Pearl Rice Khidchi

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Ingredients/Materials:

  • 1 cup pearl rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp coriander powder
  • 1/3 cup peas
  • 1 1/2 cup water

Choka:

  • 1 tbsp olive oil
  • 1 tsp jeera
  • 1 tbsp cury leaf
  • 1 tsp heing

Boil all materials together in a pot until the pearl rice has been cooked. If needed, add more water. This process should take about 15 minutes. For choka, toast all the materials together in a small pan on high heat. When jeera has been browned add the choka to the rice.

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Rosemary chili paneer

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Ingredients/Materials:

For paneer

  • 1 1/2 cup chopped paneer
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp corn starch
  • 2 tbsp all purpose flour
  • 2 cups oil (for frying)

Mix all of these ingredients with the paneer and fry.

Gravy:

  • 2 cups onions. sliced into squares
  • 1 cup sweet peppers, sliced into a squares
  • 3 green peppers
  • 1 sprig of rosemary
  • 1/3 cup
  • as much hot sauce you want
  • 2 tbsp soysauce
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup ketchup
  • 1/3 cup water
  • 1 tbsp cornstarch
  • 1 tbsp olive oil

Procedure: In a pan, take the oil and cook the onions and peppers until they are browned. Add the rosemary and add all the ingredients one by one, and mix. Add the water and cornstarch last. Mix in the paneer and steam for 2 minutes. Enjoy! Note: If its too spicy, or salty, add more honey!

Saffron Sweet Rice

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Ingredients/Materials:

  • 2 cups rice
  • 1 teaspoon saffron
  • 1 tablespoon olive oil
  • 1/2 cup water
  • steam cooker

Procedure:

Preheat a steam cooker until it is hot. Add all ingredients. Cook for 15 min. Check. If not fully cooked, cook for 5-10 min more.

Garnish:

  • 1/2 cup carrots (shredded)
  • 2 tbsp raisins
  • 2 tbsp sunflower seeds
  • 2 tbsp chopped walnuts
  • 2 tbsp cashews
  • 5 cloves
  • 3 green cardamoms
  • 2 tbsp butter
  • 1/2 cup sweet condensed milk
  • 3 drops green food coloring
  • 3 drops blue food coloring
  • 1 tsp brown sugar
  • 2 ounces water

In a pan, take the butter, add the cardamom, cloves, raisins, and nuts. Once the mix is somewhat dry, add the condensed milk and the sugar and water. Mix for 1-2 minutes on high heat. Mix this into the rice, and the add the drops of food coloring, mix, cover for a few minutes, and enjoy!

Rosemary Chili Potatoes (Vegan)

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Ingredients/Materials:

For potatoes

  • 1 1/2 cup chopped potatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp corn starch
  • 2 tbsp all purpose flour
  • 2 cups oil (for frying)

Mix all of these ingredients with the potatoes and fry.

Gravy:

  • 2 cups onions. sliced into squares
  • 1 cup sweet peppers, sliced into a squares
  • 3 green peppers
  • 1 sprig of rosemary
  • 1/3 cup
  • as much hot sauce you want
  • 2 tbsp soysauce
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup ketchup
  • 1/3 cup water
  • 1 tbsp cornstarch
  • 1 tbsp olive oil

Procedure: In a pan, take the oil and cook the onions and peppers until they are browned. Add the rosemary and add all the ingredients one by one, and mix. Add the water and cornstarch last. Mix in the potatoes and steam for 2 minutes. Enjoy! Note: If its too spicy, or salty, add more honey!

Rice Pakoda

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Ingredients/Materials:

  • 1 cup spicy¬†rice
  • 1 cup plain breadcrumbs
  • 1 cup cheese
  • 2 cups oil (frying)
  • 1/3 cup cornstarch
  • 1/3 cup water

Procedure: Add the breadcrumbs to the rice and shape into balls. Then stuff cheese into the middle, form the balls again. Mix the corn starch and water together and coat the balls in it. Fry. Enjoy!

Square Eggplants

Ingredients/Materials:

  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp baking soda
  • 1/2 tsp ginger paste
  • 1 cup besan
  • 1/2 water
  • 1 tsp chat masala
  • 1 tbsp garlic paste
  • 1 cup breadcrumbs¬†(don’t add to batter)
  • 2 cups oil (for frying)
  • eggplants cut into squares (don’t add to batter)

Procedure: Mix together into a smooth batter, if needed, add more water. Dip the eggplant into the batter, roll in breadcrumbs and fry.

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Shredded Paneer

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Ingredients/Materials:

  • 1 cup paneer (shredded)
  • 1 cup chopped onions
  • 1 cup tomatoes (chopped)
  • 1/3 cup cream
  • 1/2 teaspoon salt (according to taste)
  • 1/4 teaspoon pepper (according to taste)
  • 1 tablespoon Kashmir Red Chili Powder
  • 1 teaspoon coriander powder
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander leaves
  • 2 tablespoons olive oil
  • 1 cup water
  • 1 tsp turmeric
  • 1 tbsp chat masala
  • 1 cup tomato paste
  • 1 tsp honey

Procedure:

In a pan on high heat, add the olive oil. When the oil gets hot, add the onions. When the onions are lightly browned, add all other ingredients besides paneer, water, and cream. Cook for 5-10 min. What you are making right now is the Masala. When the masala turns into a paste, pour it into a blender and mix until it is thicker than a puree and thinner than a proper paste. Pour it back into the pan and now add the paneer, cream and water. If you need to, add more water. Cover and let simmer for 10-15 min. Garnish with coriander leaves and enjoy!