BHATURA

A scrumptious bhatura with a liberal helping of Chole....

That's the ultimate comfort food for any Indian.....


INGREDIENTS

• FLOUR (Maida) -2 cups
• SOUR CURD -1 cup
• SODA BICARBONATE - 1/4 teaspoon
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix together the salt,soda bicarbonate and the curd well.
• Add a teaspoon of oil to it and mix well.
• Now add it to the flour little by little and make a soft dough.
• If needed,you can add more curd or water to make the dough.
• Keep the dough in a basin and cover it with a damp towel.
• Keep it in a warm place for 4-6 hours ,preferably in a place where there is hot sunlight.
• Now the dough would have risen well.
• Make lime sized balls out of the dough and roll them out into pound/oval shaped puris that are fairly thick.(you can dust some plain flour to roll them out)
• Fry them in a pan filled with hot oil till they rise well and are done .
• Serve with hot chole/Channa Masala

CAULIFLOWER COCONUT MASALA

Here is a healthy and tasty Cauliflower Masala with the aroma of coconut and mild spices...

INGREDIENTS

• CAULIFLOWER PIECES - 3 CUPS
• CAPSICUM -1
• ONION-1
• TOMATO -2
• GARLIC -FEW PODS
• SAUNF -1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 BIT
• CHILLI POWDER-1 TEASPOON
• TURMERIC POWDER - 1/4 TEASPOON
• OIL FOR FRYING -2 TABLESPOONS
• GRATED COCONUT -1/2 CUP
• COCONUT MILK -1/2 CUP
• SALT TO TASTE 
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Chop onions ,tomatoes and capsicum into small bits.
• Soak the cauliflower bits in hot,salted water and wash well after 30 mins.
• Heat 3 teaspoons of oil in a pan.
• Fry the spices,garlic ,onions and tomatoes till they are mushy.
• Add the coconut and grind to a coarse paste.Keep aside.
• Heat the remaining oil and saute the capsicum bits.
• Now add the cauliflower and saute for a minute.
• Add salt to taste.
• Add the chilli powder and turmeric powder.
• Saute well.Add the ground masala.
• Add enough water and let it simmer.
• Cover the pan and cook till the cauliflower is done and the raw masala smell is gone.
• Add the coconut milk and simmer for 30 seconds.
• Remove from heat and serve with any roti or rice of your choice.
• This dish is a great accompaniment to dosas and idlis too.

POMEGRANATE KESAR RICE

Here is a rice with a twist.... A tasty and flavorful ,aromatic rice with a difference....


INGREDIENTS

• BASMATI RICE -1 CUP
• BAY LEAF -2
• RAISINS -1 TABLESPOON
• POMEGRANATE  - 1/2 CUP
• WALNUTS -FEW
• KESAR -FEW STRANDS
• MILK - I TABLESPOON
• GHEE - 2 TABLESPOONS
• WHITE PEPPER POWDER - TO TASTE
• SALT TO TASTE

METHOD

• Cook the rice with enough water . Drain. Let it cool in a broad dish.
• Heat the ghee in a pan.
• Fry the bay leaves, raisins and pomegranate  for a few minutes till they become slightly soft.
• Add the white pepper powder and salt to taste.
• Now add this mixture to the rice and stir gently.
• Dissolve the saffron in warm milk and sprinkle it all over the rice.
• Keep covered for 15 minutes.
• Serve hot with any spicy curry or side dish.
• As it is a bland and fruity dish ,children love it and it is a hit in children's parties and is a great tasty and nourishing lunchbox recipe too.

MIXED VEGETABLE KORMA

Sometimes,you have a little of every vegetable in your fridge and guess what - you can whip up something droolicious with them in a matter of minutes....
And ,this Mixed Vegetable Korma is just one such delight!

INGREDIENTS

• TOMATOES -2
• ONIONS -2
• CAULIFLOWER -2 CUPS
• POTATO -1 to 2
• GREEN PEAS -1 CUP
• CARROT -1
• GREEN CHILLY -1
• CURD -1 CUP
• TURMERIC POWDER-1/4 TEASPOON
• CHILLY POWDER -1 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• GINGER GARLIC PASTE -1/2 TEASPOON
• CHOPPED SPINACH LEAVES- 1/2 CUP
• CUMIN SEEDS - 1/4 TEASPOON
• BAY LEAF-1
• CLOVE-2
• ELAICHI -2
• SHAH JEERA -1/4 TEASPOON
• OIL -3 TEASPOONS
• SALT TO TASTE

METHOD

• Chop,peel and cube the veggies as per your requirements.
• Heat the oil in a pressure pan.
• Fry  the dry spices
• Add the ginger garlic paste and fry of a minute.
• Now add the chopped green chilly and onions and fry till they are transparent.
• Then add the spinach and tomato and fry till they are soft.
  
