Veg pulao

Recipe:-

Pre-prep:-

1.)Soak basmati rice 1n half cup , 

2.)mean while grate carrots n beat roots ( big grater) , 

3.)keep frozen peas or boiled n shelled peas half cup, 

4.)one medium potato pealed n diced, 

5.)slice 1 onion, 

6.)2-3 big pods of garlic  smashed , 

7.)boiled sweet corn or frozen corn one fist full, 

8.)one pack paneer, 

9.)any other veges chopped if u like, one green chili chopped , 

Method:-

1.)In a wide non stick pan , put little oil  once heated up  add 5 cloves, few green cardamom , one bay leaf , 1 inch cinnamon stick, 

2.) now add onion , garlic n sauté once the raw smell disappears.

3.)then goes in the potatoes, paneer, carrots n beat root just toss 

4.)add green chili, peas, corn , one by one n sauté , 

5.)add salt , pinch of Sunday special masala, garam masala , red chili pow, haldi  n mix well switch off gas ,

5.) In a rice cooker put the soaked n drained rice , n add about 2 glasses of water , coconut milk pow then dump in the sautéed veges, add some saffron n cashew sautéed in little oil ... Close lid n cook until the water is evaporated....

6.) Let it sit for 5-10 mins for the flavours to seep in .... 

7.) mix well and serve

Suggestions

If u want to use a pressure cooker , add rice the veges , water , cashew, saffron coconut milk pow n close lid without the weight(whistle) let the steam come from the cooker n when u c the vapor coming in a nice hot stream put the weight n take 1 whistle keep on sim for 3 mins n switch off gas, let it sit for 5 min release pressure n let steam escape , mix well n serve .....)

Dil leaves pilau rice...

Ingredients :-

1.) 1big onion sliced n cut into half its length 

2.) 4-5 pearls of garlic

3.) 1tomato

4.) 2cups rice (preferable washed and soaked for 10-15 mins not longer than that) 

5.) 3-1/2 cups water

6.) 1n1/2 tsp red chili powder

7.) 1tsp haldi powder

8.) salt to taste

9.)1/2tsp red chili flakes

10.) 1bunch fresh soya leaves(dil) finely chopped

11.) 1/2cup moongdal soaked in water for 10-15 mins  

12.)4baby potatoes ,pealed n cut into 4pieces each

13.) 4tbsp oil (more if needed)

Method:-

1.) heat oil in a pan ,add garlic n onion sauté 

2.) add the potatoes n keep frying

3.) add the dil leaves n keep stiring until it's well fried 

4.) add the moong dal after discarding it's water and fry

5.) after few minutes ,add the tomatoes and keep frying 

6.) add the rice after discarding the water and roast it as well

7.) add spices n salt and mix , 

8.)transfer in a deep nonstick pot or rice cooker.

9.)add the water (water level should 

stand approximately an inch over the layer of rice) 

10.)bring to a boil , cover and then simmer flame cook for about 8-10 minutes (until water is dried up) . 

11.)switch off gas and mix .

12.) cover n let it stand for 5mins or so.

13.) serve hot. 

Paneer Pulao

Paneer Pulao

A quick , mild flavoured rice with the goodness of paneer or cottage cheese made with left over curry. This pulao is one which can be made with not much effort at the same time , liked by most kids as its not spicy at all. even adults love it provided you club it with any North Indian gravy dish.This is a better option if you have left over of haldi mirchi paneer(like i do)or if  you are tired of  eating the regular jeera/plain rice.

Do try this simple recipe and enjoy your special lunch without much effort.

 

Ingredients:-

1. 1-2 cups Haldi mirchi wala paneer(left over add fried paneer if the pieces are less in gravy). refer to recipe in north Indian gravy .
2. 1spoon garam masala.
3. 2 cups rice
4. 3n half cups water
5. salt to taste.

Method:-

• Wash rice.
• Add the curry and the garam masala.
• Add water and cook on high flame in a cooker with out weight.
• Once you see the steam coming out from the vent, put the whistle on the cooker.
• Let one whistle come then keep on slow for 2-3 mins.
• Switch off the gas, let the steam escape, and release pressure.
• Mix well and serve with lots of coriander leaves.
 
 


 



Black Pomfret Fish Biryani

Black Pomfret Fish Biryani

 

Ingredients:-

1. 1kg cleaned fish(black pomfret, sliced, skinless n bone in) alternatively surmai(king fish) , white pomfret can be used. you can use chicken too but pls increase the green chillies to 12-13nos
2. 1/2 tsp haldi
3. 1l2 tsp redchilli powder
4. salt as per taste
5. 1 bunch corriander leaves cleaned
6. 1 cup pudina leaves with no stems
7. 1 whole garlic pealed
8. 1 slice ginger
9. 10 green chillies
10. water as required
11. 3-4 cups rice
12. 1n 1/2 cup thick beaten curd or laban
13. 3 large onions cut in thin slices ( fried or microwaved  as explained in procedure below)
14. handful of cashew nuts
15. Oil couple of tbsps
16. 5 cloves
17. 1inch cinimon sticks
18. little jeera
19. 1 bay leaf
20. 5 green elaichi
21. few pepper corns
22. 3 small glasses of water ( enough to submerge rice)
23. 1tbsp ghee
24. pinch safron strands
25. corriander leaves for garnish
26. 1 tbsp kewra water

Recepie:-

1. Marinate cleaned black pomfret with ingredients 2 to 4 and keep for roughly 10 mins.
2. Mean while grind ingredients 5 to 9 using very little water to a course paste ( not like a chutney, little rough texture).
3. Pour in the fish and give a good mix and leave for 10 more mins.
4. Now add the curd or laban to soak the fish and little over it , leave it for another 10 mins.
5. For onions to be microwaved:- mix the sliced onions with 1 spoon oil , put in a microve safe dish, microwave for 4 mins on high ,remove mix , again in the microwave for 3 mins, remove n mix, again in microwave for 3 mins stiring once in between , again micro wave for 2 mins after mixing , do this for 1 mins after mixing , until the onion is dry n golden in colour (the time needed to microwave will vary with the microwave, it may increase or decrease depending on the watts , dont worry if you dont feel its crisp or dry or non greesy like the fried onions, just make sure its not burnt , never let it sit in microwave unattended n without mixing in between ). Keep in aside. saves wholoe lot of oil and frying, try once n you will know your microwave will work wonders for you. 
6.  Cook rice with ingredients 16 to 23 after frying the spice in little oil and then tied into a small muslin cloth and also safron strands , until 3/4 th done,most water is absorbed ,drain excess water if required n keep aside after removing the spice bag.
7. Take a deep bottom non stick pan, heat rest oil and carefully place the marinated fish in hot oil one by one to cover the base of the pot , ccok for 2-3 mins turn n cook over on the other side remove and keep aside. Do this for all the fish.
8. Keep gas on medium to low flame, Cover the base of the same deep pot with the fish cooked earlier, then pour the entire marrinate of curd on this put the half of the cooked rice , now put half the onion , some cashew nutsand layer the remaining fish cover with the remaining rice.
9. Now add the left over onion , rest of cashew nuts, corriander leaves, few chopped pudina leaves, and the kewra water. press down with the back of the spoon. covern with foil tightly and close with a heavy lid .
10. Keep the gas on a low flame n after 5 mins check slowly if the lid is hot (take care not to burn your fingers)
11. Switch off the gas.
12. Serve hot with your choice of raita or plain yogurt.