Indian Rice Recipe - Navratna Pulav

Navratna Pulav

Ingredients :

2 teacups uncooked rice

1 tbsp cashewnuts

1 tbsp raisins

2 sliced onions

2 tbsp paneer 

1 teacup boiled green peas

½ teacup boiled and diced carrots

1 tsp shah-jira

2 sticks cinnamon

2 cloves

3 elaichi

1 tbsp fruit pieces

¼ tsp saffron

4 tbsp ghee

salt to taste

onion roses

To be ground into a paste :

4 cloves garlic

1" piece ginger

4 green chillies

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Heat the ghee and fry the cashewnuts. Take out and keep aside.

Fry the raisins in the same ghee. Remove and keep aside.

Sauté the onions in the same ghee till it becomes golden in colour. 

Remove and keep aside.

Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.

Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.

Warm the saffron a little, rub in a little warm water and add to the rice.

Garnish with the fried cashewnuts, raisins, onions and onion flowers.

Ready to serve.

Source : Indian Recipes

Indian Chutney Recipe - Peanut Curd Chutney Recipe

PEANUT CURD CHUTNEY RECIPE

Ingredients :

• 1 tbsp Peanuts (crushed) 

• 1 cup Fresh Curd 

• 1 Stalk Curry Leaves 

• 1/2 tsp Powdered Sugar 

• 1 Green Chilli (finely chopped) 

• 1 tbsp Coriander Leaves (finely chopped) 

• 1 tsp Oil 

• Salt to taste

Method : 

• Beat the yogurt to make it smooth.

• Add chillis, peanut, coriander, sugar and salt.

• Heat oil in a pan and saute curry leaves.

• Add them to curds when they begin to splutter. Mix well.

• Refrigerate the mixture as per requirement.

• Serve the chutney with sabodana wadas.

Source : Indo Base

Indian Navratri Special - Sabudana Puri

SABUDANA PURI RECIPE

Here's a delicious, quite filling fried bread recipe with sago/sabudana. Learn how to make sabudane ki puri.

Ingredients :

1 cup wheat flour (gehun ka atta)

1 cup refined flour (maida) 

1/2 cup pea seeds (matar) 

1/2 cup sago (saboodana) 

1 green chilly (hari mirch) 

1 tsp salt (namak) 

1 tsp red chilly powder (lal mirch) 

1/4 tsp asafetida (hing) 

1 tsp coriander powder (dhania) 

clarified butter (ghee) for frying

Method  :

Soak sabudana (sago) for an hour.

Boil pea and then mash them.

Finely chop hari mirch.

Mix atta and maida along with salt and 1 tbsp oil.

Knead into dough and leave it covered for 1/2 an hour.

Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.

Remove it from the flame and let it cool.

Make small balls of the dough and roll each into small chapatti.

Stuff these with the above mixture and again roll into thin and small puri.

Heat ghee in a pan.

Fry each puri in ghee.

When cooked on one side turn it and cook on the other side also until it turns light brown.

Serve them hot.

Source : Indian Food Forever

Indian Drink Recipe - Watermelon Granita !

Watermelon Granita

Makes :  8 half-cup servings

Ingredients :

6 cups small peeled seedless watermelon chunks

2/3 cup sugar

1/4 cup lime juice

1/4 tsp salt

Method : 

Working in batches if necessary, place all ingredients in a food processor fitted with the 

chopping blade; process until smooth. 

Strain through a fine-mesh sieve into a large bowl.

Pour into ice-cube trays; freeze until hard, at least 8 hours or overnight.

Release cubes into a food processor fitted with the chopping blade; pulse until somewhat 

slushy but still quite grainy.

Note :  The recipe can be made up to this point and kept in the freezer for up to 1 month.

Source : Weight Watcher

Indian Chutney Recipe - Tomato Chutney

 Tomato Chutney

Ingredients :

 2 medium tomatoes, choppped

 1/2 tsp hing(asoefetida)

 1 tsp mustard seeds

 1/2 tsp methi(fenugreek) seeds

 1 tablespoon coconut, shredded

 3 tsp red chilli powder

 1 tsp dhania (coriander) powder

 1/2 tsp turmeric powder

 1 very small ball of tamarind , de-seeded

 1 small onion, minced finely

 2 clovettes of garlic, minced finely

 Salt to taste

 3 tablespoons oil for frying

 Method :

 Heat 1/2 the amount of oil and add the methi.

 Fry for a minute and then add the tomatoes.

 Fry till the tomatoes turn soft.

 Blend this into a smooth paste, along with the tamarind and the coconut.

 Set aside.

 Heat the rest of the oil and add the chopped garlic and onion.

 Fry till the onion turns translucent and the garlic browns.

 Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.

 Add the blended paste, salt and hing and heat through.

 Goes very well with plain rice or chapati.