Vegetable Pulao

VEGETABLE PULAO

S.NO	INGREDIENTS	QTY	UNIT
1	Basmati rice	500	gm
2	Ghee	2	Tspn
3	Refined Oil	1	Tspn
4	Carrot	50	gm
5	Beans	50	gm
6	Broccoli	50	gm
7	Baby corn fresh	40	gm
8	Cauliflower	50	gm
9	Green peas	40	gm
10	Salt	To	taste
11	Fried Onion	40	ml
1012	Chopped coriander leaves	1	bunch

METHOD:

* Clean and Soak the Basmati rice for at least 45 minutes.

* Boil water in a vessel by adding salt and oil.

* Add pre soaked basmati rice, boil up to 90% and stain the rice

* Heat oil in a frying pan, Add half amount of ghee in to it. Add Vegetables in to it. Add Salt and  Sauté it for 4-5 minutes in a medium flame.  

* Add Basmati rice, toss it nicely.

* Finally add Chopped coriander leaves, brown onion and ghee, toss well.

* Serve hot.

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Wadi Palak

WADI PALAK

S.NO	INGREDIENTS	QTY	UNIT
1	Spinach	700	gm
2	Red pumpkin	100	ml
3	Brinjal	30	gm
4	Sweet potato	50	ml
5	Radish	150	ml
6	turmeric powder	50	ml
7	Red chilly whole	12	gm
8	Panch phoron	15	gm
9	Mustard oil	5	gm
10	Salt	15	gm
11	Punjabi wadi	100	gm

METHOD:

*Cut the spinach thoroughly and keep aside

*Cut all the vegetable into baton size.

*Deep fry all the vegetable one by one and keep aside.

*Heat Mustard Oil in a Kadai and fry the Punjabi vadi (dried Lentil dumplings) and keep aside.

*Put the Panch Phoron and dried Red Chilies into the Kadai and let them sizzle.

* Add spinach cook it nicely then add all the fried vegetable turmeric powder, red chili powder, sugar and salt and mix well.

*Now add kasundi and fried Bengali vadi into it.

*Served hot with rice

Wadi Palak

WADI PALAK

S.NO	INGREDIENTS	QTY	UNIT
1	Spinach	700	gm
2	Red pumpkin	100	ml
3	Brinjal	30	gm
4	Sweet potato	50	ml
5	Radish	150	ml
6	turmeric powder	50	ml
7	Red chilly whole	12	gm
8	Panch phoron	15	gm
9	Mustard oil	5	gm
10	Salt	15	gm
11	Bengali wadi	50	gm

METHOD:

*Cut the spinach thoroughly and keep aside

*Cut all the vegetable into baton size.

*Deep fry all the vegetable one by one and keep aside.

*Heat Mustard Oil in a Kadai and fry the Punjabi vadi (dried Lentil dumplings) and keep aside.

*Put the Panch Phoron and dried Red Chilies into the Kadai and let them sizzle.

* Add spinach cook it nicely then add all the fried vegetable turmeric powder, red chili powder, sugar and salt and mix well.

*Now add kasundi and fried Bengali vadi into it.

*Served hot with rice

PALAK PANEER

PALAK PANEER

Palak paneer is one of the most popular Indian Paneer recipes like Paneer Butter masala or Kadai Paneer. Technically Palak Paneer defined as Soft Cottage cheese cubes cooked in smooth spinach gravy.

S.NO	INGREDIENTS	QTY	UNIT
1	Fresh Spinach	250	gm
2	Green chilly	2 no’s
3	Garlic( Fine Chopped)	20	gm
4	Ginger( Fine Chopped)	10	gm
For Spinach gravy
5	Onion( Fine Chopped)	1	no
6	Tomato ( Fine Chopped)	1	no
8	Garlic( Fine Chopped)	20	gm
9	Cumin seeds	10	gm
8	Turmeric powder	1	Tspn
9	Red Chili powder	40	ml
8	Asafoetida	a	pinch
9	Garam Masala	a	pinch
10	Cottage cheese (Cubed)	200	gm
11	Fresh cream	2	Tspn
12	Ghee	1	Tspn
12	Refined Oil	1	Tspn
13	Salt	To taste

METHOD:

* Wash spinach leaves, Take out stems.

* Boil water, add salt, and a pinch of cooking soda can be added to maintain colour of spinach. Blanch the spinach in hot water, drain in ice cold water, to remain its colour.

* Make a puree out of Spinach, green chili, ginger and garlic by using blender or grinder, make a smooth puree, keep a side.

*Heat oil in a pan. Add cumin seed, let it splutter in 10-15 seconds, add sautéed onions, sauté it till golden brown in colour. Add fine chopped garlic and sauté it for 2-3 minutes.

*Add fine chopped tomato until tomatoes get soften; add chili powder, turmeric powder and hing. Stir it thoroughly.

 *Add Spinach puree, stir well. Add around ½ cup of water and put in simmer for 7-8minutes. Spinach will get cooked and gravy become thicken now. Add garam masala powder now, mix it well.

*Add Cottage cheese cubes now, mix it gently until paneer become soft. Add fresh cream, mix it nicely. A spoon of butter can be added also.

*Garnish with tomato wedges and serve hot with Indian bread.

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