Saffron Rice And Punjabi Okra

Whenever I make a rich curry or masala, I prefer to serve it with a milder tasting rice. But making peas or jeera pulao over and over pushed me to look for other options. I landed making saffron rice, and needless to say, instantly took a liking toward it. After all, what is there not to like about saffron and the aromatic basmati rice? Sunita, this is my humble entry for Think Spice – Saffron.

Saffron Rice

Ingredients

Basmati rice – 1 cup
Water – 1½ cups
Saffron – 2 pinches
Cloves – 2
Cardamom – 2, slightly crushed
Salt – ¾ tsp

Method

Mix all of the above and pressure cook until 2 whistles. Fluff and serve.

Punjabi Okra

When I see okra, I can only think of it in sambar, pan fried with spices or stuffed. But when they are abundant, I venture into untrodden paths. This curry may sound simple, but the tangy yogurt and sweet okra are a good duo.

Ingredients

Okra or ladies finger – 2 cups, chopped into 2 inch pieces
Onion – 1, sliced
Tomato – 2, chopped
Garlic – 2 cloves, minced
Green chillies – 2, slit
Cumin seeds – ½ tsp
Garam masala – ½ tsp
Red chilli powder – ¼ tsp
Coriander powder – ½ tsp
Turmeric – ¼ tsp
Yogurt – ¼ cup
Salt
Oil

Method

Heat oil, and toast cumin seeds. Add onions, green chillies and garlic and sauté until onions turn soft. Add tomatoes and sauté for another minute. Add okra, coriander powder, turmeric, red chilli powder and salt. Mix well, sprinkle water, cover and cook until okra is done. Sprinkle garam masala and add yogurt. Combine well and heat through.