Weekend Cooking - Peas and Corn Pulao with Onion Raita

Make quick and tasty Peas and Corn Pulao with a refreshing Onion and Tomato Raita with this easy recipe.

Don’t you think weekends are those days of the week, where you are confused what to cook? My mother poses the same question to us and I just say any dish that comes to my mind, just like in a restaurant. My mom, of course doesn’t mind my jokes

Pulao is one dish that I’ve tasted on many Sundays and still be liked by all. This weekend, was time for Pulao (or Pulav?) again, but with a twist. I asked here, while cooking how does she make a dish more interesting. Adding your own ingredients or flavor to a ‘normal recipe’ can make any cooking more interesting and the dish tastier and more exciting to eat. I guess this comes more out of experience.

Peas and Corn Pulao garnished with Onion slices

This recipe for Peas and Corn Pulao is a modified version of a popular South Indian chef. The original version includes just Peas as the main ingredient. This one has corns and coconut milk for additional taste and flavour.

The coconut milk makes the Pulao dry and it is best eaten with an accompaniment - I usually prefer simple onion - tomato Raita. The meal is complete with simple Curd Rice. My mother says that once all the ingredients are ready, Pulao will be ready to be served in about 15-20 minutes. This makes for a quick meal not only on a weekend but on other days too.

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Peas and Corn Pulao with Coconut Milk

Ingredients:

• Basmati Rice or Raw Rice - 2 cups
• Fresh Peas - 1 cup
• Onions - 1/2 cup (chopped)
• Coconut Extract- 2 cups
• Corn Cobs - 2 numbers
• Water - 2 cups
• Oil - 3 tablespoons
• Cloves, Cardamom and Cinnamon - a few
• Bay Leaf - 1
• Salt - as required

Grind Together:

• Onions - 3 numbers
• Garlic Flakes - 6
• Green Chillies - 8
• Ginger - 1/2 inch piece
• Fresh Coconut (grated) - 2 1/2 tablespoons

Method:

Wash and soak rice for 10 minutes. Slice onions lengthwise.Cook peas till tender. Pressure cook corn cobs and seperate the seeds. Heat pressure cooker. Inside it, fry the masala spices and then the onions. Fry for a minute in medium flame and add cooked corn seeds and the cooked peas.

Gently mix the ground masala paste and fry in medium flame, till a nice smell come out of it. Pour Coconut extract, water and the required amount of salt. When it starts to boil, add the rice. Mix well and close the lid. Reduce flame and pressure cook for 10 minutes. Serve hot with Onion and Tomato Raita along with Cucumber Salad.

Onion and Tomato Raita

Onion Raita with a Chilli just to make the photo look cool

Ingredients

• 1 cup Yogurt (plain)
• 1 small Onion
• 1/ 2 teaspoon Salt
• 1 small Tomato
• 1/ 2 teaspoon Chat Masala (optional)
• 1/ 2 teaspoon Black pepper (ground)
• 1/ 4 cup Milk

Method:

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

So are you going to try this and make it an exciting cooking day?