Carrot Kheer Navratri Special indian Dish Yummy To Eat

Carrot Kheer


Ingredients:

• Low fat milk 2 1/4 cups ,  boil till it reaches 1 1/2 cups
• Grated carrot 1 cup 
• Sugar 4 tbsps 
• Cardamom pwd  1/2 tsp 
• Pinch of saffron, mix with 2 tsps milk
• Cashew nuts/almonds 5-6  toasted in ghee
• Raisins 10-12   toasted in ghee
• Ghee 2 tbsps 

Method  Of  Preparation:

• Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. 
• Remove from vessel, keep aside.
• In the same vessel, add the grated carrot and saute for 5-6 mts. 
• Add the boiled milk and simmer for 15-16 mts, stirring once in a while. 
• Add sugar and simmer for another 10-12 mts, stirring once in a while.
• Add the cardamom pwd, saffron and toasted cashews and almonds. 

Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Cabbage And Green Peas Vegetable ( Patta Gobhi Aru Mattar Sabzi) Very Tasty Indian Vegetarian Dish

Cabbage And Green  Peas Vegetable  ( Patta Gobhi Aru Mattar Sabzi)

Ingredients:

• Small cabbage 1 (450gms)  chopped 
• small sized onion 1 (sliced thinly) 
• Green peas 1/2 cup   (matar) 
• Green chillies 1-2   (chopped) 
• Garam masala  1/4 tsp 
• Turmeric powder 1/4 tsp   
• Cumin seeds  1/2 tsp 
• Coriander powder  1/2 tsp 
• Red chilly powder  1/2 tsp 
• salt to taste 
• Cooking Oil 

Method Of Cooking:

• Heat oil in a wok or kadai.
• Add cumin seeds and let it splutter.
• Then add sliced onions and fry till golden brown.
• Add green chillies and cabbage.
• Mix well.
• Add all the powdered spices and salt.
• Mix well.
• Cover it and cook for 3-4 minutes.
• Add the peas and cook till all the water evaporates and cabbage is cooked.

Serve hot with chapatis.

Tomato Pulao( Tomato Rice) Favorite Indian Bengali Vegetarian Dish

Tamatar Pulao( Tomato Rice)

Ingredients:

• Raw rice: 2 cups
• Shah jeera: 1 tsp
• Bay leaf: 1
• Cloves: 6
• Cinnamon stick: 1"
• Cardamoms: 2
• Onions: 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste: 1 1/2 tsps
• Mint: 12-15 leaves (Pudina)
• Kasoori methi: 1/2 tsp (dried fenugreek leaves)
• Red chili powder: 1 tsp
• Cumin Powder: pinch (roasted jeera powder)
• Tomato: 2 (large red tomatoes, finely chopped)
• Tomato: 1 (large red tomato, blanch, peel skin and puree)
• Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)
• Salt: to taste
• Oil: 1 tbsp
• Ghee: 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method Of Cooking:

• Heat oil+ghee in a vessel or pressure cooker.
• Add shah jeera, cloves, cinnamon and cardamoms
• Stir fry 30 secs.
• Add the sliced onions and saute for 3 mts. 
• Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts.
• Add red chili powder and cumin powder and mix. 
• Add chopped tomato, tomato puree and salt to taste and mix. 
• Cook for 8-9 mts on low to medium flame, or till oil separates.
• Reduce heat, add the raw rice, mix, saute for a mt.
• Add 3 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done.
• If using pressure cooker, cook rice upto 3 whistles.
• Remove onto a bowl. Garnish with fresh coriander leaves.

Serve warm with raita or any curry of your choice.

Aloo Posto Very Tasty Bengali Dish

Aloo Posto 

Ingredients:

• Green chillies 2
• Medium potatoes 5 - 6 
• Sugar  1/2 tsp 
• Pure ghee  1 tsp 
• Mustard oil 2 tblsp 
• Poppy seeds 4 tblsp   (khuskhus)
• salt to taste 
• Onion seeds 1/2 tsp   (kalonji)

Method Of Cooking:

• Cut the potatoes into one inch sized pieces.
• Keep them in water.
• Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
• Remove and grind to a fine paste.
• Heat up mustard oil in a pot till it just reaches smoking point.
• Remove, cool and heat up the oil again on medium heat.
• Mix in kalonji and stir-fry briefly.
• Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
• Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
• Take off the lid, add salt, sugar and slit green chillies.
• Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee

Serve hot.

Hara Chana Masala Favorite Indian Vegetarian Dish

Hara Chana Masala

Ingredients:

• Hara Chana  1.4 kg 
• Oil  50ml 
• Ginger and green chilly 4gm  chopped 
• Asafoetida  1gm 
• Cloves  10gm 
• Bay leaf  10gm 
• Salt to taste
• Sugar  3gm 
• Lemon juice 
• Garam masala powder 5gm  
• Coriander 5 gm   chopped 

 Method Of Preparation:

• Heat oil, add  cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
• Add hara channa and cook until cook.
• Add lemon juice.
• Add chopped coriander and garam masala powder.
• Garnish the hara chana masala with chopped corriander.

Serve hot.