Veg pulao kadhi

Name: Veg pulao kadhi
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For pulao:-; 1 &1/2 cup basmati rice; For tempering:; 2 tbsp oil; 2 tbsp clarified butter; 1/2 tsp mustard seeds; 1 tsp cumin seeds; 2 green chillies broken into pieces; 7-8 curry leaves; 5-6 black peppercorns; 2 pieces cinnamon sticks; 1 bay leaf; For Vegetables-; 2 medium sized onions cut into thin juliennes; 2 medium sized potatoes cut into thick and small juliennes; 1 green capsicum cut into thick and small juliennes; 1 carrot cut into small and think juliennes; For Powdered dry spices used:; 1/4 tsp asafoetida; 1 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 2 tsp garam masala powder; 1 tsp pulav masala powder; to taste Salt; other ingredients:; 3 cups water (add more if needed); 2 tbsp red, yellow and green coloured tutti fruity; as required Coriander leaves for garnishing; for kadhi:-; 1 cup curd

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#ebook
#post48

#healthy2020

Vegetable pulao is a very healthy and also wholesome food. With kadhi it just tastes incredible. You can add any other vegetables of your choice. For kadhi have added jaggery instead of sugar for sweetness since we like it thoda "khatta-mitha".This is my way of making pulao and kadhai a bit different from regular methods. Do try it once!

#ebook
#post48

#healthy2020

Krupa Kapadia Shah @krupa_kapadia_shah08

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Ingredients

45 minutes

3 servings

Forpulao:-
1 &1/2 cup basmati rice
For tempering:
2 tbspoil
2 tbspclarified butter
1/2 tspmustard seeds
1 tspcumin seeds
2green chillies broken into pieces
7-8curry leaves
5-6black peppercorns
2 piecescinnamon sticks
1bay leaf
ForVegetables-
2medium sized onions cut into thin juliennes
2medium sized potatoes cut into thick and small juliennes
1green capsicum cut into thick and small juliennes
1carrot cut into small and think juliennes
ForPowdered dry spices used:
1/4 tspasafoetida
1 tspturmeric powder
2 tspkashmiri red chilli powder
2 tspgaram masala powder
1 tsppulav masala powder
to tasteSalt
otheringredients:
3 cupswater (add more if needed)
2 tbspred, yellow and green coloured tutti fruity
as requiredCoriander leaves for garnishing
for kadhi:-
1 cupcurd
2 tbspchickpea flour
2 cupswater
4 tbspjaggery
1 tspdry ginger powder
to tasteSalt
for tempering:
1 tbspoil
1/2 tspmustard seeds
1 tspcumin seeds
5-6black peppercorns
2green chillies broken into pieces
3-4cloves
8-10curry leaves
as required Coriander leaves for garnishing

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Steps

45 minutes

1

For the Pulav:- In a pan heat oil and clarified butter. Add the remaining ingredients for tempering to the heated oil and clarified butter.
2

When mustard seeds start to crackle add the onion juliennes to it and cook till they become pinkish.
3

Now add properly washed basmati rice to it and saute on full flame till all the rice gets adequately fried. (This is a trick I use when you forget to soak basmati rice beforehand.) This generally takes around 3 minutes.
4

Now add all the powdered dry spices and water to the pan.
5

After that add the cut vegetables to it and mix everything well. Cover the pan and cook until done.
6

Finally, add the tutti fruity to it and cover it for sometime before serving the pulao.
7

For kadhi: in a vessel take the first six ingredients for kadhi and mix them properly. Keep this mixture for heating.
8

In a tempering vessel, take oil and heat it.
9

Add mustard seeds, cumin seeds, black peppercorns and cloves. After mustard seeds start to crackle add the curry leaves, green chillies and asafoetida to it.
10

Add this tempering to the curd mixture and heat till it starts to become thick.
11

Once done add the coriander leaves to the kadhi and serve it with the vegetable pulao, garnished with coriander leaves.