Close [X]
LOG IN
Close [X]
PLEASE LOG IN OR REGISTER

Sorry, you need to be a registered member and logged in to access this page.
Please login or register below.

REGISTER

It's easy, quick and FREE!




Like Tree37Likes
  1. #41
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.

    Chossing the masalas is your option.


    Step By Step photos for Pulaos& Sabzis!-paneer-sabji-1.jpg


    Step By Step photos for Pulaos& Sabzis!-paneer-sabji-2.jpg


    Step By Step photos for Pulaos& Sabzis!-paneer-sabji-3.jpg


    Step By Step photos for Pulaos& Sabzis!-paneer-sabji-4.jpg


    Step By Step photos for Pulaos& Sabzis!-paneer-sabji-5.jpg


  2. #42
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.


    Step By Step photos for Pulaos& Sabzis!-1.jpg



    Step By Step photos for Pulaos& Sabzis!-2.jpg



    Step By Step photos for Pulaos& Sabzis!-3.jpg


    Step By Step photos for Pulaos& Sabzis!-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.


    Step By Step photos for Pulaos& Sabzis!-veg-pulao.jpg

    Last edited by Chitvish; 2nd December 2010 at 10:46 AM.
    Joobi likes this.

  3. #43
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.


    Step By Step photos for Pulaos& Sabzis!-14th-oct-10-042.jpg



    Step By Step photos for Pulaos& Sabzis!-14th-oct-10-043.jpg

    Step By Step photos for Pulaos& Sabzis!-stuffed-veg-dhal-rice.jpg


  4. #44
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.


    Step By Step photos for Pulaos& Sabzis!-1.jpg





    Step By Step photos for Pulaos& Sabzis!-2.jpg



    Step By Step photos for Pulaos& Sabzis!-4.jpg

    Step By Step photos for Pulaos& Sabzis!-5.jpg

    lijo likes this.

  5. #45
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.


    Step By Step photos for Pulaos& Sabzis!-copy-of-1.jpg


    Step By Step photos for Pulaos& Sabzis!-2.jpg


    Step By Step photos for Pulaos& Sabzis!-3.jpg


  6. #46
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.

    Step By Step photos for Pulaos& Sabzis!-1.jpg



    Step By Step photos for Pulaos& Sabzis!-2.jpg



    Step By Step photos for Pulaos& Sabzis!-3.jpg



    Step By Step photos for Pulaos& Sabzis!-4.jpg

    rs18 likes this.

  7. #47
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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.


    Step By Step photos for Pulaos& Sabzis!-tricolour-pulao1.jpg



    Step By Step photos for Pulaos& Sabzis!-tricolour-pulao2.jpg



    Step By Step photos for Pulaos& Sabzis!-tricolour-pulao3.jpg



    Step By Step photos for Pulaos& Sabzis!-4th-may09-018.jpg


  8. #48
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default 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!!
    This is called Kodri in Gujarat & varagu arisi in south tamilnadu where it is regularly used.

    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.

    Step By Step photos for Pulaos& Sabzis!-1.jpg

    Step By Step photos for Pulaos& Sabzis!-2.jpg


Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
All times are GMT +5.5. The time now is 12:15 AM.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283