10 Fabulous Dishes

The recipe section has been a great favourite among our readers and over the past decade we have covered various Indian and international cuisines. Presenting a selection of some unique recipes. Cook and share!

5/31/2017 5:32:30 PM
written By : Team India Se Print

Veg Berry Pulao

INGREDIENTS

  • 1 cup basmati rice
  • 2 1/4 cups water 
  • 10-15 strands of saffron
  • 1 tbsp rose water 
  • 2 tbsp butter 
  • 1/2 cup cashew nuts, halved
  • 1/2 tsp anardana pdr
  • 1/2 cup Barberries (cranberries can be a substitute)
  • 50 gm French beans, cut in small pieces
  • 1 small carrot, cut in small pieces
  • 2 small onions, thinly sliced
  • Salt to taste

 

METHOD

  1. Wash and soak the rice in 2 1/4 cups of water. Add some saffron water to bring out the yellow colour in rice while cooking.
  2. Heat butter in a wide and thick bottomed pan, fry cashews till light golden brown. Keep aside
  3. Fry onions in the same pan with the remaining butter till deep golden brown. 
  4. Remove the onions and thrown in the beans and carrots. Saute with a little salt and stir for 4-5 mins.
  5. Add soaked rice, with water into the pan. Add rose water, remaining saffron, anardana powder and 1/2 tsp salt. Mix well and cover till it the rice is ready.
  6. Once the rice is ready, serve on a plate, garnish with generous amount of Barberries or cranberries, fried onions and cashews. 

 

Bailey's KulfiGallery _baileys _irish _cream _kulfi2

INGREDIENTS

  • 1 can evaporated milk
  • 1 can fresh cream
  • 1/2 can condensed milk
  • 5 tbsp Bailey’s Irish cream

METHOD

  1. Put all the ingredients in a bowl and blend with a hand blender. Cover with two layers of cling film and refrigerate.
  2. Remove when half set and blend it again. Repeat the process 3-4 times to avoid crystallisation.
  3. After blending it the last time, pour the mixture in kulfi moulds and set. Alternatively you can serve as scoops. 

 

Kashmiri Dum AlooKashmiri -dum -aloo -spiced -potatoes -chefdehome -4 (1)

INGREDIENTS

  • 20 baby potatoes, peeled 
  • 2 cups yogurt 
  • n5-6 Kashmiri red chillies
  • Oil to deep fry
  • 1/4 cup mustard oil 
  • 2 tbsp fennel seed pdr
  • 1 tsp dry ginger pdr
  • 1/2 tsp roasted cumin pdr 
  • 1/20 tsp green cardamom pdr 
  • Salt to taste
  • A pinch asafoetida 
  • A pinch clove pdr 

METHOD

  1. Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain.
  2. Heat mustard oil in a non-stick pan till smoking point. Take pan off heat.
  3. Grind Kashmiri chillies with a little water till a smooth paste is formed.
  4. Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown.
  5. Take yogurt in a bowl. Add fennel powder, soonth, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well.
  6. Heat mustard oil again. Add asafoetida, clove powder, 1/4 cup water and yogurt mixture. Mix well.
  7. Check if the potatoes are cooked from inside by cutting into two.
  8. Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes.
  9. Serve hot with steamed rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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