Being a Vegetarian by choice, as a family, Vegetables, Herbs & Fruits are a major chunk in my grocery bill. After bringing them home from the farmer’s market or the super grocer, I end up wrapping the herbs either in plastic bag or keep them loosely wrapped in a kitchen towel to avoid getting rotten quickly. With the rest of the vegetables like Cabbage, Carrots, Chayote and Peppers, they are either stored as it is or in a very thin plastic bag. After a week, by any chance if they are not cooked up , they slowly begin to rot. Sometimes, just incase if I have bought them in larger quantity, I would end of chopping them into pieces, pack them in a ziplock and put it away in the freezer compartment.
OXO was kind enough to send me two of their produce keepers to conduct an experiment and I totally loved it. Honestly I wasn’t expecting much of a difference, but the fact is , THERE IS !!
How did I Test?
After a week, the herbs appeared to stay fresher, greener in OXO’s produce keepers than in the Ziploc or plastic bags. The ones in Plastic bag had slowly began to wilt away.
- 1 Cup Basmati Rice
- 1/2 Cup Vegetables - diced carrot+ peas
- 1 Small Onion finely sliced
- 1 tsp freshly grated ginger
- 1 tblspn of Ghee / melted butter
- a good squeeze of lemon juice
- 1/4 of Cardamom+Cinnamon and cloves powder mix
- Salt to taste
- 1/2 of Coriander Leaves
- 1/2 Cup of Mint Leaves
- 1 Green Chilli
- 1 tsp coriander powder
- 2 Small Bayleaves
- 1 ’ Cinnamon Stick
- 1 Star anise
- 1 Bada Elachi
- coriander leaves, finely chopped
- a sprig of mint leaves
- Wash Basmati rice under running tap water twice. Drain all the water and set the rice aside for 30 minutes.Prepare a paste in a blender by grinding coriander leaves, mint leaves, green chilli and coriander powder. If needed at 2- 3 tsp of water.
- Heat Ghee/Oil in a non-stick pan with a tightly fitted lid. Drop in whole spices,sauté for 2 minutes.
- Add sliced onions, freshly grated ginger and saute until translucent.Add chopped vegetables, saute for 2 more min. Stir in the Basmati rice and sauté until it gets nearly dry . Add the Prepared green paste and mix well.
- Add in 1.5 Cups of Water of boiled water from the kettle and adjust the salt. . Squeeze in some fresh lemon juice and the pinch of spice mix. Set the flame to medium.
- Once the water from the pulao is nearly evaporated, cover, and then reduce the setting to lowest. Allow the rice to cook for 5 minutes and switch off the gas. Even if the gas is turned off, I would let the rice be covered for another 5 minutes. Rice cooks with the leftover steam. Garnish with chopped coriander leaves and mint sprig.
- Fluffy vegetable rice is ready to be served along with Curry or a Raitha.