Step By Step photos for Pulaos& Sabzis!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 21, 2005.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Jiffy Paneer Sabji - suits tofu also.

    Curds - 1 cup

    Paneer cubes - 1 cup

    Salt

    Spice powders to be sauted in 1 tbsp oil:

    Hing - a pinch

    Red chilli powder - 1-2 tsp

    Dhaniya powder - 1 tsp

    Amchur - 1 tsp

    Garam masala - 1/2 tsp

    jeera powder - 1 tsp

    Black salt - 1/2 tsp

    When sauted add curds & salt.

    Simmer to boil & add paneer cubes.

    Allow to stand till all flavours are infused in paneer.

    Choosing the masalas is your option.


    paneer sabji-1.jpg


    paneer sabji-2.jpg


    paneer sabji-3.jpg


    paneer sabji-4.jpg


    paneer sabji-5.jpg
     
    Last edited by a moderator: May 7, 2017
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Aromatic Pulao with fresh Masala - easily made at home!!

    Cloves - 4

    Star anise - 1 star

    Black pepper - 1 tbsp

    Shajeera - ½ tbso

    Cinnamon - 3, 1” pieces

    Bay leaf - 1 piece, broken

    Cardamom - 5

    Dhaniya - ½ cup

    Jeera - 1 tbsp

    Red chillies - 5-6

    Switch off the stove & add:

    Dry ginger powder - 1 tbsp

    Amchur powder - 1 tbsp

    Nutmeg small pieces - 4-5or nutmeg powder - 1 tsp

    Javitri – 3,4 pieces

    Cool & grind.

    Add ½ tsp whole pepper, tiny pieces of 3-4 bay leaves, 3-4 each of cardamom & cloves.

    Cool & store airtight.


    1.jpg



    2.jpg



    3.jpg


    4.jpg


    Vegetable Pulao:

    Cooked basmati with little salt, cinnamon, cardamom & cloves - 2 cups

    Heat 2 tbsp ghee & sauté:

    Green chilli-ginger-garlic paste - 1 tbsp

    Whole cashews & raisins - to taste

    Chopped onions - 3 tbsp

    Chopped capsicum - 3 tbsp

    Boiled vegetables - 1 cup (carrot+beans+cauliflower+peas)

    Pulao masala - 2 tbsp

    Red chilli sauce - 1 tbsp

    Tomato ketchup - 1 tbsp

    Salt

    Finally add cooked rice; mix & switch off.


    veg pulao.jpg
     
    Last edited: Dec 2, 2010
    Sweetynila and Joobi like this.
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Stuffed Vegetabls-Dhal-Rice - a wholesome meal.

    This dish can best be eaten with plain curds & papad.

    Vegetables that are used are tindli/kovakkai. brinjals & potatoes. For the first, snip off the tips & make a vertical cut.
    For the other two, cut 1 cm slices & make a cut across them to stuff.

    Filling:

    Mix together:

    Dhaniya powder - 4 tsp

    Red chilli powder - 1 tsop

    Garam masala powder - ½ tsp

    Salt, haldi.

    After filling the vegetables, any left over masala can be added to the rice.

    Basmathi rice - ½ cup

    Tur dhal - ¼ cup

    Green chutney - 1 tbsp

    Stuffed vegetables - 5-6 each

    Boiled carrot cubes + peas - ½ cup

    Oil - 2 tbsp

    Waer - 3 cups

    Mix rice & dhal, soak for 30 mtes & drain.

    In a pressure pan, heat oil & fry the green chutney first.

    Next add stuffed vegs & sauté for a while.

    Add rice+dhal & fry for 2-3 mtes.

    Add water, salt & any exra masala filling left.

    When it starts boiling, close the cooker, simmer the stove, keep the weigt & cook for 10 mtes.

    Cool, open & top with 1 tbsp ghee.


    14th oct 10 042.jpg



    14th oct 10 043.jpg

    stuffed veg-dhal-rice.jpg
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Paneer Tikka Masala - restaurant style, calories no bar!


    Cut into 2 cm cubes:


    Paneer - 200 gms

    capsicum - 1, medium, deseeded

    Onion - 1, medium

    And marinate in a mixture of:

    ½ tsp red chilli powder + salt + 1 tsp lime juice

    Gravy:

    In a saucepan, heat

    Oil - ¼ cup

    Add

    Green chilli-ginger paste - 1 tbsp

    Boiled onion paste - 1 cup

    Red chilli powder - 1 tsp

    Garam masala - 1 tsp

    Salt

    After sauting the above for a few mtes, add

    Tomato pulp - 5 tbsp (blanche & blend 2 tomatoes)

    Cashew paste - ¼ cup (10-12 soaked cashews, ground to a paste.)

