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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    Navratan Kurma - One of the many Versions.

    There are many recipes for navratan kurma.

    This recipe contains only vegetables & hence suitable for everyday use.

    !/2 cup each of cubes of the following:

    Potato carrot beans babycorn cauliflower peas capsicum mushroom

    Paneer – soak this alone in warm water & add at the end

    Ginger – garlic paste - 1 tbsp

    Boiled onion paste - ½ cup

    Ground cashew paste - ¼ cup ( to match the rich name !)

    Curds - 1 cup

    Green chillies - 2 ( finely chopped )

    Cinnamon - 1”

    Cardamom & cloves - 3 each

    Butter, oil &malai - 1 tbsp each

    Lightly steam all vegetables.

    Heat butter & oil.

    Add cinnamon, cardamom & cloves.

    When they pop, add chopped green chillies, ginger-garlic paste & finally onion paste.

    Now add all vegetables, salt & little water.

    When all ingredients boil together, add beaten curds & cashew paste.

    Simmer & cook for a few mts.

    Add paneer pieces,malai & remove.

    Serve hot.

    NKurma-1.jpg

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    Last edited: Feb 23, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato Bhath - My version called Thakkali Sadam

    Rice – preferably long-grained - 1 cup

    Cinnamon - 2 one inch pieces

    Bay leaves - 2 pieces

    Tomatoes - 4 big (chopped)

    Onions - 3 (chopped)

    Ginger & garlic - 1 tbsp (minced or paste)

    Green chillies - 3 (slit)

    Mint leaves - a handful (chopped)

    Coriander leaves - - a handful (chopped)

    Oil - 4 tbsp
    tomatosadam-1.jpg
    Clean wash & soak rice for 15 mtes.

    Drain well.

    In a pressure cooker or pan, heat oil & temper in order ( adding one after the previous one is fried) – bay leaves, cinnamon, chopped onions, ginger garlic paste, chopped tomatoes, slit green chillies, chopped mint & coriander leaves& finally add rice.

    tomatosadam-2.jpg

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    Fry well add 2 cups of water & salt. When water starts boiling well, close the cooker, keep the weight, lower the flame & switch off after 10 mtes.

    Cool& open.
    It is optional to add 1 tsp sugar with salt.
    tomatosadam-4.jpg
     
    Last edited: Dec 7, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mochaiparuppu Saadam - Try this in mochai season, now !

    Thin variety of rice - 1 cup

    Mochai paruppu - 1 cup

    Onions - 2 ( chop )

    Grated coconut - ½ cup

    Oil - 3 tbsp

    Salt

    To grind to a paste:

    Green chillies - 4,5 ( or to taste)

    Ginger - 1’’

    Garlic - 5,6 pieces

    Coriander leaves - ½ cup

    Add warm water to coconut, extract 2 cups of milk & keep ready to cook the rice.

    Wash, soak the rice for 15 mts & drain well.

    In a pressure pan, heat oil.

    Add onion & fry till transparent.

    Next add the paste & fry till the raw smell is gone.

    Add rice & mochai paruppu & fry for a few mts.

    Add salt & coconut milk.

    When the mixture salts boiling vigorously, close the cooker, keep the weight, lower the flame & cook for 10 mts.

    Cool, open & serve with raita.
    mochaisadam-1.jpg

    mochaisadam-2.jpg

    mochaisadam-3.jpg

    mochaidadam-4.jpg
     
    Last edited: Jan 13, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kashmiri Pulao-Ice cream Raita - grand names for simple dishes !

    Basmati - 1 cup

    Ghee - 4 tbsp

    Onion - 1

    Tutti frutti red & green coloured ( mixed fruits used for fruit cakes) - each 1 tbsp

    Dry cucumber seeds - 1 tbsp

    Charoli or chironji - 1 tbsp

    Sultanas or raisins - 1 tbsp ( fry in 1 tsp ghee)

    Fresh green seedless grapes - ½ cup

    Pineapple in syrup - 3 round slices, chopped

    Salt, sugar

    Fry in 2,3 drops of ghee & powder: (1
    Cinnamon - 1 ‘

    Cloves - 5

    Fry in 2,3 drops of ghee & powder: (2)

    Red chillies - 3

    Gram dhal - 1 tsp

    Dhaniya - 1 tsp

    Jeera - ½ tsp

    Cook rice with 1 tsp ghee in such a way that grains are separate.

    Spread in a bowl.

    Add powder no 1 & powder no: 2.

    Add all other ingredients except pineapple & green grapes.

    Fry onion in 1 tbsp ghee & add.

