About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

20 May 2024

Carrot Pulao




A lot of dals and curries are made without any additional vegetables apart from garlic, onions and chilli.    While the myriad vegetable side dishes that exist in Indian cooking, are both delicious and fun to make, if I want to have rice, I often don’t want to have another pan to wash up, or have to make smaller portions of each dish, so that I don’t end up with too much food.    I usually make enough for two meals, and eat the leftovers for breakfast (don’t knock it until you’ve tried it!), but I don’t like having the same dinner two nights on the run.    The solution to this issue is to make a pulao that also contains vegetables.

Carrots are an epic voyaging vegetable, particularly if you can buy them from a market or greengrocer, unscrubbed and unrefrigerated.    While no doubt many voyagers would make a carrot and cabbage salad to go with curry, I confess to preferring both carrots and cabbage cooked rather than raw.    Grated carrots and shredded carrots do, however, use less of your precious provisions if you are trying to eke them out over a long passage.

Serves 2

Ingredients


1/2 cup brown basmati rice
1 large or 2 small carrots, grated or diced
4 tsp ghee, coconut or vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
Indian bay leaf (or some diced, salted lime)
20 cashew nuts (or equivalent if yours are broken)
1 small onion, finely chopped/
4 green chillis, slit lengthwise or diced*
1/2 tsp turmeric
salt to taste

Instructions:
  • Cook the basmati rice in a cup of salted water. If you are dicing the carrots, add these after about ten minutes.
  • Add a tsp of ghee or oil to a frying pan and heat it over a high flame.
  • Add the mustard seeds, cumin, bay leaf (or lime) and heat until they sizzle and pop.
  • Now, add the cashews and fry them for a few minutes.
  • Once the cashews turn golden brown, add the chopped onion and green chillis. Reduce the heat and fry until the onion turns translucent.
  • If you are using grated carrot, add this and fry for a minute until it shrinks and changes in colour.
  • When the carrot is cooked, add turmeric and salt to taste. Mix thoroughly.
  • Now add the cooked rice (and cooked, diced carrot).
  • Mix again gently, and cook for another minute.
Serve this carrot pilau with dal or curry. You can also serve it for a light meal with raita, if you like. 

Note:
  • * use fewer chillies if you think four seems a bit excessive.