Konkani potatoes

Date: 2012.01.13 | Category: General | Response: 0

Quick Potato Recipes
Ingredients: – :- 2 big potatoes, 1 medium sized onion, 1 medium sized tomato, 1 teaspoon red chilly powder, 1/4 teaspoon tamarind paste, 2 tablespoons oil and salt to taste.

Preparation time : – 10 minutes Serves : – 2

HOW TO PREPARE: -:- Boil the potatoes and cut it into cubes. Don’t boil the potatoes for too long. Finely chop the onions and the tomato. Take a frying pan and pour the oil and bring to heat. Once it is well heated add the onions and sauté till they turn golden brown. Now add the red chilly powder and cook till the raw smell leaves. Cook on a low flame. Add the tomatoes and fry for two to three minutes till the tomatoes turn soft and begin giving out the oil. Add the tamarind paste and boiled potato cubes. Sprinkle some water and stir well. Add salt to taste and cover and keep on a low fame for three minutes. Serve with curd rice

Aaloo mattar
Ingredients : 250gms mattar(peas), 1 medium sized potato, 2 big onions, 2 medium sized tomatoes, 1 teaspoon turmeric, 2 green chillies, 2 tablespoons oil, 1 pinch cumin seeds, butter and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : -Cut the potato into little cubes. Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside. Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds. After they turn golden brown add the grated onions. Sauté till the onions turn golden brown. Then add the tomato paste and cook until the raw smell leaves. The tomatoes will then begin giving out oil. Add the potato cubes and mattar. Stir well. Add a little water and bring to boil. Once its boiling add the salt stir well and close the pan. Keep it on a low flame for about ten minutes or for two whistles. If you want it to be dry then after opening the pressure pan, keep it on the stove and keep stirring till the water reduces and it becomes dry. Garnish with coriander or grated butter and serve.
Methi Aaloo
Ingredients : – :-:- 250 grams methi leaves (fenugreek), 1 big potato, 1 pinch cumin seeds, 1/2 teaspoon coriander seeds powder, 20 grams ginger, 5 garlic flakes, 1 green chilly, 1/2 teaspoon turmeric, 1 pinch asafoetida, 2 tablespoons oil and salt to taste.

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE :Assort the methi leaves and remove any stems and roots. Only the leafy part should be left. Chop it real fine. Wash it in salted water and set it aside for a while. Peel the potato and cut it into medium sized cubes. Chop the ginger, garlic and green chillies into tiny pieces. Take a frying pan and heat the oil. Once the oil is hot add the cumin seeds and let it turn brown. Once it is brown add the green chillies and let it crackle. Then add the ginger and garlic. Add the turmeric, coriander seed powder and asafoetida. Mix well and cook till the raw smell leaves. Then add the methi and potato cubes. The methi will let out water and so don’t add any water. Cover with a lid and cook till all the water evaporates and the potatoes turn soft. Sprinkle grated butter and serve.

Mustard rice

Date: 2012.01.12 | Category: General | Response: 0

Mustard rice
ingredients: – 2 cups cooked rice, 1 ½ tablespoons groundnuts, 1 tablespoon cashew nuts, ½ teaspoon mustard seeds, 1 teaspoon black gram, 1 teaspoon Bengal gram, 3 dried red chillies, few curry leaves, 1 ½ tablespoons ghee, 2 tablespoons oil and salt to taste.

Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE: – Take the cooked rice and let it cool. Then with the help of a fork separate all the grains. In a blender add the groundnuts skinned and roasted, cashew nuts salt to taste. Make a fine paste. Now take a frying pan and pour the oil and ghee. Bring to boil and then add the mustard seeds. Let it crackle add the red chillies and curry leaves. Sauté briefly and add the black gram and Bengal gram. Sauté till the ingredients turn golden brown and put in the paste. Cook for two minutes or till the aroma begins to rise. Remove from flame and add the rice. Mix it up well and serve.

