IngredientsPulao rice/ Basmathi - 500 gmsMutton - 500 gmsLime - 1 noCashew nuts - 50 gmsMint - few sprigsCoriander leaves - ¼ bunchOnion - 200 gmsGinger - 5 gmsGarlic - 5 flakesGreen Chillies - 4 nosCurds - 1 cupRed chillies - 4-5 ( seed less)Turmeric - ¼ tspCinnamon - 2 nosCardamom - 2-4 nosCloves - 2-4 nosBay leaf - 1 noSaffron - a pinchMethodWash, clean and cut the meat in to small pieces. Slice onion, coriander and mint leaves. Grind ginger garlic paste along with red chillies and nut to a fine thick paste. Heat oil and fry onions into a golden brown colour and remove. Add baylaef ground Masala and fry. Add the meat and fry for few minutes. Add little water, salt and cover the vessel and cook till the gravy is thick. Boil rice upto three fourth is cooked along with salt. Strain curd with thin muslin cloth and to the same add powdered cinnamon, cardamom, turmeric, chopped green chillies, coriander and mint leaves. Mix well with lime juice. Add curd mixture to the fried mutton, stir well. Dissolve saffron in little milk and spread over the rice. In a heavy pan, put a layer of rice, a layer of mutton over it and fried onion. Repeat the process till all ingredients are used up. Pour required water to cook the ingredients and oil over it, cover the pan and cook till the rice is done. Serve hot along with accompaniments.
IngredientsWhole wheat flour - 150 gmsRefined flour - 150 gmsMilk - 75 mlCurds - 20 mlSalt - 10 gmsFat - 30 gmsStuffingPotatoes - 250 gmsGreen peas - 100 gmsOnion - 50 gmsGreen chillies - 2 nosGinger - a small pieceGarlic - 4 flakesGaram Masala - ½ tspCoriander leaves - 1 sprigOil - to smearMethodSieve the wheat flour and refined flour added together twice. Blend with milk, salt, water if necessary, curds to make a stiff dough. Keep aside for half to one hour.StuffingBoil the potatoes, peas and mash. Chop green chillies, ginger, garlic and onions finely. Heat the oil add chopped vegetables mashed potatoes and peas. Cook in simmer for few minutes till the vegetables are done. Remove from fire and keep aside.Now take the kneaded dough, divide into equal portion and roll out into even sized rounds. Spread the prepared stuffs on one and cover with another one. Bind the edges. Roll once. Put on hot tawa greased with oil. Smear with oil. Turn upside down when one side becomes light brown. Cook both the sides till light brown.
IngredientsPulao Rice/ Basmathi - 500 gmsTomatoes - 400 gmsCardamom - 2 nosCloves - 2 nosCinnamon - 2 nosBayleaf - 1 noCoconut - ½Onions - 1 noGreen chillies - 2 nosCashew nuts - 10 gmsSultanas - 10 gmsTurmeric powder - a pinchCoriander leaves - ¼ bunchSalt - to tasteOil - 75 ml
MethodWash, clean and soak the rice for ½ an hour. Blanch the tomatoes. Grate, grind and extract the milk from coconut. Grind onions along with green chilies, turmeric and coriander leaves. Take puree from the blanched tomato mix with coconut milk and salt. Drain the rice and smear with ground spices. Heat fat fry cashews and remove. Fry sultanas and remove. Add the whole garam Masala, rice and fry well. Add tomato and coconut milk to the rice with enough hot water to cook the rice ( approximately double the quantity of the rice). Cover and cook till rice is tender. When water is absorbed and rice is tender serve hot garnished with cashews and sultanas.
IngredientsGreen peas - 75 gmsFresh Mushrooms - 200 gmsOnion - 100 gmsTomato - 100 gmsGinger - 1 big pieceGarlic - 4 flakesCashew nuts - 10 gmsPoppy seeds - 2 tspGaram Masala - ½ tspFresh curd - 1 cupSalt - to tasteOil - 20 mlMethodFinely chop the onion, tomato. Grind the ginger and garlic to a fine paste. Grind cashew nut and poppy seeds separately into a paste. Heat oil in a pan. Add onion and fry till golden colour. Add ginger garlic paste, tomato and cook till soft. Add garam Masala, cashew paste, salt and little water to cook. When oil separates add peas, mushrooms, curd and cook for few minutes with required water. Serve hot garnished with chopped coriander leaves.
Ingredients:2 Portobello mushrooms1/2 medium onion, chopped1 medium red pepper, chopped1/2 cup pinenuts2 cups halved cherry tomatoes1 1/2 tablespoons ginger, minced1/2- 1 cup currants2 cloves garlic, minced1/2 teaspoon dried thyme1 teaspoon chili powder1 teaspoon coriander1 teaspoon curry powder1/4 cup fresh cilantro, diced1/2 teaspoon salt2 tablespoons olive oil or vegetable brothMethod:Sauté onions, garlic, pine nuts, and ginger in 1 tablespoon oil for about 2 minutes. Add mushrooms and remaining oil. Sauté until mushrooms are tender. Stir in peppers and spices. Stir fry for 2 minutes. Add tomatoes and currants. Put lid on and cook for about 5 minutes or just before tomatoes start losing their skin.
Ingredients6 Chinese dried mushrooms5ml/1 tsp sugar30ml/2 tbsp butter3 spring onions, chopped1 clove garlic, crushed1 large tomato, skinned and choppedsalt5ml/1 tsp corn flour
Method:1. Soak the mushrooms in warm water with the sugar for 30 minutes then drain, reserving the liquid. Discard the stems and slice the caps.2.Melt the butter and fry the spring onions and garlic until softened.3.Add the mushrooms and liquid, tomato and a pinch of salt.4.Bring to the boil and simmer for 10 minutes until the vegetables are cooked.5.Blend the corn flour with a little cold water, stir it into the sauce and simmer, stirring, until the sauce thickens.
