We are starting the third week of BM#49, I will be doing Colour Dishes for Kids this week. I never realized until I took up this theme, how hard it is to plan to make your dishes as colourful as it can be, without adding food colour and keeping the dishes filling as well. I wanted to make sure I don’t resort to any drinks or simpler things. So I gave hard time for myself.
I was listing out the various vegetables and fruits that would given the final colour effects. I remembered my Beets Pulao that I have already made, wanted to make some changes to it and make a new dish. My brain seem to have gone on vacation, since I was not up with any new ideas.
Anyway though I wanted to make use of Beets again in rice, wanted to make it more pulao types. Since I was working with some methi, I decided to add some methi for green colour and since Konda loves Soya Chunks, decided to add that for brown. I was hoping the final dish will show these colours and also that Konda loves the rice. I wasn’t even hoping that the boys would try it. Yes they didn’t and I wasn’t expecting them too.
So this rice ended up being very delicious, with the coconut milk being added and just right with all the whole spices.
Sending this to my Kids Delight,
event, hosted by Varada
, who has called for all colourful dishes, approved by kids.
Methi Beets Pulao with Soya Chunks
Basmati Rice – 1 cup
Beets puree – 1 cup (Mix with 1/2 cups water)
Fresh Methi – 1/2 cup
Soya Chunks – 1 cup
Coconut Milk – 1/2 cup
For the rice
Onions – 1 medium
Ginger Garlic paste – 1 / 2 tsp
Bay leaf – 1
Cloves – 2
Cinnamon – 1”
Cardamom – 2
Green Chilies – 2 medium
Turmeric powder a pinch
Red Chili powder – 1/2 tsp
Salt to taste
Butter – 1 tsp
Oil – 1 tsp
How to make the Methi Beets Pulao with Soya chunks
Wash and boil soya chunks in water, add a pinch of salt and turmeric. Boil for 10 mins, drain and squeeze out excess water from the soya once the chunks cool down. Cut into half if the chunks are big. Keep it aside.
Wash and soak the rice for 20 – 30 mins.
Wash and chop the methi leaves roughly. Then pan roast in a tsp of oil. When the leaves wilt down, switch off and keep it aside.
In a pressure cooker, add the butter and all the whole spices, saute for a minute on high. Then add onion julinnes, slit green chilies and saute for couple of mins till the onions turn colour.
Then add the ginger garlic paste, saute well. Then add the drain rice and saute well. After 2 mins, add liquid (beets puree mixed with 1/2 cup water, 1/2 cup coconut milk and 1 cup water). Add red chili powder, turmeric powder and salt.
Now add the fried methi leaves to the pan, bring to boil. Cook on high for 2 mins, stir well and then cover with lid. Pressure cook for 3 whistles.
Wait for the pressure to fall down, then fluff the rice and serve hot with raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM