Be it anytime of the year, parties and get-togethers are inevitable! Out stationed relatives, friends from work, birthday parties, anniversaries… the list is endless!
Orderv, soups, amuse-bouche, entrees, desserts, tea, coffee. My mouth starts to water as I write about them. Planning a party is quite a hectic affair in itself and with the menu decided, most of your work is taken care of.
However, if one sets a menu that is time consuming to make, it can be a disaster in itself. Imagine you being a tired host, desperately hoping for your guests to leave even before they arrived.
The key to enjoying your party is to set a menu that is achievable and at the same time gorgeous! with such secret recipes under your sleeve, you leave the guests impressed, thinking you’ve spend the whole day cooking for them where as the in reality it’s child’s play for you:)
One such recipe that I absolutely adore is the vegetable pulao.
Vegetable Pulao with Boondi Raita and Chutney
- 1 Medium Carrot
- 150 g French Beans
- 2 Medium Potatoes
- 400 g Rice
- 1 Bay leaf
- 1 Stick Curry Leaves
- 1 tsp Cumin seeds(read zeera), powdered
- 1 tsp Coriander powder
- 1/2 tsp Caraway Seeds, powdered
- 1 tsp Garam Masala
- 4 tbsp Pil
- 800 ml Water
- Cilantro for garnishing
- Salt, to taste
Wash the rice and keep them aside.
Peel, wash and chop the carrots and potatoes into small bite size pieces. Wash the beans in water, clean them by cutting both ends of it and then chop them into same bite size pieces.
One needs to make sure that all vegetables needs to be cut approximately into small size pieces.
Chop the curry leaves and cilantro and keep some cilantro aside for garnishing in the end.
Heat oil in a pot and add the bay leaf to it. Add the powdered cumins seeds, caraway seeds, coriander powder ad garam masala and let it sizzle.Add the chopped curry and coriander leaves and stir.
Add all the vegetables and salt (approximately 3 tsp) and sauté for 2 minutes.
Now add the water, stir and check the water for seasoning, add more is required .The salt should be a little stronger than how you need it to taste in the end as it is absorbed by the vegetables and rice during the course of cooking.
Add the rice and let it cook on a high flame till it starts to boil. Once the water boils, simmer the flame and cover the pot. Cook for 12 more minutes and after that turnoff the flame, keepig the pot covered an additional 10 minutes.
Serve the pulao with Boondi Raita and some chutney for a superb taste!