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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. 
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. Ingredients : - 1 cup rice, 1 cup green moong dal, 2 onions, 2 small potatoes, 1 coconut, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin seeds, 1 teaspoon red chilly powder, 6 garlic flakes, 1 inch ginger, 5 green chillies, few coriander leaves, 3 tablespoons ghee and salt to taste. Preparation time : - 25 minutes Serves : - 3 HOW TO PREPARE : - Wash and soak the rice and the dal. Drain it completely and set it aside. Finely chop the green chillies and onions. Cut the coconut into small pieces and then put it in a blender and make a nice paste. Peel the potatoes and cut it into small cubes. Then mince the coriander leaves, ginger and garlic. Take a frying pan and put in one table spoon oil and one tablespoon ghee. Then put in the onions and sauté till they are golden brown. Now add the minced ginger and garlic and sauté till the raw smell leaves. Add the garam masala and the coconut paste. Stir well and ensure that there are no coconut lumps. Fry for two minutes and then add the rice and dal and fry them till they become crispy. Pour in warm water to cover the rice by over 1 inch. Put the potato cubes and salt and stir well. If it’s a little too tight to stir then add in more warm water. When it begins boiling, simmer and cook till rice and dal are cooked. Garnish with minced coriander leaves and serve. |
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