You know I love quick healthy meals. This is one of those meals that has some short cuts so it is ready to serve within minutes. Frozen vegetables are superb substitutes for reducing cooking time. They are already washed and cleaned for immediate use. They taste amazing as they are flash frozen to retain their taste, texture and color. Using frozen mixed vegetables in this recipe along with cooking in the pressure cooker makes this meal a start to finish under 25 minutes. If you want to do the spice mix beforehand, then it is under 15 minutes. Now that’s one heck of a deal right? Who doesn’t like the idea of being able to feed a crowd with a nutritious and flavorful meal within a jiffy? @sarchakra
COOK TIME: 15 mins
PREP TIME: 10 mins
- Ziyad Brand Cracked Wheat with Toasted Vermicelli 2 cups
- Vegetable oil 3 tbsp
- Dry plums 4
- Kokum 3 -4
- Ginger 2 tsp
- Garlic 1 tbsp
- Beans ¼ cup
- Carrots ¼ cup
- Peas ¼ cup
- Sweet corn ¼ cup
- Peppercorns 2 tsp
- Coriander seeds 4 tsp
- Cumin seeds 2 tbsp
- Whole red chili 1
- Turmeric 2 tbsp
- Cardamom 2
- Cinnamon 1 inch
- Cloves 2
- Bay leaf 1
- Ghee 1 tbsp
- Chopped coriander 2 tbsp, chopped
- Spice powder: in a non stick pan dry roast cardamom, cinnamon, bay leaf, cloves, red chili, cumin seeds, coriander seeds and peppercorns.
- Heat oil in a pressure cooker. Add the mixed vegetables. Cook for a minute or so.
- Add in the cracked wheat and toasted vermicelli. Let everything cook, stirring intermittently so it doesn’t burn.
- Next add in ginger and garlic paste. Cook for a minute or two. Add turmeric, spice powder and salt. Put in kokum and dry plums.
- Add in 5 cups of water. Pressure cook for 1 whistle.
- Open the pressure cooker and add in the ghee. Stir. Sprinkle with chopped coriander leaf. Serve on a plate.
I use this brand for the recipe https://www.amazon.com/Ziyad-Cracked-Wheat-Toasted-Vermicelli/dp/B014I0PBJ2
If you cannot get the cracked wheat and toasted vermicelli combo, juts toast some ½ cup of vermicelli and add to 1 & ½ cup of cracked wheat.
Aloo Bukhara is similar to prunes or plums. It can be eaten fresh or dried. It is tangy and perfect for biriyanis, pulao and stews when used as a dry fruit.
Kokum is the outer covering of the fruit Garcinia Indica. It is commonly used in Maharashtrian and Goan cuisine as a souring agent instead of tamarind. Substitute with tamarind or tomatoes or add some lemon juice to the finished dish.