Evergreendishes

Tag: north indian recipes

  • Rumali Roti | Roomali Roti recipe

    Rumali Roti | Roomali Roti recipe

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    Rumali Roti / Roomali roti is a soft, thin, unleavened flat bread from Indian sub-continent. Roomal translates to a handkerchief, these rotis are thin and may be folded as a hand- kerchief, hence the name.

    Rumali roti is also known as Manda roti. In Punjab, it is called as lamboo roti. The roti is made into a thin, long flatbread, hence the name.

    It is usually made with all-purpose flour. A mix of wheat flour and maida too gives a good one.

     

    Rumali Roti / Roomali Roti
    Rumali Roti /Roomali Roti

     

    The other kind of flat breads shared earlier are potato and peas paratha, zucchini paratha, gujarati thepla, masala paratha, mint paratha

    A few side dish to pair with it are Alu Palak, Dal Palak, Malai Kofta, Dum Aloo,  Methi Chaman, 

    On a busy day, you can make this Rumali roti and pair it with Butter Paneer Masala from Alco Foods. They also have Royal Paneer and Paneer with Onion and Capsicum which are delicious. Children will be happy with these curries. 

     


    Let us get to the  Rumali Roti / Roomali Roti recipe



    Ingredients:


    2 cup wheat flour
    1/2 cup maida
    1 teaspoon ghee
    salt
    1.25 cup water
    2 teaspoon oil

    Equipments: 

    pan, rolling pin, kadai, 


    Method:

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well. 
    2.  Using a small quantity of water at a time, mix the dough. 
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour. 
    4. Remove the dough, knead it again for sometime. 
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth. 
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry. 

    Take a tip: 

    • You may use only maida.
    • These rotis are best served hot. They turn crisp if left for sometime.
    • Do not use non-stick kadai. Iron kadai is the best. 
    Rumali Roti / Roomali Roti
    Evergreendishesdev

    Rumali Roti / Roomali Roti

    Rumali Roti is a soft, unleavened flatbread. It is ideal to serve with any curry.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    2 hours
    Total Time 3 hours
    Servings: 4 people
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup wheat flour
    • 1/2 cup maida
    • 1 teaspoon ghee
    • salt
    • 1.25 cup water
    • 2 teaspoon oil

    Equipment

    • pan
    • rolling pin
    • kadai
    • small plate
    • bowl

    Method
     

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
    2. Using a small quantity of water at a time, mix the dough.
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
    4. Remove the dough, knead it again for sometime.
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth.
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry.

    Notes

    You may use only maida.
    These rotis are best served hot. They turn crisp if left for sometime.

     

    Pin it for later:

    Rumali Roti/ Roomali Roti is a soft, unleavened flatbread. It is ideal to serve for lunch or dinner.
    Rumali Roti / Roomali Roti

    If you ever make this Lemon Rasam   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

     

  • Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

    Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

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    Phirni is a popular sweet from North India. It is tasty and ideal for any festive occasions. Badam Phirni is rich, tasty and easy to prepare.

    Years back, I learnt to make this recipe and it’s been loved by all at home. Thus, I have never tried making the authentic way. May be, the next time I will try for once and see the difference in the two methods. The traditional method involves soaking of rice and grinding to a paste. Here, I use the ready flour that is available at home. One needs to keep on stirring  as lumps will be formed easily.

    Badam Phirni is a quick dessert recipe ideal to serve for any celebrations or festivities. It is a good way to feed fussy children. Please do note this is not the authentic recipe of making phirni. The authentic recipe requires to soak rice and use the paste.

    badam phirni
    badam phirni

    Ingredients:

    • 1 litre milk
    • 15 almonds
    • 2 tablespoon rice flour
    • 6-8 strands saffron
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Put milk in a thick bottom pan and put it to boil on a low flame.
    2. In two tablespoon of warm milk, soak the saffron strands.
    3. Grind the almonds to a fine powder. Put it in the milk.
    4. Add sugar to it. Give a stir.
    5. Now, slowly add the rice flour to it. Keep stirring as lumps are easily formed.
    6. Once it thickens, add cardamom powder and the soaked saffron to it. Give a stir and put it aside.
    7. Serve it chilled.

