Kachori

Ingredients:

Directions:

For Crisp Outer Layer:

1 cups Maida (all purpose flour)
2 tablespoons Oil
Salt

For Dry Spicy Stuffing:

1/2 cup Papdi Gathiya or Sev, crushed like coarse

1.

powder or Roasted Gram Flour

Heat 1 tablespoon oil in a medium size pan.

1 tablespoons Date Tamarind Chutney

Crush gathiya or sev to medium coarse

1/4 teaspoon Turmeric Powder

powder or roast the gram flour.

1 teaspoons Red Chilli Powder

1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds

2.

1 tablespoon Fennel Seeds (saunf)

Add all stuffing ingredients except crushed

1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)

gathiya, date tamarind chutney, sugar and

salt; saut over low flame for 30 seconds.

10-12 pieces Raisins (kismis)

2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
Salt
1 tablespoon + for deep frying Oil

3.

Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and roast for a
minute. Turn off flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is
ready.

4.
Mix maida, salt and 2 tablespoons oil in a large bowl. Add warm water as needed and
knead a smooth dough (like paratha dough).

5.
Divide dough into 16 small lemon size portions and give them a shape of ball. Roll out
each ball into thick circular puri having approx. 4-inch diameter.

6.
Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its
edges and again give it a shape of ball.

7.
Heat oil over medium flame to deep fry dry masala stuffed balls. When oil is medium hot,
carefully slide or drop 5-6 raw balls in oil and deep fry over low flame until they turn light
brown. Deep fry remaining balls.

8.
Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney.

Tips and Variations:

If gathiya is not available, then use 1/2 cup roasted gram flour (roast gram flour (coarse) using
1 teaspoon oil over low flame until light brown, stir constantly to avoid burning). However, its
taste will be bit different.

To make outer shell crisp and cook evenly, deep fry it over low flame. Deep frying it over
medium or high flame will make small bubbles on its outer surface leaving inner surface
uncooked.

Please remember that gathiyas are already salted. Hence, do not add too much salt in step 2
mentioned above.

Use 3 tablespoons jaggery dissolved in hot water instead of powdered sugar for variation in
taste.

Taste: Crispy and spicy with mild sweet touch

Serving Ideas: Dry Kachori or Suki kachori is a delicious snack capable of satisfying your
taste buds on its own. However, it can also be served with mouth watering green chutney or
tamarind chutney or khajoor (dates) chutney. It can be served with tea/coffee as well.

POTATO BHINDI MASAL

Ingredients:
1 large Potato (aloo)
200 gms Bhindi (ladies finger/okra)
1 medium Onion, finely chopped
3 medium Tomatoes, crushed
1/2 teaspoon grated Ginger
2-3 cloves Garlic, crushed
1/2 teaspoon Cumin Seeds
1/4 teaspoon Garam Masala
1/8 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1 teaspoon Coriander-Cumin Powder
1/2 teaspoon Sugar (optional)
Salt
For shallow frying + 1 tablespoon Oil

Directions:
1. Peel and cut potato into two halves. Cut each half into 1/4-inch thick slices.
2. Thoroughly wash bhindi in water and wipe using cloth or kitchen napkin. Put them on a
cutting board, remove head and tail parts and cut into approx. 1 inch long pieces.
3. Heat 2-3 tablespoons oil in a pan and shallow fry cut bhindi pieces over medium flame for
approx 5-6 minutes or until they become dark green and shrink. Turn them with spatula in
between to cook and fry evenly. Strain and transfer to a plate.
4. Shallow fry potato slices over medium flame until cooked and crispy or for around 5-7
minutes in same pan. If required, add more oil. Transfer them to a plate.
5. Heat 1 tablespoon oil over medium flame in the same pan.
6. Add cumin seeds in heated oil. When seeds begin to crackle, add finely chopped onion
and saut until light brown.
7. Add grated ginger and crushed garlic, saut for 30 seconds.
8. Add crushed tomato and cook for 2-3 minutes or until oil starts to separate.
9. Add garam masala, red chilli powder, turmeric powder, coriander-cumin powder, sugar
and salt; mix well.
10. Add shallow fried bhindi and potato slices, cook for 2-3 minutes.
11. Turn off flame and transfer aloo bhindi to a serving plate.

