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Peas Pulav and Beetroot Raita Recipe

Discussion in 'Recipe Central' started by VRajesh, Jun 11, 2009.

  1. VRajesh

    VRajesh Bronze IL'ite

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    Ingredients for Peas Pulav:


    • [*]2 cups rice
      [*]1 cup green peas (frozen will do)
      [*]1 tsp turmeric/ red chilli powder
      [*]1 tbsp mustard seeds
      [*]1 tsp jeera (cumin) powder
      [*]1 tbs dhania powder (coriander)
      [*]2-3 kadi patta (curry leaves)
      [*]2 tbs ghee (clarified butter)
      [*]Salt for taste
    Method of preparation:


    • [*]Wash the rice in water and keep aside.

      [*]
      Heat the ghee in a pressure cooker and add mustard seeds and jeera.
      [*]Once the seeds start to crackle, add curry leaves and peas, and cook for 2 minutes.
      [*]Then add turmeric powder, cumin powder, coriander powder, chilli powder and salt and mix well.
      [*]Add washed rice and mix well.
      [*]Add two cups of water and put the cooker lid on.
      [*]Let it cook for three whistles or for 10 mins and your pulav is ready! Garnish with grated coconut and cilantro.



    Ingredients for Beetroot Raita:


    • [*]1 beetroot

      [*]2 tbs yogurt (curds)

      [*]1 tbsp mustard seeds

      [*]1 tsp jeera (cumin) seeds

      [*]2 chillies, cut in small pieces

      [*]1/2 tbsp hing (asafoetida)

      [*]1 tbsp oil

      [*]Salt, sugar to taste
    Method of preparation:


    • [*]Grate the beetroot.
      [*]Heat the oil in a small kadhai (wok) and add mustard seeds, jeera. After the seeds crackles, add hing and chilly pieces and let it crackle. This is the tadka (tempering).
      [*]Then add this tadka to the grated beetroot.
      [*]If you will be consuming the raita after 2-3 hours, then keep it in the refrigerator. Ten minutes before serving, add curds,salt and sugar and mix well. You can garnish it with cilantro.
     
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  2. Sriniketan

    Sriniketan IL Hall of Fame

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    Happy to read the beetroot raita...would definitely try and let you know, Rajesh!

    sriniketan
     
  3. latharaj

    latharaj Gold IL'ite

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    hi Vrajesh

    Tried your beet raita...and had it with chapathy...good ..It goes very well with chapathy.
    thanx for the recipe.:thankyou2:
    latha.
     
  4. Traveller

    Traveller Gold IL'ite

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    Dear VRajesh,

    If you don't mind me asking this.. a small request. Kindly post your recipes in one single thread and not as a new thread for every recipe. This will help us readers in keeping track of all your recipes and also be helpful for the moderators to manage the forum efficiently.

    Thank you.
    Latha
     
  5. VRajesh

    VRajesh Bronze IL'ite

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    thanks ladies for you comments.

    yeah sure latha I will follow you suggestion.
     
  6. SriVidya75

    SriVidya75 Platinum IL'ite

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    I do make peas pulao aal the time.....i will try the beetroot raitha...recipes sounds yummy :)

    thanks for sharing
     
  7. gsaikripa

    gsaikripa Gold IL'ite

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    Rajesh,
    colourful raitha for peas pulav ....:)

    thanks for sharing.
     
  8. VRajesh

    VRajesh Bronze IL'ite

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    You all are welcome, sure If i come across these kind of dishes I will share
     
  9. nityaloha

    nityaloha New IL'ite

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    [​IMG]

    Any Biriyani is not complete without a good and tasty Raita, to add flavors to any spicy dish you can prepare a Raita. Basically, Raita is a coolant to reduce the spiciness of Biriyani and other dishes. Visit Living Foodz to get a range of Raita recipe such as cucumber, Bhonti, Onion, tomatoes and so on. To make cucumber, raita mix thick yogurt , cumin powder, chili powder, cucumber, salt to taste, sugar pinch and garnish with coriander leaves.
     
  10. vidhyalakshmid

    vidhyalakshmid Platinum IL'ite

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    For beetroot raita, I half cook the grated beetroot. Otherwise the raw flavour of the beets won`t go away.
    I recently started to do beetroot raita and it is different.
     

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