Date: 2010.07.28 | Category: Mattar paneer | Response: 0
Cut the paneer into little cubes. Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside. Now take a non-stick tava and bring to heat. Then put butter and let it melt. Place the cubes on the tava and shallow fry till the edges start turning light brown. Remove from flame and make tiny holes in each paneer cube. Boil some water and then put the Mattar paneer in that to soak. This will make the paneer really soft. Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds. After they turn golden brown add the grated onions. Sauté till the onions turn golden brown. Then add the tomato paste and cook until the raw small leaves. The tomatoes will then begin giving out oil. Add the paneer and mattar. Stir well. Add a little water and bring to boil. Once its boiling add the salt stir well and close the pan. Keep it on a low flame for about ten minutes or for two whistles. If you want it to be dry then after opening the pressure pan, keep it on the stove and keep stirring till the water reduces and it becomes dry. Garnish with coriander or grated butter and serve.
Date: 2010.07.22 | Category: Vegetable Recipes | Response: 0
Finely chop the onion and the garlic flakes separately and set them aside. Wash the rice and drain the water completely. Take a pan and add the oil. Bring to heat nicely and then add the rice and sauté till the rice becomes semi crisp. Then add two cups water, salt to taste, cover it and cook till it’s done. The rice should not be sticky and should be separate from each other. Take a plate and put the cooked Rich vegetable fried rice on it. Spread it evenly and let it cook. Take another pan and add some oil. When the oil is well heated add the onions and garlic and sauté till they turn golden brown. Then add the vegetables, a little salt and sauté for a while. When the vegetables are half done add the soya sauce and chilly sauce. Then add the rice and mix it all up nicely. The sauces should all blend evenly. Keep it on the flame for another five minutes and stir continuously or else the rice will begin to stick at the bottom of the pan. Remove from flame, garnish with roasted onions, cashew nuts and shreds of cabbage.
Date: 2010.07.01 | Category: Rice recipes | Response: 0
Finely chop the onion into thin slices. Break the cinnamon stick and set it aside. Take two cups water and boil it and set it aside. Now take a pan and add the ghee and bring to heat. Add the cloves, pepper corns, cinnamon and bay leaf and let it crackle. Sauté till the colour of the bay leaf changes and add the onion. Till the onions turn soft and pink, sauté. Put in the rice and sauté briefly. Pour the warm water and bring to boil. When it begins to boil add the salt and stir well. Simmer and cook for fifteen minutes or till the rice is done. Ensure that all the water has evaporated. Ghee is a binding agent and so with a fork you will have to spread out the rice in such a way that all the grains a separate from each other.
