Monday, 10 October 2011

spinach pulao with spicy scrambles

On a damp Saturday afternoon, I fancied something a bit different from the usual toast and ham and cheese lunches, so I thought I'd see what I could rustle up from the fridge and store-cupboard. Littl'Un still wanted the comfort and familiarity of toast, having just had her first 2 weeks of hot school dinners, but Big'Un jumped at the chance to eat rice. Just like her mother. GodPapa was torn between home made bread and rice, but plumped for the rice because apparently I "do good things with rice." Lol.

So I fried some frozen onion, some sliced garlic, some mustard & cumin seeds, little dried red chillies to taste, and a pinch of my garam masala in some butter, and then coated 2 cupsful of basmati rice in this, added a teaspoonful of Marigold, and then roughly 2 1/2 - 3 cups of water (I use the finger-joint method of measuring the water for absorption method rice cooking - the water should come up to the first joint of your finger if you touch the tip of your finger to the top of the rice gently.) As I turned the heat up, I chucked in 4 little blocks of frozen spinach, and clamped the lid on.

I brought it to the boil and then turned it pretty low, and left it simmering and puffing for 15 minutes. As with my comfort keema pulao, once the 15 mins timer went off, I switched off the heat, but left the pan alone for a further 5 minutes.

Once that timer was done, I then added a little salt.

During the 15 minutes, I washed up, and also made my spicy scrambles.
Now, I have a different method for scrambles that my ex-hub adores and is apparently not how anyone else makes them.

If I'm making bacon, then I make that first and then use the bacon grease to make the scrambled eggs, but otherwise I just melt a little dop of butter in a frying pan til it foams. I then crack the egg straight into the pan as though I were about to fry it sunny side up. Then I crack another in, and then I take a silicon spatula and I just stir it all about and mix it up.

At this point in this recipe, I ground on some sea salt, and sprinkled on some of my garam masala. I then mixed this all in evenly, switched off the heat and as I'd timed it well, I slid the scrambles onto the top of the well mixed pulao.

A very filling and satisfying meal.*

*Except that something about it (probably the egg) upset Baby's tummy via breastfeeding. :(

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