Pulao (Indian Rice Pilaf),
with store-bought
The Pulao includes frozen peas-and-carrots, and is fairly simple in terms of seasonings: cumin seeds, turmeric, and salt. This makes a nice light meal, with whole-milk yogurt.
with Pulao (Rice Pilaf) Filling
For the first time, I participated in #tacotuesday on Instagram. This "taco" is made of a protein shell, in the form of a Cheela, and a carb filling, from Pulao. The Cheela is like an Indian crepe, made with a chickpea-flour batter (which I leave to ferment for a few hours so it's lighter). When I'm ready to cook, I add the seasonings, which here were grated fresh ginger, onion powder, turmeric, pav bhaji masala, and salt. I use only a little oil for the Cheelas, and this time, I covered them while cooking. I didn't measure anything except the chickpea flour, but I liked the results, so I guess it turned out okay. 😉 The Pulao is an Indian rice pilaf, with green peas, carrots, and cauliflower, that I made a couple days ago. I was glad to finally be part of this Tuesday special!
Spanakorizo (Greek Spinach & Rice)
This is from a recipe of Kouzouna's Kitchen. When I made the Healthy Greek Spinach & Kale Dip recently, after initially cooking onions in olive oil and then steaming fresh spinach and kale in it, I put some of the greens away for later. They turned into this rice dish, with some more olive oil and onion, dried basil, fresh oregano, basmati rice, a little ground cumin, salt, and water. When I tried the dish, I squeezed some fresh lemon juice on it, and had it with some yogurt (pictured here). The spinach rice was very warm and comforting, and also fairly light. This is a dish to definitely make again.
Tamatar Pulao
(Tomato & Basmati Rice Pilaf)
I made this a few weeks ago. I can't remember the source of the recipe!
Basmati Rice with Zucchini
I made this to accompany the moong dal cheela of the previous photo. I heated some olive oil, then lightly fried the grains of basmati rice in the oil, before adding the chopped zucchini, water, and salt. That's all, but I always think it tastes creamy and warm and comforting like that.
Basmati Rice & Potato Tahdig
Inspired by Instagram's @cooking_for_fun_page & explanation of hikaka & tahdig = the nice brown bits on the underside of cooked rice, I decided to finally try it myself. Underneath the rice were frozen hash brown potatoes = what I had available. You can't see them, but it made the rice smell so good once cooked.