• Add the other vegetables,and saute for a while.
• Add the chilly powder,turmeric powder and garam masala powder .
• Add enough water to cover the vegetables and pressure cook for 3 to 5 whistles.
• Open the pressure pan when the pressure subsides.
• Add a little water if needed.
• Add salt to taste.Simmer for a while.
• Add the beaten curd and bring to a simmer.
• Remove from heat and serve with any rice of roti /chappathi.
• If you wish,you can add some coconut ground with the curd for a thicker gravy.

ALOO PALAK CURRY /POTATO AND SPINACH CURRY

Here is a tasty side dish with the goodness of potatoes and spinach...

INGREDIENTS

• POTATOES-200 GMS
• SPINACH-1 BUNCH
• TOMATOES-2
• ONIONS-2
• GARLIC-FEW CLOVES
• CUMIN SEEDS-1 TEASPOON
• GARAM MASALA POWDER-1 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL-3 TEASPOONS
• SALT TO TASTE

FOR GARNISHING

• BOILED AMERICAN SWEET CORN-1/2 CUP
• FRESH CREAM-1 TABLESPOON

METHOD

• Wash  and clean the spinach /palak leaves .Chop coarsely.
• Peel,cube and cook the potatoes.
• Chop the onions and tomatoes.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the garlic,chopped onions and tomatoes.Fry well till they are soft and mushy.
• Now add the spinach and saute well till the greens are soft.
• Add salt,turmeric and chilly powder.
• Cool.
• Roughly puree in a mixer.
• Add the potatoes to the frying pan.with a little oil.
• Saute well. Add the spinach puree.Boil well.
• Add the garam masala powder.
• Simmer for a few minutes.
• Add the boiled corn and garnish.
• Remove from heat.
• Add some cream .
• Serve hot with rotis or rice varieties.

CARROT PULAV / CARROT RICE

Here is your ultimate comfort food...straight from your Mom's kitchen....

Loaded with the goodness of carrots and spiked with a dash of green peas....

Perfect for your packed lunch or a quick meal ...


INGREDIENTS

• BASMATI RICE -2 CUPS
• ONION- 2
• GRATED CARROT-2 CUPS
• GREEN PEAS (shelled) -1 CUP
• GARLIC-4 CLOVES
• GREEN CHILLIES-4
• CUMIN SEEDS- 1/2 TEASPOON
• BAY LEAVES -2
• CLOVES-4
• CINNAMON -2 SMALL STICKS
• OIL -2 TABLESPOON
• CASHEW NUTS -8 to 10
• CORIANDER LEAVES -FEW
• SALT TO TASTE

METHOD

• Soak the rice for 10 minutes.Drain keep aside for  10 minutes.
• Heat the oil in a pressure pan.
• Fry the spices.
• Add the chopped green chillies ,garlic and chopped onions.
• Fry for a few minutes.
• Now ,add the grated carrots,green peas(shelled).Fry for a minute.
• Add the drained rice and stir well.
• Add 4 cups of water and salt to taste.
• Bring to a boil in a pressure pan.
• Close the lid and place the weight.
• Cook for 4 whistles.
• Open the cooker after the pressure subsides.
• Fluff up the rice.
• Garnish with fried cashews and coriander leaves.
• Serve with any dhal or gravy of your choice.
• Even a simple raitha  and chips will be fine.

METHI POORI

Here comes  some scrumptiously delicious Methi Puris...A perfect dish for a cool evening....

INGREDIENTS

• FRESH METHI /FENUGREEK LEAVES-3 TO 4  CUPS
• WHOLEWHEAT FLOUR / ATTA -2 CUPS
• CUMINSEEDS-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL FOR DEEP FRYING
• SALT TO TASTE
• WATER FOR KNEADING

METHOD

• Mix together the methi leaves and all the dry ingredients and spices in a large bowl.
• Add 2 teaspoons of warm oil .Mix well.
• Sprinkle water little by little and make a dough( just like chappati dough)
• Keep aside for 30 minutes.

