This weekend we had gone for a temple visit early morning and thought we may not be on time for lunch at home. Since it was to be a quick visit and had to leave early, we went by ourselves without taking the kids. They had field day enjoying Amma's cooking and we were overjoyed that we could reach early and spend the rest of the day with the kids.
Amma made this for us and Athamma insisted I take pictures and record so as to make it again. Because the boys caught us coming down, Chinnu won't let us in and we had to convince him saying we will take him for swimming. After that every other word was coined with the expected swimming in mind. Imagine our disappointment when on reaching we found that the swimming pool closed and the kids were so upset. So we again do something to please them, which resulted in going to their favorite food joint.
Coming to the recipe on hand, it was a combo of Aloo Gobi Pulao with Cashewnut Pakoda Curry
Alu Gobi Puloa ~ Potato Cauliflower Pilaf
Rice - 3 cups
Potato / Aloo - 3 medium
Cauliflower / Gobi - 200 gms
Onions - 1 medium
Green Chilli - 3 nos
Ginger Garlic paste - 1 tsp
Bay leaf
Shah jeera - 1 tsp
Clove, Cardamon, cinnamon - 2 each
Coriander leaves & Mint leaves - handful
Salt to taste
Oil & Ghee - 4 tbsp
Method to prepare:
Wash and soak the rice for 20 mins.
cut cauliflower into small florets, soak in hot water.
In a pressure cooker, add oil and ghee, add all the whole spices, shah jeera, bay leaf and saute.
Then add julienne onions, green chilies, saute till they turn colour, then add the ginger garlic paste.
When the ginger garlic paste is cooked well, add cubed potatoes and drained cauliflower. Saute well in sim flame.
Then add water, along with chopped coriander and mint leaves. When it starts boiling add the rice. Bring to a boil, add salt and cover with lid. Pressure cook for 2 whistles.
Enjoy and have a great week ahead
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