    Fry till oil floats.

    In another pan, heat

    oil - 2 tbsp

    Marinated vegetables

    Saute well till lightly golden

    Add the above made gravy & cook, keeping the gas high till well blended.

    Remove & serve garnished with a knob of butter.


    1.jpg





    2.jpg



    4.jpg

    5.jpg
     
    Sweetynila and lijo like this.
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Sprouts Kofta - very different from the usual koftas!

    Soak overnight 2 tsp of channa, rajma,moth beans, lobiya, depending on the availability.
    Next morning wash, drain & crush in a mixi.

    Alternatively, buy mixed fresh sprouts, crush & use.

    To ½ cup of the above, add:

    Potato - 1, boiled, peeled & mashed

    Paneer - 1 tbsp, grated

    Salt, red chilli powder, dhaniya powder - to taste

    (Test fry one kofta & then proceed).

    Shallow fry koftas in paniyara chatty. This gives minimum oil-koftas though not oval ones.

    For gravy, heat 4 tbsp oil & sauté, adding;

    Jeera - 1 tsp

    Hing - ½ tsp

    Onion paste - ½ cup (grate & grind 1 medium onion)

    Tomato puree - ½ cup ( 2 tomatoes,blanched & pureed)

    Garlic chutney - 1 tbsp (grind red chillies+garlic+salt)

    bottlegourd grated & pureed - ½ cup

    Tomato ketchup - 2 tbsp

    Dhaniya powder - 1-2 tsp

    Garam masalapowder - 1 tsp

    Salt

    Water - if necessary

    Cook till thick.

    Pour over koftas & decorate with grated paneer & coriander leaves.


    Copy of 1.jpg


    2.jpg


    3.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Noorjehani Kofta - owes its special softness to a secret ingredient!!

    The koftas are very soft & tasty on their own.

    I am giving only the kofta recipe.This can be used as a starter on its own!

    For the gravy, any tomato based gravy can be used.

    When serving, pour hot gravy over warm koftas & serve immediately.

    Outer covering:

    Bind together:

    Mashed potatoes - 3, medium

    Chopped mint leaves - ¼ cup

    Gulab jamun Mix, readily available - 3 tbsp

    Minced green chillies - 1-2 tsp

    Salt

    Filling:

    Grated paneer - 4 tbsp

    Grated cheese - 2 tbsp

    Mint & coriander leaves, chopped fine - each 1 tbsp

    Chopped cashew & raisins - 1 tbsp each

    Chat masala - 1 tsp

    Salt - a pinch

    I rolled them oval & shallow fried them.

    Since the koftas are mild in taste, you can make the gravy spicy, if you so prefer.

    1.jpg



    2.jpg



    3.jpg



    4.jpg
     
    1 person likes this.
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Tri colour Pulao - very tasty, but not very spicy.

    Cook 1 ½ cups basmathi with a pinch of salt, till grainy.

    Green layer:

    Rice + boiled peas + paste of coriander leaves+green chillies+salt

    White layer:

    Rice + fried paneer ieces+ sauted onions & finely chopped green chillies

    Orange layer:

    Rice+ boiled carrots + well sauted tomatoes+ground onion-ginger, red chilli powder +salt

    Cover the casserole & MW hi for 5 mtes.


    tricolour pulao1.jpg



    tricolour pulao2.jpg



    tricolour pulao3.jpg



    4th may09 018.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Vegetable Quinoa Pulao - absolutely tasty!!

    Quinoa is now glorified as a nutritional treasure!! You browse on the net – it seems to be a wonder grain!!

    For the pulao:

    Quinoa - 1 cup

    Parboiled, mixed vegetables (carrot+peas+ beans) - 1 cup

    Minced ginger, garlic, green chilli - each 2 tsp or more to taste

    Salt

    Vinegar - ½ tsp (optional)

    First wash quinoa very well, drain & cook with (about) 2 cups of water & little salt.

    Heat oil - 4 tsp & add

    Minced ginger, garlic, green chilli

    Parboiled, mixed vegetables

    Salt & vinegar.

    Saute well & add cooked quinoa.

    Toss well & mix.

    It is optional to add chopped spring onions to garnish.

    1.jpg

    2.jpg
     
Thread Status:
Not open for further replies.

Share This Page