Cooking Tips and Recipes

August 30, 2010

Kabuli Chana Pulao

Ingredients

  • Kabuli chaney 2 cup
  • Basmati rice 4 cup
  • Onion 2
  • Green chilies 5-6
  • Tomato 1
  • Cumin seeds 1 tsp
  • Black cardamoms 2-3
  • Black pepper 9-10
  • Cooking oil as required
  • Red chili powder 2 tsp
  • Ginger garlic paste 2 tbsp
  • Salt to taste
  • Yoghurt 1 cup

Steps:

  • Soak channey for over night.
  • Soak rice for half an hour.
  • Heat oil in a wok and fry onion till light brown
  • Add ginger garlic paste, tomato, green chilies and yoghurt and make a thick gravy.
  • Add soaked channey and fry for some minutes.
  • Add 1 cup of water and cook by covered.
  • Then add all other ingredients and water.
  • When water come to boil, add rice and cook on medium flame.
  • When water evaporated from rice, simmer for 5-10 minutes.
  • Serve hot with raita and salad.
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June 28, 2010

Spring Onion Pulao

Ingredients

  • Basmati rice 2 cup
  • Cooking oil 4 tbsp
  • Spring onion sliced 4 tbsp
  • Cumin seeds 1 tsp
  • Garlic cloves 5-6
  • Salt to taste 1 tsp
  • Garm masala powder 1 tsp
  • Lemon juice 1 tbsp
  • Green onion chopped 1 cup

Recipe:

  • Soak rice for half an hour.
  • Heat oil in a pan and fry cumin seeds.
  • When cumin seeds bring to change color add spring onion and garlic and sauté till brown.
  • Stir in the rice and mix gently.
  • Add three cups of water, salt and garm masala powder.
  • Cover and cook till water evaporated.
  • Sprinkle lemon juice and simmer for 5 minutes.
  • Dish out in serving dish and garnish with spring onion green.

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