Tag: Food

Yum! Slurrrp! Paneer tikka pulao!

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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!

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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.