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Kashmiri Pulao Very Tasty Kashmiri Dish

Kashmiri Pulao

Ingredients:
  • Basmati rice 500 gm
  • Milk 2 cups
  • Cream ½ cup
  • Fruits 1 cup (chopped, mixed)
  • Sugar 1 tsp
  • Ghee 2 tsp 
  • Cloves 3-4
  • Bay leaf 1-2
  • Cinnamon 1 inch long piece
  • Cardamom 3-4
  • Cumin seeds ½ tsp
  • Rose water
  • Salt to taste
Method Of Cooking:
  • Gently wash rice and soak in water for about 10-15 minutes.
  • Heat ghee in a pan.
  • Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. 
  • Now add soaked rice and fry for 2 minutes. 
  • Add the mixture of cream, milk, sugar and salt. 
  • Add half a cup of water. 
  • Bring to a boil. 
  • Cover and simmer till cooked. 
  • When cooked, mix in chopped mixed fruit.
  • Sprinkle few drops of rose water.
Serve Hot

Dal Bati Favorite Rajasthani Vegetarian Dish Very Tasty To Eat

Dal Bati

Serves: for 6 person

Ingredients 

For Dal:
  • 3/4 cup: Whole black gram (urad,soaked in water overnight with a pinch of soda bicarb)
  • 2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)
  • 1 cup: Onions, chopped finely
  • 3/4 cup: Tomatoes, chopped finely
  • 1 tbsp: Ginger-garlic paste
  • 2 tsps: Garam masala powder
  • 2 tsp: Chilli powder
  • 1 tsp: Turmeric powder
  • 2-3: Green chillies, slit lengthwise
  • 1 cup: Coriander leaves, chopped finely
  • 2 tbsp: Cream
  • 4 tbsp: Ghee
  • Oil
  • Salt to taste
For Dumplings:
  • 5 cups: Whole wheat flour, sieved
  • 1 cup: Ghee, melted
  • 2 tbsp: Curd
  • Salt to taste
Method Of Preparation:
  • Pressure cook rajma and black gram till it becomes soft.
  • Heat 4 tbsp oil. 
  • Add onions. 
  • Brown them. 
  • Add ginger-garlic paste and tomatoes and fry it. 
  • Add all the masalas, beans and salt. 
  • Simmer till well blended. The gravy should be thick. 
  • Pour over cream and ghee.
  • Knead a soft dough with flour, ghee, curd, salt and just enough water.
  • Roll into lemon-sized balls. Cover and keep for one hour.
  • Then roast in batches on hot coals till puffed and golden outside and spongy inside.
  •  Keep hot.
  • Garnish the dal with coriander leaves and slit green chillies.
  • Dip hot dumplings in the dal while eating.
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