Indian Rice Recipe - Tomato Pulao

Tomato Pulao 
  
Cooking Time : 30 min
Serves / Makes : 4
 
Ingredients :
1-1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil 
 
Directions :
1.     Wash and soak rice for 30 minutes.
2.     Heat oil in a large saucepan.
3.     Add ginger, garlic pastes. Stir.
4.     Add chopped onions, green chilli, stir fry till light pink.
5.     Add all dry masalas, sugar, salt, stir.
6.     When the oil separates, add rice.
7.     Stir, add tomato puree, sauce, bring to a boil.
8.     Add 1 1/2 cups water, stir gently.
9.     Bring to a boil, taste liquid to check salt, etc.
10.   Cover, simmer on low till almost cooked.
11.   Stir occasionally in between, adding more water if required.
12.   When about done, add spring onions, coriander.
13.   Stir gently, allow all water to evaporate.
14.   Serve hot with or without a gravy vegetable

Courtesy : User Contribution at Tarla Dalal

Indian Punjabi Recipe - Sarson ka Saag

Sarson ka Saag

Ingredients : (Makes: 5-6 rotis)
1 kg: Sarson (green mustard)
250 gm: Spinach
2 no: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste

Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2 no: Green chillies (finely chopped)
1" piece: Ginger (finely chopped) 

Directions :
1.   Wash, clean and chop the mustard and spinach leaves.
2.   Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3.   Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
4.   Remove from fire and cool.
5.   Grind the spinach to a rough paste.
6.   Add makki ka atta and cook for 15 minutes on low heat.
7.   Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
8.   Serve hot with Makki ki Roti.

Courtesy  : Surf India

Indian Jelly Recipe - Lemon Jelly Recipe

LEMON JELLY RECIPE

Ingredients :
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)

Directions :
1.   Wash and dry the lemons.
2.   Remove the skin, then cut them into quarters and take out the pips.
3.   Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
4.   Boil the lemon pieces in the same water, strain through a muslin cloth.
5.   Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
6.   Heat the juice, add sugar and stir till it is dissolved.
7.   Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
8.   Cool and pour into jars and close the lid tightly.

Courtesy : Indian Food Forever

Indian Vegetable - Stuffed Capsicum

Stuffed Capsicum

Preparation Time : 5 Mins Cooking Time : 10 Mins Serves / Makes : 7

Ingredients

Capsicum - 7 (small size) Oil - To Brush Stuffing: Potatoes -2 (Boiled and Mashed) Corriander Leaves -1 Tbsp Green chillies -1 (Finely Chopped) Lemon Juice -1 Tsp Garam Masala -1/2 Tsp Salt -To Taste

Directions :

1.Mix all the stuffing ingredients well. 2.Carefully cut the top of capsicum and deseed them. 3.Fill the well mixed stuffing into the capsicum and cover with the cut piece. 4.Brush the capsicum with oil. 5.Cover and cook in microwave at 70% for 10mins. 6.Yummy stuffed capsicums are ready!!

Tips :

These stuffed capsicums can be also put in gravy and used as side dish for rices or bread.   Courtesy : User Contribution at Tarla Dalal