Palak Puri | Veg Biryani | Gobi Manchurian | Aloo Ki Sabzi | Achari Paneer | Dal Makhani | Ukkarai [Dal Halwa] (video) | Navratan Korma (video)
Tips: It is very important that the dough is firm and tight & not too watery to make proper palak puri, else it will be difficult to roll out puris. Fry one puri at a time in hot oil and stir well to avoid the dark color or puri.
2 cups basmati rice soake for 10 mins
4 onions
2 tomatoes
1 cup beans chopped slit vertically into pieces
1 cup carrots chopped vertically into long pieces
1 small cup fresh green peas
1 cup potatoes chopped vertically into long pieces
2 spoons chilli powder
2 spoons everest biryani masala powder
1 cup chopped corriander leaves
1 string curry leaves
15 tbl spoons oil which you are used to
2 spoons salt - to taste
4 cups water - 1:2 measurement for rice
1. Wash the basmati rice gently changing water several times until the water appears clear.
2. Keep the basmati rice soaked for 10 mins prior to cooking and drain water.
3. Cut all vegetables lengthwise. Chop tomatoes.
4. Add all the vegetables to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
5. Hheat oil in kadai or cooker pan , add curry leaves, onions and fry till brown.
6. Add tomato and fry tomatoes till soft
7. Add the marinated vegetables, rice, chilli powder, everest masala, salt , water and close the pressure cooker lid. Allow for one whistle and in medium flame and switch off once done.
8. After cooling, open the lid, mix once and sprinkle corriander leaves.
delicious biryani ready...
Serves: 4. Serve with onion cucumber or onion tomato raita.
medium Cauliflower clean and broken into big florettes
1 small Bunch spring onoin finely chopped
2 tsp Ginger finely chopped
1 tsp Garlic finely chopped
1/4 cup Plain flour
3 tbsp Cornflour
1/4 tsp Red chilli powder
2 Red chillies, dry
3 tbsp Oil
1 1/2 cups Water
1 tbsp Milk
1. Chop or break the gobi/cauliflower in medium size florets. Boil the florettes with salt for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
2.
Drain and pat dry on a clean cloth. Ina bowl mix flour and 2 tbsp. cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Add water and form a smooth batter.
3. Dip the florettes in the batter one by one and deep fry in hot oil. While frying the florets start to stick to each other due to the cornflour. so as soon as you add the florets, keep on lightly stirring the frying spoon between the cauliflower florets so that they don't stick to each other.
4. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute.
6. Add veg stock or water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
7. Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
8. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
Serves: 6
4 Potatoes (boiled and peeled)
2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Cumin Seeds
Salt to taste
1-1/2 tbsp Oil
For the puree:
2 Onions
4 Cloves garlic
2 Green chilies
2 Tomatoes
1 Piece very small ginger