Baby Corn Pilaf/ Pulav

This is just like any another Pilaf except for the vegatable I sue, there is broadly no much difference in this recipe. But I like to experiment everytime I cook. In this case, the only scope for experimentation was with the tempering. While I made the Beet Pilaf with a South-Indian tempering, I tried this one with a more North-Indian one.

The difference between a Pilaf, Fried Rice and Briyani is the first has no 'masala' (either freshly-made or store-bought) added to it, while that is the key ingredient for a briyani. Fried Rice, as the name suggests, is where steamed rice is stir-fried with the desired vegetables or broth.

I always prefer making the Pilaf, as it brings out the taste of rice and vegetables more distinctly. To my skills, it falls more into the category of comfort food. Just temper, cook your desired vegetable, add rice, cook, garnish and ready to eat. It's done in a jiffy and if you are like me who depends on the rice cooker, it's just a lot more easier whithout you even having to be around.

Ingredients:

Serves Two

10 Baby Corns - roughly chopped to 1/2 inch in length
1 medium sized onion - chopped lengthwise
1 tbsp Ginger-Garlic paste
2 tbsps Ghee (clarified butter) or Olive oil or a combination of both
5 green chillies chopped lengthwise
2 cups basmati rice soaked in water for 30 mins
4 cups of water
1 bay leaf
seeds of 1 green cardamom pod
2-3 cloves
1/2 tsp grated Nutmeg
salt to taste

Method:

In a large skillet, heat the ghee/ oil and temper with the bay leaf, cloves, cardamom seeds and nutmeg. Stir briefly and drop in the onions and saute till they turn transparent. Add the ginger-garlic paste, green chillies and saute briefly. Throw in the baby corns and stir-fry till they are cooked. Add the rice and mix well. Pour in water and mix in salt. Cook till all the water is absorbed. Garnish with Cilantro and serve hot with a spicy sauce or a yoghurt based dip/ raitha or simply plain yoghurt.

Leeks in Tomato Broth

This is the first time, I've brought in this close cousin of Onions into my kitchen. They sure behaved well and treated us to heaven.

Depending on the consistency you make it to, it can be served as a broth, soup or even a dip.

Ingredients:

Serves Two

2 average sized Leeks - shoots and roots removed and cut into roughly 1-inch quaters/ squares
1 large tomato - roughly chopped into quaters
1 cup tomato puree/ vegetable stock
2 cups water
1 tbsp Olive Oil
salt and pepper to taste
2tbsps Butter (optional)
Genrous amount of Parsley




Method:

In a saucepan, heat the oil and saute the leeks until they turn a shade paler. Add the tomatoes, salt, pepper and saute till the tomatoes liquify. Pour in the tomato puree or vegetable stock and water and simmer till it reduces to reach your desired consistency.

Since I was looking for a broth-consistency, i reduced it to half its quantity. If you want the consistency of a dip, then reduce it a quater of its quantity and puree it. For a soup, just reduce to half its quatity and puree it.












Finish it by stirring in 2 tbsps of butter(optional) and garnish with ample amount of parsley.

Leeks in Tomato Broth with Baby Corn Pilaf and Garlic-tossed Cayenne Peppers