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.

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.

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

South Indian Vegetable Biryani Very Yummy To Eat

South Indian Vegetable Biryani :

Ingredient 

• Almonds 15 grams.
• Biryani masala 1pkt.
• Carrots 100 grams.
• Cashew nuts 15 grams.
• Cauliflower 100 grams.
• Curds 200 grams.
• Fried onions 40 grams.
• Ginger garlic paste 1 tbsp.
• Green chilli sliced 3 nos.
• Kala jeera 1 tsp.
• Mint 40 grams.
• Oil 100 ml.
• Paneer 50 grams.
• Potatoes 100 grams.
• Rice 300 grams.
• Salt  to taste.
• Garam masala 1 tsp.

 How to make :

• Take a pan add oil,garam masala,saute it add zeera,ginger- garlic paste.
•  Cut  vegetables little bit long size mix well and add salt.
• Cook till they are half cooked.
• Add mint,coriander,green chillies,biryani masala, paneer  and mix half cup of curd.
• Soak rice for 1hr. in abowl.
• Boil water and add rice,the rice to be cooked half (70%) and strain the rice.
• Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd,nuts,salt,fry onions and half strain rice.
• Lastly add fried onions,bread,close it with a lid,and cook it for 5min in avery slow flame.