Palak, Gajar Aur Shimla Ka Pulao(spinach, Carrot And Capsicum Rice)
I was extremely hungry and tired after my OJT (on the job training) for the new tracking system that day. As I entered the Pantry of our office, I asked the office help to bring my lunch. Suddenly my eyes wide open as I saw my colleague Nisha munching on something really ‘aesthetic’. The first thing that struck me is the colour and freshness of the preparation. I asked her what it is and how come the veggies are looking so natural after being cooked? She replied, it is her mother’s secret of making her eat veggies. As I had two three spoons of this rice, I could sense flavor of each veggie separately. In Indian cooking normally we overcook the veggies and this sometimes kills the taste and nutrient. Nisha told me that her mother masters the art of chopping vegetables and this makes it easier for her to cook the ingredients evenly. It took me sometime to master this recipe. My golden tip is add spinach and capsicum just when the rice is cooked properly but it is still a little warm but not hot. You must try this easy and healthy recipe.