Shukto
Ingredients
kaachkola(plantain ) 1mulo(radish/daikon) 1 cupaloo(potato) 1 mediumbegun(eggplant) 1 mediumuchche(bittergourd) 1 (slice thinly)shorshe(mustard seeds) 1-1/2 tbsp.methi(fenugreek seeds) 1/2 tsp.posto(poppy seeds)2 tbsp.salt to taste1 tbsp.
Method
Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Bengali Fish Curry
Ingredients
4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Bengali Chicken Curry
Ingredients
(for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,
2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
Method
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
Sunday, May 2, 2010
Tuesday, April 20, 2010
KUCHO AMER ACHAR RECIPE
Ingredients:
1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder
How to make kucho amer achar :
* Mix the grated mangoes, jaggery, turmeric powder and salt.
* Keep the mixture in the sun for about 4-5 days at a stretch.
* Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
* Mix in the mustard oil just before bottling and preserving it.
1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder
How to make kucho amer achar :
* Mix the grated mangoes, jaggery, turmeric powder and salt.
* Keep the mixture in the sun for about 4-5 days at a stretch.
* Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
* Mix in the mustard oil just before bottling and preserving it.
Monday, April 19, 2010
AMER HAREKRAKAM
AMER CHATNI RECIPE
Ingredients:
2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste
How to make amer chatni :
* Cut the green mangoes with the skin into boat shapes.
* Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
* When they start to crackle mix in the mangoes.
* Mix in warm water.
* Mix in sugar or jaggery.
* Mix in salt when the mangoes are cooked and the syrup is thick.
* Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
* When the chutney is cool sprinkle this powder on top.
AMER MISHTI ACHAR RECIPE
How to make amer mishti achar :
* Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
* After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
* Take off from heat.
* Cool and store.
Ingredients:
2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste
How to make amer chatni :
* Cut the green mangoes with the skin into boat shapes.
* Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
* When they start to crackle mix in the mangoes.
* Mix in warm water.
* Mix in sugar or jaggery.
* Mix in salt when the mangoes are cooked and the syrup is thick.
* Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
* When the chutney is cool sprinkle this powder on top.
AMER MISHTI ACHAR RECIPE
How to make amer mishti achar :
* Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
* After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
* Take off from heat.
* Cool and store.
Thursday, April 1, 2010
Paneer Recipes from India - Indian recipes
Pudina Paneer Recipes
Heat 4 tbsp oil and fry 3 sliced onions till brown.
Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt.
Add pulp of 2 tomatoes and cook till dry.
Add 250 gms Paneer, 1/4 cup dried pudina and remaining tomato pieces.
Add 3/4 garam masala.
Cook for 2 mins and remove from fire.
Serve.
Kaaju Paneer Masala Recipes
Fry 150 gms Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.
Heat 4 tbsp oil and fry 3 sliced onions till brown.
Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt.
Add pulp of 2 tomatoes and cook till dry.
Add 250 gms Paneer, 1/4 cup dried pudina and remaining tomato pieces.
Add 3/4 garam masala.
Cook for 2 mins and remove from fire.
Serve.
Kaaju Paneer Masala Recipes
Fry 150 gms Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.
Wednesday, March 24, 2010
No Bake Quickies
2 c. sugar 1/2 c. butter 3 T cocoa 1/2 c. milk 3 c. oatmeal. 1 1/2 tsp. vanilla wax paper
Have your wax paper spread and ready for the cookies. An adult can help you with the boiling part.
Boil together sugar, butter, cocoa and milk for approx 2 1/2 minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!!
Have your wax paper spread and ready for the cookies. An adult can help you with the boiling part.
Boil together sugar, butter, cocoa and milk for approx 2 1/2 minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!!
Friday, March 19, 2010
Bengali Fish Curry
Ingredients
4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Bengali Chicken Curry
Ingredients
(for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,
2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
Method
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
(for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,
2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
Method
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
Thursday, March 18, 2010
Tomato / Onion Raitha - cool !
Ingredients :
Curds/buttermilk(1 cup), one medium sized ripe tomato, dry mustard seeds(1/2 tsp), asaefoetida(a pinch), ginger..a small piece.
Dice the tomatoes and fry well. Once the tomato is cooked, add the curds, asaefoetida and ginger. Saute mustard seeds in ghee preferrably and add to this. Mix well. Curry leaves and cilantro(coriander leaves) can be added(optional).
