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Mixed vegetable pulao
Ingredients
Basmati rice - 2 cups
Onions - 1 no
Ghee - 3 tbsp
Carrots - 1 no (cut into cubes)
Potatoes - 1 no (cut into cubes)
Peas -1/2 cups
Cauliflower - 1 cup (cut into florets)
Cashewnuts - 2 tbsp
Raisins -1 tbsp
Salt to taste
Turmeric powder - 1 pinch
Grind to Paste:
Ginger - 1 inch
Garlic cloves - 5 nos
Onions - 1 no
Green chillies - 3 nos
Cinnamon sticks - 2 nos
Cloves - 3 nos
Mint leaves - 1/4 cups
Cardamoms - 3 nos
Method
Soak rice for half an hour. Heat 1 tbsp of ghee in a pan, fry cashew nuts and raisins. Keep aside. Heat the remaining ghee in thick-bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder. Next add rice, salt and 4 cups of water and stir well. Cover and cook on slow flame until the rice is done. Stir once a while.
Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable pulao hot with raita.
Paneer bhurjee
Ingredients
Fresh paneer (mashed into a crumbly texture) - 300 gms
Onion - 1 no(medium & finely chopped)
Tomato -1 no (small & finely chopped)
Green chilly - 1 no (chopped)
Turmeric - 1/4 tbsp
Coriander powder - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Cooking oil - 2 tbsp
Chopped fresh coriander to garnish
Salt to taste
Method
Heat the oil in a pan on a medium flame. Add the cumin seeds and fry till spluttering stops. Add the onions and fry till soft. Now add the green chilies and tomatoes and fry till the tomatoes are pulpy. Next add all the powdered spices and mix well. Fry for 2 minutes. Now add the paneer. Mix well and cook for 2 more minutes. Cook till the water that comes out of paneer has completely dried. Season with salt. Garnish with the chopped fresh coriander and serve hot with chapatis or parathas.
Paneer bhurjee also makes a great topping for fresh, hot toast.
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Chef Kaviraj Khialani
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