Kashmiri Pulao - A colorful gourmet

I don't know how many of you are like me, but I'm happy to be a late-night person rather than an early morning person. Yes, I really am. Early mornings are just too arduous for me. I feel that I can rule the world during late nights, but never in the morning. I get so much work done during late nights - it could be either office work, or some planning for house-hold stuffs or even my favorite blogging! I can go on working while the whole world is sleeping. I feel so calm and peaceful when the house is quiet with zero distractions. Even if I am up early (sometimes I do out of necessity), I end up being so busy that I hardly get any quiet time without upheaval. This may sound ridiculous, but I've to tell that I even postpone somethings to late night though I may have some time during the day, because I know I can certainly do that same task better in the night.

Conversely, my husband is an early morning person. He gets up before the sun rises (god knows what he does that early) and takes off to work showing up 15 mins early everyday. I wonder how people do that. I've seen people waking up in the dark, jog around in the neighborhood, scaring the birds. They continue to amaze me. He says I'm lazy when he tries to wake me up early and I'm reluctant to do so, and I tell him he's lazy when he literally yawns every minute at 7 pm :) We know that we both are not lazy or crazy, but just don't fit in the same time zone.

Well, with that been said, today ironically I'm posting this recipe early in the morning :) Not that I've changed suddenly, but it all happened by itself. Its 6.30 am on a working day. My daughter is still sleeping. Before she gets ready for school, I felt like giving her some more time to sleep as she had a rough night because of her stuffy nose. I woke up seeing a snowy morning today! Its absolutely refreshing to watch those flurries through our windows, and the white snow covering our patio tables, chairs and the little plants in our patio! Its also intimidating to see a snowfall in November which is unusual in my area. But that didn't stop me from enjoying its beauty. In the next few mins, I settled down with a hot cup of coffee and my laptop to draft this post.

Ok, with just a few mins left for my morning routine to start, let me jump to the recipe now. I made this tasty, colorful dish over the weekend. I found it in my treasure book - the collection of recipes that mom had written for me when I got married. I made this for the first time and I still don't know how I missed this incredibly simple yet flavorful rice dish for so many years. The fresh fruits are a great addition and gives a fresh and rich taste to the rice. We all loved it and had a wonderful dinner enjoying this with Paneer Makhani.

This goes for SriValli's Rice Mela.

Ingredients:

• Basmati Rice - 2 cups
• Saffron - 1 pinch
• Onion - 1 medium (chopped)
• G. chillies - 4 small
• Cashews - 20 pieces
• Raisins - as needed
• Green Peas - 1/2 cup
• Black or Brown seedless grapes - 1/2 cup (chopped)
• Pomegranate seeds - 3 tbsps
• Cinnamon - half inch pieces - 2
• Cloves - 3
• Cardamom - 1
• Ghee/oil - 3 tbsps

Procedure:

• Cook the Basmati rice and spread it in a large plate or any flat surface to avoid sticking.
• Cook the mixed vegetables of your choice (avoid potatoes) separately and set aside. I used only green peas and microwaved it.
• In a large wok, heat ghee/oil fry the cashews and raisins and remove them to a plate retaining the oil.
• In the same oil, season with cinnamon, cloves and cardamom.
• When they pop, add onions, g.chillies and saute for a few mins until onions become soft.
• Now add the cooked vegetables, saute for a few more mins.
• Add cooked rice, saffron, salt and mix well gently for 5 mins. Finally add the fresh fruits, half of the roasted cashews and raisins and mix well. The original recipes says to add 2 - 3 tbsps of cream at this point to make it rich. I didn't, but it still came out perfect.
• Turn off heat and transfer to a serving bowl. Garnish with the remaining cashews and raisins.

Its definitely a party food, as it has more color as well as flavor and practically goes with any curry!

Colocasia (Seppankilangu) fry

I somehow believe that strange and interesting coincidences definitely add spice to life. Recently, I've been experiencing this quite frequently :) A few months before, I happened to meet my school friend after 20 years! When I saw her in our local temple, ofcourse I took a few mins to recognize her, but as soon as I recognized her, I couldn't stop myself intruding in her discussion with her friend and ask her if she identified me. Thank goodness she did! It's indeed a great feeling bumping into an old friend several miles away from home after decades! Especially, its a delight to see them married, with kids, and with those extra few pounds :) We had so much to catch-up about our life, spouses, kids etc and it made me go back to the era that I used to treasure. Its definitely exciting to recall those moments with someone who shared those good old days with me..

Then, a day last week.. Since morning, I was thinking to call another friend of mine and say hello to her since it's been a while talking to her. She recently had a baby and hence I wanted to check on the baby especially. I guessed she was probably quite busy with her little one and hence didn't have time for our usual chit-chats. So after a quick dinner, I settled down on the couch to call her. Strangely, when I took the phone to call her, I received a call from her in the same minute! I was surprised and I thought it was really strange and funny. The fact that the same person you are about to call is giving you a call in the same second is something quite mysterious and interesting to me. Don't you all think so too?

Well, Another one today.. (Can you beleive it?!) During my usual debate of what to cook for dinner tonight, I found this colocasia lying in my fridge for about a week and hence settled down to make it today. I remembered this superb dish that my mother-in-law makes. Everybody loves this dish in our family and I somehow think I still can't match her exact taste and typically avoid making it. But today, for some reason I was in a mood to make this adorable dish for dinner (and to my contentment it came out great today) and after dinner I happened to have a casual chat with my mother-in-law over phone. I was surprised to know that she had made the same dish today for lunch! In fact, she also did mention that she actually made it today after quite a few years, because it used to be my hubby's favorite and nowadays she had no interest in making this dish just for herself and my father-in-law. Different minds thinking alike and some interesting coincidences like these astonish me often and make me wonder if that so called "telepathy" really is true.. :)

Alright... coming back from the high realms of ESP and philosophy, this dish is a deep-fry dish that may take a few extra minutes, but I firmly believe that the taste it offers is simple irresistible. After deep-frying, it gets tossed in a simple spice mixture that adds an immense flavor to the dish. May be ideal for a sunday lunch when you have those few extra minutes to spare.

Ingredients:

• Colacasia (Seppankilangu) - 6 medium
• Onions - 1/2 medium sized, chopped
• Tomato - 1 medium
• Chilli Powder - 1/2 tsp
• Mustard seeds and Urad dal - 1/2 tsp each
• Curry leaves - a few
• Oil - for deep frying.

Procedure:

• Pressure cook the colacasia until its well cooked. Please be cautious not to overcook as it may completely mess up this dish. I've done this mistake a few times.
• Slice them into round pieces and deep fry in oil in 2 or 3 batches until they become crispy. They may not turn completely crispy but you'll see atleast the outer layer turning golden brown and crispy. Wrap them up in a paper napkin and drain the excess oil.
• Remove the oil from the pan retaining just a tsp of hot oil . Season with mustard seeds and urad dal.
• Add finely chopped onions and curry leaves and fry for a min.
• Then add the tomatoes, chilli powder and salt and fry until the tomatoes lose shape.
• Then add the fried colocasia and mix well. Cover for 2 mins and mix one more time.
• Remove from heat.

Goes well with any rice dish.