    Mix the rest of the ghee & add.

    Heat the entire mixture after thoroughly mixing everything.

    Just before serving add pineapple pieces & green grapes.

    Ice cream Raita:

    Fresh curds ( not at all sour) - 1 cup

    Vanilla ice cream - 100 ml pack

    Cucumber - 1 - chop

    Chop into bits:

    Apple - 1

    Ripe mango - 1 medium

    Banana - 1

    Salt, sugar

    Vanilla essence - few drops

    Squeeze the cucumber pieces to remove the extra water.

    Keep curds in a bowl.

    Add fruits, sugar, salt & squeezed cucumber.

    Whisk in ice cream & essence.

    Mix well, chill & serve.

    You can use any other flavour in ice cream, but the essence should also be the same.
    KPulao-1.jpg

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    Last edited: Jan 13, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu Masala Bath - addition of coconut gives it an interesting taste !

    Rice ( thin variety) - 1 cup

    Potatoes - 2 – peel & chop

    Red chilli powder - 1 tsp

    Garam masala - 1 tsp

    Cinnamon - 1”

    Cardamom - 4

    Peppercorns - 8

    Garlic flakes - 8 - chop

    Onions - 2 big - chop

    Oil + ghee - 3 tbsp

    Grated coconut - 2 tbsp

    Coriander leaves - ½ cup


    Lime juice - 2-3 tsp

    Wash & soak rice for 15 mts.

    Drain & keep ready.

    Heat ghee & oil in a pressure pan.

    Fry rice & ( well rinsed & washed) potatoes for a few mts & remove.

    In the remaining oil, ghee mixture, add cinnamon, cardamom & pepper.

    When they splutter, add chopped onion & garlic.

    Fry till the colour changes.

    Add 2 cups of water with salt, chilli powder, garam masala & lime juice.

    Add rice & potatoes & allow to boil.

    When boiling starts, close the pan & keep the weight.

    Reduce the flame & cook for 10 mts.

    Cool & open.

    Garnish with grated coconut & choppped coriander leaves.

    Serve with any raita.
    alu masala bhath-1.jpg
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    Last edited: Jan 13, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Malai Kofta - the one dish we order in restaurants!

    For koftas

    Potatoes - 1 cup ( boiled, peeled & mashed)

    Grated paneer - ½ cup

    Chopped green chillies - 1 tbsp

    Chopped ginger - 1 tbsp

    Chopped coriander leaves - 2 tbsp

    Salt

    Pepper powder - ½ tsp

    Garam masala - ½ tsp

    Knead all the above to a dough consistency & make koftas stuffing inside

    Raisin - 1

    Cashew - 1 piece

    Salted butter - a tiny cube ( optional)

    Deep fry koftas in hot oil.

    I shallw fry them.

    Gravy

    Onions - 3- chop

    Soaked melon seeds - 1/3 cup ( or ¼ cup cashewnuts)

    Grated coconut - ½ cup

    Chilli powder - 2 tsp

    Salt, haldi

    Curds - ½ cup

    Tomatoes - 2 – chop

    Garam masala - ½ tsp

    Pepper powder - ½ tsp

    Chopped coriander leaves - 2 tbsp

    Oil - 2 tbsp

    Fry chopped onions well & grind with coconut & soaked melon seeds.

    Heat oil & fry the paste well.

    Add salt, haldi & chilli powder.

    Add chopped tomatoes & fry till soft.

    Add curds & water.

    When it boils add garam masala, pepper powder & simmer.

    Add coriander leaves & remove.

    Add koftas.
    malai K-1.jpg

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    malai k-5.jpg
     
    Last edited: Dec 29, 2009
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  7. Chitvish

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    Mattar Paneer - yet another recipe of the 60's !

    Boiled peas - 1 cup

    Paneer cubes chopped 1 cm - 1 cup ( chop 100 gms)

    Tomatoes - 3 – deskin & chop

    Green chillies - 3-4, slit into two

    Ginger juliennes - 2 tbsp ( or less)

    Salt, haldi

    Red chilli powder - 1 tsp

    Curds - ½ cup

    Oil - 2 tbsp

    Bay leaf - 1

    Cinnamon - 1”

    Cardamom - 3,4

    Cloves - 3, 4

    Onions - 2 - chop

    Cashew nuts or melon seeds soaked for 1 hr - 1 tbsp

    Grated coconut - 2 tbsp

    Pepper powder - ¼ tsp

    Garam masala powder - ¼ tsp

    Chopped coriander leaves - 2 tbsp, to garnish

    Fry chopped onions in 1 tsp oil till light brown.

