Friday, July 4, 2014

Sprouts, Corn Pulav

Sometimes, a mistaken ingredient can make a dish rise and even fall.... This recipe is one that raised to the occasion. I'm part of a foodie group and one of the members posted a recipe of moong dal kichdi. I noted the recipe and then got sprouted moon instead of the dal!! uuufff.... terror struck, now what to do??? I used the same ingredients as the original one. Instead of a kichdi I made a wonderful Pulav...



What you would need:
  1. Rice - 1 1/2 cups 
  2. Sprouts - 1/2 cup
  3. Corn kernels - 1/4 cup
  4. Onion - 2 chopped
  5. Cinnamon - 1 small stick
  6. Peppercorns - 8 - 10
  7. Cloves - 4
  8. Green chilies - 2
  9. Bay leaf - 1
  10. Ginger garlic paste - 1/2 tsp
  11. Dhaniya powder - 1/2 tsp
  12. Jeera powder - 1/2 tsp
  13. Ghee - 1 tbsp
  14. Salt - to taste
  15. Ghee / oil - 1 tbsp
  16. Coriander leaves - to garnish

How to go about it:
  1. Heat ghee in a pan, add cinnamon, cloves, bay leaf, peppercorns, green chilies and roast for a minute. 
  2. To this add onions and fry them until pink and aromatic. Now add the sprouts and corn together.
  3. To this mixture, add all the dry spices, ginger garlic and salt. Fry until well combined.
  4. Meanwhile, wash the rice and keep aside.
  5. To the sprout corn mixture, add enough water. I added 2 3/4 cups. 
  6. Pressure cook as you would cook rice. 
  7. Garnish with coriander leaves and serve hot with raita.
Njoy with your loved one's 

Luv...

Champa...