Poona Guest House Pulau
Poona Guest House was established by the renowned silent film producer Nanasaheb Sarpotdar in Pune (1935). He died young at 44, but not before he produced 40 odd silent-films, introducing quite a few renowned actresses to the Bollywood film industry! Nanasaheb had started this famous lodging & boarding house primarily to house his film crew. It also ensured an income for the family, while he pursued his passion. The Guesthouse became a place of refuge for many actors, writers and theatre personalities and a “second home” to many creative people. It became an institution in itself and a place for cultural activities, it continues to be so to this date! The restaurant cooked authentic “Puneri cuisine” at affordable rates. After his death, his widow not only brought up her 6 children, she also looked after the establishment with grit and fortitude. A big achievement for a woman in those times.
I knew the family since childhood and once or twice a year, we had a treat- a lunch at Poona Guest House! The vegetable fried rice- Pulau, named after the guest house, was a speciality served at their restaurant, among many other traditionally Puneri dishes. I learnt it from one of the family members (at age 13!) and cook it often, as it is a quick, simple & a wholesome rice meal. Chock-full of vegetables and tantalizing due to the deliciously aromatic spices. Sweet, sour & lightly spicy, the quintessential Maharashtrian taste bomb, a fried rice unlike any other!
Recipe for 4- 1 tsp=5ml/1 tbsp=15ml/1 cip=225 ml
| 2 ¾ cups water | |
| 1 ½ cups Basmati rice, washed & drained | |
| Salt to taste | |
| 100g Frenchbeans / big handful- topped & tailed, cut in 2 cm pieces (haricot or runnerbeans also can be used) | |
| 150g/1 large carrot, peeled, cut lengthwise into quarters & cut into 2 cm long batons | |
| 75g/ few florets cauliflower - cut them to match the size of other vegetables. | |
| 3-4 tbsp neutral oil (peanut, sunflower or light olive oil) | |
| 2 medium onions- cut in halves, sliced very fine vertically | |
| ¼ cup each: raw cashews- slit in halves & raisins soaked in 1.2 cup hot water ( drain before adding) | |
| Seasoning sauce: | |
| ¾ cup thick yoghurt ( sour is preferable) | |
| 3 tsp sugar | |
| 1 flat tsp salt | |
| 2 tsp coriander- cumin powder | |
| 1 ½ tsp garam masala | |
| ½ tsp each chili & black pepper powder | |
| 1 tbsp lemon juice |
Poona Guest House Pulau Poona Guest House was established by the renowned silent film producer Nanasaheb Sarpotdar in Pune (1935). He died young at 44, but not before he produced 40 odd silent-films, introducing quite a few renowned actresses to the Bollywood film industry! Nanasaheb had started this famous lodging & boarding house primarily to...
| 1. | In a pan, bring the water to boil, add the washed rice and salt to taste. |
| 2. | Bring to a boil again, lower heat, cover and cook rice for 7 mins. Do not cook longer or be tempted to stir or check. Allow to cool. |
| 3. | While the rice is cooling,, steam the vegetables till just about tender, but remain firm -5 mins. They should have a bite. |
| 4. | After rice has cooled, whisk all the ingredients of the seasoning sauce in a bowl to mix thoroughly. |
| 5. | Heat a thick bottomed pan or wide wok, add the oil. |
| 6. | When hot, add the sliced onions and fry till golden & caramelized. If needed add some more oil. |
| 7. | Add the cashews & drained raisins stir fry till cashews change colour, and raisins will plump up a bit. |
| 8. | Add the seasoning sauce, stir-fry for 2-3 mins. |
| 9. | Add the vegetables, stir-fry & mix through. Lower the heat, cover & let the vegetables simmer, stirring in between. |
| 10. | Loosen the cooled rice with a fork, or gently with moistened fingers, so that grains are not sticking. |
| 11. | Add the rice to the vegetable mix and keep stir-frying with a light hand, to mix all together & the rice is coated with the sauce. Taste & adjust salt. |
| 12. | Cover and steam for 3-5 mins. To allow the flavours to mix into the rice. |
| 13. | Serve warm. Accompaniment - papads, raita and/or a salted lassi. |