• Make one inch sized balls out of the flour.
• Dust these balls with a little atta and roll them out into small rounds/puris.
• Heat the oil in a frying pan.
• Fry these puris in hot oil till they are done.
• Serve hot with any raitha /pickle of your choice.

SHAHI PANEER CURRY

Here is a smooth and creamy Paneer  gravy...a fitting side dish in any regal spread...


INGREDIENTS

• PANEER CUT IN RECTANGLES-2 CUPS
• ONION -1
• GARLIC -2 CLOVES
• GREEN CHILLIES-2
• CASHEW NUTS-1 TABLESPOON
• KHUS KHUS -1 TEASPOON
• MILK -1 CUP
• FRESH CREAM -1/2 CUP
• SUGAR-1/4 TEASPOON
• KASURI METHI -1 PINCH
• SALT TO TASTE 
• BUTTER-1 TEASPOON

METHOD

• Soak the cashews and khus khus separately in milk for 20 minutes.
• Remove the seeds of the green chillies .Chop the onions and garlic.
• Heat the butter and sautee the onions and garlic.Add the green chilly seeds. Cook for a minute taking care they do not change color.
• Grind the onion garlic mixture to a smooth paste.
• Now grind the cashews and khus khus to a smooth paste.
• Add the paneer pieces and ground pastes to a kadai and cook on low heat.
• Add the remaining milk ,little water ,salt and sugar.
• Now,add the kasuri methi. 
• Cook covered for 5 minutes .Remove from heat.
• Add the fresh cream .
• Serve hot with any of your favorite naans,rotis,parathas,pulavs,biriyanis etc.
• This dish is a delight for those who love creamy ,mildly spiced gravies.
• If you want a thicker gravy increase the quantity of cashew nuts and cream.

STUFFED CAPSICUMS IN TOMATO GRAVY

This is the first weekend of the year...
It calls for some really delicious food....
And I opted for my all time favorite...

Stuffed Capsicums simmered in rich tomato gravy....


INGREDIENTS

• FIRM CAPSICUMS-3
• ONIONS-2
• GARLIC-8 CLOVES
• TOMATOES-4
• POTATOES-2(boiled)
• PANEER-1 CUP
• CASHEW NUTS-1/2 CUP
• GREEN CHILLY-1-2
• CUMIN POWDER-1 TEASPOON
• GARAM MASALA POWDER-1 TEASPOON
• CHILLI POWDER-1 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING-3 TABLESPOONS
• CORIANDER LEAVES-FEW

(FOR THE GRAVY)

METHOD

• Chop the tomatoes, 1 onions and garlic to pieces.
• Soak 1/2 of the cashew nuts.
• Heat 2 tablespoons of oil.
• Fry the garlic,onions and tomatoes till they are mushy and well cooked.Cool.
• Grind together the cooked mixture and cashew nuts to a smooth paste.
• Heat a little oil.Fry this paste for a few minutes.
• Add the cumin powder,garam masala powder,chilly powder and salt  to taste.
• Simmer till slightly thick.
• Keep it aside.

(FOR THE STUFFED CAPSICUMS)

METHOD

• Remove the stalks and the seeds from the capsicums by making a neat cut on the upper side of the capsicum.
• Rub their insides with a little salt.Keep aside for a few minutes.
• Drain the moisture.
• Grate /crumble the paneer into fine bits.
• Mix well 1 chopped onion, finely cut green chillies, broken cashew nuts, paneer and cooked and mashed potatoes.Add salt to taste.
• Slightly roast the capsicum with a little oil on a hot pan,turning them gently so they do not loose shape or color.
• Fill them tightly with the potato - paneer mixture.
• Gently immerse them into the hot ,simmering tomato gravy.
• Cook for 5-8 minutes moving them lightly at regular intervals.
• Garnish with coriander leaves.

• Serve hot with rotis and pulavs of your choice .

LAUKI HALWA / SURAIKKAI HALWA

A deliciously healthy halwa ...so easy to prepare ...loaded with the goodness of bottlegourd (Lauki /Suraikkai) and full cream milk...



