My
blog is all about coming back to read how I cooked the other day.
Because
each time I cook rice pilaf, it tastes different. Not that it tastes better or
worse, its just different. People who enjoy my rice pilaf remember the taste
for a long time and many will ask me to make it again. But, till then I have
forgotten the recipe. How will I remember the recipe if it was made on impulse?
Each time, the ingredients are different, quantity is different and also the
spices.
So
this time, I decided to write down step by step, to jot down what I did at that
moment because I follow no recipe, I always cook with my instinct, keeping in
mind the person for whom I am cooking. (know that if my mood is good and I love
cooking for you then you will surely like it).
I
cooked for my friends who came visiting me and they had loved it. Not sure if I
will be able to replicate it if they ask me to cook for them again but I can
come back to check what I did at that moment.
Checked
my fridge, there were brinjals, cauliflower, potatoes, tomatoes, perfect ingredients
for my rice pilaf.
Follow
my recipe….
Chop
three brinjals, slit the flesh, salt them and keep them aside.
Chop and keep aside 2 large potatoes, 3 large tomatoes and half cauliflower too.
Chop
three onions length wise and keep on slow fire to caramelise them to light
brown.
Keep
stirring them from time to times till you achieve the light brown colour. Transfer
into a bowl and keep it aside.
Pound
6cloves of garlic, half ginger and 3 green chilies.
Need
to pick 4cloves, 4cardamoms, 4bay leaves, 1 inch cinnamons, 2 star aniseeds
Take
a large flat bottom pan, add 2tbsp of oil and roast the dry garam masala
Wash
and drain off the salty water from brinjals and add to the fried garam masala.
Stir to mix.
Add
cauliflower, tomatoes, salt, lemon leaves, cover and cook it on slow fire for
ten minutes.
Remove
brinjals and cauliflower in another container
Add
2 cups washed rice to the remaining ingredients in the pot and mix it well till
it begins to stick to the base of the pan.
Add
2 cups water, cover and let it cook for ten minutes.
When
the rice is half done, transfer back the fried onions, cooked brinjals and
cauliflower into the pan. Cover and keep it on slow fire till it is done.
Sprinkle
coriander powder, lime juice, red chili powder and coriander leaves.
Serve
with deep fried potatoes, carrot pickle
and curds.
Ingredients that were used
3
medium size brinjals
3
large tomatoes
2
large potatoes
3
medium onions
half
cauliflower
3
tbsp oil
6cloves
garlic
half
inch ginger
6
green chilies
4
cloves
4
cardamoms
4
bay leaves
2
star aniseeds
1
inch cinnamons
6
lime leaves
2
cups rice
1
tsp coriander powder
1tsp
red chili powder
1
tsp lime juice
salt
to taste
coriander
leaves for garnishing
