We went into a stock and save frenzy. The news channel was on all the time, even the child did not change the channel. Hurricane Matthew was on the way.
While it was still peaceful and calm in our city, we had to be prepared.
The first instinct was, water, we need to stock up on that.
Some food, that does not require cooking in case there was a power outage.The apartment has an electric stove, so there was no way we could have heated or cooked anything.
Candles and lighters and matchsticks.
Fill up on gas.....
Everyone had the same thoughts running in their heads.
Everyone rushed around doing this and that.
I joined in too.
In the store I loaded my cart with fruit, water and some soda ( that would make my boys happy, it's a rare treat in this household).
When I saw other peoples carts, I was a bit shocked, they were almost collapsing under the weight.
A small doubt was creeping into my mind. Am I underestimating Matthew? I mean, just LOOK at that! Packets upon packets of any and every variety of chips, multiple loaves of sliced bread, bottles of PB&J, Gatorade, beans, soda, wine... no water though, oh! there was that gallon, at the bottom of the cart!
I came home and decided, power outage or not, I need some cooked food, something that will last me a good 3-4 days.
Things like masala poori (tikhat mithacha purya), plain poori, lemon rice and this 'Solanyacha pulav' were made and refrigerated.
If nothing happened, I'd get a good break and I could relax and read or do something I wanted.
We had high winds and lashing rain and the branch outside my living room window swayed dangerously banging and making me nervous. Glass shards in the carpet, oh dear God no!
Thankfully, we were all ok.
I had a relaxing couple of days ( I made meals for just 2 days in case of any problem) and read 'Sita's Sister and found it enjoyable.
This recipe was given to me a while ago by an acquaintance. I have made it a couple of times and it is finally decided to blog about it. Thank you, Pooja!
This rice is a great one dish meal and a great lunch box option too.
It pairs well with some pickle, yogurt and some flame toasted papad (of course deep fried papad is a superior option, but I rarely deep fry).
Typically, this pulav is made using Green Chickpeas (fresh ones, in this case), when in season or frozen, if you get them at the local Indian store, but I found the black chickpeas a good substitute. The recipe is also adaptable to making it an all-vegetable pulav and it tasted great like that too.
Here's what you need to do,
Wash 1.5 cups Rice ( I used the katori / vaati, it is smaller than the standard measuring cup) in 3-4 changes of water. Add fresh water and set aside. I used Sona Masoori Rice.
I used frozen black chickpeas, 1 cup. Washed and set aside.
Slice 1 medium onion, lengthwise.
If you want to add vegetables chop them. I added one medium Potato (peel and large cubes) and 1 medium carrot (peel and cube).
Make the masala paste by blending to a paste: 2 tbsp. Fresh Coconut + 4-5 cloves of garlic+ 1.5 inch knob of Ginger and 1 tbsp. Cilantro
Heat 3-4 tbs oil in a pressure cooker.
Once the oil is hot, add 1 tsp Mustard seeds , as they pop, add 1 tsp Cumin seeds, 1/2 tsp Asafetida, few curry leaves and 1 Bay Leaf.
Add the sliced onion and cook until golden brown and cooked through.
One the onion is cooked, add in the masala paste along with 1/2 tsp Turmeric powder, 1 heaped tsp. Garam Masala (I use Rajwadi Garam Masala) and 2 tsp Coriander seed powder.
Reduce the heat and cook the mixture till oil separates from the sides of the mixture.
On another burner set 4 cups of water to boil.
To the pressure cooker, add the green /brown chickpeas and other vegetables, some salt and mix very well and ensure that the vegetables are coated with the spice mix.
Cover and cook for a minute.
Drain all the water and now add the rice, mix well ensuring that the rice is also well coated with the spices.
Add the hot water and some more salt to taste.
Close the lid of the pressure cooker and cook for 3 whistles.Switch off the heat.
Let the pressure subside naturally.
Garnish with fresh and finely chopped cilantro and serve.
- Use Basmati Rice or Ambe Mohar (if you can get it) instead of Sona Masoori
-Use vegetables like cauliflower, beans, peas.
-Substitute brown chana (as I have) with garbanzo beans, fresh green chickpeas. red kidney beans.
-This is a mild but very flavorful pulav.
-Lightly roasting and then powdering the coriander seed (sabut dhania) makes the pulav even more flavorful.