Oct 2, 2014

409: Zaffran-Elachi Pulao/Saffron Cranberry & Cardamom Pulao



Zaffran Elachi Pulao

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used dried cranberries as alternative to raisins to add flavor, texture and rich in color. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients:
Basmati Rice                                1 ½ cup
Saffron threads                            1/8 Tsp
Water                                          2 cups
Dry cranberries                            ½ cup
Chopped carrots & green peas     ¼ cup
Finely minced fresh ginger           1 tbsp.
Finely chopped mint                     1 tbsp.
Ghee                                           2 tbsp.
Salt                                             to taste.
Sugar                                          1/2 tsp.  
Dry Masalas
Green Cardamons                       5 pods
Cinnamon stick 1inch                  2 no.
Black peppercorns                      ¼ tsp.

For decorations
 Fried Dry cranberries                  few
Fried Cashew Nuts                      2 tbsp.
 Chopped cilantro & mint             for decoration   

Method:

  • Rinse the rice in cold water and remove the excess starch and drain.
  • Soak the rice in cold water for 45 minutes. Drain and set aside.
  • Take a large kadai with a lid.
  • Heat the ghee over medium heat and fry the cinnamon, cardamom and black pepper corns about 1 minute.
  • Now add the chopped carrots and green peas and sauté about 5 minutes.
  • Mix  ginger, chopped mint leaves and saffron threads in it and stir for about 2 minutes.
  • Then add the basmati rice,cranberries,salt and water and bring to a boil.
  • Reduce the heat and simmer, covered , until all the water has been observed and the rice is done.
  • Transfer to the serving bowl and decorate with friend Cashew Nuts, cranberries  and chopped cilantro and mint leaves.
  • Serve hot  with Raita.



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Sep 22, 2014

408: Peach Apple and Raisin Pickle

Peach and Apple Pickle


There are many types of chutney that are prepared in the Indian cuisine. We Indians are famous for our incurable sweet tooth. This week   I made a Peach Chutney. I already posted fresh berries chutney and cranberry chutney in my blog. The best thing about this Peach chutney recipe is that it can be prepared in just 15 minutes.

Ingredients

 Big Ripe Peaches                 4 no.
Apple                                    1 no.
Raisins                                  ¼ cup
Pickle masala Powder           2 Tbsp.
Red chili powder                   1 Tbsp.
alt                                         1 Tbsp.
Brown Sugar                        3 Tbsp.
For Seasoning
Oil                                          1 Tsp.
Mustard seeds                     ½ Tsp.
Red chilies                            3 no
Asafetida powder (Hing)    ½ Tsp.

Method: 
  • Cut peaches into medium size slices. Core the apple and cut into small slices.
  • Heat oil in a nonstick pan and add all seasoning items and fry for a minute.
  • Now add the raisins, again fry for a minute.
  • Now add the chopped peach, apple in it.
  • Add pickle powder, turmeric powder, chili powder and salt.
  • Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
  • After this add the brown sugar to the peach mixture and mix it up.
  • Cook for 3 minutes. Cook till you get a thick consistency. Switch off the stove.
  • Refrigerate it. It will work fine for few months if handled properly.
  • Enjoy as a spread in flat breads, in sandwiches, savory crackers, Idlis and Dosas.




Peach and Apple Pickle



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Sep 12, 2014

407: ALOO BONDA



Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

Big Potatoes                                    4 no.
Finely chopped Green Chilies             3 no.
Grated Ginger                                  1 Tbsp.
Crushed fennel seeds                        1 Tsp.
Finely chopped curry leaves              1 Tbsp.
Finely chopped coriander leaves        1 Tbsp.
Turmeric powder                             1/8 Tsp.  
Salt                                                 to Taste
For Batter

Gram flour (Besan)                            1 Cup
Rice Flour                                        ¼ cup
Water                                              ¼ - ½ cup
Red chili powder                               1 Tsp.
Asafetida powder                              ¼ Tsp.
Turmeric powder                              ¼ Tsp.
Salt                                                 1/8 Tsp.
Baking soda                                      a pinch (Optional)

Other Ingredients

Cooking Oil                                    for Deep Frying


Method:

Preparing Potato Masala

  • Boil the potatoes, then peel and mash them when they are still warm.
  • Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
  • Make small to Medium sized balls from this mixture. Keep aside.



For Batter

  • In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

  • Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
  • Dip each potato ball in the batter and coat it well with the batter.
  • Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
  • Drain aloo Bonda on paper towels to remove excess oil.
  • Serve hot with Coconut chutney and hot chai or coffee.




If you like this recipe, you might  like my other Bonda Recipes


If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 


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