A traditional affair

Cooking is not something I became interested in as I grew older but it runs in my blood. Ever since I was about eight or nine, I enjoyed being with mother in the kitchen. I would help her cut the vegetables or simply watch her cook. There are certain tips and tricks she used to fix a dish that I have been consciously or unconsciously using today.

Traditional South Indian dishes is my mother’s forte and that naturally was passed on to me.

It’s not just about creating a dish that I enjoy but it’s when people have the food I’ve prepared and say that they liked it too. There’s something about their simple appreciation that makes me want to experiment more.

I believe that cooking is a creative process. Anybody can cook but the dish becomes tastier when you prepare it with love and passion.

I’ve also been experimenting with desserts. My friends and family are fans of the ‘Gulab Jamun’ that I prepare. I don’t think it’s that I make it differently but many don’t know how to knead it properly. You need to be careful and precise when you make the dough. My secret is to add some ‘ghee’ and cream to it while kneading. That makes it soft and slightly crispy when adding to the sugar syrup.

My mother has definitely passed her cooking knowledge to me. Whenever I visit my parents’ home or visa versa, I make sure that I take over the kitchen. That way, they both can relax and I can spend more time in the kitchen.

I do prepare Goan dishes and North Indian dishes like ‘Dal Fry’ and ‘Paneer Masala’, but my heart lies in making South Indian dishes. When I’m alone and don’t want to spend too much time in the kitchen, there’s nothing ‘Bisi Bele Bath’ and ‘Khichdi’ can’t fix.

Having said that, the ‘Peas Pulav’ shared today is not a traditional South Indian dish. It’s one of my signature dishes; it’s tastier than the usual because of the ingredients added. I add a bit of cream to get the desired texture. The almonds and cashew nuts soaked in water and grind into a paste gives it a whole new flavour.

Ingredients

Basmati rice, 1 cup

Coriander leaves, 1 bunch

Ginger garlic paste, 2 tsp

Garam masala powder, 2 tsp

Chilli powder, 2 tsp

Onion, 1

Green chilli, 2

Fresh cream, 1/2 cup

Fresh green peas, 1 cup

Method

Grind all the above ingredients except rice and fresh cream into a fine paste.

In a pressure cooker, heat 2 tsp of oil.

To it, add mustard seeds.

Add the paste and fry until it leaves oil on the sides.

Add the washed rice, green peas and fresh cream, along with salt as per your taste.

Pressure cook it for three whistles.

Your pulav is ready. Serve with raita.

Nishant Srinivas