Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)

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    Female/26-30. Lives in Canada/Ontario/Toronto, speaks English. My interests are cooking, art, design,/writing, reading, .
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    Canada, Ontario, Toronto, English, Female, 26-30, cooking, art, design,, writing, reading, .

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  • Friday, January 20, 2006

    Peas make me go hmmmnnn...

    I love peas! No, I mean I LOVVVEEE peas - always have, and hopefully, always will. I go through a 2 lb bag of frozen peas every 2-3 weeks. With the cold weather creeping up so steadily, I find that my cravings for rice has increased tremendously. Maybe its the comfort that comes from a big bowl of warm rice, I really don't know. So its no surprize that I find myself cooking more varieties of rice-based dishes in winters as compared to warmer months. Often, I make a big batch of plain rice over the weekend, and spruce it up during the week. Of the many variations of rice dishes I make from (purposely) left-over rice, some of my all-time easy-breezy favourites can be seen here, here and here. When I decided to make dinner last night, I knew I would once again be cooking what else, but rice. So I settled for a recipe that was simple and so delicious - Pulao or as some call it, Pilaf. Pulao is very common in the North Indian cuisine. It is often served as a side to exotic curries and salads. So that was it then, I was craving for Pulao. But not just any Pulao, I wanted Peas Pulao! Matar Pulao (Peas Pilaf)

    Ingredients: 2 cups Basmati rice 1 cup frozen peas 4 cups water 1 small onion, thinly sliced 5-6 cloves 5-6 black peppercorns 1-2 bay leaves 1 tsp cumin seeds salt, to taste a pinch of saffron, mixed in 2 tbsp water 1 tbsp cooking oil Method:

    Heat oil in a non-stick pan and saute cumin seeds and sliced onions, till tender and slightly browned.

    Add rice, water, salt, peppercorns, cloves, and bay leaves, and cover cook on medium-low heat till rice is tender.

    Add in peas and saffron water and cover cook for another 5-6 minutes till peas heat through.

    Best eaten warm with any curry or on its own!

    Reminder: Don't forget to join in on the "From my Rasoi - Breakfast" event. Do feel free to download and post the banners on your site. Deadline - January 27, 2006!!


    Anonymous paz said...

    I'm going to buy some basmati rice. I'd like to have this for dinner!

    I like your new banner and tag line, but I sorta miss the peppers. ;-) But everything looks GREAT! I love how you always improve this site.

    Have a good weekend,

    1/20/2006 02:33:00 PM  
    Blogger Priya said...

    wow looks delicious, how did u manage to get that color in the pilaf is it coz of the saffron?

    1/20/2006 02:55:00 PM  
    Anonymous deepakjeswal said...

    Hi Meenakshi, Not exactly my first time here, but definitely the first comment if i recall correctly.

    First up, congrats on the Award win.

    Second, great to see that the list of recipes have gone up since I visited last. Have been a regular at Nupur's blog for quite some time now. And will surely try all your goodies here. Staying alone, bachelor, I am always in lookout for good and easy Indian recipes - prefer veggies more when it comes to cooking. Thankfully, after a year and a half of self-coooking I have learnt a few basics, which i m sure will help when i try out the great stuff here.

    Already, I hv just finished making a variety of ur Matar Paneer. Since I didnt hv paneer, so did a variation and made 'alu mattar' with same method. Turned out great :-)

    And ur 'alu tamatarwale' looks so tempting - esp since it is very easy to make. I do keep making 'jeera aaalu' as a sort of 'filler food' when I am not in mood for cooking :-)

    Will keep coming in and asking/disturbing as and when I dont understand or need some variation (As i said, i stay alone and hv a bit of limited resources sometimes :-))

    1/21/2006 07:50:00 AM  
    Anonymous deepakjeswal said...

    One query - what is aniseed? Hindi name?

    1/21/2006 07:51:00 AM  
    Anonymous deepakjeswal said...

    Sorry for nearly spamming your blog but honestly am too excited to find it. Earlier I have tried almost everything on Nupur's blog, and now i hv found a new haunt for myself.

    So today's Sunday lunch is 'chick-peas' curry from ur post :-) Just tasted it , its turned out marvellous.

    And as a side dish, i m gonna make 'alu tamatarwale' - too tempting to resist making it further on...aaj ekdum mood hai cooking ka :-)

    Many many thanks for the wonderful dishes!

    1/22/2006 03:23:00 AM  
    Blogger MM said...

    Your new look is fab! I really like it and yes, I have a weakness for rice too.

    1/23/2006 02:35:00 PM  
    Blogger Meena said...

    Paz: Thanks Paz! I like this coulore combo too. Do try out the recipe, I'm sure you'll enjoy it.

    Priya: Hi Priya! Yup, it is certainly due to the saffron. It gives amazing colour as well as flavour and aroma! Just awesome!

    Deepak: Thanks for stopping by Deepak! Do try out all the recipes and let me know how they turn out.
    Aniseed is called "Saunf" in Hindi.

    MM: Thanks M!

    1/26/2006 11:46:00 PM  
    Anonymous meena said...

    thanku for the easy method im going to preapare it for my hubby today!!

    3/15/2007 11:08:00 AM  
    Anonymous viagra online said...

    I love them too! ;) My mother used to tell me, being just a kid, that peaches were brought by an angel at nights! Maybve that's why I love them. Kind of mythology?

    1/21/2011 10:30:00 AM  
    Anonymous pharmacy said...

    I think that this is really interesting. I would like to read more about it!!

    9/08/2011 03:39:00 PM  
    Anonymous levitra cialis said...

    This is so good because it's what a lot of people want to do having their own crops in order to eat something really fresh and don't buying at the supermarket.

    11/14/2011 12:16:00 PM  

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