Healthy Indian Aloo Gobhi Pualo
Pulao is a indian dish cooked from rice. Aloo Gobhi Pulao is one of healthy & heavenly yummy veg pulao. Pulao is also know as Pilaf or Pilau. Believed to have originated in ancient India and spread from there to ancient Iran,pilaf and similar dishes are common to Balkan, Middle Eastern, Eastern Europe, South Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines.
It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, Israel, Crete, India, Iran, Kazakhstan, Romania, Russia, Kurdistan, Kyrgyzstan, Nepal, Pakistan, Kenya, Tanzania, Zanzibar, Uganda, Tajikistan, Turkey,Turkmenistan, Xinjiang, and Uzbekistan.
The ancient Hindu text Mahabharata from the Indian subcontinent mentions rice and meat cooked together, and the word “pulao” or “pallao” is used to refer to the dish in ancient Sanskrit works such as the Yājñavalkya Smṛti. It was known to have been served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Marakanda.
The first known recipe for pilaf is by the tenth-century Persian scholar Avicenna. His books on medical science. His books including several types of Pilafs. Ibn sina is known as the “Father of Pilaf”. Pilau became standard fare in the Middle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.
4 Cup Long Grained Rice
2 Cup Potato Cubes
1/4 Tsp Chilli Powder
1/4 Tsp Garam Masala
4 Tsp Mustard Oil
4 Bay Leaves
1/8 Tsp Dry Ginger Powder
1/4 Tsp Turmeric Powder
Salt as need
2 Cup Cauliflower Florest
A Few Mint Springs
6 Cup Hot Water
First we clean, wash & soak the rice for 30 minutes. Drain water. Keep aside. Heat the Mustard Oil in a pressure cooker. Add the Cinnamon & Bayleaves. Fry for few seconds. Add the Turmeric Powder, Potatoes, Cauliflower, Dry Ginger Powder & Chilli Powder.
Saute for 4 minutes. Add the rice. Again saute for 4 minutes. Add 6 Cup of hot Water. Add Salt. Pressure Cook for 4 minutes. Allow the steam to escape before opening the lid. Add the Garam Masala. Mix very well. Garnish with Mint Springs. Eat or serve hot with any indian pickle.
Very well known as gobhi in India. It is found in the writings of the Arab botanists Ibn al-‘Awwam and Ibn al-Baitar, in the 12th and 13th centuries when its origins were said to be Cyprus. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They were introduced to France from Genoa in the 16th century.
They are featured in Olivier de Serres’ Théâtre de l’agriculture, as cauli-fiori “as the Italians call it. It was introduced to India in 1822 from England by the British. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets. The leaves are also edible, but are most often discarded.The florets should be broken into similar-sized pieces so they are cooked evenly.
After 8 minutes of steaming, or 5 minutes of boiling, the florets should be soft, but not mushy. Stirring while cooking can break the florets into smaller, uneven pieces. One of the fractal properties of cauliflower is that every branch, or “module”, is similar to the entire cauliflower. Another quality, also present in other plant species, is that the angle between “modules,” as they become more distant from the center, is 360 degrees divided by the golden ratio.
100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fiber and protein. It has a high content of vitamin C and moderate levels of several B vitamins and vitamin K.
As weather is a limiting factor for producing cauliflower, the plant grows best in cool daytime temperatures 70–85 °F, with plentiful sun, and moist soil conditions high in organic matter and sandy soils. The earliest maturity possible for cauliflower is 7 to 12 weeks from transplanting. In the northern hemisphere, fall season plantings in July may enable harvesting before autumn frost. Long periods of sun exposure in hot summer weather may cause cauliflower heads to discolor with a red-purple hue.
Salt may have been used for barter in connection with the obsidian trade in Anatolia in the Neolithic Era. It is a miniral. Salt is present in vast quantities in seawater. Where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes.
Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation. It is processed from salt mines, the evaporation of seawater & mineral-rich spring. Sodium is an essential nutrient for human health via its role as an electrolyte and osmotic solute. Such health effects of salt have long been studied.
All through history, the availability of salt has been pivotal to civilization.
What is now thought to have been the first city in Europe is Solnitsata, in Bulgaria, which was a salt mine, providing the area now known as the Balkans with salt since 5400 BC. Even the name Solnitsata means “salt works”. While people have used canning and artificial refrigeration to preserve food for the last hundred years or so, salt has been the best-known food preservative, especially for meat, for many thousands of years.