Tips and Variations:

Sprinkle some salt over potato slices while shallow frying to enhance the flavor it.

You can add more crushed tomatoes to make more gravy.

You can avoid tomatoes; simply cut bhindi and potato into small pieces to make it a simple
affair.

Taste: Mild spicy and savory

Ragda Recipe

Ingredients:
1 cup Dried Green Peas/ Dried White Peas

2 medium Onions, chopped

6 Garlic cloves, minced

1 teaspoon crushed Green Chili-Ginger

2 small Potatoes, boiled and chopped into small

pieces

2 medium Tomatoes, finely chopped

1 teaspoon Garam Masala

2 teaspoons Red Chili Powder

1 teaspoon Coriander Powder

1/4 teaspoon Turmeric Powder

2 teaspoons Lemon Juice

2 teaspoons Jaggery (gur) or Sugar

Directions:

5-6 Curry Leaves

1/2 teaspoon Cumin Seeds

1/4 teaspoon Asafoetida (hing)

1/4 teaspoon Mustard Seeds

1.
Salt to taste

Wash and soak dried peas overnight or for 8

1 tablespoons Oil

hours in water.

For Serving:

1 medium Onion, finely chopped

1 tablespoon Coriander Leaves

1/2 cup Sev

2.
Drain water from peas and cook in pressure cooker with 3 cups fresh water and salt for 4
whistles over medium flame or until peas turn soft. Do not drain water from cooked peas;
use them with water when required in next steps.

3.
Heat oil in a pan or kadai over medium flame. Add mustard seeds and cumin seeds; when
mustard seeds begin to sizzle, add asafoetida and curry leaves and saut for approx 10
seconds. Add chopped onion and saut until light brown. Add minced garlic and crushed
green chiliginger and saut for a minute.

4.
Add chopped tomatoes and cook for approx 3 minutes. Add garam masala, red chili
powder, turmeric powder and coriander powder and cook for 30 seconds.

5.
Add cooked peas (along with water in which they are pressure cooked) and mix well. Add
lemon juice and jaggery and mix well.

6.
Mash few peas with a back of spoon to make it thick. Add 1 cups water and mix well.

7.
Add chopped potatoes (boiled), salt and mix well.

8.
Cook it over low flame for 8-10 minutes or until it turns thick. Takeaway kadai from flame
or heat source.

9.
Transfer it to individual serving plates. Garnish each plate with chopped coriander leaves,
sev and chopped onion and serve immediately as a ragda chaat.

Tips and Variations:

It can be used to prepare ragda patties, sev usal, ragada puri, ragda samosa, ragda cutlet.

Taste: Hot and spicy

Serving Ideas: Serve it with aloo patties (potato patties) topped with green chutney, tamarind
chutney and garlic chutney. It makes a delightful light dinner when served with bread or bun.

Related Step by Step Recipes

Dal Palak Recipe

Ingredients:
1/4 cup Chana Dal (bengal gram)
1/4 cup Toor Dal (pigeon pea)
1/4 cup Yellow Moong Dal
2 cups chopped Fresh Spinach (palak)
1/2 teaspoon Cumin Seeds
A pinch of Asafoetida (hing)
1 large Onion, finely chopped
1 teaspoons Ginger-Garlic Paste (or crushed)
2 Green Chillies, finely chopped
1/2 teaspoon Coriander Powder
1 teaspoon Lemon Juice
1/2 tablespoon Oil
1/2 tablespoon Ghee (clarified butter)
1 cube Butter, for garnishing
Salt

Directions:

1.

Run water through all dals and soak them together in water for 15-20 minutes. Drain and
pressure-cook them with 1-cups water and salt for 3-whistles in a 3-5 liter capacity
pressure cooker over medium flame.

2.
Turn off flame and let pressure subside to natural level, it will take around 7-8 minutes.
Open the lid and keep aside until required;

3.
Clean and wash chopped palak. Crush 1 cups palak into smooth puree using a grinder.
If its not getting pureed properly after multiple pulses, add 2-tablespoons water and try
again.

