View allAll Photos Tagged pulav
...from an Indian Kitchen
I have seen such wonderful collections of spoons on flickr...I thought I'd share some very interesting ones from India:-)
New ones are shiny and old ones have a matte-finish due to constant scrubbing;-)
Our basic thali contains one vegetable + 5 chapatis or Dal Rice or Pulav Raita or Puri Bhaji, 30 day package costs Rs. 1,233
Pub and Bistro
Above Geeta Bakery, Panaji
Pilaf on plate with oriental ornament and Traditional Asian breads - churek. Central-Asian cuisine - plov.
Chicken Pulav/Pilough/Pilav/Pullao :)
2 lbs meat/chicken/beef
Rice 4 cups (washed and soaked for 30 minutes)
Ginger paste 1 tbs
Garlic paste 1 tbs
Yogurt(plain) 1 cup (whipped)
Oil 1 cup
Salt per taste
Cumind seeds 1ts
Cinamon 3 sticks
Bay leaf 4
Brown cardamom 3
Green cardamom 4 to 5
black cumin 1/2 ts
Coriander powder 1 ts level
Pepper corns 10
Mace powder 1/2 tsp
Few drops kewra for aroma.
1 : Warm up oil and add peppercorns...cloves...cinamon...bay leaves...green cardamom...cumin seeds...fry for few minutes then add ginger garlic paste...stir for few minutes then add mutton/chicken/beef...fry for few minutes when meat turns white add 1 to 2 glasses of water...cover and boil on low heat until meat is tender...If you are making chicken pulao then you do not need to 1 to 2 glasses of water...just add half cup of water... cover the pot and keep it on low heat but for mutton and beef you will need to add water....When the meat is tender (about one cup of stock should remain in the pot...if more add water if less increase heat and reduce it.
2: Then pour the yogurt over the cooked meat.
3: SEPERATELY in 12 glasses of boiling water stir in 5 tsps of salt and then add soaked rice...Boil the rice until more than half cooked....remove from heat and thoroughly drain....Spread the rice over the meat...then sprinkle some dry yellow food color(optional)....cover and cook on low heat on stove until the rice is tender or in the oven on 350F for 30 minutes...Mix the rice gently and serve with raita....If you want you can sprikle some fried onion for garnishing.
Shot @ Home
Tagged by Panache
16 random things about me
1. While seeing off somebody I have this habbit of turning behind and seeing the person as far as i can.
2. I skip words while reading a book or newspaper.
3. I dance in front of mirror.
4. I eat sugar with pulav :D
5. I have weird dreams and remember it in the morning ,used to tell it to my friends earlier and now my husband has to listen to it :P !!!!
6. I tend to eat pickle after eating sweet :) !!!
7. I get scared when somebody calls me from behind even if i am at home.
8. I make a not of people who wished me on my birthday :) .
9. On sundays i take bath late...
10. Sometimes if i am scared to walk in the dark ,i chant 'ram,ram,ram,ram' ..mom had taught me this when i was a kid !!!....
11. I can spend on others but i am a readl kanjoos when it comesto spending on me.
12.I have lot of nick names ;) .One of them being 'Soda'
13. I dnt like to go to hospitals and see doctors.Whenever i am not feeling well i get scoldings from my friends to go to doctor .
14. I love attention .
15. I scratch my head when i think :D
16. I smile a lot :D ,one of my nick names in college was 'Keep smiling"
17. If you are reading this ..you are tagged too :D..
How is Parsi New Year Celebrated
On this day all the members of the family wake up early in the morning, take bath and dress up with new clothes. Houses are cleaned and threshold of the house is decorated with ornate rangolis and incense sticks are lit. Sandalwood is sprinkled on burning coal which is generally kept in censors. People visit their temple called the Agiary for thanks giving on this day. This thanksgiving session is called ‘Jashn’. On this day Parsis worship Ahura Mazda, symbolized by fire and offer sandalwood sticks to the fire.
On this day it is a custom to keep on a table a copy of the Gathas, a lit lamp or candle, a shallow earthenware plate with sprouted wheat or beans for prosperity, small bowl with a silver coin for wealth, flowers which signify colour, painted eggs for productivity, sweets and rosewater for sweetness and happiness and a bowl of water containing goldfish in it.
Food also is an intricate part of the festivities. For breakfast ‘Ravo’ which is prepared from suji, milk and sugar is served and fried vermicelli cooked in sugar syrup and sprinkled with raisins and lot of almond slivers are served. Faluda which is milk flavoured with rose essence is the traditional drink prepared on this day which is served to the guests. On this day guests are welcomed to the house by sprinkling rose water. For lunch rice and moong dal is served on the Navroz day along with this other delicacies like make Pulav with lots of nuts and saffron. Fish is the main cuisine for this day. Another important custom followed by the people of the Parsi community on this day is donating food to the poor people. On the Parsi New Year people visit family and friends and greet each other and exchange gifts.
Mix Vegetable Pulav and Gujarati Kadhi Recipe: www.7spice.net/entrees-mains/mix-vegetable-pulav-and-guja...
I still remember the day..Exactly 25 years before i have taken a photograph of my cousin's 2 year old son.and made a huge enlargement size photo and presented to him. still it is in his home.(it was taken with OLYMPUS OM 10 WITH ZOOM LENS. 100% MANUAL SHOT)
Yesterday that boy had a BETROTHAL function at a Hotel near by my home.
so since 2 days the house was jam packed.
well some of my relatives are vegetarian and my wife prepared a FANTASTIC "vegetable pulav" for the guests.!!
and here i was busy with my canon and my calculations . i hope the result is here as good as the taste of the dish...!!!
here i let the flash light and normal day light through the rice and vegetables...!!!
light source: 3 naked flash used.
from left one in the equal height of the plate. second from right just above the food.
third the main flash attached with camera with diffuser.!!!
A light pulao/pilaf with Basmati rice, spices and vegetables
- rice pilaf, lamb, carrots, chickpeas, greens
This is history of the Middle East on the plate. Rice in pilaff is cooked in a seasoned broth (zirvak). In some cases, the rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices. The English term pilaf is borrowed directly from Turkish, which in turn comes from (Classical) Persian پلو, Urdu pulao (پلاؤ) and Hindi pulav (पुलाव), and ultimately derives from Sanskrit pulaka (पुलाक). Depending on the local cuisine, it may also contain a variety of meat and vegetables.
Pilaf and similar dishes are common to Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean cuisines.
I was a little surprised to see chickpeas - somewhat non-traditional pilaff ingredient in my book.
YUMSOME.. LUCH.. HONEY MASALA pulav with CHILLY fish.. yes I love making you ENVY of me :D :D :D .. every time… you see.. ;)
A light pulao/pilaf with Basmati rice, spices and vegetables