Monday, February 18, 2013

Vegetable Pulav Recipe/ Vegetable Rice Recipe


  • Basmati Rice 1 cup
  • Onion 1 Chopped Lenghtwise
  • Ginger Garlic Paste 2 teaspoon
  • Garam Masala Powder 1/2 teaspoon
  • Mint Leaves : few (around 10)
  • Vegetables from your choice - 1/2 cup(2 Carrot, Beans)
  • Water 1.5 cup
  • Salt to teast
To Temper:
  • 2 cloves
  • 1 Stick Cinnamon
  •  A small leaf Bayleaf
  • 2 Green Chilli 
  • 1 Tablespoon Ghee
  • 1 Tablespoon Oil
  1. Rinse rice well twice at least and soak in water 30 min set aside. In pressure cooker, Heat a ghee and oil, add bayleaf, ginger garlic paste. Fry for 2-3 min and add onion,green chilli, mint leaves and fry for few min. Then add the chopped vegetables.
  2. Add Garam Masala powder, fry for 2 min then drain water from rice and add it.Fry for 2 min and mix it well until combined. Add required salt.
  3. Now exactly 1.5 cup water and allow it to boil. Close the pressure cooker cook it for 3-4 whistles in medium flame. Open and fluff it with a fork carefully without breaking the rice. Garnish with Ghee if required.

Sunday, February 17, 2013

Chicken Pakoda - Starter Recipe


    Chicken Pakoda Recipe
  • Chicken cut into 8 pieces
  • Ginger-garlic paste 1 table spoon
  • Red chilly - 1 tea spoon
  • Lemon juice - 1 table spoon
  • 1 Egg 
  • Refined flour - 1 table spoon
  • Gram flour - 5 table spoon
  • Salt - 1 tea spoon
  • Black Pepper - 1 tea spoon
  • Refined oil for deep frying
  • Chaat masala - half tea spoon, to sprinkle.
  1. Make deep incisions into the chicken pieces and marinate the chicken with lemon juice, ginger-garlic, salt and red chilly powder.
  2. Keep it marination for about 30 minutes.
  3. After the chicken is marinated, mix all the ingredients in a blender.
  4. Then, heat oil in a wok (kadai), dip the marinated chicken in a the batter, lower gently in the hot oil.
  5. Deep fry on medium heat till it becomes light brown.
  6. Remove them with a slotted spoon and keep it aside for 10 minutes.
  7. Fry the pieces again till golden brown.
  8. Remove and drain excess oil on absorbent paper towels
  9. Then sprinkle chaat masala before serving. Serve hot with mint chutney.