Half of the family members are currently away for a week. Initially I thought, this would be the best time for me to cook all the food that I want to blog about, without giving a thought as to what others may not eat. Reality was far from what I thought. Having to deal with the housework all alone and the underlying uncertainties & fatigue that come along with it. I still had to cook as my two nieces are living with me for this week since my mom and brother felt that I needed company. I am not complaining though as it is good to have company indeed.
There is also TM who has been really sweet and he understands that since the family is away, I am extra vulnerable. Knowing that I am pretty much alone for the week, he is consequently trying his best to keep me in high spirits. The undersized experience I am having of running the house single-handedly gives me an immeasurable admiration for every woman who has to go through these everyday, for the sake of her family. Mothers are the true unsung heroes in our lives.
I have somehow started sleeping late again and I am hoping to go back to sleeping early the moment mom is back. Sleeping early and waking up early seems to feed me the energy boost that I need. Waking up late tends to make me less energetic and a bit grumpy too at times, particularly when I can’t finish my daily tasks on time.
As I am quite pressed for time, I was therefore thinking to go rather straightforward on cooking this week and have been finding an undemanding yet fulfilling recipe that does not require me to spend half a day in the kitchen. I didn’t want to go out every day, as the temperatures are scorching and no way could I have stepped out, while all the other time it was raining incessantly.
A rapid 30 minute rice dish is a pleasant & delicious alternative which can be had on any lazy day and it goes well for a reasonable meal. Pulao and Biryani are the two categories of Indian rice recipes that form an essential part of any comfortable lunch or dinner and if eaten in sufficient capacity, it is adequate for a good lip-smacking meal.
Peas Pulao (Called as Matar Pulao in India) has just the right mix of green peas with mouth-watering rice. The ghee and whole spices basically intermingle beautifully with the rice and peas to prepare a tasty delight rice dish. Adding up fresh-mints and cinnamon gives this pulao an enticing whiff and flavor. Undemanding rice preparation like this are typically served with any curry dish. You can also serve this with grilled chicken and some mango chutney. Alternatively, you can serve this with a super simple Cucumber Salad. I can’t keep this under the skinny Monday’s category, however since It does not include too much of FAT and was a better choice for me because it is deficient in the cream and the cheese.
Who can resist this yummy and aromatic Peas Pulao! Give this Peas Pulao Recipe a try if you are looking for a vegetarian rice recipe which is full of flavor and quick to make. If you want to blow your guests away, then please serve this Peas Pulao with this Indian Chicken Curry.
- 2 Cups basmati rice (see notes)
- 1 Cup green peas (fresh or frozen)
- 1 Stick of cinnamon
- 3 Cloves
- 3 Cardamon
- 2 Medium onions, sliced
- 3 Cloves of garlic, grated
- ½ Inch ginger, grated
- 2 Green chilli, sliced
- 3 tbsp ghee/butter/olive oil (either 1 goes)
- ½ cup milk - optional (if not using, use 3 cups of water, instead of 2.5 cups)
- 2.5 cups water
- ¼ cup cilantro - chopped
- ¼ cup mint - chopped
- 1 tsp salt
- Wash and soak basmati rice in water for 15 - 30 minutes. Drain and keep aside.
- Heat oil/ghee/butter in a pan and add cinnamon, cloves and cardamon. Let it infuse for 1 minute and add sliced onions and green chili and saute for 3-5 minutes.
- Mix it grated ginger and garlic and saute till fragrant, for about 2 minutes.
- Add in rice and peas and fry for another 3 minutes.
- Turn off the flame and keep aside.
- In the rice cooker, add the 2.5 cups of water, half cup of milk and salt.
- Once it boils, add in the rice mixture and cook as per normal.
- Once cook, separate the rice grains with a fork, top with chopped cilantro, mint and let it stand, covered for another 10-15 minutes.