For onion pachidi : Follow the same procedure using onions in the place of tomatoes. Can also be made as a combination of both tomato and onion.
Ingredients :
Curds/buttermilk(1 cup), one medium sized ripe tomato, dry mustard seeds(1/2 tsp), asaefoetida(a pinch), ginger..a small piece.
Dice the tomatoes and fry well. Once the tomato is cooked, add the curds, asaefoetida and ginger. Saute mustard seeds in ghee preferrably and add to this. Mix well. Curry leaves and cilantro(coriander leaves) can be added(optional).
For onion pachidi : Follow the same procedure using onions in the place of tomatoes. Can also be made as a combination of both tomato and onion.
Biryani and Pulao are most common fried rice dishes found throughout India.Biryanis were originally cooked by the Mughals, however many variations of biryani and pulao evolved each of them acquiring thier own taste and tradition.
Usually Basmati rice is used to prepare Biryanis and Pulaos but normal rice can be used as well. Here I put a tasty selection of Biryanis ans Pulao recipes that you can cook to complete your meal menu.
If you have any Biryani or Pulao recipes, Please send it to us ,we would be happy to include it in our collection.
Vegetable Pulao(Pulav)
* 2 cups rice
* 3 tbsps vegetable oil
* 1 tsp salt
* 1/4 tsp garam masala
* 3 cups water
* 1 small onion thinly sliced
* 1/2 tsp peeled and grated ginger
* A pack (500 gms) mushrooms or frozen vegetables
Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well. Chop the mushrooms into 1/8 inch slices. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry for about 2 minutes or until the edges begin to turn brown.
Put in the mushrooms or frozen vegetables and stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit, covered for 5 minutes before serving.
Note: Instead of mushrooms and frozen vegetables, fresh vegetables such as Carrots, Beans, Tomatoes and other vegetables can be cooked and stirred.
Biryani
* 1 Kg boneless meat (chicken/lamb), cut in 1 inch strips
* 2 cups rice, washed and drained(preferably Basmati Rice)
* 5 cloves garlic
* 1 inch piece of ginger
* 5 dried red chillies
* 2 medium onions, sliced into rings
* 2 medium tomatoes, diced
* 5 mint leaves
* pinch of saffron (optional)
* 3 large potatoes, peeled and diced
* 1/2 tsp turmeric powder
* 3 tbsp butter
* 3 pods cardamoms
* 3 cloves
* 2 inch stick of cinnamon
* salt to taste
Make a paste of the garlic, ginger and chillies in a food processor. Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.
Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked.
Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.
Chick-Peas Pulao
Serves 6 to 8.
For the rice
1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt
For the gravy
1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste
For the baking
2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron
For the rice
Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
For the gravy
Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.
Spicy Vegetable Pulao
1 cup Rice
1 1/2 cups Water
2 cups Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/ 4 teaspoon Salt
1/4 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies
4 Tomatoes
1/ 2 cup Coconut (grated)
1 bunch Coriander leaves
2 pieces Garlic
1/ 2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise
Wash the rice and drain the water. Extract one cup of water from tomatoes.. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves.Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water Add coconut, coriander powder (Dhania powder), salt and let boil. Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. Serve Hot with Raitha.
Navaratna Pulao
1 c Basmathi rice
1 3/ 4 c Water
1/ 4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/ 2 t Cumin seed
For Mixing with rice before serving:
Part A : 1/ 4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
Part B: 1/2 c diced tomatoes, 1/ 4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.
1 Thinly sliced onion
2 cups Ghee
1 tsp Almonds
1 tsp Cashew nuts
1 tsp Golden raisins
1 tsp Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
Clean, wash, and soak rice in 1 3/4 cups of water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2- 3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the k in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts.
Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm
in the oven.
Part C: Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili.Keep warm until required. 5. To serve, place onions, nuts,one of Part C in a dish and spread the three batches of rice in clumps above it aesthetically.
Mint Pulao
2 cups basmati rice
2 large potatoe
1 cup shelled peas
1 bunch mint leaves
6 green chillies
1 piece ginger small
3 onions medium
½ tsp turmeric powder
3-4 cloves
2 cardamoms
1 bay leaf
Salt to taste
Ghee to fry
For Garnishing
Mint leaves
Boiled peas
Red cherries
Clean and wash the rice. Place in a container with 2 cups of water and salt to taste. Wash potatoes and place in another container with 2 cups of water in it. Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.