4.
Heat oil and ghee together in a pan over medium flame (ghee is used for a nice aromatic
flavor). Add cumin seeds and asafoetida. When seed turn light brown, add chopped onion

and saut until it turns light brown. Add ginger-garlic paste, chopped green chilli and saut
for 30-40 seconds.

5.
Add pureed palak (prepared in step-3), remaining 1/2 cup chopped palak and salt to taste.

6.
Stir and cook for 2-3 minutes.

7.
Add lemon juice, coriander powder, cooked dal and 1/2 cup water.

8.
Mix well and cook for 4-5 minutes. Taste for the salt and add more if required at this stage.

9.
Turn off flame and transfer prepared spinach dal to serving bowl and garnish with a cube
of butter.

Tips and Variations:

If you are in hurry then skip soaking of dal (in step-1) and pressure-cook it for 1-more whistle
(4 whistles total).

In this recipe, spinach puree is used for a nice green color. You can also add only chopped
spinach or only spinach puree according to your choice.

To get the desired consistency, add more water (step-7) or cook longer (step-8).

If you are preparing this healthy dal for kids then do not add green chillies.

Taste: Mild spicy

Serving Ideas: Serve dal palak with steamed rice or any stuffed paratha as a healthy and
protein rich food for lunch or dinner.

Paneer Pasanda Recipe

Ingredients:

250 gms (1/2 lb) Paneer (cottage cheese)

3 medium Tomatoes, chopped

2 medium Onions

6-8 Cashew Nuts, soaked in water for 20 minutes

1/2-inch Ginger

4-5 Garlic cloves

1 Bay Leaf

2 Black Cardamoms

1 Green Chilli, chopped

1/2 teaspoon Kasuri Methi

1/4 teaspoon Garam Masala

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1 teaspoon Coriander-Cumin Powder

1/2 cup Fresh Cream

1/2 cup Water

2 tablespoons + 1 tablespoon Oil

2 tablespoons Fresh Coriander Leaves

Salt

Directions:

1.
Cut onion into big pieces and soak in hot water for 10 minutes. Drain water and crush
onion in grinder to make onion puree. Make tomato puree by crushing tomatoes in grinder.

2.
Crush ginger, garlic and green chilli in grinder to make ginger-garlic-chilli paste. Prepare
cashew nut paste by grinding cashew nuts with 1 tablespoons water.

3.
Cut paneer into 2-inch squares (1/4 inch thick). Cut each square diagonally into two
triangles. Heat 2 tablespoons oil in a pan over medium flame. Shallow fry paneer cubes
until its edges become light brown. Drain them and place them on paper napkin to absorb
excess oil.

4.
Heat remaining 1 tablespoon oil in pan. Add ginger-garlic-chilli paste, bay leaf and
cardamom in heated oil, saut for few seconds.

5.
Add onion puree (prepared in step 1) and saut until it turns light brown and oil starts to
separate, approx. 2-3 minutes.

6.
Add tomato puree and saut until oil starts to separate from sides; takes 1 to 2 minutes.

7.
Add cashew nut paste and saut for couple of minutes.

8.
Add turmeric powder, red chilli powder, garam masala, cumin-coriander powder and salt.
Mix well, cook for 1 minute and add 3/4 cup water.

9.
Bring mixture to boil and let it boil over medium flame for 4 to 5 minutes. Add kasuri methi
and shallow fried paneer cubes.

10.
Mix well and cook for 2 minutes.

11.
Add fresh cream, mix well and cook for 2 minutes.

12.
Turn off flame and let curry stand for 5 minutes.

13.
Transfer prepared paneer pasanda in a serving bowl and garnish with green coriander
leaves.

Tips and Variations:

You can also cut paneer into cubes instead of triangles.

Cashew nuts paste gives thick and creamy texture to gravy. You can replace it with poppy
seed paste (soak poppy seeds in water and crush them to make a paste).

Use grated or finely chopped onion instead of its puree to get different texture.

