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When I'm left with few each variety of vegitables, I end up in using them all to make a dish than to thrash them. I'm sure many does. Though varied recipes can be prepared with leftover veggies, here is one of the very tasty and nice flavoring recipes. Yes very popular 'Veg Pulao'
Serves 2
Preparation time: 10 mins; Cooking time: 15 mins
Difficulty Level: easy
Ingriedents:
Basmati rice -1 cup
Water - 1 ¾ cup
Oil - 2 tbsp
Ghee - 2 tsp
Salt to taste (1 ¾ tsp)
Ginger paster - ¼ tsp
Garlic paste - ½ tsp
Vegitables:
Green chili - 3 slight and cut
Onion - 1 medium chopped
Carrot - 2 small peeled & chopped
Capsicum - 1 medium chopped
Green Peas - ¼ cup fresh/frozen (soaked for 5 hrs if not fresh)
Potato - 1 medium chopped
French beans - 3 chopped
Cauliflower - 5 small florets finely cut
Masalas:
Cumin seeds - ½ tsp
Cardamom - 1
Cloves - 2 no’s
Cinnamon - 2” stick
Pepper corns - 6 no’s
Bay leaf - 2
Aniseed - 1 broken to pieces
Coriander powder - ¾ tsp
Method:
Heat 2 tbsp of oil in a pressure cooker. Add cumin seeds, cardmom, cloves, cinnamon stick, bay leaf, aniseed, pepper corns and saute for few seconds on a medium flame.
Now add ginger, garlic paste and all vegitables listed above and saute for 2 mins.
Add 2 tsp of ghee, coriander powder, salt and saute for 2 more mins.
Add water. Stir and taste. Adjust salt if required
Close cooker lid and let it cook on a medium-low flame. Turn off after 2 wistles (appx. 15-20 mins) Open lid after 8-10 mins.
Veg Pulao is ready to be served. Serve with raita.
Happy cooking; Enjoy eating!
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Oh My God! this was long awaited recipe to post. Busy work life is eating away my blogging time. And now I had to steal some time and post this recipe. A very popular variety of Parantha family is mouth-watering too. And as usual I'm fond of parantas a lot. In northern part of India its called as Parantha and in south as Paratha. Wow great dish to have them hot topped with butter along with Curd & Pickle.
Ingredients:
Wheat flour - 2 cups
Grated Gobi - 1 cup
Ginger paste - ½ tsp
Chili paste - 1 tsp
Cumin seeds - ½ tsp
Carom seeds / Ajwain - ¼ tsp
Turmeric powder - ¼ tsp
Oil/Ghee to smear.
Salt to taste
Method:
To the flour, add salt & water and knead to make firm dough. Leave it to rest for 15 - 20 mins.
Lightly squeeze out water from grated Gobi and add ginger paste, salt, chili paste, turmeric powder, cumin & carom seeds to it and mix well.
Make lime sized balls out of kneaded dough and dust each ball in wheat flour and roll to make small circle roti like as in below picture.
Place about 2 tsp of Gobi mixture in the centre of rolled out dough and take every edge of the rolled dough and cover the filling. Now dust the stuffed dough in wheat flour and slowly roll as in above picture.
Now drizzle some oil on tava and put the rolled stuffed dough on it. let it bake for some time till u see tiny bubbles on the upper area.
Now reverse and bake for 1/2 a min on medium-high flame. Brush little ghee/oil and again bake on both sides till its completely done.
Gobi Parantha ready to be served. Place butter on top and serve hot with curd & pickle or any chutnry of your choice
Happy cooking; Enjoy eating :)
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