Aren't we all so lucky to have such wonderful mothers and aren't you all mothers out there doing an amazing job bringing up their kids with so much of love , care and support. All Super Moms ..Salute you!!!!
Oh Saturdays , the longest and the bestest days of my life , I love thee...We do a lot of outdoor things together on Saturdays and last weekend we even found some time to plant our lil herb garden. ..Adding some new life to our lives ....Here is a peek to some of the herbs we got this time....Mint , Parsley , Basil , Rose mary , and many more...
The culture and life style of people will be reflected in their cuisine and exploring the same gives you a lil insight to a place , without even visiting them. Its always a dream to visit Kashmir, even though I know its nearly impossible. So here I am taking a visit to the the paradise ( supposedly) through a simple yet rich dish adapted from Anjum's New Indian. where Anjum says .. Saffron , spices , nuts and dried fruits gives a unique flavor to this dish .. I didn't have any dried fruits with me , I made it minus the dried fruits.,Yet it is deliciously flavorful.
Recipe for Kashmiri Pulao ( Adapted from Anjum's New indian)
Cumin seeds - 3/4 tea spoon
Cinnamon Stick - 1
Cardamom - 3
Bay Leaf - 1
Onion Sliced - 1 medium
Blanched Almonds roughly chopped - 2 table spoon
Raisins - 2 table spoon
Basmati Rice - 1 cup
Saffron Strands - a large pinch
Hot milk - 2 table spoon
Dried figs chopped - 1
Pistachios chopped - 2 table spoon
Salt to taste
Rinse Basmati rice , till water runs clear and soak while you saute onion. Soak saffron strands in hot milk
Heat oil in a pan and add cumin , cinnamon , cloves , cardamom and bay leaf and saute for 30 seconds.
Add onions and cook till it is soft and golden and add chopped almonds and raisins and fry for 2-3 minutes.
Drain the rice and add to the pan , fry foe a minute and add 1 3/4 cup water , saffron milk figs and salt to taste.Bring to boil , cover and cook in medium flame for 8-10 minutes . Switch off the heat, add the Pistachios and let it stand for 5 minutes. Fluff it with a fork and serve with a spicy curry like,
- Kerala Chicken curry
- Kerala Beef curry
- Mushroom curry with yogurt
- Achari Murg / Chicken with Pickling Spices