Vegetable Pulao

Vegetable Pulao direct from the pot 

Ingredients:

1. 2 cup basmati rice (soaked for 1 hour - optional)
2. 3 onions medium sized ( cut length wise)
3. 1 carrot diced
4. 1/4 cup peas
5. 1/4 cup capsicum (green, red, yellow, orange - which ever you have)
6. 1/4 cup French beans
7. ----( vegetables can be of your choice)
8. 1 tbsp ginger garlic paste
9. 2 green chili slit
10. 1 tsp garam masala
11. pinch of turmeric
12. salt to taste
13. 2 tbsp oil
14. Boiling water 4 cups (1 extra cup of  water if needed)
15. Dry Masala -  1/2 '' Cinnamon stick, 2 cloves, 4-5 peppercorns, 1 tsp cumin jeera, 1 masala elaichi (cardamom) , 1-2 Bay leaf

Procedure:

1. In a pot add oil when heated add all dry masala fry for few seconds
2. Then add onions and a little salt, fry well for 7-8 min or till onions are light brown.
3. then add Ginger garlic paste,chili, turmeric, fry for another minute
4. Now add all vegetable and fry for another 3-4 min.
5. Add rice and give a nice stir.
6. Add boiling water 4 cups.
7. Stir again 
8. Let it cook for 7-8 minutes. ( unless rice is cooked)
9. Add water if needed (Depends on type of rice and its water requirement to cook)
10. Serve with Yougurt /  papad /  pickle / salad / koshimbir (onion tomato salad with yogurt)
11. ( I have also added Paneer cubes in it at the time of adding vegetables)

Raw Banana Pattice

Ingredients:

1. 4 Raw banana Peeled-> chopped-> boiled in water for 2-3 min
2. 1 boiled potato medium sized
3. 1tsp cumin
4. 1 tsp garam masala
5. 2 green chili chopped
6. 1/2 tsp amchur powder (optional)-> raw mango powder 
7. salt to taste
8. oil for shallow fry, can also do deep fry
9. 1/2 cup semolina (or poha powder-> i grind the poha in grinder)

Procedure:

1. Mash cooked banana and potatoes together with a fork
2. Add salt , green chili, cumin, amchur powder, garam masala and mix well
3. make small medium sized pattice or tikki
4. Roll them in semolina before frying
5. Shallow fry on pan or deep fry
6. Serve with tomato ketchup or any chutney

Tattie Scone

Tattie Scone is an Scottish recipe.

Ingredients

1. 2 cups mashed potatoes
2. 1-1/2 cups plain flour (more if necessary)
3. 1/4 tsp salt
4. 1 tsp melted butter (more if necessary)

Procedure: 

1. Mash potatoes well, beat in butter with a fork.
2.  Add flour to mashed potatoes.
3. Knead with hands and form into a soft ball. 
4. Roll to the size of Chapati, (roll out until 1/4-inch thin)
5.  and Cut into 4 parts when done.
6. Fry on Tawa / pan for  3 minutes per side, till slightly brown.
7. Serve warm with melted butter.
8. Can also have with any leafy vegetable the Indian way :) 

Paneer Chili Fry

Paneer chili Fry

Ingredients:

1. 100 Gm Paneer
2. 1/2 Cup green and red capsicum
3. 1tsp ginger paste
4. 1-2 green chili
5. 1 onion finely chopped
6. turmeric a pinch
7. 1 tsp cumin
8. salt to taste
9. 2 tbsp oil

Procedure:

1. Cut paneer into small pieces and capsicum too
2. In oil fry onion, when translucent add cumin, ginger paste and slit green chily.
3. fry well and add turmeric and salt.
4. now add chopped capsicum, do not cook much, just fry for a minute.
5. then add paneer , mix everything together for 2-3 minutes.
6. if needed add salt.
7. serve hot with chapati or roti.

Kesar Phirni

Kesar Phirni 

Ingredients:

1. 1 Liter milk
2. 40-50 gm rice soaked for 3-4 hours then grind to coarse paste
3. 1 cup sugar
4. 1/2 teaspoon cardamom powder
5. 1/2 teaspoon fresh grated nutmeg
6. few pinch kesar (saffron) 
7. Pistachio and almond blanched 3 tablespoon

Procedure:

1. In a thick bottom pot boil milk for 10 to 15 mins.
2. When boiling add rice paste (paste should be semi liquid, not to thick as it may tend to become lumps)
3. and keep stirring continuously.
4. It will start becoming thick.
5. Add kesar  and sugar.
6. Then add Almond and pistachios.
7. Traditionally served on small clay plate.
8. serve cold.

Gulgule

'Gulgule' Made up of Chana flour (besan), Jaggery, and Fennel Seeds
My mother makes this during the 11 day festival of Ganesh Chaturthi

Ingredients:

1. 1 cup Besan Flour ( Chana Flour)
2. Half cup Jaggery (Raw Sugar)
3. 2 tsp Fennel seeds
4. Milk as required to make thick consistency of batter.
5. 2-3 Cups of oil for deep frying.

Procedure:.

1. Mix everything together.
2. Deep fry on low flame because as it contains Jaggery it tends to brown quickly.
3.  So to avoid it and cook properly fry on low / medium flame.Enjoy

Corn Tikki

15 August 2010 Indian Independence day special ' Corn Pattice' with Tomato Ketchup, Coriander Chutney, Spicy  yogurt. 

Ingredients:

1. 1 cup Sweet Corn kernels (uncooked)
2. 2 boiled and mashed potatoes
3. 2 green chillies
4. 1 tsp ginger garlic paste
5. 1 tsp garam masala
6. 1 cup fresh chopped coriander
7. Salt to taste
8. 1 cup semolina
9. 2 tbsp plain flour (maida)
10. Oil for shallow fry

Procedure:

1. Mix well all above ingredients except Semolina and Plain flour.
2. Add Plain flour if only necessary. (if you can make tikki without adding the flour thats good, if not add flour )
3. After making tikki, roll the tikki in semolina and shallow fry in a pan. Fry until slightly brown.
4. Serve with coriander chutney or tomato ketchup or spicy yogurt.
5. Adding Spicy yogurt recipe in my next post. Enjoy