Pulao (Indian Rice Pilaf), 

with store-bought 

Bombay Bhel Mix (crunchy Indian snack mix)

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. 

Cheela Taco Shell 

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! 

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.

Chana Pulao (Chickpea Pilaf)

Chana Pulao (rice pilaf with chickpeas). Recipe is from The Turmeric Trail by Raghavan Iyer . 

You can't see the chickpeas, as I put them through a Cuisinart first, before mixing them into the pulao. (I have to cuisinart all legumes like that, for health reasons.) 

The recipe made more than enough to freeze a good amount for later. Delicious, especially with a sauce or chutney (or just salsa), and some potato chips to add crunch.