starts cooking after 30 minutes. The peas is optional here, but I like it. Read on for the recipe.

Ingredients:

  • 1 cup basmati rice
  • 1.5 cups water
  • 1 teaspoon jeera/cumin seeds
  • 1/2 cups frozen green peas
  • 1 tablespoon butter/ghee
  • Salt as needed

Method:

  1. Wash and drain the rice. In a stainless steel vessel that would fit inside Instant Pot, add the rice and everything else. Let it rest for 20-30 minutes.
  2. Add a cup of water to the inner pot of Instant Pot. Keep the pot inside trivet. Select Manual mode and set the timer for 2 minutes. Let the pressure release naturally. Serve with any curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

Mixed vegetable khichdi

BM#102: Week 4, Day 1
Theme : 
One bowl recipes

For this week’s theme, the dish should be either prepared or served in a bowl. So the vegetable khichdi I had prepared in Instant Pot recently, seemed a perfect choice. What I like about this dish is that it’s a “put everything inside the pot and close the lid” kind of recipe. You start off with a tadka of ghee or oil with cumin seeds and ginger. Then all you have to do is add a bunch of vegetables, spices, rice and lentils and cover and cook. Done!

The best part is that this can be served with just pickle or yogurt on the side. But of course, a yogurt based Kadhi would be excellent as well. Though this is a traditional recipe with each house having their own version, the particular one that I tried is from the book The Essential Indian Instant Pot cookbook. I have followed the recipe as such and absolutely love the results.

Read on for the recipe.

Serves 4-6

Ingredients:

  • 1 tablespoon ghee/oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, minced
  • 1 carrot, diced
  • 1 medium potato, diced
  • 1 medium tomato, diced
  • 1 cup cauliflower florets
  • 1 cup spinach, chopped
  • 1/4 cup green beans, cut into 1/2″ pieces
  • 1/4 cup green peas
  • 2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup rice
  • 1 cup dal (1/4 cup each masoor, moong, toor and Chana dals)
  • 6 cups water
  • Salt as needed

Method:

  1. Wash and Clean the rice. Set aside.
  2. Put the Instant Pot in Sauté mode and add the ghee. Add the cumin seeds and minced ginger. Add all the vegetables, chili powder, salt and turmeric powder. Mix well. Add the rice and the dals along with 6 cups of water. Stir to mix well.
  3. Cancel the sauté program and select to Rice setting. Let the pressure release naturally. Serve with pickle and Methi Kadhi.

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Mushroom risotto

1mushroom_risotto

Valli gives us ample preparation time and even reminders to get us started on the month long mega marathons. So for September, I knew that the theme was protein rich foods very well ahead. But as usual, I never got around doing any preparation. What I didn’t realize was that With a two month long India trip in between, there wouldn’t be enough time once I come back.

Still I decided to participate for this month. My main confidence came from the fact that our daily food involves a decent serving of protein. So catching up won’t be very difficult. Also I already had about ten recipes in my drafts folder (magic folder) to get me started.

This is one of the recipes from the draft. I had made this risotto with mushrooms and black beans a while back. I love black beans and go around adding a handful or a cup of it to a lot of recipes. The combination of cheese, broccoli and beans makes the protein factor look good. And to think that I wasn’t planning on a protein high meal when I was preparing this recipe :-)…

Risotto is made using Arborio rice but  the Indian idli rice is a good substitution and that’s what I used. Read on for the recipe.

3mushroom_risotto

Recipe adapted from: Sweet and Savory

Serves : 4

Ingredients:

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 1 cup broccoli florets
  • 1 1/2 cups Arborio rice*
  • 1 cup cooked black beans
  • 200 gms mushrooms, sliced
  • 4 cups vegetable broth
  • 1/2 cup cheese
  • salt and pepper

* I used idli rice instead

Method:

 

Heat oil or butter in your Instant Pot (Saute Mode) or a thick bottomed pan. Add the chopped onions and saute till pink. Add the sliced mushrooms and broccoli florets. Saute for a few seconds.

 

Add the rice, saute it so that it is coated in the oil. Add the cooked black beans and 4 cups of broth. Season with salt and pepper.

 

Change the mode from Saute to either rice or Manual. Cook for about 10 minutes. Release the pressure and stir in the cheese. Mix well and serve hot. If you wish, you can    sprinkle a handful of sautéed mushrooms on top before serving.

2mushroom_risotto

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