Sometimes, weekends are followed by terrible hangover. I was feeling really feverish on Thursday, so Friday was completely at home. I had a nap in the afternoon after a really long time, watched a few movies on TV with the kids and once they slept off early, I managed to read two chapters from a book that I picked up from the Sharjah Book Fair early this month. Though I had started off with “The Alchemist”, it didn’t go well with me, so the book got laid off on the side. I don’t know if it’s just me, or somebody else too felt the same. I then picked up a book written by an Emirati writer called “That Other Me“. Maybe because of the free flow of the language, I did two chapters before I dozed off and then read one more on Saturday and last night too. I don’t know how much the book will keep me occupied, but so far so good…
On Saturday, we all had planned a small meet up at Anamika’s place. Though we had some confusions, almost all of us turned up! I went off with Huma and Ria, while Fajee, Zerin, Priya and Faseela all found their way home, and later in the evening, Hiba joined us too. We had a lovely time over loads of food, chat and laughter and had a small demonstration by Fajee on doing whipped cream frosting. The ease at which she handled a four tier cake did make me feel that I could do it as well, hopefully some day! 😀 After all the food and sugar rush, we did reach home by 9 pm, but even with the girls off to sleep, it took me a long time to come back to normal and push myself to sleep. One good thing about this week is that it is only four days – we are having a public holiday on Thursday, InShaAllah, so it is a good enough reason to go through this week! 🙂
Coming to today’s recipe… varying the varieties of rice served on the table on Fridays is a task for me. HD and B prefers biriyani, so do I, but the girls like more of plain rice where they will not have too much of work of throwing away any “kachara” – they literally have a hard time picking out all the tomato skin, the fried onions, the whole spices… I hope you get the point. There will be always one corner of the plate with a heap that will include a couple of morsels of rice too. Nothing is more irritating than finding food being wasted in this manner. 😕 That is when pulaos come into play, not too much of work for me nor much work for them to be eating them too.
This corn and peas pulao is a kids favorite. I do add whole spices for flavor but grind a little greens to give it a beautiful tint, rather than keep it a boring white. Frozen peas and corn are always there in my freezer, so this pulao is really easy to make and comes together in no time. For my family, I will have to make a side dish to go with a rice like this but I know most of the families love such pulaos with a nice pickle, raita and some fryums or papadums. But I wouldn’t still mind making the extras to make sure the folks, especially the kids eat. 🙂 When you are looking for an easy lunch option, nothing like this one that comes out straight from what’s already there in your pantry! Off to the recipe…
Corn Peas Pulao ~ Makai Muttar Pulao
- 1 tbsp ghee
- 1 tbsp oil
- 1 bay leaf
- 1 cinnamon
- 2 cloves
- 2 cardamom
- 1 tsp shahjeera/ jeera
- 1 onion minced
- 2 cups basmati rice soaked for 30 minutes and drained
- 3/4 cup frozen corn soaked in warm water and drained
- 3/4 cup frozen peas soaked in warm water and drained
- 3 cups hot water
- 1/2 tsp garam masala powder
- Salt to taste
- FOR GRINDING:
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- 3 green chillies
- 1 tbsp ginger garlic paste
- Grind the ingredients under "for grinding" and set aside.
- In a large saucepan, heat the ghee and oil. Add in the whole spices and fry briefly.
- Add the onion and cook till wilted.
- Add the ground paste and saute till raw smell is gone.
- Add in the drained rice and toast for five minutes till crisp.
- Add in the remaining ingredients, keep on high flame till the water comes to a rolling boil.
- Keep the flame at the lowest and cook on closed lid for around 10-15 minutes till the water is totally absorbed and the rice is cooked.
- Serve with a side of raita and pickle.