Milk rice
Ingredients : – 1 cup rice, 9 cups milk and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : – Boil 7 cups of milk in a pot. Wash the rice and without soaking it add it to the pot when the milk begins to boil. Simmer and cook till the rice it cooked. Keep stirring at regular intervals. Boil the remaining two cups of milk and set it aside. If the rice begins to thicken before it’s cooked completely add the remaining two cups of boiled milk and stir continuously. When it’s done turn of the flame and add salt to taste. Garnish with roasted cashew nuts and onion slices and serve

Aaloo Gobi rice
Ingredients : – 1 cup basmati rice, 1 big potato, 1 small cauliflower, ½ teaspoon turmeric, 1 teaspoon red chilly powder, 1 pinch garam masala, 1 big bay leaf, 3 cloves, 2 cardamoms, ¼ inch cinnamon, 4 tablespoons oil, ¼ teaspoon ginger juice and salt to taste.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE : – Wash, peel and then cut the potato into ½ inch cubes. Cut the cauliflower into small florets. Wash the basmati rice and soak in water for 30 minutes. Take a frying pan and pour some oil. Bring it to heat and then add the cloves, cinnamon, bay leaf, cardamoms and sauté for a minute. Add the rice, cauliflower, potato and fry for sometime. Sauté for five minutes and add the turmeric, ginger water and keep mixing at regular intervals. Now add 3 cups of water, chilly powder, garam masala and salt. Stir it up well and then pour this mixture into a rice cooker and serve when it’s done.

Navratan pulao

Date: 2012.01.11 | Category: General | Response: 0

Navratan pulao
Ingredients: – 1 cup basmati rice, 25 grams paneer, 25 grams peas, 10 small cauliflower florets, 5 cherries, 25 grams pineapple, 25 grams carrot, 10 cashew nuts, 10 raisins, 1 small cup curd, ¼ teaspoon garam masala, 1 green chilly, 1 onion, ½ teaspoon red chilly powder, 1 pinch turmeric, ½ bunch mint leaves, ½ bunch cilantro, ½ lemon, 10 grams ginger garlic paste, 10 tablespoons ghee (clarified butter) and salt to taste.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE: – Wash the rice and soak in water for half an hour. Cut all the vegetable and pine apple into small little pieces. Take a frying pan and heat some oil. When its hot add the carrots and paneer and fry for a while. When the paneer starts to turn brown at the edges it’s done. Keep it aside. Take another frying pan and put the ghee and bring to heat. When the ghee begins boiling add the onions and fry till they are golden brown. Put in the ginger garlic paste, green chillies, mint leaves, paneer, vegetables and dry fruits. Sauté for five to six minutes. Then add the turmeric, chilly powder and garam masala. Sauté briefly and add the curd, salt. Stir well and cook for another minute. Turn of the flame and keep it aside. Take a pan and boil two cups of water and add the rice. Let it cook till the rice is half done. Now add the vegetable gravy to it and let it cook till the rice is completely cooked. Sprinkle the lemon juice and mix the rice once. Garnish with cherries and serve.
Christmas pulao
Ingredients : – 1 cup basmati rice( long grain), 20 grams ghee, I big onion, 1 green chilly, ¼ bunch coriander leaves, ¼ bunch mint leaves, ½ teaspoon garam masala, 1 pinch turmeric, ½ teaspoon coriander seeds, ½ cup curd, 1big tomato, ½ teaspoon ginger garlic paste, 10 cashew nuts, 5 grams nutmeg, 5 grams, mace and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE : – Finely chop the onion, tomato and green chilly each separately and set it aside. Wash the rice and soak it in warm water for ten minutes. Take a blender and put the coriander leaves, mint leaves and the green chillies and make a paste. Take the nutmeg and mace and make a powder. Take a frying pan and add the ghee. Bring to heat and add the onion and fry till its golden brown. Then put in the ginger garlic paste, ground paste, cashew nuts, turmeric and coriander powder. Mix well and sauté for five minutes. When all the raw smell leaves add the curd and tomatoes. Mix it and then pour in two cups of water. Cover the pan and bring it to boil. Then drain all the water from the rice and put it in. Add the ground powder and salt to taste. Stir well and cook till the rice is done. Put out the pulao on a big platter and decorate the edges with tomatoes slices