Peas Paluv + Green Apple Chutney

Pulav is a rice dish prepared with Rice,  vegetables, and some spices like clove, cinnemon, cardamom. There are different varieties of Palav and each state has its own recipe and the way to cook.

 Palav is a poppular rice dish which is very famous in the North India and it has influenced the South and the whole world.

The Sanskrit word Palanna meaning a mixture of Vegetables and rice. The English spelling is influenced by the Modern Greek Pilafi which comes from the Turkish word due to the wast spread of the dish , there exist variations of the name in many languages. Its called Polou, Palov, Ppilau, Polaao

(Bengali), Palav/Pulav(Hindi/Urdu) etc

Pulav is a spicy dish cooked with vegetable and spices together, or cooked vegetables. As I said before there are different ways and types of Pulav. 

Here is a recipe of Pulav,  Rice cooked with Peas & Beans, whch is very easy and it can be enjoyed with the whole familay at any time of the day and I am sure all age group will defenitely love the Pulav and Green apple chutney.

Things Needed :

Basmati Rice : 2 Cups

Peas :1 Cup

Beans : 1 Cup

Cinnamon : an inch

Clove : 4 to 6

Garam Masala Powder : 1/2 Tea spoon

Oil : 1 Table spoon

Ghee : 2 Table spoons

Coriander leaves : 3 to 4 Tea spoons.

Green chilly : 2 

Ginger : 1 Table spoon (grated)

Coconut : 2 to 3 table spoons

Salt : to taste

Water : required

Method :

1. Wash and keep the Basmati rice aside.

2. Wash peas, beans, green chilly and coriander leaves. 

3. Cut beans, coriander leaves and green chilly. Grate ginger and coconut.

4. Keep a pan on the fire. Heat and put oil.

5. Put clove and cinnemon. Fry for 10 seconds.

6. Add green chilly, cut beans and peas.

7. Fry them for 2 to 3 minutes. Add garam masala and fry for 10 seconds.

8. Add rice and fry nicely for a minute or 2.

9. Add ginger and put off the fire.

10. Now shift the fried rice -vegetables mixture to a rice cooker.

11. Add 1 = 2 water to the rice. 

12. Add coconut and ghee mix it once nicely. 

13. The rice cooker will be off once the Paluv is done.

14. Leave it for 5 minutes in the Rice Cooker, then mix it well and shift it to a serving dish.

15. Serve with Green Apple chutney and  apple raitha along with Peas Pauv.

Note : 

You can also add other vegetables along with beans and peas. (Carrots- capsicum etc). 

You can add more spice if you wish Paluv to be spicy. More ghee also can be used. It adds tothe taste.

You can also use onions and garlic.  You can cook this Rice -Vegetable mixture in a pressure cooker too.

(8 to 10 Minutes) You can use Sona masuri rice also. The propotion of water is for Sona Masuri is 1 = 3. 

Time : 1 hour (preparation + cooking)

Serves : 3 to 4

Recipe for Green Apple Chutney :

Cut green apple (1),  Green chilly (2), a small marble size tamarind and 1 cup of grated coconut. Grind all the ingredients with salt and Green Apple chutney is ready to serve.

Apple Raitha

Grate 2 apples with its skin together, add salt and a cup of curd. Apple Raitha is ready to serve.

Apple raita is ready to serve.

Gooseberry Tokku (Chutney)

Indian Gooseberry or Amla is a fruit and it plays a very important role in Indian cooking and in Ayurveda medicine for thousands of years.

Gooseberry is called Nellikai in Kannada, Tamil and Malayalam, Usinikai in Telugu, Karouda in Hindi, Dhatrik in Marati.

One of the Hindu Myths states that when there was a fight between Gods and Rakshasa for Amruth, a drop fell on the earth and that has grown as Gooseberry tree. Gooseberry is the gift from the nature that it has a power to cure many diseases

Gooseberry (Nellikai), known as Amla is the healthiest fruit, due to its high nutrient content. It is rich source of antioxitants, iron, Vitamin A and Vitamin C, Fiber, Potassium, magnesium, calcium etc. It improves eye health, improvers hair growth, skin and anemia. It also helps to lower the blood cholesterol level.  Gooseberry is very good for diabetes since it increases production of Insulin hormons. It also help to slow down the process of ageing. Goose berry cures every disease and is also good in extending the longevity of life.

Gooseberry is used in pickles, in various dishes and its eaten raw also. It is also used for making jam (Morabba).
Here is a recipe of gooseberry tokku ( a kind of longlasting chutney) and it can be eaten with snacks or/with main course. Use it like a side dish.

Things needed :

Gooseberry : 1 Kg
Salt : 1/2 Cup ( 6 to 8 spoons
Methi seeds :1/4 spoon
Mustards Seeds : 3 to 4  Table spoons
Ingh :  1/2 Tea spoon
Oil : 2 Table spoons.
Chiily powder : 3 to 4 Table spoons
Lemon : 2 to 3

Method:

1. Wash and dry gooseberries.
2. Steam gooseberries in a pressure cooker for 4 to 5 minutes. Powder Mustard seeds and keep it aside.
3. Now cut the steamed gooseberry and remove the seed from inside.

4. Dry grind de-seeded gooseberries.

5. Keep a pan on the fire. Add oil and put methi seeds and ingh

6. Add dry ground Gooseberry. Stir for some time (2 to 3 minutes)

7. Add salt and keep stirring. When it turns little thick add dry ground mustard seeds.

8.    Add chilly powder and stir until it leaves the pan..
9.    Do not stop stirring. Put one more spoon of oil and mix it again
10.  When it starts leaving the pan add lemon juice. Stir for 2 more minutes.

11..Now shift the mixture to another bowl and leave it for cooling.

12. Store in a glass bottle when it is cooled and you can use it as chutney and as pickle with curd rice.

Note :

You can add more oil and chilly powder if you like. You can also dry roast mustard seeds and powder it. This taste different and nice. While using salt you should be careful. Do not add more. Adding lemon juice helps the Gooseberry chutney to get a good taste and that will not be spoiled even if you keep it out for 2 weeks. Keeping the Gooseberry Tokku can be used for a long time if it is kept in the fridge.  You can also use this chutney and prepare spicy Gooseberry Rice.

Time 40 Minutes
Shelf time : 3 to 4 months.

Gooseberry Morabba with Jaggery :
Cook gooseberry the same way as above and stir with jaggery till it thickens. No need to add any oil or ghee. Add a spoon of lemon juice at the end. You can add little pepper powder if you like.