    Grind to a paste fried onions, cashew nuts or soaked melon seeds & coconut.

    In a kadai, heat oil & temper bay leaf, cinnamon , cloves & cardamom.

    When they are well fried, add green chillies, julienned ginger & finally tomatoes.

    When the tomatoes become pulpy, add the ground paste, curds, boiled peas, chilli powder salt & haldi.

    Let everything blend & boil together on a low fire.

    Add paneer pieces, pepper powder, garam masaa powder & coriander leaves.

    Mix well & remove.

    For panner in sabjis, please go to

    Preparing Paneer Cubes for Sabjis
    Mattar Paneer-1.jpg
    Mattar Paneer-2.jpg
    Mattar paneer-last.jpg
     
    Last edited: Dec 29, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coconut Rice - the old time favourite, but always in demand !

    Thin variety of rice - 1 cup

    Freshly grated coconut - 1 cup ( grate only the white portion )

    Mustard seeds - 1 tsp

    Urad dhal - 2 tbsp

    Red chillies - 2

    Green chillies - 2 ( slit vertically )

    Curry leaves - few

    Hing - ½ tsp

    Oil - 2 tbsp

    Salt, little sugar

    Soak urad dhal for one hour, drain & dry in a cloth.

    Cook rice so that the grains are separate & cool the same.


    Heat oil in a kadai, temper mustard seeds, red chillies & add urad dhal.

    Fry till light brown, add green chillies, hing, coconut & curry leaves.

    Fry uniformly till coconut colour changes to light golden colour.

    Remove, add cooled rice & salt.

    Mix well.

    Addition of little sugar makes it very tasty, but this is one’s choice.

    Just before serving I add 1 tbsp fresh raw grated coconut & a tsp raw coconut oil for a very good flavour.
    KS-3.jpg

    KS-coc.jpg

    coc rice.jpg

    old coc rice.JPG
     
    Last edited: Dec 29, 2009
  9. Chitvish

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    Mushroom Dhum - a very rich, tempting Party Dish !

    Mushroom - 200 gms (chopped)

    Shahjeera - ½ tsp

    Finely chopped onion - ½ cup

    Ginger garlic paste - 1 tsp

    Melon seeds - 2 tbsp (soak & grind fine with , methi & cardamom powderswater)

    Tomato pulp - ½ cup (Blanche & blend 3 ripe tomatoes)

    Red chilli powder - 2 tsp

    Dhaniya powder - 2 tsp

    Methi powder & cardamom powder - each ¼ tsp

    Salt, haldi

    Oil - 1 tbsp

    Heat oil & temper shah jeera.

    Next sauté onions till transparent.

    Next add the ginger-garlic paste & fry lightly.

    Add red chilli powder & dhaniya powder.

    Fry for a mte & add tomato pulp, salt & haldi.

    Fry on a medium fire for 5 mts.

    Now add the paste & mix well.

    When it starts simmering, add the mushroom.

    Close with a plate in which pour some boiling water.


    Simer the stove & cook for 5 mts.

    Open after 5 mts & dot with butter before serving.

    If you cannot get melon seeds, use a paste of 1 tsp each of cashew, khus khus & 1 tbsp cconut.

    dhum.jpg
    mushroom dhum.jpg
     
    Last edited: Dec 29, 2009
  10. Chitvish

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    Spanish Rice - of course my version is vegetarian!

    Cooked rice - 2 cups (grainy)


    Cubed and boiled vegetables - 2 cups (carrot, beans, peas, potatoes, gobi etc)


    Large tomato - 1, chopped

    Large capsicum - 1 chopped

    Onion - 1, chopped

    Curds - 2 tbsp

    Freshly ground garam masala - 3 each of pepper, colves and 1” cinnamon

    Oil - 3-4 tbsp

    Pound together:

    7,8 red chillies (or to taste) + 10 garlic pieces

    Salt

    To garnish - tomato slices + 4 tbsp grated cooking cheese

    Heat oil & fry onions for a minute.

    Add the pounded mixture & fry lightly.

    Add curds, tomatoes & capsicum.

    Cook for 5 mts.

    Add all other ingredients, including cooked rice.

    Stir well to thoroughly blend.

    Switch off.

    Pack the rice in a baking dish.

    Cover with tomato slices & cheese.

    Bake at 400 deg Ffor 10 mts.
    1st layer rice.JPG
    2nd layer vegetables.JPG
    Spanish Rice-s.JPG
     
    Last edited: Dec 8, 2009
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