INGREDIENTS

• BOTTLEGOURD /LAUKI/SURAIKKAI(Grated)-4 CUPS
• GHEE-3/4 CUP
• FULL CREAM MILK-4 CUPS
• KHOVA-1/2 CUP
• SUGAR-11/2 CUPS
• POWDERED CARDAMON-1/2 TEASPOON
• BROKEN CASHEWNUTS-FEW
• RAISINS-FEW
• GREEN FOOD COLORING- A PINCH

METHOD

• Skin the bottle gourd .Remove the seeds.
• Grate the gourd.Squeeze out the juice with your hands .Drain.
• Heat the ghee.
• Fry the raisins and broken nuts.Drain and keep them aside.
• Add the grated bottle gourd/lauki and fry well .The remaining water will ooze out .Boil well stirring continuously till it is almost evaporated.
• Now ,add the milk and sugar and cook stirring continuously in a heavy bottomed pan till it is reduced to  a thick mass.
• Add the  food color.Stir well.
• Add the crumbled khova ,cardamom powder and fried nuts and raisins.
• Serve hot or chilled.
• Instead of khova,you can also add condensed milk to add to its richness.

Linking to
http://zestysouthindiankitchen.com/2014/11/hearth-soul-blog-hop-november-1-st-week.html

LADIES FINGER TOMATO MASALA CURRY/BHINDI TAMATAR MASALA

Here is a healthy and tasty,low fat vegetable curry prepared with very little oil....

This recipe  lends a tasty twist to our simple everyday ladies finger curry...


INGREDIENTS

• TENDER LADIES FINGER-1/4 KG
• TOMATO  -  2-3
• SMALL ONIONS-6
• GARLIC-4 CLOVES
• RED CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• DHANIA /CORIANDER POWDER-1 TEASPOON
• JEERA/CUMIN POWDER-1/2 TEASPOON
• CUMIN SEEDS-1 TEASPOON
• RED CHILLIES-4
• OIL-3 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut ladies finger into 1 inch pieces.
• Chop tomatoes into small pieces.
• Heat 1 teaspoon oil in a pan.
• Fry the cumin seeds,peeled onions and garlic.
• Add the tomatoes and the powders. Cook till done.Puree in a mixer.
• Heat the remaining oil. Fry the red chillies and add the ladies finger pieces.Add salt to taste.
• Cook till tender.
• Now add the ground masala and cook till the fluids evaporate.
• Serve hot as a side dish to any roti or rice dish.

PICKLE PARATHA

Here is a delicious and unique quick fix paratha ....

INGREDIENTS

• WHOLEWHEAT FLOUR -2 CUPS
• SALT TO TASTE
• ANY SMOOTH PICKLE 
• GHEE
• WATER

METHOD

• Mix some salt to the wholewheat flour and make a smooth and pliable dough with enough water.
• Leave it aside for at least 30 minutes.
• Now,make 2 " sized balls out of the dough.
• Dust some flour and roll out chappathis.
• Smear some pickle on the chappathi. (I used Onion Thokku)
• Fold the smeared chappathi into a semicircle.Now,smear a little more.
• Fold the semicircular chappathi further into a quarter.
• Now,dust it liberally with flour and roll out carefully into a slightly thick roti,taking care not to have toomany breaks or tears on the chappathi.
• Cook both the sides on a medium hot tawa, with some drizzles of ghee.
• Serve hot with plain curd or a raitha of your choice.

Linking to....
http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html
http://zestysouthindiankitchen.com/2014/09/hearth-and-soul-blog-hop.html

BOONDI RAITHA /KAARAABOONDHI PACHADI

Here is an absolutely tasty raitha that can be fixed in a minute.....


INGREDIENTS

• BOONDHI  / KAARABOONDHI - 1 CUP
• FRESH CURD-1 1/2 CUPS
• JALJEERA POWDER -FEW PINCHES
• CHILLI POWDER -FEW PINCHES
• SALT TO TASTE

METHOD

• Beat the curds with very little salt to a smooth paste.
• Add the boondhi to the curd .Stir well.
• Sprinkle jaljeera and chilli powder over it.
• Serve immediately or within 1/2 an hour.

This is a great side dish for any pulav,biriyani or parathas -especially stuffed parathas or theplas.

PANEER BELL PEPPER BHURJEE

Colorful bell peppers/capsicums are always a treat to the eyes and what is a better way to eat a rainbow than throwing in a few colorful bell peppers into your meal...


Here is a tasty ,healthy and nutritious side dish made with capsicums and freshly prepared cottage cheese/paneer....


