Step By Step photos for Pulaos& Sabzis!

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

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Moghlai Briyani – a recipe of the 60’s!


    Inspite of the absence of onions, this recipe is very flavourful

    Vegetables like Potatoes, carrots, beans & cauliflower cut into chunky cubes besides peas are used.

    Basmati - 1 cup

    Vegetables - 2 cups

    Tomatoes - 2 – chop into big pieces

    Mint ( puthina) leaves, chopped - 2 tbsp

    Coriander leaves, chopped - 2 tbsp

    Green chillies - 5,6, finely minced

    Ginger, grated - 1 tbsp

    Garlic, minced - 1 tbsp ( optional)

    Dhaniya powder - 1 tsp

    Chilli powder - 1 tsp

    Haldi - a pinch

    Cardamom powder - ½ tsp

    Garam masala powder - ¼ tsp

    Salt
    Whole small cardamoms - 3

    Cloves - 3

    Ghee - 1 tbsp

    Oil - 2 tbsp

    Thick curds - ½ cup

    Saffron - ¼ tsp ( soak strands in hot milk

    Saffron food colour - 2,3 drops ( optional

    Wash, soak for 15 mts, drain & cook rice with just enough water till just grainy ( this is very important

    Heat oil and ghee, add cardamom & cloves.

    When they pop , add cut vegetables, tomatoes, haldi , chilli powder, dhaniya powder & just enough water to cook them

    When well cooked, add salt, chopped mint & coriander leaves, cardamom powder, minced green chillies, grated ginger, minced garlic, garam masala powder & curds

    Mix well & remove

    Spread this mixture in a big round vessel, as the bottom layer

    Over that spread the rice mixed with soaked saffron

    Add the food colour, just here & there & very lightly mix.

    Cover & bake in an oven on moderate heat.

    Or keep it tightly covered on a tava over a low flame till a nice aroma comes.

    Serve with onion raitha.
    Mog Bir 1.jpg

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    Mog Bir 4.jpg
     
    Last edited: Dec 30, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jain Cabbage Sabji - I learnt this from a Gujarathi friend.

    You have to try it to know how tasty, this seemingly simple dish is. Goes best with rotis, besides a dhal. This is an everyday dish,.

    Buy fresh, heavy cabbage. Shred thin in a slicer.

    Chopped cabbage - 3 cups

    Tomatoes, chopped - 3 medium

    Green chillies, slit or chopped - 2-3

    Red chilli powder - 1 tsp

    Salt, sugar

    To temper

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Hing - ½ tsp

    To garnish - coriander leaves.

    Heat oil & temper as give.

    Add tomatoes & green chillies & sauté for 3-4 mts.

    Add cabbage, mix well & cover.

    Cook for just 4-5 mts & open.

    Add salt & sugar.

    Simmer for a few mts & remove.

    Garnish & serve hot.
    Jain cabbage sabji - 1.jpg

    Jain cabbage Sabji.jpg
     
    Last edited: Dec 30, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Foil Baked Rice and Curry - our family favourite!

    For the rice

    Basmati rice - 1 cup

    Paneer, finely chopped - ½ cup, heaped

    Boied green peas - 5 tbsp or ¾ cup

    Minced green chillies - 1 tsp

    Ghee - 4 tsp

    salt

    Shajeera - ½ tsp

    Soak, drain & boil the rice grainy.

    Heat ghee & temper shajeera and green chillies.

    Add to rice along with peas, paneer & salt.

    For the curry:

    Onion - 1, chopped fine

    Coconut - ¾ cup (add 1 cup warm water & exract milk)

    Ghee - 2 tbsp

    Salt, sugar

    Grind to a paste:

    Garlic - 3 pcs

    Red chillies – 4-5

    Dhaniya - 2 tsp

    Jeera - 1 tsp

    Khus khus - 2 tsp

    Grated fresh coconut - 2 tbsp

    Cardamom - 2

    Ginger - 1”

    Heat ghee & fry onions till glossy.

    Add paste & fry for 3-4 mts.

    Add coconut milk, salt, sugar & cook for 10 mts to thick sauce consistency.

    To assemble:

    Take a large piece of aluminium foil.

    Spread alternate layers of rice & curry.

    There should be 3 layers of rice with 2 layers of curry inbetween.

    Make a packet of the foil & bake at 450 deg F for 20 mts.

    This does not need a side-dish at all!