    Take a tip:

    1. Alternatively, soak two tablespoon of rice in water for half an hour. Grind it to a paste and put it in the milk.
    2. Almonds may be soaked in water but I prefer to use it this way.
    3. A mixture of cashew and almonds may be powdered and used.
    4. Instead of cardamom powder and saffron strands, vanilla flavour may be used.

    badam phirni
    Evergreendishesdev

    Badam Phirni

    5 from 4 votes
    Badam Phirni is a delicious and easy to make dessert ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chilling 2 hours
    Total Time 2 hours 20 minutes
    Course: dinner, lunch
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 15 almonds
    • 2 tablespoon rice flour
    • 6-8 strands saffron
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Put milk in a thick bottom pan and put it to boil on a low flame.
    2. In two tablespoon of warm milk, soak the saffron strands.
    3. Grind the almonds to a fine powder. Put it in the milk.
    4. Add sugar to it. Give a stir.
    5. Now, slowly add the rice flour to it. Keep stirring as lumps are easily formed.
    6. Once it thickens, add cardamom powder and the soaked saffron to it. Give a stir and put it aside.
    7. Serve it chilled.

    Notes

    Alternatively, soak two tablespoon of rice in water for half an hour. Grind it to a paste and put it in the milk.
    Almonds may be soaked in water but I prefer to use it this way.
    A mixture of cashew and almonds may be powdered and used.
    Instead of cardamom powder and saffron strands, vanilla flavour may be used.

    Pin it for later:

    Badam Phirni recipe is a good sweet dish to make for any celebrations. It is tasty, easy to prepare and ready in a few minutes.
    Badam Phirni

     

    The other easy sweet recipes shared  on my blog are carrot halwa, mango sheera, daliya payasam 

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Chana Masala (Authentic Chick Pea Curry)

    Chana Masala (Authentic Chick Pea Curry)

    Chana Masala is a favourite side dish of one and all. It is from North Indian cuisine but popular in all regions of India. It pairs well with rice as well as any Indian flat bread.

    Chana Masala is made in various ways, some make it without onion and garlic while a few like it dry as Pindi Chana.

    Today’s recipe is an authentic chick pea curry , the masala is prepared and used in it. Thus, it is flavoursome with the fragrance of fresh spices.

    chana masala
    chana masala
    chana masala

     Chana Masala / Authentic Chick Pea Curry

    Ingredients:

    • 1 cup Chana or Chick Pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon anardana
    • salt

    For the chana masala powder:

    • 1/2 teaspoon pepper
    • 2 black cardamom
    • 4 cloves
    • 2 bay leaf
    • 1/4 inch cinnamon

    For garnishing:

    • fresh coriander
    • lemon pieces

    Method:

    1. Soak chana for 8-10 hours or overnight.
    2. Cut onion, blanch the tomato.
    3. Pressure cook chana with a tea bag in it.
    4. Dry roast the spices under “For the Chana Masala Powder” for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix. Put a little water and mix thoroughly. Let the flavours amalgamate
    9. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    10. Once the pressure releases, remove the boiled chana. Mash a few of them.
    11. Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.
    12. Let boil for sometime.
    13. Garnish with fresh coriander.
    14. Chana Masala is ready to serve.
    Evergreendishesdev

    Chana Masala (Authentic Chick Pea Curry)

    5 from 3 votes
    Chana Masala is tasty and makes a tasty meal anytime. The flavours of fresh pound spices makes it delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Soaking time 10 hours
    Total Time 11 hours
    Servings: 6 people
    Course: Breakfast, brunch, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup chana / chick pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tbsp oil
    • 1 tsp cumin
    • 1/2 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • salt
    For Chana Masala Powder
    • 1/2 tsp pepper
    • 2 black cardamom
    • 4 clove
    • 2 bay leaf
    • 1/4 inch cinnamon

