Flavors & Spices of India: May 2014

The cuisine of Madhya Pradesh is unique in its own way from other culinary traditions that are found in India. The cuisine here is different from one sate to another, the northern and western part of Madhya Pradesh have their delicacies centered around wheat and meat , whereas the southern part and eastern part of the state mainly concentrate on rice and fish diet.
The state of Gwalior has its own age old forts and cuisine. One such dish is Pilaf made from carrots and Peas. This one dish is relished by both Vegetarians and Non Vegetarians. Keeping the royalty of the dish intact I introduced a seasonal vegetable which is used in almost every part of India but its dishes are mostly famous in Bengal. Here we call it Echor ( Jack fruit ).
When I added this Echor in Pilaf along with other vegetables it increased its royalty to another level.

Recipe of Pilaf

Preparation time : 30 Min

Ingredients :

2 cup Basmati Rice

1 Carrot ( cut into small cubes)

1 Beetroot ( cut into small cubes )

Beans finely minced

1 Cup Echor ( also cut in cubes )

1 Onion (chopped)

Ginger and Garlic ( chopped)

Some whole garam masala

2 Whole red chillies

1 tbs Cumin powder

1 tbs Garam masala powder

1/2 tbs Black Pepper

Salt and sugar to taste

Fried kaju to garnish

Method for Pilaf

Cut the vegetables into small cubes and keep aside in a bowl.

Boil the Echor first in a pressure cooker. Wait for 5 min then wash the echor in cold water.

Take a pan and add 3 tbs of Refine oil. Once heated add the whole garam masal and whole red chillies. Then add the minced onion,ginger and garlic. When the masalas starts crackling start adding the diced vegetables and stir for 3 min.

After stirring for 3 min add the diced Echor and stir for another 5 min till it changes its colour.

Add the cumin powder,garam masala powder and the black pepper powder. Mix it well.

Once the vegetables are fried add the rice which is already cooked. Add salt and sugar according to your taste. After stirring for another 10 min ladle the Pilaf in a bowl.