    This can also be arranged in layers in a dish and kept tightly covered on a tava over a low flame till a nice aroma comes.
    FBrice 1.jpg

    FBrice 2.jpg

    FBrice 3.jpg

    FBrice 4.jpg

    FBRice 5.jpg
     
    Last edited: Dec 30, 2009
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Red Pulao - medium hot, definitely not fiery!!


    This can be made:
    Using only red capsicum
    Using a combination of carrots+beans+poratoes+peas

    Basmathi rice - 1 cup

    Cubed vegetables - 1-1 ½ cups

    Onions, sliced - 1 cup

    To fry the paste - oil+ghee 3 tbsp

    Grind to a paste:

    Red chillies - 7,8 (kashmiri or Bedagi cillies give nice red colour), soaked

    Garlic - 7,8 pieces

    Dhaniya - 1 tbsp

    Jeera - 1 tsp

    Ginger - 1”

    Boil the rice so that the cooked rice is grainy.

    Boil the vegetables with little salt. If red capsicum, fry directly before adding the paste.

    Heat the oil+ghee & fry the paste for 4-5 mts on medium flame.

    Add vegetables & mix well & cook little more.

    Add rice, salt & simmer for a few mts.

    Decorate with deepfried onions & coriander leaves.
    red pulao-1.jpg

    red pulao-2.jpg

    View attachment 65013

    red pulao.jpg

    red pulao-3.jpg
     
    Last edited: Dec 30, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green Pulao - make it as spicy as you like!

    This can be served with Kadhi or curds.

    The vegetables used are potatoes, cauliflower and peas. Cut the first two into cubes & boil all three with little salt.

    Basmathi - 1 cup

    Boiled vegetables - 1-11/2 cups

    Grind together:

    Green chillies - 5-6

    Ginger - 1”

    Chopped coriander + mint leaves - 1 cup

    Garlic pieces - 5, 6

    To temper for rice:

    Oil - 1 tbsp

    Cinnamon - 1 “

    Bay leaf - 1

    Cardamom & cloves, each - 3

    To temper when mixing - 2 tbsp ghee

    Sliced onions - 2 tbsp (or more)

    Wash & soak the rice for 15 mts.

    Temper cinnamon, cloves, cardamom & bay leaves, fry rice and cook till grainy adding little salt.

    Heat ghee & sauté onions & remove.

    Add paste & fry for 5 mts, till raw smell goes.

    Add cooled cooked rice & boiled vegetables.

    Mix, simmer the flame & cook for 5 mts for the flavours to blend.

    Serve hot topped with fried onions.
    Green pulao-1.jpg

    green pulao-2.jpg

    green pulao-3.jpg

    greenpulao.jpg
     
    Last edited: Dec 30, 2009
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  6. Chitvish

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    Venthaya Pongal - full of the “methi-goodness” factor!

    Raw rice ( thin variety) - 1 cup

    Methi seeds - 1 tbsp

    Pepper 1 tsp & Jeera 1 tsp coarsely powdered

    Curry leaves

    Grated coconut - 2 tbsp

    Salt

    Ghee - 1 tbsp

    Oil - 1 tbsp

    To coconut add ½ cup warm water & extract milk

    Wash rice & methi seeds

    Add salt & 2 cups water

    Pressurise like venpongal

    Cool, open & add coconut milk

    Mix very well & lightly mash. Temper pepper- jeera powder & curry leaves in a mixture of ghee & oil

    Chopped cashews can also be added while tempering.

    This goes with any chutney or sambar.
    12th Jan 09 001.jpg
    venthaya pongal.jpg
     
    Last edited: Dec 8, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Simple Vegetable Pulao (1)

    Vegetables like carrot, beans, peas, cauliflower, baby corn etc can be used.

    Chop them into cubes of 1 cm.

    Basmati - 1 cup

    Cut vegetables - 1 cup ( can be more by preference)

    Onions - 2 - chop, the same size as vegetables ( optional)

    Coconut - ½ cup

    Salt

    Crush together:

    Ginger - 1”

    Green chillies - 4,5

    Garlic - 4,5 pieces ( optional)

    Grind to paste:

    Cashews - 7,8

    Khus khus - 2 tsp

    Saunf - ½ tsp ( optional)

    Chopped mint & coriander leaves - 1 tbsp each

    To temper:

    Ghee + oil - 2 tbsp

    Cinnamon - 1”

    Cardamom - 3

    Cloves - 3

    Star anise - 2,3 pieces ( called annasipoo in tamil)

    ( The other alternative is to grind, small onions, garlic (optional), green chillies, ginger, cashews , coriander leaves & coconut to a paste & proceed - coco milk is not necessary. This is still more easy!)

