It has been 7 years since Anubhavati was born and I must say it has been an amazing ride! The journey has taught me a lot, not only in documenting what I cook for my family, but more in terms of photography, presentation and definitely my writing skills. Many of my readers mention that they enjoy the little titbit or narrative that comes before the actual recipe itself!!
Pilafs and one pot meals are always a pleasure to cook up and serve as they enable to act as a source of carbohydrate, protein and vitamins all in one…not to mention the fact that they are fuss free and easy. One of my favorite has been my mom`s version of the mixed vegetable rice – Vegetable bhath. My kids love this version as the rice is pinkish red because of the addition of beetroot! They also love my Mint Rice and the Tomato Rice that I make!
This one was passed on to me by a friend K and she was more than happy to let me feature it on the blog. The star ingredient of this rice is really Green Chillies. The heat and the spice is only from the chilies and the resulting flavour is unique and very delicious.
2 Cups Basmati Rice.
1 Cup Peas.
6-7 Green Chillies.(Reduce if needed).
1 Bunch Cilantro.
1/2 Tsp Garam Masala.
1 Tsp Dhania Powder.
1 Onion chopped.
1/3 Cup Coconut Milk Powder.
- Grind the cilantro, cashews and the green chillies to a coarse paste adding NO water. The green chillies are the star ingredient here and the aroma and flavour is allowed to shine in the dish. We do not add any red chilli powder.
- Dice the onions, carrots, and potatoes if needed, and thaw out the peas and corn if using.
- Soak the basmati rice in water for about 30 minutes.
- Take a pressure pan and add about 2-3 tsp of ghee or oil.
- Season with bay leaf, cloves and cardamom crushed. When the aroma starts wafting from the seasoning, add the chopped onions.
- When the onions are sauteed, add all the chopped veggies, salt and allow it to cook halfway through.
- Add the pulsed chilli-cilantro paste and mix it in. Now follow with all the dry spices – Turmeric Powder, Dhania Powder and Garam Masala.
- The mixture has to get cooked and the raw smell from the spices should slowly disappear.
- Now add the soaked and drained rice, coconut milk powder and about 2 1/2 – 3 cups of water depending on the final consistency. Add salt to taste. You could also add a spoon of ghee to facilitate the cooking.
- Close the pressure cooker, place the weight and cook on low/sim for about 25 minutes.
- If on opening, there is excess water, let it cook for a couple more minutes.
- If its mushy after 25 minutes, switch off the stove and allow it to stay open until its ready to be served.
- Fluff with a work and serve with a cup of Boondhi Raita.
“Is Peas a fruit? or a vegetable” ? My daughter asked me one day and I really had to look it up to provide her with an answer. Surprise Peas is a fruit! Pea Pods are considered a fruit as they have seeds and they are developed from the ovary of a flower. Well, there`s a new thing that I learnt for today. Peas is a favorite with everyone in our home. We add it to everything….rice, gravies, kootu varieties, and some times alongside vegetables too. When I wanted to make a dish where the star ingredient was Peas naturally everyone welcomed it. I was always on the lookout for easy one pot recipes and when I saw this one on Ramki`s blog, I was awash with excitement. I dressed it up with the ingredients that I wanted with, but the root idea is completely his genius. It takes roughly 15 minutes from start to finish and it had the extra ordinary restaurant taste. There are a few points to be noted:
- This method works ONLY with a pressure cooker with a solid base. I have a Prestige 5 Lt Pressure Cooker with Anti-Burning Base.
- If you are cooking on a coil/ glass top please switch on your burner for about 3-4 minutes BEFORE you place your cooker on it for maximum results and to avoid burning. Once you switch off the cooker, please move it to another burner as on coils, the heat is retained.
- Please follow cooking times exactly.
1 Tsp Butter.
1 Medium Onion sliced thin.
2 Green Chillies grated finely.
1 Tsp Grated Ginger.
2 Tsp Grated Garlic.
1/4 Cup Powdered Cashews.
1 Cup packed chopped methi.
1 Cup green peas.
1/2 Tsp Garam Masala.
1/2 Tsp Dhania Powder ( Corriander Powder)
1/2 Tsp Jeera Powder.
1/2 Tsp Red Chilli Powder.
1 Tsp Milk Powder (Optional).
Salt to taste.
1/2 Cup Beaten Curd/ Hung Curd/ Greek Yoghurt/ Sour Cream beaten.
1 Tbsp Whipped Cream or Heavy Cream.
1/2 Tsp Sugar.
Milk as needed to dilute.
Stainless Steel Pressure Cooker with weight and gasket.
- The whole concept of One Pot One Shot is to be able to throw in all the ingredients and cook them in their own juices using steam without adding any water. This camelises onions, cooks rice, flash cooks vegetables retaining their nutrients and breaks them down rendering them completely cooked and ready to consume.
- In the pressure cooker, directly add the butter, sliced onions, grated chillies, grated ginger, grated garlic, peas, chopped methi leaves, cashew powder, garam masala, dhania powder, cumin powder, milk powder and salt to taste.
- No need to mix.
- Now place it on HIGH on the stove with the weight and wait for two whistles. They will come quickly one after the other.
- Switch off flame and in a few minutes release the pressure.
- You will see completely cooked veggies inside but they wont be mushy.
- Now add the beaten curd, sugar, whipped cream (heavy cream) and give it a quick mix.
- I added a few pieces of pan seared organic tofu to the gravy.
- Mix, garnish with chopped cilantro if needed.
- One Pot One Shot Methi Matar Malai can be served with hot rotis, phulkas or Jeera Rice.