The first weekend without the kids passed by, and I must say I managed well, though it was a bit overwhelming at times. Since HD is mostly busy with his work, my company are the girls and I tag them along wherever I go. So driving without them in the passenger seat on Thursday night and at home on Friday evening when HD had gone to finish off some important work, was a little emotional for me. But at the back of my mind, I told myself that this may be something that will happen every summer vacation from now on, as long as I will be working, so I better get used to it.
Yesterday, we had a lovely get together at Huma‘s place for lunch. Ria, Priya (your names seem to rhyme! 😀 ) and Zerin were able to join us. We had so much fun chatting, having a little hands on photography session with Priya and some amazing food. I treasure blogging more for these relationships and the feedback I get from you lovely readers for my recipes, that sometimes the numbers really do not matter. 🙂 It felt like a nice end which would have otherwise been a sad weekend for me, Alhamdulillah… 😀
At the moment, the girls are enjoying their time with an overwhelming number of weddings. Today happens to be the fourth wedding they are attending, and they are home just for a week! After Ramadan, it becomes wedding season despite the monsoons. Umma says that Rasha is so excited to be eating biriyani almost every other day while Azza is settling up for the normal meals. Hehe… I am glad that they are enjoying their time there, and only hope that illness doesn’t come by, InShaAllah…
Since I did a little bit of talking about “rice” there, then let it be a rice recipe for today. 🙂 Off late, I have been loving vegetarian rice dishes more than non-vegetarian. Of course, it involves some extra work, since I will have to make an additional non-veg dish to go along with it, but somehow that extra work doesn’t hamper me from cooking up these kind of dishes. Take for example, this chickpea pulao, which has got repeated so many times at home. It didn’t appear earlier since I was never able to take good pictures for this dish till recently. I don’t know what I love in this simple pulao, whether it’s the chickpeas or the fried onions garnish, but overall it’s an amazing dish to make when you are not in a mood for a non-veg rice dish. The recipe is adapted from an online event where this dish was cooked, and since then, it has been on my favorites list. Do try it if you are in a mood for something different than usual, and easier to get done too!
- ¾ cup chickpeas, soaked overnight
- 3 tbsp oil
- 1 large onion, sliced
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 2 cardamoms
- ½ tsp shahjeera
- 1 tsp coriander seeds
- 1 tbsp ginger garlic paste
- 3 green chillies, slit
- 1 tomato, chopped
- 1 tsp Kasuri methi, crushed
- 1½ cup basmati rice, soaked for 30 minutes and drained
- 3 tbsp chopped coriander leaves
- Salt to taste
- Cook the chickpeas till done in lots of water. Drain the chickpeas and reserve the liquid.
- Measure the liquid and add enough water to make it 2½ cup. Set aside to heat it.
- Heat oil in a saucepan. Fry the onions till browned. Drain and set aside.
- Into the same oil, add the whole spices, shahjeera and coriander seeds. Saute briefly.
- Add the ginger garlic paste, chillies and tomato and cook till the tomato got all mashed up.
- Add the drained rice and saute for 5 minutes till crisp. Add the hot stock along with the chickpeas and bring it to boil.
- Adjust seasoning. Reduce flame to the lowest and keep undisturbed for around 20 minutes or till the rice is fully cooked.
- Switch off and fluff up with a fork. Add in the fried onions and coriander leaves and serve hot.