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2016-01-20 00.03.57

Sweet pineapple pulao with cauliflower roast

2016-01-19 23.42.21

 

The most sinful meal misti bhat  a.k.a sweet pulao, is a traditional dish of bengol. Misti means sweet, so the misti bhat  is nothing, sweet pulao, which is flavoured with desi ghee (clarified butter). Usually we made this pualo at the time of puja, i.e. on the time of Navratri and Basanti puja. It’s a special treat during spatami pujo.

 

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Here grated pineapple is used in this pulao , to make it more sinful and delicious. This pulao is flavored with ginger and cardamom, which makes this dish excellent . Actually this rice goes well with anything, any veg or non-veg dish, Simple mutton curry will tastes best with this pulao .

 

2016-01-19 23.48.30

 

I was not in a mood to cook non-veg dishes, so made this simple phoolkopi roast, which means whole cauliflower roast. It’s a different but delicious side dish. Which not only looks good but tastes different from any other cauliflower dish. 

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INGREDIENTS FOR PINEAPPLE PULAO   : :

Gobindbhog chal/ basmati rice – 2 cup

Pineapple puree – 3 cups

Milk – 1 cup

Cashew nuts – a handful

Raisins – a handful

Sugar – 1 cup

Grated ginger – 2 tsp

Desi ghee / clarified butter – 4 tbsp

Oil – 1 tsp

Black cardamom – 1

(make powder out of it)

Green cardamom – 5 no

Cloves – 6 no

Star anise – 1 no

Bay leaf – 1 no

Cinnamon – 2” pc

Black pepper – 1tsp

Salt – 2 pinches

 

 

METHOD OF PREPARATION      : :

Soak basmati rice for 30 minutes.

Wash and strain basmati rice, after soaking time is over.

In a kadhai heat oil and ghee.

Add bay leaf & whole garam masala except black cardamom powder.

Allow them to splutter.

Add grated ginger , stir for a while, immediately add cashew and raisins.

Stir fast, to avoid burning.

Add rice and stir for 1-2 minutes more.

You will notice the rice grains will turn little pinkish in colour.

Add milk, pineapple puree, black cardamom powder.

Keep the flame high ,after first boil , add salt and simmer the flame to low.

Cover it with a lid.

When the rice is 70 % done add sugar and cover it again.

Then cook for 12-15 minutes more till it tender.

 

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PHOOLKOPI ROAST  ::

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I learn this dish in a bengoli forum. Its usually made in a kadhai/wok. But I found frying in kadhai not only time taking, but its tricky job.. being  lazy I baked this dish. No doubt this dish is a time taking dish but of course worth cooking. All you need a little patience , with all available ingredients, few simple steps, and its ready.

 

 INGREDIENTS ::

Cauliflower – 1 medium

Onion (big) –  1 no

Ginger garlic paste – 1 tbsp

Hung curd – 4 tbsp

Chicken masala – ½ tsp

Cashewnuts – 5 no

Kashmiri chilli powder -1 tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Fresh garam masala – 1 tsp

Oil- 4 tbsp

Salt – as per taste

 

METHOD PF PREPARATION ::

First of all wash the cauliflower well , keep aside.

Make paste of the onion .

Blanch the cashew nuts, add little water with it and prepare a paste.

 

In a big pan boil sufficient water with salt.

When water boils add the cauliflower and cover it .

Cook for 3-4 minutes, check the florets by inserting a knife, when the florets seems little soft turn it around.

Cook for 5 minutes more.

Carefully take the cauliflower out of the boiling water and keep it in a strainer.

Simultaneously heat oil I n kadhai , add pinch of garam masala, stir, immediately add onion paste .

Fry it for few minute add ginger garlic paste and fry till masala leaves oil .

Add salt, turmeric, chilli powder, chicken masala,cumin- coriander powder.

Fry for a minute. Add beaten curd and sauté to mix well.

Add cashew paste , mix. Switch off the flame.

Cool the masala a bit, and marinate the masala with the blanched cauliflower.

Sprinkle garam masala on the top of the cauliflower.

Keep the whole , marinated cauliflower for half an hour so that cauliflower will immerse all the masala and flavor.

Preheat the oven at 160c for 10 minutes, and bake it for 20 minutes.

And its ready now.

 

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2016-01-20 00.03.57

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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