Green Pilaf with Cottage Cheese chunks

It is Spring! It is Spring! It is Spring! Lol! I am repeating too much. Sorry for being MIA from the blog for so long. Travel, Project Management and so many other things taking a toll on my routine. This afternoon, while I was waiting for Lyft to drop me home I finally had a chance to write here. I made this Green Pilaf last week with all ingredients green. I put french beans, green bell pepper, green peas, spring onions, and tons of cilantro. As always I was so hungry when I was cooking this pilaf, I decided I’ll throw in some pan seared cottage cheese to compliment on the side. Here goes the recipe.

Ingredients: Serves 2

1 small finely chopped onions
1 small potato cut into small quarters
1 tsp black mustard seeds
1/2 cup chopped green bell pepper
2 tbsp frozen green peas
1/4 cup green peas
1/4 cup spring onions finely chopped
1 cup cottage cheese chunks
1 tsp + 1/4 tbsp clarified  butter or ghee
1/2 cup basmati rice
1 cup water
1 tsp cumin seeds
1 green chili
1/2 tsp Kashmiri chili powder
1/4 tsp turmeric powder
1 tsp Everest Kitchen King powder
Salt to taste
Fresh coriander for garnish

Method:

1. In a large deep pan heat the ghee on a medium heat and add the mustard seeds with chopped onions, spring onions, bell peppers, potatoes, and green peas
2. Stir fry it for 20 minutes and then add washed rice and water.
3. Add salt, chili powder, turmeric and kitchen king masala. Stir it thoroughly.
4. Put the heat up to medium and cook for 20 minutes with the lid. Do not stir it as it will break the rice.
5. Turn the heat off and let the pulao rest. Leave it to cool slightly for and stir it with the back of the spoon to avoid breaking the rice.
6. Serve with fresh coriander and greek yogurt on the side.
7. In a pan, put 1/4 tbsp ghee and add the cottage cheese chunks. Sprinkle some salt and kitchen king masala and sear it for 3-4 minutes on a medium flame
8. Serve it with green pilaf or like an appetizer

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Za’atar Spiced Eggplant

Sometimes I am just amazed to see that one vegetable has so many different names. Eggplant being the common name in North America and Australia, British English uses the French word ‘Aubergine’. And in South Asia, Southeast Asia, and South Africa it is known as Brinjal. Why can’t we have one name? Why things have to be so different? Never Mind.
For lunch today I made this Za’atar spiced pan-seared eggplant and served it with carrom seeds whole wheat flatbreads.
If you ask me an entree to have it daily, lol, it would be this. It’s delicious. Also, Happy St. Paddy’s Day.
Ingredients:
2 cups eggplant chunks
2 tbsp olive oil
1/4 tsp red chili powder
2 tsp Za’atar spice
Mediterranean sea salt to taste
Method:
*Heat the pan on a medium flame and put some olive oil.
*Add eggplants, salt. Stir it once and cover it on a low-medium flame.
*Add the chili powder, remove the cover and cook until they are crispy, golden brown.
*Serve hot with flatbreads.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky