Rich Peas Pulav

January is the month when good quality green peas are available, and this is the time to relish recipes using them. I’ve previously posted the recipe for an Easy Peas Pulav. This version contains ground cashew nuts and powdered spices to give a rich but mild flavour which goes well with the winter season.

Rich Peas Pulav - Kalas Kalai

Rich Peas Pulav

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Easy Peas Pulav

In Tamil Nadu, February is when high quality fresh green peas are available. It gives me great pleasure to shell them and to see the lovely green peas inside and, of course, cook them too! This Peas Pulav is a very simple, easy to make preparation, but it can hold pride of place in any feast.

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Easy Peas Pulav

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Kola Urundai Brinji Rice (Milk based Pulav with Meatballs)

A beautiful and delicious meal to ring in the New Year, and is hopefully a sign that 2017 will be a beautiful year. The term Kola Urundai in Tamil means round balls, as if balls are any other shape! Brinji rice is rice cooked in milk and spices. This exotic and delicately flavoured dish is unique in that the meatballs are deep fried and then cooked along with the rice, not served as an accompaniment or as garnish. I have come across this recipe only in my family. I think it belongs to my great-grandmother who had settled in Thanjavur in the 1800s – perhaps she got it there. It is quite easy to make even though it is one dish composed of two preparations.

kola-urundai-brinji-rice-kalas-kalai

Kola Urundai Brinji Rice (Milk based Pulav with Meatballs)

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Asian Chicken Pulav

I came across an interesting combination of spices for chicken pulav in The Asian Cookbook. The recipe did not use any green spices such as green chillies, tomato, or coriander and mint leaves. It used spices that are usually available in the Indian kitchen, making it very easy to prepare as a special dish if you have unexpected guests.

asian-chicken-pulav-kalas-kalai

Asian Chicken Pulav

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Mushroom and Capsicum Pulav

Whenever I cook meat for chops or mince for cutlets or chicken for Chicken à la King, I have lots of stock left over. I always think it’s a shame to discard the stock as it has lots of dissolved nutrients. Quite often bottles of stock languish forgotten in my freezer. Therefore, I had to device methods to use up the stock. Apart from using the stock in meat curries and kurmas to improve the flavour, I found that I could also use it in simple rice preparations.

Because my son doesn’t like most vegetables, I concocted the mushroom and capsicum pulav with two foodstuffs he graciously accepts on his platter. This pulav is also dry enough for a packed lunch along with an omelet or a cutlet.

Mushroom and Capsicum Pulav

Mushroom and Capsicum Pulav

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