    Equipment

    • pressure cooker
    • pan
    • perforated ladle
    • plain ladle

    Method
     

    1. Soak chana for 8-10 hours or overnight.
    2. Pressure cook chana for three whistles with a tea bag in it.
    3. Cut onion, blanch the tomato
    4. Dry roast the spices under "For the Chana Masala Powder" for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix.
    9. Put a little water and mix thoroughly. Let the flavours amalgamate.
    10. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    11. Once the pressure releases, remove the boiled chana. Mash a few of them.Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.Let boil for sometime.Garnish with fresh coriander. Chana Masala is ready to serve.

    Here is the video recipe of Chana Masala, do like and subscribe to this channel.

    If you have liked this recipe, do leave a comment. If you ever make this recipe, take a picture and tag me @evergreendishes on Facebook or @foodiejayashree on Instagram, shall share it further.

    You can even pin it for further reference.

    chana masala


    Did you like this recipe? Do share it further, with your family and friends. If you ever make this dish, take a picture and share it with us by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.

    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry

    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

    Pin it for later:

    Aloo Martar
    Aloo matar

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  • Matar Paneer | North Indian cuisine

    Matar Paneer | North Indian cuisine

    Jump to Recipe Print Recipe

    Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

    The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It  is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.

    Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

    During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

    matar paneer

    Matar Paneer Recipe :

    Ingredients:

    • 1 cup peas
    • 100 grams paneer cubes
    • 2 teaspoon oil + for frying
    • 1 teaspoon coriander seed powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder
    • salt to taste

    To be made into paste 1:

    • 6 cashew soaked in water for half an hour

    To be made into paste 2:

    • 1 onion
    • 2 green chilly
    • 1 inch ginger

    To be made into puree:

    • 2 tomatoes

    Method:

      • Soak tomatoes in hot water, in another bowl put the cashews.
      • Grind the ingredients for paste 2.
      • Grind the ingredients for puree and paste 1 separately.
      • Boil the peas with a little salt in it.
      • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
      • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
      • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
      • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

    Other North Indian Sabzis:

    Matar paneer
    Evergreendishesdev

    Matar Paneer

    5 from 4 votes
    Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: lunch ideas, Main Course, paneer recipe, sabzi
    Cuisine: north indian, punjabi
    Ingredients Method Notes

    Ingredients
      

    • 1 cup green peas
    • 100 grams paneer cubes
    • 2 tablespoon oil + extra for frying
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    To be made into paste 1
    • 6 cashew soaked for half an hour
    To be made into paste 2
    • 1 onion
    • 1 green chilly
    • 1 inch ginger
    • 2-3 cloves garlic
    To be made into puree
    • 2 tomato

    Method
     

    1. Soak the cashew and tomatoes in hot water separately. 
    2. Make a paste of ingredients as mentioned above. 
    3. Grind the tomatoes and make a puree.
    4. Boil the peas with a little salt. 
    5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 
    6. Add the tomato puree and let cook for sometime. 
    7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 
    8. Put the cashew paste to it. 
    9. Adjust the consistency of the gravy. 
    10. Meanwhile, fry the paneer and keep them ready. 
    11. Add peas and paneer cubes to it. 
    12. Let cook for sometime.
    13. Serve hot with any Indian flatbread.

    Notes

    • If you are using frozen peas, thaw them.
    • If using fresh peas, boil them with a little salt.
    • Use paneer without frying for a healthier version.
    • I have fried and put them.

    About the event :

    Sending this to Foodies_Redoing Old Post 96.  This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.

