Aarsis Ultimate Pea Pulao Food

AARSI'S ULTIMATE PEA PULAO

Steps:

• Method:.
• Wash and soak the rice for half hour. In a pan, heat ghee and add asafetida, cumin seeds, bay leaves, cloves and black pepper kernels, cashews and raisins. Now add water, along with coriander powder, garam masala, red chili powder and salt. Place a lid and let the broth come up to a boil. Now add rice and peas. Stir and place the lid back. Rice should be ready in 10-12 minutes. Do not stir often to avoid breaking of rice. Serve with Raita or Mint Chutney!
• Tips:.
• Do not over/under soak the rice Always take one part rice to two parts water for perfect rice cooking.

CASHEW NUT AND PEA PULAO

Steps:

• Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.

AARSI'S ULTIMATE CABBAGE AND PEAS

Steps:

• 1) Cut Cabbage length wise in to thin strips and discard the inner hard part and white stems as shown in the video. Rinse with fresh water and set aside to drain.
• 2) In a pan, heat oil; add cumin seeds, turmeric powder and asafetida. Once they start splattering, add the green peas and cabbage.
• 3) Add coriander powder, garam masala and red chili powder. Mix to combine and let this cook for fifteen minutes on medium low heat. Stir regularly.
• 4) Taste the cabbage to see of its fully cooked. It should be slightly crunchy.
• 5) When cabbage is soft and translucent, add salt along with a tbsp of water. Mix to combine and cook for a four minutes. Water will help lift all the flavors stuck at the bottom of the pan.
• 6) Taste again to check the level of salt.
• Tips:.
• 1) Using frozen peas is important to avoid extra moisture. Thawing them under hot water will result in a runny dish.
• 2) Using extra virgin olive oil will overpower the authentic flavor of this dish.
• 3) You can also add diced potatoes to this.
• 4) Serves as great burrito or grill sandwich filling.
• 5) Wonderful as a salad too!

AARSI'S ULTIMATE TOFU CURRY

Steps:

• 1) Start by adding olive oil in the pressure cooker. Add the green chili, bay leaves, onions, asafetida (one pinch), turmeric and salt. Cook until onions are translucent.
• 2) Add the tomatoes, coriander powder, garam masala, and red chili powder. Mix well.
• 3) Place a lid and let this mixture cook for at least eight to ten minutes or until it renders oils on its sides.
• 4) Remove the lid and add water. Place the lid back and bring this mixture to a boil.
• 5) Remove the lid and add peas and cubed tofu. Mix gently and place the pressure cooker lid with the whistle on. Cook to one whistle on medium heat.
• 6) Remove from heat and stand by for half hour.
• 7) Open and serve the prepared Tofu Curry with Rice or Naan.

PEA PULAO

Steps:

• Wash the Basmati rice well in running water and keep aside to soak for 30 minutes. After 30 minutes, place rice in a fine sieve to allow excess water to drain.
• Heat the oil in a deep heavy-bottomed pan. When it is hot, add the onions and cook until soft.
• Add the peas and stir well. Add the rice and fry for 2 minutes.
• Add the 3 cups of water, turmeric and salt to the rice mixture, and set it up to boil over a medium flame.
• Once the water comes to a boil, reduce the flame to a simmer and cover the pan. Cook until the water seems to have almost disappeared (tiny holes will form on the surface of the rice).
• Pour the 1/2 cup of warm water over the top of the rice, and cover the pan again. Simmer for another 5-7 minutes, and then turn off the fire.
• Allow the rice to sit for 10 minutes and serve hot.