Tuesday, July 15, 2008

Peas Pulao / Vatana Bhat

This is one of my husband's recipe. During his bachelor days, he would make this vatana bhat with kadhi. The other day when I was busy with my studies, he made Kadhi and Vatana bhat for dinner. I was very surprised with the simplicity of this lovely recipe. It is a great comfort food for winters when one cannot eat cold curd. Vatana Bhat can be prepared within minutes and it is a great recipe for lunch tiffins. I am sending it to the “Think Spice: Think Turmeric event organized by Sudeshna
and Sunita.


1 1/2 cup basmati rice
1 cup peas
1/2 teaspoon garam masala powder or maharashtrian kala masala
1 teaspoon cumin seeds
5 pinches of asafoetida
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon lemon juice
3 tablespoon coriander leaves for garnishing
1 tablespoon oil
salt for taste


Wash the basmati rice and leave it for aside for 20 minutes. Heat oil in a pan and add cumin seeds and asafoetida. Mix in peas and basmati rice and saute for around 5 minutes. Add chili powder and garam masala. Boil 3 cups of water and add to the rice. Put lemon juice and salt for taste. Adding lemon juice keeps the rice grains from sticking. Cook covered till the rice is done. Garnish with coriander leaves. Serve hot with kadhi .

Preparation time:40 minutes

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