Weekend cooking ? Rice, water chestnuts and a spice ball

This is last in my series of What did you do this weekend. Since I was in a mood for experiments, I tried out things I had never done before : Cooking water chestnut and making yakhni pulao. Both turned out to be rather good...so here they are

Our very own shingada is sold as water chesnut during this season. I discovered when I happened to shop in the rather upmarket Breach Candy. The fruit seller asked me if I wanted some water chestnut. My reaction was one of shock. Is Shingada water chestnut? I have not managed to confirm it. Last year, I had it at a Chinese restaurant and it is one of our ?must haves? when we visit that restaurant. I had never cooked water chestnuts before but I was determined to try it. Water chestnuts need to stay crisp when you serve it. So you need to add them just before the final simmer to retain it?s crispiness. I made in a black pepper gravy with an assortment of our favourite vegetables, of course.

It looks rather unappetising but it has a nice crisp and slightly sweet flavour. It is sold as a fruit and I am not sure how many people beyond Pedder Road use it as a substitute for waterchestnuts!!

I bought a spice ball which can be used for bouquet garni. I never used a bouquet garni since I never managed to find a clean piece of muslin cloth. Oh! The bother of keeping it clean and thr trouble of searching all over the next time, I want to use ...was too much for me. So when I saw this spice ball, I felt I need to add this my ever growing collection of useful and not-so-useful contraptions. I am glad I bought it - just add the spices, close it, and it?s ready to use.

I had to use it to make a Yakhni Pulao... a vegetarian Yakhni Pulao. Fearing that it would too bland, I served it with Thai inspired Tomato Basil Coconut Gravy

Check out the Yakhni Pulao with Tomato Basil Gravy here....