COCONUT RICE

COCONUT RICE RECIPE

 

 

 

 

 

 

 

 

Ingredients:-

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

 How to make coconut rice:- 

·         Boil rice and keep aside.

·         Fry coconut evenly to a golden colour on a slow fire.

·         Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.

·         Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.

·         Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.

·         Serve hot garnished with coriander leaves.

 

LEMON RICE

LEMON RICE RECIPE

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:-

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
 

How to make lemon rice:-

 

·        Heat oil in a pan and add mustard seeds, allow to splutter.

·        Add turmeric powder and peanuts, fry till brown.

·        Now add green chilies, curry leaves, salt and fry for 2 minutes.

·        Take it off from the flame and add lemon juice and mix well.

·        Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

 

KASHMIRI PULAO

KASHMIRI PULAO RECIPE

 

 

 

 

 

 

 

 

 

Ingredients:-

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

 

How to make kashmiri pulao:-

·        Wash and soak rice.

·        Heat oil and fry onions till golden brown and remove.

·        Fry whole spices, turmeric powder, add rice and sauté.

·        Add half-saffron dissolved in little warm milk.

·        Add hot water and mix well.

·        Cook a little. Finish with remaining saffron and cook till grains are separated and done.

·        Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

 

Dal Nawabi

Dal Nawabi Recipe

 

 

 

Ingredients:-

1 cup split black gram lentil (urad dhuli dal)
1/2 cup Bengal gram (chana dal)
1/2 cup red kidney beans (rajma)
1 piece ginger (adrak)
4 onion (pyaj)
7-8 garlic (lahsun) buds
6 tomato (tamatar)
some tamarind (imli)
2 green chilly (hari mirch)
few coriander leaves (dhania patti) 50 gm cottage cheese (paneer)
1/2 cup curd (dahi)
1 cup cream
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
1/2 tsp black pepper powder (kali mirch) 2 tsp sugar
4 tbsp clarified butter (ghee)

 

How to make dal nawabi:-

·         Soak all dals and kidney beans in a container for 6-7 hours.

·         Grind ginger, garlic buds and onions.

·         Finely chop green chilies and tomatoes.

·         Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.

·         Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.

·         Heat ghee in a pan and fry cottage cheese and then take them out.

·         In the same ghee crackle cumin seeds and fry onion paste until it turns pink.

·         Then add tomatoes and cook for few seconds.

·         Then add curd and stir continuously.

·         Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.

·         Then add some cream and cook for some more time.

·         Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.

·         Then remove it from the flame and garnish with coriander and serve hot.

 

PUMPKIN CHUTNEY

PUMPKIN CHUTNEY RECIPE

 

 

 

 

 

 

 

 

 

Ingredients:-

250 grams Bottlegourd (Lauki)
1 cup Vinegar (Sirka)
1 1/2 cups Water
1/2 teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
1 1/2 cups Sugar (Cheeni) (heaped)
2 teaspoons long strips of Ginger (Adrak)
2 cloves Garlic (Lasun), chopped
4 teaspoons Raisins (Kishmish)
6 Almonds (Badam), blanched
8 Dates (Khajoor), stoned
3 teaspoons Salt (Namak)

 

How to make pumpkin chutney:-

·         Scrape the pumpkin and grate it.

·         Cook in water with garlic, ginger, dates till tender and dry.

·         Add vinegar, sugar, salt, Red chili pepper , almonds and raisins.

·         Cook till a little thick and slightly golden brown.

·         Pour into bottles or airtight jars.

 

GARLIC CHUTNEY

GARLIC CHUTNEY RECIPE

 

 

Ingredients:-

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

 

How to make garlic chutney :-

·         Sauté the garlic, coconut in oil.

·         Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.

·         Then grind the saute mixture with roasted red chillies and tamarind pulp.

·         Add the garlic and salt and grind once again to a smooth paste.

·         Ready for serving.