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Vegetable Pilaf

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My husband calls from his office at the Indian Air Force Headquarters, where he has been transferred. A colleague and his wife are driving in from Chandigarh and have an early morning flight from New Delhi. They have asked to stay with us overnight.

The armed services are a close-knit community, and you help each other whenever needed.

I take stock of dinner. Rosy (our cook) has already fixed the evening’s planned meat curry and sabzi. She will make fresh rotis when we are ready to eat. I decide to add a quick vegetable pilaf. Along with raita, pickles, and kuchumbar (Indian salsa), it would be a good dinner for hungry travelers. I head to the kitchen and call out to Rosy in her living quarters next to the kitchen. Together, we start fixing the pilaf and getting the table set for the two extra guests.

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Vegetable Pilaf

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
A flavorful vegetable pilaf that goes perfectly with curries and lentils.

Ingredients

  • 3 cups Basmati rice (washed 4 times and soaked for 20 minutes )
  • ¼ cup cooking oil (your choice)
  • 2 medium Bay leaves
  • 5 pepper corns
  • 4 cloves
  • 1 black cardamom
  • 2 small green cardamoms
  • 1 small cinnamon stick (about 1 inch)
  • 2 whole Serrano green chilies (stem removed, slit half-way down the middle (optional))
  • 2 medium onions (peeled and sliced thin)
  • 1 tbsp fresh garlic paste (or you can use ready-made garlic and ginger paste)
  • 1 tbsp fresh ginger past (or you can use ready-made garlic and ginger paste )
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • dash red chili powder (optional)
  • ½ bunch fresh cilantro (pick leaves and a bit of the stem, grind to a paste or chop finely, about ¼ cup)
  • 4 medium tomatoes (chopped or pureed coarsely)
  • 1 cup mixed peas and carrots (I use a frozen pack )
  • 3 cups vegetable broth
  • Salt to taste

Garnish

  • ½ sliced onion, cashew nuts, and raisins (all optional—or you could sprinkle the pilaf with some chopped cilantro/coriander leaves)

Instructions 

  • Heat oil in a large (6-quart) cooking pot over medium heat.
  • Add whole spices and whole green chili. If you slit it midway down the center, it adds more heat to the curry. If you don't want that, just punch it once with a fork so it does not burst in the hot oil. Let it splutter for about 30 seconds, and then add the onions.
  • Sauté the onions until they turn opaque and start to brown slightly at the edges. Stir occasionally so that the onions don't burn. About 4 minutes.
  • Add ginger paste, garlic paste, and spice powders. Continue to sauté for an additional 2 minutes.
  • Be sure to scrape the bottom of the pan to make sure nothing sticks and burns. Add the chopped tomato and cilantro.
  • Cook, stirring frequently, until most of the moisture is absorbed and the oil starts to rise on the edges of the pan. About 10 minutes.
  • Add the drained rice and carefully sauté it for about 3 minutes until the rice starts to turn opaque. Make sure it does not stick to the bottom of the pan and burn!
  • Pour in the stock and water, stir, cover, and boil on medium heat. About 10 minutes.
  • Add the peas and carrots and gently stir them in.
  • Cover and cook on medium-low. When the water starts to evaporate and pits form on the top of the rice, reduce the heat to low. Cook another 5-6 minutes.
  • Check a few grains of rice to see if the rice is done by pressing a grain between the thumb and forefinger. If it is still gritty, cover it and cook on low heat for 2 minutes more.
  • Turn the heat off and let sit for 5 minutes.  Fluff rice with a fork.     
  • Serve on a rice platter or serving dish and garnish with sauteed onions, cashews, raisins, or chopped fresh cilantro/coriander.
  • This makes for a  satisfying meal paired with raita.  It also goes well with any curried lentil, or vegetarian or non-vegetarian curry, or with any style raita. 

