A cutting board is definitely one of the most basic and essential kitchen tools. A good cutting board can go a long way in reducing your cooking prep time. I strongly recommend go for a wooden cutting board: it lasts longer and is much easier to use.
First a little bit about this particular wooden cutting board. The size is perfect as it doesn’t take up too much counter space when using, and is not cumbersome to wash in the sink. I first used it to chop tomatoes and onions and it cleaned up beautifully! No lingering onion smell on the board. The surface is smooth but not so smooth that your veggies/fruits will go rolling off the board easily. It has enough weight to stay put, but not too heavy, and the metal ring makes it easy to pick up or store.
It is one of the best wooden cutting boards available in India right now, and for the price I think you should go for it![vc_raw_js]JTNDc2NyaXB0JTIwYXN5bmMlMjBzcmMlM0QlMjIlMkYlMkZwYWdlYWQyLmdvb2dsZXN5bmRpY2F0aW9uLmNvbSUyRnBhZ2VhZCUyRmpzJTJGYWRzYnlnb29nbGUuanMlMjIlM0UlM0MlMkZzY3JpcHQlM0UlMEElM0MlMjEtLSUyMFJlc3BvbnNpdmUlMjBSZXZpZXclMjBQYWdlJTIwQm9keSUyMEFkJTIwLS0lM0UlMEElM0NpbnMlMjBjbGFzcyUzRCUyMmFkc2J5Z29vZ2xlJTIyJTBBJTIwJTIwJTIwJTIwJTIwc3R5bGUlM0QlMjJkaXNwbGF5JTNBYmxvY2slMjIlMEElMjAlMjAlMjAlMjAlMjBkYXRhLWFkLWNsaWVudCUzRCUyMmNhLXB1Yi02NDIyNjIzNDk1NzQ5NTQ0JTIyJTBBJTIwJTIwJTIwJTIwJTIwZGF0YS1hZC1zbG90JTNEJTIyMzU1NzcyNjcxOSUyMiUwQSUyMCUyMCUyMCUyMCUyMGRhdGEtYWQtZm9ybWF0JTNEJTIyYXV0byUyMiUzRSUzQyUyRmlucyUzRSUwQSUzQ3NjcmlwdCUzRSUwQSUyOGFkc2J5Z29vZ2xlJTIwJTNEJTIwd2luZG93LmFkc2J5Z29vZ2xlJTIwJTdDJTdDJTIwJTVCJTVEJTI5LnB1c2glMjglN0IlN0QlMjklM0IlMEElM0MlMkZzY3JpcHQlM0U=[/vc_raw_js]
Now a little bit about washing and maintenance instructions for wooden boards. For cleaning I sprinkle salt on the board and then scrub rinse with warm water and then dry well with a towel. For the first two weeks I would recommend that you wipe them down with vegetable oil on a soft cloth. This will season the wood keep all of your cutting boards in good shape. You need to do it once for the first 2 weeks and then follow regular washing instructions. They will last for years and years. If you will be using your board for cutting both meat and veggies then I suggest write with marker on top which side of the board you will be using for which products.
Overall, a great product and a great investment that will last for years![vc_row_inner][vc_column_inner width=”1/2″]
Tawa Pulao Recipe
- 1 cup basmati rice or long grained rice
- 4 cups of water for cooking the rice
- 2 to 3 drops of oil
- salt as required
- 1 medium capsicum/green bell pepper, chopped
- 2 large tomatoes – 150 gms, chopped
- 1 medium onion – 50 gms, chopped
- ½ inch ginger/adrak + 2-3 garlic/lahsun , made into a paste in a mortar-pestle or 1 tsp ginger garlic paste
- ¼ tsp red chili powder/lal mirch powder or add as required
- ¼ tsp turmeric powder/haldi
- 2 tsp pav bhaji masala or add as required
- ½ tsp cumin seeds/jeera
- 2 tbsp butter or oil or half-half of both
- 1 small to medium carrot, chopped
- 1 medium potato, chopped
- ½ cup green peas/matar, fresh or frozen
- ½ tsp lemon juice or as required
- a few chopped coriander leaves (dhania patta) or parsley
- salt as required
- rinse the rice grains till the water runs clear of starch. rinsing for a while, you will come to a stage when the water will become transparent during the rinse. if there is starch in the water, then the rice becomes sticky.
- soak the rice in enough water for 20-30 mins. drain and then add the rice to a pot.
- pour 4 cups water in the rice. add salt and few drops of oil.
- stir. cover and cook the rice till the rice grains are cooked well.
- the rice grains should be separate also cooked well.
- if the water begins to froth pushing the lid, then remove the lid or partly cover the pot with lid and cook the rice.
- don’t cook the rice too much or make them mushy. this will spoil the texture of the pulao.
- in a strainer, add the cooked rice and let all the water drain away.
- gently fluff the rice with a fork.
- once all the steam has passed from the rice, cover the rice with a lid so that the rice grains on top don’t dry out.
- let the rice cool and you can proceed with the rest of the recipe.
- steam the carrot, potato and green peas till all of them are cooked well in a steamer, pan or pressure cooker.
- peel and chop the carrot and potatoes. keep aside.
- in a pan or kadai/wok melt the butter. add the cumin and fry them till they get browned.
- add the finely chopped onions and saute till translucent.
- add the ginger garlic paste and saute till the raw aroma goes away.
- then add the finely chopped tomatoes and capsicum/bell pepper.
- stir and add all the spice powders – turmeric, red chili powder and pav bhaji masala.
- stir again and saute the whole mixture till you see butter releasing from the sides.
- add the chopped potato, carrot and peas. sprinkle salt and stir.
- add the cooked basmati rice and gently mix the veggies with the rice.
- garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.
- serve tava pulao hot with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.