Yum! Slurrrp! Paneer tikka pulao!

It is one of the greatest rice recipe I have invented so far. Result was so amazing that I have made this 8-9 times this year. Basically, whenever we eat in park, I make pulao n choley(masala chickpeas) to take along with.
So I keep trying little variation to pulaos. This is bestest of all my experiments. So I thought of clicking a pic first than serve this time because it furrrs (flies) within few minutes without giving me a chance to click.
See, this pulao needs two time garlic to be added. Without garlic I have never made it so pls don’t accuse me if it doesn’t turns good without garlic.

Ingredients – For 2-3 people.

For Tikka –
1 Cup frozen or fresh paneer (cottage cheese) tiny cubes

1/4 Cup thick curd

1 Tbsp Apple cider vinegar

1 Tbsp salt

1 Tbsp red chili powder

1/2 Tsp turmeric powder

1 Tbsp dry coriander powder

1/4 Tsp cloves powder

4 – 6 Tbsps grated fresh garlic

Preparation –

Mix all very well in a bowl and keep aside for 1 hour. Bake in a baking tray for 30 minutes at 250 Degrees till paneer cubes are little brown or corners are dark brown. Take it all in a plate and scrap the not too much burnt masala too alongwith.

For pulao –
2 Cups presoaked basmati or long grain rice

1 Cup peas fresh or frozen

4 Flowers of star aniseed

1/2 Tsp cloves powder

1/2 Tsp green cardamom powder

1 Tbsp salt

6 Tbsps desi ghee(butter oil)

4-5 Cups of water

1 Tbsp cumin seeds (jeera)

2-4 Tbsps of grated fresh garlic

Preparation –

In a cooker (yes cooker) heat up the desi ghee and add grated garlic till it is dark brown. Add rice and all other things.Close the lid and take 1 whistle in high flame and two whistles on lowest flame. After that close the flame.
Final mixing –
Now after 15 minutes add baked paneer tikkas to this pulao and mix well. Close the cooker lid and put on lowest flame for 4-5 minutes and close the flame.
This pulao goes (very very very) well with raita made of carrots, green chili, red onions and curd.

Hari mirch ke kale chaney!

Hari mirch ke kale chaney

Spicey black chickpeas with green chillies.

If you are looking for a very spicy n tangy recipe to make kala chana gravy than please try this recipe. It goes very well with boiled rice or hot chapatis.

I have gone through multiple failures in making these chanas in the initial learning phase. But now by God’s grace I can make them quite easily. All you need is few tricks to get perfection.

Ingredients

For garnishing –

1/2 Cup green coriander washed n chopped

1/4 Cup green chillies finely chopped

1/4 Cup freshly grated ginger

For Boiling-

4 Cups Black chickpeas( kala chana)

Soak them over night in warm water and throw the water in the morning. 

1/2 Tbsp salt

1/ Tbsp Asofoetida

1/4 tsp Baking soda

8 cups water  

Method – 

Put all these things in to the water and take two whistle on high and 4-6 whistles on the lowest flame. Check to get the soft chanas.

For frying –

1 Tbsp Turmeric powder

1 Tbsp Red chili powder

1/2 Tsp Black cardamom powder

4 Tbsp dry coriander powder

1 Tbsp garam masala

1 Tbsp salt

1 Tbsp cinnamon powder

2 large onions sliced

2-3 medium sized tomatoes

1/4 cup grated ginger

6-8 Garlic cloves peeled n grated

6-8 medium green chilies chopped. 

Put all this in mixi blender n grind well with little water. Do this atleast half hour back before frying it

6-8 Tbsp refind Oil to fry

1 Tsp Asafetida 

1 Tbsp Cumin seeds

1 Tbsp Methi dana powder ( fenugreek seeds powder)

1 Tbsp dry ginger powder

Method – 

1- Heat oil and fry asafetida cumin seeds,dry ginger powder and fenugreek seeds powder in it.

2- Now after 1 minutes immediately pour in blended masala into it and start frying.

3- It will take atleast 20 minutes to fry it continuously.

4- When this starts leaving oil than mix it in the boiled n softened chana.

5- Now crush the chana with potato masher for sometime.

6- Peel two medium potatoes and deep fry them till medium dark brown.

7- Add to the chana and close the lid of cooker and take one whistle.

8- When about to serve than add grated ginger, coriander leaves and green chillies.