Add 1/2 cup boiled mutter or shallow fried capsicum pieces in step-9 to make best paneer
pasanda curry with gravy.

Taste: Medium spicy and creamy

Serving Ideas: Serve it with masala puri or with onion paratha. It makes a wholesome meal
when served with masala kulcha, glass of mango lassi and jeera rice.

Aloo Methi with Gravy Recipe

Ingredients:
1 cups boiled and cubed Potatoes
2 cups Fresh Fenugreek Leaves (Methi),
cleaned and chopped
1/2 teaspoon Cumin Seeds (jeera)
1 Onion, finely chopped
5 cloves Garlic, finely chopped
1 teaspoon grated Ginger

1 Tomato, finely chopped

1 teaspoon Red Chilli Powder (lal mirch)
2 teaspoons Coriander Powder
1/4 teaspoon Turmeric Powder (haldi)
2 teaspoons Gram Flour
1 teaspoon Lemon Juice
1 teaspoon Sugar (optional)
1 tablespoons Cooking Oil
Salt
Water

Note: Add salt while boiling potatoes to get evenly taste.

Directions:

1.
Wash chopped fenugreek leaves in water and drain.

2.

Heat oil in a kadai over medium flame and add cumin seeds. When seeds begin to
crackle, add chopped onion and saut until it becomes translucent. Add chopped garlic
and grated ginger, saut for 30-40 seconds.

3.
Add chopped tomato and saut until it turns tender for approx. 2-minutes.

4.
Add and mix red chilli powder, coriander powder and turmeric powder.

5.
Add potato cubes and stir well.

6.
Stir and cook for approx. 1-minute.

7.
Add chopped fenugreek leaves and salt to taste.

8.
Stir and cook for 3-4 minutes.

9.
Mix gram flour in 3/4 cup water and add it in potato and methi mixture. Add lemon juice
and sugar. Bring it to boil on medium flame.

10.
When it starts to boil, reduce flame to low and cook until desired consistency of gravy.
Keep stirring in between to make sure that sabzi does not burn and stick at the bottom of
pan or kadai.

11.
Turn off the flame and transfer aloo methi gravy sabzi in a serving bowl. Serve hot.

Tips and Variations:

Adjust the quantity of sugar and lemon juice to get desired mild sweet and sour taste.

Add more water to make thin gravy and add less water to make it thick in step-9.

Taste: Spicy and mild tangy tomato taste with nice flavor of fenugreek leaves.
Serving Ideas: Serve it with rice khichdi for a healthy meal.

BEETROOT CUTLET
Ingredients:
2 beetroots (boiled, peeled and grated)
2 Indian gooseberry/amla (grated)
2 tbsp oil
1 inch ginger
2 green chillies
2.5 tblsp gram flour (besan)
1/2 tsp red chilli powder
3/4 tsp garam masala powder
Salt to taste
4 tblsp cashew nut powder
3 tblsp hung yogurt
1 tblsp garlic (finely chopped)
Fresh mint leaves- a few for garnish

Method:
1. Finely chop ginger and green chillies. Heat oil in a non stick pan; add ginger and green
chillies and saut for a minute. Add gram flour and saut for a minute or two. Add beetroot,
mix well and saut for 8 to 10 minutes or till the mixture becomes dry.
2. Add amla and mix well. Add red chilli powder, tsp garam masala powder, salt and cook
for five minutes. Add cashew nut powder and mix well. Transfer the mixture into a bowl, add
the remaining garam masala powder and mix well.
3. To make the dressing, blend together hung yogurt, salt and garlic and transfer into a small
bowl. Heat a non stick tawa. Divide the beetroot mixture into equal portions and shape each
portion into a tikki.
4. Place a few tikki on the tawa and cook till evenly golden and crisp from both the sides.
Place them on a serving plate and serve hot topped with yogurt-garlic dressing and mint
leaves.