INGREDIENTS

• MILK- 1 LITER
• LIME JUICE-2 TEASPOONS
• RED/GREEN/YELLOW BELL PEPPERS-1 EACH (purple ones too,if available)
• TOMATOES-1
• ONIONS-2
• GREEN CHILLIES-4-6
• CUMIN SEEDS-1/2 TEASPOON
• OIL-2 TABLESPOONS
• SALT TO TASTE

METHOD

• Chop the vegetables and green chillies into small pieces.
• Boil the milk. Add the lime juice when the milk just boils and let it curdle.
• Leave the milk aside and strain. Keep the drained paneer aside.
• Heat the oil in a shallow pan.Fry the cumin seeds.
• Add the chillies,onions ,tomatoes and bell peppers ,salt to taste and saute till they are soft.
• Now ,add the freshly prepared paneer and stir well.
• Simmer for a few minutes.
• Remove from heat.
• Serve hot with rice or rotis/ Indian breads.

Linking to...http://zestysouthindiankitchen.com/2014/09/hearth-soul-blog-hop-labour-day-edition.html


http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

CASHEWNUT PULAV

Here is a rich,mildly spiced rice dish...

Steamed basmati rice served with a splattering of ghee and cashewnuts...

A perfect dish that goes well with any side dish...gravy,dry,spicy or bland...

INGREDIENTS

• BASMATI RICE-1 CUP
• CASHEWNUTS-1/2 CUP
• ONION SLIVERS-1/2 CUP
• CAPSICUM SLIVERS-1/4 CUP
• CUMIN SEEDS-1/4 TEASPOON
• CINNAMON STICK-2 BITS
• ELAICHI-2
• SLIT GREEN CHILLIES -2
• SALT TO TASTE
• GHEE-1/2 CUP

METHOD

• Boil the basmati rice with a little salt and 4 cups of water to which 1/2 teaspoon of ghee is added.
• When the grains are well cooked,Drain the cooked rice.
• Heat the ghee in a pan.
• Fry the spices,slit chillies,slivered onions and capsicum and cashews. Add some salt to taste.
• Mix with the cooked rice. Toss gently taking care not to break the cooked grains.
• Serve hot with any side dish of your choice.
• The amount of cashew nuts  can be increased if you prefer a richer dish.

#Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

KHICHIDI GUJARATI STYLE

The soft , mushy  mildly spiced and aromatic Khichidi is 

Gujarat's answer to Tamilnadu's Pongal...

INGREDIENTS

• Raw rice-1 cups
• Split moong dal -1/3 cup (with skin)

FOR THE SEASONING 

• Turmeric powder-1/4 teaspoon
• Cinnamon-1 small stick
• Ajwain/fennel seeds(omum)-1/4 teaspoon
• Cumin seeds -1/2 teaspoon
• Cloves-4
• Peppercorns- 10-12
• Asafoetida powder-4 pinches
• Red chillies-2
• Green chilly-1(slit)
• Oil- 3 tablespoons
• Ghee -2 Tablespoons
• Curry leaves-few
• Salt to taste

METHOD

• Wash and soak the rice and dal together for 1 hour atleast.
• Pressure cook with 6 cups of water for 6-8 whistles.
• Mash the well cooked mixture.
• Heat oil in a pan and splutter the seasonings (except salt and ghee)
• Add to the mashed rice dhal mixture.
• Boil for a few minutes.
• Now add enough salt and ghee.

Serve hot with KADHI .

Linking tohttp://cookingwithsj.com/2014/08/11/event-announcement-independent-india/



Please do visit my Facebook page 'Deliciousss'  follow and like my page.

GUJARATI KADHI

This tasty mild Kadhi is a perfect pair to Khichidi....

It is a slightly sweetish variant of the famous 

South Indian More kuzhambu...

INGREDIENTS

• CURD-2 CUPS
• WATER-3 CUPS
• GRAM FLOUR(BESAN)-2 TABLESPOONS
• TURMERIC POWDER- FEW PINCHES
• SUGAR-3 TEASPOONS
• CHILLY POWDER-1/4 TEASPOON
• SALT TO TASTE

SEASONING

• OIL-1 TEASPOON
• MUSTARD SEEDS-1/8 TEASPOON
• CUMIN SEEDS-1/4 TEASPOON
• BAY LEAF-1
• CLOVE-2
• CINNAMON-2 SMALL BITS
• GINGER-FEW JULIENNES
• GREEN CHILLY(SLIT)-1
• RED CHILLY -1
• ASAFOETIDA-FEW PINCHES
• CURRY LEAVES AND CORIANDER LEAVES-FEW

METHOD

• Mix together the water,curd,salt,sugar,chilly powder ,turmeric powder and gram flour.Beat well till it is smooth and lumpfree.
• Heat the oil in a pan.
• Splutter the seasonings.
• Add the beaten curd mixture.
• Simmer over low heat ,stirring continuously to avoid curdling for 5 minutes.
• Make sure it thickens but never raise the heat.

