Wednesday, November 5, 2008

Jhatpat Pulao with Palak Raitha

This is one tried and tested recipe in my list of "easy-to-cook" recipes. Especially when you have unexpected guests and you do not have enough time to turn out something nice.

All you need is some cooked rice, a few vegetables from your refrigerator and some curd to turn this dish in less then an hour's time.

Ingredients for the Jhatpat Pulao:

3-4 Carrots
1 Bowl of Green Peas
2 Medium sized Onions
6-8 button Mushrooms
1 Capsicum
A few pieces of Paneer
Salt to taste
1 Tsp of Crushed black pepper

2 Katori (Medium) of Rice


If you have cooked rice you can readily use it. Otherwise take the rice and wash it. Now boil 5-6 cups of water and put some Pudina (mint) leaves into it along with salt and some all spice leaves(If you dont have this you can put whole spices).

When the water starts to boil put the washed rice and cook till the rice is 90% complete.
Drain the water and keep the rice aside.

Now take some oil in a pan, throw in some whole spices like BayLeaf, Cloves, Green Cardamom, Cinnamon, Star Anise along with some thinly sliced onion and saute for a while.

Now add the chopped carrots, capsicum, Mushrooms and green Peas into the pan and saute till almost done.

Add salt and crushed black pepper after a while. Now finally put the paneer and fry till well browned.

Once this is done take a serving platter and pour the cooked rice on it. Now pour the vegetable mixture and and mix it lightly.

Garnish with fried onions and cashew before serving hot along with the palak raitha.

For the Raitha:
Palak (a bunch)
1/4 tsp methi
pinch of hing
4-5 red chilles
1 tsp of jeera
1 Nestle Dahi (big)
Black Salt to taste

Heat oil in a pan. Throw in the Jeera, Methi, Hing and Red chillies and saute till well browned. Now pour the cleaned and chopped palak leaves and fry till the leaves are wilted.

Now take some dahi in a mixie container and pour the fried ingredients and blend it together. Take it out into a container, pour in the rest of curd, black salt. Garnish with thinly sliced onions and serve along with the Pulao.

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