Image & Recipe Courtesy: Grand Mercure Bangalore

(Do check out the Punjabi Food Festival hosted by the Grand Mercure Bangalore from 9 to
17 November 2013)

GREEN PEAS PULAV

Ingredients:
1 cup of raw rice which has soaked for 30 mins
2 cups of peas
Salt as per taste
Coriander leaves for garnish
2-3 clit green chillies
1 tsp of jeera seeds (cumin seeds)
2 tbsp of oil
2 black cardamoms
4-5 cloves
4-5 black pepper
2-3 sticks of cinnamon
1 aniseed
2-3 bay leaves
2 large onions, thinly sliced
2 cups of water

Method:
1) Heat oil in a deep pan
2) Add jeera seeds (cumin seeds), cloves, black pepper, cinnamon, and aniseed
3) Open and add the green cardamoms and bay leaves and stir well.
4) Then add the green chillies and the onions.
5) Saut the onions until golden brown.
6) Add little salt (TIP: Adding the salt make the onions sweat faster)
7) Now add the peas and the remaining salt.
8) Next add the coriander leaves and mix well them all well
9) Add 2 cups of water and stir well
10) Let the water come to a boil.

11) Finally add the soaked rice and stir well.

12) Cover the pan with a lid and let the rice cook for 15-20 mins
13) Garnish with a few coriander leaves and serve.
How to Make Aloo Mutter
Ingredients:

1 cups potatoes boiled , peeled and cubed

1 cup boiled green peas
tsp cumin seeds (jeera)
cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste
tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
a pinch of turmeric powder (haldi)
tsp chilli powder
tsp garam masala
2 tbsp oil
For The Garnish:

1 tbsp chopped coriander (dhania)

Method:

1. Heat oil and add the cumin seeds and allow them to crackle. When they crackle, add the
onions and saut till they are translucent.
2. Add the garlic, ginger, green chilli paste and tomatoes and simmer till the tomatoes are
cooked. Mash lightly using a potato masher and add 1 tbsp water.
3. Add the green peas, potatoes, salt, chilli powder, garam masala and cook for 3 to 4
minutes.
4. Add 1 cup of water and allow it to come to a boil.
5. Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy
thickens.
6. Garnish with the coriander and serve hot with rotis or parathas.

Vegetable Biryani
Ingredients:

For the rice:

1 bayleaf (tejpatta)
25 mm (1) stick cinnamon (dalchini)
1 clove
1 cardamom (elaichi)
1 cups long grained rice (basmati), soaked and drained
Salt to taste
For the vegetable gravy:
1 cups boiled mixed vegetables (carrots, peas, cauliflower, french beans, potatoes) cut into
cubes
cup paneer (cottage cheese), cut into cubes
2 tbsp oil
tsp cumin seeds (jeera)
cup finely chopped onions
2 tsp ginger-green chilli paste
tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
tsp garam masala
1 cup roughly chopped tomatoes
Salt to taste
cup milk
A pinch of sugar

Other ingredients:
cup curds (dahi)
cup finely chopped coriander (dhania)
A few drops of edible saffron colour
2 tbsp ghee
Method:

For the rice:

1. Combine 4 cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep
pan and cover and cook on a medium flame for 10 minutes or till the rice is cooked.
2. Strain the rice using a strainer and keep aside.

For the vegetable gravy:

1. Heat the oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the onions and saut on a medium flame for 1 to 2 minutes or
till the onions turn translucent.
3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and
garam masala and saut on a medium flame for a few seconds.
4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5
minutes.
5. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2
to 3 minutes, while stirring occasionally.
6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed:
1. Combine the curds, coriander and saffron colour in a bowl and mix well.
2. Add the prepared rice mixture and mix well.
3. Transfer half of the rice mixture in a handi and spread it evenly with the back of a spoon.
4. Add all the prepared vegetable gravy on it and spread it evenly.
5. Top it with the remaining half of the rice mixture and spread it evenly.
6. Pour the ghee evenly over it and cover it with a lid.
7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30
minutes.
8. Serve hot.

