Saturday, November 30, 2019

Paneer Pulav

2 cups White Rice(Preferred: Sona Masuri)
400 grams Paneer
30 - 40 Beans
4 medium sized Carrot
1.5 - 2 cups of soaked/frozen/fresh Green Peas
1/4 tsp Turmeric powder
1 - 2 Green Chillies
10 - 12 strands of Coriander leaves
6 - 8 strands of Mint Leaves
2 medium sized Onions
1 large Tomato
2 tsp Dried / Fresh Fenugreek leaves or Kasuri Methi
1 small Capsicum
4 - 5 Cloves / Lavanga
1 Ansi seed
2 Bay leaves
1.5 inch sized Cinnamon / Chekke
8 - 10 flakes of Garlic
2.5 - 3 tsp MTR Pulav Mix
6 - 8 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Chop beans, carrot, paneer into small pieces as shown in the picture below.

Cut the onion into medium sized thin pieces as shown in the picture below

Chop coriander leaves, tomato into small pieces. Separate the mint leaves and keep them aside. Cut the green chillies into two halves. Cut the capsicum into medium thin pieces. Remove the outer skin of garlic flakes and keep them aside.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Apply little ghee on Tava and heat. Place the paneer pieces and roast both the sides of paneer as shown in the picture below.

Add 6-8 tsp ghee/oil, mashed garlic, dry masalas(bay leaf, cloves, ansi seed, cinnamon) in a pressure cooker and fry them for about 2-3 mins in low/medium flame until garlic turns into light golden colour.

Add chopped green chilly, onions, little amount of salt and fry them in medium flame for about 3-4 mins until onion turns into light golden colour.

Add fenugreek leaves, mint leaves, capsicum, coriander leaves and fry them in medium low flame for about 3-4 mins.

Add rice, turmeric powder, MTR pulav mix and saute them well in low flame for about 2-3 mins.

Add chopped tomato and fry them well for about 2 mins.

Add chopped vegetables, green peas, fried paneer pieces, salt and mix them well.

Add around 5 cups of water and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Once the pressure goes off, mix them well and serve it along with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve around 8-10 plates of Paneer Pulav.

Saturday, October 19, 2019

Uppu Neeru Sole(Brined Raw Jackfruit) Ribbon Pakoda

3 cups Uppu Neeru Sole / Brined Raw Jackfruit
5 cups Rice flour
2 cups Bengal gram flour / Besan / Kadle hudi
1/2 - 1 tsp Red Chilly powder
15 - 20  strands Curry leaves
2 medium sized Onion
3 - 4 Green Chillies
1/2 inch sized Ginger
Big Pinch of Asafoetida powder
Salt to taste

Put rice flour, bengal gram flour, little amount of salt, chilly powder, asafoetida in a bowl. Pour the 1/4 cup of hot oil and mix them well.

Grind brined raw jackfruit, green chillies, curry leaves and ginger into smooth paste as shown in the picture below.

Add required amount of water and mix them well. Don't make the dough too thin.

For making ribbon pakoda use Chakkuli maker machine with the disc having two flat holes as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Fill the Chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.

Fry until they turn golden in colour. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.