    Add warm water to coconut & extract coconut milk.

    See that it measures 2 cups.

    If the vegetables are very fresh, directly use them, or if you prefer them soft, it is safer to steam them.

    Soak rice in water for 15 mts & drain.

    In a pressure pan, heat the ghee-oil mixture.

    Temper as given.

    When they pop, add onions, fry till glossy & add crushed paste first, fry lightly & then add ground paste.

    Finally add rice & fry for a few mts till they become slightly stiff.

    Add vegetables, coconut milk & salt.

    When the whole mixture startes boiling vigorously, close the pan, keep the weight & immediately lower the flame.

    Do not wait for the whistle.

    Cook for 10 mts.

    Cool, open, add 1 tbsp ghee for a nice flavour.

    Variation:

    Peas alone can be added when it becomes peas pulao.

    Instead of taking coconut milk, you can grind 2 tbsp coconut with the ingredients to be ground. But coconut milk gives an excellant flavour.

    Serve with boondi - pomegranate raita.
    veg pulao-1.jpg

    veg pulao-2.jpg

    veg pulao-3.jpg

    veg pulao-4.jpg

    veg pulao-5.jpg
     
    Last edited: Dec 30, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Simple Vegetable Pulao - Part 2

    Photos continued...
    veg pulao-6.jpg
    veg pulao-7.jpg

    veg pulao-8.jpg
     
    Last edited: Dec 30, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegetable Kurma (1) - if pulao comes, should this not follow??

    Mixed vegetables containing carrots, beans, peas, cauliflower, potatoes, baby corns, butter beans etc - 4 cups

    Onions - 2, chopped

    Tomatoes - 2, big, chopped

    Red chilli powder - 1 tsp (more or less to taste)

    Coriander powder - 1 tsp

    Grated coconut - ½ cup

    Haldi - ¼ tsp

    Grind together:

    Green chillies - 2,3

    Ginger - 1”

    Garlic - 4,5 pcs

    Khus khus (soaked) - 2 tsp

    Cashewnuts - 7,8

    Saunf - ¼ tsp (optional)

    Coriander leaves - ¼ cup, chopped

    To temper in 2 tbsp oil:

    Pepper - 1 tsp

    Cinnamon - 2”

    Cloves - 3

    Cardamom - 3

    Cut into 1 cm cubes & lightly steam all vegetables.

    Add 2 cups of warm water to coconut &extract milk.

    In a pressure pan, add oil, temper given ingredients & add in the given order, adding each after the previous one is well fried - chopped onions, chopped tomatoes, spice powders & finally the ground paste.

    Fry till the raw smell of paste goes,

    Add steamed vegetables, coconut milk & salt.

    Cook for one whistle.

    The vegetables kept inside the cooker for steamimg:
    Photo-1
    chopped onions & tomatoes:
    Photo-2
    Ingredients to grind- soaked khuskhus,green chillies,cashews, saunf, ginger,garlic & coriander leaves
    Photo-3
    Coconut milk, ground paste, red chilli powder, dhaniya powder
    Photo-4
    Ingredients for tempering -Pepper,Cinnamon sticks,cloves, cardamom
    Photo-5
    Veggies kept inside cooker for steaming-resized.jpg

    Chopped onions & tomatoes-resized.jpg

    Ingredients to grind- soaked khuskhus,green chillies,cashews, saunf, ginger,garlic & coriander l.jpg

    Coconut milk, ground paste, red chilli powder, dhaniya powder-resized.jpg

    Ingredients for tempering -Pepper,Cinnamon sticks,cloves, cardamom-resized.jpg
     
    Last edited: Dec 30, 2009
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegetable Kurma (2)

    Continued:
    Temper spices & saute onions:
    Photo-1
    Next add tomatoes & saute
    Photo-2
    Added spice powders & ground paste:
    Photo-3
    Added steamed veggies,coconut milk & salt before closing cooker-only a whistle away!
    Photo-4
    vegetable Kurma, ready to serve!
    Photo-5
    Onions getting fried-resized.jpg

    Chopped tomatoes added after onions-resized.jpg

    Spice powders & ground paste added-frying-resized.jpg

    Added steamed veggies,coconut milk & salt before closing cooker-resized.jpg

    Vegetable Kurma - South Indian Style-resized.jpg
     
    Last edited: Dec 30, 2009
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