Tuesday, October 6, 2015

Cauliflower Pulao


Cauliflower – 1 (cut into florets)
Basmati rice – 2 cups.
Onion – 1 (chopped)
Garlic paste – 1/2 tsp.
Ginger paste – 1/2 tsp.
Turmeric powder – 3/4 tsp.
Red chilly powder – 1/2 tsp.
Cumin powder – 1/4 tsp.
Coriander powder – 1/2 tsp.
Salt to taste.
Sugar – 1/2 tsp.
Raisins – 50 grams.
Cumin seeds – 1/2 tsp.
Bay leaves – 2.
Oil – 4 tbsp.
Ghee – 2 tbsp.
Cinnamon – 2 sticks.
Cardamom – 4 (crushed)
Clove – 6.
Water – 2+3/4 cups.
Green chili 4


Wash and soak the rice in water for 20 minutes and drain well. Marinate the rice with 1/2 tsp.of salt and a pinch of turmeric powder. Wash the cauliflower florets and by adding 1 tbsp.of salt soak the florets for 20 minutes and transfer to a colander. Marinate the florets with 1 tsp.of salt and a pinch of turmeric powder. Keep aside.
Heat 4 tbsp.of oil in a frying pan, add the florets and fry for 2 minutes. Remove pan from the heat,keep aside. Place the pressure cooker on heat, add ghee. Add whole garam masala (cinnamon,cardamom,clove), bay leaves and cumin seeds. When the cumin looks light brown add chopped onion and fry till light brown. 
Add the rice and fry for 2 minutes. Add ginger,garlic,masala powders (turmeric,chilly,cumin,coriander) and 1 cup of water. Saute for 2 to 3 minutes. Remove the cooker from heat. Add water,salt,sugar,raisins , cauliflower florets and green chili. Mix gently. Place the cooker on medium heat and cook for 4 to 6 minutes (one whistle).
Remove the cooker from the heat, allow it to cool naturally for 5 to 6 minutes. Release the pressure.
Delicious Cauliflower Pulao is ready, serve hot.

Monday, October 5, 2015

Jhinge,Alu Posto (Ridge Gourd and Potato)


Ridge gourd – 500 grams (peeled and washed)
Potato (large) – 1 (peeled and cut into small cubes)
Poppy seeds – 50 grams.
Onion – 1 (chopped)
Ginger paste – 1/4 tsp.
Garlic paste – 1/4 tsp.
Turmeric powder – a pinch
Nigella seeds (kalonji) – 1/2 tsp.
Chilly powder – 1/4 tsp.
Salt to taste
Sugar – 1/4 tsp.
Green chilly – 2
Ghee – 1 tsp.
Oil – 4 to 5 tbsp.


1.Cut ridge gourd into small pieces, keep aside. Immerse potato cubes in water for 5 to 6 minutes, drain and keep aside. Using a mixer grinder, grind the poppy seeds into a powder. To this add 1 cup of water and green chilly. Now grind the poppy seeds into a smooth paste. Transfer it to a bowl.

2.Heat 3 tbsp. of oil in a frying pan, Fry the potato for 4 to 5 minutes. Remove from oil. In the remaining oil fry the ridge gourd for 3 to 4 minutes. Remove the pan from heat and transfer the ridge gourd with oil to a bowl. Clean out the pan.

3.Heat 1 tbsp. of oil and ghee in the same frying pan, add nigella seeds. Stir fry for 30 seconds. Add onion, fry till it become light brown. Add ginger- garlic paste,turmeric,red chilly,sugar and 1/2 cup of water, saute for 3 to 4 minutes. Add poppy seeds paste, saute for 3 to 4 minutes Add fried potato and ridge gourd, saute for 2 minutes. Add 1 cup of water and salt, stir and cook on slow flame with stirring continuously. When the water is dried out and oil separates remove pan from heat. Cover and give 10 minutes standing time.

4.Now ready serve hot