Grind together coconut, green chilies, and ginger and turmeric powder.
Peel and dice potatoes. Slice onions.Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked. Add potatoes, rice and salt if necessary .Mix well. Squeeze lime juice and remove from fire. Garnish and serve hot.
Usually Basmati rice is used to prepare Biryanis and Pulaos but normal rice can be used as well. Here I put a tasty selection of Biryanis ans Pulao recipes that you can cook to complete your meal menu.
If you have any Biryani or Pulao recipes, Please send it to us ,we would be happy to include it in our collection.
Vegetable Pulao(Pulav)
* 2 cups rice
* 3 tbsps vegetable oil
* 1 tsp salt
* 1/4 tsp garam masala
* 3 cups water
* 1 small onion thinly sliced
* 1/2 tsp peeled and grated ginger
* A pack (500 gms) mushrooms or frozen vegetables
Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well. Chop the mushrooms into 1/8 inch slices. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry for about 2 minutes or until the edges begin to turn brown.
Put in the mushrooms or frozen vegetables and stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit, covered for 5 minutes before serving.
Note: Instead of mushrooms and frozen vegetables, fresh vegetables such as Carrots, Beans, Tomatoes and other vegetables can be cooked and stirred.
Biryani
* 1 Kg boneless meat (chicken/lamb), cut in 1 inch strips
* 2 cups rice, washed and drained(preferably Basmati Rice)
* 5 cloves garlic
* 1 inch piece of ginger
* 5 dried red chillies
* 2 medium onions, sliced into rings
* 2 medium tomatoes, diced
* 5 mint leaves
* pinch of saffron (optional)
* 3 large potatoes, peeled and diced
* 1/2 tsp turmeric powder
* 3 tbsp butter
* 3 pods cardamoms
* 3 cloves
* 2 inch stick of cinnamon
* salt to taste
Make a paste of the garlic, ginger and chillies in a food processor. Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.
Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked.
Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.
Chick-Peas Pulao
Serves 6 to 8.
For the rice
1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt
For the gravy
1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste
For the baking
2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron
For the rice
Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
For the gravy
Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.
Spicy Vegetable Pulao
1 cup Rice
1 1/2 cups Water
2 cups Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/ 4 teaspoon Salt
1/4 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies
4 Tomatoes
1/ 2 cup Coconut (grated)
1 bunch Coriander leaves
2 pieces Garlic
1/ 2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise
Wash the rice and drain the water. Extract one cup of water from tomatoes.. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves.Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water Add coconut, coriander powder (Dhania powder), salt and let boil. Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. Serve Hot with Raitha.
Navaratna Pulao
1 c Basmathi rice
1 3/ 4 c Water
1/ 4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/ 2 t Cumin seed
For Mixing with rice before serving:
Part A : 1/ 4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
Part B: 1/2 c diced tomatoes, 1/ 4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.
1 Thinly sliced onion
2 cups Ghee
1 tsp Almonds
1 tsp Cashew nuts
1 tsp Golden raisins
1 tsp Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
Clean, wash, and soak rice in 1 3/4 cups of water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2- 3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the k in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts.
Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm
in the oven.
Part C: Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili.Keep warm until required. 5. To serve, place onions, nuts,one of Part C in a dish and spread the three batches of rice in clumps above it aesthetically.
Mint Pulao
2 cups basmati rice
2 large potatoe
1 cup shelled peas
1 bunch mint leaves
6 green chillies
1 piece ginger small
3 onions medium
½ tsp turmeric powder
3-4 cloves
2 cardamoms
1 bay leaf
Salt to taste
Ghee to fry
For Garnishing
Mint leaves
Boiled peas
Red cherries
Clean and wash the rice. Place in a container with 2 cups of water and salt to taste. Wash potatoes and place in another container with 2 cups of water in it. Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.
Grind together coconut, green chilies, and ginger and turmeric powder.
Peel and dice potatoes. Slice onions.Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked. Add potatoes, rice and salt if necessary .Mix well. Squeeze lime juice and remove from fire. Garnish and serve hot.
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