    Pin it for later :

    matar paneer
    matar paneer

    If you ever make Matar Paneer recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

     

  • Green Pulao| how to make green pulao

    Green Pulao| how to make green pulao

    Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

    Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

    green pulao
    green pulao

    Lets get cooking Green Pulao

    Ingredients:

    • 1 cup basmati rice
    • 15 french beans
    • 1 capsicum
    • 1 cup green peas

    To be ground to a paste:

    • 2 green chilly
    • 1/2 bunch coriander
    • 15 mint leaves
    • 3 cloves garlic
    • 1 inch ginger
    • 1 onion

    Other ingredients:

    • 2 tablespoon oil and ghee
    • 1/2 inch cinnamon
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • 1/4 teaspoon shahjeera
    • salt to taste

    Method:

    1. Wash the vegetables and cut them.
    2. Wash the rice and keep it aside for ten minutes.
    3. Grind all the ingredients under the section “To be ground to a paste”
    4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
    5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
    6. Put the soaked rice to it. Saute it lightly for two minutes.
    7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
    8. Allow the pressure to release by itself.
    9. Gently mix the pulao with a ladle.
    10. Serve hot with onion raita.

    green pulao
    green pulao

    Green Pulao

    Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 person
    Course: brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 15 french bean
    • 1 capsicum
    • 1 bowl green peas
    To be ground to a paste
    • 1/2 bunch coriander
    • 15 mint leaves
    • 2 green chilly
    • 1 inch ginger
    • 3 cloves garlic
    Other ingredients
    • 2 tablespoon oil and ghee
    • 1/4 teaspoon shajeera
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • water for cooking
    • salt to taste

    Method
     

    1. Wash the rice and keep it aside. 
    2. Cut the vegetables and keep them ready.
    3. Grind the ingredients under the section,”To be ground to a paste”
    4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.
    5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.
    6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.
    7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

    Notes

    • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
    • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
    • You may soak the rice if you wish.
    • I prefer to use oil and ghee mixture. You may use only ghee or oil.

    Other pulao recipes from the blog:

     

     

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  • Chole | how to make chole easy way

    Chole | how to make chole easy way

    This is one of the most popular dishes of north india. It is an all time favourite of kids and adults alike. It is made of kabuli chana , which is called as chick pea in english.

     

    Why is this dish so popular?

    First and foremost, it is tasty. It is one of the dishes which has been passed through generations. It can be eaten with a wide range of Indian breads, be it chapati, phulka, nan, rot ,purii or even bread. With puri or bhatura, it is called as channa bhature or relished with white bread as pav chole.

    punjabi chole
    punjabi chole

    The ingredients that you need are:

    • 1 bowl of chick pea
    • 3 onions
    • 3 tomatoes
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 tsp chana masala
    • 1 tsp chilli powder
    • salt to taste
    • coriander leaves for garnishing

     

    Method:

    1. Soak the chick peasovernight  in sufficient quantity of water.
    2. Chop the onions into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Grind the onions, tomatoes, ginger and garlic together into a puree.
    5. Pressure cook  the chick peas with a tea bag in them.
    6. Take oil in a kadai, add the spices and then add the puree. Saute  for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add  salt and water to make a gravy.
    7. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes.  Garnish with coriander leaves and serve.

    punjabi chole
    punjabi chole

    chana masala
    chana masala

    punjabi chole
    Evergreendishesdev

    Chole | how to make chole easy way

    Chole made of chick peas is a popular and delicious north indian dish. It pairs well with puri, bhatura or even chapati.
    Print Recipe Pin Recipe
    Prep Time 5 hours
    Cook Time 1 hour
    Total Time 6 hours
    Course: lunch, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup chick pea
    • 3 onion
    • 3 tomato
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 teaspoon chana masala
    • 1 teaspoon chilli powder
    • salt to taste
    • coriander for garnishing

    Method
     

    1. Soak the chick peas overnight  in sufficient quantity of water.
    2. Cop the onion into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Pressure cook the chick peas with a tea bag in them for three whistles.
    5. Take oil in a kadai, add the spices and then add the puree. Saute for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add salt and water to make a gravy.
    6. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes. Garnish with coriander leaves and serve.

     

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