Can you believe the sheer stupidity of a reputed magazine like the Time to publish something like this? What were they thinking?! And in the name of humor too. Who was laughing, I wonder. As a friend pointed out, would they have printed a similar piece on, say, African-Americans? I can understand Joel Stein's discomfort at the vastly changed scenario in his hometown but the whole tone of the write-up reeked of racism. He seems to forget that he is an immigrant himself, maybe a few generations down but unless he can claim ancestry of an Indian tribe, he is of immigrant stock too. Apology NOT accepted, Time or Stein!
Onto a recipe now, one which I tried a few years ago and loved. Sangeeta called it the Sheela Pulao (isn't that cute?!) and here it is, reproduced from the original. I've basically pasted the recipe from her site, with a few tweaks here and there. The settings on the camera are off (thanks to Little M, who loves to fiddle with all things electronic!). I'm yet to figure out what to change/change back! So here are some not-so-sharp images of the vegetable pulao.
Basmati rice- 1 cup
Mixed vegetables - 2 cups (I used carrots and green beans)
Onion- 1 small, cut lengthwise
Oil - 3 Tbs
Water- 2 cups
Salt to taste
To grind together to a paste adding little or no water:
Coriander leaves - a handful
Grated coconut - 1/2 cup
Green chillies - 3
Poppy seeds - 1/2 tsp
Onion diced - 1 small
Ginger - 1 inch piece
Garlic - 4-5 flakes
Pudina leaves - a small bunch (skipped this)
Cinnamon - 1 inch piece
Cardamom - 2-3 pods
Cloves - 2-3
Bay leaf - 2
Jeera - 1 tsp
Wash and soak rice for 15 mins.
Take a deep vessel, heat oil and add the jeera and bay leaves. Then add chopped onions and fry till brown.
Add mixed vegetables, salt and fry for a few minutes till tender.
Mix in the ground paste and fry till a nice aroma builds.
Add 2 cups of water and let it boil. Check for salt.
Drain rice completely and add to the boiling mixture.
Close the lid and pressure cook for one whistle.