My parents have been planning to visit this "Paradise On Earth" for ages. Every vacation, my father would with the excited look in the eye would longingly graze through the map, but the news seeping in through the Idiot's box would always spew in "terrorizing" words, abouts wars, about bloodshed whenever talking about Jammu and Kashmir. Its such a paradox to have gory war fare going on in one of the most beautiful, serene and wondorous place like Kashmir. My only wish is that my father's dream of visiting this place does not remain - just that! Lets keep our finger's crossed- shall we?
Talking of Kashmir always inadvertently nudges this memory of mine. I had this Kashmiri friend. Just few days before my farewell in our college, I was talking to him about the color of saree I had decided on wearing for the farewell party function, which was Black. I am of quite a fair complexion, but this guy made me re-think that notion. He looks at me - perplexed look in the eyes - and says "Why in God's name would you want to wear black? People will hardly see you!!!!!!!!!!!!!" #$%#^@%^!! I dint know what to say! I agree that he was all rosy cheeked and almost "Gora" in looks but really! Well later, I made sure to flaunt the photos were I looked as bright as ever, esp. with black saree! Thank you very much! All said and done, he still remains a friend! Hmph! But thats one incident I am not likely to forget in a hurry ;-)
So while we are dreaming away about strolling Kashmir's sand, the next best thing we can do is sample its rich cuisine. While its not that kind to a vegetarian needs,more like non-vegetarian's turf, there are quite a few "not-so-famously" famous dishes and one among them is Kashmiri Pulao. Its funny how its not that popular in Kashmir while it is everywhere else! The idea of integrating Fruits in a rice dish never fails to intrigue me. I wont say, I am fan of such meals but I sure appreciate its rich worth. From what I have known, this rice compromises of 3 components - fragnant basmati rice sauted and cooked with cream and rich spices, various nuts drenched in Ghee and succulent fruits. Its simple really but as wealthily dressed as any. This is my version of this aromatic and sweetish rice from my "dream-to-visit" places Kashmir!
Method
1.Saute the spices in some ghee and then add the drained rice. Stir until it gets aromatic and turns golden.
2.Add the milk ,salt and water if needed and let it cook.
3.In another pan.saute the nuts in ghee until golden.
4.When the rice is almost done, add the nuts and chopped fruits and stir lightly until blended.
5.Serve, hot garnished with some fried onions. They are mostly standalone and dont need any side dishes to go with it. If needed, you can add some Raita to with it.
This is my second entry to Valli's Rice Mela
The deadline for AWED - American is Nov 30th - So dont forget to send me the entries.
Now lets check out fellow Marathoner's kitchen.
1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
