Ingredients
- 1 cup - Wheat flour (coarsely ground),
- 1/2 cup - milk (1/2c),
- 1 tbsp - fennel seeds ,
- 1/2 cup - sugar ,
- 10 - crushed peppercorns (Optional),
- ghee,
- 2 tsp - chopped pistachios.
Method
- Take a large bowl, add all the ingredients in it.
- Then add about 1 ½ cup of slightly warm water in the bowl.
- Mix it well to make smooth batter.
- Keep the bowl aside for about 40 to 45 minutes.
- Take a kadai; place it over heat and heat ghee in it.
- Now pour the batter of 1 tablespoon in the ghee and fry it until it gets golden brown from both sides over medium heat.
- Drain the malpua and place on paper towel to absorb the excess oil.
- Decorate them with chopped pistachios and serve them hot.
Ingredients
- 3 cups - rice, boiled
- A bunch of coriander leaves.
- 3-4 - green chillies.
- 2 tsp - coconut, shredded
- 3 - medium onions,sliced fine.
- 1/2 - an onion, chopped.
- A few sticks of cinnamon, a few
- cardamom seeds, a few cloves.
- 1 1/2 tsp - red chilli powder.
- salt to taste.
- 2 - flakes garlic.
- 1 - inch piece ginger.
- Ghee or melted butter for frying.
- 1 cup of cauliflower.
- Some mixed frozen vegetables like beans, carrots and green peas.
- 3 tbsp ghee or butter
Method
- Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.
- Keep aside.
- Fry the onions in a the ghee or melted butter.
- Also add the cloves, cinnamon and cardamom.
- When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
- Now add all the vegetables,including the cauliflower and sprinkle some water on it.
- Keep covered and cook on a low flame till the vegetables are cooked.
- This might take approximately 15-20 minutes.
- Keep sprinkling water periodically to speed en up the process, but do not add excess water as it will ruin the pulao.
- When the vegetables are done, transfer the vegetables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
- Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.
Ingredients:
- 1 1/2 cup - white rice, washed and soaked for 15-20 min.
- 3 cups - water
- 3/4 cup - sugar
- 1/4 cup - dry coconut, chopped into thin slices
- 2 tbsp - golden raisins
- 2 tbsp - almonds
- some saffron strands
- 3-4 - green cardamom
- 3-4 - whole cloves
- 1 stick - cinnamon
- a pinch of yellow food color
- 1 tbsp - ghee or butter
- 1/4 tsp - cardamom powder
Method:
- Cook rice in a rice cooker with 3 cups of water until almost cooked. Remove the extra left water.
- In a pan, heat 1 tbsp of ghee or butter, add cinnamon stick, saffron strands, cloves, green cardamom, almonds, coconut and raisins. Give a quick stir and add sugar.
- Then add the rice and mix everything with light hands. Add a pinch of food color and mix again so that rice get nicely coated with the food color.
- Let rice cook with sugar for 5-7 minutes on low heat until almost dry. Keep stirring in between to prevent burning.
- Switch off the gas and add cardamom powder and mix.
Ingredients:
- 3/4 cup - Basmathi Rice
- 2 limes - for Juice
- Salt to taste
- Coriander leaves
- Curry leaves
- 1 tsp - Frozen Peas
- 1 tbsp - Oil
- 1 tsp - Mustard Seeds
- 1 tsp - Urud Dal
- 1 tsp - Cashews or Peanuts
- 1 tsp - Raisins
- 1 - Green Chilli
- Hing
- 1/4 tsp Turmeric powder
Method:
- Rinse and drain basmathi rice. Cook in 1 1/2 cups of water. Set aside.
- Heat oil in a wide pan.
- Add mustard seeds, urud dal, cashews and raisins. Allow mustard seeds to splutter and cashews to turn light golden brown. Add peas, green chilli, hing and turmeric powder. Saute for 10 seconds.
- Turn off the heat.
- Add lime juice and salt to the seasoning.
- Now gently mix rice without smashing it.
- Garnish with coriander leaves and curry leaves.