Serve hot with KHICHIDI  Gujarati style...

And peep into my Facebook page "DELICIOUSSS" ,follow  and like the page.

PANEER PEPPER FRY

Here is a delicious paneer curry that can be prepared in a jiffy...

This can be served as a side dish or a starter ...

INGREDIENTS

• PANEER  -200 GRAMS
• ONIONS-1
• CAPSICUM-1/2
• CUMIN SEEDS-1/2 TEASPOON
• COARSELY POWDERED PEPPER-3/4 TEASPOON
• SPRING ONIONS-2
• SALT TO TASTE
• OIL-FEW TEASPOONS

METHOD

• Cut the paneer into thin rectangular bits.
• Drop them in warm ,salted water for 30 seconds. Drain.
• Cut the onion and capsicum into thin slivers.
• Chop the spring onions along with the leaves.
• Heat the oil.
• Fry the cumin seeds,coarsely powdered pepper and all the vegetable slivers.
• Cook till the onions are transparent. Add a little salt.
• Now add the paneer bits and toss well.Add the needed salt.
• Cook over low heat for 3 minutes 
• Serve hot with rice or rotis.
• They taste great as starters too.

And do visit my Facebook page ...

https://www.facebook.com/foodleiciousss


Linking to

http://cookingwithsj.com/2014/08/11/event-announcement-independent-india/

Linking to Gayathri's WTML Event

ALOO MUTTER /POTATO AND PEAS CURRY

Here is a tasty,healthy and wholesome veggie side dish that can be prepared almost effortlessly...

INGREDIENTS

• POTATOES (cubed)-2 CUPS
• GREEN PEAS (shelled)-2 CUPS
• TOMATOES-4
• ONIONS-2
• GREEN CHILLY-2
• CUMIN SEEDS-1/2 TEASPOON
• CUMIN POWDER-1 TEASPOON
• DHANIA POWDER-1 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• OIL-3 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES -FEW

METHOD

• Chop the tomatoes and onions finely.
• Pressure cook potatoes and peas with a little salt till just done.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the slit chillies,chopped onions and tomatoes and fry till soft.Add the salt.
• Now add the powders,salt and cooked vegetables and simmer with enough water for 5 minutes.
• Remove from the heat .
• Garnish with coriander leaves.
• Serve hot with rotis or rice.

Do visit...

https://www.facebook.com/pages/Usha-Srikumars-Cookspace-and-More/695470550502296

SAFFRON PEAS PULAV

When the mood is celebration..... 

the best dishes decorate your dining table....

and this one is surely a fitting  crown  jewel  for 

 your banquet spread.....

INGREDIENTS

• BASMATI RICE-2 CUPS
• ONION-1
• GREEN PEAS-1/2 CUP
• GREEN CHILLIES-3
• MILK-1/2 CUP
• SAFFRON -1 PINCH
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 SMALL STICK
• CASHEW NUTS-10-15
• GHEE-1/2 CUP
• SALT TO TASTE
• CORIANDER AND MINT LEAVES-FEW

METHOD

• Clean and soak basmati rice for 15 minutes.
• Dissolve saffron in warm milk.
• Cook the green peas till done with enough salt and a pinch of sugar.Drain.
• Chop onions into fine strips.
• Heat the ghee .Fry the cashew nuts. Drain and keep aside.
• Fry a teaspoon of onions till they become reddish.Drain and keep aside.
• Fry the spices ,slit chillies,onions ,peas and rice. 
• Add 4 cups of water and salt to taste.
• Cook till the rice is almost done.
• Now add the saffron milk. Cook till the fluids are absorbed.
• Decorate with fried cashew nuts,fried onions and chopped mint and coriander leaves.
• Serve hot with any tasty side dish (dry or curry) and raitha.

Linking to...

http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html