I am back to cooking for two of us since Athamma has gone for a trip. It’s been only three days since she left and it’s become a hectic task for me to plan cooking just for two of us. I know it’s not right to cook special food for the kids. They simply refuse to eat what I make for the elders. So without Athamma, it’s just me and Hubby dear.
While planning for the kids has always been on the same line, planning what to cook for just us, with the condition we don’t eat leftovers for the next meal, is always the toughest! For all the huge list of recipes already listed out, coming out with something with exact measurement, making sure nothing is wasted, is surely a taxing task.
Since I was working on Saturday, I had to pack my lunch. So I ended up making this simple combo, which met all our needs. Another wonderful addition that this rice has is the Pudina or Mint leaves. The interesting thing is, I had used the frozen Pudina paste that Athamma had the brain wave to make and store. A couple of weeks back, I ended up getting too much of Mint leaves. As they would anyway end up getting rotten, she decided to make a paste and freeze it in our magic freezer tray! You name it, and we have it. Be it chilli paste, coconut paste, Poppy Seeds paste and the latest to the family, the Pudina paste!
I did say that Athamma is too smart right, well she is always resourceful and comes up with wacky and interesting ideas. Else imagine finding ways to store the excess produce on hand. Trust me, when I used the rice, it had such wonderful aroma and taste.
Today’s Lunch Box had
Pudina Peas Pulao and Cauliflower Subji, both cooked in Pressure cooker and took only 25 mins
Pudina Peas Pulao ~ Step by Step Pictures
Mint leaf paste, frozen and can be used whenever there is a need!
Cauliflower Sabji ~ Step by Step Pictures
Pudina Peas Pulao and Cauliflower Sabji
Servings 2 people
For Pudina Peas Pulao
- 1.4 cup Rice
- 2 long Green Chillies
- 1/2 cup Peas
- 1/4 cup Onions
- 1 Cloves
- 1 Cardamom
- 1 Bay Leaf
- 1 Cinnamon
- 1 Star Anise
- 2 tbsp Mint Leaves paste or three small frozen cubes
- Salt to taste
- 2 tsp Cooking Oil
- 2.5 cups Water
For Cauliflower Sabji
- 1 cup Cauliflower florets
- 1/2 cup Onions
- 1 cup Tomato puree
- 1 tsp Curry Powder
- 1/2 tsp Red Chilli powder
- A pinch Turmeric powder
- Salt to taste
- 2 tsp Cooking Oil
- Water as required
- Wash and soak the rice for 15 mins
- Clean the florets and MW with enough water for 2 mins. drain the water and keep it aside.
- Since I was using the pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.
- Use the same ladle as it saves time and energy!
- Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chillies, and pudina cubes.
- Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.
- Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.
- For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for a couple of minutes.
- Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.
- For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.
- Allow the pressure to fall off before you remove to serving bowls.
It was indeed a wonderful meal, with the pudina adding more zing to it. And we didn’t end up with lot of leftovers.
I am hoping to make some more dishes for just two, hope you will come back to catch them up! Until then have a great week ahead.