PANEER MAKHANI
Ingredients
For the red gravy
1 cup chopped tomatoes
1/2 cup sliced onions
1/4 cup cashewnuts
2 whole dry kashmiri red chillies
Others
2 tbsp butter
1 tsp garlic (lehsun) paste
25 of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1 bayleaf (tejpatta)
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
3 tbsp tomato puree
salt to taste

2 tbsp whisked curds (dahi)

1/2 tsp sugar
2 tbsp fresh cream
1 cup paneer (cottage cheese) strips , cut into 1 x 1/4
For the garnish
1 tbsp fresh cream

Method:
For the red gravy
1. Combine all the ingredients along with 1 1/2 cups of water in a kadhai and boil on a high
flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.

2.

Cool and blend in a mixer to a smooth paste. Keep aside.

For paneer makhani

1. Heat the butter in a kadhai, add the garlic paste and saut on a medium flame for a few
seconds.
2. Add the cinnamon, cloves, cardamom and bayleaf and saut on a medium flame for a
few more seconds.
3. Add the dried fenugreek leaves, garam masala, tomato pure and red gravy and saut on
a medium flame for another 2 to 3 minutes, while stirring continuously.
4. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring
continuously.
5. Add the curds, mix well and cook on a medium flame for 1 more minute.
6. Add the sugar, 1/4 cup of water, paneer and cream, mix well and cook on a medium
flame for another 2 minutes.
7. Serve hot garnished with fresh cream.
Recipe Description for Achari Paneer Pulao
Preparation Time: 15 mins
Cooking Time: 5 mins
Makes 4 servings
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Ingredients
For The Achari Marinade
1 1/4 cups paneer (cottagte cheese) cubes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 cup whisked curds (dahi)
1 tbsp readymade green chilli pickle
salt to taste

Other Ingredients
3 cups cooked rice
1 tbsp oil
1 to 2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1/2 tsp caraway seeds (shahjeera)
2 cardamoms
salt to taste

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method
For the achari paneer

1. Heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and
fennel seeds.
2. When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame.
3. Add the curds and mix well.
4. Add the green chilli pickle and salt and mix well.
5. Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes.

How to proceed

1. Heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom.
2. When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1
minute, while stirring continuously.
3. Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring
occasionally.
4. Serve hot garnished with coriander.

Aloo Gobhi Pulao Video by Tarla Dalal

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Aloo gobhi pulao, we have tweaked the common aloo gobhi recipe, to enhance it
into a complete meal. Bite- sized cauliflower florets and potatoes are combined with
rice and cooked together in the pressure cooker.

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Recipe Description for Aloo Gobhi Pulao ( Pressure Cooker )
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients
3/4 cup peeled potato cubes
1 cup cauliflower florets
1 1/2 cups long grained rice (basmati) , soaked and drained
2 tbsp ghee

25 mm (1) cinnamon (dalchini)

5 to 6 cloves (laung / lavang)
2 bayleaves
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste

For The Garnish

2 tbsp coarsely crushed papad

Method
1. Heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and saut on a
medium flame for a few seconds.
2. Add the rice and saut on a medium flame for 1 to 2 minutes.
3. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and saut on a
medium flame for 1 minute.
4. Add 3 cups of hot water, mix well and pressure cook for 2 whistles.
5. Allow the steam to escape before opening the lid.
6. Serve hot garnished with papad.
Recipe Description for Sprouts Pulao ( Low Cal)
Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients
1/2 cup matki (moth beans) sprouts
1/2 cup boiled moong (whole green gram) sprouts
2 cups cooked brown rice
1 tsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
a pinch turmeric powder (haldi)
1/2 tsp chilli powder
1/4 cup finely chopped tomatoes
3 tbsp finely chopped capsicum
1 tsp pav bhaji masala
salt to taste

Method
1. Heat the oil in a non-stick broad pan and add the cumin seeds.
2. When the seeds crackle, add the onions and saut on a medium flame for 1 to 2 minutes, or till
the onions turn translucent.

3. Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a
medium flame for another 2 to 3 minutes, while stirring occasionally.
4. Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes,
while stirring occasionally.
5. Add the pav bhaji masala, salt, matki sprouts and moong sprouts, mix well and cook for 2 to 3
minutes, while stirring continuously.
6. Add the brown rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring
continuously.
7. Serve immediately.