Spicy Green Peas pulao
Topic started by Gayatri Subramanian (@ 213.78.88.75) on Fri Apr 25 05:08:48 .
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Hi guys,
I came across this recipie at bawarchi. I tried it and its very tasty. This recipie has been posted by Veena. I just thought of sharing this with you all..hope you like it too
Responses:
- From: Gayatri Subramanian (@ 213.78.88.75)
on: Fri Apr 25 05:10:12 EDT 2003
Spicy Peas Pulao
Note: All ingredient quantities are ap prox.
Ingredients:
Frozen peas (washed so that they are soft)
4-5 green chillies
Little ginger
1 tsp jeera
A fistful of cilantro (aka coriander)
Salt to taste
Garam masala powder
Dhaniya powder
1 tsp oil.
Method
Grind the peeled ginger, green chillies and cilantro.
Add little water if required.In a nonstick pan heat 1tsp of oil.
Add jeera and once it turns to a deeper brown color add the above ground paste.
Fry till the oil separates.
Then add the washed peas and add some salt and a tsp of coriander powder.
Before switching off the flame add some garam masala and mix this well.
Meanwhile prepare some rice and let it remain hot in the rice cooker.
Before serving, mix the rice with the above peas preparation and serve hot.
This goes well with cucumber raita.
Enjoy!
the credit goes to Veena..Thanks Veena
Regards,
- From: Gayatri Subramanian (@ 213.78.88.75)
on: Fri Apr 25 05:16:56 EDT 2003
RECIPIE FOR PATTICE..
Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste
For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste
oil for shallow frying
Method
For crust:
Mix all ingredients together thouroughly.
Keep aside.
For filling:
Mash cooked dal coarsely with hands.
Mix in all other ingredients.
To proceed:
Take a tbspful of potato mixture, spread on palm.
Place a tspful of dal mixture in centre.
Roll so as to keep dal mixture inside and potato out.
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup.
Making time: 30 minutes
Makes: 10-12 patties
- From: aps (@ dialup-65.59.10.138.dial1.chicago1.level3.net)
on: Sat Apr 26 12:53:26 EDT 2003
thanks for peas pulao.I will try and let u know.
bye aps.
- From: Gayatri Subramanian (@ 213.78.83.94)
on: Mon Apr 28 12:01:26 EDT 2003
RECIPIE FOR MALAI KOFTAS
1 cup Potatoes (mashed potatoes)
½ cup Paneer (greeted)
½ cup Peas
¼ cup Carrots (finely chopped)
¼ tsp Red Chili Powder
15 Raisins
10 Cashews/almond(chopped)
2 tbsp. Corn Flour
1 tbsp. Lemon juice
1 tbsp. Fresh coriander leaves(chopped)
1 cup Onion Paste
1 tbsp. Ginger Paste
1 tbsp. Garlic Paste
1 tsp. Coriander Powder
1 tsp. Turmeric Powder
1½ tbsp. Tomato paste
½ tsp. Red Chili Powder
1½ tsp. Garam Masala Powder
½ cup Mava (Milk Solids)
½ cup Fresh Cream
1 tbsp. Butter
Vegetable oil for frying
Salt to taste
Heat 1 tbsp. oil in a frying pan, add carrot, peas and paneer; fry for about 3-4 minutes, then add raisin, cashews, red chili powder (to taste), 1/4 tsp of garam masala, lemon juice and fresh coriander leaves. Mix well and keep aside.
In mashed potatoes, add chopped green chilies (to taste), corn flour and salt. After mixing well, divide into small balls.
Stuff fillings into them and deep fry in hot oil until light brown. Keep aside.
Heat 2 tbsp. oil in a pan. Add paste of boiled onion and cook for 3-4 minutes.
Add ginger and garlic paste, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato paste, butter and red chili powder and cook on a medium heat for 5-6 minutes. Add garam masala powder.
Now add 1/2 cup of Mava followed by 1 1/2 cups of water. Bring it to a boil and simmer for five minutes on a low heat. Finish with fresh cream.
Put koftas in a serving dish and pour hot gravy on top. garnish with a little fresh cream.
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