Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Pulao with Red Radish and Fresh Corn

Red Radishes and Fresh Corn From the Farmers Market

We love going to the local farmers/flea market on Sundays during spring and summer here. They are the only natural atmosphere, which come close resembling to the vegetable markets of my hometown, Nandyala, India.

Back home at Nandyala, most of the produce sold in markets usually comes from neighboring villages or from the farms around the town. Whereas here in this small city in the USA, where we live now, most of the produce comes in boxes and crates from Oregon and California, even at the local ‘Farmers Market’. Thriving small farms are rare and few, it seems, surprising; after all this is midwest, the heartland of America.

But there are a couple of stalls that sell limited variety of produce and fruits, which are truly locally grown and from real soil. We usually buy whatever they had available that week from them. Along with some fruits and veggies, yesterday I purchased radishes, green onions, corn and I prepared pulao for lunch today with them.

Fresh corn, green onions and red radishes, they all have a very delicate flavor and they don’t take well to overcooking, particularly red radishes. Pulao is perfect recipe for them, lightly sauté and mix them with cooked basmati rice, sprinkle some limejuice, viola… delicious colorful meal with fresh spring flavors will be ready.

Pulao with Aloo Kurma

Recipe:
Cook:
1cup basmati rice in 2 cups of water
Wash, cut and chop:
1 bunch of fresh radishes - quartered
1 bunch of green onions - finely chopped
1 fresh corn - husked and kernels chopped
1 red onion and 4 green chillies - finely sliced lengthwise
1 fistful of fresh green peas - shelled from pods
Prepare or Take Out From the Pantry and Fridge:
1 teaspoon of ginger-garlic-cilantro paste (GGC Paste)
1 teaspoon of clove-cinnamon- cumin-coriander seed powder (CCCC Powder)
½ teaspoon of salt or to taste
Few sprigs of fresh cilantro - finely chopped to garnish
Lemon/lime juice to sprinkle
Sauté, Mix and Serve:
Heat 2 teaspoons of peanut oil or ghee in a big pan or kadai on medium heat. Add the GGC Paste and CCCC powder, sauté for few minutes, until they leave the raw smell. Continuously stir and take care not to burn the masala. Add all the veggies listed above and sauté for few minutes, until they soften. Add the cooked basmati rice to this sautéed veggie mixture. Sprinkle in salt and finely chopped cilantro. Mix thoroughly. Serve hot with a curry and a cup of yogurt for a light meal.

Posted by Indira©Copyrighted in Radish, Biyyamu (Rice), Basmati Rice, Corn - Fresh (Monday May 15, 2006 at 3:51 pm- permalink)
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