Notes

You can finish fixing the rice in the bake. Be sure it is an oven safe pot or transfer to a roaster pan or dish. Heat oven to  200 degrees F and place the pilaf in the oven when pits start to appear on the rice surface. It needs to be covered while baking. You could use a foil cover if your dish does not have one. Bake at 170-180 degrees F for half an hour.
If you are familiar with an Insta Pot or manual pressure cooker you could follow cooking instructions until you add the water (you need half the amount in a pressure cooker). Follow the manual instructions for cooking the rice. 
You can also add 2 medium potatoes, peeled and quartered or a cup of cauliflower flowerets.
Sometimes, I add a teaspoon of store bought korma masala from the Indian grocery store. If you use it, go easy. It packs a punch!
Once the rice starts to boil you can add a tablespoon of kasturi methi or chopped mint. 
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: pilaf, rice

 

 

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In Recipes

Lauki Sabzi (Bottle Gourd Sautéed in Spices)

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Bottle Gourd or Opo Squash, also known in India as lauki, ghiya, dudhi, sorakkai, etc., is a summer vegetable that is used in a variety of Indian dishes. It is made into sabzis (sautéed vegetables), and curries, and incorporated into dals. The squash is a savory, healthy vegetable rich in nutrients. It is a good pick-me-up when you are feeling under the weather.

When picking lauki, be sure to check for firmness. If it feels slightly soft or browning, it is over-ripe, and it is best to avoid it for cooking.

This recipe is a Punjabi-style simple lauki sabzi, which I adapted from watching my mother-in-law cook. She would often cook it minus the onions or sometimes minus both the onions and tomatoes.

Since bottle gourd can be quite bland, the spices and tomatoes give it a nice, savory, tangy flavor.

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Lauki Sabzi (Bottle Gourd Sautéed in Spices)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
A savory, healthy vegetable rich in nutrients—a good pick-me-up when you are feeling under the weather.

Ingredients

  • 1 medium lauki (gourd) (approximately 3 cups )
  • 3 tbsp cooking oil
  • 1 whole red chili (optional)
  • ½ tsp whole cumin seeds
  • 2 tsp ginger, chopped
  • 1 medium onion, diced (about ¾ cup)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder or red chili flakes (adjust to your taste)
  • 2 medium tomato, diced fine (or 2 tbsp tomato paste)
  • 2 tsp ghee or butter

Garnish

  • ½ tsp garam masala
  • 1 tbsp chopped cilantro / coriander leaves

Instructions 

To Prepare

  • Wash the gourd, cut both ends, and peel the skin.
  • Cut it lengthwise into half and then again in half.Remove any seeds. There is no harm if a few remain. Chop the gourd into bite-size cubes.
  • Set aside in a bowl of water.

To Cook

  • Turn on the stove to medium heat, place a wok, skillet, or frying pan on the stove. Add the oil until heated.
  • Add the whole red chili and swirl it around in the oil until it darkens, about 30 seconds. The fumes are pungent, so be careful if you don't want to cough!
  • Add the cumin seeds (careful of splutter).
  • When slightly brown (about30 seconds), add the chopped ginger. Stir for 30 seconds and add the onions. Sauté for 4-5 minutes.
  • Now add the turmeric and chili powder. Give it a quick stir, then add the chopped tomatoes. Cook till the oil starts to surface, 5-7 minutes. If you are using the tomato paste, it takes about 2 minutes.
  • While the tomatoes are cooking, drain the gourd in the bowl of water bowl and set aside.
  • Once the oil surfaces on the onion tomato mixture (masala), add the gourd.
  • Stir well for about 2-3 minutes until the gourd  is nicely coated with the masala. Cover, reduce heat to medium low  and  cook, stirring occasionally for approximately 15 minutes until the gourd is fork tender.
  • The gourd should release enough of its own moisture to cook in, but you can add ¼ cup of hot water if it appears to be drying out before it is cooked. 
  • Uncover and check the lauki to see if it is done and that the oil is surfacing on the sides.
  • Now add the 2 teaspoons of ghee. Stir the sabzi. Cover and remove from heat.
  • Transfer to a serving dish.  
  • Garnish with the cilantro and garam masala.

Notes

Lauki sabzi goes well with roti or any other flat bread or as a side to a meal.   
    
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: bitter gourd, lauki, sabzi
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In Main Dishes

Vegetable Biriyani

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This recipe is morphed from Mama’s Biryani recipe. Sometimes, I would serve Vegetarian Biryani instead of Biryani with meat or chicken. This saved me the hassle of fixing two types of pilafs for a lunch or dinner party. I would pair it with channa dal, two different styles of sabzis (Indian sauteed vegetables), a paneer curry, and a non-vegetarian dish. Along with that came the usual array of pickles, raita, and rotis. It made quite a meal!

There is a less elaborate Vegetarian Pilaf, which I shall share as well.

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Vegetable Biriyani

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
An array of exotic spices infuse this layered dish of Basmati rice mixed with chicken, beef, or vegetables to tempt the most fastidious eater.

Ingredients

  • 5 cups Basmati rice
  • ½ cup oil (plus a little extra, if needed)
  • 2 Bay leaves
  • 4 cinnamon sticks (or ½ tsp cinnamon powder)
  • 1 large black cardamom
  • 6 small green cardamoms
  • 6 cloves (or ¼ teaspoon clove powder)
  • 3 large onions (peeled, cut in half, and sliced thin)
  • 2 medium Serrano chilies (washed, remove stem, and slice in half)
  • 3 tbsp ginger paste (freshly ground is best, but ready-made is fine, too)
  • 2 tbsp garlic paste (freshly ground is best, but ready-made is fine, too)
  • ½ cup fresh green coriander ground fine (mainly leaves, but a portion of stem is okay)
  • 3 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chili powder (or to your taste—remember this and the green chilies will add heat to the pilaf)
  • 6 medium tomatoes (finely chopped or puréed)
  • 1 tbsp poppy seeds ground smooth (optional)
  • 1 can coconut milk (or the fleshy, white part of 1 fresh coconut ground smooth with the poppy seed)
  • 8 cups water (plus a little extra)
  • 2 cups peas and diced carrots (you may combine it with other vegetables such as cauliflower, cut into flowerets, or diced beans)
  • 2 tbsp mint leaves (finely chopped)
  • 2 tbsp chopped fresh green coriander leaves
  • Salt (to taste)
  • 2 limes (juice only)

Garnish

  • ½ onion (or use pre-fried store-bought onions to make it easy)
  • sautéed cashews (or use cocktail cashews)
  • sautéed raisins

Instructions 

To Prepare

  • Gather all the ingredients before you start.
  • Wash and soak the 5 cups of rice for 15-20 minutes. Drain and set aside.
  • Mix coconut milk, ground poppy seed(optional), and 8 cups water.
  • Together they should measure 10 cups plus 2 tablespoons of liquid.
  • Combine chopped mint leaves and coriander leaves with the juice of 2 limes in a small bowl.

To Cook

  • Heat ½ cup of oil in an 8-quart heavy-bottomed pot on medium heat. You may need a tablespoon or two extra as you start to sautée.
  • Add the whole Bay leaf cinnamon, cardamom, and cloves.
  • Add cut onions and slit green chilies.
  • When half-fried (about 6 minutes), add the ground ginger, garlic, spice powders (including the ground cinnamon and cloves, in case you decided to use them instead of the whole ones), and green coriander paste.
  • Fry for about 3-4 minutes until fragrant, then add the chopped and pureed tomatoes. Sauté for another 5 minutes.
  • Now add the drained rice and sauté on medium heat, stirring carefully to not break up the rice grains. About 2-3 minutes.
  • Pour in the water, coconut milk, and salt. Cover and bring to a boil.
  • Once the water starts to boil (10-15 minutes), add the vegetables and cook on medium-low until the water is almost evaporated and you see little pits on top of the rice.
  • Stir gently. Sprinkle the chopped mint, coriander, and lemon mix over the rice.
  • Put on low and cook another 10 minutes until the pits disappear on top and the rice is cooked. You can test by testing a grain between your thumb and forefinger. If it's grainy, let it cook for a little more, but make sure the underside is not getting burnt.
  • Fluff with a fork and plate on a rice platter or serving dish.
  • Garnish with sauteéd onions, cashews, and raisins.     

