Inspired By
Gayathriscookspot
Ingredients:
Short Vermicelli - 2 cups ( I used Savorit)
Oil - 2 tbsp
Cloves - 2
Cinnamon - 1/2 inch stick
Sombu/Fennel Seeds - 1/4 tsp
Fresh Green Peas - 1/2 cup
Onion - 1 large (sliced lengthwise)
Water - 3 cups
Rock Salt - 1-1/2 tsp or according to taste
Turmeric Powder - 1/4 tsp
Finely Chopped Coriander Leaves - 1 tbsp
Fried Cashews (optional) - Few to garnish
Grind Together:
Green Chillies - 4
Mint Leaves - A handful
Coriander Leaves - A handful
Ginger - 1 inch piece
Garlic - 3-4 cloves
Make a smooth paste of all these ingredients by adding some water as needed.
Method:
1. In a kadai, roast vermicelli until light brown using and keep aside.
2. After transferring the roasted vermicelli, add oil in the kadai and then add in the cloves, cinnamon, and sombu.
3. When they crackle, add the sliced onions and saute until golden brown.
4. Cook green peas until tender in another pan with just enough water. Drain the excess water and set the cooked peas aside.
5. When the onions are fried enough, add the ground paste and turmeric powder. Saute well until the raw smell goes.
6. Add the cooked peas and saute well.
7. Add water and salt and allow to boil.
8. When it starts boiling, add the roasted vermicelli and let it cook on low flame for a few minutes with the lid covering the kadai.
9. Once all the water is absorbed (this may take a few minutes), switch off the flame, and cover the kadai again with the lid. Leave it as such for about 5 minutes.
10. Garnish with coriander leaves and fried cashewnuts. Serve hot with any accompaniment of your choice, may be a raita or a gravy.
PS: I could not take a snap of my pulao as it vanished off in a jiffy. I will surely post pictures the next time I do this recipe.
Gayathriscookspot
Ingredients:
Short Vermicelli - 2 cups ( I used Savorit)
Oil - 2 tbsp
Cloves - 2
Cinnamon - 1/2 inch stick
Sombu/Fennel Seeds - 1/4 tsp
Fresh Green Peas - 1/2 cup
Onion - 1 large (sliced lengthwise)
Water - 3 cups
Rock Salt - 1-1/2 tsp or according to taste
Turmeric Powder - 1/4 tsp
Finely Chopped Coriander Leaves - 1 tbsp
Fried Cashews (optional) - Few to garnish
Grind Together:
Green Chillies - 4
Mint Leaves - A handful
Coriander Leaves - A handful
Ginger - 1 inch piece
Garlic - 3-4 cloves
Make a smooth paste of all these ingredients by adding some water as needed.
Method:
1. In a kadai, roast vermicelli until light brown using and keep aside.
2. After transferring the roasted vermicelli, add oil in the kadai and then add in the cloves, cinnamon, and sombu.
3. When they crackle, add the sliced onions and saute until golden brown.
4. Cook green peas until tender in another pan with just enough water. Drain the excess water and set the cooked peas aside.
5. When the onions are fried enough, add the ground paste and turmeric powder. Saute well until the raw smell goes.
6. Add the cooked peas and saute well.
7. Add water and salt and allow to boil.
8. When it starts boiling, add the roasted vermicelli and let it cook on low flame for a few minutes with the lid covering the kadai.
9. Once all the water is absorbed (this may take a few minutes), switch off the flame, and cover the kadai again with the lid. Leave it as such for about 5 minutes.
10. Garnish with coriander leaves and fried cashewnuts. Serve hot with any accompaniment of your choice, may be a raita or a gravy.
PS: I could not take a snap of my pulao as it vanished off in a jiffy. I will surely post pictures the next time I do this recipe.
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