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Sunday, June 9, 2013

SUNDAY SPL. : SSJ’s FERMENTED ONION SCHEZWAN PILAF


SUNDAY SPL. : SSJ’s FERMENTED ONION SCHEZWAN PILAF

 Hey Happy-Eaters,

Hows your weekend going on and hows my new recipes??? As its Sunday so its Sunday spl. Recipe of a delicious pilaf / pulao with fermented onion ( fermented with white vinegar) . its simple, its easy n quick for Sunday. Here is the recipe…

INGREDIENTS

  • Basmati Rice – 2 cups
  • Water – 2 cups
  • Soya chunks – 1 cup, soaked in hot water for 10minutes then rinsed
  • Onion – 1, sliced
  • Peas – ½ cup
  • Salt to taste
  • Red chili powder – ¼ tsp.
  • Schezwan spice – 1tbsp.
  • Bay leaf – 1
  • Cumin seeds – ½ tsp.
  • Whole black peppers – 7-8
  • Cloves – 2-3
  • Oil – 2tbsp.


For Fermented Onions :
  • Small Red Onions – 4-5
  • White vinegar – ½ cup
  • Salt – ½ tsp. 


METHOD

For Fermented Onions :
Mix vinegar and salt together and soak onion in this for 30minutes then sliced after rinsed from extra vinegar

  • Wash rice well and soak for 15-20 minutes.
  • Heat oil in pressure cooker, add bay leaf, cumin seeds and black pepper. When it splatter, add onions, sauté for 3-4 minutes.
  • Add peas and sauté for a minute. Add fermented onion, mix well.
  • Now add salt, red chili powder and schezwan spice, mix well.
  • Add soya chunks, mix well. Cook another minute.
  • Add soaked rice and water and mix well. Close lid of pressure cooker and cook on high flame.
  • After one whistle cook on low flame next 5 minutes. Open lid after steam ends.
  • Serve hot.


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