Notes

You can also finish cooking the rice in the oven. When pits start forming on the rice’s surface, stir carefully. Your pot should be oven-proof. If not, pour the rice into a roaster pan or oven-proof dish large enough to hold the rice. Sprinkle with the chopped mint coriander and lemon juice mix. Bake for half an hour at 200°F. Remove from oven and fluff rice before transferring to a serving platter. Garnish with the sautéed onions, cashews, and raisins.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Basmati, biriyani, vegetarian

 

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In Recipes

Bhuna Zeera (Roasted Cumin Powder)

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There are certain spice blends that I fix and keep on hand as I use them frequently. One of them is toasted cumin. This aromatic spice adds a unique flavor to a dish. It is easy to fix and used as a topping in many dishes such as your raitas (yogurt relishes), chaats (street food), dals (lentils), and sabzi( sautéed vegetables). It is also added to some curries, tikkas, and kebabs.

Easy to fix, you can store it for several months.

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Bhuna Jeera (Roasted Cumin Powder)

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
A flavorful topping used in raitas (yogurt relishes),dals (lentils), sabzi (vegetables), it may also added to curries, tikkas, and kebabs.

Ingredients

  • ½ cup cumin seeds

Instructions 

  • Pick and clean your cumin seeds on a light-colored plate, as this shows dirt particles better, making cleaning easier.
  • Once cleaned, set aside the cumin seeds.
  • Heat your tava (Indian griddle) or a heavy-bottomed skillet on low-medium heat.
  • Add the cumin seeds to the dry pan. Toast the seeds, stirring continuously for approximately 2 minutes until fragrant and the seeds are a shade darker.   
  • Important: Do not over-brown, as this will give the seeds a burnt taste.
  • Pour into a bowl and cool completely.
  • Place the seeds in a spice or coffee grinder/blender and blend to a fine powder.
  • You can also use a pestle and mortar if you don't have a coffee grinder/blender. Grind to a fine powder.
  •  Store the powder in a clean, dry glass bottle with a tight lid. 

Notes

Course: Topping
Cuisine: Indian
Keyword: cumin, zeera
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An Easy Indian Salad

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Salads are always a part of an Indian meal, especially during the hot summer months. Most are a medley of fresh vegetables tossed with a splash of lemon juice and a sprinkling of your choice of exotic and aromatic spice powders.

Salads are more elaborate for parties, with vegetables cut in the form of flowers, plants, bird plumes, etc. Indian salads with a simple dressing pair well with curries, dals, sabzis, and rice dishes.

Indian salads include Kachumber (a combination of chopped onions, tomatoes, cucumber, and green chilies), veggies like cucumber and potato mixed with yogurt, and Kachumber Raita (Kachumber mixed with yogurt).

As access to cooking videos via social media has grown exponentially. Salads in urban areas of India have also started to include more Western style salads and dressings. Boiled chickpeas, black beans, sprouted beans, paneer, cheese, and seeds like peanuts, sunflower, cashew nuts, walnuts, almonds, raisins, and pomegranate seeds have found their way into Indian salads.

If you choose to include a salad in an Indian meal you are fixing, there are no hard and fast rules! Use your palate and imagination to create your masterpiece.

Popular vegetables used in Indian salads are onions (red or yellow), boiled beetroot, cucumber, carrots, tomatoes, red radish, daikon radish (long white Japanese radish), green chilies, fresh mint, and coriander, along with a sprinkling of lemon juice

Seasoning spice powders choices for salads are black pepper, chaat masala, black salt, chili powder, and salt.

Since my hubby’s retirement, he has expanded his creative side to fixing us salads. I would be remiss if I did not include pics of some of his creations!

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An Indian Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Indian salads with a simple dressing pair well with curries,dals, sabzis, and rice dishes.

Ingredients

  • ½ medium red onion
  • ½ medium daikon radish (peeled, cut in half, and then into strips)
  • 1 medium carrot (peeled, cut in half, and then into strips)
  • 1 large tomato (sliced into 8 wedges—keep the base intact)
  • 4 red radishes (greens removed, and quartered)
  • 1 medium cucumber (sliced into rounds)
  • ½ lemon or lime

Instructions 

  • On a salad or large plate, arrange the onions at the edge of the plate at spaced intervals.
  • Next, layer your cucumber at the base of the onions rounds.
  • Arrange your carrot and daikon strips between the onions.
  • Now place your tomatoes in the center of the plate and the radish in the center of the tomatoes.
  • Sprinkle lemon juice and your choice of spice powders. 

