Pulao has always been a staple in our house. I grew up eating more pulao than biryani. I think it might be a Kashmiri thing. Anyways,the subtle yet flavour packed rice has been my favourite for many year and now it’s a highly requested dish by both of my toddlers. While we love beef pulao (recipe in my Ramadan eBook here) I like to change it up from time to time and make a vegetable pulao, especially when serving it with a main meat dish (re: kofte or a mutton dish)
This recipe comes together very fast, in under 30 minutes, which is essentially why I love it.
Pre-soaking the Handi Handi rice is essential to this recipe but don’t worry I’m not talking hours, I just soak the rice for 15 minutes or the time it takes to makes the masala part of the recipe. The Handi Extreme Double Extra Long Grain Rice is the perfect rice to use. The long grains soak up the water, reducing cooking time a tad bit. First, I rinse the rice until the water turns clear after washing. Then I soak the rice in water for about 15 minutes prior to cooking (that’s when I brown the onions and sauté the spices!)
I’ve been keeping a little secret….we LOVE garlic bread in this house, specifically Furlani Garlic Toast! The versatility and subtle garlic flavour of this toast is what I love most about it. Furlani products are vegetarian, so I can feed my family in confidence 🙂
A little backstory for you all: One day I was at home with the kids and I hadn’t gotten a chance to pick up the traditional roti we usually pair with our homemade curries (Hi, my name is Tabassum and I cannot for the life of me make a round soft roti so I gave up for now lol) and my kids were HUNGRY. So I was picking my brain on what vehicle to use with the curry to feed the kids. Then the lightbulb moment happened: I had Furlani Garlic Toast! I quickly popped a few pieces into my oven and within 5 minutes dinner was ready! The kids gobbled up the curry and garlic toast and were really happy doing so may I add!
That night I put the kids to bed and taste tested this out myself…and guys, we have a winner!! The thickness of the bread is perfect to sop up delectable curries and the subtle garlic bread added another element of flavor to overall dish!
And so, ladies and gentleman, I present to you: Fusion Vegetable Curry with a side of Furlani Garlic Toast!
Vegetable Curry Recipe:
2 tbsp vegetable oil
4 cups mixed vegetables (I used frozen)
1 medium potato
1 medium onion, diced
1 tomato, chopped
3 garlic cloves, mined
1 tbsp freshly grated ginger 2 tsp garam masala
1⁄2 tsp turmeric
1 tsp ground coriander
1⁄2 tsp black pepper
1⁄2 tsp red chilli powder
1⁄2 tsp salt (or to taste)
2 cups vegetable broth
1⁄4 cup cilantro (garnish)
● Add the the vegetable oil to a large pot and place over medium heat
● Sautee the onions for 5 minutes or until golden brown
● Add in the tomatoes, garlic and ginger and cook down until soft or the onion and tomato mixture gets to a paste consistency, stirring periodically
● Add in the spices: salt, garam masala, turmeric, ground coriander, black pepper and chili powder
● Saute for one minute
● Add in the vegetable broth along with the mixed vegetables and the potato
● Stir to incorporate and cook covered or 10 minutes, stirring periodically
● Uncover and mix gently, 5 minutes
● If there is a lot of liquid left, continue to boil on medium head until reduced (curry should
be thick but if you like it one the thinner side, reduce boil time)
● Once the potatoes have softened completely, the curry is complete!
I hope you will try out this vegetable curry recipe with a side of Furlani Garlic Toast! You won’t be disappointed.
We love soups in this house and one of our favourites is this lentil soup! It’s healthy, delicious and packed with a ton of protein! Soups are a great way to fill up without that heavy feeling. One of the key things I did to lose weight over the course of many months, was to implement soups into my diet at least four times a week. This really helped me curb my craving pangs and focus on my goals.
While the final result of the soup is indeed yellow, I actually used RED lentils for this soup! We did add a bit of turmeric which has an abundance of health benefits and gives this soup the vibrant yellow shade.
Keema Mirch, which translates to ground beef and bell pepper curry, is one of my childhood favourites!
When it comes to the best keema mirch recipe, I’ve had my fair share from my mom’s homeade to picking some up from a local restaurtant. And the truth is, there’s no singular authentic recipe. They’re all tweaks and variations. But today, I’ll share with you my tried and true keema mirch recipe that always brings my family back for seconds.
I’ve made this recipe quite a few times over the years and it’s always a hit with my family, especially my kids. I’m happy to be able to pass down my Pakistani/Kashmiri heritage to my children through my cooking. And I have a HUGE announcement for everyone- I have just launched my NEW YouTube Channel! Here you go:
Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.
The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!
Here are some visual guides to creating the pastries:
Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).
On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.
Add in the shredded turkey.
Season with salt, pepper and chilli flakes.
Cook until vegetables are soft.
Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.
Pre-heat oven to 350 degrees
Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.
With a rolling pin, lightly roll over the puff pastry. Be gentle, you don't want to flatten completely. Just a simple roll or two!
With a pizza cutter or knife, section the puff pastry into nine pieces.
Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.
Go over the outline of that puff pastry section with the egg wash and fold the pastry over the filling, to create the triangle shape.
Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)
Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!
Once all patties are on the baking sheet, brush them all with the egg wash.
Bake in oven for approximately 25 minutes, or until golden brown.
Serve warm with a chutney or spicy ketchup...mmm! Enjoy!
This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!
Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!
Don’t forget to tag me if you try out this recipe!