Notes

My husband Al's special U & A salad for me.
Course: Salad, Vegetarian
Cuisine: Indian
Keyword: cumcumber, fresh vegetables, salad, tomatoes

 

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In Main Dishes

Anda Curry (Egg Curry)

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Egg curry, a tangy blend of onions, tomatoes and spices that are used as a base for boiled eggs, was a good substitute for vegetarian guests at a luncheon or dinner party. My husband, an officer in the Air Force, lived on the base (the Air Force Station). So any party one had invariably numbered over twenty guests. Buffet-style meals were the way to go, and you catered for vegetarian and non-vegetarian guests.

Egg curry was also a quick go-to to stretch the meal for unexpected lunch or dinner guests.

You can make egg curries in several ways, depending on which state in India you live in. This is the Punjabi version of the various recipes out there.

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Anda ki Curry (Egg Curry)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
A tangy blend of onions, tomatoes, and spices is a delicious base for boiled eggs—a good dish for vegetarian guests!

Ingredients

  • 6 eggs
  • 4 tbsp cooking oil
  • 2 medium Bay leaves
  • 2 green cardamom
  • 1 green chili, slit (more or less chili; optional—adjust to your taste)
  • 2 medium yellow or red onion (chopped fine)
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • ¼ tsp red chili powder (more or less chili powder; optional—adjust to your taste)
  • 2 medium tomatoes (pureed or 2 tbsp tomato paste)
  • ¼ tsp cinnamon powder
  • ¼ tsp clove powder
  • ¼ tsp pepper powder
  • 1 tsp salt (or to taste)
  • 2 cups warm water

Optional

  • 2 medium potatoes (quartered )

Garnish

  • ½ tsp garam masala (optional )
  • 2 tbsp fresh cilantro (coriander leaves) (finely chopped)

Instructions 

To Boil Eggs:

  • Lay the eggs at the base of a saucepan large enough to hold them. Add enough water to cover them by about 2 inches.
  • On medium heat, bring the water to a rolling boil. Turn off the heat. Set aside for 10 minutes.
  • After 10 minutes, transfer the eggs to a bowl of ice-cold water. Crack them slightly before immersing them. (It is easier to peel the eggs when they are cool).
  • Peel, rinse and wipe the eggs dry with a paper towel. With a toothpick, carefully poke a few holes around the egg. This allows the gravy to flavor the egg. Set the boiled and peeled eggs aside.

For the Curry

  • Heat the oil in a deep skillet or saucepan on medium heat. The oil should be hot, not smoking, or your spices will burn.
  • Add the Bay leaves, green cardamom, and slit green chilies. Stir it.
  • Add the finely chopped onion and sauté for about 7 minutes until golden.
  • Add the ginger/garlic paste, turmeric, chili powder, coriander powder, and cumin powder. Stir for a minute until the ginger sticks to the pan's bottom. Be careful not to burn the masala.
  • Add the tomatoes, cinnamon, clove, pepper powder, and salt. Cook, occasionally stirring, until the tomatoes are soft and the oil starts to surface—approximately 4-5 minutes.
  • Add 2 cups of water and bring to a boil.
  • Add potatoes to the tomato-onion mixture.
  • Lower heat to medium-high and simmer for about 10 minutes until you get a thick gravy and the potatoes are done. At this point, do a taste test for salt.
  • Add the eggs and let them simmer on low for another 7-10 minutes while gently rolling them around occasionally to absorb the gravy.
  • Add a little more hot water if the gravy gets thicker than you prefer. Be careful not to make the gravy too watery.
  • Spoon into a serving dish. You can leave the eggs whole or carefully split the eggs in half-length wise.
  • Garnish with chopped cilantro.
  • Serve with plain boiled rice or pilaf.
  • Anda Curry also tastes good with parathas or any flatbread. I like to have it with any kind of bread to dip in the gravy. It tastes amazing! 

Notes

The boiled eggs may be sautéed lightly all around to give it a bit of a crust. I prefer not to do so.
You can use whole cinnamon, cloves, and pepper instead of powders.   
If you are using tomato paste, just add it when the recipe calls for you to add the tomatoes. 
Mom would add potatoes to expand the dish because we loved curried potatoes or when we had extra guests (which was always a given!).
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: curry, eggs
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